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  • Spiral Bread with Fillings

    Spiral Bread with Fillings

    Ingredients:

    For the Dough:

    • 2 glasses of water (approx. 400 ml)
    • 8g salt
    • 500g all-purpose flour
    • 70g oil
    • 50g butter

    For the Filling:

    • Your choice of fillings (cheese, herbs, garlic, ham, spinach, or any favorite combination)

    Directions:

    1. Prepare the Dough:
      • In a large mixing bowl, combine the water, salt, and flour. Mix until a dough forms.
      • Let the dough rest for 10 minutes to allow the gluten to develop.
    2. Shape the Dough:
      • After resting, roll the dough into a flat rectangle.
      • Spread the oil and melted butter over the dough, then sprinkle your choice of fillings (e.g., cheese, herbs, or ham) evenly across the dough.
    3. Create the Spiral:
      • Starting from one end, carefully roll the dough into a log shape.
      • Once rolled, gently twist the log into a spiral, tucking the edges underneath to form a circular shape.
    4. Rest the Dough:
      • Let the shaped dough rest for 10 minutes to rise before baking.
    5. Bake the Bread:
      • Preheat the oven to 180°C (350°F).
      • Place the spiral-shaped bread on a baking tray and bake for 25-30 minutes, or until golden brown and cooked through.
    6. Serve:
      • Allow the bread to cool slightly before slicing. Serve warm as a side dish or snack.
    • Serve with a creamy dip like tzatziki or hummus.
    • Pair with a fresh salad for a light meal.
    • Enjoy with your favorite soup for a comforting dinner.
    • Slice and serve with butter for a simple yet delicious breakfast.
    • Serve with your favorite pasta for a hearty meal.

    Cooking Tips:

    • Experiment with different fillings like sautéed vegetables, cheese, or meats to personalize the bread.
    • Make sure to rest the dough as directed to ensure it becomes soft and fluffy.
    • If you prefer a golden crust, brush the top with a little butter or olive oil before baking.

    Nutritional Benefits:

    • Rich in carbohydrates for energy.
    • High in fiber (depending on the flour used).
    • Can be made with healthy fillings like spinach, which is packed with vitamins and minerals.

    Dietary Information:

    • Vegetarian (if using vegetarian fillings).
    • Can be adapted for a vegan diet by using plant-based butter and oil.

    Nutritional Facts (per serving, approximate):

    • Calories: 250
    • Protein: 6g
    • Carbohydrates: 40g
    • Fat: 10g
    • Fiber: 2g

    Storage:

    • Store any leftover spiral bread in an airtight container at room temperature for up to 2 days.
    • For longer storage, wrap the bread in plastic wrap or foil and freeze for up to 1 month. To reheat, bake at 180°C for 10 minutes.

    Why You’ll Love This Recipe:

    • This spiral bread is incredibly versatile – you can customize the fillings to suit your taste.
    • The dough is soft and fluffy, making it the perfect base for any savory fillings.
    • It’s a show-stopping dish that’s surprisingly easy to make!

    Conclusion:
    This spiral bread with fillings is a simple yet impressive recipe that will delight your family and guests. With a soft, fluffy texture and customizable fillings, it’s perfect for any occasion.

    Whether as a snack, side dish, or main course, this bread is sure to become a favorite. Enjoy fresh out of the oven, or store for later – it’s just as tasty the next day!

  • Skillet French Onion Chicken

    Skillet French Onion Chicken

    Ingredients

    • 3 tablespoons unsalted butter
    • 1 1/2 pounds yellow onions (about 3 medium), thinly sliced (about 6 cups)
    • 2 teaspoons fresh thyme leaves divided, plus more for garnish
    • 1/2 teaspoons black pepper, divided, plus more for garnish
    • 1/2 teaspoons granulated sugar
    • 1 3/4 cups lower-sodium beef broth, divided
    • 4 (4-ounce) chicken breast cutlets
    • 1/3 cup all-purpose flour
    • 2 teaspoons onion powder
    • 1/2 teaspoon kosher salt
    • 1 tablespoon olive oil
    • 1/4 cup dry sherry
    • 1 tablespoon beef bouillon paste (such as Better Than Bouillon)
    • 4 ounces Gruyère cheese, shredded (about 1 cup)
    • 1 ounce Parmesan cheese, grated (about 1/4 cup)
    • Crusty bread, for serving
     

     

    Directions

    1. Heat butter in a large cast-iron skillet over medium until melted. Stir in onions, 1 teaspoon of the thyme, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Stir in 1/2 cup of the broth and bring to a boil over medium high. Reduce heat to medium-low; cover and cook, stirring occasionally, until onions are soft, about 18 minutes. Sprinkle with sugar and continue to cook onions over medium-high heat, uncovered, stirring often, until lightly browned around edges, 4 to 5 minutes. Transfer onions to a plate, rinse and wipe skillet clean.

    2. Season chicken cutlets with onion powder, salt, remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper. Place flour in a shallow dish. Dredge chicken cutlets one at a time in flour, shaking off excess. Place on a plate.

    3. Heat oil in skillet over medium. Working in 2 batches, add  2 chicken cutlets; cook, turning once halfway through, until golden brown, 5 to 6 minutes total per batch. Transfer to a  plate. Repeat process with remaining 2 cutlets.

    4. Preheat oven to broil with rack 5 inches from heat source. Add sherry to skillet, scraping up any browned bits. Simmer until slightly reduced, about 2 minutes. Stir remaining 1 1/4 cups broth and bouillon until combined. Cook, stirring often, until sauce is slightly thickened, about 4 minutes.

    5. Place chicken cutlets in sauce, top each cutlet with 1/2 cup of the caramelized onions, 1/4 cup of the gruyere and 1 tablespoon of the parmesan. Broil in preheated oven until cheese is melted and lightly golden brown, 3 to 4 minutes. Garnish with black pepper and fresh thyme leaves. Serve with crusty bread.

     

  • Cheesy Bacon and Sausage Breakfast Bake

    Cheesy Bacon and Sausage Breakfast Bake

    This Cheesy Bacon and Sausage Breakfast Bake is a delicious and hearty dish, perfect for breakfast or brunch. It’s easy to prepare and packed with savory flavors.

    Ingredients:

    6 slices of bread
    6 slices of cheese
    6 slices of bacon
    4 eggs
    Salt, to taste
    Black pepper, to taste
    Fresh parsley, chopped
    Green onion, chopped
    100 grams hunter sausages, sliced
    100 grams cheese, grated

    Instructions:

    1. Prepare the Ingredients:

    Preheat your oven to 180°C (350°F).
    Cook the bacon slices in a skillet over medium heat until crispy. Remove and drain on paper towels.
    Slice the hunter sausages and grate the cheese (if not pre-grated).
    Chop the fresh parsley and green onion.
    2. Assemble the Bake:

    Lay the slices of bread on the bottom of a baking dish.
    Place a slice of cheese on top of each bread slice.
    Evenly distribute the cooked bacon slices and sliced hunter sausages over the bread and cheese.
    In a mixing bowl, beat the eggs with a pinch of salt and black pepper.
    Pour the beaten eggs evenly over the assembled bread, cheese, bacon, and sausages.
    Sprinkle the grated cheese, chopped parsley, and green onion on top.
    3. Bake:

    Place the baking dish in the preheated oven.
    Bake for 15 minutes, or until the eggs are set and the cheese is melted and bubbly.
    4. Serve:

    Let the breakfast bake cool slightly before slicing and serving.
    Enjoy this hearty dish warm with your favorite breakfast sides.
    Serving Suggestions:
    Serve with a side of fresh fruit or a green salad for a balanced meal.
    Pair with a cup of coffee or tea for a complete breakfast experience.
    Cooking Tips:
    Use your favorite type of cheese for added flavor variety.
    For a spicier version, add a sprinkle of red pepper flakes to the egg mixture.
    If you prefer, substitute the bacon with turkey bacon or omit it for a vegetarian option (using vegetarian sausages).
    Nutritional Benefits:
    Provides protein from the eggs, bacon, and sausages.
    Contains calcium from the cheese.
    Fresh parsley and green onion add vitamins and minerals.
    Dietary Information:
    Contains dairy, gluten, and meat.
    Can be modified to be gluten-free by using gluten-free bread.
    Storage:
    Store any leftovers in an airtight container in the refrigerator for up to 2 days.
    Reheat in the oven or microwave before serving.
    Why You’ll Love This Recipe:
    It’s a quick and easy dish, perfect for feeding a crowd.
    Combines classic breakfast flavors in one convenient bake.
    Versatile and customizable with your favorite ingredients.
    Conclusion:
    This Cheesy Bacon and Sausage Breakfast Bake is a satisfying and flavorful way to start your day. Easy to prepare and perfect for sharing, it’s sure to become a favorite in your breakfast or brunch rotation. Enjoy the delicious combination of cheese, bacon, sausage, and eggs in every bite!

  • Best Grilled Cheese Sandwich

    Best Grilled Cheese Sandwich

    The Grilled Cheese Sandwich is a classic and beloved dish, enjoyed by people of all ages. It’s simple, comforting, and oh-so-delicious! The secret to a perfect Grilled Cheese Sandwich is to get the right balance of crispy bread and melted cheese.

    This recipe is quick and easy to make, and can be customized to suit your taste preferences. Whether you’re looking for a quick and satisfying lunch or a comforting dinner, this Grilled Cheese Sandwich is sure to hit the spot. So, let’s get started!

    Ingredients:

    2 slices of bread (white, wheat, sourdough or any other type you prefer)

    2-3 slices of cheese (Cheddar, Swiss, Gouda, etc.)

    1-2 tablespoons of butter

    Preparation:

    Heat a non-stick pan over medium heat.

    Spread butter evenly on one side of each slice of bread.

    Place one slice of bread, buttered side down, onto the pan.

    Layer cheese slices on top of the bread in the pan.

    Place the second slice of bread, buttered side up, on top of the cheese.

    Cook until the bottom slice of bread is golden brown and the cheese has started to melt, approximately 3-5 minutes.

    Carefully flip the sandwich using a spatula.

    Cook until the second slice of bread is golden brown and the cheese is fully melted, another 3-5 minutes.

    Remove from the pan and let it cool for a minute or two.

    Cut in half, if desired, and serve hot.

    Enjoy your Grilled Cheese Sandwich!

  • Healthy Banana Bread with Oat Flour

    Healthy Banana Bread with Oat Flour

    Healthy Banana Bread with Oat Flour

    Table of Contents

    Ingredients:

      • Bananas: 3 ripe
      • Eggs: 2
      • Milk or Plant-Based Milk: ½ cup (120ml)
      • Oat Flour: 1½ cups (180g)
      • Baking Powder: 2 teaspoons
    • Sweetener: Optional, such as honey, stevia, or date paste to taste

    Directions:

      • Step 1: Mash the Bananas
        • In a large bowl, mash 3 ripe bananas with a fork until smooth. If your bananas are not ripe, you can microwave them for 2-3 minutes or bake them at 180°C (350°F) for 15-20 minutes to soften and bring out their sweetness.
      • Step 2: Add Eggs
        • Add 2 eggs to the mashed bananas and mix well.
      • Step 3: Add Sweetener (Optional)
          • If you like, you can add a sweetener of your choice, such as honey, stevia, or date paste. Adjust the amount based on your preference.

         

      • Step 4: Add Milk
        • Add ½ cup (120ml) of milk or plant-based milk to the mixture and stir.
      • Step 5: Add Oat Flour and Baking Powder
        • Gradually mix in 1½ cups (180g) of oat flour. If you don’t have oat flour, you can make your own by blending rolled oats in a food processor until fine.
        • Add 2 teaspoons of baking powder and mix until everything is well combined.
      • Step 6: Prepare the Baking Pan
        • Grease a 22 cm (8.6 inches) baking pan with oil or line it with parchment paper. Pour the banana mixture into the pan.
      • Step 7: Bake
          • Preheat your oven to 180°C (350°F) and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

         

      • Step 8: Cool and Serve
        • Once baked, allow the banana bread to cool before slicing. Serve and enjoy!

    Serving Suggestions:

      1. Serve warm with a spread of peanut butter or almond butter.
      2. Enjoy with a cup of coffee or tea for a wholesome breakfast.
      3. Top with fresh fruits like berries or banana slices.
    1. Pair with yogurt and a drizzle of honey for a nutritious snack.
    2. Use the banana bread as a base for French toast for a special breakfast treat.

    Cooking Tips:

      1. If your bananas aren’t ripe enough, bake them in the oven or microwave to bring out their natural sweetness.
      1. You can add chopped nuts, dark chocolate chips, or raisins for extra flavor and texture.
      2. If you prefer a denser banana bread, reduce the amount of baking powder by half.
      3. To make your own oat flour, simply blend rolled oats in a food processor until fine.
    1. Store leftover banana bread wrapped in foil or in an airtight container to keep it fresh for longer.

    Nutritional Benefits:

      • Bananas: Provide potassium, vitamin C, and natural sweetness.
      • Oat Flour: A good source of fiber and essential vitamins, making it a heart-healthy alternative to regular flour.
    • Eggs: High in protein and contribute to the structure of the bread.

    Dietary Information:

      • Gluten-Free Option: Use certified gluten-free oat flour.
      • Dairy-Free Option: Substitute the milk with almond, soy, or any plant-based milk.
    • Refined Sugar-Free: Sweeten naturally with the bananas or a natural sweetener of your choice.

    Nutritional Facts (per slice):

      • Calories: 150
      • Protein: 5g
      • Fat: 5g
      • Carbohydrates: 20g
      • Fiber: 3g

    Storage:

    • Store the banana bread in an airtight container at room temperature for up to 3 days.
    • Refrigerate for up to a week, or freeze individual slices for up to 2 months. Thaw at room temperature or toast before serving.
  • Lemon Cream Delight

    Lemon Cream Delight

    Lemon Cream Delight

    Table of Contents

    Ingredients:

    For the Dough:

      • 4 eggs
      • A pinch of salt
      • 120 g sugar
      • 4 egg yolks
      • 120 g flour
      • 4 g baking powder
      • 1 teaspoon lemon peel (grated)
      • 30 ml water
      • 40 ml lemon juice

    For the Cream:

      • 300 g soft cream cheese
      • 75 g powdered sugar

    For the Lemon Filling:

      • 3 eggs
      • 190 g sugar
      • 1 teaspoon lemon peel (grated)
      • 10 g cornstarch
      • 130 ml lemon juice

    Instructions:

      1. Prepare the Dough:
          • Preheat your oven to 160°C (320°F). This lower temperature allows the cake to rise gently, resulting in a light texture.
          • In a mixing bowl, beat the 4 egg whites with a pinch of salt until stiff peaks form. This step is crucial for adding volume to your dough.
          • Gradually add 120 g of sugar while continuing to beat the mixture. This helps to stabilize the egg whites and maintain their structure.

         

          • Add the 4 egg yolks one at a time, beating well after each addition to ensure a smooth batter.
          • Gently fold in 120 g of flour and 4 g of baking powder. Be careful not to overmix to keep the batter airy.
          • Add 1 teaspoon of lemon peel, 30 ml of water, and 40 ml of lemon juice, mixing until just combined. The lemon juice and zest will enhance the flavor of the dough.

         

        • Pour the batter into a 40×29 cm baking tray lined with baking paper. Spread it evenly.
      2. Bake:
          • Bake in the preheated oven for about 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to prevent overbaking.

         

      3. Prepare the Cream:
          • In a mixing bowl, combine 300 g of soft cream cheese and 75 g of powdered sugar. Make sure the cream cheese is soft for easy mixing.
          • Beat until smooth and creamy. This will be the luscious layer that complements the lemon filling.

         

        • Refrigerate the cream mixture until ready to use, allowing it to firm up slightly.
      4. Prepare the Lemon Filling:
          • In a saucepan, whisk together 3 eggs, 190 g of sugar, 1 teaspoon of lemon peel, and 10 g of cornstarch. This mixture will create a rich, tangy filling.

         

        • Gradually add 130 ml of lemon juice while whisking continuously to avoid curdling the eggs.
        • Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This usually takes about 5-7 minutes. Remove from heat and let it cool slightly, then refrigerate until set.
      1. Assemble the Dessert:
          • Once the dough has cooled completely, spread the prepared cream cheese mixture evenly over the top. This layer should be smooth and inviting.
          • Pour the lemon filling over the cream cheese layer, spreading it gently to create an even surface.
          • Refrigerate the assembled dessert until set, which should take at least 1-2 hours.

         

      2. Serve:
        • Once set, cut the dessert into squares or slices. Serve chilled for the best flavor and texture.

    Enjoy!

    This Lemon Cream Delight is not only quick to prepare but also bursts with flavor in every bite. The combination of the airy dough, creamy cheese, and zesty lemon is a match made in dessert heaven!

  • Custard Sponge Cake

    Custard Sponge Cake

    Custard Sponge Cake

    Table of Contents

    Ingredients

    For the Sponge Cake:

    • 4 large eggs
    • 1 cup granulated sugar
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/4 cup milk

    For the Custard Topping:

    • 2 cups milk
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch
    • 3 egg yolks
    • 1 teaspoon vanilla extract
    • 2 tablespoons unsalted butter

    Instructions:

        • Preheat your oven to 350°F (175°C) and line a round cake pan with parchment paper.
        • In a large bowl, beat eggs and sugar until pale and fluffy.
        • Prepare the Sponge Cake: 
      • Sift together flour, baking powder, and salt. Gently fold into the egg mixture.
      • Mix in vanilla extract and milk until just combined.
      • Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
      • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
    1. Make the Custard Topping:
      • In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat.
      • In a small bowl, whisk the egg yolks, then temper them by slowly pouring in some of the hot milk mixture, whisking constantly.
      • Pour the tempered yolks back into the saucepan and continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
      • Remove from heat and stir in vanilla extract and butter until smooth.
    2. Assemble the Cake:
      • Once the cake is cool, place it on a serving plate.
      • Pour the warm custard over the top of the sponge cake, spreading to cover evenly.
      • Allow the custard to set slightly before slicing.
  • Bread in 10 Minutes: A Quick, Delicious Recipe Anyone Can Master!

    Bread in 10 Minutes: A Quick, Delicious Recipe Anyone Can Master!

    A Quick, Delicious Recipe Anyone Can Master!

    Table of Contents

    Imagine the aroma of freshly baked bread wafting through your kitchen in just 10 minutes. With this quick and easy recipe, you can turn that dream into a reality. No fancy equipment or culinary expertise required – just a few simple ingredients and a desire for deliciousness. Let’s dive into the world of speedy bread-making and discover how you can satisfy your cravings in no time!

    Ingredients

    • 4 cups of flour (480 g)
    • 1 cup of yogurt (220 g)
    • 3/4 cup of water (200 ml)
    • 1 pack of baking powder (10 g)
    • 1 teaspoon of salt (8 g)
    • 1 tablespoon of vegetable oil (15 ml)
    • Olive oil (3 1/2 tablespoons or 50 ml)

    Directions

    Mixing the Dough

    Let’s kickstart the process by combining the yogurt, water, and baking powder in a kneading bowl. Mix them well until they form a smooth consistency.

    Kneading to Perfection

    Next, add the flour, salt, and vegetable oil gradually to the mixture, kneading it gently until a soft dough forms. Be mindful not to over-knead, as this can affect the texture of your bread.

    Dividing and Rolling

    Once the dough is ready, divide it into 10 equal pieces and cover them to prevent drying. Using a rolling pin, flatten each piece into rounds about the size of a dessert plate.

    Cooking Without an Oven

    Now, heat a pan over medium heat and cook the flattened dough rounds on both sides until they turn golden brown, without the need for any oil.

    See also  Perfect Quiche Recipe
    Finishing Touch

    To enhance the flavor, spread a generous amount of butter on each cooked bread round before serving.

    Serving Up Delicious

    Voila! Your homemade bread is ready to be enjoyed. Serve it warm and watch as it disappears within moments, leaving behind nothing but satisfied smiles and empty plates.

    Conclusion
    • In just 10 minutes, you can transform basic ingredients into a culinary masterpiece that will delight your senses and impress your friends and family. With this simple recipe, anyone can become a bread-making pro – no oven required! So why wait? Get creative in the kitchen and indulge in the joy of freshly baked bread today.
  • Homemade Nutty Nougat with Honey and Roasted Nuts

    Homemade Nutty Nougat with Honey and Roasted Nuts

    Ingredients:

      • Honey: ½ cup (200g)
      • Sugar: ¾ cup (125g)
      • Egg White: 1 large
      • Salt: A pinch
      • Roasted Hazelnuts: 1 cup (120g)
      • Roasted Blanched Almonds: ½ cup (60g)
      • Vegetable Oil: For greasing
    • Parchment Paper: For lining the mold

    Directions:

      • Prepare the Mold: Grease a 26 × 15 cm (10.2 × 5.9 inches) mold with vegetable oil and line it with parchment paper.
      • Cook the Honey and Sugar: In a saucepan, combine ½ cup of honey and ¾ cup of sugar. Cook over low heat, stirring occasionally, until the sugar completely dissolves and the mixture becomes smooth.
      • Beat the Egg White: In a separate bowl, beat 1 large egg white with a pinch of salt until stiff peaks form.
      • Combine Egg White with Honey Mixture: Turn off the heat of the honey mixture and gradually add the beaten egg white, stirring quickly to incorporate it without cooking the egg white.
      • Cook the Mixture: Place the saucepan back on very low heat. Stir continuously for 20-25 minutes until the mixture thickens. Test: Drop a small amount of the mixture into cold water. If it forms a gum-like consistency, it’s ready.
      • Add the Nuts: Stir in 1 cup of roasted hazelnuts and ½ cup of roasted blanched almonds until well mixed.
      • Shape the Nougat: Grease your hands with oil and press the nougat mixture into the prepared mold, flattening it gently.
      • Let the Nougat Set: Cover and let it rest at room temperature for 2 hours to set.
    • Serve and Enjoy: Once set, remove the nougat from the mold and cut into pieces.
  • The Ultimate No-Knead Seeded Sourdough Bread: A Rustic Delight

    The Ultimate No-Knead Seeded Sourdough Bread: A Rustic Delight

    Ingredients

    For this rustic No-Knead Seeded Sourdough Bread, you’ll need:

    • 3 cups (375g) bread flour
    • 1 1/2 cups (355ml) lukewarm water
    • 1/4 cup (60g) active sourdough starter
    • 1 tsp (6g) salt
    • 1/4 cup (35g) mixed seeds (sesame, flax, poppy)
    • Extra seeds for topping

    Step-by-Step Instructions

    1. Prepare the Dough

    I begin by combining the bread flour, lukewarm water, active sourdough starter, and salt in a large mixing bowl. Using a wooden spoon or my hands, I mix these ingredients until a shaggy, sticky dough forms. The key here is not to overmix; we’re looking for a rough, messy consistency. This initial mix allows the flour to hydrate and the fermentation process to begin.

    2. First Fermentation

    Once the dough is mixed, I cover the bowl with a clean kitchen towel or plastic wrap. Then, I let it rest at room temperature (around 70°F or 21°C) for 12-18 hours. This long, slow fermentation is where the magic happens. During this time, the wild yeast and bacteria in the sourdough starter work tirelessly, breaking down complex carbohydrates, developing flavor, and creating the characteristic open crumb structure of artisanal bread.

    3. Incorporate the Seeds

    After the initial fermentation, I gently fold the mixed seeds into the dough. This step not only adds texture and nutrition but also introduces pockets of flavor throughout the bread. I use a combination of sesame, flax, and poppy seeds, but feel free to experiment with your favorite seed mix.

    See also  Spice Up Your Diet with These Zucchini Healthy Recipes

    4. Shape the Loaf

    Next, I turn the dough out onto a lightly floured surface and shape it into a round loaf. I use a gentle folding technique to create surface tension, which helps the bread maintain its shape during baking. The key here is to handle the dough as little as possible to preserve the air bubbles that have formed during fermentation.

    5. Second Rise

    I place the shaped loaf in a proofing basket or a bowl lined with a well-floured kitchen towel, seam side up. This second rise, also known as proofing, takes about 2-3 hours at room temperature. During this time, the dough continues to ferment and develop flavor while also gaining volume.

    6. Preheat the Oven

    About 30 minutes before baking, I preheat my oven to 450°F (230°C) with a Dutch oven inside. The Dutch oven creates a steamy environment that mimics professional bread ovens, resulting in a crispy crust and better oven spring.

    7. Prepare for Baking

    When the dough is ready, I carefully turn it out onto a piece of parchment paper. Using a sharp knife or bread lame, I score the top of the loaf. This not only adds a beautiful decorative touch but also allows for controlled expansion during baking. I then sprinkle additional seeds over the top for extra texture and visual appeal.

    8. Bake to Perfection

    I carefully lower the parchment paper with the dough into the preheated Dutch oven. I bake the bread with the lid on for 30 minutes, which traps steam and helps develop a crispy crust. Then, I remove the lid and continue baking for another 15-20 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

    9. Cool and Enjoy

    After baking, I transfer the bread to a wire rack to cool completely. This cooling period is crucial as it allows the crumb to set and the flavors to fully develop. Once cooled, my No-Knead Seeded Sourdough Bread is ready to be sliced and savored.

  • Apple Pie with Soufflé Cream

    Apple Pie with Soufflé Cream

    Indulge in this heavenly Apple Pie with Soufflé Cream – a simple and incredibly tasty treat!

    Apple Pie Dough (20 cm diameter):

    • – 250g Flour
    • – 1 tsp Baking Powder
    • – 90g Butter
    • – A pinch of Salt
    • – 2 Egg yolks
    • – 40g Sugar

     

    Apple Layer:

    • – 3 Apples (~500g)
    • – 40g Sugar
    • – 4-5 tbsp Lemon Juice

     

    Soufflé Cream:

    • – 2 Egg whites
    • – 40g Sugar
    • – 1 tsp Vanilla Sugar
    • – 400g Natural Yogurt (or sour cream)
    • – 30g Corn Starch

     

    Instructions:

    1. For the dough, mix flour, baking powder, butter, a pinch of salt, egg yolks, and 40g of sugar until a smooth dough forms. Press into a 20 cm pie pan.

    2. For the apple layer, slice the apples and mix them with 40g of sugar and lemon juice. Arrange them on the dough.

    3. Bake at 170°C (338°F) for 40-45 minutes or until the apples are tender.

    4. For the soufflé cream, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.

    5. Mix natural yogurt (or sour cream) with cornstarch and gently fold in the beaten egg whites.

    6. Spread the soufflé cream over the baked apple pie.

    7. Chill and enjoy your melt-in-your-mouth dessert!

  • Stuffed Sweet Potatoes with Burrata, Pesto & Walnuts

    Stuffed Sweet Potatoes with Burrata, Pesto & Walnuts

    Stuffed Sweet Potatoes with Burrata, Pesto & Walnuts

    Indulge in these roasted sweet potatoes topped with creamy burrata, vibrant pesto, and crunchy walnuts. The combination of flavors — sweet, savory, creamy, and nutty — makes this dish a stunning appetizer or satisfying side. Simple to make, yet impressively gourmet!

     

    Prep Time: 10 minutes

    Cooking Time: 45 minutes

    Total Time: 55 minutes

    Kcal: 380 per serving

    ️ Servings: 4

     

    ts: 

    • 4 medium sweet potatoes
    • 2 balls burrata (about 8 oz each)
    • 1/2 cup fresh basil pesto (store-bought or homemade)
    • 1/4 cup walnuts, roughly chopped
    • 2 tbsp olive oil
    • Salt and freshly ground black pepper, to taste

    Optional Garnish:

     

    • Fresh basil leaves
    • Drizzle of honey or balsamic glaze

    :

    Bake the Sweet Potatoes:

     

    1. Preheat the oven to 400°F (200°C).
    2. Wash the sweet potatoes, pierce them with a fork, and rub with olive oil.
    3. Place on a baking sheet and bake for 40-45 minutes until tender.

    Prepare the Toppings:

     

    1. Roughly chop the walnuts and set them aside.
    2. If using store-bought pesto, stir well before using.

    Assemble the Dish:

     

    1. Once the sweet potatoes are cooked, slice them open lengthwise.
    2. Gently fluff the inside with a fork.
    3. Place half a ball of burrata on each sweet potato.
    4. Drizzle generously with pesto.
    5. Sprinkle with chopped walnuts, salt, and freshly ground black pepper.

    Serve:

     

    1. Garnish with fresh basil leaves and a drizzle of honey or balsamic glaze, if desired.
    2. Serve warm and enjoy the explosion of flavors!
  • Mini potato pizza recipe

    Mini potato pizza recipe

    Mini potato pizza recipe

    Only a couple of items needed! Potatoes are very tasty and you will want to cook them repeatedly!

    List of ingredients:

    • 2 big eggs
    • 200 milliliters of kefir
    • 180 grams of flour
    • 7 grams of baking powder
    • 2 big potatoes
    • 1 leek stalk
    • 100 grams of diced ham 100 grams of grated hard mozzarella cheese
    • A lot of new dill
    • Add salt and pepper according to your preference.

     

    Directions:

    Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

     

    Prepare the dough:

    1. In a big bowl, mix the eggs and kefir well.
    2. Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

     

    Get the vegetables and ham ready:

    1. Peel and shred the potatoes. Cut the leek into thin slices.
    2. In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.
    3. Mix the ingredients together.
    4. Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

     

    Put the cake together.

    1. Pour the mix into the baking dish that has been prepared. Distribute evenly.
    2. Put grated mozzarella cheese on top.
    3. Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.
    4. Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.
  • Easy microwave Malva pudding recipe

    Easy microwave Malva pudding recipe

    Easy microwave Malva pudding recipe

    This quick and easy Malva pudding requires thirty-five minutes for preparation and cooking.

    Ingredients:

    • I cup of milk (250 ml)
    • 1 cup of wheat flour – preferably self-raising
    • 1 cup of sugar
    • 2 tablespoons of margarine
    • 1 egg
    • 1 teaspoon of bicarbonate soda
    • 1 teaspoon of apricot jam
    • 15 ml of vinegar
    • 1/2 cup of water
    • 1 can of evaporated milk
    • Traditional South African milk tartlets recipe

    Instructions:

    1. Mix margarine and three tablespoons of sugar until the mixture becomes creamy.
    2. Add a teaspoon of apricot jam and the egg, and then whisk it into the mixture. After that, add a cup of self-raising flour to the mixture.
    3. Dissolve a teaspoon of soda bicarbonate in a cup of milk and then add the milk to the flour mixture.
    4. Next, add the vinegar and mix all the ingredients well.
    5. Pour the mixture into a large microwave friendly dish. Microwave the mixture on high heat for about ten to twelve minutes. When ready, the outcome should be spongy and brown at the top.
    6. For the sauce, dissolve four tablespoons of sugar in boiling water, and then add evaporated milk and stir.
    7. Pour the sauce over the hot microwave Malva pudding.
    8. The dessert will be ready, so you can serve it with ice cream or custard.
  • How to Make Broccoli and Cauliflower Delicious: A Spanish Twist

    How to Make Broccoli and Cauliflower Delicious: A Spanish Twist

    How to Make Broccoli and Cauliflower Delicious: A Spanish Twist

    In this article, we’ll explore a delicious recipe for broccoli and cauliflower, taught to me by a friend from Spain. This vegetarian dish is not only nutritious but also bursting with flavors that will tantalize your taste buds.

     

    Ingredients

    • 900 grams of broccoli
    • 450 grams of cauliflower
    • 5 cups of milk
    • Salt, to taste
    • Onion, to taste
    • 1 carrot
    • 1 bell pepper
    • 1 garlic clove
    • 2 tablespoons of olive oil
    • Parsley, to taste
    • 200 grams of red cherry tomatoes

    Preparation

    Begin by thoroughly cleaning and washing the broccoli and cauliflower. Then, chop them into small pieces on a cutting board.

    Cooking Process

    1. In a pot, add the broccoli along with boiling water and season with salt. Pour in the milk and cook for approximately 3 minutes.
    2. In another pot, place the cauliflower, add boiling water and milk, season with salt, and cook for about 5 minutes.

    Sautéing Vegetables

    Heat a non-stick skillet, drizzle some extra virgin olive oil, and add the chopped onion and carrot. Sauté for a few minutes until golden brown.

    Final Touches

    Drain the broccoli and cauliflower and transfer them to a pot. Add the diced bell peppers, chopped cherry tomatoes, and mix well. Then, add seasoning according to your taste.