PST-Algerie

Category: Recipes

  • Decadent Chocolate Tiramisu

    Decadent Chocolate Tiramisu

    Experience the ultimate indulgence with this **Decadent Chocolate Tiramisu**. Layers of coffee-soaked ladyfingers, velvety mascarpone cream, and rich chocolate shavings create a dessert that’s both elegant and irresistible.

    ### Ingredients:
    – 24 ladyfinger cookies
    – 1 cup strong brewed coffee, cooled
    – 8 oz mascarpone cheese
    – 1/2 cup heavy cream
    – 1/2 cup powdered sugar
    – 1 teaspoon vanilla extract
    – 1/4 cup cocoa powder
    – Dark chocolate shavings for garnish

    ### Instructions:
    1. In a shallow dish, dip each ladyfinger cookie into the brewed coffee and arrange a layer of them in the bottom of a serving dish.
    2. In a

    mixing bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
    3. In a separate bowl, whip the heavy cream until soft peaks form.
    4. Gently fold the whipped cream into the mascarpone mixture.
    5. Spread half of the mascarpone cream over the layer of soaked ladyfingers.
    6. Dust with cocoa powder and add a layer of chocolate shavings.
    7. Repeat the layers with another layer of soaked ladyfingers, mascarpone cream, cocoa powder, and chocolate shavings on top.
    8. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
    9. Serve chilled and savor each delectable bite.

    ### Nutritional Information:
    – Calories: 320 per serving
    – Carbohydrates: 28g
    – Protein: 6g
    – Fat: 20g

  • Better Than Pizza! Quick, Easy, and Delicious Grated Potato Bake

    Better Than Pizza! Quick, Easy, and Delicious Grated Potato Bake

    Full Recipe

    Ingredients:

    6 potatoes, grated: The star ingredient, providing a satisfying base with a crispy exterior.
    1 carrot, grated: Adds a hint of sweetness and extra color.
    1 onion, finely chopped: For a savory depth of flavor.
    Vegetable oil: For frying the vegetables.
    5-6 fresh spring onions, chopped: Adds a mild onion flavor and freshness.
    3 eggs: Binds the ingredients together.
    1 glass of milk (200 ml): Adds creaminess and moisture.
    80 g wholemeal flour: Helps to thicken and bind the bake.
    2-3 tablespoons olive oil: Enhances flavor and ensures a crispy finish.
    Salt and black pepper, to taste: For seasoning.
    Additional olive oil: For brushing the baking dish.
    4 tomatoes, sliced: Adds a juicy and tangy topping.
    Fresh parsley, chopped: For garnish and a fresh, herbaceous note.
    200 g mozzarella cheese, shredded: The gooey, melty goodness on top.

    Step-by-Step Instructions:
    1. Prepare the Vegetables:

    Start by grating the 6 potatoes and 1 carrot using a coarse grater. This will help them cook evenly and provide the perfect texture for the bake.
    Finely chop 1 onion and place all the grated vegetables in a large bowl. The combination of potatoes, carrots, and onions forms the base of this delicious dish.
    2. Fry the Vegetables:

    Heat a generous amount of vegetable oil in a skillet over medium heat. The oil should be hot enough to sizzle when the vegetables are added but not so hot that it smokes.
    Add the grated potatoes, carrot, and chopped onion to the skillet. Fry them for about 8-10 minutes, stirring occasionally. You want the vegetables to soften and start turning a light golden brown, which brings out their natural sweetness and flavor. Set aside to cool slightly.
    3. Prepare the Batter:

    In a separate bowl, whisk together 3 eggs, 1 glass of milk (200 ml), 80 g of wholemeal flour, and 2-3 tablespoons of olive oil. Season with salt and black pepper to taste. This batter will help bind the grated vegetables and create a cohesive bake.
    Mix until smooth, ensuring there are no lumps. The batter should have a slightly thick but pourable consistency.
    4. Combine Ingredients:

    See also  Brazilian Corn Muffins  A Delightful Sweet Treat

    Add the chopped spring onions to the fried vegetable mixture and stir to combine. The spring onions add a fresh, slightly sweet note that complements the other vegetables.
    Pour the prepared batter over the vegetables and mix until everything is evenly coated. The batter should thoroughly cover the vegetables, helping them bind together during baking.
    5. Assemble the Bake:

    Preheat your oven to 200°C (400°F). A hot oven will help the bake get nice and crispy on top while keeping the inside tender.
    Lightly grease a baking dish with olive oil to prevent sticking and to help achieve a golden, crispy crust.
    Pour the vegetable and batter mixture into the baking dish, spreading it out evenly to ensure even cooking.
    Brush the top with a bit more olive oil for extra crispiness.
    6. Bake the Potato Mixture:

    Place the dish in the preheated oven and bake for about 30 minutes or until the top is golden and crisp. You’ll know it’s ready when the edges are lightly browned, and the center is firm to the touch.
    7. Prepare the Toppings:

    While the potato bake is in the oven, slice the 4 tomatoes and chop a handful of fresh parsley. The tomatoes add a juicy, tangy contrast to the rich potato base, while the parsley provides a burst of freshness.
    8. Add the Toppings:

    After the initial baking time, remove the potato bake from the oven.
    Arrange the sliced tomatoes evenly over the top, sprinkle with chopped parsley, and then generously spread 200 g of shredded mozzarella cheese over the tomatoes. This layer of cheese will melt into a gooey, golden topping that adds flavor and texture.
    9. Final Bake:

    Return the dish to the oven and bake for an additional 15 minutes at 200°C (400°F), or until the cheese is melted and bubbly, with a light golden-brown color on top.
    10. Serve and Enjoy:

    See also  Apple Cinnamon Layer Cake

    Remove from the oven and allow it to cool for a few minutes before slicing. This brief resting time will help the bake set and make it easier to cut.
    Serve warm, garnished with extra parsley if desired, and enjoy this satisfying and delicious potato bake with a salad or on its own

  • Ribeye steak – Don’t LOSE this recipe

    Ribeye steak – Don’t LOSE this recipe

    Ingredients :
    2 tablespoons kosher salt
    2 teaspoons brown sugar

    1 teaspoon freshly ground black pepper

    ½ teaspoon paprika

    ½ teaspoon chili powder

    ¼ teaspoon garlic powder

    ¼ teaspoon garlic salt

    ¼ teaspoon onion powder

    ¼ teaspoon turmeric

    How to make it :

    Gather a medium-sized bowl, a gallon-sized plastic bag with a zip top, a pair of scissors and a spice jar with a shaker-type top.

    Measure out 2 tablespoons of kosher salt and pour into the bowl.

    Add 2 teaspoons of brown sugar. Standard white sugar can also be used.

    Measure 1/4 teaspoon of garlic powder, garlic salt, onion powder and turmeric. Add all seasonings to the bowl.

    Add 1/2 teaspoon of paprika and chili powder to the bowl.

    Measure out 1 teaspoon of black pepper and add to the other spices in the bowl. Fresh ground, medium-sized pepper is best for this mix.

    Stir mixture gently to incorporate all ingredients.

    Pour seasonings into a gallon-sized plastic bag, then seal. Shake the seasonings together in the bag until the seasonings appear to be evenly blended.

    Cut an edge off of one of the bottom edges of the plastic bags at a diagonal. The cut should be small enough for the tip of the bag to easily fit into the empty spice jar.

    Empty spices from the bag into spice container

  • ANTI INFLAMMATORY TURMERIC CHICKEN SOUP

    ANTI INFLAMMATORY TURMERIC CHICKEN SOUP

    Recipe
    Ingredients:
    1/4 cup olive oil
    1 medium onion, diced
    1 large leek, white and light green parts only, halved lengthwise, thinly sliced
    3 large carrots, thinly sliced
    3 stalks celery, thinly sliced
    3 cloves garlic, chopped
    1 teaspoon turmeric
    1 teaspoon poultry seasoning
    6 cups chicken broth
    1 13.5 ounce can coconut milk
    1 1/4 pounds boneless skinless chicken thighs or breasts
    1 10 ounce bag frozen peas (optional)
    1/4 cup chopped fresh parsley
    1 teaspoon kosher salt, or to taste
    1/2 teaspoon black pepper
    Directions:
    Heat olive oil in a large soup pot over medium heat. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt; sauté for 14-16 minutes until leeks are soft.
    Add garlic, turmeric, and poultry seasoning; continue sautéing for 2-3 minutes.
    Add chicken broth, coconut milk, and raw chicken. Ensure chicken is submerged, partially cover, and simmer for 15-20 minutes until chicken is cooked.
    Remove chicken, shred it, then return to pot with peas (if using) and parsley. Simmer until peas are bright green.
    Season with salt and pepper, garnish with parsley, and serve.
    Prep Time: 20 minutes
    Cooking Time: 40 minutes
    Total Time: 60 minutes
    Kcal: 350 per serving
    Servings: 4 servings
  • Baked Potato and Sausage Casserole with Creamy Dill Sauce

    Baked Potato and Sausage Casserole with Creamy Dill Sauce

    Ingredients:

    For the Casserole:
    4 chicken eggs
    200g (7/8 cup) sour cream
    1 bunch spring onions, chopped
    1 large tomato, sliced
    500g (4 medium) potatoes, peeled and diced
    150g (1 1/2 cups) mushrooms, sliced
    1 medium onion, finely chopped
    2 hunting sausages, sliced
    50g (1/2 cup) grated Parmesan cheese
    Vegetable oil (for cooking)
    Salt and ground black pepper, to taste
    For the Creamy Dill Sauce:
    60g (1/4 cup) sour cream
    40g (3 tablespoons) mayonnaise
    1 bunch fresh dill, finely chopped
    1 cucumber, grated
    3 garlic cloves, minced
    Salt and ground black pepper, to taste

    Directions:

    Prepare the Casserole:
    Preheat the oven to 180°C (355°F). In a large bowl, whisk together eggs and 200g sour cream. Season with salt and pepper. Add chopped spring onions and sliced tomato. Set aside. Heat vegetable oil in a skillet over medium heat. Cook diced potatoes for about 5 minutes, stirring occasionally. Add mushrooms and chopped onion to the skillet. Cook for another 5 minutes until softened. Season with salt and pepper. Transfer the potato and mushroom mixture into a baking dish. Arrange the sausage slices on top. Pour the egg and sour cream mixture over the sausage and vegetables. Sprinkle Parmesan cheese on top. Bake for 35 minutes, or until the top is golden brown and the eggs are fully set….
  • Mexican Cornbread

    Mexican Cornbread

    Ingredients :
    1 cup of cornstarch
    1 cup of all-purpose flour
    1/4 cup of sugar
    1 tablespoon of baking powder
    1/2 teaspoon of salt
    1/2 teaspoon of baking soda
    1/2 cup melted unsalted butter
    1 cup of butter
    2 large eggs
    1 cup cream corn
    1 cup of grated cheddar cheese
    1/2 cup diced jalapeños (optional)
    1/2 cup diced green onions
    1/2 cup diced red pepper
    Instructions :
    Preheating the oven:
    Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish or cast iron skillet.
    Mix the dry ingredients:
    In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt and baking soda.
    Combine the wet ingredients:
    In another bowl, whisk together the melted butter, butter and eggs until smooth. Stir in creamed corn.
    Combine them all:
    Pour the wet mixture into the dry ingredients and stir until just combined. Lay in grated cheese, jalapeños, green onion and red pepper.
    Cooking:
    Pour the dough into the prepared dish or pan, distributing it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpaste inserted in the center comes out clean.
    Chill and serve:
    Let cornbread cool for 10 minutes before slicing. Serve hot with a dollop of butter or with your favorite Mexican dishes!
    Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 8-10
    Enjoy this tasty and hearty Mexican Cornbread, perfect for any meal! 1f33d️
  • Traditional Recipe for Homemade Bread

    Traditional Recipe for Homemade Bread

    This traditional homemade bread is great for both new and experienced bakers. With just a few simple ingredients, you can make a light and airy bread with a crispy, golden crust. You can eat it fresh out of the oven or let it cool to room temperature. It’s great for sandwiches, toast, or just a plain slice with butter.

    Ingredients:

    Time to get ready.

    Time needed to prepare: 20 minutes

    Time to cook: 25-30 minutes

    Break duration: 2-3 hours

    Duration: 3 to 4 hours

    List of items needed to make a recipe.

    Hot water: 1 and a half cups (370 milliliters)

    Yeast in powder form: 2 tablespoons (10 g)

    Flour: 4 cups (500 g)

    Salt: 1 tsp

    PREPARATION:

    Make the Yeast Work:

    In a big bowl, mix together lukewarm water (370 ml) and dry yeast (10 g). Stir softly and leave it for 5-10 minutes until the yeast is completely dissolved and bubbly.

    Make the dough:

    Put 500 grams of flour and 1 teaspoon of salt into the yeast mixture. Stir with a wooden spoon or your hands until a lumpy dough is made.

    Work the dough by kneading it.

    Move the dough to a surface with a little flour and work it by hand for 8-10 minutes until it is soft and stretchy. If the dough is too wet, put in a bit more flour, one spoonful at a time.

    Beginning:

    Put the dough in a clean bowl with a little oil, cover it with a wet cloth, and leave it in a warm spot for 1-2 hours until it doubles in size.

    Form the dough.

    Press the dough that has risen to remove any air bubbles. Form the dough into a loaf or the shape you want, then place it on a baking sheet lined with parchment paper or in a loaf pan that has been greased.

    Second Rise: A New Beginning

    Cover the dough with a cloth and let it grow for another 30-45 minutes, or until it has doubled in size.

    Make the bread.

    Heat your oven to 200°C (400°F) before using it. Cook the bread in the oven for 25-30 minutes, or until the crust is a golden brown color and the loaf sounds hollow when you tap the bottom.

    Chill and serve:

    Take the bread out of the oven and allow it to cool on a wire rack before cutting it. Enjoy your freshly baked bread either warm or at room temperature!

    Advice:

    To make the crust softer, apply melted butter on top of the bread after it is baked.

    Include seeds or herbs in the dough for more taste.

    Why You’ll Enjoy This Recipe

    Simple to prepare with basic ingredients.

    Great for people who are just starting.

    Smooth and fluffy inside with a crunchy outer layer.

    Suitable for various kinds of bread.

    Commonly Asked Questions

    Can I use instant yeast instead of dry yeast?

    Yes, you can use quick-rise yeast. If you use instant yeast, you don’t need to activate it separately. Just mix it directly with the dry ingredients.

    How can I tell if my yeast is still good to use?

    To see if your yeast is working, combine it with lukewarm water and a little bit of sugar. If it gets bubbly within 5-10 minutes, it is ready to use. If not, it might be old, and you should use a new batch.

    Can I prepare this bread without gluten?

    Yes, but you will have to use a gluten-free flour mix that works well for making bread. Doughs without gluten may require special care and more time to rise, so make sure to adjust as needed.

    How can I make the outer layer less hard?

    To make the bread crust softer, you can either brush melted butter on top or cover it with a clean, damp cloth right after baking.

    Can I include additional ingredients like seeds, nuts, or herbs?

    Of course! You can include seeds, nuts, or herbs in the dough while mixing to give it more flavor and crunch.

    What should I do if my dough is too wet?

    If your dough is too sticky, add a bit more flour, one spoonful at a time, until it becomes smooth and stretchy.

    How can I keep bread fresh when storing it?

    Keep the bread in a bread box or a closed plastic bag at room temperature for a maximum of 3 days. To store it for a longer time, put it in a sealed container or freezer bag and freeze it for up to 3 months.

    Is it possible to prepare the dough in advance?

    Yes, you can prepare the dough in advance and put it in the refrigerator after it has risen for the first time. Allow it to reach room temperature and rise once more before shaping it and baking.

    Why did my bread end up heavy?

    Bread can become heavy if the dough is not kneaded well, not left to rise long enough, or if old yeast is used. Make sure to mix the dough well until it is smooth and stretchy, and let it rise for enough time.

    Can I use a bread machine to bake this bread?

    You can operate a bread machine by following the instructions provided by the manufacturer for your particular model. Put the ingredients in the order suggested by the machine. Usually, start with the wet ingredients and then add the dry ones.

     

    Enjoy !

  • Lemon Cream Delight

    Lemon Cream Delight

    Lemon Cream Delight

    Table of Contents

    Ingredients:

    For the Dough:

      • 4 eggs
      • A pinch of salt
      • 120 g sugar
      • 4 egg yolks
      • 120 g flour
      • 4 g baking powder
      • 1 teaspoon lemon peel (grated)
      • 30 ml water
      • 40 ml lemon juice

    For the Cream:

      • 300 g soft cream cheese
      • 75 g powdered sugar

    For the Lemon Filling:

      • 3 eggs
      • 190 g sugar
      • 1 teaspoon lemon peel (grated)
      • 10 g cornstarch
      • 130 ml lemon juice

    Instructions:

      1. Prepare the Dough:
          • Preheat your oven to 160°C (320°F). This lower temperature allows the cake to rise gently, resulting in a light texture.
          • In a mixing bowl, beat the 4 egg whites with a pinch of salt until stiff peaks form. This step is crucial for adding volume to your dough.
          • Gradually add 120 g of sugar while continuing to beat the mixture. This helps to stabilize the egg whites and maintain their structure.

         

          • Add the 4 egg yolks one at a time, beating well after each addition to ensure a smooth batter.
          • Gently fold in 120 g of flour and 4 g of baking powder. Be careful not to overmix to keep the batter airy.
          • Add 1 teaspoon of lemon peel, 30 ml of water, and 40 ml of lemon juice, mixing until just combined. The lemon juice and zest will enhance the flavor of the dough.

         

        • Pour the batter into a 40×29 cm baking tray lined with baking paper. Spread it evenly.
      2. Bake:
          • Bake in the preheated oven for about 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to prevent overbaking.

         

      3. Prepare the Cream:
          • In a mixing bowl, combine 300 g of soft cream cheese and 75 g of powdered sugar. Make sure the cream cheese is soft for easy mixing.
          • Beat until smooth and creamy. This will be the luscious layer that complements the lemon filling.

         

        • Refrigerate the cream mixture until ready to use, allowing it to firm up slightly.
      4. Prepare the Lemon Filling:
          • In a saucepan, whisk together 3 eggs, 190 g of sugar, 1 teaspoon of lemon peel, and 10 g of cornstarch. This mixture will create a rich, tangy filling.

         

        • Gradually add 130 ml of lemon juice while whisking continuously to avoid curdling the eggs.
        • Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This usually takes about 5-7 minutes. Remove from heat and let it cool slightly, then refrigerate until set.
      1. Assemble the Dessert:
          • Once the dough has cooled completely, spread the prepared cream cheese mixture evenly over the top. This layer should be smooth and inviting.
          • Pour the lemon filling over the cream cheese layer, spreading it gently to create an even surface.
          • Refrigerate the assembled dessert until set, which should take at least 1-2 hours.

         

      2. Serve:
        • Once set, cut the dessert into squares or slices. Serve chilled for the best flavor and texture.

    Enjoy!

    This Lemon Cream Delight is not only quick to prepare but also bursts with flavor in every bite. The combination of the airy dough, creamy cheese, and zesty lemon is a match made in dessert heaven!

  • Healthy Apple and Walnut Oat Bars

    Healthy Apple and Walnut Oat Bars

    Healthy Apple and Walnut Oat Bars

    Table of Contents

    Ingredients

      • 1 ½ cups (150 g) rolled oats
      • 1 cup (90 g) walnuts, chopped
      • 2 medium apples, peeled and grated
      • ¼ cup (60 ml) water
      • ¼ teaspoon cinnamon
      • 1 teaspoon maple syrup
      • ¼ cup (60 ml) coconut oil or melted butter
    • 1 tablespoon cocoa powder (optional)

    Directions

      1. Preheat the Oven:
        • Preheat your oven to 180°C (360°F). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
      1. Prepare the Wet Mixture:
        • In a medium bowl, combine the grated apples, water, cinnamon, and maple syrup. Mix well to combine.
      2. Mix the Dry Ingredients:
          • In a large bowl, combine the rolled oats, chopped walnuts, and cocoa powder (if using). Stir to mix evenly.

         

      3. Combine Wet and Dry Ingredients:
        • Pour the apple mixture into the dry ingredients, followed by the melted coconut oil or butter. Stir until all the ingredients are well combined.
      1. Transfer to Baking Dish:
        • Spread the mixture evenly into the prepared baking dish, pressing down lightly with a spatula to flatten the top.
      2. Bake:
          • Bake in the preheated oven for 25-30 minutes or until the bars are golden and set.

         

      3. Cool and Slice:
        • Allow the bars to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Cut into bars and enjoy!

    Serving Suggestions

    • Enjoy these bars as a quick breakfast with a cup of coffee or tea.
    • Serve warm with a dollop of Greek yogurt and fresh berries for an extra touch of indulgence.

    Cooking Tips

      • Customize Your Bars: Add dried fruit, such as raisins or cranberries, for extra flavor and texture.
    • Nut-Free Option: Substitute walnuts with sunflower seeds or pumpkin seeds for a nut-free alternative.

    Nutritional Benefits

      • Rich in Fiber: Oats and apples provide a good source of dietary fiber, supporting digestion and keeping you full longer.
      • Heart-Healthy Fats: Walnuts and coconut oil offer healthy fats that support heart health.

    Dietary Information

    • Vegan-Friendly: Use coconut oil and maple syrup to keep these bars vegan.
    • Gluten-Free: Use certified gluten-free oats if needed.

    Storage

      • Room Temperature: Store in an airtight container at room temperature for up to 3 days.
    • Refrigerate: Keep in the fridge for up to 5 days for a longer shelf life.
    • Freeze: Freeze individually wrapped bars for up to 1 month. Thaw at room temperature before serving.

    Why You’ll Love This Recipe

      • Simple and Quick: Easy to make with just a few steps and minimal preparation time.
    • Nutritious Snack: A healthy, satisfying snack that’s perfect for any time of the day.
    • Naturally Sweetened: Contains no refined sugar, with sweetness from apples and maple syrup.
  • Rolls stuffed with eggplant:

    Rolls stuffed with eggplant:

    Ingredients:
    3 eggplants
    250 gr of roast chicken
    300 gr of Fontina
    100 gr of breadcrumbs 100 gr of parmesan
    120 ml of extra virgin olive oil Salt and pepper to taste.
    1 sprig of rosemary Basil Parsley
    1 clove of garlic.
    Directions:
    1. First prepare a vinaigrette with oil, salt, pepper, rosemary, basil, parsley and garlic.
    2. Slice the eggplants and season them, cook them in the pan.
    3. Stuff the eggplant slices and roll them.
    4. Grease the bottom of a mold and sprinkle with breadcrumbs.
    5. Arrange the rolls and cover them with parmesan and cheese.
    6. Cook at 200° for 15 minutes.

  • CASTELLA CAKE

    CASTELLA CAKE

    Ingredients:
    4 medium eggs, at room temperature
    110g of sugar
    2-3 tablespoons of honey
    100g of strong flour
    Preparation:
    1. In a metal bowl, break the eggs, add the sugar and beat with an electric mixer over boiling water on high speed for 6 minutes. The volume of beaten eggs will increase by about 4 times.
    2. Add the honey to the egg mixture and beat on medium speed for about 30 seconds.
    3. Sift 1/3 of the flour into the mixture, then lightly beat on medium speed, then add another 1/3 of the flour and beat. Add the last 1/3 of the flour and beat until blended, about 1 minute. Do not over mix as this will cause the cake to fall over or go flat.
    4. Put parchment paper in a mold and pour the dough into the mold. With a skewer, draw a zigzag line to remove any large air bubbles from the dough. In this way, the cake will have a uniform texture.
    5. Bake at 180°C in a preheated oven for 10-15 minutes until the top is deep brown. Then quickly cover with kitchen paper, lower the temperature to 170°C and continue baking. It will take about 55 minutes in total. Try a skewer, when it comes out clean the cake is done.
    6. When done, remove the cake from the pan and immediately cover the surface with plastic wrap.
    7. Turn the cake onto a flat plate and while it is hot put it in a plastic bag and leave it for 12 hours so that the cake has a moist texture.
    8. Before serving, cut the sides of the cake. Accompany with tea or coffee and a spoonful of Chantilly cream for a greater decadence.
  • Amazing Family Hot Dish

    Amazing Family Hot Dish

    Amazing Family Hot Dish

    Table of Contents

    Ingredients

    For the Dough:

      • 250 g flour
      • 0.5 tsp salt
    • 150 ml boiling water
    • 1 tbsp vegetable oil

    For the Filling:

      • 350 g chicken thighs
      • 350 g turkey thighs
      • 800 g potatoes
      • 1 large onion
      • Salt, to taste
      • Black pepper, to taste
      • Cumin (zira), to taste
    • Paprika, to taste
    • Fresh parsley, chopped

    For the Vegetable Layer:

      • 2 onions, chopped
    • 2 carrots, grated
    • 1 large bell pepper, sliced

    Step-by-Step Instructions

    Step 1: Preparing the Dough

      1. In a mixing bowl, combine 250 g of flour with 0.5 tsp of salt.
      1. Add 1 tbsp of vegetable oil.
      2. Slowly pour in 150 ml of boiling water while stirring the mixture with a spoon or spatula.
      3. Once the mixture begins to come together, knead it by hand until it forms a smooth, elastic dough.
    1. Cover the dough with a kitchen towel and set aside to rest while preparing the filling.

    Step 2: Preparing the Meat and Potatoes

      1. Cut the chicken and turkey thighs into small pieces.
      2. Season the meat with salt, black pepper, cumin, and paprika to taste.
      1. Peel and cut the potatoes into thin slices.
      2. Finely chop one large onion.
      3. In a bowl, mix the potatoes, onions, and seasoned meat together. Add the chopped fresh parsley and mix well to combine all the flavors.
    See also  Chia Pudding in 3 Varieties: Healthy and Tasty Breakfast

    Step 3: Preparing the Vegetables

      1. In a pan, heat a little vegetable oil over medium heat.
      2. Add the chopped onions and sauté until they become translucent.
      3. Add the grated carrots and bell pepper slices, and cook until the vegetables are soft and fragrant. Season with salt and black pepper to taste.
    1. Remove from heat and set aside.

    Step 4: Assembling the Dish

      1. Preheat the oven to 180°C (350°F).
      2. Roll out the prepared dough into a large sheet.
      1. Line the bottom of a greased baking dish with half of the dough, allowing some to overhang the edges.
      2. Layer the meat and potato mixture evenly over the dough.
      3. Spread the sautéed vegetables on top of the meat and potatoes.
    1. Fold the overhanging dough over the filling, and use the remaining dough to cover the top of the dish completely.
    2. Pinch the edges of the dough together to seal the filling inside.

    Step 5: Baking the Dish

      1. Make a few small slits in the dough to allow steam to escape.
      1. Brush the top of the dough with a little oil or melted butter for a golden crust.
      2. Place the dish in the preheated oven and bake for about 60-70 minutes, or until the crust is golden brown and the filling is cooked through.
      3. Let the dish cool slightly before serving.

    Cooking Tips

      • For a more flavorful dough, you can add a pinch of spices such as cumin or paprika to the flour mixture.
      • Ensure the meat is cut into small, even pieces for uniform cooking.
      • You can substitute the turkey with more chicken if desired.
    • To save time, you can prepare the dough and filling ahead of time and assemble the dish just before baking.
    See also  Irresistible Summer Peach Cake

    Storage

    This dish can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and bake in the oven at 180°C (350°F) for about 10-15 minutes until warmed through. Alternatively, individual portions can be reheated in the microwave.

    Nutritional Information (per serving)

      • Calories: 450-500 kcal
      • Protein: 25 g
      • Carbohydrates: 40 g
      • Fat: 20 g
    • Fiber: 5 g
  • No Oven, No Machine! How to Make Custard Cream Pancake

    No Oven, No Machine! How to Make Custard Cream Pancake

    Indulge in the delightful combination of fluffy pancakes and creamy custard without the need for an oven or any special kitchen equipment. This custard cream pancake recipe is perfect for breakfast or brunch, offering a sweet and satisfying treat that’s easy to prepare at home. With simple ingredients and straightforward steps, you can enjoy a homemade dessert that’s sure to impress your family and friends.

    Preparation Time: 40 minutes

    Dough Ingredients:
    180g cake flour (soft flour)
    2 eggs
    200g milk
    30g sugar
    2g salt
    30g cooking oil
    3g baking powder
    Custard Cream Ingredients:
    3 egg yolks
    300g milk
    60g sugar
    20g corn starch

    Instructions:

    Prepare the Pancake Dough:
    In a large bowl, combine the cake flour and baking powder.
    In a separate bowl, beat the eggs with sugar and salt until the mixture is smooth.
    Gradually add the milk and cooking oil to the egg mixture, stirring continuously.
    Mix the wet ingredients into the dry ingredients until the batter is smooth. Be careful not to overmix to keep the pancakes fluffy.
    Make the Custard Cream:
    In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
    Gradually pour in the milk, whisking constantly to prevent lumps.
    Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a custard. Once thick, remove from heat and let cool.
    Cook the Pancakes:
    Heat a non-stick frying pan over medium heat and lightly oil the surface.
    Pour a scoop of batter onto the pan. Cook until bubbles form on the surface and the edges start to look set, then flip and cook the other side until golden brown. Repeat with the remaining batter.
    Assemble the Pancakes:
    Place a pancake on a plate, spread a layer of custard cream over it, and cover with another pancake. Repeat layering if desired.
    Serve:
    Serve the custard cream pancakes warm. Optionally, you can dust them with powdered sugar or top with fresh fruits for added flavor.

    Serving Suggestions:
    Dust with powdered sugar
    Top with fresh fruits such as berries or banana slices
    Drizzle with honey or maple syrup
    Add a dollop of whipped cream for extra indulgence
    Cooking Tips:
    For fluffier pancakes, ensure not to overmix the batter.
    Use a non-stick pan to prevent pancakes from sticking and for easy flipping.
    Cook pancakes on medium heat to avoid burning and ensure even cooking.
    Nutritional Benefits:
    Eggs provide high-quality protein and essential vitamins.
    Milk adds calcium and vitamin D.
    Using cake flour results in lighter, fluffier pancakes compared to all-purpose flour.
    Dietary Information:
    This recipe is vegetarian-friendly.
    For a dairy-free option, substitute milk with almond or soy milk.
    To make it gluten-free, use gluten-free cake flour.
    Storage:
    Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
    Custard cream can be refrigerated separately in an airtight container for up to 2 days.
    Reheat pancakes in a non-stick pan over low heat or in the microwave.
    Why You’ll Love This Recipe:
    Easy to make with common ingredients.
    No need for an oven or special equipment.
    Delicious combination of fluffy pancakes and creamy custard.
    Versatile and can be customized with your favorite toppings.
    Conclusion:
    This custard cream pancake recipe is a delightful treat that brings the comfort of homemade dessert without the fuss. Perfect for any time of day, these pancakes are sure to become a family favorite. Enjoy them warm with your preferred toppings and savor the sweet, creamy goodness in every bite.

  • No-Bake Banana Bliss

    No-Bake Banana Bliss

    Ingredients:

      • 40 grams butter
      • 15 grams cocoa powder
      • 2 bananas
      • 1 egg yolk
      • 150 ml milk
      • 25 grams cornstarch
      • 200 ml whipped cream
      • 80 grams chocolate
      • Optional for crust:
          • 50 grams biscuits, crushed

         

        • 20 grams melted butter
      • Optional for enhanced flavor:
          • 60 grams sugar

         

        • 2 teaspoons instant coffee
        • 50 ml water
    • Optional for garnish:
      • White chocolate, grated

    Directions:

      1. In a saucepan, melt the butter over low heat. Add the cocoa powder and stir until well combined.
      2. Peel and mash the bananas; add to the saucepan and cook until soft.
      3. In a separate bowl, whisk the egg yolk with milk and cornstarch until smooth. Gradually pour this mixture into the saucepan with the bananas, stirring constantly until the mixture thickens. Remove from heat and allow to cool.
      1. Whip the cream to stiff peaks. Gently fold the whipped cream and melted chocolate into the cooled banana mixture.
      2. If using, mix the crushed biscuits with melted butter and press into the bottom of serving glasses for a crust. Pour the banana mixture over the crust.
      3. Refrigerate for at least 20 minutes or until set. Garnish with grated white chocolate before serving.

    Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes + chilling
    Kcal: 380 kcal per serving | Servings: 4 servings

    No Oven RWhat Makes No-Bake Banana Bliss Special?equired:

      • One of the greatest advantages of this recipe is its no-bake nature, making it ideal for warm days or when oven access is limited.
    • Quick Preparation: Ready in just about 20 minutes, this dessert is about swift gratification. It’s perfect for last-minute guests or sudden dessert cravings.
    • Flavorful Combination: The blend of bananas and chocolate creates a timeless flavor combination that is both comforting and indulgent.

    Ingredient Insights

      • Bananas: They provide a natural sweetness and creaminess to the dessert, reducing the need for added sugars. Bananas are also rich in potassium and dietary fiber, offering a nutritious boost.
      • Cocoa Powder: Gives a deep chocolate flavor that complements the sweetness of the bananas.
      • Whipped Cream: Adds lightness and volume to the dessert, creating a luscious texture that enhances the overall mouthfeel.

    Step-by-Step Guide to Perfection

      1. Melt and Mix: Start by gently melting the butter and blending it with cocoa powder to create a smooth chocolate base.
      2. Banana Mash: Incorporate mashed bananas into the chocolate mixture, ensuring they’re well combined and cook to a soft consistency.
    1. Egg Yolk Blend: Whisk the egg yolk with milk and cornstarch separately to ensure no lumps remain, then integrate this mixture with the banana-chocolate mix for thickening.
    2. Fold and Chill: Once the base is cool, fold in the whipped cream and melted chocolate for an airy, fluffy texture. Chill until set to firm up the dessert’s structure.

    Serving Suggestions

    Serve this blissful dessert in elegant glasses to highlight its layers and textures. Garnish with grated white chocolate or a sprinkle of cocoa powder for an extra touch of luxury. For a festive twist, add a dollop of caramel or a drizzle of chocolate syrup.

  • CHOCOLATE COVERED DONUTS

    CHOCOLATE COVERED DONUTS

    Ingredients
    Ingredients for the sourdough:
    3 grams of fresh yeast
    90 grams of lukewarm water
    140 grams of flour
    Ingredients for the final dough:
    sourdough
    3 egg yolks
    15 grams of milk
    30 grams of sugar
    20 gr of fresh yeast
    125 grams of flour
    two pinches of salt
    30 grams of butter
    Ingredients for the coverage:
    100 gr of couverture chocolate
    1 teaspoon butter
    3 tablespoons of milk
    50 gr of icing sugar
    Preparation
    1. At first we mix all the ingredients of the sourdough in a bowl, make a ball and leave it covered with a cloth in a warm place, until it doubles its volume (more or less 1 hour).
    2. After that time we put the milk with the dissolved yeast, the yolks, the sugar and, on top, the sourdough and the flour with the salt in the pan of the bread maker. We put the program “only kneading”. 10 minutes after starting the kneading, we added the butter that we were missing. When we see that all the dough is a perfect ball, we take it out to a bowl (greased with oil) and let it rise again until it doubles the volume (1h).
    3. Then we punch the dough to degas and divide it into 11 portions. We make a ball with each of them and with our fingers we make a hole in the center. Let rise on baking paper. This time the leavening will take much less time, just half an hour.
    4. We heat oil and fry our donuts and remove them on absorbent paper.
    5. We put all the ingredients of the coverage in a deep plate and we put it in the microwave for 1 minute. After that time we open and mix well, so that the coverage is all united. If necessary, we put the micro 2 more minutes.
    6. We take the donuts and dip them in the coverage. Then we leave them on a rack to cool, until the time to consume them.