This Cheesy Baked Cabbage and Potato Casserole is a comforting and hearty dish, combining tender potatoes, sautéed vegetables, and melted cheese. With simple ingredients and rich flavors, this casserole is perfect as a main course or a satisfying side dish.

Preparation Time:

• • Prep Time: 20 minutes

• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Ingredients:

• • 5 potatoes, thinly sliced
  • 1 onion, finely chopped
  • 1 carrot, grated or finely chopped

• • 800 g cabbage, finely shredded
  • 1 celery stalk, chopped
  • Salt and pepper, to taste

• Olive oil, for frying and drizzling
• 150 g cheese (your choice, grated)

Directions:

Prepare the Potatoes:

1. 1. Slice the potatoes thinly and soak them in salted water for 10 minutes to remove excess starch.
   2. Drain the potatoes, season with pepper, and drizzle with olive oil. Mix well and set aside.

Prepare the Vegetables:
3. Heat olive oil in a large pan over medium heat.
4. Add the chopped onion and fry for a few minutes until translucent.
5. Add the grated carrot and cook for another few minutes.
6. Stir in the shredded cabbage, season with salt and pepper, and mix well.
7. Cover the pan and cook over low heat for 10 minutes, stirring occasionally.
8. Add the chopped celery, cover, and cook for an additional 3 minutes.

Assemble the Casserole:
9. Preheat your oven to 180°C (350°F).
10. Grease a baking dish with olive oil.
11. Layer the potato slices evenly at the bottom of the dish.
12. Spread the cooked cabbage mixture evenly over the potatoes.
13. Top with grated cheese.

Bake the Casserole:
14. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and bubbly.

Serve:
15. Remove from the oven and let the casserole cool for a few minutes before serving. Enjoy!

Serving Suggestions:

• • Serve with a side salad or steamed vegetables for a complete meal.

• Pair with crusty bread for a satisfying lunch or dinner.

Cooking Tips:

• • For extra flavor, add minced garlic or dried herbs like thyme or oregano to the cabbage mixture.

• Use a mix of cheeses, such as mozzarella and cheddar, for a richer taste.
• Ensure the potatoes are evenly sliced for even cooking.

Nutritional Benefits:

• • Potatoes: Provide energy-boosting carbohydrates and potassium.
  • Cabbage: Rich in vitamins C and K, supporting immunity and bone health.
  • Cheese: Adds calcium and protein for a balanced dish.

Why You’ll Love This Recipe:

• • Simple, affordable ingredients make it accessible for any budget.
  • A crowd-pleasing dish with creamy, cheesy comfort food vibes.

• Perfect for meal prep, as it reheats beautifully.

Conclusion:
Cheesy Baked Cabbage and Potato Casserole is a flavorful and satisfying dish that’s easy to make and perfect for any occasion. Whether served as a main or side, it’s a comforting way to enjoy the goodness of fresh vegetables and melty cheese. Try it today for a dish that brings warmth to your table!

This Vanilla Cream Almond Cake is a delightful dessert featuring layers of light, choux pastry and a creamy vanilla filling. Topped with toasted almond flakes, it’s a perfect blend of textures and flavors, making it ideal for celebrations or as a special treat for family and friends.

Preparation Time: 40 minutes
Cooking Time: 30 minutes
Cooling Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 6-8

Ingredients

For the Vanilla Cream Filling:

• • Egg: 1 large
  • Vanilla Sugar: 2 teaspoons

• • Granulated Sugar: 100 g (3.5 oz)
  • Cornstarch: 50 g (1.75 oz)
  • Milk: 500 ml (17 fl oz)

• Butter: 70 g (2.5 oz), softened

For the Choux Pastry:

• • Water: 100 ml (3.4 fl oz)

• • Milk: 100 ml (3.4 fl oz)
  • Butter: 70 g (2.5 oz)
  • Flour: 120 g (4.2 oz)

• Eggs: 4 large (use as needed for consistency)
• Almond Flakes: 30 g (1 oz)

Directions

Prepare the Vanilla Cream Filling:

1. 1. In a medium saucepan, whisk together the egg, vanilla sugar, granulated sugar, cornstarch, and milk.
   2. Cook over medium heat, stirring constantly, until the mixture boils and thickens.

1. Remove from heat and allow it to cool to room temperature.
2. Beat the softened butter into the cooled cream until smooth. Cover and refrigerate until ready to use.

Prepare the Choux Pastry:
5. Preheat your oven to 180°C (355°F). Line two 7-inch (18 cm) baking pans with parchment paper.
6. In a saucepan, combine water, milk, and butter. Heat over medium heat until the mixture begins to boil.
7. Add the flour all at once and stir vigorously for about 2 minutes, or until the dough forms a ball and pulls away from the sides of the pan.
8. Remove from heat and allow the dough to cool to room temperature.
9. Gradually add the eggs, one at a time, mixing well after each addition. Add just enough eggs to achieve a dough consistency that slowly comes away from the spoon.
10. Divide the dough into two equal parts and spread each portion evenly into the prepared pans.
11. Sprinkle almond flakes over the top of each layer.

Bake:
12. Bake in the preheated oven for 30 minutes, or until the pastry is puffed and golden brown. Remove from the oven and cool completely.

Assemble the Cake:
13. Once the pastry layers are cool, spread the vanilla cream filling evenly over one layer.
14. Place the second pastry layer on top, almond side up.
15. Refrigerate the assembled cake for at least 1 hour to set.

Serve:
16. Slice and serve chilled. Enjoy your Vanilla Cream Almond Cake!

Serving Suggestions

• • Dust the top with powdered sugar for an elegant touch.
  • Serve with fresh berries or a drizzle of caramel sauce.

Cooking Tips

• • Ensure the vanilla cream is completely cool before adding the butter to avoid curdling.
  • For an extra nutty flavor, toast the almond flakes lightly before baking.

• Gradually add the eggs to the dough; using too many can make it runny.

Nutritional Benefits

• • Eggs: Provide protein and richness to both the cream and dough.

• Milk: A good source of calcium and creaminess.
• Almond Flakes: Add a nutty crunch and healthy fats.

Dietary Information

• Vegetarian-Friendly
• Nut-Free Option: Omit the almond flakes for those with nut allergies.

Nutritional Facts (Per Serving, Approx.):

• • Calories: 320
  • Protein: 7 g
  • Carbohydrates: 35 g

• • Fat: 18 g
  • Fiber: 1 g
  • Sodium: 140 mg

Storage

• • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezing: Not recommended, as the cream may separate upon thawing.

Why You’ll Love This Recipe

• • Light and airy pastry paired with a rich, creamy filling.
  • Perfect for special occasions or a weekend dessert.

• Easy to prepare and customizable with your favorite toppings.

Conclusion
This Vanilla Cream Almond Cake is a showstopper dessert that combines the elegance of choux pastry with the decadence of a velvety vanilla cream filling. The crunchy almond topping adds the perfect finishing touch, making it a dessert everyone will love. Give this recipe a try and wow your guests with its simplicity and taste!

This soft and fluffy homemade bread is made without an oven, perfect for those looking for an easy and delicious bread recipe. It’s infused with a fragrant garlic sauce and has a golden crust, making it an ideal choice for family meals. This bread is simple to prepare, requires minimal ingredients, and delivers wonderful results every time!

Prep Time: 20 minutes
Rest Time: 60 minutes
Cook Time: 25 minutes
Total Time: 1 hour and 45 minutes
Servings: 8 pieces of bread

Ingredients:

• • For the Dough:
    • • 250 ml warm water
    • • 1 tablespoon sugar
      • 7 g dry yeast
      • 1 teaspoon salt
    • 450 g flour (about 3 ½ cups)
    • 30 ml vegetable oil (2 tablespoons)

• For the Garlic Sauce:
  • • 60 g butter (about ¼ cup)
    • 2 tablespoons vegetable oil
    • 2-3 cloves garlic, grated
  • 1 tablespoon fresh dill, finely chopped

Directions:

1. 1. Activate the yeast:
      In a large bowl, combine the warm water, sugar, and dry yeast. Mix well and cover with a towel. Let it sit for 10 minutes until the yeast dissolves and becomes frothy.

1. 1. Prepare the dough:
      Add salt to the yeast mixture, then gradually add the flour while stirring. Add the vegetable oil and mix well until the dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic.
   2. Let the dough rise:
      Lightly grease a bowl with oil and place the dough inside. Cover the bowl with a towel and let the dough rise in a warm place for 40 minutes or until it doubles in size.
   3. Shape the dough:
      Once the dough has risen, punch it down and knead it again briefly. Divide the dough into 8 equal parts and shape each into a ball. Place the dough balls on a dry frying pan, cover with a towel, and let them rest for 20 minutes.

1. 1. Cook the bread:
      Cover the frying pan with a lid and cook the bread over low heat for about 15 minutes. Then cover the bread with parchment paper and a plate, flip it over, and cook for another 8-10 minutes until both sides are golden and fully cooked.
   2. Prepare the garlic sauce:
      Melt the butter and mix it with vegetable oil. Add the grated garlic and finely chopped dill to the mixture. Stir well.
   3. Brush the bread:
      Once the bread is done, remove it from the pan and let it cool slightly. Brush the tops with the garlic sauce while the bread is still warm.

1. Serve:
   Enjoy the bread on its own or as a side dish. It’s best served fresh and warm!

Serving Suggestions:

• • Serve the bread with soups, stews, or salads.
  • It can also be used as a base for sandwiches or dipped into olive oil and balsamic vinegar for a simple appetizer.

Cooking Tips:

• • Make sure the water is warm (not hot) to properly activate the yeast.
  • Use a non-stick frying pan to ensure the bread doesn’t stick during cooking.
  • For extra flavor, add herbs like thyme or rosemary to the dough.

Nutritional Benefits:

• Homemade bread: Lower in preservatives and artificial ingredients compared to store-bought bread.
• Garlic and dill: Provide antioxidants, vitamins, and minerals, along with immune-boosting benefits from garlic.

Dietary Information:

• • Vegetarian: This bread is suitable for vegetarians.

• Can be made vegan: Substitute butter with vegan margarine for a plant-based option.

Nutritional Facts (Per Serving, 1 piece of bread with garlic sauce):

• • Calories: 180
  • Protein: 4g

• • Carbohydrates: 27g
  • Fats: 6g
  • Fiber: 1g

Storage:

• Store the bread in an airtight container at room temperature for up to 2 days.
• For longer storage, keep it in the refrigerator for up to 5 days or freeze it for up to 1 month. Reheat the bread before serving.

Why You’ll Love This Recipe:

• • No oven needed: Perfect for anyone without access to an oven.

• • Easy to make: This recipe requires simple ingredients and minimal effort.
  • Soft and fluffy texture: The bread turns out incredibly soft with a golden, crispy crust.
  • Fragrant garlic sauce: The garlic and dill sauce elevates the flavor, making this bread irresistible.

Conclusion:

This homemade pan bread is a fantastic alternative to traditional oven-baked bread. Its soft and fluffy texture, combined with a rich garlic butter sauce, makes it a delightful side dish or snack. With just a few ingredients and simple steps, you can enjoy freshly made bread without even turning on the oven. Make it once, and it will surely become a staple in your kitchen!

Ingredients: For the Cake:

• • 120g (4.2 oz) butter, softened (1/2 cup)

• • 200g (1 cup) sugar
  • A pinch of salt
  • 1 tsp lemon zest

• • 3 eggs
  • 250g (1.5 cups) flour
  • 1 tsp baking powder

• 100ml (1/2 cup) milk
• 3 tbsp lemon juice

For the Glaze:

• 3-4 tbsp condensed milk
• 2 tbsp lemon juice

Directions:

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (356°F).
   2. Prepare the Cake Batter:
      • • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

       

      • • Add the pinch of salt and lemon zest, mixing well.
        • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
        • In a separate bowl, sift together the flour and baking powder.

       

      • Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
      • Stir in the lemon juice until just combined.

1. Bake the Cake:
   • • Grease and flour a 23×11 cm (9×5 inch) loaf pan.
     • Pour the batter into the prepared pan and smooth the top.
     • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    

   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Prepare the Glaze:
   • • In a small bowl, whisk together the condensed milk and lemon juice until smooth.

    

   • Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.
3. Serve:
   • • Slice and serve the lemon pound cake with the condensed milk glaze.

    

Serving Suggestions:

• • This cake is perfect with a cup of tea or coffee. It can be enjoyed as a dessert or a sweet treat any time of the day.

Cooking Tips:

• • Ensure the butter is properly softened for easy creaming with the sugar.
  • Use freshly squeezed lemon juice for the best flavor.

• Let the cake cool completely before glazing to prevent the glaze from melting.

Nutritional Benefits:

• • This cake provides a delicious treat with the refreshing flavor of lemon. While it’s a sweet indulgence, it can be part of a balanced diet when enjoyed in moderation.

Ingredients

For the Bread:

• • 120 g (1/2 cup) milk, room temperature (or use buttermilk; skip vinegar if using)
  • 1/2 tbsp vinegar or lemon juice (omit if using buttermilk)
  • 300 g (2 + 1/2 cups) all-purpose flour

• • 150 g (3/4 cup) brown sugar
  • 5 g (1 + 1/4 tsp) baking powder
  • 1/4 tsp baking soda

• • 1 tsp cinnamon powder
  • 2 apples (250 g total), peeled, cored, and shredded
  • Some lemon juice, to drizzle on shredded apples

• • 90 g (1/2 cup) vegetable oil
  • 2 eggs, room temperature
  • 1 tsp vanilla extract

For the Topping:

• • 15 g (1 tbsp) granulated white sugar
  • 1/4 tsp cinnamon powder

For the Glaze:

• • 35 g (4 tbsp) powdered sugar
  • Few drops of water, for the glaze

Directions

1. 1. Prepare the Milk Mixture:
      • Mix milk and vinegar (or lemon juice) in a large pitcher and let it rest for 10 minutes until it curdles slightly. Skip this step if using buttermilk.
   2. Mix the Dry Ingredients:
      • • In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, and cinnamon. Stir until well combined, then set aside.

       

   3. Prepare the Apples:
      • Peel the apples and shred them using the large holes of a grater. Drizzle the shredded apples with lemon juice to prevent browning, and set them aside.

1. 1. Combine Wet Ingredients:
      • Add the vegetable oil and eggs to the milk mixture. Mix until well combined.
   2. Incorporate Wet and Dry Mixtures:
      • • Gradually add the wet ingredients and vanilla extract to the flour mixture. Mix until just combined; do not overmix.

       

   3. Fold in the Apples:
      • Gently fold the shredded apples, including their juice, into the batter using a spatula until well combined.

1. 1. Prepare the Pan:
      • Pour the batter into a greased, floured, and parchment-lined loaf pan (1 kg/2 pounds or 26 cm/10 inches long).
   2. Add the Topping:
      • • Mix the granulated sugar and cinnamon, then sprinkle evenly over the batter. Score a line down the center using a buttered knife to encourage even baking.

       

   3. Bake:
      • Bake in a preheated oven at 180°C (360°F), using upper and lower heat without a fan, for about 55 minutes. Cover with aluminum foil after 30 minutes to prevent over-browning. Test with a toothpick; it should come out clean when done.

1. Cool:
   • Let the bread cool in the pan for 10 minutes before unmolding. Transfer to a wire rack to cool completely.
2. Glaze:
   • • Mix powdered sugar with a few drops of water to form a thick glaze, then drizzle over the cooled bread.

    

Serving Suggestions

• • Serve slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.
  • Enjoy with a cup of tea or coffee as a delightful afternoon snack.

Cooking Tips

• Avoid Overmixing: Mix the batter just until combined to prevent the bread from becoming dense.
• Foil Tip: Covering with foil halfway through prevents the top from burning while allowing the center to cook through.

Ingredients:

For the Cake:

• • Prunes – 100 g (3.5 oz), rinsed with warm water

• • Raisins – 100 g (3.5 oz), rinsed with warm water
  • Dried apricots – 100 g (3.5 oz), rinsed with warm water
  • Roasted peanuts – 100 g (3.5 oz), cooled slightly

• • Walnuts – 70 g (2.5 oz), roughly chopped
  • Sour cream (25% fat) – 400 g (14 oz), at room temperature
  • Condensed milk – 300 g (10.5 oz), at room temperature

• Fine crackers – 300 g (10.5 oz), crushed

Step-by-Step Instructions:

1. Prepare the Dried Fruit and Nuts:

• • Start by rinsing the prunes, raisins, and dried apricots in warm water. This will help soften the dried fruits and make them easier to work with.
  • Once rinsed, pat the dried fruits dry with a paper towel. Chop the prunes and dried apricots into small pieces. Leave the raisins whole.

• Roughly chop the walnuts and slightly crush the roasted peanuts if they are whole. Set the fruit and nuts aside in separate bowls.

2. Prepare the Creamy Filling:

• • In a medium mixing bowl, combine the room-temperature sour cream and condensed milk. Whisk them together until the mixture is smooth and creamy. The sour cream adds a slightly tangy taste that balances the sweetness of the condensed milk, making the filling perfectly rich but not overly sweet.
  • Set the filling aside for layering.

3. Crush the Crackers:

• Take the fine crackers and crush them into crumbs. You can do this by placing the crackers in a resealable plastic bag and using a rolling pin to crush them until fine, or pulse them in a food processor.
• The cracker crumbs will serve as the cake’s base and layers, providing a texture similar to cake or biscuit layers once assembled.

4. Assemble the Cake:

• • Start by spreading a thin layer of the sour cream-condensed milk mixture onto the bottom of your serving dish or cake pan. This will help the first layer of crackers stick.

• • Sprinkle a layer of crushed crackers over the cream, covering the entire surface evenly.
  • Spread a generous layer of the cream mixture over the cracker layer, followed by a scattering of the chopped dried fruits and nuts (prunes, raisins, apricots, peanuts, and walnuts).
  • Continue layering the cake by alternating layers of crushed crackers, cream mixture, and dried fruits and nuts. Repeat the process until all the ingredients are used, finishing with a layer of cream on top.

5. Let the Cake Set:

• Once the cake is fully assembled, cover it with plastic wrap and refrigerate it for at least 4-6 hours, or preferably overnight. This chilling time allows the cracker layers to absorb the moisture from the cream, creating a soft, cake-like texture.
• Before serving, you can garnish the top of the cake with extra chopped nuts or a few pieces of dried fruit for decoration.

Cooking Tips:

• • Room-Temperature Ingredients: Make sure the sour cream and condensed milk are at room temperature before mixing. This ensures that the filling will combine smoothly without any lumps.

• • Cracker Texture: The finer the cracker crumbs, the more they will resemble a soft cake layer once they’ve absorbed the cream. If you prefer a bit more texture, you can leave the cracker crumbs slightly larger.
  • Fruit and Nut Variations: Feel free to customize the dried fruit and nuts in this recipe based on your preferences or what you have on hand. You can substitute almonds, cashews, or pecans for the peanuts or walnuts, and you can use other dried fruits like cranberries or dates.
  • Assembly Tip: When spreading the cream mixture, be gentle to avoid moving the crackers underneath. Use a spoon or spatula to spread the cream evenly over each layer.

Storage:

• Refrigeration: This cake is best stored in the refrigerator due to the creamy filling. Cover it tightly with plastic wrap or store it in an airtight container. It will keep for up to 3-4 days.
• Freezing: While this cake can be frozen, the texture of the cream may change slightly. If you choose to freeze it, wrap the cake in plastic wrap and store it in an airtight container for up to 1 month. Thaw it in the refrigerator overnight before serving.