Ingredients

For the Lemon Pudding:

• • 1 egg

• • A pinch of salt
  • 50 g (3 tbsp) sugar
  • 40 g (3 tbsp) cornstarch

• • 300 ml (1 1/2 cups / 10.5 oz) milk
  • Grated lemon peel (from 1 lemon)
  • Juice of 1 lemon

For the Dough:

• • 2 eggs
  • A pinch of salt

• • 100 g (6 tbsp) sugar
  • 120 ml (2/3 cup / 4.3 oz) vegetable oil
  • 1 tsp vanilla extract

• 220 g (1 1/2 cups / 7.7 oz) all-purpose flour
• 15 g (4 tsp / 0.5 oz) baking powder

Instructions

1. Prepare the Lemon Pudding:

1. 1. In a medium saucepan, whisk together the egg, a pinch of salt, and sugar until well combined.
   2. Add the cornstarch and mix until smooth.
   3. Gradually pour in the milk, stirring continuously to avoid lumps.

1. 1. Place the saucepan over medium heat and add the grated lemon peel and lemon juice.
   2. Cook, stirring constantly, until the mixture thickens to a pudding-like consistency. This should take about 5-7 minutes.
   3. Once thickened, remove from heat and set aside to cool.

2. Prepare the Dough:

1. 1. Preheat your oven to 190°C (370°F) and grease a 23 cm (9-inch) baking pan.
   2. In a large mixing bowl, beat the eggs, a pinch of salt, and sugar until the mixture is light and fluffy.

1. Add the vegetable oil and vanilla extract, mixing well to combine.
2. Gradually add the flour and baking powder, folding the dry ingredients into the wet mixture until just combined. If the batter is too thick, add a little milk and mix until smooth.

3. Bake the Cake:

1. 1. Pour half of the batter into the prepared baking pan, spreading it evenly.
   2. Bake in the preheated oven for 15 minutes.
   3. Remove the partially baked cake from the oven and carefully spread the cooled lemon pudding over the top.

1. 1. Pour the remaining batter over the pudding layer, spreading it evenly to cover.
   2. Return the cake to the oven and bake for an additional 30 minutes, or until a toothpick inserted into the center comes out clean.
   3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

More Information About the Recipe

This famous Italian lemon cake is incredibly versatile. You can serve it warm or chilled, and it’s perfect for any occasion, from casual family gatherings to elegant dinner parties. The cake’s moist texture and vibrant lemon flavor make it a standout dessert that everyone will love.

Ingredients

• • 150 g oat flakes
  • 200 ml milk

• • 3 apples (500 g), peeled and chopped
  • 60 g sugar (3 level tablespoons)
  • 1 tsp ground cinnamon

• • 30 g cocoa powder (2 tablespoons with a small slide)
  • 1 pinch of salt
  • 2 eggs (room temperature, washed)

• • 2 tablespoons vegetable oil (30 g)
  • 5-7 drops vanilla flavor
  • 1 teaspoon baking powder (5 g)

• • 40 g cranberries
  • 30 g coconut flakes
  • 50 g raisins

• 50 g walnuts, chopped

Instructions

1. 1. Prepare the Oats:
      • In a large bowl, combine the oat flakes and milk. Stir well and let the mixture stand for 5 minutes to allow the oats to absorb the milk.

1. 1. Add the Apples and Dry Ingredients:
      • Add the chopped apples, sugar, ground cinnamon, cocoa powder, and a pinch of salt to the oat mixture. Stir until everything is evenly combined.
   2. Incorporate the Eggs and Oil:
      • • In a separate bowl, beat the eggs. Ensure they are at room temperature for the best results. Add the beaten eggs and vegetable oil to the oat and apple mixture. Mix thoroughly.

       

   3. Flavor and Leavening:
      • Add the vanilla flavor and baking powder to the mixture, stirring well to incorporate all ingredients.

1. 1. Fold in the Extras:
      • Gently fold in the cranberries, coconut flakes, raisins, and chopped walnuts. Ensure these ingredients are evenly distributed throughout the mixture.
   2. Bake:
      • • Preheat your oven to 180°C (350°F). Grease a baking dish with a bit of vegetable oil or line it with parchment paper.

       

      • Pour the mixture into the prepared baking dish, spreading it out evenly.
      • Bake in the preheated oven for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

1. Cool and Serve:
   • Allow the bake to cool slightly before cutting into pieces. Serve warm for the best taste experience.

More Information

This Morning Oatmeal Apple Bake is not just a breakfast option, but a powerhouse of nutrition. The combination of oats, apples, and various nuts and dried fruits provides a well-rounded meal that offers essential vitamins, minerals, and fiber.

Nutritional Highlights:

• • Oats: Rich in dietary fiber, particularly beta-glucan, which helps lower cholesterol levels and supports heart health. Oats also provide sustained energy, keeping you full longer.
  • Apples: Packed with vitamins C and K, and dietary fiber, apples contribute to overall health and wellness.

• Nuts and Dried Fruits: Walnuts, raisins, cranberries, and coconut flakes add a variety of nutrients, including healthy fats, antioxidants, and additional fiber.

Storage Tips:

• • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to five days. Reheat individual portions in the microwave or oven.

• Freezing: This bake can be frozen for up to a month. Wrap individual pieces in plastic wrap and store them in a freezer-safe bag. Thaw overnight in the refrigerator and reheat before serving.

Serving Suggestions:

• • Breakfast: Serve warm with a dollop of Greek yogurt or a drizzle of honey for added sweetness.

• Snack: Enjoy a piece as a mid-morning or afternoon snack. It’s a healthy and satisfying option to keep you going.
• Dessert: This bake can also be a light dessert. Pair it with a scoop of vanilla ice cream for a delightful treat.

Ingredients

• • Frozen Puff Pastry: 1 sheet, thawed

• • Fresh Spinach: 2 cups (60g), chopped
  • Feta Cheese: ½ cup (100g), crumbled
  • Cream Cheese: ¼ cup (60g), softened

• • Garlic: 1 clove, minced
  • Egg: 1 large, beaten (for egg wash)
  • Salt: ¼ teaspoon (adjust to taste)

• Black Pepper: ¼ teaspoon
• Dried Oregano: ½ teaspoon (optional)

Directions

• • Prepare the Filling
    • • In a bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, salt, black pepper, and oregano. Mix until well combined.

     

  • Roll Out the Puff Pastry
    • Lightly flour your surface and roll out the thawed puff pastry sheet into a rectangle, approximately 10×12 inches.

• • Spread the Filling
    • Spread the spinach and feta mixture evenly over the puff pastry, leaving a ½-inch border along the edges.
  • Roll and Slice
    • • Starting from one long edge, tightly roll the puff pastry into a log.

     

    • Using a sharp knife, slice the log into ½-inch thick pinwheels. You should get about 12 slices.
  • Prepare for Baking
    • • Place the pinwheels on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

     

    • Brush the tops with the beaten egg for a golden finish.
  • Bake
    • • Preheat your oven to 200°C (400°F). Bake the pinwheels for 20-25 minutes, or until they are golden brown and puffed.

     

  • Serve
    • Allow the pinwheels to cool slightly before serving. Serve warm or at room temperature.

5 Serving Suggestions

• • Serve with a side of marinara or tzatziki sauce for dipping.
  • Pair with a fresh green salad for a light lunch.
  • Add to a charcuterie board for a flavorful appetizer.

• Enjoy as a savory snack with tea or coffee.
• Pack for a picnic or lunchbox treat.

5 Cooking Tips

• • Use fresh or thawed frozen spinach; make sure to squeeze out excess moisture.

• • Roll the puff pastry evenly to ensure uniform cooking.
  • For added flavor, sprinkle grated Parmesan or mozzarella cheese on top before baking.
  • Refrigerate the rolled log for 10 minutes before slicing to make cutting easier.

• Avoid overfilling to prevent the pinwheels from bursting during baking.

Nutritional Benefits

• • Spinach: Rich in iron, vitamins A and C, and fiber.
  • Feta Cheese: A good source of calcium and protein.

• Puff Pastry: Provides carbs for energy and a delightful flaky texture.

Dietary Information

• • Vegetarian: Yes
  • Vegan: No (replace dairy with plant-based alternatives for a vegan version)

• Gluten-Free: No (use gluten-free puff pastry for a gluten-free version)
• Dairy-Free: No (use dairy-free cheese alternatives)

Nutritional Facts (Per Pinwheel)

• • Calories: 120 kcal

• • Protein: 4g
  • Fat: 8g
  • Carbohydrates: 8g

• Fiber: 1g
• Sugar: 0.5g