Category: Recipes

Looking for a show-stopping dessert? Try these Coconut Domes with Chocolate Spread! They are as delicious as they look! ✨

Ingredients:
Coconut Mousse:

2 gelatin sheets (4g)
200ml heavy cream
80g mascarpone
80g powdered sugar
120ml coconut milk
Cocoa Breton Shortbread:

120g powdered sugar
140g softened butter
160g all-purpose flour
25g unsweetened cocoa powder
A pinch of sea salt
1/2 sachet baking powder
3 egg yolks
Also:

Grated coconut
Gooey Cocoa Spread
Directions:
Prepare the Coconut Mousse:

Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually.
Chill in the refrigerator while you prepare the rest.
Soak the gelatin sheets in a large bowl of cold water.
Heat the coconut milk in a saucepan, and when warm, remove from heat and add the squeezed gelatin.
Let it cool a bit, then gently fold it into the whipped cream using a spatula.
Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth with a spatula.
Place in the freezer for at least 6 hours.
Make the Breton Shortbreads:

Mix all the ingredients until you get a dough.
Let it rest in the refrigerator for 30 minutes.
On a floured surface, roll out the dough to about an inch in height.
Cut out circles, then bake for 10 minutes at 180°C (356°F). Use rings to maintain a round shape (grease and flour them, or use tartlet molds).
Let them cool completely.
Assemble the Domes:

Remove the domes from the molds and place them on the cocoa shortbreads.
Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.
Tip: If you want the spread to be gooey, enjoy it at room temperature. Bon appétit!
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes + freezing time
Kcal: 300 kcal | Servings: 6 servings

Ingredients:

1 ½ cups wheat flour (240 g)
½ cup powdered sugar (75 g)
½ cup cold butter (130 g, cubed)
1 teaspoon baking powder
5 tablespoons milk
¼ teaspoon salt (only if using unsalted butter)

Directions:

Prepare the dough:
In a large mixing bowl, combine the wheat flour, powdered sugar, baking powder, and salt (if using unsalted butter).
Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add milk and form the dough:
Gradually add milk, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add a little more milk, a teaspoon at a time.

Shape and chill the dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This helps the dough firm up and makes it easier to roll out.

Roll out and cut biscuits:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
Use a round cookie cutter or the rim of a glass to cut out biscuits. Place them on the prepared baking sheet.

Bake the biscuits:
Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:
Enjoy with a cup of tea or coffee for a classic pairing.
Use as a base for no-bake cheesecakes or as a crunchy topping for yogurt and ice cream.
Dip in melted chocolate for a sweet treat.

Cooking Tips:
Ensure the butter is cold to achieve a light, crumbly texture.
For a smoother dough, avoid overmixing once the milk is added.
Prick the biscuits with a fork before baking to help them cook evenly and maintain their shape.

Nutritional Benefits:
Made with whole wheat flour, these biscuits contain more fiber than traditional cookies.
Lower in sugar compared to many commercial biscuits, making them a healthier snack option.
No artificial additives or preservatives, providing a more natural and wholesome treat.

Dietary Information:
Vegetarian-friendly.
Contains gluten and dairy; not suitable for those with allergies to these ingredients.
Can be made egg-free and suitable for lacto-vegetarians.

Ingredients Overview:

Oatmeal: A rich source of fiber and essential nutrients, providing a hearty base for this dish.
Cranberries: Add a touch of natural sweetness and a burst of flavor.
Dried Apricots: Provide natural sweetness and are rich in vitamins and minerals.
Nuts: Offer healthy fats, protein, and a delightful crunch. You can choose your favorite nuts such as walnuts, almonds, or pecans.
Banana: Adds natural sweetness and moisture to the baked oatmeal.
Apple: Contributes a fresh, crisp texture and natural sweetness.
Oat Flakes: Enhance the texture and add extra fiber to the dish.

Directions in Detail:
Preheat Oven: Preheat your oven to 180°C (360°F) to ensure it’s ready for baking.

Prepare Ingredients:

Slice the banana and apple into small pieces.
Chop the dried apricots into smaller bits to distribute evenly throughout the dish.
Roughly chop the nuts of your choice for added texture and flavor.

Mix Ingredients: In a large bowl, combine the oatmeal, cranberries, dried apricots, nuts, banana slices, and apple pieces. Mix well to ensure all ingredients are evenly distributed.
Add Oat Flakes: Add the oat flakes to the mixture and stir until everything is well combined. The oat flakes add extra texture and help bind the ingredients together.

Bake: Transfer the mixture into a baking dish and spread it out evenly. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the mixture is set.

Cool and Serve: Let the baked oatmeal cool slightly before serving. This allows the flavors to meld together and makes it easier to slice and serve. Enjoy your delicious and healthy baked oatmeal warm or at room temperature.

Tips for Perfect Baked Oatmeal:
Uniform Slicing: Ensure the banana and apple pieces are evenly sized for consistent baking.
Nutritional Boost: Add a tablespoon of chia seeds or flaxseeds for an extra nutritional boost.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.

Nutritional Benefits:
High in Fiber: Oatmeal, oat flakes, and fruit provide a good amount of dietary fiber, which aids in digestion and helps keep you full longer.
No Added Sugar: This recipe relies on the natural sweetness of fruits, making it a healthier alternative to sugar-laden snacks.
Rich in Vitamins and Minerals: The combination of dried and fresh fruits, along with nuts, provides a range of essential vitamins and minerals.

Experience the magic of the famous Orange Cake! In just 10 minutes, indulge in a treat that will make your taste buds dance. This cake, with a hint of honey and coconut, literally melts in your mouth.

Ingredients:

– 3 eggs
– Pinch of salt
– 150g sugar
– 150ml vegetable oil
– 150ml orange juice
– Grated orange zest
– 220g flour
– 10g baking powder
– Honey
– Coconuts (for garnish)

‍ Instructions:

Prepare the Batter:

– In a bowl, whisk together eggs, a pinch of salt, and sugar until light and fluffy.
– Gradually add vegetable oil while continuing to whisk.
– Mix in orange juice and grated orange zest.

Combine Dry Ingredients:

– In a separate bowl, sift together flour and baking powder.

Mix the Batter:

– Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

Bake:

– Pour the batter into a prepared cake pan.
– Bake in a preheated oven at 180°C (350°F) for approximately 30-35 minutes, or until a toothpick comes out clean.

Finish with Sweetness:

– While the cake is still warm, drizzle honey over the top for a sweet touch.

Garnish:

– Sprinkle shredded coconuts over the honey-drizzled cake.

Serve and Enjoy:

– Allow the cake to cool before slicing. Each bite will be a delightful burst of citrusy goodness!

Ingredients:

• For the Cake:

  • • 1 egg

  • • ½ cup | 80g sugar

    • ⅓ cup | 80ml sunflower seed oil

    • Zest of 1 lemon

  • • 1½ cups | 180g flour

    • 1 tsp | 5g baking powder

    • 3 tbsp | 40ml milk

• For the Custard Filling:

  • • 1 egg yolk

    • 4 tbsp | 50g sugar

  • • 1 tsp | 8g vanilla sugar or vanillin

    • 2 tbsp | 30g corn starch

    • 1 cup | 240ml milk

  • Juice of ½ lemon

• For Garnishing:

  • • Powdered sugar, for dusting

Directions:

• • Prepare the cake batter:

    • • In a bowl, beat the egg with the sugar until smooth.

      • Add sunflower oil and lemon zest, and mix well.

    • • Sift in flour and baking powder, then slowly add milk to form a smooth batter.

      • Pour the batter into a greased baking pan.

      • Bake in a preheated static oven at 180°C (350°F) for 25-30 minutes.

  • Make the custard filling:

    • • In a saucepan, whisk the egg yolk, sugar, vanilla, and corn starch until combined.

      • Gradually add milk, stirring constantly over low heat.

    • Let the mixture thicken into a custard, then add lemon juice.

    • Remove from heat and let it cool completely.

• • Assemble the cake:

    • Once the cake is baked and cooled, spread the cooled lemon custard over the top.

    • Dust with powdered sugar before serving.

Serving Suggestions:

• Serve chilled or at room temperature with a side of fresh berries or a dollop of whipped cream.

Cooking Tips:

• • To avoid lumps in the custard, constantly stir while it thickens over low heat.

  • Use freshly squeezed lemon juice for the best flavor.

Nutritional Benefits:

• Lemons are rich in Vitamin C, adding an immune boost.

• This dessert provides a good balance of carbohydrates and healthy fats from sunflower oil.

Dietary Information:

• • Vegetarian-friendly.

• Contains eggs, gluten, and dairy.

Nutritional Facts (per serving):

• • Calories: 250

  • Fat: 10g

• Carbs: 35g

• Protein: 4g

Storage:

• • Store the cake in the refrigerator for up to 3 days in an airtight container.

Why You’ll Love This Recipe:

• • Refreshing Flavor: The lemon zest and juice give a fresh, zesty kick that perfectly complements the rich custard.

  • Simple Ingredients: Uses pantry staples to create a stunning dessert.

  • Perfect for Any Occasion: Whether it’s a casual treat or a dinner party dessert, this cake is always a hit.

• Easy to Make: Minimal effort with rewarding results, making it accessible even for beginners.

Ingredients

• 1 pineapple, cut into cubes
• 2 tbsp (30 g) sugar
• 500 ml (2 cups) water
• 2 packets pineapple-flavored gelatin (about 14 g total)
• 1 box (approximately 395 g) condensed milk
• 2 cans (about 400 g each) cream

Method of Preparation

1. Prepare the Pineapple

We start by cutting the pineapple into small cubes and placing them in a saucepan. To enhance the natural sweetness, we add 2 tablespoons of sugar and stir the mixture gently, allowing the sugar to begin dissolving and infusing the pineapple with flavor.

2. Cook the Pineapple

Next, we pour 500 ml of water into the pan with the pineapple and bring it to a boil over medium heat. Once it reaches a boil, we turn off the heat, allowing the mixture to cool slightly. This step helps soften the pineapple and brings out its juicy flavor.

3. Add the Gelatin

Once the pineapple mixture has cooled, we add 2 packets of pineapple-flavored gelatin. We mix well until the gelatin is completely dissolved, ensuring an even distribution throughout the mixture. We set this mixture aside to cool completely.

4. Blend the Cream Mixture

In a blender, we combine 1 can of condensed milk and 2 cans of cream. We blend these ingredients for about 1 minute until smooth and well incorporated. This creamy mixture will form the base for our dessert, adding richness and sweetness.

5. Combine the Mixtures

Now, we pour the blended cream mixture over the cooled pineapple and gelatin mixture in the pan. We gently mix everything together, ensuring that the pineapple is evenly distributed within the creamy base.

6. Set in the Mold

To prepare for freezing, we grease a mold with a little oil to prevent sticking. We then pour the combined mixture into the prepared mold, smoothing the top with a spatula. This ensures an even surface for the final product.

7. Freeze

We place the mold in the freezer and allow it to set for at least 2 hours. This chilling time allows the dessert to firm up and develop its delightful texture.

8. Unmold and Serve

Once set, we carefully unmold the dessert onto a serving plate. The vibrant layers of pineapple and creamy mixture will create an eye-catching presentation. Slice and serve chilled, enjoying the refreshing combination of flavors.

Nutritional Information

This recipe serves approximately 8. Each serving contains:

• Calories: 250
• Protein: 3g
• Fat: 15g
• Carbohydrates: 28g
• Sugar: 20g

Ingredients:
1 ½ cups almond milk (or any milk of choice)
1/4 cup chia seeds
2 tbsp honey or maple syrup
1/2 tsp vanilla extract
1/2 cup strawberries, chopped
1/2 cup banana, sliced
Instructions:
1. Prepare the Chia Pudding:

In a mixing bowl, whisk together the almond milk, chia seeds, honey (or maple syrup), and vanilla extract.
Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to expand and form a pudding-like consistency.
2. Assemble the Pudding:

When ready to serve, give the chia pudding a good stir.
In bowls or glasses, layer the pudding with the chopped strawberries and banana slices.
3. Serve:

Optionally drizzle with additional honey or top with extra fresh fruit for added sweetness.
Enjoy chilled!
Prep Time: 5 minutes
Chill Time: 4 hours
Servings: 2

This Strawberry Banana Chia Seed Pudding is not only delicious but also a great source of fiber and omega-3s, making it a perfect snack or light dessert!