PST-Algerie

Category: quick and easy recipe

  • No-Bake Pineapple and Condensed Milk Dessert: A Tropical Delight

    No-Bake Pineapple and Condensed Milk Dessert: A Tropical Delight

    No-Bake Pineapple and Condensed Milk Dessert: A Tropical Delight

    Table of Contents

    Ingredients:

    1 can of condensed milk
    1 can of cream
    1 can of pineapple chunks, drained
    1 envelope of unflavored powdered gelatin
    1/2 cup of hot water
    Shredded coconut for decoration (optional)

    Preparation:

    Soak the gelatin: In a container, place the powdered gelatin and hot water. Mix well until the gelatin dissolves completely.
    Mix the ingredients: In a blender, beat the condensed milk, cream and hydrated gelatin until you get a smooth cream.
    Assemble the dessert: In a baking dish, alternate layers of pineapple chunks and cream. Finish with a layer of cream.
    Refrigerate: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until firm.
    Serve: Remove from the refrigerator, sprinkle with shredded coconut and serve immediately.
    Tips:

    Pineapple: You can use fresh, chopped pineapple or pineapple in syrup. If using fresh pineapple, remove the core and cut into cubes.
    Gelatin: The gelatin will give the dessert a firmer consistency. If you prefer, you can use sheet gelatin, following the manufacturer’s instructions.
    Decoration: Let your creativity run wild and decorate the dessert with fresh fruit, lemon zest or mint.
    Variations:

    With red fruits: Replace part of the pineapple with strawberries, raspberries or blueberries.
    With coconut: Add shredded coconut to the cream mixture for a tropical touch.
    With chocolate: Grate semisweet chocolate over the top of the dessert for a contrast of flavors.
    This dessert is perfect for any occasion, whether it’s a family lunch or a get-together with friends.

  • Apple Cream Puff Pastry Tart with Strawberry Ginger Tea

    Apple Cream Puff Pastry Tart with Strawberry Ginger Tea

    Apple Cream Puff Pastry Tart with Strawberry Ginger Tea

    Table of Contents

    Ingredients:

      • Puff pastry: 600 g
      • Egg: 1 pc (for custard)
      • Sugar: 80 g
      • Vanilla sugar: 10 g
      • Starch: 50 g
      • Milk: 400 ml (for custard)
      • Butter: 50 g
      • Apples: 2 pcs, peeled and sliced
      • Sugar: 50 g (for apples)
      • Cinnamon: 2 g
      • Butter: 30 g (for apples)
      • Egg: 1 pc (for egg wash)
      • Milk: 20 ml (for egg wash)
    • Blanched almonds: 100 g, toasted

    Directions:

    Prepare the Custard Cream:

      1. In a saucepan, whisk together 1 egg, 80 g sugar, 10 g vanilla sugar, and 50 g starch.
      2. Gradually add 400 ml milk, whisking until smooth.
      3. Cook over low heat, stirring constantly, for 7 minutes, or until the mixture thickens into custard.
    1. Remove from heat and stir in 50 g butter until fully incorporated.
    2. Cool the custard to room temperature.

    Prepare the Caramelized Apples:
    6. In a skillet, melt 30 g butter over low heat.
    7. Add sliced apples, 50 g sugar, and 2 g cinnamon.
    8. Cook for 5 minutes until the apples are soft and caramelized.
    9. Cool to room temperature.

    Assemble the Tart:
    10. Preheat the oven to 180°C (356°F).
    11. Roll out the puff pastry to fit your tart pan. Press it into the pan and trim any excess edges.
    12. Spread the cooled custard cream evenly over the puff pastry.
    13. Layer the caramelized apples on top of the custard.
    14. Beat 1 egg with 20 ml milk to make an egg wash. Brush the edges of the puff pastry with the egg wash.
    15. Sprinkle toasted blanched almonds over the tart.

  • Baked Rice and Egg Casserole

    Baked Rice and Egg Casserole

    Baked Rice and Egg Casserole

    Table of Contents

    Ingredients

      • 1.5 cups rice
      • 1 onion, chopped
      • 300 g mushrooms, sliced
      • 1 eggplant, diced
      • 4 eggs
      • 1 cup yogurt or sour cream
      • Salt, to taste
      • 30 g pistachios, chopped

     

    Instructions

      1. Preheat your oven to 180°C (350°F).
      2. Cook the rice according to package instructions and set aside.
      1. In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and cook until translucent.
      2. Add the sliced mushrooms and diced eggplant to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
      3. In a large bowl, beat the eggs and mix in the yogurt or sour cream until well combined. Season with salt.
      1. Add the cooked rice and sautéed vegetables to the bowl and mix well.
      2. Transfer the mixture to a greased baking dish. Sprinkle the chopped pistachios on top.
      3. Bake in the preheated oven for 35 minutes, or until the top is golden and the casserole is set.
    1. Let the casserole cool for a few minutes before serving.

    Cooking Tips

      • Ensure the rice is fully cooked before mixing it with the other ingredients to avoid a mushy texture.
      • You can substitute yogurt with sour cream for a richer flavor.
    • Add your favorite herbs and spices to the egg mixture for extra flavor.

    Nutritional Benefits

    This casserole provides a balanced meal with proteins from the eggs, healthy fats from the pistachios and olive oil, and fiber and vitamins from the vegetables. It’s a nutritious option for any meal of the day.

    See also  Delightful Banana Cranberry Oatmeal Bake

    Why You’ll Love This Recipe

    You’ll love this Baked Rice and Egg Casserole because it’s easy to make, packed with flavors, and perfect for meal prepping. The combination of creamy and crunchy textures makes it a delightful dish to enjoy any time.

  • Sugar-Free Banana Oat Loaf with Cocoa

    Sugar-Free Banana Oat Loaf with Cocoa

    Sugar-Free Banana Oat Loaf with Cocoa

    Table of Contents

    Ingredients

      • 120 g oat flakes (gluten-free)
      • 250 ml hot milk (use your favorite milk)
      • 2 medium ripe bananas
      • 2 eggs
      • 4 tablespoons cocoa/carob powder (45 g)
      • A pinch of salt
      • 1 tablespoon baking powder
    • 40 g nuts (your choice)
    • Dark chocolate (sugar-free) for decoration

    Directions

      1. Prepare the Oats:
          • Place the oat flakes in a bowl and pour the hot milk over them. Let them soak for 10 minutes until they become soft and absorb the milk.

         

      2. Prepare the Banana Mixture:
        • In a separate bowl, mash the ripe bananas until smooth. Add the eggs and mix well until fully combined.
      1. Combine Ingredients:
          • Add the soaked oats to the banana mixture and mix thoroughly.
          • Add the cocoa or carob powder, a pinch of salt, and baking powder to the mixture. Stir until everything is well incorporated.
          • Fold in the nuts.

         

      2. Bake:
          • Preheat your oven to 180°C (350°F).
          • Grease a loaf pan with a little oil or line it with parchment paper.

         

        • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
        • Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
      1. Decorate:
        • Let the loaf cool completely.
        • Melt the sugar-free dark chocolate and drizzle it over the top of the loaf for decoration.

    Serving Suggestions

      • Serve a slice of this loaf with a cup of tea or coffee.
      • Pair with a dollop of Greek yogurt for a protein-packed snack.
      • Enjoy as a healthy dessert after a meal.

    Cooking Tips

      • Make sure the bananas are very ripe to ensure maximum sweetness.
      • You can add a teaspoon of vanilla extract for an extra layer of flavor.
      • If you prefer a nut-free version, simply omit the nuts or replace them with seeds like sunflower or pumpkin seeds.

    Nutritional Benefits

      • Oats are a great source of dietary fiber and help keep you full longer.
      • Bananas provide natural sweetness and are rich in potassium and vitamins.
      • Cocoa powder is a good source of antioxidants.

    Dietary Information

      • Gluten-free: Ensure the oat flakes are certified gluten-free.
      • Nut-free: Can be made nut-free by omitting nuts or substituting with seeds.
      • Dairy-free: Use a plant-based milk alternative.

    Storage Tips

    • Store the loaf in an airtight container at room temperature for up to 2 days.
    • Refrigerate for up to a week or freeze for up to 3 months. Thaw and reheat before serving.
  • Quark Cake Recipe

    Quark Cake Recipe

    Quark Cake Recipe

    Table of Contents

    Ingredients

    Main Ingredients:

      • 220g (1 cup) granulated sugar

     

      • 5 large eggs, room temperature
      • 1 packet (8g) vanilla sugar
      • 220g (1 cup) unsalted butter or margarine, softened

     

      • 320g (11.3 oz) quark (German-style curd cheese)
      • 300g (2½ cups) all-purpose flour
      • 3 teaspoons (15g) baking powder

     

    • Powdered sugar, for dusting

    Equipment Needed:

      • 9-inch (23cm) springform pan

     

      • Electric mixer
      • Parchment paper
      • Fine mesh sieve, for dusting powdered sugar

     

     Instructions

     

    Making the Batter:

      1. In a large bowl, combine:
          • Softened butter or margarine
          • Granulated sugar
          • Vanilla sugar

        Beat together using an electric mixer for about 5 minutes, until the mixture is light and fluffy.

      2. Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.

     

    1. Gently fold in the quark until just combined—do not overmix.
    2. In a separate bowl, whisk together:
        • Flour
        • Baking powder

       

    3. Gradually fold the dry ingredients into the wet mixture until combined. Do not overmix to avoid a dense cake.

    Baking Process:

      1. Pour the batter into the prepared springform pan, smoothing the top with a spatula.

     

    1. Bake in the preheated oven for 60 minutes or until:
        • The cake is golden brown on top.
        • A skewer inserted into the center comes out clean.
        • The cake has a slight wobble in the center when gently shaken.

       

    Finishing:

      1. Cool the cake in the pan for 15 minutes before removing the sides of the springform.
      2. Let the cake cool completely on a wire rack.

     

    1. Dust generously with powdered sugar before serving.

    Pro Tips

      • Use room temperature ingredients: This helps the butter, eggs, and quark mix together more smoothly, resulting in a fluffier cake.
      • Be gentle when folding in the dry ingredients to avoid overworking the batter, which could result in a dense cake.

     

    • Test doneness with a skewer: A clean skewer inserted into the center of the cake indicates it’s done.
    • Chill the cake before slicing: If you prefer a firmer texture, chilling the cake for a bit before serving can help.
    • Add lemon zest: For an added burst of flavor, you can add 1 tablespoon of lemon zest into the batter for a slight citrus note.
  • Cottage Cheese Buns with Cinnamon Sugar Coating

    Cottage Cheese Buns with Cinnamon Sugar Coating

    Ingredients

    For the Buns:

      • Cottage cheese (5%) – 200 g
      • Egg – 1 large
      • Sugar – 40 g
      • Vanilla sugar – 10 g
      • All-purpose flour – around 170 g (plus 30 g for working with the dough)
      • Vegetable oil – 50 g
      • Salt – a pinch
    • Baking powder – 1 tsp

    For the Topping:

      • Milk – for brushing the buns
      • Butter – 20 g (melted)
    • Sugar – 2 tablespoons
    • Cinnamon – 1 teaspoon

    Step-by-Step Instructions

    1. Prepare the Dough:

      • In a large mixing bowl, combine the cottage cheese, egg, sugar, vanilla sugar, a pinch of salt, and vegetable oil.
    • Using an immersion blender or food processor, blend the mixture until smooth and well combined. This will give the dough a uniform texture and ensure the cottage cheese is well incorporated into the batter.

    2. Incorporate the Dry Ingredients:

      • In a separate bowl, mix the flour with the baking powder.
      • Gradually add the dry ingredients to the wet mixture, stirring to combine after each addition.
    • Start mixing the dough by hand or using a spatula. The dough should be soft and slightly sticky, but not too wet. If necessary, add a bit more flour (around 30 g), but be careful not to add too much, as this can make the buns dense.

    3. Shape the Buns:

      • Once the dough has come together, transfer it to a lightly floured surface.
      • Divide the dough into 10 equal portions. Roll each portion into a small ball or rope-like shape.
    • Form each ball into a bun shape by twisting the rope-like dough, or simply leave them as round buns.
    See also  Zucchini and Cheese Oat Bakes

    4. Prepare for Baking:

      • Line a baking sheet with parchment paper and place the buns on the sheet, ensuring they are spaced evenly apart.
      • Brush the tops of the buns lightly with milk to help them brown nicely while baking.

    5. Bake the Buns:

      • Preheat your oven to 180°C (350°F).
      • Bake the buns in the preheated oven for 15-20 minutes, or until they are golden brown on the outside and cooked through.
      • Check for doneness by inserting a toothpick into the center of one bun. If it comes out clean, the buns are ready.

    6. Make the Cinnamon Sugar Coating:

    • While the buns are baking, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl.
    • Melt the butter and set it aside for brushing.

    7. Coat the Buns:

      • Once the buns are baked, remove them from the oven and let them cool for a couple of minutes.
      • While the buns are still warm, brush them generously with the melted butter.
      • Roll the buns in the cinnamon sugar mixture until they are evenly coated.
      • Serve warm or allow them to cool completely before enjoying.

    Cooking Tips:

      • Using Cottage Cheese: Cottage cheese adds moisture and softness to the dough, but if you prefer a smoother dough, you can blend the cottage cheese before adding it to the rest of the ingredients. This will help avoid any small lumps in the final buns.
      • Don’t Overwork the Dough: Be careful not to knead or mix the dough too much after adding the flour. Overworking the dough can result in dense buns.
      • Baking Time: Keep an eye on the buns while they bake. Depending on your oven, they might brown faster or slower than expected. If they start to brown too quickly, you can cover them loosely with aluminum foil for the remainder of the baking time.
    See also  Cheesy Beef and Potato Casserole Recipe

     

    • Customize the Coating: If you’re not a fan of cinnamon, you can skip the cinnamon sugar coating and instead brush the buns with a simple glaze made from powdered sugar and milk. This will give them a sweet, shiny finish.
  • 5-Minute Chocolate Chunk Cookies

    5-Minute Chocolate Chunk Cookies

    Ingredients:

      • 250 g soft margarine or butter
      • 1 cup powdered sugar (90 g)
      • 1 egg
      • 110 ml sunflower oil
      • 1/2 cup wheat starch (60 g)
      • 1 packet vanilla sugar (5 g)
      • 1 pack baking powder (10 g)
      • 5 and a half cups flour (670 g +/-)
      • 120 g milk chocolate

    Directions:

      • Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
      • In a bowl, cream together the margarine or butter and powdered sugar until smooth.
      • Add the egg and sunflower oil, and mix well.
      • Stir in the wheat starch, vanilla sugar, and baking powder.
      • Gradually add the flour, mixing until a dough forms.
      • Break the chocolate into small pieces and fold them into the dough.
      • Roll the dough into small balls and place them on the prepared baking sheet.
      • Flatten each ball slightly with the palm of your hand.
    • Bake for 10-12 minutes, or until the cookies are lightly golden.
    • Remove from the oven and let cool on a wire rack.

    Prep Time: 5 minutes | Cooking Time: 10-12 minutes | Total Time: 15-17 minutes | Kcal: Approx. 200 kcal per cookie | Servings: 24 cookies

    Highlights of the Recipe

      • Speed: As the name suggests, these cookies can be prepared in just 5 minutes, plus a short baking time. This makes them perfect for spontaneous baking sessions or when you need a quick treat for unexpected guests.
      • Simplicity: With straightforward ingredients and easy-to-follow steps, this recipe is ideal for novice bakers and busy individuals alike.
    • Versatility: These cookies serve as a fantastic base for customization. Feel free to add nuts, dried fruits, or different types of chocolate to suit your taste.
    See also  Soft Homemade Rolls Made of White Yogurt

    Ingredient Insights

      • Margarine or Butter: Using soft margarine or butter is crucial as it creams easily with sugar, creating a light and fluffy base for the cookies.
    • Sunflower Oil: This ingredient adds moisture and ensures the cookies have a tender texture. It’s a healthier fat option that also keeps the cookies feeling light.
    • Milk Chocolate: The chunks of milk chocolate melt slightly as the cookies bake, providing gooey pockets of sweetness. You can substitute with dark chocolate or white chocolate based on your preference.

    Baking Tips

    • Do Not Overmix: Once you add the flour, mix just until the ingredients are combined. Overmixing can lead to tough cookies.
    • Even Sizes: When rolling the dough into balls, try to keep them uniform in size to ensure they all bake evenly.
    • Cooling: Let the cookies cool on a wire rack after baking to allow them to set properly and prevent them from becoming soggy.
  • Delicious Apple Biscuits Without Sugar, Flour, and Eggs

    Delicious Apple Biscuits Without Sugar, Flour, and Eggs

    Delicious Apple Biscuits Without Sugar, Flour, and Eggs

    Table of Contents

    Ingredients (Makes 12 Biscuits)

    • 1 cup (90 g) oatmeal
    • 1 cup (about 8.5 oz or 240 g) apple puree
    • 1.8 oz (50 g) almonds, chopped
    • 1.8 oz (50 g) walnuts, chopped
    • 1.8 oz (50 g) dried cranberries
    • 1.8 oz (50 g) raisins
    • 2 tablespoons (30 ml) olive oil

    Nutritional Information (Per Biscuit)

    • Calories: 90
    • Protein: 2 g
    • Carbohydrates: 12 g
    • Dietary Fiber: 2 g
    • Sugars: 6 g (natural sugars from fruits)
    • Fat: 4.5 g
    • Saturated Fat: 0.5 g
    • Cholesterol: 0 mg
    • Sodium: 0 mg

    Step-by-Step Preparation

    Step 1: Preparing the Nuts

    Start by chopping the almonds and walnuts into small, bite-sized pieces. You can do this with a sharp knife or use a food processor for a more uniform texture. Chopping the nuts finely ensures that every bite of your apple biscuit has a satisfying crunch and makes it easier to form the biscuits later on.

    Step 2: Combining the Dry Ingredients

    In a large mixing bowl, combine the chopped nuts with 1 cup of oatmeal, 1.8 oz (50 g) of dried cranberries, and 1.8 oz (50 g) of raisins. Mix them thoroughly to create a wholesome base for your biscuits. This dry mixture not only provides a delightful texture but also packs each biscuit with fiber, antioxidants, and healthy fats from the nuts.

    See also  Homemade Creamy Cake Roll Recipe

    Step 3: Preparing the Apple Puree

    For the apple puree, peel and core fresh apples (about 2 medium apples), then grate them into a separate bowl. Add a teaspoon of lemon juice to the grated apples to prevent browning and add a touch of tanginess. For a smoother consistency, you can blend the grated apples in a food processor. The puree should be thick and chunky to give the biscuits a hearty texture.

    Step 4: Mixing the Wet Ingredients

    Drizzle 2 tablespoons of olive oil into the apple puree. The olive oil adds moisture and richness to the biscuits, enhancing their texture and helping the mixture bind together. Stir the oil thoroughly into the apple mixture until well combined.

    Step 5: Combining Wet and Dry Ingredients

    Pour the apple mixture into the bowl of dry ingredients. Using a spatula or your hands, mix until all the ingredients are evenly distributed and the mixture starts to come together. This step is crucial for ensuring that every bite of your biscuit has a balanced taste and texture, with bits of nuts, fruit, and oats in each piece.

    Step 6: Chilling the Mixture

    Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 30 minutes. This chilling period allows the ingredients to meld together, enhancing the flavors and making the mixture firmer and easier to shape. The oats will also absorb some of the moisture from the apple puree, which helps the biscuits hold their shape.

    Step 7: Shaping the Biscuits

    After chilling, take the mixture out of the fridge. Using your hands, form the mixture into small, thin, cookie-sized rounds, about 2 inches in diameter. For a crispier texture, make the biscuits thinner. If you prefer softer biscuits, shape them slightly thicker. Place the shaped biscuits on a plate or tray lined with parchment paper to prevent sticking.

    Step 8: Baking or Cooking the Biscuits

    Baking in the Oven

    1. Preheat your oven to 350°F (175°C).
    2. Line a baking sheet with parchment paper and arrange the biscuits on the sheet, leaving some space between them.
    3. Bake for 15-20 minutes, or until the edges are golden brown and the biscuits are firm to the touch. Baking times may vary, so keep an eye on them to prevent over-baking.
    4. Remove from the oven and allow the biscuits to cool on a wire rack before serving. Cooling them on a rack helps maintain their crisp texture.
    See also  Oatmeal Chocolate Muffins with Banana and Pistachios: A Healthy and Delicious Treat

    Cooking in a Pan

    1. Heat a non-stick pan over medium heat.
    2. Place the biscuits in the pan and cook for 4-5 minutes on each side, or until they are golden brown and cooked through. Press gently with a spatula to ensure even cooking.
    3. Once done, remove the biscuits from the pan and let them cool slightly before serving. This method will yield a slightly softer biscuit compared to baking.

    Serving Suggestions and Tips

    • Storage: Store these biscuits in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They also freeze well for longer storage.
    • Customization: Feel free to substitute the dried cranberries and raisins with other dried fruits like chopped dates, figs, or apricots. For added flavor, consider adding a teaspoon of cinnamon or a pinch of nutmeg to the mixture.
    • Add-Ins: For extra crunch, you can add seeds such as chia, flax, or sunflower seeds. A sprinkle of shredded coconut can also add a delightful texture and flavor twist.
  • 10-Minute No-Bake Chocolate Cheesecake

    10-Minute No-Bake Chocolate Cheesecake

    10-Minute No-Bake Chocolate Cheesecake

    Table of Contents

    When you don’t have time but still want to impress with a delicious dessert, this 10-minute no-bake chocolate cheesecake is the perfect solution. With a crunchy biscuit base and a rich, creamy chocolate filling, it’s sure to satisfy your sweet cravings without any need for baking. Plus, it requires minimal ingredients and effort, making it ideal for busy days.

     

    Ingredients:

    For the Base:

      • 200 g crushed biscuits
    • 1 tablespoon bitter cocoa powder
    • 100 g melted butter

    For the Cream:

    • 600 g spreadable cheese or mascarpone
    • 100 g melted dark chocolate

    Instructions:

    1. Prepare the Base:

      • In a bowl, combine the crushed biscuits and bitter cocoa powder.
      • Add the melted butter and mix until the mixture resembles wet sand.
      • Press the biscuit mixture into the base of a cake pan to form an even layer. Use the back of a spoon to press it down firmly.

    2. Prepare the Cream:

    • In a separate bowl, mix the spreadable cheese or mascarpone with the melted dark chocolate until smooth and well combined.

    3. Assemble the Cake:

    • Spread the chocolate cheese mixture evenly over the biscuit base. Use a spatula to smooth the top.

    4. Chill:

      • Place the cake in the fridge for at least 3 hours to set. This allows the flavors to meld together and the cream to firm up.

    Additional Tips:

      • Base Variations: You can use any type of biscuit for the base, such as digestive biscuits, graham crackers, or even chocolate cookies for an extra chocolatey treat.
      • Flavor Enhancements: For a twist, consider adding a teaspoon of vanilla extract or a dash of coffee to the cream mixture for added depth of flavor.
      • Toppings: Decorate the top with fresh berries, chocolate shavings, or a drizzle of caramel or chocolate sauce before serving.
    See also  Cheesecake Recipe

     

    • Serving Suggestions: This no-bake cheesecake is perfect for any occasion, from casual family dinners to elegant dinner parties. Serve it with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat.

    Nutritional Information:

    Per serving (assuming 8 servings):

     

      • Calories: 420
      • Protein: 7g
      • Fat: 30g
      • Carbohydrates: 30g
    • Fiber: 2g
    • Sugar: 15g

    Conclusion:

    This 10-minute no-bake chocolate cheesecake is a lifesaver for those times when you need a quick and easy dessert. Its rich and creamy texture, combined with the crunchy biscuit base, makes it a delightful treat that everyone will love. With its simple preparation and no cooking required, it’s the perfect dessert for busy schedules. Try it out and see how quickly it becomes a favorite in your household!

  • Pineapple Cinnamon Pastry Twists with Rose-Infused Tea

    Pineapple Cinnamon Pastry Twists with Rose-Infused Tea

    Pineapple Cinnamon Pastry Twists with Rose-Infused Tea
    Table of Contents
    Ingredients:
    For the Pineapple Cinnamon Pastry Twists:
    300g canned pineapple (drained and chopped)
    500g pastry dough (store-bought or homemade)
    3 tablespoons sugar
    1 teaspoon cinnamon
    1 egg (for egg wash)
    Sugar for sprinkling
    Icing sugar for dusting
    Fresh mint (for garnish)
    For the Rose-Infused Black Tea:
    Black loose-leaf tea
    Dried rose petals
    Sugar to taste
    Total Time: 45 minutes
    Servings:
    Serves: 6
    Nutrition Facts (Approximate per serving):
    Calories: 230 kcal
    Protein: 3g
    Carbohydrates: 32g
    Fat: 10g
    Fiber: 2g
    Sugar: 12g
    Instructions:
    Step 1: Prepare the Pineapple Filling
    Drain and Chop Pineapple: Drain the canned pineapple thoroughly and chop it into small pieces. Place the pieces on a clean paper towel to absorb any remaining juice. This will help prevent sogginess in the pastry.
    Mix with Sugar and Cinnamon: In a small bowl, combine the chopped pineapple with 3 tablespoons of sugar and 1 teaspoon of cinnamon. Toss until the pineapple is well-coated. This mixture will caramelize beautifully in the oven, adding a lovely golden color and a warm cinnamon flavor.
    Step 2: Roll Out the Dough
    Prepare the Dough: Roll out the pastry dough on a lightly floured surface until it’s about 1/4-inch thick, aiming for a rectangle shape. Trim the edges if needed to create clean lines.
    Cut into Strips: Using a knife or pizza cutter, slice the dough into 1-inch wide strips. You should have enough dough to make around 12 strips, depending on the dough size.
    See also Donuts filled recipe
    Step 3: Fill and Twist the Pastries
    Add Pineapple Mixture: Spoon a small amount of the pineapple mixture onto each strip of dough. Spread it evenly, ensuring it stays in the center of the strip and doesn’t overflow.
    Twist the Dough Strips: Fold each dough strip in half lengthwise to cover the filling, then twist each strip gently to create a spiral shape. Pinch the ends to keep the twists in place.
    Egg Wash and Sprinkle Sugar: Place the twists on a lined baking sheet. Beat the egg and brush each twist lightly, then sprinkle with a bit of sugar for extra crunch.
    Step 4: Bake the Pastry Twists
    Preheat the Oven: Preheat your oven to 200°C (390°F).
    Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the twists are golden brown and crispy.
    Step 5: Dust with Icing Sugar
    Once the pastry twists are out of the oven, let them cool slightly. Then, lightly dust with icing sugar for a sweet finishing touch.
    Step 6: Prepare the Rose-Infused Black Tea
    Boil Water and Steep: Boil water and add black loose-leaf tea and a few dried rose petals to a teapot. Steep for 3-5 minutes, then strain.
    Serve with Sugar: Pour the tea into cups and add sugar to taste. The floral rose and strong black tea complement the pastry’s sweetness beautifully.
    Why This Recipe is Timeless:
    There’s something universally appealing about sweet pastries paired with a cup of tea. Across cultures and eras, pastry treats have been celebrated for their versatility and the comforting feelings they evoke. These Pineapple Cinnamon Pastry Twists bring a tropical twist to classic cinnamon pastries, creating a light and refreshing dessert that never goes out of style. Adding rose tea to the pairing adds an extra layer of tradition, as rose tea has been enjoyed for centuries for its calming and aromatic qualities. This pairing is ideal for cozy afternoons, gatherings with friends, or even a quiet moment of self-care.

    Tips for Making the Perfect Pineapple Cinnamon Pastry Twists:
    Use Cold Dough: For the flakiest results, keep your pastry dough cold before baking. If it warms up too much, the butter in the dough may start melting, leading to a less flaky texture.
    Prevent Sogginess: Be sure to drain and pat the pineapple dry to prevent excess moisture in the filling, which could make the pastry soggy.
    Choose the Right Cinnamon: Freshly ground cinnamon has a more vibrant flavor than pre-ground varieties. Using fresh cinnamon can enhance the pastry’s flavor significantly.

  • Apple Puff Pastry Tart with Yogurt Cream Filling Table of Contents

    Apple Puff Pastry Tart with Yogurt Cream Filling Table of Contents

    Ingredients:

    2 sheets of puff pastry (each 250 g / 8.8 oz)
    1 teaspoon sugar (for dusting each puff pastry sheet)
    3 apples, peeled, cored, and sliced
    3 tablespoons butter (90 g)
    2 tablespoons sugar (45 g)
    2 cups yogurt (480 g)
    1 cup heavy cream (240 ml / 8 fl oz)
    3 tablespoons condensed milk (90 g)
    1 tablespoon agar agar (10 g / 0.35 oz)

    Directions:

    Prepare the first puff pastry layer:
    Preheat the oven to 180°C (350°F).
    Place one puff pastry sheet into a 24 cm (9.5-inch) mold, trimming the edges if necessary.
    Sprinkle with 1 teaspoon of sugar.
    Bake for 18 minutes or until golden and puffed. Remove from the oven and let it cool.

    Cook the apples:
    In a medium pan, melt the butter over medium heat.
    Add the apple slices and 2 tablespoons of sugar.
    Cook for about 10 minutes or until the apples are soft and caramelized. Set aside to cool.

    Prepare the second puff pastry layer:
    Place the second puff pastry sheet on a baking tray lined with parchment paper.
    Sprinkle with 1 teaspoon of sugar.
    Bake for 18 minutes at 180°C (350°F) or until golden and puffed. Let it cool.

    Make the yogurt cream filling:
    In a saucepan, combine the yogurt, heavy cream, condensed milk, and agar agar.
    Cook over low heat, stirring constantly, until it begins to boil.
    Allow the mixture to cool to room temperature until it starts to thicken (about 6-8 minutes).

    Assemble the tart:
    Place the first baked puff pastry sheet into the mold, then layer with caramelized apples.
    Pour the yogurt cream mixture over the apples gradually to ensure it seals the contour well.
    Refrigerate for 1 hour to set.

    See also  Tastier than the Most Delicious Pies: Just 1 Egg and a Little Kefir

    Serving Suggestions:
    Serve chilled with a drizzle of caramel sauce or a sprinkle of cinnamon.
    Pair with a scoop of vanilla ice cream or whipped cream for extra indulgence.
    Garnish with fresh mint leaves for a touch of color and freshness.

    Cooking Tips:
    Use firm apples like Granny Smith or Honeycrisp for a balance of sweetness and tartness.
    Allow the yogurt mixture to cool slightly before pouring to prevent it from melting the pastry layers.
    If the agar agar sets too quickly, reheat gently until pourable.

    Nutritional Benefits:
    Rich in calcium and protein from yogurt and cream.
    Apples add fiber and antioxidants, supporting digestive health.
    Lower in refined sugar compared to many traditional tarts.

  • Butter Cookies

    Butter Cookies

    Butter Cookies

    Table of Contents

    Ingredients

      • 1 cup (225 g) unsalted butter, softened
      • 3/4 cup (90 g) powdered sugar
      • 2 teaspoons vanilla extract
      • 2 cups (240 g) all-purpose flour
      • 1/4 teaspoon salt
    • Optional: Sprinkles, coarse sugar, or colored sugar for decoration

    Directions

    1. Preheat the Oven

    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

    2. Cream the Butter and Sugar

      • In a large mixing bowl, cream together the butter and powdered sugar using an electric mixer or a stand mixer. Beat on medium speed for about 3-5 minutes, or until the mixture is light and fluffy.
    • Add the vanilla extract and mix until combined.

    3. Add the Dry Ingredients

      • In a separate bowl, whisk together the flour and salt.
      • Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together. You may need to use your hands to finish incorporating the dough if the mixer struggles to combine it fully.

    4. Shape the Cookies

      • Scoop out tablespoon-sized portions of the dough and roll them into balls. If you want to make a classic shape, you can gently flatten each ball into a round disc.
      • Optionally, you can dip the top of each cookie in coarse sugar or colored sprinkles for added texture and decoration.
      • Arrange the cookies on the prepared baking sheet, leaving about 1-2 inches of space between each cookie.
    See also  Vegetable Stuffed Savory Pancakes

    5. Bake the Cookies

    • Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
    • Keep a close eye on them toward the end of baking to ensure they don’t overbake and become too crisp.

    6. Cool and Serve

      • Allow the butter cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    • Once cooled, the cookies are ready to enjoy!

    Serving Suggestions

      1. Serve with a hot cup of tea or coffee for an afternoon treat.
      2. Enjoy as a simple dessert or snack at any time of the day.
    1. Pack them in gift boxes for a homemade gift during the holidays or special occasions.
    2. Use them as a base for sandwich cookies filled with jam, frosting, or chocolate ganache.

    Cooking Tips

      • For the best texture, make sure the butter is softened but not melted. This helps the dough come together easily and results in a lighter cookie.
    • If you’d like to add some extra flavor, try adding a teaspoon of almond extract or lemon zest to the dough.
    • You can also chill the dough for 15-20 minutes before baking to prevent the cookies from spreading too much.

    Nutritional Benefits

      • Butter cookies are a treat to enjoy in moderation, offering a good source of energy thanks to the healthy fats from butter. They’re rich in flavor and texture, making them satisfying with just a few bites.
    • Butter is also a source of fat-soluble vitamins such as Vitamin A, D, and E, though it’s important to keep in mind that they are a calorie-dense treat.
  • Soft Yogurt Bread Rolls Recipe

    Soft Yogurt Bread Rolls Recipe

    Ingredients:

      • 1 teaspoon of sugar (5 grams)
      • 1 teaspoon of salt (5 grams)
      • 1 tablespoon of vegetable oil (10 ml)
      • 1 tablespoon of yogurt (20 grams)
      • 1 cup warm milk (200 ml)
      • 2.5 cups all-purpose flour (300 grams)

    Directions:

      • If using active dry yeast, mix it with the sugar and warm milk. Let it sit for 5-10 minutes until foamy (skip if using instant yeast).
      • In a mixing bowl, combine the flour, sugar, and salt.
      • Add the warm milk, vegetable oil, and yogurt, and mix until a dough forms.
      • Knead the dough on a lightly floured surface for 5-10 minutes, or until smooth and elastic.
      • Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.
      • Punch down the dough to release the air, then divide it into 8-10 pieces.
      • Shape each piece into a roll and place on a baking sheet lined with parchment paper.
      • Cover and let the rolls rise for 20-30 minutes until slightly puffed.
    • Preheat the oven to 250°C (480°F) and bake for 6 minutes or until golden brown on top.
    • Allow to cool slightly before serving. Enjoy!

    Serving Suggestions:

      1. Serve with butter and jam for a sweet breakfast treat.
      2. Pair with soups and stews for a comforting meal.
      3. Use as a side dish for your favorite grilled meats.
    1. Serve with cheese and a salad for a light lunch.
    2. Slice in half and use for sandwiches, filled with deli meats and veggies.

    Cooking Tips:

      • If the dough seems too sticky, sprinkle a little more flour as you knead it, but be careful not to add too much.
      • Ensure the milk is warm (not hot) when activating the yeast.
      • Let the rolls rest long enough during the second rise for a soft, airy texture.
    See also  Cheesy Potato Skillet Recipe

    Nutritional Benefits:

      • Yogurt adds a good source of probiotics, which promote digestive health.
      • Rich in carbohydrates, the rolls provide a quick energy boost.

     

    • The vegetable oil helps to provide essential fatty acids.
    • The recipe uses basic ingredients, providing a simple and wholesome source of fiber and protein.

    Dietary Information:

     

      • Vegetarian: Yes
      • Dairy-Free Option: Can substitute yogurt with a non-dairy alternative.
      • Gluten-Free Option: Can experiment with gluten-free flour.

    Nutritional Facts (per roll, approx.):

      • Calories: 150
      • Protein: 4g

     

    • Carbohydrates: 28g
    • Fat: 3g
    • Fiber: 1g
  • Apple Banana Greek Yogurt Pancakes

    Apple Banana Greek Yogurt Pancakes

    Ingredients:

    • Apple: 1, peeled and grated, or 100ml applesauce
    • Greek Yogurt: 300ml
    • Wholemeal Flour: 80g (about 2/3 cup)
    • Oil: For cooking
    • Banana: 1, mashed

    Directions:

    Prepare the Ingredients:
    If using an apple, peel and grate it. If using applesauce, measure out 100ml.
    Mash the banana in a small bowl.

    Mix the Batter:
    In a large bowl, combine the Greek yogurt and mashed banana. Stir in the grated apple or applesauce.
    Gradually add the wholemeal flour, mixing until just combined. The batter should be slightly thick but still pourable.

    Cook the Pancakes:
    Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
    Pour small amounts of batter onto the skillet, forming pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
    Repeat with the remaining batter, adding more oil to the skillet as needed.

    Serve and Enjoy:
    Serve the pancakes warm with your favorite toppings, such as fresh fruit, a drizzle of honey, or a dollop of Greek yogurt.

    Serving Suggestions:
    Top with a handful of fresh berries or sliced banana for added flavor and nutrition.
    Drizzle with a bit of maple syrup or honey for extra sweetness.
    Serve with a side of yogurt for added creaminess.

    Cooking Tips:
    Ensure the skillet is well-heated before adding the batter to achieve golden-brown pancakes.
    For fluffier pancakes, let the batter rest for a few minutes before cooking.
    Adjust the consistency of the batter by adding a bit more flour if it’s too runny or a bit more yogurt if it’s too thick.

    See also  Cream-Filled Apple Cake Recipe

    Nutritional Benefits:
    Protein-Rich: Greek yogurt provides a good amount of protein, which helps in muscle repair and growth.
    High in Fiber: Wholemeal flour adds dietary fiber, which supports digestive health.
    Natural Sweetness: Apples and bananas provide natural sweetness and essential vitamins

  • Savory Oat Crust Spinach and Cheese Tart

    Savory Oat Crust Spinach and Cheese Tart

    Savory Oat Crust Spinach and Cheese Tart

    Table of Contents

    Ingredients

    For the Oat Crust:

      • 200 g oat flakes
      • 1 tsp sweetener
      • 1/3 tsp salt
      • 1 tsp baking powder
      • 80 g butter, melted
    • 1 egg
    • 1-2 tbsp cold water

    For the Filling:

      • 1-2 onions, diced
      • Vegetable oil for frying
      • 300 g spinach
      • 100 g mozzarella cheese, grated
    • 100 g feta cheese, crumbled

    For the Topping:

      • 2 eggs
      • 3 tbsp sour cream or thick yogurt

    Preparation Time

      • Prep Time: 20 minutes (plus 1 hour chilling time for the crust)
      • Cook Time: 40 minutes
      • Total Time: 1 hour 60 minutes

    Instructions

    Prepare the Oat Crust:

      1. In a large bowl, mix 200 g of oat flakes, 1 tsp sweetener, 1/3 tsp salt, and 1 tsp baking powder.
      2. Add 80 g of melted butter and mix well.
      3. Add 1 egg and 1-2 tbsp of cold water, mixing until the dough comes together.
    1. Press the dough into a tart pan, covering the bottom and sides evenly.
    2. Place the tart pan in the refrigerator and chill for 1 hour.

    Prepare the Filling:

      1. In a large skillet, heat a bit of vegetable oil over medium heat.
      1. Add the diced onions and sauté until they are soft and translucent.
      2. Add 300 g of spinach to the skillet and cook for 3-4 minutes, until wilted.
      3. Remove from heat and let cool slightly.

    Assemble the Tart:

      1. Preheat your oven to 180°C (350°F).
      2. Take the chilled crust out of the refrigerator.
      3. Spread the onion and spinach mixture evenly over the crust.
    1. Sprinkle 100 g of grated mozzarella and 100 g of crumbled feta cheese over the spinach mixture.
    See also  Lemon Mascarpone Tart Recipe

    Prepare the Topping:

      1. In a bowl, whisk together 2 eggs and 3 tbsp of sour cream or thick yogurt.
      2. Pour the egg mixture evenly over the cheese and spinach filling.

    Bake:

    1. Place the tart in the preheated oven and bake for 40 minutes, or until the top is golden brown and set.
    2. Allow the tart to cool slightly before slicing and serving.

    Serving Suggestions

      • Serve warm with a side salad for a complete meal.
    • Enjoy as a brunch dish with fresh fruit and coffee.

    Cooking Tips

    • Ensure the spinach is well drained to prevent the tart from becoming too watery.
    • Adjust the seasoning to your taste by adding herbs like thyme or oregano.