Category: Recipes

Ingredients

For the Cherry Jam:

• • 500 g frozen cherries

 

• • 70 g (6 tablespoons / 2.5 oz) cornstarch
  • 150 g (0.8 cups / 5 oz) sugar
  • 150 ml (0.7 cups / 5 oz) water

For the Cake Batter:

• • 3 egg yolks
  • A pinch of salt

 

• • 80 g (6 tablespoons / 2.8 oz) powdered sugar
  • 80 g (1 stick) melted butter
  • 1 teaspoon vanilla extract

 

• 200 g flour
• 1 teaspoon baking powder

Instructions

Preparing the Cherry Jam

1. 1. Combine Ingredients:
      • • In a medium saucepan, combine the frozen cherries, sugar, and water. Stir well to dissolve the sugar.

       

   2. Cook the Mixture:
      • Place the saucepan over medium heat. Cook the mixture, stirring occasionally, until the cherries have released their juices and the sugar has dissolved completely.

 

1. 1. Thicken the Jam:
      • In a small bowl, dissolve the cornstarch in a little cold water to make a slurry. Gradually add this slurry to the cherry mixture, stirring constantly.
      • Continue to cook, stirring frequently, until the mixture thickens to a jam-like consistency. This should take about 5-7 minutes.

 

1. Cool the Jam:
   • Remove the saucepan from the heat and let the cherry jam cool to room temperature. It will continue to thicken as it cools.

Making the Cake Batter

1. 1. Prepare the Egg Yolks:
      • • In a large mixing bowl, beat the egg yolks with a pinch of salt until they become pale and creamy.

       

   2. Add Sugar and Butter:
      • • Gradually add the powdered sugar to the egg yolks, continuing to beat until fully incorporated and smooth.
        • Slowly pour in the melted butter and vanilla extract, mixing well to combine.

       

   3. Combine Dry Ingredients:
      • In a separate bowl, sift together the flour and baking powder.

 

1. Mix the Batter:
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.

Assembling and Baking the Cake

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (350°F). Grease and line a round cake tin with parchment paper.

       

   2. Layer the Batter and Jam:
      • • Pour half of the cake batter into the prepared tin and spread it evenly.
        • Spoon the cooled cherry jam over the batter, spreading it evenly but leaving a small border around the edges.

       

      • Top with the remaining cake batter, spreading it gently to cover the jam layer completely.
   3. Bake the Cake:
      • • Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

       

   4. Cool the Cake:
      • Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.

 

Finishing Touches

1. Optional Decoration:
   • Dust the top of the cake with powdered sugar for a simple yet elegant finish. Alternatively, you can drizzle with a glaze made from powdered sugar and a little lemon juice for added flavor.

Cooking Tips

1. 1. Cherries: If fresh cherries are in season, feel free to use them instead of frozen. Just pit them first.

 

1. 1. Jam Consistency: Ensure the cherry jam is thickened properly; otherwise, it can make the cake soggy.
   2. Butter: Use unsalted butter to control the salt content in the recipe.
   3. Batter Spreading: Be gentle when spreading the top layer of batter to avoid mixing it with the jam.

 

Nutritional Benefits

• Cherries: Rich in antioxidants and vitamins, cherries provide a tart flavor and numerous health benefits, including reducing inflammation.
• Yogurt: Adding yogurt to desserts boosts their protein and calcium content while keeping them moist.
• Egg Yolks: A good source of fat-soluble vitamins like A, D, E, and K, along with essential fatty acids.

Ingredients

• • 2 ripe bananas
  • 1 teaspoon lemon juice

 

• • 100 grams walnuts, chopped
  • 50 grams oat flakes
  • 1 tablespoon cocoa powder

 

Instructions

1. Prepare the Bananas:
   • • Preheat your oven to 180°C (360°F).
     • In a large bowl, mash the ripe bananas until smooth.
     • Add the lemon juice to the mashed bananas to prevent browning and to enhance the flavor.

    

2. Combine the Ingredients:
   • • Add the chopped walnuts, oat flakes, and cocoa powder to the mashed bananas.
     • Mix well until all the ingredients are thoroughly combined and you have a uniform mixture.

    

3. Bake the Bars:
   • • Line a baking tray with parchment paper or lightly grease it.
     • Spread the mixture evenly onto the baking tray, pressing it down to ensure it is compact and even.

    

   • Bake in the preheated oven for 25 minutes, or until the bars are firm and slightly golden on top.
4. Cool and Serve:
   • • Remove the tray from the oven and allow the bars to cool completely.

    

   • Once cooled, cut into squares or bars of your desired size.

More Information about the Recipe

These Banana Oatmeal Bars are not only quick and easy to prepare, but they also store well. You can make a batch ahead of time and keep them in an airtight container for a ready-to-eat snack throughout the week. The natural sweetness from the bananas and the slight bitterness from the cocoa powder create a perfectly balanced flavor.

 

Why You’ll Love This Recipe

• • Easy and Quick: With minimal ingredients and simple steps, these bars are perfect for a busy lifestyle.
  • Healthy and Nutritious: Packed with fiber from oats and healthy fats from walnuts, these bars are a nutritious choice for weight loss.
  • Naturally Sweetened: The bananas provide natural sweetness, eliminating the need for added sugars.

 

• Versatile: Enjoy them for breakfast, as a snack, or even a healthy dessert.

Nutritional Benefits

• • Bananas: Rich in potassium, vitamin B6, and vitamin C, bananas provide essential nutrients and natural energy.
  • Oats: High in fiber, oats help with digestion and keep you feeling full longer, aiding in weight management.

 

• Walnuts: Packed with omega-3 fatty acids, walnuts support heart health and provide a satisfying crunch.
• Cocoa Powder: Adds a rich chocolate flavor while providing antioxidants that are beneficial for health.

Conclusion

These Banana Oatmeal Bars are a delicious and healthy way to support your weight loss journey. With their simple preparation and wholesome ingredients, they are an ideal snack to keep you energized and satisfied throughout the day. Whether you’re looking for a quick breakfast option or a nutritious treat, these bars will become a favorite part of your diet. Enjoy the delightful combination of flavors and the health benefits they bring!

Ingredients

• • 500–530g (17-18.5 oz.) strong white bread flour or 50% white and 50% whole-wheat flour
  • 360g (12.7 oz.) lukewarm water (40°C / 104°F)

 

• • 3 tsp dry instant yeast
  • 1 tsp salt
  • 1 tsp sugar

 

Instructions

1. 1. Activate Yeast: In a mixer’s bowl, combine the yeast, sugar, and lukewarm water. Blend to dissolve the yeast. Set aside for 5-10 minutes until the yeast froths.
   2. Mix Dough: Add the flour and salt to the yeast mixture. Using the dough hook, mix for 6-8 minutes until the dough becomes an elastic ball and a bit sticky. You can also mix by hand.
   3. First Proof: Coat the dough with olive oil, place it in a bowl, cover with plastic wrap and a kitchen towel. Let it sit in a warm place for at least 20 minutes, or until it doubles in size.

 

1. Shape Dough: Deflate the dough gently with your hands. Use a tiny bit of flour if it’s too sticky. Split the dough into 6 evenly sized balls (about 145g/5 oz. each). Let the balls rest for 15 minutes before shaping.
2. Shape Pita: Use a rolling pin or stretch with your hands to form each ball into a circle about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching will yield a softer, fluffier one. If the dough springs back, let it rest for a few minutes, then continue shaping.
3. Cook Pita:
   • • Pan Method: Heat a non-stick frying pan to medium heat, add a little olive oil, and wipe off any excess. Cook each pita for about 3 minutes on each side, until slightly colored and still soft. If your pan has a lid, use it to keep the moisture in.

    

   • Steam Method: Cut a piece of aluminum foil to fit your pan. Generously sprinkle and spread olive oil on it. Shape and place your pita on the foil. Pour 2-3 tablespoons of water in the pan over medium heat to create steam. Place the pita on the foil in the pan, cover with the lid, and steam for 12-15 minutes. Flip and cook for another 2-3 minutes. For more color, press lightly with a wooden spoon while cooking.

Serving Suggestions

• • Serve warm with hummus, tzatziki, or your favorite dip.

 

• Use as a base for sandwiches or wraps.
• Enjoy as a side with soups and salads.

Cooking Tips

• • Adjust the flour amount based on the dough’s consistency.

 

• Letting the dough rest between steps makes it easier to handle and shape.

Nutritional Benefits

• • Using whole-wheat flour adds fiber and nutrients.
  • Olive oil provides healthy fats.

 

Dietary Information

• This recipe can be made vegan by using plant-based milk.
• For a low-carb option, substitute all-purpose flour with almond flour.

Storage

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

 

• Reheat in a pan or microwave before serving.

Ingredients

 

• • Butter (soft): 100 g (½ cup)
  • Sugar: 120 g (⅔ cup)
  • Eggs: 2 large

 

• • Vanilla or vanilla sugar: To taste
  • Salt: A pinch
  • Milk: 50 ml (¼ cup)

 

• • Sour cream or natural yogurt: 70 g (⅓ cup)
  • Wheat flour: 180 g (1½ cups)
  • Baking powder: 1 tsp

 

• Candied fruits and raisins: 140 g (1 cup)

Directions

Preheat the Oven:

 

• Preheat your oven to 180°C (356°F). Line a muffin tin with paper liners or grease lightly.

Prepare the Batter:

1. 1. In a mixing bowl, beat the softened butter and sugar together until light and fluffy.

 

1. 1. Add the eggs one at a time, mixing well after each addition.
   2. Stir in the vanilla and a pinch of salt.
   3. Mix in the milk and sour cream (or yogurt) until well combined.

Combine Dry Ingredients:
5. In a separate bowl, sift together the flour and baking powder.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Add Candied Fruits and Raisins:
7. Fold in the candied fruits and raisins, ensuring they are evenly distributed throughout the batter.

Portion the Batter:
8. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake:
9. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve:
10. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

 

• Dust with powdered sugar for a finishing touch.
• Serve warm with a dollop of whipped cream or butter.

Cooking Tips

 

• Coat the candied fruits and raisins with a little flour before folding them into the batter to prevent sinking.
• Adjust the sweetness by reducing or increasing sugar based on your taste.

Nutritional Benefits

 

• Contains fiber from raisins and candied fruits.
• Provides energy from carbohydrates and healthy fats.

Dietary Information

 

• Vegetarian-friendly
• Can be made dairy-free by substituting butter and milk with plant-based alternatives.

Nutritional Facts (per muffin, assuming 12 muffins)

 

• • Calories: 200
  • Protein: 3g
  • Carbohydrates: 30g

 

• Fats: 8g
• Fiber: 1g

Ingredients

• • 700 grams of wheat flour
  • 1 teaspoon of salt

 

• • 400 ml warm milk
  • 4 tablespoons of sugar
  • 8 grams of dry yeast

 

• • 2 eggs
  • 80 ml sunflower oil
  • 10 grams of baking powder

 

• • 10 ml apple cider vinegar
  • 50 grams of butter, melted
  • 1 egg yolk

 

• Milk (for brushing)
• Sesame seeds (for topping)

Directions

1. 1. Activate Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy.

 

1. 1. Mix Dry Ingredients: In a large mixing bowl, combine the wheat flour, salt, and baking powder.
   2. Combine Wet Ingredients: In a separate bowl, whisk the eggs, sunflower oil, and apple cider vinegar. Add the melted butter and mix well.
   3. Form Dough: Add the yeast mixture and the wet ingredients to the dry ingredients. Mix until a dough forms.

 

1. 1. Knead Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
   2. First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
   3. Shape Buns: Punch down the dough and divide it into equal portions. Shape each portion into a bun and place them on a baking sheet lined with parchment paper.

 

1. 1. Second Rise: Cover the buns with a towel and let them rise for another 30 minutes.
   2. Preheat Oven: Preheat your oven to 180°C (350°F).
   3. Prepare for Baking: In a small bowl, beat the egg yolk with a little milk. Brush the tops of the buns with this mixture and sprinkle with sesame seeds.

 

1. Bake: Bake the buns in the preheated oven for 30-35 minutes, or until golden brown.
2. Cool: Let the buns cool on a wire rack before serving.

Serving Suggestions

Enjoy these white buns fresh out of the oven with butter, or use them for sandwiches and burgers. They also make a great accompaniment to soups and stews.

 

Cooking Tips

• • Ensure the milk is warm, not hot, to activate the yeast properly.
  • For a richer flavor, you can replace some of the milk with cream.
  • Knead the dough well to develop gluten, which helps the buns rise and become fluffy.

 

Nutritional Benefits

These white buns provide carbohydrates for energy and some protein from the eggs. Using sunflower oil and butter adds healthy fats, making these buns a more nutritious option compared to store-bought varieties.

Ingredients

 

• • Dates: 20 large (soaked in boiling water for 15 minutes)
  • Walnuts: 1 cup (80 g)
  • Cashews: ½ cup (80 g)

 

• • Almonds: ½ cup (80 g)
  • Bananas: 2 medium
  • Pumpkin seeds: ⅓ cup (40 g)

 

• Unsweetened cocoa powder: 2 tablespoons

Directions

• • Prepare the Dates:
    • • Pour boiling water over the dates and let them soak for 15 minutes. Drain and remove pits if not already pitted.

     

  • Prepare the Nuts:
    • Rinse the walnuts, cashews, and almonds with hot water to clean and slightly soften them.

 

• • Blend the Ingredients:
    • In a food processor, combine the soaked dates, walnuts, cashews, almonds, and bananas. Blend until the mixture is smooth and sticky.
    • Add the pumpkin seeds and cocoa powder. Pulse until well incorporated.

 

• Shape the Bites:
  • Scoop about a tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used.
• Chill:
  • • Place the energy bites in the refrigerator for 1 hour to firm up.

   

Serving Suggestions

• • Serve chilled as a healthy snack or dessert.

 

• Pack a few bites for a quick on-the-go energy boost.

Cooking Tips

• • For extra flavor, lightly toast the nuts before blending.

 

• If the mixture is too sticky, add a small amount of almond flour or oats.
• Coat the bites in shredded coconut or additional cocoa powder for variety.

Nutritional Benefits

 

• • High in natural sugars and fiber from dates and bananas for sustained energy.
  • Rich in healthy fats from nuts and seeds, supporting heart health.
  • Contains antioxidants from cocoa powder.

Dietary Information

• • Vegan-friendly
  • Gluten-free

 

• Refined sugar-free

Nutritional Facts (per bite, assuming 20 bites)

• • Calories: 100

 

• • Protein: 2g
  • Carbohydrates: 14g
  • Fats: 4g

 

• Fiber: 2g

Storage

• • Refrigerator: Store in an airtight container for up to 7 days.

 

• Freezer: Freeze for up to 3 months; thaw for a few minutes before eating

Eggplant Casserole Recipe

Ingredients:

2 eggplants

1 teaspoon salt

1 onion

Olive oil (as needed for cooking)

1 green sweet pepper

3 cloves garlic

1 tomato

Ground black pepper (to taste)

1 tablespoon tomato paste

Fresh basil (a few leaves, chopped)

Paprika (to taste)

100 grams cheese (any type that melts well)

Instructions:

Prep the Eggplants: Cut the eggplants into cubes.

Place them in a bowl, cover with water, and set aside.

Sauté Onions: In a large skillet, heat some olive oil over medium heat. Add the finely chopped onion and sauté for about 2 minutes until translucent.

Cook Peppers: Chop the green sweet pepper into cubes and add to the skillet with the onions.

Continue cooking for an additional 2 minutes.

Add Garlic: Finely chop the garlic cloves and add to the skillet with the other vegetables. Sauté until fragrant.

Include Tomatoes: Dice the tomato and add to the skillet.

Cook with the vegetable mixture for another 2 minutes.

Cook Eggplant: Drain the eggplants and add to the skillet.

Season with salt and black pepper. Cook everything together for about 10 minutes, stirring occasionally.

Flavor with Seasonings: Stir in the tomato paste, chopped basil, and a sprinkle of paprika. Mix well and cook for 3 more minutes.

Prepare for Baking: Transfer the vegetable mixture to a baking dish.

Add Cheese: Grate the cheese coarsely and sprinkle it evenly over the top of the vegetable mixture.

List of ingredients:

2 big eggs

200 milliliters of kefir

180 grams of flour

7 grams of baking powder

2 big potatoes

1 leek stalk

100 grams of diced ham 100 grams of grated hard mozzarella cheese

A lot of new dill

Add salt and pepper according to your preference.

Directions:

Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

Prepare the dough:

In a big bowl, mix the eggs and kefir well.

Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

Get the vegetables and ham ready:

Peel and shred the potatoes. Cut the leek into thin slices.

In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.

Mix the ingredients together.

Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

Put the cake together.

Pour the mix into the baking dish that has been prepared. Distribute evenly.

Put grated mozzarella cheese on top.

Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.

Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.

Ingredients

1 cup oats (90 g)
50 g almonds (about 1/2 cup)
2 apples, peeled and cut into chunks
50 ml water (about 3 tbsp)
1/2 tsp vanilla extract (or a pinch of vanillin)
1 tbsp avocado oil (or any neutral oil)

Directions

Prepare the Oat-Almond Mixture:
Preheat your oven to 200°C (400°F).
Place the oats and almonds in a blender or food processor. Blend until you achieve a coarse flour-like consistency. Transfer the mixture to a bowl.

Prepare the Apples:
Peel the apples and cut them into chunks. Place the apple pieces into the blender, add 50 ml of water, and blend until smooth.

Combine Ingredients:
Add the apple puree to the oat-almond mixture. Add the vanilla extract and mix well until all ingredients are combined into a thick batter.

Shape the Circles:
Grease your hands lightly with oil. Take small portions of the mixture and shape them into circles, about the size of a cookie. Place them on a baking sheet lined with parchment paper.

Bake:
Bake in the preheated oven for 30 minutes or until the edges are golden and the circles are firm to the touch.

Cool and Serve:
Allow the circles to cool slightly on a wire rack before enjoying them warm or at room temperature.

Serving Suggestions
Serve these oatmeal apple circles as a quick breakfast bite, a healthy snack, or a light dessert with yogurt or a sprinkle of cinnamon.
Pair them with a hot beverage like tea or coffee for a cozy treat.

Cooking Tips
To enhance the flavor, add a pinch of cinnamon or nutmeg to the mixture.
You can press down slightly to flatten the circles if you prefer a thinner texture.

 

Ingredients:

 

• • 10g sugar
  • 10g dry yeast
  • 400ml warm milk

 

• • 30ml olive oil
  • 40g yogurt
  • 600g flour (plus extra for dusting)

 

• 8g salt

Directions:

1. 1. In a large bowl, mix together 10g of sugar and 10g of dry yeast with 400ml of warm milk. Let it sit for a few minutes until the yeast activates.

 

1. 1. Add 30ml of olive oil and 40g of yogurt to the yeast mixture. Stir well until all ingredients are combined.
   2. Gradually add 600g of flour and 8g of salt to the mixture. Stir with a spoon until the dough starts to come together. The amount of flour may vary, so add it gradually.
   3. Once the dough has come together, transfer it to a floured surface and knead by hand until smooth and elastic, about 10 minutes. The dough should be soft and not sticky.

 

1. 1. Place the dough back in the bowl, cover with a clean cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
   2. After the dough has risen, punch it down to release the air. Transfer it to a floured surface and divide it into two equal parts.
   3. Roll each portion into a ball. Take one dough ball and roll it out to a 30 cm (12 inches) diameter circle. The dough should be neither too thin nor too thick.

 

1. 1. Use a food mold or a soup plate to cut the dough into desired shapes. Collect the remaining dough, knead lightly, and set aside.
   2. Arrange the dough pieces on a baking tray lined with parchment paper. Repeat the process with the remaining dough.
   3. Let the dough rest for 5 minutes. Preheat your oven to 250°C (482°F).

 

1. Bake the flatbreads in the preheated oven for 6-7 minutes, or until they are lightly golden and cooked through.
2. Remove the flatbreads from the oven and let them cool slightly before serving.

Serving Suggestions: Serve these flatbreads warm with butter, cheese, or as a side dish with soups and stews. They are also great for making sandwiches or wraps.

Cooking Tips:

• • Ensure the milk is warm but not hot to activate the yeast properly.
  • Knead the dough well to achieve a smooth and elastic texture.

 

• If the dough is too sticky, add a little more flour while kneading.

Nutritional Benefits:

• • This flatbread provides carbohydrates for energy.

 

• Olive oil and yogurt add healthy fats and protein.
• Homemade flatbreads contain no preservatives or additives.

Dietary Information:

 

• This recipe is vegetarian.
• Can be made vegan by using plant-based yogurt.

Storage:

 

• Store any leftovers in an airtight container at room temperature for up to 2 days.
• Reheat gently in the oven or microwave before serving.