Category: Recipes

Bars de caramelo caseros.

Soft Pastry Recipe

Recipe, with their delicate texture and melt-in-your-mouth goodness, are a delightful treat suitable for any occasion. Whether you’re craving a sweet breakfast or a comforting snack, soft pastries are the perfect choice. In this article, we’ll explore a simple yet irresistible recipe for crafting these delectable pastries in your own kitchen.

Quick and Easy Laughing Bread without Oven | Grandma’s Recipe

Discover the delightful and addictive Laughing Bread, a quick and easy treat that you can make without an oven. This recipe, passed down from Grandma, brings back the nostalgic flavors of homemade comfort food. Perfect for snacking or sharing with family, these golden brown balls of goodness are sure to put a smile on your face.

Ingredients

• 1 medium egg
• 1/2 teaspoon (2.5 g) of salt
• 3/4 teaspoon (3.5 g) of baking soda
• 4 tablespoons (50 g) of sugar
• 1 teaspoon (5 ml) of vanilla extract or 1/2 teaspoon (2.5 g) of vanilla powder
• 1 tablespoon (15 ml) of water
• 1 and 1/2 tablespoons (22.5 ml) of vegetable oil
• 1 and 2/3 cups (210 g) of all-purpose flour
• Sesame seeds for coating
• Oil for frying

Instructions

Step 1: Mix the Ingredients

1. In a big mixing bowl, add 1 medium egg, 4 tablespoons of sugar, 1 tablespoon of water, 1 and 1/2 tablespoons of vegetable oil, 1/2 teaspoon of salt, 3/4 teaspoon of baking soda, and 1 teaspoon of vanilla extract. Stir until the sugar dissolves.

Step 2: Prepare the Dough

1. Gradually add the all-purpose flour into the mixture while gently mixing. Once it forms into a dough, knead it briefly. Avoid over-kneading to prevent the gluten from building up.

10 Minute Soft Yogurt Tart

Ingredients for 6 people:

500 g of natural yogurt (about 3 pots)
300 g caster sugar
100 g of flour
50 g of unsalted butter
2 medium sized eggs
Vanilla extract or grated zest of 1 lemon (your choice)
Icing sugar for finishing

Preparation :

1. Preparation of ingredients:

Take the butter out in advance so that it is at room temperature or melt it gently, then let it cool.
If you choose lemon, wash and finely grate the zest. Set aside.
Prepare a 23 to 24 cm diameter tart pan and line it with baking paper.

2. Creation of the device:
In a large bowl, start by beating together the eggs and powdered sugar. Use an electric whisk or hand mixer until the mixture becomes light and fluffy, which usually takes 3 to 5 minutes.
Gradually add the flour to the egg-sugar mixture, continuing to mix to avoid lumps forming.
Then pour the cooled melted butter into the mixture and mix gently until you obtain a smooth texture.

3. Adding flavors and yogurt:
Depending on your preference, add vanilla extract or grated lemon zest to the dough to pleasantly flavor your pie.
Add the plain yogurt and mix gently until the mixture is smooth and the yogurt is completely incorporated.

4. Cooking:
Preheat your oven to 180°C (static mode).
Pour the mixture into the prepared mold.
Bake for 25 to 30 minutes. The tart should be golden and firm to the touch.
Once out of the oven, let the tart cool in its pan on a rack. It will continue to firm up as it cools.

Potato Fritters

Ingredients :

1 kg boiled potatoes
2 egg yolks
½ teaspoon nutmeg
Salt and pepper to taste
100 g grated parmesan
3 tablespoons chopped parsley
2 eggs
Breadcrumbs (amount needed to coat)
1 block of mozzarella cheese

Preparation :

Preparation of Potatoes :
Peel and mash the boiled potatoes until smooth.

Mixing the Puree :
In a bowl, mix the mashed potatoes with the egg yolks, grated Parmesan, chopped parsley, nutmeg, salt and pepper. Mix well until you get a smooth dough.

Preparation of the Cheese :
Cut the block of mozzarella into rectangles.

Formation of Donuts :
Take a few spoonfuls of mashed potatoes and form a patty. Place a rectangle of cheese in the center of the patty and wrap it completely with the mashed potatoes, forming a doughnut.

Coating the Donuts :
Beat the remaining 2 eggs in a bowl.
Dip each donut in beaten egg, then coat in breadcrumbs.

Cooking :
Heat oil in a skillet over medium heat.
Fry the donuts for 6-7 minutes or until evenly golden brown, turning occasionally for even cooking.

Service :
Drain the donuts on paper towels and serve hot.

Advice :
These donuts are ideal served with tomato sauce or garlic sauce.
Serve them warm to enjoy the soft cheese inside.

No-Churn Lemon, Chocolate, and Peanut Ice Cream: A Deliciously Easy Treat

Ingredients

• 1 lemon, zested and juiced
• 380 g (13.4 oz) sweetened condensed milk
• 500 ml (16.7 fl oz) heavy cream
• 60 g (2.1 oz) chocolate, finely chopped
• 60 g (2.1 oz) peanuts, chopped and toasted

Instructions

1. Prepare the Ingredients

Zest and juice the lemon:
Start by zesting the lemon to capture the fragrant outer peel, and then juice it. Set both the zest and juice aside. The zest will add a burst of citrus flavor, while the juice will give a refreshing tang to the ice cream.

Chop the chocolate and peanuts:
Finely chop the chocolate into small pieces so that it distributes evenly throughout the ice cream. Then, chop the peanuts. If your peanuts are raw, toast them in a dry skillet over medium heat for a few minutes until golden and fragrant. Toasting enhances their flavor and adds a nice crunch to the ice cream. Let them cool completely before adding to the mixture.

2. Mix the Base

In a large mixing bowl, combine the sweetened condensed milk with the lemon zest and lemon juice. Stir the mixture until well blended. The lemon juice will slightly thicken the condensed milk, creating a delicious base for the ice cream.

Add the chopped chocolate and peanuts to the mixture, stirring until they are evenly distributed. The chocolate and peanuts add a delightful contrast in texture and flavor, making each bite of the ice cream interesting and satisfying.

3. Whip the Cream

In a separate bowl, whip the heavy cream using an electric mixer until it forms stiff peaks. This process usually takes about 3-5 minutes on medium-high speed. Be careful not to overwhip, as the cream could turn into butter.

Gently fold the whipped cream into the lemon-condensed milk mixture. Use a spatula to fold the ingredients together, taking care not to deflate the whipped cream. Continue folding until the mixture is smooth and fully combined. This step is crucial for achieving a light, airy texture in the final ice cream.

4. Freeze the Ice Cream

Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Cover the container with a lid or plastic wrap to prevent ice crystals from forming.

Freeze the ice cream for at least 6 hours, or until it is firm. For the best texture, let it freeze overnight.

5. Serve

When you’re ready to enjoy your ice cream, let it sit at room temperature for a few minutes to soften slightly. This makes it easier to scoop.

Scoop the ice cream into bowls or cones, and enjoy this creamy, refreshing treat. The combination of lemon, chocolate, and peanuts makes for a unique and delicious flavor profile that’s perfect for any occasion.

Nutritional Information

• Servings: Approximately 8 scoops
• Calories per serving: 270 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Cholesterol: 60 mg
• Sodium: 70 mg
• Total Carbohydrates: 24 g
• Dietary Fiber: 1 g
• Sugars: 20 g
• Protein: 5 g

Conclusion

This No-Churn Lemon,  Chocolate, and Peanut Ice Cream is a wonderfully easy and delicious dessert that brings together the freshness of lemon, the richness of chocolate, and the crunch of peanuts. With its  creamy texture and vibrant flavors, it’s the perfect homemade treat for warm days or special occasions. The best part? No ice cream maker is needed! Just mix, freeze, and enjoy a scoop of this delightful ice cream that everyone will love.

Layered Cheese Bread: A Soft, Cheesy Delight

Ingredients

For the Dough:

• 200 ml (about 3/4 cup) milk
• 2 large eggs
• 50 ml (about 1/4 cup) vegetable oil
• 1 tsp (4 g) yeast
• 0.5 tsp salt
• 1 tbsp (20 g) sugar
• 390-400 g (3 cups) flour

For the Filling:

• 250 g (about 2 cups) cheese, grated or crumbled

For Greasing:

• 60 g (about 1/4 cup) butter, melted

Instructions

1. Prepare the Dough

Activate the Yeast:
Start by warming the 200 ml of milk slightly. It should be lukewarm—not hot—to avoid killing the yeast. In a small bowl, combine the warm milk with 1 tsp of yeast and 1 tbsp of sugar. Stir well and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is active and ready to use.

Mix the Dough:
In a large mixing bowl, combine the yeast mixture with 2 large eggs, 50 ml of vegetable oil, 0.5 tsp of salt, and 3 cups (390-400 g) of flour. Begin mixing the ingredients together with a spoon or a spatula until a soft dough forms.

Knead the Dough:
Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add a little more flour, but be careful not to add too much as it could make the bread dense.

Let the Dough Rise:
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

2. Prepare the Filling

While the dough is rising, grate or crumble 250 g of cheese and set it aside. You can use a variety of cheeses depending on your preference, such as mozzarella, cheddar, or a mix of your favorites.

3. Assemble the Bread

Divide the Dough:
Once the dough has risen, punch it down to release the air and divide it into 4-6 equal portions, depending on how large you want the layers to be.

Roll Out the Dough:
On a lightly floured surface, roll each portion of dough into a thin rectangle. The thinner you roll the dough, the more layers your bread will have.

Butter and Cheese the Dough:
Generously brush the rolled dough with melted butter. Then, evenly sprinkle the grated or crumbled cheese over the buttered surface. The butter will help the layers stay separate and create a rich, flaky texture.

Roll the Dough into Logs:
Starting from one long edge, tightly roll up the dough to form a log. Repeat this process for all portions of dough.

4. Create the Layers

Layer or Twist the Dough:
You can either layer the dough logs on top of each other in a baking tray or loaf pan, or twist them together to create a more decorative loaf. If layering, simply place each log on top of the other. If twisting, intertwine the logs to form a braided effect.

Final Rise:
Cover the assembled dough with a clean kitchen towel and let it rise for another 30 minutes. This final rise helps to achieve a light, airy texture in the  bread.

5. Bake the  Bread

Preheat the Oven:
While the dough is undergoing its final rise, preheat your oven to 180°C (356°F).

Bake the Bread:
Before placing the bread in the oven, brush the top with more melted butter for a golden, glossy finish. Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread is cooked through.

6. Serve

Cool and Slice:
Allow the bread to cool slightly in the pan before removing it. Once cooled, slice the bread to reveal the beautiful layers of soft dough and melted cheese.

Enjoy:
Serve the bread warm, and enjoy the deliciously gooey layers of cheese between the tender, buttery dough. This Layered Cheese Bread is perfect on its own, but it also pairs wonderfully with soups, stews, or as part of a savory breakfast.

Nutritional Information

• Servings: Approximately 8 slices
• Calories per serving: 320 kcal
• Total Fat: 17 g
• Saturated Fat: 9 g
• Cholesterol: 80 mg
• Sodium: 350 mg
• Total Carbohydrates: 30 g
• Dietary Fiber: 1 g
• Sugars: 2 g
• Protein: 10 g

Conclusion

This Layered Cheese Bread is a true crowd-pleaser, offering layers of tender bread interspersed with rich, melted cheese. Whether you’re enjoying it fresh out of the oven or as leftovers, this bread is a comforting and satisfying treat that’s sure to become a favorite in your home. The combination of soft dough, gooey cheese, and buttery layers makes this bread irresistible. Give it a try, and savor every bite!

Melt-in-Your-Mouth Apple Pie: The Ultimate Recipe Everyone’s Looking For

Ingredients

For the Caramelized Apples:

• 3 red sweet apples, peeled, cored, and chopped
• 60 g (2.1 oz) butter
• 40 g (1.4 oz) sugar

For the Dough:

• 3 eggs
• 1 teaspoon vanilla sugar
• A pinch of salt
• 130 g (4.6 oz) sugar
• 100 ml (3.4 fl oz) milk
• 2 tablespoons white yogurt or sour cream
• 300 g (10.6 oz) flour (about 8 tablespoons)
• 1 tablespoon baking powder

Other Ingredients:

• Natural honey, for final application
• Coconut flakes, for final decoration

Instructions

1. Caramelizing the Apples

Start by making the caramelized apples, which will be the star of this dessert.

Heat 60 g (2.1 oz) of butter in a large pan over medium heat until melted and just beginning to bubble. Add 40 g (1.4 oz) of sugar to the pan and stir until the sugar dissolves and starts to caramelize, turning a light golden color.

Add the chopped apples to the pan, stirring to coat them evenly with the caramel. Lower the heat and cook the apples for about 10 minutes, or until they are soft and tender, stirring occasionally to prevent burning. Once done, transfer the caramelized apples to a plate and set aside to cool slightly.

2. Preparing the Dough

While the apples are cooling, start preparing the dough.

In a large mixing bowl, beat 3 eggs using a whisk or an electric mixer. Add 1 teaspoon of vanilla sugar and a pinch of salt to the eggs, then gradually add 130 g (4.6 oz) of sugar while continuing to whisk. Beat the mixture for about 3 minutes until it becomes light and fluffy.

Pour in 100 ml (3.4 fl oz) of milk and add 2 tablespoons of white yogurt or sour cream. Mix until the ingredients are well combined.

Sift 300 g (10.6 oz) of flour together with 1 tablespoon of baking powder. Gradually add the sifted flour mixture to the egg mixture in two stages, folding gently until you have a smooth, fluffy batter.

Finally, gently fold in the caramelized apples. Make sure the apples are evenly distributed throughout the dough.

3. Preparing the Baking Sheet

Prepare a 25 x 15 cm (10 x 6 inches) baking sheet by lining it with parchment paper. Lightly grease the parchment with vegetable oil to prevent sticking.

Pour the dough with the caramelized apples into the prepared baking sheet. Use a spatula to spread the dough evenly across the pan, ensuring an even thickness.

4. Baking the Apple Pie

Preheat your oven to 180°C (350°F).

Place the baking sheet in the preheated oven and bake for 40-45 minutes, or until the top of the pie is golden brown and a toothpick inserted into the center comes out clean.

5. Adding the Finishing Touches

Once the apple pie is baked, remove it from the oven and allow it to cool slightly in the pan. Carefully remove the pie from the pan by lifting the parchment paper.

While the pie is still warm, brush the top with natural honey. This adds a beautiful shine and extra sweetness.

Finally, sprinkle the pie with coconut flakes for a lovely, crunchy topping that complements the soft, fluffy  cake and the tender apples.

6. Serving the Apple Pie

Slice the pie into squares or rectangles and serve warm. This Melt-in-Your-Mouth Apple Pie is perfect on its own, but it’s also delicious with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutritional Information

• Servings: Approximately 8 slices
• Calories per serving: 250 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 70 mg
• Sodium: 200 mg
• Total Carbohydrates: 37 g
• Dietary Fiber: 2 g
• Sugars: 20 g
• Protein: 5 g

Conclusion

This Melt-in-Your-Mouth Apple Pie is an irresistible dessert that combines the richness of caramelized apples with a soft, fluffy dough. The addition of honey and coconut flakes takes it to the next level, making it a must-try recipe. Whether for a family gathering or a simple treat at home, this pie will surely become a favorite. Enjoy the warm, comforting flavors and the joy that this delightful dessert brings!

Turkish-Style Stuffed Eggplant: A Flavorful and Hearty Dish

Ingredients

• 500 g (½ kg) minced meat
• 1 onion, finely chopped
• 4 eggplants
• Coriander, to taste
• Mustard powder, to taste
• 1 teaspoon paprika
• Pepper, to taste
• Salt, to taste
• 1 tablespoon mayonnaise
• Vegetable oil (for cooking)

Preparation

1. Preparing the Eggplants

Start by washing the 4 eggplants thoroughly and drying them with a kitchen towel. Remove the ends of the eggplants, and make several superficial cuts or slits along the skin. These cuts will allow the flavors of the stuffing to penetrate the eggplant during cooking, ensuring that every bite is infused with deliciousness.

2. Preparing the Minced Meat Mixture

In a large mixing bowl, combine 500 g of minced meat with 1 finely chopped onion. The onion adds sweetness and moisture to the filling, balancing the richness of the meat.

Add 1 tablespoon of mayonnaise to the mixture. The mayonnaise helps to bind the ingredients together and keeps the meat tender during cooking.

Season the meat mixture with coriander, mustard powder, 1 teaspoon of paprika, salt, and pepper to taste. These spices add depth and warmth to the dish, giving the stuffing a rich, aromatic flavor. Mix everything together thoroughly until all the ingredients are well combined.

3. Stuffing the Eggplants

Take the prepared eggplants and garnish them with the meat mixture. Press the mixture firmly into the cuts and slits you made in the eggplants, ensuring that the stuffing is evenly distributed.

Once stuffed, drizzle the eggplants with a little vegetable oil and sprinkle them with a pinch of salt. The oil will help the eggplants brown nicely, while the salt enhances their natural flavor.

4. Browning the Eggplants

Heat a large pan over medium heat and add a little vegetable oil. Once the oil is hot, place the stuffed eggplants in the pan. Brown the eggplants for about 1 minute on each side. This step helps to seal in the flavors and gives the eggplants a beautiful golden color.

5. Baking the Eggplants

After browning, transfer the eggplants to a baking dish. Arrange them upright or on their sides, depending on what fits best in your dish.

Place the baking dish in an oven preheated to 180°C (350°F) and bake for about 30 minutes. The eggplants should be tender, and the meat stuffing should be fully cooked and flavorful. The baking process allows the eggplants to absorb the flavors of the stuffing while softening to a melt-in-your-mouth texture.

6. Serving the Stuffed Eggplants

Once cooked, remove the eggplants from the oven and let them cool slightly before serving. These Stuffed Eggplants with Minced Meat can be served as a main dish, accompanied by rice,  bread, or a fresh salad. The combination of tender eggplant, savory meat, and aromatic spices makes this dish a hearty and satisfying meal.

Nutritional Information

• Servings: Approximately 4 portions
• Calories per serving: 300 kcal
• Total Fat: 20 g
• Saturated Fat: 6 g
• Cholesterol: 70 mg
• Sodium: 400 mg
• Total Carbohydrates: 10 g
• Dietary Fiber: 3 g
• Sugars: 5 g
• Protein: 20 g

Conclusion

This Turkish-inspired Stuffed Eggplant dish is a fantastic way to enjoy the rich flavors of minced meat combined with the tender, slightly sweet flesh of eggplant. The simple preparation and the use of aromatic spices make this dish both accessible and impressive. Serve it to friends and family, and watch as they savor each delicious bite. This recipe is a wonderful example of how eggplant can be transformed into a dish that’s truly tastier than meat!

Grandma’s Spinach Casserole: A Timeless Family Favorite

Ingredients

• 500 g (17.6 oz) spinach, washed and finely chopped
• 2-3 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 eggs
• 120 ml (4 fl oz) fresh cow’s milk
• 140 g (5 oz) flour
• Salt, to taste
• Black pepper, to taste
• 200 g (7 oz) cow’s cheese, crumbled
• 100 g (3.5 oz) grated cheese
• Fresh parsley, to taste, chopped

Method of Preparation

1. Preparing the Spinach

Start by washing the spinach thoroughly to remove any dirt or grit. After washing, chop the spinach finely. This step is important as it ensures that the spinach will integrate well into the batter, providing even distribution of flavor and texture throughout the casserole.

2. Sautéing the Aromatics

In a large skillet, heat 2-3 tablespoons of vegetable oil over medium heat. Add the diced onion and minced garlic to the pan. Sauté the aromatics until the onion becomes translucent and the garlic is fragrant, which should take about 3-4 minutes. The onions should be soft but not browned.

3. Adding the Spinach

Once the onion and garlic are ready, toss in the chopped spinach. Cook the spinach until it is wilted, stirring occasionally. This process should take about 5 minutes. The spinach will reduce significantly in volume as it cooks, releasing its moisture. Once wilted, remove the pan from the heat and set it aside to cool slightly.

4. Preparing the Batter

In a large mixing bowl, beat the 3 eggs with 120 ml of fresh cow’s milk until well combined. Gradually add the 140 g of flour to the egg mixture, stirring continuously to avoid lumps. The batter should be smooth and slightly thick, providing the perfect base for the spinach and cheese.

5. Combining the Ingredients

Fold the cooked spinach mixture into the batter, ensuring that the spinach is evenly distributed throughout. Season the mixture with salt and black pepper to taste. Next, crumble 200 g of cow’s cheese into the mixture, gently folding it in so that the cheese is evenly dispersed. The cheese adds a rich, tangy flavor that complements the earthiness of the spinach.