Category: Recipes
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**Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes
**Ingredients:***For the Pork Chops:*– 4 boneless pork chops– Salt and pepper, to taste– 2 tablespoons olive oil– 4 cloves garlic, minced– 1/2 cup grated Parmesan cheese– 1/2 cup bread crumbs– 1 teaspoon dried thyme– 1 teaspoon dried oregano– 1/2 teaspoon paprika*For the Cheesy Scalloped Potatoes:*– 2 pounds potatoes, peeled and thinly sliced– 2 tablespoons butter– 2 tablespoons all-purpose flour– 1 cup milk– 1 cup shredded cheddar cheese– Salt and pepper, to taste– Chopped fresh parsley, for garnish**Instructions:**1. **Preheat the Oven:**Preheat the oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray.2. **Prepare the Pork Chops:**Season the pork chops with salt and pepper on both sides. In a small bowl, mix together the minced garlic, grated Parmesan cheese, bread crumbs, dried thyme, dried oregano, and paprika. Press the Parmesan mixture onto both sides of each pork chop, coating them evenly.3. **Cook the Pork Chops:**Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side, or until golden brown. Remove the pork chops from the skillet and transfer them to the prepared baking dish.4. **Prepare the Cheesy Scalloped Potatoes:**In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste. Arrange the sliced potatoes in the baking dish with the pork chops. Pour the cheese sauce over the potatoes, spreading it evenly.5. **Bake:**Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the pork chops are fully cooked.6. **Serve:**Garnish with chopped fresh parsley before serving. Enjoy!**Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 4** -
Melt In Your Mouth Chicken Recipe
Melt in Your Mouth Chicken is a classic recipe that’s been around for ages. Its origins are unclear, but I’m glad whoever came up with it did.
The idea of topping chicken breast with mayo and parmesan is pure genius! The mixture turns beautifully golden post-baking, and it smells phenomenal, too.
The flavor is so rich, so creamy, and so addictive!
More importantly… OMG… the chicken is insanely tender and moist! That’s something that’s hard to come by with baked chicken breast.
Best of all, this recipe is impossible to mess up. Even if you’re a newbie in the kitchen, you can easily pull it off.
If you’re looking for a dish to shock and impress your family and friends, this is the one.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 Cup mayonnaise
- 1/2 Cup Shredded Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp minced garlic
- 1 tsp garlic powder
How To Make Melt in your mouth Chicken:
- Preheat the oven to 375 degrees.
- In a small bowl, add the mayonnaise, parmesan cheese, and seasonings.
- Mix to combine.
- Place the chicken in a baking dish, sprayed with a non-sticking baking spray.
- Spread the mixture on top of the chicken breasts.
- Bake the chicken for 45 minutes, or until cooked through.
- Serve warm!
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The Best Dinner in the World: Stuffed Cabbage Rolls
The Best Dinner in the World: Stuffed Cabbage Rolls
Table of Contents
Ingredients
- Onion: 1, peeled and diced
- Olive Oil: For sautéing
- Chili Pepper: To taste, chopped
- Red Bell Pepper: 1, chopped
- Salt: To taste
- Cooked Beef: 2.6 oz (75 g), chopped
- Potatoes: 1.7 lb (800 g), peeled and quartered
- Chinese Cabbage: To taste, leaves separated
- Eggs: 3
- Flour: 3 tablespoons (24 g)
- Breadcrumbs: 3.5 oz (100 g)
- Vegetable Oil: For frying
Preparation
1. Getting Started
Begin by preparing your ingredients. Peel and finely dice the onion into small cubes. Heat up some olive oil in a frying pan over low heat and add the diced onion. Sauté the onion until it turns a beautiful golden brown. This step is crucial as it develops the base flavor for the dish.
2. Cooking the Filling
While the onion is cooking, chop the red bell pepper and chili pepper into small cubes. Adjust the amount of chili pepper according to your heat preference. Add the chopped peppers to the pan with the onion. Continue cooking the mixture over medium heat until the peppers are soft and tender, releasing their sweet and spicy flavors.
Next, take the cooked beef and chop it into small, bite-sized pieces. Add the beef to the pan with the onions and peppers. Stir everything together and let it cook for a few more minutes until the flavors meld into a delicious, savory filling. Season the mixture with salt to taste.
3. Preparing the Potatoes
While your filling is cooking, peel and quarter the potatoes. Place them in a pot of salted water and bring to a boil. Cook the potatoes until they are tender, about 15-20 minutes. Once the potatoes are cooked through, drain them well.
Mash the potatoes until smooth and creamy. You can use a potato masher or a fork. The mashed potatoes will add a comforting, creamy texture to the filling. If you prefer a richer mash, you can add a little butter or milk, but this step is optional.
4. Preparing the Cabbage Leaves
Now it’s time to prepare the Chinese cabbage leaves. Separate the leaves and blanch them in boiling water for about 30 seconds to 1 minute. This will soften the leaves, making them pliable and easier to work with. Once blanched, drain the cabbage leaves and set them aside to cool slightly.
5. Assembling the Rolls
To assemble your cabbage rolls, lay out each Chinese cabbage leaf on a flat surface. Spoon a generous amount of the beef and potato mixture onto the center of each leaf. Carefully roll up the cabbage leaves, tucking in the sides as you go to create a tight, secure roll. The goal is to keep the filling snugly wrapped inside.
6. Breading and Frying
For that irresistible crispy exterior, it’s time to bread and fry the rolls. In a shallow dish, beat the eggs and mix them with the flour to create a light batter. Dip each cabbage roll into the egg and flour mixture, making sure it’s evenly coated.
Next, roll the coated cabbage rolls in the breadcrumbs until they are fully covered. The breadcrumbs will add a crunchy layer that contrasts beautifully with the soft, flavorful filling.
Heat a generous amount of vegetable oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the breaded cabbage rolls into the pan. Fry them until they are golden brown and crispy on all sides, about 3-4 minutes per side. Be sure to turn them gently to ensure even cooking.
7. Serving Suggestions
Your Stuffed Cabbage Rolls are now ready to be enjoyed! Serve them hot and crispy, right out of the pan. These rolls are delicious on their own, but you can elevate the dish by pairing it with a fresh salad, a tangy dipping sauce, or even a dollop of sour cream. The combination of textures and flavors will make every bite a satisfying experience.
Nutrition Information and Serving Size
Serving Size:
This recipe makes approximately 4 servings.
Nutrition Per Serving (approximate values):
- Calories: 310 kcal
- Protein: 12g
- Fat: 15g
- Carbohydrates: 36g
- Fiber: 5g
- Sugar: 3g
- Sodium: 400mg
Conclusion
This recipe is not just a meal—it’s a celebration of flavors and textures. The crispy exterior gives way to a soft, savory filling that’s both comforting and delicious. Whether you’re cooking for a family dinner or a special occasion, these stuffed cabbage rolls are sure to become a favorite in your culinary repertoire. Enjoy them every day, because with a dish this good, you’ll never get tired of it!
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Baked Garlic Parmesan Fries
Baked Garlic Parmesan Fries are the perfect side dish for any meal! They are crispy, flavorful, and easy to make. Best of all, they can be baked in the oven, so you don’t have to worry about frying them.
Ingredients ( Serving 6 )
- 3 Large Russet Potatoes
- 3 Tbsp. Olive oil
- 1 tsp. Italian seasoning
- 2 tsp. Minced garlic
- 1 Tbsp. Parsley flakes
- ¼ c Parmesan cheese grated
- ¼ c Parmesan cheese grated
- Salt and pepper to taste
How To Make Baked Garlic Parmesan Fries
- Preheat the oven to 400 degrees.
- Cut the potatoes into long thin french fry shapes.
- Combine the cut up potatoes, olive oil, minced garlic, Italian seasoning as well as salt and pepper to taste in a large mixing bowl, toss to coat the fries well.
- Spread the fries out in an even layer on a baking sheet, and bake for 30 minutes, stopping to toss and flip the fries halfway through.
- Sprinkle the fries with the parsley flakes and ¼ cup of the Parmesan, toss to coat, and bake for another 10-15 minutes until don to your liking.
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Non-baking cookie cake _ TARTA DE GALLETAS SIN HORNEAR
Substances: 400 grams of Maria kind cookies or Digestive cookies 500 ml of milk 200 grams of sugar 2 teaspoons vanilla essence 200 grams of butter at room temperature 2 tablespoons cocoa powder (non-compulsory) Decorations of your selection (chocolate chips, nuts, fruits, and so forth.) 💟Preparation: 1. In a big bowl, pour the milk and add the sugar and vanilla essence. Combine nicely till the sugar is totally dissolved. 2. Add the room temperature butter and blend till easy and creamy. 3. If you need a chocolate variant, add the cocoa powder and blend till utterly included. 4. Take a dish or mildew appropriate for refrigeration and start to assemble the cake. Begin by inserting a layer of cookies on the underside of the pan, ensuring to cowl the whole floor. 5. Pour a layer of the milk and butter combination over the cookies, ensuring to cowl them utterly. Repeat this course of alternating layers of cookies and blend till you may have used all of the elements. 6. End the cake with a layer of combination and beautify the highest together with your favourite toppings, similar to chocolate chips, nuts or contemporary fruit. 7. Cowl the cake with plastic wrap or a lid and let it relaxation within the fridge for a minimum of 4 hours, or ideally in a single day, in order that the cookies soften and type an ideal texture.
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The Delightful German Apple Oatmeal Recipe: A Taste of Germany’s Finest
The Delightful German Apple Oatmeal Recipe
Table of Contents
If you’re on the hunt for a hearty and delicious breakfast option, look no further than the German Apple Oatmeal recipe. This delightful concoction of oatmeal, fresh apples, and a hint of vanilla essence is not only a nutritious way to kickstart your day but also a taste of Germany’s culinary excellence. In this article, we’ll take you through the step-by-step process of crafting this delectable dish that has been a favorite in Germany for generations.
Ingredients
- 1 cup of oatmeal
- 50 grams of walnuts
- 2 apples
- 30 ml of water
- 1 teaspoon of vanilla essence (adjust to taste)
- Agave syrup (to taste)
Preparing the Oatmeal
To begin, finely grind the oatmeal in a blender. Next, chop the walnuts using a kitchen knife, and cut one of the apples into smaller cubes.
Apple Puree
In this step, put one of the apples and the water into a blender and blend them into a smooth puree. Take the second apple and cut it into smaller pieces. In a separate bowl, mix these apple pieces with the chopped walnuts, crushed oatmeal flakes, vanilla essence, and agave syrup.
Combining the Ingredients
Now, it’s time to bring all the elements together. Add the applesauce to the mixture and thoroughly combine everything. You should achieve a consistent mass that can be easily spread with a spoon onto a baking sheet lined with parchment paper.
Baking
Place the oat biscuits into an oven preheated to 200°C (392°F) and bake them for approximately 30 minutes, or until they turn golden brown and crispy.The end result is a batch of delightful oatmeal biscuits infused with the flavors of fresh apples and a touch of vanilla essence. This German apple oatmeal recipe perfectly balances the earthy richness of oatmeal with the sweetness of apples and the crunch of walnuts, making it a favorite among both kids and adults alike.
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CRUSTY PARTS OF CHICKEN
Ingredients
three eggs
Two fillets of chicken
two garlic clovesTwo tablespoons of seasoning
Two teaspoons of oil salad and corn starch
One spoonful of saltPreparation
1. The egg yolk from the egg white.
2. Cut the chicken into strips. Mix with egg yolk, garlic, spices, salt and starch.3. Beat the egg whites in a bowl. Pour the oil into the pan.
4. Dip the chicken in the egg whites.Grill. Decorate with lettuce and cherry tomatoes
Enjoy !
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MILK BREAD WITH SESAME
MILK BREAD WITH SESAME
Table of Contents
Ingredients:
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500g of flour
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250 ml of milk
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2 teaspoons of salt
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3 spoonfuls of sugar
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1 teaspoon olive oil
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20 g fresh yeast
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1 egg Sesame seeds
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90g butter
Preparation:
1. Mix the sifted flour together with the salt and sugar.
2. We heat the milk in the microwave for less than 1 minute and dissolve the yeast in it, add 60 g of melted butter, check that the yeast has completely dissolved.
3. We make a hole in the center of the flour and pour the milk mixture little by little. We knead. The dough should be elastic.
4. We put the dough on a bowl painted with olive oil and cover with a cloth. We let rest for 1 hour.
5. Divide the dough into pieces and form balls of more or less the same size. Grease a mold about 24 cm in diameter and place the balls of dough.
6. Divide the dough into pieces and form balls of more or less the same size. Grease a mold about 24 cm in diameter and place the balls of dough. Cover again with the cloth and let rest for 40 minutes.
7. Paint the surface with beaten egg and decorate with sesame seeds. Bake at 170º C for about 40 minutes, make sure it does not brown too much, if so, place aluminum foil on top until it is ready. We check it by poking it, if it comes out clean, it will be ready to cool and serve
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Cupcake de vainilla
Substances:
– 2 cups of flour for truffles
– 2 teaspoons of baking powder
Three-fourths to at least one cup of sugar.
(favourite stage of sweetness)
– 3 huevos
– just a little little bit of salt
– 1/2 cup melted margarine
– 1 teaspoon of vanilla extract
– 1 cup of milk
Directions:
– Beat eggs, sugar, and vanilla till they’re gentle and fluffy. Then, add melted baking margarine and blend completely.
– Mix flour, baking powder, and salt.
– Add the dry components to the egg combination, alternating with the milk.
– Cook dinner in a preheated oven at 180°C for 20 minutes or till a skewer inserted comes out clear.
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Sultan sarma dessert
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup warm milk (110°F / 45°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon active dry yeast
For the Filling:
- 1 cup walnuts or pistachios, finely chopped
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon rosewater or orange blossom water (optional)
Instructions
Step 1: Prepare the Dough
- Activate the Yeast:
- In a small bowl, combine the warm milk and a teaspoon of sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, or until frothy.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
- Combine Wet Ingredients:
- Add the activated yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms.
- Knead the Dough:
- Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 2: Prepare the Filling
- Mix the Filling:
- In a medium bowl, combine the chopped nuts, granulated sugar, ground cinnamon, and melted butter. Mix well until the ingredients are evenly distributed.
Step 3: Assemble the Dessert
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or a similar-sized pan.
- Roll Out the Dough:
- Once the dough has risen, turn it out onto a floured surface and roll it out into a large rectangle, about 1/4 inch thick.
- Add the Filling:
- Spread the nut mixture evenly over the rolled-out dough.
- Roll the Dough:
- Carefully roll up the dough from one end to form a tight log. Slice the log into 1-inch pieces.
- Arrange in Baking Dish:
- Arrange the dough slices in the prepared baking dish, packing them closely together.
- Second Rise:
- Cover the baking dish with a clean kitchen towel and let the rolls rise for an additional 30 minutes.
Step 4: Bake and Prepare the Syrup
- Bake the Dessert:
- Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and cooked through.
- Prepare the Syrup:
- While the dessert is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until slightly thickened. If using, add the rosewater or orange blossom water at the end of cooking. Allow the syrup to cool.
Step 5: Finish the Dessert
- Pour Syrup:
- As soon as the dessert comes out of the oven, pour the cooled syrup evenly over the hot rolls.
- Cool and Serve:
- Allow the dessert to cool in the baking dish for at least 30 minutes before serving. The syrup will soak into the rolls, making them sweet and moist.
Tips for Perfect Sultan Sarma
- Even Rolling: Make sure to roll the dough evenly to ensure consistent cooking and a uniform texture.
- Cooling: Allow the dessert to cool completely before serving to let the syrup soak in properly.
- Nuts: Feel free to substitute walnuts with pistachios or other nuts of your choice for different flavor variations.
Conclusion
Sultan Sarma is a delightful Turkish dessert that brings together the rich flavors of nuts, cinnamon, and a sweet syrup. Its elegant presentation and luxurious taste make it a perfect choice for special occasions or as a memorable treat. Enjoy preparing and indulging in this traditional dessert with family and friends!
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The Key to the Ideal Pastry Cream July 21, 2024 by Noty Cheese The Key to the Ideal Pastry Cream Table of Contents The Key to the Ideal Pastry Cream Ingredients 480 ml (2 cups) whole milk 1/2 cup (100 g) granulated sugar, divided 1 vanilla bean or 1 tsp vanilla extract 5 large egg yolks 30 g (1/4 cup) cornstarch 2 tbsp (30 g) unsalted butter, finely chopped Instructions Prepare the Milk Mixture: In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup). Add the seeds from the vanilla bean or, if using vanilla extract, add it later. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes. Temper the Eggs: When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook the Pastry Cream: Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes. Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked. Finish the Pastry Cream: Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours See also Clean Your Bowel: The Ultimate Detox Drink .Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream. Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps. Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits. Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture. CategoriesEasy Recipes Enjoy a Zesty Pineapple Lemonade – Refreshing and Sugar-Free! Garlic Butter Steak and Potatoes Skillet Search for: Search … Popular install apk on chromebook Step-by-Step Tutorial: How to Install APK on Chromebook! February 6, 2024 Proofreading 10 Best Online Proofreading Jobs for Beginners That Pay $25 Per Hour January 30, 2024
The Key to the Ideal Pastry Cream
Table of Contents
The Key to the Ideal Pastry Cream
Ingredients480 ml (2 cups) whole milk
1/2 cup (100 g) granulated sugar, divided
1 vanilla bean or 1 tsp vanilla extract
5 large egg yolks
30 g (1/4 cup) cornstarch
2 tbsp (30 g) unsalted butter, finely choppedInstructions
Prepare the Milk Mixture:
In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup).
Add the seeds from the vanilla bean or, if using vanilla extract, add it later.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.Prepare the Egg Mixture:
In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes.
Temper the Eggs:
When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining hot milk.Cook the Pastry Cream:
Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes.
Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked.Finish the Pastry Cream:
Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used.
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hoursUse Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream.
Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps.
Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits.
Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture. -
Simply grate the potatoes to make this super delicious dish
Ingredients
- 3 potatoes
- 2 onions
- 2 eggs
- 75 g cheese
- parsley (to taste)
- breadcrumbs (to taste)
- butter (to taste)
- 4 tablespoons wheat flour
- sunflower oil (to taste)
- salt (to taste )
- Black pepper (to taste)
Preparation
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Peel the potatoes and grate them into a bowl.
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Finely chop the onions and add them to the bowl with the grated potatoes. Add
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eggs, grated cheese, chopped parsley, wheat flour, salt and black pepper to the bowl. Mix everything together until well combined.Heat some sunflower oil and butter in a frying pan over medium heat.
Place the pancake in the hot pan and fry until golden brown on both sides, turning halfway through.
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Repeat with remaining potato mixture, adding more oil and butter to pan as needed.Once all the potato pancakes are ready, serve them hot with your favorite sauce or topping.
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Enjoy
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Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It
Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It
Table of Contents
Bread has been a staple in human diets for thousands of years. It’s a symbol of nourishment, comfort, and tradition. However, in today’s fast-paced world, not everyone has the time to wait for dough to rise and bake in an oven. That’s where this incredible recipe comes in – bread in just 10 minutes, without an oven! This method is not only quick and easy but also results in the most delicious bread you’ve ever tasted. Perfect for beginners and experienced bakers alike, this recipe will revolutionize your kitchen routine.
Ingredients
- 17 oz (480 g) plain flour
- 7.8 oz (220 g) white yogurt
- 6.8 fl oz (200 ml) water
- 2 teaspoons (10 g) baking powder
- 1 teaspoon oil
- 1 teaspoon salt
- 3.5 oz (100 g) butter
- Parsley (to taste)
Step-by-Step Instructions
1. Preparing the Dough
Start by pouring the white yogurt into a large mixing bowl. Add 200 ml of water and 1 teaspoon of salt, then whisk everything thoroughly until you achieve a smooth, thin liquid. This mixture serves as the base for your dough.
Next, sift plain flour through a fine sieve to ensure there are no lumps. Gradually add the sifted flour and 2 teaspoons of baking powder to the yogurt mixture. Mix with your hands until you form a cohesive and slightly sticky dough.
Add 1 teaspoon of vegetable oil to the dough and continue kneading. The oil helps to make the dough more manageable and prevents it from sticking to your hands and the bowl. Knead until the dough is smooth and elastic, forming it into a round loaf.
2. Shaping the Dough
Sprinkle a little plain flour on your work surface and turn the dough out onto it. Lightly flour the surface of the dough and use your hands to spread it into a flat pancake. Divide the dough into two equal pieces.
Roll each piece out with a rolling pin and then cut each into five smaller pieces, giving you a total of ten dough portions. Shape each portion into a small ball. Place these dough balls on a floured plate and cover them with cling film to prevent them from drying out as you work.
3. Rolling the Pancakes
Take one dough ball, dust it with a bit of plain flour, and flatten it with your hands. Use a rolling pin to roll it into a thin pancake with a diameter of about 10 to 12 centimeters. Set it aside and repeat the process with the remaining dough balls. Ensure the unused dough balls are covered with cling film to keep them moist.
4. Cooking the Bread
Heat a dry, shallow pan over medium heat. Once the pan is hot, place as many of the rolled-out dough pancakes as can fit without overlapping. Let them cook for about a minute. When the dough starts to harden, flip them to the other side. As they cook, the pancakes will begin to puff up and form fluffy loaves.
Continue to move and turn the pancakes in the pan to ensure they cook evenly and don’t burn. Once they are golden brown and cooked on both sides, remove them from the pan.
5. Finishing Touches
Melt the butter and mix it with freshly chopped parsley. Generously spread this mixture on both sides of each cooked pancake. The butter adds richness, while the parsley provides a fresh, herby flavor that complements the bread perfectly.
Serving Suggestions
These quick and easy bread patties are incredibly versatile. Serve them warm as a side to soups and salads, use them as a base for sandwiches, or enjoy them on their own with a bit of honey or jam. They are perfect for any meal of the day and can be stored in an airtight container for a couple of days, making them a convenient option for busy schedules.
Conclusion
This 10-minute bread recipe is a testament to how simple ingredients and quick methods can produce extraordinary results. Whether you’re a novice cook or an experienced baker, this recipe will become a go-to in your kitchen repertoire. Not only is it fast and easy, but it’s also incredibly tasty and versatile, ensuring that you always have fresh, homemade bread at your fingertips.
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Semolina Cake recipe
For the syrup:
• 2 cup water
• 2 cup sugar
• ½ lemon, squeezed
For the cake:
• 1 cup semolina
• ½ cup flour
• 2 teaspoon baking powder
• 3 eggs
• ½ cup sugar
• 1 cup yogurt
• 1 cup olive oil
For garnish:
• 1 tablespoon desiccated coconut
INSTRUCTIONS
For the syrup:
• Put sugar and water in a pot and bring it to boil. Reduce the heat to the low once it boils and let it simmer until it thickens a bit, for about 20 minutes. Once it thickens, add in lemon juice and let it simmer for another 2 minutes. Let it cool. Meanwhile, make the cake.
For the cake:
• Butter the bottom and the edges of a round baking pan. Put it aside.
• Preheat the oven to 350F/180C.
• In a large bowl, combine semolina, flour and baking powder.
• In another bowl, using an electric mixer, whisk together the eggs and sugar until creamy and fluffy. Add in yogurt and oil, mix well.
• Now add in the dry ingredients and mix right until everything is combined.
• Pour the mixture into the prepared baking pan and bake until golden, for about 30 minutes. Make a toothpick test and if it comes out clean, remove the cake from the oven.
• Slice it in diamonds or squares.
To Assemble:
• Pour the syrup over the warm cake. Let it absorb the syrup and cool completely before serving.
NOTES
• Make the syrup first so that it cools while you are making the cake.
• Pour cooled syrup over warm cake to get the best result.
• It’s important to slice the cake before pouring the syrup over it. This helps the cake absorb the syrup better.
• You can use a wooden skewer or a spaghetti to poke the cake before pouring the syrup on it.
• Let it absorb the syrup before serving. Serving it after at least an hour would be best.
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Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It
Bread has been a staple in human diets for thousands of years. It’s a symbol of nourishment, comfort, and tradition. However, in today’s fast-paced world, not everyone has the time to wait for dough to rise and bake in an oven. That’s where this incredible recipe comes in – bread in just 10 minutes, without an oven! This method is not only quick and easy but also results in the most delicious bread you’ve ever tasted. Perfect for beginners and experienced bakers alike, this recipe will revolutionize your kitchen routine.
Ingredients
- 17 oz (480 g) plain flour
- 7.8 oz (220 g) white yogurt
- 6.8 fl oz (200 ml) water
- 2 teaspoons (10 g) baking powder
- 1 teaspoon oil
- 1 teaspoon salt
- 3.5 oz (100 g) butter
- Parsley (to taste)
Step-by-Step Instructions
1. Preparing the Dough
Start by pouring the white yogurt into a large mixing bowl. Add 200 ml of water and 1 teaspoon of salt, then whisk everything thoroughly until you achieve a smooth, thin liquid. This mixture serves as the base for your dough.
Next, sift plain flour through a fine sieve to ensure there are no lumps. Gradually add the sifted flour and 2 teaspoons of baking powder to the yogurt mixture. Mix with your hands until you form a cohesive and slightly sticky dough.
Add 1 teaspoon of vegetable oil to the dough and continue kneading. The oil helps to make the dough more manageable and prevents it from sticking to your hands and the bowl. Knead until the dough is smooth and elastic, forming it into a round loaf.
2. Shaping the Dough
Sprinkle a little plain flour on your work surface and turn the dough out onto it. Lightly flour the surface of the dough and use your hands to spread it into a flat pancake. Divide the dough into two equal pieces.
Roll each piece out with a rolling pin and then cut each into five smaller pieces, giving you a total of ten dough portions. Shape each portion into a small ball. Place these dough balls on a floured plate and cover them with cling film to prevent them from drying out as you work.
3. Rolling the Pancakes
Take one dough ball, dust it with a bit of plain flour, and flatten it with your hands. Use a rolling pin to roll it into a thin pancake with a diameter of about 10 to 12 centimeters. Set it aside and repeat the process with the remaining dough balls. Ensure the unused dough balls are covered with cling film to keep them moist.
4. Cooking the Bread
Heat a dry, shallow pan over medium heat. Once the pan is hot, place as many of the rolled-out dough pancakes as can fit without overlapping. Let them cook for about a minute. When the dough starts to harden, flip them to the other side. As they cook, the pancakes will begin to puff up and form fluffy loaves.
Continue to move and turn the pancakes in the pan to ensure they cook evenly and don’t burn. Once they are golden brown and cooked on both sides, remove them from the pan.
5. Finishing Touches
Melt the butter and mix it with freshly chopped parsley. Generously spread this mixture on both sides of each cooked pancake. The butter adds richness, while the parsley provides a fresh, herby flavor that complements the bread perfectly.
Serving Suggestions
These quick and easy bread patties are incredibly versatile. Serve them warm as a side to soups and salads, use them as a base for sandwiches, or enjoy them on their own with a bit of honey or jam. They are perfect for any meal of the day and can be stored in an airtight container for a couple of days, making them a convenient option for busy schedules.
Conclusion
This 10-minute bread recipe is a testament to how simple ingredients and quick methods can produce extraordinary results. Whether you’re a novice cook or an experienced baker, this recipe will become a go-to in your kitchen repertoire. Not only is it fast and easy, but it’s also incredibly tasty and versatile, ensuring that you always have fresh, homemade bread at your fingertips.