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Ingredients:

For the Cake:

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

 

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

 

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

 

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

Step-by-Step Instructions:

1. Prepare the Dried Fruit and Nuts:

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

 

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

2. Prepare the Creamy Filling:

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

 

3. Crush the Crackers:

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

4. Assemble the Cake:

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

 

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

 

5. Let the Cake Set:

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

Cooking Tips:

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

 

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

 

Storage:

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

Ingredients

For the Bread:

 

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

 

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

 

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

 

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

For the Topping:

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

For the Glaze:

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

 

Directions

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

       

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

 

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

       

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

 

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

       

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

 

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

    

Serving Suggestions

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

 

Cooking Tips

• Avoid Overmixing: Mix the batter just until combined to prevent the bread from becoming dense.

Ingredients: For the Cake:

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

 

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

 

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

 

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

For the Glaze:

 

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

Directions:

 

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

       

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

       

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

 

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

    

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

    

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

    

Serving Suggestions:

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

Cooking Tips:

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

 

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

Nutritional Benefits:

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

Ingredients:

2 tablespoons olive oil

1 chopped onion

2 crushed garlic cloves

450g cooked and shredded chicken

1 cup tomato sauce (tea)

1 cup of cream cheese (200g)

Salt, black pepper and chopped parsley to taste

500g peeled potato

olive oil for greasing

400g grated provolone cheese for sprinkling

Method of preparation

In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.

Add the chicken, sauce and sauté for 3 minutes.

Add the cottage cheese, salt, pepper, green smell and mix. Cut the potatoes into slices

slices on a mandolin and soak in water until ready to use.

In a greased medium refractory, intersperse layers of stew, potato, stew and

of cheese, ending in cheese.

Bake in preheated oven for 30 minutes or until browned. Remove and serve.

Ingredients:

For the ground beef mixture:

800 grams ground beef

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped (optional)

1 teaspoon dried oregano

1 teaspoon paprika

Salt and freshly ground black pepper to taste

400 grams chopped tomatoes

100 ml water

2 bay leaves

For the potato topping:

1 kg potatoes, peeled and quartered

1/2 cup milk (or vegetable broth for a vegan option)

25 grams butter

Salt and freshly ground black pepper to taste

100 g shredded mozzarella cheese (optional)

Instructions:

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

Make the ground beef mixture: Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until softened, about 5 minutes. Stir in the ground beef and cook until browned, breaking it up with a spoon as it cooks.

Add the chopped garlic, bell pepper (if using), oregano, and paprika to the pot.

Cook for an additional minute, stirring constantly, to allow the flavors to meld.

Pour in the chopped tomatoes, water, and bay leaves.

Season with salt and black pepper to taste. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.

While the meat mixture simmers, prepare the potato topping: In a large pot, cover the potatoes with water and bring to a boil.

Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.

Mash the potatoes with a potato masher or hand mixer. Add the milk or vegetable broth and butter. Season with salt and black pepper to taste.

Transfer the ground beef mixture to a baking dish. Top with the mashed potatoes, spreading them evenly to cover the meat mixture completely.

(Optional) Sprinkle the shredded mozzarella cheese over the top of the mashed potatoes.

Bake for 20-25 minutes, or until the topping is golden brown and bubbly.

Let the shepherd’s pie cool for slightly before serving.

Tips:

You can use any type of ground meat you like for this recipe, such as ground lamb, ground turkey, or even ground sausage.

If you don’t have fresh bell pepper, you can omit it from the recipe.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days

 

Ingredients

• • 400 ml warm water
  • 2 tablespoons apple cider vinegar
  • 13 g dry yeast (about 1 tablespoon)

 

• • 200 g wholemeal flour (1 2/3 cups)
  • 300 g bread flour (2 1/2 cups)
  • 2 teaspoons salt (12 g)

 

• • 20 ml olive oil (1 1/3 tablespoons)
  • 1 tablespoon sesame seeds (optional)
  • 1 tablespoon black cumin seeds (optional)

 

Directions

1. 1. Prepare the Dough:
      • In a large steel pot or glass bowl, mix warm water, apple cider vinegar, and dry yeast. Stir until the yeast is dissolved.
   2. Add Dry Ingredients:
      • • Add the wholemeal flour, bread flour, and salt to the yeast mixture. Stir with a spatula or spoon until combined; no kneading is required.

       

   3. Incorporate Olive Oil:
      • Pour in the olive oil and mix until the dough absorbs it fully. The dough will be sticky, which is normal.

 

1. 1. Shape the Dough:
      • Sprinkle a little flour on top of the dough to make it easier to handle. Transfer the dough to a 24 cm (9.5-inch) pan lined with baking paper. Use a small saucepan to gently press the dough into shape.
   2. Add Toppings:
      • • Spray or sprinkle water onto the surface of the dough, which helps create a crispy crust. Spread the dough evenly in the pan and sprinkle with sesame and black cumin seeds if using. Make a few shallow scratches or cuts on the surface for decoration.

       

   3. Bake:
      • Place the pan in a cold oven (do not preheat) and bake at 200°C (392°F) for 50-55 minutes until the bread is golden brown with a crispy crust.

 

1. Cool and Serve:
   • Remove from the oven and let the bread cool slightly before slicing. Enjoy warm or at room temperature.

Serving Suggestions

• • Pair with soups, salads, or simply enjoy with butter and jam for breakfast.

 

• This bread makes excellent sandwiches or toast.

Cooking Tips

• • Use Fresh Yeast: Ensure your yeast is active by checking the expiration date. If in doubt, let it sit in warm water with a pinch of sugar for 5 minutes to see if it foams.
  • Adjust Flour as Needed: Depending on the humidity and flour type, you might need a bit more or less. The dough should be sticky but manageable.

 

• Add Seeds or Nuts: Customize with sunflower seeds, pumpkin seeds, or chopped nuts for added texture.

Nutritional Benefits

• • Wholemeal Flour: Adds fiber and nutrients, making this bread healthier and more filling.
  • Olive Oil: A source of healthy fats, adding richness and moisture to the bread.

 

Dietary Information

• Vegan-Friendly: This bread contains no animal products.
• Low-Sugar: Contains only natural sugars from the flour, making it suitable for low-sugar diets.

Nutritional Facts (per slice, approximately 12 slices per loaf)

• • Calories: 150

 

• • Protein: 4 g
  • Carbohydrates: 25 g
  • Fat: 4 g

 

Storage Tips

• Room Temperature: Store in a bread box or sealed bag at room temperature for up to 3 days.
• Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Ingredients

For the Chickpea Patties:

• • Chickpeas (cooked) – 1 can (240 g | 9 oz | 1½ cups)

• • Ground flaxseed – 3 tablespoons
  • Paprika – ½ teaspoon
  • Garlic powder – ¼ teaspoon

• • Baking powder – 1 teaspoon
  • Oil – 1 tablespoon (olive or vegetable oil)
  • Salt – to taste

• Vegetable oil spray – for baking

Step-by-Step Instructions

1. Prepare the Chickpea Mixture:

• • Drain and rinse the chickpeas: Start by draining and rinsing 1 can of chickpeas (240 g). This helps remove any excess sodium or preservatives from the canning liquid.
  • Mash the chickpeas: Place the chickpeas in a large bowl and mash them using a fork or potato masher. You can leave some texture, so the patties have a bit of bite, or mash them completely for a smoother consistency.

2. Add Flaxseed and Seasoning:

• Prepare the flaxseed mixture: In a small bowl, combine 3 tablespoons of ground flaxseed with 6 tablespoons of water. Stir well and let the mixture sit for about 5-10 minutes until it thickens. This will act as a binder for the patties, similar to how eggs work in traditional recipes.
• Season the chickpeas: Add the thickened flaxseed mixture to the mashed chickpeas. Then, season with ½ teaspoon of paprika, ¼ teaspoon of garlic powder, 1 teaspoon of baking powder, 1 tablespoon of oil, and salt to taste. Stir the mixture until all ingredients are well combined.

3. Form the Patties:

• • Shape the patties: Using your hands, take about 2 tablespoons of the chickpea mixture and shape it into small, round patties. You should be able to form 6-8 patties, depending on the size.

• Place on a baking sheet: Line a baking sheet with parchment paper or lightly grease it with vegetable oil spray. Place the chickpea patties on the prepared sheet, ensuring they are spaced apart.

4. Bake the Patties:

• • Preheat the oven: Preheat your oven to 200°C (400°F).
  • Bake the patties: Spray the tops of the patties lightly with vegetable oil spray to help them crisp up in the oven. Bake for 20-25 minutes, flipping halfway through, until the patties are golden brown and crispy on both sides.

• Cool slightly: Once baked, remove the patties from the oven and allow them to cool slightly before serving. This helps them firm up and hold their shape.

Cooking Tips

• • Don’t Overmash: Leaving some chunks of chickpeas in the mixture will give your patties a nice texture and prevent them from becoming too mushy.
  • Add Extra Flavor: Feel free to add more spices or herbs like cumin, coriander, or fresh parsley to the chickpea mixture for added flavor. You can also mix in finely diced vegetables like onions or bell peppers for more texture.

• Pan-Frying Option: If you prefer a crisper exterior, you can pan-fry the patties in a skillet with a small amount of oil instead of baking them. Cook them for 3-4 minutes on each side until golden and crispy.
• Serving Ideas: These chickpea patties are versatile and can be enjoyed in many ways. Serve them in pita bread with a dollop of hummus, on top of a fresh salad, or as a burger with your favorite toppings.

Storage

• • Refrigeration: Store any leftover patties in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or on a skillet to restore their crispy texture before serving.

• Freezing: The patties freeze well. After baking, allow them to cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. When ready to eat, thaw them overnight in the refrigerator and reheat in the oven until warmed through and crispy.

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