Yolk Dough and Meringue Cake

Ingredients:

For the Yolk Dough:

• 30g (3 tbsp) cake flour
• 10g (1 tbsp) corn starch
• 240g sugar-free yogurt
• 1 lemon (zested and juiced)
• 2 pinches of salt
• 3 egg yolks (large eggs)

For the Meringue:

• 3 egg whites (large eggs)
• 50g (5 tbsp) sugar
• 10g (1 tbsp) lemon juice

Tip:

1. The total weight of 3 large eggs is approximately 190g before breaking.

Oven temperature settings:

1. Preheat to 140°C (284°F), bake at 140°C for 30 minutes, reduce to 110°C for 60 minutes, then rest in the oven for 10 minutes (baking time may vary depending on your oven).
2. After cooling completely, separate the cake from the mold and paper.
3. Best enjoyed the next day after refrigeration.

Directions:

Prepare the Yolk Dough:

1. In a medium bowl, whisk together the cake flour, corn starch, salt, and lemon zest.
2. In a separate bowl, whisk the egg yolks until smooth.

1. Add the yogurt and lemon juice to the egg yolks, mixing until combined.
2. Gradually fold the flour mixture into the egg and yogurt mixture until a smooth dough forms.

Prepare the Meringue:

1. In a clean, dry bowl, beat the egg whites using an electric mixer or whisk until soft peaks form.
2. Gradually add the sugar and lemon juice while continuing to beat the mixture until stiff peaks form.

Assemble the Cake:

1. Gently fold the meringue into the yolk dough, being careful not to deflate the meringue.
2. Pour the mixture into a lined cake pan, smoothing the top with a spatula.

Bake the Cake:

1. Preheat the oven to 140°C (284°F).
2. Bake the cake at 140°C for 30 minutes, then reduce the temperature to 110°C (230°F) and bake for another 60 minutes.
3. After baking, turn off the oven and let the cake rest for an additional 10 minutes.

Cool and Serve:

1. After baking, allow the cake to cool completely in the oven with the door slightly ajar.
2. Once cooled, remove the cake from the mold and paper.
3. Refrigerate overnight for the best flavor and texture.

Oatmeal, Apple, and Blueberry Loaf Cake

Ingredients

• 130 g (1 1/3 cups) oat flakes
• 240 ml (1 cup) hot water
• 2 eggs
• 30 g (2 tablespoons) erythritol (or stevia, or your preferred sweetener)
• 1 teaspoon vanilla extract
• 120 g (1/2 cup) yogurt
• 50 g (3 1/2 tablespoons) melted and cooled butter
• 1 apple (grated)
• 80 g (1/2 cup) blueberries
• 7 g (1 1/2 teaspoons) baking powder

Directions

1. Preheat the oven to 180°C / 360°F and grease a 20 x 8 cm loaf pan.
2. In a bowl, combine 130 g oat flakes with 240 ml hot water and let it soak for 5 minutes.
3. In another bowl, whisk together 2 eggs, 30 g erythritol, and 1 teaspoon vanilla extract.
4. Stir in 120 g yogurt and 50 g melted and cooled butter until well combined.
5. Fold in the soaked oats, 1 grated apple, 80 g blueberries, and 7 g baking powder.
6. Pour the batter into the prepared loaf pan.
7. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Moist banana cake

Ingredients:

• 2 cups of wheat flour
• 1 cup of sugar
• 1/2 cup of melted butter
• 1 cup of mashed ripe bananas (about 2-3 bananas)
• 1/2 cup of milk
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1 teaspoon of the chemical yeast
• 1 teaspoon of baking soda
• 1/4 teaspoon salt

☑️Preparation method:

1. Preheat the oven to 180°C. Butter and flour a medium size mold.
2. In a large bowl, mix flour, sugar, chemical yeast, baking soda, and salt.
3. In another bowl, beat butter with eggs until creamy consistency. Add the mashed bananas, milk and vanilla extract and mix well.
4. Gradually add the dry ingredients to the bananas mixture by mixing until the batter is homogeneous.
5. Pour batter into the prepared mold and bake in the oven for 30 to 35 minutes, or until a toothpaste inserted in the center of the cake comes out clean.
6. Take the cake out of the oven and let it cool in the mold for a few minutes before you mold it. Serve warm or at room temperature.

Crafting a delightful sugar-free cheesecake fluff is a straightforward task that even beginners can easily undertake. To start, assemble the necessary ingredients: cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla extract. The initial step is to thoroughly blend these ingredients in a mixing bowl. It’s essential that the cream cheese is fully softened before mixing, as this ensures a smooth and creamy base by allowing it to blend seamlessly with the other components.

In a separate bowl, whip the double cream until it reaches a firm consistency, ensuring it does not become overly stiff. This step is critical in achieving the light, airy texture that defines a superior sugar-free cheesecake fluff. Proper whipping is key to giving the dessert its volume and fluffy consistency.

Once the cream is perfectly whipped, gently fold it into the cream cheese mixture using a spatula. This method preserves the dessert’s light and fluffy texture while ensuring a uniform distribution of flavors throughout.

After the whipped cream and cream cheese mixture are fully combined, the dessert is ready to be served. For an elegant presentation, spoon or pipe the mixture into individual dessert bowls. To enhance both the visual appeal and flavor, consider garnishing the sugar-free cheesecake fluff with fresh berries, mint leaves, and additional lemon zest.

Ingredients
1 cup (250g) cream cheese
1 cup (240ml) double cream or heavy cream
¼ cup (40g) powdered sweetener (use ⅓ cup or 60g if you prefer a sweeter dessert)
1 teaspoon lemon juice
1 teaspoon vanilla extract
Zest of 1 lemon
½ cup (60g) raspberries or other berries (optional)
Instructions

In a mixing bowl, combine the cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla extract. Blend with an electric mixer until smooth.
In a separate bowl, whip the double cream (known as heavy cream in the U.S.) until it is firm but not stiff.
Using a spatula, gently fold the whipped cream into the cream cheese mixture until fully combined.
Spoon or pipe the cheesecake fluff into six individual dessert bowls.
Optional: Garnish with fresh berries, mint leaves, and additional lemon zest for added flavor and presentation

INGREDIENTS:

100g of 0% fat fresh cheese

1 banana

250 ml of skimmed milk

70g of oats

(Optional) you can add a little sweetener or honey

Preparation:

The preparation is easy !! You just have to mix everything in the blender and ready to enjoy!!!

This shake will help you meet your daily protein needs, since it provides you with about 28gr of protein. It will serve you after doing sports and if you take it with a fruit it will be a good idea for dinner.

Pineapple is one of the most effective fruits for losing weight. It is rich in fiber and has a satiating effect, while being purifying and diuretic. In addition, it contains very few calories and fat and helps digest proteins, especially animal proteins.

In this article we will explain how to prepare pineapple water, starting from its peel: an excellent refreshing and slimming natural remedy. Pineapple water has purifying and diuretic properties and helps eliminate body fat.

Pineapple water is also excellent for reducing high levels of bad cholesterol. It can also be useful against constipation and to improve digestion.

To make pineapple water, you need the peel of a whole organic fruit, 1 liter of water and 1 teaspoon of cinnamon. Cut the zest into pieces and wash it well, then bring it to the boil with the cinnamon. Cook for 30 minutes over medium heat.

Once the set time has elapsed, let it cool, filter and store in the refrigerator. Drink 2 to 3 glasses a day, preferably on an empty stomach.

You may serve these chicken fritters as an appetizer or as a main meal since they are tasty and simple to prepare. You may dip them into your preferred sauce since they are loaded with taste and texture, and they are great for doing so.

Ingredients: Quantity each of the Ingredients
Twenty-five ounces of leftover shredded chicken or canned chicken that has been drained
Mustard from Dijon 1 teaspoon of medium-sized egg a single dried thyme One-third of a teaspoon
Crumbs of bread Half a cup of onion powder One-fourth of a teaspoon of garlic powder A quarter of a teaspoon
The seasonings of salt and black pepper To savor
Oil, either olive or vegetable, for the purpose of frying plenty to coat the bottom of the skillet on both sides
Details to follow:

The chicken mixture should be combined. The shredded chicken, the Dijon mustard, the egg, the breadcrumbs, the thyme, the onion powder, the garlic powder, the salt, and the pepper should be mixed together in a big bowl.
Put together the fritters. The chicken mixture should be formed into very tiny patties.
The oil should be heated. In a skillet, bring the oil to a setting of medium heat
Fry the fritters in oil. Fritters should be cooked for three to four minutes on each side, or until they are golden brown and crispy.
Serve, and take pleasure in it. The fritters should be served with the dipping sauce of your preferences.

Easy Rice and Egg Recipe This rice and egg dish is a great option if you’re searching for a quick and easy dinner that tastes great. It’s not only fast and simple, but also fulfilling and adaptable. Here’s how to prepare this tasty recipe, which will quickly become a weekly mainstay in your kitchen.

Ingredients For Easy Rice and Egg Recipe:

• 1 cup of cooked rice (preferably day-old rice as it fries better)
  2 large eggs
  2 tablespoons of olive oil
  1 small onion, finely chopped
  2 cloves of garlic, minced
  Salt and pepper to taste
  Optional: chopped vegetables such as bell peppers, carrots, or peas
  Optional: a dash of soy sauce or hot sauce for added flavor
  Mehtod By; Green Tricks

Instructions For Easy Rice and Egg Recipe:

Get the ingredients ready:

To ensure that veggies cook fast and evenly, cut them finely if you want to add them.
In a bowl, gently beat the eggs and add a pinch of salt and pepper to taste.
Sauté the garlic and onion:

In a big skillet or frying pan, warm the olive oil over medium heat.
Add the chopped onion and simmer for 3–4 minutes, or until transparent.
When aromatic, add the minced garlic and sauté for an additional minute.
Include the rice:

After the rice is done, raise the heat to medium-high and combine it with the skillet. Mix well with the garlic and onion.
After roughly two minutes of undisturbed cooking, mix the rice one more. Continue doing this a few times until the rice is well toasted and begins to take on a hint of color.
Prepare the Eggs:

Move the rice to the skillet’s side. After clearing the area, pour the beaten eggs into it and give it a minute to start setting.
Stir the eggs into the rice just a little bit while you gently scramble them. Stir the eggs constantly as they cook until they are well cooked and mixed into the rice.
Last Words:

Stir everything together after adding the chopped veggies, if using. Cook the veggies for a further two to three minutes, or until they are soft.
Depending on your taste, add more salt, pepper, soy sauce, or spicy sauce to the rice and egg combination.
Serve:

If preferred, top with a sprinkling of fresh herbs, such as parsley or green onions, and serve hot.

Advice:

This recipe is quite adaptable. For more protein, feel free to add any leftover chicken, or shrimp.
You may avoid soggy fried rice by using rice that has been sitting for a day. When fried, freshly prepared rice may become excessively wet and clump together.
This dish for rice and egg is inexpensive, pleasant, and simple to prepare. It’s a useful recipe for any home as it works well for hectic weeknights and can be customized to utilize any ingredients you have on hand.

Ribeye Steak, tender and tasty, grilled to juicy perfection! Everyone will adore this easy steak recipe, which is seasoned with fresh herbs, cooked in a cast-iron skillet, and basted with garlic butter.

WHAT EXACTLY IS RIB EYE STEAK?
Ribeye is clearly one of my favorite classic steak cuts. These steaks, one of the “primal cuts,” are the same as a prime rib roast but in steak shape. The meat has a delicate, soft texture and a healthy, meaty flavor similar to chuck.

Ingredients:
1 rib steak
Sea salt flakes
Freshly ground black pepper
50g butter
2 sprigs of thyme
1 clove of crushed garlic with its skin
How To Make Ribeye steak:

Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.

When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get an even coverage.

Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average and 70 ° C for good cooking.

After turning the steak for the first time, add the butter, thyme and garlic and stir for one minute. To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.

Removing steak from skillet & permit it rest for 5 min . Don’t be tempt to skip this step, it is esentiel . During the cooking process, the meat particles stick together, so if you cut the steaks right after cooking, all the juices on the board will run out. The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.

Cut the steaks into strips, season and serve with your choice of side dishes and sauce.

Ingredients:

For the Crust:

• 1 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 3-4 tablespoons cold water

For the Filling:

• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
• 3 large eggs
• 1 cup (240ml) heavy cream or milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1 cup (100g) shredded cheese (e.g., Gruyère, cheddar, or Swiss)

Instructions:

1. Prepare the Crust:
   • In a bowl, combine the flour and salt.
   • Add the cold butter cubes and mix with your fingertips until it resembles coarse crumbs.
   • Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together.
   • Form the dough into a disc, wrap it in plastic, and chill for 30 minutes.
2. Pre-Bake the Crust:
   • Preheat the oven to 375°F (190°C).
   • Roll out the chilled dough on a floured surface and fit it into a tart or pie pan.
   • Trim any excess dough and prick the bottom with a fork.
   • Line with parchment paper, add pie weights or beans, and bake for 15 minutes.
   • Remove the weights and bake for an additional 5 minutes. Let it cool slightly.
3. Prepare the Filling:
   • Heat olive oil or butter in a skillet over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until soft.
   • Stir in the spinach and cook until wilted (or warmed through if using frozen spinach). Set aside to cool.
4. Assemble the Quiche:
   • In a bowl, whisk together eggs, cream (or milk), salt, pepper, and nutmeg.
   • Spread the cooked spinach and onion mixture over the pre-baked crust.
   • Sprinkle the shredded cheese evenly on top.
   • Pour the egg mixture over the spinach and cheese, ensuring it is evenly distributed.
5. Bake:
   • Bake the quiche for 30-35 minutes, or until the filling is set and lightly golden on top.
   • Let it cool for 10 minutes before slicing.

Serve:

• Serve the quiche warm or at room temperature with a fresh green salad for a complete meal.

Enjoy!

This creamy and cheesy Spinach Quiche is both elegant and satisfying. Perfect for any time of day!