PST-Algerie

Category: Recipes

  • Cajun Shrimp Deviled Eggs

    Cajun Shrimp Deviled Eggs

    Ingredients

    1 dozen Eggs

    2 dozen Fresh Shrimp-medium sized

    1 tsp Cooking Oil

    1/2 small Lemon

    2-3 tb Mayonnaise

    1/2-1 tb Hot Sauce-depending on spice level

    1 tb Sweet Relish

    1-2 tsp Old Bay Seasoning + 2 tsp (for Cajun shrimp)

    1/4 tsp Garlic Powder

    2 tb Fresh Chopped Dill-+ 2tsp (garnish)

    Salt + Pepper To Taste

    Directions

    Perfect Boiled Eggs

    Gently place eggs in a shallow pot.

    Fill with water covering eggs and once eggs begin to boil, turn off heat and cover for 15-20 minutes.

    Cajun Egg Filling

    Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.

    In the bowl with egg yolks, add listed ingredients beginning with mayo.Taste after each ingredient is added, adjust to your liking and spice level.

    Mix until creamy, cover and set aside.

    Cajun Shrimp

    In medium sized pan on medium/high heat, add olive oil. Pat shrimp dry with a paper towel.Add Ole Bay, stir until well coated.

    Sauté shrimp until done (if raw) or until slightly charred.Half-way through cooking, add about 1 tsp of lemon juice to shrimp.

    Plating Cajun Shrimp Deviled Eggs

    Scoop egg mixture evenly into egg white cups and top with one Cajun shrimp.

    Garnish with paprika and dill.

    ENJOY!

  • Homemade Lasagna

    Homemade Lasagna

    • 1 tablespoon of olive oil
    • 1 small onion, diced
    • 1 pound of ground beef
    • 1 pound of Italian sausage
    • 1 (28 ounce) Canned crushed tomato ounces
    • 2 cans of 6.5 oz. tomato sauce
    • 1 can of 6 ounces of tomato paste
    • 2 tablespoons of Italian seasoning
    • 1/4 cup sugar
    • salt and pepper to taste
    • 1 tablespoon chopped fresh basil
    • 12 lasagna noodles
    • 16 ounces of ricotta cheese
    • 1/2 cup finely grated Parmesan cheese
    • 1 egg
    • 2 cups grated mozzarella chees

    Directions:

    Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt. Preheat the oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Rest lasagna for 15 minutes before serving.

    ENJOY!

  • Asparagus Stuffed Chicken Breasts

    Asparagus Stuffed Chicken Breasts

    Ingredients

    1 Tsp Italian spice mix

    1 Tsp Garlic Powder

    1 Tsp Paprika

    11 Asparagus stalks end trimmed

    4 Skinless boneless chicken breasts

    1 oz Sun-dried Tomatoes minced

    4 slices Mozzarella Cheese

    1 large spoon Olive Oil

    salt and pepper

    Directions

    Preheat the oven 350 F.

    Place the chicken on a chopping board and sprinkle with Italian seasoning,paprika,garlic powder, pepper and salt.

    Start cutting each one lengthwise to create the pockets.

    Add 3 sprigs of asparagus and a couple of part of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside.

    Stuff the chicken breasts with it. We close the pocket with a stick.

    Heat oil in the Rockcrok over medium-high heat.

    Add in the chicken and burnt it until brown, about 5 min for each side.

    Place the Rockcrok Pan in the oven and bake the chicken for 20 min.

    ENJOY!

     

  • Homemade Cheesy Garlic Breadsticks Recipe

    Homemade Cheesy Garlic Breadsticks Recipe

    Ingredients

    1 tube refrigerated pizza crust

    1 tsp melted butter

    1 crushed garlic clove

    3/4 cup shredded mozzarella cheese Feel free to add more!

    1 tsp parmesan cheese

    1 teaspoon dried oregano leaves optional

    Directions

    Heat the oven to 425 Fahrenheit.

    Spread the pizza crust on a baking tray lined with parchment.

    Mix the melted butter and crushed garlic, then spread evenly over the entire pizza crust.

    Sprinkle the mozzarella cheese and Parmesan cheese evenly over the pizza dough.

    Then sprinkle dried oregano evenly on the face.

    Before baking, cut the cheese-covered pizza crust into 16 equal rectangles using a pizza cutter or a large knife.

    Bake for 12 minutes until the cheese melts and becomes slightly golden.

    Remove from the oven and cut the bread again before serving.

    ENJO

  • Egg rolls in a bowl

    Egg rolls in a bowl

    “Egg Rolls in a Bowl” is a popular dish that deconstructs the classic egg roll, placing all its tasty fillings into a bowl without the wrapper. It’s essentially a stir-fry featuring the ingredients typically found in egg rolls. Here’s a basic recipe to get you started:

    Ingredients

    1. 1 lb ground pork (or chicken, turkey, or beef)
    2. 1 tablespoon sesame oil
    3. 3-4 cloves garlic, minced
    4. 1 tablespoon ginger, freshly grated
    5. 4-5 green onions, sliced
    6. 1 small head of cabbage, shredded
    7. 2-3 carrots, julienned or shredded
    8. 1/4 cup soy sauce or tamari (for a gluten-free version)
    9. 2 tablespoons hoisin sauce (optional)
    10. 1 teaspoon Sriracha or chili sauce (adjust according to your spice preference)
    11. Salt and pepper to taste

    Preparation

    1. Brown the Meat: In a large skillet or wok, brown the ground pork over medium-high heat, breaking it up into small pieces as it cooks. Once fully cooked, remove the pork from the skillet and set aside.
    2. Sauté Veggies: In the same skillet, add the sesame oil. Add the garlic, ginger, and white parts of the green onions. Sauté for a minute or two until fragrant.
    3. Add Cabbage and Carrots: Add the shredded cabbage and carrots to the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender. You want them to be slightly crunchy and not overly soft.
    4. Combine: Return the browned pork to the skillet. Stir in the soy sauce, hoisin sauce (if using), and Sriracha or chili sauce. Mix everything well and cook for another 2-3 minutes until everything is heated through.
    5. Serve: Transfer to bowls and garnish with the green parts of the sliced green onions. If desired, you can also top with more chili sauce, sesame seeds, or even fried wonton strips for added crunch.
    6. Note: This recipe is quite versatile. You can add other vegetables like bell peppers, mushrooms, or snap peas if you like. Adjust the seasoning according to your preference. Enjoy your deconstructed egg roll!
  • Egg rolls in a bowl

    Egg rolls in a bowl

    “Egg Rolls in a Bowl” is a popular dish that deconstructs the classic egg roll, placing all its tasty fillings into a bowl without the wrapper. It’s essentially a stir-fry featuring the ingredients typically found in egg rolls. Here’s a basic recipe to get you started:

    Ingredients

    1. 1 lb ground pork (or chicken, turkey, or beef)
    2. 1 tablespoon sesame oil
    3. 3-4 cloves garlic, minced
    4. 1 tablespoon ginger, freshly grated
    5. 4-5 green onions, sliced
    6. 1 small head of cabbage, shredded
    7. 2-3 carrots, julienned or shredded
    8. 1/4 cup soy sauce or tamari (for a gluten-free version)
    9. 2 tablespoons hoisin sauce (optional)
    10. 1 teaspoon Sriracha or chili sauce (adjust according to your spice preference)
    11. Salt and pepper to taste

    Preparation

    1. Brown the Meat: In a large skillet or wok, brown the ground pork over medium-high heat, breaking it up into small pieces as it cooks. Once fully cooked, remove the pork from the skillet and set aside.
    2. Sauté Veggies: In the same skillet, add the sesame oil. Add the garlic, ginger, and white parts of the green onions. Sauté for a minute or two until fragrant.
    3. Add Cabbage and Carrots: Add the shredded cabbage and carrots to the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender. You want them to be slightly crunchy and not overly soft.
    4. Combine: Return the browned pork to the skillet. Stir in the soy sauce, hoisin sauce (if using), and Sriracha or chili sauce. Mix everything well and cook for another 2-3 minutes until everything is heated through.
    5. Serve: Transfer to bowls and garnish with the green parts of the sliced green onions. If desired, you can also top with more chili sauce, sesame seeds, or even fried wonton strips for added crunch.
    6. Note: This recipe is quite versatile. You can add other vegetables like bell peppers, mushrooms, or snap peas if you like. Adjust the seasoning according to your preference. Enjoy your deconstructed egg roll!
  • Homemade Lasagna

    Homemade Lasagna

    Ingredients

    • 1 tablespoon of olive oil
    • 1 small onion, diced
    • 1 pound of ground beef
    • 1 pound of Italian sausage
    • 1 (28 ounce) Canned crushed tomato ounces
    • 2 cans of 6.5 oz. tomato sauce
    • 1 can of 6 ounces of tomato paste
    • 2 tablespoons of Italian seasoning
    • 1/4 cup sugar
    • salt and pepper to taste
    • 1 tablespoon chopped fresh basil
    • 12 lasagna noodles
    • 16 ounces of ricotta cheese
    • 1/2 cup finely grated Parmesan cheese
    • 1 egg
    • 2 cups grated mozzarella chees

    Directions:

    Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt. Preheat the oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Rest lasagna for 15 minutes before serving.

    ENJOY

  • German Potato Pancakes

    German Potato Pancakes

    These German potato pancakes are a nice change from regular pancakes. They make a great dinner meal when served with Bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.

    Ingredients

    • 2 large eggs
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon baking powder
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 6 medium potatoes, peeled and shredded
    • ½ cup finely chopped onion
    • ¼ cup vegetable oil

    Preparation

    Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion.Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten. Cook until browned and crisp, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining potato mixture.

    Enjoy !

  • Heavenly Delight: The Perfect Banana Cake Recipe

    Heavenly Delight: The Perfect Banana Cake Recipe

    Banana cake—its moist texture, rich flavor, and irresistible aroma have made it a beloved treat in households around the world. Whether enjoyed as a decadent dessert or a delightful snack, this delectable confection never fails to delight the senses. Today, we invite you to embark on a culinary journey with us as we uncover the secrets to creating the perfect banana cake.

    With its luscious texture and delightful flavor, banana cake is a true crowd-pleaser that never fails to impress. Whether enjoyed with a cup of coffee in the morning or as a dessert after dinner, this beloved treat is sure to bring joy to any occasion. So why not whip up a batch today and indulge in the irresistible charm of homemade banana cake? Your taste buds will thank you.

    Banana cake holds a special place in the hearts of many, evoking fond memories of homemade goodness and comforting indulgence. With its natural sweetness and moist crumb, it’s no wonder that this humble dessert has earned a reputation as a classic favorite.

    INGREDIENTS:

    • 2 ripe bananas, mashed
    • 1 and 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup plain yogurt or sour cream
    INSTRUCTIONS:
    1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
    2. Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
    3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
    4. Incorporate Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
    5. Add Mashed Bananas: Gradually add the mashed bananas to the wet mixture, mixing until incorporated.
    6. Alternate Dry Ingredients and Yogurt: Gradually add the dry ingredients to the wet ingredients, alternating with the plain yogurt or sour cream. Mix until just combined, being careful not to overmix.
    7. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    8. Cool and Serve: Allow the banana cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve the cake as is or with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of decadence.

    Tips for Success:

    • Use ripe bananas for maximum flavor and sweetness. The riper the bananas, the more intense the banana flavor in the cake.
    • Be sure not to overmix the batter, as this can result in a dense or tough cake. Mix until the ingredients are just combined for a tender crumb.
    • Feel free to customize your banana cake by adding nuts, chocolate chips, or a sprinkle of cinnamon for extra depth of flavor.
  • Steak Bites with Garlic Butter

    Steak Bites with Garlic Butter

    Ingredients

    1 ½ pounds breast steak

    1 teaspoon kosher salt

    ½ teaspoon freshly ground black pepper

    6 garlic cloves, minced

    4 tablespoons butter divided

    Optional: thinly sliced ​​green onions

    Directions

    Cut the tenderloin into small pieces about 1/2″ – 3/4″.

    Generously sprinkle the meat with 3/4 teaspoon of salt, pepper and garlic.

    Heat a flat-bottomed stainless steel skillet over medium-high heat and add 1 tablespoon of butter.

    When the butter has melted, turn to cover the pan. Add about half of the meat and roll it over the pan.

    Cook for 1 minute then use a large spatula to flip the pieces.

    Cook 1 minute more. Use a spatula to remove the meat to a plate, then repeat with the second batch of meat pieces.

    Add an additional tablespoon of butter to the skillet. The whole process of cooking the meat should only take a few minutes in total. When the meat is cooked, loosely place foil over the cooked tenderloin bites on the plate.

    Melt the remaining 2 tablespoons of butter in the hot skillet.

    Scrape the browned bits of meat from the bottom of the pan.

    Pour the juices from the pan with butter over the meat bites on the plate. Serve hot.

    ENJOY!

  • https://pst-algerie.org/german-potato-pancakes/

    https://pst-algerie.org/german-potato-pancakes/

    Indulge in a culinary journey that celebrates the rich flavors of garlic, the savory notes of Parmesan cheese, and the succulence of roasted shrimp with this delectable recipe. Garlic Parmesan Roasted Shrimp offers a delightful combination of ingredients that tantalize the taste buds and elevate any mealtime experience. Whether served as an appetizer, a main course, or as part of a seafood feast, this dish promises to be a crowd-pleaser.

     

    Garlic Parmesan Roasted Shrimp offers a symphony of flavors that dance on your palate with each bite. The garlic-infused Parmesan coating creates a crispy exterior while locking in the natural juiciness of the shrimp. Whether enjoyed as an elegant appetizer for gatherings or a satisfying main course alongside your favorite sides, this recipe is sure to become a beloved addition to your culinary repertoire. Embrace the simplicity and deliciousness of Garlic Parmesan Roasted Shrimp for a memorable dining experience filled with savory goodness and culinary delight Let’s delve into the details of this mouthwatering recipe and discover how to create culinary magic in your kitchen.

    Ingredients for Garlic Parmesan Roasted Shrimp:

    • 1 pound large shrimp, peeled and deveined
    • 3 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup breadcrumbs (preferably Panko)
    • 1 teaspoon dried oregano
    • 1/2 teaspoon paprika
    • Salt and black pepper to taste
    • Fresh parsley, chopped (for garnish)
    • Lemon wedges (for serving)

    INSTRUCTIONS: 

    1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
    2. Prepare Shrimp: Ensure the shrimp are peeled, deveined, and patted dry with paper towels. This helps the seasonings adhere better to the shrimp during roasting.
    3. Create Garlic Parmesan Mixture: In a mixing bowl, combine olive oil, minced garlic, grated Parmesan cheese, breadcrumbs, dried oregano, paprika, salt, and black pepper. Mix well to create a flavorful coating.
    4. Coat Shrimp: Add the prepared shrimp to the bowl with the garlic Parmesan mixture. Toss the shrimp until they are evenly coated with the mixture, ensuring each shrimp is well seasoned.
    5. Roast to Perfection: Arrange the coated shrimp in a single layer on the prepared baking sheet. Roast in the preheated oven for about 10-12 minutes or until the shrimp are cooked through and the coating is golden and crispy.
    6. Garnish and Serve: Remove the roasted Garlic Parmesan Shrimp from the oven and garnish with chopped fresh parsley for a pop of color and freshness. Serve hot with lemon wedges on the side for a zesty squeeze of citrus before indulging in the savory delights.

     

    Recipe Tips:

    • Use fresh large shrimp for optimal flavor and texture, but you can adjust the roasting time for smaller shrimp.
    • Customize the seasoning by adding a pinch of red pepper flakes for a hint of heat or substituting herbs like thyme or basil for oregano.
    • For extra richness, sprinkle a bit of extra Parmesan cheese over the shrimp during the last few minutes of roasting.
  • German potato pancakes

    German potato pancakes

    Ingredients

    °1 small onion

    °1 pound potatoes

    °1 Medium-sized egg

    °3 tbsp flour

    °1 pinch pepper

    °1 pinch salt

    °1 oil (for frying)

    Preparation

    Grate onions and potatoes using a box grater or food processor.

    In a bowl, beat the egg. Add grated onions, potatoes, flour, pepper and salt and mix well.

    Heat oil in a large frying pan on medium heat.

    Using 1/4 cup scale, pour the mixture into hot oil. Flatten the mixture to form a pie shape.

    Fry the pie for 3 minutes on each side, or until golden brown.

    Repeat with the remaining mixture, adding more oil if necessary.

    Serve hot German potato pancakes with your favorite layer, such as sour cream or apple sauce.

    Enjoy!

  • Homemade Delight: German Chocolate Cake Recipe

    Homemade Delight: German Chocolate Cake Recipe

    Embark on a journey of sweet indulgence with a Homemade German Chocolate Cake that is sure to delight your senses and satisfy your dessert cravings. This classic cake is renowned for its moist chocolate layers, luscious coconut pecan frosting, and irresistible flavor profile that has stood the test of time. Whether celebrating special occasions or simply indulging in a homemade treat, this German Chocolate Cake recipe promises to be a showstopper on any dessert table. Let’s dive into the details and uncover the secrets to creating this decadent delight in your own kitchen.

    INGREDIENTS FOR HOMEMADE GERMAN CHOCOLATE CAKE:

    FOR THE CHOCOLATE CAKE LAYERS:

      • 2 cups all-purpose flour
      • 1 cup unsweetened cocoa powder
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 cup unsalted butter, softened
      • 2 cups granulated sugar
      • 4 large eggs, room temperature
      • 1 teaspoon vanilla extract
      • 1 cup buttermilk, room temperature
      • 1 cup hot brewed coffee (or hot water)

    • FOR THE COCONUT PECAN FROSTING:
    •  
    • 1 cup evaporated milk
    • 1 cup granulated sugar
    • 3 large egg yolks
    • 1/2 cup unsalted butter
    • 1 teaspoon vanilla extract
    • 1 1/3 cups sweetened shredded coconut
    • 1 cup chopped pecans

    INSTRUCTIONS: 

    1. Step I – Prepare the Chocolate Cake Layers:
    3. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
    5. Beat in the eggs, one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
    6. Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
    7. Slowly pour in the hot brewed coffee (or hot water) and mix until the batter is smooth.
    8. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
    9. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
    10. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

    Step II – Prepare the Coconut Pecan Frosting:

     

     

    1. In a saucepan, whisk together evaporated milk, granulated sugar, egg yolks, and butter over medium heat.
    2. Cook the mixture, stirring constantly, until it thickens and becomes golden brown (about 10-12 minutes).
    3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
    4. Let the frosting cool to room temperature, stirring occasionally to prevent a crust from forming.

    Step III – Assemble the German Chocolate Cake:

    1. Place one cake layer on a serving plate. Spread a generous amount of the cooled coconut pecan frosting evenly over the top.
    2. Add the second cake layer on top and repeat the frosting layer.Finally, place the third cake layer and frost the top and sides of the cake with the remaining frosting
    3. Optional: Garnish the top of the cake with additional pecan halves or coconut flakes for decoration.

    Step IV – Slice and Enjoy:

    1. Once assembled, refrigerate the cake for at least 1-2 hours to allow the flavors to meld and the frosting to set.
    2. Slice the Homemade German Chocolate Cake and serve it chilled or at room temperature. Enjoy the moist cake layers and decadent coconut pecan frosting with friends and family!

    Tips for Success:

    • For a deeper chocolate flavor, use Dutch-process cocoa powder in the cake batter.
    • Ensure all ingredients for the frosting are at room temperature to achieve a smooth and creamy texture.
    • Store leftover cake in the refrigerator, covered, for up to 3-4 days. Bring to room temperature before serving for best taste and texture.

    Conclusion: Homemade German Chocolate Cake is a timeless dessert that embodies rich flavors and delightful textures, making every bite a heavenly experience. Whether shared during festive gatherings, birthdays, or as a special treat for loved ones, this cake is sure to leave a lasting impression. Follow the recipe with care, embrace the aromas of baking, and revel in the joy of creating a masterpiece that celebrates the art of homemade goodness. Indulge in the luscious layers and nutty sweetness of the coconut pecan frosting atop moist chocolate cake, and let each slice transport you to a realm of sweet satisfaction and culinary bliss

  • Strawberry bombs: they are irresistible

    Strawberry bombs: they are irresistible

    Super delicious and easy to make!

    It’s a donut recipe that’s as delicious as buying it. Fresh strawberries and cream explode in your mouth, and the bread is fluffy. Feeling more delicious than buying it? You can change the fruit according to the season to make it.

    These dreamy dessert are a classic, soft vanilla sponge with a swirl of homemade strawberry jam running through them, topped with a fitting pink strawberry buttercream (flavoured by the jam) and a dollop of more strawberry goodness and mini Jammie Dodger biscuits. They sound a little complicated but they’re SO easy to make and the flavour of the homemade jam is incredible!! You really cannot beat it as there’s nothing better than the taste of fresh strawberries.

    INGREDIENTS

    300g (2 cups) flour
    1 egg
    45g (1/4 cup) sugar
    pinch of salt
    7g dry yeast
    140ml (3/5 cup) warm milk
    40g (1/4 cup) softened butter
    For decoration:
    Whipped cream
    Strawberries, chopped
    Powdered sugar

    METHOD

    In a medium bowl combine sugar, yeast, and milk and stir to dissolve.
    Whisk in egg. Add flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.

    Add softened butter and continue to knead until butter is fully incorporated into the dough.
    Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for an hour.
    Divide the dough into 8 parts and roll each into a ball. Cover and let sit for 30 minutes.
    Flatten each ball a bit and roll it again into a ball. Cover and let sit for another 30 minutes.
    Fry balls in hot oil on low for 2-3 minutes on each side.
    Let cool a bit and cut in half lengthwise, like a burger bun.
    Top one half with whipped cream and chopped strawberries, close with the other half, sprinkle with powdered sugar and serve.

  • Italian Chicken Rice Casserole

    Italian Chicken Rice Casserole

    Ingredients

    1 1/2 cups long-grain white rice

    3 cups low-sodium chicken broth

    2 cloves garlic, minced

    1 small onion, diced

    1 red bell pepper, diced

    2 tablespoons olive oil

    6 to 8 bone-in, skinless chicken thighs

    1 teaspoon dried Italian seasoning

    1/2 teaspoon salt

    1/4 teaspoon black pepper

    1 can (14.5 ounces) diced tomatoes, undrained

    1 cup shredded mozzarella cheese

    Fresh parsley, chopped for garnish

    Preparation

    Preheat your oven to 375°F. Embrace the joy of cooking as you start this nourishing recipe.

    In a skillet, warm olive oil over medium heat. Sauté onion, garlic, and bell pepper until tender and aromatic, around 5 minutes.

    Mix in the rice, allowing it to toast for 2 minutes. Add chicken broth and simmer gently.

    Season chicken thighs with Italian seasoning, salt, and pepper. Place them in the skillet among the rice.

    Top with undrained diced tomatoes, letting their juices add depth to the dish.

    Cover and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.

    Sprinkle mozzarella cheese over the casserole, then return to the oven uncovered for 5 minutes, until the cheese is bubbly and golden.

    Allow the dish to rest for 5 minutes before garnishing with parsley. This wait ties all the flavors together beautifully.

    Variations & Tips:

    Adapt the recipe for picky eaters by omitting tomatoes or peppers, focusing on the simple yet delicious combination of broth, rice, chicken, and cheese.

    Experiment with cheese by blending mozzarella with parmesan or asiago for an extra Italian flavor.

    Incorporate veggies like spinach or diced zucchini with the tomatoes to boost the dish’s nutritional value.

    Embrace the gift of leftovers—this casserole reheats well, making it perfect for next-day lunches or stress-free dinners.