PST-Algerie

Category: Recipes

  • Mini Chicken Pot Pies Recipe

    Mini Chicken Pot Pies Recipe

    Ingredients

    For the Filling:

    • 2 cups cooked chicken, diced (rotisserie chicken works well)
    • 1 cup frozen mixed vegetables (peas, carrots, corn)
    • 1/2 cup onion, diced
    • 1/2 cup celery, diced
    • 2 tablespoons butter
    • 1/4 cup all-purpose flour
    • 1 cup chicken broth
    • 1/2 cup milk
    • 1 teaspoon garlic powder
    • 1 teaspoon dried thyme
    • Salt and pepper, to taste

    For the Crust:

    • 1 package refrigerated pie crusts (or homemade, if preferred)
    • 1 egg, beaten (for egg wash)

    Instructions

    1. Prepare the Filling:
      • In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened (about 5 minutes).
      • Stir in the flour, garlic powder, thyme, salt, and pepper. Cook for another minute.
      • Gradually add the chicken broth and milk, stirring constantly until the mixture thickens (about 3-5 minutes).
      • Add the cooked chicken and mixed vegetables, stirring until well combined. Remove from heat and let cool slightly.
    2. Prepare the Crust:
      • Preheat your oven to 400°F (200°C).
      • Roll out the pie crusts and cut out circles to fit your muffin tin. You’ll need two sizes: larger ones for the bottom and smaller ones for the top.
    3. Assemble the Mini Pot Pies:
      • Grease a muffin tin and place the larger circles of dough in each cup, pressing them gently against the sides.
      • Fill each crust with the chicken filling, about 3/4 full.
      • Top with the smaller circles of dough. Seal the edges by pressing them together and make a few slits in the top for steam to escape.
      • Brush the tops with the beaten egg for a golden finish.
    4. Bake:
      • Bake for 20-25 minutes or until the crust is golden brown.
      • Allow to cool slightly before removing from the tin.
    5. Serve:
      • Enjoy warm as a hearty meal or snack!

    Tips

    • You can customize the filling with your favorite veggies or herbs.
    • These pot pies freeze well; just bake from frozen, adding a few extra minutes to the baking time.

    Enjoy your Mini Chicken Pot Pies!

  • Homemade Angels Cookies

    Homemade Angels Cookies

    If you’re in the mood for a delightful treat that melts in your mouth, look no further than Homemade Angel Cookies. These soft, buttery cookies are a perfect blend of sweetness and flavor, making them an ideal snack for any occasion. Whether you’re baking for a special celebration, a holiday gathering, or just because, these cookies are sure to bring joy to your taste buds and warmth to your heart.

    Why You’ll Love Homemade Angel Cookies

    1. Soft and Tender Texture:
    • The unique combination of butter and powdered sugar creates a cookie that’s light and tender, reminiscent of clouds.
    1. Versatile Flavor Profile:
    • With a base recipe that you can customize, angel cookies can be flavored with vanilla, almond, or even citrus for a refreshing twist.
    1. Perfect for Decorating:
    • Their soft texture makes them ideal for decorating with icing, sprinkles, or edible glitter, making them a hit at parties and events.
    1. Simple to Make:
    • With just a few ingredients and straightforward steps, these cookies are perfect for bakers of all skill levels.

    Ingredients

    • 2 ¾ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract (or almond extract)
    • 1 large egg
    • Optional: Additional powdered sugar for dusting or royal icing for decoration

      Instructions

      1. Preheat the Oven:
      • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
      1. Mix Dry Ingredients:
      • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
      1. Cream Butter and Sugar:
      • In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer.
      1. Add Egg and Extracts:
      • Mix in the egg and vanilla (or almond) extract, ensuring everything is well combined.
      1. Combine Wet and Dry Ingredients:
      • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
      1. Scoop the Dough:
      • Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
      1. Bake the Cookies:
      • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will firm up as they cool.
      1. Cool and Decorate:
      • Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Once cool, you can dust them with additional powdered sugar or decorate them with icing.

      Tips for the Perfect Angel Cookies

      • Use Room Temperature Ingredients:
      • Ensure your butter and egg are at room temperature for better incorporation and a smoother dough.
      • Chill the Dough (Optional):
      • If the dough feels too soft to work with, chill it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape.
      • Experiment with Flavors:
      • Feel free to add different extracts, like lemon or orange, to give your angel cookies a unique twist. You can also mix in chocolate chips or nuts for added texture.
      • Storage:
      • Store the cookies in an airtight container at room temperature for up to one week. They also freeze well, making them perfect for batch baking.

      Serving Suggestions

      Homemade angel cookies can be served in various ways:

      • As a Snack:
      • Enjoy them with a cup of tea or coffee for a delightful afternoon treat.
      • For Celebrations:
      • Decorate with colorful icing and sprinkles for birthdays, holidays, or special occasions.
      • Gift Giving:
      • Package them in decorative boxes or bags for thoughtful homemade gifts.

      Conclusion

      Homemade Angel Cookies are a heavenly treat that brings a little sweetness to your day. With their soft texture and buttery flavor, they’re perfect for any occasion. Whether you enjoy them plain, dusted with powdered sugar, or beautifully decorated, these cookies are sure to become a favorite in your baking repertoire. So gather your ingredients, get ready to bake, and indulge in the joy of making these delightful angel cookies!

  • Tasty Chocolate Mousse with Few Calories and Only 3 Ingredients

    Tasty Chocolate Mousse with Few Calories and Only 3 Ingredients

    Are you searching for a dessert that is both delicious and good for you? This chocolate mousse with few calories is perfect for those who want to eat less sugar but still want something sweet and indulgent. Made with only three ingredients – coconut milk, cocoa powder, and water – it’s an easy and healthy treat that you can quickly make. Let’s see how you can make this delicious dessert.

    Ingredients:

    1 can of full-fat coconut milk (13.5 ounces)

    2 tablespoons of cocoa powder without sugar

    1/4 cup of cold water

    Directions:

    1. Cool the coconut milk.

    Put the coconut milk can in the fridge overnight. This step is very important because it helps the cream separate from the liquid and become solid, which makes it easier to whip.

    Get ready the foundation:

    The following day, gently open the cold coconut milk can without shaking it. Put the hardened coconut cream into a bowl. Keep the rest of the liquid for making smoothies or other dishes.

    Beat the coconut cream:

    Utilize an electric mixer to beat the coconut cream until it becomes airy and fluffy, which should take around 3-5 minutes. The consistency should be like whipped cream.

    4. Include Cocoa Powder:

    Sprinkle the cocoa powder over the whipped coconut cream to prevent clumps. Carefully mix the cocoa into the cream until it is completely combined, being careful not to let the mixture lose air.

    5. Make sure everything is the same.

    If the mousse becomes too thick when you add the cocoa powder, gradually stir in some cold water, one tablespoon at a time, until you get the texture you want.

    Relax:

    Put the mousse in a bowl or separate cups and place it in the refrigerator for at least one hour. This helps the mousse firm up and enhance its taste.

    After cooling, you can serve your chocolate mousse as it is, or add a bit of cocoa powder or coconut flakes on top for a fancier presentation.

    Advantages of This Sweet Treat:

    This chocolate dessert is simple to prepare and is good for you. Coconut milk is rich in vitamins and minerals, making it a good choice for people who cannot digest lactose or want to avoid dairy products. Cocoa powder, which has many antioxidants, can help improve heart health and make you feel happier.

    Indulge in this rich chocolate dessert whenever you crave something sweet without feeling guilty. It shows how basic ingredients can turn into something really amazing.

  • Lemon Cheesecake Mousse

    Lemon Cheesecake Mousse

    Ingredients:
    1 cup fat-free Greek yogurt
    4 oz light cream cheese, softened
    2 tbsp powdered sugar (adjust to taste)
    Zest of 1 lemon
    2 tbsp fresh lemon juice
    1 tsp vanilla extract

    Instructions:
    In a bowl, combine fat-free Greek yogurt, softened light cream cheese, and powdered sugar. Mix until smooth

    Add lemon zest, fresh lemon juice, and vanilla extract. Mix thoroughly.

    Taste and adjust sweetness if needed with more powdered sugar.

    Divide into serving glasses or bowls.

    Chill for at least 30 minutes before serving..

  • Homemade candy with pecans and caramel

    Homemade candy with pecans and caramel

    Here’s a simple recipe for homemade pecan caramel candies that you can make at home. They’re chewy, sweet, and absolutely delicious

    Pecan Caramel Candies

    Ingredients:

    For the Caramel:

    • 1 cup granulated sugar
    • 1/4 cup unsalted butter (cut into pieces)
    • 1/2 cup heavy cream
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 cup pecans, chopped
    • Optional: a pinch of sea salt for topping

    Instructions:

    1. Prepare the Pan:
      • Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. Grease the parchment lightly with butter or cooking spray.
    2. Make the Caramel:
      • In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir constantly until the sugar melts and turns a deep amber color (about 5-7 minutes). Be careful not to burn it!
      • Slowly add the heavy cream (the mixture will bubble up) and continue stirring until smooth.
      • Remove from heat and stir in the salt and vanilla extract.
    3. Add Pecans:
      • Quickly stir in the chopped pecans until evenly coated.
    4. Pour and Cool:
      • Pour the caramel mixture into the prepared baking dish, spreading it evenly. If you like, sprinkle a pinch of sea salt on top.
      • Let it cool at room temperature for about 1-2 hours, or until firm.
    5. Cut and Store:
      • Once cooled, lift the candy out using the parchment overhang and cut it into small squares or rectangles.
      • Store in an airtight container at room temperature or in the fridge.

    Tips:

    • For a fun twist, you can also add chocolate drizzle on top once the caramel has set.
    • Make sure to keep an eye on the caramel while cooking to avoid burning.

    Enjoy your delicious homemade pecan caramel candies!

  • Lemon Drop Martini shots

    Lemon Drop Martini shots

    Ingredients:
    – 1 cup vodka
    – 1/2 cup fresh lemon juice
    – 1/2 cup triple sec
    – 1/4 cup simple syrup
    – Ice cubes
    – Lemon slices, for garnish
    Instructions:
    1. In a shaker, combine the vodka, fresh lemon juice, triple sec, and simple syrup.
    2. Fill the shaker with ice cubes and shake vigorously for about 30 seconds.
    3. Strain the mixture into shot glasses.
    4. Garnish each shot glass with a lemon slice.
    5. Serve and enjoy responsibly!

  • Luscious Lemon Cake with Melting Custard Filling

    Luscious Lemon Cake with Melting Custard Filling

    Luscious Lemon Cake with Melting Custard Filling

    Table of Contents

    Ingredients

    For the Lemon Custard Filling:

    • 1 egg
    • 50 grams sugar
    • Pinch of salt
    • 20 grams cornstarch
    • 200 ml milk
    • Zest of 1 lemon
    • Juice of ½ lemon
    • 25 grams butter

    For the Lemon Cake:

    • 3 eggs
    • 150 grams sugar
    • Pinch of salt
    • 10 grams vanilla sugar (or 1 teaspoon vanilla extract)
    • 150 ml vegetable oil
    • 50 grams sour cream
    • 250 grams all-purpose flour
    • 15 grams baking powder
    • Juice of ½ lemon
    • Toasted almonds (for garnish, optional)
    • Powdered sugar (for garnish, optional)

    Other:

    • Casserole dish (18×26 cm)

    Instructions

    Make the Lemon Custard Filling (3 Minutes):

    1. In a saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.
    2. Gradually whisk in the milk, ensuring no lumps form.
    3. Add the lemon zest and juice of half a lemon.
    4. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
    5. Remove from heat and stir in the butter until melted. Let cool completely.

    Prepare the Lemon Cake Batter (4 Minutes):

    1. In a large bowl, beat the eggs, sugar, and salt until light and fluffy.
    2. Beat in the vanilla sugar (or vanilla extract), vegetable oil, and sour cream.

    Combine Dry and Wet Ingredients (2 Minutes):

    1. In a separate bowl, whisk together the flour and baking powder.
    2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    3. Stir in the remaining lemon juice.

    Assemble and Bake (7 Minutes):

    1. Preheat your oven to 180°C (356°F). Grease your casserole dish.
    2. Pour half of the cake batter into the prepared dish.
    3. Spread the cooled lemon custard filling evenly over the batter.
    4. Pour the remaining cake batter over the custard filling.
    5. Garnish with toasted almonds (optional).
    6. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
    See also  Sugarless & Gluten-Free Apple Oatmeal Bake

    Serve:

    1. Let the cake cool slightly before dusting with powdered sugar (optional) and serving.

    Advanced Techniques:

    • Folding vs. Mixing: When incorporating the dry ingredients into the wet batter, use a folding motion with a spatula to maintain air pockets in the batter. This will contribute to the light and fluffy texture of the cake.
    • Don’t Overmix: Once the dry ingredients are just incorporated, stop mixing. Overmixing can lead to a tough and dense cake.

    Flavor Twists:

    • Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled cake. To make a glaze, whisk together powdered sugar, lemon juice, and a touch of milk until smooth.
    • Lemon Extract: If you don’t have fresh lemons for the zest and juice, substitute with 1 teaspoon of lemon extract for the zest and 2 teaspoons of lemon extract for the juice. Fresh lemons provide a brighter and more intense lemon flavor.
    • Poppy Seeds: Add a tablespoon of poppy seeds to the cake batter for a subtle nutty flavor and textural contrast.
    • Lemon Curd Option: If you have leftover lemon curd, use it instead of making the custard filling. Spread a layer of lemon curd over the batter before adding the remaining batter and baking as instructed.

    Nutritional Benefits:

    • Lemon: Rich in vitamin C and antioxidants.
    • Eggs: Provide high-quality protein and essential nutrients.
    • Sour Cream: Adds a tangy flavor and moisture to the cake.

    Dietary Information:

    • Vegetarian: Yes
    • Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
    • Dairy-Free: No

    Storage Tips:

    • Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
    • This cake can also be frozen. Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.
  • Quick and Easy No-Bake Cold Coffee Cake: Ready in 10 Minutes!

    Quick and Easy No-Bake Cold Coffee Cake: Ready in 10 Minutes!

    Quick and Easy No-Bake Cold Coffee Cake: Ready in 10 Minutes!

    Table of Contents

    Ingredients:

      • 500 ml sweetened whipping cream
      • 200 g condensed milk
      • 40 ml strong coffee (cooled)
      • 4 teaspoons instant coffee
      • Ladyfinger biscuits
      • Brewed coffee (for dipping)
      • Bitter cocoa (for dusting)
    • Coffee beans (for garnish)

    Instructions:

      1. Prepare the Coffee Mixture:
          • In a small bowl, mix 40 ml of strong coffee with 4 teaspoons of instant coffee until dissolved. Set aside to cool.

         

      2. Whip the Cream:
        • In a large mixing bowl, whip 500 ml of sweetened whipping cream until it forms stiff peaks.
      1. Combine Condensed Milk and Coffee:
        • Gently fold 200 g of condensed milk and the cooled coffee mixture into the whipped cream until well combined.
      2. Layer the Cake:
          • Dip the ladyfinger biscuits briefly into brewed coffee and layer them in a 25 cm mold to form the base of the cake.

         

        • Spread a layer of the coffee cream mixture over the ladyfingers.
        • Repeat the layers, ending with a layer of the coffee cream mixture on top.
    1. Chill the Cake:
      • Refrigerate the cake for at least 1 hour to allow the flavors to meld and the cake to set.
    2. Garnish and Serve:
        • Before serving, dust the top of the cake with bitter cocoa.

       

      • Garnish with coffee beans for an extra touch of elegance.

    More Information About the Recipe:

    Nutritional Breakdown:

    This dessert is rich and creamy, offering a delightful blend of flavors with every bite:

      1. Sweetened Whipping Cream:
          • Rich in Fats: Provides a creamy texture and rich taste.
          • Calcium Source: Contains essential calcium for bone health.

         

      2. Condensed Milk:
          • Sweetness: Adds a rich, sweet flavor without the need for additional sugar.
          • Calories: High in calories, making it a treat to be enjoyed in moderation.

         

      3. Coffee:
          • Caffeine Boost: Provides a pleasant coffee flavor and a slight caffeine kick.
          • Antioxidants: Contains beneficial antioxidants.

         

      4. Ladyfinger Biscuits:
        • Texture: Adds a delightful crunch that softens with the coffee soak.
    1. Bitter Cocoa:
      • Flavor: Adds a slight bitterness that balances the sweetness of the cream and condensed milk.

    Customization Options:

      • Flavor Variations: Add a splash of coffee liqueur for an adult version.
    • Different Biscuits: Use graham crackers or digestive biscuits if you don’t have ladyfingers.
    • Additional Layers: Add layers of crushed nuts or chocolate shavings for extra texture.

    Serving Suggestions:

      • Dessert: Perfect as an after-dinner treat with a cup of espresso.
    • Party Pleaser: Serve at gatherings for a quick and impressive dessert.
    • Anytime Treat: Enjoy as a midday snack when you’re craving something sweet.

    Cooking Tips:

      • Quick Dipping: Dip the ladyfingers quickly into the coffee to prevent them from becoming too soggy.
    • Even Layers: Spread the cream mixture evenly to ensure each bite has a balanced flavor.
  • Tropical Delight: Fruity Tapioca Jelly Drink

    Tropical Delight: Fruity Tapioca Jelly Drink

    Tropical Delight: Fruity Tapioca Jelly Drink

    Table of Contents

    Ingredients

    • 4 cups water
    • 1/4 cup white sugar
    • 25 grams white unflavored jelly powder
    • 835 grams fruit cocktail (can be substituted with any fresh fruits you like)
    • 250 ml all-purpose cream or heavy cream
    • 300 ml condensed milk
    • 2 cups evaporated milk or fresh milk
    • Red food coloring
    • Yellow food coloring
    • Green food coloring
    • 1 cup cooked small tapioca pearls

    Instructions:

    Prepare the Jelly:

    1. In a pot, bring 4 cups of water to a boil.
    2. Add 1/4 cup white sugar and 25 grams of white unflavored jelly powder to the boiling water.
    3. Stir until completely dissolved.
      Divide the jelly mixture into three separate bowls.
      Add a few drops of red food coloring to the first bowl, yellow food coloring to the second bowl, and green food coloring to the third bowl.
    4. Stir each bowl until the color is evenly distributed.
      Pour each colored jelly mixture into separate shallow containers and let them cool to set.
    5. Once set, cut the jelly into small cubes.

    Mix the Drink

    1. In a large mixin:g bowl, combine the 250 ml of all-purpose cream or heavy cream, 300 ml of condensed milk, and 2 cups of evaporated milk or fresh milk.
    2. Mix well until smooth.
    3. Add the fruit cocktail (or your choice of fresh fruits) to the cream mixture. Stir to combine.
    4. Gently fold in the cooked small tapioca pearls and the colored jelly cubes.
    See also  Quick and Delicious Carrot and Walnut Cake

    Serve:

    Pour the fruity tapioca jelly drink into serving glasses.
    Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
    Serve cold and enjoy!

    Serving Suggestions:

    Serve as a refreshing dessert or snack on a hot day.
    Garnish with fresh mint leaves or extra fruit pieces for added presentation.

    Cooking Tips:

    Make sure the jelly is fully set before cutting into cubes to maintain its shape in the drink.
    Adjust the sweetness to your liking by adding more or less condensed milk.

  • Twice-Weekly Treat: The Easy and Delicious Bread You’ll Crave!

    Twice-Weekly Treat: The Easy and Delicious Bread You’ll Crave!

     

    Twice-Weekly Treat: The Easy and Delicious Bread You’ll Crave!

    Table of Contents

    Ingredients:

    • Dry Ingredients:
        • Bread Flour or Wheat Flour (300g): Provides structure and chew to the bread. Bread flour is ideal due to its higher gluten content, but wheat flour can be used for a softer texture.

       

      • Yeast (3g): The leavening agent that makes the bread rise.
      • Salt (3g): Balances the sweetness and enhances the overall flavor.
      • Sugar (12g): Feeds the yeast and helps it activate for a proper rise.
      • Wet Ingredients:
        • Milk (140g): Warm milk activates the yeast and adds moisture to the dough.
        • Egg (1): Binds the ingredients together and adds richness to the bread.
          • Unsalted Butter (30g): Creates a tender and flavorful crumb.
        • Other:
          • Softened Butter (80g): Used for spreading on the dough before the second rise, adding a touch of savory flavor and flakiness.
        • Black Pepper and Scallions (Chopped): For an irresistible savory topping. You can customize this with other herbs or spices like dried rosemary or everything bagel seasoning.
        • Egg Wash (Beaten Egg): Brushed on the dough before baking to create a golden brown and shiny crust.
        • Sesame Seeds: Add a delightful crunch and visual appeal to the finished bread.

    Instructions:

    1. Activate the Yeast (10 minutes): In a large bowl, combine warm milk, sugar, and yeast. Let the mixture sit for a few minutes until it becomes foamy. This activates the yeast, ensuring a proper rise for your bread.
    2. Combine Dry Ingredients (2 minutes): In a separate bowl, whisk together your chosen flour and salt.
    3. Make the Dough (10 minutes by hand, 4 minutes with a stand mixer): Add the flour mixture and the egg to the yeast mixture. Using a dough whisk or a stand mixer with a dough hook attachment, knead the dough until it becomes smooth and elastic. Gradually incorporate the softened butter, one tablespoon at a time, until fully combined.
    4. First Rise (1-2 hours): Place the dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size.
      1. Shape and Second Rise (1 hour 15 minutes): Punch down the dough, shape it into your desired form (loaf or batard), and place it on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise again for 30-45 minutes.
      2. Prepare the Topping and Bake (45 minutes): Brush the risen dough with egg wash and sprinkle with your topping mixture of black pepper, chopped scallions, and sesame seeds. Preheat your oven to 175°C (350°F) and bake the bread for 25 minutes, or until golden brown.
      3. Cool and Enjoy! Let the bread cool on a wire rack before slicing and serving
  • My mother-in-law taught me a recipe that’s 100 years old! Incredibly delicious!

    My mother-in-law taught me a recipe that’s 100 years old! Incredibly delicious!

    My mother-in-law taught me a recipe that’s 100 years old! Incredibly delicious

    Table of Contents

     

    Ingredients for the Dough:

    • 2 eggs
    • 200 ml (1 cup) milk
    • 600 grams (2 1/2 cups) flour
    • 80 ml (1/3 cup) oil
    • 45 grams (1/4 cup) sugar
    • 1/2 tsp (4 grams) salt
    • 1 1/2 tsp (10 grams) dry yeast

    Ingredients for the Topping:

    • Sugar (for sprinkling)
    • Butter (1 tsp for each roll)
    • Tutti frutti
    • Raisins
    • Almonds, chopped
    • Orange zest (peel)

    Instructions:

    Prepare the Dough:

    In a mixing bowl, combine the milk, sugar, and dry yeast.

    Let it sit for 5-10 minutes until the yeast becomes frothy. Add the eggs, oil, and salt to the yeast mixture and mix well.

    Gradually add the flour to the mixture, stirring continuously until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

    Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

    Shape the Rolls:

    Preheat your oven to 170°C (340°F).

    Punch down the risen dough and divide it into small portions, shaping each portion into a roll.

    Place the rolls on a baking sheet lined with parchment paper.

    Add the Topping:

    Sprinkle each roll with sugar. Place 1 teaspoon of butter on top of each roll.

    Top the rolls with tutti frutti, raisins, chopped almonds, and a bit of orange zest.

    Bake:

    Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through. Baking time may vary depending on your oven.

    See also  Oatmeal, Apple, and Nut Bake

    Serve:

    Remove the rolls from the oven and let them cool slightly on a wire rack.

    Serve warm and enjoy these delightful fruity sweet rolls!

     

  • Delicious Turkish-Style Eggplant Recipe

    Delicious Turkish-Style Eggplant Recipe

    Delicious Turkish-Style Eggplant Recipe

    Table of Contents

    Ingredients:

      • 2 large eggplants
      • Salt (to taste)
      • 3 eggs
      • Ground black pepper (to taste)
      • Paprika (to taste)
      • 1 tsp mustard
      • Olive oil (for frying)
      • 150g breadcrumbs
    • 2 tbsp flour
    • Italian herbs (to taste)

    Instructions:

    Step 1: Prepare the Eggplants

      1. Slice the eggplants: Cut the eggplants into thin, even slices. You can either slice them into rounds or lengthwise strips, depending on your preference.
    1. Salt the eggplants: Sprinkle a generous amount of salt over the sliced eggplants. Let them sit for about 15-20 minutes to draw out excess moisture and bitterness. Afterward, rinse the eggplant slices with cold water and pat them dry with a kitchen towel.

    Step 2: Prepare the Egg Coating

      1. Beat the eggs: In a bowl, whisk together the eggs, mustard, a pinch of salt, ground black pepper, and paprika. The mustard will give the coating an extra layer of flavor and help the seasoning stick to the eggplants.
      2. Prepare the breading: In a separate bowl, mix the breadcrumbs with Italian herbs and a little more black pepper or paprika for extra flavor. In another small dish, place the flour, which will help the egg mixture stick to the eggplant slices.

    Step 3: Coat the Eggplants

      1. Dredge the eggplants: First, lightly coat each eggplant slice with flour. Shake off any excess flour.
      2. Dip in egg mixture: Next, dip each slice into the egg mixture, ensuring they are well coated.
      3. Cover with breadcrumbs: Finally, press each slice into the seasoned breadcrumbs, coating both sides thoroughly. The breadcrumbs will give the eggplants a beautiful, crispy texture once fried.
    See also  Apple Cinnamon Oatmeal Bake Recipe

    Step 4: Fry the Eggplants

      1. Heat the oil: In a large frying pan, heat a generous amount of olive oil over medium heat. You want enough oil to shallow fry the eggplants, so they turn golden and crispy.
      2. Fry the eggplants: Place the coated eggplant slices in the hot oil. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan, so the slices cook evenly.
      3. Drain excess oil: Once fried, remove the eggplants from the pan and place them on a paper towel-lined plate to absorb any excess oil.

    Step 5: Serve

    Serve the crispy eggplant slices hot with your favorite dipping sauce or alongside a fresh salad. These eggplants are crispy on the outside and soft and flavorful on the inside, making them the perfect accompaniment to any meal

    Cooking Tips:

      • Salting the eggplants: Salting the eggplants beforehand is an important step to remove their natural bitterness and help them crisp up better when frying.
    • Frying temperature: Be sure not to overheat the oil, as it can cause the eggplants to burn before they’re fully cooked through. Medium heat is ideal for getting that golden crust.
    • Baking option: For a healthier version, you can bake the coated eggplant slices in the oven. Simply place them on a parchment-lined baking tray and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through until golden and crispy.
  • Soft Butter Cake Recipe

    Soft Butter Cake Recipe

    Soft Butter Cake Recipe

    Table of Contents

    Ingredients

    • 1 3/4 cup 230 grams/ 8.1Oz Cake Flour
    • 1/2 teaspoon baking powder
    • 1 cup 250 grams/ 8.8Oz butter
    • 1 cup 200 grams/ 7Oz castor sugar
    • 5 eggs
    • 1 teaspoon vanilla extract
    • 1/4 cup 59ml milk

    Instructions

    • This super soft moist butter cake is easy to prepare. The cake is very moist and soft. In a large bowl, sift 230 grams all-purpose flour, add 1/2 tea spoon baking powder. Sift the flour two to three times. This will bring a lot of air in the batter, set it aside.
    • In another bowl, add one cup of salted butter, if you are using unsalted butter add one and a quarter teaspoon of salt to the dry ingredients.
    • The butter should be at room temperature, beat the butter until it is very soft then add a cup of sugar and start beating the butter and sugar at low speed for about 2 minutes.
    • Scrape the sides and continue beating the mixture for 15 minutes. One of the key tips to their recipe is beating the butter and sugar very well until the mixture is pale.
    • Once you have beat the mixture really well, start adding 5 eggs one at a time and beat each egg until it is incorporated in the mixture before adding the next.
    • Add vanilla extract and beat for a minute, if you just love the butter flavor you can leave the vanilla extract out. Add the sifted dry ingredients to the butter mixture spoon by spoon. Keep
    • Featured Post beating while adding the dry ingredients slowly.
    • After you have added half of the dry ingredients, bring the milk and pour half of the milk into the batter, mix it through and continue adding the dry ingredients.
    • Mix until the batter is dense then add the remaining milk and beat the batter until light and fluffy with no lumps. For baking, you will need a 7 by 7 square pan greased and lined with parchment paper.
    • Pour the batter into the prepared cake tin, smoothen the top and bake the cake in a preheated oven at 320 degrees Fahrenheit (160C) for 55 to 65 minutes but start checking the cake after 50 minutes.
    • The cake should bake to golden brown and a toothpick inserted at the center comes out clean or with a few moist crumbs. Let it cool in the pan for about 10 minutes then invert on a wire rack, slice and serve. Enjoy.
  • Windbeutel (Choux Pastry) with Vanilla Cream

    Windbeutel (Choux Pastry) with Vanilla Cream

    Windbeutel (Choux Pastry) with Vanilla Cream

    Table of Contents

    Ingredients

    For the Choux Pastry:
    • 250 ml (1 cup) water or milk
      • 1 pinch of salt
      • 60 g (4 tbsp) butter
      • 150 g (1 ¼ cups) flour
    • 4 eggs
    • 1 pinch of baking powder

    For the Lemon Vanilla Cream:

    • 100 g (½ cup) whipping cream
    • Zest of 1 lemon

    Additionally:

    Directions

    Serving Suggestions

    • Serve with a dusting of powdered sugar and fresh berries.
    • Enjoy with a cup of coffee or tea for a delightful afternoon snack.
    • These pastries also pair beautifully with a drizzle of melted chocolate or fruit coulis.

    Cooking Tip

    • Make sure to cool the pastries completely before filling them, or the cream will melt.
    • When adding eggs to the dough, make sure the dough is not too hot to prevent cooking the eggs.

    Dietary Information

    • Vegetarian
    • Can be made gluten-free by using a gluten-free flour mix.
    • Contains dairy, eggs, and gluten.

    Nutritional Facts (Per Serving)

    • Calories: 270 kca
    • Protein: 7 g
    • Fat: 15 g
    • Carbohydrates: 27 g
    • Sugar: 12 g

    Storage

    • Store filled pastries in the refrigerator for up to 2 days.
    • Unfilled choux pastries can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
  • Apple Puff Pastry Pastries

    Apple Puff Pastry Pastries

    Apple Puff Pastry Pastries

    Table of Contents

    Ingredients:

    Filling:
    • 2 Apples: Choose baking varieties like Granny Smith or Honeycrisp.
    • 2 tablespoons Sugar: Adds sweetness and caramelization.
    • 1 tablespoon Butter: Enhances richness and helps sauté the apples.
    • Pinch of Cinnamon: Complements the apple flavor with a warm spice note.

    Pastry and Toppings:

    1. Puff Pastry (store-bought, thawed): Provides a light, flaky crust.
    2. 3 tablespoons Apricot Jam: For brushing on the pastries, adds sweetness and shine. Substitute with melted peach jam or butter if desired.
    3. 3 tablespoons Sliced Almonds: Adds crunch and visual appeal. Alternatively, use chopped walnuts or pecans.
    4. 1 Egg Yolk + 1 teaspoon Milk (for egg wash): Creates a golden, shiny crust.
    5. Powdered Sugar (optional): For dusting and added elegance.

    Instructions:

    Prep the Apples (2 minutes):

    Preheat your oven to 200°C (400°F).Wash and core the apples. Peel if desired, then thinly slice them for even cooking.

    Sauté the Apples (3 minutes):

    In a pan over medium heat, melt the butter. Add the sliced apples and sugar, cooking for 2-3 minutes until slightly softened.
    Sprinkle with cinnamon and cook for an additional minute.

    Assemble and Style (3 minutes):

    Unfold the thawed puff pastry sheet and cut it into squares or desired shapes.
    Place a spoonful of the apple filling in the center of each pastry square.

    Glaze and Bake (15-20 minutes):

    In a small bowl, whisk together the egg yolk and milk for the egg wash. Brush the edges of the pastry squares with this mixture.
    Fold the pastry squares into triangles or other shapes, sealing the edges with a fork. Brush the tops with the egg wash and sprinkle with sliced almonds.
    Transfer to a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed.

    See also  Armenian Cheese Boreg Recipe

    Serve and Enjoy:

    Let the pastries cool slightly before serving. Dust with powdered sugar if desired.