PST-Algerie

Category: Recipes

  • Spicy Cabbage and Rice Fritters

    Spicy Cabbage and Rice Fritters

    Spicy Cabbage and Rice Fritters

    Table of Contents

    Ingredients:

     

      • Cabbage: 170 g (shredded)
      • Salt (for marinating cabbage): 1/3 tsp
      • Green Onion: 15 g (chopped)

     

      • Chili Peppers: 2 (30 g, chopped)
      • Cooked Rice: 1 bowl (about 1 cup)
      • Black Pepper: 1/5 tsp

     

      • Salt: 1/4 tsp
      • Chili Powder: 1/5 tsp
      • Eggs: 3 (beaten)

     

    • Cornstarch: 2 tbsp
    • Cooking Oil: For frying

    Directions:

     

      1. Marinate Cabbage:
        • Shred the cabbage and mix with 1/3 tsp of salt.
        • Let it marinate for 10 minutes to draw out excess moisture.

     

      1. Prepare Other Ingredients:
        • While the cabbage is marinating, chop the green onion and chili peppers.
      2. Mix Ingredients:
          • After 10 minutes, squeeze out any excess water from the cabbage.

         

        • In a large bowl, combine the marinated cabbage, green onion, chili peppers, cooked rice, black pepper, 1/4 tsp salt, chili powder, beaten eggs, and cornstarch.
        • Mix well until the ingredients are evenly incorporated.

     

      1. Form Fritters:
        • Heat cooking oil in a large skillet over medium heat.
        • Take a spoonful of the mixture and flatten it into a patty shape.

     

    1. Fry Fritters:
      • Place the patties in the skillet and fry for 3-4 minutes on one side until golden brown and crispy.
      • Flip and fry the other side until golden brown and crispy as well.
      • Remove from the skillet and drain on paper towels.
  • Apple Cinnamon Yogurt Cake

    Apple Cinnamon Yogurt Cake

    Apple Cinnamon Yogurt Cake

    Table of Contents

    Ingredients

     

      • 1 apple, peeled, cored, and chopped
      • 1 egg
      • 3 tablespoons sugar

     

      • 1 teaspoon vanilla sugar or a pinch of vanillin
      • 3 tablespoons corn oil
      • Pinch of salt

     

      • 200 g (1 cup) plain yogurt
      • 50 ml (1/4 cup) milk
      • 350 g (2 3/4 cups) flour

     

      • 7 g (1 1/2 teaspoons) baking powder
      • 1 tablespoon sugar mixed with 1 teaspoon cinnamon (for sprinkling)
      • Additional corn oil (for cooking or greasing)

     

    Directions

    1. Prepare the Batter:

      • In a large mixing bowl, beat the egg, sugar, vanilla sugar, corn oil, and salt together until smooth.

     

    • Mix in the yogurt and milk until well combined.
    • Gradually add the flour and baking powder, mixing until you have a thick, smooth batter.

    2. Add the Apples:

     

    • Fold the chopped apple into the batter, ensuring even distribution.

    3. Cook the Cake:

      • Heat a non-stick skillet over medium-low heat and add a small amount of corn oil to coat the surface.

     

      • Pour a ladleful of batter into the skillet and spread it out slightly.
      • Sprinkle a little sugar and cinnamon mixture over the top.
      • Cover with a lid and cook for 4-5 minutes until the bottom is golden brown.

     

    • Flip the cake gently, cover, and cook the other side for another 4-5 minutes.

    4. Repeat the Process:

      • Repeat the cooking process for the remaining batter, adding a bit of oil and sugar-cinnamon mixture each time.

    5. Serve:

    • Serve warm or at room temperature. Enjoy with a cup of tea or coffee.

    Serving Suggestions

     

    • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
    • Drizzle with honey or maple syrup for added sweetness.
    See also  Oatmeal and Cheese Pancakes

    Cooking Tips

     

    • Use a non-stick skillet to ensure easy flipping.
    • Adjust the sweetness to your taste by adding more or less sugar.
    • Replace the apple with pears or bananas for a variation.
  • Buttery Layered Croissant-Style Bread

    Buttery Layered Croissant-Style Bread

    Buttery Layered Croissant-Style Bread

    Table of Contents

    Ingredients

      • For the Dough:
          • 300g (2 cups) bread flour
          • 4g (1/2 tbsp) instant yeast

         

          • 25g (2 tbsp) sugar
          • 1 egg (approximately 50g)
          • 145g (0.6 cup) milk

         

        • 3g (1/2 tsp) salt
        • 20g (1.4 tbsp) unsalted butter

     

    • For Layering:
      • 90g (6 tbsp) unsalted butter

    Directions

    1. Prepare the Dough:

      • In a large mixing bowl, combine bread flour, instant yeast, and sugar.
      • Add the egg and milk, mixing until a rough dough forms.

     

    • Knead in the salt and 20g of unsalted butter until the dough is smooth and elastic.
    • Cover and let the dough rest for 10 minutes.

    2. Divide and Shape:

     

    • Divide the dough into 9 equal parts, approximately 60g each.
    • Roll each piece into a ball, then flatten into discs about 20cm in diameter.

    3. Layer the Butter:

     

      • Divide the 90g of unsalted butter into 8 equal parts (11g each).
      • Layer the flattened dough discs, spreading 11g of butter between each layer.
      • Stack the buttered layers and roll out into a large disc about 40cm in diameter.

    4. Chill the Dough:

    • If it’s summer, freeze the dough for 20 minutes; if it’s winter, refrigerate for the same duration to firm up the butter layers.

    5. Roll and Shape:

     

    • Roll the stacked dough with a thick rolling pin, flipping it occasionally to ensure even thickness, until it forms a round shape about 40cm in diameter.

    6. Fermentation:

      • Allow the dough to ferment for 2-3 hours at a temperature not exceeding 28°C. The dough should puff up and jiggle slightly when moved.
    See also  One Pot Mexican Rice Casserole

    7. Baking:

      • Preheat the oven to 200°C (390°F).
      • Bake for 10 minutes, then reduce the temperature to 180°C (355°F) and bake for an additional 6 minutes until golden brown.

    Serving Suggestions

      • Serve warm with a pat of butter and jam.
      • Pair with a cup of coffee or tea for a delightful breakfast.

     

    • Enjoy as a savory option by adding cheese or deli meats.

    Cooking Tips

      • Ensure all ingredients are at room temperature for better dough elasticity.

     

    • Keep the butter cold for easy layering without it melting into the dough.
    • Avoid over-proofing the dough; it should double in size but not deflate when touched.
  • HOT FUDGE BROWNIE BREAD

    HOT FUDGE BROWNIE BREAD

    HOT FUDGE BROWNIE BREAD 

    Table of Contents

    Ingredients

    1 box of Brownie Mix
    1-11 oz. jar of Hot Fudge Sauce
    3 large Eggs
    1/3 cup Vegetable Oil
    A bread loaf pan

    Directions

    Step 1: Add the brownie mix, hot fudge sauce, eggs, and vegetable oil in a medium bowl. Combine until smooth.
    Step 2: Transfer the batter into a non-stick greased loaf pan until about 3/4 full.
    Step 3: Place inside the oven and bake for about 45 minutes at 350 degrees or until cooked.
    Step 4: Remove from the oven and cool completely in the pan. You have to be patient or your bread will stick in the pan and lose its bottom.
  • Cheesy Cauliflower with Yogurt Sauce

    Cheesy Cauliflower with Yogurt Sauce

    Cheesy Cauliflower with Yogurt Sauce

    Table of Contents

    Ingredients

    For the Cauliflower:

      • 1 cauliflower, cut into florets
      • 3 lemon slices

     

    • Salt
    • Fresh dill, chopped

    For the Cheese Sauce:

     

      • 100 g butter
      • 3 tablespoons flour
      • 250 ml (1 cup) milk

     

      • Salt, to taste
      • Black pepper, to taste
      • Nutmeg, to taste

     

      • 200 g hard cheese, grated
      • 2 cloves garlic, minced
      • 1 tablespoon mayonnaise

     

    • Italian herbs, to taste

    For the Yogurt Sauce:

      • 3 cherry tomatoes, finely chopped

     

      • 2 cloves garlic, minced
      • Salt, to taste
      • Black pepper, to taste

     

      • 3 tablespoons Greek yogurt or sour cream
      • Fresh dill, chopped
      • Italian herbs, to taste

     

    Directions

    1. Prepare the Cauliflower:

      • Bring a large pot of water to a boil and add lemon slices and a pinch of salt.

     

    • Cook the cauliflower florets in the boiling water for 3 minutes.
    • Drain and set aside.

    2. Make the Cheese Sauce:

     

      • In a saucepan, melt the butter over medium heat.
      • Add the flour and whisk continuously for 1-2 minutes until smooth and bubbly.
      • Gradually add the milk, whisking constantly until the sauce thickens.

     

    • Season with salt, black pepper, and nutmeg.
    • Remove from heat and stir in grated cheese, minced garlic, and mayonnaise until smooth.

    3. Assemble and Bake:

     

      • Preheat the oven to 200°C (400°F).
      • Line a baking pan with parchment paper.
      • Place the blanched cauliflower florets in the baking pan.

     

      • Pour the cheese sauce evenly over the cauliflower and sprinkle with Italian herbs.
      • Mix the remaining grated cheese with minced garlic and Italian herbs. Sprinkle this mixture over the cauliflower.
      • Bake for 15 minutes, or until the top is golden and bubbly.
    See also  Healthy Oatmeal and Fruit Cake

    4. Prepare the Yogurt Sauce:

      • In a bowl, combine chopped cherry tomatoes, minced garlic, salt, black pepper, Greek yogurt or sour cream, chopped dill, and Italian herbs.
      • Mix well until fully combined.

    5. Serve:

    • Serve the baked cauliflower hot, topped with the yogurt sauce.
  • Easy Cheesy Potato and Pea Bake

    Easy Cheesy Potato and Pea Bake

    Easy Cheesy Potato and Pea Bake

    Table of Contents

    Ingredients:

    • 3 large potatoes (about 600g), peeled and thinly sliced
    • 250g peas
    • Water and salt for boiling
    • 2 tablespoons (30 ml) virgin olive oil
    • 1 medium onion (about 100g), finely chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon turmeric
    • 2 tablespoons (8g) fresh parsley, chopped
    • 1/4 cup (60 ml) water
    • 3 large eggs, beaten
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 medium tomatoes (about 200g), sliced
    • 1 cup (100g) shredded cheese (cheddar, mozzarella, or your choice)
    • Optional: 2 tablespoons chopped fresh parsley or chives for garnish
    • Optional: 1/4 cup (25g) grated Parmesan cheese for topping

    Directions:

    Boil the Potatoes and Peas:
    Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
    Add the sliced potatoes and cook for about 10 minutes until just tender.
    In the last 5 minutes of cooking, add the peas to the pot. Drain and set aside.

    Sauté the Onion and Spices:
    In a large skillet, heat the virgin olive oil over medium heat.
    Add the finely chopped onion and sauté for 3-4 minutes until translucent.
    Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric. Cook for another minute until fragrant.

    Combine Ingredients:
    In a large mixing bowl, combine the boiled potatoes, peas, and sautéed onion mixture.
    Add 2 tablespoons chopped parsley and 1/4 cup water to the bowl. Mix gently to combine.

    Add Eggs:
    Pour the beaten eggs into the potato and pea mixture.
    Season with an additional 1 teaspoon salt and 1/2 teaspoon black pepper.
    Stir until all ingredients are well incorporated.

    See also  Cheese Bread (Khachapuri) Without Yeast

    Assemble the Bake:
    Preheat your oven to 180°C (350°F).
    Grease a baking dish with a little olive oil or butter.
    Spread the potato and pea mixture evenly in the dish.
    Arrange the sliced tomatoes on top of the mixture.
    Sprinkle shredded cheese evenly over the tomatoes.
    If using, add grated Parmesan cheese for an extra savory topping.

    Bake the Dish:
    Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and golden brown.
    Remove from the oven and let it cool for a few minutes before serving.

    Garnish and Serve:
    Garnish with additional chopped parsley or chives if desired.
    Serve warm and enjoy!

  • Chocolate Oreo Biscuit Bars

    Chocolate Oreo Biscuit Bars

    Chocolate Oreo Biscuit Bars

    Table of Contents

    Ingredients

    Base Layer:

      • Butter Biscuits – 400 g (14 oz), crushed into powder
      • Icing Sugar – 100 g (⅔ cup / 10.5 oz)
      • Melted Butter – 120 g (4 oz)

     

    • Milk – 100 ml
    • Oreo Cookies – 150 g (5 oz), roughly cracked

    Chocolate Topping:

      • Dark Chocolate – 200 g (1 bar)

     

    • Vegetable Oil – 2 tbsp

    Tools:

    • Baking Pan – 20 x 20 cm (8 x 8 inches)

    Steps to Make It

    1. Prepare the Base Layer

      1. Crush the Biscuits: Place the butter biscuits in a food processor and blitz until they form a fine powder. Alternatively, place them in a zip-lock bag and crush them with a rolling pin.

     

    1. Mix the Ingredients: In a large mixing bowl, combine the crushed biscuits, icing sugar, melted butter, milk, and cracked Oreo cookies. Mix well until all the ingredients are evenly incorporated. The mixture should have a wet, sandy texture.
    2. Shape the Base: Line a 20×20 cm baking pan with parchment paper. Press the biscuit mixture firmly into the pan, ensuring an even layer. Use the back of a spoon or a flat spatula to smooth the surface.

    2. Add the Chocolate Topping

      1. Melt the Chocolate: Break the dark chocolate into pieces and melt it in a steam bath (double boiler). Stir occasionally to ensure a smooth consistency. Add the vegetable oil and mix until glossy and pourable.

     

    1. Pour the Chocolate: Evenly pour the melted chocolate over the biscuit base. Use a spatula to spread it out if needed.
    See also  Chicken Broccoli Stuffed Baked Potato 

    3. Set the Bars

    1. Chill the Dessert: Place the pan in the refrigerator for 2–3 hours, or until the chocolate is fully set and firm to the touch.
    2. Slice and Serve: Once set, remove the dessert from the pan by lifting the parchment paper. Cut into bars or squares using a sharp knife. Serve chilled and enjoy!
  • Easy Apple and Raisin Cake

    Easy Apple and Raisin Cake

    Easy Apple and Raisin Cake

    Table of Contents

    Ingredients

     

      • 2 medium apples, peeled and diced
      • 2 eggs
      • Pinch of salt

     

      • 1 tsp vanilla extract
      • 50 g (⅓ cup) raisins
      • 50 g (3 ½ tbsp) melted butter

     

    • 90 g (¾ cup) all-purpose flour
    • 5 g (1 tsp) baking powder

    Directions

    Step 1: Prepare the Batter

      • Preheat your oven to 180°C (356°F).
      • In a large bowl, whisk the eggs with a pinch of salt until frothy.

     

    • Add vanilla extract and mix well.

    Step 2: Incorporate Wet and Dry Ingredients

     

      • Stir in the melted butter and mix until combined.

     

    • Gradually add the all-purpose flour and baking powder, folding gently to avoid lumps.

    Step 3: Add Apples and Raisins

      • Fold in the diced apples and raisins until evenly distributed in the batter.

    Step 4: Bake the Cake

     

      • Grease or line a baking pan (8-inch round or square) with parchment paper.
      • Pour the batter into the prepared pan and spread it evenly.

     

    • Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

    Step 5: Cool and Serve

      • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

     

    • Slice and serve warm or at room temperature.

    Serving Suggestions

      • Dust with powdered sugar for a classic touch.

     

    • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
    • Pair with a hot cup of coffee or tea for a cozy snack.

    Cooking Tips

     

      • Use sweet or slightly tart apples like Gala, Fuji, or Granny Smith for balanced flavor.
      • Soak raisins in warm water for 10 minutes before using for added plumpness.
      • For extra crunch, add chopped nuts like walnuts or pecans.
    See also  Hearty Ground Beef and Potato Soup

    Nutritional Benefits

      • Apples: High in fiber and antioxidants, promoting digestion and overall health.
      • Raisins: Provide natural sweetness and are a source of iron and energy.

     

    • Eggs: Offer protein and essential nutrients for a balanced diet.

    Dietary Information

      • Vegetarian

     

    • Contains gluten and dairy

    Nutritional Facts (Per Slice – Approx. 8 servings):

     

      • Calories: 170

     

      • Protein: 4 g
      • Fat: 8 g
      • Carbohydrates: 22 g

     

    • Fiber: 2 g

    Storage

      • Store in an airtight container at room temperature for up to 2 days.

     

    • Refrigerate for up to 5 days or freeze for up to 1 month. Thaw at room temperature before serving.
  • Crispy Cauliflower Steaks with Egg Coating

    Crispy Cauliflower Steaks with Egg Coating

    Crispy Cauliflower Steaks with Egg Coating

    Table of Contents

    Ingredients

    For the Cauliflower:

      • 1 large cauliflower, cut into steaks
      • 1/2 red pepper, diced

     

      • 1/2 teaspoon salt
      • 1/2 teaspoon Provençal herbs
      • 1/2 teaspoon dried garlic

     

    • 1/3 teaspoon black pepper
    • 20 g vegetable oil

    For the Egg Coating:

     

      • 2 eggs
      • 1/4 teaspoon salt
      • 100 g (about 3/4 cup) flour

     

    • 1/2 teaspoon paprika
    • 1/2 teaspoon dried garlic

    Directions

     

      1. Prepare the Cauliflower:
          • Cut the cauliflower into thick steaks, about 1 inch (2.5 cm) wide.
          • Dice the red pepper and set it aside.
          • Season the cauliflower steaks with salt, Provençal herbs, dried garlic, and black pepper.

         

        • Drizzle with vegetable oil to coat evenly.
      2. Prepare the Egg Coating:
          • In a bowl, whisk the eggs with 1/4 teaspoon of salt.

         

        • In a separate dish, combine the flour, paprika, and dried garlic.
      3. Coat the Cauliflower Steaks:
          • Dip each cauliflower steak into the egg mixture, ensuring it is fully coated.

         

        • Dredge the egg-coated steak in the seasoned flour, pressing lightly to ensure an even coating.
      4. Cook the Cauliflower:
          • Heat the vegetable oil in a large skillet over medium heat.

         

        • Fry the cauliflower steaks for 3–4 minutes on each side until golden brown and crispy.
        • Add the diced red pepper to the skillet for the last 2 minutes of cooking to soften slightly.

     

      1. Serve:
        • Transfer the cooked cauliflower steaks to a plate lined with paper towels to drain any excess oil.
        • Serve hot with your favorite dipping sauce or as a side dish.

    Serving Suggestions

      • Pair with a fresh garden salad for a balanced meal.
      • Serve alongside grilled chicken or fish for added protein.
    See also  No Sugar, No Oven! A Super Quick Treat! Melts in Your Mouth

     

    • Drizzle with tahini sauce or yogurt dip for a Mediterranean touch.

    Cooking Tips

      • Use a sharp knife to ensure even cauliflower steaks.

     

    • Adjust the seasoning to your taste by adding chili flakes for a spicy kick.
    • Keep the oil at a consistent medium heat to prevent burning.

    Nutritional Benefits

     

      • Cauliflower: High in fiber and vitamin C, making it great for digestion and immune health.
      • Eggs: Provide protein and essential nutrients like vitamin D.
      • Vegetable Oil: Adds healthy fats when used in moderation.

    Dietary Information

      • Vegetarian-friendly.
      • Gluten-free option: Replace flour with almond flour or a gluten-free blend.

    Nutritional Facts (Per Serving)

      • Calories: 180
      • Protein: 6 g

     

    • Carbohydrates: 15 g
    • Fat: 10 g
  • Simple Jam and Walnut Cake

    Simple Jam and Walnut Cake

    Simple Jam and Walnut Cake

    Ingredients:

      • Eggs: 2 large
      • Vanilla Sugar: 1 packet (8g)
      • Salt: A pinch
      • Sugar: 120g (2/3 cup)
      • Oil: 120ml (1/2 cup)
      • Milk: 120ml (1/2 cup)
      • Flour: 220g (1 cup + 3/4 cup)
      • Baking Powder: 1 tablespoon
      • Jam: 50g (your favorite variety)
    • Walnuts: 50g, chopped
    • Baking Dish: 24 cm round

    Directions:

      1. Prepare the Batter:
        Preheat your oven to 170°C (340°F). In a large mixing bowl, beat 2 eggs with 120g of sugar, a packet of vanilla sugar, and a pinch of salt. Mix until light and fluffy.
      1. Add Wet Ingredients:
        Gradually stir in 120ml of oil and 120ml of milk. Mix until everything is well incorporated.
      2. Incorporate the Dry Ingredients:
        Sift in 220g of flour and 1 tablespoon of baking powder. Fold the dry ingredients into the wet mixture until smooth.
      3. Prepare the Baking Dish:
        Grease a 24 cm baking dish with butter or oil. Pour the cake batter into the dish and spread it evenly.
      1. Add Jam and Walnuts:
        Gently spread 50g of jam over the surface of the batter. Sprinkle 50g of chopped walnuts on top for added crunch.
      2. Bake the Cake:
        Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
      3. Cool and Serve:
        Let the cake cool before slicing. Enjoy this delicious jam and walnut cake with a hot beverage!

    Serving Suggestions:

      • With Tea or Coffee: Serve a slice of this cake with your favorite hot drink.
      • With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
      • Extra Jam: Serve with a side of extra jam for those who want more sweetness.

    Cooking Tips:

      • Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and oil are at room temperature.
      • Customize with Your Favorite Jam: Raspberry, apricot, or strawberry jams work wonderfully in this recipe.
      • Toasting the Walnuts: Lightly toast the walnuts beforehand for a deeper flavor.

    Nutritional Benefits:

      • Walnuts add healthy fats and protein.
      • Milk provides calcium and vitamin D.
      • Eggs add protein and vitamins like B12.

    Storage:

    Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.

    Why You’ll Love This Recipe:

      • Simple and Quick: Easy to make with everyday ingredients.
      • Jam Twist: Adds a fruity sweetness that pairs well with the light cake.
    • Walnut Crunch: Gives a satisfying texture to every bite.
    • Versatile: Perfect for breakfast, snack, or dessert.
  • Cheesy Puff Pastry Bake with Bacon and Herbs

    Cheesy Puff Pastry Bake with Bacon and Herbs

    Cheesy Puff Pastry Bake with Bacon and Herbs

    Table of Contents

    Ingredients:

      • Puff pastry – 700 g
      • Cream cheese – 200 g
      • Garlic – 10 g (about 2-3 cloves, minced)
      • Feta cheese – 100 g
      • Cheese (cheddar or gouda) – 300 g, grated
      • Parsley – 30 g (about 1/4 cup, chopped)
      • Egg – 1 large
      • Mozzarella – 70 g, shredded
      • Bacon – 100 g, cooked and crumbled
      • Rosemary – 10 g (about 1 tablespoon, chopped)
      • Garlic (for sauce) – 2 cloves, minced
      • Cooking cream – 200 g (about 3/4 cup)
      • Black pepper – 2 g (about 1/2 teaspoon)
    • Salt – 2 g (about 1/2 teaspoon)
    • Mustard – 25 g (about 1 tablespoon)

    Directions:

    1. Prepare the Cheese Mixture:
        • In a large bowl, combine the cream cheese, feta cheese, grated cheese (cheddar or gouda), and mozzarella. Mix in the minced garlic (10g) and chopped parsley (30g) until well combined. Set aside.

       

    2. Prepare the Puff Pastry:
        • Preheat your oven to 180°C (350°F).
        • Roll out the puff pastry (700g) on a floured surface. If using frozen puff pastry, make sure it is fully thawed. Cut the pastry into even portions, large enough to hold the cheese filling.

       

    3. Assemble the Pastry:
        • Spoon the cheese mixture evenly onto the puff pastry pieces.
        • Fold the puff pastry over the filling to seal it, crimping the edges with a fork. You can create small pockets or larger turnovers based on your preference.

       

      • Brush the top of the puff pastry with a beaten egg for a golden finish.
    4. Bake the Pastry:
        • Place the filled puff pastry pieces on a parchment-lined baking sheet.

       

      • Bake in the preheated oven at 180°C (350°F) for about 30 minutes, or until the pastry is golden and crispy.
    5. Prepare the Bacon and Cream Sauce:
        • While the puff pastry is baking, cook the bacon (100g) in a pan until crispy. Remove and crumble.

       

        • In the same pan, add the minced garlic (2 cloves) and chopped rosemary (10g). Sauté until fragrant.
        • Add the cooking cream (200g), mustard (25g), salt (2g), and black pepper (2g) to the pan. Stir and cook the sauce on low heat until it thickens slightly.
        • Add the crumbled bacon back into the sauce and stir.

       

    6. Serve:
        • Once the puff pastry is baked and golden, remove from the oven and allow to cool slightly.
        • Serve the baked puff pastry with the creamy bacon and herb sauce drizzled over or as a dipping sauce on the side.

       

    Serving Suggestions:

      • Serve as a hearty appetizer or alongside a fresh green salad for a complete meal.
      • Pair with a side of roasted vegetables or steamed asparagus for a balanced plate.
    • Add extra fresh herbs like basil or chives on top for added flavor and freshness.

    Cooking Tips:

      • For a crispier puff pastry, make sure it’s cold when you work with it and avoid overfilling, as this can cause the pastry to become soggy.
      • To save time, cook the bacon in advance and store it in the fridge until ready to use.
    • You can substitute cooking cream with half-and-half or heavy cream for a richer sauce.

    Nutritional Benefits:

      • Cheese is a good source of calcium and protein.
      • Parsley is rich in vitamins A, C, and K, offering antioxidant benefits.
    • Garlic is known for its potential heart health benefits and immune-boosting properties.
  • Famous No-Oven Banana Chocolate Dessert

    Famous No-Oven Banana Chocolate Dessert

    Famous No-Oven Banana Chocolate Dessert

    Table of Contents

    Ingredients

    • 1 banana
    • 20 g butter
    • 1 tablespoon sugar
    • 1 egg
    • 50 g sugar
    • A pinch of salt
    • 50 ml vegetable oil
    • 150 ml milk
    • 8 g vanilla sugar
    • 130 g flour
    • 20 g cocoa powder
    • 8 g baking powder

    Instructions

    Prepare the Pan

    1. Grease the Pan: Start by greasing a pan with 20 g of butter. Ensure the butter is spread evenly to prevent sticking.
    2. Sprinkle with Sugar: Sprinkle 1 tablespoon of sugar evenly over the buttered surface. This creates a caramelized base for the bananas.

    Slice the Banana

    1. Cut the Banana: Slice the banana into even pieces and place them in a single layer on the bottom of the prepared pan. Make sure the slices are evenly distributed.

    Make the Batter

    1. Whisk Wet Ingredients: In a separate mixing bowl, whisk together 1 egg, 50 g of sugar, and a pinch of salt until well combined.
    2. Add Liquids: Stir in 50 ml of vegetable oil, 150 ml of milk, and 8 g of vanilla sugar. Mix until all the ingredients are well incorporated.

    Combine Dry Ingredients

    1. Mix Dry Ingredients: In another bowl, whisk together 130 g of flour, 20 g of cocoa powder, and 8 g of baking powder. Ensure the mixture is free of lumps.

    Combine Wet and Dry Ingredients

    1. Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure the batter remains light and airy.
    See also  Best Ever Baked Apple Cake

    Cook on the Stovetop

    1. Pour Batter: Pour the batter evenly over the banana slices in the prepared pan. Spread it out to cover the bananas completely.
    2. Cover and Cook: Cover the pan with a lid and place it over low heat. Cook for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the heat to prevent burning; adjust as necessary.

    Serving

    1. Cool Slightly: Allow the dessert to cool slightly in the pan before slicing.
    2. Serve: Serve warm or at room temperature. You can enjoy it as is, or with a dollop of whipped cream or a scoop of ice cream for extra indulgence.

    Tips and Notes

    • Pan Size and Heat: The cooking time may vary depending on the size of your pan and the heat of your stovetop. Adjust accordingly and keep an eye on the dessert as it cooks.
    • Topping Ideas: For added texture and flavor, consider topping the dessert with nuts, chocolate chips, or a dusting of powdered sugar before serving.
    • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
  • Fluffy Potato-Stuffed Bread Rolls

    Fluffy Potato-Stuffed Bread Rolls

    Fluffy Potato-Stuffed Bread Rolls

    Table of Contents

    Ingredients

    • For the Dough:
        • 1 cup (200 ml) warm milk
        • 1.5 cups (300 ml) warm water

       

        • 1/2 tea glass (50 ml) oil
        • 1 packet (7 g) instant yeast or 25 g fresh yeast
        • 1 teaspoon salt

       

        • 1 tablespoon sugar
        • 6–6.5 cups all-purpose flour (as needed)
        • 50 g (3.5 tbsp) butter, melted (for greasing the dough)

       

    • For the Filling:
        • 3 boiled potatoes, mashed
        • 1 onion, finely chopped

       

        • 1 teaspoon tomato paste
        • Salt, black pepper, and red pepper flakes, to taste
        • 1–2 tablespoons oil (for sautéing)

       

    Directions

      • Step 1: Prepare the Dough
          • In a large bowl, mix the warm milk, warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.

         

          • Add the oil, salt, and gradually add the flour, mixing until a soft dough forms.
          • Knead the dough for about 8–10 minutes until smooth and elastic.
          • Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.

         

      • Step 2: Make the Filling
          • Heat 1–2 tablespoons of oil in a pan and sauté the chopped onion until soft and translucent.
          • Stir in the tomato paste and cook for another minute.

         

        • Add the mashed potatoes and season with salt, black pepper, and red pepper flakes. Mix well and let the filling cool.
      • Step 3: Assemble the Rolls
          • Divide the dough into equal-sized portions, about the size of a small lemon.

         

        • Roll out each portion into a small circle.
        • Place 1–2 tablespoons of potato filling in the center and seal the edges by pinching them together to form a ball.

     

    • Step 4: Grease and Bake
        • Grease each roll lightly with melted butter for extra softness.
        • Arrange the rolls on a baking tray lined with parchment paper.
        • Cover and let them rest for another 15–20 minutes.

       

        • Preheat the oven to 180°C (350°F).
        • Brush the tops with egg yolk or butter for a golden finish.
        • Bake for 25–30 minutes, or until golden brown.

       

    5 Serving Suggestions

      • Serve warm with butter or cream cheese for breakfast.

     

      • Pair with soup or salad for a hearty lunch.
      • Add a side of yogurt or tzatziki for dipping.
      • Serve as an appetizer for gatherings and parties.

     

    • Enjoy as a tea-time snack with a cup of tea or coffee.

    Cooking Tips

      • Ensure the milk and water are warm (not hot) to activate the yeast properly.

     

      • Don’t overfill the dough to avoid leaks during baking.
      • Brush with egg yolk for a shiny, golden crust.
      • Add herbs or grated cheese to the filling for extra flavor.

     

    • Store leftovers in an airtight container and reheat before serving.

    Nutritional Benefits

      • Potatoes: Provide fiber, vitamins C and B6, and potassium.

     

    • Yeast Dough: Rich in carbohydrates for energy.
    • Onions and spices: Offer antioxidants and anti-inflammatory benefits.

    Dietary Information

     

    • Vegetarian-friendly.
    • Contains gluten and dairy.
  • Cream-Filled Apple Cake Recipe

    Cream-Filled Apple Cake Recipe

    Cream-Filled Apple Cake Recipe

    Table of Contents

    Ingredients

    Cream Filling

      • 2 egg yolks
      • 1/4 cup sugar (60 g)
      • 1 teaspoon vanilla essence (optional)
      • 1 cup milk (240 ml / 8 fl oz)
      • 1 tablespoon cornstarch (15 g)

    Cake Batter

      • 2 egg whites (saved from the cream filling)
      • 2 eggs
      • A pinch of salt
      • 1/2 cup milk (120 ml / 4 fl oz)
      • Grated peel of 1 lemon
      • Juice of half a lemon
      • 2 cups flour (260 g)
      • 1 teaspoon baking powder
      • 3 apples

    Decoration

    • 1 teaspoon powdered sugar (optional)

    Directions

    Cream Filling

      1. Prepare the Cream:
          • In a saucepan, whisk together the egg yolks and 1/4 cup sugar until well combined.
          • Add the vanilla essence, milk, and cornstarch, and stir until smooth.

         

        • Cook over medium heat, stirring constantly, until the mixture thickens.
        • Cover the cream with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Set aside to cool to room temperature.

    Cake Batter

      1. Prepare the Egg Whites:
        • In a large mixing bowl, beat the 2 egg whites until stiff peaks form. Set aside.
      2. Combine Wet Ingredients:
          • In another bowl, beat the 2 whole eggs with a pinch of salt.

         

        • Add 1/2 cup milk, grated lemon peel, and lemon juice. Mix well.
      3. Combine Dry Ingredients:
          • In a separate bowl, sift together the flour and baking powder.

         

      4. Prepare the Apples:
        • Peel, core, and chop the apples into small pieces.
    1. Combine Ingredients:
        • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
        • Gently fold in the beaten egg whites.
        • Fold in the chopped apples.

       

    2. Prepare the Baking Pan:
        • Preheat the oven to 180°C (356°F).
        • Grease and line a 25 cm tall baking mold with moistened baking paper to help it adapt better to the mold.

       

    3. Assemble the Cake:
        • Pour half of the cake batter into the prepared pan.
        • Add the cooled cream in a spiral shape over the batter.

       

      • Pour the remaining batter on top of the cream.
    4. Bake the Cake:
        • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

       

    Decoration

    1. Decorate the Cake:
        • Allow the cake to cool completely.
        • Dust with powdered sugar for a vintage texture (optional).

       

    Serving Suggestions

      • Serve the cake warm or at room temperature.
      • Enjoy with a cup of tea or coffee for a delightful treat.

    Cooking Tips

    • Make sure the cream is cooled to room temperature before adding it to the cake batter.
    • Be gentle when folding in the egg whites to keep the batter light and airy.

    Nutritional Benefits

      • Apples provide fiber and vitamins.
    • This cake is a good source of protein from the eggs.

    Dietary Information

    • Contains gluten, dairy, and eggs.
  • Herb-Infused Zucchini Delight

    Herb-Infused Zucchini Delight

    Herb-Infused Zucchini Delight

    Table of Contents

    Ingredients:

     

      • 4 zucchini, sliced
      • 4 tomatoes, sliced
      • 1 liter water

     

      • Salt
      • Olive oil
      • Fresh basil leaves

     

      • 150g spinach, chopped
      • 100g cheese, grated (any melty cheese you like!)
      • 1 clove garlic, minced

     

      • Provençal herbs (to taste)
      • 200g mozzarella cheese, cubed
      • Marinara sauce (store-bought or your own recipe – see below)

     

      • 40g Parmesan cheese, grated
      • 1 onion, chopped
      • 3 cloves garlic, chopped

     

      • 1 red pepper, chopped
      • 200g cherry tomatoes, halved
      • Vegetable oil

     

    • 3 tablespoons tomato paste
    • Salt, pepper, paprika

    Directions:

     

      1. Prep the zucchini: Whisk salt into water and soak zucchini slices for 15-20 minutes. Drain and pat dry.
      2. Layer the first half: Line a baking dish with baking paper. Drizzle olive oil and arrange half the zucchini slices. Top with basil, tomatoes, salt, pepper, and Provençal herbs.
      3. Spinach and cheese layer: Mix chopped spinach, grated cheese, minced garlic, and Provençal herbs. Spread half over the vegetables.

     

      1. Finish layering: Top with half the mozzarella cubes, marinara sauce, remaining zucchini, remaining spinach mixture, remaining mozzarella, and another layer of marinara sauce.
      2. Bake: Sprinkle with Parmesan cheese and bake at 200°C for 30 minutes.
      3. Sauté (optional): While the casserole bakes, heat oil in a pan. Sauté onion, garlic, and red pepper for a few minutes. Add cherry tomatoes, cook for a few more minutes, then stir in tomato paste, salt, pepper, and paprika. Blend the mixture into a sauce.

     

    1. Assemble and bake again: After 30 minutes, take out the casserole. Top with the optional sautéed sauce and bake another 10-15 minutes, or until bubbly and golden brown.
    2. Serve and enjoy! Let cool slightly before serving.
    See also  Vanilla Peach Cake with Cream and White Chocolate

    Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Kcal: 320 kcal | Servings: 6 servings

    Tips and Tricks:

      1. Use Fresh Ingredients: Fresh zucchini, tomatoes, and basil make a big difference in the flavor of this dish. Try to get the freshest produce available.
      2. Cheese Selection: For a richer flavor, use a combination of cheeses. Mozzarella adds a great melty texture, while Parmesan provides a nice sharpness.

     

      1. Layering Technique: Be sure to layer the ingredients evenly to ensure each bite is packed with flavor. Press down gently after each layer to compact the ingredients.
      2. Homemade Marinara: For an extra homemade touch, prepare your own marinara sauce. Sauté onions and garlic in olive oil, add crushed tomatoes, and simmer with salt, pepper, and a pinch of sugar for 20 minutes.
      3. Herb Varieties: Feel free to experiment with different herbs. Thyme, oregano, or rosemary can add unique flavors to the dish.

     

    1. Leftovers: This casserole tastes even better the next day. Store leftovers in an airtight container in the fridge and reheat in the oven or microwave.
    2. Serving Suggestion: Pair this casserole with a light green salad and crusty bread for a complete meal.
    3. Vegan Option: To make this dish vegan, use plant-based cheese and ensure your marinara sauce is free of animal products.