Ingredients:

• • Eggs: 2 large
  • Vanilla Sugar: 1 packet (8g)
  • Salt: A pinch

• • Sugar: 120g (2/3 cup)
  • Oil: 120ml (1/2 cup)
  • Milk: 120ml (1/2 cup)

• • Flour: 220g (1 cup + 3/4 cup)
  • Baking Powder: 1 tablespoon
  • Jam: 50g (your favorite variety)

• Walnuts: 50g, chopped
• Baking Dish: 24 cm round

Directions:

1. 1. Prepare the Batter:
      Preheat your oven to 170°C (340°F). In a large mixing bowl, beat 2 eggs with 120g of sugar, a packet of vanilla sugar, and a pinch of salt. Mix until light and fluffy.

1. 1. Add Wet Ingredients:
      Gradually stir in 120ml of oil and 120ml of milk. Mix until everything is well incorporated.
   2. Incorporate the Dry Ingredients:
      Sift in 220g of flour and 1 tablespoon of baking powder. Fold the dry ingredients into the wet mixture until smooth.
   3. Prepare the Baking Dish:
      Grease a 24 cm baking dish with butter or oil. Pour the cake batter into the dish and spread it evenly.

1. 1. Add Jam and Walnuts:
      Gently spread 50g of jam over the surface of the batter. Sprinkle 50g of chopped walnuts on top for added crunch.
   2. Bake the Cake:
      Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   3. Cool and Serve:
      Let the cake cool before slicing. Enjoy this delicious jam and walnut cake with a hot beverage!

Serving Suggestions:

• • With Tea or Coffee: Serve a slice of this cake with your favorite hot drink.
  • With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
  • Extra Jam: Serve with a side of extra jam for those who want more sweetness.

Cooking Tips:

• • Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and oil are at room temperature.
  • Customize with Your Favorite Jam: Raspberry, apricot, or strawberry jams work wonderfully in this recipe.
  • Toasting the Walnuts: Lightly toast the walnuts beforehand for a deeper flavor.

Nutritional Benefits:

• • Walnuts add healthy fats and protein.
  • Milk provides calcium and vitamin D.
  • Eggs add protein and vitamins like B12.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with everyday ingredients.
  • Jam Twist: Adds a fruity sweetness that pairs well with the light cake.

• Walnut Crunch: Gives a satisfying texture to every bite.
• Versatile: Perfect for breakfast, snack, or dessert.

Chicken Tikka Pizza Recipe

Ingredients:

For the Chicken Tikka:

• • 250g boneless chicken
  • 1 tsp garlic paste

• • Salt, to taste
  • ¼ tsp crushed black pepper
  • ¼ tsp crushed red chili

• • ¼ tsp crushed cumin seeds
  • ¼ tsp chaat masala
  • ½ tsp tikka masala

• • 1 pinch orange food color
  • 3-4 tbsp yogurt
  • 2 tbsp oil

For the Pizza Dough:

• • ½ kg (500g) all-purpose flour
  • 1 tsp salt
  • 2 tsp sugar

• • 2 tsp yeast
  • 1 egg
  • 2 tbsp oil

• ¼ cup milk
• Warm water, as required

For Assembling:

• • Pizza dough (prepared)

• • Pizza sauce, as needed
  • Mozzarella and cheddar cheese, shredded (as much as desired)
  • Onion, thinly sliced

• • Tomato, thinly sliced
  • Capsicum, thinly sliced
  • Cooked chicken tikka

• • Jalapeno slices, optional
  • Black olives, sliced
  • Dried oregano leaves, for sprinkling

Instructions:

Step 1: Prepare the Chicken Tikka

1. Marinate the Chicken:
   In a bowl, mix garlic paste, salt, crushed black pepper, crushed red chili, crushed cumin seeds, chaat masala, tikka masala, orange food color, and yogurt. Add the chicken and coat well. Let the chicken marinate for at least 30 minutes (or longer for deeper flavor).
2. Cook the Chicken:
   Heat 2 tbsp oil in a pan over medium heat. Add the marinated chicken and cook until fully cooked and slightly charred, about 8-10 minutes. Set aside.

Step 2: Prepare the Pizza Dough

1. 1. Activate the Yeast:
      In a small bowl, dissolve 2 tsp yeast and 2 tsp sugar in warm water. Let it sit for 5-10 minutes until frothy.

1. Mix the Dough:
   In a large mixing bowl, combine all-purpose flour, salt, and egg. Add the yeast mixture, oil, milk, and enough warm water to form a soft dough.
2. Knead the Dough:
   Knead the dough for about 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

Step 3: Assemble the Pizza

1. 1. Preheat the Oven:
      Preheat your oven to 220°C (425°F).

1. 1. Roll Out the Dough:
      Punch down the risen dough and divide it into two portions (for two medium pizzas). Roll out each portion into a pizza shape on a floured surface and transfer to a greased pizza tray or lined baking sheet.
   2. Add Toppings:
      • • Spread a layer of pizza sauce over the rolled-out dough.
        • Sprinkle a generous amount of mozzarella and cheddar cheese.

       

      • Evenly distribute the cooked chicken tikka, onion, tomato, capsicum, jalapeno, and black olives over the cheese.
      • Sprinkle additional mozzarella cheese on top.

1. Bake:
   Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
2. Garnish and Serve:
   Remove from the oven, sprinkle with dried oregano leaves, and serve hot.

Serving Suggestions:

• • Serve the Chicken Tikka Pizza with a side of garlic bread or a fresh salad.

• Drizzle with a little extra olive oil or chili oil for added flavor.

Cooking Tips:

• • For extra flavor, you can brush the edges of the pizza dough with garlic butter before baking.
  • If you don’t have tikka masala, you can make your own by mixing garam masala, paprika, cumin, and coriander.

Nutritional Benefits:

• Chicken provides lean protein.
• Vegetables like tomatoes, capsicum, and onions add vitamins and minerals.

Dietary Information:

• • High-protein meal due to the chicken and cheese.

• Can be made gluten-free by using a gluten-free pizza crust.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons corn flour
• 1/2 tablespoon yeast
• 1/2 tablespoon salt
• 1/4 tablespoon turmeric powder
• 1/4 tablespoon black pepper
• 1/4 tablespoon cumin
• 1 cup warm water (you may need more if the batter is too thick)
• 1 egg
• 1 cup spring onions, chopped
• 3/4 cup coriander, chopped
• 1/4 cup carrot, grated
• 1 small  potato, grated
• Oil for frying

Step-by-Step Instructions

Step 1: Prepare the Batter

1. Combine Dry Ingredients: In a large mixing bowl, combine the 2 cups of all-purpose flour, 2 tablespoons of corn flour, 1/2 tablespoon of yeast, 1/2 tablespoon of salt, 1/4 tablespoon of turmeric powder, 1/4 tablespoon of black pepper, and 1/4 tablespoon of cumin. Mix the dry ingredients well, ensuring all the spices are evenly distributed.
2. Add Warm Water: Slowly pour in 1 cup of warm water, stirring constantly as you add the water. The mixture should start to form a smooth batter. If the batter is too thick, gradually add more warm water, about a tablespoon at a time, until you reach a thick but smooth consistency. The batter should not be too runny, but it needs to be thin enough to coat the vegetables and allow the fritters to fry evenly.

Step 2: Add the Vegetables

1. Beat the Egg: Crack the egg into a small bowl and beat it lightly. Add the beaten egg to the batter and mix well to incorporate it fully.
2. Incorporate the Vegetables: Now, add the 1 cup of chopped spring onions, 3/4 cup of chopped coriander, 1/4 cup of grated carrot, and 1 small grated potato to the batter. Stir until all the vegetables are evenly coated and distributed throughout the batter. The fresh vegetables will give the fritters a delightful texture and flavor.

Step 3: Let the Batter Rest

1. Rest the Batter: Cover the bowl with a clean kitchen cloth and let the batter rest for about 30 minutes. During this time, the yeast will activate, causing the batter to rise slightly, which will result in a light and airy texture for the fritters.

Step 4: Heat the Oil

1. Prepare for Frying: In a deep frying pan or pot, heat the oil over medium heat. You will need enough oil to deep fry the fritters, so aim for about 1-2 inches of oil in the pan.
2. Test the Oil: To check if the oil is ready, drop a small amount of batter into the pan. If it sizzles and rises to the surface, the oil is hot enough for frying.

Step 5: Fry the Fritters

1. Scoop the Batter: Using a spoon or small scoop, carefully drop spoonfuls of the batter into the hot oil. Be careful not to overcrowd the pan, as this will lower the oil temperature and cause the fritters to cook unevenly. Fry the fritters in batches if necessary.
2. Fry Until Golden: Let the fritters cook for about 3-4 minutes per side, or until they turn a crispy golden brown. Use tongs or a slotted spoon to flip the fritters halfway through frying, ensuring they are evenly browned on all sides.

Step 6: Drain Excess Oil

1. Drain the Fritters: Once the fritters are golden and crispy, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. This helps keep the fritters light and less greasy.

Step 7: Serve

1. Serve Hot: These vegetable fritters are best served hot, straight from the fryer. Pair them with your favorite dipping sauces, such as yogurt dip, spicy ketchup, or a tangy tamarind sauce. They are also delicious on their own or alongside a fresh salad.

Nutrition Information (Per Serving)

• Calories: 220 kcal
• Protein: 5 g
• Carbohydrates: 30 g
• Fat: 9 g
• Fiber: 3 g
• Serving Size: Serves 4

Fried Cabbage with Bacon, Onion, and Garlic

This fried cabbage with bacon is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and is cooked low and slow for a rich flavor. Warning, it is addictive!

Let me guide you through a symphony of flavors where simplicity meets deliciousness. Today, I invite you to rediscover chia pudding, this classic revisited in three variations. This seductive dessert, which comes to life in a few gestures, reinvents itself to become the hero of your busy mornings or your light end of meals.
The beginning is a tribute to patience: a mixture of chia seeds swollen in a subtly vanilla milk, softened by the tenderness of honey. These small pearls of Mexican origin, known for their benefits, will absorb the liquid and offer themselves to you in a texture as surprising as it is enchanting.
Then imagine the berries, these jewels of nature, which bring their tangy freshness to compose the first variation of our triptych. A perfect harmony for fans of fruity flavors, where the bright red of the fruits marries the sweetness of the pudding in a contrast as bold as it is balanced.
Strawberry, the undisputed star of summer, is invited into the second variation. It blends into the sweetness of chia with disarming simplicity, promising a taste journey to the confines of childhood memories. This soft red is reminiscent of snacks under the cherry tree, when the simplicity of pleasures was enough to draw smiles.
And what about the third variation, except that it celebrates the timeless marriage of chocolate and banana? A timeless duo that offers a gourmet stopover where the richness of cocoa embraces the fruity sweetness for a gentle awakening or a sweet break without remorse.
So, in the quest for a comforting breakfast or a no-frills dessert, let yourself be seduced by these three variations of chia pudding. Easy and quick to prepare, this dish will wait patiently in the refrigerator, ready to be savored when the desire arises.
Basic Chia Pudding Recipe:
Ingredients :
7 tablespoons chia seeds
480 ml (2 cups) milk
A pinch of vanilla
2 tablespoons of honey
Preparation :
In a large bowl, add the chia seeds, milk, vanilla and honey. Mix with a spoon.
Let stand for 30 minutes.
1. Berry Chia Pudding:
Ingredients :
60 ml (1/4 cup) milk
4 tablespoons mixed berries
Berries for garnish (optional)
Preparation :
In a large glass, pour the milk and berries then mix with a hand blender.
Pour the basic chia pudding into the glass (fill 2/3 full), then add the berry mixture on top.
Garnish with berries (optional).
Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
2. Strawberry Chia Pudding:

Ingredients :
10 washed strawberries
Sliced ​​strawberries for garnish (optional)

Preparation :
In a large glass, put the strawberries and mix until you obtain a juice.
As with the first, pour the basic chia pudding into a glass, then add the strawberry mixture on top.
Add strawberry slices for garnish (optional).
Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
3. Chocolate Pudding with Chia Seeds:
Ingredients :
60 ml (1/4 cup) milk
1 banana
1/2 tablespoon unsweetened cocoa
Banana slices for garnish (optional)
Preparation :
In a large glass, pour the milk, add the banana and cocoa, and mix well.
Pour the chia pudding into a glass, then the chocolate mixture on top.
Garnish with banana slices (optional).
Serve immediately or let sit in the refrigerator for 1 to 2 hours, or overnight for breakfast.
Tip: These puddings are perfect for a healthy breakfast or snack and can be made ahead of time for ease.

Homemade Apple and Carrot Juice Recipe

Components:

1. Four large carrots, cleaned and de-seeding
2. Two big apples, cored and cleaned
3. Peeling the fresh ginger (approximately an inch piece) is optional but adds more zing.
4. Use freshly squeezed lemon juice (from half a lemon) to retain colour and improve flavour.

Tools:

1. blender or juicer
2. Strainer with fine mesh (if blending)
3. oversized dish or jug

Guidelines:

Get the ingredients ready:

• Just chop the apples and carrots into small enough pieces to pass into the feed chute if you’re using a juicer.
• To facilitate blending, cut the apples and carrots into small pieces if you’re using a blender.

Juice Extraction:

• Regarding Juicer Users: Put the apples, carrots, and, if using, the ginger into the juicer. To get the most juice out of the carrots and apples, switch between them.
• For blender users: To aid in the blending process, add 1/2 cup water to the blender along with the diced apples, carrots, and ginger. Process till smooth.

Pour the Mixture Through a Strainer:

• If you blended the mixture, transfer it into a big dish or pitcher using a fine-mesh strainer. Press down with the back of a spoon to get out as much juice as you can.

Incorporate Lemon Juice:

• Add the lemon juice and stir. This keeps the juice bright and stops oxidation in addition to adding a delicious tang.

To Serve or Put Away:

• To have the freshest flavour, serve the juice right away over ice.
• If you want to store the juice, put it in a sealed container and keep it cold. To ensure optimal quality, consume within 24 hours.

Advantages for Health:

• Apples are an excellent source of vitamin C and soluble fibre.
• Beta-carotene, fibre, potassium, vitamin K1, and antioxidants are all found in carrots.
• Ginger can help with digestion and contribute anti-inflammatory qualities.
• Lemon not only improves the flavour but also increases the amount of vitamin C, which strengthens the immune system.
• Savour your vibrant, fresh apple and carrot juice for a revitalising afternoon pick-me-up or as a great way to start the day!

Creamy chocolate dessert: Easy and delicious recipe

Apple Cream Cake

Ingredients:

Ingredients To make the cream:

• 1 egg

A little bit of salt

8g sugar with vanilla flavor 60g (4 tbsp) sugar 40 grams (4 tablespoons) cornstarch 250ml (1 cup) leche

• 2 teaspoons of lemon juice
• 30 grams, which is equivalent to 1.5 tablespoons. mantequilla

Cake Ingredients:

• 2 apples, one chopped into small pieces and the other sliced thinly.
• 1 spoon of sugar 2 eggs

A small amount of salt 8g (1 tsp) sugar with vanilla flavor 120g (0.6 cup) sugar 100ml (1/2 cup) oil made from vegetables 130ml (1/2 cup) Milk heated up 280g (1.75 cups) flour 16 grams (2 teaspoons) a powder used for baking

• 50 grams of raisins
• 1 yellow part of an egg
• 2 tablespoons of milk
• Powdered sugar to sprinkle on top (if desired)

SETTLEMENT:

Prepare the Cream: Combine 1 egg, 8g vanilla sugar, 60g sugar, and a small pinch of salt in a pot. Pour in 250 milliliters of milk and 40 grams of cornstarch. Mix until no lumps remain. Adjust the heat to medium and cook, stirring constantly, until the mixture thickens. After turning off the heat, thoroughly combine the mixture with 30 grams of butter and 2 tablespoons of lemon juice. To prevent a skin from forming, cover the area directly with plastic wrap. Let it cool all the way down. Prepare the cake batter.

Heat your oven to 180℃ (356℉) before using it. Cover a 24cm baking pan with parchment paper. In a big bowl, mix 2 eggs with a little salt. Add 8 grams of vanilla sugar and 120 grams of sugar, then beat until the mixture is light and fluffy. Pour in 130ml of warm milk and 100ml of vegetable oil gradually, thoroughly mixing after each addition. Mix gently until smooth after adding 280g of flour and 16g of baking powder to the mixture. Carefully mix in the diced apples and 50 grams of raisins. Make the cake: Pour half of the mixture into the pan that has been prepped for baking. Spread the cool cream evenly on top of the mixture.

Pour the rest of the batter over the cream, making sure it covers the surface evenly. Place the thin apple slices on top of the mixture. Make the egg wash. In a little bowl, combine 1 egg yolk with 2 tablespoons of milk. Put the egg wash on the apple slices that are on the cake. Make the Cake: Put the cake in the oven that has been heated beforehand and bake for around 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool in the pan for a bit, then move it to a wire rack to cool down completely. Serve: Add powdered sugar on top before serving, if you like. Cut and savor!