PST-Algerie

Category: Recipes

  • 3-Ingredient Yogurt Cake

    3-Ingredient Yogurt Cake

    3-Ingredient Yogurt Cake

    Table of Contents

    Ingredients:
    3 eggs
    1 natural yogurt (125 g)
    90 g cornstarch

    Preparation:

     

    Preheat the oven:
    Heat the oven to 180 °C (350 °F) and grease a round cake tin (approximately 18-20 cm in diameter) or line it with baking paper.
    Mix the ingredients:

    Separate the egg whites from the yolks.
    Beat the egg whites until stiff.
    In another bowl, mix the egg yolks with the yogurt until you obtain a homogeneous mixture.
    Add the cornstarch little by little, sifting it to avoid lumps. Mix well.
    Fold in the beaten egg whites to avoid losing the air.
    Bake:

    Pour the mixture into the prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
    Cool and serve:
    Let the cake cool in the pan before removing from the pan. You can decorate it with powdered sugar, fresh fruit or leave it plain.
    Done! A delicious and light cake with only 3 ingredients. 

  • These things are so delicious, fantastic messengers from heaven with 3 ingredients

    These things are so delicious, fantastic messengers from heaven with 3 ingredients

    These things are so delicious, fantastic messengers from heaven with 3 ingredients

    Table of Contents

    Ingredients

    • My dears, if you like the recipe please leave a comment!
    • For the dough
    • 300 g flour
    • 200 g butter
    • 100 g icing sugar Preparation

    METHOOD

    • First knead the flour with butter and icing sugar into a smooth dough, form into a ball, wrap in cling film and chill for 30 minutes.
    • Then preheat the oven to 160 °C hot air. Line two baking trays with baking paper.
    • Now divide the dough into 2 portions. Roll out on a floured work surface, cut out stars and place on the baking tray.
    • Bake in the hot oven for about 10 minutes. Allow to cool and draw a face on it with the chocolate writing. Enjoy your meal
  • My husband doesn’t want to buy bread anymore, eat yourself stupid bread in 5 minutes

    My husband doesn’t want to buy bread anymore, eat yourself stupid bread in 5 minutes

    My husband doesn’t want to buy bread anymore, eat yourself stupid bread in 5 minutes
    Table of Contents
    Ingredients
    My dears, if you like the recipe please leave a comment!

    1.2 kg wheat flour
    4 tsp salt
    3 packs of dry yeast
    700 ml water, lukewarm
    (springform pan 24-26 cm)
    Preparation

    So, just knead all the ingredients into a smooth yeast dough. Cover and leave in a warm place for 1 hour and let it rise (double the amount).
    Preheat the oven to 210°C and bake on the middle shelf for 35 minutes. Done! Enjoy your meal

  • Classic Apple Pie with Lemon Cream Filling

    Classic Apple Pie with Lemon Cream Filling

    Classic Apple Pie with Lemon Cream Filling

    Table of Contents

    Ingredients:

    For the Dough:

      • 2 eggs

     

      • 5 tbsp sugar (100g)
      • 8g vanilla sugar
      • 5 tbsp butter (100g), softened

     

    • 360g all-purpose flour
    • 8g baking powder

    For the Lemon Cream Filling:

      • 1 egg yolk

     

      • 4 tbsp sugar (80g)
      • Grated peel of 1 lemon
      • 3 tbsp cornstarch (50g)

     

      • 500 ml milk
      • 1 tbsp butter (20g)
      • 1 tbsp lemon juice

     

    For the Apple Topping:

    • 6 large apples, peeled, cored, and sliced
    • 1 tbsp lemon juice

    For Decoration:

      • 2 egg whites, beaten

     

    • Almond flakes
    • Powdered sugar

    Directions:

    Prepare the Dough:

      1. Preheat the oven to 180°C (350°F). Grease a 26 cm (10-inch) round baking pan with butter.

     

      1. In a large bowl, beat together the 2 eggs, sugar, and vanilla sugar until light and fluffy.
      2. Add the softened butter and continue mixing until fully combined.
      3. In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture until a dough forms.

     

    1. Press the dough evenly into the greased baking pan, forming a crust at the bottom. Set aside.

    Prepare the Lemon Cream Filling:

      1. In a medium saucepan, whisk together the egg yolk, sugar, grated lemon peel, and cornstarch until smooth.
      2. Slowly add the milk, stirring constantly to avoid lumps.

     

    1. Cook the mixture over medium heat, whisking continuously until it thickens into a custard-like consistency (about 5-7 minutes).
    2. Remove from heat and stir in the butter and lemon juice. Allow the cream to cool slightly before pouring it over the dough in the baking pan.
    See also  No-Bake Chocolate Peanut Biscuit Balls

    Prepare the Apples:

      1. Peel, core, and slice the apples. Toss them with 1 tablespoon of lemon juice to prevent browning.

     

    1. Arrange the apple slices over the lemon cream filling, creating an even layer.

    Decorate and Bake:

      1. Beat the egg whites until stiff peaks form. Gently spread the beaten egg whites over the apples.
      2. Sprinkle almond flakes over the top for extra crunch and flavor.

     

    1. Bake in the preheated oven for 40-45 minutes, or until the dough is golden and the apples are tender.
    2. Once baked, remove from the oven and let it cool slightly. Dust with powdered sugar before serving.

    Serving Suggestions:

      • Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

     

    • Enjoy with a hot cup of coffee or tea for a cozy afternoon snack.

    Cooking Tips:

      • Prevent Soggy Dough: If you’re worried about the dough getting soggy from the filling, you can prebake (blind bake) the crust for 10 minutes before adding the cream and apples.
      • Apple Varieties: Granny Smith or Honeycrisp apples work best in this recipe because they hold their shape well when baked.

     

    • Beating Egg Whites: Make sure the bowl and beaters are completely clean and dry to get stiff egg whites.

    Nutritional Benefits:

      • Apples: Rich in fiber, antioxidants, and vitamin C.
      • Lemon: A great source of vitamin C, known for boosting the immune system.

     

    • Eggs: Provide high-quality protein and essential nutrients.

    Dietary Information:

    • Vegetarian: Suitable for a vegetarian diet.
    • Gluten-Free Option: Use gluten-free flour for the dough.
  • Mini Donuts

    Mini Donuts

    Ingredients

    • 4 cups flour
    • 6 t baking powder
    • 1 t salt
    • 5 tablespoons sugar
    • 1 and a 1/2 cups warm water

    Instructions

    • Heat a deep pan with vegetable oil such as canola or peanut, grapeseed oil etc over medium heat.
    • While heating the oil in a large bowl mix all the ingredients into a batter.
    • On a lightly floured surface shape the dough into a thick circle then use a cookie cutter to cut out even circles.
    • You can also form regular balls with floured hands.
    • Fry in hot oil until golden and golden brown on one side.
    • The other side looks even but is still pale.
    • Turn them over and fry them until golden brown.
    • After frying transfer to a large bowl lined with paper towel.
    • Allow to cool slightly and serve with sweet
    • tea or coffee.
  • Mozzarella-Stuffed Flat Bread with Sesame Seeds

    Mozzarella-Stuffed Flat Bread with Sesame Seeds

    Mozzarella-Stuffed Flat Bread with Sesame Seeds

    Table of Contents

     

    Ingredients

    For the Dough:

      • 1 cup warm water (240ml)
      • 1 cup warm milk (240ml)

     

      • 2 1/4 tsp dry yeast (7g or 1 packet)
      • 2 tbsp sugar (25g)
      • 1 tsp salt (5g)

     

    • 2 tbsp vegetable oil (30ml)
    • 4 cups all-purpose flour (500g)

    For the Filling:

     

    • 200g mozzarella cheese, cut into small cubes

    For Topping:

      • Water or milk (for brushing)

     

    • Sesame seeds

    Directions

    Prepare the Dough:

    • Activate the Yeast:
        • In a large bowl, mix warm water, warm milk, dry yeast, and sugar.

       

      • Let it sit for 5-10 minutes until frothy.
    • Mix the Ingredients:
        • Add salt and oil to the yeast mixture.

       

      • Gradually add flour, one cup at a time, mixing well after each addition until a dough forms.
    • Knead the Dough:
        • Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.

       

      • Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.

    Assemble the Bread:

     

    • Prepare the Filling:
      • Cut mozzarella cheese into small cubes.
    • Shape the Dough:
        • After the dough has risen, punch it down to release the air.

       

        • Divide the dough into 12-15 equal portions.
        • Flatten each portion and place a cube of mozzarella cheese in the center.
        • Fold the dough around the cheese, ensuring it is fully enclosed, and flatten into a disc shape.

       

    • Top with Sesame Seeds:
        • Place the stuffed dough on a baking sheet lined with parchment paper.
        • Brush the tops with water or milk and sprinkle with sesame seeds.

       

    Bake:

      • Preheat the Oven:
          • Preheat your oven to 180°C (350°F).

         

      • Bake the Bread:
        • Bake for 20-25 minutes, or until golden brown and cooked through.

    Cool and Serve:

    • Remove the bread from the oven and let it cool slightly on a wire rack before serving.

    Serving Suggestions

     

      • Serve warm with a side of marinara sauce for dipping.
      • Pair with soups or salads for a hearty meal.
      • Enjoy as a snack with your favorite beverage.

    Cooking Tips

      • Ensure the dough is soft but not sticky for easy handling.
      • For extra flavor, sprinkle dried herbs like oregano or thyme on top with the sesame seeds.

     

    • Use fresh mozzarella for the best melty filling.

    Nutritional Benefits

      • Mozzarella Cheese: Provides protein and calcium for strong bones.

     

    • Sesame Seeds: Packed with healthy fats and essential minerals like magnesium.
    • Homemade Bread: Free from preservatives and customizable to suit your preferences.

    Dietary Information

     

    • Contains dairy and gluten.
    • Vegetarian-friendly.

    Nutritional Facts (Per Bread – Approx. 15 Servings):

     

      • Calories: 140
      • Protein: 6g
      • Fat: 5g

     

    • Carbohydrates: 18g
    • Fiber: 1g
  • Bread in 10 Minutes: A Quick, Delicious Recipe Anyone Can Master!

    Bread in 10 Minutes: A Quick, Delicious Recipe Anyone Can Master!

    A Quick, Delicious Recipe Anyone Can Master!

    Table of Contents

    Imagine the aroma of freshly baked bread wafting through your kitchen in just 10 minutes. With this quick and easy recipe, you can turn that dream into a reality. No fancy equipment or culinary expertise required – just a few simple ingredients and a desire for deliciousness. Let’s dive into the world of speedy bread-making and discover how you can satisfy your cravings in no time!

    Ingredients

    • 4 cups of flour (480 g)
    • 1 cup of yogurt (220 g)
    • 3/4 cup of water (200 ml)
    • 1 pack of baking powder (10 g)
    • 1 teaspoon of salt (8 g)
    • 1 tablespoon of vegetable oil (15 ml)
    • Olive oil (3 1/2 tablespoons or 50 ml)

    Directions

    Mixing the Dough

    Let’s kickstart the process by combining the yogurt, water, and baking powder in a kneading bowl. Mix them well until they form a smooth consistency.

    Kneading to Perfection

    Next, add the flour, salt, and vegetable oil gradually to the mixture, kneading it gently until a soft dough forms. Be mindful not to over-knead, as this can affect the texture of your bread.

    Dividing and Rolling

    Once the dough is ready, divide it into 10 equal pieces and cover them to prevent drying. Using a rolling pin, flatten each piece into rounds about the size of a dessert plate.

    Cooking Without an Oven

    Now, heat a pan over medium heat and cook the flattened dough rounds on both sides until they turn golden brown, without the need for any oil.

    See also  Carrot Apple Oat Cake Recipe
    Finishing Touch

    To enhance the flavor, spread a generous amount of butter on each cooked bread round before serving.

    Serving Up Delicious

    Voila! Your homemade bread is ready to be enjoyed. Serve it warm and watch as it disappears within moments, leaving behind nothing but satisfied smiles and empty plates.

    Conclusion
    • In just 10 minutes, you can transform basic ingredients into a culinary masterpiece that will delight your senses and impress your friends and family. With this simple recipe, anyone can become a bread-making pro – no oven required! So why wait? Get creative in the kitchen and indulge in the joy of freshly baked bread today.
  • Easy and Healthy Oatmeal and Apple Loaf: No Sugar, No Flour!

    Easy and Healthy Oatmeal and Apple Loaf: No Sugar, No Flour!

    Easy and Healthy Oatmeal and Apple Loaf: No Sugar, No Flour!

    Table of Contents

    Ingredients (Serves 8-10)

    • 1 cup fine rolled oats
    • 3 medium apples
    • 1/2 cup water
    • 1 banana, mashed
    • 3.5 ounces (100 g) dried blueberries
    • 3.5 ounces (100 g) raisins
    • 2 eggs
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon powder (optional, for extra flavor)
    • 1/2 cup nuts, chopped (e.g., walnuts, almonds, or pecans)

    Nutritional Information (Per Serving)

    • Calories: 160
    • Protein: 4 g
    • Carbohydrates: 30 g
    • Dietary Fiber: 4 g
    • Sugars: 15 g (natural sugars from fruits)
    • Fat: 5 g
    • Saturated Fat: 1 g
    • Cholesterol: 30 mg
    • Sodium: 50 mg

    Step-by-Step Preparation

    Step 1: Soak the Dried Fruits

    1. Place the dried blueberries and raisins into separate bowls. Cover each with hot water and let them soak for 20 minutes. This step plumps up the dried fruits, making them softer and more flavorful.
    2. Drain the soaked fruits and gently pat them dry with kitchen paper to remove any excess moisture.

    Step 2: Prepare the Oats

    1. Grind 1 cup of fine rolled oats in a blender until they reach a flour-like consistency. This creates the base of the loaf and replaces traditional flour, keeping the recipe gluten-free and packed with fiber.
    2. Transfer the ground oats to a large mixing bowl and set aside.
    See also  Delicious Oven-Baked Eggplant Appetizer Recipe

    Step 3: Prepare the Apples

    1. Wash the apples, remove the cores and stems, and cut them into large cubes.
    2. Blend the apple cubes with 1/2 cup of water until smooth. This apple puree adds natural sweetness and moisture to the loaf.
    3. Pour the apple mixture over the ground oats in the mixing bowl and mix well to combine.

    Step 4: Prepare the Banana

    1. Peel and mash 1 banana with a fork until smooth. The banana not only sweetens the loaf but also acts as a natural binder, helping to hold the ingredients together.
    2. Add the mashed banana to the oat and apple mixture and stir until well combined.

    Step 5: Combine Ingredients

    1. Add the soaked and drained raisins and blueberries to the oat mixture. Stir well to evenly distribute the dried fruits throughout the batter.
    2. Add 2 eggs, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon powder (if using) to the mixture. The eggs will provide structure and lift, while the cinnamon adds a warm, aromatic flavor.
    3. Mix thoroughly to ensure all ingredients are well combined and the batter is smooth.

    Step 6: Prepare the Baking Tin

    1. Line a rectangular loaf tin (about 9 x 5 inches) with baking paper, allowing some overhang on the sides for easy removal.
    2. Pour the mixture into the lined tin and spread it evenly with a spatula, smoothing the top.

    Step 7: Add the Nuts

    1. Chop 1/2 cup of your chosen nuts (such as walnuts, almonds, or pecans) into small pieces.
    2. Sprinkle the chopped nuts over the top of the mixture, pressing them down slightly so they adhere to the batter. This adds a lovely crunch to the top of the loaf.
    See also  Oatmeal and Apple Mug Cake

    Step 8: Bake

    1. Preheat your oven to 180°C (350°F).
    2. Once the oven is heated, place the loaf tin in the oven and bake for 35-40 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. This indicates that the loaf is fully cooked through.

    Step 9: Cool and Serve

    1. Remove the loaf from the oven and let it cool in the tin for about 10 minutes. This allows the loaf to set slightly, making it easier to handle.
    2. Once cooled, lift the loaf out of the tin using the baking paper overhang. Place it on a wire rack to cool completely.
    3. Slice the loaf and serve with nonfat yogurt and fresh  fruit for an extra touch of freshness and flavor.

    Serving and Storage Tips

    • Serve slices of this loaf warm or at room temperature, topped with a dollop of yogurt or a drizzle of honey if desired.
    • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The loaf can also be frozen for up to a month; thaw at room temperature before serving.
    • Customization: Feel free to experiment with different  dried fruits, nuts, or spices like nutmeg or cardamom to suit your taste preferences.
  • 1-Minute Banana and Egg Pancake: Quick, Easy, and Delicious!

    1-Minute Banana and Egg Pancake: Quick, Easy, and Delicious!

    1-Minute Banana and Egg Pancake: Quick, Easy, and Delicious!

    Table of Contents

    Ingredients

    • Banana: 1 medium, ripe
    •  Egg: 1 large
    • Sugar: 3 tablespoons
    • Vegetable Oil: 3 tablespoons
    • Flour: 5 tablespoons (40 g)
    • Baking Powder: 1 teaspoon

    Servings: 1 large pancake (or 2 smaller )
    Total Time: 10 minutes

    Step-by-Step Instructions

    1. Prepare the Batter

    1. Mash the Banana: In a medium bowl, mash 1 ripe banana with a fork until smooth and free of large lumps. A ripe banana works best as it adds natural sweetness and moisture to the pancake.
    2. Add the Egg and Sugar: Add 1 large egg and 3 tablespoons of sugar to the mashed banana. Mix well until the ingredients are fully combined and the sugar begins to dissolve.
    3. Add Oil and Flour: Gradually add 3 tablespoons of vegetable oil, 5 tablespoons (40 g) of flour, and 1 teaspoon of baking powder to the mixture. Stir until a smooth batter forms, ensuring there are no lumps. The batter should be thick but pourable.

    2. Cook the pancake

    1. Heat the Pan: Lightly brush a non-stick pan with a small amount of vegetable oil and heat over medium heat.
    2. Pour the Batter: Pour the batter into the pan, spreading it evenly to form a thick pancake.
    3. Cover and Cook: Cover the pan with a lid and cook for 4-5 minutes, or until the underside is golden brown and bubbles begin to form on the surface.
    4. Flip and Cook Again: Carefully flip the pancake using a spatula. Cook the other side for an additional 4-5 minutes until golden brown and fully cooked through.
    See also  A Delightful Discovery: Spanish-Inspired Lasagna Recipe

    3. Serve

    1. Plate and Garnish: Transfer the finished pancake to a plate. You can sprinkle it with powdered sugar, drizzle with maple syrup, or serve with fresh fruit or a dollop of yogurt for extra flavor and texture.
    2. Enjoy: Enjoy your quick and easy banana and egg cake warm. This fluffy and moist pancake-like cake is perfect for a quick breakfast, snack, or dessert!

    Tips for the Best 1-Minute Cake

    • Ripe Bananas: Make sure to use ripe bananas for the best flavor and texture. Overripe bananas with brown spots are ideal as they are sweeter and mash easily.
    • Enhance Flavor: For an extra burst of flavor, add a pinch of cinnamon, a splash of vanilla extract, or a handful of chocolate chips to the batter.
    • Substitutions: If you don’t have baking powder, you can use a pinch of baking soda instead. For a healthier option, you can replace some or all of the sugar with a natural sweetener like honey or maple syrup.
  • Lemon Zest Cake Recipe

    Lemon Zest Cake Recipe

    Lemon Zest Cake Recipe

    Table of Contents

    Ingredients

      • Eggs: 3
      • Sugar: 90 g (3 oz, 1/2 cup)
      • Salt: A pinch
      • Lemon Zest: From two lemons
      • Butter: 170 g (6 oz, 8 tablespoons), melted
      • Flour: 200 g (7 oz, 1 cup + 1/3 cup)
      • Baking Powder: 15 g (0.5 oz, 3 teaspoons)
      • Milk: 2 tablespoons

    For the Soak:

    • Lemon Juice: 75 ml (2.5 fl oz, juice of two lemons)
    • Powdered Sugar: 100 g (3.5 oz)

    Directions

    1. Prepare the Batter:
        • Preheat your oven to 160°C (320°F).

       

        • In a large mixing bowl, beat 3 eggs with 90 g of sugar and a pinch of salt until the mixture is light and fluffy.
        • Add the zest of two lemons and melted butter (170 g). Mix well.
        • Sift together the flour (200 g) and baking powder (15 g), then fold into the egg mixture.

       

      • Add 2 tablespoons of milk and mix until the batter is smooth.
    2. Bake:
        • Pour the batter into a greased and floured cake pan.

       

      • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
    3. Prepare the Lemon Soak:
        • While the cake is baking, mix 75 ml of lemon juice with 100 g of powdered sugar until fully dissolved.

       

    4. Soak the Cake:
        • Once the cake is done baking, remove it from the oven and immediately poke small holes all over the top with a toothpick.
        • Pour the lemon soak over the hot cake, allowing it to ab
  • Apple & Cottage Cheese Cake with Almond & Coconut Flour Crust

    Apple & Cottage Cheese Cake with Almond & Coconut Flour Crust

    Apple & Cottage Cheese Cake with Almond & Coconut Flour Crust

     

    Ingredients:

     

    Crust:

    • Almond flour: 100g (1 cup)
    • Coconut flour: 80g (2/3 cup)
    • Butter: 100g (7 tablespoons)
    • Stevia: 1 teaspoon (or your preferred sweetener)
    • Eggs: 1 large or 2 small
    • Baking powder: 1 teaspoon
    • Vanilla: 1/2 teaspoon

     

    Filling:

     

    • Apples: 250g (2 medium, thinly sliced)
    • Cottage cheese: 200g (about 3/4 cup)
    • Yogurt: 150g (1/2 cup, plain unsweetened)
    • Eggs: 1-2 (depending on size)
    • Stevia: 1 teaspoon (or your preferred sweetener)
    • Vanilla: 1/2 teaspoon
    • Walnuts: 30g (about 1/4 cup, chopped)

     

    Instructions:

     

    Prepare the Crust:

     

    1. Preheat the oven to 180°C (350°F).

     

    2. Mix dry ingredients: Combine almond flour, coconut flour, baking powder, and Stevia in a bowl.

     

    3. Add wet ingredients: Mix in softened butter, vanilla, and egg(s) until you form a smooth dough.

     

    4. Press into pan: Spread the dough evenly into a greased or parchment-lined baking pan. Prick it with a fork to prevent bubbles.

     

    5. Pre-bake: Bake the crust for 10 minutes, or until it’s lightly golden.

     

    Prepare the Filling:

     

    1. Combine ingredients: In a bowl, whisk together cottage cheese, yogurt, eggs, Stevia, and vanilla until smooth.

     

    2. Prepare apples: Thinly slice the apples and set them aside.

     

    Assemble:

     

    1. Layer it up: Pour the cottage cheese mixture over the pre-baked crust.

     

    2. Add toppings: Arrange apple slices on top and sprinkle with chopped walnuts.

     

    Bake & Serve:

     

    1. Bake: Pop the assembled cake into the oven and bake for 30-35 minutes, or until the filling is set and apples are tender.

     

    2. ❄️ Cool: Let the cake cool for 10-15 minutes before slicing.

     

    Enjoy this healthy and delicious treat! ✨

  • COPYCAT FILET O FISH RECIPE

    COPYCAT FILET O FISH RECIPE

    Ingredients:

    Ingredient Quantity
    White fish fillets (cod or haddock) 4
    All-purpose flour 1 cup
    Eggs, beaten 2
    Breadcrumbs (Panko for extra crunch) 1 cup
    Salt 1 tsp
    Black pepper 1/2 tsp
    Garlic powder 1/2 tsp
    Hamburger buns 4
    American cheese 4 slices
    Tartar sauce 1 cup
    Vegetable oil (for frying) 2 cups

    Instructions:

    Prepare the fish: Pat the fish fillets dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
    Set up a dredging station: Place flour, beaten eggs, and breadcrumbs in separate bowls. Coat each fillet in flour, then dip in eggs, and finally coat with breadcrumbs.

    Heat the oil: Heat vegetable oil in a deep skillet over medium-high heat. The oil should be hot enough to sizzle when you add the fish.

    Fry the fish: Carefully place each breaded fillet into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
    Assemble the sandwiches: Place a slice of American cheese on each hot fillet, then toast the hamburger buns. Spread tartar sauce on the top bun, place the fish fillet on the bottom bun, and cover with the top bun. Serve immediately.

    Enjoy!

  • Chicken Thighs With Mushrooms and Shallots

    Chicken Thighs With Mushrooms and Shallots

    Chicken Thighs With Mushrooms and Shallots
    Ingredients
    1 tablespoon olive oil
    3 pounds skin-on, bone-in chicken thighs, trimmed of excess fat
    1/2 teaspoon salt
    1 pound cremini or button mushrooms (consider adding shiitake mushrooms for enhanced flavor)
    1/2 cup chopped shallots
    3/4 teaspoon dried tarragon, or 2 teaspoons fresh tarragon
    1/2 cup chicken stock
    1/2 cup dry white wine
    2 tablespoons heavy whipping cream
    Freshly ground black pepper
    1 tablespoon freshly chopped parsley
    Method
    Preheat the Oven:
    Begin by setting your oven to 350°F (175°C) to prepare for roasting the chicken.
    Brown the Chicken:
    In a large skillet, heat the olive oil over medium-high heat. Pat the chicken thighs dry and season with a pinch of salt. Place them skin-side down in the skillet, cooking undisturbed for 7-8 minutes until the skin turns golden brown and crispy.
    Roast the Chicken:
    Transfer the browned chicken thighs to a roasting pan, placing them skin-side up. Roast them in the preheated oven for 20 to 30 minutes, or until the internal temperature reaches 165°F. The cooking time will vary depending on the size of the thighs and how long they were seared.
    Prepare the Mushrooms:
    While the chicken is roasting, slice the mushrooms into thick pieces. After discarding most of the excess fat from the skillet, leave about a tablespoon to sauté the mushrooms. Heat the pan over medium-high heat and add the mushrooms, stirring them to coat with the remaining fat. Allow the mushrooms to brown and release their moisture.
    Add Shallots and Tarragon:
    Once the mushrooms are glossy and slightly browned, add the chopped shallots and dried or fresh tarragon to the pan. Stir for another minute to combine the flavors.
    Deglaze and Add Cream:
    Pour in the chicken stock and white wine, raising the heat to high. Allow the liquid to reduce by half, then taste and adjust the seasoning with additional salt and freshly ground black pepper. Stir in the heavy cream to create a smooth, creamy sauce.
    Serve:
    To serve, place a portion of the mushroom and shallot sauce at the bottom of your serving dish. Top with the roasted chicken thighs, and if any drippings have accumulated in the baking pan, pour them over the chicken. Garnish with chopped fresh parsley for an added touch of color and flavor.
  • Coconut Butter Cake

    Coconut Butter Cake

    Ingredients

      • 100 g (½ cup) unsalted butter
      • 100 g (½ cup) caster sugar
      • 2 whole eggs (approximately 50 g each)
      • ½ tsp vanilla extract
      • 100 g (⅔ cup) cake flour
      • 1.5 g (½ tsp) baking powder
    • 20 ml (4 tsp) fresh milk
    • 30 g (⅓ cup) dried shredded coconut

    Directions

    Prepare the Pan:

      • Preheat your oven to 170°C (340°F).
      • Grease a 15x4x9 cm loaf pan and line it with parchment paper.

    Cream the Butter and Sugar:

    • In a large bowl, beat the unsalted butter and caster sugar together until light and fluffy.

    Add the Eggs and Vanilla:

    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract.

    Combine Dry Ingredients:

    • In a separate bowl, sift together the cake flour and baking powder.

    Mix Dry and Wet Ingredients:

      • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
    • Stir in the fresh milk and dried shredded coconut until evenly distributed.

    Bake the Cake:

      • Pour the batter into the prepared loaf pan and smooth the top.

     

    • Bake at 170°C (340°F) for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

    Cool and Serve:

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

     

    • Slice and serve. Enjoy your delicious Coconut Butter Cake!

    Serving Suggestions

      • Serve as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream.

     

    • Pair with a cup of coffee or tea for a perfect afternoon treat.
    • Dust with powdered sugar or drizzle with a simple glaze for extra sweetness.

    Cooking Tips

     

      • Ensure the butter is at room temperature for easier creaming.
      • Do not overmix the batter to avoid a dense texture.
      • Use unsweetened shredded coconut for a balanced sweetness.

    Nutritional Benefits

      • Butter and Eggs: Provide richness, protein, and essential vitamins.
      • Coconut: Adds dietary fiber and healthy fats.

    Dietary Information

      • Contains gluten, dairy, and eggs.
      • Not suitable for vegan or gluten-free diets without substitutions.

    Nutritional Facts (Per Slice – Approx. 10 servings):

     

      • Calories: 220
      • Protein: 3 g

     

      • Fat: 13 g
      • Carbohydrates: 22 g
      • Fiber: 1 g
  • Cheesy Zucchini and Vegetable Balls with Creamy Herb Sauce

    Cheesy Zucchini and Vegetable Balls with Creamy Herb Sauce

    Ingredients

    For the Zucchini Balls:

      • 5 tablespoons oatmeal
      • 1 zucchini, grated (1 cup or about 150g)
      • 1 teaspoon salt
      • 100g (3.6 oz) cheese, grated (cheddar or mozzarella)
      • 1 carrot, grated (1/2 cup or about 50g)
      • 2 eggs
      • Fresh parsley, chopped (2 tablespoons)
      • 2 garlic cloves, minced
    • 1 potato, grated (1 cup or about 120g)
    • Olive oil, for greasing

    For the Sauce:

      • 2 tablespoons Greek yogurt or sour cream
      • 3 teaspoons mayonnaise
      • 2 tablespoons ketchup
    • Fresh parsley, chopped (1 tablespoon)
    • Chives, chopped (1 tablespoon)

    Directions

      • Prepare Zucchini:
        • Grate the zucchini and sprinkle with 1 teaspoon of salt. Let it sit for 15 minutes to draw out excess moisture.
        • Squeeze out the liquid and set aside.
      • Preheat Oven:
        • Preheat your oven to 180°C (350°F). Grease a baking sheet with olive oil.
      • Prepare Vegetable Mixture:
          • In a large bowl, combine grated zucchini, oatmeal, grated cheese, grated carrot, eggs, parsley, minced garlic, and grated potato. Mix until well combined.

         

      • Form Balls:
        • Shape the mixture into small balls and place them on the greased baking sheet.

     

      • Bake:
        • Bake for 25-30 minutes or until golden brown and cooked through.
      • Prepare Sauce:
          • In a small bowl, mix Greek yogurt (or sour cream), mayonnaise, ketchup, parsley, and chives until smooth.

         

      • Serve:
        • Serve warm zucchini balls with a dollop of creamy herb sauce.

    Serving Suggestions

      • Pair with a fresh salad for a light meal.
      • Serve as an appetizer or party snack.

     

    • Use as a filling for wraps or pita bread.

    Cooking Tips

      • Ensure vegetables are thoroughly squeezed to remove excess moisture for firmer balls.
    • For extra crispiness, spray the balls lightly with olive oil before baking.
    • Use your favorite herbs and spices to customize the flavor.

    Nutritional Benefits

     

    • Zucchini: Low in calories and high in antioxidants, vitamins C and A.
    • Carrots: Rich in beta-carotene, promoting healthy skin and vision.
    • Cheese: Adds calcium and protein.