Ingredients
For the Banana Pudding:
6 egg yolks
125 grams sugar
1 teaspoon vanilla extract
2 ripe bananas
1 liter milk
3 tablespoons cornstarch
20 milliliters milk (for dissolving cornstarch)
For the Bananas Foster:
10 grams butter
50 grams sugar
1 banana
Directions

1. Prepare the Banana Pudding
Separate the egg yolks from the whites and place the yolks in a large bowl.
Mix in the sugar and vanilla extract until well combined.
In another bowl, mash the ripe bananas with a fork and then add them to the egg yolk mixture. Mix well.
Pour the milk over the egg yolk and banana mixture and whisk until smooth.
In a small bowl, combine the cornstarch with 20 milliliters of milk and stir until dissolved.
Add the cornstarch mixture to the bowl with the egg yolk and banana mix. Stir everything together thoroughly.
Transfer the mixture to a pot and cook over low heat, whisking continuously to prevent sticking.
Cook for about 10 minutes or until the mixture thickens.
Pour the mixture into 4 small dessert cups and let cool to solidify.
2. Make the Bananas Foster
In a pan, melt the butter over medium heat.
Sprinkle the sugar over the melted butter and stir until completely melted.
Slice the banana and add the slices to the caramel, stirring until they are coated.
3. Assemble and Chill
Spoon the caramelized bananas over the banana pudding.
Refrigerate for at least 3 hours or until firm.
Enjoy your delicious Banana Foster Pudding!

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

List of things required:

1. 1 cup of oatmeal
2. 1 glass of slightly warm water (approximately 200-250 ml)
3. Half of a pumpkin, about 400 grams, without the skin.
4. 1 spoon of sweetener (if you like)
5. 1 small spoon of cinnamon (if you like)
6. 1 teaspoon of baking powder
7. Paper for baking cookies

Directions:

1. Combine the oats with warm water in a bowl. Let it sit for 10 minutes for the oats to absorb the water and get bigger.

2. Prepare the pumpkin.

3. Peel and cut half of a pumpkin into small pieces, which should be about 400g in weight. Set aside.

4. Combine the ingredients.

5. Once the oats have absorbed the water, add the grated pumpkin, sweetener (if you want), cinnamon, salt, oil, and sesame seeds. Mix well.

6. After soaking the dried apricots in hot water briefly, drain the water and chop them into small pieces. Add the apricots to the mixture along with chia seeds, chopped nuts, and a mix of seeds, nuts, and dried fruits.

7. Add the baking powder to the mixture and stir until everything is well combined.

Ingredients:

Vegetables:

• • Cabbage: 1 kg (shredded)
  • Carrots: 150 g (grated)

• Sweet pepper: 200 g (sliced into thin strips)
• Garlic: 3-4 cloves (sliced or minced)

Marinade:

• • Water: 0.5 liter

• • Salt: 1 tablespoon
  • Sugar: 100 g
  • Vegetable oil: 100 ml

• • Vinegar (9%): 100 ml
  • Black peppercorns: 5-6 pcs
  • Cloves: 3-4 pcs

• Bay leaves: 1-2 pcs

Steps on How to Make It:

Step 1: Prepare the Vegetables

1. 1. Shred the cabbage: Begin by cutting the cabbage into thin strips. You can use a knife or a mandoline for even slices.
   2. Grate the carrots: Peel and grate the carrots on a medium grater to add color and sweetness to the salad.

1. Slice the peppers: Cut the sweet peppers into thin strips, removing the seeds and stems.
2. Chop the garlic: Mince or slice the garlic cloves depending on how much garlic flavor you want in the salad. Thin slices give a mild flavor, while minced garlic delivers a stronger punch.

Step 2: Prepare the Marinade

1. 1. Heat the water: In a medium-sized saucepan, bring 0.5 liters of water to a boil.

1. 1. Add salt and sugar: Once the water is boiling, add 1 tablespoon of salt and 100 grams of sugar, stirring until fully dissolved.
   2. Add oil and spices: Pour in 100 ml of vegetable oil, add the black peppercorns, cloves, and bay leaves, allowing the mixture to simmer for a couple of minutes to release the flavors of the spices.
   3. Add the vinegar: Lastly, add 100 ml of 9% vinegar to the marinade. Let the mixture simmer for another 1-2 minutes, then remove from the heat and set aside to cool slightly.

Step 3: Combine the Vegetables and Marinade

1. 1. Mix the vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced sweet pepper, and minced garlic. Toss everything together so the ingredients are evenly distributed.
   2. Pour the marinade: Carefully pour the warm marinade over the mixed vegetables. The heat from the marinade will slightly soften the vegetables, making them more tender while maintaining their crunch.
   3. Mix thoroughly: Use a spoon or your hands (wear gloves) to thoroughly mix the vegetables with the marinade, ensuring that all the vegetables are coated.

Step 4: Let It Marinate

1. Cover and refrigerate: Transfer the marinated vegetable mixture into a large jar or an airtight container. Cover it and refrigerate for at least 4-6 hours, but preferably overnight, to allow the flavors to develop fully.
2. Taste and adjust: Before serving, taste the salad and adjust the seasoning if necessary. If you prefer a tangier flavor, you can add a little more vinegar.

Step 5: Serve and Enjoy

1. 1. Serve chilled: This Pickled Cabbage and Vegetable Salad is best served chilled as a refreshing side dish. It goes well with grilled meats, roasted dishes, or as a topping for sandwiches and burgers.

1. Garnish with fresh herbs: If desired, garnish the salad with some freshly chopped parsley or dill for an added touch of freshness and color.

Nutrition Facts (Per Serving, Approximate):

• • Calories: 150 kcal
  • Protein: 2 g

• • Carbohydrates: 12 g
  • Fat: 10 g
  • Fiber: 4 g

• • Sodium: 300 mg
  • Sugar: 8 g
  • Vitamins: High in Vitamin C and Vitamin A from the cabbage and carrots

• Iron: 1 mg

Have you ever dined at a restaurant and stumbled upon a dish so delightful that you couldn’t resist the urge to recreate it at home? That’s precisely what happened to me recently when I discovered the secret to making mouthwatering Hercules scones. Join me as I unveil this simple yet utterly delectable recipe that’s sure to become a favorite in your household.

Ingredients

• 570 g flour
• 120ml milk
• 2 eggs
• Salt
• Sugar
• Yeast
• Vegetable oil
• Apricot jam
• Blueberry jam

Preparation Steps

Mixing the Dough

Begin by gathering your ingredients and preheating your oven to 190 degrees Celsius. In a large bowl, combine the flour, a teaspoon of salt and sugar, and a tablespoon of yeast.

Forming the Dough Balls

Next, add one egg, hot milk, and 140 ml of warm water to the dry ingredients. Mix and knead the dough, adding a drizzle of vegetable oil until a smooth ball forms. Cover the bowl with cling film and allow the dough to rest for an hour.

Filling with Jam

After the dough has risen, divide it into 12 equal parts. Shape each portion into a ball and place them on a baking tray lined with parchment paper. Flatten the balls with your hands, then use a brush to coat them with vegetable oil. Make a hole in the center of each ball and fill it with your choice of apricot or blueberry jam.

Baking the Scones

Once the scones are filled, cover them with a cloth and let them rest for another 30 minutes. Before baking, brush the scones with beaten egg for a golden finish. Bake in the preheated oven for 25 minutes or until they are lightly browned and cooked through.

The Origin of Hercules Scones

You might be wondering about the origins of this unique treat. Hercules scones are believed to have originated in ancient Greece, where they were enjoyed as a hearty breakfast or midday snack. Over the centuries, the recipe has evolved, incorporating different flavors and fillings to suit every palate.

Why This Recipe Is Special

What sets Hercules scones apart from traditional scones is their delightful surprise filling. As you bite into the golden-brown exterior, you’re met with a burst of sweet jam, adding a burst of flavor to every bite. These scones are perfect for breakfast, brunch, or as a sweet treat any time of day.

Tips for Success

• Use fresh, high-quality ingredients for the best flavor.
• Don’t over-knead the dough, as this can result in tough scones.
• Experiment with different types of jam for unique flavor combinations.
• Allow the scones to cool slightly before serving to avoid burns.

Variations to Try

While apricot and blueberry jam are classic choices for filling Hercules scones, feel free to get creative and experiment with other flavors. Raspberry, strawberry, or even lemon curd would all make delightful fillings for these tasty treats.

Serving Suggestions

Serve your freshly baked Hercules scones warm with a dollop of clotted cream or a drizzle of honey for an indulgent treat. Pair them with a cup of hot tea or coffee for the ultimate afternoon pick-me-up.

Health Benefits of Ingredients

Despite their indulgent flavor, Hercules scones can be a nutritious addition to your diet. The whole grain flour provides fiber and essential nutrients, while the eggs and milk offer protein and calcium. Even the jam filling contributes vitamins and antioxidants, making these scones a well-rounded snack option.

Conclusion

In conclusion, discovering new recipes can be a delightful adventure that brings joy to your kitchen and your taste buds. With its simple yet irresistible combination of flavors, Hercules scones are sure to become a staple in your baking repertoire. So why not whip up a batch today and treat yourself to a taste of ancient Greece?

Ingredients

2 lb Boneless Skinless Chicken Breast

1 Egg

1 tbsp Water

1 tsp minced Garlic

1/2 tsp Salt

1/2 tsp Black Pepper

2 cup Shredded Parmesan Cheese

4 tbsp Butter

2 tbsp Olive Oil

Instructions

Cut each breast in half and pound to about 1/2″ thick.

Beat egg and water in a shallow bowl until blended.

Add garlic, salt and pepper and whisk to blend.

Place parmesan in another shallow bowl.

Dip each piece of chicken in egg mixture making sure to coat.

Allow excess egg to drip off.

Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.

Place butter and oil in a large skillet over high heat.

Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).

Lightly press with spatula then turn over and again do not move until browned.

Lightly press with spatula and remove to serving plate.

How to Make Disco Ice Cream Dessert

I found this Frozen Dessert recipe in my grandmother’s journal. Everything she made was amazing, full of flavor, and always mouthwatering. I’ve never tasted anything from her that wasn’t absolutely delicious. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 5 egg yolks
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3.5 ounces chopped white chocolate (approximately 3/4 cup) – (100 g)

More  https://pst-algerie.org/recipe-for-pineapple-dole-whip/

Making the base for the ice cream:

In a saucepan, heat the cream and milk over medium heat until little bubbles start to appear around the edges, but do not bring to a boil. Next, beat the sugar and egg yolks together in a bowl until the mixture is thick and light.

To keep the eggs from cooking, gradually pour the hot milk into the yolk mixture while stirring continuously. After that, put the mixture back in the pan and simmer it over low heat, stirring frequently, until it starts to thicken a little (approximately 5 to 7 minutes). And lastly, don’t let it boil. Take off the heat, stir in the vanilla essence, and let cool fully.

Freezing the blend:

First, move the mixture to a bowl and put it in the freezer once it has cooled to room temperature. Then take it out of the freezer and give it a good stir with a spoon or wire whisk every half an hour. Keep doing this until the ice cream has a creamy texture, which should take two to three hours. Add the white chocolate bits and stir thoroughly as it begins to solidify.

Completing:

Now put the ice cream in a container with a lid or cover it with plastic wrap.

Finally, return it to the freezer for another 2 hour or until it is completely firm. Serve in portions and enjoy!

Tips:

If you don’t have fresh cream, you can use boxed cream, although the end result may be a little less creamy. To make it easier to prepare, chop the white chocolate into small pieces before you start making the ice cream.

Ingredients:

2 Eggs1.5 cups Milk1.5 cups Water1 tablespoon Sugar1 teaspoon Yeast1 teaspoon Baking Soda3.5 cups Flour1 teaspoon Salt1 Green or Red Pepper1 Tomato1 Potato120 grams Cheese (any kind, except processed)

PREPARATION:

In a mixing bowl, beat 2 eggs.Add 1.5 cups of milk and 1.5 cups of water to the eggs.Stir in 1 tablespoon of sugar.Add 1 teaspoon each of yeast and baking soda.Gradually incorporate 3.5 cups of flour while stirring to avoid lumps.Sprinkle in 1 teaspoon of salt and mix until you get a smooth batter.Let the batter rest and rise for about 15-20 minutes.Prepare Vegetables and Cheese:Dice 1 green or red pepper. Dice 1 tomato.Peel and grate 1 potato.Grate 120 grams of cheese (choose any kind, except processed).Combine Batter and Ingredients:Gently fold the diced pepper, diced tomato, grated potato, and grated cheese into the batterCook Pancakes:Heat a pan or griddle over medium heat.Pour ladlefuls of the batter onto the hot surface to form pancakes.Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.SERVE AND ENJOY:Once cooked, serve the savory pancakes hot.These pancakes are versatile and can be enjoyed as a wholesome and budget-friendly meal.

Enjoy !