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  • Apricot and Coconut Filled Sweet Bread

    Apricot and Coconut Filled Sweet Bread

    Apricot and Coconut Filled Sweet Bread

    Table of Contents

    Ingredients:

    For the Dough:

      • 1 tablespoon dry yeast
      • 2 tablespoons sugar
      • 8 grams vanilla sugar (about 1 tablespoon)
      • 200ml warm milk
      • 50ml oil
      • 1 egg white
    • 340g all-purpose flour
    • 1 teaspoon salt

    For the Filling:

    • 3 tablespoons apricot jam
    • 2 tablespoons shredded coconut

    For the Topping:

      • 1 egg yolk + 1 teaspoon milk (for egg wash)
      • Almonds (for decoration)
      • Fine sugar (for sprinkling)

    Directions:

    1. Prepare the Dough:

      • In a bowl, mix the dry yeast, sugar, vanilla sugar, and warm milk. Let it sit for about 5-10 minutes until it becomes frothy.
      • Add the oil, egg white, flour, and salt. Mix until a soft dough forms.
    • Knead the dough for 5-7 minutes until smooth and elastic.
    • Cover the dough with a cloth and let it rest in a warm place for about 40 minutes or until it doubles in size.

    2. Divide the Dough:

    • Once the dough has risen, divide it into two equal halves.
    • Lightly grease your hands with a little oil and gently flatten each dough half.

    3. Add the Filling:

    • Spread 3 tablespoons of apricot jam evenly over one of the dough halves.
    • Sprinkle 2 tablespoons of shredded coconut on top of the jam.

    4. Shape the Dough:

    • Place the second dough half on top of the jam and coconut filling, sealing the edges gently.
    • Shape the dough into a desired form (round or loaf shape).

    5. Egg Wash and Rest:

      • In a small bowl, mix the egg yolk and milk.
      • Brush the top of the dough with the egg wash, and sprinkle with almonds.
      • Let the dough rest for an additional 10 minutes.
    See also  Magic Sauce Chicken Wings Recipe

    6. Bake:

      • Preheat your oven to 180°C (350°F).
      • Bake the dough in the preheated oven for approximately 20 minutes, or until the top is golden brown.

    7. Finishing Touches:

      • Once baked, remove the bread from the oven and allow it to cool slightly.
      • Dust with fine sugar before serving.

    Serving Suggestions:

      • Serve warm with a cup of tea or coffee for a delightful snack.
      • Pair with fresh fruit or yogurt for a light breakfast.
      • Add a dollop of whipped cream for an indulgent dessert.

    Cooking Tips:

      • Make sure the milk is warm (not hot) when mixing with yeast to ensure proper activation.
      • Allow the dough to rise in a warm place for the best texture and volume.
      • Use a sharp knife to score the dough before baking for a decorative look.

    Nutritional Benefits:

    • Apricot Jam: Adds a natural sweetness and provides vitamins A and C.
    • Coconut: Offers fiber and healthy fats.
    • Almonds: A good source of protein and vitamin E.
  • Crock Pot Crack Potato Soup

    Crock Pot Crack Potato Soup

    Crock Pot Crack Potato Soup

    Table of Contents

    Ingredients

    • 6 cups of diced potatoes, peeled (Russet or Yukon Gold)
    • 1 cup of shredded cheddar cheese
    • 1/2 cup of cooked and crumbled bacon
    • 1 packet of ranch seasoning mix
    • 4 cups of chicken or vegetable broth
    • 1 cup of heavy cream (or half-and-half for a lighter version)
    • Salt and pepper to taste
    • Optional garnishes: Extra cheese, bacon bits, chopped green onions, or chives
    See also  Super Energy Dessert: No White Sugar, No Baking Required!

    Instructions

    • Prepare the Potatoes:
      Peel and dice the potatoes into 1-inch cubes to ensure even cooking. Keeping the pieces uniform in size helps them cook at the same rate.
    • Layer the Ingredients:
      Place the diced potatoes at the bottom of the crock pot. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheddar cheese and crumbled bacon on top. This layering helps the potatoes absorb the seasoning and broth while the cheese melts evenly.
    • Add the Broth:
      Pour the chicken or vegetable broth over the layered ingredients. Make sure the liquid just covers the potatoes to ensure everything cooks evenly without becoming too watery.
    • Cook the Soup:
      Cover and set the crock pot on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed with a fork.
    • Add Cream and Season:
      Once the potatoes are cooked, stir in the heavy cream. Taste the soup and adjust the seasoning with salt and pepper as needed. For a smoother texture, use an immersion blender to blend part or all of the soup.
    • Serve and Garnish:
      Ladle the hot soup into bowls and top with optional garnishes such as extra cheese, bacon bits, chopped green onions, or chives for added flavor and texture.
  • HOW TO MAKE POTATO BREAD

    HOW TO MAKE POTATO BREAD

    HOW TO MAKE POTATO BREAD

    Ingredients

    1 1/2 cups warm water (110-115°F)

    1 package (2 1/4 tsp) active dry yeast

    1 cup mashed potatoes (cooled)

    1/3 cup sugar

    1/3 cup vegetable oil

    2 tsp salt

    6 cups bread flour

    Directions:

    In a large dish, dissolve the yeast in the warm water and let sit until frothy, about 5 minutes. Add the sugar, vegetable oil, salt, and mashed potatoes and stir. Blend until thoroughly combined. .. One cup of bread flour at a time, stir into the dough until it becomes smooth and elastic. On a lightly floured surface, knead the dough for approximately five minutes, or until it becomes elastic and smooth. Place the dough in a basin that has been oiled, cover it with a cloth, and let it to rise in a warm location until it has doubled in size, about an hour.

    Form the dough into loaves by pressing it down. After putting the loaves on oiled bread pans, let them to rise for an additional thirty minutes. Preheat the oven to 375 degrees Fahrenheit. Bake for thirty to thirty-five minutes, or until the crust is golden brown and the bottom of the bread sounds hollow when tapped. The bread should cool on a wire rack before being sliced and served. Make sure the mashed potatoes and yeast are warm before combining them. The dough may not rise correctly if the mashed potatoes are cold.

    Work the dough thoroughly until it becomes elastic and smooth. This will guarantee that the bread is tender and fluffy. .. To ensure proper rising, place the dough in a warm, draft-free area. To check if the bread is done, tap its bottom. When it makes a hollow sound, it’s ready. How to Prepare Potato BreadThe following are essential ingredients for making potato bread: potatoes, flour, yeast, water, salt, and a small amount of sugar. .. Cook your potatoes and mash them until they are smooth.

    Then, combine the yeast with a small amount of sugar and warm water, allowing it to foam. .. .. When it’s done, combine the yeast mixture and mashed potatoes in a big basin. Then, slowly stir in the flour and salt until a soft dough forms. .. The dough should be smooth and elastic after 8 to 10 minutes of kneading. The dough should rise in a warm location until it doubles in size, which should take no more than one or two hours, after being placed in an oiled basin and covered with a fresh cloth. .. Once the dough has had its initial rise, gently punch it down, form it into a loaf, and put it in a loaf pan that has been buttered.

    Let it rise again for about 30 minutes before baking in a preheated oven at 375°F (190°C) for about 30-35 minutes.

    Once the bread is golden brown, remove it from the oven and let it cool on a wire rack before slicin.

    conclusion, making potato bread is not just a culinary endeavor; it’s an enriching experience that brings comfort and warmth to the home.

    With its delightful texture and flavor, potato bread stands out on any dining table, offering a unique alternative to regular loaf bread.

  • The Delightful German Apple Oatmeal Recipe: A Taste of Germany’s Finest

    The Delightful German Apple Oatmeal Recipe: A Taste of Germany’s Finest

    The Delightful German Apple Oatmeal Recipe

    Table of Contents

    If you’re on the hunt for a hearty and delicious breakfast option, look no further than the German Apple Oatmeal recipe. This delightful concoction of oatmeal, fresh apples, and a hint of vanilla essence is not only a nutritious way to kickstart your day but also a taste of Germany’s culinary excellence. In this article, we’ll take you through the step-by-step process of crafting this delectable dish that has been a favorite in Germany for generations.

    Ingredients

    • 1 cup of oatmeal
    • 50 grams of walnuts
    • 2 apples
    • 30 ml of water
    • 1 teaspoon of vanilla essence (adjust to taste)
    • Agave syrup (to taste)
    Preparing the Oatmeal

    To begin, finely grind the oatmeal in a blender. Next, chop the walnuts using a kitchen knife, and cut one of the apples into smaller cubes.

    Apple Puree

    In this step, put one of the apples and the water into a blender and blend them into a smooth puree. Take the second apple and cut it into smaller pieces. In a separate bowl, mix these apple pieces with the chopped walnuts, crushed oatmeal flakes, vanilla essence, and agave syrup.

    Combining the Ingredients

    Now, it’s time to bring all the elements together. Add the applesauce to the mixture and thoroughly combine everything. You should achieve a consistent mass that can be easily spread with a spoon onto a baking sheet lined with parchment paper.

    Baking

    Place the oat biscuits into an oven preheated to 200°C (392°F) and bake them for approximately 30 minutes, or until they turn golden brown and crispy.

    See also  Irresistible Cheesecake Delight

    The end result is a batch of delightful oatmeal biscuits infused with the flavors of fresh apples and a touch of vanilla essence. This German apple oatmeal recipe perfectly balances the earthy richness of oatmeal with the sweetness of apples and the crunch of walnuts, making it a favorite among both kids and adults alike.

    So, why not treat yourself and your loved ones to a taste of Germany’s most beloved breakfast dish? Whip up a batch of these oatmeal biscuits and savor the authentic flavors that have made it a household favorite across the nation.

    Conclusion

    In conclusion, the German Apple Oatmeal recipe offers a delightful culinary experience that brings the essence of Germany right to your breakfast table. With the perfect blend of oatmeal, apples, and a hint of vanilla essence, this dish is a true crowd-pleaser. Give it a try and relish the wholesome goodness it brings to your mornings.

  • Healthy Oatmeal Walnut Cranberry Cookies

    Healthy Oatmeal Walnut Cranberry Cookies

    Healthy Oatmeal Walnut Cranberry Cookies

    Table of Contents

    Ingredients

      • 1 cup oatmeal (ground into flour)
      • 80g/3oz walnuts (chopped)
      • 50g/1.7oz dried cranberries
      • 1 tablespoon erythritol or stevia (or sweetener of your choice)
      • 1 ripe banana (mashed)
    • 120 ml water
    • ½ cup oatmeal (whole)

    Step-by-Step Instructions

    Step 1: Grind the Oatmeal

      1. Prepare the oatmeal flour: Start by grinding 1 cup of oatmeal in a blender or food processor until it reaches a fine flour-like consistency.

    Step 2: Chop the Walnuts

    1. Add walnuts: Once the oats are ground, add 80g/3oz of walnuts to the blender or food processor. Pulse a few times until the walnuts are finely chopped but still have a bit of texture.

    Step 3: Mix the Dry Ingredients

      1. Add cranberries: Transfer the ground oatmeal and walnuts to a large mixing bowl. Stir in 50g/1.7oz dried cranberries.
      2. Sweeten the mix: Add 1 tablespoon of erythritol or stevia to the mixture and stir well to evenly distribute the sweetness.

    Step 4: Mash the Banana

    1. Mash the banana: In a separate small bowl, mash 1 ripe banana with a fork until smooth. The banana will act as a natural sweetener and binder for the cookies.

    Step 5: Combine Wet and Dry Ingredients

      1. Mix together: Add the mashed banana to the dry ingredients in the mixing bowl. Stir until everything is well combined and the mixture starts to hold together.
      2. Add water: Pour in 120 ml of water to help bind the ingredients further. Stir until the mixture becomes a thick, sticky dough.
    1. Add whole oats: Mix in ½ cup of whole oatmeal for additional texture.
    See also  A Quick Delicacy Fit for Kings! Just Nuts and Condensed Milk, No Pastries

    Step 6: Shape the Cookies

      1. Prepare the baking tray: Line a baking tray with parchment paper to prevent the cookies from sticking.
      2. Divide the dough: Using a spoon or your hands, divide the dough into 8 equal portions. Shape each portion into a cookie and place them on the prepared baking tray, leaving a little space between them.

    Step 7: Bake the Cookies

    1. Bake: Preheat your oven to 180°C/356°F. Place the tray of cookies in the oven and bake for 30 minutes, or until the edges are golden brown and the cookies are firm to the touch.
    2. Cool: Once baked, remove the cookies from the oven and allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

    Cooking Tips

      • Add-ins: You can customize these cookies by adding your favorite ingredients. Consider mixing in seeds (such as chia or flaxseeds), dark chocolate chips, or shredded coconut for additional flavor and texture.
      • Sweetness: If you prefer your cookies sweeter, you can increase the amount of erythritol or stevia, or add a touch of honey or maple syrup.
      • Texture: For a chewier texture, underbake the cookies slightly by removing them from the oven at around 25 minutes. For a crunchier cookie, leave them in for the full 30 minutes or until fully golden.
      • Substitutions: If you don’t have walnuts on hand, feel free to substitute them with almonds, pecans, or any other nuts you like. Similarly, raisins or other dried fruits can replace cranberries.

    Storage

      • Room temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days.
      • Refrigeration: For longer storage, place the cookies in an airtight container and store them in the refrigerator for up to a week.
      • Freezing: You can freeze these cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag once frozen. When ready to eat, thaw them at room temperature or pop them in the microwave for a few seconds.
    See also  APPLE CAKE: No sugar, no flour, just mix the ingredients and immediately put it to bake

    Nutritional Facts (Per Cookie)

      • Calories: 150 kcal
      • Carbohydrates: 22g
      • Protein: 4g
      • Fat: 7g
      • Fiber: 4g
      • Sugars: 5g (from natural banana and cranberries)
    • Sodium: 5mg
  • Addictive Spinach Stuffed Pastry

    Addictive Spinach Stuffed Pastry

    Addictive Spinach Stuffed Pastry

    Table of Contents

    Ingredients:

    For the Dough:

    – 2 onions, finely chopped
    – A pinch of green onion leaves, chopped
    – 500 grams of spinach, chopped
    – A pinch of parsley, chopped
    – 1 glass of kefir (200ml)
    – 1 tea glass of water (90ml)
    – 1 teaspoon salt (8 grams)
    – 1 egg white
    – 3.5 cups of wheat flour (420 grams)
    – 1 teaspoon butter (15 grams)
    – 1 tablespoon vegetable oil (12ml)
    – Sesame seeds and black cumin seeds for topping

    For the Filling:

    – 1 teaspoon red pepper flakes (5 grams)
    – 1 teaspoon salt (4 grams)
    – 1 teaspoon each of black pepper, cumin, mint
    – Hot or sweet pepper (optional)
    – 1 tablespoon kefir
    – 1 tablespoon vegetable oil

    Instructions:

    For the Dough:

    1. In a mixing bowl, combine finely chopped onions, green onion leaves, chopped spinach, and chopped parsley.
    2. Add kefir, water, salt, egg white, and mix well.
    3. Gradually add wheat flour while continuing to mix until the dough comes together.
    4. Knead the dough until it’s smooth and elastic. Add a teaspoon of butter and a tablespoon of vegetable oil. Knead again until well incorporated.
    5. Divide the dough into 9 equal portions and shape them into balls.

    For the Filling:

    1. In a separate bowl, mix red pepper flakes, salt, black pepper, cumin, mint, and hot or sweet pepper (if desired).
    2. Add a tablespoon of kefir and a tablespoon of vegetable oil to create a paste-like mixture.

    See also  Cheesy Potato Gratin Recipe
    For Assembly:

    1. Take one dough ball and roll it out into a thin circle.
    2. Place a spoonful of the prepared filling in the center of the dough.
    3. Fold the dough in half to create a half-moon shape and press the edges to seal.
    4. Repeat with the remaining dough balls and filling.
    5. Place the stuffed pastries on a baking sheet.
    6. Mix an egg yolk with kefir and vegetable oil, then brush it on top of the pastries.
    7. Sprinkle sesame seeds and black cumin seeds on top.

    To Bake:

    1. Preheat the oven to 180°C (350°F).
    2. Bake the pastries in the oven for 25-30 minutes or until they are golden brown.

    Enjoy these addictive spinach stuffed pastries! They’re easy to make and simply irresistible.

  • Chocolate Chip Muffins

    Chocolate Chip Muffins

    Chocolate Chip Muffins

    Table of Contents

    Ingredients:

    * 1 cup all-purpose flour

    * 1/2 cup granulated sugar

    * 1/2 teaspoon baking powder

    * 1/4 teaspoon baking soda

    * 1/4 teaspoon salt

    * 1/2 cup melted butter

    * 1 egg

    * 1/2 cup milk

    * 1 teaspoon vanilla extract

    * 1/2 cup chocolate chips

    Instructions:

    * Preheat oven to 350°F (175°C). Grease a muffin tin.

    * In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

    * In a separate bowl, combine melted butter, egg, milk, and vanilla extract.

    * Gradually add wet ingredients to dry ingredients, mixing until just combined.

    * Stir in chocolate chips.

    * Fill muffin cups with batter.

    * Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

    * Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.

    Enjoy your delicious chocolate chip muffins!

  • Easy and Fluffy Vanilla Muffins! Perfect for Quick Baking

    Easy and Fluffy Vanilla Muffins! Perfect for Quick Baking

    Table of Contents

    Ingredients (Makes 12 Muffins):

    – 2 eggs
    – 125ml (1/2 cup) vegetable oil
    – 250ml (1 cup) milk
    – 200g (1 cup) sugar
    – 360g (3 cups) flour
    – 1 tsp baking powder
    – 1/2 tsp salt
    – 100g (2/3 cup) raisins or chocolate chips (optional)

    Instructions:

    1. Preheat your oven to 180°C (360°F) or Gas Mark 4.
    2. In a mixing bowl, beat the eggs.
    3. Add vegetable oil, milk, and sugar to the eggs. Mix until well combined.
    4. In a separate bowl, whisk together the flour, baking powder, and salt.
    5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
    6. If you like, fold in raisins or chocolate chips for an extra treat.
    7. Line a muffin tin with paper liners or grease each cup.
    8. Spoon the muffin batter into each cup, filling them about 2/3 full.
    9. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Keep checking every 5 minutes after 20 minutes of baking as oven times may vary.
    10. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes.
    11. Transfer the muffins to a wire rack to cool completely.

    Enjoy your homemade vanilla muffins!

    See also  Cream-Filled Nut Bread Recipe

    Pro Tip: Feel free to customize your muffins with your favorite add-ins like chocolate chips, nuts, or dried fruits for extra flavor!

  • Vanilla chiffon cake: the recipe to make a fluffy and delicious dessert

    Vanilla chiffon cake: the recipe to make a fluffy and delicious dessert

    Vanilla chiffon cake: the recipe to make a fluffy and delicious dessert

    Have you ever struggled to make chiffon cake at home and couldn’t figure out why? If so, you’re at the perfect spot! I’m going to give you all the tips and tricks you need to make the most delicious, moist, and fluffy vanilla chiffon cake possible today. Use the same methods and advice for different types of chiffon cakes. Chiffon cake is extremely easy to make, but one error might turn bad. Here are the materials and steps. You could have issues like: In the oven, the cake did not rise too much. The cake became very flat. There was too much loose cake dough. There was no moisture in the cake.

    Ingredients:

    • 6 eggs room temperature
    • 230 gr sugar
    • 130 ml oil sunflower seeds
    • 135ml water
    • 225 gr flour 00
    • 1 packet vanilla baking powder
    • 2 tsp natural vanilla extract
    • a pinch of salt
    • 1 tsp cream tartar.

    Instructions:

    Step number 1:

    Separate the egg whites and yolks first.

    Step number 2:

    Add the oil, water, flour, yeast, and vanilla extract after mixing the yolks and sugar.

    Step number 3:

    Add the cream tartar and salt-beaten egg whites to the remaining mixture.

    Step number 4:

    Fill the mold with dough, then bake for 30 minutes at 180° and for 20 to 25 minutes at 160°.

     

  • Fluffy pumpkin cake: it is light and delicate!

    INGREDIENTS
    2 eggs
    120ml (½ cup) of milk
    150g (¾ cup) of sugar
    70ml (1/3 cup) of vegetable oil
    120g (½ cup) of pumpkin puree
    180g (1 ½ cups) of all-purpose flour
    70g (½ cup) of cornstarch
    8g of baking powder
    1 lemon zest

    METHOD
    1. Preheat the oven to 180C/350F. Grease and dust with flour in a 20 cm metal bowl.
    2. Combine wet and dry ingredients separately in two different bowls.
    3. Mix liquids and flour mixture in one bowl until no lumps are left.
    4. Pour the batter into a prepared metal bowl. Bake for 45-55 minutes, let cool down and remove from the bowl. Flip and dust with powdered sugar.

  • Chocolate Milk Jelly

    Chocolate Milk Jelly

    Chocolate Milk Jelly

    Table of Contents

    Ingredients

      • 600 ml (20.28 fl oz) milk
      • 50 g (1.76 oz) sugar
      • 180 g (6.35 oz) dark chocolate, chopped
      • 10 g (0.35 oz) agar agar powder

    Directions

      1. Heat the Milk:
        • In a medium saucepan, add the milk and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
      2. Add the Chocolate:
          • Once the milk is warm and the sugar has dissolved, add the chopped dark chocolate. Continue to cook, stirring frequently, until the chocolate is fully melted and the mixture is smooth.

         

      3. Incorporate Agar Agar:
        • Sprinkle the agar agar powder into the chocolate mixture while continuously whisking to prevent clumps. Bring the mixture to a gentle boil, ensuring the agar agar is fully dissolved, which usually takes about 2-3 minutes.
      1. Remove Bubbles:
        • Use a whisk to gently remove any bubbles that form on the surface of the mixture.
      2. Mold and Chill:
          • Pour the hot mixture into a mold or individual serving cups. Let it cool slightly before placing it in the refrigerator.

         

      3. Chill Until Set:
        • Refrigerate for at least 3-4 hours, or until completely set. The jelly should be firm to the touch.
    1. Serve:
      • Once fully chilled, unmold the jelly and serve as is, or with a dollop of whipped cream or fresh berries for an extra treat.

    Serving Suggestions

      • Serve with fresh raspberries or strawberries to balance the rich chocolate flavor.
    • Top with a dollop of whipped cream and a sprinkle of cocoa powder for a more indulgent presentation.

    Cooking Tips

      • Ensure Agar Agar is Dissolved: Make sure the agar agar is fully dissolved to achieve the perfect jelly texture.
      • Choose Good-Quality Chocolate: Use high-quality dark chocolate for the best flavor and smooth texture.

    Nutritional Benefits

    • Rich in Antioxidants: Dark chocolate is packed with antioxidants that may support heart health.
    • Calcium-Rich: Milk provides a good source of calcium, essential for bone health
  • New Dessert in 5 Minutes! Try These Delicious No-Bake Treats

    New Dessert in 5 Minutes! Try These Delicious No-Bake Treats

    New Dessert in 5 Minutes! Try These Delicious No-Bake Treats

    Table of Contents

    Imagine the joy of sinking your teeth into a decadent dessert without having to wait for it to bake. That’s the beauty of these quick and easy no-bake treats! In just a few simple steps, you can create a heavenly concoction that will satisfy your sweet cravings in no time.

    Ingredients

    • 350 g of biscuits
    • 85 g of ground peanuts
    • 85 g of sugar
    • 180 ml of sweet cream
    • 1 bag of vanilla sugar (10 g) (optional)
    • 45 g of cocoa powder
    • 110 g of butter

    For the glaze:

      • 90 g milk chocolate
      • 30 g dark chocolate
      • 30 g vegetable oil
      • 70 g ground peanuts

    Procedure

    Mixing the Ingredients
    1. Crush the biscuits: Start by crushing the biscuits into small pieces either with your hands or using a blender.
    2. Add ground peanuts: Grind the peanuts and mix them with the crushed biscuits.
    3. Prepare the chocolate mixture: Combine sugar and cocoa powder in a saucepan and stir until evenly mixed. Gradually add sweet cream while stirring continuously until you achieve a smooth mixture.
    Shaping the Desserts
    1. Incorporate butter and vanilla sugar: Add butter and vanilla sugar to the chocolate mixture, stirring until melted and smooth.
    2. Combine with biscuit mixture: Pour the chocolate mixture into the bowl of crushed biscuits and peanuts, mixing until well combined.
    Setting in the Freezer
    1. Shape the desserts: Form the mixture into balls, press into a mold, or fill silicone molds of your choice. Ensure the mixture is compact to avoid empty spaces.
    2. Chill in the freezer: Place the desserts in the freezer for about an hour to set.
    See also  Simple and Delicious Fried Pastries: No Oven or Leavening Needed!
    Making the Glaze
    1. Prepare the glaze: Melt milk chocolate, dark chocolate, and vegetable oil together. Add ground peanuts and mix until smooth.
    Final Touches
    1. Coat the desserts: Remove the chilled desserts from the molds and coat them with the prepared glaze.
    Serving Suggestions
    1. Enjoy your creations: Serve these delectable treats on a platter and indulge in their rich, chocolatey goodness. Pair them with a glass of cold milk or a scoop of vanilla ice cream for the ultimate dessert experience.
    Conclusion

    In just a few minutes, you can whip up a batch of these irresistible no-bake desserts that will have your taste buds dancing with delight. Whether you’re hosting a party or simply treating yourself to a sweet indulgence, these treats are sure to impress. So why wait? Get creative in the kitchen and enjoy the magic of homemade desserts without the hassle of baking!

  • Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream

    Classic Cream Puffs with Caramel & Vanilla Cream

    Table of Contents

    Ingredients

    For the Dough (Choux Pastry):

      • Water: 200 ml (¾ cup)
        • Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
      • Butter: 50g (1¾ oz)
        • Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
      • All-Purpose Flour: 150g (1¼ cup)
          • Purpose: Forms the structure of the puffs, creating a light and airy texture.

         

      • Salt: A pinch
        • Purpose: Enhances the flavor and helps balance the sweetness.
    • Eggs: 4
      • Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.

    For the Caramel Cream:

      • Sugar: 4 tbsp
          • Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

         

      • Heavy Cream (for cooking): 150 ml (⅔ cup)
        • Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
    • Heavy Cream (for whipping): 300 ml (1¼ cups)
      • Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.

    For the Vanilla Cream:

      • Milk: 400 ml (1⅔ cup)
          • Purpose: The base for the custard, providing a smooth and creamy consistency.

         

      • Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
        • Purpose: Thickens the milk to form a rich vanilla custard.
    • Sugar: 4 tbsp
      • Purpose: Sweetens the custard, balancing the flavors.
    • Heavy Cream: 300 ml (1¼ cups)
        • Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

       

    For the Caramel Frosting (optional):

      • Sugar: 125g (⅔ cup)
        • Purpose: Caramelizes to create a glossy, sweet frosting.
    • Butter: 45g (1½ oz)
      • Purpose: Adds richness and smoothness to the caramel frosting.
    • Heavy Cream: 75 ml (⅓ cup)
        • Purpose: Helps achieve a smooth consistency for the frosting.

       

    Instructions

    1. Make the Caramel Cream:

      • Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
        • Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.
      • Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
        • Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
      • Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.

    2. Make the Vanilla Cream:

    • Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
      • Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
    • Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
        • Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

       

    • Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.

    3. Make the Choux Pastry Dough:

      • Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
          • Tip: The butter should melt completely before adding the flour.

         

      • Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
        • Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.
      • Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
      • Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
        • Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.

    4. Assemble and Bake the Cream Puffs:

      • Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
        • Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
      • Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
          • Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

         

      • Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
        • Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
    • Cool: Allow the cream puffs to cool completely on a wire rack before filling.

    5. Assemble the Cream Puffs:

      • Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
        • Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.
      • Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
        • Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
      • Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.
    • Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.

    6. Make the Caramel Frosting (Optional):

      • Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
        • Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.
      • Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
        • Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
      • Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.

    Storage:

    • Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.
  • https://pst-algerie.org/orange-and-yogurt-dessert-ready-in-5-minutes-without-an-oven-4/

    https://pst-algerie.org/orange-and-yogurt-dessert-ready-in-5-minutes-without-an-oven-4/

    Dinner of Just 200 Calories, Look How I Prepare It: There Isn’t Even a Slice Left

    Table of Contents

    In today’s fast-paced world, finding the time and energy to cook a healthy and satisfying meal can be a challenge. However, with a little planning and creativity, it’s possible to whip up a delicious dinner that’s both low in calories and high in flavor. One such example is a mouthwatering dish that clocks in at just 200 calories per serving. Let’s dive into the details of this culinary masterpiece!

    Ingredients:
    • Lean minced meat: Approximately 450g or 2 cups.
    • Potatoes: 3 large potatoes, diced, which equates to roughly 3 cups.
    • Light cheese: Around 150g or 1 1/2 cups grated.
    • Garlic: 2 cloves, minced, or about 2 teaspoons.
    • Tomato sauce: 2 tablespoons, equivalent to approximately 1/8 cup.
    • Onion: 1 onion, chopped, approximately 1 cup.
    • Optional spices: Paprika, curry, and coriander, each at 1/2 teaspoon.
    • Salt: 1/2 teaspoon.
    • Extra virgin olive oil: 3-4 tablespoons, roughly 1/4 – 1/3 cup.
    • Chopped rosemary: Enough to season.
    • Aromatic herbs: To taste.
    Step-by-Step Preparation Process
    1. Preparing the Potatoes:
      • Peel the potatoes and cut them into thin slices.
      • Place them in a greased dripping pan, sprinkling the bottom with 50g of grated light cheese.
      • Brush the potatoes with olive oil, season with aromatic herbs, and bake in a preheated oven at 200°C for 20 minutes.
    2. Cooking the Minced Meat:
      • In a non-stick pan, heat a drizzle of olive oil and add the chopped onion.
      • Brown the onion, then add the minced meat and minced garlic cloves.
      • Sear the meat, add tomato sauce, salt, and optional spices.
      • Flavor with chopped rosemary and cook until the minced meat is ready.
    3. Assembling and Baking the Dish:
      • Pour the cooked minced meat over the baked potatoes, spreading it evenly.
      • Sprinkle the remaining grated cheese on top.
      • Bake in the oven for an additional 15 minutes at 200°C.
    See also  Oat Cake Without Flour with Banana and Chocolate
    Nutritional Benefits of the Dish

    Despite its low calorie count, this dinner packs a nutritional punch. Lean minced meat provides protein for muscle repair and satiety, while potatoes offer complex carbohydrates for sustained energy. Additionally, the dish is rich in vitamins and minerals, thanks to the inclusion of garlic, onion, and aromatic herbs.

    Tips for Variations and Substitutions

    Feel free to get creative with this recipe! You can swap out the minced meat for a plant-based alternative to make it vegetarian or vegan-friendly. Adjust the seasoning according to your taste preferences, experimenting with different herbs and spices for added flavor depth.

    How to Make It Vegan/Vegetarian

    To make this dish vegan or vegetarian, simply substitute the lean minced meat with your favorite plant-based protein option, such as lentils, tofu, or textured vegetable protein (TVP). You can also bulk up the dish with additional vegetables like mushrooms, bell peppers, or zucchini for added fiber and nutrients.

    Health Benefits of Using Lean Meat

    Opting for lean minced meat in this recipe not only helps keep the calorie count low but also provides essential nutrients like iron, zinc, and B vitamins. Lean meats are also lower in saturated fat compared to fattier cuts, making them a heart-healthy choice for dinner.

    Creative Serving Ideas

    Serve this flavorful dish with a side salad of mixed greens dressed with balsamic vinaigrette for a refreshing contrast. You can also pair it with steamed vegetables or roasted root vegetables for a complete and satisfying meal.

    Importance of Portion Control

    While this dinner may be low in calories, it’s essential to practice portion control to maintain a balanced diet. Be mindful of serving sizes and avoid overeating, even if the meal is delicious and nutritious.

    See also  Cabbage and Onion Delight: A Meat-Free Culinary Adventure
    How to Store Leftovers

    If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. Simply reheat in the microwave or oven until heated through before enjoying another tasty meal.

  • Chocolate-Coated Peanut and Cookie Balls: A Delightful No-Bake Treat

    Chocolate-Coated Peanut and Cookie Balls: A Delightful No-Bake Treat

    Chocolate-Coated Peanut and Cookie Balls: A Delightful No-Bake Treat

    Table of Contents

    Ingredients

    For the Filling:

    • 500g (17.6 oz) cookies, crushed
    • 120g (4.2 oz) peanuts, crushed
    • 120g (½ cup) sugar
    • 60g (½ cup) cocoa powder
    • 250ml (1 cup) milk
    • 150g (⅔ cup) butter
    • A pinch of vanillin (or a few drops of vanilla extract)

    For the Glaze:

    • 80g (2.8 oz) dark chocolate
    • 80g (2.8 oz) milk chocolate
    • 20ml (1 ½ tbsp) vegetable oil
    • 50g (1.8 oz) peanuts, chopped

    Step-by-Step Instructions

    1. Prepare the Filling

    • Crush the Cookies and Peanuts: Begin by crushing 500g of cookies into small pieces. You can do this using a food processor or by placing the cookies in a plastic bag and crushing them with a rolling pin. Once crushed, transfer them to a large mixing bowl. Then, crush 120g of peanuts until they are roughly chopped, and add them to the bowl with the cookies. Stir them together to ensure even distribution.
    • Make the Chocolate Mixture: In a medium-sized saucepan, combine 250ml of milk, 120g of sugar, 60g of cocoa powder, and a pinch of vanillin or a few drops of vanilla extract. Place the saucepan over medium heat, stirring continuously until the sugar is completely dissolved.
    • Add the Butter: Once the sugar has dissolved, add 150g of butter to the saucepan. Stir until the butter has melted and the mixture is smooth and well combined.
    • Combine with Cookie-Peanut Mixture: Pour the warm chocolate mixture over the crushed cookies and peanuts in the mixing bowl. Stir thoroughly until all the dry ingredients are evenly coated with the chocolate mixture, and the consistency is thick and sticky enough to form into balls.
    See also  Zucchini Delight: A Family Favorite Recipe

    2. Shape the Balls

    • Form the Balls: Using your hands, scoop out small portions of the mixture and roll them into balls, about the size of a walnut. Place each ball on a tray lined with parchment paper or a silicone mat.
    • Chill the Balls: Once all the balls are shaped, place the tray in the refrigerator or freezer for about 30 minutes. This helps firm up the balls, making them easier to coat with the chocolate glaze.

    3. Prepare the Chocolate Glaze

    • Melt the Chocolate: In a heatproof bowl, combine 80g of dark chocolate and 80g of milk chocolate. Add 20ml of vegetable oil to the mixture, which will help the chocolate glaze remain smooth and shiny once set. Melt the chocolate and oil together using a double boiler or in the microwave in 20-30 second intervals, stirring in between until completely melted and smooth.
    • Add the Peanuts: Stir in 50g of chopped peanuts into the melted chocolate. This adds extra texture and enhances the nutty flavor of the coating.

    4. Coat the Balls

    • Dip the Balls: Remove the chilled cookie-peanut balls from the fridge. Using a fork or a skewer, dip each ball into the melted  chocolate glaze, making sure it is fully coated. Let any excess chocolate drip off before placing the ball back on the tray.
    • Set the Coated Balls: Once all the balls are coated, place them back in the fridge for the chocolate glaze to harden. This should take about 20-30 minutes.

    5. Serve and Enjoy

    Once the chocolate coating has firmed up, your delicious chocolate-coated peanut and  cookie balls are ready to be served! You can arrange them on a platter for a party, pack them in a gift box for a homemade present, or store them in an airtight container in the fridge for a delightful snack whenever you crave something sweet and crunchy.

    Nutritional Information (Per Serving)

    • Servings: Makes about 30 balls
    • Calories: 150 kcal per ball
    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 15mg
    • Sodium: 50mg
    • Carbohydrates: 14g
    • Sugars: 10g
    • Protein: 3g
    See also  Lemon and Jam Cake Recipe

    Tips for Success:

    • Customizing the Nuts: Feel free to substitute peanuts with other nuts like almonds, hazelnuts, or walnuts for different flavor variations.
    • Adding Texture: The crushed cookies add a nice texture to the filling. If you want a chunkier consistency, leave the cookie pieces slightly larger.
    • Storing: These no-bake balls can be stored in the refrigerator for up to a week. If you want to store them longer, freeze them in an airtight container for up to a month.