PST-Algerie

Category: Recipes

  • Sultan sarma dessert

    Sultan sarma dessert

    Sultan sarma dessert

    Table of Contents

    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

    1. 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.
    2. Mix Dry Ingredients:
      • In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
    3. Combine Wet Ingredients:
      • Add the activated yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms.
    4. 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

    1. 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

        1. Preheat the Oven:
          • Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or a similar-sized pan.
        2. 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.
        3. Add the Filling:
          • Spread the nut mixture evenly over the rolled-out dough.
        4. Roll the Dough:
          • Carefully roll up the dough from one end to form a tight log. Slice the log into 1-inch pieces.
        5. Arrange in Baking Dish:
          • Arrange the dough slices in the prepared baking dish, packing them closely together.
        6. 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

        1. Bake the Dessert:
          • Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and cooked through.
        2. 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

        1. Pour Syrup:
          • As soon as the dessert comes out of the oven, pour the cooled syrup evenly over the hot rolls.
        2. 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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  • Creamy chocolate dessert: Easy and delicious recipe

    Creamy chocolate dessert: Easy and delicious recipe

    Creamy chocolate dessert: Easy and delicious recipe

    Table of Contents

    Recipe Ingredients:

    200 grams of heavy cream
    360 grams of chopped chocolate
    395 grams of sweetened condensed milk
    Chocolate candies of your choice
    1 box of whipped cream
    Instructions:
    First, melt the chocolate in the microwave in 30-second intervals until completely melted. After that, blend the melted chocolate, sweetened condensed milk, and heavy cream in a blender for about 2 minutes.
    Next, whip the heavy cream in a mixer until creamy and doubled in volume. Then, gradually add the chocolate mixture to the whipped cream and mix everything gently.
    Now, chop the chocolate candies, place them in a glass dish, pour the chocolate cream over them, and top with chocolate shavings (optional).
    Finally, refrigerate for 3 hours (or freeze for 60 minutes) and serve.
  • Sugar and Flour-Free Chocolate Cake: A Delicious 5-Minute Preparation

    Sugar and Flour-Free Chocolate Cake: A Delicious 5-Minute Preparation

    Sugar and Flour-Free Chocolate Cake

    Table of Contents

    In today’s fast-paced world, we all crave a little indulgence from time to time, and what better way to satisfy your sweet tooth than with a decadent chocolate cake? The best part is, we’ve come up with a recipe that’s not only delicious but also healthier as it’s free from sugar and flour. In just 5 minutes of preparation, you can treat yourself to a guilt-free chocolate delight. Let’s dive right into the details of this delectable treat!

    Ingredients:
    • 1.8 ounces (50 grams) of chocolate
    • 4 tablespoons of cocoa powder
    • 2 tablespoons of milk
    • 2 bananas
    • 2 eggs
    • 1/2 teaspoon baking powder

    Preparation of Sugar and Flour-Free Chocolate Cake:

    Preparing the Batter
    1. Start by peeling the ripe bananas and cutting them into slices.
    2. Place the banana slices in a kitchen blender along with the two eggs.
    3. Add the cocoa powder and baking powder to the blender.
    4. Blend the ingredients together until you achieve a smooth, lump-free, and creamy consistency.
    Baking the Cake
    1. Take a 14 cm wide cake tin and grease it lightly to prevent sticking.
    2. Pour the smooth batter into the cake tin.
    Microwaving
    1. Place the cake tin in the microwave for 5-8 minutes, or until the cake is fully set.
    2. Be sure to check on it periodically to avoid overcooking.
    Preparing the Chocolate Topping
    1. While the cake is in the microwave, you can prepare the chocolate topping.
    2. Chop the chocolate into small pieces and place them in a microwave-safe bowl.
    3. Add the milk to the bowl with the chocolate pieces.
    4. Microwave the mixture for short intervals, stirring in between until the chocolate is completely melted and you have a smooth, velvety chocolate sauce.
      Garnishing and Serving
      1. Once the cake is done, carefully remove it from the microwave.
      2. Place a plate over the top of the cake tin and invert it to release the cake onto the plate.
      3. Pour the melted chocolate sauce generously over the cake, allowing it to flow over the edges, creating a tempting chocolate cascade.
      4. Let the cake cool for a few minutes before slicing it into servings.
      5. Serve your sugar and flour-free chocolate cake slices on a saucer or dessert plate.
      Conclusion:

      In just a matter of minutes, you’ve created a delectable sugar and flour-free chocolate cake that’s not only easy to make but also incredibly tasty. Whether you’re satisfying your sweet cravings or treating your loved ones to a delightful dessert, this recipe is a winner. Enjoy the guilt-free pleasure of chocolate goodness without compromising on flavor or health.

  • Tiramisu Recipe Mascarpone Filling Serve your homemade

    Tiramisu Recipe Mascarpone Filling Serve your homemade

    Tiramisu Recipe Mascarpone Filling Serve your homemade

    Ingredients:

    For the Mascarpone Filling:

    1 1/2 cups mascarpone cheese
    1/2 cup granulated sugar
    2 teaspoons vanilla extract
    4 large egg yolks
    1 cup heavy cream

    For the Coffee Soaking Mixture:

    1 1/2 cups brewed espresso or strong coffee, cooled
    2 tablespoons coffee liqueur (optional)
    1/4 cup granulated sugar

    For Assembling:

    24-30 ladyfinger cookies (Savoiardi)
    Unsweetened cocoa powder, for dusting

    Directions:

    1.In a shallow dish, combine the brewed espresso or coffee, coffee liqueur (if using), and 1/4 cup of granulated sugar. Stir until the sugar is dissolved. Set aside to cool.
    2.In a mixing bowl, beat the mascarpone cheese, 1/2 cup of granulated sugar, and vanilla extract until well combined and smooth.
    3.In a separate bowl, whisk the egg yolks until they become pale in color.
    4.Gently fold the whisked egg yolks into the mascarpone mixture until fully incorporated.
    5.In a separate bowl, whip the heavy cream until stiff peaks form.
    6.Carefully fold the whipped cream into the mascarpone mixture until you have a smooth and creamy filling. Be gentle to maintain the light texture.
    7.Quickly dip each ladyfinger into the coffee mixture. Be careful not to soak them too long, just a quick dip to moisten them.
    8.Arrange a layer of dipped ladyfingers in the bottom of a serving dish or individual dessert cups.
    9.Spread half of the mascarpone filling over the ladyfingers.
    10.Repeat with another layer of dipped ladyfingers and the remaining mascarpone filling.
    11.Cover the tiramisu and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the dessert to set.
    12.Before serving, dust the top of the tiramisu with unsweetened cocoa powder
    13.Serve your homemade tiramisu chilled and savor the layers of creamy goodness and coffee-infused flavor.

  • Unveiling Bakers’ Best-Kept Secrets: My Grandfather’s Wisdom Revealed

    Unveiling Bakers’ Best-Kept Secrets: My Grandfather’s Wisdom Revealed

    Ingredients

    • Warm Water: 1 2/3 cups (400 ml)
    • Sugar: 2 teaspoons
    • Dry Yeast: 8 grams
    • Wheat Flour: 4 cups (500 grams)
    • Salt: 2 teaspoons

    Instructions

    1. Activating the Yeast

    The journey to perfect bread begins with activating the yeast, a crucial step to ensure your bread rises beautifully. Start by combining 100 ml of warm water (from the total 400 ml), 2 teaspoons of sugar, 8 grams of dry yeast, and a small pinch of wheat flour in a mixing bowl. The sugar helps feed the yeast, while the small amount of flour gives it something to start working with.

    Stir the mixture until the yeast dissolves and let it sit for about 20 minutes. During this time, the yeast will begin to wake up and start bubbling—this is a sign that it’s ready to work its magic. If the yeast doesn’t become bubbly, it might be inactive, and you’ll need to start over with fresh yeast.

    2. Mixing the Dough

    Once your yeast is fully activated and bubbly, it’s time to bring everything together. Sift 4 cups (500 grams) of wheat flour into a large mixing bowl. Sifting helps aerate the flour, making the dough lighter and more manageable.

     

     

    Gradually pour the activated yeast mixture into the flour, mixing quickly with your hands or a sturdy spoon. As the mixture starts to come together, slowly add the remaining 300 ml of warm water. Continue stirring until a rough dough forms.

    At this point, add 2 teaspoons of salt to the dough. Salt not only enhances the flavor of the bread but also strengthens the gluten network, which is crucial for the bread’s texture. Mix the dough thoroughly to ensure the salt is evenly distributed.

    3. Kneading and Resting

    Now comes the part where you give your dough some attention—kneading. If you have an electric mixer with a dough hook, knead the dough for at least 5 minutes on medium speed. The dough should be smooth, elastic, and slightly sticky. If you’re kneading by hand, work the dough for about 10 minutes until it reaches the same consistency.

    Once kneaded, cover the dough with a clean kitchen cloth and let it rest in a warm place for 20 minutes. This resting period allows the dough to relax and the gluten to develop, which is essential for the bread’s final texture.

    4. Shaping the Loaves

    After the initial rest, uncover the dough and give it a quick knead to incorporate any air that has formed. Let it rest for another 15 minutes. Repeat this process with wet hands, which helps to prevent the dough from sticking to your hands and keeps it hydrated.

    Once the dough has rested for the second time, divide it into three equal parts. Shape each part into a loaf, making sure to form a tight, smooth surface on each loaf. Place the loaves on a baking tray lined with parchment paper, ensuring they have enough space to expand.

    Cover the loaves with a cloth and let them rest for a final 15 minutes. This last rise, known as proofing, gives the bread its final lift before baking.

    5. Baking the Bread

    Preheat your oven to 190°C (375°F). A properly preheated oven is crucial for achieving a good rise and a beautifully browned crust.

    Once the loaves have finished proofing, place them in the preheated oven and bake for 30 minutes. You’ll know the bread is done when the crust is golden brown, and the loaves sound hollow when tapped on the bottom. This hollow sound indicates that the bread is fully baked inside.

    6. Cooling and Enjoying

    When the loaves are done, remove them from the oven and transfer them to a wire rack to cool. It’s important to let the bread cool completely before slicing—this allows the crumb to set, making for neater slices.

    Once cooled, slice the bread and enjoy it with your favorite toppings, or savor it as is. The combination of a crisp crust and a tender, flavorful interior is simply irresistible. This bread is perfect for sandwiches, toast, or even as a side with soups and salads.

    Nutrition Information

    • Servings: 3 loaves (each loaf can be sliced into about 10 slices)
    • Calories: Approximately 100 kcal per slice
    • Protein: 3g
    • Fat: 0.5g
    • Carbohydrates: 20g
    • Fiber: 1g
    • Sugar: 1g

    This recipe embodies the simplicity and tradition of homemade bread, passed down through generations. With just a few basic ingredients and some time, you can create a loaf that not only fills your kitchen with the comforting aroma of freshly baked bread but also delivers on taste and texture. Enjoy the fruits of your labor, knowing that you’ve crafted something truly special.

  • Fluffy Onion and Cheese Rolls

    Fluffy Onion and Cheese Rolls

    Ingredients

    Dough
    2 cups warm milk (400 ml)
    1 pack of yeast (10 grams)
    2 egg whites (reserve yolks for later)
    1 teaspoon salt (8 grams)
    50 grams butter, softened
    5 cups of flour (add in a controlled manner)
    For Rolling Out the Dough
    50 grams butter, softened
    Filling
    3 onions, sliced into half moons
    1 teaspoon tomato paste (or pepper paste)
    Oil for frying
    Salt (4 grams)
    Black pepper, to taste
    Red pepper flakes, to taste
    Red pepper powder, to taste
    Topping
    2 reserved egg yolks
    30 ml milk
    Cheddar cheese, grated

    Directions

    Making the Dough
    Activate the Yeast:
    In a bowl, mix 10 grams of yeast with 400 ml of warm milk. Stir and let it sit for a few minutes until bubbly.
    Prepare the Dough:
    In a large mixing bowl, combine the activated yeast mixture with 2 egg whites, 8 grams of salt, and 500 grams of flour.
    Mix the ingredients until they come together, then knead the dough by hand until it’s smooth and elastic.
    Incorporate the Butter:
    Add 50 grams of softened butter to the dough.
    Knead until the butter is fully incorporated and you have a soft dough that doesn’t stick to your hands.
    Ferment the Dough:
    Cover the dough and let it ferment for 1 hour, or until it has doubled in size.
    Preparing the Filling
    Cook the Onions:
    Heat a small amount of oil in a pan over medium heat.
    Add 4 grams of salt and the sliced onions.
    Cook the onions for 1-2 minutes, stirring occasionally.
    Add Tomato Paste and Spices:
    Add 1 teaspoon of tomato paste to the onions, followed by black pepper, red pepper flakes, and red pepper powder.
    Cook for another 2-3 minutes, stirring to combine.
    Remove from heat and let the mixture cool.
    Assembling the Rolls
    Prepare the Dough:
    Punch down the fermented dough to release the air.
    Divide the dough into 12 equal pieces and roll them into balls.
    Roll Out the Dough:
    Take each dough ball and spread 5 grams of softened butter on it.
    Roll each ball out to the size of a tea plate and stack them in pairs, buttered side in.
    Shape the Rolls:
    Roll each pair of dough into a larger square.
    Place a portion of the onion filling along one edge, followed by a sprinkle of grated cheddar cheese.
    Roll the dough into a log, making sure to seal the edges.
    Make small slits on top of each roll for decoration.
    Final Fermentation:
    Place the rolls on a baking tray, cover, and let them rest for 15 minutes.
    Baking
    Prepare for Baking:
    Preheat your oven to 180°C (350°F).
    Mix the reserved egg yolks with 30 ml of milk and brush this mixture over the rolls.
    Bake:
    Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown and fluffy.
    Serving Suggestions
    Serve these rolls warm, straight from the oven.
    Pair them with a fresh salad or a bowl of soup for a complete meal.
    Cooking Tips
    Ensure the milk is warm (not hot) to activate the yeast properly.
    Let the dough rise in a warm, draft-free environment for best results.
    Adjust the seasoning in the filling to suit your taste preferences.
    Nutritional Benefits
    Onions: High in antioxidants and vitamin C.
    Cheddar Cheese: Good source of calcium and protein.
    Yeast: Rich in B-vitamins and minerals.
    Dietary Information
    Vegetarian: Yes (if using vegetarian cheese)
    Dairy-Free: No
    Gluten-Free: No
    Storage Tips
    Store any leftover rolls in an airtight container at room temperature for up to 2 days.
    Reheat in the oven at 150°C (300°F) for 5-10 minutes before serving.
    Why You’ll Love This Recipe
    These rolls are soft, fluffy, and bursting with savory flavors.
    The combination of onions and cheese creates a delicious filling that’s hard to resist.
    Perfect for gatherings, family meals, or as a special treat.
    Conclusion
    These fluffy onion and cheese rolls are a delightful addition to any meal. With their soft dough and savory filling, they’re sure to become a favorite in your home. Try this recipe and enjoy the deliciousness!
     

  • How to Make a Flourless Oatmeal and Carrot Pie – A Healthy Delight

    How to Make a Flourless Oatmeal and Carrot Pie – A Healthy Delight

    Are you looking for a delicious and healthy dessert option that doesn’t require flour, white sugar, or butter? Look no further! In this article, we will guide you through the steps to create a mouthwatering Flourless Oatmeal and Carrot Pie that’s both nutritious and satisfying. This recipe is perfect for those who want to indulge their sweet tooth while maintaining a wholesome diet.

     

     

    Ingredients

    1 cup of Oats (approximately 130 g): Oats are rich in fiber and provide a hearty base for our pie.

    1 cup of natural yogurt (250 ml): Natural yogurt adds creaminess and a tangy flavor to the pie.

    2 units of Egg: Eggs act as a binding agent and contribute to the pie’s structure.

    2 tablespoons of honey or syrup (about 50 g): Sweeten your pie naturally with honey or syrup for that irresistible taste.

    2 units of Carrots (approximately 300 g): Carrots not only add a beautiful orange hue but also provide vitamins and antioxidants.

    2 units of Apples (approximately 320 g): Apples bring a hint of sweetness and additional nutrients to the mix.

    Walnuts (amount to taste to decorate): Walnuts will be used to decorate and add a delightful crunch to your pie.

    Procedure

    Prepare the Oat and Yogurt Mixture

    In a bowl, combine the oats and natural yogurt, allowing them to rest together for about 5 minutes. This will help soften the oats and create a creamy base.Add the Eggs and Sweetener

    Next, add the eggs and your chosen sweetener (honey or syrup) to the oat and yogurt mixture. Ensure thorough mixing to incorporate all the ingredients.

     

    Grate the Carrots

    Finely grate the carrots and add them to the mixture. Carrots bring a natural sweetness and a pop of color to the pie.

     

    Peel and Grate the Apples

    Peel and grate the apples, then add them to the mixture. Apples contribute moisture and a fruity flavor to our pie.

     

    Pour the Mixture into a Mold

    Grease a pie mold or line it with parchment paper. Pour the prepared mixture into the mold, spreading it evenly.

     

    Decorate with Walnuts

    To add an extra layer of flavor and texture, sprinkle some walnuts on top of the pie. This will create a delightful crunch when you bite into it.

     

    Bake to Perfection

    Preheat your oven to 180°C (350°F) and bake the pie for approximately 40 to 45 minutes. You’ll know it’s done when a toothpick inserted into the pie comes out clean.

     

    Let It Cool

    Allow the pie to cool before serving. This will ensure that it sets properly and is easier to slice.

     

    Conclusion

    Congratulations! You’ve just created a scrumptious Flourless Oatmeal and Carrot Pie that’s both nutritious and indulgent. This dessert is perfect for those with dietary restrictions and anyone who appreciates a guilt-free treat.

  • No-Knead Bread with Just Water and Flour

    No-Knead Bread with Just Water and Flour

    Ingredients

    Warm Water: 350 ml (12 fl oz)

    Dry Yeast: 5 g (0.18 oz)

    Sugar: 1 tablespoon (12 g)

    Wheat Flour: 350 g (12.3 oz)

    Salt: 1 teaspoon (5 g)

    Poppy Seeds: 1 tablespoon (10 g)

    See also Super Tasty Sponge Cake

    Instructions

    1. Prepare the Dough

    Begin by preparing the yeast mixture, which is the foundation of this no-knead bread. In a large mixing bowl, combine 350 ml of warm water (make sure it’s warm, not hot, to avoid killing the yeast) and 1 tablespoon of sugar. Stir the mixture until the sugar is fully dissolved. The sugar acts as food for the yeast, helping it activate more effectively.

    Next, sprinkle 5 grams of dry yeast over the water and sugar mixture. Let it sit undisturbed for 5-10 minutes. You’ll know the yeast is activated when it becomes frothy and bubbly on the surface of the water. This step is crucial for ensuring that your bread rises properly.

    Once the yeast is activated, add 350 grams of wheat flour, 1 teaspoon of salt, and 1 tablespoon of poppy seeds to the bowl. Use a sturdy spoon or spatula to stir the mixture until all the ingredients are fully combined. The dough will be sticky and shaggy—this is exactly what you want. There’s no need to knead the dough; simply mix until there are no dry spots of flour.

    2. First Rise

    Cover the bowl with a clean kitchen towel or plastic wrap. This helps to keep the dough moist as it rises. Place the bowl in a warm, draft-free area of your kitchen. Allow the dough to rise for about 1 hour, or until it has doubled in size. The rise time may vary depending on the temperature of your kitchen, so keep an eye on the dough.

    3. Prepare the Baking Pan

    While the dough is rising, prepare your baking pan. You can use a standard loaf pan, a cast-iron skillet, or even a Dutch oven. Grease the pan lightly with butter or oil to prevent the bread from sticking. If you prefer, you can also line the pan with parchment paper, which makes it easier to remove the bread after baking.

     

     

    4. Transfer the Dough

    Once the dough has risen, it’s time to transfer it to the prepared baking pan. The dough will be quite sticky, so use a spatula or lightly floured hands to handle it. Gently spread the dough evenly in the pan. There’s no need to be perfect; the rustic appearance is part of the bread’s charm.

    5. Second Rise

    Cover the dough again with a towel or plastic wrap and let it rise for another 20-30 minutes. During this second rise, the dough should expand to nearly fill the pan, reaching close to the top.

    6. Preheat the Oven

    While the dough is undergoing its second rise, preheat your oven to 230°C (450°F). A hot oven is key to achieving a good rise and a crisp crust on the bread.

    7. Baking the Bread

    Place the pan in the preheated oven and bake for 15 minutes at 230°C (450°F). After 15 minutes, carefully open the oven door and quickly sprinkle a small amount of water over the top of the dough. This step helps to create a crispy, crackly crust that isAfter adding the water, reduce the oven temperature to 190°C (370°F). Continue baking the bread for another 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

     

    8. Cool and Serve

    Once the bread is baked to perfection, remove it from the oven and let it cool in the pan for a few minutes. This brief rest allows the bread to set, making it easier to handle.

    Transfer the bread to a wire rack to cool completely before slicing. Cooling the bread ensures that it finishes cooking inside and maintains its structure, so resist the temptation to slice it too soon.

    Enjoy your homemade no-knead bread as is, or use it as the base for sandwiches, toast, or dipping into soups and stews. The simplicity of this recipe, combined with the rich, homemade flavor, will make this bread a staple in your kitchen.

    Nutrition Information

    Servings: 8 slices

    Calories: Approximately 160 kcal per slice

    Protein: 4g

    Fat: 1g

    Carbohydrates: 32g

    Fiber: 2g

    Sugar: 2g

    This no-knead bread recipe is not only easy and cost-effective but also delivers a nutritious option for your daily bread needs. The use of poppy seeds adds a subtle nutty flavor, while the minimal ingredients ensure that this bread is both wholesome and versatile. characteristic of good artisan bread.

  • Potato and Egg Tortilla with Mozzarella

    Potato and Egg Tortilla with Mozzarella

    Ingredients

    Potatoes: 2 medium (about 300 g / 10.5 oz)

    Butter: 1 tbsp (14 g)

    Green Onions: 2-3, chopped

    Eggs: 3 large

    Salt: 1 tsp (5 g)

    Red Pepper Flakes: 1/2 tsp (1.5 g)

    Paprika: 1/2 tsp (1.5 g)

    Mozzarella Cheese: 1 cup (100 g), shredded

    Large Tortilla: 1 (approx. 8 inches / 20 cm in diameter)

    Instructions

    1. Prepare the Potatoes

    Start by peeling the potatoes and dicing them into small, evenly-sized cubes. This ensures that they cook uniformly. In a large non-stick skillet, melt 1 tablespoon of butter over medium heat. The butter adds a rich flavor to the potatoes and helps them achieve a golden, crispy exterior.

     

     

    Once the butter has melted and is slightly bubbling, add the diced potatoes to the skillet. Spread them out evenly so they cook uniformly. Fry the potatoes for about 10 minutes, stirring occasionally, until they begin to turn golden brown. The goal is to achieve a crispy exterior while ensuring the inside remains soft and tender.

     

    2. Add the Green Onions

    When the potatoes are almost done, add the chopped green onions to the skillet. Stir well to combine the onions with the potatoes. The green onions will add a fresh, mildly sweet flavor that complements the richness of the potatoes and eggs.

     

    Continue frying the mixture over medium heat for an additional 5 minutes, or until the potatoes are fully cooked and tender. The onions should be soft and fragrant, melding beautifully with the potatoes.

    3. Prepare the Egg Mixture

    In a separate medium bowl, crack and whisk together 3 large eggs. Add 1 teaspoon of salt, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of paprika to the eggs, and whisk until fully combined. The red pepper flakes add a hint of heat, while the paprika provides a subtle smokiness that enhances the overall flavor of the dish.

     

    4. Cook the Tortilla

    Pour the egg mixture over the potato and onion mixture in the skillet. Make sure the eggs evenly cover the potatoes and onions. The eggs will start to cook and bind the potatoes and onions together, creating the base of your tortilla.

     

     

    Next, sprinkle 1 cup of shredded mozzarella cheese evenly over the top of the egg and potato mixture. The mozzarella will melt into the eggs, adding a creamy, gooey texture to the tortilla.

     

    Place a large tortilla on top of the mixture, pressing down slightly so it adheres to the eggs and cheese. This tortilla acts as a lid, trapping the heat and helping the eggs to cook evenly. Reduce the heat to low and cook the tortilla for about 5 minutes, or until the eggs have set. The low heat ensures that the eggs cook through without burning the bottom of the tortilla.

     

    5. Flip and Finish

    Once the eggs are mostly set, it’s time to flip the tortilla. Carefully flip the tortilla using a large spatula or by inverting it onto a plate and sliding it back into the skillet. This step can be tricky, so take your time to ensure the tortilla doesn’t break.

     

    Increase the heat slightly and cook the tortilla for an additional 2 minutes, or until the bottom is golden brown and slightly crispy. The flip ensures that both sides of the tortilla are evenly cooked, with the top side becoming golden and slightly crispy

    6. Serve

    Slide the finished tortilla onto a serving plate. The aroma of the melted mozzarella and cooked potatoes will be irresistible. Cut the tortilla into wedges and serve warm. This dish is delicious on its own or paired with a fresh salad for a complete meal.

     

    Nutrition Information

    Servings: 2

    Calories: Approximately 450 kcal per serving

    Protein: 20g

    Fat: 25g

    Carbohydrates: 35g

    Fiber: 3g

    Sugar: 3g

    This Potato and Egg Tortilla with Mozzarella offers a hearty and satisfying meal, packed with protein and balanced with carbohydrates and healthy fats. The mozzarella adds a creamy richness that elevates the traditional tortilla, making it a comforting and flavorful dish suitable for any time of day. Enjoy this dish with a sprinkle of fresh herbs or a side of salsa for an extra burst of flavor.

     

  • Arabian Apple Pie: A True Oriental Delight

    Arabian Apple Pie: A True Oriental Delight

    Ingredients

    For the Pie:

    • Sugar: 1/2 cup (100g)
    • Butter: 2 tablespoons (30g)
    • Apples: 3, peeled, cored, and thinly sliced
    • Cinnamon: A little, to taste
    • Egg: 1 large
    • Sugar: 1/3 cup (70g)
    • Melted Butter: 7 tablespoons (100g)
    • Baking Powder: 1 teaspoon
    • Flour: 2 1/4 cups (270g)
    • Vegetable Fat: For greasing

    Optional Toppings:

    • Apricot or Peach Jam: For brushing
    • Slivered Almonds: For sprinkling

    Nutrition Information

    • Servings: 8-10
    • Calories per Serving: 300 kcal
    • Protein: 4g
    • Carbohydrates: 38g
    • Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 45mg
    • Sodium: 120mg
    • Fiber: 2g
    • Sugar: 18g

    Instructions

    1. Preparing the Foundation

    1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F).
    2. Grease the Tart Pan:
      • Grease a tart pan with vegetable fat to ensure the pie doesn’t stick and will have a nice, clean release after baking.

    2. Crafting the Apple Delight

    1. Prepare the Apples:
      • Peel, core, and thinly slice the 3 apples. Toss them in a bowl with 1/2 cup (100g) of sugar and a little cinnamon to taste. Optionally, add a squeeze of lemon juice to enhance the flavor and prevent the apples from browning.
    2. Prepare the Crust:
      • In a mixing bowl, combine the 1/3 cup (70g) of sugar, 7 tablespoons (100g) of melted butter, 1 teaspoon of baking powder, and 2 1/4 cups (270g) of flour. Mix until you have a dough that holds together.
    3. Roll and Shape the Dough:
      • Roll out the dough on a lightly floured surface until it’s large enough to fit your tart pan. Press the dough into the pan, ensuring it’s even on all sides.

    3. Building Layers of Flavor

    1. Layer the Apples:
      • Arrange the sliced apples on top of the dough in concentric circles, creating a visually appealing pattern.

    4. Adding the Final Touches

    1. Brush with Jam:
      • Warm a little apricot or peach jam and brush it over the apples for a glossy finish and added flavor.
    2. Sprinkle with Almonds:
      • Optionally, sprinkle slivered almonds over the top for added crunch and texture.

    5. The Aroma of Anticipation

    1. Bake:
      • Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the apples are tender.

    6. Indulging in Delight

    1. Cool the Pie:
      • Allow the pie to cool in the pan for about 10 minutes before carefully unmolding.
    2. Serve:
      • Slice and serve the pie warm or at room temperature. Each bite should reveal the tender, flavorful apples, the rich buttery crust, and the perfect touch of sweetness.

    Conclusion

    This Arabian Apple Pie is a delightful blend of flavors and textures that’s sure to impress. Whether served at a special gathering or as a cozy family dessert, its golden crust and spiced apple filling make it a treat everyone will enjoy. Savor the harmonious flavors with each bite and enjoy the sweet satisfaction of this oriental-inspired dessert!

  • Doughnuts

    Doughnuts

    Ingredients

    For the Doughnuts:
    2 1/4 teaspoons (1 packet) active dry yeast
    1/2 cup warm water (110°F/45°C)
    1/4 cup granulated sugar
    1/2 cup whole milk, warmed
    1/4 cup unsalted butter, melted
    1 large egg
    1/2 teaspoon salt
    1/2 teaspoon vanilla extract
    3 1/2 cups all-purpose flour, plus more for dusting
    Vegetable oil, for frying
    For the Glaze:
    2 cups powdered sugar
    1/4 cup milk or water
    1 teaspoon vanilla extract

    Instructions
    1. Prepare the Dough:
    In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes, until it becomes frothy.
    In a large mixing bowl, combine the sugar, warm milk, melted butter, egg, salt, and vanilla extract. Stir in the yeast mixture.
    Gradually add the flour, one cup at a time, mixing until the dough comes together. The dough should be soft but not sticky.
    Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
    2. Let the Dough Rise:
    Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
    3. Shape the Doughnuts:
    Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it out to about 1/2-inch thickness.
    Use a doughnut cutter or two round cutters (one large, one small) to cut out the doughnuts and holes. Re-roll the scraps and cut out more doughnuts as needed.
    Place the doughnuts and holes on a floured baking sheet, cover them with a kitchen towel, and let them rise for another 30 minutes.
    4. Fry the Doughnuts:
    In a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). The oil should be at least 2-3 inches deep.
    Carefully lower a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry each side for about 1-2 minutes, or until golden brown.
    Use a slotted spoon to remove the doughnuts from the oil and drain them on a paper towel-lined plate.
    5. Make the Glaze:
    While the doughnuts are cooling, whisk together the powdered sugar, milk or water, and vanilla extract until smooth. Adjust the consistency by adding more milk or sugar as needed.
    6. Glaze the Doughnuts:
    Dip the warm doughnuts into the glaze, allowing any excess to drip off. Place the glazed doughnuts on a wire rack to set.
  • Creamy Mushroom Chicken

    Creamy Mushroom Chicken

    Creamy Mushroom Chicken
    Ingredients
    4 bone-in, skin-on chicken thighs
    Salt and pepper, to taste
    2 tablespoons olive oil
    1 tablespoon unsalted butter
    1 small onion, finely chopped
    3 cloves garlic, minced
    8 oz mushrooms, sliced
    1 cup chicken broth
    1 cup heavy cream
    1 teaspoon Dijon mustard
    1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
    1/4 cup grated Parmesan cheese
    Fresh thyme or parsley, for garnish
    Instructions
    Step 1: Season and Sear the Chicken
    Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
    In a large skillet over medium-high heat, heat the olive oil. Add the chicken thighs, skin side down, and cook for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
    Step 2: Sauté the Vegetables
    In the same skillet, melt the butter. Add the chopped onion and cook until softened, about 3-4 minutes.
    Add the minced garlic and sliced mushrooms, and cook until the mushrooms are browned and any liquid has evaporated, about 5-7 minutes.
    Step 3: Make the Sauce
    Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
    Stir in the heavy cream, Dijon mustard, and thyme leaves. Bring to a simmer.
    Step 4: Cook the Chicken in the Sauce
    Return the seared chicken thighs to the skillet, skin side up. Reduce the heat to medium-low, cover the skillet, and simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
    Step 5: Finish the Sauce
    Remove the lid and stir in the grated Parmesan cheese. Simmer uncovered for an additional 5 minutes to thicken the sauce slightly. Taste and adjust the seasoning with more salt and pepper if needed.
    Step 6: Serve
    Garnish the creamy mushroom chicken with fresh thyme or parsley.
    Serve hot over rice, mashed potatoes, or pasta.
    Enjoy your creamy mushroom chicken, a perfect blend of savory flavors and creamy texture!

  • Crispy Baked Potato Wedges with Smoky Chipotle Ketchup

    Crispy Baked Potato Wedges with Smoky Chipotle Ketchup

    Crispy Baked Potato Wedges with Smoky Chipotle Ketchup

    These crispy baked potato wedges with smoky chipotle ketchup are a perfect snack, side dish, or party appetizer. The wedges are seasoned to perfection with a blend of spices and baked until crispy, served with a smoky and spicy chipotle ketchup that will keep you coming back for more.

    Total Preparation Time: 45-50 minutes

    Ingredients:

    • 3-4 medium-sized Russet potatoes, scrubbed clean
    • 2-3 tablespoons of olive oil
    • 1 teaspoon paprika (smoked or regular)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Sea salt to taste
    • Black pepper to taste

    For the Smoky Chipotle Ketchup:

    • 1 cup ketchup
    • 1 chipotle pepper in adobo sauce, finely minced

    Directions:

    1. Prep the Potatoes:
      • Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
      • Cut the potatoes in half, then each half into quarters, aiming for 8 wedges per potato.
      • Rinse the potato wedges under cold water, then dry them thoroughly with a kitchen towel. Ensuring they are dry is crucial for achieving maximum crispiness.
    2. Seasoning:
      • Toss the dried potato wedges in a large bowl with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
    3. Baking:
      • Line a baking sheet with aluminum foil and arrange the potato wedges in a single layer, making sure they aren’t overcrowded (use two trays if necessary).
      • Bake in the preheated oven for 20 minutes, then flip the wedges and continue baking for another 10-15 minutes until they are golden and crispy.
    4. Prepare the Smoky Chipotle Ketchup:
      • While the potatoes are baking, mix the ketchup and minced chipotle pepper in a small bowl. Adjust the amount of chipotle based on your preference for heat.
    5. Serving:
      • Serve the hot, crispy potato wedges with the smoky chipotle ketchup for dipping.
      • Enjoy as a delicious snack, a side dish, or even as a party appetizer.

    Serving Suggestions:

    • Pair with a fresh green salad for a balanced meal.
    • Serve alongside grilled meats or burgers for a hearty dinner.
    • Enjoy with a variety of dipping sauces for a fun appetizer platter.
  • Arizona Sunshine Lemon Pie

    Arizona Sunshine Lemon Pie

    At 23, I hardly knew how to make pancakes, tomato and mozzarella…

    Jerome de Oliveira was the world champion in confectionery.

    The youngest world champion in the world.

    He is 31 and now has two stores, one in Cannes and one in Cagnes-sur-Mer.

    Nice surprise to find the recipe in special issue #2 of Fou de Pâtisserie magazine.

    Ingredients:

    • 200 grams of wheat flour
    • 100 grams powdered sugar
    • 80 grams butter
    • 1 egg
    • Pinch of salt

    To decorate:

    • 4 lemons (15 cl juice and zest from 3 lemons)
    • 125 grams cane sugar
    • 50 grams butter
    • 3 eggs
    • 1 heaped tablespoon of cornstarch

    Instructions:

    1. Make the Pie Dough:

    Pour the sifted wheat flour, powdered sugar, and salt into a bowl. Add the softened butter cut into pieces. Knead the dough by hand until crumbly. Add the egg and knead until you get a homogeneous dough ball. Cover with plastic wrap and refrigerate for two hours.

    2. Bake the Pie Crust:

    Preheat the oven to 200°C (400°F). Roll out the chilled dough between two sheets of lightly floured baking paper to a thickness of 3 mm. Transfer the dough to a greased and floured tart mold. Prick the dough with a fork, line the bottom with parchment paper, and fill with baking weights or dried beans.

    Bake the crust blind for 10 minutes at 200°C (400°F). Remove the weights and parchment paper, reduce the oven temperature to 180°C (350°F), and bake for another 15 minutes until golden brown. Allow the pie crust to cool on a wire rack.

    3. Prepare the Lemon Cream:

    Grate the zest of 3 lemons and squeeze enough juice from all 4 lemons to measure 15 cl. In a bowl, whisk together eggs, lemon zest, and cane sugar until thickened. Add cornstarch and whisk until smooth.

    In a saucepan, bring the lemon juice to a boil. Pour the hot lemon juice over the egg mixture while whisking vigorously. Return the mixture to the saucepan and cook over low heat for about 3 minutes, stirring constantly until thickened. Remove from heat and let cool slightly. Add the butter, cut into pieces, and stir until smooth.

    4. Assemble the Lemon Pie:

    Pour the cooled lemon cream into the prepared pie crust. Smooth the surface with a spatula. Chill the pie in the refrigerator for at least an hour before serving.

    Enjoy your delicious lemon pie

  • Mouthwatering Stuffed Potato Cakes

    Mouthwatering Stuffed Potato Cakes

    Ingredients

    • For the potato dough:
    • 2 pounds (4 large) potatoes, cut into cubes
    • 1 cup (120g) 1 cup (120g) garbanzo bean flour (whole wheat flour or brown rice flour can be used as alternatives)
    • 2 garlic cloves, shredded
    • 1/4 tsp salt
    • For the mushroom stuffing:
    • 2 Tbsp olive oil
    • 1 pound portobello mushrooms, chopped
    • 1 large onion, chopped
    • ¼ cup fresh dill or parsley, chopped
    • Fine black pepper and salt to taste

    Instructions

    • Add the potatoes to a large pot and cover them with water. Bring the water to a boil, lower the heat, and simmer for 20 minutes.
    • Drain the water from the potatoes and allow them to cool for a few minutes.
    • In a large bowl, mash the cooled potatoes until they are smooth and lump-free. Then, add the flour (or whole wheat flour or brown rice flour, if preferred), shredded garlic, and salt. Mix everything thoroughly to form a dough. Once the dough is prepared, allow it to cool in the refrigerator for about 15 minutes. This cooling step will make it easier to handle when shaping the patties.
    • Preheat a medium-sized pan with oil. Add the onions, cover the pan, and cook on low-medium heat for 5 minutes, stirring occasionally. Uncover the pan, add the mushrooms, and sauté on high heat for 5 minutes, constantly stirring.
    • Using slightly wet hands, divide the potato dough into 8 equal parts (about ¼ cup or 65g each).Next, shape the patties. Take one patty in your hands (make sure your hands are moist so the dough does not stick), and add 1.5 tablespoons of the mushroom mixture in the middle. Cover with another patty and shape it into a flat, round patty.Coat a large pan with oil and heat it to medium-high heat. Carefully place the potato cakes in the pan and cook for 2 minutes on each side, or until they are lightly golden.