No Bake Fruit and Nut Delight

Ingredients:

• • 100g (3.5 oz) prunes, rinsed with warm water

• • 100g (3.5 oz) raisins, rinsed with warm water
  • 100g (3.5 oz) dried apricots, rinsed with warm water
  • 100g (3.5 oz) roasted peanuts, cooled slightly

• • 70g (2.5 oz) walnuts, roughly chopped
  • 400g (14 oz) sour cream (25%), at room temperature
  • 300g (10.5 oz) condensed milk, at room temperature

• 300g (10.5 oz) fine crackers, crushed

Directions:

1. Prepare the Ingredients:

• • Rinse the prunes, raisins, and dried apricots with warm water and set them aside to drain.
  • Let the roasted peanuts cool slightly, then roughly chop them, along with the walnuts and dried fruits.

2. Mix the Cream Base:

• In a large bowl, whisk together the sour cream and condensed milk until smooth and fully combined.

3. Combine the Ingredients:

• • Add the chopped prunes, raisins, apricots, roasted peanuts, and walnuts to the cream mixture. Stir until all ingredients are evenly coated.
  • Crush the fine crackers and mix them into the fruit and nut mixture, making sure everything is well incorporated.

4. Form the Dessert:

• • Line a rectangular or square dish with cling film, leaving enough overhang to cover the top.
  • Pour the mixture into the dish, pressing it down firmly to ensure there are no air pockets.
  • Fold the cling film over the top and place a flat weight, such as another dish or a pan, on top to compress the mixture.

5. Chill:

• Refrigerate the dish for 24 hours to allow the dessert to set and the flavors to meld.

6. Serve:

• Once set, remove the dessert from the refrigerator, unwrap, and cut into slices or squares. Serve chilled and enjoy!

Serving Suggestions:

• • Holiday Treat: Serve as a dessert at festive gatherings or as a sweet snack with tea or coffee.

• Extra Garnish: Top with additional dried fruits, nuts, or a drizzle of honey for extra texture and flavor.

Cooking Tips:

• • Ingredient Prep: Make sure all ingredients are at room temperature for easier mixing.
  • Customization: Feel free to swap out the dried fruits and nuts to suit your preferences.

• Control Sweetness: Reduce the amount of condensed milk if you prefer a less sweet dessert.

Storage:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: This dessert freezes well for up to 2 months. Thaw in the refrigerator before serving.

No-Bake Banana Chocolate Cake

Ingredients

Cookies:

• 200 g Savoyardi cookies (ladyfingers)

Cream Layer:

• • 250 ml milk (for dipping cookies)

• • 3 egg yolks (separate the whites from the yolks)
  • 500 ml milk
  • 50 g cornstarch

• • 150 g condensed milk
  • 100 g butter
  • A pinch of vanillin (or vanilla extract)

Yields

• Servings: 8-10

Instructions

Prepare the Cream Layer

1. 1. Whisk Ingredients: In a medium-sized pot, whisk together 3 egg yolks, 500 ml of milk, and 50 g of cornstarch until the mixture is smooth and free of lumps.

1. 1. Cook the Custard: Place the pot over medium heat and cook the mixture, whisking constantly. Continue whisking until the mixture thickens into a custard, which will take about 5-7 minutes. Be patient and keep the mixture moving to prevent it from sticking to the bottom or forming lumps.
   2. Incorporate Sweeteners: Remove the pot from the heat once the custard has thickened. Stir in 150 g of condensed milk, 100 g of butter, and a pinch of vanillin. Mix until the butter has fully melted and the custard is smooth and well combined.
   3. Cool the Cream: Allow the custard to cool completely. You can leave it at room temperature or place it in the refrigerator to speed up the cooling process. Stir occasionally to prevent a skin from forming on top.

Prepare the Cookie Base

1. Dip the Cookies: Pour 250 ml of milk into a shallow dish. Quickly dip each Savoyardi cookie into the milk, ensuring they are soaked but not too soggy. The cookies should absorb some milk while still holding their shape.

Assemble the Cake

1. 1. Layer Cookies and Cream: In a square or rectangular dish, begin by laying a single layer of milk-soaked Savoyardi cookies on the bottom. Arrange them closely together to form a solid base.
   2. Spread Half of the Cream: Evenly spread half of the cooled custard cream over the layer of cookies. Use a spatula to ensure a smooth, even layer.

1. Repeat Layers: Add another layer of milk-soaked Savoyardi cookies over the cream. Follow with the remaining custard, spreading it evenly over the second layer of cookies.
2. Finish the Top Layer: Ensure the top layer of custard is smooth and even. This will give your cake a beautiful finish once it is chilled and set.

Chill and Serve

1. 1. Refrigerate: Cover the assembled cake with plastic wrap or aluminum foil and refrigerate it for at least 2-3 hours. This chilling period allows the layers to set and the flavors to meld together.

1. Slice and Serve: Once the cake is well chilled, slice it into portions and serve. The layers should hold together nicely, offering a perfect balance of creamy custard and soft cookies.

Tips and Notes

• • Consistency of Custard: Whisk constantly while cooking the custard to prevent it from sticking to the pot and forming lumps. If lumps do form, you can strain the custard through a fine sieve.
  • Perfectly Soaked Cookies: Ensure the Savoyardi cookies are soaked but not too soggy. A quick dip in the milk is sufficient to soften them without making them fall apart.

• Chilling Time: For the best results, let the cake chill in the refrigerator for at least 2-3 hours or even overnight. This helps the flavors to meld and the texture to firm up.
• Flavor Variations: Add a tablespoon of coffee or liqueur to the milk for dipping the cookies to introduce a new dimension of flavor. You can also sprinkle cocoa powder or grated chocolate over the top layer for a richer taste.

Peach Lemon Cake with Coconut and Honey

Ingredients

• For the Cake Batter:
  • • 3 large eggs
    • Pinch of salt

   

  • • 150 grams (3/4 cup) sugar
    • 150 ml (2/3 cup) vegetable oil
    • 150 ml (2/3 cup) milk

   

  • • 300 grams (2 1/2 cups) all-purpose flour
    • 15 grams (1 tbsp) baking powder
    • 250 grams (9 oz) canned peaches in syrup, drained and chopped

   

• For the Lemon Custard Filling:
  • • 1 egg yolk
    • 50 grams (1/4 cup) sugar

   

  • • 40 grams (1/3 cup) cornstarch
    • Zest of 1 lemon
    • Juice of 1 lemon

   

  • 300 ml (1 1/4 cups) milk
• For the Topping:
  • • 1–2 tbsp honey

   

  • 2–3 tbsp desiccated coconut

Directions

1. 1. Prepare the Batter
      • • Preheat the oven to 180°C (350°F). Grease and flour a 24 cm (9.5 inch) round cake pan.

       

      • • In a bowl, whisk eggs, salt, and sugar until smooth.
        • Add vegetable oil and milk, mixing until combined.
        • Gradually sift in flour and baking powder, stirring until smooth.

       

      • Gently fold in chopped peaches.
   2. First Bake
      • • Pour half of the batter into the prepared cake pan.

       

      • Bake for 15 minutes at 180°C (350°F).
      • Remove from the oven and set aside.

1. 1. Prepare the Lemon Custard
      • • In a small saucepan, whisk together the egg yolk, sugar, and cornstarch until smooth.
        • Add lemon zest, lemon juice, and milk, mixing well.
        • Cook over low heat, stirring constantly, until the mixture thickens.

       

      • Remove from heat and allow it to cool to room temperature.
   2. Assemble and Finish Baking
      • • Spread the cooled lemon custard over the partially baked cake layer.

       

      • Pour the remaining batter over the custard layer and smooth it out.
      • Return the cake to the oven and bake for an additional 25-30 minutes or until a toothpick inserted into the center comes out clean.

1. Cool and Decorate
   • • Allow the cake to cool slightly.
     • Drizzle honey over the top, then sprinkle with desiccated coconut.
     • Serve warm or at room temperature.

    

Serving Suggestions

• • Serve with a dollop of whipped cream
  • Add a few fresh peach slices on top

• • Sprinkle with extra lemon zest for a citrus kick
  • Serve with vanilla ice cream for a refreshing contrast
  • Garnish with fresh mint leaves

Cooking Tips

• • Use room temperature ingredients for a smoother batter
  • Stir custard constantly to prevent lumps
  • Test the cake’s doneness by inserting a toothpick

• Drain peaches well to prevent extra moisture in the batter
• Cool the lemon custard completely to avoid curdling

Nutritional Benefits

• • Peaches: Rich in vitamins A and C, beneficial for skin and immunity

• Lemon: High in vitamin C, promoting digestion and immunity
• Eggs: Great source of protein and essential vitamins

Dietary Information

• • Vegetarian: Yes

• • Gluten-Free: No (contains flour)
  • Dairy-Free: No (contains milk and butter)
  • Nut-Free: Yes

Nutritional Facts (per slice, estimated)

• • Calories: 280
  • Fat: 12g
  • Carbohydrates: 37g

• Protein: 5g
• Sugar: 19g

Storage

• • Room Temperature: Store in an airtight container for up to 1 day

• Refrigerator: Store for up to 3-4 days
• Freezer: Wrap individual slices and freeze for up to 1 month

Ingredients

Main Ingredients:

• • 220g (1 cup) granulated sugar

• • 5 large eggs, room temperature
  • 1 packet (8g) vanilla sugar
  • 220g (1 cup) unsalted butter or margarine, softened

• • 320g (11.3 oz) quark (German-style curd cheese)
  • 300g (2½ cups) all-purpose flour
  • 3 teaspoons (15g) baking powder

• Powdered sugar, for dusting

Equipment Needed:

• • 9-inch (23cm) springform pan

• • Electric mixer
  • Parchment paper
  • Fine mesh sieve, for dusting powdered sugar

 Instructions

Preparation:

1. 1. Preheat your oven to 180°C (350°F).
   2. Grease the springform pan and line the bottom with parchment paper.
   3. Ensure all ingredients are at room temperature before starting.

Making the Batter:

1. 1. In a large bowl, combine:
      • • Softened butter or margarine
        • Granulated sugar
        • Vanilla sugar

      Beat together using an electric mixer for about 5 minutes, until the mixture is light and fluffy.

       

   2. Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.

1. Gently fold in the quark until just combined—do not overmix.
2. In a separate bowl, whisk together:
   • • Flour
     • Baking powder

    

3. Gradually fold the dry ingredients into the wet mixture until combined. Do not overmix to avoid a dense cake.

Baking Process:

1. 1. Pour the batter into the prepared springform pan, smoothing the top with a spatula.

1. Bake in the preheated oven for 60 minutes or until:
   • • The cake is golden brown on top.
     • A skewer inserted into the center comes out clean.
     • The cake has a slight wobble in the center when gently shaken.

    

Finishing:

1. 1. Cool the cake in the pan for 15 minutes before removing the sides of the springform.
   2. Let the cake cool completely on a wire rack.

1. Dust generously with powdered sugar before serving.

Pro Tips

• • Use room temperature ingredients: This helps the butter, eggs, and quark mix together more smoothly, resulting in a fluffier cake.
  • Be gentle when folding in the dry ingredients to avoid overworking the batter, which could result in a dense cake.

• Test doneness with a skewer: A clean skewer inserted into the center of the cake indicates it’s done.
• Chill the cake before slicing: If you prefer a firmer texture, chilling the cake for a bit before serving can help.
• Add lemon zest: For an added burst of flavor, you can add 1 tablespoon of lemon zest into the batter for a slight citrus note.

Spinach and Feta Egg Bake

Ingredients

• • 500 g spinach, fresh
  • 2 tablespoons olive oil (about 30 ml)

• • 1 red onion, chopped
  • 2 cloves of garlic, minced
  • 3 eggs

• • 120 ml milk
  • 150 g all-purpose flour
  • Salt and pepper to taste

• • Optional: 1 chili pepper, chopped (for a spicy kick)
  • 200 g Greek feta cheese, crumbled
  • 100 g grated mozzarella cheese

• Fresh parsley, chopped for garnish

Directions

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (356°F). Grease a baking dish with a little olive oil.

1. 1. Prepare the Spinach:
      • In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
   2. Add the Spinach:
      • • Add the fresh spinach to the pan and cook until wilted, about 3-5 minutes. If using, add the chopped chili pepper at this stage. Season with salt and pepper to taste.

       

   3. Mix the Batter:
      • In a mixing bowl, whisk together the eggs, milk, and flour until smooth. Season with salt and pepper.

1. 1. Combine Ingredients:
      • Fold the sautéed spinach mixture into the egg batter. Add the crumbled feta cheese and grated mozzarella, mixing until well combined.
   2. Bake:
      • • Pour the mixture into the prepared baking dish. Bake in the preheated oven for 20 minutes or until the top is golden and set.

       

   3. Garnish and Serve:
      • Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before slicing and serving.

Serving Suggestions

• Serve warm or at room temperature, paired with a side salad or crusty bread for a complete meal.

Cooking Tips

• • For a lighter version, you can use low-fat milk or a dairy-free alternative.
  • Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.

Nutritional Benefits

• • Spinach is rich in vitamins A, C, and K, as well as iron and calcium.
  • Feta cheese provides protein and healthy fats, adding creaminess to the dish.
  • Eggs are an excellent source of protein and essential nutrients.

Dietary Information

• Dietary Restrictions: This dish is vegetarian and can be made gluten-free by substituting flour with a gluten-free flour blend.

Nutritional Facts (per serving, based on 6 servings)

• • Calories: 190
  • Protein: 10g

• • Carbohydrates: 15g
  • Fat: 10g
  • Fiber: 2g

• Sugar: 2g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe

• • Quick and easy to prepare with minimal clean-up.

• Nutritious and satisfying, perfect for any meal.
• Versatile recipe that can be customized with your favorite ingredients.

Cheesy Potato Patties with Sesame Crust

Ingredients:

• • Boiled potatoes – 400 g (boiled in salted water until done)

• • Cheese – 100-130 g (any type that melts well, like mozzarella, cheddar, or gouda)
  • Ground black pepper – to taste
  • Egg – 1 large

• • All-purpose flour – 3-4 tablespoons (plus extra for rolling out the dough)
  • Sesame seeds – 1 tablespoon
  • Vegetable oil – for frying

Step-by-Step Instructions:

1. Boil the Potatoes:

• Start by peeling the potatoes and cutting them into even-sized chunks. Boil them in salted water until fully cooked, which usually takes about 15-20 minutes.
• Drain the potatoes and let them cool slightly before mashing. Make sure they are mashed smoothly, without lumps.

2. Prepare the Cheese:

• • Grate the cheese of your choice and set it aside. You can use mozzarella for a gooey center, cheddar for a sharp flavor, or gouda for a nutty taste.

• The cheese will be mixed into the potato mixture, adding a rich, cheesy texture.

3. Make the Potato Dough:

• • In a large mixing bowl, combine the mashed potatoes with the grated cheese. Add the egg and ground black pepper to taste.
  • Gradually mix in the flour, starting with 3 tablespoons. You may need to add an additional tablespoon if the dough is too sticky.

• The dough should be soft but firm enough to hold its shape. If it’s too sticky, sprinkle in a little more flour.

4. Shape the Patties:

• • Lightly flour a work surface and your hands. Divide the potato dough into equal portions, about the size of a golf ball.
  • Flatten each ball slightly into a patty shape, about 1 cm thick. You can make them smaller or larger depending on your preference.

• Once all the patties are formed, dip each one into the sesame seeds, coating one side of the patty for an added crunch.

5. Fry the Patties:

• • Heat a generous amount of vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
  • Fry the patties sesame-side down first for about 3-4 minutes, or until the sesame seeds are golden and crispy.

• Carefully flip the patties and cook for another 2-3 minutes on the other side until both sides are golden brown and the patties are heated through.
• You may need to fry the patties in batches, depending on the size of your skillet.

6. Serve:

• • Once the patties are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.

• Serve hot with your favorite dipping sauce, such as sour cream, garlic aioli, or ketchup. These patties also pair wonderfully with a fresh salad or grilled vegetables for a light meal.

Cooking Tips:

• • Cheese Selection: You can use a variety of cheeses depending on your taste preference. Mozzarella provides a soft, gooey center, while cheddar gives a sharper flavor. A mix of cheeses can also add depth to the dish.
  • Shaping the Patties: If the dough is too sticky, dust your hands with flour while shaping the patties. Make sure to keep the patties evenly sized for even cooking.

• Frying Temperature: Fry the patties on medium heat to ensure they cook through evenly without burning. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked.
• Alternative Coatings: While sesame seeds add a delicious crunch, you can also experiment with breadcrumbs or crushed cornflakes for different textures.

Storage:

• • Refrigeration: Store leftover potato patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven until heated through.

• Freezing: These patties freeze well. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, thaw in the refrigerator overnight and fry or bake until crispy.

Nutritional Facts (per serving):

• • Calories: 180 kcal
  • Protein: 7 g

• • Fat: 8 g
  • Carbohydrates: 20 g
  • Fiber: 2 g

• Sodium: 350 mg

Chocolate Coffee Cake with Chocolate Glaze

Ingredients

• • For the Cake
    • • 2 large eggs
      • A pinch of salt

     

    • • 8 grams vanilla sugar (about 1 1/2 tsp)
      • 100 grams sugar (1/2 cup)
      • 60 ml oil (1/4 cup)

     

    • • 90 ml milk (1/3 cup + 1 tbsp)
      • 1 tablespoon instant coffee
      • 140 grams all-purpose flour (1 cup + 1 tbsp)

     

    • 20 grams cocoa powder (2 1/2 tbsp)
    • 7 grams baking powder (1 1/2 tsp)

• For the Chocolate Coffee Glaze
  • • 50 grams sugar (1/4 cup)
    • 1 tablespoon instant coffee
    • 1 tablespoon cocoa powder

   

  • • 200 ml milk (3/4 cup + 1 tbsp)
    • 100 grams dark chocolate (3.5 oz), chopped
    • 30 grams butter (2 tbsp)

   

• Additional Ingredients
  • • 1 tsp cornstarch, dissolved in a little milk
    • Shredded coconut for garnish

   

Directions

1️⃣ Preheat Oven: Preheat the oven to 180°C (350°F). Grease and line an 18×27 cm baking pan.

2️⃣ Prepare the Batter: In a mixing bowl, whisk together eggs, a pinch of salt, vanilla sugar, and 100 grams of sugar until well combined.

3️⃣ Add Wet Ingredients: Mix in the oil, 90 ml milk, and 1 tablespoon of instant coffee, stirring until smooth.

4️⃣ Combine Dry Ingredients: Sift in the flour, cocoa powder, and baking powder. Fold until the batter is smooth and no lumps remain.

5️⃣ Bake the Cake: Pour the batter into the prepared baking pan. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

6️⃣ Prepare the Glaze: In a saucepan, combine 50 grams of sugar, 1 tablespoon of instant coffee, 1 tablespoon of cocoa powder, and 200 ml of milk. Heat over medium, stirring until well combined.

7️⃣ Add Chocolate and Butter: Add the chopped dark chocolate and butter, stirring until melted and smooth. Set aside.

8️⃣ Assemble the Cake: Pour half of the chocolate coffee glaze over the cooled cake, reserving the other half.

9️⃣ Refrigerate: Mix cornstarch with a bit of milk and stir into the remaining glaze. Refrigerate until the glaze thickens.

 Serve: Sprinkle shredded coconut on top for garnish. Slice and serve chilled or at room temperature.

 Serving Suggestions

• • Serve with a dollop of whipped cream.

• • Pair with a scoop of vanilla ice cream.
  • Garnish with fresh berries for a pop of color.
  • Dust with powdered sugar or cocoa powder before serving.

• Enjoy with a hot cup of coffee or espresso.

 Cooking Tips

1. 1. Use Room Temperature Ingredients: For a smoother batter and even baking.
   2. Check the Cake for Doneness: Insert a toothpick in the center; it should come out clean.

1. 1. Mix Glaze Thoroughly: Stir until the chocolate and butter fully melt for a glossy finish.
   2. Cool Cake Completely: The glaze will spread better and set nicely.
   3. Add Instant Coffee for Extra Flavor: It enhances the chocolate depth.

Nutritional Benefits

• • Dark Chocolate: Rich in antioxidants and may support heart health.
  • Cocoa: Contains flavonoids, which may have health benefits.
  • Eggs: High in protein and essential vitamins.

• Coffee: Offers antioxidants and may boost alertness.

Dietary Information

• • Vegetarian: Yes
  • Vegan: No, contains eggs and dairy

• • Gluten-Free: No, contains flour
  • Nut-Free: Yes
  • Dairy-Free: No, contains milk and butter

Nutritional Facts (per slice, estimated)

• • Calories: 250
  • Fat: 12g
  • Carbohydrates: 30g

• Protein: 4g
• Sugar: 20g

Storage

• • Fridge: Store in an airtight container for up to 5 days.

• Freezer: Freeze in portions for up to 2 months; thaw in the fridge before serving.