PST-Algerie

Category: Recipes

  • Beetroot, Apple, and Carrot Salad

    Beetroot, Apple, and Carrot Salad

    Beetroot, Apple, and Carrot Salad

    Table of Contents

    Ingredients (Serves 4)

      • Salad:
          • 3 cooked beetroots, peeled and julienned or grated
          • 2 apples, julienned or grated

         

        • 2 carrots, peeled and grated
        • Juice of 1 lemon
      • Salad Dressing:
          • 60 ml white wine vinegar
          • 1/2 tbsp honey
          • 1 tsp mustard (Dijon or whole grain)

         

        • 30 ml olive oil
        • Salt and pepper, to taste
    • Garnish:
        • 1 tbsp hemp seeds
        • 1 tbsp quinoa flakes
        • 2 tbsp chopped walnuts

       

      • Fresh parsley, chopped

    Directions

      1. Prepare the Salad:
          • In a large bowl, combine the julienned or grated beetroots, apples, and carrots.

         

        • Squeeze lemon juice over the mixture to prevent the apples from browning and to add extra tang. Toss to coat evenly.
      2. Make the Dressing:
          • In a small bowl, whisk together the white wine vinegar, honey, mustard, olive oil, salt, and pepper until emulsified. Adjust the seasoning to taste.

         

      3. Assemble the Salad:
        • Pour the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are well coated.
      1. Garnish and Serve:
        • Sprinkle the salad with hemp seeds, quinoa flakes, chopped walnuts, and fresh parsley for added texture and flavor.
        • Serve immediately, or let it chill in the refrigerator for 15-20 minutes to enhance the flavors.

    Serving Suggestions

    • Pair this salad with grilled chicken, fish, or tofu for a complete meal.
    • It also works well as a side dish for BBQs, potlucks, or festive gatherings.

    Cooking Tips

      • Preparation: You can prepare the salad and dressing in advance but add the dressing just before serving to maintain the crunch.
    • Variations: Feel free to add other nuts or seeds, such as sunflower seeds or pumpkin seeds, for more variety.

    Nutritional Benefits

      • High in Antioxidants: Beetroots and apples are rich in antioxidants, promoting good health and supporting the immune system.
      • Good Source of Fiber: The combination of vegetables and fruit helps to maintain digestive health.
    • Healthy Fats: The olive oil in the dressing provides healthy monounsaturated fats.

    Dietary Information

      • Vegan
      • Gluten-Free
    • Dairy-Free

    Storage

    • Refrigerate: Store leftover salad in an airtight container in the refrigerator for up to 2 days.
    • Do Not Freeze: This salad is best enjoyed fresh.
  • A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup

    A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup

    A Crowd-Pleasing Classic: Hearty and Flavorful Vegetable Soup

    Table of Contents

    Ingredients:

    For the Soup:

    • Vegetables:
        • 2 onions

       

        • 1 carrot
        • 3 potatoes
        • 1 red pepper

       

        • 2 tomatoes
        • 2 garlic cloves
        • Chopped parsley (for garnish)

       

    • Seasoning:
        • Salt
        • Black pepper

       

      • Basil
    • Other:
        • Sunflower oil

       

      • Noodles
    • Optional Additions:
        • Your favorite leafy greens (spinach, kale)

       

      • Cooked chicken or lentils (for added protein)

    For the Garnish (Optional):

      • 3 cloves garlic, minced
      • Rosemary
      • Butter (100-130g)
    • Hard cheese (50g, grated)
    • Baguette bread

    Instructions:

      1. Sautéing the First Round: Begin by heating sunflower oil in a large pot over medium heat. Add one chopped onion and cook until softened and translucent.
      2. Adding the Heartier Vegetables: Add the chopped carrot and potatoes to the pot with the softened onion. Season with salt and cover the vegetables with water. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
      3. Preparing the Second Round of Vegetables: While the first pot simmers, heat another pan with sunflower oil over medium heat. Add the second chopped onion and cook until softened.
      1. Roasting the Veggies: Add the chopped red pepper and tomatoes to the pan with the softened onion. To easily peel the tomatoes, make an X on the bottom of each tomato before adding them to the pan. Fill the pan with a small amount of hot water and let the tomatoes rest for 1-2 minutes. This loosens the skins for easier peeling. Peel the tomatoes and chop them before adding them back to the pan.
      2. Flavor Boost: Add the minced garlic cloves to the pan and cook the vegetables for an additional 2-3 minutes. Season with salt, black pepper, red pepper (paprika), and basil. Stir well to combine all the flavors.
      3. Soup Symphony: Once the first pot of vegetables is cooked, add the roasted vegetables from the second pan to the pot. This creates a wonderful depth of flavor in the soup.
      1. Noodle Time: Bring the soup to a simmer and add your desired noodles. Cook according to package instructions, or until the noodles are al dente.
      2. Fresh Touch: Once cooked through, stir in the chopped parsley for a fresh and vibrant touch.
      3. Optional Garlicky Garnish: If desired, prepare a garlicky garnish by melting butter in a small pan. Add the minced garlic and rosemary and cook for a minute or two, until fragrant. Drizzle this flavorful oil over individual bowls of soup before serving. Top with grated hard cheese and enjoy with crusty baguette bread for dipping.
  • Apple Lemon Cake with Apricot Glaze

    Apple Lemon Cake with Apricot Glaze

    Apple Lemon Cake with Apricot Glaze

    Table of Contents

    Ingredients:

      • Apples: 2 (pcs)
      • Butter: 25 g
      • Lemon juice: 15 g
      • Sugar: 20 g (for apples)
      • Eggs: 2 pcs
      • Sugar: 130 g (for cake batter)
      • Milk: 60 g
      • Sour cream (or Greek yogurt): 60 g
      • Sunflower oil: 60 g
      • Vanilla extract: 1 tsp
      • Flour: 200 g
    • Baking powder: 8 g
    • Apricot jam: for glaze

    Directions:

      1. Prepare the Apples:
          • Peel and slice the apples.

         

        • In a pan, melt the butter and add the sliced apples, lemon juice, and 20 g of sugar.
        • Cook for a few minutes until the apples soften and become caramelized. Set aside.
    1. Prepare the Cake Batter:
        • Preheat the oven to 180°C (350°F).
        • In a mixing bowl, beat the eggs with 130 g of sugar until light and fluffy.
        • Add the milk, sour cream (or Greek yogurt), sunflower oil, and vanilla extract. Mix well.

       

      • Sift the flour and baking powder into the mixture and fold until well combined.
    2. Assemble the Cake:
        • Grease and line an 18 cm or 20 cm cake tin.

       

      • Pour the batter into the prepared tin and evenly distribute the caramelized apple slices on top.
    3. Bake:
        • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

       

    4. Glaze the Cake:
        • Once baked, remove the cake from the oven and let it cool slightly.
        • Warm the apricot jam slightly and brush it over the top of the cake for a glossy finish.

       

    Serving Suggestions:

      • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
      • Add a sprinkle of powdered sugar for extra sweetness.

    Cooking Tips:

    • Use tart apples like Granny Smith for a more pronounced apple flavor.
    • You can substitute Greek yogurt for sour cream to add a richer texture.

    Nutritional Benefits:

      • Apples: Rich in fiber and antioxidants.
    • Greek Yogurt or Sour Cream: Adds a creamy texture with a boost of protein and calcium.
    • Sunflower Oil: A healthier fat alternative that keeps the cake moist.

    Dietary Information:

      • Vegetarian
    • Can be made gluten-free by substituting with a gluten-free flour blend.

    Storage:

      • Fridge: Store the cake in an airtight container for up to 3 days.
      • Freezer: Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.

    Why You’ll Love This Recipe:

      • Simple and Quick: Easy to make with basic ingredients.
      • Flavorful Combination: Apples, lemon, and apricot glaze create a delightful mix of flavors.
      • Moist and Tender: The combination of sour cream and oil keeps the cake perfectly moist.
    • Versatile: Enjoy it as a dessert or an afternoon snack.
  • Pumpkin and Cheese Patties

    Pumpkin and Cheese Patties

    Pumpkin and Cheese Patties

    Table of Contents

    Ingredients

    • Vegetables and Herbs:
        • Pumpkin: 200g, grated
        • Fresh Dill: 1 small bunch, finely chopped
        • Green Onions: 1 small bunch, finely chopped

       

      • Garlic: 1 clove, crushed
    • Binders and Seasoning:
        • Hard Cheese: 85g, grated (such as Parmesan or Cheddar)

       

        • Egg: 1
        • Whole Wheat Flour: 1 tablespoon
        • Salt, Pepper, and Ground Coriander: To taste

       

      • Oil: For frying

    Directions

      1. Prepare the Ingredients:
          • Peel and grate the pumpkin on a fine grater.

         

        • Finely chop the dill and green onions, and crush the garlic.
      2. Combine the Mixture:
          • In a large bowl, mix the grated pumpkin, dill, green onions, and garlic.

         

        • Add the grated cheese, egg, and flour. Season with salt, pepper, and coriander to taste, then mix until fully combined.
      3. Form and Fry the Patties:
          • Heat a bit of oil in a skillet over medium heat.

         

        • With your hands, shape the mixture into small patties.
        • Place the patties in the hot pan and fry for about 3-4 minutes on each side until golden brown. Flip, cover, and cook for another 3-4 minutes, until fully cooked and golden on both sides.
    1. Serve:
      • Serve the patties warm with a dollop of sour cream or yogurt, or enjoy as a delicious snack or light meal.

    Serving Suggestions

      • Dipping Sauce: Serve with sour cream, Greek yogurt, or a yogurt-based dip.
      • Fresh Salad: Pair with a fresh side salad for a balanced meal.
      • Sprinkle of Herbs: Garnish with extra dill or green onions for a fresh touch.
      • For Breakfast: Serve alongside eggs for a savory start to the day.
    • With Cheese: Top with a sprinkle of extra grated cheese before serving.
    See also  3-INGREDIENT SPONGE CAKE

    Cooking Tips

      • Grate Finely: Use a fine grater for the pumpkin to ensure a smooth texture.
      • Squeeze Out Excess Water: Remove extra moisture from the grated pumpkin to keep patties from becoming soggy.
      • Adjust Seasonings: Feel free to add more spices or herbs for extra flavor.
      • Cover the Pan: Covering helps cook the patties evenly and keeps them tender.
      • Cheese Options: Cheddar, mozzarella, or gouda work well for these patties.

    Nutritional Benefits

      • Pumpkin: High in vitamins A and C and fiber.
      • Cheese: Adds protein and calcium.
      • Herbs: Dill and green onions bring fresh flavor and antioxidants.

    Dietary Information

      • Vegetarian-Friendly
      • Gluten-Free Option: Substitute with gluten-free flour.
      • Contains Dairy and Eggs

    Nutritional Facts (Per Serving, Approximate)

      • Calories: 120
      • Protein: 5g
      • Carbohydrates: 8g
    • Fat: 6g
    • Fiber: 2g
  • Baked Oatmeal with Fruits and Nuts

    Baked Oatmeal with Fruits and Nuts

    Ingredients:
    1 cup oats
    1/4 cup dried cranberries
    1/4 cup dried apricots, chopped
    1/4 cup nuts (walnuts, almonds, or pecans), chopped
    1 banana, sliced
    1 apple, diced
    1/4 cup oat flakes
    Instructions:
    Preheat the oven: Preheat your oven to 180°C (360°F).
    Prepare the ingredients:
    Slice the banana and dice the apple into small pieces.
    Chop the dried apricots and nuts into smaller, bite-sized pieces.
    Mix the ingredients:
    In a large bowl, combine the oats, cranberries, dried apricots, nuts, banana slices, and apple chunks. Mix well.
    Add oat flakes: Stir in the oat flakes, ensuring all ingredients are evenly coated and combined.
    Bake: Pour the mixture into a greased or parchment-lined baking dish. Spread evenly and bake for about 25-30 minutes or until golden brown on top.
    Cool and serve: Let the baked oatmeal cool slightly before serving. Enjoy warm or at room temperature!

  • Easy Mango Dessert: 3 Ingredients and Yields a Lot

    Easy Mango Dessert: 3 Ingredients and Yields a Lot

    Hi everyone, today we’re going to learn how to make Easy Mango Dessert  using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

    How to Make Easy Mango Dessert

    Simple to make dessert with few ingredients. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    • 395 grams/14 oz of sweetened condensed milk
    • 200 grams/7 oz of heavy cream
    • 1 packet of mango-flavored powdered drink mix

    Instructions:

    First, add all the ingredients to the blender, then blend until you achieve a homogeneous mixture (about 2 minutes).

    Next, pour the mixture into individual glasses (or a glass dish) and refrigerate for approximately 3 hours.

    After the time has passed, remove from the refrigerator, decorate as desired, and serve.

  • Homemade Ice Hack Weight Loss Smoothie

    Homemade Ice Hack Weight Loss Smoothie

    Ingredients:
    1 cup spinach
    1 cup unsweetened almond milk
    1 medium banana
    1 tablespoon chia seeds
    1 tablespoon almond butter
    1 teaspoon honey (optional)
    1 cup ice cubes
    Directions:
    Blend spinach, almond milk, banana, chia seeds, almond butter, and honey (if using) until smooth. Add ice cubes and blend again until creamy.
    Pour into a glass and enjoy immediately as a filling, nutritious snack.
    Notes:
    Feel free to substitute spinach with kale or add a scoop of protein powder for an extra boost. Adjust sweetness with more or less honey according to your taste.
  • Beetroot, Apple, and Carrot Salad

    Beetroot, Apple, and Carrot Salad

    Ingredients (Serves 4)

      • Salad:
          • 3 cooked beetroots, peeled and julienned or grated
          • 2 apples, julienned or grated

         

        • 2 carrots, peeled and grated
        • Juice of 1 lemon
      • Salad Dressing:
          • 60 ml white wine vinegar
          • 1/2 tbsp honey
          • 1 tsp mustard (Dijon or whole grain)

         

        • 30 ml olive oil
        • Salt and pepper, to taste
    • Garnish:
        • 1 tbsp hemp seeds
        • 1 tbsp quinoa flakes
        • 2 tbsp chopped walnuts

       

      • Fresh parsley, chopped

    Directions

      1. Prepare the Salad:
          • In a large bowl, combine the julienned or grated beetroots, apples, and carrots.

         

        • Squeeze lemon juice over the mixture to prevent the apples from browning and to add extra tang. Toss to coat evenly.
      2. Make the Dressing:
          • In a small bowl, whisk together the white wine vinegar, honey, mustard, olive oil, salt, and pepper until emulsified. Adjust the seasoning to taste.

         

      3. Assemble the Salad:
        • Pour the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are well coated.
      1. Garnish and Serve:
        • Sprinkle the salad with hemp seeds, quinoa flakes, chopped walnuts, and fresh parsley for added texture and flavor.
        • Serve immediately, or let it chill in the refrigerator for 15-20 minutes to enhance the flavors.

    Serving Suggestions

    • Pair this salad with grilled chicken, fish, or tofu for a complete meal.
    • It also works well as a side dish for BBQs, potlucks, or festive gatherings.

    Cooking Tips

      • Preparation: You can prepare the salad and dressing in advance but add the dressing just before serving to maintain the crunch.
    • Variations: Feel free to add other nuts or seeds, such as sunflower seeds or pumpkin seeds, for more variety.

    Nutritional Benefits

      • High in Antioxidants: Beetroots and apples are rich in antioxidants, promoting good health and supporting the immune system.
      • Good Source of Fiber: The combination of vegetables and fruit helps to maintain digestive health.
    • Healthy Fats: The olive oil in the dressing provides healthy monounsaturated fats.

    Dietary Information

      • Vegan
      • Gluten-Free
    • Dairy-Free

    Storage

    • Refrigerate: Store leftover salad in an airtight container in the refrigerator for up to 2 days.
    • Do Not Freeze: This salad is best enjoyed fresh.
  • Oatmeal and Apples Recipe

    Oatmeal and Apples Recipe

    Oatmeal and Apples Recipe (No Flour, No Sugar)

    Ingredients:

    • Oatmeal:** 1 cup (90g)
    • Warm Milk:** 150 ml (about ⅔ cup)
    • Apples:** 2, peeled and diced
    • Butter:** 20g (1 ½ tablespoons), melted
    • Vanillin (or Vanilla Extract):** 1/2 teaspoon
    • Eggs:** 2 large

    Instructions:

    1. Preheat your oven to 180°C (350°F).
    2. In a bowl, mix the oatmeal with warm milk and let it sit for about 5-10 minutes to absorb the liquid.
    3. Add the peeled and diced apples to the oatmeal mixture.
    4. Stir in the melted butter, vanillin (or vanilla extract), and eggs until well combined.
    5. Pour the mixture into a greased baking dish.
    6. Bake for 25-30 minutes, or until the top is golden brown and set.
    7. Allow to cool slightly, and enjoy!

    This dish can be eaten for breakfast, lunch, or dinner—it’s wholesome and naturally sweet from the apples!

  • Cheesy Bacon and Sausage Breakfast Bake

    Cheesy Bacon and Sausage Breakfast Bake

    This Cheesy Bacon and Sausage Breakfast Bake is a delicious and hearty dish that’s perfect for breakfast or brunch. It’s easy to prepare and full of savory flavors.

     

    Ingredients:

    • 6 slices of bread
    • 6 slices of cheese
    • 6 slices of bacon
    • 4 eggs
    • Salt, to taste
    • Black pepper, to taste
    • Fresh parsley, chopped
    • Green onion, chopped
    • 100 grams hunter sausages, sliced
    • 100 grams cheese, grated

    Instructions:

    1. Prepare the Ingredients:
        • Preheat your oven to 180°C (350°F).

       

        • Cook the bacon slices in a skillet over medium heat until crispy. Remove and drain on paper towels.
        • Slice the hunter sausages and grate the cheese if not pre-grated.
        • Chop the fresh parsley and green onion.

       

    Assemble the Bake:

    • Lay the slices of bread on the bottom of a baking dish.
    • Place a slice of cheese on top of each bread slice.
    • Add the cooked bacon slices and the sliced hunter sausages evenly over the bread and cheese.
    • In a mixing bowl, beat the eggs with a pinch of salt and black pepper.
    • Pour the beaten eggs evenly over the assembled bread, cheese, bacon, and sausages.
    • Sprinkle the grated cheese, chopped parsley, and green onion on top.

    Bake:

    • Place the baking dish in the preheated oven.
    • Bake for 15 minutes, or until the eggs are set and the cheese is melted and bubbly.

    Serve:

     

    • Let the breakfast bake cool slightly before slicing and serving.
    • Enjoy this hearty dish warm with your favorite breakfast sides.

    Serving Suggestions:

    • Serve with a side of fresh fruit or a green salad for a balanced meal.
    • Pair with a cup of coffee or tea for a complete breakfast experience.

    Cooking Tips:

    • Use your favorite type of cheese for added flavor variety.
    • For a spicier version, add a sprinkle of red pepper flakes to the egg mixture.
    • If you prefer, substitute the bacon with turkey bacon or omit it for a vegetarian option (using vegetarian sausages).

    Nutritional Benefits:

    • Provides protein from the eggs, bacon, and sausages.
    • Contains calcium from the cheese.
    • Fresh parsley and green onion add vitamins and minerals.

    Dietary Information:

      • Contains dairy, gluten, and meat.
      • Can be modified to be gluten-free by using gluten-free bread.

     

    Storage:

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

    Why You’ll Love This Recipe:

    • It’s a quick and easy dish that’s perfect for feeding a crowd.
    • Combines classic breakfast flavors in one convenient bake.
    • Versatile and customizable with your favorite ingredients.

    Conclusion:

    This Cheesy Bacon and Sausage Breakfast Bake is a satisfying and flavorful way to start your day. Easy to prepare and perfect for sharing, it’s sure to become a favorite in your breakfast or brunch rotation. Enjoy the delicious combination of cheese, bacon, sausage, and eggs in every bite!

  • Sliced Baked Potatoes delicious

    Sliced Baked Potatoes delicious

    Ingredients:

    4 medium potatoes, Russet is what I used

    ¼ tsp salt

    ⅛ tsp pepper

    ⅛ tsp cayenne pepper

    ⅛ tsp garlic

    ⅛ tsp paprika4 to 6 tbsp olive oil

    Instructions:

    Wash and dry the potatoes

    Slice the potato no more than halfway down side to side. (you can also do the slices at angles to get a crispier potato)

    Preheat the oven to 400*

    Mix the seasoning all together.

    Spritz the potatoes with olive oil

    Sprinkle the seasoning mixture evenly over the potatoes

    Set the potatoes on a parchment lined baking tray

    Bake 40 to 45 minutes

    Enjoy!

  • Breakfast Sausage Crescent Rolls Recipe

    Breakfast Sausage Crescent Rolls Recipe

    Breakfast sausage crescent rolls are the perfect on-the-go meal, combining savory sausage with buttery, flaky crescent rolls. Whether you’re preparing breakfast for a crowd or need a quick snack, this recipe is a simple yet delicious choice. These rolls are easy to make and loved by both kids and adults alike.

    Breakfast sausage crescent rolls are versatile and endlessly customizable. Whether you’re serving them at a brunch gathering or packing them for a lunchbox treat, they’re sure to be a hit. Give this recipe a try, and enjoy the blend of savory sausage and buttery dough in every bite!

    Let’s dive into the steps to create this breakfast favorite.

    Ingredients:

    • 1 can (8 oz) refrigerated crescent roll dough
    • 8 breakfast sausage links (pre-cooked or raw, depending on preference)
    • 1/4 cup shredded cheddar cheese (optional)
    • 1 egg, beaten (for brushing)
    • 1 tsp sesame seeds or poppy seeds (optional garnish)
    INSTRUCTIONS:

    Step-by-Step Instructions:

    1. Preheat the Oven:
    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.

    2. Prepare the Sausage Links:
    If using raw sausage, cook the links in a skillet over medium heat until fully cooked. Let them cool slightly before handling.

    3. Roll Out the Dough:
    Open the can of crescent roll dough and separate it into triangles along the perforations. Lay the triangles flat on the parchment-lined baking sheet.

    4. Add the Filling:

    Place a sausage link at the wide end of each crescent triangle. If desired, sprinkle a little shredded cheddar cheese over the sausage before rolling. 

    5. Roll the Crescents:
    Starting at the wide end, roll up each triangle, encasing the sausage inside. Place the rolls seam-side down on the baking sheet to prevent them from unraveling while baking.

    6. Brush and Garnish:
    Using a pastry brush, lightly coat the tops of the crescent rolls with the beaten egg. If you like, sprinkle sesame or poppy seeds on top for added texture and flavor.

    7. Bake:
    Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown and flaky.

    8. Cool and Serve:
    Remove the rolls from the oven and let them cool for a few minutes before serving. They’re best enjoyed warm!

    Tips for Success:

    • Pre-cooked Sausage: Save time by using fully cooked sausage links. If using raw sausage, ensure they’re thoroughly cooked before rolling them in the dough.
    • Cheese Options: Try swapping cheddar for other cheeses like pepper jack or mozzarella for a flavor twist.
    • Dipping Sauce: Serve these crescent rolls with ketchup, mustard, or a creamy dipping sauce for extra flavor.
    • Make Ahead: You can prepare these rolls the night before and refrigerate them. Bake fresh in the morning for a hot, flaky breakfast.
  • Oatmeal, Apple, and Blueberry Loaf Cake

    Oatmeal, Apple, and Blueberry Loaf Cake

    Oatmeal, Apple, and Blueberry Loaf Cake

     

    Ingredients:

     

    • 130 g (1 1/3 cups) oat flakes
    • 240 ml (1 cup) hot water
    • 2 eggs
    • 30 g (2 tbsp) erythritol/stevia (or preferred sweetener)
    • 1 tsp vanilla extract
    • 120 g (1/2 cup) yogurt
    • 50 g (3 1/2 tbsp) melted butter
    • 1 grated apple
    • 80 g (1/2 cup) blueberries
    • 7 g (1 1/2 tsp) baking powder

     

    —

     

    Steps:

     

    1. Preheat Oven: Set to 180°C (360°F). Grease a 20 x 8 cm loaf pan.

     

    2. Soak Oats: Combine oats and hot water, let sit for 5 mins.

     

    3. Whisk Wet Ingredients: Beat eggs, sweetener, and vanilla. Mix in yogurt and melted butter.

     

    4. Combine: Stir in soaked oats, grated apple, blueberries, and baking powder.

     

    5. Bake: Pour batter into the pan and bake for 50 mins (toothpick test for doneness).

     

    6. Cool & Serve: Let cool 10 mins in the pan, then transfer to a rack. Enjoy!

     

    Perfectly moist and naturally sweet!

  • Sugar-Free Chocolate Coconut Flour Brownies

    Sugar-Free Chocolate Coconut Flour Brownies

    Sugar-Free Chocolate Coconut Flour Brownies

     

    —

     

    Ingredients:

     

    • 2 eggs
    • 1/4 cup (35 g) stevia powder
    • 1 tsp vanilla extract
    • 4.2 oz (120 g) sugar-free chocolate (about 3/4 cup chopped)
    • 2.8 oz (80 g) butter (about 1/3 cup)
    • 1/3 cup (35 g) coconut flour
    • ✨ 1/2 tsp baking powder

     

    —

     

    Directions:

     

    1️⃣ Preheat & Prepare:

     

    Preheat your oven to 180°C (360°F).

     

    Line a small baking dish with parchment paper.

     

    2️⃣ Melt Chocolate & Butter:

     

    Melt the sugar-free chocolate and butter together in a heatproof bowl over simmering water (double boiler) or microwave in short bursts. Stir until smooth. ✨

     

    3️⃣ Mix Wet Ingredients:

     

    In a separate bowl, whisk the eggs, stevia powder, and vanilla extract until well combined.

     

    4️⃣ Combine Wet & Chocolate Mixture:

     

    Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously.

     

    5️⃣ Mix Dry Ingredients:

     

    In another bowl, sift together the coconut flour and baking powder.

     

    6️⃣ Combine Everything:

     

    Gently fold the dry ingredients into the wet ingredients until the batter is smooth.

     

    7️⃣ Bake:

     

    Pour the batter into the prepared dish and smooth the top.

     

    Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.

     

    8️⃣ Cool & Serve:

     

    Allow the brownies to cool completely before slicing into squares. Enjoy your guilt-free treat!

     

    —

     

    Serving Suggestions:

     

    Top with whipped cream and sugar-free chocolate shavings.

    Serve with fresh berries like raspberries or strawberries.

    ☕ Pair with hot coffee or tea for a cozy treat.

    Drizzle with sugar-free caramel or chocolate sauce.

     

    —

     

    Cooking Tips:

     

    ✔️ Ensure the chocolate and butter mixture is fully melted for a smooth batter.

    ✔️ Do not overbake—check a few minutes early to keep them moist.

    ✔️ Sift the coconut flour to avoid lumps.

    ✔️ Use room-temperature eggs for smoother mixing.

    ✔️ Let the brownies cool completely before cutting to prevent crumbling.

     

    —

     

    A perfect low-carb dessert that’s rich, moist, and irresistibly chocolatey!

  • Lemon & Condensed Milk Ice Cream

    Lemon & Condensed Milk Ice Cream

    Lemon & Condensed Milk Ice Cream

     

    You won’t believe how easy and delicious this ice cream is when you combine condensed milk and lemon! The result is a creamy, refreshing treat that everyone will love.

    Ingredients

     

    • Condensed Milk: 1 can (about 400g)
    • Fresh Lemon Juice: From 2 lemons
    • Ice Cubes: A handful
    • Water: A splash (optional, for desired consistency)

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    Instructions ‍

     

    1. Blend the Ingredients:

    In a blender, combine the condensed milk, lemon juice, ice cubes, and a splash of water (if needed). Blend until smooth and creamy.

     

    2. Chill & Serve:

    Pour the mixture into an airtight container and freeze for 4-6 hours, or until set. Scoop and serve your homemade lemon ice cream for a deliciously refreshing treat!

    Want to Mix It Up? Try These Variations!

     

    Swiss Lemonade with a Twist: Add fresh mint leaves or a sprinkle of Sicilian lemon zest for a sophisticated flavor.

     

    Lemon Frozen Drink: Blend the same ingredients (condensed milk, lemon juice, ice, and water) for a creamy lemony frozen drink.

     

    Lemon Ice Cream with Cream & Egg Yolk: For an extra creamy texture, blend condensed milk, lemon juice, egg yolks, and cream. Freeze and enjoy a richer lemon ice cream!

     

    Lemon Cake with Condensed Milk Frosting: Bake a soft, moist lemon cake and top it off with a creamy frosting made from condensed milk and lemon juice.

     

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    More Ideas to Try!

     

    Cocktails: Mix the lemon-condensed milk base with vodka, rum, or gin for a creamy and tangy cocktail.

     

    Desserts: Use the combo in lemon mousse, pavlovas, or tangy pies.

     

    Fruit Sauce: Make a sweet sauce with condensed milk and lemon to drizzle over fresh fruits like strawberries and mangoes.

     

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    Enjoy the magic of condensed milk and lemon in these fun, delicious creations!