Category: Recipes

Ingredients:

• 2 eggs
• 100g sugar
• 10g vanilla sugar
• 4 tablespoons flour (added gradually)
• 2 tablespoons starch
• 800ml milk
• 80g butter
• 500g puff pastry biscuits

Instructions:

1. In a bowl, whisk 2 eggs, 100g sugar, and 10g vanilla sugar until well combined.
2. Gradually add 4 tablespoons of flour and 2 tablespoons of starch, continuing to mix until smooth.
3. In a saucepan, heat 800ml of milk over medium heat. After it boils, let it simmer for 1-2 minutes, stirring constantly.
4. Slowly pour the egg mixture into the hot milk while stirring continuously.
5. Add 80g of butter to the mixture and continue stirring until the cream thickens. It should not be too thick.
6. Cover an 18cm form with cling film.
7. Begin assembling the Napoleon cake by layering puff pastry biscuits and cream alternately. Start and end with the biscuits.
8. Continue layering until all the biscuits are used up.
9. Refrigerate the Napoleon cake overnight.
10. Enjoy your quick and delicious No-Bake Napoleon Cake!

Ingredients

For the Caramelized Bananas:

• 20 g (1 tablespoon) butter
• 20 g (1 tablespoon) sugar
• 2 ripe bananas (or plantains)

For the Cake Batter:

• 1 egg
• 50 g (¼ cup) sugar
• 8 g (1 teaspoon) vanilla sugar
• 50 ml (¼ cup) oil
• 100 ml (⅓ cup) milk
• 130 g (1 cup) wheat flour
• 20 g (2 tablespoons) cocoa powder
• 8 g (1 teaspoon) baking powder

Instructions

Caramelize the Bananas:

1. In a pan, melt 20 g of butter over medium-low heat. Add 20 g of sugar and stir until it begins to caramelize (about 2 minutes).
2. Peel and slice the 2 bananas (or plantains) into thin slices and add them to the pan. Cook for about 15-20 minutes until they are golden and soft, turning them halfway through. Once the bananas are caramelized, set them aside to cool slightly.

Prepare the Cake Batter:

1. In a large bowl, whisk together 1 egg, 50 g sugar, and 8 g vanilla sugar until well combined.
2. Add 50 ml oil and 100 ml milk to the mixture and stir until smooth.
3. Sift together 130 g wheat flour, 20 g cocoa powder, and 8 g baking powder. Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.

Assemble the Cake:

1. Preheat your oven to 350°F (180°C).
2. In a greased cake pan, layer the caramelized bananas evenly across the bottom.
3. Pour the cake batter over the bananas and smooth it out evenly.
4. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

Serve:

1. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
2. Serve warm or at room temperature. The caramelized bananas on the bottom will have created a delightful, sweet topping once flipped.

Why You’ll Love This Recipe:

• The caramelized bananas add a deliciously sweet, rich flavor to the cake.
• It’s a simple recipe that doesn’t require any special equipment or ingredients.
• The combination of cocoa and bananas makes it a perfect dessert for chocolate and fruit lovers alike.
• It’s quick and easy to prepare, making it a great choice for a last-minute treat.

Cooking Tips:

• Use ripe bananas for the best flavor and sweetness.
• You can substitute plantains if you prefer a slightly less sweet, firmer texture.
• If you don’t have vanilla sugar, you can substitute with a few drops of vanilla extract.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Nutritional Benefits:

• Bananas are high in potassium, vitamin C, and vitamin B6, which help support heart health and digestion.
• Cocoa powder provides antioxidants that can improve overall health.
• The eggs and milk add protein and calcium, helping to strengthen bones and muscles.

Ingredients:

1 banana
100 grams Greek yogurt
2 chicken eggs
A pinch of salt
3 tablespoons flour
Olive oil, for frying

Directions:

Prepare the Banana: In a blender, grind the banana until smooth.
Mix the Batter: In a mixing bowl, combine the banana puree, Greek yogurt, eggs, and a pinch of salt.
Add the Flour: Add the flour to the mixture and stir until well combined.

Directions:

Heat the Skillet:

Heat a small amount of olive oil in a non-stick skillet over low heat.
Cook the Pancakes:

Pour small amounts of the batter into the skillet to form pancakes. Cover with a lid and cook over low heat until the pancakes are set and golden brown, about 3-4 minutes per side.

Serve: Serve hot and enjoy as much as you want.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 120 kcal per serving | Servings: 4 pancakes

Nutritional Benefits:
These Banana Greek Yogurt Pancakes are a healthy and delicious breakfast option that can aid in weight loss:

Banana: A good source of potassium, vitamin B6, and vitamin C, bananas help maintain heart health and provide a quick energy boost.

Greek Yogurt: High in protein and probiotics, Greek yogurt aids in digestion and supports a healthy gut. It also provides calcium for bone health.

Eggs: Rich in high-quality protein, eggs provide essential amino acids, vitamins, and minerals, contributing to muscle repair and growth.

Olive Oil: A healthy fat, olive oil is rich in monounsaturated fats and antioxidants, supporting heart health and reducing inflammation.
Incorporating these Banana Greek Yogurt Pancakes into your breakfast routine is a fantastic way to enjoy a healthy and delicious start to your day. Packed with protein, vitamins, and minerals, these pancakes are not only nutritious but also incredibly tasty.
The combination of fresh ingredients and the absence of flour makes them a perfect choice for those looking to lose weight or maintain a healthy diet. Try this simple and tasty recipe, and enjoy the benefits of a wholesome breakfast every day!

Ingredients
For the Dough:
200 g Butter (softened)
100 g Powdered sugar (icing sugar)
1 tsp Vanilla extract
1/4 tsp Salt
260 g All-purpose flour
For the Cocoa-Flavored Dough:
6 tsp Cocoa powder
1 tsp Ground cinnamon

Step-by-Step Instructions

Step 1: Preparing the Cookie Dough
Cream the Butter and Sugar:
Start by placing the softened butter and powdered sugar in a large mixing bowl. Use a hand mixer or a whisk to beat them together until the mixture becomes light, fluffy, and smooth. This step is important because it incorporates air into the dough, which will give your cookies a soft texture.
Add the Vanilla and Salt:
Stir in the vanilla extract and a pinch of salt. The vanilla will give the dough a warm, aromatic flavor that complements the sweetness of the sugar, while the salt helps balance the flavors and brings out the richness of the butter.
Incorporate the Flour:
Gradually add the flour to the butter mixture. It’s best to sift the flour beforehand to avoid clumps. Mix the ingredients together with a spatula or your hands until the dough comes together and is smooth. The dough should be soft and slightly sticky but firm enough to hold its shape.
Step 2: Dividing the Dough
Divide the Dough:
Once the dough is combined, divide it into three equal parts. Place one part of the dough back in the bowl and set the other two aside. You will add different flavors to these portions to create the distinct twisted effect in the final cookies.
Flavor the Dough:
To one part of the dough, add 6 teaspoons of cocoa powder and 1 teaspoon of ground cinnamon. Knead the dough with your hands until the cocoa and cinnamon are evenly mixed in, giving the dough a rich brown color and a wonderful spiced aroma. For the other two portions, leave them plain (these will remain the original buttery flavor).
Step 3: Chilling the Dough
Refrigerate the Dough:
Now that you have three portions of dough, it’s important to let them rest. This will make the dough firmer and easier to work with. Place each portion in a separate bowl or wrap them individually in plastic wrap and refrigerate them for at least 30 minutes. Chilling the dough helps prevent it from spreading too much while baking and ensures that the cookies keep their shape.
Step 4: Shaping the Cookies
Roll the Dough:
After the dough has chilled, remove it from the fridge. Take out one piece at a time, as working with too much dough at once can make it difficult to shape. Roll each dough portion into small pieces—about 12 pieces per dough color. Roll each piece of dough into a small ball to start with, then gently roll them out into 21 cm long strips.
Twisting the Dough:
Take one piece of the plain dough and one piece of the cocoa dough. Place them side by side and gently press them together. Twist the two strips of dough together in opposite directions, ensuring that the dough remains intact and doesn’t break. You want a loose, but not too tight, twist.
Cutting and Shaping:
Cut the twisted dough into 7 cm long pieces. The twisted shape will give your cookies a delightful, whimsical look. Be sure to wipe your hands and utensils after each twist to prevent the cocoa powder from mixing into the white dough. This keeps the beautiful contrast between the two dough colors.
Chill Again:
Place the twisted dough pieces onto a baking sheet lined with parchment paper. Once all the cookies are shaped, return the baking sheet to the fridge for 10-15 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much during baking.
Step 5: Baking the Cookies
Preheat the Oven:
Preheat your oven to 160°C (320°F) for a fan-assisted oven or 170°C (340°F) for a conventional oven. The temperature is important to ensure the cookies bake evenly and get that nice golden edge without burning.
Bake the Cookies:
Once the oven is preheated, place the baking sheet with the chilled twisted dough in the oven. Bake for 14-16 minutes, or until the cookies are lightly golden at the edges. Keep an eye on them toward the end of the baking time to avoid over-baking, as oven temperatures can vary.
Cooling:
When the cookies are done baking, remove them from the oven and let them cool on a wire rack. This cooling process is important, as it helps the cookies set and become firm enough to handle.
Step 6: Finishing Touches
Decoration (Optional):
Once the cookies have cooled, you can decorate them with a dusting of powdered sugar, sprinkles, or even a drizzle of melted chocolate. This is optional, but it can add a festive touch to make them even more Christmas-worthy.

Ingredients

• • 160ml Milk
  • 220g Sugar
  • 4 Egg yolks

• • 150g Blueberries
  • 400ml Cream (30-35% fat)
  • 1 tsp (3g) Pectin

• 2 Wafer plates

Directions

1. 1. Prepare the custard base: In a mixing bowl, combine the egg yolks and 120g of sugar. Whisk until the mixture becomes pale and thick. Gradually add the milk while continuing to whisk.
   2. Cook the custard: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. Do not let it boil. Remove from heat and allow it to cool to room temperature. Refrigerate for at least 2 hours.

1. 1. Make the blueberry jam: In another saucepan, combine the blueberries, 100g of sugar, and pectin. Add a splash of water. Cook over medium heat until the mixture boils, then simmer for about 3 minutes. Remove from heat and cool to room temperature. Refrigerate.
   2. Whip the cream: In a large bowl, whip the cream until stiff peaks form. Be careful not to over-whip.
   3. Combine ingredients: Gently fold the cooled custard base into the whipped cream until well combined. Add the blueberry jam and gently swirl it in.

1. Freeze: Pour the mixture into a freezer-safe container. Break the wafer plates into pieces and mix them into the ice cream. Freeze for 4 to 5 hours, or until firm.
2. Serve: Scoop the ice cream into bowls or cones and enjoy!

How to Prepare

1. 1. Egg Yolks and Sugar: Begin by separating four egg yolks into a bowl. Add 120g of sugar and whisk until the mixture is pale and creamy.

1. 1. Add Milk: Gradually whisk in 160ml of milk until fully combined.
   2. Cook Custard: Transfer to a saucepan and cook over medium heat, stirring constantly until it thickens slightly. Cool and refrigerate.
   3. Blueberry Jam: Combine 150g of blueberries, 100g of sugar, and 1 tsp of pectin in a saucepan. Add a splash of water, bring to a boil, and simmer for 3 minutes. Cool and refrigerate.

1. Whip Cream: In a large bowl, whip 400ml of cream until stiff peaks form.
2. Mix Together: Fold the cooled custard into the whipped cream, then gently swirl in the blueberry jam.
3. Freeze: Transfer to a container, add broken wafer pieces, and freeze for 4-5 hours.