PST-Algerie

Category: Recipes

  • Experience the Tropical Delight: Let’s Bake Hawaiian Banana Bread Together

    Experience the Tropical Delight: Let’s Bake Hawaiian Banana Bread Together

    Ingredients
    1/2 cup butter, softened
    1 cup sugar
    2 large eggs
    1 very ripe banana, mashed
    1 cup crushed pineapple (do not drain)
    2 cups flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/4 cup shredded coconut
    Instructions
    Preheat oven to 350 degrees.
    In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate.
    Stir in mashed banana and pineapple.
    In a separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
    Stir in coconut flakes/shreds.
    Pour mixture into a greased loaf pan (9×5). Bake for 60 minutes or until a toothpick inserted comes out clean.
  • MILK BRIOCHE ROLLS

    MILK BRIOCHE ROLLS

    Here’s a soft and fluffy recipe for Milk Brioche Rolls:

    Ingredients:

    • 3 1/4 cups (400g) all-purpose flour
    • 1/4 cup (50g) sugar
    • 2 1/4 teaspoons (7g) active dry yeast
    • 1/2 teaspoon salt
    • 3/4 cup (180ml) warm milk (around 110°F/43°C)
    • 2 large eggs, room temperature
    • 1/4 cup (60g) unsalted butter, softened and cut into small cubes
    • 1 egg yolk mixed with 1 tablespoon milk (for egg wash)

    Instructions:

    1. Activate the yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until foamy.
    2. Mix the dough: In a large bowl (or stand mixer), combine the flour and salt. Pour in the yeast mixture and add the eggs. Mix until a rough dough forms.
    3. Incorporate butter: Gradually add the softened butter, a few cubes at a time, while continuing to knead the dough (using a stand mixer with a dough hook or by hand). Knead for about 10 minutes, until the dough is smooth and elastic.
    4. First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
    5. Shape the rolls: After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a round ball and place them on a lined or greased baking sheet, spacing them slightly apart.
    6. Second rise: Cover the shaped rolls with a towel and let them rise again for about 30-45 minutes, until puffy.
    7. Preheat the oven: While the rolls are rising, preheat your oven to 350°F (175°C).
    8. Egg wash and bake: Brush the tops of the rolls with the egg wash (egg yolk mixed with milk) for a golden, shiny finish. Bake the rolls for 18-20 minutes, or until golden brown.
    9. Cool and serve: Let the rolls cool slightly before serving. They’re perfect for dinner, sandwiches, or just slathering with butter.

    These Milk Brioche Rolls are soft, buttery, and have a slight sweetness—delicious fresh out of the oven!

  • Tropical Delight: Fruity Tapioca Jelly Drink

    Tropical Delight: Fruity Tapioca Jelly Drink

    This refreshing Fruity Tapioca Jelly Drink is a delightful and colorful treat that’s perfect for any occasion. With a combination of jelly, fruit, cream, and tapioca pearls, it’s a fun and tasty beverage that everyone will love.

    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
    Preparation Time:

    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Chill Time: 1 hour
    Total Time: 1 hour 35 minutes

    Instructions:

    Prepare the Jelly:
    In a pot, bring 4 cups of water to a boil.
    Add 1/4 cup white sugar and 25 grams of white unflavored jelly powder to the boiling water. 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. Stir each bowl until the color is evenly distributed.
    Pour each colored jelly mixture into separate shallow containers and let them cool to set. Once set, cut the jelly into small cubes.
    Mix the Drink:
    In a large mixing 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. Mix well until smooth.
    Add the fruit cocktail (or your choice of fresh fruits) to the cream mixture. Stir to combine.
    Gently fold in the cooked small tapioca pearls and the colored jelly cubes.
    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.
    Nutritional Benefits:
    Provides a source of vitamins and minerals from the fruit.
    Contains calcium and protein from the milk and cream.
    Tapioca pearls add a fun texture and a bit of fiber.
    Dietary Information:
    Contains dairy.
    Can be made gluten-free by ensuring all ingredients are certified gluten-free.
    Storage:
    Store any leftovers in an airtight container in the refrigerator for up to 2 days.
    Why You’ll Love This Recipe:
    It’s a fun and colorful drink that’s sure to delight both kids and adults.
    Easy to make with simple ingredients.
    Perfect for parties, gatherings, or just a refreshing treat at home.
    Conclusion:
    Enjoy this delightful Fruity Tapioca Jelly Drink as a fun and refreshing treat that’s perfect for any occasion. With its colorful jelly cubes, creamy base, and chewy tapioca pearls, it’s a unique and delicious beverage that’s sure to impress. Happy cooking and enjoy eating!

  • Butter Pecan Praline Poke Cake

    Butter Pecan Praline Poke Cake

    Ingredients:

    • 1 (15 oz) box butter pecan cake mix
    • 1 (16 oz) can coconut pecan frosting
    • 4 large eggs
    • 3/4 cup vegetable or canola oil
    • 1 cup milk
    • 1/2 cup chopped pecans.
    FOR THE SAUCE:
    • 1 (14 oz) can sweetened condensed milk
    • 1/4 cup butter

    Instructions:

    1. Preheat oven to 350°F and grease a 9×11-inch baking dish.
    2. To a large bowl, add the cake mix, coconut frosting, eggs, oil, and milk. Beat batter with an electric mixer until well blended.
    3. Stir in pecans and pour batter into prepared pan.
    4. Bake until a toothpick inserted into the center comes out clean, 30-40 minutes.
    5. Remove cake from oven, and using the handle end of a wooden spoon, poke holes all over the cake. Set aside while you work on the sauce:
    6. In a saucepan over medium heat, melt butter. Add condensed milk and stir well.
    7. Bring to a simmer, then stir in chopped pecans. Remove from heat and pour sauce slowly over the cake, letting it run down into the holes and down the sides.
    8. Let cake cool before slicing and serving. Enjoy!
  • The BEST orange cake recipe

    The BEST orange cake recipe

    The BEST orange cake recipe

    Table of Contents

    Ingredients:

    4 eggs

    1 cup sugar

    1 cup ml oil

    1 cup of orange juice

    2 oranges, the peel from them

    300g flour

    1 pack of baking powder

    For the glaze:

    80g powdered sugar

    orange juice

    Coconut flakes

     

     

    Preparation:

    1. Simply grease a cake tin (bundt cake, wreath, box, etc.) and put it in the cold and preheat the oven to 180 ° C top/bottom heat.

     

    2. Then beat the eggs and sugar until thick and creamy and stir in the oil, juice and orange peel.

     

    Also try: Homemade garlic bread, according to an old family recipe!

     

     

    3. Now mix the flour with baking powder and stir in quickly. Pour into the tin and then bake in the preheated oven for about 45 minutes.

     

    4. Now let it cool in the tin for 15 minutes and then turn it out onto a cake rack.

     

     

    Tip:

    You can cover it with the icing while it is still warm if you want it to absorb a little – otherwise you should let it cool down first.

    Of course you can also use a different icing (e.g. frosting).

    Tip 2: You can also prepare this cake in a blender

  • Carrot and Zucchini Oat Bread Recipe

    Carrot and Zucchini Oat Bread Recipe

    Carrot and Zucchini Oat Bread Recipe

    Table of Contents

    Ingredients

    For the Bread:

    1 zucchini (200 g), grated

    2 carrots (200 g), grated

    350 ml water

    3-4 cloves garlic, minced (adjust to taste)

    250 g oats, plus an additional 100 g

    Salt to taste

    1 teaspoon sweet paprika

    A pinch of curry powder (or any favorite spices)

    1/2 cup water (for adjusting consistency)

    5 g dry yeast

    20 g sunflower seeds

    20 g sesame seeds

    30 g flaxseeds, plus extra for sprinkling

    30 ml olive oil

    Instructions

    Prepare the Vegetables

    Grate the Vegetables: Start by grating 1 zucchini (200 g) and 2 carrots (200 g). Set them aside in a bowl. These vegetables add moisture and nutrients to the bread, making it both tender and flavorful.

    Combine with Water and Garlic: In a large bowl, add 350 ml water, the grated zucchini, grated carrots, and 3-4 cloves minced garlic. The garlic adds a subtle aromatic flavor that enhances the overall taste of the bread.

    Blend and Season

    Blend the Mixture: Using an immersion blender, blend the mixture slightly. Aim to keep some texture from the vegetables for a rustic feel. This step ensures that the vegetables are evenly distributed throughout the bread.

    Add Oats and Spices: Add 250 g oats to the vegetable mixture, along with salt to taste, 1 teaspoon sweet paprika, and a pinch of curry powder (or your preferred spices). Mix well to combine. These spices give the bread a mild warmth and depth of flavor.

    Adjust Consistency: If the mixture seems too thick, add 1/2 cup water to adjust the consistency to your liking. The batter should be thick but pourable, similar to a thick pancake batter.

    See also Mille-Feuille: The Ultimate Creamy Dessert Delight

    Activate the Yeast

    Prepare the Yeast: In a small bowl, dissolve 5 g dry yeast in a little warm water (not included in the above measurements). Let it sit for about 5 minutes until it becomes foamy. This step is crucial for activating the yeast, which helps the bread rise slightly and adds a lightness to the texture.

    Mix in Yeast and Seeds

    Combine Yeast with the Mixture: Pour the activated yeast into the vegetable and oat mixture. Stir well to incorporate the yeast evenly.

    Toast the Seeds: In a dry frying pan, toast 20 g sunflower seeds and 20 g sesame seeds over medium heat for a few minutes until they are lightly golden and fragrant. Toasting enhances the nutty flavor of the seeds, adding a pleasant crunch to the bread.

    Add Seeds and Oil: Add the toasted sunflower seeds, sesame seeds, 30 g flaxseeds, and 30 ml olive oil to the batter. Mix thoroughly to ensure all ingredients are evenly distributed. Stir in the remaining 100 g of oats until the mixture is well combined.

    Proof the Dough

    Prepare the Baking Dish: Grease a baking dish with a bit of olive oil and sprinkle a handful of flaxseeds on the bottom and sides. This prevents the bread from sticking and adds an attractive crust to the finished loaf.

    Rest the Batter: Pour the prepared batter into the greased baking dish, spreading it evenly. Cover with a cloth and let the dough rest in a warm place for about 15 minutes. This resting period allows the oats to absorb moisture and the yeast to start its work, giving the bread a light lift.

    See also Snickers Cake – A Celebration of Deliciousness

    Bake

    Preheat the Oven: While the dough is resting, preheat your oven to 180°C (350°F). A properly preheated oven is key to achieving a good rise and even baking.

    Bake the Bread: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. This indicates that the bread is fully cooked inside.

    Cool and Serve

    Cool the Bread: Allow the bread to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom from becoming soggy and helps the bread firm up.

    Slice and Enjoy: Once cooled, slice the bread and enjoy. This Zucchini and Carrot Oat Bread pairs beautifully with your favorite spreads, as a side to soups and salads, or simply on its own as a nutritious snack.

    Nutrition Information

    Serving Size: 1 slice (assuming 12 slices per loaf)

    Calories: 180 kcal

    Total Fat: 8 g

    Saturated Fat: 1 g

    Cholesterol: 0 mg

    Sodium: 80 mg

    Total Carbohydrates: 22 g

    Dietary Fiber: 4 g

    Sugars: 2 g

    Protein: 5 g

  • Lentil Bread with Marinated Tomatoes

    Lentil Bread with Marinated Tomatoes

    Lentil Bread with Marinated Tomatoes

    Table of Contents

    Ingredients

    For the Lentil Bread:

    100g (1/2 cup) raw lentils

    10g (1 tablespoon) flaxseed flour

    10g (2 tablespoons) psyllium husk (can be substituted with ground chia seeds or ground flax seeds)

    10g (1.5 tablespoons) unsweetened cocoa powder

    60ml (1/4 cup) water

    1/4 teaspoon sugar

    2 teaspoons cumin seeds

    1/2 teaspoon baking soda

    1 tablespoon lemon juice

    A pinch of salt

    For the Marinated Tomatoes:

    3 tomatoes, chopped

    1 tablespoon lemon juice

    1 tablespoon soy sauce

    2 tablespoons oil

    1 clove garlic, minced

    1 tablespoon chopped onion

    Chopped fresh basil (to taste)

    Salt and black pepper to taste

    Instructions

    Step 1: Prepare the Lentils

    Soak Lentils: Place the raw lentils in a bowl and cover them with water. Allow them to soak for 2-8 hours. Soaking the lentils not only reduces the cooking time but also enhances digestibility by breaking down anti-nutrients.

    Step 2: Make the Lentil Dough

    Blend Lentils: Drain the soaked lentils and blend them into a coarse mixture using a blender or food processor. The mixture should have a grainy texture, not too smooth, to give the bread a good structure.

    Mix Dry Ingredients: In a large mixing bowl, combine the flaxseed flour, psyllium husk, cocoa powder, cumin seeds, sugar, baking soda, and a pinch of salt. Stir well to ensure the ingredients are evenly distributed.

    Combine Ingredients: Add the blended lentils to the dry mixture and mix thoroughly. Gradually add the water and lemon juice to the mixture, stirring until a dough-like consistency forms. If the dough is too dry, add a little more water, one tablespoon at a time, until it reaches the desired consistency.

    Shape the Dough: Form the dough into a loaf shape and place it on a baking sheet lined with parchment paper. The parchment paper prevents sticking and makes for easy cleanup.

    See also Tastier than the Most Delicious Pies: Just 1 Egg and a Little Kefir

    Step 3: Bake the Bread

    Preheat Oven: Preheat your oven to 180°C (350°F).

    Bake: Place the shaped dough in the preheated oven and bake for about 30-35 minutes, or until the bread is firm to the touch and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so keep an eye on it towards the end.

    Cool: Remove the bread from the oven and allow it to cool on a wire rack before slicing. Cooling is important as it helps the bread set and makes it easier to slice.

    Step 4: Prepare the Marinated Tomatoes

    Combine Ingredients: In a medium bowl, mix the chopped tomatoes with lemon juice, soy sauce, oil, minced garlic, chopped onion, and fresh basil. The combination of these ingredients will create a flavorful and vibrant topping that pairs perfectly with the lentil bread.

    Season: Season the mixture with salt and black pepper to taste. Allow the tomatoes to marinate for at least 15 minutes. This step enhances the flavors and lets the tomatoes absorb the marinade fully.

    Step 5: Serve

    Slice and Serve: Slice the cooled lentil bread and arrange it on a serving plate. Serve the marinated tomatoes on the side or spoon them directly over the slices of bread for a delicious and healthy meal.

    Cooking Tips

    Customize the Flavor: Add your favorite dried herbs and spices, such as oregano, thyme, or garlic powder, to the lentil dough to customize the bread’s flavor profile.

    Add Texture: For a crunchy texture, consider adding seeds (like sunflower or pumpkin seeds) or chopped nuts to the bread mixture before baking.

    Versatility of Marinated Tomatoes: The marinated tomatoes can also be used as a topping for other dishes, such as grilled vegetables, pasta, or even as a fresh salsa alternative.Nutrition Information (per serving, serves 6)

    Calories: 180

    Total Fat: 9g

    Saturated Fat: 1g

    Cholesterol: 0mg

    Sodium: 240mg

    Total Carbohydrates: 22g

    Dietary Fiber: 8g

    Sugars: 5g

    Protein: 6g

  • Strawberry Piña Colada Smoothie

    Strawberry Piña Colada Smoothie

    1f375 1f375
    1 cup frozen strawberries
    1 cup frozen pineapple chunks
    1 cup coconut milk
    ½ cup plain Greek yogurt
    2 tbsp honey or agave syrup
    1 tbsp coconut flakes (optional, for garnish)
    1 tsp vanilla extract
    ½ cup ice cubes
    1f375 1f375
    In a blender, combine frozen strawberries, frozen pineapple chunks, coconut milk, Greek yogurt, honey, and vanilla extract.
    Blend until smooth and creamy. If the smoothie is too thick, add a bit more coconut milk to reach your desired consistency.
    Add ice cubes and blend again until the ice is crushed and well incorporated.
    Pour into glasses and garnish with coconut flakes if desired.
    Serve immediately and enjoy your tropical escape!
    Prep Time: 10 minutes Kcal: 220 per serving 1f3751f375
  • Coconut Cheese Bites Recipe

    Coconut Cheese Bites Recipe

    Coconut Cheese Bites Recipe

    Table of Contents

    Ingredients

    400 g (14 oz) light cheese (ricotta or cottage cheese)

    200 g (7 oz) dark chocolate (or milk chocolate without added sugar)

    100 g (1 cup) grated coconut flakes

    100 g (3/4 cup) milk powder

    Step-by-Step Instructions

    1. Prepare the Coconut Cheese Mixture

    In a large bowl, combine the light cheese, grated coconut flakes, and milk powder. Mix thoroughly until all ingredients are well incorporated, and the mixture becomes smooth. This mixture should be firm enough to shape but still soft to the touch, ensuring that the bites will hold their shape once chilled.

     

     

    2. Shape the Bites

    Using your hands, take small portions of the coconut cheese mixture and form them into balls or bite-sized pieces. Aim for uniformity in size to ensure even chilling and coating. Place the shaped bites onto a lined baking tray or plate, making sure they are spaced apart to avoid sticking.

     

    3. Chill the Bites

    Refrigerate the bites for about 30 minutes to allow them to firm up. This step is crucial as it makes the bites easier to handle when dipping in chocolate. A well-chilled bite will also help the chocolate coating to set more quickly.

     

    4. Melt the Chocolate

    In a heatproof bowl, melt the dark or milk chocolate. You can do this over a pot of simmering water using the double boiler method, or in the microwave in 20-second intervals, stirring between each interval until the chocolate is smooth and fully melted. Be careful not to overheat the chocolate, as this can cause it to seize and become grainy.5. Coat the Bites

    Once the bites are thoroughly chilled, use a fork or dipping tool to dip each one into the melted chocolate, ensuring an even coating. Let the excess chocolate drip off before placing the coated bites back onto the lined tray or plate. For a professional look, tap the fork gently on the edge of the bowl to remove excess chocolate and create a smooth, even coating.

     

    6. Set the Chocolate

    Allow the chocolate-covered bites to set by refrigerating them for an additional 15-20 minutes. This will ensure that the chocolate hardens properly, giving the bites a glossy, firm finish that enhances their visual appeal and provides a satisfying snap when bitten into.

     

     

    7. Serve and Enjoy

    Once the chocolate has fully set, serve the Coconut Cheese Bites chilled. They make a perfect treat for gatherings, parties, or simply as a snack to enjoy anytime. Store any leftovers in an airtight container in the refrigerator to maintain their freshness.

     

    Nutritional Information

    Servings: 20 bites

    Serving Size: 1 bite

    Calories: 80

    Total Fat: 6 g

    Saturated Fat: 4 g

    Cholesterol: 5 mg

    Sodium: 30 mg

    Total Carbohydrates: 7 g

    Dietary Fiber: 1 g

    Sugars: 5 g

    Protein: 2 g

    These nutritional values are approximate and can vary based on the exact brands and types of ingredients used, especially the type of chocolate and cheese.

     

    Tips for Success

    Choice of Cheese: For a creamier texture, use ricotta cheese. For a slightly firmer bite, cottage cheese works well. Ensure the cheese is well-drained to avoid excess moisture in the mixture.

    Coconut Variations: You can toast the coconut flakes lightly for an added nutty flavor before mixing them into the cheese.

    Chocolate Coating: Experiment with different types of chocolate, like white chocolate or flavored chocolates, to customize the bites to your taste.

    Storing: Keep the bites in the refrigerator for up to one week. If you want to keep them longer, store them in the freezer for up to a month, and thaw them in the fridge before serving.

    Read more

  • Elegant black forest roll cake

    Elegant black forest roll cake

    1f382 1f382
    For the Chocolate Sponge Cake:
    • 4 large eggs, at room temperature 1f95a
    • ¾ cup granulated sugar 1f36c
    • 1 tsp vanilla extract 1f366
    • ¼ cup unsweetened cocoa powder 1f36b
    • ¼ cup all-purpose flour 1f33e
    • ¼ tsp baking powder 1f944
    • ¼ tsp salt 1f9c2
    For the Cherry Filling:
    • 2 cups pitted cherries, fresh or frozen 1f352
    • ¼ cup granulated sugar 1f36c
    • 1 tbsp cornstarch 1f33d
    • 1 tbsp water 1f4a7
    For the Whipped Cream Filling:
    • 1½ cups heavy cream, chilled 1f95b
    • ¼ cup powdered sugar 1f35a
    • 1 tsp vanilla extract 1f366
    For Garnish:
    • Additional cherries, for decoration 1f352
    • Chocolate shavings or cocoa powder 1f36b
    1f382 1f382
    1. Preheat Your Oven:
    • Preheat your oven to 350°F (175°C).
    • Grease and line a 10×15-inch jelly roll pan with parchment paper.
    2. Make the Chocolate Sponge Cake:
    • In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture becomes thick and pale, about 5 minutes.
    • Sift together the cocoa powder, flour, baking powder, and salt in a separate bowl.
    • Gently fold the dry ingredients into the egg mixture until just combined.
    • Pour the batter into the prepared pan, spreading it evenly with a spatula.
    • Bake for 12-15 minutes, or until the cake springs back when lightly touched.
    3. Prepare the Cherry Filling:
    • In a saucepan, combine the cherries and granulated sugar.
    • Cook over medium heat until the cherries soften and release their juices.
    • Mix the cornstarch with water to create a slurry. Stir the slurry into the cherry mixture and cook until it thickens.
    • Remove from heat and let cool completely.
    4. Make the Whipped Cream Filling:
    • In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    5. Assemble the Roll Cake:
    • Once the cake has cooled, spread the whipped cream evenly over the surface.
    • Spoon the cooled cherry filling over the whipped cream layer.
    • Starting from one short end, carefully roll up the cake using the parchment paper to help lift and roll it into a neat log.
    • Transfer the roll cake to a serving platter and refrigerate for at least 1 hour to set.
    6. Garnish and Serve:
    • Garnish with additional cherries and chocolate shavings, or lightly dust with cocoa powder.
    • Slice and serve to enjoy a delightful Black Forest dessert.
    Yield: 8-10 slices
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes + chilling time 1f3821f382
  • Effortless Lemon Ice Cream Sugar-Free Delight with Just Three Ingredients

    Effortless Lemon Ice Cream Sugar-Free Delight with Just Three Ingredients

    Effortless Lemon Ice Cream Sugar-Free Delight with Just Three Ingredients

    Ice cream lovers, rejoice! Imagine creating a delicious, sugar-free lemon ice cream at home using just three ingredients in under five minutes. This simple recipe not only satisfies your sweet tooth but does so in a healthier way, without any added sugar. Here’s how to make this refreshing treat that’s so easy and tasty, you may never want to buy store-bought ice cream again!

    1. Benefits of Homemade Lemon Ice Cream

    Healthier: By making your own ice cream, you control the ingredients, ensuring there are no unwanted additives or sugars.

    Refreshing: Lemon adds a natural zest that is both invigorating and delightful, perfect for cooling down on a warm day.

    Simple Ingredients: With only three ingredients, this recipe is uncomplicated and quick, ideal for spontaneous dessert cravings.

    2. Ingredients Needed

    To whip up your own batch of lemon ice cream, you’ll need:

    1 cup of heavy cream

    2 tablespoons of fresh lemon juice

    3 tablespoons of honey (or to taste, depending on your preference for sweetness)

    3. How to Make Lemon Ice Cream

    This recipe is not only straightforward but also quick, making it a perfect last-minute dessert option.

    INSTRUCTIONS:

    Mix Ingredients: In a medium-sized mixing bowl, combine the heavy cream, fresh lemon juice, and honey. Mix thoroughly until the honey is completely dissolved.

    Whisk or Blend: Using a hand mixer or blender, whip the mixture until it becomes thick and creamy. This usually takes about 3 to 4 minutes.

    Freeze: Pour the mixture into a freezer-safe container. If you prefer a soft-serve consistency, you can enjoy it immediately. For those who like their ice cream firmer, freeze it for about an hour, then stir it, and freeze again until it reaches the desired consistency.

    4. Serving Suggestions

    Scoop your lemon ice cream into bowls or cones. This ice cream pairs beautifully with fresh berries or a sprig of mint for an extra touch of elegance and freshness. It’s a wonderful dessert to follow a meal or as a cool treat on a sunny afternoon.

    5. Storage Tips

    Store any leftover ice cream in an airtight container in the freezer. Before serving again, let it sit out for a few minutes to soften slightly for easier scooping.

    This three-ingredient, sugar-free lemon ice cream is a testament to the idea that simplicity often leads to the best results. Quick, easy, and delightfully refreshing, it’s a perfect treat for anyone looking to indulge their sweet tooth without overdoing it on sugar. Give this recipe a try, and it might just become your new favorite way to beat the heat and keep your dessert game light and zesty!

  • Deviled Ham Salad

    Deviled Ham Salad

    Let’s face it – the tastiest dishes are not always the prettiest ones and that’s definitely the case with Deviled Ham Salad. It’s a little much to look at but it’s SO good. If you haven’t had it before – just think egg salad or tuna salad, but with ham. See? Not so weird. It’s just chopped ham that’s folded into a creamy and flavorful base that makes for one delicious sweet and savory mixture. It makes an incredible sandwich, but it works just as well as a dip or a cracker spread too. And it’s super easy to make.

    INGREDIENTS

    • 4 cups diced ham
    • 1/2 cup mayonnaise
    • 1 tablespoon Worcestershire
    • 2 teaspoons Dijon mustard
    • 1/2 teaspoon apple cider vinegar
    • 1/4 teaspoon hot sauce
    • Kosher salt and freshly ground black pepper, to taste

    How to Make Deviled Ham Salad

    1. In the bowl of a food processor, pulse ham until finely chopped.
    2. In a large bowl, stir together mayonnaise, Worcestershire, mustard, vinegar, and hot sauce. Add ham and stir to combine.
    3. Taste and adjust seasoning. Chill until ready to serve. Enjoy!
  • Philly cheesesteak egg rolls

    Philly cheesesteak egg rolls

    Do you enjoy egg rolls? I adore them and wanted to create something unique and delectable with them. Yesterday, I made these delicious Philly cheesesteak egg rolls, and my family devoured them. They’re ideal for a game day party (football season is just around the corner) or a fall patio party. Who needs a summer patio party when you can have one in the fall with a bonfire and marshmallows? These beauties come together quickly, and the filling can be made ahead of time.

    Ingredients:

    • 1 pound ground beef
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons butter
    • 1 yellow onion, chopped
    • 1/2 green bell pepper, chopped
    • 24 egg roll wrappers
    • 12 slices American cheese
    • 3/4 cup vegetable oil for frying

    How To Make Philly Cheesesteak Egg Rolls:

    1. Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
    2. Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
    3. Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
    4. Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.

    Tips for the Best Philly Egg Rolls:

    • Steak– Rib eye or flank steak can also be used. Even ground hamburger works. Cut your steak into bite sized pieces for easier eating and filling.
    • Cheese– Trade out the Monterey jack with provolone slices, swiss or spice it up with pepper jack cheese.
    • Peppers and Onions– Power up the color and use red, yellow or orange peppers, try using a red onion, chop them into bite sized pieces for easier eating.
    • Wrappers– Don’t be nervous about folding your egg rolls. There are usually directions on the back of the package. Make sure you use a bit of water on the edges to seal them good.

    Sauce-These are ideal for dipping. There are endless possibilities. Try  your favorite cheese sauce, Ranch Dressing, Horseradish sauce, or BBQ sauce.

  • CRAB RANGOON EGG ROLLS

    CRAB RANGOON EGG ROLLS

    Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.

    INGREDIENTS

    • 2 (8 ounce) boxes cream cheese softened
    • 1 –2 tablespoons Worcestershire sauce (see notes)
    • 1 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 3 green onions chopped
    • 1/2 lb fresh white cooked crabmeat flaked or diced
    • 8–10 egg roll wrappers
    • Vegetable oil for frying

    How To Make Crab Rangoon Egg Rolls

    1. In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.
    2. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll, it usually shows on the package with pictures).
    3. Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

    NOTES

    • If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
    • In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
    • Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
    • Soften the cream cheese to room temperature.
    • Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
    • Use oil with a high smoking point like vegetable, canola, or peanut.
    • A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.
  • Custard Cream Pancake – No Oven, No Machine Recipe

    Custard Cream Pancake – No Oven, No Machine Recipe

    Custard Cream Pancake – No Oven, No Machine Recipe

    Table of Contents

    Ingredients:

    – 2 eggs
    – 30g sugar
    – 2g salt
    – 200g milk
    – 180g soft flour (cake flour)
    – 3g baking powder
    – 30g cooking oil

    Custard Cream:

    – 3 egg yolks
    – 60g sugar
    – 20g cornstarch
    – 300g milk
    – 1/2 tsp vanilla extract

    Instructions:

    Pancake Batter:
    1. In a bowl, whisk together 2 eggs, 30g sugar, and 2g salt until well mixed.
    2. Add 200g milk to the egg mixture and mix well again.
    3. Sift in 180g soft flour (cake flour) and 3g baking powder. Stir well to avoid lumps.
    4. Add 30g of cooking oil to the batter and mix thoroughly.
    5. Pour the batter into an easy-to-pour cup.

    Custard Cream:

    1. In a separate bowl, combine 3 egg yolks and 60g sugar. Stir until light yellow.
    2. Add 20g cornstarch, 300g milk, and 1/2 tsp vanilla extract to the egg mixture.
    3. Cook the custard mixture over low heat. When the edges start to boil, turn off the heat. Mix well and return to the pot.
    4. Heat the custard over medium heat, stirring constantly until it thickens. Remove from heat and cover with cling wrap. Cool it down in the freezer for about 20 minutes.
    5. After 20 minutes, soften the cooled custard cream.

    Cooking Pancakes:

    1. Heat an egg frying pan over low heat.
    2. Pour the pancake batter into the pan and cook until slightly set.
    3. Use a spoon or rolling pin to shape the edges of the pancake.
    4. When the edges are slightly cooked, scrape them in a circular motion for even cooking.
    5. Flip the pancake and cook the other side.
    6. Bake for an additional 2 minutes until golden brown.

    See also  Savory Recipe: Cheese Balls with Just 4 Ingredients, Ready in Minutes

    Assembly:

    1. Spread the precious custard cream over the pancake.
    2. Enjoy your delicious Custard Cream Pancake!

    This recipe is a tasty treat without the need for an oven or machine.