This Lemon Custard Cake is a delicious dessert that mixes the sour taste of lemon with a tender, moist cake. The lemon cream filling gives a smooth and rich layer that goes perfectly with the light cake. It’s a great dessert for people who love lemon and a wonderful option for celebrations or simply as a tasty treat.

Complete Recipe:

List of items needed to make a recipe.

To make the lemon custard filling:

Egg: 1 big

It makes the custard thicker and tastier, giving it a smooth feel.

Salt: A little bit

Balances the sweet taste and boosts the lemon flavor.

Sugar: 50 grams, which is equivalent to 3 tablespoons.

Adds sweetness to the custard and evens out the sourness of the lemon.

Cornstarch: 40 grams, which is equivalent to 3 tablespoons.

Makes the custard thicker, so it becomes creamy.

Milk: 300 ml (1 1/2 cups / 10.5 oz)

Creates the foundation of the custard, giving it a thick and smooth texture.

Lemon Peel:

Adds a touch of citrus taste and smell to the custard.

Lemon Juice:

Gives the zesty and fresh taste that characterizes this dessert.

To make the cake mixture:

Eggs: 2 big

Provides support to the cake and helps it grow in size.

Salt: A little bit

Improves the taste of the cake.

Sugar: 100 grams, which is equivalent to 6 tablespoons.

Adds sweetness to the cake and helps create a soft texture.

Vegetable oil: 120 ml (equivalent to 2/3 cup or 4.3 oz)

It keeps the cake moist and soft.

Vanilla Flavoring: 1 teaspoon

Enhances the cake with a gentle sweetness and rich taste.

All-Purpose Flour: 220 grams (equivalent to 1 1/2 cups or 7.7 oz)

The bottom part of the cake gives it its shape and consistency.

Baking Powder: 15 grams (4 teaspoons / 0.5 oz)

Helps the cake rise and become light and fluffy.

Guidelines

First, make the lemon custard filling.

Combine the ingredients.

In a small pot, mix 1 egg, a little salt, 50 grams of sugar, and 40 grams of cornstarch until the mixture is smooth. Slowly pour 300 ml of milk while stirring constantly to prevent clumps from forming.

This process makes sure the custard is smooth without any lumps, which is important for a creamy consistency.

Make the custard.

Put the pot on medium heat and stir it continuously. Heat the mixture until it becomes thick and starts to bubble, which should take around 5-7 minutes. After it thickens, take it off the heat and mix in the grated outer peel and juice of one lemon.

Stirring the custard constantly stops it from burning and makes sure it is the same thickness throughout.

Chill the custard.

Put the custard in a bowl, cover it with plastic wrap (pressing it onto the surface to avoid a skin from forming), and let it cool down to room temperature.

Chilling the custard before adding it to the cake helps keep the layers firm.

Next, make the cake mixture.

Heat the oven before using it.

Heat your oven to 180°C (350°F) before using it. Prepare a 9-inch round cake pan by greasing it with oil and dusting it with flour, or by lining it with parchment paper.

Heating the oven before baking helps the cake cook evenly from the beginning.

Combine the wet ingredients.

In a big bowl, mix 2 eggs, a little salt, and 100 grams of sugar until the mixture becomes light and slightly thick. Slowly pour 120 ml of vegetable oil and 1 teaspoon of vanilla extract into the mixture, stirring until everything is mixed well together.

Mixing the eggs and sugar until they turn light in color will make the cake fluffy and light.

Mix the dry ingredients together.

In another bowl, mix 220 grams of regular flour with 15 grams of baking powder. Slowly mix the powdered ingredients into the liquid ingredients until they are just mixed together.

When you sift the dry ingredients, it helps to add air, which makes the cake lighter.

Step 3: Put together and bake the cake.

Put the batter and custard in layers.

Put half of the cake mix in the pan, making sure it is spread out evenly. Carefully pour the cooled lemon custard over the batter, spreading it out evenly while keeping a small space around the edges. Pour the rest of the cake batter over the custard, making sure it completely covers the custard.

Putting the custard between the layers of batter makes a tasty surprise inside the cake.

Make the Cake:

Cook in the oven that has been heated beforehand for 30-35 minutes, or until a toothpick inserted in the middle comes out clean (even if it has some custard on it). The cake should have a golden brown color and bounce back when lightly touched.

Cooking the cake at the correct temperature helps it bake evenly and stay moist.

Chill the Cake:

Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.

Properly cooling the cake stops it from getting wet.

Step 4: Serve

Serve and enjoy:

After the cake has cooled down completely, you can sprinkle powdered sugar on top if you like. Cut the cake and enjoy it as a tasty dessert or a sweet snack with your afternoon tea.

Powdered sugar gives the cake a bit of sweetness and a nice final touch.

Nutrition Facts (Per Slice)

Calories: Around 250-300 calories per slice.

Protein: 4-5 grams

Fat content: 10-12 grams.

Carbs: 35-40 grams

Fiber content: 1 gram

Advice for being successful

Use fresh lemon: Using fresh lemon juice and grated lemon peel gives the custard a delicious and tangy taste.

Avoid mixing the wet and dry ingredients too much when making the cake. Just mix them until they are combined to prevent the cake from becoming dense.

Chill the custard: Make sure the custard is fully cooled before adding it to the cake to avoid it melting into the batter.

Questions that people ask often.

Can I use lemon extract instead of fresh lemon juice?

Yes, using fresh lemon juice and the grated outer skin of the lemon will provide the most delicious taste. If you are using extract, use approximately 1 teaspoon.

How should I keep the cake fresh?

Keep the cake in a sealed container in the fridge for a maximum of 3 days. Let it warm up before serving.

Can I put the cake in the freezer?

Yes, you can put the cake in the freezer. Cover it tightly with plastic wrap and then with aluminum foil. Defrost in the fridge before serving.

End.

This Lemon Custard Cake mixes tangy lemon custard with a soft and fluffy cake, creating a delightful dessert. It is an ideal dessert for any event, combining sweet and tangy flavors that will surely amaze.

Crescent Rolls are not just Holiday dinners or special times. Today, we use crescents for so many different meals and food items. These Sausage and Cream Cheese Crescents are the bomb! They are savory and delicious.

They make a perfect breakfast! Serve them up with a side of eggs and you have a full meal right there.

Ingredients

• 1 lb. Ground sausage, breakfast, Italian or other
• 1 C. Shredded cheese of choice
• 8 oz. Cream cheese softened
• 2 Cans refrigerated crescent rolls
• Pepper to taste

How To Make Sausage Cream Cheese Crescents

1. Preheat the oven to 375 degrees.
2. Roll the crescent rolls out flat, and cut each triangle in half lengthwise.
3. Cook the ground sausage until it is completely browned.
4. Add the cooled ground sausage to a mixing bowl with the cream cheese and shredded cheese of your choosing as well as pepper to taste. Stir to combine completely.
5. Spoon a small ball of the sausage mixture into the top of each piece of crescent roll where it is fattest.
6. Starting at the widest end, roll the crescent roll dough over the sausage filling forming a mini stuffed crescent roll.
7. Bake for 15 minutes until golden brown and cooked through.

When it comes to making the best chicken salad, the star of the show should always be the chicken. With that being said there are many additions you can make to this classic recipe that will make it just the way you like it.

This homemade chicken salad is the perfect deli-style recipe to make at home. Learn how to make a flavorful and easy chicken salad recipe!

Chicken salad is the most typical warm-weather picnic food, isn’t it? I have it every summer, and everyone else I know does, too. In fact, I think I’ve been eating it since I was a kid! It’s THAT much of a staple. I feel like if you live here in the States, you’re into chicken salad, no matter who you are!

Ingredients

• 500 grams.Of chicken breast boneless – diced.
• 300 grams.Of chicken thigh boneless – diced.
• 2 Tbsp.Of olive oil.
• ½ Tsp.Of sea salt.
• ¼ Tsp.Of black pepper.
• ½ Tsp.Of granulated onion.
• ⅔ Cup.Of mayonnaise.
• 3 stalks.Of celery – diced.
• Sea salt and black pepper.

How To Make Deli-Style Chicken Salad

Step 1:

Prepare the chicken breasts and thighs by lightly coating them in oil. Add some granulated onion, cracked black pepper, and salt from the sea.

Step 2:

Put in a baking dish and cover with aluminum foil in a loose manner. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until the internal temperature of the breast, as measured in the thickest portion, reaches at least 165 degrees.

Step 3:

The chicken should be allowed to cool for at least ten minutes before being placed in the refrigerator for at least an hour. When the chicken has had time to cool, dice the breasts and thighs into pieces that are 1/4 of an inch long and approximately 1/2 an inch wide. Place the diced chicken, celery, and mayonnaise in a large bowl and stir well.

Step 4:

Make sure that all of the ingredients are well combined, then cover and place them in the refrigerator for at least one to two hours, or perhaps overnight. Since all of the flavors will have had more time to combine, the chicken salad will taste far better the next day.

Step 5:

To adjust the seasoning, taste the dish and add more salt and pepper as necessary. Serve and enjoy!

The cinnamon sugar donut sweet bread is a recipe that is so easy to make and will be a hit with people of all ages.

Ingredients

Bread Ingredients:

• 1/4 C canola oil
• 1/4 C unsalted butter (softened)
• 1 C sugar
• 2 large eggs (room temp)
• 1 tsp vanilla
• 1 1/2 C flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 C buttermilk *
• 1/2 tsp cinnamon
• 1/2 tsp molasses

Coating Ingredients:

• 1/2 C unsalted butter (melted)
• 1/4 C sugar
• 1/4 C brown sugar (packed)
• 1/2 tsp cinnamon
• * I use 1/2 C whole milk mixed with 1/2 tsp white vinegar as a substitute for buttermilk.

Instructions

1. Preheat oven to 350 degrees.
2. Mix oil, butter, and sugar in a bowl until combined.
3. Stir in eggs and vanilla until the mixture is smooth.
4. Gently begin adding the dry ingredients and the buttermilk*,bstirring until the batter has formed.
5. Scrape sides of the bowl so those ingredients can also be included in the batter.
6. Make sure that there are no lumps.
7. Remove 1/2 cup of the batter. Add it to a smaller bowl. Set aside. Now add the cinnamon and molasses. Stir to mix well.
8. Prepped the loaf pan by spraying it with a baking spray.
9. Begin by scooping in half of the bread batter into the loaf pan. Smooth this out in the bottom of the pan.
10. Spoon half of the cinnamon/molasses batter on top of the bread batter.
11. Scoop the remaining bread batter on top of the cinnamon/molasses batter carefully.
12. Spoon the remaining cinnamon/molasses batter on top of the bread batter.
13. Using a butter knife or a toothpick swirl the batters together.
14. Bake at 350 degrees for 45-50 minutes.
15. Remove from oven and allow to cool for 10 minutes while still in the loaf.
16. Gently loosen the edges and the sides of the loaf from the pan.
17. Using your hands carefully remove the loaf from the pan.
18. Prepare the coating for the loaf while it is cooling.
19. Pour the melted butter in a large shallow dish. Add both sugars and cinnamon stirring to mix well.
20. Dip each side of the loaf into the melted butter until coated.
21. Spoon the melted butter on the edges.
22. Carefully take the bread out of the melted butter and place each side into the sugar cinnamon mix ensuring that the side is well coated. Sprinkle the sugar-cinnamon mixture on top of the bread.

There are so many potato pancake recipes out there and they are all claiming to be the German Potato Pancakes Original. These are really fun to make and eat. They are crispy, slightly crunchy and overly tasty. These cakes are truly loved worldwide. Of course, each locale has their own recipe. For instance, Swedish pancakes are also quite popular, and eerily similar to the German Potato pancakes.

Ingredients

• 2 ½ pounds Russet potatoes, or any starchy potato, peeled and grated very finely
• 1 yellow onion, grated very fine
• 2 large eggs
• 1 tsp salt
• ¼ cup all purpose flour
• Oil for frying

How To Make German Potato Pancakes

FIRST STEP:

After grating the potatoes, using a towel, thoroughly wring out all the liquid from the potatoes

Place the drained potatoes into a large bowl with the grated onion, salt, eggs and flour.

Mix it thoroughly with your hands, you want it to be somewhat tacky. Add a little more flour if it is too sticky

SECOND STEP:

Heat 3 tbsp oil in a skillet

Place ⅓ to ½ a cup of mixture into the hot skillet

THIRD STEP:

Fry for three to five minutes on each side, until they are golden.

Briefly drain on paper towels

FOURTH STEP:

Serve immediately, while hot with applesauce and a sprinkle of powdered sugar, sour cream or even yogurt.

These could also be served with meat and a gravy, using these as a side dish.

Enjoy!

German Chocolate Sheet Cake has been a favorite dessert in my family for as long as I can remember. My dad requests it for every birthday and my grandmother’s famous recipe is safely stowed in every family member’s recipe box. Because my dad’s side of the family does in fact hail from Germany, I never questioned the assumption that German Chocolate Cake was, well… German. So, you can imagine my surprise when I learned that was not the case!

INGREDIENTS

• 2 cups all purpose flour
• 2 cups white sugar
• ¼ cup cocoa powder
• 1 cup water
• ½ cup butter (1 stick)
• ½ cup shortening
• 4 oz German baking chocolate
• ½ cup buttermilk
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• 1 teaspoon vanilla

FROSTING

• 12 oz can evaporated milk
• 3 egg yolks
• ¾ cup butter
• 1 cup sugar
• 1/2 cup brown sugar
• 1 ½ cups shredded coconut
• 1 ½ cups pecans, roughly chopped
• 1 ½ teaspoons vanilla

PREPARATION

1. Preheat oven to 400 degrees F and grease a sheet pan.
2. In a large bowl, mix together the flour, sugar, and cocoa powder.
3. In a small saucepan, add the water, butter, shortening, and chocolate. Bring to a boil over medium heat. Once the mixture is smooth and fully combined, add it to the dry ingredients and whisk to combine.
4. Stirring between each addition, first add the buttermilk, baking soda, salt, eggs, and then vanilla.
5. Transfer batter to the prepared sheet pan and bake for 20-22 minutes. Let cool before frosting.

FROSTING

1. Add the milk, egg yolks, butter, and sugars to a medium sized saucepan over medium heat. Bring mixture to a boil and then lower heat to a simmer. Stir frequently and continue cooking for 10-12 minutes or until mixture has thickened. Remove from heat.
2. Stir in coconut, pecan, and vanilla.
3. Let frosting cool slightly and then spread over the cooled cake.
4. Chill for 1-2 hours, then serve.

Appeal of pineapple up side down cake

• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 can (20 ounces) pineapple slices in juice, drained
• 10 maraschino cherries

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup whole milk

Directions Set the Oven’s Temperature to 350°F (175°C). A 9-inch round cake pan should be greased.

Get the topping ready: After the cake pan is ready, pour the melted butter into it, tilting it to coat the bottom. equitably. Over the butter, scatter the brown sugar. Place the pieces of pineapple on top of the brown sugar. and center each pineapple ring with a maraschino cherry.

Combine the Dry Ingredients:

Whisk together the salt and ingredients in a medium bowl. Put aside. Mix Wet Ingredients: Beat the granulated sugar and softened butter in a big basin until light. as well as fluffy. Beat thoroughly after adding each egg one at a time. Add the vanilla extract and stir.the baking soda, baking powder, and flour as well as salt. Put aside.

Mix Wet Ingredients:

Beat the granulated sugar and softened butter in a big basin until light. as well as fluffy. Beat thoroughly after adding each egg one at a time. Add the vanilla extract and stir.

Assemble the Batter:

Alternately add the milk and the dry ingredients to the wet mixture starting with the dry ingredients and finishing with them. Stir just until incorporated.

Pour Batter: Spread the batter evenly over the pineapple and cherries in the pan. uniformly using a spatula

Prepare the cake:

Bake for 45 to 50 minutes in a preheated oven, or until a toothpick inserted into the The center is clean. Give the cake ten minutes to cool in the pan.

Invert the Cake:

To remove the cake from the pan, cut around the edges of the cake with a knife. Set out a portion. carefully flip the cake onto the dish after placing it over the pan. Give it a few minutes to rest before raising the pan.

Serve and Savor:

Cut the cake into slices and serve it warm or room temperature. Savor the decadent, buttery cake.

Add the pineapple topping that has caramelized. The Pineapple Upside-Down Cake’s Everlasting Appeal The lasting appeal of pineapple upside-down cake can be ascribed to both its eye-catching design and its distinctive blend of flavors and textures. The pineapple that has been caramelized andcherries create a beautiful, glossy top that is both inviting and delicious. Whether served at a family gathering, a special celebration, or simply as a treat for yourself, pineapple upside-down cake nevera .

Cabbage and Minced Meat

Ingredients:

• 1 little cabbage, cut into small pieces.
• 1 pound of ground beef
• 1 can of chopped tomatoes (15 oz)
• 1 cup of chopped onions
• 2 pieces of garlic, finely chopped
• 1 tablespoon of powdered broth seasoning
• Half a teaspoon of cumin
• 1/4 teaspoon of cayenne pepper
• 1/2 teaspoon of smoked paprika
• Add salt according to your preferenc

Get the minced beef ready.

Place the minced beef over medium heat in a large cast-iron skillet or pan. As the ground beef cooks till browned, divide it with a wooden spoon. In a pan with a little oil, cook the garlic and onions.

Place the chopped garlic and onions on one side of the pan and the minced meat on the other. Sauté the garlic and onions for two to three minutes, or until they are transparent and fragrant.

Add the spices and tomatoes. Add the tomatoes’ juice and diced tomatoes. Add the salt, smoked paprika, cumin, spicy pepper, and broth powder. Stir all ingredients together and bring to a boil. Reduce the heat and cook the mixture.

To allow the flavors to meld, reduce the heat to medium-high and cook for about five minutes. If needed, adjust the seasonings or add additional salt after tasting the mixture. Add cabbage.

Add the beef and tomato mixture to the skillet along with the sliced cabbage. Continue to boil, stirring occasionally, until the cabbage is tender, about 10 to 15 minutes.

Assist: Enjoy the dish’s robust and flavorful flavors when it’s still hot.

Enjoy yourselves!

Have fun!

Coconut butter bars 

Coconut is one of those flavors that people seem to either love or hate. I, for one, cannot get enough of it. If you feel similarly then today’s recipe is for you! These Coconut Butter Bars are an absolute dream in dessert form. With a buttery crust, a creamy filling, and plenty of coconut flakes, there’s a whole lot to love about this sweet treat. And, did I mention that they’re super easy to whip up? Let’s get into how they’re made!

Crust

• 2 cups flour
• 1 cup brown sugar, packed
• 1 teaspoon salt
• 1 cup butter (2 sticks), melted

Filling

• 1/2 cup flour
• 1 (14 oz) can sweetened condensed milk
• 2 tablespoons granulated sugar
• 3 eggs
• 1/4 cup butter, melted
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 3 cups sweetened shredded coconut
• 1 cup sweetened shredded coconut, additional for topping

Getting Ready Lightly butter a 9 x 13-inch baking dish and preheat the oven to 350 degrees F. Combine all of the crust ingredients in a medium bowl and stir until a dough forms. Using your hands or a spatula, push the dough into a uniform layer in the baking dish that has been prepared. Bake the crust until brown, 13 to 15 minutes. Stir the filling while the crust bakes. All of the filling ingredients—aside from one cup of coconut—should be combined in a large dish. Cover the baked crust with the filling, spreading it evenly. Add the final cup of coconut on top. Bake for a further 25 to 28 minutes, or until the coconut begins to brown and the center is set. Before slicing, let bars cool.

Delicious cake made with a blender: simple and irresistible

Hi everyone, today we’re going to learn how to make Cake made with a blender using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Delicious cake made with a blender

An incredible recipe that conquers with its simplicity and outstanding flavor. Prepared in a blender, this cake combines classic ingredients with easy preparation, creating an ideal dessert or snack for the whole family. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 4 eggs
• ¾ cup coconut milk (about 6.8 fl oz) – (200ml)
• 1 cup shredded dried coconut (about 3.5 oz) – (100g)
• 4 tablespoons butter or margarine
• 1 can sweetened condensed milk (14 oz)
• 1 ½ cups whole milk (12 fl oz)
• 5 tablespoons cornstarch

Guidelines:

In a blender, begin by combining the eggs, butter, coconut milk, condensed milk, and whole milk. Blend until smooth, about 4 minutes. Then, blend once more until thoroughly combined, adding the cornstarch and shredded coconut. Transfer the mixture into a baking pan that has been oiled and coated with cornstarch. Top with additional shredded coconut if you’d like

Then, bake in a preheated oven at 350°F (180°C) for approximately 50 to 60 minutes.

Finally, perform the toothpick test: insert a toothpick, and if it comes out damp but not wet, the cake is ready

Finally, if the middle is still undercooked but the top browns too quickly, cover with aluminum foil and keep baking in a water bath. Before taking the cake out of the pan, let it cool fully at room temperature.

Smothered meat Chop Scalloped Potato Casserole

The Smothered meat Chop Scalloped Potato Casserole is a hearty and comforting dish that combines the savory richness of meat chops with the creamy, indulgent texture of scalloped potatoes. This casserole starts with a layer of thinly sliced potatoes, arranged in an overlapping fashion. These potatoes are seasoned with a blend of herbs such as thyme and rosemary, along with minced garlic, salt, and pepper, to infuse them with flavor.

Ingredients:

• 4 bone-in meat chops, about 1-inch thick
• Salt and pepper, to taste
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 cup chicken broth
• 2 pounds potatoes, thinly sliced
• 1 cup shredded cheddar cheese
• 1 teaspoon paprika
• Fresh parsley, chopped (for garnish)

Directions:

Set the oven temperature to 175°C (350°F). Use salt and pepper to season the meat chops. In a skillet, heat the oil over medium-high heat. Set aside the meat chops after browning them on both sides. Cook the garlic and onions in the same skillet until they are transparent. Stir for one minute after adding the flour to create a roux.

Add the chicken broth and milk gradually, stirring until the mixture thickens. Take off the heat. In a casserole dish, arrange half of the potatoes in layers. Place half of the cheese and sauce on top.

Continue with the remaining cheese, sauce, and potatoes. Add a little paprika. Top the layers with pork chops.

Bake, covered with foil, for one hour. Take off the cover and continue baking for another 15 to 20 minutes, or until the potatoes and meat are soft.

Before serving, let stand for ten minutes. Add parsley as a garnish. For a genuinely satisfying and delightful supper, serve this Smothered meat Chop Scalloped Potato Casserole with your favorite sides.

Chickpea burgers with yogurt sauce are a favorite meal for many people. They combine the rich flavor of chickpeas with the zesty taste of yogurt dip infused with dill. This tasty mix is not only delicious but also a healthy choice for any meal. Whether you are having a party or just having a nice dinner at home, this meal will definitely make a good impression.

There is something very fulfilling about chickpea burgers. They are simple to make, can be used in many ways, and are full of protein. The chickpeas are mashed until smooth and are the main ingredient of the patties. Egg yolks, red bell pepper, and fresh parsley are added to give them a delicious taste and bright color. Cooking these patties in a little olive oil makes the outside crispy and the inside tender and tasty.

Every chickpea patty needs a tasty dip to go with it. The sauce for the patties is prepared with Greek yogurt, dill, garlic, and lemon juice, giving it a creamy and tangy flavor. This sauce not only makes the food taste better but also adds a refreshing touch, making it a great combination.

List of items needed:

For the hamburger patties:
Chickpeas: 1 cup, cooked (you can use canned chickpeas or dried chickpeas soaked overnight and boiled)
Yolk of an Egg: 3 Red Pepper Pepper: 1/4 cup, chopped into small pieces.
Chopped parsley: 1/4 cup Olive oil: For frying
Salt and pepper: as desired.
For the Yogurt Sauce:
Greek yogurt: 1 cup
Dill: 1 tablespoon, chopped
Garlic: 1 piece, finely chopped
Lemon Juice: 2 teaspoons
Salt and pepper: as desired.
Guidelines
1. Get the chickpeas ready:
If you are using dried chickpeas, soak them in water overnight and cook them until they are soft. If you are using canned chickpeas, make sure to wash them well.
2. Prepare the burger patties:
In a bowl, crush the cooked chickpeas until they are mostly smooth.
Put the egg yolks, diced red bell pepper, parsley, and a little salt and pepper. Mix together until well mixed.
Shape the mixture into small round pieces.

3. Cook the burger patties.

Warm up a frying pan on medium heat and add a little bit of olive oil.
Cook the patties in a pan for 3-4 minutes on each side until they are golden brown and crispy.
4. Make the Yogurt Dip: In a small bowl, mix together Greek yogurt, chopped dill, minced garlic, lemon juice, and add salt and pepper to taste. Mix well.
5. Serve: Serve the warm chickpea cakes with the zesty yogurt sauce on the side.
Benefits for your health:
Chickpeas are a good source of protein and fiber, which makes them very helpful for controlling blood sugar levels. Mixing olive oil, which has good fats, with Greek yogurt, which has probiotics, makes this meal good for your heart and digestion.

Have fun!

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Elegant Ricotta and Spinach Quiche 

Ingredients:

1 pie crust (store-bought or homemade)
1 tablespoon olive oil
1 small onion, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
3 large eggs
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
A pinch of nutmeg
Directions:

Preheat oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch quiche dish or pie plate. Prick the bottom with a fork. Pre-bake the crust for 8 minutes. Remove from oven.
In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
In a large bowl, mix together the ricotta cheese, eggs, heavy cream, Parmesan cheese, salt, pepper, and nutmeg until well combined. Stir in the cooled spinach and onion mixture.
Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
Let the quiche cool for a few minutes before slicing. Serve warm or at room temperature.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 320 kcal | Servings: 8 servings

Pistachio Babka Bread 

Ingredients:
– 4 cups all-purpose flour
– 1/2 cup sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 cup warm milk
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1/2 tsp salt
– 1 cup pistachios, chopped
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 cup powdered sugar (for glaze)

Directions:

1. In a large bowl, mix warm milk and yeast. Let it sit for about 5 minutes until it bubbles.
2. Add melted butter, sugar, eggs, and salt to the yeast mixture. Stir well.
3. Gradually add flour, mixing until a soft dough forms. Knead the dough for about 5-7 minutes until smooth.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
5. Once risen, roll the dough out into a rectangle on a floured surface.
6. Spread brown sugar, cinnamon, and chopped pistachios evenly over the dough.
7. Roll the dough tightly from one end to the other, forming a log. Cut the log in half lengthwise to reveal the filling.
8. Twist the two halves together and place in a greased loaf pan. Let it rise again for about 30 minutes.
9. Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes until golden brown.
10. Once baked, let it cool for a bit. Mix powdered sugar with a little water to make a glaze and drizzle it over the babka.

Your delightful pistachio babka bread is ready to enjoy! Perfect for sharing with family and friends!