PST-Algerie

Category: Recipes

  • Nut and Dried Fruit Cookies Recipe

    Nut and Dried Fruit Cookies Recipe

    Nut and Dried Fruit Cookies Recipe

    Table of Contents

    Ingredients:

    • 50 g (1.8 oz) walnuts, chopped
    • 40 g (1.4 oz) dried cranberries (soaked in cold water for 15 minutes)
    • 25 g (0.9 oz) raisins (soaked in cold water for 15 minutes)
    • 25 g (0.9 oz) almonds, chopped
    • 50 g (½ cup) rolled oats
    • 2 apples, cut into pieces
    • 1 tsp (5 ml) lemon juice
    • 1 pinch of salt
    • 30 ml (2 tbsp) olive oil

    Instructions:

    1. Prepare the Dried Fruits:

    • Soak 40 g of dried cranberries and 25 g of raisins in cold water for 15 minutes. Drain them and set aside.

    2. Chop the Nuts:

    • Finely chop 50 g of walnuts and 25 g of almonds.
    • Mix the chopped nuts with the soaked cranberries and raisins, and add 50 g of rolled oats.

    3. Prepare the Apples:

    • Chop 2 apples into small pieces and blend them into a smooth applesauce using a blender or food processor.
    • Add 1 tsp of lemon juice to the applesauce to prevent it from browning and enhance the flavor.

    4. Combine Ingredients:

    • In a large bowl, mix the applesauce with the dried fruit, nut mixture, and a pinch of salt.
    • Add 30 ml of olive oil and stir until everything is well combined.

    5. Chill the Mixture:

    • Place the mixture in the refrigerator for 30 minutes to firm up, making it easier to shape into cookies.
    See also  How to Make Delicious Cookies in Minutes with Just One Egg!

    6. Shape and Bake:

    • Preheat the oven to 160°C (320°F).
    • Shape the chilled mixture into cookie-sized portions and place them on a baking tray lined with parchment paper. Lightly grease the paper with vegetable oil to prevent sticking.
    • Bake the cookies in the preheated oven for 40 minutes, or until they are golden brown.

    7. Serve:

    • Once baked, allow the cookies to cool on the tray.
    • Serve and enjoy your delicious and healthy Nut and Dried Fruit Cookies!

    Nutritional Information (per cookie, serves 8-10):

    • Calories: 120 kcal
    • Protein: 3 g
    • Carbohydrates: 14 g
    • Fat: 6 g
    • Fiber: 3 g
    • Sugar: 6 g (from natural dried fruits)
    • Sodium: 10 mg
  • Tastier than Snickers: Sugar-Free, Healthy Dessert in 10 Minutes! October

    Tastier than Snickers: Sugar-Free, Healthy Dessert in 10 Minutes! October

    Tastier than Snickers: Sugar-Free, Healthy Dessert in 10 Minutes!

    Table of Contents

    Ingredients:

    • 170 g (6 oz) pitted dates
    • 2 tbsp (30 g) peanut butter
    • A pinch of salt
    • ~100 g (1 cup) oat flour (you can grind oats to make your own)
    • 60 g (2.1 oz) peanuts (fried and salted are great)
    • 100 g (3.5 oz) dark chocolate

    Instructions:

    1. Prepare the Dates:

    • Soak 170 g of pitted dates in hot water for 2-4 minutes to soften them.
    • After soaking, drain the water and place the softened dates in a blender or food processor.

    2. Make the Date-Peanut Butter Mix:

    • Add 2 tbsp of peanut butter and a pinch of salt to the dates.
    • Blend well until the mixture becomes smooth and creamy, forming a sticky paste.
    • Divide the mixture into two portions: 60% will remain in the blender, and 40% will be transferred to a bowl for later use.

    3. Add Oat Flour:

    • To the larger portion of the date-peanut butter mixture (left in the blender), gradually add 100 g of oat flour.
    • Blend until the mixture thickens and forms a dense, dough-like consistency.

    4. Layer the Date Mixture:

    • Take the smaller portion of the date mixture and press it into the bottom of a mold or tray to form a flat, even layer.
    • Spread the oat flour-date mixture on top to create a second layer, pressing it down evenly.
    See also  Key Lime Pie

    5. Add Peanuts:

    • Sprinkle 60 g of peanuts over the top of the layered mixture, pressing them gently into the surface to ensure they stick.

    6. Freeze:

    • Place the tray in the freezer for 30-40 minutes to firm up the layers.

    7. Melt the Chocolate:

    • While the layers are firming up, melt 100 g of dark chocolate using a double boiler or in the microwave in short bursts, stirring frequently to avoid burning.

    8. Cover with Chocolate:

    • Remove the tray from the freezer and pour or spread the melted chocolate over the top, covering the entire surface of the mixture.

    9. Chill:

    • Return the tray to the fridge for about 5 minutes, allowing the chocolate to harden.

    10. Serve:

    • Once the chocolate has set, remove the tray from the fridge.
    • Cut the mixture into bar shapes and enjoy your homemade, sugar-free Snickers bars!

    Nutritional Information (per bar, serves 8-10):

    • Calories: 210 kcal
    • Protein: 6 g
    • Carbohydrates: 20 g
    • Fat: 12 g
    • Fiber: 4 g
    • Sugar: 10 g (from natural dates)
    • Sodium: 120 mg
  • No-Bake Cashew and Chocolate Treats (Sugar-Free, No Flour)

    No-Bake Cashew and Chocolate Treats (Sugar-Free, No Flour)

    No-Bake Cashew and Chocolate Treats (Sugar-Free, No Flour)

    Table of Contents

    Ingredients:

    • 90g cashews (about 1/2 cup)
    • 10 dates
    • 2 tablespoons sugar-free apple syrup
    • 70g sugar-free dark chocolate (about 1/2 cup)
    • 1.5 tablespoons oat milk

    Step-by-Step Instructions:

    1. Prep the Dates:

    • Start by soaking 10 dates in cold water for about 15 minutes. This will soften the dates and make them easier to blend.
    • Once softened, remove the pits from the dates and discard them.

    2. Make the Cashew-Date Mixture:

    • In a blender or food processor, combine the soaked dates, 90g of cashews, and 2 tablespoons of sugar-free apple syrup.
    • Blend the ingredients until they form a smooth, sticky dough-like texture. This mixture will be the base of your treats.

    3. Shape the Mixture:

    • Take out an ice cube tray or a silicone mold with round cavities.
    • Press the cashew-date mixture into each cavity, filling it about 3/4 full. Make a small indentation in the middle of each portion, which will hold the chocolate filling.
    • Place the tray in the fridge for 10 minutes to firm up the mixture slightly.

    4. Prepare the Chocolate Filling:

    • While the cashew-date mixture is firming up, melt 70g of sugar-free dark chocolate using a double boiler (or place a heatproof bowl over simmering water).
    • Once the chocolate is melted, stir in 1.5 tablespoons of oat milk. Mix until the chocolate becomes smooth and glossy, ensuring it is evenly combined.
    See also  Discover the Ancient Delight: Turkish Chef’s Eggplant Recipe

    5. Fill the Indentations:

    • Remove the tray from the fridge.
    • Using a piping bag or a small spoon, carefully fill the indentations in the cashew-date mixture with the melted chocolate.

    6. Set the Treats:

    • Place the tray back in the fridge and let the treats set for 15 minutes, or until the chocolate hardens completely.

    7. Serve and Enjoy:

    • Once set, pop the treats out of the mold and enjoy! These No-Bake Cashew and Chocolate Treats are a healthy, sugar-free snack or dessert that’s both satisfying and indulgent.

    Nutritional Information (per treat, serves 8-10):

    • Calories: 120 kcal
    • Protein: 3 g
    • Carbohydrates: 14 g
    • Fat: 7 g
    • Fiber: 2 g
    • Sugar: 8 g (from natural dates)
    • Sodium: 10 mg
  • Fluffy and Delicious French Toast: The Ultimate Recipe

    Fluffy and Delicious French Toast: The Ultimate Recipe

    Fluffy and Delicious French Toast: The Ultimate Recipe

    Table of Contents

    Prepare to be amazed by the fluffiest and most delicious French toast you’ve ever had! It’s even better than cake! 1f370

    Ingredients:

    • 2 eggs
    • 60ml milk
    • 1 tablespoon white sugar
    • 1/4 teaspoon ground cinnamon
    • A pinch of salt
    • 2 slices of bread
    • Unsalted butter (1 tablespoon)
    • Maple syrup (for serving)

    Instructions:

    1. In a mixing bowl, crack open 2 eggs and add 60ml of milk, 1 tablespoon of white sugar, 1/4 teaspoon of ground cinnamon, and a pinch of salt. Mix the ingredients well to create your delicious egg mixture.
    2. If desired, cut off the crusts from the slices of bread. This step is optional and depends on your preference.
    3. Heat a frying pan over medium-low heat and add 1 tablespoon of unsalted butter. Allow the butter to melt and coat the bottom of the pan.
    4. Dip one of the bread slices into the egg mixture, ensuring that both sides are well-coated with the mixture.
    5. Carefully place the soaked bread slice in the heated pan. Cook until it turns golden brown and crispy on one side.
    6. Flip the bread slice over and pour more of the egg mixture over the top. Make sure to cover the bread evenly.
    7. Repeat this process with the second slice of bread, soaking it in the egg mixture and cooking it until both sides are golden brown and delicious.
    8. Pour any remaining egg mixture over the bread slices in the pan and allow it to soak into the bread.
    9. Use spatulas to shape the bread and make sure it’s evenly coated with the egg mixture.
    10. Flip the French toast slices over again and fry the sides until they are nicely browned and crispy.
    11. Once done, remove the French toast from the pan and serve immediately.
    See also  Mountain Dew Jelly Recipe

    To Serve:

    1. Drizzle your fluffy and delicious French toast with maple syrup for an extra touch of sweetness and enjoy! This is truly the best French toast recipe you’ll ever taste.
    2. Indulge in the delightful flavors and fluffy texture of this amazing French toast! 1f35e1f3731f95e
  • Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight

    Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight

    Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight

    Table of Contents

    Ingredients:

      • 250 g Lotus biscuits
      • 100 g melted butter
      • 40 ml milk
      • 2 apples, peeled and sliced
      • 2 tbsp butter
      • 2 tbsp sugar
      • 400 ml milk
      • 40 g sugar
      • 8 g vanilla sugar or vanillin
      • 1 egg yolk
      • 4 tbsp cornstarch (50 g)
      • 200 ml sweetened whipping cream
    • Powdered sugar for dusting

    Directions:

      • Prepare the base:
          • Crush 250 g of Lotus biscuits and combine with 100 g melted butter and 40 ml milk.
          • Press half the biscuit mixture into a 22 cm mold and refrigerate for a few minutes.

         

      • Cook the apples:
          • In a pan, melt 2 tbsp butter and add sliced apples with 2 tbsp sugar.
          • Cook on low heat for 5 minutes until softened. Set aside to cool.

         

      • Make the cream filling:
          • In a pot, heat 400 ml milk, 40 g sugar, 8 g vanilla sugar, and 1 egg yolk.
          • Stir in 4 tbsp cornstarch and cook until thickened.

         

        • Let the mixture cool, then fold in 200 ml sweetened whipping cream.
      • Assemble the dessert:
          • Pour the cooled cream over the biscuit base and layer with cooked apples.

         

        • Top with the remaining half of the biscuit mixture.
        • Chill in the fridge for 2-3 hours.
    • Finish:
      • Dust with powdered sugar before serving.

    Serving Suggestions:

      • Serve chilled with a drizzle of caramel sauce for extra sweetness.
    • Pair with a scoop of vanilla ice cream for a luxurious treat.
    • Add a sprinkle of cinnamon for a warm, spiced flavor.

    Cooking Tips:

      • Use cold milk when mixing the cornstarch to prevent lumps in the cream.
    • For added crunch, you can leave some larger chunks in the biscuit layer instead of crushing them finely.
    • If you prefer a more intense apple flavor, cook the apples with a pinch of cinnamon.

    Nutritional Benefits:

      • Apples provide fiber and antioxidants.
    • The milk and cream contribute calcium and protein.
    • Cornstarch adds some carbohydrates for energy.

    Dietary Information:

      • This recipe contains dairy, eggs, and gluten.
    • It can be made vegetarian.
    • For a dairy-free version, substitute the butter, milk, and cream with plant-based alternatives.

    Nutritional Facts (per serving):

      • Calories: 300 kcal
      • Protein: 4 g
      • Fat: 16 g
      • Carbohydrates: 36 g
    • Sugars: 22 g

    Storage:

    • Store in the refrigerator for up to 3 days.
    • This dessert can be made a day in advance to allow the flavors to fully develop.
  • Easy Fried Dough Recipe with 2 Eggs and Flour (No Oven Required!)

    Easy Fried Dough Recipe with 2 Eggs and Flour (No Oven Required!)

    Easy Fried Dough Recipe with 2 Eggs and Flour (No Oven Required!)

    Table of Contents

    Ingredients:

    • 750 ml (3 ¼ cups) water
    • 10 g (1 tbsp) vanilla sugar
    • 1 tbsp (15 g) sugar
    • Pinch of salt
    • 50 g (3.5 tbsp) butter
    • 200 g (1 ⅔ cups) flour
    • 2 eggs
    • Honey, to taste (for drizzling)

    Preparation:

    1. Prepare the Liquid Base:

    • In a medium saucepan, pour 750 ml of water.
    • Add 10 g of vanilla sugar, 1 tbsp of sugar, a pinch of salt, and 50 g of butter.
    • Heat the mixture over medium heat, stirring occasionally until all the ingredients dissolve and the butter is melted.

    2. Add the Flour:

    • Without removing the saucepan from the heat, slowly add 200 g of flour to the mixture. Stir constantly with a wooden spoon to ensure the flour incorporates smoothly without lumps.
    • Continue stirring until the dough pulls away from the sides of the pan and forms a smooth, homogeneous mass.

    3. Add the Eggs:

    • Remove the dough from the heat and transfer it to a mixing bowl.
    • Allow it to cool for a few minutes so the eggs won’t cook immediately when added.
    • Once slightly cooled, add 2 eggs to the dough, one at a time, mixing thoroughly after each addition until the dough is smooth and well combined.

    4. Shape the Dough:

    • Place the dough into a pastry bag with a wide tip. If you don’t have a pastry bag, you can use a ziplock bag and cut off one corner to pipe the dough.
    • On a piece of parchment paper, pipe out 6 long strips of dough. Cut the edges cleanly if needed to ensure even pieces.
    See also  The best cake I’ve ever eaten! You will be amazed! Quick and easy recipe

    5. Fry the Dough:

    • Heat oil in a large pan over medium heat. Ensure there’s enough oil for shallow frying.
    • Carefully place the parchment paper with the dough strips into the hot oil, ensuring the dough doesn’t touch directly at first. Once the dough begins to fry and firm up, remove the parchment paper.
    • Fry the strips for 2-3 minutes on each side, or until they are golden brown and crisp.

    6. Serve:

    • Remove the fried dough strips from the pan and place them on a paper towel to drain excess oil.
    • Drizzle generously with honey while still warm for a delightful sweet finish.
    • Serve immediately and enjoy the incredible flavor of this easy fried dough recipe!

    Tips:

    • You can sprinkle cinnamon, powdered sugar, or even chocolate sauce on top for added flavor variations.
    • Ensure the oil is hot enough before frying, but not too hot, to prevent burning the dough.

    Nutritional Information (per serving, serves 6):

    • Calories: 260 kcal
    • Protein: 5 g
    • Carbohydrates: 36 g
    • Fat: 10 g
    • Sugar: 6 g
    • Sodium: 160 mg
  • Homemade Bread with Mussels Recipe

    Homemade Bread with Mussels Recipe

    Homemade Bread with Mussels Recipe

    Table of Contents

    Ingredients:
    • 80 grams of melted butter
    • 400 milliliters of warm milk
    • 10 grams (1 tablespoon) of dry yeast
    • 10 grams (1 tablespoon) of sugar
    • 2 eggs
    • 850 grams of tender wheat flour
    • 6 grams (1 teaspoon) of salt

    Preparation:

    1. In a large bowl, combine the melted butter, warm milk, dry yeast, sugar, and one egg. Mix thoroughly.
    2. Gradually add the tender wheat flour in two portions, incorporating the salt with the second portion.
    3. Mix and knead the dough until it becomes smooth and homogenous. Cover the bowl and let the dough rise for about an hour or until it has doubled in size.
    4. Punch down the dough to release the air and divide it into two equal parts.
    5. Roll out each portion, then shape and place them in greased molds. Cover and let them rise for an additional 30 minutes or until they have tripled in volume.
    6. Brush the dough with an egg yolk mixed with a teaspoon of milk. Bake in a preheated oven at 200°C (392°F) for 25 minutes.

    Enjoy your freshly baked homemade bread!

  • How to Make Chocolate Eclair Cake

    How to Make Chocolate Eclair Cake

    How to Make Chocolate Eclair Cake

    Delicious Chocolate Eclair Cake Recipe: Perfection in Every Layer

    Cake is a tempting dessert that combines smooth, creamy layers with the rich taste of chocolate. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients for chocolate eclair cake 

    1. 3 cups milk
    2. 1 (8 oz) container of whipped topping (COOL WHIP) thawed
    3. 2 sleeves graham cracker squares
    4. 2 (3.5 oz) package of instant vanilla pudding mix
    5. 1 (16 oz) tub chocolate frosting.

     

    • First, combine the pudding mix, milk, and Cool Whip in a medium-sized bowl. Then, using a 9 x 13 baking dish, place a single layer of graham cracker squares on the bottom.
    • Then, to get enough graham crackers to cover the bottom of the dish, you might need to split them up a little.
    • After that, cover the graham crackers with half of the pudding mixture.
    • Next, spread graham crackers on top of the pudding mixture in another layer.
    • Now cover the graham crackers with the remaining half of the pudding mixture. After that, put one last layer of cookies.
    • After that, place the dish in the refrigerator for 30 to 60 minutes with the cling film covering it.When it’s ready, remove the foil and cap before placing the chocolate icing tube in the microwave and microwave for approximately 15 seconds to soften it.
    • Next, take out and mix the frosting. After that, spreading ought to be simple.
  • Chicken Stuffed Jalapenos

    Chicken Stuffed Jalapenos

    Chicken Stuffed Jalapenos

    My husband would love these! He loves stuffed jalapeno’s! These I could totally get behind!

    Second time I converted these into dinners by using poblano peppers (which I pre-roasted a bit first to obtain the correct end texture) and adjusting the ratio of chicken to cheese to minimize the richness a bit. Will definitely make these again. The family had a great time with this. We succeeded twice.

    Once following the recipe exactly, and again with a few modifications. For us, the original was a little too soggy, in my opinion.

    Ingredients for chicken stuffed jalapenos:

    • 1 cup cheddar cheese, shredded
    • 3 tablespoons salsa
    • 1 ½ teaspoons cumin
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 cup cooked chicken breast, shredded
    • 12 jalapenos, halved lengthwise & seeded
    • Chili powder, for garnish.

    How to Prepare Stuffed Jalapenos with Chicken:

    What’s needed to prepare stuffed chicken?

    Step one

    • 4 ounces of room temperature cream cheese Initially,
    • Adjust the oven temperature to 400 degrees and place parchment paper on a baking pan.

    Step Two:

    • Combine the cream cheese, cheddar, salsa, cumin, salt, pepper, and chicken in a small bowl and mix thoroughly.

    Step three

    Put filling into each half of a jalapeño. Add some chili powder.

    Step four

    Bake for twenty to twenty-five minutes.

    Serve and enjoy!

  • AIR FRYER DONUTS RECIPE

    AIR FRYER DONUTS RECIPE

    AIR FRYER DONUTS RECIPE

     

    Making air fryer donuts is a delightful way to enjoy soft and fluffy  with a rich and tender crumb. Here’s a simple recipe for making air fryer donuts . Anyone can make their own air fryer donuts because they are so simple to prepare . You can make this donut at any party any day .. believe me every one love this and kids also like it very much ..

    How to store donuts

    • Place your donuts in storage bags or airtight containers.
    • Definitely put them in airtight bags or containers though so they stay fresh! The only time this isn’t a good idea is when your donuts are cream-filled. In that case, you’ll want to store them in the fridge so they don’t spoil.
    • Store the donuts in a cool, dry area. Freshly baked donuts will last longer if kept out of direct sunlight. Like air, sunlight is the enemy here—not only will it cause your donuts to become stale, it will also melt off any delicious, beautiful icing or glaze.

    Ingredients:

    •     2 cups all-purpose flour
    •     2 tsp baking Powder
    • 1/4 tsp baking soda
    •     1/2 tsp salt
    •     1/2 cup granulated sugar
    •     1/2 cup milk
    •     1/4 cup applesauce (or melted butter)
    •     1 large egg
    •     1 tsp vanilla extract

     

    Topping:

    •     1/4 cup melted butter
    •     1/2 cup granulated sugar
    •     1 tsp ground cinnamon

     

    Instructions:

    • Combine dry ingredients: flour, baking powder, baking soda, salt, and sugar.
    • Mix wet ingredients: milk, applesauce, egg, and vanilla.
    • Combine wet and dry ingredients until just mixed.
    • Roll dough to 1/2-inch thickness.
    • Cut out donuts with a donut cutter.
    • Preheat to 350°F (175°C) for 5 minutes.
    • Spray basket with cooking spray.
    • Air fry donuts at 350°F for 5-6 minutes, flipping halfway.
    • Mix sugar and cinnamon.
    • Brush warm donuts with melted butter and dip in cinnamon-sugar.

    Enjoy your delicious air fryer donuts!

  • Baked Potato and Zucchini Casserole with Chicken and Mushrooms

    Baked Potato and Zucchini Casserole with Chicken and Mushrooms

    Baked Potato and Zucchini Casserole with Chicken and Mushrooms

    Table of Contents

    Ingredients

    For the Casserole:

    • 5 medium potatoes, grated or thinly sliced
    • 1 zucchini, grated
    • 4 eggs
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tsp oregano
    • 100 ml (3 fl oz) cream
    • 3 tbsp flour
    • 150 g (5 oz) Emmental cheese, grated
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 2 chicken fillets, diced
    • 150 g (5 oz) mushrooms, sliced
    • Olive oil, for cooking

    For the Yogurt Sauce:

    • Greek yogurt, as needed (about 1 cup)
    • 1 tsp mustard
    • 1 mini cucumber, grated
    • Juice of 1 lemon
    • Fresh parsley, chopped (for garnish)

    Step-by-Step Instructions

    1. Prepare the Chicken and Vegetables

    Start by cooking the chicken and sautéing the vegetables:

    • In a large pan, heat a small amount of olive oil over medium heat. Add the diced chicken fillets and cook until golden and fully cooked, which should take about 5–7 minutes.
    • Once the chicken is browned, add the sliced mushrooms, chopped onion, and minced garlic to the pan. Sauté the mixture until the vegetables are soft and the mushrooms release their moisture. This should take another 4–5 minutes.
    • Remove the pan from heat and set the sautéed chicken and vegetables aside.

    2. Prepare the Batter

    While the chicken and vegetables cool, prepare the egg mixture that will hold the casserole together:

    • In a large bowl, whisk together 4 eggs, 1 tsp salt, 1 tsp black pepper, and 1 tsp oregano. Make sure the eggs are well-beaten and seasoned.
    • Add the cream (100 ml) and whisk until smooth and fully combined.
    • Gradually stir in 3 tbsp flour, mixing continuously to avoid lumps. The mixture should form a smooth batter.
    See also  Delicious Turkish Style Eggplant Recipe: A Healthy Delight!

    3. Combine the Ingredients

    Now it’s time to bring all the components of the casserole together:

    • Add the grated potatoes, grated zucchini, and 150 g (5 oz) Emmental cheese into the egg mixture. Stir well until all the vegetables and cheese are fully coated with the egg batter.
    • Next, fold in the sautéed chicken, mushrooms, onions, and garlic. Mix thoroughly to evenly distribute the ingredients throughout the mixture.

    4. Bake the Casserole

    Preheat your oven to 375°F (190°C) while you prepare the baking dish.

    • Grease a baking dish with a small amount of olive oil to prevent sticking.
    • Pour the prepared mixture into the baking dish, spreading it out evenly with a spatula.
    • Bake the casserole in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set. You can test the doneness by inserting a knife or toothpick into the center—if it comes out clean, the  casserole is ready.

    5. Prepare the  Yogurt Sauce

    While the casserole is baking, make the refreshing yogurt sauce:

    • In a medium bowl, combine Greek yogurt (about 1 cup), 1 tsp mustard, grated mini cucumber, and the juice of 1 lemon. Stir until all the ingredients are well-blended.
    • Add a pinch of salt and black pepper to taste, and adjust the flavors as needed.
    • Garnish the sauce with chopped fresh parsley for a burst of color and freshness.
    • Place the sauce in the refrigerator to chill until serving.

    6. Serve

    Once the casserole is baked to golden perfection, remove it from the oven and let it rest for a few minutes to firm up slightly.

    • Slice the casserole into squares or portions, depending on your preference.
    • Serve each slice with a generous spoonful of the chilled Greek yogurt sauce on the side. The creamy, tangy sauce perfectly complements the hearty casserole.
    See also  Soft and Fluffy Bread Rolls Recipe

    Nutrition Information (Per Serving)

    • Serving Size: 1 portion (makes 6 servings)
    • Calories: 350 kcal
    • Protein: 25 g
    • Fat: 18 g
    • Carbohydrates: 28 g
    • Fiber: 3 g
    • Sugar: 5 g
    • Sodium: 500 mg
    • Cholesterol: 175 mg
  • Soft Kefir Sugar Cookies

    Soft Kefir Sugar Cookies

    Soft Kefir Sugar Cookies

    Table of Contents

    Ingredients

      • 1 egg
      • 3 tablespoons sugar
      • A pinch of salt
      • 1 teaspoon vanilla sugar
      • 150 ml kefir
      • 80 ml vegetable oil
      • 350 grams flour (about 2 ¾ cups)
    • 1 teaspoon baking powder
    • 3 tablespoons cane sugar (for sprinkling)

    Directions

      1. Preheat the Oven:
          • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

         

      2. Mix Wet Ingredients:
        • In a large bowl, beat the egg with the sugar, vanilla sugar, and a pinch of salt until well combined and slightly frothy.
      1. Add Kefir and Oil:
        • Stir in the kefir and vegetable oil, mixing until smooth.
      2. Combine Dry Ingredients:
          • In a separate bowl, sift together the flour and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. The dough should be slightly sticky but manageable.

         

      3. Shape the Cookies:
        • Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with your fingers.
      1. Sprinkle with Cane Sugar:
        • Sprinkle the tops of each cookie with a little cane sugar for added sweetness and crunch.
      2. Bake:
          • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies should be soft and slightly springy to the touch.

         

      3. Cool:
        • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Serving Suggestions

    • Enjoy with a hot cup of tea or coffee.
    • Serve with a dollop of whipped cream or a scoop of ice cream for a special treat.

    Cooking Tips

      • Use Fresh Kefir: Fresh kefir will give the best rise and flavor. If kefir is not available, you can substitute it with buttermilk or plain yogurt.
    • Adjust Dough Consistency: If the dough feels too sticky, add a tablespoon of flour at a time until it reaches a manageable consistency.

    Nutritional Benefits

      • Probiotics from Kefir: Kefir is rich in probiotics that are great for gut health.
      • Lower Sugar Option: You can reduce the sugar content or use alternative sweeteners for a healthier version.

    Dietary Information

    • Vegetarian-Friendly: This recipe is suitable for vegetarians.
    • Nut-Free: No nuts are used, making it safe for those with nut allergies.

    Storage

      • Store at Room Temperature: Keep in an airtight container at room temperature for up to 5 days.
    • Freeze for Longer Storage: Freeze the cookies in an airtight container or bag for up to 3 months.

    Why You’ll Love This Recipe

      • Quick and Easy: These cookies come together quickly with minimal effort, perfect for last-minute baking.
      • Soft and Fluffy Texture: The kefir adds a unique tang and a soft, fluffy texture.
    • Versatile Snack: Enjoy them plain or dressed up with your favorite toppings.
  • Vegetable Casserole with Greek Yogurt Sauce

    Vegetable Casserole with Greek Yogurt Sauce

    This Vegetable Casserole is a nutritious and flavorful dish perfect for a healthy lunch or dinner. Packed with fresh vegetables and enhanced with a creamy Greek yogurt sauce, this casserole is both satisfying and low in calories. Let’s dive into the details of this delicious recipe!

    Preparation Time
    Prep Time: 20 minutes
    Cooking Time: 45-50 minutes
    Total Time: 1 hour 10 minutes
    Ingredients
    For the Casserole
    500 grams cabbage, shredded
    Salt, to taste
    2 eggs, beaten
    1 onion, chopped
    1 carrot, grated
    2 zucchinis, grated
    50 grams Greek yogurt
    Black pepper, to taste
    Olive oil, for greasing
    30 grams Greek yogurt (additional)
    50 grams mozzarella cheese, grated
    For the Sauce
    3 tablespoons Greek yogurt
    1 teaspoon mustard
    1 clove garlic, minced
    Fresh dill, chopped
    1 pickled cucumber, finely chopped
    Italian herbs, to taste

    Directions

     

    Prepare the Casserole
    Prepare the Vegetables:
    Shred 500 grams of cabbage and place it in a large mixing bowl. Sprinkle with salt and let it sit for 10 minutes.
    Grate the carrot and zucchinis. Squeeze out excess juice from the zucchinis after salting them and let them sit for 10 minutes.
    Chop the onion finely.
    Add the grated carrot, squeezed zucchinis, and chopped onion to the cabbage. Mix well.
    Mix with Greek Yogurt:
    In a separate bowl, combine the beaten eggs, 50 grams of Greek yogurt, and black pepper. Mix well.
    Pour the egg mixture over the vegetables and stir until everything is well combined.
    Prepare for Baking:
    Preheat your oven to 180°C (350°F).

    Grease a baking dish with olive oil.
    Spread the vegetable mixture evenly in the baking dish.
    Top with 30 grams of Greek yogurt and sprinkle 50 grams of grated mozzarella cheese over the top.
    Bake:
    Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is set.
    Prepare the Sauce
    Mix Ingredients:
    In a small bowl, combine 3 tablespoons of Greek yogurt, 1 teaspoon of mustard, minced garlic, chopped dill, finely chopped pickled cucumber, and Italian herbs.
    Mix well until all ingredients are fully combined.
    Serve
    Finish and Serve:
    Once the casserole is done baking, remove it from the oven and let it cool slightly before serving.
    Serve the casserole warm with a generous dollop of the prepared Greek yogurt sauce on the side.

    Serving Suggestions
    Serve this casserole with a side salad for a complete meal.
    Pair with crusty bread or a light soup for added comfort.
    Cooking Tips
    Squeezing Zucchinis: Make sure to squeeze out as much juice as possible from the grated zucchinis to prevent the casserole from becoming too watery.
    Seasoning: Adjust the seasoning to your taste by adding more salt, pepper, or herbs as desired.
    Nutritional Benefits
    Cabbage: Low in calories and high in fiber, vitamin C, and K.
    Zucchini: Very low in calories and rich in vitamins A and C.
    Carrot: High in beta-carotene, fiber, and antioxidants.
    Greek Yogurt: Provides protein and probiotics, promoting digestive health.
    Dietary Information
    Vegetarian: This recipe is suitable for vegetarians.

    Gluten-Free: Ensure all ingredients are gluten-free for a gluten-free option.
    Low-Calorie: A healthy, low-calorie dish perfect for weight management.
    Storage Tips
    Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
    Reheat: Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave for a quick meal.
    Why You’ll Love This Recipe
    Healthy and Nutritious: Packed with fresh vegetables and Greek yogurt.
    Easy to Make: Simple steps and readily available ingredients.
    Delicious: A flavorful and satisfying dish that’s perfect for any meal.
    Conclusion
    Thank you for joining me in making this delicious Vegetable Casserole with Greek Yogurt Sauce. It’s a simple, healthy, and tasty option for lunch or dinner. Enjoy this nutritious dish with your family and friends, and let me know in the comments how you liked it!

    Bon Appetit!

  • Chocolate Peanut Butter Cake Recipe

    Chocolate Peanut Butter Cake Recipe

    Chocolate Peanut Butter Cake Recipe

    Table of Contents

    Ingredients

    For the Cake:

      • Eggs: 3 large
      • Salt: a pinch
      • Vanilla Sugar: 1 teaspoon
      • Granulated Sugar: 50g (1.76 oz)
      • Milk: 50 ml (1.76 oz)
      • Vegetable Oil: 30 ml (1 fl oz)
      • All-Purpose Flour: 70g (2.46 oz)
      • Cocoa Powder: 15g (0.5 oz)

    For the Frosting:

      • Softened Butter: 20g (0.7 oz)
      • Powdered Sugar: 10g (0.3 oz)
      • Peanut Butter: 50g (1.76 oz)
    • Whipping Cream: 100 ml (3.5 fl oz)

    For the Chocolate Ganache:

      • Dark Chocolate: 120g (4.2 oz)
      • Peanuts: 10g (0.3 oz, chopped for garnish)

    Step-by-Step Instructions

    Step 1: Prepare the Cake Batter

      1. Preheat the Oven: Begin by preheating your oven to 180°C (356°F). Grease and flour a round cake pan (approximately 8 inches in diameter) or line it with parchment paper.
      2. Whisk the Eggs: In a mixing bowl, crack the three eggs and add a pinch of salt and the vanilla sugar. Use a hand mixer or a whisk to beat the eggs until they become frothy and pale in color.
      3. Add Sugar and Milk: Gradually add the granulated sugar and continue to whisk until it dissolves. Next, pour in the milk and vegetable oil, mixing until fully combined.
    1. Combine Dry Ingredients: In a separate bowl, sift together the flour and cocoa powder. This ensures there are no lumps and gives the cake a lighter texture.
    2. Mix the Batter: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.
    See also  Award-Worthy Homemade Chocolate Dessert

    Step 2: Bake the Cake

      1. Pour the Batter: Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
    1. Bake: Place the cake in the preheated oven and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
    2. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

    Step 3: Make the Frosting

      1. Cream the Butter and Sugar: In a mixing bowl, combine the softened butter and powdered sugar. Beat until light and fluffy.
    1. Add Peanut Butter: Mix in the peanut butter until well combined. If the mixture is too thick, you can add a splash of milk to achieve a smoother consistency.
    2. Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined. This will give the frosting a light and airy texture.

    Step 4: Prepare the Chocolate Ganache

      1. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until smooth.
    1. Combine with Cream: Once melted, allow the chocolate to cool slightly before using. If desired, you can mix in a small amount of whipped cream to create a silky ganache.

    Step 5: Assemble the Cake

      1. Layer the Cake: If the cake has domed slightly, use a serrated knife to level the top. Place the cooled cake on a serving plate.
      2. Frost the Cake: Spread the peanut butter frosting evenly over the top and sides of the cake.
    1. Add Ganache: Drizzle the melted chocolate ganache over the frosted cake, allowing it to drip down the sides for a beautiful presentation.
    2. Garnish: Finally, sprinkle chopped peanuts on top for added crunch and decoration.
    See also  Delicious and Healthy Vegetable Flan Recipe: A Quick and Tasty Alternative to Meat

    Step 6: Chill and Serve

      1. Chill: Place the assembled cake in the refrigerator for about 30 minutes to set the frosting and ganache.
    1. Slice and Serve: After chilling, slice the cake into wedges and serve. Enjoy your Chocolate Peanut Butter Cake with a glass of milk or a cup of coffee!

    Cooking Tips

      • Room Temperature Ingredients: Ensure that all ingredients are at room temperature for a more uniform batter.
      • Flavor Variations: For added flavor, consider adding a pinch of cinnamon or instant coffee granules to the batter.
    • Storing Leftovers: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

    Storage

      • Refrigeration: The cake can be stored in the refrigerator for up to 3 days. The frosting may thicken slightly but will remain delicious.
      • Freezing: If you want to make the cake ahead of time, you can freeze it without frosting. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

    Nutritional Facts (per slice, approximate)

      • Calories: 250 kcal
      • Protein: 6g
      • Fat: 14g
    • Carbohydrates: 29g
    • Fiber: 2g
    • Sugar: 10g
  • Pico De Gallo

    Pico De Gallo

    How to Make the Best Pico de Gallo

    Here are my top tips to ensure that you make the best pico de gallo you’ve ever had.

    1) Use ripe red tomatoes.

    Ripe tomatoes are absolutely key to making great pico de gallo. Sad pink tomatoes do not make good pico de gallo. Roma tomatoes are a good choice since they are less watery, but use the most beautiful red, ripe tomato variety available. Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!

    In the winter, you can use cherry tomatoes, which tend to have good flavor year-round. Be prepared to chop them into small pieces, and perhaps give the finished product some extra time to marinate since cherry tomatoes tend to be more firm than most.

    2) Chop your ingredients very finely.

    Chop your tomato, onion, jalapeño and cilantro finely and you will be rewarded with more flavor in every bite. This is worth the extra effort!

    3) Let the onion, jalapeno, lime and salt marinate while you chop the tomatoes and cilantro.

    I learned this trick from this recipe. I’ve tested pico de gallo both ways (marinated onion/jalapeño vs. tossing all the ingredients together at once). The marinated onion/jalapeño batches were indeed my most flavorful batches.

    Full disclosure: It’s possible that my tomatoes for those batches were better, so I’m not entirely convinced that the method made the difference. This “step” doesn’t take any extra time, though, so I recommend it.

    4) Let your pico rest for 15 minutes before serving.

    This step gives the flavors time to mingle and brings out their best. As the tomatoes and remaining ingredients rest, the salt draws the moisture out of the ingredients and condenses their flavor.

    Try your pico de gallo before and after marinating, and you’ll see what I mean! If you won’t be serving the pico de gallo immediately, you can refrigerate it for several hours or even overnight.

    5) Serve with a slotted spoon.

    Tomatoes release a good amount of moisture, so you will see some tomato juice pool at the bottom of your bowl. The easiest solution here is to serve your pico de gallo with a slotted spoon or large serving fork.

    This way, you don’t transfer a ton of moisture with your pico. Say no to soggy nachos!

    Ingredients

    • 1 cup finely chopped white onion (about 1 small onion)
    • 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
    • ¼ cup lime juice
    • ¾ teaspoon fine sea salt, more to taste
    • 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
    • ½ cup finely chopped fresh cilantro (about 1 bunch)

    How To Make Pico De Gallo

    1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
    2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
    3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.