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My mother-in-law taught me a recipe that’s 100 years old! Incredibly delicious

Twice-Weekly Treat: The Easy and Delicious Bread You’ll Crave!

Ingredients:

• Dry Ingredients:
  • • Bread Flour or Wheat Flour (300g): Provides structure and chew to the bread. Bread flour is ideal due to its higher gluten content, but wheat flour can be used for a softer texture.

   

  • Yeast (3g): The leavening agent that makes the bread rise.
  • Salt (3g): Balances the sweetness and enhances the overall flavor.
  • Sugar (12g): Feeds the yeast and helps it activate for a proper rise.
  • Wet Ingredients:
    • Milk (140g): Warm milk activates the yeast and adds moisture to the dough.
    • Egg (1): Binds the ingredients together and adds richness to the bread.
    • • Unsalted Butter (30g): Creates a tender and flavorful crumb.
    • Other:
      • Softened Butter (80g): Used for spreading on the dough before the second rise, adding a touch of savory flavor and flakiness.
    • Black Pepper and Scallions (Chopped): For an irresistible savory topping. You can customize this with other herbs or spices like dried rosemary or everything bagel seasoning.
    • Egg Wash (Beaten Egg): Brushed on the dough before baking to create a golden brown and shiny crust.
    • Sesame Seeds: Add a delightful crunch and visual appeal to the finished bread.

Instructions:

1. Activate the Yeast (10 minutes): In a large bowl, combine warm milk, sugar, and yeast. Let the mixture sit for a few minutes until it becomes foamy. This activates the yeast, ensuring a proper rise for your bread.
2. Combine Dry Ingredients (2 minutes): In a separate bowl, whisk together your chosen flour and salt.
3. Make the Dough (10 minutes by hand, 4 minutes with a stand mixer): Add the flour mixture and the egg to the yeast mixture. Using a dough whisk or a stand mixer with a dough hook attachment, knead the dough until it becomes smooth and elastic. Gradually incorporate the softened butter, one tablespoon at a time, until fully combined.
4. First Rise (1-2 hours): Place the dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size.
5. 1. Shape and Second Rise (1 hour 15 minutes): Punch down the dough, shape it into your desired form (loaf or batard), and place it on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise again for 30-45 minutes.
   2. Prepare the Topping and Bake (45 minutes): Brush the risen dough with egg wash and sprinkle with your topping mixture of black pepper, chopped scallions, and sesame seeds. Preheat your oven to 175°C (350°F) and bake the bread for 25 minutes, or until golden brown.
   3. Cool and Enjoy! Let the bread cool on a wire rack before slicing and serving

Cheap and Tasty Pasta Recipe

Ingredients

• 200g pasta
• 6 eggs
• Salt and pepper, to taste
• 4 tbsp butter
• 70g Parmesan cheese, grated
• 100g bacon, chopped

Instructions

Cook the Pasta:
Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. This means the pasta should be cooked through but still firm to the bite. Drain the pasta and set it aside, making sure to reserve a little pasta water in case you need it later.

Prepare the Egg Mixture:

While the pasta is cooking, crack the eggs into a medium-sized bowl. Season with salt and pepper. Whisk the eggs thoroughly until the mixture is well combined and slightly frothy. This step is crucial as it ensures the eggs blend smoothly with the pasta, creating a creamy texture.

Cook the Bacon:

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped bacon and cook it until it becomes crispy and golden brown, about 5 minutes. The bacon not only adds a crunchy texture but also infuses the dish with a savory, smoky flavor. Once cooked, remove the bacon from the skillet and set it aside on a paper towel to drain any excess fat.

Combine Pasta and Eggs:

In the same skillet, add the remaining 2 tablespoons of butter and let it melt over medium heat. Add the drained pasta to the skillet and toss it to coat with the melted butter. This step helps to add flavor and prevents the pasta from sticking together.
Slowly pour the egg mixture over the pasta, stirring quickly and continuously. The heat from the pasta will gently cook the eggs, transforming them into a creamy sauce that clings to the noodles. Be sure to stir constantly to avoid scrambling the eggs and to ensure an even, creamy texture.

Finish with Bacon and Parmesan:
Add the cooked bacon back into the skillet with the pasta. Stir well to combine, ensuring the bacon is evenly distributed throughout the dish.
Sprinkle the grated Parmesan cheese over the top of the pasta and toss everything together. The cheese melts into the sauce, enhancing its creaminess and adding a rich, cheesy flavor. Allow the pasta to cook for an additional 2-3 minutes until everything is heated through and the cheese is fully melted.

Serve:

Transfer the pasta to a serving dish or individual plates. Garnish with extra Parmesan cheese if desired and serve immediately. This dish pairs wonderfully with a side salad or garlic bread for a complete meal.

Tips for the Perfect Pasta
Egg Mixture: Ensure that the eggs are well-whisked to achieve a smooth and creamy sauce. This prevents any lumps and helps the eggs blend seamlessly with the pasta.
Pasta: Cook the pasta until al dente for the best texture. This will keep the noodles firm and prevent them from becoming mushy when mixed with the egg sauce.
Butter: The butter adds richness to the pasta. Make sure it is melted and evenly distributed for a consistent texture.
Cheese: Freshly grated Parmesan cheese provides a better melt and flavor compared to pre-grated cheese. If you prefer, you can also use Pecorino Romano for a sharper taste.

Chocolate Coconut Milk Jelly Recipe

Ingredients:

• • 1 tablespoon agar-agar powder

• • 1 cup (240 ml) water
  • 1 ½ cups (360 ml) coconut milk
  • 1/3 cup (30 g) unsweetened cocoa powder

Directions:

1. 1. Prepare Agar-Agar:
      • In a medium saucepan, combine 1 tablespoon of agar-agar powder and 1 cup of water. Stir well to dissolve the agar-agar.
   2. Add Coconut Milk and Cocoa:
      • • Once the agar-agar is dissolved, add 1 ½ cups of coconut milk and 1/3 cup of unsweetened cocoa powder to the saucepan. Stir until the cocoa powder is fully mixed.

       

   3. Boil the Mixture:
      • Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent lumps. Allow the mixture to boil for about 2-3 minutes.

1. Set the Jelly:
   • Remove the mixture from heat and pour it into a mold or serving cups. Let it cool to room temperature before refrigerating for 2 hours, or until fully set.
2. Serve:
   • • Once the jelly is set, cut into slices or serve directly from the molds. Enjoy chilled!

    

Serving Suggestions:

• • Serve with fresh fruit, such as berries or mango slices.
  • Drizzle with extra coconut milk or chocolate syrup for added indulgence.

• Garnish with shredded coconut or chopped nuts for a crunchy texture.

Cooking Tips:

• • Stir the mixture constantly while heating to ensure the agar-agar dissolves evenly and the jelly sets properly.
  • For a creamier texture, you can substitute part of the water with more coconut milk.

Nutritional Benefits:

• • Agar-agar is a plant-based alternative to gelatin, rich in fiber and low in calories.
  • Coconut milk provides healthy fats and adds a rich, creamy flavor.
  • Cocoa powder is a good source of antioxidants and adds a deep chocolate flavor.

Dietary Information:

• • Vegan
  • Dairy-free
  • Gluten-free

Nutritional Facts (per serving, approx.):

• • Calories: 120
  • Carbohydrates: 9g
  • Protein: 1g

• • Fat: 9g
  • Fiber: 1g
  • Sugars: 2g

Storage:

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

Oatmeal Apple Cocoa Cake

Ingredients:

• • 1 cup oatmeal (rolled or quick oats)
  • 4 apples (peeled and grated)

• • 4 eggs
  • 50 g cocoa powder (unsweetened)
  • 1 tsp baking powder

• 3 tbsp coconut oil (melted)

Directions:

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (360°F).
        • Grease a cake tin or line it with parchment paper.

       

   2. Prepare the Apples:
      • Peel and grate the apples. Set them aside.

1. 1. Mix Dry Ingredients:
      • In a large mixing bowl, combine the oatmeal, cocoa powder, and baking powder.
   2. Prepare the Wet Ingredients:
      • • In another bowl, whisk the eggs together until well beaten.

       

      • Add the melted coconut oil to the eggs and mix well.
   3. Combine Wet and Dry Ingredients:
      • • Gradually add the egg and coconut oil mixture into the dry ingredients.

       

      • Stir in the grated apples until the batter is well combined.
   4. Transfer to Cake Tin:
      • • Pour the batter into the prepared cake tin, spreading it evenly.

       

   5. Bake:
      • Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
      • Slice and enjoy!

Serving Suggestions:

• • Serve the cake warm with a dollop of yogurt or whipped cream.
  • Sprinkle with powdered sugar or drizzle with a bit of honey for added sweetness.
  • Enjoy it with a cup of coffee or tea for a cozy afternoon treat.

Cooking Tips:

• If you prefer a sweeter cake, you can add a natural sweetener like honey or maple syrup to the batter.
• For added texture, you can mix in nuts, raisins, or chocolate chips.

Nutritional Benefits:

• • Oatmeal: Rich in fiber and helps regulate blood sugar.

• Apples: Provide natural sweetness and are a great source of vitamins and antioxidants.
• Cocoa: Contains powerful antioxidants and adds a rich chocolate flavor without added sugar.

Dietary Information:

• • Gluten-Free: As long as you use certified gluten-free oats.

• Refined Sugar-Free: The sweetness comes from the apples and cocoa.

Storage:

• Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• You can also freeze slices for up to 3 months. Reheat in the oven or microwave before serving.

Cheesy Eggplant Muffins with Yogurt Sauce: A Delightful Mediterranean-Inspired Dish

Ingredients

For the muffins:

• 2 eggplants, diced
• Salt to taste
• 2 tbsp (30 ml) vegetable oil
• 1 bell pepper, diced
• 2 tomatoes, diced
• 3.5 oz (100 g) cheese, grated (a mix of mozzarella and Parmesan works well)
• 7 oz (200 g) cottage cheese
• 2 eggs
• Salt and pepper to taste
• 2 tbsp fresh basil, chopped
• 1 tbsp (15 ml) olive oil
• 1/4 cup (30 g) breadcrumbs

For the sauce:

• 1 cucumber, grated
• 7 oz (200 g) yogurt (Greek yogurt preferred for thickness)
• 1 tbsp (15 ml) lemon juice
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped

Detailed Instructions

1. Begin by preheating your oven to 400°F (200°C). This high temperature will ensure that your muffins develop a nice golden crust while staying moist inside.
2. Dice the eggplants into small, uniform cubes (about 1/2 inch). Place them in a colander and sprinkle generously with salt. Let them sit for about 15 minutes. This process, known as “sweating,” helps remove excess moisture and any bitterness from the eggplant. After 15 minutes, rinse the eggplant cubes and pat them dry with paper towels.
3. Heat the vegetable oil in a large skillet over medium heat. Add the eggplant cubes and sauté until they’re soft and lightly browned, about 10-15 minutes. Stir occasionally to ensure even cooking. Once done, remove from heat and let cool slightly.
4. In a large mixing bowl, combine the sautéed eggplant, diced bell pepper, diced tomatoes, grated cheese, and cottage cheese. Mix well to distribute all ingredients evenly.
5. Add the eggs, salt, pepper, and chopped fresh basil to the vegetable and cheese mixture. Stir until all ingredients are well combined. The eggs will act as a binder, helping the muffins hold their shape.
6. Prepare your muffin tin by brushing each cup with olive oil. Then, sprinkle breadcrumbs into each cup, tilting the tin to ensure the crumbs coat the sides as well. This will create a crispy exterior for your muffins and prevent sticking.
7. Spoon the eggplant mixture into the prepared muffin cups, filling each one almost to the top. Use the back of the spoon to gently press the mixture down and ensure there are no air pockets.
8. Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. While the muffins are baking, prepare the yogurt sauce. Start by grating the cucumber. If the cucumber is very watery, you may want to squeeze out some of the excess moisture using a clean kitchen towel or paper towels.
10. In a medium bowl, combine the grated cucumber, yogurt, lemon juice, salt, pepper, and chopped fresh basil. Mix well and refrigerate until ready to serve.
11. Once the muffins are done, remove them from the oven and let them cool in the tin for about 5 minutes. This will help them set and make them easier to remove.
12. Carefully remove the muffins from the tin. They can be served warm or at room temperature, accompanied by the chilled yogurt sauce.

Serving Suggestions

These Cheesy Eggplant Muffins with Yogurt Sauce are versatile and can be enjoyed in various ways:

• As a main course: Serve 2-3 muffins per person with a generous dollop of yogurt sauce and a side salad.
• For breakfast: Pair a muffin with some fresh fruit for a satisfying morning meal.
• As an appetizer: Serve mini versions of these muffins for a unique party snack.
• In a lunch box: They’re perfect for packed lunches as they taste great at room temperature.

Nutrition Information

Per muffin with sauce (assuming 12 muffins total):

• Calories: Approximately 180
• Protein: 9g
• Carbohydrates: 15g
• Fat: 11g
• Fiber: 4g
• Sodium: 300mg (varies based on how much salt is added)

Please note that these are estimates and may vary based on specific ingredients and portion sizes.

Tips for Perfect Cheesy Eggplant Muffins

1. Choose firm, glossy eggplants: This ensures the best texture in your muffins.
2. Don’t skip the salting step: It really does improve the flavor and texture of the eggplant.
3. Experiment with cheeses: Try different combinations of cheeses to find your favorite flavor profile.
4. Make it ahead: The muffin mixture can be prepared a day in advance and refrigerated before baking.
5. Customize the vegetables: Feel free to add or substitute other vegetables like zucchini or spinach.
6. Herb variations: Try different herbs like oregano or thyme for varied flavors.
7. Storage: These muffins keep well in the refrigerator for up to 3 days. Reheat in the oven for best results.

Cheesy Carrot Flatbreads: A Delightful Twist on Traditional Bread

Ingredients

For these delectable flatbreads, you’ll need:

• 1 carrot (about 4 oz or 115 g), grated
• 1 egg
• 5.3 oz (150 g) mozzarella cheese, grated
• 1 clove garlic, minced
• Salt to taste
• Pepper to taste
• 2 tbsp (8 g) fresh parsley, chopped
• Seasoning mix:
• 1 tsp (5 g) sesame seeds
• 1 tsp (5 g) poppy seeds
• 1/2 tsp (2.5 g) dried herbs (such as oregano, thyme, or an Italian blend)

Detailed Instructions

1. Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving a crispy exterior while maintaining a soft, cheesy interior. If you have a pizza stone, place it in the oven now to heat up – it will help create an extra crispy bottom for your flatbreads.
2. In a large mixing bowl, combine the grated carrot, egg, grated mozzarella cheese, minced garlic, salt, pepper, and chopped fresh parsley. The key to this step is ensuring all ingredients are well incorporated. I recommend using your hands (make sure they’re clean!) to mix everything thoroughly. The warmth of your hands will help the cheese begin to melt slightly, binding the ingredients together.
3. Once your mixture is well combined, divide it into 4 equal parts. You can use a kitchen scale for precise measurements, but eyeballing it works just fine. Each portion should be about 2.5 oz (70 g).
4. Line a baking sheet with parchment paper or a silicone baking mat. If you’re using a pizza stone, you can shape the flatbreads directly on a pizza peel dusted with cornmeal. Take each portion of the carrot-cheese mixture and shape it into a thin flatbread on your prepared surface. Aim for a thickness of about 1/4 inch (6 mm). Don’t worry if the edges are a bit ragged – this adds to the rustic charm of the flatbreads.
5. In a small bowl, mix together your seasoning blend of sesame seeds, poppy seeds, and dried herbs. Sprinkle this mixture evenly over each flatbread. The seeds will add a delightful crunch and nutty flavor, while the herbs complement the savory cheese and sweet carrots.
6. Carefully transfer your baking sheet (or slide your flatbreads onto the pizza stone if using) into the preheated oven. Bake for 7 minutes, or until the edges are golden brown and crispy. Keep a close eye on them after the 5-minute mark, as they can go from perfectly crisp to overdone quite quickly.
7. Once baked to perfection, remove the flatbreads from the oven. Let them cool on the baking sheet for a minute or two – this will help them set and become easier to handle.

Serving Suggestions

These Cheesy Carrot Flatbreads are best enjoyed warm, right out of the oven. Their versatility makes them suitable for a variety of occasions:

• As an appetizer: Cut them into smaller pieces and serve with a side of tzatziki or hummus for dipping.
• For lunch: Top with a handful of arugula and a drizzle of olive oil for a light yet satisfying meal.
• As a side dish: Serve alongside a hearty soup or salad for a complete dinner.
• For breakfast: Top with a poached egg and some smashed avocado for a nutritious start to your day.

Nutrition Information

Each Cheesy Carrot Flatbread (1/4 of the recipe) contains approximately:

• Calories: 180
• Protein: 12g
• Carbohydrates: 5g
• Fat: 13g
• Fiber: 1g
• Sodium: 300mg (varies based on how much salt is added)