PST-Algerie

Blog

  • Beef Puff Pastry Roll

    Beef Puff Pastry Roll

    Beef Puff Pastry Roll

    Table of Contents

    Ingredients

    • For the Puff Pastry Roll:
        • 1 sheet of puff pastry
        • 400 g ground beef

       

        • 100 g Gouda cheese, grated
        • 1 medium onion, finely chopped
        • 1 red bell pepper, diced

       

        • A handful of fresh parsley, chopped
        • 1 egg
        • 2 tablespoons tomato paste

       

        • 1 teaspoon mustard
        • 1 ½ teaspoons salt
        • ½ teaspoon black pepper

       

    • For the Egg Wash:
        • 1 egg yolk
        • A splash of milk

       

    Steps on How to Make Beef Puff Pastry Roll

    Step 1: Prepare the Filling

      1. Sauté the Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and diced red bell pepper. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes. Remove from heat and let cool slightly.
    1. Mix the Filling: In a large mixing bowl, combine the ground beef, sautéed onions and peppers, grated Gouda cheese, chopped parsley, egg, tomato paste, mustard, salt, and pepper. Use your hands or a spatula to mix everything until well combined. Ensure that the spices are evenly distributed throughout the mixture.

    Step 2: Roll Out the Puff Pastry

      1. Prepare the Dough: If using frozen puff pastry, allow it to thaw according to the package instructions. Once thawed, lightly flour your working surface and roll out the pastry to ensure it’s even and large enough to hold the filling.
    1. Shape the Dough: Place the rolled-out puff pastry on a baking sheet lined with parchment paper. This will prevent the roll from sticking to the sheet and make for easy cleanup later.

    Step 3: Assemble the Roll

      1. Add the Filling: Spoon the beef mixture into the center of the puff pastry, forming a log shape. Leave about an inch of space on each side to allow for folding.
    1. Fold the Pastry: Carefully fold the sides of the puff pastry over the filling, ensuring the meat is fully enclosed. You can use your fingers to pinch the edges together to seal the pastry. For an extra touch, use a fork to crimp the edges.

    Step 4: Prepare for Baking

      1. Make the Egg Wash: In a small bowl, whisk together the egg yolk and a splash of milk. This mixture will give the pastry a beautiful golden color when baked.
    1. Brush the Pastry: Using a pastry brush, apply the egg wash evenly over the top of the puff pastry roll. This step is essential for achieving a glossy finish and enhancing the visual appeal of the dish.

    Step 5: Bake the Roll

      1. Preheat the Oven: Preheat your oven to 200°C (390°F) with both the top and bottom heating elements.
    1. Bake: Place the puff pastry roll in the preheated oven and bake for approximately 35 minutes or until the pastry is golden brown and puffed up. Keep an eye on it towards the end of the baking time to prevent over-browning.

    Step 6: Serve

      1. Cool and Slice: Once baked, remove the roll from the oven and let it cool for a few minutes. This will help the filling set a little and make it easier to slice. Use a sharp knife to cut the roll into thick slices.
    1. Garnish: If desired, sprinkle some extra chopped parsley on top for garnish and serve with a side of salad, dipping sauces, or your favorite condiments.

    Nutrition Facts (Per Serving)

    (Note: Nutritional values are approximate and will vary based on specific ingredients and portion sizes)

      • Calories: 350-400 kcal
      • Fat: 20-25 g
      • Carbohydrates: 30-35 g
      • Protein: 15-20 g
    • Sodium: 600-700 mg
    • Fiber: 1-2 g
  • The Best Oatmeal Banana Dessert! A Low-Calorie Delight in Just 5 Minutes!

    The Best Oatmeal Banana Dessert! A Low-Calorie Delight in Just 5 Minutes!

    The Best Oatmeal Banana Dessert! A Low-Calorie Delight in Just 5 Minutes!

    Table of Contents

    Ingredients:

      • 120 grams of rolled oats
      • 250 ml warm milk
      • 2 bananas
      • 2 eggs
      • 10 grams of baking powder
      • 3 tablespoons cocoa
      • 100 grams of dark chocolate
    • 30 ml milk
    • 50 grams chopped nuts (your choice of nuts)

    Instructions:

    1. Prep the Oats: In a mixing bowl, combine 120 grams of rolled oats with 250 ml of warm milk. Let the mixture sit for 10 minutes, allowing the oats to absorb the milk and soften.
    2. Mash the Bananas: In a separate bowl, mash the 2 bananas until smooth. Add the mashed bananas to the oat mixture and stir to combine.
    3. Add Eggs and Baking Powder: Crack the 2 eggs into the bowl with the oat and banana mixture. Add 10 grams of baking powder and mix well until all ingredients are thoroughly combined.
    4. Incorporate Cocoa: Add 3 tablespoons of cocoa powder to the mixture and stir until the cocoa is fully incorporated and the batter is smooth.
    5. Bake: Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish and spread it evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
    6. Prepare the Chocolate Topping: While the dessert is baking, melt 100 grams of dark chocolate with 30 ml of milk in a heatproof bowl over simmering water (double boiler method). Stir until the chocolate is completely melted and smooth.
    7. Top with Nuts: Once the dessert is baked, remove it from the oven and let it cool slightly. Pour the melted chocolate over the top and sprinkle with 50 grams of chopped nuts.
    8. Serve: Allow the chocolate to set before slicing the dessert into squares. Serve warm or at room temperature.
  • Eggplant and Cucumber Fritters with Cheese Recipe

    Eggplant and Cucumber Fritters with Cheese Recipe

    Eggplant and Cucumber Fritters with Cheese Recipe

    Table of Contents

    Ingredients:

    • 3 eggs
    • 2 eggplants, diced
    • 3 cucumbers, grated
    • 1 teaspoon salt
    • 1/2 teaspoon sweet paprika
    • Salt and black pepper, to taste
    • 1 lemon (juice and grated peel)
    • 100g Dutch cheese, grated
    • 100g breadcrumbs
    • 50g flour
    • Mint leaves, chopped
    • Italian herb mixture, to taste
    • Vegetable oil, for frying

    Directions:

    1. Prepare the eggplants: Dice the eggplants, sprinkle with salt, and let them stand for 15 minutes to release excess moisture. Pat dry with a paper towel.
    2. Prepare the cucumbers: Grate the cucumbers and mix with 1 teaspoon of salt. Let stand for 15 minutes, then squeeze out the excess water.
    3. Mix the eggs: In a bowl, beat the eggs and season with sweet paprika, salt, black pepper, and grated lemon peel.
    4. Add the cheese and cucumbers: Stir the grated Dutch cheese and squeezed cucumbers into the egg mixture. Mix well.
    5. Prepare the coating: In a separate dish, combine breadcrumbs, flour, and Italian herbs.
    6. Shape the fritters: Take small portions of the mixture, shape into patties, and coat in the breadcrumb-flour mixture.
    7. Fry the fritters: Heat vegetable oil in a pan over medium heat. Fry the fritters on both sides until golden brown (about 3-5 minutes per side).
    8. Finish cooking: Cover the pan with a lid and cook for an additional 3-5 minutes to ensure they are cooked through.
    9. Serve: Garnish with chopped mint leaves and a drizzle of lemon juice. Serve warm.
    See also  Cooking Spinach with Potatoes: A Spanish Delight

    Serving Suggestions:

    • Serve with a side of yogurt or tzatziki sauce for a refreshing dip.
    • Pair with a simple salad or roasted vegetables for a light meal.
    • Add a sprinkle of parmesan cheese or more herbs on top for extra flavor.

    Cooking Tips:

    • Let the eggplants and cucumbers rest with salt to draw out moisture, ensuring crispier fritters.
    • Adjust the seasoning to your taste by adding more Italian herbs or lemon zest.
    • For extra crispiness, fry the fritters in batches and avoid overcrowding the pan.

    Nutritional Benefits:

    • Rich in Fiber: Eggplants and cucumbers provide a good source of dietary fiber.
    • High in Protein: The eggs and cheese add protein, making this dish more filling.
    • Vitamins & Antioxidants: Eggplants are packed with antioxidants, while cucumbers offer hydration and essential vitamins.

    Dietary Information:

    • Vegetarian
    • Gluten-Free option: Use gluten-free breadcrumbs and flour.
    • Low Carb: Skip the breadcrumbs and use almond flour instead for a low-carb version.

    Nutritional Facts (per serving):

    • Calories: 280
    • Protein: 12g
    • Carbohydrates: 30g
    • Fat: 15g
    • Fiber: 5g
    • Sugars: 4g

    Storage:

    • Store leftover fritters in an airtight container in the fridge for up to 3 days.
    • Reheat in the oven or on a pan for a crispy texture.
    • Freeze uncooked fritters for up to 3 months; thaw before frying.
  • Exquisite Recipe: Homemade Turkish Style Feta Cheese Fritters

    Exquisite Recipe: Homemade Turkish Style Feta Cheese Fritters

    Exquisite Recipe: Homemade Turkish Style Feta Cheese Fritters

    Table of Contents

    Ingredients:

    1 egg
    1 cup of milk

    Approximately 2 and 2/3 cups of all-purpose flour
    1 tablespoon baking powder
    1 teaspoon salt

    1 red bell pepper
    1 green bell pepper
    Small bowl of chopped parsley

    Fresh dill, to taste
    100 grams feta cheese
    Oil for frying

    Instructions:

    1. In a mixing bowl, combine the egg, milk, baking powder, and salt, whisking until well incorporated.
    2. Finely chop the red and green bell peppers, and crumble the feta cheese into small pieces.
    3. Add the chopped vegetables and feta cheese to the egg mixture, stirring until evenly distributed.
    4. Gradually add the flour to the mixture, kneading until a slightly sticky dough forms.
    5. Lightly flour a clean surface, and roll out the dough to about 1/4 inch thickness. Using a round cookie cutter or the rim of a glass, cut out circles of dough.
    6. Heat oil in a frying pan over medium heat. Once hot, carefully add the fritters to the oil, frying until golden brown on both sides, ensuring they are cooked through.
    7. Remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.
    8. Serve the fritters hot, garnished with additional chopped parsley and dill if desired. Enjoy this delightful Turkish-inspired dish as a snack
  • Chicken and Mushroom Puff Pastry Pies

    Chicken and Mushroom Puff Pastry Pies

    Chicken and Mushroom Puff Pastry Pies

    Table of Contents

    Ingredients:

    • Puff Pastry: 500g (17.6 oz)
      • Chicken Breast: 350g (12.3 oz), cut into pieces
      • Mushrooms: 250g (8.8 oz), cut into pieces
      • Brown Onion: 1 medium, diced
      • Cream Cheese: 150g (⅔ cup)
      • Chopped Parsley: 1 ½ tablespoons
      • Herbes de Provence: 1 teaspoon
      • Black Pepper: ½ teaspoon
      • Salt: 1 teaspoon (adjust to taste)
      • Egg Yolk: 1
    • Milk: 1 tablespoon

    Directions:

    1. Prepare the Filling:

    • In a medium-high heat pan, add a drizzle of light olive oil.
      • Sauté the diced onion for 2 minutes until translucent.
      • Add the chicken pieces, seasoning with salt and black pepper. Cook for about 2 ½ minutes, stirring occasionally.
      • Incorporate the mushrooms and cook for an additional 7 minutes, stirring occasionally.
    • Add the herbes de Provence and chopped parsley, stirring for 1 minute.
    • Finally, add the cream cheese and mix for 1 ½ minutes until well combined. Adjust seasoning with salt to taste and stir for another 30 seconds. Turn off the heat and allow the mixture to cool.

    2. Preheat the Oven:

    • Preheat your oven to 200 °C (400°F) or 180 °C for fan ovens (Gas Mark 6).

    3. Prepare the Pastry:

    • On a floured work surface, roll out the puff pastry. Cut it into squares of approximately 12 x 12 cm (4.7 x 4.7 inches).
    • Gently stretch the pastry squares using your fingers to make them slightly larger.

    4. Assemble the Pies:

    • Fold the pastry over to create a triangle and pinch the edges to seal tightly (refer to the video for visual guidance).
    • Arrange the stuffed pastries on a baking tray lined with parchment paper.
    See also  Crispy Spiral Bags with Tomato Paste, Cheese, and Parsley

    5. Brush and Bake:

    6. Serve:

    • Allow the pastries to cool for a few minutes before serving. Optionally, sprinkle with fresh dill for added flavor. Enjoy your delicious chicken and mushroom puff pastry pies!

    Storage Tips:

    • Refrigeration: The pies can be stored in an airtight container in the fridge for up to 5 days.
    • Freezing: For longer storage, freeze the assembled but unbaked pastries. Bake directly from frozen, adding a few extra minutes to the baking time.

    Why You’ll Love This Recipe:

    • Quick and Easy: These pies are simple to prepare, making them a great choice for busy weeknights or unexpected guests.
    • Flavorful Filling: The combination of chicken, mushrooms, and cream cheese creates a rich and satisfying filling that is sure to please.
    • Versatile: Enjoy these pastries as a snack, appetizer, or paired with a fresh salad for a complete meal.

    Nutritional Benefits:

    • Protein-Rich: The chicken breast provides lean protein, essential for muscle health.
    • Vegetable Goodness: Mushrooms and onions add vitamins and minerals, contributing to a balanced diet.
  • Classic Meringue-Topped Shortcrust Pastry

    Classic Meringue-Topped Shortcrust Pastry

    Classic Meringue-Topped Shortcrust Pastry

    Table of Contents

     

    Ingredients:

    For the Dough:

      • 2 egg yolks (reserve the whites for the meringue)

     

      • 250g (2 cups) all-purpose flour
      • Pinch of salt
      • 1 teaspoon vanilla extract or vanillin

     

    • 160g (⅔ cup) cold butter, cubed
    • 100g (⅓ cup) sour cream

    For the Meringue:

     

      • 2 egg whites
      • Pinch of salt
      • 100g (½ cup) sugar

     

    • 1 teaspoon vanilla extract or vanillin

    Optional:

      • Powdered sugar for dusting

     

    Steps to Make the Classic Meringue-Topped Shortcrust Pastry:

    Step 1: Prepare the Shortcrust Dough

     

      1. In a large bowl or food processor, combine the all-purpose flour, pinch of salt, and cubed cold butter. If using a food processor, pulse the ingredients until the mixture resembles coarse crumbs. If doing it by hand, rub the butter into the flour with your fingertips until the mixture is crumbly.

     

    1. Add the egg yolks, vanilla extract (or vanillin), and sour cream to the mixture. Mix until the dough begins to come together. You may need to add a teaspoon or two of cold water if the dough seems too dry, but be careful not to overwork it.
    2. Once the dough has come together, shape it into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough will help it firm up and prevent shrinking during baking.

    Step 2: Roll and Bake the Pastry Base

     

      1. Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough into a circle about 2-3mm thick.
      2. Carefully transfer the dough to a tart or pie pan, pressing it gently into the edges. Use a rolling pin to trim off any excess dough from the edges.
      3. Prick the base of the dough with a fork to prevent it from puffing up during baking. Line the pastry with parchment paper and fill with pie weights or dried beans to keep it from rising.
    See also  Turkish Bread Recipe

     

    1. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown. Remove the parchment paper and weights, and bake for an additional 5-7 minutes to ensure the base is fully cooked and crisp. Set aside to cool.

    Step 3: Make the Meringue

      1. While the pastry is cooling, make the meringue. In a clean bowl, beat the egg whites and a pinch of salt using an electric mixer on medium speed until soft peaks form.

     

    1. Gradually add the sugar, about one tablespoon at a time, while continuing to beat the egg whites on high speed. Once all the sugar has been added, continue beating until stiff, glossy peaks form. Add the vanilla extract or vanillin and mix briefly to incorporate.
    2. Be careful not to overbeat the meringue, as it can become dry and brittle. The meringue should be smooth and shiny.

    Step 4: Assemble and Bake the Meringue-Topped Pastry

     

      1. Once the pastry base has cooled completely, spoon or pipe the meringue onto the crust, covering the surface completely. You can create decorative swirls or peaks with the back of a spoon or a piping bag.
      2. Place the assembled tart in the oven and bake at 180°C (350°F) for 10-15 minutes, or until the meringue is golden brown and crisp on top. Keep a close eye on the meringue to avoid overbaking or burning.
      3. Once the meringue is golden, remove from the oven and let the tart cool completely before serving.

    Step 5: Serve

    • Once the meringue-topped shortcrust pastry has cooled, dust the top with a light sprinkling of powdered sugar, if desired. Slice into wedges and serve. The dessert is best enjoyed within a few hours of baking when the meringue is still crisp and the pastry base is fresh.
  • Quick and Delicious No-Oven Bread in 10 Minutes

    Quick and Delicious No-Oven Bread in 10 Minutes

    Quick and Delicious No-Oven Bread in 10 Minutes

    Table of Contents

    Ingredients:

    For the Bread:

    • 4 cups of flour (480g)
    • 1 glass of yogurt (220g)
    • 1 glass of water (200ml)
    • 1 packet of baking powder (10g)
    • 1 teaspoon of salt (8g)

    For the Topping:

    • Melted butter (100g)
    • A pinch of finely chopped parsley

    Instructions:

    1. In a mixing bowl, combine 4 cups of flour, 1 packet of baking powder, and 1 teaspoon of salt.
    2. Add 1 glass of yogurt and 1 glass of water to the dry ingredients.
    3. Mix everything well until you have a smooth dough.
    4. Shape the dough into a loaf or rolls, depending on your preference.
    5. Heat a non-stick pan or skillet over medium heat.
    6. Once the pan is hot, place the dough in it and cover with a lid.
    7. Cook for about 5 minutes on each side, or until the bread is golden brown and cooked through.
    8. Remove the bread from the pan and brush it with melted butter.
    9. Sprinkle finely chopped parsley on top for added flavor.
    10. Enjoy your quick and delicious no-oven bread!
  • Vanilla Yogurt Cake with Strawberry Jam and Coconut

    Vanilla Yogurt Cake with Strawberry Jam and Coconut

    Vanilla Yogurt Cake with Strawberry Jam and Coconut

    Ingredients

      • 3 medium eggs
      • 8 g vanilla sugar or 1 sachet of vanillin
      • Pinch of salt
      • 150 g sugar
      • 120 ml sunflower oil
      • 150 g vanilla yogurt
      • 15 g baking powder
      • 290 g flour 00
      • Strawberry jam
    • Grated coconut (for topping)

    Directions

    Preheat the Oven:

    1. Preheat your oven to 180°C (350°F) and prepare a 28×19 cm baking mold by lining it with parchment paper or greasing it.

    Mix the Batter: 2. In a large mixing bowl, beat the 3 medium eggs until frothy. 3. Add the 8 g of vanilla sugar (or 1 sachet of vanillin) and a pinch of salt. Mix well. 4. Gradually add the 150 g of sugar and continue mixing until well combined. 5. Pour in the 120 ml of sunflower oil and mix until incorporated. 6. Add the 150 g of vanilla yogurt and mix well. 7. Sift together the 290 g of flour and 15 g of baking powder. Gradually add this to the wet mixture, mixing until just combined.

    Prepare the Cake: 8. Pour half of the batter into the prepared baking mold and spread it evenly. 9. Spoon the strawberry jam over the batter, spreading it evenly but leaving a small border around the edges. 10. Pour the remaining batter over the strawberry jam layer, spreading it evenly to cover the jam.

    Bake the Cake: 11. Place the cake in the preheated oven and bake for about 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

    See also  Delicious Meatballs in Cream Sauce

    Cool and Serve: 12. Remove the cake from the oven and let it cool completely in the mold. 13. Once cooled, sprinkle grated coconut over the top for added flavor and decoration. 14. Slice and serve. Enjoy the delicious, soft, and fragrant vanilla yogurt cake with a sweet surprise of strawberry jam and a hint of coconut.

    See also  Speedy Potato Breakfast Flatbreads

    Serving Suggestions

    • Serve the cake on its own or with a dollop of whipped cream.
    • Enjoy it with a cup of tea or coffee for a delightful snack.

    Cooking Tips

      • Ensure all ingredients are at room temperature before mixing to create a smooth batter.
      • Sift the flour and baking powder to avoid lumps and ensure a lighter texture.
      • Adjust the baking time based on your oven; start checking for doneness at 25 minutes.

    Nutritional Benefits

      • Eggs: Provide protein and essential vitamins.
      • Yogurt: Adds calcium and probiotics for gut health.
    • Sunflower Oil: Offers healthy fats.

    Dietary Information

      • Vegetarian: Yes
    • Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
    • Dairy-Free: No

    Storage Tips

    • Store the cake in an airtight container at room temperature for up to 3 days.
    • For longer storage, refrigerate for up to a week or freeze for up to a month.
  • LEMON CAKE Preheat the oven

    LEMON CAKE Preheat the oven

    LEMON CAKE Preheat the oven

    Table of Contents

    Ingredients:
    • 4 eggs
    • 100 ml of extra virgin olive oil or butter
    • 180g of sugar
    • 280g of flour
    • 15 g baking powder
    • 150 g plain yogurt NOT Greek yogurt
    • 60ml lemon juice
    • The grated zest of 2 lemons
    Preparation:

    1. Preheat the oven. Grease a round mold with butter and sprinkle it with flour. Eliminate excess flour (instead of flour and butter you can use baking paper). Mold diameter: 20 cm.
    2. Beat the egg with the sugar until creamy and whitish. Keep beating and add the oil little by little.
    3. Add the grated lemon peel, lemon juice and yogurt. Beat a little more so that the mixture is homogeneous.
    4. Add flour and baking powder. Beat a little more until smooth.
    5. Pour the lemon cake batter into the mold and smooth it out. Bake for about 45 minutes. Oven: 180ºC.
    6. When you take the cake out of the oven, leave it in the pan for 10 minutes, then remove the pan and transfer it to a wire rack to cool completely.

  • Avocado Mango Salad Recipe

    Avocado Mango Salad Recipe

    Avocado Mango Salad Recipe

     

    Ingredients:

     

    • 1 large ripe avocado (diced)
    • 1 large ripe mango (diced)
    • 1 cup cherry tomatoes (halved)
    • ¼ red onion (thinly sliced)
    • 1 small cucumber (diced)
    • 2 tbsp fresh cilantro (chopped)

     

    For the Dressing:

    • 2 tbsp olive oil
    • 1 tbsp lime juice (fresh)
    • 1 tsp honey (optional)
    • Salt and pepper (to taste)

     

    For Garnish (Optional):

    • Feta cheese (crumbled)
    • Fresh cilantro leaves

     

    Instructions:

     

    1️⃣ Prepare the Salad:

    In a large bowl, combine the diced avocado, mango, cherry tomatoes, red onion, cucumber, and chopped cilantro.

     

    2️⃣ Make the Dressing:

    In a small bowl, whisk together olive oil, lime juice, honey (if using), salt, and pepper.

     

    3️⃣ Combine & Toss:

    Pour the dressing over the salad and toss gently to coat everything evenly.

     

    4️⃣ Garnish & Serve:

    Sprinkle with crumbled feta cheese and fresh cilantro leaves (optional).

    Serve immediately and enjoy this refreshing Avocado Mango Salad!

    This Avocado Mango Salad is fresh, fruity, and packed with vibrant flavors. It’s perfect as a light lunch, side dish, or a refreshing summer salad! ✨

  • Cheesy Mashed Potato Puffs!

    Cheesy Mashed Potato Puffs!

    Cheesy Mashed Potato Puffs!

    Ingredients:

    • 2 cups mashed potatoes (leftover or freshly made)
    • 2 large eggs
    • 1 cup shredded cheddar cheese
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup all-purpose flour (or more if needed for consistency)
    • 1/4 cup chopped fresh chives (optional)
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Salt and pepper, to taste
    • Non-stick cooking spray or butter (for greasing the muffin tin)

    Procedure:

    1. Preheat the oven
    2. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or mini muffin tin with non-stick spray or butter.

     

    Prepare the mixture

    1. In a large mixing bowl, combine the mashed potatoes, eggs, cheddar cheese, Parmesan cheese, and flour. Mix until well blended. Add the chives (if using), garlic powder, onion powder, salt, and pepper. Stir to ensure all ingredients are evenly incorporated.

     

    Check consistency

    The mixture should be thick enough to hold its shape. If it’s too loose, add a little more flour, one tablespoon at a time.

     

    Fill the muffin tin

    Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. Use the back of the spoon to slightly flatten the tops for even cooking.

     

    Bake

    Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the potato puffs are golden brown and crispy on the edges.

     

    Cool and serve

    Allow the puffs to cool in the tin for about 5 minutes before carefully removing them with a small spatula or knife. Serve warm as a side dish or appetizer.

     

    Tips:

    For added texture, sprinkle extra cheese on top of each puff before baking.

    Customize with your favorite herbs or seasonings, like paprika or thyme.

    Pair with sour cream or a dipping sauce for an extra treat!

  • PANKO-CRUSTED FISH WITH LEMON DILL SAUCE 

    PANKO-CRUSTED FISH WITH LEMON DILL SAUCE 

    PANKO-CRUSTED FISH WITH LEMON DILL SAUCE 

     

    For the Panko-Crusted Fish:

     

    • 4 white fish fillets (such as cod, haddock, or tilapia)
    • 1 cup panko breadcrumbs
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup all-purpose flour
    • 2 large eggs
    • 1 tablespoon Dijon mustard
    • Salt and pepper to taste
    • 1 teaspoon garlic powder
    • 1 teaspoon lemon zest
    • 2 tablespoons olive oil (for pan-frying)

     

    For the Lemon Dill Sauce:

    • 1/2 cup mayonnaise
    • 2 tablespoons fresh dill, chopped
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 clove garlic, minced
    • Salt and pepper to taste

     

    Instructions:

     

    For the Panko-Crusted Fish:

    Prepare the coating: In one bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, lemon zest, salt, and pepper. In another bowl, whisk together the eggs and Dijon mustard. Place the flour in a third bowl.

     

    Coat the fish: Pat the fish fillets dry with paper towels. Dredge each fillet in the flour, shaking off any excess. Dip the fillets into the egg mixture, then coat them in the panko breadcrumb mixture, pressing gently to adhere the crumbs.

     

    Cook the fish: Heat olive oil in a large skillet over medium-high heat. Add the coated fish fillets and cook for 3-4 minutes on each side until golden brown and cooked through. The fish should be opaque and flake easily with a fork.

     

    For the Lemon Dill Sauce:

     

    Make the sauce: In a small bowl, combine the mayonnaise, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning as needed.

    Serve: Plate the crispy panko-crusted fish and drizzle with the lemon dill sauce. Serve with lemon wedges, and garnish with extra dill or parsley for a fresh touch. Pair with roasted vegetables, a side salad, or rice for a complete meal.

     

    Helpful Tips:

     

    For a lighter version, bake the fish at 400°F (200°C) for 12-15 minutes, or until golden and crispy.

    You can substitute Greek yogurt for mayonnaise in the sauce for a healthier option.

    Add a pinch of cayenne pepper to the panko mixture for a little heat.

    Enjoy this crispy, flavorful panko-crusted fish with a refreshing lemon dill sauce—perfect for a light, satisfying dinner!

  • Would You Try This Spaghetti Pie

    Would You Try This Spaghetti Pie

    Would You Try This Spaghetti Pie

    ✅Ingredients

    For the Topping:

    •  ☑️1 cup shredded mozzarella cheese

    For the Spaghetti Crust:

    • ☑️6 ounces spaghetti
    • ☑️2 tablespoons butter
    • ☑️2 eggs
    • ☑️1/2 cup grated Parmesan cheese

    For the Cheese Layer:

    • ☑️1 cup ricotta cheese
    • ☑️2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
    • ☑️1/2 teaspoon dried basil (or 1 tablespoon fresh basil)

    For the Meat Sauce:

    • ☑️1 pound lean ground beef
    • ☑️1/2 small onion, diced
    • ☑️14.5 ounces canned diced tomatoes, drained
    • ☑️2 cups pasta sauce

    ……………………..

    Instruction:

    1. Preheat your oven to 350°F (175°C) and grease a deep-dish pie plate.
    2. Cook the spaghetti according to package directions. Drain well and return the spaghetti to the pot. Stir in the butter until fully melted and combined.
    3. In a small bowl, whisk the eggs and Parmesan cheese together. Add this mixture to the spaghetti, tossing until evenly coated. Press the spaghetti mixture into the greased pie plate, forming an even crust.
    4. In another bowl, combine the ricotta cheese, parsley, and basil. Spread this cheese mixture evenly over the spaghetti crust.
    5. Heat a skillet over medium heat. Cook the ground beef and diced onion until the beef is browned and fully cooked. Drain any excess fat.
    6. Stir in the drained diced tomatoes and pasta sauce. Simmer for a few minutes until the sauce slightly thickens.
    7. Spread the meat sauce evenly over the ricotta layer in the pie plate.
    8. Bake the spaghetti pie for 20-25 minutes. Remove from the oven, sprinkle the shredded mozzarella over the top, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
    9. Allow the spaghetti pie to cool slightly before slicing into wedges. Serve warm and enjoy!
  • Fish with Cream Sauce

    Fish with Cream Sauce

    Fish with Cream Sauce

     

    Ingredients:

     

    • 4 white fish fillets (like cod, tilapia, or haddock)
    • 2 tablespoons olive oil ️
    • 1 tablespoon butter
    • 2 cloves garlic, minced
    • 1/2 cup heavy cream
    • 1/4 cup Parmesan cheese, grated
    • 1 tablespoon lemon juice
    • 1 teaspoon Dijon mustard
    • Salt and pepper to taste
    • Fresh parsley for garnish

    Instructions:

    Step 1: Cook the Fish

    1️⃣ Heat olive oil in a large skillet over medium-high heat.

    2️⃣ Season the fish fillets with salt and pepper, then cook for 3-4 minutes per side (depending on thickness) until golden brown and cooked through. Remove and set aside.

     

    Step 2: Make the Cream Sauce

    3️⃣ In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

    4️⃣ Stir in the heavy cream, Parmesan cheese, and Dijon mustard. Let the sauce simmer for 2-3 minutes until it thickens slightly.

    5️⃣ Stir in the lemon juice, and season the sauce with salt and pepper to taste.

     

    Step 3: Serve

    6️⃣ Return the fish fillets to the skillet, spooning the creamy sauce over the top. Let them warm through for a minute.

    7️⃣ Garnish with fresh parsley and serve the fish with your choice of sides like steamed vegetables, rice, or mashed potatoes.

     

    ️ Pro Tips:

    Fish Variations: You can use salmon, sea bass, or any firm white fish for this recipe.

    Extra Flavor: Add a pinch of red pepper flakes for a little heat, or a splash of white wine to the sauce for depth.

    Serve with Sides: Pair this dish with roasted veggies, sautéed spinach, or a light salad.

  • APPLE CAKE: No sugar, no flour, just mix the ingredients and immediately put it to bake

    APPLE CAKE: No sugar, no flour, just mix the ingredients and immediately put it to bake

    APPLE CAKE: No sugar, no flour, just mix the ingredients and immediately put it to bake

    Table of Contents

    Ingredients

    • 3 large apples (preferably softer varieties)
    • Juice of half a lemon
    • 100 ml of water
    • 80 g of raisins
    • 80 g of chopped walnuts
    • 1 pinch of salt
    • 3 eggs
    • 100 ml of vegetable oil
    • 220 g of oat flakes
    • 1 bag baking powder (10 g)

    Step-by-Step Guide

    Preparing the Apples

    Start by giving your apples a good wash. If needed, peel them, then slice them thinly into bite-sized pieces. Squeeze the juice of half a lemon over them to prevent browning and mix well.

    Adding the Goodies

    Toss in the raisins, giving them a soak in orange juice or rum for an extra flavor boost if desired. Add the water and stir. Then, sprinkle in the chopped walnuts for that irresistible crunch.

    Mixing the Batter

    In a separate bowl, crack open those eggs and beat them lightly. Pour them into the apple mixture along with the vegetable oil. Give it all a good stir until everything is evenly combined.

    Adding the Final Touches

    Now, it’s time to add our dry ingredients. Sprinkle in the oat flakes, followed by the baking powder. Mix gently until the batter is smooth and well incorporated.

    Baking to Perfection

    Prepare your cake mold by greasing it with butter. Pour the batter in gradually, ensuring it’s evenly spread out. Pop it into a preheated oven at 180 degrees Celsius for 40-45 minutes until golden brown and a toothpick inserted comes out clean.

    Serving Up

    Once baked, allow your cake to cool slightly before dusting it with powdered sugar. Slice it up, serve, and watch it disappear within seconds!

    See also  Oatmeal Dessert Cake (No Flour, No Eggs, No Added Sugar)
    Conclusion

    In conclusion, this apple-based recipe is a testament to the natural sweetness and versatility of this beloved fruit. With simple ingredients and easy preparation, you can enjoy a delicious treat that’s both wholesome and satisfying.