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Ingredients
SWEETENED CONDENSED MILK
200 g (1/2 cup)
COCOA POWDER
15 g (1 tbsp)
UNSALTED BUTTER
15 g (1 tbsp)
SWEET CHOCOLATE
30 g (2 tbsp)
CHOCOLATE SPRINKLES, FOR DECORATING
Brigadeiros are an easy Brazilian dessert recipe. These fudgy chocolate truffle balls were first created in Rio de Janeiro in the mid-20th century. The name means “commander of a brigade” and the truffles were named after Brigadier Eduardo Gomes.

Traditionally, Brigadeiro is made with condensed milk, butter, eggs, and cocoa powder. It’s then covered in chocolate sprinkles. The truffles were made with condensed milk because it was created at a time when sugar and milk were scarce. These days, there are hardly any recipes that include eggs. For this recipe, you need only a few ingredients: condensed milk, butter, cocoa powder, and chocolate!

They are sweet, chewy and melts in your mouth. These chocolate truffles look beautiful too because they’re garnished with chocolate sprinkles.

What Is A Brigadeiro?
Brigadeiro (pronounced bree-gah-DAY-roh) is a classic fudgy Brazilian truffle. They’re made with condensed milk and cocoa powder, and you will find them at almost any Brazilian party.

Unlike regular truffles, they don’t have a hard shell. Instead, they’re softer and much, much fudgier!

Brigadeiro Origins
It’s not exactly clear where Brigadiero originated, but some say that a confectioner in Rio de Janeiro named Heloisa Nabuco de Oliveira created it to promote the presidential candidacy of Eduardo Gomes.

Brigadeiro Ingredients
Condensed milk – use sweetened condensed milk

Cocoa powder – use high-quality, unsweetened cocoa powder

Butter – use unsalted butter

Chocolate – because Brigadeiro only has a few ingredients, make sure to use high-quality chocolate (like Ghiradelli).

How To Make Brigadeiro
Grease a small baking dish with butter and set it aside. Use a sharp knife to chop the sweet chocolate. You can also grate it using the large holes on a box grater. Sift the cocoa powder on top of the condensed milk and stir until combined. Once the cocoa powder is fully incorporated, add the butter, and stir until the butter has melted completely.

Stir until the mixture starts to thicken. Once it thickens, add the grated chocolate, and stir until the chocolate mixture becomes shiny and thick. Transfer the chocolate mixture to the greased baking dish, cover with plastic wrap, and refrigerate.

The mixture is now ready to roll. Start by greasing your hands well with butter or oil. This will prevent the mixture from sticking to your hands. Take about a teaspoon full of the chocolate mixture and roll it into a ball. Sprinkle with chocolate sprinkles. Repeat with the remaining mixture.

Tips
If you’d like them to be sweeter, use chocolate drinking powder instead.

The longer the mixture is refrigerated, the easier it will be to shape into balls.

Brigadeiro Variation Ideas
There are many variations to this recipe. Instead of cocoa powder or chocolate sprinkles, while not roll the truffle balls in coconut sprinkles.

You can also try crushed nuts (toasted almonds or pistachios), and white or dark chocolate.

You can add other mix-ins to your Brigadeiro. Try chopped nuts, cranberries, or even caramel bits. The possibilities are endless!

How To Store Brigadeiro
The Brazilian Truffles can be stored in an airtight container for up to 2 days.

Can You Freeze Brigadeiro?
Yes, you can! You can also freeze them in a Ziploc bag for up to 30 days.

Instructions

Step 1
Chop the sweet chocolate.

Step 2
Add the condensed milk to a pan over low heat.

Step 3
Sift the cocoa powder on top of the condensed milk and stir until combined.

Step 4
Now add the butter over low heat, stirring constantly, until it comes down from the bottom of the pan.

Step 5
When it thickens a bit, mix thoroughly and add the chocolate and mix well.

Step 6
Remove from the heat and transfer to a greased baking dish. Refrigerate for 1-2 hours while holding the plastic wrap close together.

Step 7
Grease your hand with butter or oil and roll truffles as desired (15 g recommended).

Step 8
Sprinkle with chocolate.

Step 9
Serve brigadeiros and enjoy!

 

read more on: https://www.cookist.com/brigadeiro/p2/
https://www.cookist.com/

No-Bake Chocolate Custard Delight

Ingredients

• • 5 chicken eggs
  • 200 g sugar

• • 1 l milk
  • 70 g corn starch
  • 200 g cookies

• • 40 g cocoa powder
  • 100 g dark chocolate
  • 50 ml cream

Instructions

1. 1. In a large mixing bowl, whisk together the eggs and sugar until well combined.
   2. In a saucepan, heat the milk over medium heat until warm, then gradually add the corn starch, stirring constantly to avoid lumps.
   3. Slowly pour the egg mixture into the milk, continuing to stir until it thickens to a custard-like consistency.

1. 1. Remove from heat and add the cocoa powder, stirring until fully incorporated.
   2. Crush the cookies into small pieces and distribute them evenly into serving bowls or glasses.
   3. Pour the chocolate custard over the cookies, filling the bowls or glasses.

1. Melt the dark chocolate with the cream in a microwave or over a double boiler, then drizzle over the top of the desserts.
2. Allow to cool slightly before serving.

Cooking Tips

• • Use a whisk to ensure a smooth custard without lumps.

• For a richer flavor, use high-quality dark chocolate.
• Customize with your favorite cookies or add a splash of vanilla extract for extra depth.

Nutritional Benefits

This dessert provides a good source of protein from the eggs and milk, while the dark chocolate adds antioxidants. It’s a delightful way to enjoy a sweet treat with some nutritional benefits.

Why You’ll Love This Recipe

You’ll love this No-Bake Chocolate Custard Delight because it’s incredibly easy to make, requires no baking, and is ready in just 5 minutes. The combination of creamy custard, crunchy cookies, and rich chocolate makes it an irresistible dessert for any occasion.

Dietary Information

• • Contains eggs, dairy, and gluten (from the cookies).
  • Not suitable for those with egg or dairy allergies.

• Can be adapted for gluten-free diets by using gluten-free cookies.

Just 1 Avocado and 4 Eggs: A Delicious Breakfast!

Avocado and eggs – a match made in breakfast heaven! In this article, we’ll explore how you can transform just one avocado and four eggs into a delectable morning treat. Whether you’re cooking for yourself or entertaining guests, these avocado appetizer recipes are sure to impress.

Ingredients

• 4 eggs
• 1/2 lemon
• 1 bunch of green onions
• 50g yogurt
• 50g mayonnaise
• Ground black pepper
• Salt
• 6 pieces of baguette
• 1-2 avocados (depending on size and preference)

Preparation

1. Boil the Eggs: Boil the eggs for 10-12 minutes until they are hard-boiled. While the eggs are cooking, prepare the other ingredients.
2. Prep the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into medium-sized cubes and place them in a bowl. Squeeze the juice from half a lemon over the avocado and mix gently.
3. Prepare the Dressing: Finely chop the green onions and combine them with yogurt, mayonnaise, black pepper, salt, and the remaining lemon juice in a separate bowl. Mix well to create a creamy dressing.

Mixing it Up

4. Combine Eggs and Avocado: Peel the boiled eggs and chop them into pieces similar in size to the avocado cubes. Add the eggs to the bowl of avocado.
5. Add the Dressing: Pour the creamy dressing over the eggs and avocado mixture. Gently toss everything together until well combined.

Spreading the Goodness

6. Prepare the Baguette: Slice the baguette into six pieces and toast them lightly to add a crunchy texture.
7. Spread the Mixture: Evenly spread the avocado and egg mixture onto the toasted baguette slices.

Quick and Easy

8. Efficient Preparation: With just a few simple steps, you can create a delicious breakfast or snack in no time. This recipe is perfect for busy mornings when you need something nutritious and satisfying.

Serving Suggestions

11. Versatile Dish: Serve these avocado appetizers for breakfast, brunch, or as a tasty afternoon snack. Pair them with a side salad or fresh fruit for a well-rounded meal.

Conclusion

In conclusion, with just one avocado and four eggs, you can create a mouthwatering breakfast or snack that’s both delicious and nutritious. Whether you’re cooking for yourself or sharing with others, these avocado appetizer recipes are sure to impress.

CREAM FILLED CASTELLA CAKE

INGREDIENTS:

40g butter
40g milk
30g sugar
1g salt
20g corn syrup
4 yolks
Some vanilla extract
Cake flour 80g
Baking powder 2g
4 Egg whites
60g sugar
200g fresh cream
20g sugar

METHOD:

1. Prepare the baking paper in a mini-round baking tin then separate 4 eggs into white and yolk separately.

2. Prepare hot water bowl. (double boiling) then melt 40g butter and 40ml of milk in a

3. bowl.

4. Add 30g of sugar, 1g of salt and 20g of corn syrup and mix well until the butter melts then remove the hot water

5. bowl and add 4 yolks and mix well. Add some vanilla extract for flavouring and mix it in.

6. Sift 80g of cake flour and 29 of baking powder together and mix well.

7. Put 4 whites in another bowl and beat it until foamy then add 60g of sugar and beat it until the meringue tip is

8. slightly bent.

9. Add 1/2 meringue into the egg yolk batter and mix gently until combined then add all remaining meringues and

10. mix gently. so, that the foam does not crumble.

11. Divide the batter into prepared mini-round tins. Before putting it in the oven, drop the tin 1 to 2 times onto the

12. bench to remove large bubbles.

13. Bake for 30 to 35 minutes in an oven preheated to 340 degrees Fahrenheit (170 C). 9. Once cooked, and while

14. still in the tin, drop the castella from a height of 30cm onto the bench.

15. Make a hole in the centre of the castella and use a small spoon to make space for fresh whipped cream. Fill the

16. castella with fresh whipped cream, dust with powdered sugar and serve.

17. Making fresh whipped cream

18. Put 200g of fresh heavy cream and 20g of sugar in a bowl and beat it. 2. The cream will be separated if you

19. overbeat. so, stop when it becomes slightly thick.

20. ENJOY YOUR CREAM FILLED CASTELLA CAKE

Banana Chocolate Chip Cake
Table of Contents
Ingredients
Bananas – 3 medium-sized (ripe and mashed)
Eggs – 2 large
Sugar – 100 g (divided into two portions)
Vanilla – a pinch
Salt – a pinch
Melted butter – 60 g
Sour cream (15%) – 120 g
Baking powder – 1 tsp
Flour – 200 g
Chocolate chips – 70 g
Baking Information:
Baking pan diameter – 24 cm
Baking temperature – 180°C (356°F)
Baking time – 45-50 minutes
Oven mode – Top and bottom heating, no convection
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Mash the bananas:
Start by peeling and mashing 3 ripe bananas in a large bowl using a fork or potato masher. Make sure the bananas are smooth with some small chunks for texture.
Melt the butter:
Melt 60 g of butter in a small saucepan or microwave. Allow it to cool slightly before adding it to the batter.
Step 2: Mix the Wet Ingredients
Beat the eggs and sugar:
In a separate large bowl, crack 2 eggs and add 100 g of sugar. Using a whisk or hand mixer, beat the eggs and sugar together until the mixture becomes pale and slightly frothy. This should take about 2-3 minutes.
Add vanilla and salt:
Add a pinch of vanilla and a pinch of salt to the egg mixture, mixing well to incorporate the flavors.
Add the mashed bananas, melted butter, and sour cream:
To the egg mixture, fold in the mashed bananas, cooled melted butter, and 120 g of sour cream. Stir until everything is evenly combined. The sour cream will add a creamy richness to the cake.
See also Layered Eggplant and Potato Bake with Mozzarella
Step 3: Combine the Dry Ingredients
Sift the flour and baking powder:
In a separate bowl, sift together 200 g of flour and 1 teaspoon of baking powder. This ensures that the flour is aerated and helps the cake rise evenly.
Incorporate the dry ingredients:
Gradually fold the sifted flour and baking powder into the wet ingredients. Stir gently until just combined. Avoid overmixing, as this can make the cake dense. The batter should be smooth with no visible streaks of flour.
Add the chocolate chips:
Gently fold in 70 g of chocolate chips into the batter, distributing them evenly throughout. The chocolate chips will melt while baking, creating rich pockets of chocolate in every bite.
Step 4: Prepare the Baking Pan and Bake
Prepare the baking pan:
Grease a 24 cm round baking pan with butter or line it with parchment paper to prevent sticking. Pour the cake batter into the prepared pan, spreading it evenly with a spatula.
Preheat the oven:
Preheat your oven to 180°C (356°F) with the top and bottom heating mode. Make sure the oven is fully heated before placing the cake inside.
Bake the cake:
Place the pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If the toothpick comes out with wet batter, bake for a few more minutes and check again.
Cool the cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before serving.
See also Delicious Melt-in-Your-Mouth Cookies
Step 5: Serve
Slice and serve:
Once the Banana Chocolate Chip Cake has cooled, slice it into portions and serve. This cake can be enjoyed on its own or paired with a scoop of ice cream, whipped cream, or a dusting of powdered sugar for extra sweetness.
Optional garnish:
For a decorative touch, you can sprinkle extra chocolate chips on top of the cake before baking or drizzle melted chocolate over the finished cake.
Cooking Tips
Ripe bananas: The riper the bananas, the sweeter and more flavorful the cake will be. Bananas with brown spots are perfect for this recipe.
Chocolate options: You can use semi-sweet, milk, or even dark chocolate chips depending on your preference. You can also substitute with chopped chocolate bars or chocolate chunks.
Add-ins: For added texture and flavor, you can mix in chopped nuts such as walnuts, pecans, or almonds to the batter.
Preventing chocolate chips from sinking: Toss the chocolate chips in a little flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake.
Storage
At room temperature: Store the cake in an airtight container at room temperature for up to 2 days. The cake will stay moist and flavorful during this time.
In the refrigerator: If you want to keep the cake for longer, store it in the refrigerator for up to 5 days. Before serving, you can bring the cake to room temperature or warm it in the microwave for a few seconds.
In the freezer: This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
See also Delight Your Taste Buds with this Easy Peasy Pasta Casserole Recipe!
Nutritional Facts (Per serving, based on 8 servings)
Calories: Approximately 300 kcal
Protein: 6g
Carbohydrates: 45g
Fat: 12g
Fiber: 2g
Sugars: 25g
Sodium: 150mg
Calcium: 8% of the recommended daily intake
Iron: 10% of the recommended daily intake

Spinach and Cheese Stuffed Croissants

Ingredients:

For the Filling:

• • Onion: 1 small, finely chopped
  • Olive Oil: 3-4 tablespoons
  • Garlic Cloves: 3, grated

• • Scallions: 6, thinly sliced
  • Spinach Leaves: 1 pound (455g)
  • Salt: To taste

• • Black Pepper: Freshly cracked, to taste
  • Dried Dill: 1 teaspoon
  • Cream Cheese: 4 oz (115g)

• Feta Cheese: 11 oz (300g), crumbled
• Shredded Cheese (Mozzarella, Gouda, or Gruyère): To taste

For the Croissants:

• Croissants: 4-5, sliced in half lengthwise

Directions:

Preheat the Oven:

1. Preheat the oven to 350°F (180°C).

Prepare the Filling:

2. 2. Cook the Onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt. Sauté for about 8 minutes until soft and golden.

2. 2. Add Garlic: Stir in the grated garlic and cook until fragrant, about 1 minute.
   3. Cook Scallions: Add the thinly sliced scallions and cook for another 2-3 minutes until softened.
   4. Cook Spinach: Add the spinach in batches, along with salt and pepper, cooking over high heat until the spinach wilts and the liquid evaporates. This should take 5-7 minutes.

2. Mix in Dill and Cream Cheese: Remove from heat and stir in the dried dill and cream cheese, mixing until fully combined.
3. Add Feta Cheese: Stir in the crumbled feta cheese until evenly distributed.

Assemble the Croissants:

8. 8. Prepare Croissants: Place the bottoms of the sliced croissants on a baking tray lined with parchment paper.

8. Add Filling: Divide the spinach and cheese filling among the croissants. Top with shredded mozzarella or your preferred cheese.

Bake:

10. 10. Bake Croissants: Bake in the preheated oven for 10 minutes or until the cheese melts and the filling is heated through.
    11. Add Croissant Tops: Place the croissant tops over the filling and return to the oven for 3-4 minutes, allowing them to warm through and become lightly toasted.

Serving Suggestions:

• Serve warm with a fresh green salad or roasted vegetables for a complete meal.
• Pair with a light tomato or vegetable soup for a cozy lunch or dinner.

Cooking Tips:

• • Prevent Soggy Filling: Cook the spinach on high heat to evaporate excess moisture before mixing with the cheese.

• Flavor Boost: Add a pinch of nutmeg to the spinach mixture for extra depth of flavor.
• Cheese Variety: Use a mix of cheeses like cheddar, Swiss, or gouda to enhance the flavor complexity.

Nutritional Benefits:

• • Spinach: Loaded with vitamins A, C, and K, along with iron, magnesium, and antioxidants.

• Feta Cheese: Rich in protein and calcium, supporting bone health.
• Olive Oil: A good source of heart-healthy monounsaturated fats.

Dietary Information:

• • Vegetarian-Friendly: Ensure all cheeses are suitable for vegetarians.

• Lighter Option: Use low-fat cream cheese and reduce the amount of shredded cheese for a lighter version.

Storage Tips:

• • Refrigerate Leftovers: Store any leftover croissants in an airtight container in the refrigerator for up to 2 days.
  • Reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes until warmed through.

Why You’ll Love This Recipe:

• Comforting and Satisfying: The rich, cheesy spinach filling inside a flaky croissant is the perfect combination of comfort and indulgence.
• Easy to Make: These stuffed croissants are simple to prepare and are great for a quick meal or snack.
• Versatile: Enjoy them for breakfast, lunch, brunch, or as an appetizer at your next gathering.

Decadent No-Bake Chocolate Walnut Cheesecake

Ingredients

For the Base:

• • 100 g cookies (digestive or graham crackers)
  • 70 g ghee butter (melted)
  • 40 g walnuts (finely chopped)

For the Filling:

• • 200 g cream cheese (room temperature)
  • 1/2 cup nut milk (almond or cashew milk preferred)
  • 1/3 cup condensed milk

• 300 ml cream (33% fat, chilled)
• 40 g walnuts (coarsely chopped)

For the Topping:

• • 100 g dark chocolate (chopped)

• • 2 tbsp cocoa powder
  • 1 cup condensed milk
  • 40 g walnuts (for garnish)

How to Make Decadent No-Bake Chocolate Walnut Cheesecake

Step 1: Prepare the Base

1. 1. Crush the Cookies: Place the cookies in a food processor and pulse until fine crumbs form. Alternatively, place the cookies in a ziplock bag and crush them with a rolling pin.
   2. Combine Ingredients: In a mixing bowl, combine the cookie crumbs, melted ghee butter, and finely chopped walnuts. Mix until the mixture resembles wet sand.
   3. Form the Base: Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon or a flat-bottomed glass to compact the base.

1. Chill: Place the pan in the refrigerator while you prepare the filling.

Step 2: Prepare the Filling

1. 1. Mix the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
   2. Add the Nut Milk and Condensed Milk: Gradually add the nut milk and condensed milk to the cream cheese, mixing until fully incorporated.

1. 1. Whip the Cream: In a separate bowl, whip the chilled cream until soft peaks form.
   2. Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the chopped walnuts and mix gently to distribute evenly.
   3. Assemble: Pour the filling over the prepared base and spread it evenly with a spatula. Return to the refrigerator to chill.

Step 3: Prepare the Topping

1. 1. Melt the Chocolate: In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave in 20-second intervals, stirring until smooth.
   2. Make the Chocolate Mixture: Combine the melted chocolate, cocoa powder, and condensed milk in a bowl. Mix until smooth and glossy.
   3. Spread the Topping: Pour the chocolate mixture over the chilled cheesecake filling and spread evenly with an offset spatula.

1. Garnish: Sprinkle the remaining walnuts over the chocolate topping for decoration and added crunch.

Step 4: Chill and Serve

1. 1. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
   2. Unmold: Run a knife along the edges of the springform pan before releasing the sides.

1. Serve: Slice with a sharp knife, cleaning the blade between cuts for neat slices. Serve chilled and enjoy!

Tips for Making the Perfect Cheesecake

1. 1. Use Room Temperature Ingredients: Allow the cream cheese to reach room temperature for easier mixing and a smoother filling.
   2. Chill the Cream: Ensure the cream is well-chilled before whipping to achieve the desired consistency.

1. 1. Compact the Base: Press the cookie mixture firmly into the pan to prevent it from crumbling when slicing.
   2. Avoid Overmixing: Gently fold the whipped cream into the filling to maintain its airy texture.
   3. Customize the Nuts: Replace walnuts with pecans, hazelnuts, or almonds for a different flavor.

Nutrition Facts (Per Serving)

• • Calories: 400 kcal
  • Protein: 6 g
  • Carbohydrates: 35 g

• Fat: 25 g
• Fiber: 2 g
• Sodium: 150 mg

Raspberry Chocolate Layer Cake Recipe

For the Chocolate Sponge:

• 4 eggs
• 50 g sugar (about ¼ cup)
• 50 g flour (about ⅓ cup)
• 30 g cocoa powder (about 3 tablespoons)

For the Raspberry Filling:

• Juice of 2 lemons
• 200 g raspberries (about 1½ cups)
• 30 g sugar (about 2 tablespoons)
• 15 g cornstarch (about 1 tablespoon)

For the Cream Filling:

• 80 g condensed milk (about ⅓ cup)
• 100 g ricotta cheese (about ½ cup)
• 100 ml whipping cream (about ⅓ cup)

For the Chocolate Ganache:

• 120 g dark chocolate (about 4.2 oz), chopped
• 100 ml warm cream (about ⅓ cup)

Step-by-Step Instructions

1. Prepare the Chocolate Sponge

Preheat your oven to 180°C (356°F) and line a rectangular or square cake pan with parchment paper.

In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes light, fluffy, and has almost doubled in volume. This can take about 5-7 minutes using an electric mixer.

Sift the flour and cocoa powder together to avoid any lumps, and carefully fold them into the egg mixture using a spatula. Be gentle to avoid knocking out the air from the eggs, which helps the sponge stay light and fluffy.

Once combined, pour the batter into the prepared pan and spread it out evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before slicing it horizontally into two even layers.

2. Prepare the Raspberry Filling

In a small saucepan, combine the lemon juice, raspberries, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. As the raspberries break down, their tartness will perfectly balance the sweetness of the sugar.

In a separate small bowl, mix the cornstarch with a little water to create a slurry, then add it to the simmering raspberry mixture. Stir constantly until the filling thickens, about 2-3 minutes. Once thickened, remove it from the heat and let it cool completely.

3. Prepare the Cream Filling

In a medium bowl, mix the condensed milk with the ricotta cheese until smooth and well blended.

In a separate bowl, whip the whipping cream until stiff peaks form. Fold the whipped cream into the ricotta mixture carefully, creating a light and fluffy cream filling. Set it aside until ready to use.

4. Assemble the Cake

Place the first layer of the chocolate sponge cake on a serving plate or cake stand. Spread the cooled raspberry filling evenly across the surface.

Next, spread a layer of the cream filling over the raspberry layer. The cream adds a rich, smooth texture that complements the tart raspberries.

Gently place the second layer of the  chocolate sponge on top, pressing down lightly to ensure the layers adhere together.

5. Prepare the  Chocolate Ganache

For the ganache, chop the dark chocolate into small pieces and place it in a heatproof bowl.

In a small saucepan, heat the cream until it’s warm but not boiling. Pour the warm cream over the chocolate and let it sit for about 1 minute. Then, stir the mixture until the chocolate is fully melted and smooth. The ganache should be glossy and thick enough to coat the cake.

6. Coat the Cake

Pour the chocolate ganache over the assembled cake, starting in the center and allowing it to naturally drip down the sides. Use a spatula to smooth out the ganache for an even coating if needed.

Let the ganache set at room temperature for about 30 minutes before slicing. You can also place the cake in the refrigerator to speed up the process if desired.

7. Serve

Slice the cake into individual portions and serve. The combination of the rich, moist chocolate sponge, the tart raspberry filling, and the smooth cream filling, all wrapped in luscious dark chocolate ganache, creates a stunning dessert that’s both visually and flavorfully impressive.

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 6 g
• Carbohydrates: 35 g
• Fat: 18 g
• Saturated Fat: 9 g
• Sugar: 22 g
• Fiber: 3 g
• Sodium: 60 mg

Chicken & Vegetable Casserole with Mozzarella

Ingredients

For the Egg Mixture:

• • 4 large chicken eggs

• • ½ tsp salt
  • 125 ml (½ cup) milk
  • 113 g (4 oz) flour

• • 28 g (1 oz) spring onions, chopped
  • 28 g (1 oz) fresh dill, chopped
  • Black pepper to taste

• 85 g (3 oz) mozzarella cheese, shredded

For the Vegetables & Chicken:

• • 4 medium potatoes, peeled and diced

• • 1 zucchini, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced

• • 1 carrot, grated
  • 1 chicken fillet, diced
  • 1 sweet fresh pepper, chopped

• • 1 tsp salt
  • Black pepper to taste
  • ½ tsp sweet paprika

• • 28 g (1 oz) olives, sliced
  • 2 cherry tomatoes, halved
  • 1 tbsp olive oil

Directions

• • Prepare the Vegetables: Peel and dice the potatoes, chop the zucchini, onion, pepper, and garlic. Grate the carrot.
  • Cook the Chicken & Vegetables: In a large pan, heat olive oil over medium heat. Add the diced chicken fillet, season with salt, black pepper, and sweet paprika. Cook for 5-7 minutes until browned. Remove and set aside.
  • Sauté the Vegetables: In the same pan, sauté onions, garlic, carrots, zucchini, and sweet pepper for 4-5 minutes until they soften slightly.

• • Make the Egg Mixture: In a large bowl, whisk together eggs, salt, black pepper, and milk. Gradually add the flour, mixing until smooth. Stir in chopped spring onions and dill.
  • Layer the Casserole: Preheat the oven to 180°C (360°F). Grease a casserole dish with olive oil. Spread the diced potatoes at the bottom, then add the cooked chicken and sautéed vegetables. Pour the egg mixture over the top.
  • Bake: Bake the casserole for 30 minutes at 180°C (360°F) until the top is set and golden brown.

• Add Mozzarella & Final Toppings: Remove the casserole from the oven. Sprinkle shredded mozzarella cheese on top, add sliced olives and halved cherry tomatoes. Return to the oven and bake for an additional 7 minutes until the cheese is melted and bubbly.
• Serve: Garnish with extra dill or spring onions if desired and serve hot.

Serving Suggestions

• • Pair with a simple green salad or steamed broccoli for a complete meal.

• Serve with crusty bread or garlic toast for added texture.

Cooking Tips

• • For a more flavorful egg mixture, add a pinch of nutmeg or smoked paprika.
  • You can substitute mozzarella with any melty cheese like cheddar or gouda.

• If you prefer crispier potatoes, pre-bake the diced potatoes for 10 minutes before adding them to the casserole.

Nutritional Benefits

• • High Protein: Chicken and eggs provide a great source of protein, helping with muscle repair and overall health.
  • Rich in Fiber: The vegetables, especially zucchini and potatoes, are rich in fiber, which aids in digestion.

• Essential Vitamins: Zucchini, peppers, and carrots are rich in vitamins A and C, supporting immune health.

Dietary Information

• • Gluten-Free Option: Use gluten-free flour to make this dish gluten-free.
  • Vegetarian Option: Omit the chicken and increase the quantity of vegetables for a vegetarian version.

• Low Carb Option: Substitute the potatoes with cauliflower for a low-carb alternative.

Nutritional Facts (Per Serving, makes 6 servings)

• • Calories: 320
  • Protein: 18 g

• • Carbohydrates: 25 g
  • Fiber: 5 g
  • Fat: 16 g

• Sugars: 4 g

Storage Tips

• • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze individual portions in airtight containers for up to 2 months. Reheat in the oven or microwave before serving.

• Reheating: Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes or in the microwave for 2-3 minutes.

Delicious Milk Bread Recipe

If you have flour and milk, you’re in for a delightful treat that everyone will love! 

Ingredients:

• 300ml milk
• 10g dry yeast
• 20g granulated sugar
• 30ml vegetable oil
• 400g wheat flour (sifted)
• 5g salt
• 50ml melted butter
• 200g cheese
• 1 egg (for brushing
• Sesame seeds (for sprinkling)

Instructions:

1. Warm the milk and mix it with dry yeast and sugar. Let it rest for a few minutes.
2. Add vegetable oil to the milk mixture.
3. In a large bowl, sift the flour and add salt. Mix well.
4. Pour the milk mixture into the flour and knead until the dough forms.
5. Cover and let it rest in a warm place for 30 minutes.
6. After 30 minutes, knead the dough again and roll it out.
7. Melt 50ml of butter and brush it over the dough.
8. Roll the dough into a tube shape.
9. Cut it into several parts.
10. Cover and let them rest in a warm place for 10 minutes.
11. Brush the tops with beaten egg and sprinkle sesame seeds.
12. Preheat the oven to 190°C (375°F) and bake for 30 minutes.

No-Bake Cocoa Pancake Cake Recipe

Ingredients

For the Pancake Cocoa Batter:

• 3 large eggs
• A pinch of salt
• 50 g (¼ cup) sugar
• 350 ml (1 ½ cups) milk
• 100 g (¾ cup) flour
• 30 g (¼ cup) cocoa powder
• 2-3 tbsp (30-45 ml) vegetable oil (plus extra for frying)

For the Cream Filling:

• 600 g (2 ½ cups) sour cream
• 80 g (⅓ cup + 1 tbsp) sugar
• 10 g (1 tbsp) vanilla sugar
• 25 g (2 tbsp) gelatin
• 80 ml (⅓ cup) cold water

Step-by-Step Instructions

1. Prepare the Pancake Cocoa Batter

In a large bowl, crack the 3 eggs and add a pinch of salt. Whisk the eggs until lightly beaten. Gradually add 50 g of sugar, whisking continuously to combine.

Slowly pour in the 350 ml of milk in parts, stirring constantly to avoid lumps. Next, sift together the 100 g of flour and 30 g of cocoa powder and gradually add it to the egg mixture. Whisk until the batter is smooth and lump-free. Finally, add 2-3 tablespoons of vegetable oil and mix well.

Cover the bowl with plastic wrap and let the batter rest for 20 minutes. This resting period will allow the flour and cocoa to hydrate, ensuring soft, delicate pancakes.

2. Cook the Pancakes

Once the batter has rested, heat a non-stick pan over medium heat and lightly grease it with a small amount of vegetable oil. Use a ladle to pour a small amount of batter into the pan, swirling it to spread evenly into a thin pancake.

Cook each pancake for 1-2 minutes on each side, or until golden brown and cooked through. Transfer the cooked pancakes to a plate and stack them on top of each other. Let the pancakes cool completely before assembling the cake.

3. Prepare the Cream Filling

In a small bowl, dissolve the 25 g of gelatin in 80 ml of cold water. Let it sit for about 5-10 minutes to bloom. Once bloomed, gently heat the gelatin mixture over low heat or in the microwave until fully dissolved, but avoid boiling it.

In a separate large bowl, combine the 600 g of sour cream, 80 g of sugar, and 10 g of vanilla sugar. Mix until the sugar is fully dissolved and the cream is smooth. Slowly pour the dissolved gelatin mixture into the sour cream, stirring constantly to ensure an even distribution.

4. Assemble the Cake

Prepare a cake hoop (or a springform pan) with a diameter of about 18 cm (7 inches). Line the base of the hoop with foil and wrap the sides with cake foil or parchment paper to make it easier to remove the cake later.

Take the cooled pancakes and roll them up into tight cylinders. Slice each pancake roll into 1.5 cm (½ inch) thick strips. Carefully mix these pancake strips into the prepared  cream filling, ensuring they are evenly coated.

Pour the pancake-cream mixture into the prepared  cake hoop. Gently shake the pan to help the cream settle and fill any gaps. Cover the cake with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the gelatin to fully set.

5. Serve

Once set, remove the cake from the refrigerator and carefully take off the hoop and foil. Slice and serve your beautiful no-bake cocoa pancake cake, which features a tiger-like pattern from the rolled pancakes.

Enjoy this elegant and delicious dessert, perfect for any special occasion or as a light, refreshing treat!

Tips for Success:

• Rest the Batter: Allowing the pancake batter to rest is crucial for achieving light and tender pancakes. This step helps hydrate the flour and prevents the pancakes from becoming rubbery.
• Gelatin: Be sure to dissolve the gelatin completely before adding it to the cream to avoid lumps.
• Make Ahead: This cake can be prepared the day before serving, which makes it convenient for entertaining.

Nutritional Information (Per Serving)

This recipe makes approximately 8 servings.

• Calories: 320 kcal
• Protein: 8 g
• Fat: 22 g
• Carbohydrates: 26 g
• Sugar: 15 g
• Fiber: 1 g
• Sodium: 120 mg

Banana Oatmeal Bake with Cocoa and Nuts

Ingredients

• • Oatmeal: 1 cup
  • Milk: 150 ml
  • Eggs: 2

• • Bananas: 2, mashed
  • Sweetener: 1 tsp (honey, maple syrup, or your choice of sweetener)
  • Cocoa Powder: 1 tbsp

• • Baking Powder: 1 tsp
  • Nuts: 40 g, chopped (e.g., walnuts, almonds, or pecans)
  • Avocado Oil: for greasing

Directions

1. 1. Prepare the Batter:
      • In a mixing bowl, combine oatmeal, milk, eggs, mashed bananas, sweetener, cocoa powder, and baking powder. Stir until well mixed.
   2. Add Nuts:
      • • Fold in the chopped nuts, distributing them evenly throughout the batter.

       

   3. Grease the Baking Dish:
      • Lightly grease a baking dish or muffin tin with avocado oil to prevent sticking.

1. Pour and Smooth:
   • Pour the mixture into the greased baking dish, spreading it evenly with a spatula.
2. Bake:
   • • Preheat oven to 180°C (360°F).

    

   • Bake for 30 minutes or until the top is set and a toothpick inserted into the center comes out clean.
3. Cool and Serve:
   • • Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature.

    

Serving Suggestions

• • Serve with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.
  • Pair with fresh berries for added flavor and color.

• • Top with a sprinkle of extra nuts for crunch.
  • Serve with a side of almond or peanut butter for extra protein.
  • Enjoy with a glass of milk or a cup of coffee for a complete breakfast.

Cooking Tips

• • Use ripe bananas for a naturally sweet flavor.
  • Adjust the level of sweetener based on your preference and the ripeness of the bananas.
  • Substitute avocado oil with coconut oil or olive oil if preferred.

• Add a dash of cinnamon or vanilla extract for extra warmth and flavor.
• If using a muffin tin, reduce baking time to 20-25 minutes.

Nutritional Benefits

• • Oatmeal: High in fiber, great for digestion and heart health.

• • Bananas: Provide natural sweetness, potassium, and vitamin B6.
  • Eggs: Add protein and aid in binding the ingredients.
  • Nuts: A source of healthy fats, protein, and fiber.

Dietary Information

• • Vegetarian: Suitable for a vegetarian diet.
  • Gluten-Free Option: Use certified gluten-free oats if needed.
  • Dairy-Free Option: Substitute milk with a plant-based milk alternative.

• No Refined Sugar: Uses natural sweetener.

Nutritional Facts (Per Serving Estimate)

• • Calories: ~180 kcal
  • Protein: 5 g

• • Carbohydrates: 20 g
  • Fat: 9 g
  • Fiber: 3 g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave for 20-30 seconds or enjoy cold.

Soft Vanilla Milk Bread

Ingredients

• • 230 ml lukewarm milk

• • 1/2 tbsp sugar
  • 8 g dried yeast
  • 1 egg

• • 8 g vanilla sugar
  • 1/2 tsp salt
  • 360 g flour

• • 31 g butter, softened
  • Icing sugar for dusting
  • Oil for frying

Directions

1. 1. Activate Yeast:
      • • In a bowl, combine the lukewarm milk and sugar.
        • Sprinkle the dried yeast over the milk mixture.
        • Let it sit for about 5-10 minutes until it becomes frothy.

       

   2. Mix Wet Ingredients:
      • • In a large mixing bowl, beat the egg and add the vanilla sugar.
        • Pour in the yeast mixture and stir until well combined.

       

   3. Combine Dry Ingredients:
      • • Add the flour and salt to the wet mixture.
        • Mix until a dough forms.

       

   4. Knead the Dough:
      • Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.

1. 1. First Rest:
      • Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
   2. Shape the Dough:
      • • Punch down the dough to release the air.

       

      • Divide the dough into equal portions and shape them into balls or your desired shapes.
      • Place them on a baking tray lined with parchment paper.

1. 1. Second Rest:
      • Cover the shaped dough with the towel again and let it rest for another 15 minutes.
   2. Fry the Doughnuts:
      • • Heat oil in a deep fryer or large, deep saucepan to 350°F (180°C).

       

      • • Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pan.
        • Fry until golden brown on one side, then flip and fry the other side until golden brown, about 2-3 minutes per side.
        • Remove the doughnuts with a slotted spoon and drain on paper towels.

       

   3. Dust with Icing Sugar:
      • Once the doughnuts have cooled slightly, dust them with icing sugar.

Serving Suggestions

• • Enjoy this bread warm with a pat of butter or a drizzle of honey.
  • Serve with jam or fruit preserves for a delightful breakfast treat.
  • Pair with a hot cup of tea or coffee.

Cooking Tips

• • Ensure the milk is lukewarm (about 100°F or 38°C) to activate the yeast properly.
  • If the dough is too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.
  • For a richer flavor, you can substitute the vanilla sugar with vanilla extract.

Nutritional Benefits

• • Provides a good source of protein from the milk and egg.
  • Flour adds carbohydrates for energy.
  • Butter contributes to the soft texture and rich flavor.

Dietary Information

• This recipe contains gluten, dairy, and eggs.
• Can be made dairy-free by using plant-based milk and butter alternatives.

Storage

• • Store any leftover bread in an airtight container at room temperature for up to 2 days.

• For longer storage, keep the bread in the refrigerator for up to 5 days, or freeze for up to 1 month. Thaw and warm before serving.

Why You’ll Love This Recipe

• • This bread is incredibly soft and fluffy, with a subtle vanilla flavor.
  • It’s versatile and can be enjoyed on its own or with various toppings.

• Easy to make with simple ingredients, perfect for both novice and experienced bakers.

Chicken Thighs and Potatoes – A Delightful Dish

Cooking every day can be a rewarding experience, especially when you have a recipe as delicious as this one. Chicken thighs paired with potatoes, carrots, and a flavorful sauce create a meal that’s both hearty and satisfying. Follow this easy recipe to enjoy a tasty dinner tonight!

Ingredients

• 5 chicken thighs
• 5 potatoes
• 2 carrots
• 3 cloves garlic
• 1 onion
• 3 1/2 tablespoons olive oil
• 1 bundle parsley
• Salt (to taste)
• Pepper (to taste)
• 1/3 cup honey
• 1/3 cup sweet chili sauce
• 1/4 cup soy sauce
• 1 tablespoon mustard

Instructions

1. Season the Chicken:
   • Season the chicken thighs with salt and pepper on both sides.
2. Fry the Chicken:
   • pour olive oil in a pan over medium heat.
   • Fry the chicken thighs until golden brown on both sides. Remove the chicken from the pan and set aside.
3. Prepare the Vegetables:
   • Cut the potatoes into pieces.
   • Slice the carrots into thicker rounds.
   • Dice the onion and chop the garlic.
   • Finely chop the parsley.
4. Cook the Vegetables:
   • In the same pan used for the chicken, fry the onion until it becomes translucent.
   • Add the potatoes and carrots, frying for a few minutes until they start to soften.
   • Add the garlic and parsley, and cook for another minute.
5. Prepare the Sauce:
   • In a separate pan, combine the honey, sweet chili sauce, soy sauce, and mustard.
   • Stir over low heat until the ingredients are well combined and dissolved.
6. Assemble the Dish:
   • Transfer the fried vegetables to a baking dish.
   • Place the chicken thighs on top of the vegetables.
   • Pour the sauce evenly over the chicken and vegetables.
7. Bake the Dish:
   • Preheat your oven to 350°F (180°C).
   • Bake the dish for about 40 minutes, or until the chicken is fully cooked and the vegetables are tender.