INGREDIENTS
400 g (3 1/4 cups) all-purpose flour
50 g (1/4 cup) sugar
5 g (1 tsp.) salt
7g dry yeast
250 ml (1 cup) warm milk
1 large egg
55 g (1/4 cup) butter
8 g (1 tbsp.) chopped garlic
Garlic butter:
8 g (1 tbsp.) minced garlic
1 g (2 tsp.) dried parsley
55 g 1/3 cup melted salted butter
METHOD
In a bowl, combine flour, sugar, salt and instant yeast.
Pour in milk and add one egg.
Knead the dough with a mixer for 5 minutes. Cover with a tea towel and leave to rest for 20 minutes.
Add softened butter and garlic and continue kneading until dough is elastic.
Transfer the dough to a bowl greased with oil, cover and leave to rise in a warm place for 1 hour, or until doubled in size.
Transfer the dough to a work surface, shape into a square and divide into 25 pieces. Roll each piece into a ball, cover and leave to rest for 15 minutes.
Deaerate the dough ball a little more by tucking in the edges and placing them in a greased mold. Cover and leave to rise for a further 30 minutes.
Meanwhile, prepare the garlic butter: In a bowl, combine the chopped garlic, dried parsley and melted butter, mixing well.
Brush the tops of the leavened rolls with garlic butter and bake in a preheated oven at 180C/350F for 15-17 minutes.
When the rolls are still warm, brush them with a little more garlic butter and enjoy!

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika (optional)

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup milk (or water for a lighter version)

2 large egg

2 cups mixed vegetables (e.g., grated zucchini, grated carrot, corn, peas, chopped bell pepper)

1/4 cup chopped green onions or chives

1/4 cup chopped fresh herbs (e.g., parsley, cilantro)

Oil for frying

Instructions

Prepare the Vegetables:

Grate the zucchini and carrot. If using zucchini, place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. This prevents the fritters from becoming too watery.

Chop the bell pepper, green onions, and herbs.

Make the Batter:

In a large mixing bowl, combine the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.

In a separate bowl, whisk together the milk (or water) and egg.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be thick but still pourable. If it’s too thick, add a little more milk or water.

Add the Vegetables:

Fold the grated vegetables, chopped bell pepper, green onions, and herbs into the batter until well combined.

Fry the Fritters:

Heat a few tablespoons of oil in a large skillet over medium heat.

Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon to form small fritters.

Cook for 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.

Drain and Serve:

Remove the fritters from the skillet and drain on a paper towel-lined plate.

Serve hot with your favorite dipping sauce (e.g., sour cream, yogurt dip, chutney).

Notes:

1. Zucchini Preparation:

Choose firm, medium-sized zucchinis for easy slicing and rolling. Use a mandoline or a sharp knife to slice the zucchini lengthwise into thin strips.

Lightly salt the zucchini strips and let them sit for a few minutes to draw out moisture. Pat dry with a paper towel before assembling the rolls.

2. Vegetable Mixture:

Grate the carrot and potato finely to ensure they mix well with the grated zucchini.

Squeeze out excess moisture from the grated vegetables using a clean kitchen towel or cheesecloth to prevent the mixture from being too wet.

3. Oatmeal Binding:

The oatmeal acts as a binder for the mixture. If the mixture is too wet, add a bit more oatmeal. If it’s too dry, add a small amount of water or an extra egg.

4. Cheese Choices:

– Use a cheese that melts well, such as mozzarella or cheddar. For a sharper flavor, you can mix in some Parmesan cheese.

5. Herbs and Spices:

Fresh parsley adds a nice flavor, but you can also use other fresh herbs like dill or basil. Adjust the amount of garlic and black pepper to your taste preferences.

6. Assembling:

Place a small amount of the vegetable and cheese mixture at one end of each zucchini strip. Roll the strip tightly and secure it with a toothpick if needed.

For extra flavor, you can sprinkle some grated cheese or breadcrumbs on top of the rolls before baking.

7. Cooking Method:

Preheat the oven to 375°F (190°C). Arrange the zucchini rolls in a baking dish and bake for 20-25 minutes, or until the rolls are tender and the cheese is melted and bubbly.

Alternatively, you can pan-fry the rolls in a non-stick skillet with a bit of oil until they are golden brown on all sides.

8. Serving Suggestions:

Serve the zucchini rolls hot, garnished with additional chopped parsley. They make a great appetizer, side dish, or light main course.

Pair with a dipping sauce like marinara, tzatziki, or a simple garlic yogurt sauce for extra flavor.

9. Make-Ahead Tips:

You can prepare the vegetable mixture and slice the zucchini in advance. Store them separately in the refrigerator until you are ready to assemble and bake the rolls.

10. Leftovers:

Store any leftover zucchini rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain their texture.

Enjoy making and eating these incredibly delicious and healthy zucchini fritters!

INGREDIENTS
*For the cake:*
– 2 cups of wheat flour
– 2 teaspoons of baking powder
– 1/2 teaspoon salt
– 1 cup of sugar
– 2 eggs
– 1/2 cup of vegetable oil
– 1 cup of milk
– Zest of 2 lemons
– Juice of 1 lemon

*For the frosting:*
– 1 cup icing sugar (powdered sugar)
– Juice of 1-2 lemons (adjust to desired consistency)
PREPARATION
1. Preheat the oven to 180°C and grease a pie plate.

2. In a large bowl, sift together the flour, baking powder, and salt. Mix these dry ingredients well.

3. In another bowl, beat the sugar and eggs until smooth and creamy.

4. Add the oil and continue to beat until the mixture is well combined.

5. Gradually incorporate the sieved dry ingredients into the wet mixture, alternating with the milk. Mix until you get a homogeneous mass.

6. Add the lemon zest and juice to the dough and mix to combine the flavors.

7. Pour the batter into the pie pan and smooth the surface.

8. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

9. While the cake is cooling, make the frosting by mixing together the icing sugar and enough lemon juice to get the desired consistency. It should be thick enough to stick to the cake but liquid enough to spread easily.

10. Once the cake is completely cooled, pour the frosting over the top, allowing it to drip down the sides.

11. Let the frosting harden before cutting and serving the cake.

12. Optionally, you can garnish with additional lemon zest on top.

Enjoy this refreshingly delicious Frosted Lemon Cake!

Ingredients
For the chocolate ice cream:
5 g cornstarch
500 ml of whole milk
3 yolks
20 g of pure cocoa powder
100 g of Dark Chocolate (70% cocoa)
65 g of sugar
For the chips:
40 g of Dark Chocolate (70% cocoa)
Preparation
1. Boil the milk with the sugar. Cut the chocolate into pieces and reserve it.
2. Meanwhile, mix the yolks with the cornstarch and pure cocoa. It should not have lumps.
3. When the milk is boiling add the previous mixture. Remove the casserole for a couple of seconds from the heat while you incorporate this mixture. Now, put the casserole back on the heat and cook this chocolate cream for a couple of minutes (1-2). Be careful, it should never boil. Just cook until thickened. If you cook it too long or the heat is high, the cream will be lumpy.
4. Once you have the heavy cream, let it cool for 2 minutes. Now add the cut chocolate. No need to cook anymore. It is enough to turn it around until the chocolate dissolves and the cream is smooth. Let cool completely.
5. Put this ice cream base in the freezer for 5 hours. Every half hour you have to beat. I usually do it with the blender, this way I remove a lot of crystals.
6. For the chips, melt the chocolate and pour it on top of a baking paper. Spread the melted chocolate to a thickness of about 0.5mm. Put it in the freezer. When it’s solid, chop it up. Now put it back in the freezer until you incorporate it into the ice cream.
7. After 5 hours, the chocolate ice cream is ready. Now add the chopped chocolate. You can now eat or freeze the ice cream.

Ice cream lovers, rejoice! Imagine creating a delicious, sugar-free lemon ice cream at home using just three ingredients in under five minutes. This simple recipe not only satisfies your sweet tooth but does so in a healthier way, without any added sugar. Here’s how to make this refreshing treat that’s so easy and tasty, you may never want to buy store-bought ice cream again!

1. Benefits of Homemade Lemon Ice Cream

Healthier: By making your own ice cream, you control the ingredients, ensuring there are no unwanted additives or sugars.

Refreshing: Lemon adds a natural zest that is both invigorating and delightful, perfect for cooling down on a warm day.

Simple Ingredients: With only three ingredients, this recipe is uncomplicated and quick, ideal for spontaneous dessert cravings.

2. Ingredients Needed

To whip up your own batch of lemon ice cream, you’ll need:

1 cup of heavy cream

2 tablespoons of fresh lemon juice

3 tablespoons of honey (or to taste, depending on your preference for sweetness)

3. How to Make Lemon Ice Cream

This recipe is not only straightforward but also quick, making it a perfect last-minute dessert option.

Instructions:

1.Mix Ingredients: In a medium-sized mixing bowl, combine the heavy cream, fresh lemon juice, and honey. Mix thoroughly until the honey is completely dissolved.

2.Whisk or Blend: Using a hand mixer or blender, whip the mixture until it becomes thick and creamy. This usually takes about 3 to 4 minutes.

3.Freeze: Pour the mixture into a freezer-safe container. If you prefer a soft-serve consistency, you can enjoy it immediately. For those who like their ice cream firmer, freeze it for about an hour, then stir it, and freeze again until it reaches the desired consistency.

4. Serving Suggestions

Scoop your lemon ice cream into bowls or cones. This ice cream pairs beautifully with fresh berries or a sprig of mint for an extra touch of elegance and freshness. It’s a wonderful dessert to follow a meal or as a cool treat on a sunny afternoon.

5. Storage Tips

Store any leftover ice cream in an airtight container in the freezer. Before serving again, let it sit out for a few minutes to soften slightly for easier scooping.

Conclusion

This three-ingredient, sugar-free lemon ice cream is a testament to the idea that simplicity often leads to the best results. Quick, easy, and delightfully refreshing, it’s a perfect treat for anyone looking to indulge their sweet tooth without overdoing it on sugar. Give this recipe a try, and it might just become your new favorite way to beat the heat and keep your dessert game light and zesty!

PREPARATION:

Enjoy !

Ingredients:

Making your own ice cream at home adds an extra special touch to one of life’s basic pleasures. A decadent dessert that can be made at home with only three simple ingredients tastes precisely like the store-bought one. Here you can find instructions for creating your very own strawberry ice cream with whipped cream, condensed milk, and a few simple ingredients. Indulge your taste buds and wow your loved ones on an epicurean journey that is about to begin!

What You Need:

What you’ll need to whip up this delicious homemade ice cream is:

2.5 cups, or 500 milliliters mascarpone cheese

around two-thirds of a cup, or 150 grams mixed milk

This is equivalent to around 3/4 cup, or 100 grams. strawberries, diced into little pieces

PREPARATION:

Make sure the whipped cream is chilled before you start preparing the ingredients. Before you start, you may chill it in the fridge for a couple of hours. In addition, after washing, remove the stems and cut the strawberries into little pieces.

To get firm peaks, beat the cold whipped cream in a large mixing basin. Your mixer’s speed will determine how long this process takes.

Toss in the condensed milk with a spatula when the whipped cream has reached room temperature. To avoid changing the texture of the finished product, be cautious not to deflate the whipped cream to an extreme.

Toss in the chopped strawberries once the condensed milk has been thoroughly mixed with the whipped cream. To get a well-rounded flavor, sprinkle them uniformly throughout the mixture.

In a freezer-safe container, make sure the lid fits snugly before transferring the ice cream mixture. To make it even, use a spatula to smooth down the top.

The ice cream should be allowed to freeze for at least six hours, or ideally all night, after placing the container in the freezer. Then it may set up and have that velvety consistency.

Savor the Delight: Pour the ice cream into serving dishes or ice cream cones once it has frozen completely. For an extra decadent touch, top with some chocolate sauce or more fresh strawberries.

Tips & Tricks for the Kitchen

Texture: Puree the strawberries before mixing them with the whipped cream and condensed milk if you like a smoother texture. The ice cream will turn out smoother and more consistent all around as a result.

Variations: Feel free to experiment with other variations of mix-ins, including chocolate chips, almonds, or crumbled cookies. Be careful not to overmix by folding them in too lightly.

Variations in Flavor: Strawberries are a traditional fruit for homemade ice cream, but you can get creative by adding raspberries, blues, or even peaches for a different taste profile.

Low-Carb and Keto Alternatives

Here are some alternatives that people on low-carb or ketogenic diets can use:

Make your own whipped cream with heavy whipping cream and a keto-friendly sweetener like erythritol or stevia.

Condensed Milk: Look for a low-carb substitute for regular condensed milk or whip up a batch at yourself by heating heavy cream and a keto-friendly sweetener until it thickens.

Fruit: For a simpler, lower-carb ice cream recipe, use berries or other low-carb fruits sparingly.

With only a few simple ingredients, you can whip up a delicious batch of homemade ice cream. A rich and decadent dessert is within your reach when you follow this easy recipe. Homemade ice cream is delicious any time of year, but especially on warm summer days or as a decadent dessert after a romantic dinner. Get all the ingredients you need, whip up a batch, and enjoy the joy of making something tasty from the ground up. Indulge your taste buds

Fry up some chicken with some chopped carrots and onions in a pan.

After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally.

Poaching chicken with chopped onion, carrot, capers, olives, and raisins.

Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.

In a pan, sauté chicken with chopped carrots, onion, capers, and raisins in a wine sauce.

The sugar and vinegar should be mixed in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.

Enjoy !

Ingredients:

You will need the following ingredients for this recipe:

Regarding the beignets:

One tasse of raw carrots

One tasse of ribbed carrots

One teaspoon of finely chopped parsley (yellow, green, and russe)

Half a tasse of finely chopped onions

Two tasses of râpé cheese (cheddar, mozzarella, or blend)

Half a tasse of flour for every use

1/2 teaspoon of maïs semoule

Two large eggs

Half a teaspoon of milk

1 cup of coffee with a chemical levure

One coffee cup of sel

Half a cup of black pepper with coffee

One cuillère of coffee powdered almonds

One cuillère à café au poivre

One soup spoonful of fresh persil or dried coriander (facultatif)

Regarding the friture:

Vegetable oil for friting

PREPARATION:

Step 1: Get the veggies ready
Start by grating the carrots and parsnips. Arrange the chopped courgettes in a separate torchon and

Apply as much humidity as you can. This step is essential to ensuring that your brownies are crispy and

pas détrempé.

Finely chop the onion and peppercorns.

Step 2: Get the paste ready

In a large bowl, combine the chopped onions, chopped peppers, chopped carrots, and

onion rings cut in half.

Pour le fromage râpé sur les légumes et bien mélangez.

Dans une autre bol, mélanger la farine à toutes les usages, le sel, le poivre black, la levure chimique, la semoule de maïs,

Ail powder with paprika.

Pour le lait en fouettant après avoir battez les œufs dans un autre bol.

Graduellement incorporer les ingrédients secs au mélange de fromage et légumes, puis l’œuf et lait.

blend. Remember to stir until all the ingredients are well combined. If the paste seems too thick to you, you may add an

extra milk a little bit.

Step 3: Lightly fry the beignets

Heat up around 1/4 cup of vegetable oil in a large medium-sized saucepan.

Once the oil is hot, place several pastry cutters in the pot and gently press them with your fingers.

from the cuillère to create little galettes.

Fry the beignets in batches, giving each side 3 to 4 minutes to fry or until they are well cooked.

Et croustillant. Pour le surplus d’huile sur une assiette tapissée de paper absorbant et réfrigérer les beignets cuits.

Step 4: Serving
Serve the vegetable beignets with warm cheese and garnish with fresh parsley or cilantro, if preferred.

You may eat these beignets by themselves or with your favorite topping, such as ranch or aigre.

crème or spicy mayonnaise.

Advice for the ideal beignets

Drain the vegetables: be careful to remove any excess moisture from the carrots and any other liquid.

veggies to keep the croustillant beignets fresh.

Selection of cheese: Feel free to use whatever cheese you choose, although a combination of mozzarella and cheddar works well.

very well.

The cooking temperature should be such that the oil is hot enough before frying the beignets. If the oil is not heated

As you may imagine, the beignets will get greasy from absorbing too much oil.

In summary

Vegetable beignets with cheese are a versatile and delicious dish that you can make at home with ease. Ils

are ideal for satisfying your savory cravings and a great way to include more vegetables.

in your food intake. Next time you’re looking for a quick and tasty snack or aperitif, give this recipe a try.

Appreciate it!

Enjoy !

Ingredients:

5 potatoes
2 egg whites
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

Crispy Fried Chicken

I have made and eaten fried chicken before, but this recipe is the best by far! The breading is unquestionably similar to KFC if you follow the instructions, but as another reviewer pointed out, oregano may be helpful. The only thing I did differently was to include a few additional flavors in the flour mixture—- paprika, Goya seasoning, some lemon pepper, and some garlic/herb poultry seasoning. Jennifer obviously made a mistake and lost out on the tastiest fried chicken ever, so I feel horrible for her! This recipe for fried chicken is so delicious that I will never make it any other way! (Since I lacked a deep fryer, I cooked the food in a standard 12-inch frying pan, and it worked beautifully.)

Both osteoporosis and arthritis are prevented by the protein found in chicken meat. protects teeth and bones since part of its makeup contains phosphorous. Increasing the protection of the liver, kidneys, and neurological system is one of the advantages of chicken. Tryptophan, which is found in chicken meat, promotes relaxation and prevents depression. Thyroid and blood vessel health are both improved by eating chicken. Vitamin A is one of the nutrients found in chicken flesh that helps to preserve eye health.

Ingredients:

4 servings

8 pieces of chicken thighs

1 cup flour

1 teaspoon five-spice

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon garlic salt

cooking oil

Directions:

Combine the spices and flour. After washing, pat dry the chicken. Apply the flour mixture on the chicken. Warm up the cooking oil. Chicken is deep-fried till golden brown. Make sure the chicken is cooked all the way through and that the insides are done.

Chicken & Vegetable Casserole with Mozzarella

• 4 large chicken eggs
• ½ tsp salt
• 125 ml (½ cup) milk
• 113 g (4 oz) flour
• 28 g (1 oz) spring onions, chopped
• 28 g (1 oz) fresh dill, chopped
• Black pepper to taste
• 85 g (3 oz) mozzarella cheese, shredded
• For the Vegetables & Chicken:
• 4 medium potatoes, peeled and diced
• 1 zucchini, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 chicken fillet, diced
• 1 sweet fresh pepper, chopped
• 1 tsp salt
• Black pepper to taste
• ½ tsp sweet paprika
• 28 g (1 oz) olives, sliced
• 2 cherry tomatoes, halved
• 1 tbsp olive oil.

Guidelines Get the veggies ready:

Dice and peel the potatoes; finely chop the garlic, onion, pepper, and zucchini. Dice the carrot.

Prepare the Vegetables and Chicken:

Warm up the olive oil in a big skillet over medium heat. After adding the chopped chicken fillet, season with the sweet paprika, black pepper, and salt. Cook for 5-7 minutes until browned. Take out and place aside.

Sauté the Vegetables:

Sauté the sweet pepper, onions, garlic, carrots, and zucchini in the same pan for four to five minutes, or until they start to soften.

Make the Egg Mixture:

In a large bowl, whisk together eggs, salt, black pepper, and milk. Gradually add the flour, mixing until smooth. Stir in chopped spring onions and dill.

Layer the Casserole:

Preheat the oven to 180°C (360°F). Grease a casserole dish with olive oil. Spread the diced potatoes at the bottom, then add the cooked chicken and sautéed vegetables. Pour the egg mixture over the top.

Bake:

Bake the casserole for 30 minutes at 180°C (360°F) until the top is set and golden brown.

After removing the casserole from the oven, add the mozzarella and last toppings. Add sliced olives, halved cherry tomatoes, and shredded mozzarella cheese on top. Go back to the oven and bake for a further seven minutes, or until the cheese is bubbling and melted. Serve: If preferred, top with more dill or spring onions and serve hot.

Enjoy!