Category: Recipes

Hi everyone, today we’re going to learn how to make pasties with 4 ingredients using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

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

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

Ingredients

• 3 bananas
• 30 g (2 tbsp) butter
• 250 ml (1 cup) milk
• 40 g (⅓ cup) corn starch
• 250 ml (1 cup) cream
• 150 g (⅓ cup + 2 tbsp) condensed milk

Step-by-Step Instructions

1. Prepare the Bananas

Start by slicing the 3 bananas into thin, even pieces. The slices should be small enough to cook through quickly and break down easily into a smooth puree.

Fry the Bananas

In a large frying pan, melt 30 g of butter over low heat. Once the butter has melted, add the banana slices to the pan. Cook the bananas gently for about 10 minutes, stirring occasionally, until they soften and become lightly caramelized. The gentle frying process enhances the natural sweetness of the bananas and brings out a rich, buttery flavor.

2. Make the Banana Base

Once the bananas are soft, use an immersion blender to blend them into a smooth puree. You can also use a regular blender if you prefer. The goal is to create a creamy, lump-free banana mixture.

Add Milk and Cornstarch

Pour 250 ml of milk into the banana puree and add 40 g of cornstarch. Stir the mixture well to ensure the cornstarch dissolves completely, avoiding any lumps. Cornstarch will act as the thickening agent, giving the mousse its silky texture.

3. Thicken the Banana Mixture

Transfer the banana mixture to a saucepan and cook it over medium heat. Stir constantly to prevent the mixture from sticking to the bottom of the pan. Cook until the mixture thickens into a smooth custard-like consistency, which should take about 5-7 minutes. Once thickened, remove the saucepan from the heat.

4. Cool the Custard Base

Pour the thickened banana mixture into a bowl. To prevent a skin from forming, cover the surface of the custard base directly with plastic wrap (in contact). Set it aside to cool to room temperature.

5. Whip the  Cream and Condensed Milk

While the custard base is cooling, prepare the cream mixture. In a separate bowl, whip 250 ml of cream with 150 g of condensed milk using a hand mixer. Beat until the mixture becomes light and fluffy. The cream should hold soft peaks, but be careful not to overwhip it, as you want a smooth, airy texture for the mousse.

6. Combine the Cream and Banana Mixture

Once the banana custard base has cooled, beat it with a mixer until smooth. Gradually fold the cooled banana custard into the whipped cream and condensed milk mixture. Continue to gently mix and beat the ingredients until they are fully combined, creating a light and creamy mousse.

7. Chill and Serve

Transfer the banana mousse into a pastry bag for easy serving. You can pipe the mousse into individual serving glasses or bowls for an elegant presentation. Alternatively, simply spoon the mousse into your preferred serving dishes.

For the best results, chill the mousse in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and gives the mousse a more structured texture.

Optional Toppings

For extra flavor and texture, you can garnish the banana mousse with a sprinkle of cocoa powder, grated  chocolate, or even chopped nuts. Fresh banana slices or a drizzle of caramel sauce also make excellent finishing touches.

Nutrition Information (Per Serving)

• Calories: 310 kcal
• Protein: 4 g
• Carbohydrates: 42 g
• Fat: 16 g
• Fiber: 2 g
• Sugar: 28 g
• Serving Size: Serves 6

Ingredients

For the Fruit Jelly Layer:

• • Water: 3 cups

• • Sugar: 1 cup
  • Agar Agar: 20g
  • Fruits or Berries: 1-2 pieces of different kinds, peeled and cut into slices or cubes

For the Strawberry Jelly Layer:

• • Water: 1/2 cup
  • Strawberry Purée: 1 cup (made by blending fresh or frozen strawberries)

• Sugar: 1.5 tablespoons
• Agar Agar: 10g

Directions

Step 1: Prepare the Fruit Jelly Layer

1. 1. Mix the Ingredients: In a large saucepan, combine 3 cups of water, 1 cup of sugar, and 20g of agar agar. Stir the mixture well and let it sit for 15-20 minutes. This allows the agar agar to fully absorb the liquid, ensuring a smooth and even jelly texture.
   2. Prepare the Fruits: While the agar agar mixture is resting, peel and cut your chosen fruits and berries into bite-sized pieces. Do you like experimenting with different fruits? Feel free to mix and match to your taste! Some great options include kiwi, mango, blueberries, raspberries, and pineapple.
   3. Bring the Syrup to a Boil: After the agar agar has soaked, bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar and agar agar completely.

1. Assemble the Cake: Pour a thin layer of the hot syrup into the bottom of your mold or cake pan. Then, arrange the fruit pieces in a pattern of your choice. This will be the top of your jelly cake, so take your time to create a design that looks beautiful! Gradually add the remaining fruit and pour the rest of the syrup over the top to cover the fruit completely.
2. Chill the Jelly: Place the mold in a cool place, such as the refrigerator, for about 10 minutes to allow the jelly to set.

Step 2: Prepare the Strawberry Jelly Layer

1. 1. Make the Strawberry Smoothie: In a separate saucepan, combine 1/2 cup of water, 1 cup of strawberry purée, 1.5 tablespoons of sugar, and 10g of agar agar. Mix the ingredients well.
   2. Boil the Mixture: Bring the strawberry mixture to a boil over medium heat, stirring constantly until the sugar and agar agar are completely dissolved.
   3. Add the Strawberry Layer: Once the fruit jelly layer has set, pour the strawberry jelly over it. This adds a vibrant, sweet layer to your cake that complements the fruit beautifully.

1. Chill Again: Place the mold back in the refrigerator for another 10-15 minutes, or until the strawberry layer has fully set.

Step 3: Serve the Jelly Cake

1. 1. Unmold the Jelly Cake: Once the jelly is fully set, gently turn it out onto a serving plate. The fruit layer will be on top, showcasing your beautiful arrangement of fruits.

1. Enjoy: Mmm… how fresh and delicious! Serve your jelly cake chilled, and enjoy the refreshing combination of fruity flavors and smooth jelly texture.

Tips

• • Agar Agar Setting: Make sure to bring the agar agar mixture to a full boil, as this activates the setting properties. If the jelly doesn’t set properly, it may be because the mixture didn’t reach a high enough temperature.
  • Fruit Choices: Avoid using fruits like pineapple, kiwi, or papaya in raw form, as they contain enzymes that can prevent the agar agar from setting. If you wish to use these fruits, cook them briefly to deactivate the enzymes before adding them to the jelly.

• Storage: This jelly cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent it from drying out.
• Serving Suggestions: This jelly cake is perfect for a light dessert after a heavy meal, or as a refreshing treat on a hot day. It pairs wonderfully with a dollop of whipped cream or a drizzle of honey.

Nutrition Facts (Per Serving)

• • Calories: 150 kcal

• • Carbohydrates: 35g
  • Protein: 1g
  • Fat: 0.5g

• Sodium: 10mg
• Fiber: 2g
• Sugar: 30g

Ingredients for 4-5 People

For the Broth:

• • Shrimp heads and shells (from the seafood used in the soup)

• • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • A handful of fresh parsley

• 2 liters of water

For the Soup:

• • 600 g seafood (shrimp, squid, mussels; you can also add small pieces of white fish such as cod or haddock)
  • 1 leek, sliced

• • 1 onion, finely chopped
  • 2 to 3 carrots, sliced
  • 2 potatoes, peeled and cubed

• • 1 zucchini (or replace with butternut squash for a sweeter flavor), chopped
  • Mushrooms (optional), sliced
  • Salt and pepper, to taste

• Finely chopped coriander (for garnish)

How to Make It

Step 1: Prepare the Shrimp Broth

1. 1. Clean the Seafood: Begin by cleaning your seafood. If you’re using shrimp, remove the heads and shells, but keep them as they will be used to make the broth. Set the cleaned seafood aside for later.
   2. Cook the Broth: In a large pot, add the shrimp heads and shells, roughly chopped onion, crushed garlic, parsley, and 2 liters of water. Bring the mixture to a boil over high heat, then lower to a simmer. Allow the broth to cook for about 30-40 minutes, skimming off any foam that rises to the top.

1. Strain the Broth: Once the broth is rich and fragrant, strain it through a fine mesh sieve or cheesecloth into another pot. Discard the solids. You now have a flavorful seafood broth as the base of your soup.

Step 2: Prepare the Vegetables

1. 1. Chop the Vegetables: While the broth is simmering, chop the leek, carrots, potatoes, zucchini, and mushrooms (if using). Finely dice the onion as well.
   2. Sauté the Onion and Leek: In a large soup pot, heat a small amount of oil over medium heat. Add the chopped onion and sliced leek. Sauté until they are soft and fragrant, about 5 minutes.

1. Add the Remaining Vegetables: Once the onions and leeks are softened, add the carrots, potatoes, and zucchini (or butternut squash if using). Stir everything together and cook for another 5 minutes.

Step 3: Assemble the Soup

1. 1. Add the Broth: Pour the prepared shrimp broth over the sautéed vegetables. Stir well and bring the soup to a boil. Lower the heat and let it simmer for 15-20 minutes, or until the vegetables are tender but still holding their shape.
   2. Cook the Seafood: Once the vegetables are almost done, add the shrimp, squid, mussels, and any other seafood you’re using to the pot. If you’re adding white fish, now is the time to stir in the small pieces of fish as well. Seafood cooks quickly, so allow it to simmer for about 5-7 minutes, just until the seafood is opaque and cooked through.

Step 4: Season and Serve

1. 1. Season the Soup: Taste the soup and adjust the seasoning with salt and pepper to your preference. If you like a bit of heat, you can add a pinch of chili flakes or cayenne pepper.
   2. Garnish with Fresh Herbs: Ladle the soup into bowls and garnish generously with finely chopped coriander. The coriander adds a burst of freshness and ties the dish together.
   3. Serve Hot: Serve the soup hot, with crusty bread or a side of rice if desired.

Nutrition Facts (Per Serving, Approximate)

• • Calories: 250-300 (depending on the type and quantity of seafood)
  • Protein: 25g
  • Carbohydrates: 20g

• • Fat: 8g
  • Fiber: 5g
  • Cholesterol: 150mg

• Sodium: 500mg

Ingredients:

• • Nutella – 150g (5.3oz)
  • Instant Coffee – 5g (1.5 tbsp)

• • Boiling Water – 60ml (¼ cup)
  • Savoiardi Cookies (Ladyfingers) – 200g (7oz)
  • Powdered Sugar – 60g (2.1oz)

• Mascarpone Cheese – 250g (8.8oz)
• Peanuts (unsalted, roasted) – 200g (7oz)

Steps to Make Nutella Tiramisu with Coffee and Peanut Crunch:

1. 1. Prepare the Coffee Soak: Begin by dissolving the instant coffee in 60ml of boiling water. Stir well until completely dissolved, and let the mixture cool down slightly. This coffee soak will infuse the Savoiardi cookies with a bold, coffee flavor typical of traditional tiramisu.

1. 1. Prepare the Nutella Layer: In a separate bowl, take your Nutella and gently warm it up (you can use a microwave for about 10 seconds). This will make it easier to spread later in the recipe. Set it aside once it’s smooth and creamy.
   2. Whip the Mascarpone Mixture: In another large bowl, combine the mascarpone cheese and powdered sugar. Whip the mixture with a hand mixer or whisk until it becomes smooth and fluffy. This mascarpone layer will add a rich, creamy texture to balance out the sweet Nutella and coffee flavors.
   3. Crush the Peanuts: Take the peanuts and crush them into small pieces. You can do this using a food processor or by placing them in a ziplock bag and gently crushing them with a rolling pin. The peanuts will add a delightful crunch to the dessert, contrasting beautifully with the creaminess of the mascarpone and Nutella.

1. 1. Assemble the Tiramisu:
      • • First Layer: Begin by dipping each Savoiardi cookie into the prepared coffee mixture for a few seconds, ensuring they soak up enough coffee without becoming too soggy. Place the dipped cookies in a single layer at the bottom of a serving dish.
        • Second Layer: Spread half of the whipped mascarpone mixture evenly over the layer of cookies.
        • Third Layer: Drizzle half of the warmed Nutella on top of the mascarpone layer, spreading it gently to cover the surface.

       

      • Fourth Layer: Sprinkle half of the crushed peanuts over the Nutella to add some crunch to the creamy layers.
      • Repeat: Repeat the layering process with the remaining cookies, mascarpone mixture, Nutella, and peanuts, finishing with a final sprinkle of crushed peanuts on top.

1. Chill the Tiramisu: Once the tiramisu is fully assembled, cover it with plastic wrap and let it chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the dessert to firm up, making it easier to slice and serve.
2. Serve: After chilling, your Nutella Tiramisu with Coffee and Peanut Crunch is ready to be served. Slice into squares and enjoy the combination of coffee-soaked cookies, creamy mascarpone, rich Nutella, and crunchy peanuts in every bite.

Nutrition Facts (per serving, based on 8 servings):

• • Calories: 380 kcal

• • Fat: 26g
  • Saturated Fat: 12g
  • Cholesterol: 38mg

• • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 8g

• Sugars: 22g

Ingredients

• • Zucchini: 1, sliced

• • Salt: 1 teaspoon
  • Oat Flakes: 30g (about 1/4 cup)
  • Cheese: 100g (about 1 cup), grated

• • Eggs: 2
  • Black Pepper: To taste
  • Spring Onions: Optional, chopped

Directions

1. 1. Prepare the Zucchini:
      • Sprinkle the sliced zucchini with salt and let it sit for 10 minutes. This draws out excess moisture.
      • After 10 minutes, pat the zucchini slices dry with a paper towel.

1. 1. Mix Ingredients:
      • In a mixing bowl, combine the zucchini, oat flakes, grated cheese, and eggs. Season with black pepper and mix well.
      • If desired, stir in chopped spring onions for extra flavor.

1. 1. Bake:
      • • Preheat the oven to 180°C (350°F).
        • Transfer the mixture to a baking dish or divide it into individual ramekins.
        • Bake for 20 minutes or until the top is golden brown and the mixture is set.

       

   2. Serve:
      • Allow the bakes to cool slightly before serving. Enjoy warm or at room temperature.

Serving Suggestions

• With a Side Salad: Pair with a fresh salad for a more complete meal.
• With Yogurt or Herbs: Top with a dollop of yogurt or sprinkle with fresh herbs like parsley or basil for added flavor.

Cooking Tips

• • Remove Excess Moisture: Squeezing out moisture from the zucchini helps prevent sogginess.

• Customize Cheese and Herbs: Try different cheeses, like cheddar or mozzarella, and experiment with herbs like thyme or basil.

Nutritional Benefits

• • Zucchini: Low in calories, high in vitamins A and C, and rich in antioxidants.
  • Oat Flakes: Provide fiber, promoting fullness and supporting heart health.

• Cheese: Adds protein and calcium, making this a balanced, satisfying dish.

Dietary Information

• • Vegetarian-Friendly
  • Gluten-Free Option: Use certified gluten-free oats if needed.

Nutritional Facts (Per Serving, Approximate)

• • Calories: 200
  • Protein: 12g
  • Carbohydrates: 15g

• • Fat: 10g
  • Fiber: 2g
  • Sugar: 3g

Storage Tips

• Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezer: Freeze in an airtight container for up to 2 months. Thaw and reheat before serving.

Beef Barley Soup is incredibly easy and so delicious!

Loaded with nutritious veggies, tender beef and plump barley, it’s a complete meal in a bowl!

This homemade beef barley soup can be made ahead of time and freezes well making it the perfect family dinner!

Ingredients:

Water 9-10 cups

Onion half cup chopped

Pearl barley 1 cup

Large bay leaf 1

Boneless chuck roast 1 pound Cut into small pieces

Carrots sliced 1 and a half cup

Celery sliced 1 and a half cup Mushrooms sliced 8 ounces Beef base 2 tbsp You can use here beef broth as well but beef base works like a charm and I have to use just 2 tbsp for this recipe

PREPARATION:

Take a pan and cook the beef according to your taste like how cooked you like your meat. When your beef is ready add it to a crockpot. Add the carrots, water, bay leaf, onion, celery, mushroom, and beef base. Cook at a high flame and then add the barley to it. Add salt and pepper to your taste and cook it until the beef and vegetables are cooked according to your requirements. Remove the bay leaf and serve it in a dish with fish crackers, some chili sauce, soya sauce, and lemon. Enjoy !

This Instant Balloon Bread is a fast and delicious option for breakfast or as a side dish. With just a few simple ingredients, you can have freshly baked bread ready in just 6 minutes. Perfect for those busy mornings or when you need a quick bread fix.

Ingredients

• 1 teaspoon sugar
• 1 pack dry yeast
• 2 cups warm milk
• 2 tablespoons olive oil
• 2 tablespoons yoghurt
• 5 cups flour
• 1 teaspoon salt

Instructions

Step 1: Prepare the Dough

1. In a suitable mixing bowl, combine 1 teaspoon of sugar, 1 pack of dry yeast, and 2 cups of warm milk. Mix well.
2. Add 2 tablespoons of olive oil and 2 tablespoons of yoghurt. Continue mixing until well combined.
3. Gradually add 5 cups of flour and 1 teaspoon of salt to the mixture. Knead until a soft dough forms.
4. Cover the dough and let it sit in a warm place until it doubles in size.

Step 2: Shape the Dough

1. Once the dough has doubled in size, punch it down to remove the air.
2. Divide the dough into 2 equal pieces.
3. Roll out each piece with a rolling pin. Use a bowl to cut the dough into round shapes.

Step 3: Bake the Bread

1. Preheat your oven to 250°C (482°F).
2. Place the shaped breads on a baking tray lined with baking paper.
3. Cover the breads and let them sit for 5 minutes.
4. Bake in the preheated oven for 6 minutes or until the breads are puffed and golden.

Nutrition Information (Per Serving):

• Calories: 150
• Protein: 5g
• Carbohydrates: 25g
• Fat: 3g
• Fiber: 1g
• Sugar: 2g

Conclusion

Enjoy this quick and easy Instant Balloon Bread as a delightful addition to your breakfast or as a tasty side dish. Perfectly puffed and delicious, it’s a great way to enjoy freshly baked bread in just minutes. Share your baking adventures with us using #madebyemily on social media. Happy baking!

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