PST-Algerie

Blog

  • Egg Salad Sandwich

    Egg Salad Sandwich

    Egg Salad Sandwich

    Simple, easy, and tastes great. Cook time is for the eggs. Great for lunches, picnics, cook outs, snacks, finger foods, etc

    Eggs: Use chilled hard-boiled eggs. While it’s not traditional, if you’re in a rush, you can even make scrambled eggs and chop and chill them.

    How to Make Egg Salad

    The secret to the best egg salad is to mash the yolks with mayo until completely smooth and then fold in the whites. This gives it the creamiest texture.

    Ingredients:

    • Hard-boiled eggs, peeled and chopped
    • Mayonnaise for smoothness
    • Mustard for zest
    • Onion powder and garlic powder for seasoning
    • A pinch of paprika
    • Salt and pepper to taste
    • Optional: Fresh herbs for a flavor burst.

    Guidelines:

    Get the eggs ready: Hard-boil eggs until they are firm but still tender, let cool, then peel and cut. To make the salad, mix the chopped eggs with paprika, onion and garlic powders, mustard, dill weed, mayonnaise, and salt and pepper.

    Blend well by mixing. Assemble the Sandwich: Layer the egg salad onto bread slices, adding any additional toppings like lettuce as desired. A delicious and adaptable choice for any dining situation, from a hurried lunch to a leisurely picnic, is this recipe for egg salad sandwiches. Its versatility and ease of preparation guarantee that it will always be a beloved option for a delightful and fulfilling meal. Savor each mouthwatering mouthful as you create this timeless sandwich and embrace the thrill of it.

    Storage

    Leftover egg salad can be stored in an airtight container in the fridge for up to 4 days. If it begins to get watery and lose its bright color, it should be discarded.

    Enjoy!

  • MILLION DOLLAR SPAGHETTI CASSEROLE

    MILLION DOLLAR SPAGHETTI CASSEROLE

    MILLION DOLLAR SPAGHETTI CASSEROLE

    The Million Dollar Spaghetti Casserole is an opulent take on the typical spaghetti dish that combines the rich, creamy textures of a casserole with the heartiness of a regular noodle dinner. Imagine a recipe where the spaghetti serves as a vehicle for a symphony of flavors and sensations instead of just as a plain source of carbohydrates. The heartiness appears in the next layer. Simmered to perfection, a hearty meat sauce, usually made with ground beef or a blend of beef and Italian sausage, is prepared. A handmade sauce composed of crushed tomatoes, garlic, onions, and a combination of Italian herbs including parsley, basil, and oregano gives the spaghetti a rich taste that permeates every bite.

    Perfectly cooked till golden, the Million Dollar Spaghetti Casserole exudes a delightful aroma upon removal from the oven, showcasing a well-balanced combination of cheese, tomato, and herbs. The layers merge together, yet each retains its individual character, creating a symphony of flavors and textures with each forkful. The meal is at once opulent and cozy, with the creamy cheese layer contrasting the meaty, herb-infused sauce and the spaghetti offering a comforting, domestic texture.

    Ingredients

    • 1 lb. Spaghetti noodles
    • 1 Jar spaghetti sauce
    • 1 lb. Ground beef
    • Salt and pepper to taste
    • 8 oz. Cream cheese softened
    • 8 oz. Cottage cheese
    • ¼ C. Sour cream
    • ½ C. Butter melted
    • Parmesan cheese to taste.

    Not Ready set oven temperature to 350 degrees. Drain well and cook the noodles to your preference. Place the ground beef in a skillet over medium-high heat and cook it until it’s well browned. Remove any extra fat. Combine the ground meat and the sauce. Cream cheese, cottage cheese, and sour cream should all be thoroughly mixed in a bowl. Line the bottom of a 9×13 baking dish with butter. To the baking dish, add half of the noodles.

    Cover the noodles with a layer of the cheese mixture. Top the cheese mixture with the remaining noodles arranged in a second layer. Cover the noodles with the meat and sauce combination. Before serving, bake for a further 15 minutes after adding Parmesan cheese to taste after 30 minutes of baking.

  • Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat

    Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat

    Ingredients
    3 large potatoes
    1 chopped white onion
    1.6 pounds (750 grams) ground beef
    1 tablespoon (15 ml) paprika
    1 cup (100 grams) shredded mozzarella
    1 cup (250 ml) basic béchamel sauce
    Salt and pepper to taste
    Chopped fresh parsley
    For the béchamel sauce:
    4 cups (1 liter) milk
    5 tablespoons (75 grams) butter
    4 tablespoons (48 grams) flour
    2 teaspoons (10 ml) salt
    ½ teaspoon (3 ml) nutmeg.

    PREPARATION:
    Prepare a basic béchamel sauce.
    In a medium saucepan, melt the butter over medium-low heat. Add flour and stir to form a golden roux, stirring constantly for about 6 minutes.
    Heat milk until simmering, then whisk into roux until smooth. Bring to a boil and cook for 10 minutes, stirring constantly, adding salt and nutmeg at the end.
    Preheat oven to 400°F (200°C).
    In a large bowl, combine ground beef with 1 teaspoon (5 mL) chopped fresh parsley and paprika. Season with salt and pepper. Add onion and combine well.
    Peel and boil the potatoes whole, until they are a little soft, about 7 minutes. Drain and slice.
    Arrange the slices in a single layer on the bottom of a round baking dish, then form a vertical outline.
    Form meatballs the size of ice cream scoops and arrange in dish.
    Use the remaining potato slices to separate the meatballs, forming small compartments.
    Pour the béchamel sauce into each of these compartments until they are full, then top with shredded mozzarella.
    Bake for 15 minutes and enjoy.

  • One-Pot Chicken Parmesan Pasta

    One-Pot Chicken Parmesan Pasta

    Ingredients:

    1 lb diced chicken breasts
    2 tablespoons olive oil
    3 cloves garlic, minced
    1 teaspoon Italian seasoning
    Salt and pepper, according to taste
    4 cups chicken broth
    12 oz penne or rotini pasta
    1 cup marinara sauce
    1 cup grated Parmesan cheese
    1 cup shredded mozzarella cheese
    Fresh basil for garnish (optional)

    Directions:

    In a large pot, heat the olive oil over medium heat. Add the diced chicken breasts and season with salt, pepper, and Italian seasoning. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
    Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
    Pour in the chicken broth and bring to a boil. Stir in the pasta and cook according to package instructions, usually about 10-12 minutes, stirring occasionally to prevent sticking.
    Once the pasta is al dente, reduce the heat and stir in the marinara sauce, grated Parmesan cheese, and shredded mozzarella cheese. Mix until the cheeses are melted and everything is well combined.
    Serve hot, garnished with fresh basil if desired.
    Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

    Kcal: 540 kcal | Servings: 4 servings

  • Tropical Strawberry Mango Smoothie

    Tropical Strawberry Mango Smoothie

    Ingredients:

    1 cup fresh strawberries

    1 cup mango chunks (fresh or frozen)

    1/2 banana

    1/2 cup Greek yogurt

    1/2 cup coconut water

    1 tablespoon honey (optional)

    Ice cubes (optional)

    Enjoy !!

  • MILK BRIOCHE ROLLS

    MILK BRIOCHE ROLLS

    Ingredients:

    • 3 1/4 cups (400g) all-purpose flour
    • 1/4 cup (50g) sugar
    • 2 1/4 teaspoons (7g) active dry yeast
    • 1/2 teaspoon salt
    • 3/4 cup (180ml) warm milk (around 110°F/43°C)
    • 2 large eggs, room temperature
    • 1/4 cup (60g) unsalted butter, softened and cut into small cubes
    • 1 egg yolk mixed with 1 tablespoon milk (for egg wash)

    Instructions:

    1. Activate the yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until foamy.
    2. Mix the dough: In a large bowl (or stand mixer), combine the flour and salt. Pour in the yeast mixture and add the eggs. Mix until a rough dough forms.
    3. Incorporate butter: Gradually add the softened butter, a few cubes at a time, while continuing to knead the dough (using a stand mixer with a dough hook or by hand). Knead for about 10 minutes, until the dough is smooth and elastic.
    4. First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
    5. Shape the rolls: After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a round ball and place them on a lined or greased baking sheet, spacing them slightly apart.
    6. Second rise: Cover the shaped rolls with a towel and let them rise again for about 30-45 minutes, until puffy.
    7. Preheat the oven: While the rolls are rising, preheat your oven to 350°F (175°C).
    8. Egg wash and bake: Brush the tops of the rolls with the egg wash (egg yolk mixed with milk) for a golden, shiny finish. Bake the rolls for 18-20 minutes, or until golden brown.
    9. Cool and serve: Let the rolls cool slightly before serving. They’re perfect for dinner, sandwiches, or just slathering with butter.

    These Milk Brioche Rolls are soft, buttery, and have a slight sweetness—delicious fresh out of the oven!

  • Bounty Bars (4 ingredients)

    Bounty Bars (4 ingredients)

    Coconut Chocolate Bars (Only 4 Ingredients!)

    Whip up these delightful homemade coconut chocolate bars in a breeze with just four ingredients! Dairy-free and perfect for those following a vegan lifestyle.

    Category: Dessert

    Origin: American

    Preparation: 5 minutes

    Baking: 10 minutes

    Total Time: 15 minutes

    Yields: 20 Bars

    Estimated Caloric Value: 140 kcal per bar

    Recipe by: Arman

    Ingredients

    3 cups of fine coconut flakes

    1/2 cup confectioners’ sugar

    2/3 cup condensed coconut milk

    1-2 cups of your preferred chocolate chips

    Preparation

    In a spacious bowl, combine the coconut flakes with the confectioners’ sugar. Pour in the condensed coconut milk and stir until a dense mixture is formed.

    Dampen your palms slightly and mold the mixture into small 4-inch bars. Arrange them on a tray lined with parchment paper and place them in the freezer for about ten minutes.

    In the meantime, melt your chocolate. Take each frozen coconut bar and submerge it fully into the melted chocolate using a pair of forks.

    Set the chocolate-drenched bars back on the parchment-lined tray and let them rest in the fridge until the chocolate sets.

    Storage Tips:

    At Room Temperature: Store the bars in a tightly sealed container for up to two weeks.

    In the Refrigerator: To prolong their freshness, you can refrigerate them.

    Freezing: For longer storage, layer them in a parchment-lined container and freeze. They can last up to 6 months.

    Nutritional Information (Per Bar):

    Calories: 140kcal | Carbs: 21g | Protein: 2g | Fat: 8g | Sodium: 49mg | Potassium: 45mg | Fiber: 1g | Vit. A: 25IU | Vit. C: 1mg | Calcium: 51mg | Iron: 1mg | NET CARBS: 20g

  • Zero-Point Strawberry Bliss Ice Cream

    Zero-Point Strawberry Bliss Ice Cream

    Ingredients

    Instructions

    Prepare the Fruit:

    1. Start by slicing a ripe banana into small pieces. Place the banana slices and strawberries in the freezer, ideally overnight, to ensure a creamy consistency.

    Blend the Ingredients:

    1. In a high-quality blender or food processor, add the frozen strawberries, frozen banana slices, fat-free Greek yogurt, and vanilla extract (if using).

    Blend Until Smooth:

    1. Blend the mixture until it achieves a smooth and creamy consistency. You may need to pause and scrape down the sides of the blender to ensure everything is well combined.

    Taste and Sweeten (If Desired):

    1. Once blended, taste the mixture. If you prefer a sweeter flavor, add a small amount of your chosen sweetener. Remember, adding sweetener may increase the points if you’re following a Weight Watchers plan, so use sparingly.

    Serve or Freeze:

    1. For an immediate treat, serve the strawberry ice cream right away for a soft-serve texture. If you prefer a firmer consistency, transfer the mixture to a container with a lid and freeze for an additional 1-2 hours.

    Presentation and Enjoyment:

    1. Scoop out the strawberry ice cream and enjoy it as a refreshing, zero-point dessert. Whether you savor it on its own or dress it up with your favorite toppings, this guilt-free treat is a delicious way to stay on track with your wellness goals.
    Nutrition Facts

    Servings 4

    Amount Per Serving

    Calories 70kcal
    % Daily Value *

    Total Carbohydrate 14g5%

    Dietary Fiber 3g12%
    Sugars 8g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Note

    I’ve always loved indulging in sweet treats, but finding something that aligns with my health goals can be a challenge. This zero-point strawberry ice cream is the perfect solution—it’s creamy, sweet, and totally guilt-free. It’s now a staple in my freezer, and I hope it becomes a favorite in yours too!

    Keywords: Weight Watchers strawberry ice cream, zero-point ice cream, healthy dessert, low-calorie strawberry ice cream, fat-free Greek yogurt ice cream, WW-friendly dessert, easy healthy ice cream, frozen yogurt dessert, homemade strawberry ice cream
  • Pineapple Chicken and Rice

    Pineapple Chicken and Rice

    Ingredients:
    1 pound chicken breast, cubed
    1 cup pineapple, cubed
    1 tablespoon olive oil
    1 onion, chopped
    2 cloves garlic, minced
    1 red bell pepper, diced
    1 cup jasmine rice
    2 cups chicken broth
    1 tablespoon soy sauce
    1 teaspoon ginger, grated
    Salt and pepper to taste
    1/4 cup green onions, sliced
    1 tablespoon sesame seeds
    Directions:
    In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.
    In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
    Add the pineapple and cook for an additional 2 minutes.
    Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
    Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
    Return the chicken to the skillet, mix well, and heat through.
    Serve garnished with green onions and sesame seeds.
    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
    Kcal: 350 kcal per serving | Servings: 4 servings

  • Crispy Oven-Roasted Cauliflower Delight: A Flavorful Veggie Sensation

    Crispy Oven-Roasted Cauliflower Delight: A Flavorful Veggie Sensation

    Embark on a culinary adventure with a dish that celebrates the humble cauliflower in all its crispy, oven-roasted glory—the Crispy Oven-Roasted Cauliflower Delight. With its golden-brown exterior and tender, flavorful interior, this dish is a delightful way to elevate the humble cauliflower to new heights.

    Crispy Oven-Roasted Cauliflower Delight is a simple yet flavorful dish that’s perfect for any occasion. With just a few basic ingredients and minimal effort, you can create a culinary masterpiece that’s sure to impress. Whether served as a side dish, appetizer, or even a light meal on its own, this crispy oven-roasted cauliflower is guaranteed to satisfy your cravings for something savory and delicious. So, gather your ingredients, preheat your oven, and get ready to enjoy the irresistible flavor and texture of this delightful veggie sensation. Join me as we explore the art of crafting this delectable veggie sensation and discover how easy it is to create a dish that’s sure to delight your taste buds.

    INGREDIENTS:

    • 1 head cauliflower, cut into florets
    • 2 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1/2 teaspoon cumin
    • Salt and black pepper, to taste
    • Fresh parsley, chopped, for garnish (optional)
    • Lemon wedges, for serving (optional)
    INSTRUCTIONS:
    1. Preheat the Oven:
      • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
    2. Prepare the Cauliflower:
      • Rinse the cauliflower under cold running water and pat it dry with paper towels. Trim off any leaves and cut the cauliflower into bite-sized florets.
    3. Season the Cauliflower:
      • In a large mixing bowl, combine the cauliflower florets, olive oil, garlic powder, paprika, cumin, salt, and black pepper. Toss until the cauliflower is evenly coated with the seasonings.
    4. Arrange on the Baking Sheet:
      • Spread the seasoned cauliflower florets out in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows the cauliflower to roast evenly and become crispy.
    5. Roast to Perfection:
      • Place the baking sheet in the preheated oven and roast the cauliflower for 25-30 minutes, or until the florets are golden brown and crispy on the edges, tossing halfway through cooking for even browning.
    6. Garnish and Serve:
      • Once roasted to perfection, remove the cauliflower from the oven and transfer it to a serving platter.
      • If desired, garnish the crispy oven-roasted cauliflower with chopped fresh parsley for a pop of color and freshness.
      • Serve the cauliflower hot as a flavorful side dish or appetizer, with lemon wedges on the side for squeezing over the top, if desired.
  • Bread in 10 Minutes: A Quick, Delicious Recipe Anyone Can Master!

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

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

    Ingredients

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

    Directions

    Mixing the Dough

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

    Kneading to Perfection

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

    Dividing and Rolling

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

    Cooking Without an Oven

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

    See also  Zucchini and Oatmeal Bites with Parmesan
    Finishing Touch

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

    Serving Up Delicious

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

    Conclusion
    • In just 10 minutes, you can transform basic ingredients into a culinary masterpiece that will delight your senses and impress your friends and family. With this simple recipe, anyone can become a bread-making pro – no oven required! So why wait? Get creative in the kitchen and indulge in the joy of freshly baked bread today.
  • Discover the Best Cauliflower Recipe: Better Than Meat, No Frying Needed!

    Discover the Best Cauliflower Recipe: Better Than Meat, No Frying Needed!

    Discover the Best Cauliflower Recipe: Better Than Meat, No Frying Needed!

    Table of Contents

    Discover a delightful way to enjoy cauliflower with this recipe that’s better than meat and doesn’t require frying. This dish combines the rich flavors of vegetables and cheese, baked to perfection. Follow these simple steps to create a meal that’s sure to impress.

    Ingredients
    • Cauliflower: 3.5 lbs
    • Water: 6.5 cups
    • Salt: 1 tsp (for boiling)
    • Milk: 2 tbsp
    • Eggs: 3
    • Oil: 3 tbsp (for puree)
    • Flour: 3 tbsp
    • Mushrooms: 3.5 oz, diced
    • Green peppers: 4, diced
    • Red peppers: 2, diced
    • Carrot: 1, diced
    • Onion: 1, diced
    • Tomatoes: 2, diced
    • Salt: 1 tsp (for seasoning)
    • Mint: 1 tsp
    • Red pepper: 1 tsp
    • Pepper: 1 tsp
    • Oil: 4 tbsp (for sautéing)
    • Cheese: 5.5 oz, grated
    Step-by-Step Instructions
    Step 1: Prepare the Cauliflower
    1. Cut and Boil: Cut the cauliflower into florets and simmer in water with 1 tsp of salt and 2 tbsp of milk until soft.
    2. Blend: Blend the softened cauliflower with the eggs to create a smooth puree consistency.
    Step 2: Prepare the Vegetables
    1. Dice: Dice the mushrooms, green peppers, red peppers, carrot, onion, and tomatoes.
    2. Sauté: Heat 4 tbsp of oil in a pan and sauté the onions, carrots, and mushrooms until tender.
    3. Add and Cook: Add the diced tomatoes, 1 tsp of salt, mint, red pepper, and pepper. Cook until the flavors meld together.
    See also  Simple and Tasty Apple Pie Recipe in 5 Minutes
    Step 3: Assemble and Bake
    1. Grease the Dish: Grease a baking dish with 3 tbsp of oil.
    2. Layer: Spread the cauliflower puree evenly in the dish.
    3. Top: Top with the sautéed vegetables and grated cheese.
    4. Bake: Bake in a preheated oven at 375°F (190°C) until golden and bubbly, about 25-30 minutes.
    Nutrition Information (per serving, based on 6 servings):
    • Calories: 295 kcal
    • Protein: 13g
    • Fat: 20g
      • Saturated Fat: 7g
    • Carbohydrates: 20g
      • Fiber: 5g
      • Sugar: 7g
    • Cholesterol: 125mg
    • Sodium: 670mg
    • Calcium: 200mg
    • Iron: 2.5mg

    Tips:

    • For a richer flavor, you can add a sprinkle of your favorite herbs or spices to the vegetable mixture.
    • Serve with a side salad or bread for a complete meal.

    Conclusion

    This Cauliflower Dish is a game-changer in your kitchen. It’s a healthier, flavorful alternative to meat dishes that everyone will love. Enjoy this no-fry, baked delight that brings out the best in cauliflower and vegetables. Bon appétit!

  • POUND CAKE

    POUND CAKE

    POUND CAKE

    Table of Contents

    INGREDIENTS

    • 300 grams of flour
    • 3 eggs
    • 180ml of milk
    • 50ml of oil
    • 200g of sugar
    • 16g of baking powder

    INSTRUCTIONS

    ● Beat the eggs with sugar, salt, oil, milk and flour.
    ● Add the baking powder, then pour the batter into a pan.
    ● Bake at 180°C/360°F for 40 minutes.
  • Cream-Filled Nut Bread Recipe

    Cream-Filled Nut Bread Recipe

    Cream-Filled Nut Bread Recipe

    Table of Contents

    Ingredients

    For the Dough:

    • 450-500 g wheat flour (about 4 cups)
    • 1 tablespoon sugar
    • 13 g fresh yeast (about ½ oz) or 7 g instant yeast (2 teaspoons)
    • 125 ml warm water (about ½ cup)
    • 125 ml warm milk (about ½ cup)
    • 1 egg + 1 egg yolk (for brushing)
    • 5-6 g salt (about ½ teaspoon)
    • 50 g butter (about 1½ oz), softened

    For the Cream Filling:

    • 2 egg yolks
    • 4 tablespoons sugar
    • 10 g vanilla sugar (about ½ teaspoon)
    • 10 g cornstarch (about 1 tablespoon)
    • 250 ml warm milk (about 1 cup)
    • 30 g butter (about 1 oz), softened

    For the Nut Topping:

    • 100 g nuts (about ¾ cup), chopped (e.g., almonds, hazelnuts, or walnuts)

    Step-by-Step Instructions

    1. Prepare the Dough

    Begin by activating the yeast. If using fresh yeast, dissolve it in warm water with the sugar and let it sit for about 10 minutes until the mixture becomes frothy. If using instant yeast, you can skip this step and simply mix the yeast directly with the flour later on.

    In a large bowl, combine the flour and salt. Create a well in the center of the flour mixture, and pour in the yeast mixture, warm milk, one whole egg, and the softened butter. Mix the ingredients together using your hands or a dough hook until a soft dough forms.

    See also  Broccoli Salad You Can’t Stop Eating! Easy and Healthy Dinner Recipe

    Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If needed, add a little extra flour.

    Once kneaded, place the dough into a greased bowl. Cover it with a clean cloth and let it rise in a warm spot for 50-60 minutes, or until it doubles in size.

    2. Prepare the Cream Filling

    While the dough is rising, prepare the custard cream filling. In a medium saucepan, whisk together the egg yolks, sugar, vanilla sugar, and cornstarch. Slowly add the warm milk while whisking constantly to prevent any lumps from forming.

    Place the saucepan over medium heat and continue stirring the mixture until it thickens into a custard-like consistency. This process usually takes about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the butter until it is fully melted and incorporated into the cream.

    Transfer the cream to a bowl, cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let the cream cool completely in the refrigerator.

    3. Assemble the  Bread

    Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.

    Once the dough has risen, punch it down gently to release the air. Divide the dough into small portions, depending on how large you would like your buns or  bread loaves to be. For individual buns, divide the dough into about 8-10 portions.

    Roll each portion of dough into a flat circle, ensuring the dough is thick enough to hold the cream filling. Spoon a generous amount of the cooled cream filling into the center of each dough circle. Sprinkle chopped nuts on top of the cream for added texture.

    See also  Quick and Easy Homemade Cookies: Ready in Just 20 Minutes

    Carefully fold the dough over the filling, shaping it into a bun or braid. Be sure to seal the edges tightly to prevent the filling from leaking out during baking.

    4. Prepare for Baking

    Place the shaped buns on the prepared baking sheet. Beat the egg yolk and brush it over the tops of each bun to give them a shiny, golden finish.

    For an extra nutty crunch, sprinkle additional chopped nuts on top of the buns before baking.

    5. Bake the Bread

    Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and cooked through. You’ll know it’s done when the tops are beautifully golden, and the bread feels firm to the touch.

    Remove the bread from the oven and transfer it to a wire rack to cool.

    6. Serve

    Once the buns have cooled slightly, they are ready to be enjoyed. The soft, pillowy bread contrasts perfectly with the rich vanilla cream and the crunchy nut topping. These cream-filled nut breads are perfect for serving as a dessert, breakfast treat, or a sweet snack. Pair them with a hot cup of tea or coffee for a delightful experience.

    Nutrition Information (Per Serving)

    • Calories: 320 kcal
    • Protein: 8 g
    • Carbohydrates: 45 g
    • Fat: 12 g
    • Saturated Fat: 6 g
    • Cholesterol: 130 mg
    • Fiber: 2 g
    • Sodium: 220 mg
    • Sugar: 10 g
  • Raspberry Chocolate Layer Cake Recipe

    Raspberry Chocolate Layer Cake Recipe

    Raspberry Chocolate Layer Cake Recipe

    Table of Contents

    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.

    See also  Skinny Orange Julius

    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.

    See also  Homemade Flatbread Recipe

    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