PST-Algerie

Category: Recipes

  • Savory Cabbage Pancakes

    Savory Cabbage Pancakes

    Savory Cabbage Pancakes

    Table of Contents

    Ingredients:

      • 1/2 cabbage, finely shredded
      • 1 onion, finely chopped
      • 1 carrot, grated
      • 3 eggs
      • 500 ml kefir or thick yogurt (17 oz)
      • 300 g flour (10.6 oz)
      • 1 teaspoon baking soda or baking powder
      • Salt and black pepper, to taste
      • Olive  oil for frying

    Directions:

      1. Prepare vegetables: Finely shred the cabbage, chop the onion, and grate the carrot.
      2. Mix wet ingredients: In a large bowl, beat 3 eggs, then stir in 500 ml kefir or thick yogurt.
      3. Add dry ingredients: Sift 300 g of flour and 1 teaspoon of baking soda (or baking powder) into the wet mixture. Stir until smooth.
      1. Combine with vegetables: Fold in the shredded cabbage, onion, and grated carrot. Season with salt and black pepper to taste.
      2. Fry the pancakes: Heat a little oil in a frying pan over medium heat. Drop spoonfuls of the mixture into the pan, flatten slightly, and fry for 2-3 minutes on each side until golden brown.
      3. Serve warm: Remove from the pan and drain on paper towels. Serve immediately.

    Serving Suggestions:

      • Serve with a dollop of sour cream or yogurt for extra creaminess.
      • Add a side of salad or some roasted vegetables for a complete meal.
      • Garnish with fresh herbs like parsley or dill.

    Cooking Tips:

      • For a healthier option, bake the pancakes on a greased baking sheet at 180°C (350°F) for about 15-20 minutes, flipping halfway through.
      • Add a handful of grated cheese for an extra savory flavor.
      • If you want a lighter texture, use sparkling water instead of kefir or yogurt.
    See also  Banana and Condensed Milk Recipes

    Nutritional Benefits:

      • Cabbage is rich in vitamins C and K, supporting immune and bone health.
      • Eggs provide high-quality protein and essential nutrients.
      • Kefir or yogurt adds probiotics, which are great for gut health.

    Dietary Information:

      • Vegetarian.
      • Can be made gluten-free by substituting the flour with a gluten-free alternative.
      • Contains dairy and eggs.

    Nutritional Facts (per serving):

      • Calories: 220 kcal
      • Protein: 8 g
      • Fat: 9 g
    • Carbohydrates: 25 g
    • Fiber: 4 g

    Storage:

      • Store in an airtight container in the fridge for up to 3 days.
    • Reheat in a frying pan or oven before serving. These pancakes can also be frozen for up to 2 months.
  • Homemade Panettone Recipe: Incredible Results

    Homemade Panettone Recipe: Incredible Results

    Homemade Panettone Recipe: Incredible Results

    Table of Contents

    Now you can make your own delicious Panettone at home with this incredible recipe. You’ll be amazed by the results!
    For the Sponge:
    Ingredients (cup size: 200ml)
    • 1 1/2 cups of bread flour (150g)
    • 1 tablespoon of instant yeast (10g)
    • 3/4 cup of water (150ml)
    Remaining Ingredients:

    Ingredients (cup size: 200ml)

    • 4 1/2 cups of bread flour (450g)
    • 1/2 cup of sugar (80g)
    • 4 egg yolks
    • 1 teaspoon of salt (5g)
    • 3 tablespoons of butter or margarine (75g)
    • 1/3 cup of water (70ml)
    • 1 tablespoon of Panettone aroma (12ml)
    • 1 tablespoon of honey (20g)
    • 1 1/2 cups of chocolate chips (210g)

    Instructions:

    For the Sponge:

    1. In a mixing bowl, combine 1 1/2 cups of bread flour, 1 tablespoon of instant yeast, and 3/4 cup of water. Mix until you have a smooth and sticky dough.
    2. Cover the bowl with a clean cloth and let the sponge rest for about 30 minutes until it becomes frothy and bubbly.

    For the Remaining Dough:

    1. To the sponge, add 4 1/2 cups of bread flour, 1/2 cup of sugar, 4 egg yolks, and 1 teaspoon of salt. Mix well to combine all the ingredients.
    2. Add 3 tablespoons of butter or margarine and 1/3 cup of water. Continue to mix until the dough comes together.
    3. Add 1 tablespoon of Panettone aroma and 1 tablespoon of honey to enhance the flavor. Mix until well incorporated.
    4. Finally, fold in 1 1/2 cups of chocolate chips into the dough. You can use a spatula or your hands for this step.
    See also  Quick Walnut Rolls Recipe

    To Bake:

    1. Shape the dough into a round loaf and place it in a Panettone paper mold or a greased and floured pan.
    2. Cover the dough with a clean cloth and let it rise for about 4-6 hours, or until it has doubled in size.
    3. Preheat your oven to 180°C (356°F).
    4. Bake the Panettone in the preheated oven for approximately 35-45 minutes or until it’s golden brown and sounds hollow when tapped on the bottom.
    5. Once done, remove the Panettone from the oven and let it cool on a wire rack.

      To Serve:
    6. Slice and enjoy your homemade Panettone with a cup of coffee or tea. The incredible taste and aroma will surely delight your senses!
    7. Homemade Panettone is a special treat that brings joy to any occasion.
  • Heavenly No-Bake Chocolate Orange Dessert

    Heavenly No-Bake Chocolate Orange Dessert

    Heavenly No-Bake Chocolate Orange Dessert

    Table of Contents

    Discover the buzz-worthy new homemade dessert that takes just 5 minutes to prepare – no baking or gelatine required!

    Ingredients:

    For the Chocolate Mixture:

    • – 400ml milk
    • – 120 grams of sugar
    • – Zest of 1 orange
    • – 60 grams of cocoa

    For the Biscuit Layer:

    • – 150 grams of butter
    • – 400g biscuits
    • – 100 grams of walnuts

    For the Chocolate Topping:

    • – 80g milk chocolate
    • – 25 ml vegetable oil
    • – 60g roasted peanuts

    For the White Chocolate Swirl:

    1. – 50g white chocolate

    Instructions:

    For the Chocolate Mixture:

    1. In a saucepan, combine 400ml of milk, 120 grams of sugar, orange zest, and 60 grams of cocoa.
    2. Cook the mixture until it comes to a boil while stirring constantly. Once it reaches a boil, remove it from heat.

    For the Biscuit Layer:

    1. In a separate saucepan, melt 150 grams of butter. Allow it to cool slightly.
    2. In a large mixing bowl, crush 400g of biscuits into small pieces. You can use your hands or a rolling pin to achieve the desired texture.
    3. Add 100 grams of walnuts to the crushed biscuits.
    4. Pour the melted butter over the biscuit and walnut mixture. Mix until well combined.
    5. Spread this biscuit mixture evenly into the base of a dish or tray.
    6. Pour the previously prepared chocolate mixture over the biscuit layer. Make sure it’s evenly distributed.
    7. Chill the dessert in the refrigerator for at least 1 hour to set.

    See also  No-Oven Strawberry Tiramisu in Just 10 Minutes!

    For the Chocolate Topping:

    1. In a microwave-safe bowl, melt 80g of milk chocolate with 25 ml of vegetable oil. Stir until you have a smooth chocolate sauce.
    2. Pour the melted chocolate evenly over the chilled dessert.
    3. Sprinkle 60g of roasted peanuts on top of the chocolate layer.

    For the White Chocolate Swirl:

    • Melt 50g of white chocolate and drizzle it over the dessert.
    • Place the dessert in the refrigerator for an additional 30 minutes to allow it to set completely.

    To Serve:

    1. Slice and serve your delectable no-bake chocolate orange dessert. The creamy chocolate and zesty orange flavors will delight your taste buds!
    2. This dessert is a quick and impressive treat that everyone will be talking about
  • Garlic Butter Roasted Potatoes

    Garlic Butter Roasted Potatoes

    Garlic Butter Roasted Potatoes

    Table of Contents

    Ingredients:

      • Small Thin-Skinned Potatoes: 2 lbs (900 g) (such as new or baby potatoes)
      • Olive Oil: 2 tablespoons (30 ml)
      • Salt and Pepper: to taste
      • Ground Coriander: 1 teaspoon (optional)
      • Paprika: 1 teaspoon (optional)
      • Breadcrumbs: 2 tablespoons (15 g)
      • Garlic: ½ head (skin on)
    • Butter: 2 tablespoons (30 g, softened)
    • Chopped Fresh Dill: 1 tablespoon (optional)

    Directions:

      1. Prepare the Potatoes:
          • Preheat the oven to 350°F (180°C). Peel or leave the thin-skinned potatoes whole and rinse them. Pat dry with a paper towel.

         

      2. Season the Potatoes:
        • Transfer the potatoes to a large bowl. Drizzle with olive oil and season with salt, pepper, coriander, and paprika. Toss to coat evenly.
      1. Coat with Breadcrumbs:
        • Sprinkle the potatoes with breadcrumbs and mix well, ensuring the breadcrumbs stick to the potatoes.
      2. Bake:
          • Line a baking dish with parchment paper or foil. Arrange the potatoes in a single layer and add half a head of garlic (skin on) to the edge of the baking dish. Bake for 40 minutes or until the potatoes are golden and tender.

         

      3. Make the Garlic Butter:
        • Once the garlic is roasted, peel the cloves and mash them with softened butter until smooth. Stir in chopped dill if desired.
    1. Combine and Serve:
      • Mix the garlic butter into the hot roasted potatoes until evenly coated. Serve immediately and enjoy!

    Serving Suggestions:

      • Serve as a side with grilled meats, roasted chicken, or fish.
    • Pair with a fresh green salad for a lighter meal.
    • Sprinkle with extra herbs, such as parsley or chives, for added color and flavor.

    Cooking Tips:

      • Use small, evenly sized potatoes for even cooking.
    • Adjust the amount of garlic to suit your taste—roasted garlic has a milder, sweeter flavor.
    • For extra crispiness, increase the oven temperature to 400°F (200°C) during the last 10 minutes of baking.

    Nutritional Benefits:

      • High in Potassium and Vitamin C: Potatoes support immune health and overall wellness.
    • Garlic: Contains antioxidants that may boost heart health.
    • Olive Oil: Provides healthy fats that promote good cholesterol levels.

    Dietary Information:

      • Vegetarian-Friendly: Yes.
      • Vegan Option: Can be made vegan by substituting butter with a plant-based alternative.
      • Gluten-Free: If breadcrumbs are gluten-free or omitted.
      • Dairy: Contains dairy from butter; not suitable for lactose-intolerant individuals unless dairy-free butter is used.

    Nutritional Facts (per serving, approx. 1/6 of the recipe):

      • Calories: 250
      • Protein: 4 g
      • Fat: 12 g
      • Carbohydrates: 32 g
      • Fiber: 4 g
      • Sodium: 180 mg

    Storage:

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the oven to retain crispiness, or microwave for a quick warm-up.

    Why You’ll Love This Recipe:

      • Simple Ingredients: Minimal prep makes it perfect for busy nights.
    • Versatile Side Dish: Pairs well with almost any main course.
    • Crispy on the Outside, Soft on the Inside: The rich garlic flavor makes them irresistible.
    • Customizable: Easily adapt with your favorite herbs and spices.
  • No-Bake Cashew and Chocolate Treats (Sugar-Free, No Flour)

    No-Bake Cashew and Chocolate Treats (Sugar-Free, No Flour)

    No-Bake Cashew and Chocolate Treats (Sugar-Free, No Flour)

    Table of Contents

    Ingredients:

    • 90g cashews (about 1/2 cup)
    • 10 dates
    • 2 tablespoons sugar-free apple syrup
    • 70g sugar-free dark chocolate (about 1/2 cup)
    • 1.5 tablespoons oat milk

    Step-by-Step Instructions:

    1. Prep the Dates:

    • Start by soaking 10 dates in cold water for about 15 minutes. This will soften the dates and make them easier to blend.
    • Once softened, remove the pits from the dates and discard them.

    2. Make the Cashew-Date Mixture:

    • In a blender or food processor, combine the soaked dates, 90g of cashews, and 2 tablespoons of sugar-free apple syrup.
    • Blend the ingredients until they form a smooth, sticky dough-like texture. This mixture will be the base of your treats.

    3. Shape the Mixture:

    • Take out an ice cube tray or a silicone mold with round cavities.
    • Press the cashew-date mixture into each cavity, filling it about 3/4 full. Make a small indentation in the middle of each portion, which will hold the chocolate filling.
    • Place the tray in the fridge for 10 minutes to firm up the mixture slightly.

    4. Prepare the Chocolate Filling:

    • While the cashew-date mixture is firming up, melt 70g of sugar-free dark chocolate using a double boiler (or place a heatproof bowl over simmering water).
    • Once the chocolate is melted, stir in 1.5 tablespoons of oat milk. Mix until the chocolate becomes smooth and glossy, ensuring it is evenly combined.
    See also  Plum and Cocoa Cake Recipe

    5. Fill the Indentations:

    • Remove the tray from the fridge.
    • Using a piping bag or a small spoon, carefully fill the indentations in the cashew-date mixture with the melted chocolate.

    6. Set the Treats:

    • Place the tray back in the fridge and let the treats set for 15 minutes, or until the chocolate hardens completely.

    7. Serve and Enjoy:

    • Once set, pop the treats out of the mold and enjoy! These No-Bake Cashew and Chocolate Treats are a healthy, sugar-free snack or dessert that’s both satisfying and indulgent.

    Nutritional Information (per treat, serves 8-10):

    • Calories: 120 kcal
    • Protein: 3 g
    • Carbohydrates: 14 g
    • Fat: 7 g
    • Fiber: 2 g
    • Sugar: 8 g (from natural dates)
    • Sodium: 10 mg
  • No-Bake and Baked Super Energy Dessert Recipe

    No-Bake and Baked Super Energy Dessert Recipe

    No-Bake and Baked Super Energy Dessert Recipe

    Table of Contents

    Ingredients:

    • 150 g oat flakes (5.3 oz)
    • 50 g walnuts (1.7 oz), chopped
    • 50 g cashews (1.7 oz), chopped
    • 30 g pumpkin seeds (1 oz)
    • 50 g raisins (1.7 oz)
    • 1 tbsp honey
    • Cinnamon, to taste
    • 150 g dried apricots (5.3 oz), chopped
    • 50 g white chocolate (1.7 oz), sugar-free
    • Pistachios, optional for garnish
    • 1 apple and 1 banana, optional for the baked version

    Instructions:

    No-Bake Version:

    1. Prepare the Nut and Oat Mixture

    In a large mixing bowl, combine the oat flakes, chopped walnuts, cashews, pumpkin seeds, and raisins. Add a pinch of cinnamon to taste for a touch of spice. Then, fold in the chopped dried apricots. This blend of oats, nuts, seeds, and dried fruits will give your dessert a hearty texture and rich flavor.

    2. Add Honey

    Drizzle 1 tablespoon of honey over the oat and nut mixture, stirring well to ensure everything is evenly coated. The honey helps bind the ingredients together while adding a natural sweetness to the dessert without refined sugar.

    3. Prepare the Chocolate Base

    Melt the white chocolate in a heatproof bowl either in the microwave (in 30-second intervals, stirring between each) or over a pot of simmering water. Be careful not to overheat it to avoid burning.

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

    Once the chocolate is melted and smooth, pour a small amount into silicone molds or small muffin cups, just enough to cover the bottom of each mold. The white chocolate will act as the base layer, adding a smooth and  creamy finish to your dessert.

    4. Add the Oat Mixture

    Next, press the oat and nut mixture firmly into the molds on top of the melted chocolate. Make sure to press down well so that the mixture forms a compact layer. This helps the dessert hold together when set.

    5. Chill the Cups

    Place the filled molds in the refrigerator and let them chill for 1-2 hours, or until the chocolate has fully hardened and the oat mixture is firm. This cooling step is essential for achieving the right texture.

    6. Serve

    Once chilled, remove the energy cups from the molds. For an extra touch of flavor and crunch, garnish them with chopped pistachios if desired. Now, you have a healthy, no-bake dessert ready to enjoy! These energy cups are perfect for a quick  snack or as a nutritious dessert.

    Baked Version (Optional):

    1. Prepare the Fruit Base

    For a more decadent, baked variation, mash 1 apple and 1 banana together until smooth. Add this fruit mixture to the prepared oat and nut blend from the previous steps. The natural sugars in the fruit will caramelize slightly during baking, adding a delightful sweetness to the dessert.

    2. Bake

    Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent sticking. Spoon the oat-fruit mixture onto the tray in small portions, shaping them into cookie-sized mounds.

    Bake for 15-20 minutes or until the cookies are golden brown and slightly crisp around the edges. Allow them to cool for a few minutes before serving.

    See also  Apple and Nut Crumble Pie

    Nutritional Information (Per Serving, Approximate for No-Bake Version):

    • Calories: 180 kcal
    • Protein: 4 g
    • Fat: 10 g (primarily healthy fats from nuts and seeds)
    • Carbohydrates: 20 g
    • Fiber: 4 g
    • Sugar: 10 g (from natural sources and honey)
    • Sodium: 5 mg
    • Servings: 8-10 cups
  • Irresistible Berry Jam Cake

    Irresistible Berry Jam Cake

    Irresistible Berry Jam Cake

    Table of Contents

    Ingredients

    For the Berry Jam:

      • 600g (4 cups) frozen berries
      • 50g (1/4 cup) sugar

     

    • 3 tbsp cornstarch

    For the Dough:

      • 2 eggs
      • 280g (1 + 3/4 cups) flour

     

      • A pinch of salt
      • 60g (4 tbsp) sugar
      • 70g (3 tbsp) sour cream

     

    • 1 teaspoon baking powder
    • 100g (0.4 cup) melted butter

    Instructions

    Prepare the Berry Jam:

      1. In a medium saucepan, combine the frozen berries and sugar.

     

      1. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a simmer.
      2. In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry.
      3. Add the cornstarch slurry to the berry mixture, stirring constantly.

     

    1. Continue to cook until the jam thickens, then remove from heat and let it cool.

    Prepare the Dough:

      1. Preheat your oven to 180°C (350°F).
      2. In a large bowl, beat the eggs with the sugar until well combined.

     

      1. Add the sour cream and melted butter, mixing until smooth.
      2. In a separate bowl, combine the flour, salt, and baking powder.
      3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

     

    Assemble the Cake:

      1. Grease a baking dish or line it with parchment paper.
      2. Spread half of the dough evenly in the bottom of the baking dish.
      3. Pour the cooled berry jam over the dough, spreading it out evenly.

     

    1. Dollop the remaining dough over the top of the jam, spreading it out as much as possible. It’s okay if some jam peeks through.
    See also  Only a couple of items needed! Potatoes are very tasty and you will want to cook them repeatedly!

    Bake the Cake:

    1. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
    2. Remove from the oven and let the cake cool in the pan before slicing.
  • Oreo Chocolate Cheesecake Recipe

    Oreo Chocolate Cheesecake Recipe

    Oreo Chocolate Cheesecake Recipe

    Table of Contents

    Ingredients

    Crust:

      • 200g Oreo cookies (0.44 lb)
    • 70g butter, melted (0.15 lb)

    Filling:

      • 300g chocolate, melted (0.66 lb)
      • 600g cream cheese (1.32 lbs)
      • 100g cream (0.22 lb)
      • 50g condensed milk (0.11 lb)

    Topping:

      • 130g cream (0.29 lb)
      • 100g chocolate (0.22 lb)

    Directions

      1. Prepare the Crust:
          • Crush the Oreo cookies into fine crumbs.
          • Mix the melted butter with the cookie crumbs until well combined.
          • Press the mixture into the bottom of an 18×18 cm (7×7 inches) baking dish to form an even layer.

         

        • Place in the refrigerator to set while preparing the filling.
      2. Prepare the Filling:
          • In a large bowl, beat the cream cheese until smooth.

         

        • Gradually add the melted chocolate, 100g of cream, and condensed milk, mixing until well combined.
        • Pour the filling over the prepared crust and spread evenly.
      1. Prepare the Topping:
          • Heat 130g of cream until just boiling, then pour over the 100g of chocolate.
          • Stir until the chocolate is fully melted and the mixture is smooth.
          • Pour the chocolate topping over the cheesecake filling and spread evenly.

         

      2. Chill:
        • Refrigerate the cheesecake for at least 4 hours or overnight until fully set.
    1. Serve:
      • Cut into squares or slices and serve chilled. Enjoy your delicious Oreo Chocolate Cheesecake!

    Serving Suggestions

      • Serve with fresh berries or a dollop of whipped cream.
    • Pair with a hot cup of coffee or a glass of cold milk.

    Cooking Tips

      • For a smoother filling, make sure the cream cheese is at room temperature before mixing.
      • Use high-quality chocolate for the best flavor.
    • To easily cut the cheesecake, dip your knife in hot water and wipe it clean between cuts.

    Nutritional Benefits

      • Cream Cheese: Provides calcium and protein.
      • Chocolate: Rich in antioxidants.

    Dietary Information

    • Vegetarian: This recipe is suitable for vegetarians.
    • Gluten-Free Option: Use gluten-free cookies for the crust.

    Storage

      • Refrigerate: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
    • Freeze: You can freeze the cheesecake for up to 3 months. Thaw in the refrigerator before serving.

    Why You’ll Love This Recipe

      • Decadent Flavor: Combines the richness of chocolate with the creaminess of cheesecake.
      • Easy to Make: Simple steps and ingredients make this recipe accessible for any home baker.
    • Impressive Presentation: Perfect for special occasions or as a show-stopping dessert.
  • Chocolate Delight Cake

    Chocolate Delight Cake

    Chocolate Delight Cake

    Table of Contents

    Ingredients:

    For the Cake:

      • 2 eggs

     

      • A pinch of salt
      • 8g vanilla sugar
      • 100g sugar

     

      • 60ml oil
      • 70ml milk
      • 140g flour

     

    • 7g baking powder

    For the Chocolate Filling:

      • 1 tablespoon bitter cocoa

     

      • 50g sugar
      • 1 tablespoon instant coffee
      • 200ml milk

     

      • 100g dark chocolate
      • 30g butter
      • A little water

     

    • 1 teaspoon cornstarch

    For Topping:

      • Chocolate vermicelli

     

    Directions:

    Prepare the Cake Batter:

    1. Preheat the Oven:
        • Preheat your oven to 180°C (350°F). Grease and flour a cake pan with a diameter of 18/27 cm.

       

    2. Mix the Wet Ingredients:
        • In a bowl, beat the eggs with a pinch of salt, 8g of vanilla sugar, and 100g of sugar until light and fluffy.
        • Add 60ml of oil and 70ml of milk, mixing well.

       

    3. Combine Dry Ingredients:
        • In a separate bowl, sift together 140g of flour and 7g of baking powder.
        • Gradually add the dry ingredients to the wet mixture, stirring until well combined.

       

    4. Bake the Cake:
        • Pour the batter into the prepared cake pan and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
        • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

       

    Prepare the Chocolate Filling: 5. Mix Cocoa and Coffee:

      • In a small saucepan, combine 1 tablespoon of bitter cocoa, 50g of sugar, 1 tablespoon of instant coffee, and 200ml of milk.

     

    • Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
      1. Melt Chocolate:
        • Add 100g of dark chocolate and 30g of butter to the saucepan, stirring until melted and smooth.

     

    1. Thicken the Filling:
        • Mix a little water with 1 teaspoon of corn starch to create a slurry.
        • Add the slurry to the chocolate mixture, stirring constantly until it thickens.
        • Reserve half of the mixture and let it cool in the refrigerator.

       

    Assemble the Cake: 8. Layer the Cake:

     

      • Once the cake has cooled, slice it horizontally to create two layers.

     

    • Spread half of the chocolate filling evenly between the layers and over the top of the cake.
      1. Decorate:
        • Sprinkle chocolate vermicelli over the top of the cake for a decorative touch.

    Serving Suggestions:

      • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
      • Enjoy a slice with a hot cup of coffee or tea.

    Cooking Tips:

      • Ensure the cake is completely cool before slicing to avoid crumbling.
      • Use high-quality dark chocolate for a richer flavor.

    Nutritional Benefits:

      • Dark chocolate is rich in antioxidants.
      • The cake provides a balance of carbohydrates, fats, and proteins.

    Dietary Information:

      • This recipe is vegetarian.
      • Can be made gluten-free by using gluten-free flour.

    Storage Tips:

    • Store leftovers in an airtight container at room temperature for up to 3 days.
    • For longer storage, keep in the refrigerator for up to a week. Reheat before serving.
  • 5 Ingredients for a Healthy Breakfast: Sugar-Free and Flourless

    5 Ingredients for a Healthy Breakfast: Sugar-Free and Flourless

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

    How to Make 5 Ingredients for a Healthy Breakfast

    This banana and cornmeal cake is the perfect choice for a healthy and flavorful breakfast. Sugar-free and flourless, it’s ideal for those seeking lighter, nutritious options. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    1 cup of cornmeal
    1 egg
    3 ripe bananas
    ½ cup of non-fat plain yogurt
    1 tablespoon of baking powder

    Instructions:

    Dough Preparation:

    First, mash the bananas well in a large bowl until smooth.

    Next, add the cornmeal, egg, and nonfat yogurt, stirring well until the batter is uniform. Finally, add the baking powder and gently mix it in to evenly distribute.

    Cooking:

    Now, heat a nonstick skillet over medium heat. Pour the batter into the skillet and spread it evenly. Cover and cook for about 15 to 20 minutes.

    Then, cooking on low heat ensures that the inside is fully cooked without burning the outside. After this time, carefully flip the cake to brown the other side.

    Finishing:

    Finally, once both sides are golden, remove the cake from the skillet and let it cool for a few minutes before serving.

  • Quick 2-Ingredient Blender Dessert, in 10 Minutes

    Quick 2-Ingredient Blender Dessert, in 10 Minutes

    Hi everyone, today we’re going to learn how to make 2-Ingredient Blender Dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

    How to Make 2-Ingredient Blender Dessert

    Mix everything together and make a quick and easy dessert. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    • 400 grams/14.10 oz of heavy cream (2 small cartons)
    • 395 grams/13.93 oz of sweetened condensed milk (1 can/carton)

    Instructions:

    First, add the heavy cream to the blender and blend for about 5 minutes on high speed.

    Then, add the sweetened condensed milk, blend for an additional 5 minutes, and transfer the mixture to a container with a lid.

    Finally, place it in the freezer for 24 hours (overnight), and then it’s ready to be served.

  • 3 kilos of cheese with just 1 liter of milk: Homemade cheese with 4 ingredients

    3 kilos of cheese with just 1 liter of milk: Homemade cheese with 4 ingredients

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

    How to Make Homemade cheese with 4 ingredients

    Learn how to make delicious homemade cheese using just milk, cornstarch, and mozzarella. Perfect for a more affordable and healthier option, this recipe can also be a great source of extra income. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    • 1 quart of whole milk (can be boxed or fresh)
    • 1 ¾ cups cornstarch – (200g)
    • 10 ½ ounces mozzarella cheese (or queijo coalho) – (300g)
    • 4 heaping tablespoons of butter
    • Salt to taste (optional)
    • Magic wand
    • Large saucepan
    • Cheese molds or containers

    Instructions:

    Prepare the Initial Mixture: First, using a blender, combine the milk, cornstarch, butter, and salt. Blend for 2 to 3 minutes until the mixture is smooth.

    Cook the Mixture: Next, pour the mixture into a large pot, add the chopped or grated mozzarella cheese, and cook over medium heat. Stir continuously to avoid lumps. Continue stirring until the mixture thickens and reaches a smooth consistency. It’s important to cook well to remove any raw cornstarch taste.

    Mold the Cheese: While still hot, pour the mixture into the prepared molds. Press and level the top with a spoon to remove any air bubbles.

    Cooling and Storage: Allow the cheese to cool at room temperature for a few minutes, then place it in the refrigerator for 2 to 3 hours until it is firm.

    Unmold and Serve: Once firm, remove the cheese from the molds, slice, and serve. It’s perfect for sandwiches, snacks, or melting in other recipes.

    Additional Tips:

    • Adjusting Salt: Add more or less salt according to your taste.
    • Cheese Variations: Try different cheeses for unique flavors.
    • Proper Cooking: Make sure the mixture is well-cooked to avoid any raw cornstarch taste.
  • Chicken and Mushroom Puff Pastry Pies

    Chicken and Mushroom Puff Pastry Pies

    Ingredients:

      • Puff Pastry: 500g (17.6 oz)
      • Chicken Breast: 350g (12.3 oz), cut into pieces
      • Mushrooms: 250g (8.8 oz), cut into pieces
      • Brown Onion: 1 medium, diced
      • Cream Cheese: 150g (⅔ cup)
      • Chopped Parsley: 1 ½ tablespoons
      • Herbes de Provence: 1 teaspoon
      • Black Pepper: ½ teaspoon
      • Salt: 1 teaspoon (adjust to taste)
      • Egg Yolk: 1
    • Milk: 1 tablespoon

    Directions:

    1. Prepare the Filling:

      • In a medium-high heat pan, add a drizzle of light olive oil.
      • Sauté the diced onion for 2 minutes until translucent.
      • Add the chicken pieces, seasoning with salt and black pepper. Cook for about 2 ½ minutes, stirring occasionally.
      • Incorporate the mushrooms and cook for an additional 7 minutes, stirring occasionally.
    • Add the herbes de Provence and chopped parsley, stirring for 1 minute.
    • Finally, add the cream cheese and mix for 1 ½ minutes until well combined. Adjust seasoning with salt to taste and stir for another 30 seconds. Turn off the heat and allow the mixture to cool.

    2. Preheat the Oven:

    • Preheat your oven to 200 °C (400°F) or 180 °C for fan ovens (Gas Mark 6).

    3. Prepare the Pastry:

      • On a floured work surface, roll out the puff pastry. Cut it into squares of approximately 12 x 12 cm (4.7 x 4.7 inches).
    • Gently stretch the pastry squares using your fingers to make them slightly larger.

    4. Assemble the Pies:

      • Place about 1 ½ tablespoons of the filling in the center of each pastry square.
    • Fold the pastry over to create a triangle and pinch the edges to seal tightly (refer to the video for visual guidance).
    • Arrange the stuffed pastries on a baking tray lined with parchment paper.

    5. Brush and Bake:

      • In a small bowl, whisk together the egg yolk and milk.
      • Brush the mixture over the tops of the pastries to give them a beautiful golden finish.
      • Bake in the preheated oven for 20 to 25 minutes, or until the pastries are puffed and golden brown.

    6. Serve:

    • Allow the pastries to cool for a few minutes before serving. Optionally, sprinkle with fresh dill for added flavor. Enjoy your delicious chicken and mushroom puff pastry pies!

    Storage Tips:

      • Refrigeration: The pies can be stored in an airtight container in the fridge for up to 5 days.
    • Freezing: For longer storage, freeze the assembled but unbaked pastries. Bake directly from frozen, adding a few extra minutes to the baking time.

    Why You’ll Love This Recipe:

      • Quick and Easy: These pies are simple to prepare, making them a great choice for busy weeknights or unexpected guests.
      • Flavorful Filling: The combination of chicken, mushrooms, and cream cheese creates a rich and satisfying filling that is sure to please.
    • Versatile: Enjoy these pastries as a snack, appetizer, or paired with a fresh salad for a complete meal.

    Nutritional Benefits:

    • Protein-Rich: The chicken breast provides lean protein, essential for muscle health.
    • Vegetable Goodness: Mushrooms and onions add vitamins and minerals, contributing to a balanced diet.
  • Garlic Butter Roasted Potatoes

    Garlic Butter Roasted Potatoes

    Ingredients:

      • Small Thin-Skinned Potatoes: 2 lbs (900 g) (such as new or baby potatoes)
      • Olive Oil: 2 tablespoons (30 ml)
      • Salt and Pepper: to taste
      • Ground Coriander: 1 teaspoon (optional)
      • Paprika: 1 teaspoon (optional)
      • Breadcrumbs: 2 tablespoons (15 g)
      • Garlic: ½ head (skin on)
    • Butter: 2 tablespoons (30 g, softened)
    • Chopped Fresh Dill: 1 tablespoon (optional)

    Directions:

      1. Prepare the Potatoes:
          • Preheat the oven to 350°F (180°C). Peel or leave the thin-skinned potatoes whole and rinse them. Pat dry with a paper towel.

         

      2. Season the Potatoes:
        • Transfer the potatoes to a large bowl. Drizzle with olive oil and season with salt, pepper, coriander, and paprika. Toss to coat evenly.
      1. Coat with Breadcrumbs:
        • Sprinkle the potatoes with breadcrumbs and mix well, ensuring the breadcrumbs stick to the potatoes.
      2. Bake:
          • Line a baking dish with parchment paper or foil. Arrange the potatoes in a single layer and add half a head of garlic (skin on) to the edge of the baking dish. Bake for 40 minutes or until the potatoes are golden and tender.

         

      3. Make the Garlic Butter:
        • Once the garlic is roasted, peel the cloves and mash them with softened butter until smooth. Stir in chopped dill if desired.
    1. Combine and Serve:
      • Mix the garlic butter into the hot roasted potatoes until evenly coated. Serve immediately and enjoy!

    Serving Suggestions:

      • Serve as a side with grilled meats, roasted chicken, or fish.
    • Pair with a fresh green salad for a lighter meal.
    • Sprinkle with extra herbs, such as parsley or chives, for added color and flavor.

    Cooking Tips:

      • Use small, evenly sized potatoes for even cooking.
    • Adjust the amount of garlic to suit your taste—roasted garlic has a milder, sweeter flavor.
    • For extra crispiness, increase the oven temperature to 400°F (200°C) during the last 10 minutes of baking.

    Nutritional Benefits:

      • High in Potassium and Vitamin C: Potatoes support immune health and overall wellness.
    • Garlic: Contains antioxidants that may boost heart health.
    • Olive Oil: Provides healthy fats that promote good cholesterol levels.

    Dietary Information:

      • Vegetarian-Friendly: Yes.
      • Vegan Option: Can be made vegan by substituting butter with a plant-based alternative.
      • Gluten-Free: If breadcrumbs are gluten-free or omitted.
      • Dairy: Contains dairy from butter; not suitable for lactose-intolerant individuals unless dairy-free butter is used.

    Nutritional Facts (per serving, approx. 1/6 of the recipe):

      • Calories: 250
      • Protein: 4 g
      • Fat: 12 g
      • Carbohydrates: 32 g
      • Fiber: 4 g
      • Sodium: 180 mg

    Storage:

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the oven to retain crispiness, or microwave for a quick warm-up.

    Why You’ll Love This Recipe:

      • Simple Ingredients: Minimal prep makes it perfect for busy nights.
    • Versatile Side Dish: Pairs well with almost any main course.
    • Crispy on the Outside, Soft on the Inside: The rich garlic flavor makes them irresistible.
    • Customizable: Easily adapt with your favorite herbs and spices.
  • No-Bake and Baked Super Energy Dessert Recipe

    No-Bake and Baked Super Energy Dessert Recipe

    Ingredients:

    • 150 g oat flakes (5.3 oz)
    • 50 g walnuts (1.7 oz), chopped
    • 50 g cashews (1.7 oz), chopped
    • 30 g pumpkin seeds (1 oz)
    • 50 g raisins (1.7 oz)
    • 1 tbsp honey
    • Cinnamon, to taste
    • 150 g dried apricots (5.3 oz), chopped
    • 50 g white chocolate (1.7 oz), sugar-free
    • Pistachios, optional for garnish
    • 1 apple and 1 banana, optional for the baked version

    Instructions:

    No-Bake Version:

    1. Prepare the Nut and Oat Mixture

    In a large mixing bowl, combine the oat flakes, chopped walnuts, cashews, pumpkin seeds, and raisins. Add a pinch of cinnamon to taste for a touch of spice. Then, fold in the chopped dried apricots. This blend of oats, nuts, seeds, and dried fruits will give your dessert a hearty texture and rich flavor.

    2. Add Honey

    Drizzle 1 tablespoon of honey over the oat and nut mixture, stirring well to ensure everything is evenly coated. The honey helps bind the ingredients together while adding a natural sweetness to the dessert without refined sugar.

    3. Prepare the Chocolate Base

    Melt the white chocolate in a heatproof bowl either in the microwave (in 30-second intervals, stirring between each) or over a pot of simmering water. Be careful not to overheat it to avoid burning.

    Once the chocolate is melted and smooth, pour a small amount into silicone molds or small muffin cups, just enough to cover the bottom of each mold. The white chocolate will act as the base layer, adding a smooth and  creamy finish to your dessert.

    4. Add the Oat Mixture

    Next, press the oat and nut mixture firmly into the molds on top of the melted chocolate. Make sure to press down well so that the mixture forms a compact layer. This helps the dessert hold together when set.

    5. Chill the Cups

    Place the filled molds in the refrigerator and let them chill for 1-2 hours, or until the chocolate has fully hardened and the oat mixture is firm. This cooling step is essential for achieving the right texture.

    6. Serve

    Once chilled, remove the energy cups from the molds. For an extra touch of flavor and crunch, garnish them with chopped pistachios if desired. Now, you have a healthy, no-bake dessert ready to enjoy! These energy cups are perfect for a quick  snack or as a nutritious dessert.

    Baked Version (Optional):

    1. Prepare the Fruit Base

    For a more decadent, baked variation, mash 1 apple and 1 banana together until smooth. Add this fruit mixture to the prepared oat and nut blend from the previous steps. The natural sugars in the fruit will caramelize slightly during baking, adding a delightful sweetness to the dessert.

    2. Bake

    Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent sticking. Spoon the oat-fruit mixture onto the tray in small portions, shaping them into cookie-sized mounds.

    Bake for 15-20 minutes or until the cookies are golden brown and slightly crisp around the edges. Allow them to cool for a few minutes before serving.

    Nutritional Information (Per Serving, Approximate for No-Bake Version):

    • Calories: 180 kcal
    • Protein: 4 g
    • Fat: 10 g (primarily healthy fats from nuts and seeds)
    • Carbohydrates: 20 g
    • Fiber: 4 g
    • Sugar: 10 g (from natural sources and honey)
    • Sodium: 5 mg
    • Servings: 8-10 cups