PST-Algerie

Category: Recipes

  • Vanilla Sheet Cake Recipe

    Vanilla Sheet Cake Recipe

    Vanilla Sheet Cake Recipe

    Table of Contents

    Ingredients

    – 2 1/2 cups all-purpose flour
    – 2 1/2 teaspoons baking powder
    – 1/2 teaspoon salt
    – 1 1/4 cups whole milk, room temperature
    – 1 tablespoon vanilla extract
    – 1 3/4 cups granulated sugar
    – 1/2 cup (1 stick) unsalted butter, softened
    – 1/2 cup vegetable oil
    – 4 large eggs, room temperature

    Instructions

    – Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking tray
    – In a medium bowl, whisk together the flour, baking powder, and salt.
    – In another small bowl, combine the milk and vanilla extract.
    – In a large mixing bowl, cream together the sugar, butter, and oil until light and fluffy.
    – Add the eggs one at a time, beating well after each addition.
    – Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
    – Pour the batter into the prepared baking tray and smooth the top.
    – Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    – Allow the cake to cool completely in the pan on a wire rack.

  • Swedish Meatballs Recipe

    Swedish Meatballs Recipe

    Ingredients:
    For the Meatballs:

    3 lb ground beef
    1 white onion, diced
    2 eggs, lightly beaten
    1 cup seasoned dry bread crumbs
    1/2 cup fresh chopped flat-leaf parsley
    2 tsp coarse ground salt
    1 tsp coarse ground pepper
    For the Gravy:

    4 tbsp all-purpose flour
    2 cans beef consomme (10.5 oz each)
    1 tbsp Worcestershire sauce
    2 cups milk
    1 tsp coarse ground salt
    1 tsp coarse ground pepper
    For Serving/Plating:

    12 oz medium egg noodles, cooked according to directions
    1/4 cup butter
    3 tbsp fresh chopped flat-leaf parsley
    Instructions:
    Combine the ground beef, diced onion, lightly beaten eggs, seasoned bread crumbs, chopped parsley, coarse ground salt, and pepper in a large mixing bowl. Mix until all ingredients are well combined.

    Form the mixture into small, round meatballs, about 1 inch in diameter.

    Melt the butter in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 8-10 minutes per batch. Remove the cooked meatballs and set them aside on a plate.

    In the same skillet, add the flour to the remaining drippings, stirring constantly to form a roux. Cook the roux for 1-2 minutes until it turns golden brown.

    Slowly whisk in the beef consomme and Worcestershire sauce, followed by the milk. Continue to whisk until the gravy is smooth and begins to thicken.

    Season the gravy with coarse ground salt and pepper to taste. Return the meatballs to the skillet, coating them in the gravy. Simmer on low for 10 minutes to allow the flavors to meld.

    While the meatballs are simmering, cook the egg noodles according to the package instructions. Drain and toss the cooked noodles with butter.

    Serve the Swedish meatballs over the buttered egg noodles and garnish with fresh chopped parsley.

  • Stovetop Milk Bread Experience the soft and fluffy delight

    Stovetop Milk Bread Experience the soft and fluffy delight

    Stovetop Milk Bread

    Table of Contents

    Experience the soft and fluffy delight of our no-oven-needed Stovetop Milk Bread! It’s even more tempting than donuts!

    Ingredients:

    – 1 glass of milk (200 ml)
    – 2 tbsp sugar (40 grams)
    – 1 tsp dry yeast (5 grams)
    – 2 cups flour (400 grams)
    – 1 tsp salt (5 grams)
    – 50 grams butter

    Instructions:

    1. Warm milk, add sugar, and yeast. Let it froth for 10 min.
    2. In a bowl, combine flour and salt.
    3. Make a well in the center, pour in the yeast mixture, and knead into a soft dough.
    4. Incorporate softened butter, kneading until smooth.
    5. Cover, let it rise for 1 hour.
    6. Divide into portions, shape into rolls.
    7. Heat a non-stick pan, cook rolls until golden on both sides.

    Enjoy the fluffy goodness, no oven required!

    Call to Action:

    Try this recipe and savor the softness!

  • Melt-in-Your-Mouth Butter Cookies

    Melt-in-Your-Mouth Butter Cookies

    Melt-in-Your-Mouth Butter Cookies

    Melt-in-Your-Mouth Butter Cookies

    Ingredients

      • 250 g flour
      • 170 g butter (softened)
    • 100 g sugar (50 g for the dough + 50 g for sprinkling)

    Directions

      1. Preheat the Oven:
        • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
      1. Prepare the Dough:
        • In a mixing bowl, combine the flour, softened butter, and 50 g of sugar. Mix until a smooth dough forms. The dough should be well-blended and pliable, making it easy to shape.
      2. Shape the Cookies:
          • Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Ensure there is enough space between each ball to allow for spreading during baking.

         

        • Use a fork to gently press down on each cookie to create a crisscross pattern. This not only flattens the cookies but also gives them a classic butter cookie look.
      3. Add the Finishing Touch:
          • Sprinkle the remaining 50 g of sugar over the cookies. This will give them a delightful sweetness and a slight crunch.

         

      4. Bake the Cookies:
          • Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
          • Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and enhances their melt-in-your-mouth texture.

         

      5. Enjoy:
        • Once completely cooled, enjoy your delicious melt-in-your-mouth cookies!

    Serving Suggestions

      • With Tea or Coffee:
        • Serve these cookies with a hot cup of tea or coffee for a perfect afternoon treat.
      • With Ice Cream:
          • Pair them with a scoop of vanilla ice cream for a delightful dessert.

         

      • As a Gift:
        • Pack them in a beautiful tin as a homemade gift for friends and family.

    Cooking Tips

      • Butter Softening:
        • Ensure the butter is softened to room temperature for easy mixing. This ensures a smooth, well-incorporated dough.
      • Flavor Twist:
          • For an extra flavor twist, add a teaspoon of vanilla extract to the dough. You can also experiment with almond extract or a pinch of cinnamon.

         

      • Crispier Cookies:
        • If you prefer a crispier cookie, bake for an additional 1-2 minutes. Be careful not to over-bake, as they can become too hard.

    Nutritional Benefits

    • Moderation:
      • These cookies are a delightful treat, but remember to enjoy them in moderation.
    • Energy Source:
        • Butter provides a rich source of fat, which is essential for energy.

       

    Dietary Information

      • Gluten and Dairy:
        • This recipe contains gluten and dairy.
    • Gluten-Free Option:
      • To make it gluten-free, substitute the flour with a gluten-free flour blend.
    • Dairy-Free Option:
        • For a dairy-free version, use a plant-based butter alternative.

       

    Storage

      • Room Temperature:
        • Store the cookies in an airtight container at room temperature for up to one week.
    • Freezing:
      • For longer storage, freeze the cookies in a sealed container for up to three months. Allow them to thaw at room temperature before serving.

    Why You’ll Love This Recipe

      • Simplicity:
          • These butter cookies are incredibly easy to make with just three main ingredients.

         

      • Texture:
        • The melt-in-your-mouth texture makes them irresistible.
    • Versatility:
      • They are versatile and can be customized with different flavors and add-ins like chocolate chips, nuts, or dried fruits.
  • Garlic Butter Pork Chops with Cheesy Potato Bake

    Garlic Butter Pork Chops with Cheesy Potato Bake

    Ingredients:

    For the Pork Chops:
    4 boneless pork chops
    2 tbsp butter
    4 garlic cloves, minced
    1 tsp dried thyme
    1 tsp dried rosemary
    Salt and pepper to taste
    1/4 cup chicken broth

    For the Cheesy Potato Bake:
    6 medium potatoes, peeled and thinly sliced
    1 cup shredded cheddar cheese
    1/2 cup heavy cream
    2 tbsp butter, melted
    1/2 cup grated Parmesan cheese
    1/2 tsp garlic powder
    Salt and pepper to taste

    Instructions:

    Preheat the oven to 375°F (190°C).
    In a skillet, heat the butter over medium-high heat. Season the pork chops with salt, pepper, thyme, and rosemary. Cook the pork chops for 4-5 minutes on each side, until golden and cooked through. Remove the pork chops from the pan.
    In the same skillet, add minced garlic and cook for 1 minute. Add chicken broth to deglaze the pan, scraping up any bits from the bottom.
    Pour the garlic butter sauce over the pork chops and set aside.
    In a baking dish, layer the sliced potatoes, seasoning each layer with garlic powder, salt, and pepper. Pour heavy cream and melted butter over the potatoes.
    Top the potatoes with shredded cheddar cheese and Parmesan cheese.
    Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the potatoes are tender and the cheese is bubbly and golden.
    Serve the garlic butter pork chops alongside the cheesy potato bake.

  • Simple creamy dessert: just blend it

    Simple creamy dessert: just blend it

    Ingredients:
    A little container of thick cream

    A box of sugary thick milk

    A container of whipped cream

    A powder packet to make a drink of your choosing.

    Pieces of chocolate

    Instructions:

    1: To start, put all the ingredients in a blender and mix until the mixture is smooth.

    2: Lastly, sprinkle chocolate powder or chocolate pieces and put in the fridge for 2 hours.

    The outcome is a dessert that feels like mousse. Use small bowls or a big container, depending on your preference.

    Here are more recipes you will enjoy.

    Enjoy !

  • Banana Bread with Caramel Glaze

    Banana Bread with Caramel Glaze

    Banana Bread with Caramel Glaze

    Introduction:

    Banana bread is a classic favorite, but by adding a marble swirl and a decadent caramel glaze, you can transform it into a special treat that’s perfect for any occasion. The combination of soft, moist bread with chocolate swirls and a sweet glaze creates a loaf that’s both a dessert and a temptation.

    Ingredients:

    For the Banana Bread:

    . 2-3 ripe bananas, mashed
    . 1/2 cup unsalted butter, melted
    . 3/4 cup sugar
    . 2 large eggs
    . 1 teaspoon vanilla extract
    . 1 1/2 cups all-purpose flour
    . 1 teaspoon baking soda
    . 1/4 teaspoon salt
    . 1/4 cup cocoa powder
    . 2 tablespoons milk

    For the Caramel Glaze:

    . 1/2 cup brown sugar
    . 1/4 cup heavy cream
    . 1/4 cup unsalted butter
    . 1 teaspoon vanilla extract
    . A pinch of salt

    Optional: chopped nuts or toffee bits for topping

    Instructions:

    1. Preparation:

    . Preheat the oven to 350°F (175°C).
    . Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

    2. Banana Bread Batter:

    . In a large bowl, combine mashed bananas, melted butter, and sugar. Mix until well combined.
    . Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    . In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, mixing until well combined.

    3. Marble Pattern:

    . Divide the batter into two equal parts.
    . In one part, mix cocoa powder and milk until smooth.
    . Alternate spoonfuls of banana batter and chocolate batter into the prepared loaf pan. Use a knife or skewer to create a marbled pattern.

    4. Baking:

    . Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
    . Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

    5. Caramel Glaze:

    . In a small saucepan, combine brown sugar, cream, and butter. Heat over medium heat, stirring constantly until it starts to boil.
    . Cook for 2-3 minutes, or until the sauce thickens slightly. Remove from heat and stir in vanilla extract and a pinch of salt.
    . Let the glaze cool until slightly thickened, then drizzle it over the cooled banana bread. Sprinkle with chopped nuts or toffee bits if desired.

    6. Serving:

    . Once the glaze has set, slice the banana bread and serve. It can be enjoyed warm or at room temperature.
    . Store any leftovers in a sealed container.

    7. Conclusion:

    Marble Banana Bread with Caramel Glaze offers a delightful twist on the traditional recipe, combining the familiar flavors of banana bread with rich chocolate and buttery caramel. Whether enjoyed with a cup of coffee or as a dessert, this bread is sure to impress. Next time you have ripe bananas, give this recipe a try and indulge in creating something uniquely delicious in your kitchen.

  • Spicy Energy Dessert in 5 Minutes

    Spicy Energy Dessert in 5 Minutes

    Spicy Energy Dessert in 5 Minutes

    Table of Contents

    Ingredients (in cups and grams):

     

      • 1 ½ cups (250 g) pitted dates
      • ¼ cup (30 g) peanuts (unsalted)
      • ⅛ cup (20 g) almonds

     

      • 2 tbsp (15 g) pistachios
      • 2 tbsp (15 g) hazelnuts
      • A pinch of cinnamon

     

    • A pinch of cardamom

    Directions:

      1. Toast the Nuts (Optional): Lightly toast the peanuts, almonds, pistachios, and hazelnuts in a skillet for 2–3 minutes to enhance their flavor. Let them cool.

     

      1. Blend Ingredients: Place the dates, toasted nuts, cinnamon, and cardamom in a food processor. Blend until the mixture forms a sticky paste.
      2. Shape the Dessert: Roll the mixture into small balls or press into a dish to create bars.
      3. Chill (Optional): Refrigerate for 10–15 minutes to firm up, or enjoy immediately.

    Serving Suggestions:

      • Pair with tea or coffee for a quick snack.
      • Add as a topping for yogurt or smoothie bowls.

     

    • Use as a pre-workout or midday energy boost.

    Cooking Tips:

      • If the mixture is too dry, add a teaspoon of water or coconut oil.

     

    • Use Medjool dates for a richer, softer texture.
    • For an extra kick, add a pinch of cayenne pepper.

    Nutritional Benefits:

     

      • High in natural fiber and energy.
      • Packed with healthy fats from nuts.
      • Free from refined sugars and artificial additives.

    Dietary Information:

      • Vegan-friendly
      • Gluten-free

     

    • No refined sugar
    • Dairy-free

    Nutritional Facts (Per Serving – Approx. 1 Ball):

     

      • Calories: 85
      • Protein: 2 g
      • Fat: 4 g

     

    • Carbohydrates: 11 g
    • Fiber: 2 g

    Storage:

     

    • Store in an airtight container in the refrigerator for up to 2 weeks.
    • Freeze for up to 3 months; thaw before eating.

    Why You’ll Love This Recipe:

     

      • It’s quick and easy to make with no baking required.
      • Packed with wholesome, natural ingredients.
      • Perfect for a healthy snack or dessert.
    See also  Fluffy Yogurt Cake

     

    • Customizable with your favorite nuts or spices.
  • Chocolate Banana Oatmeal Pancakes

    Chocolate Banana Oatmeal Pancakes

    Chocolate Banana Oatmeal Pancakes

    Table of Contents

    Ingredients (in cups and grams):

      • 1 cup (90 g) oatmeal

     

      • 1 cup (240 ml) water
      • 2 eggs
      • A pinch of salt

     

      • 1 tablespoon (10 g) stevia sweetener
      • 1 teaspoon (5 ml) vanilla extract
      • 2 ripe bananas, mashed

     

      • 1 tablespoon (7 g) cocoa powder
      • 1 teaspoon (5 g) baking powder
      • 1 tablespoon (6 g) coconut flakes

     

    • Almonds, chopped (for topping)
    • No-sugar chocolate syrup (for topping)

    Instructions:

    Prepare the Batter:

      1. Soak the oatmeal in water for 10 minutes until softened.
      2. In a mixing bowl, mash the bananas and add eggs, stevia, vanilla extract, and salt. Mix well.

     

    1. Stir in the softened oatmeal, cocoa powder, baking powder, and coconut flakes until a smooth batter forms.

    Cook the Pancakes:
    4. Heat a non-stick skillet over medium heat. Lightly grease if needed.
    5. Pour a ladle of batter onto the skillet and spread gently to form a pancake.
    6. Cook for 2–3 minutes on one side until bubbles form, then flip and cook the other side for 1–2 minutes. Repeat with the remaining batter.

    Serve:
    7. Stack the pancakes on a plate. Drizzle with no-sugar chocolate syrup, sprinkle with chopped almonds, and enjoy!

    Serving Suggestions:

      • Serve with fresh berries for added flavor.
      • Pair with a dollop of Greek yogurt or whipped cream for creaminess.

     

    • Add a sprinkle of extra coconut flakes or granola for texture.

    Cooking Tips:

      • Use ripe bananas for the best natural sweetness.

     

    • Ensure the skillet is at medium heat to prevent burning.
    • Add a splash of milk or water if the batter is too thick.

    Nutritional Benefits:

     

      • Oatmeal: Rich in fiber, promotes digestion, and keeps you full longer.
      • Bananas: Provide natural sweetness and are packed with potassium and vitamins.
      • Eggs: High-quality protein for energy and muscle repair.
    See also  Vegetable Pan Pizza Recipe: Delicious and Healthy!

     

    • Cocoa Powder: A good source of antioxidants and adds a rich chocolate flavor.
    • Coconut Flakes: Adds healthy fats and a tropical twist.

    Dietary Information:

     

      • Gluten-free (ensure oats are certified gluten-free)
      • Low in added sugar
      • High in protein and fiber

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

     

      • Calories: 160
      • Protein: 5 g

     

      • Fat: 5 g
      • Carbohydrates: 22 g
      • Fiber: 4 g

    Storage:

      • Store in an airtight container in the refrigerator for up to 3 days.
      • Reheat in a skillet or microwave before serving.

    Why You’ll Love This Recipe:

      • It’s naturally sweetened with bananas and stevia.
      • Quick and easy to prepare with wholesome ingredients.

     

    • Packed with flavor and nutrients for a satisfying meal.
    • Perfect for both adults and kids!
  • Baked Vegetable Mücver

    Baked Vegetable Mücver

    Baked Vegetable Mücver

    Table of Contents

    Ingredients:

    • 2 eggs
    • 2 carrots, grated
    • 2 zucchinis, grated
    • 1 potato, grated
    • 1 onion, finely chopped
    • A handful of parsley, chopped
    • 1 teacup corn flour
    • 1 glass of all-purpose flour
    • 1 teaspoon baking powder
    • Salt, to taste
    • Black pepper, to taste
    • Red chili flakes, to taste
    • 3 tablespoons vegetable oil

    Directions:

    1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F). Lightly grease a baking tray with some of the vegetable oil or line it with parchment paper.
    1. Prepare the Vegetable Mixture:
      • In a large mixing bowl, combine the grated carrots, zucchinis, potato, and finely chopped onion.
      • Add the chopped parsley to the bowl for a fresh flavor boost.
    2. Make the Batter:
      • In another bowl, beat the eggs and then mix in the corn flour, all-purpose flour, and baking powder. Stir until well combined to form a batter.
      • Season the batter with salt, black pepper, and red chili flakes according to your taste.
    3. Combine Ingredients:
      • Add the vegetable mixture to the batter and mix thoroughly until everything is evenly coated.
    4. Prepare for Baking:
      • Pour the remaining vegetable oil into the batter and stir to incorporate. This will help in achieving a nice golden color and crisp texture in the oven.
      • Spread the mixture evenly onto the prepared baking tray.
    5. Bake the Mücver:
      • Place the tray in the preheated oven and bake for about 45 minutes, or until the top is golden brown and crispy. Check the doneness by inserting a toothpick into the center of the mücver; it should come out clean when it’s ready.
    6. Serve:
      • Remove the mücver from the oven and let it cool slightly before cutting into pieces.
      • Serve warm, with a side of yogurt or a light salad, for a delicious and wholesome meal.
    See also  Quick and Delightful Sugar-Free Homemade Chocolates

    Serving Suggestions:

    • Pair with a dollop of Greek yogurt or a tangy tzatziki sauce.
    • Serve alongside a fresh green salad for a balanced meal.
    • Enjoy as a snack or a light lunch.

    Cooking Tips:

    • Squeeze out excess moisture from the grated vegetables to prevent the batter from becoming too wet.
    • Adjust the seasoning to your preference, adding more herbs or spices as desired.
    • Use a non-stick baking tray for easier removal and cleanup.

    Nutritional Benefits:

    • Packed with vitamins and minerals from fresh vegetables.
    • High in fiber, aiding in digestion.
    • Provides protein from the eggs and a balanced amount of carbohydrates from the flours.

    Dietary Information:

    • Vegetarian: This recipe is suitable for vegetarians.
    • Can be made gluten-free by using gluten-free flour alternatives.
    • Low-fat option: Use less oil and opt for a non-stick spray to reduce fat content.

    Why You’ll Love This Recipe:

    • Easy to prepare and bake.
    • Delicious mix of flavors and textures.
    • Nutritious and satisfying.
    • Versatile, can be enjoyed as a meal or snack.

    Conclusion:

    This Baked Vegetable Mücver is a delightful and nutritious dish that brings together the best of fresh vegetables and herbs. With its crispy texture and savory flavor, it’s perfect for any meal of the day. Enjoy it warm with a side of yogurt or salad for a wholesome and satisfying dining experience

  • The sure-fire carrot cake that beats all others!

    The sure-fire carrot cake that beats all others!

    The sure-fire carrot cake that beats all others!

    Table of Contents

    INGRIANTS 

    220 g sugar
    1 tsp cinnamon powder
    250 ml oil, neutral
    4 eggs
    200 g almonds, ground
    Fat for the mold
    400 g carrots, grated
    220 g flour
    2 tsp baking powder

    Preparation:

    1. Simply mix the eggs, sugar, oil and cinnamon with the mixer. Add the carrots and almonds.
    2. Then mix the flour and baking powder and stir in. Pour the dough into a greased Bundt cake pan or 26 cm springform pan.
    3. Then bake in a hot oven at 180 °C top/bottom heat for approx. 40 – 50 minutes.
    4. You should do a toothpick test and take into account your experience with your own oven.
    5. Sprinkle with powdered sugar. After baking, let the cake cool and enjoy.
  • Homestyle Potato Bread

    Homestyle Potato Bread

    Homestyle Potato Bread

    Table of Contents

    Ingredients:

    For the dough:

    • 1 teaspoon sugar (10g)
    • 1 packet dry yeast (10g)
    • 1 cup warm milk (200ml)
    • 1 cup warm water (200ml)
    • 1 tea glass of oil (100ml)
    • 5 cups flour (600g)
    • 1 teaspoon salt (8g)

    For the filling:

    • 1/2 tea glass of oil (50ml)
    • 1 onion, finely chopped
    • 3 potatoes, boiled and mashed
    • 1/2 tablespoon tomato paste
    • Black pepper, to taste
    • Ground red pepper, to taste
    • Salt, to taste

    For the topping:

    • 1 egg yolk
    • 1 teaspoon of oil

    Directions:

    1. In a large mixing bowl, combine the sugar, dry yeast, warm milk, and warm water. Stir well and let it sit for about 10 minutes, or until the mixture becomes frothy.
    2. Add the oil, flour, and salt to the yeast mixture. Knead the dough until it is smooth and elastic, about 10 minutes. Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
    3. While the dough is rising, prepare the filling. Heat the oil in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the mashed potatoes, tomato paste, black pepper, ground red pepper, and salt. Mix well and cook for a few more minutes. Set aside to cool.
    4. Preheat your oven to 180°C (350°F).
    5. Once the dough has risen, punch it down and divide it into two equal parts. Roll out each part into a rectangle, about 1/2 inch thick.
    6. Spread the potato filling evenly over one of the dough rectangles, leaving a small border around the edges. Place the other dough rectangle on top and press the edges to seal.
    7. Transfer the filled dough to a greased baking sheet. Mix the egg yolk and 1 teaspoon of oil, and brush this mixture over the top of the dough.
    8. Bake in the preheated oven for about 30-35 minutes, or until the bread is golden brown on top.
    9. Allow the bread to cool slightly before slicing and serving. Enjoy your delicious homemade potato bread!
    See also  Homemade Creamy Cake Roll Recipe

    Prep Time: 1 hour 25 minutes | Cooking Time: 35 minutes | Total Time: 2 hours | Kcal: 350 kcal | Servings: 8 servings

  • Zucchini and Carrot Oat Bread Recipe

    Zucchini and Carrot Oat Bread Recipe

    Zucchini and Carrot Oat Bread Recipe

    Table of Contents

    Ingredients

    For the Bread:

    • 1 zucchini (200 g), grated
    • 2 carrots (200 g), grated
    • 350 ml water
    • 3-4 cloves garlic, minced (adjust to taste)
    • 250 g oats, plus an additional 100 g
    • Salt to taste
    • 1 teaspoon sweet paprika
    • A pinch of curry powder (or any favorite spices)
    • 1/2 cup water (for adjusting consistency)
    • 5 g dry yeast
    • 20 g sunflower seeds
    • 20 g sesame seeds
    • 30 g flaxseeds, plus extra for sprinkling
    • 30 ml olive oil

    Instructions

    Prepare the Vegetables

    1. Grate the Vegetables: Start by grating 1 zucchini (200 g) and 2 carrots (200 g). Set them aside in a bowl. These vegetables add moisture and nutrients to the bread, making it both tender and flavorful.
    2. Combine with Water and Garlic: In a large bowl, add 350 ml water, the grated zucchini, grated carrots, and 3-4 cloves minced garlic. The garlic adds a subtle aromatic flavor that enhances the overall taste of the bread.

    Blend and Season

    1. Blend the Mixture: Using an immersion blender, blend the mixture slightly. Aim to keep some texture from the vegetables for a rustic feel. This step ensures that the vegetables are evenly distributed throughout the bread.
    2. Add Oats and Spices: Add 250 g oats to the vegetable mixture, along with salt to taste, 1 teaspoon sweet paprika, and a pinch of curry powder (or your preferred spices). Mix well to combine. These spices give the bread a mild warmth and depth of flavor.
    3. Adjust Consistency: If the mixture seems too thick, add 1/2 cup water to adjust the consistency to your liking. The batter should be thick but pourable, similar to a thick pancake batter.
    See also  Soft Sweet Bread with Apricot Jam and Raisins

    Activate the Yeast

    1. Prepare the Yeast: In a small bowl, dissolve 5 g dry yeast in a little warm water (not included in the above measurements). Let it sit for about 5 minutes until it becomes foamy. This step is crucial for activating the yeast, which helps the bread rise slightly and adds a lightness to the texture.

    Mix in Yeast and Seeds

    1. Combine Yeast with the Mixture: Pour the activated yeast into the vegetable and oat mixture. Stir well to incorporate the yeast evenly.
    2. Toast the Seeds: In a dry frying pan, toast 20 g sunflower seeds and 20 g sesame seeds over medium heat for a few minutes until they are lightly golden and fragrant. Toasting enhances the nutty flavor of the seeds, adding a pleasant crunch to the bread.
    3. Add Seeds and Oil: Add the toasted sunflower seeds, sesame seeds, 30 g flaxseeds, and 30 ml olive oil to the batter. Mix thoroughly to ensure all ingredients are evenly distributed. Stir in the remaining 100 g of oats until the mixture is well combined.

    Proof the Dough

    1. Prepare the Baking Dish: Grease a baking dish with a bit of olive oil and sprinkle a handful of flaxseeds on the bottom and sides. This prevents the bread from sticking and adds an attractive crust to the finished loaf.
    2. Rest the Batter: Pour the prepared batter into the greased baking dish, spreading it evenly. Cover with a cloth and let the dough rest in a warm place for about 15 minutes. This resting period allows the oats to absorb moisture and the yeast to start its work, giving the bread a light lift.
    See also  Dessert in Minutes! You Will Make This Dessert Every Day! Super Yummy. Disappears In A Moment!!

    Bake

    1. Preheat the Oven: While the dough is resting, preheat your oven to 180°C (350°F). A properly preheated oven is key to achieving a good rise and even baking.
    2. Bake the Bread: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. This indicates that the bread is fully cooked inside.

    Cool and Serve

    1. Cool the Bread: Allow the bread to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom from becoming soggy and helps the bread firm up.
    2. Slice and Enjoy: Once cooled, slice the bread and enjoy. This Zucchini and Carrot Oat Bread pairs beautifully with your favorite spreads, as a side to soups and salads, or simply on its own as a nutritious snack.

    Nutrition Information

    • Serving Size: 1 slice (assuming 12 slices per loaf)
    • Calories: 180 kcal
    • Total Fat: 8 g
    • Saturated Fat: 1 g
    • Cholesterol: 0 mg
    • Sodium: 80 mg
    • Total Carbohydrates: 22 g
    • Dietary Fiber: 4 g
    • Sugars: 2 g
    • Protein: 5 g
  • Decadent No-Bake Banana Nutella Cheesecake Bars

    Decadent No-Bake Banana Nutella Cheesecake Bars

    Decadent No-Bake Banana Nutella Cheesecake Bars

    Table of Contents

    Ingredients

    For the Base:

     

      • 300g (10.5 oz) cookies (digestive, graham crackers, or similar)
      • 120g (4.2 oz) melted butter
      • 100g (3.5 oz) Nutella

     

      • 30g (1.05 oz) condensed milk (optional, for extra creaminess)
      • 60g (2.1 oz) ricotta cheese or cream cheese
      • 2 bananas, sliced

    For the Cream Layer:

      • 60g (2.1 oz) ricotta cheese or cream cheese
      • 50g (1.75 oz) powdered sugar

     

    • 40g (1.4 oz) coconut flakes
    • 120ml (1/2 cup) whipped cream

    For the Topping:

     

    • 100g (3.5 oz) dark chocolate
    • 100g (3.5 oz) white chocolate

    Instructions

      1. Prepare the Cookie Base:
          • Crush the cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
          • In a large mixing bowl, combine the cookie crumbs, melted butter, Nutella, and condensed milk (if using). Mix until the crumbs are evenly coated and the mixture holds together when pressed.

         

        • Press the cookie mixture firmly into the bottom of a lined 8×8-inch (20×20 cm) square pan to form an even base. Chill in the refrigerator for 15 minutes.
      2. Prepare the Cream Layer:
          • In a medium bowl, beat the ricotta cheese or cream cheese with the powdered sugar until smooth.

         

        • Gently fold in the coconut flakes and whipped cream until well combined.
        • Spread half of the cream mixture over the chilled cookie base, smoothing it out with a spatula.

     

    1. Add the Banana Layer:
      • Arrange the banana slices evenly over the cream layer, ensuring full coverage.
    2. Assemble the Layers:
        • Spread the remaining cream mixture over the banana layer, creating a smooth surface.

       

      • Chill in the refrigerator for at least 1 hour to allow the layers to set.
    3. Prepare the Chocolate Topping:
        • Melt the dark chocolate and white chocolate in separate bowls using a microwave or double boiler. Stir until smooth.

       

      • Drizzle the melted chocolates over the top of the dessert in a decorative pattern, or spread them in separate layers for a marbled effect.
    4. Chill and Serve:
        • Refrigerate the assembled dessert for another hour, or until firm.

       

      • Cut into bars and serve chilled.
  • Vegan Mango Gelato

    Vegan Mango Gelato

    Juicy mangoes in a creamy and dairy-free treat, this mango gelato is a perfect indulgence for those warm days. With its vibrant color and intense mango flavor, this guilt-free dessert is not only vegan but also irresistibly delicious.

    Ingredients:
    3 ripe mangoes, peeled and diced
    1/2 cup coconut cream (from a can of full-fat coconut milk)
    1/4 cup maple syrup or agave nectar
    1 tablespoon lemon juice
    Pinch of salt
    1 teaspoon vanilla extract (optional)
    Instructions:
    Freeze Mangoes:
    Place the diced mangoes on a baking sheet and freeze them until they are firm, for about 2-3 hours.
    Blend Ingredients:
    Once the mango chunks are frozen, transfer them to a blender or food processor.
    Add the coconut cream, maple syrup or agave nectar, lemon juice, pinch of salt, and vanilla extract (if using) to the blender.
    Blend the mixture on high speed until it becomes smooth and creamy. You might need to pause and scrape down the sides of the blender as needed.
    Adjust Sweetness:

    Taste the mixture and adjust the sweetness if necessary by adding more maple syrup or agave nectar.
    Freeze Gelato:
    Once the mixture is well blended and sweetened to your liking, transfer it to a freezer-safe container.
    Cover the container and place it in the freezer for about 4-6 hours, or until the gelato is firm.
    Every hour during the freezing process, take the container out and give the gelato a good stir to prevent ice crystals from forming and to ensure a creamy texture.
    Serve:
    When the Vegan Mango Gelato is completely frozen and has reached the desired consistency, scoop it into bowls or cones and serve immediately.
    Nutrition Facts (Per Serving, approx. 1/4 of the recipe):
    Calories: 130
    Total Fat: 4g
    Saturated Fat: 3g
    Cholesterol: 0mg
    Sodium: 4mg
    Total Carbohydrate: 26g
    Dietary Fiber: 2g
    Total Sugars: 21g
    Protein: 1g
    Tips:
    Ripe Mangoes: Ensure the mangoes are fully ripe for the best flavor and sweetness.
    Creamier Texture: Stirring the gelato periodically while freezing helps prevent ice crystals and ensures a smoother texture.
    Variations: Experiment with other fruits like strawberries or peaches for different flavors.
    Enjoy this refreshing and creamy Vegan Mango Gelato as a delightful treat to cool off on a hot day!