PST-Algerie

Category: Recipes

  • Potato wedges with a crispy Parmesan and garlic coating.

    Potato wedges with a crispy Parmesan and garlic coating.

    These delicious Parmesan Garlic Potato Wedges are great as a side dish or snack. They are coated with a tasty mixture of breadcrumbs, cheese, and spices, and then baked until golden brown. Let’s explore this simple and tasty recipe!

    Time to get ready.
    Time needed to prepare: 15 minutes
    Time to cook: 20-25 minutes
    Total duration: 35 to 40 minutes.
    List of items needed to make a dish.
    3 big yellow potatoes
    60 grams of Panko breadcrumbs
    1 teaspoon of salt ½ teaspoon of black pepper
    1 small spoon of paprika
    Half a teaspoon of garlic powder
    30 to 40 grams of shredded Parmesan cheese 50 grams of olive oil
    3 pieces of minced garlic

    Directions

    Heat the oven before using it.
    Heat your oven to 220°C (425°F) before using it. Cover a baking sheet with parchment paper to make cleaning up easier.
    Get the potatoes ready.
    Clean and dry the potatoes. Cut them into triangular pieces, trying to make them similar in size. This will make sure the food cooks evenly.
    Get the coating ready.
    In a big bowl, mix together the Panko breadcrumbs, salt, pepper, paprika, and garlic powder.
    Pour the olive oil on the potato pieces and mix them carefully to cover them.

    Ezoic

    Mix the Parmesan cheese and chopped garlic with the breadcrumbs. Mix the potato wedges well to ensure they are all covered with the tasty seasoning.
    Organize and Cook in the Oven
    Place the potato slices on the baking sheet in a single layer, making sure to leave some space between them so they can get crispy.
    Cook the potato slices in the oven for 20-25 minutes until they are golden brown and crispy. You can turn the pieces over in the middle of baking to make sure they brown evenly.
    To help or assist.
    Once the potato wedges are golden brown and soft, take them out of the oven and let them cool a bit before serving.
    Ideas for how to serve.
    Enjoy these crunchy potato slices with your preferred sauce like ketchup, ranch, or aioli.
    Serve them with grilled chicken or a big salad for a full meal.

    » MORE:  Strawberry Piña Colada Smoothie

    Cooking Advice To cook evenly, cut the potato wedges into pieces of the same size.

    Turning the potato slices over during baking helps them cook evenly and get a crispy texture all around.
    To give it more flavor, you can sprinkle a bit of cayenne pepper into the breadcrumbs.
    Benefits for your health from food.
    Potatoes are full of vitamin C, vitamin B6, potassium, and fiber.
    Garlic is famous for its antioxidants and positive effects on health.
    Parmesan cheese provides calcium and protein.
    Information about food and nutrition.
    I am a vegetarian.
    Contains gluten, but can be prepared using gluten-free breadcrumbs.
    Contains dairy, but can be prepared using a non-dairy cheese substitute.
    Tips for storing items.
    Keep any extra food in a sealed container in the fridge for a maximum of 3 days.
    Warm up the food in the oven at 200°C (400°F) until it is hot and crispy.
    Reasons to Enjoy This Recipe
    Simple to prepare: Easy steps using common ingredients.
    Tasty and full of flavor: Mixing Parmesan cheese, garlic, and spices makes these potato wedges very tempting.

    Ezoic

    Healthy: Cooked in the oven instead of fried, for a healthier choice that still tastes good.
    End.
    These delicious Parmesan Garlic Potato Wedges will surely become a favorite at home. They are simple to make, very tasty, and great for any meal or snack. Enjoy the delicious and cheesy dish and don’t forget to share the recipe with your loved ones. Enjoy cooking!

  • Chicken and Dumpling Soup

    Chicken and Dumpling Soup

    INGREDIENTS:
    2 tablespoons butter
    1/2 large onion chopped
    3 stalks celery chopped
    2 large carrots sliced in 1/4 inch rounds
    2 cloves garlic finely minced
    1/2 tablespoon dried parsley
    1/2 teaspoon poultry seasoning
    1 1/2 tablespoon flour
    6 cups chicken stock
    1 bay leaf
    Salt and pepper to taste
    2 cups cooked chicken cut in small cubes
    1 cup frozen peas
    1 cup flour
    2 teaspoons baking powder
    1 teaspoon sugar
    1/2 teaspoon salt
    2 tablespoons unsalted butter
    1/2 cup milk (2% or whole)
    INSTRUCTIONS:
    Melt butter over medium heat in dutch oven or stockpot. Add onion, celery and carrots and cook until fragrant; approximately 4-5 minutes. Reduce heat to low.
    Add garlic, parsley and poultry seasoning; cook for 1 minute stirring constantly. Sprinkle in 1 1/2 tablespoon flour; cook for 1 minute stirring constantly. Stir in chicken stock and bay leaf; simmer for 25 minutes.
    Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.
    In medium bowl mix 1 cup flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.
  • Homemade tortoise candy with pecans and caramel

    Homemade tortoise candy with pecans and caramel

    Ingredients

    °1 cup of pecan halves.

    °1 cup caramel candy (individually wrapped).

    °1 cup of semisweet or milk chocolate.

    °1 tablespoon vegetable shortening (optional).

    Preparation

    Prepare a baking tray by covering it with parchment or a silicone mat. The candy won’t stick, and it will be easier to peel off after it hardens.The second stepPrepare a baking dish by setting the oven temperature to 175°C. On a baking sheet, spread the pecan halves in a single layer. In a preheated oven, toast them for 8 to 10 minutes, or until they acquire a pleasant aroma and a light brown colour. Take it out of the oven and let it cool for a while.The third stepMake a small ball out of the caramel candy spoon. Make sure half of the pecans are pressed firmly into the top of the caramel ball. The caramel and the remaining halves should be treated in a similar way.The fourth stepPut some water (about an inch thick) in a saucepan and heat it on the stove. Place a heatproof bowl over the saucepan, making sure that the base of the bowl does not fall into the liquid below. By doing so, a double boiler is created, which can be used to melt the chocolate.Fifth stepPlace the chocolate chips in a heatproof tub. When the chocolate melts, stir it every now and then. If you want to make the chocolate easier to work with, you can add a tablespoon of margarine to it. When the chocolate has melted and become smooth, remove the bowl from the heat.Sixth stepGently dip each pecan caramel block into the melted chocolate using a fork or dipping bowl. Cover with chocolate and set until the excess chocolate falls off. Return the painted group to the baking tray you used earlier. All groups should be treated in the same way.Step sevenLet the chocolate cool to room temperature and completely harden. This may take some time, but placing the baking sheet in the refrigerator can greatly speed up the process. Homemade Turtle Candy with Pecans and Caramel is ready to eat once the chocolate has set. Store the candy in an airtight jar for up to 2 weeks at room temperature.Recipe notes:Instead of using individually wrapped caramels, you can use store-bought caramel sauce. Once the caramel sauce has thickened somewhat due to the heating, you can continue with the recipe as directed.If you want to give this traditional dessert a new twist, try using almonds or walnuts instead.If you wish to produce a larger quantity, simply multiply the quantity of each item by two or three, as applicable.

  • Coconut Cake with Seven-minute Frosting

    Coconut Cake with Seven-minute Frosting

    Grandmama’s Homemade Coconut Cake is a from scratch cake with decadent (and no fail) 7 minute icing. This is a favorite of our family for holidays and special occasions year round. I found it in an old box of papers that belonged to my grandmother. She had typed it out on letterhead from the company where she worked and later came back, circled it, and wrote in “Real good”. After trying it for myself, I had to agree! When it comes to moist cakes, this is the mother of them all. If a crumb drops from your fork, don’t be surprised if you find your finger chasing it around your plate – it’s just that good.

    Top it off with no fail seven minute frosting and a sprinkling of coconut and prepare yourself for a coconut cake experience unlike any other! One of the great things about Grandmama’s seven minute frosting is that you don’t need a double boiler to make it and you can forget fretting over whether or not the weather is dry enough – this comes out perfect every time regardless. If you’re making a layer cake and you like generous amounts of frosting, I suggest doubling the frosting recipe.

    This cake has become one of the break out hits from my third cookbook, Sweetness. I’ve received so many emails saying the price of the cookbook was worth it for this one recipe alone. And if that wasn’t recommendation enough, my mother’s friends tell me this is the recipe she tells everyone that they just “have” to make first the moment they get that cookbook.

    INGREDIENTS:

    • 1-1/2 c. Sugar,
    • 2 Tbsp corn syrup,
    • 1/4 c.water,
    • 6 egg whites,
    • tsp. Vanilla

    INSTRUCTIONS:

    In a heat proof bowl of an electric mixer, mix all ingredients (except vanilla) and place the bowl over a saucepan of simmering water.
    Whisk the mixture until it reaches 160 degrees using a candy or instant read thermometer.
    Transfer the mixing bowl to your mixer, and with the whisk attachment, beat on high until stiff, glossy peaks form (about 6 minutes).
    Whip in the vanilla. Frost cake immediately.
    Enjoy!

  • Baked Zucchini and Tomato Fan Casserole

    Baked Zucchini and Tomato Fan Casserole

    Baked Zucchini and Tomato Fan Casserole

    Table of Contents

    Ingredients:

      • 3 young zucchini, sliced into finger-like strips, keeping them attached at the base
      • 3-4 tomatoes, sliced into thin rounds
      • 200g (7 oz) cheese, grated (choose your favorite, like mozzarella or cheddar)
      • Salt, to taste
      • 7 tablespoons sour cream
    • 2 cloves of garlic, minced
    • Smoked paprika, to taste

    Directions:

    1. Preheat the Oven:

    • Set your oven to 200°C (390°F) to preheat while you prepare the ingredients.

    2. Prepare the Vegetables:

      • Wash the zucchini and carefully slice them into finger-like strips, making sure to keep the base intact so the zucchini holds together like a fan.
    • Slice the tomatoes into thin rounds.

    3. Arrange in the Baking Dish:

      • Gently fan out the zucchini slices in a baking dish. Tuck tomato slices in between the zucchini “fingers,” spacing them evenly.

    4. Season the Vegetables:

    • Lightly sprinkle salt and smoked paprika over the arranged zucchini and tomato slices.

    5. Make the Garlic Sour Cream:

    • In a small bowl, combine the sour cream with the minced garlic. Stir until well mixed.

    6. Add the Sour Cream Mixture:

      • Spoon the garlic sour cream mixture evenly over the vegetables in the baking dish, making sure to cover the zucchini “fingers” and tomatoes.

    7. Top with Cheese:

    • Generously sprinkle the grated cheese over the top of the zucchini and tomatoes.

    8. Bake:

    • Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
    See also  Zucchini is Tastier than Meat! Healthy and Incredibly Delicious!

    9. Serve:

      • Once baked, remove the dish from the oven and allow it to cool slightly. Serve warm as a beautiful and delicious side dish or light meal.

    Cooking Tips:

      • Cut Carefully: When slicing the zucchini, ensure that you don’t cut all the way through the base so that the “fingers” remain attached.
      • Cheese Variations: Mix and match different cheeses for added depth of flavor.
      • Sour Cream Alternatives: Greek yogurt can be used instead of sour cream for a lighter option.

    Nutritional Benefits:

      • Zucchini: Low in calories, rich in vitamins, and high in fiber.
      • Tomatoes: Contain antioxidants like lycopene, which may help reduce the risk of certain diseases.
      • Cheese: Provides protein and calcium.

    Dietary Information:

      • Vegetarian: Yes
      • Gluten-Free: Yes (ensure the sour cream is gluten-free)
      • Dairy-Free: No (contains cheese and sour cream)

    Storage Tips:

    • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
    • Reheating: Reheat in the oven or microwave until warmed through.
  • MUFFINS WITH CHOCOLATE CHIPS

    MUFFINS WITH CHOCOLATE CHIPS

    INGREDIENTS :
    185 g of chocolate chips
    300 grams of flour
    2 eggs
    140 grams of sugar
    165 g of sunflower oil
    16 g Royal yeast
    1 tablespoon vanilla extract
    140 ml of whole milk
    ELABORATION :
    1. Preheat the oven to 180 °C and place our capsules in the cupcake tray, in this way we will prevent them from opening during baking. We booked.
    2. In the mixer bowl, beat the eggs together with the vanilla extract, milk and sunflower oil. Then add the salt and sugar and mix well for a couple of minutes, until all the ingredients are integrated.
    3. Add the previously sifted flour together with the yeast and mix well. We must not beat excessively, so we will prevent the muffins from being hard when baked.
    4. Finally, we add the chocolate chips and mix with the help of a spatula.
    5. We distribute the mixture in our cupcake capsules with the help of a spoon to make ice cream balls and bake for 20 – 25 minutes.
    6. We will check that they are ready by poking them with a toothpick, when it comes out clean it is that they are perfect and ready to take out of the oven. Let it cold down.
  • Stuffed Pepper Casserole

    Stuffed Pepper Casserole

    Stuffed Pepper Casserole – all the flavors of classic stuffed peppers in a quick and easy stove top meal you can make any night of the week!

    Traditional stuffed peppers are a classic for a reason. They are just delicious comfort food. But let’s be honest, they can be a little time consuming to make. Peppers take awhile to bake, all the prep of cooking the filling, then actually filling and baking

    Stuffed Pepper Casserole – all the flavors of classic stuffed peppers in a quick and easy stove top meal you can make any night of the week!

    Ingredients

    • 1 pound ground beef
    • 2 bell peppers, chopped
    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 1 Tablespoon Worcestershire Sauce
    • 1 (15 oz) can low sodium beef broth
    • 1 (15 oz) can diced tomatoes
    • 1 cup uncooked long grain white rice
    • 1 Tablespoon Italian seasoning
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 3/4 cup Mozzarella cheese, shredded
    • 3/4 cup cheddar cheese, shredded

    Instructions

    1. In a large skillet cook the ground beef, breaking apart. Once it is mostly cooked add in the onions and bell peppers and cook for 5-10 minutes until they start to soften.
    2. Add the garlic to the beef mixture and cook for a minute or two, just until you can start to smell it.
    3. Sit in the rest of the ingredients, except the cheese, and bring the mixture to a boil.
    4. Cover and reduce the heat to a simmer and cook for about 20 minutes, stirring half way through.
    5. Once the rice is tender, stir in about 1/2 of the cheese until it is melted and incorporated with the beef and rice.
    6. Sprinkle the rest of the cheese over the top, put the lid back on the pan and let the cheese melt. If you are in a hurry, you could put your pan under the broiler (if it is oven safe) to melt it faster.
    7. Remove from the heat and serve immediately.
  • AIR FRYER ROAST BEEF

    AIR FRYER ROAST BEEF

    Air fryer roast beef is simple to cook, but also tender and flavorsome. This recipe uses rosemary, thyme, salt, and a little olive oil, for perfect classic roast beef.

    You might think of roast beef as a fancy, complicated dish to cook, but it’s actually very simple! Especially air fryer roast beef.

    Air frying is a quick roasting method, so it’s ready in about half the time it would normally take in a regular oven.

    This stops the meat from drying out, and because the meat sits in a basket rather than in a pan of oil it absorbs less oil, but still retains the moisture making it tender and juicy.

    This air fryer roast is one of my favorites to serve, especially for a Sunday roast or a holiday dinner. If you like this recipe you should also try my recipe to roast lamb in an air fryer, and also my recipe for a pork roast in an air fryer (especially if it has crackling as the hot air gets it super crispy!).

     

    About Time 

    • Prep Time 15
    • Cook Time 35
    • Total Time 50

    Ingredients

    • 2lb/ 900g beef roast
    • 1 tablespoon olive oil
    • 1 medium onion, (optional)
    • 1 teaspoon salt
    • 2 teaspoons rosemary and thyme, (fresh or dried)

    Instructions

    1. Preheat air fryer to 390°F (200°C).
    2. Mix sea salt, rosemary and oil on a plate.
    3. Pat the beef roast dry with paper towels. Place beef roast on plate and turn so that the oil-herb mix coats the outside of the beef.
    4. If using, peel onion and cut it in half, place onion halves in the air fryer basket.
    5. Place beef roast in the air fryer basket.
    6. Set to air fry beef for 5 minutes.
    7. When the time is up, change the temperature to 360°F (180°C). Flip the beef roast over half way through the cooking time if required by your air fryer [Note 1].
    8. Set the beef to cook for an additional 30 minutes. This should give you medium-rare beef. Though is best to monitor the temperature with a meat thermometer to ensure that it is cooked to your liking. Check it early, and cook for additional 5 minute intervals if you prefer it more well done.
    9. Remove roast beef from air fryer, cover with kitchen foil and leave to rest for at least ten minutes before serving. This allows the meat to finish cooking and the juices to reabsorb into the meat.
    10. Carve the roast beef thinly against the grain and serve with roasted or steamed vegetables, wholegrain mustard, and gravy.

    Note

    1. Some air fryers require food to be turned over during cooking, some don’t. Check your manual if you are unsure if this is required for your air fryer.

    Amount Per Serving

    CALORIES: 37

    • TOTAL FAT: 3g
    • SATURATED FAT: 0g
    • TRANS FAT: 0g
    • UNSATURATED FAT: 1g
    • CHOLESTEROL: 0mg
    • SODIUM: 26mg
    • CARBOHYDRATES: 3g
    • FIBER: 0g
    • SUGAR: 1g
    • PROTEIN: 0g
  • Orange Loaf Cake

    Orange Loaf Cake

    Orange Loaf Cake

    If you’re looking for a cake that strikes the perfect balance between citrusy freshness and indulgent sweetness, this Orange Loaf Cake is a must-try. With its soft, buttery crumb, zesty candied orange slices, and the delightful surprise of chocolate chips, this cake is an ideal treat for any occasion. Whether you’re serving it with a steaming cup of coffee for breakfast, enjoying it as an afternoon snack, or impressing guests with an after-dinner dessert, this loaf cake will bring a touch of sunshine to your table.

    One of the highlights of this recipe is the combination of vibrant orange flavors with rich, melty chocolate chips. The freshly squeezed orange juice brushed over the top of the cake as it cools enhances the citrus flavor, making each bite even more refreshing. Plus, the cake flour gives the loaf a delicate, tender texture, perfect for pairing with your favorite hot beverage.

    This cake is easy to make, with simple ingredients that come together quickly. After a little prep and some time in the oven, you’ll have a golden-brown, aromatic loaf that’s ready to brighten your day. And the best part? The flavor deepens overnight, so be sure to let it rest in the fridge once it’s fully cooled for an even more delicious experience the next day.

    Ingredients:

    • 166g eggs (room temperature)
    • 40g candied orange slices (room temperature)
    • 140g butter (softened)
    • 80g granulated sugar
    • 30g chocolate chips
    • 95g cake flour
    • 3.5g baking powder
    • Freshly squeezed orange juice (for brushing)

    Notes:

    • Use cake flour with a low protein content (about 8%) for best results.

    Instructions:

    1. Preheat the oven to 329°F (165°C).
    2. Prepare the batter:
      In a bowl, cream the butter and sugar using a hand mixer until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
    3. Add dry ingredients:
      Sift the cake flour and baking powder together. Slowly add to the batter, mixing until just combined.
    4. Mix in the extras:
      Fold in the candied orange slices and chocolate chips, ensuring they’re evenly distributed.
    5. Prepare the pan:
      Line a loaf pan with parchment paper or grease with butter. Pour the batter into the pan and smooth the top.
    6. Bake:
      Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
    7. Finish and cool:
      Once out of the oven, brush the top of the cake with freshly squeezed orange juice. Let it cool completely before refrigerating overnight for best flavor.

    Here are a few quick pro tips for your Orange Loaf Cake:

    1. Room temperature ingredients help the batter mix evenly, giving you a smoother texture.
    2. Don’t overmix the batter after adding the flour – it keeps the cake light and tender.
    3. Brush with orange juice as soon as the cake is out of the oven for maximum flavor absorption.
    4. Let it rest overnight in the fridge for enhanced flavor and a moist crumb the next day.

    These tips will help ensure your cake turns out perfectly every time!

  • EASY FRUITCAKE RECIPE 2 cups mixed dried fruits

    EASY FRUITCAKE RECIPE 2 cups mixed dried fruits

    EASY FRUITCAKE RECIPE 2 cups mixed dried fruits

    Table of Contents

    INGREDIENTS
    • 2 cups mixed dried fruits (such as raisins, currants, chopped dates, candied cherries, and candied citrus peel)
    • 1 cup chopped nuts (such as walnuts or pecans)
    • 1 cup all-purpose flour
    • 1/2 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
     INSTRUCTIONS
    1. Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or line it with parchment paper.
    2. In a bowl, combine the dried fruits and nuts. Toss them with 2 tablespoons of flour to coat evenly. Set aside.
    3. In a separate bowl, cream together the butter and sugar until light and fluffy.
    4. Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
    5. In another bowl, whisk together the remaining flour, baking powder, cinnamon, nutmeg, and salt.
    6. Gradually add the dry ingredient mixture to the butter mixture, mixing well after each addition.
    7. Fold in the dried fruit and nut mixture until evenly distributed throughout the batter.
    8. Pour the batter into the prepared loaf pan and spread it evenly.
    9. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    10. Remove the fruitcake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
    11. Once cooled, you can wrap the fruitcake tightly in plastic wrap or foil and store it at room temperature for several days to allow the flavors to develop.
    12. This easy fruitcake recipe is a delicious treat that is perfect for the holiday season or any time you crave a moist and fruity cake.
  • Stuffed Buffalo Chicken Shells

    Stuffed Buffalo Chicken Shells

    Ingredients

    • 3 cups shredded chicken
    • 1 -16 ounce ricotta cheese, whipped
    • ¼ cup butter, unsalted
    • 1 cup your choice Buffalo Flavor Sauce, such as Frank’s Red Hot
    • 16 ounces large shell pasta
    • Salt and pepper to taste, (optional)
    • 2 cups Monterey Jack cheese

    Instructions

    FIRST STEP:

    Reheat the shredded chicken in a skillet for just a few minutes

    Melt in the butter with the shredded chicken and add in the cayenne pepper

    SECOND STEP:

    Using a cheesecloth, squeeze as much of the liquid as possible from the ricotta cheese.

    In a bowl, place the cheese in and add the shredded chicken

    THIRD STEP:

    Refrigerate this mix for at least 3 hours.

    Cook the large shell pasta in lightly salted water, do not cook until al dente’, you want the pasta still slightly firm

    FOURTH STEP:

    Drain the pasta

    Preheat the oven to 350*

    FIFTH STEP:

    Lightly spray a 9×13 pan with nonstick spray

    Using a cookie scoop, fill each shell with some of the filling

    SIXTH STEP:

    Place the shells into the prepared baking pan

    Sprinkle with Monterey Jack cheese on top of each shell

    Bake for 15 to 20 minutes, do not overbake, you do not want crispy shells

    Enjoy!

  • RECIPESAMAZING GRANDMA’S EGG CUSTARD PIE

    RECIPESAMAZING GRANDMA’S EGG CUSTARD PIE

    AMAZING GRANDMA’S EGG CUSTARD PIE

    AMAZING GRANDMAS EGG CUSTARD PIE

    INGREDIENTS

    1 (9 inch) unbaked pie shells, deep dish
    3 eggs, beaten
    3⁄4 cup white sugar
    1⁄4 teaspoon salt
    1 teaspoon vanilla extract
    1 egg white
    2 1⁄2 cups scalded whole milk
    1⁄4 teaspoon ground nutmeg
    3 drops yellow food coloring (optional)

    DIRECTIONS

    Preheat oven to 400 degrees F.
    Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
    Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
    Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.
    courtesy of www.food. com

  • Chocolate cheesecake:

    Chocolate cheesecake:

    Chocolate cheesecake: the creamy and fresh dessert to prepare at home!

    This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.

    INGREDIENTS:

    FOR THE BISCUIT:

    180g (1.6 cup) chocolate waffle crumbs

    60g (0.2 cup) melted butter

    FOR THE CREAM:

    340g (3.4 cups) dark chocolate

    680g (5.6 cups) cream cheese

    30g (3 tbsp) cocoa powder

    200g (1 cup) white sugar

    50g (0.4 cup) brown sugar

    2 eggs

    2 egg yolks

    5ml (1 tsp) vanilla extract

    GLAZE:

    300ml (1.25 cup) whipped cream

    230g (2.3 cups) dark chocolate

    METHOD:

    Prepare a biscuit from crumbled Oreo biscuits and melted butter, then pour into a mold lined with baking paper and bake at 160 degrees for 10 minutes. Meanwhile, prepare the cream.

    Whisk in the cream cheese, like, white and brown sugar. Then add the melted chocolate and stir everything. Add the egg and yolk one by one to the mixture and mix. Finally, add the vanilla extract.

    Pour the mixture over the biscuits and bake at 160 degrees for 60 minutes.

    When the cake is baked, leave it to cool to room temperature, take the cake out of the mold and pour the glaze over it. Prepare the glaze by heating the whipped cream to boiling, put the chocolate in the hot whipped cream and combine.

    Leave the cake in the fridge for 60 minutes.

    Sprinkle the grated chocolate over the cake.

    Enjoy your Chocolate cheesecake.

  • Apple Pastry Recipe

    Apple Pastry Recipe

    Apple Pastry Recipe

    Table of Contents

    Ingredients

    For the Apple Filling:

      • Apple: 1 (peeled, cored, and diced)
      • Butter: 1 tablespoon (14 g)
    • Sugar: 2 tablespoons (25 g)
    • Cinnamon: A pinch (to taste)

    For the Dough:

      • Egg: 1 (large)
      • Salt: A pinch
      • Vanilla Sugar: 8 g
      • Sugar: 50 g (1/4 cup)
      • Milk: 2 tablespoons (30 ml)
      • Melted Butter: 50 g (3 1/2 tablespoons)
      • Baking Powder: 4 g (1 teaspoon)
    • Flour: 250 g (2 cups)

    For Serving:

    • Powdered Sugar: For dusting

    Directions

    1. Prepare the Apple Filling:
        • In a skillet over medium heat, melt 1 tablespoon of butter.

       

        • Add 1 diced apple, 2 tablespoons of sugar, and a pinch of cinnamon.
        • Cook, stirring occasionally, until the apples are soft and caramelized (about 5-7 minutes).
        • Remove from heat and let it cool.

       

    2. Prepare the Dough:
        • In a mixing bowl, beat 1 egg with a pinch of salt, 8 g of vanilla sugar, and 50 g of sugar until well combined.
        • Add 2 tablespoons of milk and 50 g of melted butter; mix well.

       

      • Gradually add 250 g of flour and 4 g of baking powder, stirring until a soft dough forms.
    3. Assemble the Pastry:
        • Preheat the oven to 180°C (350°F).

       

        • Roll out the dough on a floured surface to about 1/4 inch thick.
        • Spread the cooled apple mixture evenly over the dough.
        • Fold or roll the dough over the apple filling, sealing the edges as needed.

       

      • Place the pastry on a baking sheet lined with parchment paper.
    4. Bake:
        • Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and cooked through.

       

    5. Serve:
        • Let the pastry cool slightly before dusting it with powdered sugar.
        • Serve warm or at room temperature.

       

    Serving Suggestions

      • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
      • Enjoy with a hot cup of coffee, tea, or hot chocolate for a cozy treat.
    • Add a drizzle of caramel sauce for extra sweetness.

    Cooking Tips

      • Make sure the apple filling is completely cool before spreading it on the dough to prevent it from becoming too soft.
      • For a more caramelized apple filling, cook the apples a bit longer until they reach a deeper golden color.
    • If you prefer a thicker pastry, roll the dough slightly thicker and adjust the baking time.

    Nutritional Benefits

      • Apples provide dietary fiber and vitamin C.
      • A source of carbohydrates for quick energy.
    • Lower in fat when compared to fried desserts.

    Dietary Information

      • Contains gluten, dairy, and eggs.
      • Not suitable for gluten-free, dairy-free, or vegan diets.

    Nutritional Facts (per serving, approximately 1 slice)

      • Calories: 210 kcal
      • Carbohydrates: 32g
      • Protein: 4g
      • Fat: 8g
      • Saturated Fat: 4g
      • Cholesterol: 45mg
      • Sodium: 60mg
      • Fiber: 1g
      • Sugar: 14g

    Storage Tips

    • Store leftovers in an airtight container at room temperature for up to 2 days.
    • For longer storage, refrigerate for up to 4 days.
    • Reheat in a warm oven to restore the crispness of the pastry.
  • Oatmeal Churros

    Oatmeal Churros

    Oatmeal Churros

    Table of Contents

    Ingredients for About 16 Churros (10 cm Long)

    Step 1: The Churro Dough

      • 30g butter: Adds richness and helps bind the ingredients.
      • Pinch of salt: Enhances the flavor of the dough.
      • 150 ml water: To form the base of the dough.
      • 100g ground oats: A healthy alternative to traditional flour, providing fiber and nutrients.
      • 1 egg: Adds moisture and helps the dough rise.
    • Vanilla extract (optional): For a touch of extra flavor.

    Step 2: The Thick Chocolate Sauce

      • 1 cup milk or plant-based milk: For a creamy base.
      • 2 tablespoons unsweetened cocoa powder: For a rich, chocolaty flavor.
      • 1 tablespoon sweetener or stevia: To naturally sweeten the sauce without sugar.
      • ½ cup milk or plant-based milk: To dissolve the cornstarch for thickening.
      • 1 tablespoon cornstarch: To thicken the sauce and make it velvety smooth.

    Instructions:

    Step 1: Prepare the Churro Dough

      1. Heat the Liquid: In a small saucepan, melt 30g of butter with a pinch of salt and 150 ml of water. Bring the mixture to a simmer.
      2. Add the Oats: Gradually stir in 100g of ground oats. Stir constantly over low heat until the mixture comes together into a dough and pulls away from the sides of the pan.
      3. Cool Slightly: Let the dough cool for a few minutes before adding the egg to avoid scrambling.
    1. Add the Egg: Beat in 1 egg and vanilla extract (if using), mixing until the dough becomes smooth and slightly sticky.
    2. Form the Churros: Transfer the dough to a piping bag fitted with a star-shaped nozzle. Pipe churros (about 10 cm long) onto a parchment-lined baking sheet.
    See also  Savory Chicken and Vegetable Loaf Recipe

    Step 2: Bake the Churros

      1. Bake: Preheat the oven to 180°C (350°F). Bake the churros for about 15-20 minutes, or until they are golden and slightly crispy on the outside.

    Step 3: Prepare the Chocolate Sauce

      1. Make the Chocolate Sauce: In a small saucepan, heat 1 cup of milk (or plant-based milk) over medium heat. Stir in 2 tablespoons of unsweetened cocoa powder and 1 tablespoon of sweetener (or stevia). Stir until the cocoa powder is fully dissolved.
      2. Thicken the Sauce: In a separate bowl, dissolve 1 tablespoon of cornstarch in ½ cup of cold milk. Slowly add this mixture to the saucepan, stirring constantly until the chocolate sauce thickens, about 2-3 minutes.
      3. Serve: Serve the warm churros with the thick chocolate sauce for dipping!

    Nutritional Information (Per Churro):

      • Calories: Approximately 70 kcal
      • Fat: 3g
      • Carbohydrates: 8g
      • Protein: 2g
      • Fiber: 1g
      • Sugar: 0g (depending on the sweetener used)

    Cooking Tips:

      • Customize the Flavor: Add a sprinkle of cinnamon or a pinch of nutmeg to the dough for a more aromatic flavor.
      • Avoid Over-Baking: Keep an eye on the churros while baking. They should be golden, not overly crispy, for the perfect soft interior.
      • Healthy Sweetener Options: You can use maple syrup, honey, or any other natural sweetener in the chocolate sauce instead of stevia.

    Storage Tips:

    • Refrigerate Leftovers: Store any leftover churros in an airtight container in the fridge for up to 2 days. Reheat in the oven for a few minutes to restore their texture.
    • Freeze for Later: You can freeze the unbaked churro dough by piping it onto a baking sheet and freezing the pieces until solid. Transfer to a freezer-safe bag and bake directly from frozen when ready to enjoy.