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  • Koeksister doughnuts

    Koeksister doughnuts

    Koeksister doughnuts

    Table of Contents

    • Milk, dry yeast
    • sugar
    • flour
    • butter and 1 egg

    These are irresistible and super easy to make!

    Here’s how 1f449

    INGREDIENTS:
    • 250ml (1 cup) milk
    • 7g dry yeast
    • 1 egg
    • 30g (2 tbsp) sugar
    • 450g (3 ¼ cups) flour
    • 1 tsp salt
    • 50g (3 tbsp) butter
    • Granulated sugar for coating
    METHOD:
    1. In a bowl mix together almond milk with sugar, yeast, and egg.
    2. Add in flour and salt.
    3. Cover for 20 minutes.
    4. Mix in butter and let it rise for 1 hour.
    5. Roll out the dough and divide it into 12 pieces, roll the ends and seal them.
    6. Cover for 15 minutes and fry in the hot oil until golden brown.
    7. Cover with sugar.
  • Chicken Tikka Pizza Recipe

    Chicken Tikka Pizza Recipe

    Perfect Homemade Pizza Recipe
    For the Pizza Dough:
    ½ kg (500g) all-purpose flour
    1 tsp salt
    2 tsp sugar
    2 tsp yeast
    1 egg
    2 tbsp oil
    ¼ cup milk
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  • Soft Butter Cake Recipe

    Soft Butter Cake Recipe

    Soft Butter Cake Recipe

    Ingredients

    • 1 3/4 cup 230 grams/ 8.1Oz Cake Flour
    • 1/2 teaspoon baking powder
    • 1 cup 250 grams/ 8.8Oz butter
    • 1 cup 200 grams/ 7Oz castor sugar
    • 5 eggs
    • 1 teaspoon vanilla extract
    • 1/4 cup 59ml milk

    Instructions

    • This super soft moist butter cake is easy to prepare. The cake is very moist and soft. In a large bowl, sift 230 grams all-purpose flour, add 1/2 tea spoon baking powder. Sift the flour two to three times. This will bring a lot of air in the batter, set it aside.
    • In another bowl, add one cup of salted butter, if you are using unsalted butter add one and a quarter teaspoon of salt to the dry ingredients.
    • The butter should be at room temperature, beat the butter until it is very soft then add a cup of sugar and start beating the butter and sugar at low speed for about 2 minutes.
    • Scrape the sides and continue beating the mixture for 15 minutes. One of the key tips to their recipe is beating the butter and sugar very well until the mixture is pale.
    • Once you have beat the mixture really well, start adding 5 eggs one at a time and beat each egg until it is incorporated in the mixture before adding the next.
    • Add vanilla extract and beat for a minute, if you just love the butter flavor you can leave the vanilla extract out. Add the sifted dry ingredients to the butter mixture spoon by spoon. Keep
    • Featured Post beating while adding the dry ingredients slowly.
    • After you have added half of the dry ingredients, bring the milk and pour half of the milk into the batter, mix it through and continue adding the dry ingredients.
    • Mix until the batter is dense then add the remaining milk and beat the batter until light and fluffy with no lumps. For baking, you will need a 7 by 7 square pan greased and lined with parchment paper.
    • Pour the batter into the prepared cake tin, smoothen the top and bake the cake in a preheated oven at 320 degrees Fahrenheit (160C) for 55 to 65 minutes but start checking the cake after 50 minutes.
    • The cake should bake to golden brown and a toothpick inserted at the center comes out clean or with a few moist crumbs. Let it cool in the pan for about 10 minutes then invert on a wire rack, slice and serve. Enjoy.
  • Homemade Nutty Nougat with Honey and Roasted Nuts

    Homemade Nutty Nougat with Honey and Roasted Nuts

    Homemade Nutty Nougat with Honey and Roasted Nuts Ingredients:
    Honey: ½ cup (200g)
    Sugar: ¾ cup (125g)
    Egg White: 1 large
    Salt: A pinch
    Roasted Hazelnuts: 1 cup (120g)
    Roasted Blanched Almonds: ½ cup (60g)
    Vegetable Oil: For greasing
    Parchment Paper: For lining the mold
    Directions:
    Prepare the Mold: Grease a 26 × 15 cm (10.2 × 5.9 inches) mold with vegetable oil and line it with parchment paper.
    Cook the Honey and Sugar: In a saucepan, combine ½ cup of honey and ¾ cup of sugar. Cook over low heat, stirring occasionally, until the sugar completely dissolves and the mixture becomes smooth.
    Beat the Egg White: In a separate bowl, beat 1 large egg white with a pinch of salt until stiff peaks form.
    Combine Egg White with Honey Mixture: Turn off the heat of the honey mixture and gradually add the beaten egg white, stirring quickly to incorporate it without cooking the egg white.
    Cook the Mixture: Place the saucepan back on very low heat. Stir continuously for 20-25 minutes until the mixture thickens. Test: Drop a small amount of the mixture into cold water. If it forms a gum-like consistency, it’s ready.
    Add the Nuts: Stir in 1 cup of roasted hazelnuts and ½ cup of roasted blanched almonds until well mixed.
    Shape the Nougat: Grease your hands with oil and press the nougat mixture into the prepared mold, flattening it gently.
    Let the Nougat Set: Cover and let it rest at room temperature for 2 hours to set.
    Serve and Enjoy: Once set, remove the nougat from the mold and cut into pieces. Serving Suggestions:
    Serve with a cup of coffee or tea for a delightful afternoon treat.
    Cut into bite-sized pieces and add to a charcuterie board.
    Gift-wrap small pieces in parchment paper for a homemade holiday gift.
    Use as a topping for vanilla ice cream or yogurt for added texture and sweetness.
    Include as part of a dessert platter at parties or gatherings.
    Cooking Tips:
    Use a candy thermometer if you have one to ensure the mixture reaches the right consistency.
    Stir constantly while cooking to prevent the honey mixture from burning or sticking to the bottom.
    Be quick when adding the egg white to the honey mixture to avoid scrambling the egg.
    Grease your hands with oil when handling the nougat to prevent it from sticking.
    For a smoother texture, chop the roasted nuts finely before mixing them into the nougat.

  • Custard Sponge Cake

    Custard Sponge Cake

    Custard Sponge Cake

    Ingredients

    For the Sponge Cake:

    • 4 large eggs
    • 1 cup granulated sugar
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/4 cup milk

    For the Custard Topping:

    • 2 cups milk
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch
    • 3 egg yolks
    • 1 teaspoon vanilla extract
    • 2 tablespoons unsalted butter

    Instructions:

        • Preheat your oven to 350°F (175°C) and line a round cake pan with parchment paper.
        • In a large bowl, beat eggs and sugar until pale and fluffy.
        • Prepare the Sponge Cake: 
      • Sift together flour, baking powder, and salt. Gently fold into the egg mixture.
      • Mix in vanilla extract and milk until just combined.
      • Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
      • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
    2. Make the Custard Topping:
      • In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat.
      • In a small bowl, whisk the egg yolks, then temper them by slowly pouring in some of the hot milk mixture, whisking constantly.
      • Pour the tempered yolks back into the saucepan and continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
      • Remove from heat and stir in vanilla extract and butter until smooth.
    3. Assemble the Cake:
      • Once the cake is cool, place it on a serving plate.
      • Pour the warm custard over the top of the sponge cake, spreading to cover evenly.
      • Allow the custard to set slightly before slicing.
  • Vanilla Cupcakes with Buttercream Frosting

    Vanilla Cupcakes with Buttercream Frosting

    Ingredients
    For the Cupcakes
    – 1 1/2 cups all-purpose flour
    – 1 1/2 teaspoons baking powder
    – 1/4 teaspoon salt
    – 1/2 cup unsalted butter (room temperature)
    – 1 cup granulated sugar
    – 2 large eggs (room temperature)
    – 2 teaspoons vanilla extract
    – 1/2 cup whole milk (room temperature)
    **For the Buttercream Frosting:**
    – 1 cup unsalted butter (room temperature)
    – 4 cups icing sugar
    – 2-3 tablespoons milk or heavy cream
    – 2 teaspoons vanilla extract
    – A pinch of salt
    Instructions
    Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
    Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
    Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
    Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
    Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
    Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
    In a large bowl, beat the butter until creamy.
    Gradually add the icing sugar, one cup at a time, beating on low speed until incorporated. Increase the speed to medium and beat until smooth.
    Add the milk or heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy. If the frosting is too thick, add a bit more milk or cream. If it’s too thin, add more powdered sugar.
    Once the cupcakes are completely cool, use a piping bag or a knife to frost them with the buttercream.
    You can decorate the cupcakes with sprinkles, colored sugar, or any other toppings you like.
  • My family begs me to make this recipe every week, and the best part is that it’s so easy

    My family begs me to make this recipe every week, and the best part is that it’s so easy

    Picture this: The unmistakable scent of steak sizzling to perfection, blending seamlessly with the rich notes of garlic and the comforting aroma of potatoes. All this, neatly packed within a foil packet, waiting to be unraveled like a culinary present. Welcome to our game-changing recipe for Garlic Steak & Potato Foil Packets. This is more than just a dish; it’s an experience, perfectly designed for barbecues, picnics, or a touch of luxury on an ordinary weeknight.

    Ingredients:

    2 pounds lean sirloin steak, trimmed and cut into 2-inch chunks
    1 pound baby yellow potatoes, quartered or halved to your liking
    1 tablespoon minced garlic (adjust to taste)
    2 teaspoons Italian seasoning (alternatively, a mix of dried oregano, thyme, and parsley)
    1 teaspoon onion powder
    3 tablespoons olive oil
    Salt and freshly ground pepper, to taste

    Preparation:

    If oven-baking, preheat to 425°F (220°C).
    Mix & Marinate: In a large mixing bowl, combine steak, potatoes, olive oil, garlic, and seasonings. Gently toss until everything’s well-coated.
    Packet Prep: Equally distribute the steak-potato mix among four 12×12 inch aluminum foil sheets. Seal the contents securely, forming neat foil packets.
    Cooking:
    For Grilling: Place the foil packs over high heat and grill for approximately 10 minutes each side, or until your preferred steak and potato doneness is achieved.
    For Oven: Position foil packets on a baking sheet. Bake for roughly 20 minutes, or until the contents are cooked to your satisfaction.
    Serve: Open the foil packets with caution — watch out for the steam! Garnish with fresh parsley for a zesty touch. Serve directly from the foil or plate them up.

  • Chocolate Mousse with Ricotta

    Chocolate Mousse with Ricotta

    Chocolate Mousse with Ricotta

    Table of Contents

    Ingredients:

    • 200g good quality dark chocolate (at least 70% cocoa), chopped
    • 250g ricotta cheese, drained well
    • 2 tablespoons powdered sugar (or to taste)
    • 1 teaspoon vanilla extract
    • 1/4 cup heavy cream (optional, for extra richness)

    Instructions:

    1. Melt the Chocolate: Melt the chocolate in a double boiler or in a microwave-safe bowl in short bursts, stirring in between, until smooth. Let it cool slightly.
    2. Combine Ingredients: In a large bowl, whisk together the ricotta cheese, powdered sugar, and vanilla extract until smooth.
    3. Fold in Chocolate: Gradually fold the melted chocolate into the ricotta mixture until fully incorporated. If using, gently fold in the whipped cream.
    4. Chill and Serve: Pour the mousse into individual serving glasses or a bowl. Cover and refrigerate for at least 2 hours, or until set.
    5. Serve: Garnish with chocolate shavings, fresh berries, or a sprig of mint.

    Tips & Variations:

    • For a richer mousse: Use heavy cream or whipped cream for extra richness.
    • Flavor Variations: Add a tablespoon of espresso powder or a teaspoon of orange zest for a flavor twist.
    • Make it Vegan: Use vegan chocolate and dairy-free alternatives like coconut cream or cashew cream.

    Enjoy this decadent and easy-to-make chocolate mousse!

  • Korean Sweet Rice Bread with Caramel Drizzle

    Korean Sweet Rice Bread with Caramel Drizzle

    Korean Sweet Rice Bread with Caramel Drizzle

    Table of Contents

    Ingredients:

    For the Dough:

      • 90ml warm milk (below 35°C)
      • 4g (0.5 Tbsp) instant dry yeast

     

      • 20g (2 Tbsp) allulose or sugar
      • 1 room temperature egg (59g)
      • 200g Garussal (Korean rice flour)

     

      • 3g (1 tsp) salt
      • 30g room temperature unsalted butter
      • Chopped peanuts, pumpkin seeds, and black sesame seeds (for topping)

     

    For the Caramel:

      • 50g (5 Tbsp) allulose (or sugar)
      • 14g (2 Tbsp) water
      • 50g heavy cream

     

    • 1 pinch of salt
    • 8g unsalted butter

    Directions:

    Step 1: Prepare the Dough

      1. Activate the Yeast: In a small bowl, mix the warm milk and yeast. Stir until the yeast dissolves, then let it sit for about 2 minutes to allow the yeast to activate. Add 20g of allulose (or sugar) and let the mixture sit for another few minutes until bubbly.

     

      1. Mix the Wet Ingredients: Beat the egg until well-mixed, then add it to the yeast mixture. Stir well to combine.
      2. Combine Dry Ingredients: In a separate larger bowl, combine the Garussal (Korean rice flour) and salt.
      3. Form the Dough: Gradually add the yeast-egg mixture into the flour mixture, stirring to combine. Once the ingredients come together, begin kneading the dough by hand until it’s smooth and well incorporated.

     

    1. Add Butter: Incorporate the 30g of room temperature unsalted butter into the dough. Continue kneading until the butter is fully absorbed, and the dough becomes soft, smooth, and slightly sticky.
    2. Let it Rise: Place the dough in a warm area, below 35°C (95°F), and let it rise for about 1 hour or until it doubles in size.
    See also  Banana Upside-Down Chocolate Cake

    Step 2: Shape the Dough

      1. Deflate the Dough: Once the dough has risen, punch it down to release the air. Divide the dough into 19 equal portions and roll each portion into a small ball.

     

    1. Second Rise: Flatten each ball slightly and arrange them in an oiled 18cm diameter round pan, starting from the center. Cover the dough balls loosely with plastic wrap and let them rise for another 20-30 minutes, or until doubled in size.

    Step 3: Bake the Bread

      1. Preheat the Oven: Preheat your oven to 170°C (338°F).
      2. Egg Wash: While waiting for the oven to heat, prepare an egg wash by mixing 3 tablespoons of milk with 1 tablespoon of beaten egg.

     

    1. Add Toppings: Brush the egg wash over the risen dough. Sprinkle chopped peanuts, pumpkin seeds, and black sesame seeds generously over the top for added texture and flavor.
    2. Bake: Bake the bread in the preheated oven for 18-20 minutes or until the tops are golden brown and the bread is cooked through.

    Step 4: Prepare the Caramel

      1. Heat the Sugar: While the bread is cooling, prepare the caramel. In a small saucepan, combine 50g of allulose (or sugar) and 14g of water. Cook over low heat, occasionally swirling the pan to help the mixture dissolve. Avoid stirring to prevent crystallization.

     

      1. Add the Cream: Once the sugar mixture turns a light amber color, remove it from the heat and immediately add the 50g of heavy cream. Be cautious, as the mixture may bubble up.
      2. Season and Finish: Stir in a pinch of salt and 8g of unsalted butter. Stir until smooth and well combined.
      3. Drizzle: Drizzle the warm caramel sauce over the cooled bread, allowing it to seep into the crevices for added richness.
    See also  Creamy Ricotta Beef Stuffed Shells Pasta

     

    Step 5: Serve and Enjoy

    • Allow the caramel to set slightly before serving. Cut the bread into portions and enjoy the warm, chewy texture of the Korean sweet rice bread with the rich flavor of the caramel drizzle. This bread is best enjoyed warm but can be served at room temperature as well.

    Cooking Tips:

      • Milk Temperature: Ensure the milk is not too hot when dissolving the yeast, as high heat can kill the yeast and prevent the dough from rising.
      • Kneading: The dough should be slightly sticky but smooth. Knead well to develop the gluten, which will give the bread a soft and chewy texture.

     

    • Caramel: When making the caramel, avoid stirring the sugar mixture once it’s on the heat. Gently swirl the pan instead to prevent the sugar from crystallizing.
    • Toppings: Feel free to customize the toppings by adding other nuts or seeds, such as sunflower seeds, almonds, or sesame seeds, for a crunchy texture.

    Nutritional Information (Per Serving, Approximate):

      • Calories: 250 kcal

     

      • Carbohydrates: 35g
      • Protein: 5g
      • Fat: 10g

     

    • Sugar: 12g
    • Sodium: 150mg
  • Orange Cake

    Orange Cake

    Orange Cake

    Table of Contents

    Ingredients:

    4 large eggs
    2 cups of sugar
    1 cup of oil
    Juice of 2 oranges
    Zest of 2 oranges
    2 cups of wheat flour
    1 tablespoon bakeing powder
    1 pinch of salt

    Preparation method:

     

     

    Preheat the oven: 180°C. Grease and flour a round pan.
    Beat the eggs: In a mixer, beat the eggs with the sugar until you get a light, fluffy cream.
    Add the liquids: Add the oil, orange juice and orange zest to the egg and sugar mixture. Mix well.
    Add the dry ingredients: Sift the flour and baking powder and add to the dough, mixing gently with a spatula.

    Bake: Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
    Finishing: Remove from the oven and let cool before unmolding.
    Tips:

    Topping: For an extra touch, you can prepare an orange syrup to cover the cake. Simply mix equal parts orange juice and sugar and heat until thickened.
    Variations: Try adding other citrus fruits, such as lemon or tangerine. You can also add chocolate chips to the batter for a different touch.
    Decoration: Decorate the cake with orange zest, fresh fruit or powdered sugar.

  • Banana Butter Cake

    Banana Butter Cake

    Ingredients
    – 1 1/2 cups (180 grams) all-purpose flour
    – 1 teaspoon baking powder
    – 1/2 teaspoon baking soda
    – 1/4 teaspoon salt
    – 1/2 cup (115 grams) unsalted butter, softened
    – 1 cup (200 grams) granulated sugar
    – 2 large eggs, room temperature
    – 1 teaspoon vanilla extract
    – 3 ripe bananas, mashed
    – 1/2 cup (120 milliliters) sour cream or yogurt
    – 1/2 cup (60 grams) chopped nuts (optional)
    Instructions
    Preheat your oven to 350°F (175°C). Grease your desired baking pans with butter and then with a little flour,dust off the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    In a large mixing bowl, cream together the softened butter( you can use margarine if you want ) and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    Mix in the mashed bananas until well combined. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or yogurt, beginning and ending with the dry ingredients. Mix until well combined. Do not overmix. If you are using nuts fold in the chopped nuts gently
    Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.Banana Butter Cake
    Ingredients
    – 1 1/2 cups (180 grams) all-purpose flour
    – 1 teaspoon baking powder
    – 1/2 teaspoon baking soda
    – 1/4 teaspoon salt
    – 1/2 cup (115 grams) unsalted butter, softened
    – 1 cup (200 grams) granulated sugar
    – 2 large eggs, room temperature
    – 1 teaspoon vanilla extract
    – 3 ripe bananas, mashed
    – 1/2 cup (120 milliliters) sour cream or yogurt
    – 1/2 cup (60 grams) chopped nuts (optional)
    Instructions
    Preheat your oven to 350°F (175°C). Grease your desired baking pans with butter and then with a little flour,dust off the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    In a large mixing bowl, cream together the softened butter( you can use margarine if you want ) and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    Mix in the mashed bananas until well combined. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or yogurt, beginning and ending with the dry ingredients. Mix until well combined. Do not overmix. If you are using nuts fold in the chopped nuts gently
    Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • 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

    Table of Contents

    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.

    See also  Chocolate-Covered Oat and Date Energy Balls

    2. Preparing the Apples (3 minutes)

    While efficiency is key in this recipe, I don’t compromise on the quality of our star ingredient – the apples. I quickly peel, quarter, and slice the apples into thin wedges. The thinness of the slices is important as it allows the apples to cook through perfectly in our short baking time.

    With artistic flair, I arrange these apple slices in a circular pattern on top of the batter in the pan. This not only ensures even distribution of fruit throughout the cake but also creates a visually stunning pattern that will impress any guest.

    3. Finishing Touches (2 minutes)

    To the remaining third of our batter, I add the milk and quickly mix it in. This addition of liquid helps to create a softer, more pourable consistency. I then spread this mixture evenly over the arranged apples. This top layer of batter will bake into a delicious golden crust, encasing the apples and creating a perfect contrast of textures.

    For the final touch of indulgence, I grate the frozen butter over the top of the cake. The cold butter will melt during baking, creating pockets of richness throughout the cake. A sprinkle of cinnamon sugar adds a warm, spicy note that perfectly complements the apples.

    4. Baking to Perfection (40 minutes)

    With our cake assembled in record time, it’s ready for the oven. I bake it at 180°C (356°F) for approximately 40 minutes. During this time, a heavenly aroma of apples and cinnamon will fill your kitchen – a tantalizing preview of the deliciousness to come.

    The cake is done when it’s golden brown on top and a skewer inserted into the center comes out clean. The apples should be tender, and the cake should have a slight spring when gently pressed.

    See also  Savory Zucchini & Potato Muffins

    5. Serving and Enjoying

    Once baked, I remove the cake from the oven and let it cool in the pan for about 10 minutes. This brief resting period allows the cake to set, making it easier to slice and serve.

    After cooling, I release the springform pan and transfer the cake to a serving plate. This cake is delicious served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. It’s equally enjoyable at room temperature, making it perfect for picnics or lunchboxes.

    Nutrition Information

    Per slice (based on 8 servings):

    • Calories: 320
    • Protein: 5g
    • Carbohydrates: 45g
    • Fiber: 3g
    • Sugar: 25g
    • Fat: 15g
  • Spanakopita Triangles: the tasty, bite-sized appetizer recipe

    Spanakopita Triangles: the tasty, bite-sized appetizer recipe

    Spanakopita Triangles: the tasty, bite-sized appetizer recipe

    Table of Contents

    INGRIDIANTS 

    1 EGG
    125 ml (1/2 cup) MILK
    125 ml (3/5 cup) VEGETABLE OIL
    2 tbsp WATER
    1 tsp SALT
    FETA CHEESE
    SPINACH
    SALT AND PEPPER TO TASTE
    3 rolls PHYLLO DOUGH
    POPPY SEEDS, FOR GARNISHING
    1 EGG YOLK, FOR BRUSHING

    Instructions

    1. Mix egg, milk, oil, water, and salt in a bowl.
    2. Lay a sheet of filo pastry on a clean surface. Pour a little of the mixture, and spread over the entire sheet.
    3. Repeat twice, getting a total of 3 layers.
    4. Mix the feta cheese with the cooked spinach. Pour the feta and spinach over the phyllo pastry.
    5. Roll from one end to the other to obtain a long strip. Make sure to seal the edges properly with the egg wash, otherwise, the filling will leak out while cooking.
    6. Cut into triangles and place on a baking tray.
    7. Brush each triangle with egg yolk.
    8. Sprinkle with poppy seeds and bake at 180ºC (356°F) for 15 minutes.
    9. Remove the tray from the oven, serve and enjoy!
    10. Enjoy 1f642
  • Banana Cocoa Bread with Walnuts

    Banana Cocoa Bread with Walnuts

    Banana Cocoa Bread with Walnuts

    Table of Contents

    Ingredients:

    • 3 ripe bananas, mashed
    • 2 eggs
    • 2 tbsp cocoa powder
    • 1 tsp baking powder
    • 1 ½ cups flour (190g)
    • ½ cup sugar (100g) (optional, depending on desired sweetness)
    • ½ cup walnuts, chopped (or to taste)
    • A pinch of salt
    • 1 tsp vanilla extract (optional)

    Directions:

    1. Preheat the Oven
      Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
    2. Mix the Wet Ingredients
      In a large bowl, mash the 3 ripe bananas until smooth.
      Add the 2 eggs and whisk until fully combined.
      Stir in the vanilla extract (if using).
    3. Combine the Dry Ingredients
      In a separate bowl, whisk together 2 tbsp cocoa powder, 1 tsp baking powder, a pinch of salt, and 1 ½ cups flour.
      Gradually add the dry mixture to the wet ingredients, stirring just until incorporated. Be careful not to overmix.
    4. Add Walnuts
      Fold in the chopped walnuts, ensuring they are evenly distributed in the batter.
    5. Pour into the Loaf Pan
      Pour the batter into the prepared loaf pan and spread it out evenly.
    6. Bake
      Place the loaf pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
    7. Cool and Serve
      Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.

    Serving Suggestions:

    1. Serve with a dollop of whipped cream or vanilla ice cream for a dessert treat.
    2. Enjoy a slice with your morning coffee or tea.
    3. Spread peanut butter or Nutella on top for added flavor.
    4. Pair with a fresh fruit salad for a balanced snack.
    5. Serve with a drizzle of chocolate syrup for a more indulgent dessert.
    See also  Apple Yogurt Pancakes Recipe

    Cooking Tips:

    • For a richer chocolate flavor, add a handful of chocolate chips to the batter.
    • If you prefer a sweeter bread, increase the sugar to ¾ cup.
    • For a lighter texture, sift the dry ingredients before adding them to the wet ingredients.

    Nutritional Benefits:

    • Bananas provide potassium and natural sweetness.
    • Walnuts are rich in healthy fats and protein.
    • Cocoa powder offers antioxidants and can support heart health.

    Dietary Information:

    • Vegetarian
    • Can be made dairy-free by using a dairy-free alternative for butter or milk.

    Nutritional Facts (per serving, assuming 10 servings):

    • Calories: 180
    • Protein: 3g
    • Carbohydrates: 30g
    • Fiber: 3g
    • Sugar: 12g
    • Fat: 7g
    • Saturated Fat: 1g

    Storage:

  • Simple Jam-Filled Sheet Cake

    Simple Jam-Filled Sheet Cake

    Simple Jam-Filled Sheet Cake

    Table of Contents

    Ingredients (using a 200 ml glass for measurements)

      • 3 eggs
      • A pinch of salt

     

      • 150 g sugar (4/5 cup)
      • 120 ml milk (1/2 cup + 2 tbsp)
      • 120 ml vegetable oil (1/2 cup + 1 tbsp)

     

      • 2 tsp vanilla extract
      • 250 g flour (1 cup + 2/3 cup)
      • 15 g baking powder (3 tsp)

     

    • 150 g jam of your choice (e.g., cherry)
    • Powdered sugar for decoration

    Instructions

      1. Preheat Oven: Preheat your oven to 180°C (360°F). Grease and flour a 27×18 cm (10×9 inches) casserole dish.

     

      1. Prepare Batter:
          • In a large bowl, beat the eggs with a pinch of salt until frothy.
          • Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
          • Add the milk, vegetable oil, and vanilla extract, mixing until well combined.

         

        • In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
      2. Layer Batter and Jam:
          • Pour half of the batter into the prepared casserole dish and spread it evenly.

         

        • Spoon the jam over the batter layer.
        • Pour the remaining batter over the jam, spreading it evenly to cover.

     

    1. Bake: Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
    2. Cool and Decorate:
        • Allow the cake to cool in the dish for 10 minutes, then transfer to a wire rack to cool completely.
        • Once cooled, dust the top with powdered sugar.

       

    Serving Suggestions

      • Serve slices of the cake with a cup of tea or coffee.
      • Enjoy it as a dessert or a sweet snack.

     

    Storage

    • Store leftover cake in an airtight container at room temperature for up to 3 days.
    • For longer storage, keep the cake in the refrigerator for up to a week. Bring to room temperature before serving.

    Cooking Tips

      • Ensure the eggs are beaten well to incorporate air, making the cake light and fluffy.

     

    • Use your favorite jam to customize the flavor of the cake.

    Nutritional Benefits

    • This cake provides a sweet treat with the added nutritional benefits of fruit from the jam.

    Dietary Information

      • This recipe contains gluten, dairy, and eggs.

     

    Why You’ll Love This Recipe

      • Easy to make with simple ingredients.
      • The jam filling adds a delightful burst of flavor.
      • Perfect for any occasion or as a quick dessert.

     

    Conclusion

    Enjoy this Simple Jam-Filled Sheet Cake with its moist texture and sweet jam filling. It’s an easy-to-make treat that will surely impress your family and friends. Happy baking!