Chocolate-Coated Peanut and Cookie Balls

Ingredients:

• 1 ½ cups crushed biscuits or cookies (like digestive or graham crackers)

• ½ cup sweetened condensed milk (adjust for consistency)

• ½ cup chopped roasted peanuts

• 1 tsp vanilla extract

• 200g chocolate (dark or milk, for coating)

• Optional: crushed nuts or sea salt for topping

Instructions:

1. Mix the Base:

   • In a bowl, combine crushed biscuits, chopped peanuts, and vanilla extract.

   • Pour in the condensed milk gradually until it forms a sticky dough.

2. Form the Balls:

   • Take small portions and roll them into balls.

   • Place them on a tray lined with parchment paper and chill for 20–30 minutes.

3. Coat with Chocolate:

   • Melt the chocolate in a microwave or double boiler.

   • Dip each ball into the melted chocolate, coating it well.

   • Place them back on the tray. Sprinkle with crushed peanuts or sea salt if desired.

4. Let Them Set:

   • Chill again until the chocolate hardens (about 15–20 minutes).

Chocolate Pancake Cake with Fruit and Cream
Indulge in the rich and decadent flavors of this Chocolate Pancake Cake with Fruit and Cream. Layers of delicate chocolate pancakes are filled with a smooth and creamy sour cream mixture, combined with the sweetness of canned peaches and cherries. The cake is finished with a glossy chocolate ganache, making it not only delicious but also visually stunning.

This dessert is perfect for any special occasion or simply to treat yourself and your loved ones. The combination of chocolate, fruit, and creamy filling creates a delightful taste and texture experience that will impress everyone. Serve it chilled for the best flavor, and enjoy each bite of this beautiful and indulgent cake.

Full Recipe:
Ingredients:

Pancake Batter:

2 eggs
2-3 tablespoons sugar
1 teaspoon vanilla sugar
A pinch of salt
300 ml milk (add little by little)
180 grams flour
20 grams cocoa powder
200 ml boiling water
2 tablespoons vegetable oil
Sour Cream Filling:

Irresistible Pepper Jelly Air Fryer Pinwheels
15 g gelatin
100 ml cold water
700 grams sour cream
1 teaspoon vanilla sugar
120-150 g powdered sugar
Fruit and Assembly:

250-300 g canned peaches, chopped
~150 g pitted cherries
Additional fresh fruits as desired
Chocolate Ganache:

100 grams chocolate
2.5 tablespoons milk
15 grams butter
Directions:
Prepare the Pancake Batter:
In a large bowl, whisk together 2 eggs, 2-3 tablespoons of sugar, 1 teaspoon vanilla sugar, and a pinch of salt.
Gradually add 300 ml milk, mixing well.
Add 180 grams flour and 20 grams cocoa powder. Mix until smooth.
Add the remaining milk and mix until well combined.
Add 200 ml boiling water and 2 tablespoons vegetable oil. Mix until smooth.
Let the batter rest for 20 minutes.
Cook the Pancakes:
Grease a frying pan with vegetable oil.
Pour a ladleful of batter into the pan and spread it evenly.
Cook the pancakes over medium/low heat until bubbles form on the surface, then flip and cook the other side.
Repeat with the remaining batter, greasing the pan as needed.
Prepare the Sour Cream Filling:
In a small bowl, mix 15 g gelatin with 100 ml cold water. Let it sit for 5 minutes to bloom.
In a large bowl, combine 700 grams sour cream, 1 teaspoon vanilla sugar, and 120-150 g powdered sugar. Mix well.
Dissolve the gelatin by heating it gently. Add to the sour cream mixture and mix well.
Assemble the Cake:
Line a 20 cm form with cling film.
Place a pancake at the bottom of the form, creating small sides with it.
Spread 2-3 tablespoons of sour cream filling on the pancake and add some chopped peaches and cherries.
Repeat with the remaining pancakes, filling, and fruit until the form is full.
Cover the top with a pancake and tuck in the edges.
Cover tightly with cling film and refrigerate overnight.
Prepare the Chocolate Ganache:
In a small saucepan, heat 100 grams of chocolate, 2.5 tablespoons of milk, and 15 grams of butter until melted and smooth.
Let the ganache cool slightly.
Finish the Cake:
Remove the cake from the refrigerator and take off the cling film.
Pour the chocolate ganache over the cake, spreading it evenly to cover the top and sides.
Refrigerate the cake for an additional 10 minutes to set the ganache.
Serve:
Slice and serve this incredibly tasty and beautiful Chocolate Pancake Cake with Fruit and Cream. Enjoy!
Tips:

Ensure the gelatin is fully dissolved in the sour cream to avoid lumps.
Use fresh or canned fruit to suit your taste and availability.
Let the cake rest overnight for the best texture and flavor.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Chilling Time: Overnight | Total Time: 1 day

Kcal: 400 kcal per serving (approximate) | Servings: 10 serving

Beef Barley Soup
Here are some additional tips and information about this recipe:

Tips for Making the Best Chocolate Pancake Cake
Smooth Batter: Ensure the pancake batter is smooth and free of lumps by mixing well and sifting the dry ingredients.
Even Cooking: Cook the pancakes on medium/low heat to ensure they are evenly cooked and do not burn.
Proper Chilling: Let the cake chill overnight to allow the flavors to meld and the gelatin to set properly.
Variations and Serving Suggestions
Different Fruits: Use different fruits like strawberries, blueberries, or raspberries for a varied flavor profile.
Additional Layers: Add layers of chocolate ganache or whipped cream between the pancakes for extra richness.
Serving Ideas: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Storage Tips
Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days.
Freezing: The assembled cake can be frozen. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.
Nutritional Information
Here’s a brief look at the nutritional content per serving (approximate values):

Calories: 400 kcal per serving
Carbohydrates: 50g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 80mg
Fiber: 3g
Sugar: 30g
Possible Questions About This Recipe
Can I use different types of milk?
Yes, you can use almond milk, soy milk, or any other milk substitute if preferred.
What if I don’t have gelatin?
You can use agar agar as a vegetarian alternative, following package instructions for substitution.
How do I prevent the pancakes from sticking?
Ensure the pan is well-greased and the heat is not too high. Using a non-stick pan can also help.
Can I make the pancakes ahead of time?
Yes, you can make the pancakes a day in advance and store them in the refrigerator, separating each with parchment paper.
What if my mixture is too runny?
If the filling is too runny, add more powdered sugar or let it chill in the refrigerator to firm up before assembling.
Can I add nuts?
Yes, adding chopped nuts like almonds, walnuts, or hazelnuts can add a nice crunch to the cake.
How do I ensure the ganache is smooth?
Stir the ganache continuously while melting to ensure it is smooth and glossy.
What if I don’t have a form for the cake?
You can use any round cake pan or even a large bowl lined with cling film.
Can I use fresh fruit?
Yes, fresh fruit can be used, but ensure it is well-drained to prevent excess moisture in the cake.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Chocolate Pancake Cake with Fruit and Cream is a delightful and indulgent dessert that’s perfect for any special occasion. Enjoy making and sharing this beautiful and delicious cake with your loved ones!

Meatloaf with mortadella and pistachios: the delicious recipe to try

Ingredients:

450 g minced meat
Salt to taste.
Pepper if necessary.
1 onion
1 egg
6 slices of bread
milk to taste
50g grated cheese
oil to taste
150 g Emmental cheese
150g mortadella
100 g pistachios

Preparation:

In a bowl, combine meat, chopped onions, grated cheese, salt, pepper, soaked bread and an egg.
Form a homogeneous dough. Then mix in the coarsely chopped pistachios.
Depending on the consistency of the dough, add some breadcrumbs.
Spread the meat mixture on the baking paper, then fill with the mortadella and the diced Emmental cheese.
Roll up into a meatloaf.
Cook in the oven at 180° for 45 minutes.

Lemon Pound Cake that Melts in Your Mouth
This Lemon Pound Cake is a citrus lover’s dream—light, buttery, and bursting with bright lemon flavor. It’s the kind of dessert that feels special enough for a celebration, yet easy enough to whip up on a weeknight. The combination of lemon zest and fresh lemon juice gives the cake a vibrant flavor, while the buttermilk ensures it’s incredibly moist. Serve it with a dusting of powdered sugar or a drizzle of lemon glaze for an extra touch of sweetness.

Full Recipe:
Ingredients
For the Cake:
3 cups all-purpose flour: Spoon the flour into your measuring cup and level it off with a knife for accurate measurement.
½ teaspoon baking soda: Helps the cake rise and gives it a tender crumb.
½ teaspoon salt: Balances the sweetness and enhances the flavors.
1 cup buttermilk (low-fat is fine): Adds moisture and a slight tang to the cake, making it incredibly soft.
2 tablespoons (packed) grated lemon zest: Provides a concentrated lemon flavor that permeates the cake.
2 tablespoons fresh lemon juice: Enhances the lemony taste and adds freshness.
2 sticks (1 cup) unsalted butter, softened: Gives the cake a rich, buttery texture.
2¼ cups granulated sugar: Sweetens the cake and helps create a tender crumb.
3 large eggs: Bind the ingredients together and add richness to the cake.
Instructions
Preheat the Oven and Prepare the Pan:
Preheat your oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter or cooking spray, and lightly dust it with flour. This will help prevent the cake from sticking and ensure it releases easily from the pan.
Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside. These dry ingredients will give the cake structure and help it rise evenly.
Prepare the Wet Ingredients:
In a separate small bowl, combine the buttermilk, grated lemon zest, and fresh lemon juice. The lemon zest adds a burst of citrus flavor, while the buttermilk keeps the cake moist and tender.
Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. Creaming the butter and sugar properly is essential for creating a light and airy cake.
Add the Eggs:
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This step ensures a smooth batter and helps the cake rise properly.
Combine the Ingredients:
With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix, as this can make the cake dense.
Bake the Cake:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
Cool the Cake:
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling period allows the cake to set and makes it easier to slice.
Serve and Enjoy:
Slice the cake and serve it as is, or with a dusting of powdered sugar or a drizzle of lemon glaze. The cake is delicious on its own, but a glaze can add an extra layer of sweetness and lemon flavor.
Tips for Success
Use Fresh Lemons: For the best flavor, use fresh lemons for both the zest and juice. The zest contains essential oils that give the cake its bright, citrusy aroma.
Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can result in a tough cake.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps them incorporate more easily and evenly into the batter.
Nutritional Information (per slice, based on 12 slices):
Calories: Approximately 320-350 kcal
Protein: 5-6g
Carbohydrates: 50-55g
Fat: 12-14g
FAQs:
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature, and it will stay moist and delicious.

Beef Barley Soup
Q: Can I freeze Lemon Pound Cake?
A: Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Easy Cream Puffs
Conclusion:
This Lemon Pound Cake is a delightful treat that’s sure to become a favorite in your household. The bright lemon flavor, combined with the buttery richness of the cake, makes it a perfect dessert for any occasion. Whether you’re serving it at a brunch, enjoying it with afternoon tea, or just indulging in a sweet treat, this cake is sure to impress. Plus, with its simple ingredients and straightforward method, it’s a recipe you’ll turn to again and again. Enjoy baking and savor every bite!

For the best fish and chips, choose the freshest fish you can find, frozen is also fine but make sure it is thoroughly defrosted and dried with kitchen paper first. Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry. This way you will always have a light and crisp snap to the batter. In a large roomy bowl mix all but two tablespoons of the flour with the 2 ounces of cornstarch and 1 teaspoon baking powder.

Season lightly with a tiny pinch of salt and pepper. Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour. Cut the potatoes into 1-centimetre slices, then slice these into 1-centimetre-wide chips. Place the chips into a colander and rinse under cold running water. Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.

Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed. Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt. Heat the oil to 250 F in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once the chips are slightly cooked remove them from the fat and drain.

Keep to one side then place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess. Dip into the batter. Then carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.

Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot. Heat the oil to 400 F then cook the chips until golden and crisp about 5 minutes. Serve immediately with the hot fish accompanied by your favourite condiment.

Ingredients;

• 2 ounces/55 grams all-purpose flour
• 2 ounces/55 grams cornstarch
• Salt
• Black pepper
• 1 teaspoon baking powder
• 1/3 cup sparkling water
• 4 (7-ounce) fish fillets
• 2 pounds of potatoes
• 1-litre vegetable oil

Instructions;

1. 1. Gather the ingredients.

1. 1. In a large roomy bowl mix all but two tablespoons of the flour, cornflour, and baking powder. Season lightly with a tiny pinch of salt and pepper.
   2. Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
   3. Cut the potatoes into 1-centimetre slices, then slice these into 1-centimetre-wide chips. Place the chips into a colander and rinse under cold running water.
   4. Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.
   5. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.
   6. Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.
   7. Heat the oil to 250 F in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes.
   8. Do not brown them. Once the chips are slightly cooked remove them from the fat and drain. Keep to one side.
   9. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
   10. Dip into the batter.

1. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
2. Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.
3. Heat the oil to 400 F then cook the chips until golden and crisp about 5 minutes.
4. Serve immediately with the hot fish accompanied by your favourite condiment. The debate always rages over what to serve.