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  • The Most Delicious Dinner in 10 Minutes: My Grandmother’s Recipe

    The Most Delicious Dinner in 10 Minutes: My Grandmother’s Recipe

    The Most Delicious Dinner in 10 Minutes: My Grandmother’s pasta Recipe

    Ingredients:

    • 15.g of flour
    • 500 milliliters of milk
    • One hundred grams of grated hard mozzarella cheese
    • 1. One onion, cut very finely
    • a total of three minced garlic cloves
    • Meat mince (either beef, hog, chicken, or turkey) weighing 700 grams
    • 200 grammes of tomato sauce
    • As a cooking medium, vegetable oil
    • For your taste, salt
    • The addition of a pinch of meat seasoning, dried powdered nutmeg, and to taste

    Details to follow:

    1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

    To get the pasta ready:

    1. Cook the Stellini pasta in a large pot of salted water until it reaches the al dente consistency, following the instructions on the box.
    2. After draining, store away for later use. Make a roux by melting butter in a skillet over medium heat and whisking in flour until fully absorbed. This will prepare the béchamel sauce. Gradually add the milk while whisking constantly until the sauce is entirely smooth.
    3. Cook the sauce until it reaches the right consistency, stirring occasionally. Use a pinch of nutmeg and salt as spices. Before beginning to prepare the meat, preheat a small amount of vegetable oil in a frying pan.
    Put together the dish by:
    Half of the cooked pasta should be layered in a baking dish, followed by half of the meat combination, and then half of the béchamel sauce should be layered on top of that. The layers should be repeated one more.
    Baking:
    Place the grated mozzarella cheese on top of pasta  being sure to spread it out evenly. To ensure that the cheese is bubbling and golden brown, bake it in an oven that has been warmed for around twenty minutes.
  • Quick and Delicious No-Oven Bread in 10 Minutes

    Quick and Delicious No-Oven Bread in 10 Minutes

    You won’t believe how tasty this bread is, and it’s ready in just 10 minutes without an oven! Anyone can make it!

    Ingredients:

    For the Bread:

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

    For the Topping:

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

    Instructions:

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

    Oatmeal, Walnut, and Banana Bars with Chocolate

    Ingredients:

    160g oatmeal
    80g walnuts
    80g dried plums (optional)
    200g banana (2 bananas)
    100g chocolate (dark or milk)

    Instructions:

    1. Prepare the Oatmeal:
    Heat a pan over medium heat and add the oatmeal.
    Fry the oatmeal for about 5 minutes, stirring occasionally until lightly toasted and fragrant.

    2. Prepare the Nuts and Fruit:
    Grind the walnuts until finely chopped.
    If using dried plums, grind them as well into smaller pieces.
    Peel and mash the bananas until smooth.

    3. Combine Ingredients:
    In a mixing bowl, combine the toasted oatmeal, ground walnuts, ground plums (if using), and mashed bananas.
    Stir the mixture thoroughly until well combined and evenly distributed.

    4. Shape and Bake:
    Line a baking dish with parchment paper for easy removal.
    Press the mixture evenly into the prepared dish, smoothing the surface.
    Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden and set.

    5. Prepare the Chocolate:
    While the oatmeal bars are baking, melt the chocolate in a double boiler or in a heatproof bowl over simmering water, stirring until smooth.

    6. Finish the Dessert:
    Once the baked oatmeal mixture is out of the oven and slightly cooled, pour the melted chocolate over the top, spreading it evenly.
    For extra crunch and flavor, sprinkle additional chopped walnuts on top (optional).
    Place the dish in the refrigerator to allow the chocolate to fully set.

    7. Serve:
    Once the chocolate has solidified, cut the mixture into bars and enjoy this delicious, healthy treat!

    Serving Suggestions:
    These bars are perfect for breakfast on-the-go or as a mid-day snack.
    Enjoy with a cup of coffee, tea, or a glass of milk for a wholesome snack.

    Storage:
    Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
    Freeze: You can also freeze the bars for up to 1 month. Thaw in the fridge or at room temperature before serving.

  • No-Egg, No-Oven Delicate Chocolate Cake Recipe

    No-Egg, No-Oven Delicate Chocolate Cake Recipe

    Cake Ingredients:

    • 300 ml milk (room temperature)
    • 170 grams sugar
    • 70 ml heated cooking oil
    • 240 grams all-purpose flour
    • 30 grams cocoa powder
    • 1/2 tablespoon baking powder
    • 1/2 teaspoon vanilla powder

    Chocolate Glaze:

    • 250 ml milk
    • 1 teaspoon Agar-Agar powder
    • 250 grams dark chocolate
    • 8 grams butter
    • For a Mold Sized 18x18x7 cm

    Instructions:

    Preheat Without Oven:

    1. Fill a large pot or a pressure cooker with about 2 inches of water. Place a heatproof stand or trivet at the bottom. Cover it and heat it on medium heat while preparing the cake batter.

    Prepare the Cake Batter:

    1. In a mixing bowl, combine room temperature milk, sugar, and heated cooking oil. Mix until the sugar dissolves completely.
    2. Sift in all-purpose flour, cocoa powder, baking powder, and vanilla powder. Mix until you get a smooth batter without lumps.

    Grease and Prepare the Mold:

    Grease the 18x18x7 cm mold with oil or butter. Line the bottom with parchment paper for easy removal.

    Baking Without Oven:

    1. Pour the prepared cake batter into the greased and lined mold.
    2. Place the mold on the stand/trivet inside the preheated pot/pressure cooker. Cover the pot with a lid (do not use the pressure cooker lid) and bake on medium-low heat for about 40-50 minutes.
    3. Check the doneness by inserting a toothpick into the center; if it comes out clean, the cake is done.
    4. Once done, remove the cake from the pot and let it cool completely on a wire rack.

    Chocolate Glaze:

    Prepare the Glaze:

    1. In a saucepan, heat the milk until warm but not boiling. Add Agar-Agar powder and stir until dissolved.
    2. Add dark chocolate and butter to the warm milk. Stir continuously on low heat until the chocolate melts completely and the mixture thickens slightly.

    Glazing the Cake:

    1. Once the cake is completely cooled, pour the warm chocolate glaze over the cake, spreading it evenly with a spatula or knife.

    Setting the Glaze:

    1. Allow the glaze to set by refrigerating the cake for at least 1-2 hours.
    2. Slice and serve your delicate and delicious no-egg, no-oven chocolate cake!
  • No-Bake 3-Ingredient Milk Pudding Dessert!

    No-Bake 3-Ingredient Milk Pudding Dessert!

    Ingredients:

    • 2 cups milk (500ml)
    • 1/3 cup sugar (70g)
    • 2 eggs
    • Optional: 1 teaspoon vanilla extract
    • Optional garnish: Chopped nuts or caramel sauce

    Instructions:

    Preparing the Pudding:

    1. In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

    Whisking the Eggs:

    1. In a separate bowl, crack and whisk the eggs until well beaten.

    Tempering the Eggs:

    1. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.

    Combining Ingredients:

    1. Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
      Cooking the Pudding:
    2. Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

    Adding Vanilla (Optional):

    1. If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.

    Chilling the Pudding:

    1. Transfer the pudding mixture into individual serving bowls or a larger serving dish.
    2. Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.

    Garnishing (Optional):

    1. Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
    2. Serve and Enjoy!
    3. Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!
  • Quick and Delightful Lemon Cake Recipe

    Quick and Delightful Lemon Cake Recipe

    Get ready to savor the deliciousness of a lemon cake that melts in your mouth, and it only takes 5 minutes!

    Ingredients:

    • Zest of 2 lemons
    • 3 eggs
    • 120g sugar
    • 120g flour
    • 6g baking powder
    • 50 ml vegetable oil
    • Juice of 3 lemons
    • 100g sugar
    • 30g cornstarch
    • 250 ml 33% cream
    • 100 ml water with lemon juice
    • 1 tablespoon powdered sugar

    Instructions:

    1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
    2. In a mixing bowl, combine the lemon zest, eggs, and 120g sugar. Mix until the mixture becomes light and fluffy.
    3. Gradually add the flour and baking powder to the egg mixture. Mix until well combined.
    4. Pour in the vegetable oil and continue to mix until the batter is smooth.
    5. Pour the batter into the prepared cake pan and bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool.
    6. While the cake is cooling, prepare the lemon syrup. In a saucepan, combine the juice of 3 lemons, 100g sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
    7. Once the cake has cooled, poke holes in it with a fork or skewer.
    8. Pour the lemon syrup over the cake, allowing it to soak in.
    9. In a separate bowl, whip the 33% cream until stiff peaks form. Spread the whipped cream over the cake.
    10. Combine the water with lemon juice and powdered sugar to create a glaze. Drizzle the glaze over the whipped cream.
    11. Slice and serve your lemon cake, and enjoy the mouthwatering, melt-in-your-mouth goodness! 1f34b1f3701f60b

      This recipe is sure to satisfy your lemon cake cravings in no time!
  • How To Make Classic Chicken Salad: A Timeless Recipe for Any Occasion

    How To Make Classic Chicken Salad: A Timeless Recipe for Any Occasion

    Chicken salad is a versatile and beloved dish, perfect for everything from casual lunches to elegant picnics. With its blend of tender chicken, crunchy vegetables, and creamy dressing, this classic recipe offers a delightful combination of textures and flavors. Whether served on a bed of greens, as a sandwich filling, or with crackers, chicken salad is a crowd-pleaser that’s both satisfying and easy to prepare.

    This classic chicken salad recipe is a testament to the idea that simple ingredients can create something truly delicious. The creamy dressing, crunchy vegetables, and tender chicken come together in perfect harmony, making each bite satisfying and flavorful.

    Here’s how to make a classic chicken salad that will become a staple in your kitchen.

    INGREDIENTS:

    • 3 cups cooked chicken breast, diced or shredded
    • 1 cup celery, finely chopped
    • 1 cup mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 tablespoon lemon juice
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon fresh dill, chopped (optional)
    • 1/2 cup red onion, finely chopped (optional)
    • 1/2 cup grapes or apples, chopped (optional)
    • Lettuce leaves, for serving (optional)
    • Croissants, bread, or crackers, for serving

    INSTRUCTIONS:

    1. Cook and Prepare the Chicken:
      • If you haven’t cooked the chicken yet, you can poach, roast, or grill it. Poaching is a great method for keeping the chicken moist and tender. Simply simmer chicken breasts in water or broth until cooked through, then let them cool before dicing or shredding.
      • For a shortcut, you can also use a rotisserie chicken.
    2. Chop the Vegetables:
      • Finely chop the celery and red onion. If you’re using grapes or apples, chop them into bite-sized pieces. These ingredients add crunch and a hint of sweetness to the salad.
    3. Make the Dressing:
      • In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth and well mixed. The mayonnaise provides creaminess, while the mustard and lemon juice add a tangy flavor.
    4. Mix the Salad:
      • Add the diced or shredded chicken, celery, and red onion to the bowl with the dressing. If using, add the chopped grapes or apples for a sweet contrast. Mix everything together until the chicken and vegetables are well coated with the dressing.
      • Stir in the chopped dill if you’re using it. Fresh dill adds a bright, herbaceous note that complements the other flavors.
    5. Taste and Adjust:
      • Taste the chicken salad and adjust the seasoning as needed. You may want to add a bit more salt, pepper, or lemon juice to suit your taste.
    6. Serve:
      • Serve the chicken salad on a bed of lettuce leaves for a light, low-carb option, or pile it onto croissants or bread for a hearty sandwich. It’s also delicious served with crackers as a snack or appetizer.

    Tips for the Perfect Classic Chicken Salad

    • Chicken Choices: While chicken breast is commonly used for its lean texture, feel free to use a mix of white and dark meat for a richer flavor.
    • Customize Your Salad: Chicken salad is highly customizable. Add nuts like almonds or pecans for extra crunch, or mix in dried cranberries for a burst of sweetness.
    • Make Ahead: Chicken salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for meal prep or quick meals during the week.

    A Versatile and Delicious Classic

    Whether you’re making it for a family gathering, a picnic, or just a quick lunch, chicken salad is a dish that’s sure to please. Its versatility means you can easily adapt it to your preferences, adding different ingredients or adjusting the seasoning to create your perfect version.

    So, gather your ingredients, prepare your chicken, and get ready to enjoy a timeless classic that’s as delicious as it is easy to make. This chicken salad recipe is not just a meal; it’s a celebration of the simple joys of cooking and sharing good food.

  • The Perfect Baked Potato Recipe: A Step-by-Step Guide

    The Perfect Baked Potato Recipe: A Step-by-Step Guide

    There’s something incredibly satisfying about a perfectly baked potato. With its crispy skin and fluffy, tender interior, a baked potato can serve as a versatile side dish or even a hearty main course. Achieving that ideal texture and flavor isn’t difficult, but it does require some attention to detail.

    The Perfect Baked Potato is more than just a side dish; it’s a blank canvas for culinary creativity. Whether you prefer them simple with a pat of butter or loaded with all the fixings, this recipe guarantees a delicious result every time. So, the next time you crave comfort food, remember that perfection is just a baked potato away.

    Here’s how to make the perfect baked potato that will impress your family and friends every time.

    INGREDIENTS:

    • 4 large russet potatoes
    • 2 tablespoons olive oil
    • Kosher salt
    • Freshly ground black pepper
    • Optional toppings: butter, sour cream, chives, bacon bits, shredded cheese, etc.

    INSTRUCTIONS:

    1. Choose the Right Potatoes:
      • Start with large, high-starch potatoes like russets. They have the right texture to turn fluffy inside while maintaining a crispy skin.
    2. Preheat the Oven:
      • Preheat your oven to 425°F (220°C). A hot oven is essential for achieving that perfect crispy skin.
    3. Clean and Prepare the Potatoes:
      • Rinse the potatoes thoroughly under cold water to remove any dirt. Use a brush if needed to scrub the skins. Pat the potatoes dry with a clean towel.
    4. Poke Holes in the Potatoes:
      • Using a fork, poke several holes all over each potato. This allows steam to escape during baking and prevents the potatoes from bursting.
    5. Coat with Olive Oil:
      • Rub each potato with a bit of olive oil. This helps the skin become crispy and flavorful. Make sure each potato is evenly coated.
    6. Season Generously:
      • Sprinkle the potatoes generously with kosher salt and freshly ground black pepper. This simple seasoning enhances the natural flavor of the potatoes.
    7. Bake the Potatoes:
      • Place the potatoes directly on the middle oven rack. For easier cleanup, you can place a baking sheet on the rack below to catch any drips. Bake for about 45-60 minutes, depending on the size of the potatoes. They are done when the skins are crispy and a fork or skewer can be easily inserted into the center.
    8. Test for Doneness:
      • To ensure your potatoes are perfectly cooked, give them a gentle squeeze with an oven mitt or kitchen towel. They should feel soft and tender inside.
    9. Serve Hot with Toppings:
      • Once baked, remove the potatoes from the oven and let them cool slightly. Cut a slit down the middle of each potato and fluff the insides with a fork. Serve with your favorite toppings such as butter, sour cream, chives, bacon bits, and shredded cheese.

    Tips and Variations:

    • For Extra Crispy Skin: After baking, turn off the oven and let the potatoes sit inside for an additional 10-15 minutes. This helps the skin become even crispier.
    • Microwave Shortcut: If you’re short on time, you can start the potatoes in the microwave. Cook them on high for 5-6 minutes, then transfer to the oven to finish baking and crisp up the skin.
    • Herb Infusion: Add an extra layer of flavor by rubbing the potatoes with a mix of olive oil and your favorite herbs such as rosemary, thyme, or garlic powder.
    • Loaded Baked Potatoes: Transform your baked potatoes into a meal by adding hearty toppings like chili, pulled pork, or sautéed vegetables.

    Why This Recipe Works:

    • High Heat: Baking at 425°F ensures the skin becomes wonderfully crispy while the inside remains fluffy.
    • Oil and Seasoning: Olive oil helps achieve the perfect texture and flavor, while salt and pepper enhance the natural taste of the potatoes.
    • Direct Baking: Placing the potatoes directly on the oven rack allows for even heat distribution, ensuring they bake evenly all around.

    Enjoy!!

  • Cinnamon Bread from the Amish Community

    Cinnamon Bread from the Amish Community

    Cinnamon Bread from the Amish Community

    This bread is like a hug from the inside! So soft, sweet, and loaded with cinnamon goodness!

    “OH MY THIS WAS SO DELICIOUS! MY FAMILY AND I ENJOYED THIS SO MUCH AND WILL BE MAKING IT FOR MANY MORE TEA TIME TO COME.

    Ingredients for bread:

    For the person making the batter:

    • 1 cup of soft butter
    • 2 cups of sugar
    • 2 huevos
    • 2 cups of buttermilk or homemade buttermilk made with
    • 2 cups of milk and 2 tablespoons of vinegar.
    • juice from lemons
    • 4 cups of flour
    • 2 teaspoons of baking soda
    • For the mix of cinnamon and sugar:
    • Two-thirds cups of sugar
    • 2 small spoons of cinnamon

    Method

    1. Beat together eggs, butter, and two cups sugar. Blend together milk, flour, and baking soda.
    2. Spoon half, or just under half, of the batter into each of the two loaf pans that have been buttered. Separately blend. In a bowl, combine cinnamon and 2/3 cup sugar. Place half of the batter in each pan, then top with 3/4 of the cinnamon mixture.
    3. Transfer the remaining batter into the pans and cover with the remaining cinnamon topping. Using a knife, combine.
    4. Bake at 350 degrees for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Before removing it from the pan, let it cool for twenty minutes. yields two bread loaves. Enjoy yourself. This will be fun for the whole family.

    Enjoy!

  • Perfect Quiche Recipe

    Perfect Quiche Recipe

    • Vegetarian (can be made gluten-free using a suitable crust).

    Nutritional Facts (per slice, serves 8)

      • Calories: 320
      • Protein: 10g
      • Carbohydrates: 22g
      • Fat: 23g

    Storage

    • Store leftovers in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for best results.

    Why You’ll Love This Recipe

    • It’s an elegant dish perfect for gatherings that can be made ahead of time.
    • The flavor combinations are endless; customize with your favorite ingredients!
  • Low-Calorie Milk Girl Cake (Sugar-Free and Flourless)

    Low-Calorie Milk Girl Cake (Sugar-Free and Flourless)

    Low-Calorie Milk Girl Cake (Sugar-Free and Flourless)

    Table of Contents

    Ingredients

    For the Sponge Cake:

    • 3 whole eggs
    • 1 egg white
    • 1 tsp sweetener (Stevia or other sugar-free alternative)
    • 4 tbsp (30 g) powdered milk

    For the Filling:

    • 350 g (12 oz) cottage cheese
    • 100 ml (⅓ cup + 1 tbsp) milk (for dissolving gelatin)
    • 5 g (1 tsp) gelatin
    • 200 ml (¾ cup + 2 tbsp) hot milk
    • Yogurt, to taste (for thinning the cottage cheese)
    • Milk, to taste (for thinning the yogurt)
    • Vanilla extract, to taste

    For Decoration:

    • Coconut flakes, for garnish

    Step-by-Step Instructions

    1. Prepare the Sponge Cake

    Preheat your oven to 160°C (320°F).

    In a large mixing bowl, place the 3 whole eggs and 1 egg white. Add 1 tsp of sweetener (such as Stevia). Using an electric mixer, beat the eggs and sweetener together on high speed for at least 5-7 minutes, or until the mixture becomes light, fluffy, and significantly increased in volume. This step is crucial for creating a soft and airy sponge cake without using flour.

    Once the eggs are well-beaten, gently mix in 4 tbsp of powdered milk. Do this at the lowest speed of the mixer, or fold it in manually using a spatula to ensure the eggs don’t deflate.

    Line the bottom and sides of a baking tin with parchment paper, or use a silicone baking tin to avoid sticking. Pour the sponge batter into the prepared tin and smooth out the top.

    See also  Quick Strawberry Dessert that Disappears in 1 Minute

    Bake the sponge cake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, turn off the oven and let the sponge rest inside for an additional 5 minutes before removing it to cool.

    2. Prepare the Filling

    While the cake is baking, prepare the creamy cottage cheese filling.

    In a small saucepan, heat 100 ml of milk gently and dissolve 5 g of gelatin in it. Stir until the gelatin is fully dissolved, then set it aside to cool slightly.

    In a large bowl, mix 350 g of cottage cheese with a bit of yogurt and milk to thin the consistency to your liking. Add vanilla extract to taste for flavor. You can use a blender or a hand mixer to ensure the cottage cheese is smooth and creamy.

    Once the gelatin mixture has cooled but is still liquid, slowly pour it into the cottage cheese mixture, stirring thoroughly to ensure even distribution. This will help the filling set properly.

    3. Assemble the Cake

    Once the sponge cake has cooled, spread the cottage cheese filling evenly over the top of the cake.

    In the same saucepan used for the gelatin earlier, dissolve another 5 g of  gelatin in 100 ml of milk. Then, mix it with 200 ml of hot  milk to create a light jelly layer. Carefully pour this milk and gelatin mixture over the cottage cheese layer, making sure it covers the entire cake.

    4. Chill and Decorate

    Place the assembled cake in the refrigerator and let it chill for at least 1-2 hours, or until the jelly layer has fully set.

    See also  Carrot Apple Oat Cake Recipe

    Before serving, garnish the cake with coconut flakes, sprinkling them evenly across the top for a decorative and flavorful touch.

    5. Serve

    Once the cake is set and chilled, slice and serve. This cake is perfect as a light, refreshing dessert that is both sugar-free and low in calories, making it a great option for anyone looking to maintain a healthy diet.

    Nutrition Information (per serving, based on 8 servings)

    • Calories: 120
    • Total Fat: 6g
    • Saturated Fat: 4g
    • Cholesterol: 70mg
    • Sodium: 150mg
    • Total Carbohydrates: 6g
    • Dietary Fiber: 1g
    • Sugars: 3g (from natural dairy and coconut)
    • Protein: 10g

    Tips for the Perfect Low-Calorie Milk Girl Cake:

    1. Sweetener Adjustments: Feel free to adjust the amount of stevia or your preferred sweetener to taste. If you prefer a slightly sweeter cake, add an extra ½ tsp of sweetener.
    2. Smooth Cottage Cheese: For an even creamier filling, blend the cottage cheese to remove any graininess before mixing with the gelatin.
    3. Additional Toppings: You can add fresh berries or sugar-free chocolate shavings to enhance the cake’s flavor and presentation.
  • Fluffy Cheese and Herb Stuffed Buns

    Fluffy Cheese and Herb Stuffed Buns

      1. Mix the Filling: While the dough is rising, prepare the filling by combining your favorite cheese (crumbled or grated) with fresh chopped parsley in a small bowl. Set aside. You can adjust the amount of filling based on how cheesy you want the buns to be.

    Step 3: Shape the Buns

      1. Divide the Dough: Once the dough has risen, punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into equal portions, depending on the size of the buns you want. For medium-sized buns, divide the dough into 10-12 portions.
      2. Shape and Fill the Buns: Take each portion and roll it into a ball. Flatten the ball slightly and place a spoonful of the cheese and parsley mixture in the center. Fold the edges of the dough over the filling and pinch them together to seal, forming a bun. Place the filled buns, seam side down, on a baking sheet lined with parchment paper.
    1. Grease the Buns: Once all the buns are shaped, brush each one generously with melted butter to give them extra softness and flavor.

    Step 4: Let the Buns Rise Again

      1. Second Rise: Cover the baking sheet with a clean towel and let the buns rise again for about 20-30 minutes in a warm place. This second rise ensures the buns will be fluffy and light when baked.

    Step 5: Bake the Buns

      1. Preheat the Oven: While the buns are rising, preheat your oven to 180°C (350°F).
      2. Brush with Egg Wash: In a small bowl, whisk together the reserved egg yolk with 1 teaspoon of milk. Brush the tops of the buns with the egg wash to give them a golden, glossy finish.
    1. Bake: Place the buns in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the buns are cooked through.
    2. Cool Slightly: Once baked, remove the buns from the oven and let them cool slightly on a wire rack before serving.
    See also  Black Forest Hunter Sauce with Mushrooms

    Step 6: Serve

    1. Enjoy Warm: Serve the fluffy cheese and herb stuffed buns warm. They’re perfect on their own or alongside a bowl of soup, a fresh salad, or as part of a breakfast spread.

    Cooking Tips:

      • Type of Cheese: You can use a variety of cheeses for the filling, depending on your preference. Feta, mozzarella, cheddar, or a mixture of soft and hard cheeses work well.
      • Vinegar in the Dough: The addition of vinegar helps to tenderize the dough and gives the buns a slight tang, which complements the savory cheese filling.
    • Make-Ahead Tip: You can prepare the dough ahead of time and store it in the refrigerator overnight. Just bring it to room temperature and allow it to rise before shaping the buns.
    • Additional Fillings: Feel free to add other ingredients to the filling, such as chopped olives, sun-dried tomatoes, or sautéed spinach, to enhance the flavor.

    Storage:

      • Refrigeration: Store any leftover buns in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 160°C (320°F) for 5-10 minutes to refresh them.
    • Freezing: You can freeze the unbaked buns after shaping them. Place them on a tray to freeze until solid, then transfer them to a freezer-safe bag. When ready to bake, thaw the buns in the refrigerator and let them rise before baking as directed.
  • Balloon Bread Recipe: Flour and Water Magic!

    Balloon Bread Recipe: Flour and Water Magic!

    Balloon Bread Recipe: Flour and Water Magic!

    Table of Contents

    Ingredients

    • 500 ml (2 cups) water
    • 600 g (4 ¾ cups) flour (divided into two parts)
    • 1 tsp (5 g) salt
    • 1 tsp (5 g) sugar
    • Seed oil, for frying (as needed)

    Instructions

    1. Prepare the Dough Base

    Begin by placing 500 ml of water into a pan and adding 1 tsp of salt and 1 tsp of sugar. Bring the water to a boil over medium heat.

    Once the water is boiling, gradually add 300 g of flour (about half of the total amount). Stir the mixture continuously with a wooden spoon or spatula to combine the flour into the water. You’ll notice the dough becoming thick and sticky as the flour absorbs the liquid. Continue mixing until the dough is compact and smooth, and no lumps of dry flour remain.

    2. Cool and Knead

    Remove the dough from the heat and transfer it to a large bowl to cool slightly. Let it sit for a few minutes until it’s cool enough to handle.

    Once slightly cooled, start adding the remaining 300 g of flour to the dough, little by little, kneading it into the mixture. As you knead, the dough will gradually become less sticky and more manageable. Continue kneading until the dough is soft, smooth, and elastic. This step may take about 5-7 minutes.

    3. Shape the Dough

    After the dough is well-kneaded and pliable, transfer it onto a floured work surface. Divide the dough into 12 equal parts using a pasta cutter or knife. Roll each portion into a ball.

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    Next, use a rolling pin to roll each ball of dough into a thin disc, about 2-3 millimeters thick. Make sure the discs are as even as possible for consistent frying results.

    4. Fry the Bread

    Prepare a large frying pan or deep skillet and pour in enough seed oil to cover the bottom generously (you’ll need enough oil to deep-fry the bread). Heat the oil over medium-high heat until very hot.

    Once the oil is hot, carefully lower one dough disc into the pan. The dough will begin to puff up quickly as it fries. Use a metal spoon to gently splash hot oil over the top of the bread to encourage even inflation.

    Once the bread is golden brown on one side, flip it over and continue frying until the other side is golden and the bread is fully puffed up like a balloon.

    Remove the balloon bread from the oil and drain on a plate lined with paper towels to absorb any excess oil.

    5. Repeat and Serve

    Continue frying the remaining discs, one at a time, following the same process. Once all the balloon bread is fried and golden, they are ready to serve!

    Enjoy your balloon  bread warm with a variety of dips, as a side to your favorite meal, or simply on their own.

    Notes:

    • Storage: Balloon bread keeps well for up to 2 days. Store it in an airtight container at room temperature.
    • Freezing: You can freeze the balloon bread in freezer bags. To reheat, take them out of the freezer and warm them up in a  pan to restore their light and crispy texture.
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    Tips:

    1. Frying temperature: Ensure the oil is hot enough before frying to guarantee the bread puffs up quickly.
    2. Consistency: Make sure the dough is rolled out thinly and evenly for the best results.
  • Stuffed Pepper Soup Is a Full Meal in a Bowl, Don’t Lose this Recipe

    Stuffed Pepper Soup Is a Full Meal in a Bowl, Don’t Lose this Recipe

    Ingredients
    1 pound ground sirloin
    1 green bell pepper, chopped
    1 cup finely diced onion
    1 (29 ounce) can diced tomatoes
    1 (15 ounce) can tomato sauce
    1 (14 ounce) can chicken broth
    1/4 teaspoon dried thyme
    1/4 teaspoon dried sage
    salt and pepper to taste
    1 cup white rice
    Directions
    In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
    Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
    In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

    Enjoy ❤

  • Fried Chicken Legs with Mashed Potatoes

    Fried Chicken Legs with Mashed Potatoes

    Ingredients:

    4 chicken legs (drumsticks)
    1 cup buttermilk
    1 cup all-purpose flour
    1 tsp paprika
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1/2 tsp dried thyme
    Salt and pepper to taste
    Vegetable oil for frying

    For the Mashed Potatoes:
    4 large russet potatoes, peeled and cubed
    1/2 cup milk (more if needed)
    4 tbsp unsalted butter
    Salt and pepper to taste

    Instructions:
    Marinate the Chicken: Place the chicken legs in a bowl and cover them with buttermilk. Refrigerate for at least 1 hour, or for best results, marinate overnight.

    Prepare the Coating: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, salt, and pepper.

    Fry the Chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).

    Remove the chicken legs from the buttermilk, letting the excess drip off, and coat them evenly in the flour mixture.

    Fry the chicken legs in batches for 12-15 minutes, or until they are golden brown and fully cooked. Ensure the internal temperature reaches 165°F (74°C).

    Drain the fried chicken on paper towels.

    Prepare the Mashed Potatoes: Boil the cubed potatoes in salted water for 15-20 minutes, or until tender. Drain and return the potatoes to the pot.

    Mash the potatoes with butter and milk, adding more milk if needed to achieve a smooth consistency. Season with salt and pepper to taste.

    Serve: Plate the crispy fried chicken legs alongside a generous serving of mashed potatoes and enjoy!