Category: Recipes

Layered Apple and Cheese Cake with Meringue Topping

Ingredients

For the Dough

• 240 g (1.5 cups) all-purpose flour
• 1/2 tsp baking powder
• 8 g (1 tsp) vanilla sugar
• 2 egg yolks
• 30 g (2 tbsp) sugar
• 70 g (1/3 cup) softened butter
• 100 g (1/2 cup) sour cream

For the Apple Layer

• 3 apples, peeled and chopped
• 50 g (1/4 cup) sugar
• 35 g (1.5 tbsp) butter

For the Cheese Mixture

• 360 g (1.5 cups) cream cheese
• 150 g (3/4 cup) sugar
• 3 egg yolks
• 30 g (3 tbsp) cornstarch

For the Meringue

• 5 egg whites
• 100 g (1/2 cup) sugar
• 2 tbsp lemon juice
• 30 g flaked almonds

Instructions

1. Prepare the Dough

a. Preheat the Oven:
Preheat your oven to 180°C (356°F). Line a 24 cm (9.5-inch) baking pan with baking paper to prevent the cake from sticking.

b. Mix the Dough Ingredients:
In a mixing bowl, combine 240 g flour, 1/2 tsp baking powder, and 8 g vanilla sugar. Add 2 egg yolks, 30 g sugar, 70 g softened butter, and 100 g sour cream. Mix everything together until a smooth dough forms.

c. Press the Dough:
Press the dough evenly into the bottom of the prepared baking pan, ensuring it covers the entire base. Set the pan aside while you prepare the apple layer.

2. Prepare the Apple Layer

a. Cook the Apples:
In a skillet, melt 35 g butter over medium heat. Add the chopped apples and 50 g sugar, stirring occasionally. Cook until the apples are softened and slightly caramelized, about 5-7 minutes.

b. Layer the Apples:
Let the apples cool slightly, then spread them evenly over the dough in the baking pan.

3. Prepare the Cheese Mixture

a. Combine the Cheese Mixture Ingredients:
In a bowl, beat together 360 g cream cheese, 150 g sugar, 3 egg yolks, and 30 g cornstarch until smooth and well combined.

b. Spread the Cheese Mixture:
Pour the cheese mixture over the apple layer in the baking pan, spreading it evenly with a spatula.

4. Bake the Cake

a. Initial Bake:
Bake the assembled cake in the preheated oven at 180°C (356°F) for about 40 minutes or until the cheese layer is set and lightly golden. Remove the cake from the oven and let it cool slightly on a wire rack.

5. Prepare the Meringue

a. Beat the Egg Whites:
In a clean bowl, beat 5 egg whites with 2 tbsp lemon juice until soft peaks form. Gradually add 100 g sugar, a little at a time, and continue beating until the meringue is glossy and stiff peaks form.

b. Spread the Meringue:
Spread the meringue evenly over the cooled cheese layer, making decorative swirls with the back of a spoon. Sprinkle with 30 g flaked almonds for a crunchy finish.

6. Bake the Meringue

a. Final Bake:
Return the cake to the oven and bake at 180°C (356°F) for another 20 minutes or until the meringue is golden and crispy on the outside.

7. Serve the Cake

a. Cool and Serve:
Allow the cake to cool completely before slicing. Dust with icing sugar if desired for an extra touch of elegance. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert experience.

Tips for the Perfect Layered Apple and Cheese Cake

• Room Temperature Ingredients: Ensure your cream cheese and butter are at room temperature before mixing to achieve a smooth and lump-free consistency.
• Watch the Meringue: Keep an eye on the meringue during the final bake to prevent it from over-browning. It should be lightly golden with a crisp exterior.
• Slice with a Hot Knife: For clean slices, dip your knife in hot water and wipe it dry before cutting through the cake.

Secret Ingredient Bread Recipe

Ingredients:

• 600g flour + 2 tbsp
• 400ml milk
• 8g yeast
• 80g sugar
• 1 tsp salt
• 2 tsp vinegar (9% acidity)
• 30g vegetable oil + 40g
• 1 egg
• Poppy seeds (to taste)

 Instructions:

1. In a mixing bowl, combine 600g of flour, yeast, sugar, and salt.
2. Heat 400ml of milk until warm, then add 2 tsp of vinegar to it. Let it sit for a moment to curdle and activate.
3. Add the milk-vinegar mixture to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface until smooth. Form it into a ball.
5. Grease a bowl with 30g of vegetable oil, place the dough inside, cover it, and let it rise for about 1-2 hours or until doubled in size.
6. Preheat your oven to 180°C (350°F).
7. Once the dough has risen, punch it down and divide it into equal parts, shaping them into rolls or a loaf.
8. Beat the egg and brush it over the top of the bread.
9. Sprinkle poppy seeds on top for added flavor and texture.
10. Bake in the preheated oven for about 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. While still warm, brush the bread with 40g of vegetable oil for a glossy finish.
12. Let it cool slightly before slicing and serving.
13.  Enjoy your homemade Secret Ingredient Bread with a hint of vinegar for that special touch!

Savory Vegetable and Chicken Loaf: A Delicious and Nutritious Dish

Ingredients

• 4 eggs
• Salt, to taste
• Basil, to taste
• 100 ml (½ cup) milk
• 100 g (3.5 oz) flour
• 100 g (3.5 oz) cheese, grated
• 3 potatoes, peeled and diced
• 1 zucchini, diced
• Olive oil, for cooking
• Vegetable oil, for greasing the pan
• 1 red onion, chopped
• 2 cloves of garlic, minced
• 1 chicken fillet, diced
• 1 bell pepper, chopped
• 1 tomato, chopped
• Black pepper, to taste
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• Fresh dill, chopped
• Fresh parsley, chopped

Nutritional Information (per serving, makes 8 servings)

• Calories: 210 kcal
• Carbohydrates: 15 g
• Protein: 13 g
• Fat: 11 g
• Saturated Fat: 4 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 320 mg
• Calcium: 150 mg

Instructions

1. Prepare the Vegetables

a. Sauté the Potatoes:
Heat a pan over medium heat with a drizzle of olive oil. Add the diced potatoes and sauté until they are partially cooked and golden brown, about 8-10 minutes. Remove the potatoes from the pan and set them aside.

b. Cook the Zucchini:
In the same pan, add a little more olive oil if needed. Add the diced zucchini and cook until it is slightly tender, about 5 minutes. Remove and set aside with the potatoes.

2. Cook the Chicken

a. Sauté Onion and Garlic:
In the same pan, heat a little more olive oil if necessary. Add the chopped red onion and minced garlic and sauté until fragrant and the onion is translucent, about 3-4 minutes.

b. Cook the Chicken:
Add the diced chicken fillet to the pan. Cook until the chicken is fully cooked and browned on the outside, about 6-8 minutes.

c. Add Bell Pepper and Tomato:
Stir in the chopped bell pepper and tomato, cooking until all vegetables are tender. Season with salt and black pepper to taste. Remove from heat and set aside.

3. Prepare the Egg Mixture

a. Mix the Eggs and Flour:
In a large bowl, whisk together the eggs, salt, basil, milk, and flour until the mixture is smooth and free of lumps.

b. Add Cheese and Vegetables:
Add the grated cheese, cooked potatoes, zucchini, and the chicken mixture to the egg batter. Mix well to ensure everything is evenly distributed.

4. Combine with Creamy Mix

a. Prepare the Creamy Mixture:
In a small bowl, combine 3 tablespoons of mayonnaise, 3 tablespoons of sour cream, chopped dill, and chopped parsley. Mix until well blended.

b. Add to the Egg Batter:
Stir the creamy mixture into the  egg and vegetable batter, mixing until all ingredients are fully combined.

5. Prepare the Baking  Pan

a. Grease the Pan:
Grease a loaf pan or baking mold with vegetable oil to prevent sticking.

b. Pour the Mixture:
Pour the combined mixture into the prepared pan, smoothing the top with a spatula.

6. Bake the Loaf

a. Preheat the Oven:
Preheat your oven to 180°C (356°F).

b. Bake:
Bake the loaf in the preheated oven for 40-45 minutes, or until the loaf is set and golden brown on top. A toothpick inserted into the center should come out clean, indicating that the loaf is fully cooked.

7. Serve

a. Cool Slightly and Slice:
Allow the loaf to cool slightly in the pan before removing it. This helps it set and makes slicing easier.

b. Serve Warm:
Slice the loaf and serve warm. It can be enjoyed as a delicious main dish with a side salad or as a hearty side to accompany other meals.

Tips for the Best Savory Vegetable and Chicken Loaf

• Use Fresh Herbs: Fresh dill and parsley add vibrant flavors to the loaf. Adjust the amount according to your taste preferences.
• Check Doneness: Make sure to check the doneness of the loaf by inserting a toothpick in the center. It should come out clean when the loaf is fully cooked.
• Optional Additions: You can add other vegetables like spinach or corn for extra texture and flavor.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.

Baked Eggplant Loaf: A Hearty and Flavorful Dish

Ingredients

• 2 eggplants, diced
• 1 bell pepper, diced
• 1 onion, diced
• 1 clove of garlic, minced
• 120 g (4.5 oz) cooked beef, diced
• 4 eggs
• 150 g (5 oz) mushrooms, diced
• 100 ml (½ cup) kefir or milk
• 30 g (1 oz) Parmesan cheese, grated
• Butter, for greasing the pan
• Breadcrumbs, for coating the pan
• Salt and pepper to taste
• Olive oil, for cooking

Nutritional Information (per serving, makes 6 servings)

• Calories: 220 kcal
• Carbohydrates: 10 g
• Protein: 14 g
• Fat: 14 g
• Saturated Fat: 5 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 280 mg
• Calcium: 120 mg

Instructions

1. Prepare the Vegetables

a. Dice the Vegetables:
Dice the eggplants, bell pepper, onion, and mushrooms into small, uniform pieces to ensure even cooking. Mince the garlic finely.

2. Cook the Vegetables

a. Sauté the Onion and Garlic:
Heat a pan over medium heat with a drizzle of olive oil. Add the onion and garlic, and sauté for about 2-3 minutes until fragrant and translucent.

b. Add Eggplant, Bell Pepper, and Mushrooms:
Add the diced eggplants, bell pepper, and mushrooms to the pan. Season with salt and pepper to taste. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are soft and all the moisture has evaporated. Remove from heat and let the mixture cool slightly.

3. Prepare the Beef

a. Dice the Beef:
Cut the cooked beef into small cubes. Add the beef to the cooled vegetable mixture, stirring well to combine. The beef adds a savory depth to the loaf that balances beautifully with the vegetables.

4. Prepare the Egg Mixture

a. Beat the Eggs:
In a large bowl, beat the 4 eggs until well combined.

b. Add Kefir and Parmesan:
Mix in the kefir (or milk) and the grated Parmesan cheese. This mixture will hold the loaf together and add creaminess and flavor.

c. Combine with Vegetables and Beef:
Add the cooled vegetable and beef mixture to the egg mixture. Stir everything together until the ingredients are evenly distributed.

5. Prepare the Baking Pan

a. Grease the Pan:
Grease a loaf pan with butter to prevent the loaf from sticking.

b. Coat with Breadcrumbs:
Sprinkle breadcrumbs evenly over the greased pan, shaking off any excess. This step helps to form a nice crust on the loaf.

6. Bake the Loaf

a. Preheat the Oven:
Preheat your oven to 180°C (356°F).

b. Pour the Mixture into the Pan:
Pour the prepared mixture into the loaf pan, spreading it evenly and smoothing the top with a spatula.

c. Bake:
Bake in the preheated oven for about 40-45 minutes, or until the loaf is set and the top is golden brown. A knife inserted into the center should come out clean, indicating that the loaf is fully cooked.

7. Serve the Loaf

a. Cool Slightly:
Allow the loaf to cool in the  pan for about 10 minutes to set before removing it.

b. Slice and Serve:
Carefully remove the loaf from the pan, slice, and serve warm. This Baked Eggplant Loaf can be enjoyed as a main dish, served with a side salad, or as a hearty side to complement other dishes.

Tips for the Best Baked Eggplant Loaf

• Use Fresh  Vegetables: Fresh, high-quality vegetables will enhance the flavor and texture of the loaf.
• Adjust Seasonings: Taste the vegetable mixture before combining it with the eggs and adjust the seasoning if necessary.
• Variations: You can add herbs like thyme or rosemary for extra flavor, or swap the beef with chicken, turkey, or even a vegetarian option like chickpeas for a different take.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.