Ingredients
– 2 cups Greek yogurt (or your favorite yogurt)
– 1 cup granola
– 1 cup mixed fresh fruits (such as berries, mango, kiwi, pineapple, and banana)
– 2 tablespoons honey or maple syrup (optional)
– Fresh mint leaves for garnish (optional)

Instructions
In a clear glass or parfait dish, start by adding a layer of yogurt at the bottom.

Add a layer of granola on top of the yogurt.

Next, add a layer of mixed fresh fruits.

Repeat the layers until you reach the top of the glass or dish, finishing with a layer of fruits.

Drizzle honey or maple syrup over the top, if desired.

Imagine the temptation of enjoying an exquisite cake, freshly made at home, in just 5 minutes. Sounds irresistible, right? That’s the charm of quick and delicious recipes that can turn a craving into reality in the blink of an eye.
With just a few simple ingredients and a little creativity, you can enjoy a homemade cake that will satisfy your sweetest cravings in no time.

In this recipe, we will explore a recipe that will allow you to enjoy a delicious and moist cake, with all the flavor and homemade freshness that you love, and all in just 5 minutes!

Get ready to surprise your loved ones with this express cake that will have everyone coming back for more.

Ingredients
3 eggs
1 cup sugar
1 cup milk
1/2 cup vegetable oil
2 cups flour
1 teaspoon baking powder
2 tablespoons cocoa
2 tablespoons water
Butter (spread)
Powdered sugar (for decoration)

Steps
To begin, preheat the oven to 180°C.
In a large bowl, beat the eggs and sugar until well combined.
Add the milk and vegetable oil, and mix until smooth.
Gradually add the flour and baking powder, mixing well after each addition, until smooth.

Divide the dough into two equal parts.
In a separate bowl, mix the cocoa and water until smooth.
Add the cocoa paste to one half of the dough and mix until completely incorporated.
In a previously buttered mold, pour half of the batter without cocoa and spread it evenly.
Pour the other half of the batter (with cocoa) on the white batter and spread it evenly.
Using a fork, create a swirl effect by passing the fork through both batters.

Bake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.
Once baked, let the cake cool in the mold.
Sprinkle powdered sugar on the cooled cake before serving.
I hope you enjoy this delicious recipe and the preparation process!

TIPS:
Mix evenly: When combining the liquid and dry ingredients, make sure to mix them evenly to obtain a smooth and homogeneous batter.
Do not overbeat: When mixing the batter, avoid overbeating to prevent the cake from being tough. Mix just enough to combine the ingredients.

Prepare the pan properly: Make sure to grease and flour the pan before pouring the batter to make it easier to remove the cake once baked.

Check for doneness: While baking, check for doneness by inserting a toothpick in the center. If it comes out clean, the cake is ready. If not, continue baking and check every few minutes.

Let the cake cool before serving: Let the cake cool in the pan before attempting to remove it. This will help it retain its shape and prevent it from breaking.

Decorate as desired: Once the cake has cooled completely, you can decorate it with powdered sugar or other additional ingredients, such as whipped cream or fresh fruit, depending on your preference.

With these tips, you can successfully prepare a delicious cake and surprise your loved ones with a delicious and colorful homemade dessert. Enjoy the preparation and the moment of sharing this sweet treat!

Mango mousse is a luscious, creamy dessert that captures the tropical sweetness of mangoes in a light, airy texture. Perfect for warm days or as a refreshing after-dinner treat, this dessert is a delightful way to enjoy the rich flavor of mango. Made with a few simple ingredients, it’s an easy-to-prepare dessert that impresses with its vibrant color and silky smoothness.

Ingredients

2 large ripe mangoes (or 1 cup of mango puree)

1/4 cup sugar (adjust based on the sweetness of mangoes)

1 cup heavy whipping cream, chilled

1 packet (about 1 tbsp) unflavored gelatin

1/4 cup water

Instructions

Instructions

Prepare the Mango Puree

Peel and cut the mangoes into chunks. Blend them in a blender or food processor until smooth. Add sugar to taste if needed, and blend again until well combined.

Dissolve the Gelatin

In a small bowl, add the gelatin to the water and let it sit for 5 minutes to bloom. After it’s softened, gently heat the gelatin mixture in a microwave or over low heat until fully dissolved. Allow it to cool slightly.

Combine the Mango and Gelatin

Add the dissolved gelatin to the mango puree, mixing well to ensure the gelatin is thoroughly incorporated.

Whip the Cream

In a large, chilled bowl, beat the heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form. Be careful not to overwhip.

Fold and Combine

Gently fold the mango puree mixture into the whipped cream. Use a spatula and a gentle motion to avoid deflating the whipped cream. Mix until the mousse is smooth and uniform in color.

Chill and Set

Spoon the mousse into serving glasses or bowls. Smooth the tops and refrigerate for at least 2 hours, or until the mousse is set.

Serve

Garnish with fresh mango slices or a sprig of mint, if desired, and serve chilled.

Conclusion

This creamy mango mousse is the perfect blend of sweet, tropical mango flavor with a light and airy texture. The hint of creaminess from the whipped cream balances the tang of the mangoes, making each spoonful a tropical delight. Easy to make and wonderfully refreshing, this dessert is a go-to recipe for mango lovers and a fantastic way to celebrate the flavors of the season. Enjoy!

Ingredients

Nutrition

Ingredients:

• • Puff pastry – 700 g

• • Cream cheese – 200 g
  • Garlic – 10 g (about 2-3 cloves, minced)
  • Feta cheese – 100 g

• • Cheese (cheddar or gouda) – 300 g, grated
  • Parsley – 30 g (about 1/4 cup, chopped)
  • Egg – 1 large

• • Mozzarella – 70 g, shredded
  • Bacon – 100 g, cooked and crumbled
  • Rosemary – 10 g (about 1 tablespoon, chopped)

• • Garlic (for sauce) – 2 cloves, minced
  • Cooking cream – 200 g (about 3/4 cup)
  • Black pepper – 2 g (about 1/2 teaspoon)

• Salt – 2 g (about 1/2 teaspoon)
• Mustard – 25 g (about 1 tablespoon)

Directions:

1. Prepare the Cheese Mixture:
   • • In a large bowl, combine the cream cheese, feta cheese, grated cheese (cheddar or gouda), and mozzarella. Mix in the minced garlic (10g) and chopped parsley (30g) until well combined. Set aside.

    

2. Prepare the Puff Pastry:
   • • Preheat your oven to 180°C (350°F).
     • Roll out the puff pastry (700g) on a floured surface. If using frozen puff pastry, make sure it is fully thawed. Cut the pastry into even portions, large enough to hold the cheese filling.

    

3. Assemble the Pastry:
   • • Spoon the cheese mixture evenly onto the puff pastry pieces.
     • Fold the puff pastry over the filling to seal it, crimping the edges with a fork. You can create small pockets or larger turnovers based on your preference.

    

   • Brush the top of the puff pastry with a beaten egg for a golden finish.
4. Bake the Pastry:
   • • Place the filled puff pastry pieces on a parchment-lined baking sheet.

    

   • Bake in the preheated oven at 180°C (350°F) for about 30 minutes, or until the pastry is golden and crispy.
5. Prepare the Bacon and Cream Sauce:
   • • While the puff pastry is baking, cook the bacon (100g) in a pan until crispy. Remove and crumble.

    

   • • In the same pan, add the minced garlic (2 cloves) and chopped rosemary (10g). Sauté until fragrant.
     • Add the cooking cream (200g), mustard (25g), salt (2g), and black pepper (2g) to the pan. Stir and cook the sauce on low heat until it thickens slightly.
     • Add the crumbled bacon back into the sauce and stir.

    

6. Serve:
   • • Once the puff pastry is baked and golden, remove from the oven and allow to cool slightly.
     • Serve the baked puff pastry with the creamy bacon and herb sauce drizzled over or as a dipping sauce on the side.

    

Serving Suggestions:

• • Serve as a hearty appetizer or alongside a fresh green salad for a complete meal.
  • Pair with a side of roasted vegetables or steamed asparagus for a balanced plate.

• Add extra fresh herbs like basil or chives on top for added flavor and freshness.

Cooking Tips:

• • For a crispier puff pastry, make sure it’s cold when you work with it and avoid overfilling, as this can cause the pastry to become soggy.
  • To save time, cook the bacon in advance and store it in the fridge until ready to use.

• You can substitute cooking cream with half-and-half or heavy cream for a richer sauce.

Nutritional Benefits:

• • Cheese is a good source of calcium and protein.
  • Parsley is rich in vitamins A, C, and K, offering antioxidant benefits.

• Garlic is known for its potential heart health benefits and immune-boosting properties.

Ingredients (Makes 12 Donuts):

For the Custard Cream:

– For Vanilla Custard:
– 3 egg yolks
– 50g cane sugar
– 16g cake flour
– 250ml milk
– 1/3 vanilla bean

For Chocolate Custard:

– 3 egg yolks
– 45g granulated sugar
– 16g cake flour
– 250ml milk
– 50g sweet chocolate

For the Donuts:

– 350g bread flour
– 150g cake flour
– 70g granulated sugar
– 6g salt
– 6g instant dry yeast
– 2 eggs + milk to make 285g
– 45g unsalted butter

For Coating:

– Granulated sugar
– Cocoa powder

Instructions:

For the Custard Cream (Vanilla & Chocolate):

1. In separate bowls, prepare the vanilla custard and chocolate custard.
2. In each bowl, whisk 3 egg yolks until smooth.
3. Add cane sugar for vanilla custard and granulated sugar for chocolate custard. Mix well.
4. Sift cake flour into each mixture and combine until it forms a smooth paste.
5. In a saucepan, heat milk separately for both custards.
6. For the vanilla custard, split the vanilla bean and scrape the seeds. Add the seeds and the pod to the milk. Heat until just simmering.
7. For the chocolate custard, chop the sweet chocolate finely and add it to the hot milk. Stir until the chocolate is fully melted.
8. Remove the vanilla pod from the vanilla custard and gradually add the hot milk to each custard mixture, stirring constantly.
9. Return each custard to the saucepan and cook over low heat, stirring continuously, until it thickens. Remove from heat and let them cool.

For the Donuts:

10. In a mixing bowl, combine bread flour, cake flour, granulated sugar, salt, and instant dry yeast.
11. Add eggs and milk mixture (285g) to the dry ingredients. Mix until a dough forms.
12. Knead the dough for about 10 minutes or until it’s smooth and elastic.
13. Gradually add unsalted butter and continue kneading until fully incorporated.
14. Cover the dough and let it rise for about 1 hour or until it doubles in size.
15. Roll out the dough to about 1.5cm thickness and cut out rounds using a donut cutter or a glass.
16. Place the doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
17. Heat vegetable oil in a deep pan to 180°C (350°F).
18. Carefully fry the donuts until they are golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

For Coating:

19. While the donuts are still warm, coat them with granulated sugar for the vanilla custard ones and cocoa powder for the chocolate custard ones.

Fill the Donuts:

20. Once the donuts are cool, use a piping bag to fill them with the vanilla and chocolate custard creams.

Enjoy your delectable Custard Cream Donuts!

Pro Tip: Feel free to get creative with your coatings and add sprinkles or powdered sugar for extra flair!

Ingredients

• • For the Dough:
    • • 5 cups (600g) all-purpose flour
      • 1 teaspoon (8g) salt

     

    • • 1 packet (10g) dry yeast
      • 1 teaspoon (10g) granulated sugar
      • 2.5 cups (500ml) warm water

     

  • For the Topping:
    • • 1 egg yolk
      • 1 tablespoon (40g) yogurt

     

    • Sesame seeds (as needed)
    • Optional: Raisins for sprinkling

Directions

• • Prepare the Dough:
    • • In a large mixing bowl, combine flour, salt, dry yeast, and sugar. Mix well.
      • Gradually add warm water to the dry ingredients while mixing.

     

    • Once the water is absorbed, knead the dough with your hands until soft and smooth. The dough will be sticky—use flour sparingly to make handling easier.
  • Rest the Dough:
    • • Cover the dough with a clean kitchen towel and let it rest in a warm environment for 30 minutes.

     

  • Shape the Dough:
    • • After 30 minutes, the dough should have doubled in size.
      • Sprinkle flour on a clean counter and divide the dough into 2 equal parts.

    Sprinkle breadcrumbs onto a baking tray to prevent sticking.

    • Place the dough pieces on the tray and gently press them into round shapes.

• Add the Topping:
  • • In a small bowl, whisk together the egg yolk and yogurt.
    • Generously brush this mixture over the surface of the dough.
    • Using your fingertips, lightly press the dough to create the classic pita pattern.

   

  • Sprinkle sesame seeds (and raisins, if desired) over the top.
• Bake the Pita:
  • • Preheat your oven to 180°C (350°F).

   

  • Bake the pita in the oven for 30 minutes, or until golden brown.
• Serve:
  • • Allow the pita to cool slightly before serving. Enjoy warm or at room temperature.

   

Serving Suggestions

• • Serve with soups, stews, or as a side to savory dips like hummus or baba ghanoush.

• Pair with olive oil and za’atar for a Mediterranean touch.

Cooking Tips

• • Ensure the water is warm, not hot, to activate the yeast without killing it.

• Use a damp cloth to cover the dough during resting to prevent it from drying out.
• For a shinier crust, you can add a drizzle of olive oil before baking.

Nutritional Benefits

• • Flour: Provides carbohydrates for energy.
  • Eggs: Rich in protein and vitamins.
  • Sesame Seeds: Add healthy fats and a nutty flavor.

Dietary Information

• Contains gluten, dairy, and eggs.
• For a dairy-free version, replace yogurt with a plant-based alternative.