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  • Cheesy Baked Cabbage Steaks

    Cheesy Baked Cabbage Steaks

    Are these anything like an actual steak? No. Should that stop you from making them? Also no. What Cheesy Baked Cabbage Steaks really are is an opportunity for cabbage to steal the show. And it definitely takes that opportunity — roasted into sweet, mild cabbage glory, these “steaks” are hearty enough for a main dish and seriously tasty. Whenever I make them, they remind me of garlic bread and if I’m reminded of garlic bread when I’m eating cabbage, I must be doing something right.

    Cheesy Baked Cabbage Steaks Vertical 9

    This isn’t a situation where you need a long list of fancy ingredients. This is more about how the preparation can transform an ingredient, so you really just need four things — cabbage, olive oil, cheese, and some seasonings.

    You’ll want to remove the outer leaves from your cabbage and trim off the stem. Remove any leaves that easily come off and don’t be too precious about it — they’ll fall off anyway once you cut the cabbage up. Then, slice the cabbage up into thick “steaks,” about one inch in thickness.

    Cheesy Baked Cabbage Steaks Horizontal 2

    Then you’ll stir some garlic, onion powder, thyme, parmesan cheese, and salt and pepper into the olive oil and brush that mixture on top of the cabbage slices. At this point you want to bake it until the cabbage is tender, which should take about twenty minutes, depending on how thick you made those slices.

    Cheesy Baked Cabbage Steaks Vertical 5

    And then, and only then, you come in with the cheesiness. Each steak gets a blanket of mozzarella and parm, which is the classic combination for meltiness and flavor, and then it just needs a few more minutes in the oven to achieve top melty form.

    Cheesy Baked Cabbage Steaks Vertical 14

    The cabbage comes out tender and soft and a little sweet, while the garlic and herb infused oil gives it some bite, and the cheese does what cheese does best. It’s garlicky, it’s comforting, it’s cheesy… I don’t want to compare cabbage to garlic bread, but this is as close as it can get.

    Cheesy Baked Cabbage Steaks Vertical 8

    Cheesy Baked Cabbage Steaks

    Yield(s): Serves 6

    10m prep time

    25m cook time

    4.7
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    Ingredients
    • 1 head green cabbage, outer leaves removed, trimmed and sliced into 1-inch “steaks”
    • 2 tablespoons olive oil
    • 2 garlic cloves, minced
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried thyme
    • 1/2 cup Parmesan cheese, freshly grated
    • 1 cup mozzarella cheese, grated
    • Kosher salt and freshly ground pepper, to taste
    Preparation
    1. Preheat oven to 425°F.
    2. In a bowl, stir together the olive oil, garlic, onion powder, thyme, 2 tablespoons parmesan cheese, and salt and pepper.
    3. Arrange cabbage steaks in a single layer on a baking sheet and brush with the olive oil mixture.
    4. Bake until cabbage is tender and golden, about 20 minutes. Remove from oven and top with mozzarella and remaining parmesan.
    5. Return to oven and bake until cheese is golden and bubbly, about 5 minutes more. Enjoy!
  • Prepare yourself for a burst of flavors with this slowly cooked Amish-style pot roast!

    Prepare yourself for a burst of flavors with this slowly cooked Amish-style pot roast!

    Number of portions: 6-8 portions

    List of items needed to make a dish.

    Piece of chuck roast weighing 3-4 pounds.

    Add salt and pepper as desired.

    2 tablespoons of olive oil

    1 big onion, diced

    3 pieces of garlic, finely chopped

    4 carrots, peeled and cut into pieces.

    3 parsnips, peeled and cut into pieces.

    2 potatoes, peeled and cut into pieces.

    2 cups of beef broth

    1 cup of red wine (you can also use more beef broth instead).

    2 tablespoons of concentrated tomato sauce

    1 tablespoon of Worcestershire sauce

    2 small branches of fresh thyme (or 1 teaspoon of dried thyme)

    2 leaves from the bay tree

    Instructions
    Sprinkle the chuck roast with plenty of salt and pepper.

    In a big frying pan, warm up the olive oil on medium-high heat. Cook the meat on each side until it turns brown, which should take around 4-5 minutes per side.

    Move the roast to the crockpot.

    In the same pan, put the diced onion and garlic. Cook until the ingredients are soft and smell good, for about 3 minutes.

    Put the onion and garlic in the slow cooker, along with the chopped carrots, parsnips, and potatoes.

    In a bowl, mix the beef broth, red wine (if you have it), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour the sauce over the meat and vegetables in the slow cooker.

    Cover the dish and cook on low heat for 8 to 10 hours or on high heat for 4 to 6 hours, until the meat is soft and the vegetables are fully cooked.

    Take out the thyme branches and bay leaves before serving.

    Tear the meat into small pieces using two forks, if you want, and mix it with the liquid. Serve it while it’s hot.

    Different Types and Advice

    You can use different root vegetables like sweet potatoes, celery root, or turnips, depending on what you have available. For a new taste, consider adding a bit of balsamic vinegar with the broth. If you want a thicker sauce, you can take out some of the liquid after cooking and thicken it with a mix of cornstarch and water before serving.

  • LEMON CAKE

    LEMON CAKE

    Ingredient :

    • 1 glass of sunflower oil (not full)
    • 1 glass of milk
    • 4 eggs
    • 300g flour
    • 300g sugar
    • 1 grated lemon
    • 2 sachets royal yeast

    Preparation:

    1. Beat the eggs, sugar, lemon, milk, oil and yeast flour with the whisk.
    2. Preheat the oven to 180°C and put the mixture in for about 40 minutes. (Go checking)
    3. Let cool and sprinkle sugar on to.
  • Kiwi Detox Drink: Burn Belly Fat, Cleanse the Colon, and Lose Weight!

    Kiwi Detox Drink: Burn Belly Fat, Cleanse the Colon, and Lose Weight!

    Why Kiwi?
    Kiwi: This small, green fruit is a powerhouse of nutrients. It’s rich in vitamin C, vitamin K, vitamin E, folate, and fiber. Kiwis are also high in antioxidants and enzymes that aid in digestion and detoxification.

    Health Benefits of Kiwi Detox Drink
    Burns Belly Fat: The high fiber content in kiwi helps keep you full longer and aids in digestion, which can contribute to burning belly fat.
    Cleanses the Colon: Kiwi acts as a natural laxative, helping to cleanse the colon by promoting regular bowel movements.
    Boosts Immunity: Rich in vitamin C and other antioxidants, kiwi helps boost the immune system and fight off infections.
    Improves Digestion: The enzymes in kiwi, such as actinidin, aid in breaking down proteins and improving digestion.
    Hydrates and Refreshes: With its high water content, kiwi helps keep you hydrated and refreshed.
    How to Make Kiwi Detox Drink

    Ingredients:

    2 kiwis
    1 lemon (juiced)
    1 cucumber
    A handful of fresh mint leaves
    1 tablespoon of honey (optional, for sweetness)
    2 cups of water
    Ice cubes (optional, for serving)

    Instructions:

    Prepare the Ingredients: Wash and peel the kiwis and cucumber. Cut them into small pieces. Wash the mint leaves thoroughly.
    Blend the Ingredients: Place the kiwi pieces, cucumber pieces, lemon juice, mint leaves, and water into a blender. Blend until smooth.
    Sweeten (Optional): If you prefer a sweeter drink, add a tablespoon of honey and blend again until well mixed.
    Strain the Mixture: Pour the blended mixture through a fine mesh sieve or cheesecloth into a jug to remove any pulp. Press down with a spoon to extract as much liquid as possible.
    Serve: Pour the detox drink into glasses. Add a few ice cubes if desired for a chilled, refreshing beverage.
    How to Use the Kiwi Detox Drink
    Morning Boost: Start your day with a glass of kiwi detox drink on an empty stomach to kickstart your metabolism and hydration.
    Pre-Meal Drink: Drink a glass before meals to help reduce appetite and improve digestion.
    Evening Cleanse: Have a glass in the evening to help cleanse your colon and aid in overnight detoxification.
    Tips for Best Results
    Consistency: Drink this detox beverage daily for at least a week to see noticeable results.
    Balanced Diet: Complement the detox drink with a balanced diet rich in fruits, vegetables, lean proteins, and whole grains.
    Stay Hydrated: Drink plenty of water throughout the day to support the detox process and keep your body hydrated.
    Exercise Regularly: Incorporate regular physical activity into your routine to enhance the weight loss and detox benefits.
    Conclusion
    The kiwi detox drink is a delicious and effective way to support weight loss, burn belly fat, and cleanse your colon. With its high nutrient content and refreshing taste, this drink is a great addition to any detox regimen. Give it a try and enjoy the benefits of this natural, health-boosting beverage. Cheers to a healthier you!
  • Potato and Cheese Fritters

    Potato and Cheese Fritters

    Ingredients

    3 potatoes
    Water (for boiling potatoes)
    Bunch of green parsley, chopped
    Salt, pepper, and paprika (to taste)
    3 tablespoons cornstarch
    120g of your favorite cheese, grated
    2 chicken eggs
    About 150g flour
    Approximately 150g breadcrumbs
    Vegetable oil for frying

    Directions

    Prepare Potatoes: Peel and chop the potatoes. Cook them in boiling water until tender, then drain.
    Mash Potatoes: Mash the cooked potatoes until smooth.
    Season: Add salt, pepper, and paprika to taste.
    Add Cornstarch: Mix in 3 tablespoons of cornstarch.
    Add Parsley: Stir in the chopped parsley.
    Add Cheese: Mix in the grated cheese.
    Form Patties: Shape the mixture into small patties.
    Prepare Coating: Beat the eggs in a bowl with a pinch of salt. Place the flour and breadcrumbs in separate bowls.
    Coat Patties: Dip each patty in the flour, then in the beaten eggs, and finally coat with breadcrumbs.
    Fry Patties: Heat vegetable oil in a pan over medium heat. Fry the patties until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
    Serving Suggestions
    Serve hot with a side of sour cream or a yogurt dip.
    Pair with a fresh salad for a complete meal.
    Enjoy as a snack with your favorite dipping sauce.
    Cooking Tips
    Make sure the oil is hot before frying to ensure a crispy exterior.
    You can add other herbs or spices to the potato mixture for extra flavor.
    For a gluten-free version, use gluten-free flour and breadcrumbs.
    Nutritional Benefits
    Potatoes: A good source of vitamins C and B6, potassium, and fiber.
    Cheese: Provides calcium and protein.
    Parsley: Rich in vitamins A, C, and K, and antioxidants.
    Dietary Information
    uncooked patties for up to 1 month. Thaw before frying.
    Why You’ll Love This Recipe
    Flavorful: The combination of mashed potatoes, cheese, and herbs creates a delicious flavor.
    Crispy and Creamy: These fritters have a perfect texture with a crispy exterior and creamy interior.
    Versatile: Great as a snack, side dish, or appetizer for any occasion.
    Conclusion
    These Potato and Cheese Fritters are a delightful treat that everyone will enjoy. Easy to make and packed with flavor, they are perfect for any meal. Try them out and share your experience with friends and family!
  • CINNAMON ROLLS with the egg and flour

    CINNAMON ROLLS with the egg and flour

    CINNAMON ROLLS with the egg and flour

    Table of Contents

    Ingredients:
    • 3 cups flour
    • 1 tsp Salt
    • ¾ cup sugar
    • 1 egg
    • 1 cup warm milk
    • ⅓ stick of butter
    • 2 tbsp instant dry yeast
    • ¼ cup melted butter
    • 3 tbsp brown sugar
    • 3 tbsp ground cinnamon
    Preparation:

    1. In a container add warm milk and yeast, mix well. Until it is dissolved. Add a tablespoon of sugar. Let rest
    2. Meanwhile, add the flour, salt and sugar in a separate container, and mix well. Place the dry mixture on a surface forming a little mountain. Make a hole in the center and add the egg and butter. With your hand start to integrate everything slowly.
    3. When the butter is already integrated with the egg and flour, we begin to gradually add the milk with the yeast. The milk and yeast mixture should look thick and foamy. The secret of this dough is to knead it very well. At first it will have a sticky consistency, so we will need to add more flour little by little until it has a consistency that no longer sticks to the hands. Once the dough is no longer sticky, we are going to put a little oil in a tall container, and we are going to cover the entire ball of dough with the oil. Then we put the dough to rest, at room temperature in a cool place, covered with kitchen plastic or a clean cloth. Let it rest for approximately 1 to 2 hours, until it has grown a lot.
    4. When it has grown, on a flat surface stretch with a roller until it is 1 cm thick. Cut the edges and form a rectangle. Brush with melted butter and sprinkle with cinnamon and brown sugar. Form a roll, and move it over itself so that it adheres better. Cut it into pieces of approximately 1.5 cm. Put them on a tray with waxed paper and let rest for another little while.
    5. Once they have grown a little more, take them to the AF with parchment or baking paper, at 180°C for 5 minutes, until they look golden. Turn around, and leave another 5 min. Take into account that the time may vary depending on the brand of the pot, and the amount to be prepared, so it is recommended to monitor the cooking from the second half of the time.

  • Super Creamy Desserts: No Condensed Milk, No Gelatin, No Cream Cheese!

    Super Creamy Desserts: No Condensed Milk, No Gelatin, No Cream Cheese!

    There’s something truly magical about creating a dessert that’s not only mouthwateringly delicious but also incredibly creamy without relying on condensed milk, gelatine, or cream cheese. Our Super Creamy Dessert is a delightful concoction of caramel, pudding, and Castella cake that will leave your taste buds dancing. This dessert is perfect for any occasion, whether you’re looking to impress guests or simply treat yourself to something special.

    A Brief History of Creamy Desserts

    Creamy desserts have long been a staple in culinary traditions around the world. From the rich custards of France to the delicate puddings of England, these desserts have been beloved for their luxurious textures and comforting flavors. Our recipe takes inspiration from these classics but with a modern twist that avoids some of the more common ingredients, making it suitable for a wider range of dietary preferences.

    Ingredients
    For the Caramel:
    • 5.29 oz sugar
    • 0.81 tsp water
    • 1 tbsp lemon juice
    For the Pudding:
    • 1 egg yolk
    • 3 eggs
    • 2.12 oz sugar
    • 1.35 cups milk
    • 1 tbsp vanilla (optional)
    For the Castella Cake:
    • 1 egg white
    • 1 egg
    • 1.23 oz sugar
    • 1.06 oz flour
    Step-by-Step Instructions
    How to Make Caramel
    1. Combine the Ingredients: In a medium saucepan, combine 5.29 oz sugar, 0.81 tsp water, and 1 tbsp lemon juice. Stir gently to combine.
    2. Heat the Mixture: Place the saucepan over medium heat. Allow the sugar to dissolve without stirring. As the mixture heats, it will begin to bubble and change color.
    3. Watch for Color Change: Once the sugar syrup begins to turn a light amber color, reduce the heat to low. This process can take a few minutes, so be patient and keep a close eye on it to avoid burning.
    4. Spread the Caramel: Tilt the saucepan carefully to spread the caramel evenly. Let it cook for an additional 2 minutes to deepen the color and flavor, then remove from heat.
    5. Pour and Cool: Carefully pour the hot caramel into your pudding cups, coating the bottom evenly. Set the cups aside to cool while you prepare the pudding.
    How to Make Pudding
    1. Prepare the Egg Mixture: Separate one egg yolk from the white, reserving the white for later use. In a large mixing bowl, combine 1 egg yolk, 3 whole eggs, and 2.12 oz sugar. Whisk together until the mixture is well combined and slightly frothy.
    2. Add the Milk: Gradually pour in 1.35 cups milk, continuing to whisk until all ingredients are fully incorporated. If using, add 1 tbsp vanilla for extra flavor.
    3. Strain the Mixture: To ensure a smooth texture, strain the pudding mixture through a fine-mesh strainer into a jug. This will remove any bits of egg or foam that might create an uneven texture.
    4. Remove Foam: Use a spoon to skim off any foam that has risen to the top of the mixture. This step is crucial for achieving a silky-smooth pudding.
    5. Pour into Cups: Carefully pour the pudding mixture over the caramel in your prepared cups. Fill each cup nearly to the top.
    How to Make Castella Cake
    1. Beat the Eggs: In a large mixing bowl, combine 1 egg white, 1 whole egg, and 1.23 oz sugar. Using an electric hand mixer on medium-low speed, beat the mixture for about 2 minutes until it becomes foamy. Increase the speed and continue beating for another 4 minutes until the mixture forms stiff peaks and turns a pale yellow color.
    2. Fold in the Flour: Sift 1.06 oz flour into the beaten egg mixture. Gently fold the flour in with a spatula until fully incorporated, being careful not to deflate the batter.
    3. Layer the Batter: Scoop the Castella cake batter on top of the pudding mixture in your cups. Spread it evenly with a spatula.
    Baking and Finishing
    1. Prepare the Water Bath: Place the filled cups in a baking tray. Pour hot water into the tray, filling it halfway up the sides of the cups. This water bath will help the desserts cook evenly and gently.
    2. Bake: Preheat your oven to 160ºC (320ºF). Carefully transfer the baking tray to the oven and bake for 28 minutes or until the tops of the desserts are golden brown.
    3. Cool and Serve: Remove the baking tray from the oven and take the cups out of the water bath. Let them cool to room temperature, then refrigerate for at least 2 hours to set.
    4. Optional Serving Suggestion: These desserts can also be served warm. For an extra touch of elegance, serve with a side of black coffee.
    Nutritional Information
    • Calories: 328 kcal
    • Carbohydrates: 59g
    • Protein: 8g
    • Fat: 7g
    • Saturated Fat: 3g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 2g
    • Trans Fat: 0.01g
    • Cholesterol: 178mg
    • Sodium: 87mg
    • Potassium: 172mg
    • Fiber: 0.2g
    • Sugar: 54g
    • Vitamin A: 349IU
    • Vitamin C: 1mg
    • Calcium: 108mg
    • Iron: 1mg
    Conclusion

    Indulge in the luxurious flavors and textures of our Super Creamy Desserts. Perfectly balancing the sweetness of caramel, the silkiness of pudding, and the lightness of Castella cake, this dessert is sure to become a favorite. Enjoy it chilled or warm, and don’t forget to pair it with a robust black coffee for the ultimate experience.

  • Frozen Fruit Salad

    Frozen Fruit Salad

    Frozen fruit salad is a refreshing, creamy dessert that’s perfect for hot summer days or as a cool treat anytime. This recipe is easy to make, and the frozen fruit mixed with creamy ingredients creates a delightful, ice cream-like texture. It’s great for serving at parties, barbecues, or family dinners.

    Ingredients:

    • 1 can (14 oz) sweetened condensed milk
    • 1 package (8 oz) cream cheese, softened
    • 1 can (20 oz) crushed pineapple, drained
    • 1 can (11 oz) mandarin oranges, drained
    • 1 cup maraschino cherries, drained and halved
    • 1 cup sweetened shredded coconut (optional)
    • 1 cup chopped pecans or walnuts (optional)
    • 2 cups frozen whipped topping (like Cool Whip), thawed
    • 1 cup mini marshmallows
    • 2-3 bananas, sliced (optional)

    Instructions:

    1. Prepare the Creamy Base:

    • In a large mixing bowl, beat the softened cream cheese until smooth.
    • Add the sweetened condensed milk and continue to beat until well combined and creamy.

    2. Fold in the Fruit and Mix-ins:

    • Gently fold in the drained crushed pineapple, mandarin oranges, maraschino cherries, and sliced bananas (if using).
    • Stir in the sweetened shredded coconut and chopped nuts, if desired.

    3. Add the Whipped Topping and Marshmallows:

    • Fold in the thawed whipped topping and mini marshmallows until all ingredients are evenly distributed.

    4. Transfer to a Freezer-Safe Dish:

    • Spoon the fruit salad mixture into a 9×13-inch baking dish, loaf pan, or individual molds, smoothing the top with a spatula.

    5. Freeze:

    • Cover the dish with plastic wrap or aluminum foil and freeze for at least 4 hours or overnight, until firm.

    6. Serve:

    • When ready to serve, remove the frozen fruit salad from the freezer and let it sit at room temperature for about 10 minutes to soften slightly.
    • Cut into squares or scoop into bowls and serve immediately.

    Tips:

    • Customizing: Feel free to use different fruits like blueberries, strawberries, or mango. Just make sure to drain any excess liquid from canned or thawed frozen fruits to avoid a watery salad.
    • Presentation: For a more elegant presentation, you can freeze the fruit salad in silicone molds or muffin tins, then pop them out just before serving.
    • Storage: Store any leftovers in the freezer, tightly covered, for up to 1 week. Let soften slightly before serving again.

    Frozen fruit salad is a delightful combination of creamy, fruity, and nutty flavors that will cool you down and satisfy your sweet tooth!

  • Russian Honey Cake

    Russian Honey Cake

    Russian Honey Cake

    Table of Contents

    INGREDIENTS:

    Eggless Honey Cake Layers
    (I used 7 inch ring cutter)
    360g [3¼ cups] all-purpose flour aka plain flour
    8g [2 tsp] baking powder
    170g [½ cup] honey
    30ml [2 tbsp] water
    150g [¾ cup] sugar
    113g [½ cup] unsated butter
    1 tsp baking soda
    ¼ tsp salt
    ½ tsp grd cinnamon
    15g [2 tbsp] cornstarch
    Yogurt Frosting:
    600g [2½ cups] whipping cream
    240g [1 cup] plain yogurt
    50g [⅓ cup] powdered sugar

    See also  Delicious Broccoli and Chickpeas Recipe

    60g [¼ cup] honey
    1 tsp vanilla extract (optional)
    syrup
    [1 tbsp honey + 2 tbsp hot water]

    METHOD:

    1. Eggless Honey Cake Layers
    2. Sift the flour and set aside.
    3. In a stainless steel pot, add honey. Bring it to a boil on low heat until the honey is further caramelised and
    4. slightly thickened. This will take a few seconds to a minute or so. Off the heat. Carefully add in the water. Move
    5. the pan to mix them.
    6. Add in the sugar. Give it a quick mix to combine. Put the heat back on low as you’re going to dissolve the sugar.
    7. Add in the butter. Cook until the butter is completely melted. The sauce is gradually thickened up and
    8. caramelised looking. The longer you cook, the darker the sauce will be. Off the heat. Immediately as in the
    9. baking soda. Be cautious as the volume will double up and frothy. Keep mixing. Remove the pot from the stove.
    10. Add in salt, cinnamon powder and cornstarch. Mix until combined respectively.
    11. Transfer the sauce into a large mixing bowl.
    12. Add the sifted ingredients in a few batches. Use you use a whisk to mix them to combine. Towards the end, it
    13. will become a wet dough. Whisk will be hard to move around, switch to a spatula to fold them together. The
    14. dough is soft and sticky, do not attempt to add more flour. Wrap the dough with cling film. Refrigerate for 1
    15. hour or just until it’s slightly firm up.
    16. After 1 hour, the dough is pretty much firmed up. Flour the work surface. Cut the dough into 8 pieces. Roll
    17. individually into a ball shape and set aside on a pan with a tea towel covering them to keep them moist.
    18. Sprinkle some flour on a non-stick parchment paper. Roll the dough out into a very thin layer of about 1mm.
    19. The thickness is just nice for the cake layers. Roll out to the size of your ring cutter. If you do not have a ring
    20. cutter, it’s totally fine. Just cut a piece of paper of the size you desire as a standard guide for all the layer. Once
    21. cut out the size, keep the excess of the sides for use later.
    22. Bake in preheated oven at 180°C/355°F for 4½ – 5 minutes. Do not over bake. I baked mine for 4½ minutes. The
    23. colour of the layers depends on your baking time.
    24. Let the layers completely cool before removing from the parchment paper. Once cooled, it will be easier to
    25. remove the paper.
    26. Set all the baked layers aside.
    27. For the remaining excess of the dough, line them on a pan. Bake them in preheated oven at 180°C/355°F for 6-7
    28. min or until they are dry and crispy. Let them cool completely.
    29. In a food processor, crush the baked excess fine. Set these aside for the deco part later.

    Honey Syrup:

    Mix honey and hot water until the honey dissolved.
    Set it aside to a cool completely before use.

    Yogurt Frosting:

    1. In a mixing bowl, add whipping cream. Whisk or mix it until it’s slightly thickened.
    2. In another bowl, add yogurt, powdered, honey and vanilla extract (optional). Mix until it’s softened and creamy.
    3. Add the yogurt mixture into the whipping cream. Mix until stiff (the mixer paddle is able to hold a lump of
    4. cream in it), do not over mix. It will give you a soft and smooth frosting.
    5. Enjoy your Russian Honey Cake.
  • HOMEMADE BREAD ROLLS

    HOMEMADE BREAD ROLLS

    HOMEMADE BREAD ROLLS

    Table of Contents

    INGREDIENTS:

    500 grams of flour allpurpose
    300 gr of water

    4 gr of brewer’s yeast – you can use active dry yeast if you cant find brewers yeast.
    1 tablespoon of honey
    8/10 gr of salt

    METHOD:

    1. Dissolve the yeast in the water with the honey.
    2. Add the mixture to the flour and start mixing.
    3. Then add the salt and form a soft and homogeneous dough.
    4. Let the dough rise for 12 hours in the fridge.
    5. Then divide it into equal pieces.

    6. Form the rolls and leave to rest for 1 hour.
    7. Make a side cut on each sandwich and sprinkle some flour.
    8. Bake at 230 ° for 10 minutes with a saucepan of water.
    9. Then remove the saucepan and cook until golden brown.
    10. Enjoy your HOMEMADE BREAD ROLLS.

  • The Famous Bread That Drives the Whole World Crazy! Recipe in 10 Minutes!

    The Famous Bread That Drives the Whole World Crazy! Recipe in 10 Minutes!

    The Famous Bread That Drives the Whole World Crazy! Recipe in 10 Minutes!

    Table of Contents

    Have you ever marveled at how a simple loaf of bread can bring people together, transcending cultures and borders? In this article, we’re diving into the world of breadmaking, uncovering a recipe that’s not only delicious but also incredibly easy to whip up. Get ready to embark on a culinary journey that will leave your taste buds singing with joy!

    Gathering Ingredients

    Let’s start by rounding up our key players. You’ll need:

    • 3.4 fluid ounces (about 100 ml) warm water
    • 3.4 fluid ounces (about 100 ml) warm milk
    • 2 tablespoons sugar
    • 8 grams dry yeast
    • 2 medium eggs
    • 17.6 ounces (about 500 grams) of wheat flour
    • 1 teaspoon salt
    • 20 ml vegetable oil
    • For a golden brown crust: 1 egg + milk
    Mixing the Magic

    Now that we have our ingredients, it’s time to work some magic. In a bowl, combine the warm water, warm milk, sugar, and dry yeast. Give it a good mix and let it sit for a few minutes until it becomes frothy.

    Kneading to Perfection

    Once your yeast mixture is ready, add in the eggs, wheat flour, salt, and vegetable oil. Using a spatula, begin kneading the dough until it starts to come together. Gradually add more flour until you have a smooth, elastic dough.

    See also  Cook the Broccoli This Way! The Result Will Surprise You: A Simple and Delicious Broccoli Recipe
    Letting it Rise

    Grease a bowl with some vegetable oil, then place your dough inside, covering it with a clean cloth. Let it rise in a warm place for about 50 minutes, or until it doubles in size. This is where the magic happens as the yeast works its wonders!

    Shaping and Resting

    After the dough has risen, punch it down and divide it into four equal parts. Shape each portion into a ball and let them rest for another 20 minutes, allowing the gluten to relax.

    Preparing for Baking

    Roll out each ball of dough into a flat circle using a rolling pin. Place them on a baking tray lined with parchment paper, leaving some space between each one. Now, it’s time to get creative!

    Adding the Final Touches

    Using a sushi stick or any other thin tool, make small holes in the dough. Fill each hole with a bit of butter for an extra burst of flavor. In a separate bowl, beat together an egg and a splash of milk, then brush this mixture over the dough. Sprinkle some sesame seeds on top for that perfect finishing touch.

    Baking to Perfection

    Preheat your oven to 180°C (356°F) and pop your bread into the oven. Bake for 20-25 minutes, or until the crust is beautifully golden brown and crisp. Your kitchen will be filled with the irresistible aroma of freshly baked bread!

    Serving and Enjoying

    Once your bread is out of the oven, resist the urge to dive right in (if you can!). Allow it to cool slightly before slicing into it. Serve it warm with some butter or your favorite spread, and watch as it disappears within minutes!

    See also  The Fastest Bread in Minutes! Healthy and Incredibly Delicious
    Conclusion

    In just 10 minutes of active preparation time, you’ve created a masterpiece that’s sure to impress even the toughest bread critics. With its golden-brown crust, soft interior, and irresistible flavor, this bread is bound to become a staple in your kitchen. So go ahead, unleash your inner baker and treat yourself to a slice of homemade goodness!

  • Keto Cheesecake Brownies – Sugar Free

    Keto Cheesecake Brownies – Sugar Free

    Keto Cheesecake Brownies – Sugar Free

    Table of Contents

    These scrumptious sugar free, low carb cheesecake brownies are quick to make and kid approved! They’re gluten free, keto, nut free and just 3 net carbs per serving!
    Duration:
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 16 servings
    Calories: 135kcal
    Ingredients
    • 4 eggs
    • 1/4 cup butter softened
    • 1/2 cup sour cream
    • 2 tsp vanilla extract
    • 1 tsp chocolate liquid stevia
    • 1/2 cup unsweetened cocoa powder
    • 1 tsp instant espresso
    • 3/4 cup Swerve granular sweetener
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup sugar free chocolate chips
    Cheesecake Topping
    • 8 ounces cream cheese softened
    • 1 egg
    • 1/4 cup Swerve Confectioners sweetener
    • 1/2 tsp vanilla extract
    • 1/2 tsp vanilla liquid stevia
    • optional topping: 2 ounces sugar free or 85% dark chocolate candy bar or chips
    Instructions
    • Preheat oven to 350 degrees F.
    • In a stand mixer, add the first 5 ingredients and blend on high until combined well.
    • In another bowl whisk together the next 5 dry ingredients.
    • Pour this into the wet ingredients and blend on high until combined.
    • Gently stir in the chocolate chips.
    • Grease an 8 by 8 baking dish.
    • Pour half the brownie batter into the pan. Set aside remaining batter.
    • Prepare the cheesecake topping using a stand or hand held mixer to blend until smooth.
    • Pour half the cheesecake topping onto the brownie batter in the pan.
    • Pour the remaining brownie batter over the the cheesecake topping.
    • Finish with remaining cheesecake topping.
    • Use a butter knife to swirl the batter and cheesecake topping together.
    • Decorate with optional  chocolate bar chunks or chips if desired before baking.
    • Bake 30-35 minutes until toothpick in center comes out clean.
    • Allow to cool for 15-20 minutes before slicing.
    Notes
    • Net Carbs: 3g
    See also  FRENCH TOAST BAKE – Easy too! Prepare the night before and pop in the oven in the morning
    Nutrition
    Serving: 1brownie | Calories: 135kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 129mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
  • Stuffed cheese bread

    Stuffed cheese bread

    Stuffed cheese bread

    Table of Contents

    INGREDIENTS:
    Dough:

    300g (2 2/5 cup) flour
    100ml (2/5 cup) warm water
    100ml (2/5 cup) warm milk
    7g dry yeast
    5g (1 tsp) sugar
    2 g (½ tsp) salt
    16ml (2 tbsp) olive oil
    FILLING:
    450g (1 lb) potatoes
    2g (½ tsp) salt
    100g ham
    100g mozzarella cheese

    METHOD:

    1. Add warm water, yeast, and sugar to the bowl. Mix. Add flour, and milk and knead the dough. Add oil, knead a
    2. little more, and put the dough in an oiled bowl. Leave it to rest for 60 minutes.
    3. Cut the potatoes into pieces and put them in a baking dish. Cover with baking foil and place in the microwave.
    4. When the potatoes are cooked, add salt and mash.
    5. Divide into 8 parts and make balls in which you will add cheese and ham.
    6. When the dough has risen, divide it into 8 parts.
    7. Roll out the dough with rolling pin and fill with a potato ball.
    8. Fry in an oiled pan. Serve.
    9. Enjoy your Stuffed cheese bread.
  • Super Energy Dessert: No White Sugar, No Baking Required!

    Super Energy Dessert: No White Sugar, No Baking Required!

    Super Energy Dessert: No White Sugar, No Baking Required!

    Table of Contents

    In today’s health-conscious world, finding delicious treats that are both nutritious and satisfying can be a challenge. But fear not, because we have a delightful solution for you – a super energy dessert that contains no white sugar and requires no baking! This delectable treat is not only mouthwatering but also packed with natural goodness. Join us on this culinary journey as we explore the ingredients and preparation steps for this guilt-free indulgence.

    Ingredients You’ll Need:

    Before we dive into the preparation steps, let’s take a look at the wholesome ingredients that make up this super energy dessert:

    1. Dates: 100g (approx. 3.5 ounces)
    2. Apples: 70g (approx. 2.5 ounces)
    3. Dried Cranberries: 45g (approx. 1.6 ounces)
    4. Raisins: 50g (approx. 1.8 ounces)
    5. Dried Apricots: 80g (approx. 2.8 ounces)
    6. Pumpkin Seeds: 50g (approx. 1.8 ounces)
    7. Almonds: 70g (approx. 2.5 ounces)
    8. Roasted Cashews: 75g (approx. 2.6 ounces)
    9. Sesame Seeds (reserve some for garnishing): 35g (approx. 1.2 ounces)
    10. Pine Nuts: 20g (approx. 0.7 ounces)
    11. Flax Seeds: 20g (approx. 0.7 ounces)
    Preparation Steps:

    Now that you have all the ingredients ready, let’s embark on the journey of creating this delectable super energy dessert:

    Preparing the Dried Fruits
    • Start by rinsing the dried fruits in cold water to remove any preservatives and activate their nutrients. Soak them for 15-20 minutes.
    See also  Baked Vegetable Medley with Cheese Sauce
    Nuts and Seeds
    • While the fruits are soaking, slice the almonds and roughly chop the cashews.
    • Lightly roast the pumpkin seeds and pine nuts in a dry pan until fragrant to enhance their flavor.
    Fruit Blend
    • After soaking, pit the dates and chop them along with the dried apricots into small pieces.
    • In a blender, combine the soaked dates, apples, dried cranberries, raisins, and apricots. Blend until smooth.
    Texture and Crunch
    • Mix in the sliced almonds and roasted cashews to the fruit blend for added texture.
    • Stir in the sesame seeds, saving some for garnishing.
    • Add the pumpkin seeds, pine nuts, and flax seeds to the mixture, boosting its nutritional value and flavor.

    Combine and Shape

    • Thoroughly mix all the ingredients to achieve a well-combined texture.
    • Shape the mixture into a cylindrical log.
    • Roll the log in the remaining sesame seeds for an appealing outer texture.
    Chilling Time
    • Refrigerate the log for about 2 hours to set.
    Serving
    • After chilling, slice the log into bite-sized energy bars.
    • Wrap each bar in parchment paper for convenient storage and snacking.

    Now, you have a batch of these delicious and nutritious energy bars ready to enjoy anytime you need a quick energy boost!

    Conclusion

    This super energy dessert is a testament to the fact that healthy snacks can be incredibly tasty. With no white sugar and no baking required, it’s a guilt-free pleasure that you can indulge in without any reservations. Whether you’re looking for a post-workout snack or a wholesome treat for your kids, these energy bars have got you covered. So, give them a try, and you’ll be pleasantly surprised by the burst of flavors and energy they provide!

  • Raspberry Velvet Smoothie

    Raspberry Velvet Smoothie

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    • 1 cup fresh or frozen raspberries
    • 1 banana, sliced
    • 1 cup Greek yogurt (plain or vanilla)
    • ½ cup almond milk (or your preferred milk)
    • 2 tablespoons honey or maple syrup
    • 1 teaspoon vanilla extract
    • A handful of ice cubes (if using fresh raspberries)
    For Garnish (optional):
    • Fresh raspberries
    • Mint leaves
    • Drizzle of honey or sprinkle of granola
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    1. Blend the Ingredients:
    • Add raspberries, banana, Greek yogurt, almond milk, honey or maple syrup, and vanilla extract into a blender. If using fresh raspberries, toss in a handful of ice cubes.
    • Blend on high until smooth and creamy.
    2. Adjust Consistency:
    • Check the thickness of the smoothie. Add more almond milk if needed and blend until you achieve your preferred consistency.
    3. Serve:
    • Pour the smoothie into glasses. Garnish with fresh raspberries, mint leaves, and a drizzle of honey or sprinkle of granola for added texture.
    Enjoy 1f6091f9c91f9c9