PST-Algerie

Category: Recipes

  • Tasty Banana Egg Cakes

    Tasty Banana Egg Cakes

    Tasty Banana Egg Cakes

    Table of Contents

    Ingredients:

      • 2 ripe bananas
      • 2 eggs
      • 200 ml fresh milk
      • 50 g sugar (¼ cup)
      • 5 g salt (1 teaspoon)
      • 200 g flour (1½ cups)
      • 2 tablespoons olive oil or regular oil

    Directions:

      1. Prepare the Batter:
          • Mash Bananas: In a large mixing bowl, mash the 2 bananas until smooth.
          • Add Wet Ingredients: Add the 2 eggs, 200 ml fresh milk, 50 g sugar, and 2 tablespoons of oil to the mashed bananas. Mix well until combined.
          • Add Dry Ingredients: In a separate bowl, whisk together 200 g flour and 5 g salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

         

      2. Cook the Cakes:
          • Heat a Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
          • Cook the Cakes: Pour small amounts of batter onto the skillet to form cakes of your desired size. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.

         

      3. Serve:
        • Serve Warm: Serve the banana egg cakes warm. You can enjoy them on their own or with a drizzle of honey, maple syrup, or a sprinkle of powdered sugar.

    Serving Suggestions:

      • Top with fresh fruit such as berries or sliced bananas.
      • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
      • Pair with a cup of coffee or tea for a delightful snack or dessert.

    Cooking Tips:

      • Use ripe bananas for the best flavor and sweetness.
      • Be sure to mash the bananas well to avoid lumps in the batter.
      • Adjust the heat as needed to ensure the cakes cook evenly without burning.

    Nutritional Benefits:

      • Bananas: Provide potassium, fiber, and natural sweetness.
      • Eggs: Offer high-quality protein and essential nutrients.
      • Milk: Adds calcium and vitamin D.

    Dietary Information:

      • Vegetarian: Yes
      • Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
      • Dairy-Free: No (substitute milk with a plant-based alternative if needed)

    Storage Tips:

    • Store any leftover cakes in an airtight container in the refrigerator for up to 2 days.
    • Reheat in a skillet or microwave before serving.
  • Easy and Cheesy Cauliflower with Garlic Butter Potatoes

    Easy and Cheesy Cauliflower with Garlic Butter Potatoes

    Ingredients

    For the Cauliflower:
    1 cauliflower
    1 teaspoon salt
    Olive oil
    2 eggs
    30 ml cream
    Black pepper, to taste
    Parmesan cheese, to taste
    Soft mozzarella
    Paprika, to taste
    For the Garlic Butter Potatoes:
    1 kg potatoes, cut into cubes
    Salt, to taste
    50 g butter
    2 cloves garlic, minced
    1 onion, chopped
    1 bell pepper, chopped
    Young spring onions, chopped
    Black pepper, to taste

    Instructions

    Prepare the Cauliflower:
    Cut the cauliflower into florets.
    Add the cauliflower to a pot of water with 1 teaspoon of salt and cook for 5 minutes. Drain and set aside.
    Preheat the oven to 180°C (350°F).
    Drizzle olive oil over the cauliflower and place it in a baking dish.

    Make the Egg Mixture:
    In a bowl, beat 2 eggs with a little salt, 30 ml of cream, and black pepper to taste.
    Pour the egg mixture over the cauliflower.

    Add the Cheeses:
    Sprinkle Parmesan cheese to taste over the cauliflower.
    Add pieces of soft mozzarella on top.
    Sprinkle paprika over the cheese.

    Ezoic

    Bake the Cauliflower:
    Bake in the oven for 20 minutes until the cheese is melted and golden.

    Prepare the Potatoes:
    Cut 1 kg of potatoes into cubes and add salt to taste.
    Cook the potatoes in boiling water for 10 minutes, then drain.

    » MORE:  Pizza Burger Pâté

    Make the Garlic Butter:
    Melt 50 g of butter in a pan.
    Add 2 cloves of garlic, minced, and fry for 2 minutes until fragrant.
    Add the cooked potatoes to the pan and fry for 2 minutes.
    Add Vegetables:

    Ezoic

    Add the chopped onion and bell pepper to the potatoes.
    Season with salt and black pepper to taste.
    Continue to cook until the vegetables are tender.

    Serve:
    Garnish the potatoes with chopped young spring onions.
    Serve the baked cauliflower alongside the garlic butter potatoes.

    More Information
    This easy and cheesy cauliflower is a delightful way to enjoy this versatile vegetable. The creamy egg mixture and melted cheese create a rich and satisfying dish that pairs perfectly with the buttery, garlicky potatoes. Both recipes are simple to prepare, making them ideal for a quick yet impressive meal. The addition of fresh spring onions and bell peppers adds a burst of flavor and color to the dish.

    Ezoic

    Conclusion
    Discover the joy of cooking cauliflower in a new and delicious way with this easy and cheesy recipe. Paired with garlic butter potatoes, this meal is sure to become a family favorite. Enjoy the creamy, cheesy goodness of baked cauliflower and the rich, savory flavors of garlic potatoes for a comforting and satisfying dining experience. Try this recipe today and make your next meal unforgettable!

  • Quick and Easy No-Oven Yogurt Pancakes

    Quick and Easy No-Oven Yogurt Pancakes

    Quick and Easy No-Oven Yogurt Pancakes

    Table of Contents

    Ingredients

      • Egg: 1 large (room temperature is best for even mixing)
      • Sugar: 3 tablespoons (this adds sweetness to the pancakes)
      • Vanilla Sugar: 8g (for an aromatic touch)
      • Oil: 2 tablespoons (plus extra for cooking; can use vegetable or coconut oil)
      • Yogurt: 125g (preferably plain or Greek yogurt for added creaminess)
      • Milk: 80ml (to adjust the batter consistency)
      • Flour: 180g (all-purpose flour is ideal, but whole wheat can be substituted for a healthier option)
      • Baking Powder: 10g (this is what gives the pancakes their light and airy texture)
    • Caster Sugar: (for sprinkling on top, optional)

    Instructions

    1. Prepare the Batter:
        • Whisk Ingredients Together: Begin by cracking the egg into a mixing bowl. Whisk in 3 tablespoons of regular sugar and 8g of vanilla sugar until the mixture is well combined and slightly frothy. This helps to incorporate air into the batter, resulting in fluffier pancakes.
        • Add Wet Ingredients: Next, introduce 2 tablespoons of oil, 125g of yogurt, and 80ml of milk into the egg mixture. Use a whisk or spatula to mix everything until smooth and well blended. The yogurt not only adds flavor but also contributes to the pancakes’ moistness.

       

      • Incorporate Dry Ingredients: Sift in 180g of flour and 10g of baking powder into the wet mixture. Sifting helps to prevent lumps and ensures even distribution of the baking powder. Stir gently until the batter is smooth and free of lumps. Be careful not to overmix, as this can lead to tough pancakes—just mix until combined!
    2. Cook the Pancakes:
        • Heat Your Pan: Place a non-stick skillet or frying pan over medium heat. Once heated, lightly grease the pan with a bit of oil. This will help the pancakes cook evenly and prevent sticking.

       

        • Pour the Batter: Using a ladle or measuring cup, pour a small amount of batter into the pan to form a pancake. You can choose to make them small or large depending on your preference—just keep in mind that smaller pancakes cook faster.
        • Watch for Bubbles: Cook the pancake until bubbles form on the surface and the edges begin to set, which usually takes about 2-3 minutes. This is an indication that it’s time to flip.
        • Flip and Finish Cooking: Carefully flip the pancake using a spatula and cook the other side until it turns golden brown, approximately 1-2 more minutes. Repeat this process with the remaining batter, adding more oil to the pan as necessary to keep things non-stick.

       

    3. Serve:
        • Add Sweetness: Once the pancakes are cooked, sprinkle them lightly with caster sugar for an added touch of sweetness. This will enhance their flavor and give them a lovely finish.
        • Presentation: Serve the pancakes warm, stacked on a plate, and consider adding a few toppings for extra flair. Fresh fruits like strawberries, blueberries, or banana slices can add color and freshness. A drizzle of honey or maple syrup complements the pancakes perfectly, adding a delightful sweetness. You might even consider a dollop of whipped cream or yogurt for a rich, creamy contrast.

       

      • Experiment with Flavors: Feel free to experiment with different flavors! You can add chocolate chips, chopped nuts, or even spices like cinnamon or nutmeg directly into the batter for a unique twist.

    Additional Tips:

      • Make Ahead: If you’re short on time, you can prepare the batter the night before. Store it in the refrigerator and give it a good stir before cooking. The flavors will develop nicely overnight!
    • Leftovers Storage: These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or microwave for a quick breakfast on the go.
    • Freezing for Later: If you make a large batch, consider freezing the pancakes. Let them cool completely, then place them in a single layer on a baking sheet until frozen solid. Transfer them to a freezer bag or container for up to 2 months. To reheat, just pop them in the toaster or microwave.
  • BANG BANG CHICKEN WINGS RECIPE

    BANG BANG CHICKEN WINGS RECIPE

    WINGS RECIPE

    The ideal balance of savory, sweet, and spicy tastes combine in Bang Bang Chicken Wings to create an enticing feast for any occasion. The intense Asian tastes included in Bang Bang sauce—a sauce renowned for its creamy, tangy, and spicy taste—serve as the basis for this recipe. It started out as a sauce for shrimp but has gained popularity as a spin on chicken wings, introducing this delicious taste to the world of party dishes and appetizers. We’ll go over all the little things in this comprehensive guide to make sure that every mouthful of Bang Bang Chicken Wings is bursting with flavor and zest.

    The cooking method and taste balance are crucial to making this meal shine. The chicken wings are marinated, baked, or fried, and then they’re tossed in that irresistible trademark sauce. Bang Bang Chicken Wings guarantee to satisfy whether you’re throwing a party, need a fresh snack for game day, or just want to treat yourself to something delectably unique. From preparation to presentation, we’ll walk you through every step so you can master this delicious meal.

    Ingredients and Preparation

    For the Chicken Wings:

    • 2 pounds of chicken wings, tips removed and separated at the joint
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • Salt and pepper to taste
    • Oil, for frying

    For the Bang Bang Sauce:

    • 1/2 cup mayonnaise
    • 2 tablespoons sweet chili sauce
    • 1 tablespoon honey
    • 2 teaspoons hot sauce (adjust based on your spice preference)
    • 1 teaspoon lime juice
    • Salt to taste

    For the Garnish:

    • Chopped scallions
    • Sesame seeds

    Preparation:

    1. Clean and pat dry the chicken wings first. This will make the skin when baked or fried beautiful and crisp.
    2. Garlic powder, onion powder, smoked paprika, salt, and pepper are used to season the wings. Make sure you cover every wing equally. Allow them to marinade in the refrigerator for at least 30 minutes or, better yet, overnight.
    3. To make the Bang Bang sauce, combine mayonnaise, lime juice, hot sauce, honey, sweet chili sauce, and a small amount of salt in a bowl and whisk until smooth. To suit your taste, modify the amount of heat or the spice. The sauce should have a bit of sweetness, a burst of spice, and a creamy texture.

    Warming Up the Wings

    1. Wings of chicken may be baked or fried. These are the two approaches:
    2. Baking:
    3. Set oven temperature to 400°F, or 200°C.
    4. To avoid sticking, line a baking sheet with parchment paper or give it a little oil.
    5. Place the wings that have been marinated in a single layer on the baking sheet.
    6. Bake the wings for 40 to 45 minutes in a preheated oven, turning them once throughout the baking process, or until they are crispy and golden brown.

    Frying

    1. Heat the oil in a deep fryer or big saucepan to 375°F (190°C).
      To prevent the oil from being too cold and producing soggy wings, fry the wings in batches.
    2. Cook each batch for 8 to 10 minutes, or until crisp and golden brown.

    Complete Assembly

    1. When the wings are done, quickly throw them in the Bang Bang sauce that has been made. This will facilitate the sauce’s better adhesion and absorption into the crispy skin.
    2. Add some sesame seeds and sliced scallions as garnish and serve right away.
    3. By following these instructions, you can be sure that your Bang Bang Chicken Wings will not only taste amazing but also turn heads at any dinner table. Would you want to get more details and a thorough analysis on how to serve and eat these wings, along with some matching recommendations?
  • Homemade Nut and Date Energy Bars

    Homemade Nut and Date Energy Bars

    Sure! Here’s a simple recipe for homemade nut and date energy bars. They’re healthy, easy to make, and perfect for a quick snack!

    ### Homemade Nut and Date Energy Bars

    #### Ingredients:
    – **1 cup Medjool dates** (pitted)
    – **1 cup mixed nuts** (such as almonds, walnuts, or cashews)
    – **1/2 cup rolled oats** (optional for added texture)
    – **2 tablespoons nut butter** (like almond or peanut butter)
    – **1/2 teaspoon vanilla extract**
    – **Pinch of salt**
    – **Optional add-ins**: chia seeds, flax seeds, shredded coconut, or chocolate chips

    #### Instructions:

    1. **Prepare the Dates**: If your dates are hard, soak them in warm water for about 10 minutes, then drain.

    2. **Blend Ingredients**: In a food processor, combine the dates, nuts, rolled oats (if using), nut butter, vanilla extract, and salt. Pulse until the mixture is sticky and well combined. You may need to scrape down the sides a few times.

    3. **Add Optional Ingredients**: If you’re using any optional add-ins (like seeds or chocolate chips), fold them in with a spatula.

    4. **Press into a Pan**: Line an 8×8-inch (or similar size) baking dish with parchment paper. Transfer the mixture to the dish and press it down firmly and evenly.

    5. **Chill**: Place the dish in the fridge for at least 1-2 hours to firm up.

    6. **Cut and Store**: Once firm, lift the mixture out using the parchment paper and cut it into bars. Store them in an airtight container in the fridge for up to a week, or freeze for longer storage.

    Enjoy your delicious and nutritious energy bars! They’re perfect for a quick boost anytime.

  • Fried toast: how to make them super cheesy and super tasty!

    Fried toast: how to make them super cheesy and super tasty!

    Crispy outside and so delicious and cheesy inside, this recipe is a show-stopper! 
    INGREDIENTS
    120 ml (½ cup) milk;
    3 eggs;
    60 g (1 cup) breadcrumbs;
    12 slices sandwich bread;
    6 slices ham;
    170g (2 cups) cheese;
    120 ml (½ cup) tomato sauce.
    METHOD
    1. Remove crusts from the sandwich bread slices.
    2. Cover 6 pieces of bread with tomato sauce, top with ham and cheese, cover with a second slice of bread.
    3. Whisk eggs with milk and cover each sandwich with an egg mixture.
    4. Cover each sandwich in breadcrumbs from all sides, then transfer onto a pan placed over medium heat.
    5. Cook for 2-3 minutes per side and serve right away.
  • Pumpkin and Vegetable Soup with Crunchy Homemade Bread Pieces

    Pumpkin and Vegetable Soup with Crunchy Homemade Bread Pieces

    This creamy pumpkin and vegetable soup is a comforting and healthy meal, great for any season. The tasty mix of pumpkin, potatoes, and leeks with a bit of cream makes a delicious and comforting soup. This soup, sprinkled with homemade crunchy bread seasoned with Italian herbs, garlic, and red pepper, will surely be loved by your family.

    Time to prepare:

    Time needed: 1 hour
    Time needed to prepare: 15 minutes
    Time needed for cooking: 45 minutes

    List of items needed:

    1 onion, chopped 2 garlic cloves, minced 1 carrot, sliced 1 leek, sliced 4 potatoes, diced 1/2 pumpkin, diced
    Salt and black pepper, as needed. Olive oil for cooking.
    Cut 3 pieces of bread into small cubes. Add dried garlic, red pepper, and Italian herbs according to your preference. Also, add chopped fresh parsley. Pour 200 ml (1 glass) of cream.

    Directions:

    Get the vegetables ready.

    Warm up some olive oil in a big pot on medium heat.
    Cook the vegetables in a pan with chopped onion, minced garlic, sliced carrot, and leek. Cook the vegetables in hot oil for 3-5 minutes until they begin to get soft.
    Make the soup.
    Include potatoes and pumpkin: Put the chopped potatoes and pumpkin in the pot.
    Season the dish with salt and black pepper according to your taste. Stir everything together until all the ingredients are mixed.

    Cook the dish with a lid on at medium heat until the pumpkin is soft, stirring from time to time.
    Make the bread croutons.
    Heat the oven to 180°C (350°F) before using.
    To prepare seasoned bread cubes, combine bread pieces with olive oil, salt, garlic powder, red pepper, and Italian herbs in a bowl.
    Make Croutons: Put the seasoned bread cubes on a baking tray covered with baking paper. Put in the oven that has been preheated for 10 minutes, or until the croutons are golden and crunchy.
    Complete the soup:
    Include parsley and cream: When the pumpkin is soft, put chopped parsley and cream into the pot. Cook for 5 more minutes to mix the flavors.
    Mix the soup using a hand blender until it is smooth.
    Waiter:
    Serve the soup hot by pouring it into bowls.
    Add homemade croutons on top.
    Add more parsley on top if you like.
    How to Serve: Enjoy with some crunchy bread on the side for a full meal.
    Sprinkle some Parmesan cheese on top for more taste.

    Cooking Tip: Make sure the pumpkin is soft before blending to achieve a smooth and creamy consistency.
    To give the soup more flavor, cook the pumpkin and potatoes in the oven before putting them in the soup.
    Benefits for your health:
    Pumpkin is full of vitamin A, vitamin C, and antioxidants.
    Potatoes are a good source of vitamin C, vitamin B6, potassium, and fiber.
    Leeks and carrots are full of vitamins, minerals, and antioxidants.
    Cream: Provides a thick texture and delicious taste, as well as calcium and vitamins.
    Information about food and nutrition:
    Vegetarian: Si
    Does not contain gluten. Use gluten-free bread instead of croutons.
    No dairy: Use a cream alternative without dairy.
    Storage: This refers to the act of keeping things in a specific place for future use.
    Keep leftovers in a sealed container in the fridge for up to 3 days.

    Heat up again: Warm up on the stove or in the microwave until hot.
    Reasons to enjoy this recipe:
    Tasty and healthy: Full of vegetables and delicious creamy tastes.
    Simple to make: Basic ingredients and easy steps to follow.
    Can be served as a main course or an appetizer.
    In conclusion, this Pumpkin and Vegetable Soup is a tasty and healthy dish that is simple to make and great for any meal. Savor the delicious taste and cozy feeling of this soup, garnished with crunchy croutons made at home. ¡Que aproveche!

  • No-Bake Peanut Butter Cheesecake

    No-Bake Peanut Butter Cheesecake

    Ingredients:
    For the Crust:

    2 cups graham cracker crumbs
    1/2 cup melted butter
    1/4 cup granulated sugar
    For the Filling:

    2 cups heavy cream
    16 oz cream cheese, softened
    1 cup creamy peanut butter
    1 cup powdered sugar
    1 tsp vanilla extract
    1 cup mini chocolate chips
    1 cup Reese’s Pieces candy
    For the Topping:

    1 cup heavy cream, whipped
    1/4 cup powdered sugar
    1/2 cup mini chocolate chips
    1/2 cup Reese’s Pieces candy
    1/2 cup assorted mini chocolate candies
    Chocolate syrup for drizzling
    Instructions:
    Prepare the Crust:

    In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
    Press the mixture firmly into the bottom of a 9-inch springform pan.
    Place the crust in the refrigerator to chill while you prepare the filling.
    Prepare the Filling:

    In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
    In another large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
    Gently fold the whipped cream into the peanut butter mixture until well combined.
    Fold in the mini chocolate chips and Reese’s Pieces candy.
    Pour the filling over the chilled crust and spread evenly.
    Add the Topping:

    In a medium bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
    Spread or pipe the whipped cream over the top of the cheesecake filling.
    Sprinkle the mini chocolate chips, Reese’s Pieces candy, and assorted mini chocolate candies on top.
    Drizzle with chocolate syrup.
    Chill and Serve:

    Place the cheesecake in the refrigerator for at least 4 hours or overnight to set.
    Before serving, remove the sides of the springform pan.
    Slice and enjoy!

  • Homemade Pineapple Soft-Serve Ice Cream

    Homemade Pineapple Soft-Serve Ice Cream

    Ingredients:

    2 cups frozen pineapple chunks (fresh or store-bought).

    1 can (14 ounces) sweetened condensed milk.

    1/2 cup chilled heavy whipping cream.

    Equipment:Food processor.

    Freezer-safe container (optional).

    Instructions:

    Step 1

    If using fresh pineapple, core, peel, and cut it into 1-inch pieces.

    Step 2

    Arrange the pineapple pieces in a single layer on a baking sheet, ensuring they don’t overlap.

    Step 3

    Freeze for at least 4 hours or overnight.

    Step 4

    In a food processor, combine the frozen pineapple chunks, sweetened condensed milk, and chilled heavy whipping cream.

    Step 5

    Blend briefly to break up the pineapple, then continue blending until the mixture is smooth and creamy, scraping down the sides as needed.

    Step 6

    This should take about 1 to 2 minutes.

    Step 7

    For the best soft-serve texture, enjoy it right away!

    Step 8

    Serve in cones or bowls, and top with your favorite toppings such as chopped nuts, maraschino cherries, or a drizzle of pineapple juice.

    Adjust the Texture:For a slightly creamier consistency, let the frozen pineapple sit at room temperature for 5-10 minutes before processing.

    Storage:If you have leftovers, transfer the soft serve to a freezer-safe container and freeze for up to 2 hours. It will become more solid, so let it soften slightly at room temperature before scooping.

    Enjoy your homemade pineapple soft-serve ice cream, a delightful treat that brings a taste of the tropics to your home!

    Enjoy!

  • No-Bake Creamy Cheesecake Delight

    No-Bake Creamy Cheesecake Delight

    No-Bake Creamy Cheesecake Delight

    Components

    Regarding the Crust:

    1. 1/2 cup of crumbs from graham crackers
    2. Half a cup of melted unsalted butter
    3. 1/4 cup of sugar, granulated

    Regarding the Filling:

    • 16 ounces of softened cream cheese
    • One cup of sugar powder
    • One tsp vanilla essence
    • One cup of thickened cream for whipping

    Regarding the Topping:

    • One cup chocolate sauce or fruit topping, like strawberries, cherries, or blueberries
    • Fresh fruit (for garnish, if desired)

    Guidelines

    Prepare the Crust:

    • Melted butter, powdered sugar, and graham cracker crumbs should all be combined in a medium-sized basin. Blend until thoroughly blended.
    • To create an even layer, press the mixture firmly into the bottom of a 9 by 13-inch baking dish. Put aside.

    Get the Filling Ready:

    • Beat the softened cream cheese until smooth in a large bowl. Add vanilla essence and powdered sugar gradually, stirring until thoroughly blended.
    • Beat the heavy cream in a separate bowl until firm peaks form. To properly integrate the whipped cream, gently fold it into the cream cheese mixture.
    • Put the Cheesecake Together:
    • Using a spatula to smooth the top, evenly distribute the cream cheese filling over the prepared crust.
    • Once set, cover and chill for at least 4 hours (overnight is ideal).

    Put the Topping Here:

    • After it has set, cover the cheesecake layer with your preferred fruit topping or chocolate sauce drizzle.

    Serve:

    • Cut into squares and, if preferred, top with fresh fruit. Savor your Creamy Cheesecake Delight without baking!

    Advice:

    • You are welcome to alter the toppings to suit your preferred flavor preferences.
    • For maximum taste, this cheesecake can be prepared one day ahead of time!

    Savor your mouthwatering dessert!

  • Greek Chicken Gyros

    Greek Chicken Gyros

    Ingredients:

    • 2 lb / 1 kg chicken thigh fillets , boneless skinless
      MARINADE
    • 3 large garlic cloves , minced (~ 3 tsp)
    • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
    • 3 tbsp lemon juice
    • 1 tbsp extra virgin olive oil
    • 3 tbsp Greek yogurt , preferably full fat
    • 1 1/2 tbsp dried oregano
    • 1 tsp salt
    • Black pepper
    TZATZIKI
    • 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
    • 1 1/4 cups Greek yoghurt , preferably full fat
    • 1 tbsp lemon juice
    • 1 tbsp extra virgin olive oil (or more if you want richer)
    • 1 garlic clove , minced
    • 1/4 tsp salt
    • Black pepper
    SALAD
    •  tomatoes , desseeded and diced
    • 3 cucumbers , diced
    • 1/2 red spanish onion , peeled and finely chopped
    • 1/4 cup fresh parsley leaves (optional)
    • Salt and pepper
    TO SERVE
    • 4 to 6 pita breads or flat breads

    PREPARATION:

    Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

    MAKE THE TZATZIKI
    1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
    2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
    SALAD
    1. Combine ingredients in a bowl.
    COOK CHICKEN
    1. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
    2. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
    3. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

    RECIPE NOTES:

    1. Tzatziki – makes a generous amount. But better to have too much than not enough!
    2. Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipe
    3. Cooked chicken will keep for 4 days in the fridge.
    4.  Nutrition per serving assuming this serves 4 using pita bread.

    Enjoy !

  • Sausage Muffins with Bisquick

    Sausage Muffins with Bisquick

    Sausage Muffins with Bisquick – When you get sick of the same old breakfasts, this is a recipe that you really need to try. This is not your ordinary breakfast. This is one that is going to please and satisfy all those who try it. This recipe is going to give you some of the best muffins.

    Ingredients

    • 1 pound ground breakfast sausage, any flavor is good
    • 1 cup Cheddar Cheese, shredded
    • 4 large eggs
    • 1 cup Bisquick Baking Mix

    How to Make Sausage Muffins with Bisquick

    FIRST STEP:

    Brown the ground sausage in a skillet on the stove top. Drain any excess fat

    Preheat the oven to 350*

    In a large bowl combine the eggs, cheddar cheese and Bisquick Mix, whisk until combined well

    Stir in the precooked sausage

    SECOND STEP:

    Grease 12 cups in a muffin pan

    Fill the cups about ¾ of the way to the top

    THIRD STEP:

    Bake for 18 to 20 minutes

    Enjoy!

    Do I have to use Cheddar Cheese?

    You could use any type of cheese you prefer. My family prefers Cheddar Cheese. Mozzarella, Swiss or Monterey Jack are all good choices.

    Do these muffins need to cook longer?

    The total baking time is 18 to 20 minutes. The sausage is cooked on the stove top prior to mixing in the batter.

    How do I store these muffins?

    These muffins can sit on the counter for a short amount of time. However it is best to keep these muffins in the refrigerator, in a tightly covered container or wrapped tightly with plastic. You can store the muffins for 3 to 4 days in the refrigerator.

    Can these muffins be frozen?

    You can wrap these tightly wrapped, or placed into a freezer safe container. They will last for up to 3 months in the freezer.

  • Tasty Lemon Zest Cake

    Tasty Lemon Zest Cake

    Tasty Lemon Zest Cake

    Table of Contents

    Ingredients:

    • For the Cake:
        • 3 large eggs
        • 90 g (3 oz, 1/2 cup) sugar

       

        • A pinch of salt
        • Zest of two lemons
        • 170 g (6 oz, 8 tablespoons) melted butter

       

        • 200 g (7 oz, 1 cup + 1/3 cup) flour
        • 15 g (0.5 oz, 3 teaspoons) baking powder
        • 2 tablespoons milk

       

    • For the Lemon Soak:
        • 75 ml (2.5 fl oz, juice of two lemons)
        • 100 g (3.5 oz) powdered sugar

       

    Directions:

      1. Prepare the Batter:
          • Preheat your oven to 160°C (320°F).
          • In a large mixing bowl, beat the eggs with the sugar and a pinch of salt until the mixture is light and fluffy.

         

          • Add the zest of two lemons and the melted butter. Mix well.
          • Sift together the flour and baking powder, then fold into the egg mixture.
          • Add the milk and mix until the batter is smooth.

         

      2. Bake:
          • Pour the batter into a greased and floured cake pan.
          • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

         

      3. Prepare the Lemon Soak:
        • While the cake is baking, mix the lemon juice with the powdered sugar until fully dissolved.
    1. Soak the Cake:
        • Once the cake is done baking, remove it from the oven and immediately poke small holes all over the top with a toothpick.
        • Pour the lemon soak over the hot cake, allowing it to absorb fully.
        • Cover the cake with cling film and leave it to cool completely.

       

    Serving Suggestions:

      • Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
      • Garnish with fresh berries or a sprinkle of extra lemon zest for a burst of color.

    Cooking Tips:

    • Ensure the butter is fully melted and slightly cooled before mixing it into the batter.
    • For an extra lemony flavor, add a bit of lemon extract to the batter.

    Nutritional Benefits:

      • Lemons: Provide vitamin C and antioxidants.
    • Eggs: Add protein and structure to the cake.

    Dietary Information:

      • Vegetarian: Yes
      • Nut-Free: Yes

    Nutritional Facts (per slice):

      • Calories: 220
      • Protein: 3g
      • Carbohydrates: 30g
    • Fat: 10g
    • Fiber: 1g

    Storage:

      • Store the cake in an airtight container at room temperature for up to 3 days.
    • Can be refrigerated for up to 5 days. Bring to room temperature before serving.
  • Homemade Oatmeal and Dried Fruit Sweets Recipe

    Homemade Oatmeal and Dried Fruit Sweets Recipe

    Homemade Oatmeal and Dried Fruit Sweets Recipe

    Table of Contents

    Ingredients

    For the Base:

    • 80 g (2.8 oz) oat flakes
    • 100 g (3.5 oz) walnuts
    • 150 g (5.3 oz) dates (pitted)
    • 15 g (0.5 oz) cocoa powder
    • 80 g (2.8 oz) honey

    For the Icing:

    • 100 g (3.5 oz) dark chocolate
    • 1 tbsp oil (15 ml) or butter

    Step-by-Step Instructions

    1. Create Oatmeal Flour

    To begin, we need to turn the oat flakes into a fine flour. Place 80 g of oat flakes into a blender or food processor and grind them until they reach a flour-like consistency. This oat flour will provide the structure for your sweets, offering a light yet chewy texture.

    2. Add Walnuts for a Nutty Twist

    Next, add 100 g of walnuts to the blender with the oatmeal flour. Blend until the walnuts are finely chopped, but make sure to leave a few small pieces for added texture. The walnuts will introduce a rich, nutty flavor and provide a pleasant crunch in every bite.

    3. Prepare the Dried Fruit Mix

    Now, it’s time to work with the dates. Remove the pits from the 150 g of dates and add them to the blender. The dates are naturally sweet and sticky, making them the perfect binding agent for the mixture. Add 15 g of cocoa powder and a pinch of salt to balance the sweetness with a touch of richness. Blend the mixture until it’s fully combined and has a thick, dough-like consistency.

    See also  Flourless Bread: A Tasty, Gluten-Free Option for Your Diet

    4. Combine and Sweeten

    Transfer the crushed fruit, walnut, and cocoa mixture to a large bowl. Drizzle the honey over the top. If your honey has hardened, gently warm it in a bain-marie (double boiler) until it becomes runny. Once all the ingredients are in the bowl, use your hands to knead the mixture until it forms a cohesive, moldable mass. The combination of honey and dates will ensure the sweets hold their shape.

    5. Shape Your Candies

    Now that your base is ready, it’s time to shape the candies. Shape the mixture into your desired forms—you can create small round balls, oval shapes, or even form them into bar-like pieces. Let your creativity flow! Each candy should be bite-sized for easy snacking.

    6. Apply the Icing

    To prepare the icing, break the dark chocolate into small pieces and place them in a microwave-safe bowl. Add 1 tablespoon of oil or butter to the chocolate. Microwave for about 35 seconds, then stir until the chocolate has completely melted and is smooth. The oil will give the chocolate a glossy finish and prevent it from cracking when set.

    Using two forks or your hands, dip each candy into the melted chocolate, ensuring that they are fully coated. Once coated, place the candies on a wire rack or a piece of parchment paper to allow the excess  chocolate to drip off and dry evenly.

    7. Chill and Enjoy

    After coating all the candies, place them in the refrigerator for about 20 minutes to allow the chocolate icing to set. Once the chocolate is firm, your homemade oatmeal and dried fruit sweets are ready to be enjoyed!

    See also  The Most Delicious Oatmeal Cookies: A Simple and Delicious Recipe

    These treats maintain their shape beautifully, and the chocolate coating remains intact when sliced or bitten into. Inside, you’ll find a delightful mix of crunchy walnuts and chewy oats, with a rich sweetness from the dates and honey.

    Tips for Success

    • Customizations: Feel free to add other dried fruits like cranberries or apricots to the mixture for a fruity twist. You can also experiment with different types of nuts, such as almonds or pecans.
    • Storage: Store these sweets in an airtight container in the refrigerator. They will stay fresh for up to 1 week.
    • Decoration: If you want to make them extra special, sprinkle the tops of the chocolates with crushed nuts or a pinch of sea salt before the chocolate sets.

    Nutrition Information (Per Serving)

    • Servings: 12-15 candies
    • Calories: 120 kcal
    • Protein: 3 g
    • Fat: 8 g
      • Saturated Fat: 2 g
    • Carbohydrates: 15 g
      • Sugars: 10 g
      • Fiber: 2 g
    • Sodium: 15 mg
  • Perfectly Mini Doughnuts

    Perfectly Mini Doughnuts

    Perfectly Mini Doughnuts

    Table of Contents

    Ingredients :

    Making mini donuts is fun! Here’s a simple recipe:
    Ingredients:
    – 1 cup all-purpose flour
    – 1/4 cup granulated sugar
    – 1 teaspoon baking powder
    – 1/4 teaspoon salt
    – 1/2 cup milk
    – 1 egg
    – 1 tablespoon melted butter
    – 1/2 teaspoon vanilla extract
    – Oil for frying

    Instructions:

    1. In a bowl, whisk together the flour, sugar, baking powder, and salt.
    2. In another bowl, mix together the milk, egg, melted butter, and vanilla extract.
    3. Combine the wet and dry ingredients until just combined. Be careful not to overmix.
    4. Heat oil in a pot or deep fryer to 350°F (175°C).
    5. Using a mini donut pan or a piping bag, carefully pipe small circles of batter into the hot oil.
    6. Fry the mini donuts for about 1-2 minutes on each side, until golden brown.
    7. Remove the mini donuts from the oil and drain on paper towels.
    8. Optionally, toss the warm donuts in cinnamon sugar or powdered sugar.
    9. Enjoy your delicious homemade mini donuts!