Pan cake recipe

Ingredients :

• 65 ml of milk
• 1.5 tablespoons of pudding and vanilla butter powder
• 1 street egg
• 1 tablespoon of white cheese

Execution:

1. Start by mixing the ingredients with a whisk or hand mixer.

 

2. Then cook the dough in the mold as usual.

 

Then brush the pan with a little oil, put the dough on it and cook thin pancakes.

 

3. Then fill them with jam, Nutella, chocolate, cottage cheese, poppy seeds, nuts or other ingredients of your choice.

 

Enjoy your food!

Spring roll recipe 

Ingredients:

For the Dough:

 

• – 175 ml boiling water
• – 1 tsp salt
• – 350 gr flour
• – 20 ml vegetable oil

 

For the Filling:

 

• – 2 onions, finely chopped
• – Greens to taste
• – 250 gr minced meat
• – Salt and spices to taste
• – 30 ml boiling water

 

For Frying:

• – Vegetable oil

 

‍ Instructions:

1. In a bowl, mix boiling water, salt, and flour to make a dough. Knead until smooth, then add vegetable oil. Set aside.

2. For the filling, sauté chopped onions in oil until golden. Add minced meat, salt, and spices. Cook until meat is browned.

3. Roll out the dough and cut into circles.

4. Place a spoonful of filling in the center of each circle. Fold and seal the edges.

5. Boil dumplings in salted water until they float.

6. Sauté boiled dumplings in oil until golden brown.

Delicious  dessert 

Ingredients:

• 1 pint (2 cups) heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk

Directions:

1. In a large mixing bowl, pour in the heavy whipping cream.
2. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This will take about 2-3 minutes.
3. Once the cream has reached stiff peaks, pour in the sweetened condensed milk.
4. Continue to mix on low speed until the sweetened condensed milk is fully incorporated and the mixture is smooth and creamy. Be careful not to overmix.
5. Transfer the creamy mixture into a serving dish or individual dessert cups.
6. Cover and refrigerate for at least 4 hours or overnight to allow the dessert to set and firm up.
7. Serve chilled and enjoy the creamy goodness!

Prep Time: 5 minutes | Total Time: 4 hours 5 minutes (including chilling time)

 

Servings: Makes about 6 servings

Dry fruit recipes 

Ingredients

• 4-5 dried figs
• 4-5 premium dates
• 4-5 prunes (dried plums)
• 500ml (2 cups) water
• Equipment Needed
• Medium saucepan
• Fine-mesh strainer
• Glass jar for storage
• Cutting board
• Sharp knife

Instructions

Prepare the Dried Fruits

1. Thoroughly rinse all dried fruits
2. Cut the dates, figs, and prunes into small pieces
3. Remove any stems or tough parts

Cooking Process

1. In a medium saucepan, bring 500ml of water to a boil
2. Add the chopped dried fruits
3. Reduce heat and simmer for 10 minutes
4. Remove from heat and let steep for 5 minutes

Straining

1. Strain the mixture through a fine-mesh strainer
2. Gently press fruits to extract maximum flavor
3. Let cool slightly before serving
4. Pro Tips for Perfect Dried Fruit Tea
5. Choose high-quality, preservative-free dried fruits
6. Store dried fruits in an airtight container before use
7. Cut fruits into similarly sized pieces for even cooking
8. Don’t skip the straining step – it ensures a smooth beverage
9. Consider using filtered water for the best taste

Classic french Madeleine recipe 

Ingredients

For the Madeleines:

 

• 1 large egg, room temperature
• 30g (2 tablespoons) granulated sugar
• 30ml (2 tablespoons) vegetable oil
• Zest of 1 orange
• 50ml fresh orange juice
• 125g (½ cup) plain yogurt
• 200g (1⅔ cups) all-purpose flour
• 6g (1½ teaspoons) baking powder

For Coating:

 

• 100g (½ cup) granulated sugar for rolling

Detailed Instructions

Preparation

1. Bring the egg and yogurt to room temperature for better incorporation.
2. Zest the orange before juicing it to maximize the citrus oils.

Making the Dough

1. In a large bowl, whisk together the egg and sugar until light and slightly fluffy.
2. Add the oil, orange zest, and orange juice. Mix well.
3. Stir in the yogurt until completely incorporated.
4. In a separate bowl, whisk together flour and baking powder.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Cover the dough and let it rest for 30 minutes at room temperature.

Shaping & Cooking

1. Heat oil in a deep pan or fryer to 175°C (350°F).
2. Take small portions of dough (about 1 tablespoon each) and shape into oval forms.
3. Fry in batches until golden brown, about 2-3 minutes per side.
4. Remove with a slotted spoon and drain on paper towels.

Finishing

1. While still warm (but not hot), roll each madeleine in granulated sugar.
2. Arrange on a serving plate and enjoy while fresh.

Enjoy!

Homemade Starbucks Pink Drink (Healthy Version) 
This healthier take on Starbucks’ iconic Pink Drink is refreshing, creamy, and packed with fruity goodness. Plus, it’s made with simple, wholesome ingredients!

Ingredients:
1 cup unsweetened coconut milk (or almond milk for a lighter option)
1/2 cup brewed hibiscus tea (or Tazo Passion Tea, chilled)
1/2 cup unsweetened strawberry puree (fresh or frozen strawberries, blended)
1-2 tsp honey (optional, adjust to taste)
1/4 cup freeze-dried strawberries
Ice cubes
Instructions:
Step 1: Brew the Hibiscus Tea
Brew hibiscus tea (or Tazo Passion Tea) and let it cool completely. For a quicker chill, brew a stronger tea and pour it over ice to dilute to the desired strength.
Step 2: Prepare Strawberry Puree
Blend fresh or frozen strawberries into a smooth puree. If you prefer a smoother drink, strain the puree to remove seeds.
Step 3: Mix the Base
In a large glass or shaker, combine coconut milk, hibiscus tea, and strawberry puree.
Add honey (if using) and stir or shake well until fully blended.
Step 4: Assemble the Drink
Fill a tall glass with ice cubes and freeze-dried strawberries.
Pour the prepared mixture over the ice. Stir gently to combine.
Optional Customizations:
Add protein: Mix in a scoop of vanilla or unflavored protein powder for an extra boost.
Sweetener options: Use stevia, maple syrup, or agave syrup as a substitute for honey.
More creaminess: Swap coconut milk for canned coconut cream for a richer drink.
Nutritional Information (per serving, approximately):
Calories: 70
Fat: 3.5g
Carbs: 8g
Protein: 1g
Enjoy this refreshing and guilt-free version of the beloved Starbucks Pink Drink! 

Dive into the velvety smoothness of peach-flavored heaven with this homemade ice cream recipe. Perfect for summer days or any time you crave a fruity indulgence! 

 Ingredients:
 2 pounds fresh peaches, peeled, pitted, and chopped
 1 cup white sugar
 1 pint half-and-half cream
 1 (14 oz.) can sweetened condensed milk
 1 (12 oz.) can evaporated milk
 1 teaspoon vanilla extract
 2 cups whole milk (or as needed)

 Instructions:
 Prep the Peaches:
Dice the peaches and toss them with sugar in a large bowl. Let the mixture sit for about 10 minutes to release the juices.

 Mix the Base:
In a separate bowl, combine the half-and-half cream, sweetened condensed milk, evaporated milk, and vanilla extract.
Stir in the peach and sugar mixture, ensuring everything is well blended.

 Prepare for Freezing:
Pour the mixture into your ice cream maker’s container. Add enough whole milk to reach the fill line (approximately 2 cups).

 Churn to Perfection:
Follow the manufacturer’s instructions for freezing the ice cream until it reaches a creamy, firm consistency.

 Chill and Serve:
For quicker hardening, chill the container before adding the mixture. Once ready, scoop into bowls or cones, and enjoy the fruity bliss! 

 Tips:
 This recipe works wonderfully with other fruits too! Try strawberries, blackberries, raspberries, or even bananas for a fresh twist.

 Time Breakdown:
Prep Time: 20 minutes
Freezing Time: As per the ice cream maker

Ingredients
2 cups of coconut milk
1 cup of whole milk (or add extra coconut milk for a stronger taste).
1/2 cup of milk with sugar
1/4 cup of sugar (add more or less according to your preference)
1/4 cup of cornstarch to make the mixture thicker.
1/2 cup of grated coconut (and more for decoration)
1/4 teaspoon of vanilla extract, you can add it if you want.

Preparation

Mix the ingredients together. In a pot, combine coconut milk, regular milk, sweetened condensed milk, sugar, and cornstarch until the mixture is smooth.

Prepare the mixture by cooking it. Put the pot on medium heat and keep stirring to prevent clumps from forming. Cook until the mixture becomes thick like pudding.

Include Coconut: Add the grated coconut and vanilla extract, if desired.

Awesome and put together: Put the mix into little dessert cups or bowls. Allow it to cool down to the same temperature as the room, then put it in the refrigerator for 2 to 3 hours until it becomes firm.

Add decoration and present: Sprinkle shredded coconut on top before serving.

Enjoy!

Ingredients:
– 1 cup crushed graham crackers
– 1/4 cup melted butter
– 1/4 cup sugar
– 1 package instant vanilla pudding mix
– 1 1/2 cups cold milk
– 1/2 cup whipped topping
– 1/4 cup chocolate chips
– 1/4 cup chopped almonds
– 1/4 cup shredded coconut
– 1/4 cup mini marshmallows

Instructions:

1. In a bowl, mix together the crushed graham crackers, melted butter, and sugar until well combined.

2. Press the mixture into the bottom of a 9×9 inch baking dish to create the crust.

3. In a separate bowl, prepare the instant vanilla pudding mix according to package instructions, using the cold milk. Let it set for 5 minutes.

4. Once the pudding has set, spread it evenly over the graham cracker crust.

5. In a small saucepan, melt the chocolate chips over low heat. Once melted, drizzle the chocolate over the pudding layer.

6. Sprinkle the chopped almonds and shredded coconut over the chocolate layer.

7. Finally, top with the whipped topping and mini marshmallows.

8. Place the dish in the refrigerator for at least 1 hour to allow the layers to set.

9. Serve chilled and enjoy your delicious Desert Delight! Optional: You can also top with additional graham cracker crumbs for added crunch

Ingredients

PB Filling:

• • 2/3 cup (160 g) creamy peanut butter (see notes)
  • 3 tbsp (60 g) maple syrup (see notes)

 

• • 4-5 tbsp coconut flour (see instructions and notes)
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt

 

Chocolate Coating:

• 2/3 cup (120 g) dairy-free chocolate chips (see notes)
• 1/2 tsp coconut oil (optional)

Instructions

1. 1. Prepare PB Filling: Add all PB filling ingredients to a food processor and blend for a few seconds until combined. Alternatively, use an electric hand mixer. Adjust the amount of coconut flour based on the consistency of the peanut butter. If the peanut butter is drippy, use about 5 tablespoons of coconut flour; if it’s firm, use about 4 tablespoons. The dough should be soft but not sticky.

 

1. 1. Form Balls: With your hands, roll 1 tablespoon (20 grams) of the mixture into a ball and place it onto a baking sheet or plate. Repeat with the remaining mixture. You should have enough dough for about 12 balls. Freeze for about 30-45 minutes.
   2. Melt Chocolate: Melt the chocolate chips with the coconut oil in a double boiler or in the microwave, stirring until smooth.
   3. Coat Balls: Dip each peanut butter ball into the melted chocolate. Remove with a fork, letting the excess chocolate drip off, and place each ball onto a baking sheet lined with wax paper or parchment paper. Let the chocolate harden.

1. Chill and Serve: Chill the chocolate-covered balls in the refrigerator before serving. Enjoy!

Notes

• • Peanut Butter: If your peanut butter is drippy, use about 5 tablespoons of coconut flour. If it’s firm, use about 4 tablespoons.
  • Maple Syrup: You can substitute with another liquid sweetener if preferred.

 

• Chocolate Chips: Use dairy-free chocolate chips for a vegan option.

Serving Suggestions

• • Serve chilled as a sweet treat.
  • Enjoy with a cup of coffee or tea.

 

Storage

• Store leftovers covered in the refrigerator for up to a week.

Cooking Tips

• • Ensure the peanut butter mixture is not too sticky before rolling into balls.
  • Let the chocolate coating set completely before serving for the best texture.

 

Nutritional Benefits

• • Peanut butter provides protein and healthy fats.
  • Coconut flour adds fiber and a slightly sweet flavor.
  • Dairy-free chocolate offers a rich, indulgent taste.

 

Dietary Information

• This recipe is vegan and gluten-free if using certified gluten-free ingredients.

Why You’ll Love This Recipe

• • Easy to make with minimal ingredients.
  • Perfect for a quick and delicious homemade treat.

 

• Rich, creamy, and satisfying.

Conclusion

Enjoy these Chocolate Covered Peanut Butter Balls as a delightful and indulgent snack. They’re simple to make and sure to please anyone with a sweet tooth. Happy snacking!

Ingredients:

 

• • 1 ripe banana
  • 1 cup rolled oats
  • 2 eggs

 

• • 1/4 cup milk (any type)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder

 

• • Pinch of salt
  • Olive oil or butter for cooking
  • Optional: cinnamon or nutmeg for extra flavor

 

Directions:

• Prepare the Oatmeal Batter:
  • • In a blender, combine the ripe banana, oats, eggs, milk, vanilla extract, baking powder, and a pinch of salt.
    • Blend until smooth. If the batter is too thick, add a little more milk to reach your desired consistency.

   

• Cook the Pancakes:
  • • Heat a non-stick skillet over medium heat and lightly grease with olive oil or butter.
    • Pour about 1/4 cup of batter into the skillet for each pancake.

   

  • Cook for 2-3 minutes on each side until golden brown and cooked through.
• Serve:
  • • Serve warm with your favorite toppings like fresh fruit, yogurt, or a drizzle of honey or maple syrup if desired.

   

Serving Suggestions:

• • Top with fresh berries or sliced bananas for a naturally sweet breakfast.

 

• • Serve with a dollop of Greek yogurt for extra protein.
  • Drizzle with honey or maple syrup if you want a touch of sweetness.
  • Add some chopped nuts like almonds or walnuts for crunch.

 

• Serve alongside a smoothie or fresh juice for a full breakfast.

Cooking Tips:

• • Make sure your banana is ripe for maximum sweetness and creaminess.

 

• You can use oat flour instead of rolled oats for a smoother texture if preferred.
• Keep the pancakes small and cook them on medium heat to prevent burning.

Nutritional Benefits:

 

• • Rich in fiber and protein.
  • Naturally sweetened with bananas, so no added sugars are needed.
  • Provides a good source of potassium from the bananas.

Dietary Information:

• • Gluten-free (if using certified gluten-free oats).
  • Dairy-free (if using plant-based milk).

 

• Sugar-free.

Nutritional Facts (per serving, 2 pancakes):

 

• • Calories: 180

 

• • Protein: 8g
  • Carbs: 28g
  • Fiber: 4g

 

• Fat: 6g
• Sugars: 6g (naturally occurring from the banana)

Storage:

 

• Store leftover pancakes in an airtight container in the fridge for up to 2 days.
• To reheat, warm them in a skillet or microwave for 30 seconds.

Ingredients

• • 1/2 cabbage, finely shredded
  • 3 eggs

 

• • 1 onion, finely chopped
  • Spring onion, chopped
  • Parsley, chopped

 

• • 4 tablespoons flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

 

• Cooking oil for frying

Directions

1. 1. Prepare Cabbage: Finely shred 1/2 cabbage and place it in a large mixing bowl.
   2. Chop Vegetables: Finely chop the onion, spring onion, and parsley. Add them to the bowl with the cabbage.

 

1. 1. Add Eggs and Flour: Crack 3 eggs into the bowl. Add 4 tablespoons of flour.
   2. Season: Add 1/2 teaspoon of black pepper and 1/2 teaspoon of salt. Mix everything well until all ingredients are evenly combined.
   3. Heat Oil: Heat cooking oil in a large frying pan over medium heat.

 

1. Fry Fritters: Scoop spoonfuls of the mixture into the hot oil, flattening them slightly with a spatula. Fry until golden brown on both sides, about 3-4 minutes per side.
2. Drain and Serve: Remove the fritters from the pan and drain on paper towels to remove excess oil. Serve warm.

Serving Suggestions

Serve these cabbage and egg fritters with a side of sour cream, yogurt dip, or a fresh salad. They also make a great addition to a breakfast or brunch spread.

 

Cooking Tips

• Make sure to finely shred the cabbage to ensure even cooking.
• For extra flavor, you can add grated cheese or your favorite herbs and spices to the mixture.

Nutritional Benefits

These fritters are rich in vitamins and minerals from the cabbage and eggs, providing a good source of protein and fiber. They are a nutritious and satisfying option for a balanced meal.

Dietary Information

• Vegetarian: This recipe is vegetarian-friendly.
• Gluten-Free: Substitute the flour with a gluten-free alternative to make this recipe gluten-free.

Storage

Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a frying pan before serving.

Ingredients

For this innovative Coca-Cola Braided Bread, you’ll need:

• 450g (3 1/2 cups) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 7g (2 1/4 teaspoons) active dry yeast
• 250ml (1 cup) Coca-Cola, at room temperature
• 3 tablespoons sunflower or vegetable oil
• 1 egg (for brushing)

Step-by-Step Instructions

1. Prepare the Dry Ingredients

I begin by sifting the flour into a large mixing bowl. This aerates the flour, resulting in a lighter texture in the final bread. To this, I add the salt, sugar, and dry yeast, mixing them thoroughly to ensure even distribution.

2. Add the Wet Ingredients

Next, I gradually pour in the room temperature Coca-Cola and vegetable oil. The carbonation in the Coca-Cola will react with the yeast, creating a unique fermentation process. The oil adds richness and helps keep the bread moist.

3. Knead the Dough

I knead the dough until it becomes soft and non-sticky. This process usually takes about 10 minutes by hand or 5-7 minutes in a stand mixer with a dough hook. The kneading develops the gluten in the flour, which gives the bread its structure.

4. First Rise

After kneading, I place the dough in a lightly greased bowl, cover it with cling film and a kitchen towel, and let it rise in a warm place for about an hour. During this time, the yeast will feed on the sugars in the Coca-Cola and flour, producing carbon dioxide that causes the dough to expand.

5. Shape the Bread

Once the dough has doubled in size, I divide it into 6 equal pieces. Each piece is rolled into a thin, oval-shaped cake. This step requires gentle handling to avoid deflating the dough too much.

6. Braid and Second Rise

I roll each oval cake into a rope, then braid these ropes together to form our loaf. This braided loaf is then left to rise for another 30-40 minutes. This second rise allows the dough to regain its volume after shaping and results in a lighter, fluffier bread.

7. Prepare for Baking

As the braided loaf is nearing the end of its second rise, I preheat the oven to 190°C (375°F). I beat an egg and gently brush it over the surface of the bread. This egg wash will give our bread a beautiful golden-brown color and a slight sheen when baked.

8. Bake to Perfection

The bread goes into the preheated oven for 30-35 minutes. I know it’s done when it’s golden brown and sounds hollow when tapped on the bottom. The aroma of freshly baked bread with a hint of Coca-Cola will fill your kitchen, creating an irresistible atmosphere.

9. Cool and Enjoy

After baking, I let the bread cool on a wire rack for at least 30 minutes before slicing. This cooling period allows the crumb to set, making it easier to slice and enhancing the bread’s texture.

Nutrition Information

This Coca-Cola Braided Bread is a unique treat. Here’s an approximate breakdown of its nutritional value per serving (assuming 12 servings):

• Calories: 180
• Total Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 15mg
• Sodium: 200mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 4g

Prep Time: 30 minutes
Rising Time: 1 hour 30 minutes
Cooking Time: 35 minutes
Total Time: 2 hours 35 minutes

The Science Behind Coca-Cola Bread

The Coca-Cola in this bread serves multiple purposes. Its carbonation aids in leavening, working alongside the yeast to create a lighter texture. The sugars in the soda provide additional food for the yeast, potentially leading to a more vigorous rise. The acidity in the Coca-Cola can also help tenderize the gluten, resulting in a softer crumb.