PST-Algerie

Category: Recipes

  • Air Fryer Cashew Chicken

    Air Fryer Cashew Chicken

    Air Fryer Cashew Chicken

    A famous Asian cuisine meal is now healthier and more reasonably priced thanks to our Air Fryer Cashew Chicken. After being air-fried to a crispy perfection, tender chicken thighs are combined with my homemade cashew chicken sauce. It like placing a takeaway order!

    Ingredients for The Chicken :

    • 1 lb boneless skinless chicken thighs
    • 1 egg scrambled
    • 1/4 cup corn starch

    For The Sauce

    • 1/4 cup water
    • 2 tsp corn starch
    • 1/4 cup cashews
    • 1/3 cup hoisin sauce
    • 1 tbsp rice viniger
    • 1 clove garlic minced
    • 1 tbsp sesame oil
    • 2 tbsp brown sugar
    • 2 tbsp corn starch
    • 2 tbsp water
    • 1/4 cup broccoli cut into small crowns
    • 1/2 bell pepper cut into one inch pieces
    • 2 Green Onions Diced
    • Sesame Seeds (optional) To Garnish

    Heat up the air fryer to 375 degrees. Chop the chicken thighs into 1-inch segments. Toss in the chicken thighs with salt and pepper. Dredge first in cornstarch, then in egg. Make sure the chicken is completely coated. Apply cooking spray to the Air Fryer and cook for ten minutes, flipping it over halfway through. Remove the chicken when the internal temperature reaches 165 degrees and the exterior is crispy. Divide the broccoli into little crowns. Red bell peppers should be cut into 1-inch chunks. Brocoli, red bell pepper, water, soy sauce, hoisin sauce, rice vinegar, sesame oil, cashews, and brown sugar should all be combined in a sauce pan while the chicken cooks. Simmer for five minutes. Add the water, corn starch, and garlic after five minutes. Cook for an additional five minutes on low heat. Mix the chicken in sauce pan with sauce and vegetables.

    Serve over white rice, garnish with green onions and sesame seeds if desired.

  • Oatmeal and Pumpkin Seed Bread Recipe

    Oatmeal and Pumpkin Seed Bread Recipe

    Oatmeal and Pumpkin Seed Bread Recipe

    Table of Contents

    Ingredients

    • 1 cup oatmeal (for soaking)
    • Approx. 1 glass of warm water (for soaking the oats)
    • ½ medium pumpkin (about 800 g), peeled and cut into small pieces
    • 1 tablespoon sweetener (optional)
    • 1 teaspoon cinnamon (optional)
    • Salt (to taste)
    • 3 tablespoons vegetable oil
    • 1 tablespoon sesame seeds
    • 1 tablespoon chia seeds
    • 1-2 tablespoons nuts (such as walnuts, almonds, or pecans), chopped
    • 2 tablespoons mixture of nuts, seeds, and dried fruits
    • Dried apricots (soaked and rinsed, chopped)
    • 1 tablespoon baking powder

    Instructions

    1. Soak the Oats

    Start by soaking 1 cup of oatmeal in approximately 1 glass of warm water. Allow the oats to sit for about 10 minutes to absorb the water and soften. This step ensures the oats integrate smoothly into the bread and helps create a moist, tender texture.

    2. Prepare the Pumpkin

    While the oats are soaking, peel and cut ½ medium pumpkin (about 800 g) into small, manageable pieces. The pumpkin will add moisture, natural sweetness, and a pleasant, earthy flavor to the bread.

    3. Add Sweetener and Seasoning

    Once the oats are fully soaked, add 1 tablespoon of sweetener (if desired, for extra sweetness) and 1 teaspoon of cinnamon (optional) to the mixture. These ingredients complement the pumpkin’s subtle sweetness and add warmth. Season with salt to taste to balance the flavors. Stir well to combine.

    See also  Coconut Cheese Cake Recipe

    4. Add Oil and Sesame Seeds

    Incorporate 3 tablespoons of vegetable oil into the mixture to add moisture and richness. Then, stir in 1 tablespoon of sesame seeds, which will give a nice crunch and subtle nuttiness to the bread. Mix everything until well combined, ensuring that the oats, oil, and seeds are evenly distributed.

    5. Prepare the Dried Apricots

    To bring a touch of natural sweetness and chewiness to the bread, prepare the dried apricots by soaking them in hot water for a few minutes. This will rehydrate them, making them easier to chop and incorporate. After soaking, rinse the apricots and chop them into small pieces.

    6. Add Nuts and Seeds

    For added texture and nutrition, stir in 1 tablespoon of chia seeds along with 1-2 tablespoons of chopped nuts. You can use walnuts, almonds, pecans, or a mix, depending on your preference. Additionally, add 2 tablespoons of a mixture of nuts, seeds, and dried fruits (like the prepared apricots) to create a more complex and satisfying bite.

    7. Final Mixing

    At this point, mix everything thoroughly to ensure all ingredients are well incorporated. Finally, stir in 1 tablespoon of baking powder, which will help the bread rise slightly and create a lighter texture. Be sure to mix gently but evenly, so the baking powder is distributed throughout the dough.

    8. Bake the  Bread

    • Preheat your oven to 180°C (360°F).
    • Line a baking pan with parchment paper, then moisten the paper slightly with warm water. This will prevent the bread from sticking and make it easier to remove once baked.
    • Pour the bread mixture into the prepared pan, smoothing the top with a spatula to ensure even baking.
    • Bake the bread for 20 minutes, or until the top is golden brown and the bread feels firm to the touch. To check for doneness, insert a toothpick into the center of the bread—it should come out clean.
    See also  Simple and Delicious Sugar-Free, White Flour-Free Baked Donuts

    9. Cooling

    Once the bread is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Allowing the bread to cool fully before slicing ensures it holds its shape and texture.

    Serving Suggestions

    This Oatmeal and Pumpkin Seed Bread is incredibly versatile. Serve it warm with butter, or enjoy it with a spread of your favorite jam or nut butter. It pairs wonderfully with savory toppings like avocado, hummus, or cheese as well. The natural sweetness from the dried apricots and cinnamon makes it equally suited for a sweet treat.

    Nutritional Information (per slice, serves 10)

    • Calories: 210 kcal
    • Protein: 5 g
    • Carbohydrates: 24 g
    • Fat: 12 g
    • Fiber: 4 g
    • Sugar: 6 g (from dried fruits)
    • Sodium: 150 mg
  • Irresistible Cheesecake Delight

    Irresistible Cheesecake Delight

    Irresistible Cheesecake Delight

    Table of Contents

    Ingredients:

    • 4 eggs, separated 1f95a1f95a1f95a1f95a
    • 2 packets of vanilla sugar (16g) for egg whites 1f36e
    • A pinch of salt 1f9c2
    • 120g sugar for egg yolks 1f36c
    • 100g liquid butter 1f9c8
    • Zest and juice of 1 organic lemon 1f34b
    • 750g quark (or ricotta or mascarpone) 1f9c0
    • 150ml milk 1f95b
    • 60g starch flour 1f33e
    • 1 pomegranate

    Instructions:

    1. Preheat your oven to 180°C (356°F). Grease a 26cm baking pan.
    2. In a bowl, beat the egg whites with the 2 packets of vanilla sugar and a pinch of salt until stiff peaks form.
    3. In another bowl, mix 120g sugar with egg yolks until creamy.
    4. Add 100g of liquid butter, lemon zest, and juice to the egg yolk mixture. Mix well.
    5. Gently fold in 750g of quark (or ricotta or mascarpone) and 150ml of milk.
    6. Gradually add 60g of starch flour, ensuring no lumps remain.
    7. Carefully fold in the beaten egg whites.
    8. Pour the mixture into the greased baking pan.
    9. Bake in the preheated oven for about 1 hour.
    10. Turn off the oven and leave the cake inside for an additional 30 minutes with the oven door open.
    11. Allow the cake to cool slightly before cutting.
    12. Top the cheesecake with pomegranate seeds for a burst of flavor and color.
    13. Enjoy this incredibly delicious cheesecake, a treat that’s worth baking almost every day!
  • CHICKEN CORDON BLEU LASAGNA

    CHICKEN CORDON BLEU LASAGNA

    What You Need: One 8-oz packet of lasagna noodles
    1.5 cups of butter
    1 (8-oz) tub of softened cream cheese
    1/2 teaspoon of salt
    half a teaspoon of pepper powder
    1/4 teaspoon of black pepper, ground.
    Swiss cheese, shredded, 1 and 3/4 cups
    1/4 cup of hot milk
    8 ounces of diced deli ham and 2 and 3/4 cups of cooked chicken
    Half a cup of Swiss cheese that has been shredded
    1/3 cup of breadcrumbs
    1/2 teaspoon of Italian spice, or more or less according to personal preference
    Follow these steps:
    Get your oven hot, about 400 degrees Fahrenheit (200 degrees Celsius).
    To boil, add a little amount of salt to a big pot of water. After the water comes to a boil, add the lasagna and simmer, turning periodically, for about 8 minutes, or until tender but still firm to the biting. Run off.
    In a medium saucepan, melt the butter. Add the cream cheese and whisk until the cheese starts to melt, which should take around 5 minutes. Chop some onions and add some salt and black pepper. Cream cheese and warm milk should be whisked together until creamy. Add 1 1/2 cups of Swiss cheese and mix. After the cheese has melted and the sauce has thickened, about 5 to 10 minutes, bring the sauce to a boil and whisk regularly. Take off the stove.
    Pour 3/4 cup of cheese sauce onto the bottom of a baking dish that is 9×9 inches in diameter. Top 1/3 of the lasagna noodles with sauce, then top with 1/2 of the cooked chicken and 1/2 of the ham. Dollop 1 cup of sauce over the ham and chicken. Start with half of the remaining lasagna noodles, then add half of the remaining chicken, half of the remaining ham, and one more cup of cheese sauce. Repeat layering as needed. Lastly, add the remaining lasagna noodles, sauce, half a cup of Swiss cheese, bread crumbs, and Italian spice over the top. Place aluminum foil over the dish.
    After approximately 25 minutes of baking in a preheated oven, the casserole should be bubbling. After 10 more minutes of baking without foil, the crumbs should be golden. Allow the dish to rest for 5 to 10 minutes before to consumption.

  • Creamy Garlic Chicken

    Creamy Garlic Chicken

    Ingredients:
    4 boneless, skinless chicken breasts
    1 tsp garlic powder
    Salt and pepper, to taste
    2 tbsp olive oil
    4 cloves garlic, minced
    1 cup heavy cream
    1/2 cup chicken broth
    1 tsp fresh thyme, chopped
    1 tbsp fresh parsley, chopped for garnish
    Instructions:
    Season the Chicken: Sprinkle the chicken breasts evenly with garlic powder, salt, and pepper.
    Cook the Chicken: In a skillet, heat olive oil over medium heat. Add the chicken breasts and cook until golden on each side and cooked through, about 6-7 minutes per side. Remove chicken and set aside.
    Make the Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, bringing to a simmer. Add the thyme and reduce the sauce for about 5 minutes until it thickens slightly.
    Combine and Serve: Return the chicken to the skillet, spooning the sauce over the chicken. Cook for an additional 2-3 minutes to reheat the chicken. Garnish with chopped parsley before serving.
    Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4
  • Tender Pork Medallions in Mustard Cream Sauce

    Tender Pork Medallions in Mustard Cream Sauce

    Ingredients:
    1 lb pork tenderloin, sliced into 1-inch medallions
    2 tbsp olive oil
    Salt and pepper to taste
    1/2 cup Dijon mustard
    1/2 cup heavy cream
    1/4 cup chicken broth
    1 tbsp whole grain mustard (optional, for extra texture)
    1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
    2 cloves garlic, minced
    1 tbsp butter
    1 tbsp all-purpose flour (for thickening, optional)
    Directions:
    Prepare the Pork:
    Season pork medallions with salt and pepper.
    Heat olive oil in a large skillet over medium-high heat.
    Add pork medallions and cook for 3-4 minutes per side, or until browned and cooked through (internal temperature should reach 145°F or 63°C). Remove from skillet and keep warm.
    Make the Sauce:
    In the same skillet, add minced garlic and cook for 1 minute until fragrant.
    Stir in Dijon mustard, heavy cream, chicken broth, and whole grain mustard (if using). Bring to a simmer.
    If you prefer a thicker sauce, mix 1 tbsp of butter with 1 tbsp of flour to create a paste, then stir into the sauce.
    Cook until the sauce thickens slightly, about 3-5 minutes. Stir in fresh thyme and season with salt and pepper to taste.
    Combine and Serve:
    Return the cooked pork medallions to the skillet, spooning sauce over them to coat.
    Simmer for an additional 2-3 minutes to heat through and allow flavors to meld.
    Serve these tender pork medallions with the mustard cream sauce over mashed potatoes, rice, or a bed of sautéed greens for a complete and satisfying meal.❤️1f60b
  • Quick and Delightful Lemon Cake Recipe

    Quick and Delightful Lemon Cake Recipe

    Quick and Delightful Lemon Cake Recipe

    Table of Contents

    Get ready to savor the deliciousness of a lemon cake that melts in your mouth, and it only takes 5 minutes!

    Ingredients:

    • Zest of 2 lemons
    • 3 eggs
    • 120g sugar
    • 120g flour
    • 6g baking powder
    • 50 ml vegetable oil
    • Juice of 3 lemons
    • 100g sugar
    • 30g cornstarch
    • 250 ml 33% cream
    • 100 ml water with lemon juice
    • 1 tablespoon powdered sugar

    Instructions:

    1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
    2. In a mixing bowl, combine the lemon zest, eggs, and 120g sugar. Mix until the mixture becomes light and fluffy.
    3. Gradually add the flour and baking powder to the egg mixture. Mix until well combined.
    4. Pour in the vegetable oil and continue to mix until the batter is smooth.
    5. Pour the batter into the prepared cake pan and bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool.
    6. While the cake is cooling, prepare the lemon syrup. In a saucepan, combine the juice of 3 lemons, 100g sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
    7. Once the cake has cooled, poke holes in it with a fork or skewer.
    8. Pour the lemon syrup over the cake, allowing it to soak in.
    9. In a separate bowl, whip the 33% cream until stiff peaks form. Spread the whipped cream over the cake.
    10. Combine the water with lemon juice and powdered sugar to create a glaze. Drizzle the glaze over the whipped cream.
    11. Slice and serve your lemon cake, and enjoy the mouthwatering, melt-in-your-mouth goodness! 1f34b1f3701f60b

      This recipe is sure to satisfy your lemon cake cravings in no time!
  • This recipe is now my fave breakfast ever, and you can take it on the go.

    This recipe is now my fave breakfast ever, and you can take it on the go.

    Ingredients:
    1 package dough (2 cakes)
    4 large eggs
    1/2 cup milk
    1/2 cup shredded cheese (your choice of cheddar, Swiss cheese, or Gruyere)
    1/4 cup diced cooked bacon or ham
    1/4 cup chopped veggies (like spinach, mushrooms, and bell peppers)
    PREPARATION:
    Lightly grease a muffin tin or line it with paper cases to make it easier to release.
    Roll out the dough on a floured work surface and use a cookie cutter or a cookie cutter to form circles slightly larger than the holes in the muffin tin.
    Gently press each circle into the muffin tin, making sure it has the correct shape.
    Mix the eggs and milk well in a bowl. Season with salt and pepper.
    Spread the grated cheese, diced bacon or ham and chopped vegetables evenly over the prepared base.
    Remove from the oven and let cool for a few minutes. Gently run a knife over the edges of the pans to loosen them, then carefully remove the quiches from the pan.
    Enjoy !

  • When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!

    When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!

    Mini Cheesy Onion Rings with Few Carbs
    Yield: around four servings
    Here are the ingredients: – Two big onions, cut into quarter-inch rounds
    paprika, 1 teaspoon – 1 cup almond flour and
    Use half a teaspoon of garlic powder.
    1/8 teaspoon of cayenne pepper (for heat, if desired)
    2 big beaten eggs-Salt and pepper to taste
    2-1/2 cups of grated cheese (cheese, mozzarella, or both)
    What to do:
    Turn the oven on to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
    2. Cut the onion pieces into thin discs.
    thirdly, combine the almond flour, paprika, garlic powder, cayenne pepper, salt, and pepper in a shallow dish.
    4. Beat the eggs well in a separate shallow bowl.
    5. Coat each onion disk with the almond flour mixture after dipping it in the egg wash; let excess egg wash to drip off.
    Leave some space between each onion disk before placing them on the baking sheet that has been prepared.
    Seven, coat the discs with shredded cheese, being careful not to let any cheese fall on the baking sheet but rather onto the onions.
    Eight, bake for twelve to fifteen minutes, or until the cheese bubbles and becomes a golden brown color.
    9. After a few minutes of cooling, use a spatula to remove the onion ring chips off the baking sheet.
    Different Approaches and Hints: – Substitute almond flour with low-carb flour of your choice if you’re short on time; however, since coconut flour is quite absorbent, you may need to use less of it than almond flour. – Parmesan adds a pleasant sharpness, and spicy pepper jack adds a zesty twist; you may even use other cheeses to get other tastes.
    – A Incorporate a teaspoon of Italian spice into the almond flour mixture to impart a hint of herbiness to your onion discs.
    – A On weeknights when you’re really pressed for time, make the onion discs ahead of time, put them on a baking sheet, and then bake them when you’re ready to eat. What a wonderful way to save time!
    – A To avoid overbrowning, keep a close check on the onion ring chips during baking, as every oven is somewhat different. They’re at their most delicious when eaten hot and crunchy from the oven!
    Friends, have fun nibbling! Just make sure the carb count doesn’t sneak up on you.
  • Orange Dreamsicle Salad

    Orange Dreamsicle Salad

    Ingredients:
    1 box orange Jell-O
    1 box instant vanilla pudding
    1 cup boiling water
    1/2 cup cold water
    1 Cool Whip 8 oz.
    1 can mandarin oranges 14 oz. , drained
    1 cup mini marshmallows
    Instructions:
    In a large bowl combine orange Jell-O and boiling water.
    Whisk until Jell-o is dissolved.
    Add cold water and allow to chill for 15 minutes in refrigerator.
    Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.
    Fold in Cool Whip, mandarin oranges and marshmallows

  • Mixed Berry Yogurt Cups Recipe

    Mixed Berry Yogurt Cups Recipe

    You can personalize them with your favorite fruits and toppings, and they’re really simple to make.
    Simple Greek yogurt, either plain or vanilla flavor, 2 cups
    One cup of chopped fresh mixed berries (e.g., raspberries, blueberries, and strawberries)
    Two tablespoons of honey, or more or less according to preference
    0.5 teaspoons of vanilla essence, if desired
    For garnish, you may use 1/4 cup of chopped nuts or granola.
    Cups made of little plastic or dishes for dessert
    What to do:
    Get the Fruit Ready: 

    Gently run cold water over the fruit. For more even distribution in each cup, chop the bigger berries into smaller pieces.
    While the yogurt is mixing,:
    Mix the Greek yogurt, honey, and vanilla essence in a medium bowl. Make sure to mix everything well until it’s nicely combined.
    Carefully incorporate the cut berries without crushing them by gently folding them in.
    Put the Cups Together:
    Fill little dessert plates or plastic cups with the fruit and yogurt combination. Make sure to fill them full to your liking, but leave a little space for toppings.
    Plating Options:
    For a little more crunch and flavor, top each cup with chopped nuts or granola, if you want.
    Refresh and Present:
    For the best flavor melding and total chilling, put the yogurt cups in the fridge for at least an hour.
    Enjoy cold as a delightful treat or nibble.
    In sum, the creamy texture and delicious blend of sweet and sour tastes in these Mixed Berry Yogurt Cups make them the ideal dessert for any celebration.
    All day long, these yogurt cups may be appreciated for whatever you need them to be: a speedy breakfast, a nutritious snack, or a sweet treat.
    They’re delicious, easy to prepare, and a pleasure to serve, not to mention healthy.
  • These are my most popular bars

    These are my most popular bars

    What you need:
    Number of Ingredients
    Marshmallows in miniature two sets of items
    Melted butter, 2 tablespoons
    Choco chips made with white chocolate two sets of items
    Lemon gumdrops in shades of red and green half a cup
    Here are the directions:
    In a bowl that can be heated in the microwave, mix the marshmallows with the melted butter. Heat for 1–2 minutes at a time, stirring occasionally, until completely smooth.
    To melt white chocolate, place chips in a microwave-safe dish and cook for 30 seconds at a time, stirring after each addition, until completely smooth. 

    Mix all of the ingredients together. Then, top the marshmallow mixture with the melted white chocolate. Mix everything together. Add the gumdrops.
    Support Bars: Cook the mixture in a baking dish lined with parchment paper. Spread out evenly.
    Remove from the fridge and set aside for at least one hour before slicing. Take it out, cut it into bars, and enjoy!
    Have fun!
  • Baked Chicken Legs with the best garlic-lemon-dijon marinade that is easy and excellent.

    Baked Chicken Legs with the best garlic-lemon-dijon marinade that is easy and excellent.

    Ingredients
    4 lbs 14 count Chicken Legs or drumsticks
    1/4 cup olive oil, (Use light oil, not extra virgin)
    4 garlic cloves, pressed or minced
    4 Tbsp fresh parsley, finely chopped
    3 Tbsp lemon juice from 1 large lemon
    2 Tbsp dijon mustard
    1 Tbsp salt, (we use fine sea salt)
    1/2 tsp black pepper Instructions⬇️ In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
    Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.

    Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*
    Recipe Notes

    *For extra flavor, brush chicken legs with the lemony sauce drippings in the baking pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

    Note: Much of the oil, marinade and salt will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe.

  • Upside-Down Apple Cake:

    Upside-Down Apple Cake:

    Upside-Down Apple Cake: Recipe You’ll Fall in Love with 

    Apple cake comes in many different forms. It originated in Germany, where it’s known as apfelkuchen and often includes cinnamon, almonds, and nutmeg. This recipe is a bit different but it definitely has all the flavor you’d expect from an apple cake. Because it’s made with fresh apple wedges and a homemade caramel, it not only tastes delicious but also looks great too. Perfect for a special event, and a great dessert for this time of year.

    How to Store Upside-Down Apple Cake

    The apple cake will stay fresh for up to 3 days. Just make sure to store it in an airtight container in the fridge

    • APPLES, SLICED INTO WEDGES 3
    • SUGAR 150g (3/4 cup)
    • BUTTER 220g (2 sticks of butter/8 oz)
    • HONEY 340g (1 cup)
    • BUTTERMILK 180ml (3/4 cup)
    • EGGS 3
    • VANILLA EXTRACT 1 tsp
    • FLOUR 300g (2 1/2 cups)
    • SALT 2 tsp
    • CINNAMON 1 tsp
    • Nutmeg 1 tsp
    • BAKING POWDER 2 ½ tsp

    For caramel

    • SUGAR 100g (1/2 cup)
    • WATER

     

    1. Place the apple wedges in a greased cake tin.
    2. Put the butter in a pot and melt it over a medium heat. Melt the butter and combine it with the eggs, sugar, buttermilk, honey, and vanilla extract.
    3. Mix with a whisk. To make a batter, sift the flour, nutmeg, cinnamon, and salt into the egg mixture and whisk.

    4. Get the caramel ready now.

    5. Place the water and sugar in a pot and set it over medium heat. Cook the mixture until it becomes a golden caramel, stirring occasionally.
    6. Transfer the ready caramel onto the apple slices.Bake for one hour at 170°C (340°F).

    Tips

    If you prefer extra crunch, you can add chopped walnuts or pecans to the caramel and apples, before adding the batter.

    Let it cool for 15 minutes and serve.

  • MELT IN YOUR MOUTH CHICKEN

    MELT IN YOUR MOUTH CHICKEN

    MELT IN YOUR MOUTH CHICKEN

    Taste the luscious, flavorful chicken that will melt in your tongue! Combining the yogurt marinade with the oven cooking method ensures a juicy and delicious result. To suit your tastes, feel free to add more herbs or spices to the marinade. To add a zesty, refreshing flavor to the marinade, you can also add some lemon juice or zest.

    Ingredients for chicken

     

    Regarding the Marinade for Chicken:

    • Four skinless and boneless chicken breasts
    • one cup of Greek yogurt, plain
    • Two tsp olive oil
    • three minced garlic cloves
    • One tsp of dehydrated oregano
    • A single tsp of dried thyme
    • One tsp of smoky paprika
    • To taste, add salt and black pepper.

    For preparing food:

    • two tsp butter
    • Two tsp olive oil

    Guidelines The chicken should be ready for marinating. Prepare the marinade:

    1. In a bowl, mix together Greek yogurt, olive oil, minced garlic, smoked paprika, dried oregano, dried thyme, salt, and black pepper.

    marinated chicken:

    1. Place the chicken breasts in a sealable plastic bag or a shallow plate. Pour the marinade over the chicken, making careful to coat it well. Once the dish or bag is closed, chill it for at least 30 minutes and up to 4 hours.

    Cooking the chicken:

    1. Get the air fryer warm: Place the air fryer on a 375°F (190°C) setting.

    Take the Chicken Out of the Marinade:

    Allow the marinated chicken to come up to room temperature for approximately fifteen minutes after taking it out of the refrigerator. Heat the butter and olive oil in an air fryer-safe skillet over medium-high heat before searing the chicken. Sear the chicken breasts for two to three minutes on each side, or until a crust forms that is golden brown. In an air fryer: Cook the chicken for 15 to 20 minutes, or until its internal temperature reaches 165°F (74°C), after placing the pan inside the prepared air fryer. Serving: After removing the chicken from the air fryer, let it cool before slicing. Allow it rest for a few minutes before slicing. Serve Hot: Put some sauce on the soft chicken slices.your preferred sides, including roasted veggies, rice, or a crisp salad. The chicken slices will melt in your mouth.