Ingredients:
1 small (3.4 ounce) box Instant Chocolate Pudding Mix
1 cup Baileys Irish Cream
1 cup milk
3 cups whipped topping
1/4 cup Creme de Menthe liqueur
12 Oreos, crushed
3 tablespoons hot fudge topping
Instructions:
Prepare Pudding: In a small mixing bowl, combine chocolate pudding mix, Baileys Irish Cream, and milk. Whisk for 2 minutes; let stand for 5 minutes to set.
Make Whipped Topping: In a separate mixing bowl, combine whipped topping and Creme de Menthe.
Assemble Parfaits: Drizzle hot fudge inside parfait dishes. Spoon the pudding mixture and whipped topping mixture into separate piping bags or Ziplock bags; cut off the tip of each bag. Pipe into parfait dishes, alternating between pudding mixture, whipped topping mixture, and crushed Oreos.
Category: Recipes
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These Baileys Chocolate Mint Pudding Parfaits are a simple, flavorful, and refreshing dessert perfect for any celebration, combining layers of rich chocolate pudding, minty whipped topping, and crunchy Oreos.
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Watch and Learn how to prepare these delicious smoothies
Glass 1
Ingredients:
Oatmeal
Banana
Strawberries
Grapes
Lettuce
Milk
Glass 2
Ingredients:
Walnuts
Peach
Banana
Blueberries
Spinach
Milk
Glass 3
Ingredients:
Almonds
Lettuce
Pears
Berries
Pineapple
Milk
Glass 4
Ingredients:
Carrot
Banana
Cucumber
Spinach
Milk
Glass 5
Ingredients:
Strawberry
Pineapple
Banana
Milk
Glass 6
Ingredients:
Walnuts
Banana
Blueberries
Strawberries
Oatmeal
Milk -
CHINESE FRIED RICE
Ingredients:
4 cups of cooked white rice
2 carrots
1 medium onion
1 clove garlic
1 tablespoon fresh ginger
1 cup bean sprouts
3 eggs
1 pinch of black pepper
1 teaspoon salt
3 tablespoons of soy sauce
2 tablespoons of sunflower oil
2 tablespoons of sesame oil
Preparation:
1. Cook the four cups of white rice with water and a little salt.
2. Meanwhile, prepare the vegetables. Peel the carrots and cut them into small squares, the same size as the onion, chop a teaspoon of fresh ginger and garlic. Wash the bean sprouts well. Leave everything in separate containers.
3. In a pan pour the vegetable oil. If you don’t have the special pot called a wok, don’t worry, you can do it in any other, as long as it’s deep.
4. Cook the vegetables until tender, starting with the carrot, then add the garlic, onion and others. Add salt and pepper to taste.
5. Pour in the sesame oil little by little.
6. Place the three eggs in a bowl and beat them together. Then pour them into the wok.
7. By then, the rice should have been cooked. Strain it and place it in the pot. Mix everything and fry for three minutes.
8. Add the soy sauce, mix and cook for a minute.
9. Serve. You can decorate with sprigs of chives and bring the soy sauce so that if they wish, diners can add more -
Loaded Baked Potato Salad – Don’t Lose This Recipe
Ingredients:
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
Directions:
Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they’re cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve. -
EASY BROCCOLI SALAD
Hey, foodie friends! I’m so excited to share a family favorite of ours that has become our go-to summer sensation! It’s a vibrant Broccoli Salad, loaded with the freshest of broccoli, tangy dried cranberries, crunchy sunflower seeds, and irresistible bacon bits. All this goodness is swirled in a delightfully creamy homemade dressing.
One of the best things about this salad? It’s a make-ahead marvel! Whip it up, let the flavors mingle in the fridge, and voila – you’re the star of the potluck or BBQ party! Trust me; everyone will be asking you for the recipe.
We’re a family of veggie lovers, and this Broccoli Salad has a special place in our hearts (and stomachs!). The best part? It’s SO simple to make, and it’s always a runaway hit. I promise you, there won’t be any leftovers!
Here’s what you’ll need: 2 12-ounce bags of raw broccoli
1/2 cup of red onion, finely chopped
1 cup of mild shredded cheddar cheese
1/2 cup of cooked bacon, chopped (bacon bites work too!)
1 cup of creamy coleslaw dressing (I love Kraft’s version)
And now, the magic:
Simply combine all the ingredients in a large bowl.
Mix it all up until everything is coated in that delicious dressing.
Pop it in the fridge for a couple of hours to let the flavors truly meld together.
And that’s it! Feel free to adjust the recipe to your liking; more cheese, more dressing, it’s your call.
This beautiful bowl serves 4-6. Enjoy, and don’t forget to share your Broccoli Salad pics!
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My hubby always requests me to make him this dish, so I like to call this dish “Husband’s Happiness
Ingredients:
6 average-sized beef blade steaks
1 average-sized onion, sliced
8 ounces fresh mushrooms, thinly sliced
3/4 cup chicken broth
1/2 cup cream
1/4 cup dry sherry
1/4 cup all-purpose flour
4 tablespoons oil
Salt and pepper, for seasoning
1 tablespoon minced fresh thyme
1 1/2 teaspoons mild paprika
2 tablespoons chopped fresh parsley
PREPARATION:
Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.
In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.
Transfer the mushroom and onion mix to the slow cooker over the steaks.
Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.
Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.
Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.
Cook on low for an additional 10 minutes.
Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!
Enjoy !
Enjoy !
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Beignets avec fromage de légumes
Ingredients:
You will need the following ingredients for this recipe:
Regarding the beignets:
One tasse of raw carrots
One tasse of ribbed carrots
One teaspoon of finely chopped parsley (yellow, green, and russe)
Half a tasse of finely chopped onions
Two tasses of râpé cheese (cheddar, mozzarella, or blend)
Half a tasse of flour for every use
1/2 teaspoon of maïs semoule
Two large eggs
Half a teaspoon of milk
1 cup of coffee with a chemical levure
One coffee cup of sel
Half a cup of black pepper with coffee
One cuillère of coffee powdered almonds
One cuillère à café au poivre
One soup spoonful of fresh persil or dried coriander (facultatif)
Regarding the friture:
Vegetable oil for friting
PREPARATION:
Step 1: Get the veggies ready
Start by grating the carrots and parsnips. Arrange the chopped courgettes in a separate torchon andApply as much humidity as you can. This step is essential to ensuring that your brownies are crispy and
pas détrempé.
Finely chop the onion and peppercorns.
Step 2: Get the paste ready
In a large bowl, combine the chopped onions, chopped peppers, chopped carrots, and
onion rings cut in half.
Pour le fromage râpé sur les légumes et bien mélangez.
Dans une autre bol, mélanger la farine à toutes les usages, le sel, le poivre black, la levure chimique, la semoule de maïs,
Ail powder with paprika.
Pour le lait en fouettant après avoir battez les œufs dans un autre bol.
Graduellement incorporer les ingrédients secs au mélange de fromage et légumes, puis l’œuf et lait.
blend. Remember to stir until all the ingredients are well combined. If the paste seems too thick to you, you may add an
extra milk a little bit.
Step 3: Lightly fry the beignets
Heat up around 1/4 cup of vegetable oil in a large medium-sized saucepan.
Once the oil is hot, place several pastry cutters in the pot and gently press them with your fingers.
from the cuillère to create little galettes.
Fry the beignets in batches, giving each side 3 to 4 minutes to fry or until they are well cooked.
Et croustillant. Pour le surplus d’huile sur une assiette tapissée de paper absorbant et réfrigérer les beignets cuits.
Step 4: Serving
Serve the vegetable beignets with warm cheese and garnish with fresh parsley or cilantro, if preferred.You may eat these beignets by themselves or with your favorite topping, such as ranch or aigre.
crème or spicy mayonnaise.
Advice for the ideal beignets
Drain the vegetables: be careful to remove any excess moisture from the carrots and any other liquid.
veggies to keep the croustillant beignets fresh.
Selection of cheese: Feel free to use whatever cheese you choose, although a combination of mozzarella and cheddar works well.
very well.
The cooking temperature should be such that the oil is hot enough before frying the beignets. If the oil is not heated
As you may imagine, the beignets will get greasy from absorbing too much oil.
In summary
Vegetable beignets with cheese are a versatile and delicious dish that you can make at home with ease. Ils
are ideal for satisfying your savory cravings and a great way to include more vegetables.
in your food intake. Next time you’re looking for a quick and tasty snack or aperitif, give this recipe a try.
Appreciate it!
Enjoy !
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Puff Pastry with Custard and Whipped Cream
Puff Pastry with Custard and Whipped Cream
Table of Contents
Ingredients
For Puff Pastry:
-
- ¾ cup (75g) all-purpose flour
- ½ cup (130ml) water
- Pinch of salt
- 3.5 tbsp (50g) butter
- 2 large eggs
For Custard Cream:
-
- 2 egg yolks
- ¾ cup (200ml) milk
- 3 tbsp (40g) sugar
- 2.5 tbsp (20g) all-purpose flour
For Whipped Cream:
-
- ⅔ cup (150ml) heavy cream
- 1 tbsp (15g) sugar
Directions
- Prepare the Puff Pastry:
-
- Preheat the oven to 200°C (392°F).
- In a saucepan, bring the water, butter, and a pinch of salt to a boil.
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- Add the flour all at once, stirring vigorously until the mixture forms a smooth dough.
- Remove from heat and allow to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Pipe or spoon the dough onto a baking sheet lined with parchment paper.
- Bake at 200°C (392°F) for 10 minutes, then reduce the temperature to 180°C (356°F) and bake for another 20 minutes. Finally, lower the temperature to 160°C (320°F) and bake for 10 more minutes.
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- Make the Custard Cream:
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- In a saucepan, whisk together the egg yolks, sugar, and flour until smooth.
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- Gradually add the milk while whisking constantly.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
- Remove from heat and let cool.
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- Prepare the Whipped Cream:
-
- In a chilled bowl, whip the heavy cream with sugar until soft peaks form.
- Gently fold in the custard cream into the whipped cream until fully combined.
-
- Assemble the Pastries:
-
- Once the puff pastries have cooled, slice them in half horizontally.
- Fill each pastry with the custard cream mixture.
- Dust the top with powdered sugar if desired.
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Serving Suggestions
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- Serve with a dusting of powdered sugar or a drizzle of chocolate sauce.
- Pair with fresh berries or a side of fruit compote for added flavor.
Cooking Tips
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- Ensure the dough cools slightly before adding the eggs to avoid scrambling.
- If you prefer a more stable filling, chill the custard cream before folding it into the whipped cream.
- Use a piping bag to fill the pastries for a neater presentation.
Nutritional Benefits
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- This dessert provides a source of protein from the eggs and a satisfying dose of calcium from the milk and cream.
- While indulgent, it can be enjoyed as part of a balanced diet.
Dietary Information
- Contains gluten, dairy, and eggs.
- Not suitable for vegan or gluten-free diets.
Nutritional Facts (per serving)
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- Calories: 250
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- Protein: 4g
- Carbohydrates: 20g
- Fat: 18g
- Sugar: 10g
Storage
- Store the filled pastries in an airtight container in the refrigerator for up to 2 days.
- Unfilled pastries can be frozen for up to 1 month.
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Baked Zucchini Fritters
Ingredients
- 2 pounds of zucchini, shredded. This would be about 6 cups of shredded zucchini
- 2 cloves of garlic, grated
- 2 large eggs
- ½ cup flour
- ½ cup parsley (you could use dill or green onions)
- Salt and pepper to taste
Instructions
FIRST STEP:
In a large bowl, place the shredded zucchini, sprinkle with 1 tsp salt, stir and let sit for 10 minutes.
In another large bowl combine the eggs, flour and garlic. Add in desired salt and pepper and the parsley, (or which herb you use)
SECOND STEP:
Using your hands, squeeze as much liquid out of the zucchini as is possible. Add this to the bowl with the egg mixture, do the zucchini in batches
Stir well to combine
THIRD STEP:
Preheat the oven to 400*, place parchment on two large baking trays
Using a large ice cream scoop, place scoops of the batter onto the baking sheets, flattening with the back of the scoop
FOURTH STEP:
Bake for 10 to 12 minutes, flip over and bake for another 10 to 12 minutes
These can be served cold or hot, Sour Cream, Greek yogurt or other dipping sauces or bowls as desired.
Enjoy!
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Chicken and Biscuit Baked Casserole
Ingredients
- 3 cups Chicken, canned or shredded from leftover meal
- 2 cans Cream of Chicken Soup, condensed
- 1 ½ cups Sour Cream
- 1 cup Cheddar Cheese, grated
- 2 tbsp Ranch Dressing mix
- ¼ c. bacon chopped
- 1-12 ounce tube of Grands Biscuits
- 1 cup grated Cheddar Cheese, additional
Instructions
FIRST STEP:
Preheat the oven to 350*
Lightly spray a 9×13 baking pan with a non-stick spray
In a bowl combine the soup mix, sour cream, 1 cup grated cheese, Ranch dressing mix and the bacon
Add the chicken and blend well
SECOND STEP:
Pour the mix into the prepared pan and top with the remaining grated cheese
THIRD STEP:
Bake for 25 to 35 minutes, until the biscuits are golden brown and the cheese is beginning to bubble
Enjoy!
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Crispy Fried Fish
Crispy Fried Fish
Do you love this crispy batter-dipped fish? Crispy on the outside, with the fish cooked perfectly on the inside, it is hard to resist this fish.
Growing up, this was a favorite restaurant of mine. I remember when the Long John Silver’s first opened in Pueblo, Colorado. My family got in the car, and we soon munched on this fish.
This batter is very close to the Fish and Chips served overseas. This recipe is unique because the fish is crispy, but it isn’t done with a beer batter. Club soda is the key ingredient that makes this crispy fish batter special.
The batter has baking soda and baking powder in it, and when combined with the club soda, it gives the batter a unique lift you will love.
What Makes This Recipe The Best Copycat Long John’s Fish Batter Recipe ?
Fish sticks are a staple fast food favorite on both sides of the Atlantic. While England may have a stronger tradition of fish and chip shops, a few popular chains exist in the US, including Long John Silver’s.
For over 50 years, the brand’s restaurants have been churning out deliciously crispy fried fish. While you won’t find Long John Silver’s everywhere, once you taste the crispy batter of their fried fish, you’ll want to enjoy it often. With this tried and true copycat recipe, you can make it anytime!
Why This Is One Copycat Long John Silvers Fish Batter Recipe You Must Try ?
This version doesn’t attempt to recreate the classic heavier flavor of Britain’s fried fish. Instead, the battered fish recipe below goes with a more pronounced mixture of seasonings and club soda that recreates the taste of the Long John Silvers fish batter recipe.
Ingredients
- 1 ½ cups club soda
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ to 1 ¾ cup all purpose flour
- 4 tbsp cornstarch
Instructions
Instructions
FIRST STEP:
Heat the oil in a skillet
Begin by combining the dry ingredients, salt, baking powder, flour, cornstarch and baking sodaSECOND STEP:
Gently stir in the club soda. You do not want to over stir because the bubbles will pop and dissipate.
THIRD STEP:
Fry the fish as soon as you have coated it with batter.
Enjoy
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Whole Wheat Bread Recipe
Whole Wheat Bread Recipe
Table of Contents
Ingredients:
-
- 2 cups (240-260g) whole wheat flour
- 1/2 cup (60-65g) bread flour or all-purpose flour
-
- 2 teaspoons (7g) instant yeast (or active dry yeast)
- 2 tablespoons sugar (or honey)
- 1 teaspoon salt
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- 1 cup (240mL) milk, heated (120-130°F for instant yeast, 110-120°F for active dry yeast)
- 2 tablespoons (30mL) olive oil
- 1 egg
- About 1/4 cup additional bread flour (for kneading)
Instructions:
Step 1: Prepare the Dough-
- Mix dry ingredients: In a large bowl, combine whole wheat flour, bread flour, yeast, sugar, and salt.
- Heat the milk: Warm the milk to the appropriate temperature based on your yeast.
- Combine wet ingredients: Add the warmed milk, olive oil, and egg to the flour mixture. Stir until a sticky dough forms.
Step 2: Form the Dough
- Stir and knead: Add more bread flour (about 1/4 cup) if necessary, and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Step 3: Let the Dough Rise
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- First rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
Step 4: Shape and Second Rise
-
- Shape the dough: Punch down the dough and shape it into a loaf by rolling it into a log.
- Second rise: Place the dough into a greased loaf pan and let it rise again for 30-45 minutes, until it rises just above the top of the pan.
See also Delicious and Healthy Dessert Recipe: Without Sugar and FlourStep 5: Bake the Bread
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- Preheat oven to 350°F (175°C).
- Bake: Bake for 30-35 minutes until golden and hollow-sounding when tapped.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions:
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- Toast slices and serve with butter, jam, or honey.
-
- Make sandwiches with fresh vegetables, meats, or cheese.
- Serve with soups or stews for a hearty meal.
- Use as a base for French toast or bread pudding.
Cooking Tips:
-
- Ensure the milk is the correct temperature for the yeast to activate properly.
- Knead the dough thoroughly for a smooth, elastic texture.
- Let the bread cool fully before slicing to avoid squishing the loaf.
Nutritional Benefits:
-
- Rich in fiber from whole wheat flour.
-
- Provides energy through complex carbohydrates.
- Olive oil adds healthy fats.
- Egg contributes to protein and essential vitamins.
Dietary Information:
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- Vegetarian: Suitable for vegetarians as no meat products are used.
- Nut-Free: Safe for those with nut allergies.
- Dairy-Free Option: Substitute milk with plant-based milk and use egg substitutes for a dairy-free version.
Nutritional Facts (Per Slice):
-
- Calories: 150
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- Carbohydrates: 25g
- Protein: 5g
- Fat: 4g
- Fiber: 3g
Storage:
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the bread, tightly wrapped, for up to 3 months.
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Easy & Delicious No-Knead Cheese Bread
Easy & Delicious No-Knead Cheese Bread
Table of Contents
Ingredients:
-
- All-Purpose Flour: 3 cups, plus extra for dusting
- Salt: 1 ½ teaspoons
- Instant Yeast: ½ teaspoon (or active dry yeast)
-
- Warm Water: 1 ¼ cups (around 95°F – 105°F)
- Olive Oil: ¼ cup
- Shredded Cheese: 1 – 1 ½ cups (cheddar, mozzarella, parmesan, or a combination)
Instructions:
-
- Combine Dry Ingredients:
- In a large bowl, whisk together the flour, salt, and instant yeast.
- Make the Dough:
-
- Pour in the warm water and olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms. The dough will be sticky but manageable.
-
- First Rise:
- Cover the bowl with plastic wrap or a damp kitchen towel to prevent drying out. Let the dough rise in a warm place for 3-5 hours, or until doubled in size.
- Combine Dry Ingredients:
-
- Incorporate the Cheese:
- Once risen, gently fold in the shredded cheese with a spatula. Reserve some cheese if desired for sprinkling on top before baking.
- Shape and Second Rise:
-
- Lightly flour a work surface and your hands. Transfer the dough to the floured surface and fold it over itself a few times to shape it into a round loaf. Place seam-side down in a well-floured Dutch oven or baking dish. Cover and let rise for 1-2 hours.
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- Bake the Bread:
- Preheat your oven to 450°F (230°C). Remove the lid or cover from the Dutch oven/baking dish. Bake for 30-35 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean.
- Incorporate the Cheese:
- Cool and Enjoy:
- Remove from the oven and cool on a wire rack for at least 30 minutes before slicing. This helps the interior set and prevents excessive cheese oozing.
Additional Information:
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- Active Dry Yeast vs. Instant Yeast: Both work for this recipe. If using active dry yeast, dissolve it in warm water with a pinch of sugar for 5 minutes before adding to the dry ingredients.
- Cheese Variations: Experiment with different cheeses like Monterey Jack, Gruyere, or Gouda. Add herbs like rosemary or thyme for extra flavor.
Serving Suggestions:
-
- With Soups: Pair with your favorite soup for a comforting meal.
- With Salads: Serve alongside a fresh salad for a complete lunch or dinner.
- As a Snack: Enjoy warm with a pat of butter.
Conclusion:
Skip the store-bought bread and enjoy the simplicity of this No-Knead Cheese Bread. With minimal effort, you’ll have a homemade loaf that’s warm, cheesy, and perfect for any meal. Ideal for both beginner and experienced bakers, this recipe is sure to become a household favorite.
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Chocolate and Vanilla Marbled Cake Roll.
Are you craving a dessert that’s both visually stunning and irresistibly delicious? Look no further than this Chocolate and Vanilla Marbled Cake Roll. With its delicate sponge cake, rich chocolate swirls, and creamy filling, it’s a treat that’s sure to impress. Making the cake is a bit of a delicate process, but it’s surprisingly easy. Start with a single batter, then divide it in half. Transform one half into a rich chocolate batter by stirring in cocoa powder, then swirl the chocolate batter over the vanilla batter before baking. Once baked and cooled, fill the rolled cake with a creamy mixture and refrigerate. The result? A fluffy, light, and airy sponge, with a creamy filling and rich chocolatey flavor. Serve it for afternoon tea, a special occasion, or simply to satisfy a sweet tooth craving!
What is a Chocolate and Vanilla Marbled Cake Roll?
A Chocolate and Vanilla Marbled Cake Roll is a dessert featuring a delicate sponge cake that’s beautifully swirled with both chocolate and vanilla batter. Once baked, it’s rolled up with a creamy filling, typically whipped cream or cream cheese frosting. The result is a visually stunning treat with a perfect balance of flavors and textures. It’s a popular choice for tea parties, celebrations, or simply a decadent afternoon snack.
Creating a cake roll involves a delicate process. The batter is made by whipping egg whites into a meringue, and then gently folding in the yolk mixture. The batter is divided into two parts: one plain and one with cocoa powder added. The two batters are swirled together in a baking pan before baking. Once baked and cooled, the cake is carefully rolled up with a creamy filling.
Tips
- Spend enough time whipping the eggs and sugar together. This incorporates air into the batter, creating a light and fluffy cake.
- Use a high-quality cocoa powder to enhance the chocolate flavor.
- Use room-temperature eggs and milk for even mixing and a smooth batter. Cold eggs can take longer to whip and lead to a denser cake.
- When adding flour, fold it in gently with a spatula until just incorporated. Over mixing can deflate the air you’ve whipped into the eggs, leading to a tough cake.
- Keep an eye on your cake during baking. A toothpick inserted in the center should come out clean. Over baking can make the cake dry and crack when rolling.
- Don’t wait for the cake to cool completely before rolling. Roll it up while still warm (but not too hot to touch) to prevent cracking.
- Once rolled, let the cake cool completely before unrolling and filling. This allows the cake to set and hold its shape better.
- Resist the urge to pile on the filling! Too much filling can make the cake burst open when rolled.
- Line your baking sheet with parchment paper for easy removal of the cake after baking.
How Do I Prevent My Swiss Roll From Cracking?
To prevent cracking, it’s crucial to roll the cake immediately after baking while it’s still warm and pliable. Also, ensure you don’t over bake the cake as a dry cake is more prone to cracking.
What Can I Substitute For Olive Oil In The Recipe?
You can replace olive oil with neutral-flavored oil like vegetable oil or canola oil. For a richer flavor, consider using melted butter.
Can I Make This Recipe Gluten-Free?
Yes, you can make this recipe gluten-free by using gluten-free flour. Ensure you use gluten-free baking powder as well.
What Other Fillings Can I Use Besides Whipped Cream And Cream Cheese?
You can experiment with various fillings like chocolate ganache, pastry cream, or even fresh fruit curd.
How Can I Make This Recipe Vegan?
To make this recipe vegan, use vegan egg replacer, plant-based milk, and vegan butter. For the filling, opt for vegan whipped cream and vegan cream cheese.
Can I Make This Roll Ahead of Time?
Of course you can! Since it requires cooling in the fridge after baking, preparing it in advance actually helps enhance the texture and flavor. You can make the cake, store it in the fridge, and then fill it with the cream before serving. Just make sure to keep it tightly wrapped to prevent it from drying out.
Can I Freeze The Swiss Roll?
Fantastic news: yes! To do so, wrap it tightly in plastic wrap before adding the cream filling, and place it in an airtight container. You can freeze the cake for up to 2-3 months. When ready to serve, thaw it in the fridge overnight and add the cream filling before serving for the best texture and taste.
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Baked tangerine chicken
Ingredients:
Chicken pieces, 300ml of mandarin juice, onion, a tablespoon of dehydrated garlic powder, a tablespoon of oregano, a teaspoon of sweet paprika, ground black pepper, chicken broth or pastilla de avecrem, olive
Elaboration :
Season the chicken with salt and pepper, in a bowl mix the finely chopped onion, the tangerine juice, oregano, sweet paprika, the garlic powder and pour over the chicken pieces and marinate the best overnight and cover with film.
In a baking dish previously preheated to 190 degrees, brush the bottom with olive oil and put the drained chicken pieces and put it in the oven.
In a saucepan, pour the juices that we had from the marinade and add half a glass of chicken broth and cook until the mixture is reduced by half, then pour over the chicken and cook for about an hour, brushing the chicken from time to time.
- Finally put the grill position and brown to taste. Accompany with white rice or French fries and a good salad.