Category: Recipes

Ingredients:

• • 3 eggs
  • 150g (3/4 cup) sugar

 

• • 100ml (1/3 cup + 1 tablespoon) vegetable oil
  • 150g (2/3 cup) plain yogurt
  • Pinch of salt

 

• • 1 teaspoon vanilla extract
  • 200g (1 1/4 cups) plain flour
  • 1 1/2 teaspoons (6g) baking powder

 

• • 1 tablespoon (10g) cocoa powder
  • 1 teaspoon instant coffee
  • 2 tablespoons warm water

 

• Chocolate sprinkles (optional)

Directions:

1. Prepare the Baking Pan:
   • • Preheat the oven to 170°C (338°F).
     • Grease a 21x11x6 cm baking pan with vegetable oil or line it with parchment paper.

    

2. Mix Wet Ingredients:
   • • In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy.
     • Add the vegetable oil, plain yogurt, pinch of salt, and vanilla extract. Mix well until fully combined.

    

3. Add Dry Ingredients:
   • • Sift together the plain flour and baking powder.
     • Gradually add the dry ingredients to the wet mixture, stirring until just combined.

    

4. Prepare Cocoa and Coffee Mixture:
   • • In a small bowl, dissolve 1 teaspoon of instant coffee in 2 tablespoons of warm water.
     • Divide the batter into two equal parts.

    

   • To one part, add the cocoa powder and coffee mixture. Mix until well combined.
5. Create Marble Effect:
   • • Pour half of the plain batter into the prepared baking pan.

    

   • • Add half of the chocolate-coffee batter on top.
     • Repeat with the remaining batters, layering the plain and chocolate-coffee batters.
     • Use a knife or skewer to gently swirl the batters together, creating a marble effect.

    

6. Bake:
   • • Sprinkle chocolate sprinkles on top, if using.
     • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    

7. Cool and Serve:
   • Allow the cake to cool in the pan for 10 minutes.
   • Transfer to a wire rack to cool completely before slicing and serving.

Hummus is a Mediterranean favorite that can be used as a dip, spread, or side dish. It’s incredibly easy to make and much fresher than store-bought versions.

Ingredients:

1 can (400g/14 oz) chickpeas, drained and rinsed

2 tbsp tahini (sesame seed paste)

2 tbsp olive oil

Juice of 1 lemon

2 garlic cloves, minced

½ tsp ground cumin

Water as needed (2-4 tbsp)

Salt to taste

Instructions:

Combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor or blender.

Blend until smooth, adding water a tablespoon at a time to reach your desired consistency.

Serve with a drizzle of olive oil and a sprinkle of paprika, if desired.

Why it works anywhere:

Canned chickpeas and tahini are widely available in supermarkets, and the rest of the ingredients are kitchen staples

Ingredients:

• • 400g whole wheat flour

• • 300ml lukewarm water
  • 5g instant dry yeast (1 tsp)
  • 8g salt (1 1/2 tsp)

• • 25g powdered milk
  • 30g olive oil (2 Tbsp)
  • 40g honey (or maple syrup)

Directions:

1. 1. Prepare the Autolyse:
      In a large bowl, combine the whole wheat flour and lukewarm water. Mix until there are no lumps, cover the bowl, and let the dough rest at room temperature for 30 minutes. This process hydrates the flour and helps gluten development.
   2. Add Remaining Ingredients:
      After 30 minutes, add the instant dry yeast, salt, powdered milk, olive oil, and honey to the dough. (You can mix the powdered milk, olive oil, and honey in a small bowl before adding them to ensure even distribution.) Stir everything together until well incorporated.
   3. Knead the Dough:
      Transfer the dough to a lightly floured work surface. Knead the dough by hand for 10-13 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour on the surface, but avoid adding too much.

1. 1. First Fermentation:
      Place the dough back into the bowl, cover it, and let it ferment in a warm place for about 1 hour, or until it has doubled in size.
   2. Shape the Dough:
      Once the dough has risen, punch it down gently to release the air. Divide the dough if necessary, and shape it into a round ball. Cover the dough and let it rest for 10 minutes.
   3. Form the Loaf:
      After resting, use a rolling pin to shape the dough into a rectangle that fits your loaf pan. Roll it up tightly and place it in a greased or lined loaf pan.

1. 1. Second Fermentation:
      Cover the dough again and let it rise in a warm place for 40-50 minutes, or until it has risen slightly above the edge of the pan.
   2. Bake the Bread:
      Preheat your oven to 170°C (340°F). Bake the bread for 22-25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
   3. Cool and Slice:
      Remove the baked bread from the pan immediately and let it cool completely on a wire rack. Once fully cooled, slice and enjoy!

Tips for Success:

• • Autolyse Process: Allowing the flour and water to rest during autolyse helps develop gluten and makes the dough easier to handle.
  • Kneading: Knead the dough until it’s smooth and elastic, which helps build a better texture and structure for the bread.
  • Resting Time: Be patient with fermentation. Allowing the dough to properly rise ensures a light and fluffy loaf.

• Baking: To check if the bread is done, tap the bottom of the loaf—it should sound hollow.

Serving Suggestions:

• • Serve the bread with butter and jam for a simple breakfast.
  • Use it for sandwiches or as toast with your favorite toppings.

• Pair it with soups or salads for a wholesome meal.

Why You’ll Love This Recipe:

• • Nutritious: Made with whole wheat flour, this bread is high in fiber and more nutritious than white bread.
  • Soft and Flavorful: The combination of honey, olive oil, and powdered milk gives the bread a soft texture and a slightly sweet flavor.

• Perfect for Any Meal: This versatile loaf is great for breakfast, lunch, or dinner.

Storage Tips:

• Room Temperature: Store the bread in an airtight container or bread bag at room temperature for up to 3 days.
• Freezing: You can freeze the bread by slicing it and storing it in a freezer-safe bag for up to 3 months. Thaw and toast as needed.

Ingredients

For the Cherry Filling:

• 2 cups fresh cherries, pitted and halved
• 2 tbsp water
• 2 tbsp granulated sugar
• 1 tbsp cornstarch

For the Ice Cream:

• 2 cups heavy whipping cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 tsp vanilla extract
• Pinch of coarse sea salt
• ½ cup chocolate chunks

Instructions

1. Prepare the Cherry Filling:
• In a saucepan, combine cherries, water, sugar, and cornstarch.
• Heat over medium, stirring occasionally, for 8-10 minutes until thickened.
• Remove from heat and cool for about 1 hour, then refrigerate until chilled.
2. Make the Ice Cream Base:
• In a large bowl, whisk together heavy cream, milk, sugar, vanilla extract, and sea salt until the sugar dissolves.
3. Churn the Ice Cream:
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes).
• As it thickens, add chocolate chunks.
4. Layer and Freeze:
• In a container, layer ⅓ of the ice cream followed by a layer of cherry filling. Repeat twice.
• Cover with wax paper, then tightly with plastic wrap or a lid.
• Freeze for at least 2-3 hours before serving.

Serving Tips

Serve in bowls topped with extra cherry filling and a drizzle of chocolate. For added flair, sprinkle with chopped nuts or garnish with a cherry.

Yield: 1 ½ quarts
Total Time: 2 hours 45 minutes (including freeze time)

Enjoy your homemade Cherry Vanilla Ice Cream on a warm day!

Ingredients :
600 grams of strawberries
4-5 tablespoons of sugar
4 egg yolks
150 g of sugar
500 g of mascarpone
3 egg whites beaten
Lady’s fingers

Directions:

Cut the strawberries and add sugar.
Whip the egg yolks with sugar, then add mascarpone and egg whites.
Put the cream in a plastic bag.
Assemble the tiramisu in cups by dipping the biscuits in strawberry sauce.

“A Fun, Refreshing, and Colorful Treat for Any Occasion!”

This playful drink combines chewy tapioca pearls, fruity jelly cubes, and sweet juice or milk to create a refreshing treat that’s perfect for summer days, parties, or whenever you need a burst of fun and flavor!

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Ingredients

For the Tapioca Pearls:

• 1/2 cup tapioca pearls (find them at Asian grocery stores or online)
• 4 cups water
• 2 tablespoons sugar (optional, for sweetening the pearls)

For the Jelly:

• 1 packet (3 oz) flavored gelatin mix (choose flavors like strawberry, mango, lime, or your favorite)
• 2 cups boiling water

For the Drink Base:

• 2 cups fruit juice (e.g., mango, orange, or lychee) or sweetened milk (e.g., almond milk, coconut milk, or diluted condensed milk)
• 1 cup crushed ice or ice cubes

Optional Toppings:

• Fresh fruit chunks (e.g., mango, strawberries, lychee)
• Coconut jelly or nata de coco
• Chia seeds

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Preparation Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Chilling Time: 2–3 hours
• Total Time: ~3 hours (includes chilling)

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Instructions

Step 1: Prepare the Tapioca Pearls

1. Bring 4 cups of water to a boil in a medium-sized pot.
2. Add the tapioca pearls and stir immediately to prevent them from sticking together.
3. Boil according to the package instructions, typically 10–15 minutes, until the pearls are soft and translucent.
4. Drain and rinse the cooked pearls under cold water to stop further cooking.
5. (Optional) Sweeten the pearls by mixing them with 2 tablespoons of sugar in a small bowl. Set aside.

Step 2: Make the Jelly

1. Dissolve the gelatin mix in 2 cups of boiling water, stirring until completely dissolved.
2. Pour the mixture into a shallow dish or container.
3. Refrigerate for 2–3 hours, or until the jelly is fully set.
4. Once firm, cut the jelly into small cubes.

Step 3: Assemble the Drink

1. In a tall glass or cup, layer:
   • 2–3 tablespoons of cooked tapioca pearls
   • A handful of jelly cubes
   • (Optional) Add fresh fruit chunks or other toppings like coconut jelly or chia seeds.
2. Pour in your choice of fruit juice or sweetened milk, leaving some room for ice.
3. Add a generous amount of crushed ice or ice cubes to chill the drink.

Step 4: Serve

1. Stir gently with a spoon or wide straw to mix the layers.
2. Serve immediately and enjoy this sweet, chewy, and colorful treat!

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Why You’ll Love This Recipe

• Highly Customizable: Choose your favorite jelly flavors, juices, or toppings to create endless variations.
• Fun Textures: The chewy tapioca pearls and wobbly jelly cubes make this drink an exciting sensory experience.
• Perfect for All Ages: Both kids and adults will delight in its sweetness and playful presentation.

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Pro Tips for Success

1. Cook Tapioca Fresh: Tapioca pearls are best enjoyed immediately after cooking. If storing, keep them submerged in a sugar syrup at room temperature for up to 4 hours.
2. Fresh Juice for Flavor: Use freshly squeezed or high-quality fruit juice for the best taste.
3. Get Creative with Colors: Use different jelly flavors to create vibrant, layered drinks that are visually stunning.

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Serving Suggestions

• Add a scoop of vanilla ice cream for an indulgent twist.
• Garnish with fresh mint leaves for a refreshing touch.
• Serve in clear glasses to show off the colorful layers and textures.

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Conclusion

This Fruity Tapioca Jelly Drink is more than just a beverage—it’s a dessert and a visual delight all in one! Whether for a summer afternoon, a festive party, or just a fun treat at home, this recipe is guaranteed to bring smiles with every sip. Enjoy!