Category: Recipes

Savor the harmonious blend of succulent chicken, aromatic herbs, and vibrant bell peppers in this delightful casserole. Crowned with a layer of melted cheese, this dish is sure to win over hearts at any dinner table. Whether it’s a regular weeknight or a special occasion, this comforting meal is always a hit.

The recipe’s inception was during a memorable time – our housewarming. Wanting to create something that would stand out, I chanced upon this combination, and the reception was overwhelming. Now, it’s an oft-repeated favorite, gathering praise with every serving. Here’s how you can recreate this delectable dish:

Herb-infused Chicken & Bell Peppers Casserole

Ingredients

4 boneless, skinless chicken breasts

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 garlic cloves, finely minced

1 tsp paprika

1 tsp dried oregano

Salt and pepper, to preference

1 cup cheddar cheese, shredded

1/2 cup parmesan cheese, grated

3 tbsp olive oil

Fresh parsley, finely chopped, for a touch of garnish

Preparation

Begin by preheating your oven to 375°F.

Take a spacious bowl and merge chicken breasts, garlic, paprika, oregano, a hint of salt and pepper, and olive oil. Stir until the chicken is uniformly seasoned.

Introduce the colorful bell pepper slices to the chicken mixture, giving it another good stir.

Transfer this mixture into a 9×13-inch baking dish, ensuring an even spread.

Lavishly sprinkle the top with cheddar and parmesan cheese.

Allow it to bake for approximately 25-30 minutes, until the chicken is fully cooked and the cheese has achieved a molten, golden state.

Once done, pull out of the oven and adorn with a sprinkle of fresh parsley.

Serve promptly and let the rich, cheesy flavors melt in your mouth.

Enjoy !

What you need:

Dry yeast, one package
You will need 600 grams of flour, 250 grams of feta cheese, and 5 tablespoons of olive oil.
one spoonful of sugar and one cup of water
salt, 1 teaspoon 120 grams of Kasseri cheese
fragrant oregano

1. Combine the dry yeast, sugar, salt, and flour in a bowl.
Second, make a sticky dough by adding oil and water and mixing well. Keep covered and in a warm spot until it has doubled in size, around 3 hours.
Next, coat a baking sheet with olive oil. After the dough has risen, crumble the cheese and fold in two thirds of it.
4. Preheat a baking sheet and roll out the dough in the evening. After that, top with the rest of the cheese and then the oregano. Bake for about 40 minutes in a preheated oven set to 200°.

Welcome to the delightful realm of Linzer biscuits, where buttery goodness meets fruity perfection. In this article, we’ll embark on a journey to discover the art of making these incredible cookies that are bound to become your new favorite indulgence.

The Charm of Linzer Biscuits

Linzer biscuits, with their delicate crumb and irresistible sweetness, hold a special place in the world of baked goods. Originating from Austria, these cookies are characterized by their signature almond flavor and the iconic “cut-out” design that reveals a tantalizing peek of vibrant raspberry jam peeking through.

Ingredients

To create your own batch of Linzer biscuits, you’ll need:

• Soft butter – 150 g (2/3 cup or 1 1/4 sticks)
• Powdered sugar – 75 g (2/3 cup)
• 1 egg yolk
• Plain flour – 250 g (2 cups)
• Raspberry jam – 100 g (1/3 cup)

Method of Preparation

Let’s break down the steps to baking these heavenly treats:

Rolling Out the Dough

1. Beat butter and powdered sugar: Start by creaming together the soft butter and powdered sugar in a mixing bowl until smooth.
2. Incorporate egg yolk: Add the egg yolk to the butter-sugar mixture and mix until well combined.
3. Add plain flour: Gradually add the sifted plain flour to the mixture, stirring until a smooth dough forms.
4. Chill the dough: Transfer the dough onto baking paper, cover it with another sheet of baking paper, and roll it out into a sheet about 3-4 mm thick. Place it in the freezer for 15 minutes to firm up.

Baking to Perfection

1. Preheat the oven: Preheat your oven to 180°C.
2. Cut out the cookies: Using a cookie cutter, cut out circles with a diameter of about 4-5 cm from the chilled dough and place them on a baking sheet lined with parchment paper.
3. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until they turn golden brown.

Assembly and Filling

1. Cool the cookies: Allow the baked cookies to cool completely on a wire rack.
2. Fill with raspberry jam: Spread a generous layer of raspberry jam on the bottom halves of the cookies.
3. Sandwich the cookies: Top each jam-coated cookie with another cookie to create a sandwich, gently pressing down to adhere them together.

Serving Suggestions

Serve these delectable Linzer biscuits with a hot cup of tea or coffee for the perfect afternoon indulgence. They also make charming gifts for friends and loved ones, wrapped in a pretty box tied with a ribbon.

Why Linzer Biscuits Stand Out

Linzer biscuits stand out for several reasons:

• Versatility: You can customize the filling with your favorite jams or preserves.
• Visual Appeal: The intricate lattice design adds a touch of elegance to any dessert spread.
• Rich Flavor: The combination of buttery cookie and fruity jam creates a harmonious flavor profile that’s simply irresistible.

Conclusion

In conclusion, Linzer biscuits are not just cookies—they’re a culinary experience that delights the senses and warms the heart. With their buttery texture, fruity filling, and charming appearance, these incredible cookies are sure to become a cherished favorite in your repertoire of baked treats.

These Crispy Sesame Banana Cookies are a delightful treat made with just two main ingredients: ripe bananas and sesame seeds. Free from sugar, flour, eggs, and milk, these cookies are not only delicious but also healthy. Perfect for a quick snack or a guilt-free dessert, these cookies can be garnished with sugar-free dark chocolate for an extra touch of indulgence.

Ingredients

• 2 ripe bananas
• 2 1/2 cups sesame seeds
• Sugar-free dark chocolate for garnish (optional)

Nutrition Information

• Servings: 12 cookies
• Calories: 100 per cookie

Preparation Time

• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Total time: 30 minutes

Instructions

Preparing the Banana Mixture

1. Peel and Puree the Bananas: Start by peeling the bananas and cutting them into pieces. Place them in a food processor and blend until smooth. If you don’t have a food processor, you can use a blender to puree the bananas. Transfer the pureed bananas to a mixing bowl.
2. Add Sesame Seeds: Gradually add 2 1/2 cups of sesame seeds to the pureed banana, mixing thoroughly after each addition using a spatula. The mixture should have a thick consistency once all the sesame seeds are incorporated.

Forming the Cookies

3. Prepare Baking Sheet: Line a baking sheet with parchment paper. Place a cookie cutter on the parchment paper and fill it with the banana mixture, about 1/4 inch thick. Flatten the top using a small spoon. Repeat this process with the remaining banana mixture.

Baking the Cookies

4. Bake: Preheat your oven to 356°F (180°C). Place the baking sheet in the oven and bake for about 20 minutes, or until the cookies are crispy and browned.

Cooling and Garnishing

5. Cool the Cookies: Once done baking, remove the cookies from the oven and place them on a cooling rack to let them cool completely.
6. Optional Chocolate Garnish: If you wish to garnish the cookies with chocolate, melt some sugar-free dark chocolate. Slice the chocolate into pieces and place them in a microwave-safe bowl. Microwave until melted, stirring occasionally. Let the melted chocolate cool slightly, then transfer it to a piping bag. Drizzle the chocolate over the cooled cookies.

Serving

7. Serve and Enjoy: Once the chocolate has set, your Crispy Sesame Banana Cookies are ready to be served. Enjoy these healthy, crispy treats!

These Crispy Sesame Banana Cookies are incredibly easy to make and offer a delicious and healthy alternative to traditional cookies. With no added sugar, flour, eggs, or milk, they are perfect for those following a clean-eating lifestyle. Enjoy this simple yet tasty recipe!

Ingredients

All-Purpose Flour: 2 cups (250g)
Warm Water: 3/4 cup (180ml)
Instant Yeast: 1 teaspoon
Sugar: 1 tablespoon
Salt: 1/2 teaspoon
Olive Oil or Melted Butter: 2 tablespoons
Mixed Vegetables: 1/2 cup, finely diced (such as bell peppers, carrots, green onions)
Optional Additions: Grated cheese or chopped herbs (like parsley or cilantro) for enhanced flavor

Preparation Steps

1. Dough Preparation

Begin by combining warm water, sugar, and instant yeast in a large mixing bowl. Stir the mixture and allow it to sit for approximately 5 minutes, or until it becomes frothy.

Add the all-purpose flour, salt, and olive oil (or melted butter) to the yeast mixture. Stir until a dough begins to form.

Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic.

Gently incorporate the finely diced vegetables (along with the optional cheese or herbs, if desired) into the dough, ensuring an even distribution throughout.

2. Dough Rising

Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp cloth, and allow it to rise in a warm environment for about 1 hour, or until it has doubled in size.

3. Shaping the Flatbreads

After the dough has risen, punch it down to release any trapped air. Divide the dough into equal portions (8-10 pieces, depending on your preferred size).

Shape each portion into a ball, then use a rolling pin or your hands to flatten each ball into a disc about 1/4 inch thick.

4. Cooking the Flatbreads

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.

Cook each flatbread for 2-3 minutes on each side, until they are golden brown and puffed up. Adjust the heat as necessary to ensure even cooking without burning.

5. Serving Suggestions

Serve the vegetable-stuffed flatbreads warm. They can be enjoyed on their own, with a dipping sauce, or as an accompaniment to soups and salads.

These versatile flatbreads can be easily customized with your preferred vegetables, herbs, or cheese, making them a delightful addition to any snack, appetizer, or meal. Should you need more recipes or have any questions, don’t hesitate to reach out!

Ingredients:

– 100g dates
– 150g oatmeal
– 50g peanuts
– 40g raisins
– 30g sunflower seeds
– 30g pumpkin seeds
– 1 tablespoon sesame seeds
– 1 tablespoon honey
– 100g dark chocolate

Instructions:

1. Start by pitting and roughly chopping the dates.

2. In a food processor, combine the chopped dates, oatmeal, peanuts, raisins, sunflower seeds, pumpkin seeds, sesame seeds, and honey.

3. Process the mixture until everything is finely chopped and well combined. It should stick together when you pinch it.

4. Line a rectangular dish or baking pan with parchment paper, leaving some overhang on the sides for easy removal.

5. Transfer the mixture into the lined dish and press it down firmly and evenly using the back of a spoon or your hands.

6. Melt the dark chocolate using your preferred method (microwave or double boiler).

7. Drizzle the melted chocolate over the top of the mixture in the dish, spreading it evenly with a spatula.

8. Refrigerate the mixture for at least 1-2 hours, or until it firms up.

9. Once set, remove the energy bar slab from the dish using the parchment paper overhang.

10. Place it on a cutting board and cut it into bars or squares of your desired size.

These healthy no-bake energy bars make for a quick and nutritious dessert that you can enjoy guilt-free! Store them in the refrigerator for freshness.

Eating sugar-free doesn’t mean sacrificing taste or indulgence. This sugar-free energy dessert is not only delectable but also packs a powerful nutritional punch. Let’s dive into the details and learn how to create this wholesome treat.

Ingredients

To make this sugar-free energy dessert, you’ll need the following ingredients:

• Assorted dried fruits (approximately 130g) – Dried cranberries, apricots, plums, and raisins
• 20g of fast-dissolving gelatin
• 50g of walnuts
• 50g of peanuts
• 50g of pumpkin seeds
• 350g of cottage cheese
• 80g of yogurt

Preparing the Dried Fruits

1. Start by soaking the assorted dried fruits in water for about 15 to 20 minutes. This step helps wash out preservatives and hydrate the fruits slightly.
2. Once soaked, place the fruits on a paper towel to dry. Cover them with another towel and let them air dry.
3. After the fruits are dry, cut them into smaller pieces for easier incorporation into the dessert.

Dissolving the Gelatin

1. While the fruits are drying, dissolve 20g of fast-dissolving gelatin in 100g of water. Set this mixture aside.

Roasting the Nuts

1. In a pan, roast the walnuts, peanuts, and pumpkin seeds. Stir and toss them occasionally to prevent burning.
2. Once roasted, set the nuts aside to cool.

Combining Cottage Cheese and Yogurt

1. In a large bowl, combine 350g of cottage cheese and 80g of yogurt. Mix them thoroughly using a hand blender until you achieve a smooth consistency.

Incorporating Gelatin

1. Melt the gelatin mixture that you set aside earlier.
2. Take about two tablespoons of the cheese-yogurt mixture and stir it into the liquefied gelatin.
3. Pour this gelatin-cheese mixture back into the bowl with the remaining cheese-yogurt mixture. Blend it again using the hand blender. The gelatin will help bind everything together.

Mixing Fruits, Nuts, and Seeds

1. Add the dried fruits, roasted nuts, and pumpkin seeds to the cheese and gelatin mixture in the bowl. Use a ladle to mix them thoroughly until all the ingredients are evenly combined.

Shaping the Mixture

1. Carefully scoop the mixture onto a sheet of saran wrap.
2. Shape the mixture into a thick line along the length of the wrap.
3. Roll the saran wrap, similar to how you would roll sushi, creating a tube-like shape.
4. Twist the ends of the saran wrap tightly to ensure the mixture holds its shape.

Chilling in the Refrigerator

1. Place the wrapped mixture in the refrigerator for approximately 2 hours to allow it to set.

Unwrapping and Slicing

1. Once the dessert is ready, remove it from the refrigerator and unwrap the saran wrap.
2. Slice the dessert into individual portions. Each slice is a perfect source of fiber, protein, natural sugars, and essential fats.

Conclusion

Eating sugar-free doesn’t mean sacrificing taste or enjoyment. This sugar-free energy dessert proves that you can indulge in a delicious treat while staying true to your sugar-free lifestyle. With a delightful combination of dried fruits, nuts, seeds, and creamy goodness, this dessert is a treasure trove of nutrition and flavor.

Ingredients

For the Coffee Soak:

• 1 cup (240 ml) hot water
• 1 teaspoon coffee
• 100 g (3.5 oz) Savoyard biscuits (Ladyfingers)

For the Orange Cream:

• Juice of 2 oranges
• 1 egg yolk
• 2 tablespoons vanilla sugar
• 15 g (0.5 oz) corn starch

For the Base Cream:

• 300 ml (10 fl oz) fresh cow’s milk
• Zest of 1 lemon
• 2 egg yolks
• 50 g (1.8 oz) sugar
• 20 g (0.7 oz) corn starch
• Juice of 1 lemon
• 100 g (3.5 oz) condensed milk
• 150 ml (5 fl oz) pastry cream

For Decoration:

• Cinnamon, cocoa powder, or grated chocolate

Method of Preparation

1. Prepare the Coffee Soak:

Start by preparing the coffee soak for the biscuits. In a medium-sized glass or bowl, dissolve 1 teaspoon of coffee in 1 cup (240 ml) of hot water. Stir well until the coffee is fully dissolved. Set this mixture aside to cool slightly while you prepare the creams.

2. Make the Orange Cream:

Begin by extracting the juice from 2 oranges. Strain the juice to remove any pulp or seeds, then pour it into a small saucepan. Add 1 egg yolk, 2 tablespoons of vanilla sugar, and 15 g of corn starch to the orange juice. Whisk the mixture until it’s smooth and well combined.

Place the saucepan on the stove over medium heat, stirring constantly to prevent the mixture from curdling. Continue cooking until the cream thickens, which should take about 5 minutes. Once thickened, remove the saucepan from the heat and transfer the orange cream to a bowl. Cover the bowl with cling film, pressing it directly onto the surface of the cream to prevent a skin from forming. Allow the cream to cool completely before using.

3. Prepare the Base Cream:

For the base cream, pour 300 ml of fresh cow’s milk into a medium saucepan. Grate the zest of one lemon directly into the milk, then add 2 tablespoons of vanilla sugar. Stir the mixture to combine and place the saucepan on the stove over medium heat. Bring the milk to a gentle boil, then remove it from the heat and strain to remove the lemon zest.

In a separate bowl, whisk together 2 egg yolks and 50 g of sugar until pale and creamy. Add 20 g of corn starch to the egg mixture and whisk until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.

Return the mixture to the saucepan and place it back on the stove. Cook over medium heat, stirring continuously, until the cream thickens. This should take about 5 minutes. Once thickened, remove the saucepan from the heat and pour the base cream into a bowl. Cover with cling film, pressing it directly onto the surface, and let it cool completely.

4. Prepare the Lemon Condensed Milk Mixture:

Squeeze the juice from one lemon and strain it to remove any seeds or pulp. Pour the lemon juice into a mixing bowl and add 100 g of condensed milk. Using a hand mixer, beat the mixture until it thickens slightly.

Add 150 ml of pastry cream to the lemon and condensed milk mixture, and beat until the mixture is smooth and uniform. Once the base cream has cooled, beat it for 1-2 minutes to smooth it out, then gradually fold it into the lemon mixture, stirring after each addition until fully combined.

5. Assemble the Dessert:

Lay a large piece of cling film on your work surface. One by one, dip each Savoyard biscuit in the coffee soak, ensuring they are evenly moistened but not soggy. Arrange the soaked biscuits in a single layer on the cling film.

Spread half of the prepared buttercream evenly over the biscuits. Next, add the cooled orange cream on one side of the biscuit layer, then carefully roll the dessert into a log shape using the cling film to help guide and tighten the roll. Wrap the rolled dessert in the cling film and refrigerate for at least an hour to allow it to set and firm up.

6. Serve the Dessert:

Once the dessert has set, remove it from the refrigerator and carefully unwrap the cling film. Place the dessert roll on a serving platter. Use the remaining buttercream to cover the outside of the roll, smoothing it with a spatula.

For the finishing touch, dust the top of the dessert with cinnamon, cocoa powder, or grated chocolate, depending on your preference. Slice the dessert into portions and serve immediately.

Nutrition Information

• Servings: 6-8
• Calories per serving: Approx. 260 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 90mg
• Sodium: 60mg
• Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g

Conclusion

This 5-minute homemade dessert is a fantastic way to impress your guests or treat yourself to something sweet without spending hours in the kitchen. The refreshing orange and lemon creams, combined with the richness of coffee-soaked biscuits and a velvety buttercream, make this dessert truly unforgettable. Whether you’re in a hurry or simply looking for an easy no-bake dessert, this recipe is sure to become a favorite in your repertoire. Enjoy every delightful bite!

●Ingredients:
● For the cake:

• 1 cup of flour
•1 cup of sugar
•Media taza de maicena
• Half a cup of cocoa powder
• 1 packet of vanilla sugar (approximately 10 g)
•1 l de leche
•50g butter
•80g de chocolate
• 1 cup of water (or milk)
•270g of biscuits

●For decoration:

• Chocolate Cookies
• Chopped Pistachios
•Shredded Coconut
•Cherries

●Directions:

1. In a pan mix all the dry ingredients: sugar, flour, corn, cocoa powder, sugar, vanilla sugar.
2. Pour the milk a little at a time and mix with a whisker. Try to avoid the lumps.
3. Now cook the mixture, stirring constantly, until it thickens.
4. Add the butter and chocolate to bits.
5. Melt and mix all the ingredients. Lastly just add water
6. Start assembling the cake by making uniform layers of cookies and using chocolate buttercream in between.
7. Use chocolate cream to cover the whole cake too. Then sprinkle some crumbled chocolate cookies on top.
8. Let cool in the fridge for 3 hours.
9. Garnish with chopped pistachios, grated coconut and cherries.