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  • The trick to making delicious crispy fries without a drop of oil

    The trick to making delicious crispy fries without a drop of oil

    Five potatoes are required.
    2 egg whites mixed together
    1/4 teaspoon of salt
    1/4 teaspoon of pepper
    paprika, 1/2 teaspoon
    Here are the steps: – After beating the egg whites, combine them with the aforementioned spices (and any additional you choose). To that end, you may season it with rosemary or any of the specialty fried spices sold in any grocery store.- A The next step is to combine the chopped potatoes with the beaten egg whites in a salad dish. Coat the ingredients well by hand.
    – A After taking the pan out of the oven, line it with parchment or baking paper.- A Top it up with your potato chip sticks. The little secret is to not bunch them together, so be sure to give them some room.- A Return the pan to the oven and set the temperature to 220°C. Verify doneness after 10 minutes. To ensure even cooking, turn them over halfway through. Your fries will be done in around 10 to 12 more minutes.Not to mention that there’s another variation that involves briefly boiling them before baking them. If you want to use egg whites and spices, you’ll have to do everything all over again.Now you know how to make the best french fries ever without using oil. They’re fluffy and golden brown!
    Have fun!
  • How to Make A Family Favorite Creamy Cheeseburger Soup

    How to Make A Family Favorite Creamy Cheeseburger Soup

    What You Need:
    – 1 pound of ground beef – 1 medium diced onion – 3 minced garlic cloves – 1 teaspoon of salt – 1/2 teaspoon of black pepper – 1/2 teaspoon of paprika – 2 cups of chicken or beef broth – 1 can of 14.5 oz diced tomatoes – 2 cups of diced potatoes, peeled if desired – 1 cup of diced carrots – 1/2 cup of diced celery – 2 cups of shredded cheddar cheese – 1 cup of heavy cream or half-and-half – 1/4 cup of all-purpose flour, optional, for thickening1/3 cup of sour cream—▎For garnish, pickle diced tomatoes and add more shredded cheese.
    Instructions
    Get the Beef Ready:
    Brown the ground beef, chopped onion, and minced garlic in a pan over medium heat until the meat is no longer pink and the onions are transparent. Remove any surplus of fat.
    Put some salt, pepper, and paprika on the meat. Throw everything into the slow cooker.
    Veggies and broth should be added.
    Put the broth (beef or chicken), diced tomatoes (from a can), potatoes (diced), carrots (chopped), and celery (chopped) into the slow cooker. Mix thoroughly.
    Prepare the Soup:
    When the veggies are soft, cover and simmer for 6–7 hours on low heat or 3–4 hours on high heat in a slow cooker.
    Include Dairy Substances:
    If you’d like your soup on the thicker side, whisk the flour into the heavy cream until smooth, then incorporate it into the soup about half an hour before serving. Add the heavy cream and stir until the soup reaches the desired consistency, if any.
    After the cheddar cheese has melted, add the shredded kind and mix until combined.
    Toss in the sour cream just before serving to finish, and taste to see if any further spice is needed. This will provide extra richness.
    Fill bowls with the soup and serve.
    If you like, you may top it up with some more shredded cheese, sliced pickles, and tomatoes.
  • Cabbage Is More Appetizing Than Meat

    Cabbage Is More Appetizing Than Meat

    What You Need to Make Cabbage Fritters:
    For the cabbage, chop it into medium pieces.
    One large onion, coarsely chopped
    trade show
    a couple of eggs
    A quarter cup of all-purpose flour
    Cornstarch, 1/4 cup
    1/2 teaspoon of baking powder
    Spoonful of salt
    1/2 teaspoon of black pepper
    Pinch and a half of paprika
    1/4 teaspoon of garlic powder
    1/4 teaspoon of onion powder
    1/4 cup fresh parsley, minced
    Cooking oil
    When it comes to the dipping sauce:
    A quarter cup of yoghurt or sour cream
    Two tablespoons of dill, just chopped
    Lemon juice, measuring one tablespoon
    one clove of garlic, minced
    Salt & pepper to taste.
    Sprinkle some paprika on top.
    What You Need to Know to Get Your Cabbage Fritters Ready:
    First, slice the cabbage into tiny pieces; next, shred it. You may use a mandoline slicer or a sharp object.
    blade that is tailored to this task. Put the cabbage in a big bowl after shredding it.
    Squeeze in some salt and then set the cabbage aside for at least 10 minutes. This is going to be useful.
    drain out the additional moisture. In order to get the most water out of the cabbage, squeeze it after 10 minutes.
    feasible. To make crispy fritters, this is a must-do.
    Get the batter ready: In a another bowl, whisk together the eggs, cornstarch, baking powder, flour, and salt.
    Add the garlic powder, paprika, black pepper, and onion powder and mix until smooth. Before folding in, add the minced onion.
    fresh parsley.
    Be careful to include all of the squeezed cabbage into the batter by mixing well.
    caked with batter.
    Fry the fritters:
    Put about half an inch of oil into a big pan and heat it over medium-high heat. Get the oil ready.
    as soon as a little amount of batter lifts to the surface.
    To prepare the fritters, use a spoon to drop a little amount of the cabbage mixture into the hot oil. Push them down firmly.
    by gently rubbing the back of the spoon. Make sure not to overcrowd the pan while frying the fritters in batches.
    Grill or Sauté until golden: Fry for three to four minutes each side, or until golden and crisp. Order pizza
    Transfer the fritters to a plate lined with paper towels to absorb any excess oil after frying.
    Methods for Preparing the Marinade:
    Combine all of the components: Mix the dill, lemon juice, and sour cream (or Greek yogurt) in a bowl.
    zest, juice, and chopped garlic. Season with salt and pepper according to your taste.
    As a garnish, you may add paprika to the sauce for color and flavor.
    To serve, arrange the fritters of cabbage on a platter and surround them with a bowl of dipping sauce.
    sauce. Warm fritters are the best way to experience their flavorful flavor and satisfying crunch.
    Extra Flavor Enhancement: If you’d like, you may top the fritters with a sprinkling of fresh dill or parsley.
    a sense of revitalization.
    To conclude
    Cabbage fritters are proof that vegetables can be satisfying and flavorful on their own.
    meat-based cuisine. One way that cabbage may be a show-stopping ingredient is in this recipe.
    Modern spin on the traditional beef appetiser that is both delicious and healthy. Assuming you’re a vegetarian
    these cabbage fritters are sure to be a hit, whether you’re attempting to eat more vegetables overall or not.
    grow to be beloved by your loved ones. Enjoy the crispy cabbage fritters with all their delicious taste, and
    Learn the reasons why vegetables may sometimes outshine meat in flavor.
  • These are to die for! My hubby loves grabbing these in the morning. He couldn’t believe it was just 4 ingredients

    These are to die for! My hubby loves grabbing these in the morning. He couldn’t believe it was just 4 ingredients

    Sausage Brunch We adore muffins for their substantial taste and how easy they are to make. They’ve become a morning staple in our house. Muffins made with only four ingredients combine savoury sausage, eggy goodness, and melty cheese in a convenient muffin shape. They have become a popular alternative for those looking for a quick and filling breakfast, and they originate from the convenience-driven American cuisine.
    These muffins are great for those hectic mornings or when you need a quick snack. They make a satisfying breakfast on their own or with some sides like a green salad, crispy bacon, or fresh fruit. Add a swirl of your favorite spicy sauce or a dollop of creamy avocado spread for an additional burst of flavor.
    Quick and Easy Sausage Muffins for Breakfast
    Things needed:
    1 lb. of breakfast links
    half a cup of Bisquick pancake mix
    For the cheese, chop 1 cup of strong cheddar.
    four eggs
    Instructions:
    Grease a 12-cup muffin pan and set oven temperature to 350°F, or 175°C.
    The morning sausage should be browned and crumbled in a pan set over medium heat. Remove excess fat by draining it.
    In a bowl, whisk the eggs. Mix in the Bisquick and cheese until fully combined. Cooked sausage should be folded in.
    Fill up each muffin pan about two-thirds of the way to the top with the batter.
    When a toothpick put in the middle of the muffins comes out clean, it’s done baking, which should take about 20 minutes.
    After a few minutes, the muffins should be ready to enjoy.
    With just a few basic ingredients, these Easy Sausage Breakfast Muffins prove that good cuisine doesn’t have to be complicated. Even more so than the rest of us, my husband eagerly anticipates them first thing in the morning. After you give these muffins a go, you won’t want to have breakfast without them.
  • Bread in under five minutes

    Bread in under five minutes

    Avec cette méthode allemande, qui réduit le temps de cuisson du pain à seulement cinq minutes, la tâche ne devrait pas être intimidante. Les pains préparés selon cette technique ont une texture incroyablement spongieuse et un goût délicieux. Pour ceux qui recherchent un moyen facile de commencer à faire du pain à la maison, c’est la solution idéale.

    Une recette simple de pain allemand Ce dont vous avez besoin :

     

    Décongeler 350 millilitres d’eau

     

    1/4 tasse de sucre

     

    Levure sèche, 8 grammes

     

    Farine (500 grammes) plus de farine pour saupoudrer 25 millilitres d’huile de tournesol

     

    La levure peut être activée en mélangeant le sucre, l’eau et la levure sèche dans une grande bassine. Remuez légèrement, couvrez et laissez reposer pendant cinq minutes. Pour que la levure soit prête à faire de la pâte, cette procédure est appelée activation.

    Versez l’huile de tournesol. Ajoutez ensuite la farine. Pour que la farine soit bien incorporée, tamisez-la lentement dans la pâte. La farine est aérée et les grumeaux sont évités grâce au tamisage, ce qui contribue également à une texture de pain plus légère.

     

    Levée initiale : Pétrissez jusqu’à obtenir une pâte épaisse et collante. La pâte doit lever pendant une heure dans un endroit chaud, recouverte d’un torchon, afin qu’elle puisse doubler de volume.

     

    Une fois la pâte levée, remuez-la rapidement pendant 30 secondes supplémentaires. Remettez-la sur le feu et laissez-la reposer encore une demi-heure.

    Farinez légèrement votre plan de travail et façonnez la pâte en rectangle. Après dix minutes de repos, repliez-la sur elle-même et recouvrez-la d’un saladier.

     

    Abaissez la pâte à l’épaisseur souhaitée après avoir fariné le plan de travail. C’est la dernière étape de façonnage. Préparez-la pour la cuisson en lui donnant la forme que vous souhaitez.

     

    Mettez la pâte ainsi formée sur une plaque de cuisson et faites-la cuire. Vous pouvez ajouter quelques entailles décoratives sur le dessus si vous le souhaitez. Trente à quarante minutes à 230°C (446°F) dans un four préchauffé permettront au mélange d’être doré et bien cuit.

    Laissez le pain refroidir un peu avant de le couper avant de le servir. La saveur et la texture du pain s’en trouvent améliorées et il est également plus simple à couper.

     

    Laissez-vous tenter par les joies du pain fraîchement cuit sans effort grâce à cette recette de pain allemand. Cette recette est parfaite pour les jours où vous manquez de temps mais souhaitez quand même préparer du pain maison, car elle est facile à préparer et contient peu d’ingrédients.

     

    Apportez le parfum réconfortant du pain fraîchement cuit dans votre maison en savourant la simplicité et la joie de cuisiner avec cette recette. Peu importe votre niveau d’expérience en cuisine, ce pain allemand deviendra rapidement un favori.

  • Cabbage, Carrot, and Apple Salad

    Cabbage, Carrot, and Apple Salad

    Cabbage, Carrot, and Apple Salad

    Table of Contents

    Ingredients:

    • 200-400 grams cabbage, finely shredded
    • 1 large carrot, peeled and grated
    • 1 green apple, cored and thinly sliced
    • Spring onion, chopped (to taste)
    • Dill or parsley, chopped (optional, to enhance flavor)
    • Lemon juice (to taste, for dressing)
    • Olive oil (to taste, for dressing)
    • Salt (to taste, for seasoning)

    Directions:

    1. Prepare the Ingredients:

    • Wash Vegetables and Apple: Thoroughly wash the cabbage, carrot, apple, and spring onions.
    • Shred and Grate: Finely shred the cabbage using a sharp knife or a mandoline. Peel and grate the carrot using a box grater or food processor. Core and thinly slice the green apple into matchstick-sized strips.
    • Chop Herbs: If using, roughly chop the dill or parsley to add a burst of fresh flavor.

    2. Combine the Salad:

    • Mix Ingredients: In a large mixing bowl, combine the shredded cabbage, grated carrot, and thinly sliced apple. Toss in the chopped spring onions and your choice of herbs (dill or parsley), if using.

    3. Dress the Salad:

    • Add Dressing: Drizzle fresh lemon juice and olive oil over the salad mixture. The lemon juice helps to keep the apple slices from turning brown and adds a bright, tangy flavor.
    • Season: Season with salt according to your taste preferences.

    4. Mix Thoroughly:

    • Toss Salad: Gently toss all ingredients together until well combined and evenly coated with the dressing. Ensure every piece gets a touch of the lemony, olive oil dressing.

    5. Chill and Serve:

    • Chill Salad: For the best flavor integration, let the salad chill in the refrigerator for about 15 minutes before serving. This resting period allows the flavors to meld together, enhancing the overall taste.
    • Serve: Serve the salad chilled as a refreshing side dish or a light meal.
    See also  EGGLESS YELLOW CAKE

    Serving Suggestions:

    • Pair with Protein: Pair with grilled chicken or fish for a complete meal.
    • Soup Companion: Serve alongside a hearty soup for a balanced lunch or dinner.
    • Stand-Alone Snack: Enjoy on its own for a nutritious and satisfying snack.

    Cooking Tips:

    • Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and texture of the salad, providing a crisp and vibrant dish.
    • Adjust Dressing: Feel free to adjust the amount of lemon juice and olive oil to your taste preference, adding more for a tangier or richer flavor.
    • Prevent Browning: The lemon juice helps to prevent the apple slices from browning, maintaining the salad’s fresh appearance.

    Nutritional Benefits:

    • Cabbage: High in fiber and vitamins C and K, promoting digestive health and immune function.
    • Carrot: Rich in beta-carotene and antioxidants, supporting vision and skin health.
    • Apple: Provides dietary fiber and vitamin C, contributing to heart health and immune support.
    • Olive Oil: Contains healthy monounsaturated fats and antioxidants, beneficial for heart health.

    Dietary Information:

    • Vegetarian: Yes
    • Vegan: Yes
    • Gluten-Free: Yes
    • Dairy-Free: Yes

    Storage Tips:

    • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors may continue to develop, making the salad even more delicious over time.
  • Baked Oatmeal Delight

    Baked Oatmeal Delight

    Baked Oatmeal Delight

    Table of Contents

    Ingredients

      • 1 cup oatmeal
      • 50 g raisins
      • 50 g walnuts, chopped
      • 50 g dried apricots, chopped
      • 1 banana, mashed
    • 1 apple, grated
    • 50 g oat flakes

    Directions

      1. Preheat the Oven: Preheat your oven to 180°C (360°F).
      1. Prepare the Ingredients: In a large mixing bowl, combine the oatmeal, raisins, chopped walnuts, chopped dried apricots, mashed banana, grated apple, and oat flakes. Mix well to ensure all ingredients are evenly distributed.
      2. Bake the Mixture: Transfer the mixture to a greased baking dish. Spread it out evenly.
      3. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the top is golden brown and the oatmeal is set.
    1. Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Cut into squares and enjoy warm or at room temperature.

    Serving Suggestions

      • Serve with a dollop of yogurt and fresh berries for a complete breakfast.
      • Drizzle with honey or maple syrup for added sweetness.

    Cooking Tips

    • For a richer flavor, toast the walnuts lightly before adding them to the mixture.
    • You can substitute the dried fruits with your favorites like cranberries or dates.

    Nutritional Benefits

      • Oatmeal: High in fiber, which aids digestion and helps maintain healthy cholesterol levels.
      • Raisins and Dried Apricots: Provide natural sweetness and are rich in vitamins and minerals.
      • Walnuts: A good source of omega-3 fatty acids, which are beneficial for heart health.
      • Banana and Apple: Add natural sweetness and moisture, along with essential vitamins and minerals.

    Dietary Information

    • This recipe is vegetarian and can be made vegan by ensuring no animal products are used in the baking dish.
  • Banana Oatmeal Bake with Cocoa and Nuts

    Banana Oatmeal Bake with Cocoa and Nuts

    Banana Oatmeal Bake with Cocoa and Nuts

    Table of Contents

    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. 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.
  • Zucchini and Parmesan Savory Cake

    Zucchini and Parmesan Savory Cake

    Zucchini and Parmesan Savory Cake

    Table of Contents

    Ingredients:

      • 2 courgettes (zucchini), grated
      • Salt, to taste
      • Black pepper, to taste
      • Extra virgin olive oil, as needed
      • 4 eggs
      • 1 tablespoon sugar
      • 100 ml milk (about 1/2 cup)
      • 60 ml extra virgin olive oil (about 1/4 cup)
      • 120 g flour (about 1 cup)
      • 11 g baking powder (about 1 tablespoon)
      • 1 medium potato, grated
      • 1 small onion, chopped
      • 30 g Parmesan cheese, grated (about 1/4 cup)
      • 50 g spreadable fresh cheese (about 1/4 cup)
      • 50 g Parmesan cheese, grated (about 1/2 cup)

    Directions:

      1. Prepare the Vegetables:
          • Grate the courgettes and medium potato.
          • Chop the small onion.

         

        • Heat a pan with a little extra virgin olive oil.
        • Add the grated courgettes, season with salt and black pepper, and simmer for 2 minutes.
      1. Prepare the Batter:
          • In a large bowl, beat 4 eggs with a tablespoon of sugar until well combined.
          • Add 100 ml of milk and 60 ml of extra virgin olive oil, and mix well.
          • Gradually add 120 g of flour and 11 g of baking powder, stirring to combine.

         

      2. Combine Ingredients:
          • Fold the grated potato, chopped onion, cooked courgettes, and 30 g of grated Parmesan cheese into the batter.
          • Mix until all ingredients are well incorporated.

         

      3. Prepare for Baking:
          • Preheat the oven to 180°C (350°F).
          • Grease a baking dish with extra virgin olive oil.

         

          • Pour the batter into the prepared dish.
          • Spread 50 g of spreadable fresh cheese evenly over the top.
          • Sprinkle with 50 g of grated Parmesan cheese.

         

      4. Bake:
        • Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
      1. Cool and Serve:
        • Allow the cake to cool slightly before cutting.
        • Serve warm or at room temperature.

    Serving Suggestions:

      • Serve with a side salad for a complete meal.
      • Pair with a bowl of soup for a comforting dinner.
    • Enjoy with a dollop of sour cream or a sprinkle of fresh herbs.

    Cooking Tips:

      • Ensure vegetables are well-drained to avoid excess moisture in the cake.
    • Use freshly grated Parmesan for the best flavor.
    • Let the cake cool slightly before slicing to help it set properly.

    Nutritional Benefits:

      • Rich in protein from the eggs and cheese.
      • High in vitamins and minerals from the vegetables.
      • Contains healthy fats from olive oil.
    • Provides fiber from the zucchini and potato.

    Dietary Information:

      • Suitable for vegetarians.
    • Can be made gluten-free by substituting the flour with a gluten-free alternative.
    • Contains dairy and eggs.

    Nutritional Facts (per serving):

      • Calories: 280
      • Protein: 10g
      • Fat: 18g
    • Carbohydrates: 20g
    • Fiber: 3g

    Storage:

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the oven or microwave before serving.
    • Can be frozen for up to 2 months; thaw and reheat before serving.
  • Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

    Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

    Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

    Table of Contents

    Bread has been a staple in human diets for thousands of years. It’s a symbol of nourishment, comfort, and tradition. However, in today’s fast-paced world, not everyone has the time to wait for dough to rise and bake in an oven. That’s where this incredible recipe comes in – bread in just 10 minutes, without an oven! This method is not only quick and easy but also results in the most delicious bread you’ve ever tasted. Perfect for beginners and experienced bakers alike, this recipe will revolutionize your kitchen routine.

    Ingredients
    • 17 oz (480 g) plain flour
    • 7.8 oz (220 g) white yogurt
    • 6.8 fl oz (200 ml) water
    • 2 teaspoons (10 g) baking powder
    • 1 teaspoon oil
    • 1 teaspoon salt
    • 3.5 oz (100 g) butter
    • Parsley (to taste)
    Step-by-Step Instructions
    1. Preparing the Dough

    Start by pouring the white yogurt into a large mixing bowl. Add 200 ml of water and 1 teaspoon of salt, then whisk everything thoroughly until you achieve a smooth, thin liquid. This mixture serves as the base for your dough.

    Next, sift plain flour through a fine sieve to ensure there are no lumps. Gradually add the sifted flour and 2 teaspoons of baking powder to the yogurt mixture. Mix with your hands until you form a cohesive and slightly sticky dough.

    See also  I Can’t Stop Eating This Beetroot, Carrot, and Cabbage Salad: A Delicious New Salad Recipe

    Add 1 teaspoon of vegetable oil to the dough and continue kneading. The oil helps to make the dough more manageable and prevents it from sticking to your hands and the bowl. Knead until the dough is smooth and elastic, forming it into a round loaf.

    2. Shaping the Dough

    Sprinkle a little plain flour on your work surface and turn the dough out onto it. Lightly flour the surface of the dough and use your hands to spread it into a flat pancake. Divide the dough into two equal pieces.

    Roll each piece out with a rolling pin and then cut each into five smaller pieces, giving you a total of ten dough portions. Shape each portion into a small ball. Place these dough balls on a floured plate and cover them with cling film to prevent them from drying out as you work.

    3. Rolling the Pancakes

    Take one dough ball, dust it with a bit of plain flour, and flatten it with your hands. Use a rolling pin to roll it into a thin pancake with a diameter of about 10 to 12 centimeters. Set it aside and repeat the process with the remaining dough balls. Ensure the unused dough balls are covered with cling film to keep them moist.

    4. Cooking the Bread

    Heat a dry, shallow pan over medium heat. Once the pan is hot, place as many of the rolled-out dough pancakes as can fit without overlapping. Let them cook for about a minute. When the dough starts to harden, flip them to the other side. As they cook, the pancakes will begin to puff up and form fluffy loaves.

    See also  CHOCOLATE COTTON CAKE

    Continue to move and turn the pancakes in the pan to ensure they cook evenly and don’t burn. Once they are golden brown and cooked on both sides, remove them from the pan.

    5. Finishing Touches

    Melt the butter and mix it with freshly chopped parsley. Generously spread this mixture on both sides of each cooked pancake. The butter adds richness, while the parsley provides a fresh, herby flavor that complements the bread perfectly.

    Serving Suggestions

    These quick and easy bread patties are incredibly versatile. Serve them warm as a side to soups and salads, use them as a base for sandwiches, or enjoy them on their own with a bit of honey or jam. They are perfect for any meal of the day and can be stored in an airtight container for a couple of days, making them a convenient option for busy schedules.

    Conclusion

    This 10-minute bread recipe is a testament to how simple ingredients and quick methods can produce extraordinary results. Whether you’re a novice cook or an experienced baker, this recipe will become a go-to in your kitchen repertoire. Not only is it fast and easy, but it’s also incredibly tasty and versatile, ensuring that you always have fresh, homemade bread at your fingertips.

  • Almond Cocoa Cookies with Almond Flour

    Almond Cocoa Cookies with Almond Flour

    Almond Cocoa Cookies with Almond Flour

    Table of Contents

    Ingredients

      • 1 large egg yolk – 1 pc
      • 1 large egg white – 1 pc
      • Salt – a pinch
      • Granulated sugar – 1/2 cup (100 g)
      • Cocoa powder – 1 tbsp
      • Almond extract – 1 tbsp
      • Almond flour – 1 3/4 cups (200 g)
      • Baking powder – 1 tsp
      • Powdered sugar – for coating
      • Whole almonds – 11 pieces (for garnish)

    Directions

      • Beat Eggs and Sugar: In a mixing bowl, combine egg yolk, egg white, a pinch of salt, and granulated sugar. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and slightly frothy.
      • Incorporate Dry Ingredients: Add cocoa powder, almond extract, almond flour, and baking powder to the egg mixture. Stir until the ingredients form a smooth dough.
      • Shape into Balls: Wet your hands to prevent the dough from sticking, then roll portions of the dough into small balls.
      • Coat with Powdered Sugar: Roll each dough ball in powdered sugar until fully coated.
      • Top with Almonds: Place one almond on each ball, pressing lightly to secure.
      • Bake: Preheat your oven to 180°C (356°F). Arrange the dough balls on a parchment-lined baking sheet and bake for 15-17 minutes until set and slightly cracked.
    • Cool and Serve: Allow cookies to cool on a wire rack before serving.

    Serving Suggestions

      • Pair with coffee or tea for a delightful afternoon snack
      • Serve warm with a scoop of vanilla or almond-flavored ice cream
      • Drizzle with melted dark chocolate for extra indulgence
      • Serve alongside a charcuterie board with fruits and nuts
      • Pack as a gift in a decorative tin for holidays or special occasions
    See also  Perfectly Mini Doughnuts

    Cooking Tips

      • For a deeper flavor, use dark cocoa powder instead of regular cocoa
      • Chill the dough for 10 minutes before rolling if it feels too sticky
      • Use a cookie scoop to ensure uniform-sized cookies for even baking
    • Try a pinch of sea salt on top for a sweet-and-salty twist
    • Ensure cookies are spaced apart on the baking sheet to allow for slight spreading

    Nutritional Benefits

      • High in protein: Thanks to the almond flour, these cookies contain more protein than regular flour-based cookies
      • Rich in fiber: Almond flour is a good source of fiber, which aids digestion
      • Low in carbs: Suitable for those following low-carb or gluten-free diets
      • Healthy fats: Almonds provide unsaturated fats, beneficial for heart health
    • Antioxidants: Cocoa contains flavonoids, which have antioxidant properties that benefit cardiovascular health

    Dietary Information

      • Gluten-Free: Made with almond flour instead of wheat flour
      • Dairy-Free: No butter or milk is used, making these suitable for dairy-sensitive individuals
      • Low Carb: Almond flour and minimal sugar make these cookies low in carbohydrates
      • Vegetarian: Contains no meat or animal products beyond eggs
      • No added oils: Only natural fats from almonds are used

    Nutritional Facts (per cookie)

      • Calories: ~110
      • Carbohydrates: 8 g
      • Protein: 3 g
      • Fat: 7 g
      • Fiber: 2 g
      • Sugar: 5 g

    Storage

    • Room Temperature: Store in an airtight container for up to 5 days
    • Refrigerator: Extend freshness up to 2 weeks in an airtight container
    • Freezing: Place cookies in a freezer-safe bag or container; they keep well for up to 3 months. Thaw at room temperature before serving
  • Whole Grain Gluten-Free Bread with Buckwheat and Flax

    Whole Grain Gluten-Free Bread with Buckwheat and Flax

    Whole Grain Gluten-Free Bread with Buckwheat and Flax

    Table of Contents

    Ingredients

      • Water: 460 ml (about 2 cups)
      • Apple Cider Vinegar: 1 tbsp
      • Psyllium Husks: 20 g (~2 tbsp)
      • Whole-Wheat Buckwheat Flour: 100 g (~3/4 cup)
      • Whole Grain Rice Flour: 100 g (~3/4 cup)
      • Flax Flour or Lentil Flour: 100 g (~3/4 cup) (use lentil flour for a milder flavor)
      • Salt: 1–1.5 tsp
      • Bread Spice: 1 tsp
      • Tartar Baking Powder: 1 tsp (or 1 weak tsp of baking soda as an alternative)

    Directions

      1. Prepare the Dough:
        • In a mixing bowl, combine water and apple cider vinegar.
        • Add psyllium husks and let sit for a few minutes to absorb the liquid.
      1. Combine Dry Ingredients:
        • In a separate bowl, whisk together buckwheat flour, rice flour, flax or lentil flour, salt, bread spice, and tartar baking powder (or baking soda).
        • Gradually add the dry ingredients to the water and psyllium mixture, stirring until fully combined.
      1. Form the Dough:
        • Allow the mixture to rest for 5-10 minutes, allowing psyllium to thicken and create a dough-like consistency.
        • Shape the dough into a loaf and place it in a lined or greased loaf pan.
      1. Bake:
        • Preheat the oven to 180°C (356°F).
        • Bake the bread for 60–70 minutes until firm.
      1. Cool the Bread:
        • Carefully remove the bread from the oven and let it cool completely before slicing.
        • Important: Do not test the bread’s doneness with a skewer or thermometer, as this bread’s unique texture may be misleading.

    Serving Suggestions

      • Serve with avocado and a sprinkle of salt for a healthy snack.
      • Use for open-faced sandwiches with fresh vegetables.
      • Toast with nut butter and honey for a sweet option.
    • Pair with hummus and roasted vegetables.
    • Serve with soups and stews for a hearty meal.
    See also  Everyone loved it after trying it – easy, economical and tasty dish.

    Cooking Tips

      • Avoid using a skewer to test the bread, as it may disrupt the texture.
      • Let the bread cool completely before slicing to maintain structure.
      • Lentil flour adds a mild taste; choose flax flour if you prefer a nutty flavor.
      • Use apple cider vinegar to enhance the flavor and help with rising.
    • Store in an airtight container to keep the bread fresh for longer.

    Nutritional Benefits

      • Buckwheat Flour: High in fiber, antioxidants, and protein.
      • Rice Flour: Gluten-free and provides a mild, light texture.
      • Psyllium Husks: Excellent source of dietary fiber, aiding digestion.
      • Flax or Lentil Flour: Adds protein, fiber, and essential nutrients.
      • Apple Cider Vinegar: Contains beneficial acids for gut health.

    Dietary Information

      • Gluten-Free: Made without gluten ingredients.
      • High-Fiber: Excellent fiber content from psyllium and whole grains.
      • Vegan: Suitable for a plant-based diet.
    • Nut-Free: Safe for those with nut allergies.
    • Low Sugar: Contains no added sugars.

    Nutritional Facts (Per Slice Estimate)

      • Calories: ~120 kcal
      • Protein: 3 g
      • Carbohydrates: 18 g
      • Fiber: 5 g
    • Fat: 4 g
  • Zucchini and Vegetable Patties

    Zucchini and Vegetable Patties

    Ingredients

    For the Patties:

      • 1 zucchini
      • 1 teaspoon salt (for draining zucchini)
      • 2 eggs
      • 1 carrot, grated
      • 1 potato, grated
      • A handful of fresh dill, chopped
      • 100 g cheese, grated (cheddar or mozzarella works well)
      • 1 clove of garlic, minced
      • Salt, to taste
      • 1/2 teaspoon paprika
      • 1/2 teaspoon black pepper
      • 4 tablespoons oatmeal
    • 2 tablespoons flour (all-purpose or any preferred type)
    • Vegetable oil, for frying

    For the Garlic Dill Sauce:

      • 2 tablespoons sour cream
      • 1 tablespoon mayonnaise
      • A handful of fresh dill, chopped
    • 1 clove of garlic, minced

    Directions

      1. Prepare the Zucchini:
          • Grate the zucchini and sprinkle with 1 teaspoon of salt.
          • Let it sit for 15 minutes to draw out excess moisture.

         

        • Squeeze the zucchini well to remove as much juice as possible, using your hands or a clean cloth.
      2. Mix the Vegetables:
          • In a large bowl, add the squeezed zucchini, eggs, grated carrot, and grated potato.

         

        • Stir in the chopped dill, grated cheese, minced garlic, salt, paprika, and black pepper.
        • Add the oatmeal and flour, then mix until smooth and well combined.
      1. Shape the Patties:
        • Grease your hands with a little oil to prevent sticking.
        • Form the mixture into small patties, about the size of your palm.
      1. Fry the Patties:
        • Heat vegetable oil in a frying pan over medium heat.
        • Fry the patties on both sides for 3-4 minutes each, or until they are golden brown and crispy.
      1. Prepare the Garlic Dill Sauce:
        • In a small bowl, mix together sour cream, mayonnaise, chopped dill, and minced garlic.
        • Stir until well combined.
    1. Serve:
      • Serve the warm patties with the garlic dill sauce on the side. Enjoy immediately for the best taste and texture.

    Serving Suggestions

      • Serve as a side dish with grilled meats, a salad, or on their own as a light meal.
    • These patties are great when paired with fresh greens, steamed vegetables, or a bowl of soup.
    • Try them in a sandwich or wrap with lettuce, tomatoes, and your favorite sauce.

    Cooking Tips

      • Moisture Control: Be sure to drain the zucchini well to avoid soggy patties. The less moisture, the better the texture.
    • Cheese Choice: Use a cheese that melts well, like mozzarella or cheddar, to add richness and bind the patties.
    • Baking Option: For a lighter version, bake the patties at 180°C (350°F) for 15-20 minutes, flipping halfway through.

    Nutritional Benefits

      • Rich in Vegetables: Packed with zucchini, carrots, and potatoes, providing fiber, vitamins, and minerals.
    • High in Protein: Eggs and cheese contribute to the protein content, making this dish more filling.
    • Low in Carbs: Oats add a touch of whole grains, but overall, the patties are low-carb compared to traditional potato cakes.

    Dietary Information

      • Vegetarian: This recipe is perfect for vegetarians looking for a satisfying veggie dish.
    • Gluten-Free Option: Use gluten-free oats and flour to accommodate gluten-free diets.
    • Low-Sugar: Contains no added sugars, making it a healthy choice.
  • Rustic Potato and Vegetable Torte with Garden Salad

    Rustic Potato and Vegetable Torte with Garden Salad

    Ingredients

    For the  Potato Torte

    • 700g (24.7 oz)  potatoes, peeled and thinly sliced
    • 3 large eggs
    • 100ml whole milk
    • 80g (2.8 oz) all-purpose flour
    • 120g (4.2 oz) mozzarella cheese, grated
    • 3 cloves garlic, minced
    • 2 bay leaves
    • 1 medium carrot, finely diced
    • 1 red bell pepper, diced
    • 1 medium onion, finely chopped
    • 2 ripe tomatoes, diced
    • Salt and freshly ground black pepper to taste
    • Mixed dry herbs of choice
    • Fresh parsley, chopped
    • Butter for greasing
    • Oil for frying

    For the Garden Salad

    • 100g (3.5 oz) feta cheese, crumbled
    • 130g (4.6 oz) cherry tomatoes, halved
    • Fresh spinach leaves
    • Fresh parsley, chopped
    • 2 tablespoons olive oil
    • 1 pinch salt
    • 1 pinch sugar
    • Fresh lemon juice to taste

    Detailed Instructions

    Step 1: Prepare the Vegetables

    1. Peel and thinly slice potatoes (about 1/8 inch thick)
    2. Dice carrots, peppers, onions, and tomatoes
    3. Mince garlic
    4. Set aside bay leaves

    Step 2: Make the Batter

    1. In a large bowl, whisk together:
    • 3 eggs
    • 100ml milk
    • 80g flour
    • Salt and pepper
    • Dry herbs
    1. Mix until smooth and lump-free

    Step 3: Cook the Vegetables

    1. Heat oil in a large skillet
    2. Sauté onions until translucent
    3. Add carrots, cook for 3-4 minutes
    4. Add peppers, tomatoes, and garlic
    5. Cook until vegetables are tender
    6. Remove bay leaves
    7. Let cool slightly

    Step 4: Assemble and Bake

    1. Preheat oven to 180°C (350°F)
    2. Grease a springform pan with butter
    3. Layer ingredients:
    • Half the potato slices
    • Cooked vegetable mixture
    • Half the mozzarella
    • Remaining potatoes
    • Pour egg mixture over
    • Top with remaining cheese
    1. Bake for 45-50 minutes until golden brown

    Step 5: Prepare the Salad

    1. Mix in a bowl:
    • Spinach leaves
    • Halved cherry tomatoes
    • Crumbled feta
    1. Dress with:
    • Olive oil
    • Lemon juice
    • Salt and sugar
    • Chopped parsley

    Pro Tips

    • Slice potatoes uniformly for even cooking
    • Let torte rest 10 minutes before slicing
    • Use a mandoline for perfect potato slices
    • Test doneness with a knife through center
  • My Family’s Excitement: A Twist on Oatmeal and Zucchini Better than Pizza

    My Family’s Excitement: A Twist on Oatmeal and Zucchini Better than Pizza

    Ingredients:

    Before we dive into the preparation process, let’s take a look at the ingredients you’ll need to whip up this delectable dish:

    1 Zucchini: A versatile and low-calorie vegetable that forms the base of our recipe.

    Salt: To enhance the flavor and help drain excess moisture from the zucchini.

    3-4 Tablespoons of Oatmeal: A healthy whole grain that adds texture and fiber.

    100g Grated Cheese: Provides that irresistible cheesy goodness.

    2 Eggs: A binding agent that holds everything together.

    Pepper to Taste: Adds a hint of spice and flavor.

    Chives: Fresh herbs for a burst of color and flavor.

    PREPARATION:

    Now that we have our ingredients ready, let’s move on to the step-by-step process of making this mouthwatering oatmeal and zucchini dish:

    Step 1: Preparing the Zucchini

    Grate the zucchini and place it in a strainer.

    Sprinkle some salt over the grated zucchini and let it sit for about 10 minutes. This will help drain excess juice from the zucchini.

    After 10 minutes, squeeze the grated zucchini thoroughly to remove as much remaining juice as possible.

    Step 2: Mixing the Ingredients

    In a mixing bowl, combine the drained zucchini, oatmeal, grated cheese, eggs, pepper, and chopped chives.

    Mix all the ingredients thoroughly until well combined. You’ll notice the mixture coming together to form a delicious, cheesy concoction.

    Step 3: Baking to Perfection

    Preheat your oven to 180°C (360°F).

    Pour the zucchini mixture into a baking dish, spreading it evenly.

    Place the dish in the preheated oven and bake for 20 minutes until the top is golden brown and the inside is cooked to perfection.

    After 20 minutes, take the dish out of the oven and uncover it. Return it to the oven for another 10 minutes to ensure that the top is nicely golden brown and crispy.

    Enjoy !