PST-Algerie

Category: Recipes

  • Classic Homemade Bread: The Ultimate Comfort Food

    Classic Homemade Bread: The Ultimate Comfort Food

    There’s nothing quite like the smell of freshly baked bread wafting through your kitchen. The golden crust, the soft and airy interior, and the satisfaction of knowing you made it yourself—Classic Homemade Bread is the epitome of comfort food. Whether you’re a seasoned baker or a beginner, this recipe is perfect for anyone who wants to experience the joy of homemade bread without the complexity of intricate techniques. With just a few simple ingredients and a little patience, you can enjoy a warm loaf of bread that’s perfect for sandwiches, toast, or just eating on its own with butter.

    Making bread at home can seem intimidating, but with this straightforward recipe, you’ll see just how easy it is to create a soft, fluffy loaf from scratch. The result is a perfect balance of flavor and texture—crusty on the outside, soft and pillowy on the inside. Plus, you get to control exactly what goes into your bread, ensuring it’s fresh and free from preservatives.

     

    Ingredients for Classic Homemade Bread:

    • 3 1/2 cups all-purpose flour (plus more for kneading)
    • 1 packet active dry yeast (about 2 1/4 teaspoons)
    • 1 cup warm water (about 110°F/43°C)
    • 2 tablespoons granulated sugar
    • 1 1/2 teaspoons salt
    • 2 tablespoons olive oil (or melted butter)
    • Optional: 1 tablespoon milk (for a slightly softer crust)

    INSTRUCTIONS:

    Method: How to Make Classic Homemade Bread

    Step 1: Activate the Yeast

    In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved, then sprinkle the active dry yeastover the water. Let it sit for about 5-10 minutes. The yeast should bubble and foam, which means it’s activated and ready to use. If the mixture doesn’t foam, the yeast may be expired, and you’ll need to try with a fresh packet.

    Step 2: Mix the Dough

    In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil. Stir with a wooden spoon or spatula until the dough begins to come together. The dough should be slightly sticky but not wet. If it’s too dry, add a little more water, one tablespoon at a time. If it’s too sticky, add a bit more flour.

    Step 3: Knead the Dough

    Transfer the dough to a floured surface and knead for about 8-10 minutes. To knead, fold the dough in half, press it down with the heels of your hands, and then turn it a quarter turn and repeat. Continue kneading until the dough is smooth and elastic. It should be slightly tacky but not sticky. If you press it with your finger, the dough should slowly spring back.

    Step 4: First Rise

    Place the kneaded dough into a greased bowl, turning it around to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1-1 1/2 hours, or until the dough has doubled in size. The time it takes to rise may vary depending on the temperature of your kitchen.

    Step 5: Shape the Dough

    Once the dough has risen, punch it down to release the air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf. To shape, gently flatten the dough into a rectangle, then fold in the sides and roll it up tightly. Pinch the seam at the bottom to seal it.

    Step 6: Second Rise

    Place the shaped dough into a greased 9×5-inch loaf pan, seam side down. Cover it again with a towel or plastic wrap and let it rise for another 30-45 minutes, or until it has risen just above the edge of the pan. During this time, preheat your oven to 375°F (190°C).

    Step 7: Bake the Bread

    Once the dough has risen for the second time, place the pan in the preheated oven and bake for 25-30 minutes, or until the top of the bread is golden brown and sounds hollow when tapped. If you have a kitchen thermometer, the internal temperature of the bread should be around 190°F (88°C) when fully cooked.

    Step 8: Cool the Bread

    Remove the bread from the oven and turn it out onto a wire rack to cool. Let it cool for at least 20 minutes before slicing—this allows the crumb to set properly.

  • Italian Yogurt Cake Recipe

    Italian Yogurt Cake Recipe

    Italian Yogurt Cake Recipe

    Table of Contents

    Ingredients

    • 3 eggs
    • 1 pot of yogurt 125g
    • 1 jar of sugar 70g
    • 0.5 jar of milk 70ml
    • 3/4 jar of oil 80ml
    • 4 jars of all-purpose flour 270g
    • 11 g baking powder
    • 3-4 tablespoons raisins
    • 1 Apple
    • Lemon juice and zest
    • Grain sugar
    • Cake pan 22-24cm

    Instructions

    • Whisk eggs in a bowl. Add yogurt, sugar, milk, oil, flour, and baking powder. Mix thoroughly.
    • Gently fold in raisins, diced apple, lemon juice, and zest.
    • Pour batter into a greased cake pan.
    • Sprinkle grain sugar on top for added sweetness and crunch.
    • Bake at 180°C for 35-40 minutes or until a toothpick comes out clean.
    • Allow to cool, then spread jam or marmalade on top.

    Nutrition

    Calories: 220kcal
  • Sugar-Free Chocolate-Covered Apple Dessert

    Sugar-Free Chocolate-Covered Apple Dessert

    Sugar-Free Chocolate-Covered Apple Dessert

    Table of Contents

    Ingredients:

      • 6 small or 4 medium-sized sweet apples

     

      • Water (enough to cover the apples in a saucepan)
      • 250 g (8.8 oz) sugar-free chocolate
      • 6-inch (15 cm) baking dish

     

    How to Make It:

      1. Prepare the apples: Begin by washing and peeling the apples. Core the apples and chop them into medium-sized chunks. The natural sweetness of the apples will be the foundation of this dessert, so it’s important to choose a sweet variety like Gala, Fuji, or Honeycrisp.
      2. Cook the apples: Place the chopped apples into a medium-sized saucepan. Pour enough water into the saucepan to cover the apples. Bring the water to a boil, then reduce the heat and let the apples simmer for about 20 minutes, or until they become soft and tender. Be sure not to overcook them, as you want the apples to retain some of their structure.

     

      1. Drain and cool the apples: Once the apples are tender, drain any excess water and allow the apples to cool completely. You can speed up the cooling process by spreading the apples out on a baking sheet or tray.
      2. Melt the chocolate: While the apples are cooling, melt the sugar-free chocolate. You can do this in a microwave by heating the chocolate in 30-second intervals, stirring between each interval until smooth. Alternatively, use a double boiler by placing a heatproof bowl over a pot of simmering water and gently melting the chocolate.
      3. Assemble the dessert: Once the apples are cool, transfer them to a 6-inch (15 cm) baking dish. Pour the melted sugar-free chocolate evenly over the top of the apples, ensuring that all the pieces are coated in chocolate.
    See also  CREAMY POTATO & HAMBURGER SOUP

     

    1. Refrigerate the dessert: Place the baking dish in the refrigerator for 2-3 hours, allowing the chocolate to set and the dessert to chill. This cooling period helps the flavors meld together and gives the dessert its firm texture.
    2. Serve: After the dessert has chilled, remove it from the refrigerator and serve it cold. You can slice it into squares or spoon it out for individual servings. This sugar-free chocolate-covered apple dessert is refreshing, light, and satisfying.
  • Apple Walnut Raisin Cake Recipe

    Apple Walnut Raisin Cake Recipe

    Apple Walnut Raisin Cake Recipe

    Table of Contents

    Ingredients:

      • Eggs: 3 large

     

      • Sugar: 1 cup (200 g)
      • Sunflower Oil: 1/3 cup (80 ml / 2.7 fl oz)
      • Flour: 2 cups (270 g)

     

      • Baking Powder: 2 teaspoons
      • Cinnamon Powder: 1/2 teaspoon
      • Walnuts: 1/2 cup (60 g), chopped

     

      • Raisins: 1/2 cup (60 g)
      • Apples: 2 medium, peeled and diced
      • Lemon Juice: Juice of 1/2 lemon

     

    Directions:

      1. Preheat your oven to 170 °C (340 °F). Line a 27 x 18 cm baking pan with baking paper.
      2. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
      3. Add the sunflower oil and mix well.

     

      1. In a separate bowl, combine the flour, baking powder, and cinnamon powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
      2. Fold in the walnuts, raisins, diced apples, and lemon juice until evenly distributed in the batter.
      3. Pour the batter into the prepared baking pan and spread it evenly.

     

    1. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
    2. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

    Serving Suggestions:

      • Serve warm or at room temperature, dusted with powdered sugar.

     

    • Pair with whipped cream or vanilla ice cream for an indulgent dessert.
    • Enjoy with a cup of tea or coffee for a delightful afternoon snack.

    Cooking Tips:

      • For added moisture, consider using slightly under-ripe apples.
    See also  Banana Cinnamon Puff Pastry Twists

     

    • Experiment with different nuts, like pecans or almonds, if desired.
    • To enhance the flavors, consider adding a pinch of nutmeg or vanilla extract.

    Nutritional Benefits:

      • Apples are a great source of dietary fiber and vitamin C.

     

    • Walnuts provide healthy fats and antioxidants, beneficial for heart health.
    • Raisins are rich in iron and potassium, contributing to overall health.

    Dietary Information:

      • Vegetarian: Yes

     

    • Nut-Free Option: Substitute walnuts with sunflower seeds.
    • Gluten-Free Option: Use a gluten-free flour blend.

    Nutritional Facts (per serving, based on 10 servings):

      • Calories: 190

     

      • Protein: 3g
      • Fat: 8g
      • Carbohydrates: 29g

     

    • Fiber: 2g
    • Sugar: 10g

    Storage:

      • Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

     

    • For longer storage, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
  • Soft and Fluffy Homemade Dinner Rolls

    Soft and Fluffy Homemade Dinner Rolls

    Soft and Fluffy Homemade Dinner Rolls
    Table of Contents
    Ingredients:
    Warm water – 1 cup (200 ml)
    Yeast – 1 tbsp (10 grams, active dry yeast or instant yeast)

    Sugar – 4 tsp
    Vegetable oil – 1/3 cup (60 ml)
    Warm milk – 1 cup (200 ml)

    Salt – 1/2 tsp
    Flour – 5 cups (600 grams), plus 30-50 grams for working with the dough
    Butter – 100 grams, softened and divided into 8 parts
    Note: The cup used in this recipe is 200 ml.

    Step-by-Step Instructions:
    Step 1: Activate the Yeast

    In a large mixing bowl, combine 1 cup of warm water (about 37-40°C or 98-104°F), 4 teaspoons of sugar, and 1 tablespoon of yeast. Stir gently to combine.

    Let the mixture sit for 5-10 minutes, or until the yeast becomes foamy. This step is essential for ensuring the yeast is active and will help the dough rise properly.
    Step 2: Add the Wet Ingredients

    Once the yeast mixture is foamy, add 1/3 cup of vegetable oil and 1 cup of warm milk (around the same temperature as the water). Stir to combine the liquids thoroughly.
    Step 3: Incorporate the Dry Ingredients

    Add 1/2 teaspoon of salt to the wet mixture and begin adding the flour gradually. Start by adding 4 cups of flour (600 grams) to the bowl, stirring with a wooden spoon or spatula until a dough begins to form.
    Continue adding flour, 1/2 cup at a time, until the dough is soft but not too sticky. You may not need the full 5 cups, so add the flour gradually to avoid overloading the dough.
    See also Lemon Crème Fraîche Cake with Lemon Syrup

    Turn the dough onto a lightly floured surface and begin kneading it by hand. Knead for about 8-10 minutes, adding a little extra flour as necessary to prevent sticking. The dough should become smooth, elastic, and slightly tacky, but not sticky.
    Step 4: First Rise

    Shape the dough into a ball and place it into a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap.

    Let the dough rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size. This will depend on the temperature of your kitchen, but a good spot for rising is often a warm oven (turned off) or near a window with sunlight.
    Step 5: Shape the Rolls

    After the dough has risen, punch it down to release the air and transfer it back to your work surface.

    Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten each ball slightly with your hands or a rolling pin.
    Place 1 part of the softened butter (about 12-13 grams) in the center of each flattened dough piece, then fold the edges up to cover the butter. Roll the dough back into a smooth ball, ensuring the butter is sealed inside.
    Step 6: Final Rise

    Arrange the rolls, seam side down, in a greased baking dish or on a parchment-lined baking sheet, leaving a little space between each roll for expansion.
    Cover the rolls with a kitchen towel and allow them to rise again for about 30-40 minutes, or until they have doubled in size.
    Step 7: Bake the Rolls

    See also Cream-Filled Pastry Rolls Recipe

    Preheat your oven to 180°C (350°F) about 15 minutes before baking.
    Once the rolls have finished their second rise, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top and cooked through.
    Remove the rolls from the oven and brush them with a little melted butter for an extra soft and glossy finish.
    Step 8: Serve

    Let the rolls cool for a few minutes in the baking dish before serving. These rolls are best enjoyed warm, with butter, jam, or as a side to your favorite meal.
    Cooking Tips:
    Yeast: Always check the expiration date on your yeast. If the yeast doesn’t foam during activation, it may be old and inactive. In this case, start over with fresh yeast.

    Kneading the Dough: The dough should be kneaded long enough to develop gluten, which helps the rolls become fluffy. When the dough becomes smooth and elastic, it’s ready to rise.
    Butter: Using softened butter between the layers of dough makes the rolls extra soft and flavorful. If you want an even richer taste, brush the tops of the rolls with more butter as they come out of the oven.
    Room Temperature: Be mindful of the room temperature when rising the dough. A warm environment helps the dough rise faster, while a cooler room will slow down the process.

    Baking Time: Keep an eye on the rolls as they bake to prevent overbrowning. If the tops brown too quickly, you can cover the rolls loosely with aluminum foil during the last few minutes of baking.
    See also Energy Dessert in 5 Minutes! No Sugar, No Flour! What You Eat Without Guilt!
    Storage:
    Refrigeration: If you have leftover rolls, store them in an airtight container at room temperature for up to 3 days. Reheat in a warm oven before serving for the best texture.
    Freezing: These dinner rolls freeze well. After baking and cooling completely, wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. To reheat, thaw them at room temperature and then warm in the oven.

    Make-Ahead: You can also make the dough ahead and refrigerate it after the first rise. The next day, shape the rolls, let them rise, and then bake.

  • Chocolate Banana Oatmeal Muffins

    Chocolate Banana Oatmeal Muffins

    Chocolate Banana Oatmeal Muffins

    Ingredients

    For the Muffins:

      • 120 grams of oat flakes (3/4 cup + 1 tbsp)
      • 200 ml of hot milk (5/6 cup)
      • 2 eggs
      • 2 ripe bananas
      • 1 teaspoon of vanillin (or 1 tsp vanilla extract)
      • 40 grams of bitter cocoa (1/2 cup)
      • 1 teaspoon of baking powder
    • A handful of walnuts, chopped (optional)
    • Chocolate chips (to taste)

    For the Topping:

      • 100 grams of chocolate (1/2 cup + 2 tbsp), for melting
    • 40 ml of boiling milk (3 tbsp), for mixing with melted chocolate

    Step-by-Step Instructions

    Step 1: Prepare the Ingredients

      1. Preheat the oven: Start by preheating your oven to 180°C (350°F). Prepare a muffin tin by greasing it lightly or lining it with muffin liners.
      2. Prepare the oats: In a mixing bowl, combine the oat flakes and hot milk. Let it sit for about 10 minutes to allow the oats to soften.

    Step 2: Make the Muffin Batter

      1. Mash the bananas: In another bowl, mash the ripe bananas with a fork until they are smooth. This will add moisture and sweetness to the muffins.
      2. Combine wet ingredients: Add the eggs and vanillin to the mashed bananas. Mix well until everything is well combined.
      3. Combine dry ingredients: In a separate bowl, mix together the oat mixture, cocoa powder, baking powder, and a pinch of salt. If you’re adding walnuts, fold them in at this stage.
    2. Combine wet and dry mixtures: Pour the wet banana mixture into the dry oat mixture. Stir gently until just combined; be careful not to overmix, as this can make the muffins dense. If desired, fold in chocolate chips for added sweetness.
    See also  Spinach Egg Casserole

    Step 3: Bake the Muffins

      1. Fill the muffin tins: Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.
      2. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    1. Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

    Step 4: Prepare the Chocolate Topping

      1. Melt the chocolate: In a small saucepan over low heat, combine the chopped chocolate and boiling milk. Stir continuously until the chocolate is fully melted and smooth.
      2. Drizzle on muffins: Once the muffins are cool, drizzle the melted chocolate over the top of each muffin. You can use a spoon or a piping bag for a more decorative effect.

    Step 5: Serve and Enjoy

    1. Garnish (optional): If desired, sprinkle additional chopped walnuts or chocolate chips on top of the muffins while the chocolate is still warm to create a beautiful presentation.
    2. Serve: These muffins can be enjoyed warm or at room temperature. Pair them with a cup of coffee or tea for a perfect snack!

    Cooking Tips

      • Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.
      • Substitutions: You can substitute the cocoa powder with carob powder for a caffeine-free option. Similarly, you can use almond milk or any non-dairy milk instead of cow’s milk.
      • Nut Allergies: If you’re making these muffins for someone with a nut allergy, you can omit the walnuts entirely or replace them with seeds like sunflower seeds for added crunch.
      • Storing Muffins: These muffins can be stored at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week.
    See also  Quick Kefir Pancakes Recipe

    Storage

      • Room Temperature: Store in an airtight container at room temperature for 2-3 days.
      • Refrigerator: For longer freshness, keep in the fridge for up to a week.
      • Freezer: To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds.

    Nutritional Facts (Per Muffin)

      • Calories: 170 kcal
      • Protein: 4g
      • Fat: 7g
      • Carbohydrates: 24g
      • Fiber: 3g
      • Sugar: 6g
    • Sodium: 90mg
  • Irresistible Orange Cake in 10 Minutes

    Irresistible Orange Cake in 10 Minutes

    Irresistible Orange Cake in 10 Minutes

    Table of Contents

    Ingredients:

    – 3 eggs
    – Pinch of salt
    – 150g sugar
    – 150ml vegetable oil
    – 150ml orange juice
    – Grated orange zest
    – 220g flour
    – 10g baking powder
    – Honey
    – Coconuts (for garnish)

    ‍ Instructions:

    Prepare the Batter:

    – In a bowl, whisk together eggs, a pinch of salt, and sugar until light and fluffy.
    – Gradually add vegetable oil while continuing to whisk.
    – Mix in orange juice and grated orange zest.

    Combine Dry Ingredients:

    – In a separate bowl, sift together flour and baking powder.

    Mix the Batter:

    – Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

    Bake:

    – Pour the batter into a prepared cake pan.
    – Bake in a preheated oven at 180°C (350°F) for approximately 30-35 minutes, or until a toothpick comes out clean.

    Finish with Sweetness:

    – While the cake is still warm, drizzle honey over the top for a sweet touch.

    Garnish:

    – Sprinkle shredded coconuts over the honey-drizzled cake.

    Serve and Enjoy:

    – Allow the cake to cool before slicing. Each bite will be a delightful burst of citrusy goodness!

  • Creamy Lemon Blueberry Cake

    Creamy Lemon Blueberry Cake

    Creamy Lemon Blueberry Cake

    Table of Contents

    Ingredients

    For the Cream:

      • 2 cups (480 ml) milk
      • 1 tea glass (100 ml) sugar
      • 3 tablespoons (30 g) flour (not heaped)
      • 1 egg yolk
      • 1 packet (10 g) vanilla

    For the Cake:

      • 3 eggs
      • 1 cup (200 g) sugar
      • 1 packet (10 g) vanilla
      • Just less than 1 cup (200 ml) vegetable oil
      • Just less than 1 cup (200 ml) milk
      • 2.5 cups (300 g) flour
      • 1 packet (10 g) baking powder
      • Grated zest of 1 lemon
    • 1 packet (150 g) blueberries (or any fruit you like)
    • Powdered sugar (for sprinkling on top)

    Directions

    Prepare the Cream:

      1. In a pot, combine milk, sugar, flour, and egg yolk. Whisk well.
      2. Place on the stove and stir continuously until boiling. Simmer on low heat for 2-3 minutes, then remove from heat.
    1. Add vanilla, mix well, and let it cool slightly. Cover with plastic wrap and let it cool completely.

    Prepare the Cake:

      1. Preheat oven to 170°C (340°F).
      1. In a mixing bowl, whisk together eggs, sugar, and vanilla until foamy.
      2. Add oil and milk, and mix.
      3. Gradually add flour, baking powder, and lemon zest. Mix until just combined.
    1. Line a 28 cm springform pan with parchment paper and pour in the batter.

    Assemble and Bake:

      1. Put the cooled cream into a piping bag and pipe it starting from the middle of the cake.
    1. Sprinkle blueberries on top.
    2. Bake for 40-45 minutes. Remove from oven and let it cool.

    Finish and Serve:

    1. Run a knife around the edges of the cake and transfer to a serving plate. Remove parchment paper and sprinkle with powdered sugar.
    See also  Discover the Delight of Sugar-Free, Flourless American Apple Pie!

    Serving Suggestions:

      • Serve with whipped cream or vanilla ice cream.
      • Garnish with fresh mint leaves for a pop of color.
      • Add a drizzle of lemon glaze for extra tanginess.
      • Pair with a hot cup of tea or coffee.
    • Serve with a side of fresh mixed berries.

    Cooking Tips:

      • Stir the cream continuously while cooking to prevent lumps.
      • Do not overmix the cake batter; mix just until the ingredients are combined.
      • Ensure the cream is completely cooled before piping it onto the cake.
      • Feel free to change the fruit selection according to your taste.
    • Use room temperature eggs for a lighter, fluffier cake.

    Nutritional Benefits:

      • Good source of vitamins from the lemon zest and blueberries.
      • Provides moderate protein from the egg yolk and milk.
      • Contains antioxidants from blueberries.
      • Rich in calcium from milk.
    • Contains healthy fats from vegetable oil.

    Dietary Information:

      • Contains gluten, dairy, and eggs.
    • Substitute the flour with gluten-free flour to make it gluten-free.
    • Use a dairy-free milk alternative for a lactose-free version.

    Nutritional Facts (per serving):

      • Calories: 280
      • Protein: 5 g
      • Carbohydrates: 35 g
      • Fat: 14 g
      • Fiber: 1 g
      • Sugar: 20 g

    Storage:

      • Store the cake in an airtight container in the refrigerator for up to 3 days.
      • The cream filling may cause the cake to become soggy if stored for too long, so it’s best enjoyed fresh.
    • To maintain freshness, cover the cake with plastic wrap before storing.
  • Make This Cake Every Day A Simple Yet Delicious Recipe

    Make This Cake Every Day A Simple Yet Delicious Recipe

    Make This Cake Every Day A Simple Yet Delicious Recipe

    Table of Contents

    Imagine sinking your teeth into a moist, fluffy cake that melts in your mouth with every bite. Sounds heavenly, doesn’t it? Well, get ready to experience just that with this incredible cake recipe. Made with basic pantry staples, this cake is not only easy to whip up but also incredibly delicious. Let’s dive into the details of how to make this cake that will soon become your go-to treat.

    Ingredients

    You’ll need the following ingredients:

    • 1 egg
    • 200 ml of milk
    • 200 g of sugar
    • 2 large spoons of honey
    • 1 large spoon of oil
    • 300 g of flour
    • 1 small spoon of baking powder

    For the glazing

    •  200 g of chocolate,
    • 250 g of butter,
    • small spoons of milk,
    • 250 g of coconut to finish.
    Making the Dough

    Making the dough for this cake

    1. Prepare the egg mixture: Start by beating the egg until foamy, then gradually add the sugar until it melts and forms a creamy mixture.
    2. Incorporate wet ingredients: Add the oil and honey to the egg mixture and combine until everything is well incorporated.
    3. Add milk and flour: Gradually pour in the milk while mixing continuously. Once all the milk is added, slowly incorporate the flour mixed with baking powder until you get a smooth pancake-like batter.
    Preparing the Glaze
    1. Melt the chocolate: Cut the chocolate into small pieces and place them in a pot on the stove with a few tablespoons of milk.
    2. Incorporate butter: Once the chocolate starts to melt, add the butter and stir until everything is melted and well combined.
    See also  Simply Mix Together 1 Cup of Oatmeal and Zucchini: Better than Pizza, Eat at Least Daily
    Baking the Cake
    1. Preheat the oven: Set your oven to 160 degrees Celsius.
    2. Bake the cake: Pour the prepared dough into a baking tray lined with parchment paper and spread it evenly. Bake for approximately 20 minutes or until the cake is golden brown and cooked through.
    Decorating the Cake

     

    1. Cut into rectangles: Allow the cake to cool slightly, then cut it into smaller rectangular pieces.
    2. Dip in chocolate glaze: Dip each cake piece into the prepared chocolate glaze until fully coated.
    3. Coat with coconut: Roll the chocolate-coated cake pieces in shredded coconut for a delightful finish.
    Serving the Cake

     

    1. Drain excess chocolate: Place the decorated cake pieces on a wire rack to allow any excess chocolate to drip off.
    2. Enjoy: Serve your delicious cake pieces and indulge in every heavenly bite!

     

    ENJOY!

  • Apple cake recipe 

    Apple cake recipe 

    Apple cake recipe 

    Ingredients

    For the Cake:

    • 2 apples, peeled, cored, and sliced
    • 2 eggs
    • 250 g flour
    • 100 g sugar
    • 1 sachet of yeast (16 g)
    • Zest of 1 lemon, grated
    • 150 ml milk
    • 50 g butter, melted
    • Extra butter for greasing the pan

     

    Directions

    Preparing the Batter:

    Mix Wet Ingredients: In a large mixing bowl, beat 2 eggs. Add 150 ml of milk and 50 g of melted butter. Mix well until smooth and combined.

    Add Dry Ingredients: Stir in 100 g of sugar. Gradually add 250 g of flour and 1 sachet of yeast (16 g), mixing until the batter is smooth and well-combined. Add the grated lemon zest and mix again.

    Preparing the Pan:

    Prepare the Cake Pan: Preheat your oven to 180°C (350°F). Grease a 24 cm cake pan with extra butter.

    Assembling the Pie:

    Pour Batter into Pan: Pour the prepared batter into the greased cake pan and spread it evenly.

    Arrange the Apples: Arrange the sliced apples in a circular pattern on top of the batter, gently pressing them down.

    Baking:

    Bake the Pie: Place the cake pan in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

    Serving:

    Cool and Serve: Allow the pie to cool slightly before serving. Slice and enjoy warm or at room temperature.

  • Turkey Cranberry Sandwich Recipe

    Turkey Cranberry Sandwich Recipe

    Turkey Cranberry Sandwich Recipe

     

    Ingredients:

    • 2 slices of your favorite bread (sourdough, whole wheat, or ciabatta work well)

    • 3-4 ounces (about 100g) of cooked turkey (roasted or leftover)

    • 2 tablespoons cranberry sauce

    • 1-2 slices of Swiss or cheddar cheese (optional)

    • 1 tablespoon mayonnaise or cream cheese (optional)

    • Fresh lettuce leaves (optional)

    • 2-3 thin slices of apple or avocado (optional, for added texture and flavor)

     

    Instructions:

    1. Prepare the Bread:

    • Lightly toast the bread slices if desired.

    2. Spread the Condiments:

    • Spread cranberry sauce on one slice of bread.

    • Spread mayonnaise or cream cheese on the other slice (optional).

    3. Assemble the Sandwich:

    • Layer the turkey slices on top of the cranberry sauce.

    • Add cheese (if using) over the turkey.

    • Add optional ingredients like lettuce, apple slices, or avocado for additional texture and flavor.

    4. Close the Sandwich:

    • Top with the second slice of bread.

    5. Optional: Grill the Sandwich:

    • For a warm version, heat a skillet over medium heat, butter the outer sides of the bread lightly, and grill each side for 2-3 minutes until golden brown and the cheese is melted.

    6. Serve and Enjoy:

    • Slice the sandwich in half and serve with chips, a salad, or soup for a complete meal.

     

    Notes:

    • This sandwich is perfect for using Thanksgiving leftovers.

    • Swap out cranberry sauce for a cranberry mayo mixture for a creamier taste.

  • Greek Chicken Rice Bowls

    Greek Chicken Rice Bowls

    Greek Chicken Rice Bowls

    Ingredients

    Chicken Marinade

    • 1 pound boneless skinless chicken breast (cubed)
    • 1 teaspoon dried oregano
    • 1 teaspoon lemon zest
    • 2 Tablespoons minced garlic (about 2 cloves)
    • 1 Tablespoon freshly chopped dill
    • 2 Tablespoons olive oil
    • 1 Tablespoon lemon juice
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon crushed red pepper flakes
    • 1 cup plain Greek yogurt

     

    Rice

    • 1 cup jasmine rice
    • 2 cups water
    • 1/2 teaspoon salt
    • 1/4 teaspoon oregano
    • 1/4 teaspoon pepper

     

    Tzatziki sauce

    • 1 cup greek yogurt
    • 1/2 cup grated cucumber
    • 1 Tablespoon lemon juice
    • 1/2 Tablespoon olive oil
    • 1 Tablespoon minced garlic
    • 1/4 teaspoon salt
    • 1 Tablespoon chopped dill

    Toppings

    • 1 cup diced cucumber
    • 1 cup halved grape tomatoes
    • 1/4 cup halved or diced kalamata olives
    • 4 Tablespoons crumbled feta cheese

     

    Instructions

    Chicken

    1. In a small bowl, combine everything for the marinade (except the chicken) and mix well.
    2. Place the chicken breasts in a large Ziploc bag or container, add the marinade mixture, seal the bag, and move the chicken and sauce around to ensure the chicken gets coated. Let sit for 30 minutes to 1 hour, or overnight.
    3. Preheat the oven to 375 degrees F and line a baking sheet with foil.
    4. Place the chicken on the baking sheet and bake for 25-30 minutes, until just cooked through.
    5. Switch the oven to broil and place the pan on the broil rack. Broil for an additional 5-10 minutes, or until it reaches an internal temp of 160 degrees F and the chicken is brown and crispy in places.

    Rice

    1. While the chicken cooks, rinse the rice, 3-4 times until the water is clear.
    2. In a medium saucepan add the rice, salt, oregano, pepper, and water. Stir and place over high heat; bring to a boil then cover and reduce to a simmer on low heat for 18 minutes.
    3. Remove the saucepan from heat and fluff the cooked rice with a fork.

    Tzatziki Sauce

    1. Grate the cucumber, transfer it to a towel, and gently squeeze most of the excess water out.
    2. In a medium bowl combine all the sauce ingredients and mix well.

    Prepare The Bowls

    Add 1 cup or desired amount of rice to each bowl.

    Top with the chicken & veggies.

    Top with the tzatziki sauce and enjoy!

  • Date and walnut cake 

    Date and walnut cake 

    Date and walnut cake 

    Ingredients:

    • 250g dates (soft, juicy dates, not dry ones)
    • 1/4 cup (60ml) milk
    • 1/3 cup (80g) sugar
    • 1/2 cup (120ml) oil
    • 2 eggs
    • 3/4 cup (90g) flour
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • Walnuts or almonds for decoration

     

    Directions:

    Prepare the Dates:

    1. Remove the pits from the 250g of dates and chop them into quarters.
    2. Place the chopped dates in a frying pan with 1/4 cup warm milk. Heat over medium flame for 20-25 minutes until the milk warms up and the dates soften.

    Blend the Mixture:

    1. In a blender, add 1/2 cup oil and 1/3 cup sugar. Blend until the sugar dissolves.
    2. Add the soaked dates and milk mixture to the blender and blend for 2 minutes until smooth.

    Add the Eggs:

    1. Add the eggs one at a time to the blender, blending well after each addition to incorporate them thoroughly.

     

    Prepare the Batter:

    1. Pour the blended mixture into a large bowl.
    2. Sift 3/4 cup flour and 1 teaspoon baking powder together, then gently fold into the date mixture.
    3. Add 1 teaspoon vanilla extract and mix gently.

    Prepare the Baking Pan:

    1. Grease a baking pan with oil and line it with butter paper.
    2. Pour the batter into the prepared pan and decorate with walnuts or almonds on top.

     

    Bake the Cake:

    1. Preheat your oven to 180°C (350°F).
    2. Bake for 20-25 minutes, checking with a toothpick; it should come out clean when the cake is done.
    3. Alternatively, if you don’t have an oven, use a heavy-bottomed pan on the stove. Preheat the pan, place a trivet, and set the baking pan on top. Cover and cook for 25-30 minutes on low heat.

    Cool and Serve:

    1. Let the cake cool before slicing and serving. Enjoy!

     

    Serving Suggestions:

    Serve with a scoop of vanilla ice cream for a special treat.

    Pair with a cup of hot tea or coffee.

    Add a dusting of powdered sugar for extra sweetness.

    Serve with a dollop of whipped cream.

    Enjoy as a snack with fresh fruit on the side.

    Cooking Tips:

    Ensure the dates are soft and juicy for the best texture.

    Blend the mixture thoroughly for a smooth, even batter.

    If using a pan on the stove, keep the flame low to prevent burning.

    For extra flavor, sprinkle a pinch of cinnamon in the batter.

  • Chocolate and vanilla tea cake 

    Chocolate and vanilla tea cake 

    Chocolate and vanilla tea cake 

    Ingredients

    For the Cake

    • 5 eggs: Room temperature, to ensure a fluffy sponge.
    • 150g sugar: For sweetness and structure.
    • 160g flour: Provides the body of the cake.
    • 10g baking powder: Helps the cake rise to a light, airy texture.
    • 30g cocoa powder: For a rich chocolate flavor.

    For the Filling

    • 300g cottage cheese: Creamy and slightly tangy, it’s the star of the filling.
    • 1 egg: Binds the filling together.
    • 30g sugar: Adds a hint of sweetness to balance the tanginess.
    • 1 tablespoon starch: Ensures the filling stays firm and creamy.
    • Steps to Make Decadent Chocolate and Cottage Cheese Cake

    Step 1: Prepare the Cake Batter

    Preheat the Oven: Set your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.

    Step 2: Beat the Eggs and Sugar: In a large bowl, beat the eggs and sugar with a mixer until pale, fluffy, and doubled in volume. This step is crucial for achieving a light sponge.

    Step 3: Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and cocoa powder. This ensures even distribution and a lump-free batter.

    Step 4: Combine Wet and Dry Ingredients: Gently fold the dry mixture into the egg mixture in small batches. Use a spatula and a folding motion to preserve the airiness of the batter.

    Pour half of the chocolate batter into the prepared cake pan, spreading it evenly.

    Spoon the cottage cheese filling over the batter, gently swirling it for a marbled effect, or layer it neatly for a distinct contrast.

    Cover with the remaining chocolate batter, spreading it carefully to avoid mixing with the filling.

    Step 5: Bake

    Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

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

     

    Step 6: Serve and Enjoy

    Dust the top with powdered sugar or cocoa powder for an elegant finish.

    Slice and serve with a dollop of whipped cream, a drizzle of chocolate syrup, or fresh berries for a luxurious touch.

    Nutrition Facts (Per Serving)

    Calories: 230 kcal

    Protein: 8 g

    Carbohydrates: 32 g

    Fat: 7 g

    Fiber: 1 g

    Sugar: 18 g

    Sodium: 150 mg

  • Mary Berry’s Boiled Fruit Cake

    Mary Berry’s Boiled Fruit Cake

    Mary Berry’s Boiled Fruit Cake

    Table of Contents

    Ingredients
    1 cup water
    1 cup sugar
    375g mixed dried fruit
    200g butter
    1 tsp mixed spice
    1 tsp bicarbonate of soda
    2 eggs beaten
    2 cups self-raising flour

    Instructions

    Preheat the oven to 160-180°C (320-356°F).
    Grease a cake tin.
    In a large saucepan, combine water, sugar, mixed dried fruit, butter, mixed spice, and bicarbonate of soda.
    Bring the mixture to a boil and let it simmer for 5 minutes. Stir occasionally.
    Allow the boiled mixture to cool down.
    Once cooled, gradually add the beaten eggs and self-raising flour.
    Mix well until all ingredients are fully combined.
    Pour the batter into the prepared greased cake tin.
    Place the tin in the preheated oven.
    Bake for approximately 1 hour or until a skewer inserted into the center comes out clean.