PST-Algerie

Category: quick and easy recipe

  • 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.
  • Moist Orange Coconut Cake

    Moist Orange Coconut Cake

    Moist Orange Coconut Cake

    Table of Contents

    Ingredients:

      • 1 medium orange (for zest and juice)
      • 1 cup of sugar (200g)
      • 2 medium eggs
      • ~ 1/2 cup of vegetable oil (120ml)
      • 3 tablespoons of desiccated coconut (20g)
      • ~ 1 and 3/4 cup of all-purpose flour (180-200g)
      • 1 tablespoon of baking powder (16g)
    • 1 cup of orange juice (250ml)

    Optional garnish:

      • Extra desiccated coconut for sprinkling
    • 1 orange slice for decoration

    How to Make It:

      1. Prepare the Orange: Start by washing the orange thoroughly, then zest it using a fine grater. Set the zest aside for later. Next, cut the orange in half and juice it to yield about 1 cup (250 ml) of fresh orange juice. If you don’t have enough juice from one orange, you can supplement with store-bought juice.
      1. Preheat the oven: Preheat your oven to 180°C (350°F). Grease and flour a cake pan (preferably a round or loaf pan, about 20-22 cm in diameter), or line it with parchment paper to prevent sticking.
      2. Mix the Wet Ingredients: In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 3-4 minutes. This step incorporates air into the mixture, giving the cake a lighter texture. Slowly add the vegetable oil while continuing to beat the mixture, followed by the orange zest. The orange zest will infuse the batter with a strong citrus aroma.
      3. Add the Coconut: Stir in the desiccated coconut, mixing well to distribute it evenly throughout the batter. The coconut adds a subtle tropical flavor and texture to the cake.
      1. Combine the Dry Ingredients: In a separate bowl, sift the all-purpose flour and baking powder together. This helps to remove any lumps and ensures even distribution of the baking powder in the batter. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk to avoid overmixing. You want the batter to remain light and airy.
      2. Incorporate the Orange Juice: Slowly pour the orange juice into the batter, stirring gently until fully combined. The orange juice not only enhances the flavor but also keeps the cake moist. The batter should be smooth and slightly thick.
      3. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
    1. Cool and Garnish: Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for 10-15 minutes. Transfer the cake to a wire rack to cool completely. For garnish, sprinkle some extra desiccated coconut over the top and place a slice of orange in the center for a decorative touch.
  • Baked Apple and Cranberry Oatmeal

    Baked Apple and Cranberry Oatmeal

    Baked Apple and Cranberry Oatmeal

    Table of Contents

    Ingredients

     

      • 200 g (2 ¼ cups) rolled oats (gluten-free if needed)
      • Pinch of salt
      • 400 ml (1 ⅔ cups) hot milk or plant milk

     

      • 2 eggs
      • 40 g (¼ cup) erythritol sweetener or sugar
      • 4 g (1 tsp) cinnamon

     

      • 8 g (1 ¾ tsp) baking powder
      • Butter, for greasing
      • 1 small apple, chopped

     

    • Handful of dried cranberries

    Directions

    Step 1: Preheat Oven

     

    • Preheat your oven to 180°C (360°F).

    Step 2: Prepare Oats

      • In a large mixing bowl, combine rolled oats and a pinch of salt.

     

    • Pour hot milk or plant milk over the oats and let soak for 10 minutes.

    Step 3: Mix Ingredients

      • In a separate bowl, beat the eggs.

     

    • Add erythritol sweetener or sugar, cinnamon, and baking powder to the eggs. Mix until well combined.
    • Stir the egg mixture into the soaked oats until fully incorporated.

    Step 4: Prepare Baking Dish

     

    • Grease a 19 cm (7.5 in) baking dish with butter.
    • Pour the oat mixture into the prepared baking dish.

    Step 5: Add Toppings

     

    • Sprinkle the chopped apple evenly over the oat mixture.
    • Top with a handful of dried cranberries.

    Step 6: Bake

     

    • Bake in the preheated oven for 40–45 minutes, or until the oatmeal is golden brown and set in the center.

    Step 7: Cool and Serve

     

      • Allow the baked oatmeal to cool slightly before serving.

     

    • Enjoy warm or at room temperature.

    Serving Suggestions

      • Serve with a dollop of yogurt, a drizzle of honey, or a splash of milk.

     

    • Pair with a cup of coffee or tea for a hearty breakfast.
    • Add fresh fruit like banana slices or berries for extra sweetness.
    See also  MOIST ITALIAN CAKE 

    Cooking Tips

     

      • Use gluten-free oats if required to ensure the dish is gluten-free.
      • Substitute erythritol with honey, maple syrup, or brown sugar for a different flavor profile.
      • For added texture, sprinkle nuts or seeds on top before baking.

    Nutritional Benefits

      • Oats: Rich in fiber, promoting heart health and sustained energy.
      • Apples: Provide vitamins, antioxidants, and natural sweetness.

     

    • Cranberries: Offer a tangy flavor and are high in antioxidants.

    Dietary Information

      • Can be made gluten-free (with certified gluten-free oats).

     

    • Suitable for vegetarians.

    Nutritional Facts (Per Serving – Approx. 6 servings):

      • Calories: 180

     

      • Protein: 6 g
      • Fat: 5 g
      • Carbohydrates: 28 g

     

    • Fiber: 4 g
  • Eggplant and Cheese Bake with Homemade Ranch Sauce

    Eggplant and Cheese Bake with Homemade Ranch Sauce

    Eggplant and Cheese Bake with Homemade Ranch Sauce

    Table of Contents

    Ingredients:

     

      • For the Bake:
          • 3 large eggs
          • 1 tbsp mayonnaise
          • Sea salt, to taste

         

          • Ground black pepper, to taste
          • 2 medium eggplants (approx. 600g)
          • Olive oil, for brushing

         

          • 180g (1 1/2 cups) mozzarella cheese, shredded
          • 6–8 cherry tomatoes, halved
          • Oregano, to taste

         

          • Fresh basil leaves, for garnish
          • 200g (about 4 cups) white bread, cubed
          • 1/2 cup breadcrumbs

         

        • 2 cloves garlic, minced
        • 150g (1 1/4 cups) Tilsiter cheese, shredded

     

    • For the Ranch Sauce:
        • 2 tbsp sour cream
        • 2 tbsp mayonnaise
        • 2 tbsp fresh spring onions, finely chopped

       

        • Sea salt, to taste
        • 2 cloves garlic, minced
        • A bunch of dill, finely chopped

       

      • 1/2 tsp ground black pepper

    Directions:

     

      1. Preheat the Oven:
        Preheat your oven to 375°F (190°C).
      2. Prepare the Eggplant:
          • Slice the eggplants into 1/2-inch thick rounds.
          • Brush both sides with olive oil and season with sea salt and ground black pepper.

         

        • Place the slices on a baking sheet and bake for 15-20 minutes, until tender and lightly browned.
      3. Prepare the Bread Cubes:
          • Toss cubed white bread with olive oil, minced garlic, and a pinch of sea salt.

         

        • Spread the bread cubes on a baking sheet and toast for about 10 minutes, until golden and crisp.
      4. Assemble the Bake:
          • In a large bowl, whisk together eggs and mayonnaise. Season with sea salt and black pepper.

         

          • Grease a baking dish and layer roasted eggplant slices at the bottom.
          • Sprinkle shredded mozzarella evenly over the eggplant.
          • Top with cherry tomato halves, sprinkle oregano, and add fresh basil leaves.

         

        • Add toasted bread cubes, then sprinkle shredded Tilsiter cheese on top.
      5. Bake:
          • Pour the egg mixture evenly over the assembled dish.

         

        • Sprinkle breadcrumbs on top for a crispy finish.
        • Bake for 20-25 minutes, until cheese is melted and bubbly, and the top is golden brown.
    See also  Almond Pistachio Cake with Triple Sec and Apricot Glaze

     

      1. Prepare the Ranch Sauce:
        • In a small bowl, mix sour cream, mayonnaise, spring onions, minced garlic, dill, sea salt, and black pepper. Combine thoroughly.
      2. Serve:
          • Allow the bake to cool slightly before serving.

         

        • Drizzle ranch sauce over the bake or serve it on the side.
        • Garnish with basil leaves and extra cherry tomato halves if desired.
  • Creamy Meatball Casserole with Mushrooms and Cheese

    Creamy Meatball Casserole with Mushrooms and Cheese

    Creamy Meatball Casserole with Mushrooms and Cheese

    Table of Contents

    Ingredients

    For the Meatballs:

    • Ground Meat: 600 g
    • Egg: 1 large
    • Onion: 1, finely chopped
    • Garlic: 2 cloves, minced
    • White Bread: 2 slices, crusts removed
    • Milk: 100 ml, warm
    • Basil: 1 teaspoon (dried)
    • Paprika: 1 teaspoon (sweet or smoked)
    • Salt and Black Pepper: To taste

    For the Sauce:

    • Red Onion: 1, thinly sliced
    • Garlic: 1 clove, minced
    • Mushrooms: 200 g, sliced
    • Oregano: 1 teaspoon (dried)
    • Cream: 200 ml
    • Melted Cheese: 200 g
    • Dill: 2 tablespoons, chopped

    For the Topping:

    • Mozzarella: 150 g, shredded

    Directions

    Step 1: Prepare the Meatballs

    1. Soak the bread in warm milk until soft. Squeeze out excess milk and crumble the bread into a large bowl.
    2. Add ground meat, egg, chopped onion, minced garlic, basil, paprika, salt, and pepper. Mix until well combined.
    3. Shape the mixture into small meatballs, about 1.5 inches in diameter.
    4. Heat a large skillet with a bit of oil over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.

    Step 2: Make the Sauce

    1. In the same skillet, sauté the red onion and minced garlic until fragrant, about 2 minutes.
    2. Add the sliced mushrooms and cook until softened, about 5 minutes.
    3. Stir in oregano, cream, and melted cheese. Cook until the sauce is smooth and bubbly.
    4. Add the chopped dill and stir to combine.

    Step 3: Assemble the Casserole

    1. Preheat the oven to 180°C (356°F).
    2. Place the browned meatballs in a greased baking dish.
    3. Pour the mushroom cream sauce over the meatballs, ensuring they are evenly coated.
    4. Sprinkle shredded mozzarella cheese over the top.
    See also  STRAWBERRY BOMBS RECIPE

    Step 4: Bake the Casserole

    1. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown.

    Step 5: Garnish and Serve

    1. Garnish with additional dill if desired.
    2. Serve warm with crusty bread, mashed potatoes, or a side of vegetables.

    Serving Suggestions

    • Pair with a fresh green salad or roasted vegetables.
    • Serve over pasta or rice for a complete meal.
    • Accompany with garlic bread for an extra indulgent touch.

    Cooking Tips

    • Ensure the meatballs are browned but not fully cooked during frying; they will finish cooking in the oven.
    • Use a mix of cheese types (parmesan, cheddar) for added flavor.
    • Add a splash of white wine to the sauce for depth of flavor.

    Nutritional Benefits

    • Ground Meat: Provides protein and iron.
    • Mushrooms: A good source of antioxidants and vitamins.
    • Dill: Rich in antioxidants and vitamins A and C.

    Dietary Information

    • Contains dairy, gluten (bread), and eggs.
    • To make gluten-free, use gluten-free bread.

    Nutritional Facts (per serving, approximate)

    • Calories: 450
    • Protein: 25g
    • Fat: 30g
    • Carbohydrates: 15g
    • Fiber: 2g

    Storage

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the oven or microwave before serving.
    • Freeze portions for up to 2 months; thaw and reheat thoroughly.

    Why You’ll Love This Recipe

    • Creamy, cheesy, and comforting—a true crowd-pleaser.
    • Easy to prepare with everyday ingredients.
    • Perfect for meal prep or special occasions.
    • Deliciously customizable with your favorite herbs and spices.

    Conclusion
    This Creamy Meatball Casserole is a delicious, family-friendly dish that combines rich flavors and hearty ingredients. Whether served as a main course or paired with sides, it’s a recipe that will leave everyone asking for seconds. Try it today for a comforting, flavorful meal!

  • My grandmother taught me this dish! The most delicious potato recipe for dinner!

    My grandmother taught me this dish! The most delicious potato recipe for dinner!

    My grandmother taught me this dish! The most delicious potato recipe for dinner!

    Table of Contents

    Ingredients:
    -2 medium potatoes
    -Vegetable fat (for frying)
    -Salt, to taste
    -Paprika
    -Black pepper, to taste
    -4 eggs
    -A handful of cherry tomatoes, halved
    -A small bunch of chives, chopped
    -200g sour cream
    -50-70g mozzarella cheese, grated
    -A handful of fresh parsley, chopped

    INSTRUCTIONS:

    1. Wash and cut the potatoes into medium-thick slices.
    2. Heat vegetable fat in a frying pan over medium heat.

    Add the sliced potatoes and sprinkle with salt and paprika. Mix to coat evenly. Fry the potatoes for 5-7 minutes until they start to turn golden brown. Flip them and continue frying for another 5-7 minutes.
    3. Crack the eggs directly over the potatoes in the pan.

    Distribute the cherry tomato halves around the eggs.
    4. Sprinkle the eggs and tomatoes with chopped chives and season with salt and black pepper.
    5. Lower Heat and Add Sour Cream. Reduce the heat to low. Dollop sour cream over the eggs and potatoes.
    6. Cover the pan and let everything cook gently for about 15 minutes.

    This allows the eggs to set and the flavors to meld.
    7. Uncover the pan, sprinkle grated mozzarella and chopped parsley over the top.
    8. Leave the lid off and allow the cheese to melt for about 5 minutes under low heat.

    9. Once the cheese is melted and bubbly, and the eggs are cooked to your liking, remove the pan from heat. Serve hot, garnished with more fresh herbs if desired.
    10. Relish this hearty and flavorful dish, perfect for a weekend treat or a comforting dinner.

  • Walnut Cake with Condensed Milk

    Walnut Cake with Condensed Milk

    Walnut Cake with Condensed Milk

    Table of Contents

    Ingredients (for a 20 cm mold)

      • 180g walnuts, crushed
      • 100g butter
      • 70g sugar (⅓ cup)
      • A pinch of salt
      • 1 egg
    • 200g flour (1½ cups)
    • 380g condensed milk (1 can)

    Directions

    Prepare the Dough

      1. Preheat the Oven:
          • Preheat your oven to 180°C (350°F).

         

      2. Mix Butter and Sugar:
          • In a mixing bowl, combine 100g of butter, 70g of sugar, and a pinch of salt.
          • Beat the mixture until creamy.

         

      3. Add Egg:
        • Add 1 egg and beat for 2-3 minutes until well combined.
    1. Add Flour:
      • Gradually add 200g of flour and mix until a dough forms.

    Assemble the Cake

      1. Prepare the Baking Pan:
          • Press the dough evenly into the bottom of a 20 cm baking pan.

         

      2. Add Walnuts:
        • Spread the crushed walnuts evenly over the dough.
    1. Add Condensed Milk:
      • Pour the 380g of condensed milk over the walnuts, ensuring an even layer.

    Bake

    1. Bake the Cake:
        • Place the baking pan in the preheated oven.

       

      • Bake at 180°C (350°F) for 40 minutes, or until the top is golden brown and the cake is set.

    Serve

    1. Cool and Serve:
        • Allow the cake to cool slightly before slicing and serving.

       

      • Bon appetit!

    Serving Suggestions

      • Serve this walnut cake warm or at room temperature.
    • It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

    Cooking Tips

      • Ensure the butter is at room temperature for easier mixing.
      • You can toast the walnuts lightly before crushing them for an extra depth of flavor.

    Nutritional Benefits

    • Walnuts: A good source of healthy fats, protein, and various vitamins and minerals.
    • This cake provides a rich and satisfying dessert option.

    Dietary Information

      • Contains: Nuts, dairy, and gluten.
    • For a gluten-free version, substitute the flour with a gluten-free flour blend.

    Storage

      • Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
      • You can also freeze the cake for up to 3 months. Thaw at room temperature before serving.

    Why You’ll Love This Recipe

      • Simple and quick to prepare.
      • Deliciously rich and nutty flavor.
      • Perfect for any occasion, from casual gatherings to special celebrations.
    • Combines the crunch of walnuts with the sweet creaminess of condensed milk.
  • Orange Oatmeal Cups Recipe

    Orange Oatmeal Cups Recipe

    Orange Oatmeal Cups Recipe

    Table of Contents

    Ingredients:

    • 1 cup (100 g) oatmeal
    • Juice of 2 oranges
    • 3 eggs
    • 1/3 cup (80 ml) milk of your choice
    • 1 teaspoon baking powder
    • Salt, to taste
    • 1 teaspoon ground cinnamon
    • Zest of 1 orange

    Directions:

    1. Preheat the Oven:
      • Preheat your oven to 360°F (180°C).
    2. Prepare the Batter:
      • In a large mixing bowl, combine the oatmeal, orange juice, and milk. Let it sit for a few minutes to allow the oats to absorb the liquid.
      • Add the eggs, baking powder, salt, ground cinnamon, and orange zest. Mix well until all ingredients are fully incorporated.
    3. Bake:
      • Line a muffin tin with paper liners or grease it well.
      • Pour the mixture evenly into the muffin cups.
      • Bake in the preheated oven for approximately 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
    4. Cool and Serve:
      • Allow the oatmeal cups to cool slightly before removing them from the muffin tin.

    Serving Suggestions:

    • Serve warm with a drizzle of honey or maple syrup.
    • Top with a dollop of Greek yogurt or a sprinkle of chopped nuts for added protein and crunch.
    • Pair with fresh fruit for a balanced breakfast.

    Cooking Tips:

    • Use fresh oranges for the best flavor and nutrition.
    • For a dairy-free version, use almond milk, oat milk, or any plant-based milk.
    • You can add a handful of raisins or dried cranberries for extra sweetness and texture.

    Nutritional Benefits:

    • Oatmeal: High in fiber, which helps with digestion and keeps you feeling full longer.
    • Oranges: Rich in vitamin C and antioxidants.
    • Eggs: Provide high-quality protein and essential vitamins.
  • Oat and Kefir Cake with Carrots and Apples

    Oat and Kefir Cake with Carrots and Apples

    Oat and Kefir Cake with Carrots and Apples

    Table of Contents

    Ingredients:

      • 120g oat flakes (1 ¼ cups)
      • 200g kefir (¾ cup)
      • 2 eggs
      • 30g honey (2 tablespoons)
      • 2 carrots, grated (about 150g)
      • 2 apples, grated (about 200g)
      • 20g poppy seeds (2 tablespoons)
    • 1 tablespoon oil (for greasing)
    • Optional: cinnamon, vanilla extract, or nuts for extra flavor

    Directions:

      1. Prepare the oats:
          • Grind the oat flakes into flour using a blender or food processor.

         

      2. Combine the kefir and oats:
        • In a mixing bowl, add 200g kefir to the ground oats. Stir well and let it sit for 10 minutes to absorb the moisture.
      1. Mix in the wet ingredients:
        • After the oats have absorbed the kefir, add the 2 eggs and 30g honey to the mixture. Stir until combined.
      2. Grate the vegetables and fruits:
          • Grate 2 carrots and 2 apples. Add the grated carrots and apples to the oat mixture.

         

      3. Add poppy seeds:
        • Stir in the 20g poppy seeds and mix everything thoroughly.
      1. Prepare the baking dish:
        • Preheat your oven to 180°C (360°F). Grease a baking dish with oil to prevent sticking.
      2. Bake the cake:
          • Pour the mixture into the prepared dish and bake for 40 minutes, or until a toothpick comes out clean.

         

      3. Cool and serve:
        • Let the cake cool for a few minutes before slicing. Enjoy it warm or cold.

    Serving Suggestions:

    • Serve this cake as a healthy breakfast with yogurt or a light snack with a cup of tea.
    • You can also drizzle a bit of honey or maple syrup over the top for extra sweetness.

    Cooking Tips:

      • Add-ins: Feel free to add a teaspoon of cinnamon or vanilla extract to enhance the flavor. Chopped nuts or raisins can also add texture.
    • Grating: Grate the carrots and apples finely to ensure they blend well with the oats.
    • Oil substitute: If you want a lighter version, you can use applesauce instead of oil for greasing.

    Nutritional Benefits:

      • Oats and kefir: Rich in fiber and probiotics, promoting good digestion and heart health.
      • Carrots and apples: Packed with vitamins and antioxidants, supporting immune health.
      • Poppy seeds: A source of calcium and healthy fats.
      • Honey: A natural sweetener that provides antioxidants and reduces the need for refined sugar.

    Dietary Information:

      • Vegetarian: This cake is suitable for vegetarians.
      • Dairy-free option: Use a plant-based kefir or yogurt if you’re avoiding dairy.
      • No added sugar: The natural sweetness from honey, apples, and carrots means no refined sugar is needed.

    Nutritional Facts (Per Serving):

      • Calories: 230
      • Protein: 6g
      • Carbohydrates: 36g
      • Fats: 7g
      • Fiber: 4g
      • Sugars: 12g

    Storage:

    • Store the cake in an airtight container in the refrigerator for up to 3 days.
    • For longer storage, you can freeze individual slices and reheat them as needed.
  • Just grate the potatoes to prepare this delicious dish! Cheap and easy!

    Just grate the potatoes to prepare this delicious dish! Cheap and easy!

    Just grate the potatoes to prepare this delicious dish! Cheap and easy!

    Ingredients:
    – 1 kg of potatoes
    – 2 eggs
    – 1 onion
    – 1 pepper

    – 80 grams of cheese

    – Salt, pepper, paprika, oregano
    – Olive oil

    Cooking Directions:

    1. Slice the potatoes and soak them in cold water to remove excess starch.

    2. Finely chop the onion and fry in a skillet for 2 minutes until slightly soft.
    3. Add sliced bell pepper to the skillet. Season with salt and pepper.
    4. Continue cooking the onion and bell pepper mixture for another 5 minutes until softened.

    5. Drain the potatoes and layer them in a baking dish. Spread the cooked onions and peppers over the potatoes.
    6. Grate the cheese over the top. In a bowl, beat the eggs with salt, pepper, paprika, and oregano, then pour over the cheese.

    7. Bake in a preheated oven at 180°C (356°F) for about 50 minutes, or until the top is golden and the potatoes are tender.
    8. Let cool slightly before serving. Enjoy your delicious potato bake!

  • Soft Sugar Cookies Recipe

    Soft Sugar Cookies Recipe

    Soft Sugar Cookies Recipe

    Table of Contents

    Ingredients

     

      • Egg: 1 large
      • Yogurt (or Kefir): 150 ml (½ cup + 2 tbsp)
      • Sugar: 2 tbsp + extra for sprinkling

     

      • Vegetable Oil: 70 ml (5 tbsp)
      • Vanilla: 1 tsp
      • Salt: To taste

     

    • Baking Powder: 1 tsp
    • Flour: 300–320 g (2½ cups)

    Directions

    1. Prepare the Dough

      • In a large mixing bowl, whisk together the egg, yogurt (or kefir), sugar, vegetable oil, vanilla, and a pinch of salt until smooth.
      • Add the baking powder to the mixture and mix well.

    2. Add the Flour

      • Gradually add the flour in 2–3 additions, mixing well each time.
      • Knead the dough gently until soft and slightly sticky but manageable.

    3. Divide the Dough

    • Divide the dough into 16 equal portions and roll each into a ball.

    4. Roll and Shape

     

      • Take each dough ball and roll it out into a thin layer using a rolling pin.
      • Sprinkle sugar evenly over the surface.
      • Roll the dough into a log and dip one side into sugar for extra crunch.

    5. Bake the Cookies

      • Preheat the oven to 180°C (350°F).
      • Place the rolled cookies on a baking tray lined with parchment paper.

     

    • Bake for approximately 20 minutes, or until the cookies are golden and slightly puffed.

    6. Cool and Serve

      • Let the cookies cool on a wire rack before serving.

    Serving Suggestions

      • Enjoy with a cup of tea or coffee.
      • Serve as a light dessert after dinner.

     

      • Pack them as a snack for work or school.
      • Pair with fresh fruit or a dollop of whipped cream.
      • Include them in a holiday cookie platter.

    Cooking Tips

      • For extra flavor, add a pinch of cinnamon or nutmeg to the sugar topping.
      • Ensure the dough is not over-kneaded to keep the cookies soft.
    See also  Chicken Breast Melts in Your Mouth! A Quick and Delicious Recipe

     

      • Use parchment paper to prevent sticking and ensure even baking.
      • For a crispier exterior, roll the cookies thinner before baking.
      • Store in an airtight container to maintain freshness.

    Nutritional Benefits

      • Low Fat: Made with minimal oil, these cookies are lighter than traditional sugar cookies.
      • Source of Calcium: Yogurt or kefir provides a dose of calcium.

     

    • Moderate Sweetness: The use of only 2 tbsp of sugar in the dough keeps them lightly sweet.

    Dietary Information

      • Vegetarian-Friendly: Contains no meat or fish.

     

    • Nut-Free: Safe for those with nut allergies.
    • Customizable Sweetness: Adjust sugar levels to your taste.

    Nutritional Facts (Per Cookie, Makes 16)

     

      • Calories: 80
      • Protein: 1.5 g
      • Fat: 3.5 g

     

      • Carbohydrates: 10 g
      • Fiber: 0.3 g
      • Sugar: 3 g

    Storage

    • Room Temperature: Store in an airtight container for up to 5 days.
    • Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temperature before serving.