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Ingredients

For the Lemon Cream:

• • Skin of 1 lemon (zest only)
  • 1/2 liter (18 oz) milk

• • 2 eggs
  • 120 grams (4.2 oz) sugar
  • 10 grams (1 teaspoon) vanilla sugar

• 50 grams (1.7 oz) cornstarch

For the Choux Pastry:

• • 100 ml (1/2 glass) water
  • 100 ml (1/2 glass) milk

• • 80 grams (6 tablespoons) butter
  • 1 pinch of salt
  • 1 teaspoon sugar

• 120 grams (4.2 oz) flour
• 3-4 eggs (depending on size)

For the Mascarpone Filling:

• • 250 grams (8.8 oz) mascarpone

Directions

Prepare the Lemon Cream:

1. 1. Heat Milk and Lemon Zest:
      • Heat 1/2 liter of milk with the zest of 1 lemon until warm, but do not boil.
      • Let it cool to room temperature to infuse the lemon flavor into the milk.

1. Mix Eggs and Sugars:
   • In a bowl, whisk together 2 eggs, 120 grams of sugar, and 10 grams of vanilla sugar until well combined.
2. Add Cornstarch:
   • • Add 50 grams of cornstarch to the egg mixture and mix until smooth.

    

3. Cook the Cream:
   • • Slowly add the cooled milk mixture to the egg mixture, whisking constantly to prevent lumps.
     • Cook over medium-high heat, stirring constantly, until the mixture thickens.

    

   • Once thickened, remove from heat and let it cool.

Prepare the Choux Pastry:

1. Heat Liquid Ingredients:
   • • In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar.

    

   • Heat until the butter has completely melted.
2. Add Flour:
   • • Add 120 grams of flour to the saucepan and cook over medium heat for 2 minutes, stirring constantly until the dough pulls away from the sides of the pan and forms a smooth ball.

    

3. Cool and Add Eggs:
   • • Let the dough cool for 5 minutes.
     • Add eggs one at a time, mixing well after each addition until the dough is smooth and has a consistency that slowly pulls away from the spoon. Depending on the size of the eggs, you may need 3-4 eggs.

    

Bake the Choux Pastry:

1. 1. Preheat Oven:
      • Preheat your oven to 180°C (356°F).

1. Shape and Bake:
   • • Using a piping bag or a spoon, place small mounds of dough onto a greased baking sheet.
     • Brush the tops with a beaten egg for a shiny finish.
     • Bake in the preheated oven for 30-35 minutes or until golden brown and puffed up.

    

Prepare the Mascarpone Filling:

1. 1. Mix Mascarpone:
      • In a bowl, beat 250 grams of mascarpone until smooth and creamy.

Assemble the Cream Puffs:

1. Fill the Puffs:
   • Once the choux pastry puffs have cooled, cut them in half and fill them with a spoonful of lemon cream and a dollop of mascarpone.
2. Serve:
   • • Serve the lemon cream puffs immediately or store them in the refrigerator until ready to serve.

    

Serving Suggestions

• Dust with powdered sugar for an extra touch of sweetness.
• Serve with a cup of tea or coffee for a delightful afternoon treat.

Ingredients:

• • 3 ripe bananas, mashed with a fork
  • ½ cup butter (1 stick) at room temperature

• • 3/4 cup white sugar (or 1 scant cup of honey)
  • 2 eggs, room temperature
  • 1 ½ cups all-purpose flour

• • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp real vanilla extract

• 1 cup walnuts, toasted and coarsely chopped
• ½ cup raisins

Instructions:

1. Preheat the Oven:
   • • Preheat your oven to 350°F (175°C).

    

   • Grease a 9×5 inch loaf pan with butter or cooking spray.
2. Prepare the Bananas:
   • • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

    

3. Mix the Wet Ingredients:
   • • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
     • Add the eggs one at a time, beating well after each addition.

    

   • Stir in the mashed bananas and vanilla extract until well combined.
4. Combine Dry Ingredients:
   • • In a separate bowl, whisk together the flour, baking soda, and salt.

    

5. Mix Together:
   • • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
     • Fold in the toasted walnuts and raisins.

    

6. Bake:
   • • Pour the batter into the prepared loaf pan and smooth the top.
     • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

    

7. Cool:
   • • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
     • Transfer the bread to a wire rack to cool completely before slicing.

    

Serving Suggestions:

• • Enjoy warm with a pat of butter.
  • Serve with a side of fresh fruit or a dollop of yogurt for breakfast.

• Pair with a cup of coffee or tea for an afternoon snack.

Cooking Tips:

• • Use ripe bananas with brown spots for the best flavor and sweetness.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.

• Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

Nutritional Benefits:

• • Bananas: Provide potassium, fiber, and natural sweetness.
  • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.

• Raisins: Add natural sweetness and are a good source of iron.

Dietary Information:

• • Contains: Dairy, eggs, and nuts.
  • Gluten-Free Option: Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Storage:

• Store any leftover banana bread in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Ingredients:

• • 1 Onion, chopped
  • 1 tablespoon Olive oil
  • 1 tablespoon Butter

• • 2 cloves Garlic, minced
  • 1 Chili pepper, chopped (optional)
  • 2 medium Potatoes, peeled and diced

• • 3 medium Beets, peeled and chopped
  • 4 cups (1 liter) Vegetable broth
  • 3 slices of Bread (preferably rustic or sourdough)

• • 2 tablespoons Sunflower oil
  • 3 Sticks of Celery, chopped
  • 1 Zucchini, chopped

• • Salt and black pepper, to taste
  • 1/4 cup Parsley, chopped (for garnish)
  • 1 Garlic clove (for bread)

• 60 ml Cream (for the soup)
• 1 teaspoon of Cream (for garnish)

Directions:

1. 1. Prepare the bread: Preheat the oven to 180°C (350°F). Place the bread slices on a baking tray, drizzle with sunflower oil, and bake for about 10 minutes, or until crispy and golden. While the bread is baking, rub a garlic clove over the toasted slices for extra flavor.
   2. Cook the vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until softened and golden brown, about 5 minutes. Add the minced garlic and chili pepper, then sauté for an additional minute.
   3. Add the root vegetables: Add the diced potatoes and chopped beets to the pot. Pour in the vegetable broth and bring to a boil. Cover with a lid and let the soup cook for about 20 minutes, or until the vegetables are tender.

1. 1. Prepare the other vegetables: While the soup cooks, heat olive oil in a separate pan. Add the celery and zucchini, seasoning with salt and pepper. Fry the vegetables until they are golden brown and softened, about 7-10 minutes.
   2. Blend the soup: Once the potatoes and beets are tender, use an immersion blender or a regular blender to puree the soup until smooth. Add the sautéed celery and zucchini to the soup and blend again until fully incorporated.
   3. Finish the soup: Stir in the cream and adjust seasoning with salt and black pepper to taste. Let the soup simmer for an additional 5 minutes to meld the flavors together.

1. Serve: Serve the creamy beetroot soup in bowls. Drizzle with a teaspoon of cream and sprinkle with fresh parsley. Serve with the garlic-rubbed toasted bread on the side.

Serving Suggestions:

• • Pair with a side salad for a complete meal.

• • Top with crumbled feta cheese or a dollop of sour cream for added creaminess.
  • Serve with crusty baguette or warm pita bread for dipping.
  • Add roasted seeds or nuts as a crunchy topping for extra texture.

• Pair with a glass of white wine or a refreshing iced tea for a satisfying lunch.

Cooking Tips:

• • For a smoother texture, you can strain the soup after blending to remove any remaining bits of vegetable.

• • If you prefer a less creamy version, you can reduce the amount of cream or use coconut milk for a dairy-free alternative.
  • If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
  • For an added depth of flavor, roast the beets beforehand for a slightly caramelized taste.

• You can freeze the soup for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.

Nutritional Benefits:

• • Beets are high in fiber, antioxidants, and vitamins such as folate and vitamin C.

• • The inclusion of zucchini, celery, and potatoes adds essential vitamins and minerals, including potassium and vitamin K.
  • The cream adds a rich texture, while still offering a good amount of healthy fats.
  • This soup is a great source of hydration due to the vegetable broth and the high water content in the beets and zucchini.

Dietary Information:

• • Vegetarian
  • Gluten-Free (if using gluten-free bread)

• Dairy Optional (can substitute cream with coconut cream for dairy-free)
• Low-Calorie (if served in moderation)

Nutritional Facts (per serving):

• • Calories: 200
  • Protein: 4g
  • Fat: 10g

• • Carbohydrates: 28g
  • Fiber: 6g
  • Sugar: 10g

• Sodium: 500mg

Storage:

• • Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

• For longer storage, freeze the soup for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or in the microwave.
• Store the toasted bread separately in an airtight container to keep it crispy.

Ingredients:

For the Dough:

• • Flour: 650 g (about 5 cups)
  • Sugar: 1/2 cup (100 g)

• • Dry Yeast: 1.5 tsp (6 g)
  • Salt: 1 tsp (4 g)
  • Lukewarm Milk: 300 ml

• Vegetable Oil: 2 Tbsp (30 ml)
• Egg White: 1, beaten

For the Filling:

• • Crushed Walnuts: 200 g (about 2 cups)

• • Sugar: 80 g (about 1/3 cup)
  • Cinnamon: to taste (usually about 1 tsp)
  • Butter: 5 Tbsp, melted

For the Glaze:

Steps How to Make It:

Step 1: Prepare the Dough

1. 1. Activate the Yeast: In a small bowl, combine the lukewarm milk (about 37-40°C or 98-104°F) with the dry yeast and a teaspoon of sugar. Let it sit for about 5-10 minutes, until it becomes frothy.

1. 1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, the remaining sugar, and salt. Mix well to ensure the salt and sugar are evenly distributed throughout the flour.
   2. Combine Wet Ingredients: Once the yeast mixture is frothy, add it to the flour mixture along with the vegetable oil and the beaten egg white.
   3. Knead the Dough: Mix the ingredients until a shaggy dough forms, then transfer it to a floured surface. Knead the dough for about 10 minutes until it is smooth and elastic. If the dough is too sticky, you can add a little extra flour as needed.

1. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Step 2: Prepare the Filling

1. Mix Filling Ingredients: In a medium bowl, combine the crushed walnuts, sugar, and cinnamon. Stir in the melted butter until the mixture is well combined and crumbly.

Step 3: Shape the Bread

1. 1. Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle approximately 1 cm thick (about 0.4 inches).

1. 1. Add the Filling: Evenly sprinkle the walnut mixture over the rolled-out dough, leaving a small border around the edges.
   2. Roll the Dough: Starting from one of the long edges, carefully roll the dough tightly into a log. Pinch the seams to seal the dough.
   3. Shape the Loaf: Gently twist the dough log and tuck the ends under to fit into a greased loaf pan. You can also place the dough into a round baking pan for a more rustic look.

Step 4: Second Rise

1. Let it Rise Again: Cover the loaf with a towel or plastic wrap and let it rise for another 30-45 minutes, until it has risen slightly above the edge of the pan.

Step 5: Prepare the Glaze

1. Make the Egg Wash: In a small bowl, whisk together the egg yolk and milk. This will give the bread a beautiful golden color when baked.

Step 6: Bake the Bread

1. 1. Preheat the Oven: Preheat your oven to 180°C (350°F) during the second rise.

1. 1. Glaze the Loaf: Once the dough has risen, brush the top with the egg wash.
   2. Bake: Bake the bread in the preheated oven for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
   3. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Nutrition Facts (per serving, based on 12 servings):

• • Calories: 250 kcal
  • Protein: 5 g
  • Fat: 9 g

• • Carbohydrates: 40 g
  • Fiber: 1 g
  • Sugar: 9 g

• Calcium: 30 mg

Ingredients

Dry Ingredients:

• • 1 ¼ cup (160 g) All-purpose flour

• • ¾ cup (100 g) Whole-wheat flour
  • ½ cup (65 g) Toasted sunflower seeds
  • ½ cup (75 g) Toasted pumpkin seeds

• • 1 tsp Salt
  • 1 tsp Sugar
  • ½ tsp Instant yeast

Wet Ingredients:

• 1 ¼ cups (300 ml) Water (room temperature)

Directions

Mix the Dough:

1. 1. In a large mixing bowl, combine the all-purpose flour, whole-wheat flour, sunflower seeds, pumpkin seeds, salt, sugar, and yeast.
   2. Add the water and mix with a wooden spoon or spatula until a shaggy dough forms.

1. Cover the bowl with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12-18 hours. The dough should double in size and become bubbly.

Shape the Dough:
4. Lightly flour a work surface and turn out the dough. Sprinkle a little flour on top and fold the dough over itself a few times to shape it into a round loaf.
5. Place the dough on a sheet of parchment paper and cover with a kitchen towel. Let it rise for 30-60 minutes.

Preheat the Oven:
6. Place a Dutch oven or heavy oven-safe pot (with a lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.

Bake the Bread:
7. Carefully remove the preheated Dutch oven from the oven. Use the parchment paper to transfer the dough into the pot.
8. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 5-10 minutes to achieve a golden, crusty top.

Cool and Serve:
9. Remove the bread from the Dutch oven and let it cool on a wire rack before slicing. Enjoy your homemade multi-seed bread!

Serving Suggestions

• • Slice and serve with butter, jam, or cream cheese.
  • Use for sandwiches or as a base for avocado toast.
  • Pair with soups, stews, or salads.

Cooking Tips

• • For extra crunch, sprinkle additional seeds on top of the dough before baking.
  • Use a combination of other seeds like sesame, flax, or chia for added variety.

• Ensure the Dutch oven is well-heated to create a perfect crust.

Nutritional Benefits

• • Seeds: Provide healthy fats, fiber, and essential minerals.

• Whole-wheat flour: Adds fiber and nutrients for a wholesome loaf.

Dietary Information

• • Vegetarian.

• Can be made vegan by ensuring no dairy-based toppings are used.

Nutritional Facts (Per Slice, Approximate)

• • Calories: 180

• • Protein: 6 g
  • Fat: 8 g
  • Carbohydrates: 20 g

• Fiber: 4 g
• Sugar: 1 g