PST-Algerie

Category: Recipes

  • Blueberry and Cream Cheese Cake

    Blueberry and Cream Cheese Cake

    Ingredients Required

    Cake Batter Ingredients:

    • Flour
    • Sugar
    • Eggs
    • Butter
    • Baking powder
    • Vanilla extract
    • Milk

    Cream Cheese Filling Ingredients:

    • Cream cheese
    • Sugar
    • Eggs
    • Vanilla extract

    Topping Ingredients:

    • Fresh blueberries
    • Sugar
    • Lemon zest

    Preparation Steps

    1. Preparing the Cake Batter:

    Start by preheating your oven and greasing a cake pan. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients alternately with the milk until well combined.

    2. Making the Cream Cheese Filling:

    In another bowl, beat together the cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.

    3. Assembling and Baking the Cake:

    Pour half of the cake batter into the prepared pan. Spoon the cream cheese filling over the batter, spreading it evenly. Top with the remaining batter and gently swirl the layers together with a knife. Sprinkle fresh blueberries on top and bake until golden brown and set.

    Tips for Success

    • Ensure all ingredients are at room temperature for best results.
    • Don’t overmix the batter to avoid a dense cake texture.
    • Allow the cake to cool completely before slicing to allow the flavors to meld together.

    Variations and Substitutions

    • Swap out blueberries for raspberries or strawberries for a different flavor profile.
    • Experiment with different toppings such as streusel or glazes.

    Health Benefits of Blueberries

    Blueberries are not only delicious but also packed with antioxidants and nutrients. They are known to improve brain function, promote heart health, and boost immunity.

    Serving Suggestions

    Serve slices of Blueberry and Cream Cheese Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

    History and Origins of Blueberry and Cream Cheese Cake

    The exact origins of Blueberry and Cream Cheese Cake are unclear, but it has become a beloved dessert in many households and bakeries around the world. The combination of sweet blueberries and creamy cheese dates back centuries, with variations found in various culinary traditions.

    Conclusion

    Blueberry and Cream Cheese Cake is a timeless dessert that combines the best of both worlds – fruity sweetness and creamy richness. With its simple yet irresistible flavor profile, it’s no wonder this cake remains a favorite among dessert lovers everywhere.

    Frequently Asked Questions (FAQs)

    1. Can I use frozen blueberries instead of fresh ones? Yes, you can use frozen blueberries, but be sure to thaw and drain them before adding them to the cake batter.
    2. How long does Blueberry and Cream Cheese Cake last? When stored in an airtight container in the refrigerator, this cake will stay fresh for up to 3-4 days.
    3. Can I make this cake ahead of time? Yes, you can prepare the cake up to a day in advance and store it in the refrigerator. Allow it to come to room temperature before serving.
    4. Can I freeze Blueberry and Cream Cheese Cake? Yes, you can freeze this cake for up to 2-3 months. Be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
    5. Can I use low-fat cream cheese for the filling? While you can use low-fat cream cheese, keep in mind that it may alter the texture and richness of the filling slightly.

    For the Sponge Cake:

    • 5 egg yolks
    • A dash of salt
    • 60 grams of granulated sugar
    • 40 grams of unsweetened cocoa powder
    • 45 grams of water
    • 80 grams of all-purpose flour
    • 1 tablespoon of cornstarch
    • 1 teaspoon of baking powder
    • 5 egg whites
    • An additional 60 grams of granulated sugar

    For the Blueberry Cream Cheese Filling:

    • 18 grams of gelatin powder
    • 120 grams of cold water for gelatin
    • 600 grams of cream cheese softened
    • 240 grams of powdered sugar
    • 500 grams of fresh blueberries
    • 60 grams of granulated sugar
    • 2 tablespoons of fresh lemon juice
    • 500 grams of heavy cream 33% fat content
    • An additional 3 grams of gelatin
    • 20 grams of cold water for the additional gelatin

    Instructions

    For the Sponge Cake:

    • Prepare: Preheat your oven to 180℃ (356℉). Line the baking dish with parchment paper.
    • Yolk Mixture: Beat the egg yolks with a dash of salt and 60 grams of sugar until light and fluffy. Incorporate the cocoa and water smoothly, followed by sifting in the flour, cornstarch, and baking powder.
    • Egg Whites: In a separate bowl, whisk the egg whites to soft peaks, gradually adding 60 grams of sugar until stiff peaks form.
    • Combine: Gently fold the egg whites into the yolk mixture to maintain airiness.
    • Bake: Pour the batter into the prepared dish, smoothing the top. Bake for 25 minutes. Let cool before assembling.

    For the Blueberry Cream Cheese Filling:

    • Gelatin Prep: Sprinkle the gelatin over the cold water in two separate bowls (18g for the cheese mixture, 3g for the cream) and let it bloom for about 5 minutes.
    • Cheese Mixture: Whip the cream cheese and powdered sugar until smooth. Gently warm the first gelatin mixture until dissolved and mix into the cheese along with the lemon juice.
    • Blueberry Blend: In a saucepan, combine blueberries, 60 grams of sugar, and cook until the berries begin to burst. Allow to cool slightly, then blend into the cheese mixture.
    • Whipped Cream: Whip the heavy cream to soft peaks. Warm the additional gelatin mixture and incorporate into the whipped cream.
    • Fold: Gently fold the whipped cream into the blueberry cheese mixture for a light, airy filling.

    Assembly:

    • Spread the blueberry cream mixture over the cooled sponge cake base. Chill in the refrigerator for at least 3 hours to set.

    To Serve:

    • Slice the cake into generous pieces and serve chilled. Each bite promises a harmonious blend of velvety cream cheese, bursting blueberries, and chocolatey sponge cake. Enjoy this divine creation that’s sure to bring a smile to anyone’s face. Bon appétit!

     

  • When I say GOOD, I mean GOOOOOOOOOOOD!!!!Pineapple Lemonade

    When I say GOOD, I mean GOOOOOOOOOOOD!!!!Pineapple Lemonade

    Ingredients:

    1 large (46 oz) can of pineapple juice
    2-3 cans of Sprite (depending on your preference for fizz)
    3-4 cups cold water
    Approximately 1 cup of Countrytime Lemonade mix
    Fresh lemons (optional, for garnish and extra zing)
    Fresh pineapple (optional, for garnish and added flavor)
    Ice (as needed)
    Step-by-Step Instructions:

    Step 1: Prepare the Pitcher

    Choose Your Pitcher: Use a large pitcher (about 2 quarts) to hold all the ingredients and allow for easy stirring.

    Add Water: Pour 3-4 cups of cold water into the pitcher. Use 3 cups for a sweeter lemonade or 4 cups for a less sweet, more diluted version.

    Step 2: Mix in the Lemonade Mix

    Add Lemonade Mix: Pour about 1 cup of Countrytime Lemonade mix into the water. Stir well until the mix is fully dissolved to form the base of your Pineapple Lemonade.
    Step 3: Incorporate Pineapple Juice

    Add Pineapple Juice: Pour the entire can (46 oz) of pineapple juice into the pitcher. If you’d prefer a milder pineapple flavor, use 3/4 of the can. Stir thoroughly to combine the pineapple juice with the lemonade mix.
    Step 4: Add Sprite for Fizz

    Add Sprite: Pour 2-3 cans of Sprite into the pitcher for a fizzy touch. Start with 2 cans and taste; if you want more fizz, add a third can. Stir gently to avoid losing too much carbonation.
    Step 5: Final Touches

    Add Ice: Fill the pitcher with ice to keep the drink cool. The ice will also slightly dilute the drink, which helps balance the sweetness.

    Garnish (Optional): For a more vibrant presentation, add slices of fresh lemon and chunks of fresh pineapple. This not only enhances the flavor but also gives the drink a fun, summery look.

    Step 6: Serve and Enjoy

    Serve: Pour the Pineapple Lemonade into glasses filled with ice. Garnish each glass with a slice of lemon or pineapple if desired.

    Enjoy: Serve immediately for the best flavor and fizz!

  • Delicious, Tender Baked Curd Pastries

    Delicious, Tender Baked Curd Pastries

    Delicious, Tender Baked Curd Pastries

    Table of Contents

    Ingredients (in cups and grams):

    For the Dough:

      • 1 egg
      • 3 tablespoons (40 grams) sugar
      • 1 pinch salt
      • Vanilla (to taste)
      • 2 tablespoons (25 ml) vegetable oil
    • 1 1/4 cups (150 grams) all-purpose flour (add gradually)

    For the Filling:

      • 1 cup (250 grams) cottage cheese or ricotta
      • 1 egg
    • 1/4 cup (50 grams) sugar
    • Vanilla (to taste)

    Directions:

      1. Prepare the Dough:
          • In a mixing bowl, whisk together 1 egg, 40 grams of sugar, vanilla, a pinch of salt, and 25 ml vegetable oil.

         

        • Gradually add 150 grams of flour in 2-3 portions, mixing until a soft, smooth dough forms.
      2. Make the Filling:
          • In a separate bowl, combine 250 grams of cottage cheese (or ricotta), 1 egg, 50 grams of sugar, and vanilla. Mix until smooth.

         

      3. Assemble the Pastries:
          • Divide the dough into 6 equal parts.
          • Roll out each piece into a layer about 3-4 mm thick.

         

        • Add a portion of the filling to each rolled-out dough layer, fold or shape as desired.
      4. Bake:
          • Preheat the oven to 180°C (356°F).

         

        • Place the pastries on a lined baking sheet and bake for 30-35 minutes until golden brown.
        • Let cool slightly before serving.

    Serving Suggestions:

      • Serve warm with a dusting of powdered sugar.
      • Pair with a cup of coffee, tea, or hot cocoa.
      • Add fresh berries or jam on the side for a fruity twist.
    • Top with whipped cream for an indulgent dessert.

    Cooking Tips:

      • Use ricotta for a smoother filling; cottage cheese offers a chunkier texture.
      • To prevent sticking, lightly dust the work surface with flour while rolling the dough.
    • If the dough feels too sticky, add a little more flour until manageable.
    • For a golden crust, brush the tops of the pastries with a little egg wash before baking.

    Nutritional Benefits:

      • Cottage cheese and ricotta are great sources of protein and calcium.
      • The use of moderate sugar keeps the pastries lightly sweetened, making them a healthier treat.
      • Eggs provide essential vitamins, such as B12, and minerals.
      • Low in saturated fats, especially if you choose low-fat dairy options.

    Dietary Information:

      • Vegetarian-friendly.
      • Not gluten-free (contains flour).
      • Can be adapted for low-sugar diets by reducing sugar or using alternatives like honey or stevia.
    • Replace with dairy-free cheese for a lactose-intolerant friendly option.

    Nutritional Facts (per serving, approximately):

      • Calories: 200
      • Protein: 7 grams
      • Fat: 7 grams
      • Carbohydrates: 24 grams
      • Fiber: 1 gram
    • Sugar: 10 grams
    • Calcium: 150 mg

    Storage:

      • Room temperature: Store in an airtight container for up to 2 days.
    • Refrigeration: Store in the fridge for up to 5 days.
    • Freezing: Wrap pastries individually and freeze for up to 2 months. Thaw and reheat in the oven.

    Why You’ll Love This Recipe:

      • It’s easy and quick to prepare, making it perfect for any occasion.
    • The tender pastry combined with the creamy, slightly sweet filling is irresistibly delicious.
    • Versatile recipe – you can customize the filling with chocolate, fruit, or even savory options.
    • Minimal ingredients and pantry staples make this an accessible recipe for any home cook.
  • Rustic Apple Walnut Oat Bars

    Rustic Apple Walnut Oat Bars

    Rustic Apple Walnut Oat Bars
    Table of Contents
    Ingredients (Serves 6-8)
    Dry Ingredients:
    Rolled Oats: 1 ½ cups (150 g)
    Walnuts: 1 cup (90 g), chopped
    Cocoa Powder (Optional): 1 tablespoon

    Wet Ingredients:
    Apples: 2 medium, peeled and grated
    Water: ¼ cup (60 ml)
    Maple Syrup: 1 teaspoon

    Coconut Oil or Melted Butter: ¼ cup (60 ml)
    Spices:
    Cinnamon: ¼ teaspoon
    Preparation Steps
    Step 1: Prep Time
    Preparation: Allocate around 15 minutes to gather, measure, and prepare the ingredients. Peel and grate the apples and chop the walnuts into small pieces.

    Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
    Step 2: Combine Ingredients
    Mix the Dry Ingredients: In a large mixing bowl, combine rolled oats, chopped walnuts, and cocoa powder (if using). Stir to distribute evenly.
    Prepare the Wet Mixture: In a medium bowl, mix grated apples, water, maple syrup, coconut oil or melted butter, and cinnamon. Stir until the mixture is well combined.

    Incorporate Wet aRustic Apple Walnut Oat Bars
    Table of Contents
    Ingredients (Serves 6-8)
    Dry Ingredients:
    Rolled Oats: 1 ½ cups (150 g)
    Walnuts: 1 cup (90 g), chopped
    Cocoa Powder (Optional): 1 tablespoon

    Wet Ingredients:
    Apples: 2 medium, peeled and grated
    Water: ¼ cup (60 ml)
    Maple Syrup: 1 teaspoon

    Coconut Oil or Melted Butter: ¼ cup (60 ml)
    Spices:
    Cinnamon: ¼ teaspoon
    Preparation Steps
    Step 1: Prep Time
    Preparation: Allocate around 15 minutes to gather, measure, and prepare the ingredients. Peel and grate the apples and chop the walnuts into small pieces.

    Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
    Step 2: Combine Ingredients
    Mix the Dry Ingredients: In a large mixing bowl, combine rolled oats, chopped walnuts, and cocoa powder (if using). Stir to distribute evenly.
    Prepare the Wet Mixture: In a medium bowl, mix grated apples, water, maple syrup, coconut oil or melted butter, and cinnamon. Stir until the mixture is well combined.

    Incorporate Wet and Dry Mixtures: Slowly pour the wet mixture into the dry ingredients. Stir until the oats and walnuts are fully coated and the mixture starts to stick together.
    Step 3: Shape and Bake
    Transfer to Baking Pan: Spread the mixture evenly into the prepared baking pan. Use a spatula or the back of a spoon to press it down firmly.
    Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center feels set.
    See also Nutty Oatmeal Muffins with Apples and Bananas

    Cool: Remove the pan from the oven and let it cool completely before cutting into bars. This ensures the bars hold their shape.
    Step 4: Serve
    Slice the cooled mixture into 6-8 bars. Serve as-is for a snack, or drizzle with additional maple syrup or melted chocolate for a touch of indulgence.
    Timing Breakdown
    Prep Time: 15 minutes

    Cooking Time: 30 minutes
    Total Time: 45 minutes
    Nutritional Information (Per Bar)
    Calories: 230 kcal

    Protein: 4 g
    Fat: 14 g
    Carbohydrates: 23 g

    Fiber: 3 g
    Sugar: 6 gnd Dry Mixtures: Slowly pour the wet mixture into the dry ingredients. Stir until the oats and walnuts are fully coated and the mixture starts to stick together.
    Step 3: Shape and Bake
    Transfer to Baking Pan: Spread the mixture evenly into the prepared baking pan. Use a spatula or the back of a spoon to press it down firmly.
    Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center feels set.
    See also Nutty Oatmeal Muffins with Apples and Bananas

    Cool: Remove the pan from the oven and let it cool completely before cutting into bars. This ensures the bars hold their shape.
    Step 4: Serve
    Slice the cooled mixture into 6-8 bars. Serve as-is for a snack, or drizzle with additional maple syrup or melted chocolate for a touch of indulgence.
    Timing Breakdown
    Prep Time: 15 minutes

    Cooking Time: 30 minutes
    Total Time: 45 minutes
    Nutritional Information (Per Bar)
    Calories: 230 kcal

    Protein: 4 g
    Fat: 14 g
    Carbohydrates: 23 g

    Fiber: 3 g
    Sugar: 6 g

  • Baked Vegetable Mücver

    Baked Vegetable Mücver

    Baked Vegetable Mücver

    Table of Contents

    Ingredients:

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

    Directions:

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

    Serving Suggestions:

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

    Cooking Tips:

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

    Nutritional Benefits:

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

    Dietary Information:

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

    Why You’ll Love This Recipe:

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

    Conclusion:

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

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

    The sure-fire carrot cake that beats all others!

    The sure-fire carrot cake that beats all others!

    Table of Contents

    INGRIANTS 

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

    Preparation:

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

    Homestyle Potato Bread

    Homestyle Potato Bread

    Table of Contents

    Ingredients:

    For the dough:

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

    For the filling:

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

    For the topping:

    • 1 egg yolk
    • 1 teaspoon of oil

    Directions:

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

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

  • Homemade Peach Cobbler Ice Cream

    Homemade Peach Cobbler Ice Cream

    Ingredients:
    2 cups chopped fresh peaches
    ¾ cup granulated sugar
    2 cups heavy cream
    1 cup whole milk
    1 teaspoon vanilla extract
    ½ cup crumbled biscuit or cobbler topping
    Directions:
    Simmer peaches and ¼ cup sugar until soft. Cool completely.
    Whisk cream, milk, remaining sugar, and vanilla together.
    Churn in an ice cream maker. Add peaches and cobbler crumbs in the last 5 minutes.
    Freeze until firm.
    Notes:

    Try grilling the peaches for a smoky, caramelized flavor.
    Substitute apricots for peaches for a unique twist.

  • Keto Avocado Spinach Smoothie

    Keto Avocado Spinach Smoothie

    Ingredients:

    • 1/2 ripe avocado, peeled and pitted
    • 1 cup fresh spinach leaves
    • 1/2 cup unsweetened almond milk or coconut milk
    • 1/4 cup full-fat Greek yogurt or coconut yogurt
    • 1 tablespoon chia seeds
    • 1 tablespoon almond butter or coconut oil
    • 1/2 teaspoon vanilla extract
    • Sweetener to taste (optional, using a keto-friendly sweetener like stevia or erythritol)
    • Ice cubes (optional, for a colder smoothie)

    Instructions:

    1. In a blender, combine the avocado, spinach, almond milk, Greek yogurt, chia seeds, almond butter or coconut oil, vanilla extract, and sweetener (if using).
    2. If you prefer a colder smoothie, add a handful of ice cubes as well.
    3. Blend on high speed until smooth and creamy. If the consistency is too thick, you can add more almond milk to reach your desired thickness.
    4. Taste the smoothie and adjust sweetness if needed by adding more sweetener.
    5. Once blended to your liking, pour the smoothie into glasses and serve immediately.

    Enjoy your creamy and nutritious Keto Avocado Spinach Smoothie! This smoothie is packed with healthy fats, fiber, and nutrients while being low in carbohydrates, making it perfect for a keto diet.

  • Sugar-free ice cream in 5 minutes! No cream! No milk! HEALTHY desserts!

    Sugar-free ice cream in 5 minutes! No cream! No milk! HEALTHY desserts!

    In the kingdom of healthy and delicious desserts, we have discovered the crown jewel! Introducing sugar-free ice cream, a magical creation that takes just 5 minutes to prepare.

    Ideal for those looking to delight their palate without sacrificing their health. Get ready for this recipe that will delight you without adding unnecessary sugar or fat! You won’t believe the consistency of this ice cream!

    How to make ice cream without sugar, milk, or cream

    To prepare this delicious ice cream you will need:

    Ingredients:

    6 bananas (cut and frozen)

    250 g strawberries (frozen)

    1 tablespoon of honey

    2 tablespoons of unsweetened cocoa powder

    Preparation:

    Take the frozen banana pieces and put them in the blender. This is where the magic begins! Add a spoonful of honey to sweeten and mix until you obtain a smooth and inviting cream. This creation becomes the first layer of our healthy and delicious treat.

    In the same blender, reserve a few pieces of frozen bananas and add the frozen strawberries. Add a spoonful of honey and mix. We thus obtain a strawberry cream which will add freshness and color to our mold.

    For the third flavor, cocoa, put the pieces of frozen banana in the blender. This time add two tablespoons of cocoa powder and another tablespoon of honey. Crush until you obtain a cream, creating a third layer that will delight chocolate lovers.

    Place each preparation in a pudding-type mold, layer by layer or according to your preferences.

    Put the mold in the freezer so that the sugar-free ice cream takes shape and consistency. This rest is essential for the ice to remain firm.

    Then serve in glasses and decorate with fruit.

    After just 5 minutes of preparation and a little patience in the freezer, our sugar-free ice cream is ready to enjoy! A celebration of flavors that demonstrates that taking care of yourself can also be an exquisite pleasure!

  • My guy can’t get enough of this! He’d eat 10 jars in one sitting!

    My guy can’t get enough of this! He’d eat 10 jars in one sitting!

    Ever find yourself craving a light, yet indulgent dessert that’s also guilt-free? My keto coconut mousse hits all the right notes! Inspired by my love for creamy coconut desserts and the need for low-carb options, this mousse is quick to whip up and perfect for a keto lifestyle. Whether you’re new to keto or a seasoned pro looking to satisfy your sweet tooth, this recipe is a keeper. Plus, it’s a breeze to make even on a busy weeknight.
    This delightfully creamy mousse pairs wonderfully with a handful of fresh berries such as raspberries or blackberries. You can also add a sprinkle of unsweetened shredded coconut on top for some added texture. For a complete meal, serve it after a light dinner, like a fresh salad or grilled chicken. It’s the perfect ending that feels decadent but won’t derail your keto goals!

    Keto Coconut Mousse
    Servings: 4
    Like Low Carb for more
    Ingredients

    1 cup full-fat coconut milk
    1/4 cup powdered erythritol (or preferred keto sweetener)
    1 tsp vanilla extract
    1/4 tsp coconut extract (optional for extra coconut flavor)
    1/2 cup heavy whipping cream
    Unsweetened shredded coconut, for garnish (optional)
    Directions
    1. Begin by chilling the coconut milk in the refrigerator for at least 4 hours or overnight. This helps to separate the coconut cream from the water.
    2. Carefully open the chilled coconut milk and scoop out the firm coconut cream into a mixing bowl, leaving the liquid behind.
    3. Add the powdered erythritol, vanilla extract, and coconut extract (if using) to the coconut cream. Whisk until smooth and well combined.
    4. In a separate bowl, whip the heavy cream until stiff peaks form.
    5. Gently fold the whipped cream into the coconut mixture until fully incorporated. Be careful not to overmix, to keep the mousse light and airy.
    6. Divide the mousse into 4 serving dishes and chill in the refrigerator for at least 1 hour before serving.
    7. Before serving, garnish with unsweetened shredded coconut if desired.

    Variations & Tips
    For a chocolate twist, you can add 1-2 tablespoons of unsweetened cocoa powder to the coconut mixture before folding in the whipped cream. If you’re not a fan of erythritol, feel free to use another keto-friendly sweetener like monk fruit or stevia. Want to add a bit of crunch? Top the mousse with some finely chopped nuts or a sprinkle of cacao nibs. And for a more tropical flavor, a hint of lime zest can do wonders!

  • Baked Chickpea and Quinoa Balls

    Baked Chickpea and Quinoa Balls

    Ingredients:

    1 can (240g / 8 oz) chickpeas, drained
    90g (1/2 cup) quinoa, rinsed
    60g (3 oz) ground walnuts
    1 medium onion, diced
    2 garlic cloves, minced
    75g (4 oz) breadcrumbs or chickpea crumbs
    15g (2 oz) nutritional yeast (optional)
    1 tsp cumin seeds
    1 tsp paprika
    1 tsp dried herbs (oregano, thyme, or a mix)
    1 tsp Korean chili flakes (optional for heat)
    Salt, to taste

    Directions:

    1. Cook the Quinoa:
    Rinse the quinoa thoroughly and add it to a pot with water (ratio of 2:1 water to quinoa).
    Simmer for about 15 minutes until fully cooked and fluffy. Drain any excess water and set aside.

    2. Prepare the Chickpeas:
    Drain the chickpeas and mash them with a fork in a large mixing bowl. You can also use a food processor for a smoother texture.

    3. Sauté Onion and Garlic:
    In a lightly oiled pan, sauté the diced onion over medium heat until softened (about 3-4 minutes).
    Add the minced garlic and cumin seeds, cooking for another minute until fragrant.

    4. Mix the Ingredients:
    In the bowl with the mashed chickpeas, add the cooked quinoa, sautéed onion and garlic, ground walnuts, breadcrumbs (or chickpea crumbs), and nutritional yeast (if using).
    Season with paprika, dried herbs, Korean chili flakes (optional), and salt to taste.
    Mix everything thoroughly until all the ingredients are well combined.

    5. Form the Balls:
    Preheat the oven to 350°F (180°C).
    Lightly grease or line a baking sheet with parchment paper.
    Using your hands, form the mixture into 1 oz (30g) balls and place them on the prepared baking sheet.
    Lightly spray or brush the balls with oil to help them crisp up in the oven.

    6. Bake:
    Bake for 15 minutes, or until the balls are golden and slightly crispy on the outside.

    Serving Suggestions:
    With Sauce: Serve with dairy-free yogurt, sour cream, or a tangy tomato sauce.
    With Salad: Pair with a fresh green salad for a complete, nutritious meal.

    Snack or Appetizer: Enjoy as a protein-rich snack or appetizer with dipping sauce.
    Cooking Tips:
    Quinoa: Make sure the quinoa is well-drained to prevent excess moisture in the mixture.
    Texture: For a smoother mixture, use a food processor to mash the chickpeas and combine ingredients.
    Seasoning: Adjust the spices to suit your taste; add extra chili flakes for more heat or increase the dried herbs for added flavor.

    Nutritional Benefits:
    Protein-Packed: Chickpeas, quinoa, and walnuts provide a great source of plant-based protein.
    High in Fiber: Promotes healthy digestion and keeps you feeling full longer.
    B-Vitamins: Nutritional yeast offers a cheesy flavor while adding valuable B-vitamins.

    Nutritional Information (per ball):

    • Calories: 85 kcal
    • Protein: 3.5g
    • Carbohydrates: 10g
      • Fiber: 2g
      • Sugar: 1g
    • Fat: 3.5g
      • Saturated Fat: 0.3g
    • Sodium: 100mg (depending on added salt)
    • Calcium: 20mg
    • Iron: 1.1mg

    Breakdown:

    • Chickpeas and quinoa are the main sources of carbohydrates and protein.
    • Walnuts add healthy fats and omega-3s.
    • Nutritional yeast provides additional protein and B-vitamins.
  • Vegan Baked Cabbage with Cheese and Creamy Sauce

    Vegan Baked Cabbage with Cheese and Creamy Sauce

    Looking for a hearty, plant-based dish that’s both healthy and satisfying? This vegan baked cabbage recipe is the perfect choice! Tender cabbage steaks are coated in a rich, creamy sauce, baked to perfection, and topped with a cheesy, dairy-free finish. It’s simple, delicious, and perfect for any occasion.

    Why You’ll Love This Recipe

    • 100% Vegan: Made with plant-based ingredients that everyone will enjoy.
    • Nutritious: High in fiber, low in carbs, and full of flavor.
    • Easy to Make: Minimal prep time and just a handful of ingredients.

    Ingredients

    • 1 head of cabbage (sliced into thick “steaks”)
    • 3 tbsp olive oil
    • 2 tbsp vegan creamy sauce (e.g., cashew cream, tahini dressing, or vegan ranch)
    • 1 cup vegan shredded cheese (like Violife, Daiya, or your favorite brand)
    • 1 tsp garlic powder
    • 1 tsp smoked paprika
    • Salt and pepper, to taste
    • Optional: chopped red chili or fresh parsley for garnish

    Instructions

    1. Prepare the Cabbage:
      Preheat your oven to 400°F (200°C). Slice the cabbage into thick steaks and arrange them on a parchment-lined baking sheet.
    2. Season & Add Sauce:
      In a small bowl, mix olive oil with the vegan creamy sauce, garlic powder, smoked paprika, salt, and pepper. Brush the mixture generously over both sides of the cabbage steaks.
    3. Bake the Cabbage:
      Roast the cabbage in the preheated oven for 20-25 minutes, or until it’s tender and the edges are lightly browned.
    4. Add the Cheese:
      Remove the cabbage from the oven, sprinkle vegan shredded cheese over the top, and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
    5. Garnish & Serve:
      Garnish the cabbage steaks with chopped red chili or fresh parsley for added flavor and color. Serve warm as a side dish or a main course.

    Tips for the Best Results

    • Pick the Right Vegan Cheese: Choose a cheese that melts well for a gooey, satisfying topping.
    • Add More Flavor: Try additional spices like cumin, nutritional yeast, or chili flakes.
    • Make it a Meal: Serve with quinoa, roasted vegetables, or a fresh salad.

    This Vegan Baked Cabbage with Cheese and Creamy Sauce is a must-try for anyone craving comfort food without the guilt. Whether you’re vegan or just love a veggie-packed meal, this recipe w

  • Easy Chocolate Chip Cookies

    Easy Chocolate Chip Cookies

    Ingredients

    • 4 tablespoons unsalted butter 56g, very soft with some melted spots (see notes)
    • 3 tablespoons granulated sugar 38g
    • 3 tablespoons light or dark brown sugar 38g
    • 1 large egg yolk 19g
    • ¾ teaspoon pure vanilla extract
    • ⅔ cup all-purpose flour 86g, spooned and leveled
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt
    • ⅓ cup chocolate chips plus extra for topping

    Instructions

    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • In a medium bowl, combine the butter and both sugars using a silicone spatula, stirring for at least one minute until well blended. Add the egg yolk and vanilla, stirring until smooth.
    • Sprinkle the flour, baking soda, and salt over the butter mixture, then stir until just combined. Fold in the chocolate chips.
    • Scoop dough into mounds of about 2 tablespoons each, placing them a few inches apart on the baking sheet. You should have 5-6 dough balls. If desired, press a few extra chocolate chips onto the tops of the dough balls for added texture.
    • Arrange the dough balls to be higher rather than wider, which helps prevent them from spreading too much.
    • Bake for 9-12 minutes, until the edges start to turn golden brown and the centers are slightly under-baked.
    • Transfer the baking sheet to a wire rack to allow the cookies to cool and firm up before serving.
  • Original School Pizza Recipe

    Original School Pizza Recipe

    Ingredients

      •             2 ⅔ cup all purpose flour
      •             ¾ cup powdered milk
      •             2 tbsp granulated sugar
      •             1 pkg quick rising yeast
      •             ½ tsp salt
      •             1 ⅔ cup warm water
      •             2 tbsp Vegetable Oil
      •             ½ pound sausage
      •             ½ pound ground chuck
      •             ½ tsp black pepper
      •             ½ tsp salt
      • Sauce:
      •             6 ounces tomato paste
      •             1 ½ cups water
      •             ⅓ cup Olive Oil
      •             2 cloves garlic, freshly minced
      •             1 tsp salt
    •             1 tsp pepper
    •             ½ tbsp dried oregano
    •             ½ tbsp basil
    •             ½ tbsp rosemary

    Instructions

    FIRST STEP:

    The crust is first.

    Preheat the oven to 425*

    Line an 11×13 pan with parchment paper

    SECOND STEP:

    In a large bowl combine the flour, powdered milk, yeast and salt. Whisk to blend well

    Add the oil to the warm water

    Then add the water to the flour mixture

    THIRD STEP:

    Stir with a wooden spoon. There will be lumps, you do not want pockets of the flour mix

    Spread the dough into the prepared baking sheet, if the dough is stubborn, let it sit for five minutes and then try again.

    FOURTH STEP:

    Bake the crust for 8 to 10 minutes

    FIFTH STEP:

    In another bowl(the day before) mix all ingredients for the sauce

    Spread the sauce onto the baked crust

    SIXTH STEP:

    Brown the meats with salt and pepper, drain any grease

    Sprinkle the cooked meat over the crust

    Sprinkle with the shredded mozzarella cheeseBake for 10 to 12 minutes, or until the cheese begins to brown.

    Let stand for 5 minutes, then slice and serve

    Enjoy!