PST-Algerie

Category: Xiaomi

Xiaomi Smartphones

  • 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.

  • https://pst-algerie.org/apple-walnut-raisin-cake-recipe/

  • Chocolate Banana Cracker Cake

    Chocolate Banana Cracker Cake

    Chocolate Banana Cracker Cake

    Table of Contents

    Ingredients:

      • 2 ripe bananas
      • 1 tablespoon cocoa powder
      • 60g crackers (about 5-6 pieces, crushed)
      • 70g ghee butter (or regular butter)
      • 80g caramel sauce
      • 40g walnuts, chopped
      • 400ml heavy cream (33%)
    • Optional: powdered sugar, honey, or condensed milk for sweetness
    • Zest of 1 lemon (optional)

    Directions:

      1. Prepare the bananas:
        Peel and mash the 2 bananas in a bowl until smooth. Set aside.
      1. Mix cocoa and crackers:
        In a separate bowl, mix 1 tablespoon of cocoa powder with the crushed crackers. This will form a base layer with a nice chocolatey flavor.
      2. Melt the butter:
        Heat 70g of ghee or butter until fully melted. Add the butter to the cracker and cocoa mixture and stir well to combine.
      3. Form the base:
        Press the cracker mixture into the bottom of a cake tin or dish, smoothing it out to create an even layer. Place it in the fridge for 15 minutes to set.
      1. Prepare the filling:
        Pour 400ml of heavy cream into a mixing bowl. Whisk until soft peaks form. Add powdered sugar, honey, or condensed milk to sweeten to your taste. You can also add a little lemon zest for extra flavor.
      2. Add caramel and walnuts:
        Once the base has set, spread 80g of caramel sauce over it. Then, sprinkle 40g of chopped walnuts evenly on top.
      3. Layer the bananas:
        Add the mashed bananas to the whipped cream, folding them gently into the mixture.
    1. Assemble the cake:
      Spread the banana cream mixture on top of the caramel and walnut layer.
    2. Chill the cake:
      Place the cake in the fridge for 4 hours to allow the layers to firm up and the flavors to meld.
    3. Serve and enjoy:
      After 4 hours, remove the cake from the fridge. Slice and serve this luscious, no-bake banana cracker cake!
  • chicken enchiladas

    chicken enchiladas

    Sure! Here’s a delicious chicken enchiladas recipe that’s easy to follow.

     

    #### Ingredients

    **For the Filling:**
    – 2 cups cooked, shredded chicken (rotisserie chicken works great)
    – 1 cup shredded cheese (cheddar or a Mexican blend)
    – 1/2 cup sour cream
    – 1/2 cup diced onion
    – 1 tsp garlic powder
    – 1 tsp cumin
    – Salt and pepper to taste
    – Fresh cilantro (optional)

    **For the Sauce:**
    – 2 cups enchilada sauce (store-bought or homemade)
    – 1 cup diced tomatoes (optional)
    – 1/2 tsp chili powder (optional for extra spice)

    **For Assembly:**
    – 8-10 corn or flour tortillas
    – Extra cheese for topping
    – Sliced olives and green onions for garnish (optional)

    #### Instructions

    1. **Prepare the Filling:**
    – In a bowl, mix together the shredded chicken, 1 cup of cheese, sour cream, onion, garlic powder, cumin, salt, and pepper. Add cilantro if using.

    2. **Make the Sauce:**
    – If using homemade sauce, prepare it ahead of time. If using store-bought, you can heat it in a saucepan with diced tomatoes and chili powder for extra flavor.

    3. **Assemble the Enchiladas:**
    – Preheat your oven to 350°F (175°C).
    – Spread a thin layer of enchilada sauce on the bottom of a baking dish.
    – Warm the tortillas slightly to make them pliable. Fill each tortilla with a generous amount of the chicken mixture, roll it up, and place seam-side down in the baking dish.
    – Repeat until all tortillas are filled and in the dish.

    4. **Add Sauce and Cheese:**
    – Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with extra cheese on top.

    5. **Bake:**
    – Cover the baking dish with foil and bake for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

    6. **Serve:**
    – Let the enchiladas cool for a few minutes before serving. Garnish with olives, green onions, and more cilantro if desired.

    Enjoy your homemade chicken enchiladas! They’re perfect with rice, beans, or a simple salad on the side.

  • Easy Two-Egg Dish Recipe

    Easy Two-Egg Dish Recipe

    Easy Two-Egg Dish Recipe

    Table of Contents

    Ingredients:

    • 2 eggs
    • 10g sugar (1 tablespoon)
    • A pinch of salt
    • Cooking oil

    Instructions:

    Preparing the Eggs:

    • Crack the eggs into a bowl and beat them lightly with a fork or whisk.

    Adding Sweetness:

    • Mix in the sugar and a pinch of salt into the beaten eggs. Combine well until the sugar dissolves.

    Cooking:

    • Heat a pan over medium heat and add a small amount of cooking oil.
    • Pour the egg mixture into the pan.

    Cooking the Eggs:

    • Allow the eggs to cook undisturbed for a moment until the edges start to set.
    • Using a spatula, gently push the cooked edges toward the center, allowing the uncooked egg to flow to the sides.
    • Continue this process until the eggs are mostly cooked and set but still slightly moist on top.

    Serve:

    • Slide the cooked eggs onto a plate.

    Enjoy:

    Serve these simple, soft, and delicious eggs for a quick and easy meal!

  • Savory Oatmeal and Cabbage Pancakes

    Savory Oatmeal and Cabbage Pancakes

    Savory Oatmeal and Cabbage Pancakes

    Table of Contents

    Ingredients:

      • 100g (1 cup) oatmeal
      • 2 eggs (large)
      • Salt, to taste
      • Black pepper, to taste
      • 150 ml (⅔ cup) milk
      • 300g (2 cups) cabbage, finely shredded
      • 5g (1 teaspoon) baking powder
    • 100g (1 cup) cheese, grated
    • Olive oil, for cooking

    Directions:

      • In a large bowl, mix the oatmeal with milk and let it sit for 5-10 minutes to soften.
      • In a separate bowl, whisk the eggs and add them to the oatmeal mixture.
      • Add the finely shredded cabbage, baking powder, grated cheese, salt, and black pepper to the mixture. Stir until well combined.
      • Heat olive oil in a non-stick skillet over medium heat.
      • Spoon portions of the batter into the skillet, forming small pancakes.
      • Cook each pancake for 4-5 minutes on each side, until golden brown and cooked through.
      • Serve warm with a side salad or a dipping sauce of your choice.

    Serving Suggestions:

    • Serve with a tangy yogurt dip or sour cream.
    • Pair with a fresh cucumber or tomato salad for a refreshing contrast.

    Cooking Tips:

      • Finely shred the cabbage for a smoother texture and easier cooking.
    • For a crispier pancake, cook over medium-high heat and press the pancakes down slightly while cooking.
    • Add herbs like dill or parsley for extra flavor.

    Nutritional Benefits:

      • Oats provide dietary fiber that supports heart health and digestion.
    • Eggs and cheese are great sources of protein, helping to keep you full and energized.
    • Cabbage is rich in vitamins K and C, adding a boost of antioxidants to this dish.
    See also  Healthy No-Bake Energy Bars

    Dietary Information:

      • Vegetarian: This recipe is suitable for vegetarians.
    • Gluten-Free Option: Use certified gluten-free oats to make this dish gluten-free.
    • Low-Carb Option: Replace the oatmeal with almond flour to reduce the carbohydrate content.

    Nutritional Facts (Per Serving, 1 pancake):

      • Calories: 260
      • Protein: 13g
      • Carbs: 22g
      • Fats: 12g
    • Fiber: 4g

    Storage:

    • Store any leftover pancakes in an airtight container in the fridge for up to 3 days.
    • Reheat in a skillet or microwave before serving.

     

  • ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD 

    Table of Contents

    Ingredients:

    500 g of common wheat flour
    330 ml of water
    5 g dry baker’s yeast or 15 g fresh yeast
    10g of salt

    Preparation:

    1. Start by mixing the water with the yeast in a bowl. I recommend that the water be lukewarm, so the yeast will dissolve sooner and better.
    2. Once this is done, mix the flour with the salt and add it to the water. You must knead it well for a few minutes. To know when it is is when the dough is smooth and does not stick to the hands easily. At first something may stick to you but you’ll see how later it won’t.
    3. After the first kneading you must cover the dough with film and put it in the fridge for an hour. During this time the dough will rest and will be ready to work with.
    4. After resting, cut four equal balls and form the elongated bars. Put them on a baking tray separated from each other and make two superficial cuts in each one. Before baking let them ferment for about 30 minutes or so.
    5. When they have grown they will have the definitive baguette shape. If they are too fat, stretch the dough more with a little flour.
    6. Finally, put them in the preheated oven at 180ºC for 15 minutes and you will have them ready.
    A piece of advice is that before putting them in, spray a little water on top so that it does not make the crust so quickly and you get that bakery result. If you don’t have a spray bottle, you can also wet your fingertips and gently brush them over the bread before baking.
  • Moist Banana Bread Recipe

    Moist Banana Bread Recipe

    Moist Banana Bread Recipe

    Table of Contents

    Ingredients:

    All-purpose flour (maida): 1½ cups (200 g)
    Bananas: 2 or 3, mashed
    Eggs: 2
    Melted butter: ⅓ cup (75 g)
    Brown sugar: ¼ cup (50 g)
    Sugar: ½ cup (100 g)
    Milk: ½ cup (120 ml)
    Baking powder: 1 tsp (4 g)
    Baking soda: 1 tsp (5 g)
    Cinnamon powder: ¼ tsp
    Vanilla essence: 1 tsp (5 ml)
    Salt: ¼ tsp

    Directions:

    Preheat the Oven:
    Preheat your oven to 175°C (350°F). Grease and line a 24 x 10.5 x 7 cm (9 x 4 x 3 inch) loaf pan with parchment paper.

    Mash Bananas:
    In a large bowl, mash the bananas until smooth.

    Mix Wet Ingredients:
    Add the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla essence to the mashed bananas. Mix until well combined.

    Combine Dry Ingredients:
    In another bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, and salt.

    Combine Mixtures:
    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

    Pour into Pan:
    Pour the batter into the prepared loaf pan and smooth the top.

    Bake:
    Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

    Cool:
    Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

    Serving Suggestions:
    Serve warm with butter or nut butter.
    Enjoy with a cup of coffee or tea for a perfect snack.

    Cooking Tips:
    Use overripe bananas for the best flavor and sweetness.
    You can add walnuts or chocolate chips for extra texture and taste.

    See also  Baked Oatmeal with Apples: A Warm and Wholesome Treat

    Nutritional Benefits:
    Rich in potassium from bananas.
    Contains healthy fats from butter.
    A good source of carbohydrates for energy.

  • No-Bake Chocolate Cake in 5 Minutes

    No-Bake Chocolate Cake in 5 Minutes

    No-Bake Chocolate Cake in 5 Minutes

    Table of Contents

    Ingredients:

    • 500g biscuits
    • 120g sugar
    • 250ml milk
    • 2-3g vanilla sugar
    • 150g butter
    • 60g cocoa powder
    • 140g chocolate (chopped)
    • Toppings (as desired)
    ‍ Instructions:
    1. Crush biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
    2. In a saucepan, combine sugar, milk, vanilla sugar, butter, cocoa powder, and chopped chocolate. Heat gently, stirring until melted and smooth.
    3. Remove from heat, add crushed biscuits. Mix until well combined.
    4. Press the mixture firmly into a lined cake pan.
    5. Refrigerate for at least 3 hours or until set.
    6. Garnish with your favorite toppings before serving.
    7. 1f60d Dive into this quick and decadent chocolate delight! Share your joy with friends and savor every bite!
  • Quick and Easy Tortilla Egg Wrap Recipe

    Quick and Easy Tortilla Egg Wrap Recipe

    Quick and Easy Tortilla Egg Wrap Recipe

    Table of Contents

    Ingredients:

    1 tortilla (medium-sized)
    3 eggs (large)
    1 tomato, diced
    100g mozzarella (grated)
    2 green onions, chopped
    100g sausage (sliced or crumbled)
    Salt, to taste
    Black pepper, to taste
    ½ teaspoon oregano
    ½ teaspoon dried basil
    ¼ teaspoon dried garlic (optional)
    1 tablespoon butter (for cooking)

    Directions:

    Crack the eggs into a bowl, season with salt, black pepper, and oregano, and whisk until combined.
    Heat butter in a skillet over medium heat, and add the sliced or crumbled sausage. Cook until browned.
    Add the whisked eggs to the skillet and scramble until just set. Stir in the chopped green onions and remove from heat.
    In a separate pan, warm the tortilla on low heat. Once warm, sprinkle the mozzarella evenly over the tortilla.
    Spread the scrambled egg and sausage mixture over the tortilla, then top with diced tomato and sprinkle with dried basil and dried garlic (if using).
    Fold the tortilla into a wrap and toast it lightly on both sides in the pan until golden and crispy.
    Slice and serve warm!
    Serving Suggestions:
    Serve with a side of fresh salad or avocado slices for a healthy touch.
    Pair with salsa or sour cream for added flavor.
    Cooking Tips:
    For extra crispiness, press the wrap gently while toasting it in the pan.
    You can add extra veggies like bell peppers or spinach for more nutrients.
    Use non-stick cookware to prevent sticking when cooking the eggs and sausage.
    Nutritional Benefits:
    Eggs are a great source of protein, helping to keep you energized.
    Mozzarella adds calcium and healthy fats, while tomatoes provide a dose of vitamin C and antioxidants.
    Sausage contributes additional protein and flavor, making this wrap a well-balanced meal.