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  • Pan Seared Fish Fillet

    Pan Seared Fish Fillet

    Pan-seared fish fillet. It’s what’s for dinner, pronto. And so easy to make and tastes so darn delectable with its lemon butter sauce that you’re going to completely forget it’s good for you. Here’s how to make it.

    Ingredients

    Fish filets (whatever you like, I used catfish)
    1 Lemon
    1 Tbsp Capers
    2 Tbsp Butter
    Seafood magic seasoning

    Preparation

    Liberally season your fish with an all-purpose seafood seasoning blend.

    Bring the pan to med-high heat, add just enough oil (EVOO) to barely coat the pan, and add a couple of tablespoons of butter.
    Place fish in the pan and cook until nicely browned, about 4 to 5 minutes on one side….. Add in the sliced lemon, a squeeze of lemon juice, and a teaspoonful of capers.
    Flip the fish and cook another 4 to 5 minutes on another side, reducing heat to med.

    We had this with tomato and arugula salad so guess what, that makes the entire dish keto-friendly yet packed with flavor.

    Enjoy!

  • Chocolate Coffee Cake with Chocolate Ganache

    Chocolate Coffee Cake with Chocolate Ganache

    Chocolate Coffee Cake with Chocolate Ganache

    Table of Contents

    Ingredients:

    For the Cake:

      • 1 1/2 cups all-purpose flour (180g)
      • 1/2 cup cocoa powder (60g)
      • 1 cup sugar (200g)
      • 1/2 teaspoon salt
      • 1 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1/2 cup oil (108g) – vegetable or canola oil works best
      • 1/2 cup milk (123g) – whole milk preferred for richness
      • 2 teaspoons vanilla extract
      • 2 eggs (or 1/2 cup yogurt as an alternative for a more moist cake)
    • 1 cup hot coffee (82g) – enhances the chocolate flavor

    For the Chocolate Ganache:

      • 1 cup semi-sweet chocolate (170g) – chopped or chips
    • 3/4 cup heavy cream (180g)

    Directions:

    1. Prepare the Cake Batter:

      • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
      • In a large mixing bowl, sift together the flour, cocoa powder, sugar, salt, baking powder, and baking soda. Sifting helps to remove any lumps and ensures the ingredients are well combined.
      • In a separate bowl, whisk together the oil, milk, vanilla extract, and eggs (or yogurt if using as an alternative). The eggs or yogurt add moisture and richness to the cake.
      • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing, as it can result in a dense cake.
    • Slowly pour in the hot coffee while stirring. The coffee should be hot but not boiling. It will thin out the batter, which is normal. The coffee intensifies the chocolate flavor without making the cake taste like coffee.
    See also  Vegan Banana Bread

    2. Bake the Cake:

      • Pour the batter into the prepared cake pan, spreading it evenly.
    • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary, so start checking at the 30-minute mark.
    • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

    3. Prepare the Chocolate Ganache:

      • While the cake cools, make the ganache. Place the chopped chocolate in a heatproof bowl.
      • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Be careful not to let it boil.
      • Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate. Stir until smooth and glossy. If the ganache is too thick, you can add a bit more warm cream to reach your desired consistency.

    4. Assemble the Cake:

      • Once the cake is completely cooled, pour the ganache over the top, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.
      • Let the ganache set for about 15 minutes at room temperature before serving. This will give it a smooth, shiny finish.

    5. Serve and Enjoy:

    • Slice the cake and enjoy it as is, or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

    Tips:

    • Make-Ahead Option: You can prepare the cake a day in advance. Store it at room temperature, covered tightly with plastic wrap. Add the ganache just before serving.
  • Chicken and Broccoli Baked Alfredo

    Chicken and Broccoli Baked Alfredo

    ✅Ingredients:
    1 pound rigatoni pasta
    1 rotisserie chicken, meat shredded
    2 cups of creamy Alfredo sauce
    1 1/2 cups fresh broccoli florets
    1 cup mozzarella cheese, freshly shredded
    1/2 cup grated Parmesan cheese
    Salt and freshly ground black pepper, to taste
    1 tablespoon garlic powder
    ✅Instructions:
    Start by preheating your oven to 350°F (175°C).
    Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.
    Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.
    Drain the pasta and broccoli well and transfer them to a 9×13-inch baking dish.
    To the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir everything together to distribute the ingredients evenly.
    Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.
    Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.
    Allow the dish to cool for a few minutes before serving to let the flavors meld together.
    Prep Time: 15 mins | Total Time: 40 mins | Servings: 6
  • Nutritious Baked Oatmeal with Nuts, Seeds, and Fruits

    Nutritious Baked Oatmeal with Nuts, Seeds, and Fruits

    Nutritious Baked Oatmeal with Nuts, Seeds, and Fruits

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    This Baked Oatmeal combines wholesome oats, crunchy nuts and seeds, and naturally sweet fruits like apple and banana for a satisfying and nutritious meal. Whether for breakfast, a midday snack, or dessert, this dish is versatile, healthy, and easy to make.

    Preparation Time: 10 minutes
    Cooking Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6

    Ingredients:

     

      • Oatmeal: 1 cup + 1/2 cup, divided
      • Nuts: 1/2 cup, chopped (walnuts, almonds, pecans, or your choice)
      • Sweetener: 1 tablespoon (honey, maple syrup, or stevia)

     

      • Sesame Seeds: 1 tablespoon
      • Sunflower Seeds: 1 tablespoon
      • Cinnamon: 1/4 teaspoon

     

    • Apple: 1, peeled and chopped
    • Banana: 1, mashed

    Directions:

     

      • Prepare the Mixture:
          • Preheat the oven to 180°C (360°F).
          • In a large mixing bowl, mix 1 cup oatmeal, chopped nuts, sesame seeds, sunflower seeds, and cinnamon. Stir well.
          • Peel and chop the apple into small pieces. In a separate bowl, mash the banana until smooth.

         

        • Add the apple, mashed banana, and sweetener to the dry mixture. Stir thoroughly until all ingredients are evenly combined.
        • Mix in the additional 1/2 cup of oatmeal to help bind the ingredients.

     

      • Bake the Oatmeal:
        • Lightly grease a baking dish or line it with parchment paper.
        • Spread the mixture evenly into the prepared dish. Bake for 30 minutes, or until the top is golden brown and the mixture is set.

     

    • Serve the Baked Oatmeal:
      • Allow the baked oatmeal to cool slightly before slicing into squares or bars. Serve warm or at room temperature.

    Serving Suggestions:

     

      • Enjoy as is, or top with a dollop of yogurt for added creaminess.
      • Drizzle with honey or maple syrup for extra sweetness.
      • Serve with a side of fresh fruit for a refreshing contrast.

     

    • Pair with a warm cup of tea or coffee for a cozy breakfast.
    • Add a sprinkle of additional nuts or seeds for extra crunch.

    Cooking Tips:

     

      • Use a ripe banana for maximum natural sweetness and easy mashing.
      • Feel free to customize with additional seeds, nuts, or dried fruits like raisins or cranberries.
      • For a more indulgent treat, add a handful of dark chocolate chips to the mixture.

     

    • Ensure the mixture is evenly spread in the baking dish for uniform cooking.
    • Store leftovers in an airtight container in the fridge for up to 3 days.

    Nutritional Benefits:

     

      • Oats: Rich in fiber, promoting heart health and aiding digestion.
      • Nuts and Seeds: Provide healthy fats, protein, and essential vitamins.
      • Fruits: Add natural sweetness, fiber, and vitamins like vitamin C and potassium.

    Dietary Information:

      • Vegetarian-friendly.
      • Dairy-free: If yogurt is omitted or replaced with a plant-based option.

     

    • Gluten-free: Use certified gluten-free oats.

    Nutritional Facts (Per Serving):

      • Calories: 180

     

      • Protein: 5 g
      • Carbohydrates: 25 g
      • Fat: 8 g

     

    • Fiber: 4 g
    • Sugar: 8 g

    Storage:

     

    • Refrigerate: Store in an airtight container in the fridge for up to 3 days.
    • Freeze: Wrap individual portions in plastic wrap and store in a freezer-safe bag for up to 1 month. Reheat in the oven or microwave before serving.

    Why You’ll Love This Recipe:

     

      • Simple to prepare with wholesome, pantry-friendly ingredients.
      • Packed with nutrients, making it a healthy start to your day.
      • Easily customizable to suit personal tastes or dietary needs.

     

    • Great for meal prep and stays fresh for days.
    • A delightful combination of crunch, sweetness, and heartiness.

    Conclusion:
    This Baked Oatmeal with Nuts, Seeds, and Fruits is a versatile and nourishing dish that fits perfectly into any meal plan. Whether you’re fueling up for the day or craving a healthy snack, this recipe is sure to become a favorite. With its delightful flavors and textures, it’s as satisfying as it is nutritious.

  • Fluffy Cottage Cheese Cloud Bread Recipe

    Fluffy Cottage Cheese Cloud Bread Recipe

    **Fluffy Cottage Cheese Cloud Bread Recipe**

    If you’re looking for a low-carb, high-protein alternative to traditional bread, this Fluffy Cottage Cheese Cloud Bread might be exactly what you need. It’s light, airy, and delicious, made with just a few simple ingredients like cottage cheese and eggs. This bread is ideal for making sandwiches, or enjoying as a snack with a spread of your choice. It’s also an excellent gluten-free option for those who need to avoid wheat-based products. Here’s the full recipe, including tips to get that perfect fluffy texture.

    **Ingredients:**

    – 1/2 cup (120 g) cottage cheese
    – 3 large eggs, separated (make sure to keep the whites and yolks separate)
    – 1/4 teaspoon (1 g) cream of tartar
    – 1/2 teaspoon (2 g) baking powder
    – 1/4 teaspoon (1 g) salt
    – Optional: A pinch of garlic powder or herbs for flavoring (optional but adds a nice twist)

    **Instructions:**

    1. **Preheat the Oven:**
    Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent the bread from sticking during baking. This will also help in achieving a nice, golden brown color on the bread.

    2. **Beat the Egg Whites:**
    In a large mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on high speed until stiff peaks form. This step is crucial, as the air in the egg whites is what will make the bread rise and give it a fluffy texture. Be careful not to overbeat, as this can make the mixture too stiff and difficult to fold in.

    3. **Prepare the Cottage Cheese Mixture:**
    In a separate bowl, combine the cottage cheese, egg yolks, baking powder, and salt. Use a hand blender or whisk to mix everything until smooth. If you want to add extra flavor to the bread, you can mix in a pinch of garlic powder, onion powder, or herbs like oregano or thyme at this stage. The cottage cheese will provide a creamy texture to the bread while the baking powder will help it rise.

    4. **Fold the Mixtures Together:**
    Once the egg whites are ready and the cottage cheese mixture is smooth, it’s time to fold them together. Add the beaten egg whites to the cottage cheese mixture in small batches. Use a spatula to gently fold the egg whites into the mixture. Be very careful not to deflate the egg whites. This process is delicate, but it’s important to preserve the air in the egg whites to achieve the fluffy cloud-like texture.

    5. **Shape the Cloud Bread:**
    Using a spoon or a small ice cream scoop, drop the batter onto the prepared baking sheet. You can make the mounds as big or as small as you like, but keep in mind that they will spread slightly during baking. Aim for 6 to 8 pieces of cloud bread, depending on how large you want them. Gently spread out the batter if necessary to form uniform circles.

    6. **Bake the Bread:**
    Place the baking sheet in the preheated oven and bake the cloud bread for 25 to 30 minutes, or until they are golden brown and firm to the touch. The bread will continue to firm up slightly as it cools, so don’t worry if it’s a little soft right when it comes out of the oven. Keep an eye on them to prevent over-baking, as they can become too dry if left in the oven for too long.

    7. **Cool and Serve:**
    Once the bread is golden brown, remove it from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. This will help the bread maintain its soft texture. These cloud breads are best enjoyed the day they’re made, but they can also be stored in an airtight container at room temperature for up to 2-3 days.

    **Tips for Success:**

    – **Air in the Egg Whites:** The key to this recipe is ensuring that the egg whites are beaten to stiff peaks, as this is what gives the bread its light, fluffy texture. If you’re unsure about the stiffness, turn the mixer off and check by gently lifting the beaters. The egg whites should hold their shape without collapsing.
    – **Use Full-Fat Cottage Cheese:** For the best texture and flavor, use full-fat cottage cheese. Low-fat cottage cheese can result in a drier texture.
    – **Flavor Variations:** You can easily customize the flavor of your cloud bread. Try adding herbs, cheese, or even spices to the cottage cheese mixture to create different variations. A little shredded cheddar cheese mixed in can make it extra tasty for sandwiches.

    **Serving Ideas:**

    Cloud bread is incredibly versatile. You can use it as a base for sandwiches—fill it with turkey, lettuce, tomato, and your favorite condiments. It’s also perfect for serving alongside soups, salads, or as a snack with butter or jam. Because it’s low in carbs and high in protein, it’s a great option for anyone following a ketogenic or low-carb diet.

    Enjoy this light, airy bread with your favorite fillings or toppings, and savor the texture that makes it truly unique!

  • Apple Cinnamon Cake Recipe

    Apple Cinnamon Cake Recipe

    This apple cinnamon cake is a warm, comforting treat that’s perfect for any occasion. With tender chunks of apple, a hint of cinnamon, and a moist cake base, it’s sure to become a family favorite. It’s easy to make and perfect with a cup of tea or coffee for a cozy dessert.

    Preparation Time: 15 minutes
    Cooking Time: 40 minutes
    Total Time: 55 minutes

    Ingredients:

    For the Apple Filling:

      • 2-3 medium apples, peeled and cut into cubes
    • 50 g (¼ cup) sugar
    • 1 teaspoon ground cinnamon

    For the Cake Dough:

      • 100 g (½ cup) sugar
      • 45 g (3 tablespoons) butter
      • 40 g (¼ cup) sunflower or vegetable oil
      • 80 ml (⅓ cup) milk at room temperature
      • 2 eggs at room temperature
      • 210 g (1¾ cups) all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon

    DIRECTION

      • Prepare the Apple Filling:
        • Peel and cut the apples into cubes.
        • Toss the apple cubes with 50 g sugar and 1 teaspoon ground cinnamon. Set aside for about 10 minutes to allow the apples to release some juice.
    • Make the Cake Dough:
        • In a large bowl, whisk together 100 g sugar, 45 g butter, and 40 g oil until smooth and creamy.
        • Add the 80 ml milk and 2 eggs, and mix well.
        • In a separate bowl, combine 210 g flour, 1 teaspoon baking soda, and ½ teaspoon cinnamon.
      • Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
    • Assemble the Cake:
        • Preheat the oven to 180°C (350°F) and grease a baking pan.
        • Pour half of the cake batter into the prepared pan.
        • Spread the apple filling evenly over the batter.
        • Pour the remaining cake batter over the apples and spread it evenly.
    • Bake:
        • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
        • Let the cake cool slightly before serving.

    Serving Suggestions:

      • Serve warm with a scoop of vanilla ice cream for an extra indulgence.
      • Dust with powdered sugar for a simple, elegant touch.
      • Pair with whipped cream for a creamy contrast to the cinnamon apples.
      • Top with extra fresh fruit like berries for a refreshing twist.
    • Enjoy as an afternoon snack with tea or coffee.

    Cooking Tips:

      • Make sure to let the apples sit with the sugar and cinnamon to release their juices before adding them to the cake batter.
    • If you prefer a more dense cake, you can use less baking soda.
    • For a more intense cinnamon flavor, feel free to add a pinch more cinnamon to the batter.

    Nutritional Benefits:

      • Apples are a great source of fiber, which aids in digestion and helps you feel full longer.
      • Cinnamon is known for its anti-inflammatory properties and can help regulate blood sugar levels.
      • This cake is lower in fat due to the use of oil instead of more butter, making it a slightly healthier option.

    Dietary Information:

      • Calories: Approx. 220 calories per serving (based on 12 servings)
      • Fat: 9 g
      • Carbs: 32 g
      • Protein: 3 g
      • Fiber: 2 g
    • Sugar: 19 g

    Nutritional Facts:

      • Serving Size: 1 slice (based on 12 servings)
      • Calories: 220
      • Total Fat: 9g
      • Saturated Fat: 3g
      • Cholesterol: 50mg
      • Sodium: 150mg
      • Total Carbohydrate: 32g
      • Dietary Fiber: 2g
      • Sugars: 19g
      • Protein: 3g

    Storage:

      • Store the cake in an airtight container at room temperature for up to 3 days.
      • For longer storage, refrigerate for up to a week, or freeze for up to 3 months.

    Why You’ll Love This Recipe:
    This apple cinnamon cake brings together the comforting flavors of apples and cinnamon in every bite. It’s easy to make and requires basic ingredients that you likely already have at home. The soft, moist cake base paired with sweet, spiced apples is the perfect combination that will make this recipe a staple in your baking rotation.

    Conclusion:
    This apple cinnamon cake is a simple yet flavorful dessert that’s sure to please. Whether you serve it at a family gathering or as a sweet treat with your morning coffee, it’s a guaranteed hit. With its combination of warm spices, tender apples, and soft cake, it’s a dessert that can be enjoyed year-round. Give this recipe a try, and you’ll see why it’s a favorite in many households.

  • 4 juices to enjoy

    4 juices to enjoy

    Avocado almonds:

    1 banana
    1 avocado
    1/4 cup of nuts almonds
    1 cup of milk
    Ice cubes

    Strawberry Nuts:

    1 banana
    1 cup of strawberries
    1/4 cup walnuts
    1 tablespoon of vanilla yogurt
    1 cup of almond milk
    Ice cubes

    Mango Pistachio:

    1 banana
    1 mango
    1/4 cup pistachios
    1 cup of almond milk
    Ice cubes

    Cranberry cashews:
    1 banana
    1/2 cup of blueberries
    1/2 cup pineapple
    1/4 cup of cashew nuts
    1 cup of almond milk
    Ice cubes

  • Coconut Ice Cream

    Coconut Ice Cream

    Ingredients:

    2 cups coconut milk
    1 cup whole milk
    ¾ cup sugar
    1 teaspoon vanilla extract
    Directions:
    Whisk together coconut milk, milk, sugar, and vanilla.
    Pour into an ice cream maker and churn for 25 minutes.
    Freeze for 4 hours.

    Notes:

    Add shredded coconut for texture.
    Serve with tropical fruit.

  • Onion Tea – A Great Remedy for Dry Cough!

    Onion Tea – A Great Remedy for Dry Cough!

    Ingredients:
    1 medium onion (peeled and chopped)
    2 cups water
    1 teaspoon honey (for soothing and taste)
    ½ teaspoon ginger (anti-inflammatory and warming)
    1 cinnamon stick (helps clear congestion)
    Juice of half a lemon (boosts vitamin C)
    How to Prepare:
    Boil the Onion
    Add the chopped onion to a pot with 2 cups of water.
    Bring to a boil, then lower the heat and let it simmer for 10-15 minutes until the water turns slightly golden.
    Add Extra Ingredients
    Remove from heat and strain the tea.
    Stir in honey, ginger, and cinnamon while the tea is still warm.
    Squeeze in fresh lemon juice for an extra immunity boost.
    Drink While Warm
    Sip slowly, especially before bedtime, for the best results.
    Drink 2-3 times a day to help soothe your throat and reduce coughing.
    Why This Tea Works:
    ✔ Onion – Natural expectorant that loosens mucus and soothes the throat.
    ✔ Honey – Coats the throat and provides antibacterial benefits.
    ✔ Ginger – Reduces inflammation and warms the body.
    ✔ Cinnamon – Helps relieve congestion and supports lung health.
    ✔ Lemon – Provides vitamin C to boost immunity.
    This simple yet powerful remedy can bring fast relief from dry cough and irritation. Try it and let me know how it works for you! 1f60a
  • Sweet Bread with Raisins and Lingonberries

    Sweet Bread with Raisins and Lingonberries

    Sweet Bread with Raisins and Lingonberries

    Table of Contents

    Preparation Time:

    • Total Preparation Time: 30 minutes
    • Rising Time: 1 hour 30 minutes
    • Cooking Time: 25-30 minutes

    Ingredients:

    Filling:

    • 200 g (7.1 oz) soft butter
    • 30 g (1.1 oz) sugar
    • 20 g (0.7 oz) orange peel, finely grated
    • 100 g (3.5 oz) raisins
    • 100 g (3.5 oz) dried lingonberries
    • 50 g (1.8 oz) walnuts, chopped

    Dough:

    • 2 eggs
    • 40 g (1.4 oz) sugar
    • 400 ml (14 fl oz) milk, warm
    • 7 g (0.2 oz) dried yeast
    • 100 ml (3.4 fl oz) vegetable oil
    • 750 g (26 oz) flour
    • 5 g (0.2 oz) salt
    • 15 ml (0.5 fl oz) vegetable oil (for greasing)

    Directions:

    Prepare the Dough:

    1. In a large bowl, whisk the eggs with 40 g (1.4 oz) of sugar until well combined.
    2. Add the warm milk and stir in the dried yeast. Let it sit for 10 minutes until frothy.
    3. Mix in 100 ml (3.4 fl oz) of vegetable oil.
    4. Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough for about 10 minutes until smooth and elastic.
    5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

    Prepare the Filling:

    1. In a medium bowl, combine the soft butter, 30 g (1.1 oz) of sugar, and grated orange peel.
    2. Mix in the raisins, dried lingonberries, and chopped walnuts until well combined.

    Assemble the Bread:

    1. Preheat the oven to 180°C (350°F).
    2. Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle.
    3. Spread the filling evenly over the dough.
    4. Starting from one of the long edges, roll the dough tightly into a log. Slice the log into even pieces.
    5. Place the slices in a greased baking dish or on a baking sheet, leaving some space between them for expansion.
    6. Cover and let the slices rise for another 20-30 minutes.
    See also  Quinoa Crepes Recipe

    Bake:

    1. Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and cooked through.
    2. Remove from the oven and let cool slightly before serving.

    Serve:

    1. Serve warm or at room temperature. Enjoy this delicious, traditional sweet bread with your family and friends.

    Serving Suggestions:

    • Serve this sweet bread with a cup of hot tea or coffee.
    • Enjoy it as a dessert or a sweet snack during the day.
    • Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
  • Poppy Seed Roll with Honey and Chocolate Drizzle

    Poppy Seed Roll with Honey and Chocolate Drizzle

    Poppy Seed Roll with Honey and Chocolate Drizzle

    Table of Contents

    Ingredients

    For the Yeast Dough:
      • 300 ml warm milk
      • 50 g sugar

     

      • 6 g dry yeast (about 1 ½ tsp)
      • 50 g honey
      • 50 ml vegetable oil

     

    • ¼ tsp salt
    • 550 g all-purpose flour
    For the Filling:
      • 200 g poppy seeds

     

      • 350 ml milk
      • 150 g sugar
      • 50 g unsalted butter

     

    For Brushing the Dough:
    • 30 g unsalted butter (melted)
    For the Egg Wash:
      • 1 egg yolk
      • 1 tbsp milk

     

    For Decoration:
    • Milk and white chocolate (melted for drizzling)

    Steps to Make the Poppy Seed Roll

      1. Prepare the Yeast Dough:
          • In a large bowl, combine the warm milk (make sure it’s not too hot or it will kill the yeast), 50 g of sugar, and the dry yeast. Stir the mixture and let it sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is activated.
          • Once the yeast mixture is ready, add the honey, vegetable oil, and salt. Stir to combine.

         

        • Gradually add the flour, 1 cup at a time, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Once the dough starts to come together, knead it for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add more flour (a tablespoon at a time) until it reaches the desired consistency.
        • Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
    See also  The Sweet Sensation: No-Oven Dessert Delight!

     

      1. Prepare the Poppy Seed Filling:
        • While the dough is rising, make the poppy seed filling. Place the poppy seeds in a saucepan and add the milk. Cook over medium heat, stirring occasionally, until the milk is mostly absorbed and the poppy seeds soften (this takes about 10-15 minutes).
        • Add the sugar and butter to the poppy seed mixture and cook for an additional 5 minutes, stirring constantly, until the filling thickens. Remove from heat and allow the mixture to cool to room temperature.

     

      1. Assemble the Poppy Seed Roll:
          • Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangular shape (about 1 cm thick).
          • Brush the surface of the rolled-out dough with the melted butter (30 g) to add extra richness and moisture.
          • Spread the cooled poppy seed filling evenly over the dough, leaving a small border around the edges.

         

        • Roll the dough up tightly, starting from one of the longer sides, to form a log. Pinch the seam to seal the roll and tuck in the ends.
        • Place the roll on a baking sheet lined with parchment paper, seam side down.

     

    1. Egg Wash and Baking:
        • Preheat your oven to 180°C (350°F) in the upper-lower heating mode (no convection).
        • In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Brush the egg wash generously over the top and sides of the poppy seed roll.
        • Bake the roll in the preheated oven for 25-30 minutes, or until it turns golden brown on top and sounds hollow when tapped. If the top is browning too quickly, cover it loosely with foil during the last 10 minutes of baking.

       

    2. Decorating the Roll:
        • Once the roll has finished baking, let it cool completely on a wire rack.
        • Melt the milk and white chocolate separately in the microwave or using a double boiler. Drizzle both chocolates over the top of the cooled roll for a decorative and delicious finish.

       

    3. Serve and Enjoy:
      • Slice the roll into thick pieces and serve. It’s delicious on its own or with a cup of tea or coffee.
  • Instantly Removes Nail Fungus Like an Eraser! The Best Natural Remedy!

    Instantly Removes Nail Fungus Like an Eraser! The Best Natural Remedy!

    Instantly Removes Nail Fungus Like an Eraser! The Best Natural Remedy!

    Nail fungus is a stubborn and unsightly condition that affects many people worldwide. It can lead to thick, discolored, brittle nails and discomfort. If you’re looking for a powerful, natural remedy that eliminates nail fungus quickly and effectively, you’ve come to the right place. This homemade treatment harnesses the power of garlic, lemon, and other natural ingredients to combat fungal infections and restore healthy nails.

    Why This Natural Remedy Works

    This remedy is packed with antifungal and antimicrobial properties, making it highly effective in treating nail fungus. Here’s how each ingredient contributes to fighting the infection:

    Garlic and Garlic Peels

    Garlic is a well-known natural antibiotic, and its peels contain allicin, a powerful compound with strong antifungal and antibacterial properties. Allicin helps eliminate fungus, bacteria, and infections from the nails.

    Lemon Juice

    Lemon juice creates an acidic environment, preventing the fungus from multiplying. Over time, the fungus weakens and eventually dies, allowing the nails to heal naturally.

    Vod*ka

    Alc*ohol has antiseptic and antifungal properties, helping to disinfect and kill harmful microbes present on the nails.

    Baking Soda

    Baking soda neutralizes acidity, prevents moisture build-up (which fungi thrive on), and helps maintain a healthy nail environment.

    Sea Salt and Olive Oil

    Sea salt acts as a natural disinfectant, while olive oil nourishes and strengthens the nails, ensuring they grow back healthy and strong.

    Step-by-Step Guide to Eliminate Nail Fungus Naturally

    Step 1: Prepare the Garlic Infusion

    1. Take one whole garlic and separate the cloves.
    2. Do not throw away the peels! The peels contain allicin, which is essential for fighting infections.
    3. Grate the garlic and divide it into two equal portions.
    4. Take the first half and squeeze out the garlic juice.
    5. Mix 1 tablespoon of vod*ka and 1 tablespoon of water with the garlic juice.
    6. Stir well and let the mixture sit overnight.

    Step 2: Prepare a Foot Bath

    A foot bath helps soften the nails, making the treatment more effective.

    1. In 2 glasses of water, bring to a boil and cook for 10 minutes.
    2. Let the water cool slightly.
    3. Add 1 tablespoon of baking soda and the juice of half a lemon.
    4. Pour in 1 liter of cold water.
    5. Soak your feet in this mixture for 15-20 minutes before bed.
    6. Dry your feet thoroughly with a towel to prevent the fungus from spreading.

    Repeat this process every night until the infection is gone.

    Step 3: Apply the Garlic Ointment

    After soaking your feet, it’s time to apply the garlic treatment.

    1. Take the second half of the grated garlic.
    2. Add 1 tablespoon of sea salt and 1 tablespoon of olive oil.
    3. Mix well until it forms a paste.
    4. Apply the paste to the affected nails.
    5. Cover with a cotton pad and secure with a bandage.
    6. Leave the compress on overnight.

    In the morning:

    • Remove the compress and wash your feet with soap and warm water.
    • Apply the garlic infusion (prepared in Step 1) twice a day using a cotton swab.

    How Long Until You See Results?

    For best results, continue this treatment daily until the nail fungus is completely gone. Depending on the severity of the infection, this can take a few weeks to a couple of months. Healthy nail growth will start to appear, and the discoloration and thickness will gradually improve.

    Additional Tips to Prevent Nail Fungus

    • Keep your feet dry and clean.
    • Avoid wearing tight, non-breathable shoes.
    • Change socks daily and wear cotton socks to reduce moisture.
    • Trim nails regularly and avoid sharing nail clippers.
    • Use antifungal powders if you have sweaty feet.
    • Avoid walking barefoot in public showers, pools, or gyms.

    Final Thoughts

    This powerful, all-natural remedy harnesses the antimicrobial effects of garlic, lemon, baking soda, and sea salt to effectively eliminate nail fungus. Unlike harsh chemical treatments, this method is gentle, safe, and free of side effects. If you’re tired of dealing with fungal infections, give this home remedy a try and enjoy healthy, beautiful nails again!

  • Crispy Vegetable Spring Rolls

    Crispy Vegetable Spring Rolls

    Crispy Vegetable Spring Rolls

    0 937 3 minutes read

    The spring rolls are crispy, not greasy and light, these delicious veg spring rolls are crunchy from the outside, with a spiced vegetable filling from the inside. You can serve vegetable spring rolls hot with red chilli sauce or red chilli garlic chutney or tomato ketchup. You will start by making the dipping sauce: In a small mixing bowl, combine all the ingredients and set aside until ready to serve.

     

     

     

     

    In a large skillet or wok over medium-high heat, add the oil. When the oil begins to shimmer, add the garlic, ginger, and green onions, and cook, stirring often, until fragrant, 30 to 40 seconds. Add the mushrooms, cabbage, and bamboo shoots. Season with salt.

    spring2

     

     

    Sauté, shaking the pan often until the vegetables start to soften, 3 minutes. Increase the heat to high, then add the snow peas, soy sauce and sesame oil, and season with salt. Sauté for 1 more minute until the vegetables are crisp-tender. Stir in the cilantro.

     

     

    Drain the filling to remove any excess moisture, then spread the vegetables on a rimmed baking sheet and let them cool to room temperature for about 10 minutes. Working with one wrapper, place the wrapper so that a corner is facing you, then spoon 2 tablespoons of the cooled filling onto the bottom third of the wrapper that is closest to you.

     

     

    Lift the bottom of the wrapper and fold over the filling, flattening the wrapper around the filling so that no air bubbles form. Tuck it back. Begin folding the wrapper away from you. Fold in the sides to form an envelope-like shape. Continue to cinch and fold. Brush the top inside corner lightly with the egg white. The spring roll should measure 1-by-3½ inches. Place the spring roll on a parchment-lined sheet tray; cover with a damp paper towel.

    Repeat with the remaining wrappers and filling. You can freeze the spring rolls in a single layer on a parchment-lined baking sheet, making sure they do not touch. Once frozen, place the spring rolls in a plastic bag and store them for up to 1 month. Add 1 additional minute to the frying time for frozen spring rolls.

    Fill a wok or a medium heavy-bottomed pot with 2 inches of oil and heat to 350°. Working in batches of 4, fry the spring rolls, turning occasionally, until golden brown and crisp, 1½ to 2 minutes. Remove using a slotted spoon and transfer to a wire rack to cool. Serve the spring rolls with the dipping sauce.

     

     

    Ingredients;

    • 1 tablespoon cooking oil for stir-frying
    • 2 teaspoons grated fresh ginger grated
    • 2 cloves garlic finely minced
    • 1 stalk green onion minced
    • 8 fresh shiitake mushroom caps or Chinese dried mushroom caps very thinly julienned
    • 3 cups cabbage shredded (about 1/2 small cabbage)
    • 1/2 cup julienned carrots (about 2 med carrots)
    • 4 ounces canned bamboo shoots drained and julienned
    • 1 cup fresh bean sprouts
    • 1 tablespoon soy sauce
    • 1 teaspoon Asian sesame oil
    • 1 tablespoon cornstarch
    • 50 spring roll wrappers defrosted
    • cooking oil for deep frying (about 3 cups)

    Instructions;

      1. In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil.

     

     

      1. Turn on the heat to medium-high and immediately add garlic, ginger, and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots, and bamboo shoots.
      2. Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil.
      3. Cook for another minute then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom.
      4. In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
      5. Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture.
      6. Fold the two side corners towards the middle of the wrapper while continuing to roll up.
      7. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
      8. In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.
      9. Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple of times, or until the wonton wrappers are golden brown.

     

     

    1. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.
  • Yogurt Butter Cake

    Yogurt Butter Cake

    Yogurt Butter Cake

    This Yogurt butter Cake is delicious. It’s perfectly sweet, but not overly sweet. It gets slightly crisp on the outside while being super soft on the inside. The recipe starts with one jar of yoghurt. The rest of the ingredients are measured in that same jar: two jars of sugar, 3 jars of flour, and one jar of oil. The cake transforms a few common ingredients into a sweet but not-too-sweet dessert.

    It’s a bit like a pound cake but slightly healthier, almost cutting the calories in half. There are also many ways to play with the recipe and dress it up, though it’s fabulous. It’s a great option for afternoon tea, brunch, or as a light dinner dessert. You can also have it around for a few days and enjoy it as a snack. All ingredients must be at room temperature before you start, line and grease the tins well.

    yogbuttercake2

    Cream the butter and sugar for 10 full minutes in your food mixer or with electric hand beaters – scrape down whenever it starts climbing up the bowl. Sift your flours and raising agents together at least twice – it’s a bit messy but you need to ensure they are well mixed and no lumps are allowed. Add an egg and a spoonful of the sifted flour and whip it in until pale, light and fluffy – this stops it from curdling.

    Stop when all ingredients are combined and do not over-mix. Be gentle lowering the bowl to just over the prepared tins so you don’t knock all the masses of air you have creamed, sifted and whipped into the batter. The cake is so easy to make and though it takes a pretty long time to bake in the oven, the texture is still soft and tender. It has a pretty tight crumb so it doesn’t crumble easily when cut.

    It’s denser than a regular sponge/chiffon cake but much lighter than a butter cake. The cake is super moist and a simple lemon syrup that’s brushed on while still warm yields an amazingly delicious, crisp, citrus-glazed crust.

    Ingredients;

    • 245 grams/ 8.6Oz (2 cups) plain flour
    • 1 ½ tsp baking powder
    • 175grams/ 6.2Oz butter(3/4 cup), room temperature
    • 130g/ 4.6Oz Caster Sugar (2/3cup)
    • 3 large eggs
    • 4 tbsp plain yoghurt
    • 1/4 tsp salt

    Instructions;

    1. Preheat oven to 180°C. Line a loaf tin with baking paper.
    2. Sift flour and baking powder and set aside.
    3. Using a stand mixer with the paddle attachment, cream butter, and caster sugar at medium-high speed until pale and fluffy. Add in the pinch of salt in the middle of the beating.
    4. Add in eggs, one at a time and beat well after each addition. If necessary scrape mixture off the side of the mixing bowl to make sure all are well beaten.
    5. Fold in sifted flour mixture in 3 batches.
    6. Next yoghurt and fold thoroughly till combined.
    7. Pour the batter into the prepared loaf tin.
    8. Bake at 180C for about 35 to 40 minutes or when the skewer inserts in the centre and comes out clean.
    9. Remove cake from the oven and allow to cool in the pan for 10 minutes.
    10. Transfer the cake to a rack and cool completely before cutting it.
  • Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Ingredients

    For this speedy yet sophisticated cake, you’ll need:

    For the Cake Batter:

    • 200g (7.05 oz) all-purpose flour
    • 10g (2 teaspoons) baking powder
    • 125g (4.4 oz) granulated sugar
    • 8g (1 pack) vanilla sugar
    • A pinch of salt
    • 125g (4.4 oz) unsalted butter, softened
    • 3 large eggs, at room temperature
    • 45ml (3 tablespoons) milk

    For the Topping:

    • 4 medium apples (about 600g or 21 oz total)
    • 30g (1.05 oz) frozen butter
    • 5g (1 teaspoon) cinnamon sugar

    Step-by-Step Instructions

    1. Preparing the Batter (5 minutes)

    I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.

    In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.

    Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.

    The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.