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  • Sweet Potato and Lentil Bread Recipe

    Sweet Potato and Lentil Bread Recipe

    Sweet Potato and Lentil Bread Recipe

    Table of Contents

    Ingredients:

      • 1 sweet potato
      • 350 ml water
      • 160g red lentils, ground
      • 2 eggs
      • Salt, to taste
      • 25 ml olive oil
      • 1 teaspoon baking powder
      • 1 tablespoon apple cider vinegar
      • 40g psyllium seeds
      • 30g pumpkin seeds
      • 30g sunflower seeds
      • 1 teaspoon dry garlic
      • Vegetable oil, for greasing the pan
      • Sesame seeds, for sprinkling

    Directions:

      1. Cook the Sweet Potato:
        • Peel and chop the sweet potato into cubes. Boil in 350 ml of water until soft.
        • Drain the sweet potato, then mash it into a smooth puree with a hand blender. Measure out 300 ml of sweet potato puree and set aside.
      1. Prepare the Lentils:
        • Grind 160g of red lentils into a fine flour using a coffee grinder. Set aside.
      2. Make the Dough:
          • In a large mixing bowl, combine the sweet potato puree, eggs, a pinch of salt, and 25 ml of olive oil. Stir in the ground lentils, baking powder, and apple cider vinegar.

         

        • Add 40g psyllium seeds and mix well. Let the dough rest for 5-10 minutes to thicken.
      3. Toast the Seeds:
          • In a frying pan, toast 30g of pumpkin seeds and 30g of sunflower seeds for a few minutes until golden.

         

        • Add the toasted seeds and 1 teaspoon of dry garlic to the dough and mix well.
      4. Prepare the Loaf Pan:
          • Grease a loaf pan with vegetable oil. Pour the dough into the prepared pan, leveling the top with a spatula.

         

        • Make a small incision along the top of the dough and drizzle with a little more vegetable oil.
        • Sprinkle the top with sesame seeds for extra flavor and texture.
    1. Bake:
      • Preheat the oven to 190°C (375°F). Bake the bread for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
    2. Cool and Serve:
        • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

       

    Serving Suggestions:

      • Serve the bread with spreads like hummus, avocado, or nut butter.
      • Use it as a base for sandwiches or toast topped with veggies and cheese.

    Cooking Tips:

      • If the dough seems too thick, add a bit more water or olive oil to adjust the consistency.
      • For a crunchier crust, bake the bread for an additional 5-10 minutes.
      • You can replace the seeds with other varieties like flaxseeds or chia seeds.

    Nutritional Benefits:

      • Sweet potato provides vitamins A and C, supporting immune health and vision.
      • Red lentils are rich in protein and fiber, promoting digestion and muscle repair.
      • Psyllium seeds offer excellent fiber, aiding in digestion and satiety.

    Dietary Information:

    • Gluten-free: This bread is made without any gluten-containing ingredients.
    • Vegetarian: Suitable for a vegetarian diet.

    Nutritional Facts (per serving):

      • Calories: 220
      • Protein: 8g
      • Carbohydrates: 25g
      • Fiber: 7g
    • Fat: 10g

    Storage:

    • Fridge: Store in an airtight container for up to 3 days.
    • Freezer: Slice and freeze the bread for up to 1 month. Reheat in a toaster or oven.
  • Oatmeal and Pumpkin Seed Bread Recipe

    Oatmeal and Pumpkin Seed Bread Recipe

    Ingredients

    • 1 cup oatmeal (for soaking)
    • Approx. 1 glass of warm water (for soaking the oats)
    • ½ medium pumpkin (about 800 g), peeled and cut into small pieces
    • 1 tablespoon sweetener (optional)
    • 1 teaspoon cinnamon (optional)
    • Salt (to taste)
    • 3 tablespoons vegetable oil
    • 1 tablespoon sesame seeds
    • 1 tablespoon chia seeds
    • 1-2 tablespoons nuts (such as walnuts, almonds, or pecans), chopped
    • 2 tablespoons mixture of nuts, seeds, and dried fruits
    • Dried apricots (soaked and rinsed, chopped)
    • 1 tablespoon baking powder

    Instructions

    1. Soak the Oats

    Start by soaking 1 cup of oatmeal in approximately 1 glass of warm water. Allow the oats to sit for about 10 minutes to absorb the water and soften. This step ensures the oats integrate smoothly into the bread and helps create a moist, tender texture.

    2. Prepare the Pumpkin

    While the oats are soaking, peel and cut ½ medium pumpkin (about 800 g) into small, manageable pieces. The pumpkin will add moisture, natural sweetness, and a pleasant, earthy flavor to the bread.

    3. Add Sweetener and Seasoning

    Once the oats are fully soaked, add 1 tablespoon of sweetener (if desired, for extra sweetness) and 1 teaspoon of cinnamon (optional) to the mixture. These ingredients complement the pumpkin’s subtle sweetness and add warmth. Season with salt to taste to balance the flavors. Stir well to combine.

    4. Add Oil and Sesame Seeds

    Incorporate 3 tablespoons of vegetable oil into the mixture to add moisture and richness. Then, stir in 1 tablespoon of sesame seeds, which will give a nice crunch and subtle nuttiness to the bread. Mix everything until well combined, ensuring that the oats, oil, and seeds are evenly distributed.

    5. Prepare the Dried Apricots

    To bring a touch of natural sweetness and chewiness to the bread, prepare the dried apricots by soaking them in hot water for a few minutes. This will rehydrate them, making them easier to chop and incorporate. After soaking, rinse the apricots and chop them into small pieces.

    6. Add Nuts and Seeds

    For added texture and nutrition, stir in 1 tablespoon of chia seeds along with 1-2 tablespoons of chopped nuts. You can use walnuts, almonds, pecans, or a mix, depending on your preference. Additionally, add 2 tablespoons of a mixture of nuts, seeds, and dried fruits (like the prepared apricots) to create a more complex and satisfying bite.

    7. Final Mixing

    At this point, mix everything thoroughly to ensure all ingredients are well incorporated. Finally, stir in 1 tablespoon of baking powder, which will help the bread rise slightly and create a lighter texture. Be sure to mix gently but evenly, so the baking powder is distributed throughout the dough.

    8. Bake the  Bread

    • Preheat your oven to 180°C (360°F).
    • Line a baking pan with parchment paper, then moisten the paper slightly with warm water. This will prevent the bread from sticking and make it easier to remove once baked.
    • Pour the bread mixture into the prepared pan, smoothing the top with a spatula to ensure even baking.
    • Bake the bread for 20 minutes, or until the top is golden brown and the bread feels firm to the touch. To check for doneness, insert a toothpick into the center of the bread—it should come out clean.

    9. Cooling

    Once the bread is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Allowing the bread to cool fully before slicing ensures it holds its shape and texture.

    Serving Suggestions

    This Oatmeal and Pumpkin Seed Bread is incredibly versatile. Serve it warm with butter, or enjoy it with a spread of your favorite jam or nut butter. It pairs wonderfully with savory toppings like avocado, hummus, or cheese as well. The natural sweetness from the dried apricots and cinnamon makes it equally suited for a sweet treat.

    Nutritional Information (per slice, serves 10)

    • Calories: 210 kcal
    • Protein: 5 g
    • Carbohydrates: 24 g
    • Fat: 12 g
    • Fiber: 4 g
    • Sugar: 6 g (from dried fruits)
    • Sodium: 150 mg
  • Turkish milk bread in a pan

    Turkish milk bread in a pan

    Ingredients

    • 500 g 1 pound flour;
    • 150 ml 5 fl. oz warm milk;
    • 150 ml 5 fl. oz warm water;
    • 1 tsp salt;
    • 2 tbsp dry yeast;
    • 3 tbsp olive oil;
    • chopped parsley
    • chili flakes

    Instructions

    1. Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed.
    2. Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
    3. Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
    4. When the dough has risen enough, divide it into six pieces and roll each one into a ball.
    5. Each flatbread should be rolled out and put on a pan with medium-high heat.
    6. Take 5–6 minutes to cook (2.5-3 minutes on each side).
    7. Each flatbread should make a pocket in the middle when you flip it over.
    8. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.
  • Crispy cabbage salad topped with a dressing

    Crispy cabbage salad topped with a dressing

    Cabbage salad with a crunchy texture and a tangy dressing How is life treating you right now? Something that is crisp, bright, and crunchy sounds like something you could want to make. Gather your favorite veggies—cucumbers, carrots, and cabbage—and toss them with a sweet and tangy dressing for a very simple salad. The honey and mustard bring out the best in the flavor, and the garlic adds just the right amount of heat. For extra kick, we’ve tossed in some crispy walnuts with the other ingredients. When you want something tasty, refreshing, and healthy, this salad is a fantastic pick. Get a bowl ready, because we’re about to make something delicious.
    Recipe for a crunchy cabbage salad with a tangy dressing

    Recipe for a crunchy cabbage salad with a vinaigrette dressing.

    Recipe for a crunchy cabbage salad with a vinaigrette dressing
    Finely chop a single huge cucumber
    shredded 1/3 of a full head of green cabbage
    chopping up a third of a whole red cabbage
    cut out finely chop or julienne 1/3 of a medium onion an average-sized carrot
    Two cloves of minced garlic, around 20 grams, and walnuts, approximately
    1/4 milligram of salt (divided and added according to taste)
    The recipe calls for two tablespoons of extra virgin olive oil.
    Two tablespoons of your favorite mustard type, one tablespoon of all-natural honey
    vinegar produced from rice, measuring one teaspoon
    Use one teaspoon of soy sauce.
    Recipe for a crunchy cabbage salad with a vinaigrette dressing.
    Preparing the veggies is the first stage. Prepare a big salad bowl by finely shredding the red and green cabbage. By gently coating the green cabbage with a quarter teaspoon of salt and massaging it in, you may bring out its natural tenderness.
    Chop the cucumber and toss it in with the cabbages in the casserole. If you’d like, you may top the cucumber with a little of the leftover salt.

    Put the thinly sliced onion in the bowl once you’ve done so. After that, slice the carrot lengthwise into thin matchsticks (julienne) or grate it into thin slices; then, add it to the dish with the other veggies.
    Be careful to mince the walnuts well so they retain their delicious crunch. Those should go in the salad, too.
    The next step is to apply the dressing. In a small bowl, add the rice vinegar, oil, honey, mustard, garlic powder, and soy sauce. Stir to blend. Mix them with a whisk until a dressing is formed, which should be emulsified and very smooth.
    Adjust the seasonings to taste after tasting the dressing. You may change the sweetness by adding a bit more honey, and the sourness by adding a little more vinegar.
    Toss the salad to cover it well once the dressing has been poured over it. To get the most out of the flavors, let the salad rest for at least 10 minutes before serving.
    Just spin the salad one more before you eat it. Add additional salt if you think it needs it.
    This salad is perfect as an appetiser or as a main meal depending on the amount of protein you want to add. In addition to being a healthy side dish for dinner, this is also a fantastic choice for picnics and potlucks.
    Appreciate the crunch of the cucumber and cabbage in your handcrafted salad, which is topped with a spicy mustard dressing.

  • Avocado Smoothie

    Avocado Smoothie

    you’re looking to jumpstart your day with a burst of nutrition and flavor, the creamy avocado smoothie is just what you need. This delightful blend not only tastes amazing but also packs a punch with its health benefits. Imagine starting your morning with a smoothie that’s both creamy and refreshing, leaving you energized and ready to tackle the day. Let’s dive into what makes this avocado smoothie so special.

    1. The creamy avocado smoothie brings together a harmonious mix of ingredients that work wonderfully together. Frozen pineapple adds a tangy sweetness, while fresh spinach provides a rich source of vitamins. The star of the show, ripe avocado, contributes its creamy texture and healthy fats. A frozen banana enhances the smoothie’s thickness and natural sweetness. To top it off, light coconut milk gives it a tropical twist, complemented by a hint of lime juice and zest. A touch of maple syrup balances the flavors, and a pinch of sea salt brings everything together. For those looking to boost their protein intake, adding vanilla protein powder is an excellent option.
    2. Creating this creamy avocado smoothie is as simple as combining all the ingredients in a blender. You’ll want to blend the pineapple, spinach, avocado, banana, coconut milk, lime juice, lime zest, maple syrup, sea salt, ice cubes, and protein powder (if using) until the mixture is smooth and creamy. Taste it and adjust the sweetness by adding more maple syrup if needed. If the smoothie is too thick, a splash more of coconut milk will get it to the perfect consistency.Ingredients:
      • ½ cup frozen pineapple
      • 2 cups packed fresh spinach, or 1 cup frozen spinach
      • 1 ripe avocado
      • 1 frozen banana
      • ¾ cup light coconut milk, canned or from a carton
      • 3 tablespoons fresh lime juice
      • ½ teaspoon lime zest
      • 1 teaspoon maple syrup
      • Pinch sea salt
      • 8 ice cubes
      • 2 scoops vanilla protein powder*, optional

      Instructions:

      Taste and adjust the sweetness to your liking. If you prefer a sweeter smoothie, add more maple syrup. If the consistency is too thick, add more coconut milk, and blend again

      Combine the pineapple, spinach, avocado, banana, coconut milk, lime juice and zest, maple syrup, salt, ice, and protein powder, if using, in a blender. Blend until creamy.

  • Vanilla Creamy Dessert Recipe with Sweetened Condensed Milk

    Vanilla Creamy Dessert Recipe with Sweetened Condensed Milk

    Craving a decadent dessert that’s both creamy and indulgent? Look no further than this delightful Vanilla Creamy Dessert, made with the magic ingredient – sweetened condensed milk. With its velvety texture, rich flavor, and hint of vanilla, this dessert is sure to satisfy your sweet tooth and leave you craving more.

    Vanilla Creamy Dessert made with sweetened condensed milk is a true delight for the senses. Its luscious texture and rich flavor create a luxurious experience that’s both comforting and indulgent. The sweetened condensed milk adds a depth of sweetness and creaminess that elevates this dessert to new heights. Whether enjoyed on its own or adorned with your favorite toppings, this dessert is sure to leave you craving more.

    Ingredients:

    • 1 can (14 ounces) sweetened condensed milk
    • 2 cups heavy cream
    • 1 teaspoon vanilla extract
    • Optional toppings: fresh berries, sliced fruits, chocolate shavings, or whipped cream

    INSTRUCTIONS: 

    • 1st Step – Chill the Ingredients: Before you begin, it’s essential to chill your mixing bowl and beaters in the refrigerator for at least 15-20 minutes. This helps the cream whip up faster and fluffier.
    • 2nd Step – Whip the Cream: In the chilled mixing bowl, pour in the heavy cream and whip it using a hand mixer or stand mixer until soft peaks form. Be careful not to overmix, as this can lead to stiff or grainy texture.
    • 3rd Step – Incorporate Sweetened Condensed Milk: Once the cream has reached soft peaks, gradually pour in the sweetened condensed milk while continuing to whip. Add the vanilla extract and continue to whip until the mixture is smooth, thick, and holds stiff peaks.
    • 4th Step – Chill and Set: Transfer the creamy mixture into serving bowls or ramekins. Cover with plastic wrap and refrigerate for at least 2-3 hours, or until the dessert is chilled and set.
    • 5th Step – Serve and Enjoy: When ready to serve, garnish each bowl of vanilla creamy dessert with your favorite toppings, such as fresh berries, sliced fruits, chocolate shavings, or a dollop of whipped cream. Then, dive in and indulge in the velvety goodness of this irresistible treat.

    With its simple ingredients and heavenly flavor, Vanilla Creamy Dessert made with sweetened condensed milk is the perfect way to satisfy your sweet cravings. Whether enjoyed as a refreshing treat on a hot summer day or as a comforting indulgence on a cozy evening, this dessert is guaranteed to delight your taste buds and leave you wanting another spoonful. So gather your ingredients, whip up a batch, and treat yourself to the creamy goodness of this irresistible dessert

  • Heavenly Banana Walnut Cream Cake

    Heavenly Banana Walnut Cream Cake

    Ingredients:

    For the Cake:
    – 2 cups all-purpose flour
    – 1 teaspoon baking soda
    – 1/2 teaspoon salt
    – 1/2 cup unsalted butter, softened
    – 1 cup granulated sugar
    – 2 large eggs
    – 1 teaspoon vanilla extract
    – 1/2 cup sour cream
    – 3 ripe bananas, mashed
    – 1/2 cup chopped walnuts
    – 1/2 cup white chocolate chips

    For the Filling and Topping:
    – 2 cups creamy custard
    – 1 banana, sliced (for garnish)
    – 1/4 cup whole or halved walnuts (for garnish)

    Directions:

    1. 1f370 Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure your cakes slide right out when they’re done!
    2. 1f944 In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for now.
    3. 1f9c8 In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—this step is key!
    4. 1f95a Beat in the eggs one at a time, then stir in that delicious vanilla extract. Your kitchen will start to smell amazing!
    5. 1f34c Mix in the sour cream and mashed bananas until well combined. It should be a thick, luscious batter by now!
    6. 1f330 Gradually add the dry ingredients to the wet ones, mixing until just combined. Gently fold in the chopped walnuts and white chocolate chips for that extra yumminess.
    7. 1f382 Divide the batter evenly between the prepared cake pans. Pop them in the oven and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely.
    8. 1f36e Once the cakes are cool, spread half of the creamy custard over the top of one layer. Place the second layer on top and generously spread the remaining custard over the top.
    9. 1f34c✨ Garnish with banana slices and whole or halved walnuts for that beautiful finish. Serve immediately or refrigerate until you’re ready to share this heavenly treat!

  • No Bake Lemon Pie Recipe

    No Bake Lemon Pie Recipe

    Ingredients:

    1 pie crust
    2 cups sweetened condensed milk
    3/4 cup fresh lemon juice

    Instructions:

    Pour the sweetened condensed milk into a mixing bowl.

    Add the lemon juice and stir until well combined.

    Pour the mixture into the pie crust.

    Refrigerate for a couple of hours until set.

    Top with whipped cream before serving.

  • Lemon & Garlic Chicken Bites

    Lemon & Garlic Chicken Bites

    Ingredients

    • 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil
    • 2tablespoon olive oil
    • 2 tablespoons finely chopped fresh parsley
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 4 tablespoons unsalted butter, divided
    • 2 tablespoons minced garlic
    • ½ medium lemon, juiced (about 2 tablespoons)

    Preparation

    1. In a small bowl, combine oregano, basil, parsley, salt, and pepper& Sprinkle evenly over all sides of the chicken pieces with the olive oil. Toss to evenly coat.
    2. In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.
    3. Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.
    4. Add the remaining butter. Once melted, add garlic and cook one more minute, or until fragrant, and the chicken is cooked through to an internal temperature of 165°F.
    5. Drizzle lemon juice over chicken and stir to combine.

    Enjoy!

  • Traditional Recipe for Homemade Bread

    Traditional Recipe for Homemade Bread

    Ingredients:

    Time to get ready.

    Time needed to prepare: 20 minutes

    Time to cook: 25-30 minutes

    Break duration: 2-3 hours

    Duration: 3 to 4 hours

    List of items needed to make a recipe.

    Hot water: 1 and a half cups (370 milliliters)

    Yeast in powder form: 2 tablespoons (10 g)

    Flour: 4 cups (500 g)

    Salt: 1 tsp

    PREPARATION:

    Make the Yeast Work:

    In a big bowl, mix together lukewarm water (370 ml) and dry yeast (10 g). Stir softly and leave it for 5-10 minutes until the yeast is completely dissolved and bubbly.

    Make the dough:

    Put 500 grams of flour and 1 teaspoon of salt into the yeast mixture. Stir with a wooden spoon or your hands until a lumpy dough is made.

    Work the dough by kneading it.

    Move the dough to a surface with a little flour and work it by hand for 8-10 minutes until it is soft and stretchy. If the dough is too wet, put in a bit more flour, one spoonful at a time.

    Beginning:

    Put the dough in a clean bowl with a little oil, cover it with a wet cloth, and leave it in a warm spot for 1-2 hours until it doubles in size.

    Form the dough.

    Press the dough that has risen to remove any air bubbles. Form the dough into a loaf or the shape you want, then place it on a baking sheet lined with parchment paper or in a loaf pan that has been greased.

    Second Rise: A New Beginning

    Cover the dough with a cloth and let it grow for another 30-45 minutes, or until it has doubled in size.

    Make the bread.

    Heat your oven to 200°C (400°F) before using it. Cook the bread in the oven for 25-30 minutes, or until the crust is a golden brown color and the loaf sounds hollow when you tap the bottom.

    Chill and serve:

    Take the bread out of the oven and allow it to cool on a wire rack before cutting it. Enjoy your freshly baked bread either warm or at room temperature!

    Advice:

    To make the crust softer, apply melted butter on top of the bread after it is baked.

    Include seeds or herbs in the dough for more taste.

    Why You’ll Enjoy This Recipe

    Simple to prepare with basic ingredients.

    Great for people who are just starting.

    Smooth and fluffy inside with a crunchy outer layer.

    Suitable for various kinds of bread.

    Commonly Asked Questions

    Can I use instant yeast instead of dry yeast?

    Yes, you can use quick-rise yeast. If you use instant yeast, you don’t need to activate it separately. Just mix it directly with the dry ingredients.

    How can I tell if my yeast is still good to use?

    To see if your yeast is working, combine it with lukewarm water and a little bit of sugar. If it gets bubbly within 5-10 minutes, it is ready to use. If not, it might be old, and you should use a new batch.

    Can I prepare this bread without gluten?

    Yes, but you will have to use a gluten-free flour mix that works well for making bread. Doughs without gluten may require special care and more time to rise, so make sure to adjust as needed.

    How can I make the outer layer less hard?

    To make the bread crust softer, you can either brush melted butter on top or cover it with a clean, damp cloth right after baking.

    Can I include additional ingredients like seeds, nuts, or herbs?

    Of course! You can include seeds, nuts, or herbs in the dough while mixing to give it more flavor and crunch.

    What should I do if my dough is too wet?

    If your dough is too sticky, add a bit more flour, one spoonful at a time, until it becomes smooth and stretchy.

    How can I keep bread fresh when storing it?

    Keep the bread in a bread box or a closed plastic bag at room temperature for a maximum of 3 days. To store it for a longer time, put it in a sealed container or freezer bag and freeze it for up to 3 months.

    Is it possible to prepare the dough in advance?

    Yes, you can prepare the dough in advance and put it in the refrigerator after it has risen for the first time. Allow it to reach room temperature and rise once more before shaping it and baking.

    Why did my bread end up heavy?

    Bread can become heavy if the dough is not kneaded well, not left to rise long enough, or if old yeast is used. Make sure to mix the dough well until it is smooth and stretchy, and let it rise for enough time.

    Can I use a bread machine to bake this bread?

    You can operate a bread machine by following the instructions provided by the manufacturer for your particular model. Put the ingredients in the order suggested by the machine. Usually, start with the wet ingredients and then add the dry ones

  • Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Irresistible 10-Minute Apple Cake: A Speedy Delight for Busy Gourmets

    Table of Contents

    Ingredients

    For this speedy yet sophisticated cake, you’ll need:

    For the Cake Batter:

    • 200g (7.05 oz) all-purpose flour
    • 10g (2 teaspoons) baking powder
    • 125g (4.4 oz) granulated sugar
    • 8g (1 pack) vanilla sugar
    • A pinch of salt
    • 125g (4.4 oz) unsalted butter, softened
    • 3 large eggs, at room temperature
    • 45ml (3 tablespoons) milk

    For the Topping:

    • 4 medium apples (about 600g or 21 oz total)
    • 30g (1.05 oz) frozen butter
    • 5g (1 teaspoon) cinnamon sugar

    Step-by-Step Instructions

    1. Preparing the Batter (5 minutes)

    I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.

    In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.

    Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.

    The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.

    See also  Mediterranean Veggie Pita Bread Bake

    2. Preparing the Apples (3 minutes)

    While efficiency is key in this recipe, I don’t compromise on the quality of our star ingredient – the apples. I quickly peel, quarter, and slice the apples into thin wedges. The thinness of the slices is important as it allows the apples to cook through perfectly in our short baking time.

    With artistic flair, I arrange these apple slices in a circular pattern on top of the batter in the pan. This not only ensures even distribution of fruit throughout the cake but also creates a visually stunning pattern that will impress any guest.

    3. Finishing Touches (2 minutes)

    To the remaining third of our batter, I add the milk and quickly mix it in. This addition of liquid helps to create a softer, more pourable consistency. I then spread this mixture evenly over the arranged apples. This top layer of batter will bake into a delicious golden crust, encasing the apples and creating a perfect contrast of textures.

    For the final touch of indulgence, I grate the frozen butter over the top of the cake. The cold butter will melt during baking, creating pockets of richness throughout the cake. A sprinkle of cinnamon sugar adds a warm, spicy note that perfectly complements the apples.

    4. Baking to Perfection (40 minutes)

    With our cake assembled in record time, it’s ready for the oven. I bake it at 180°C (356°F) for approximately 40 minutes. During this time, a heavenly aroma of apples and cinnamon will fill your kitchen – a tantalizing preview of the deliciousness to come.

    The cake is done when it’s golden brown on top and a skewer inserted into the center comes out clean. The apples should be tender, and the cake should have a slight spring when gently pressed.

    See also  Handmade Chocolate Recipe

    5. Serving and Enjoying

    Once baked, I remove the cake from the oven and let it cool in the pan for about 10 minutes. This brief resting period allows the cake to set, making it easier to slice and serve.

    After cooling, I release the springform pan and transfer the cake to a serving plate. This cake is delicious served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. It’s equally enjoyable at room temperature, making it perfect for picnics or lunchboxes.

    Nutrition Information

    Per slice (based on 8 servings):

    • Calories: 320
    • Protein: 5g
    • Carbohydrates: 45g
    • Fiber: 3g
    • Sugar: 25g
    • Fat: 15g
  • Heavenly Custard Cream Donuts (Vanilla & Chocolate) – A Sweet Treat for All

    Heavenly Custard Cream Donuts (Vanilla & Chocolate) – A Sweet Treat for All

    Heavenly Custard Cream Donuts (Vanilla & Chocolate) 

    Table of Contents

    Ingredients (Makes 12 Donuts):
    For the Custard Cream:

    – For Vanilla Custard:
    – 3 egg yolks
    – 50g cane sugar
    – 16g cake flour
    – 250ml milk
    – 1/3 vanilla bean

    For Chocolate Custard:

    – 3 egg yolks
    – 45g granulated sugar
    – 16g cake flour
    – 250ml milk
    – 50g sweet chocolate

    For the Donuts:

    – 350g bread flour
    – 150g cake flour
    – 70g granulated sugar
    – 6g salt
    – 6g instant dry yeast
    – 2 eggs + milk to make 285g
    – 45g unsalted butter

    For Coating:

    – Granulated sugar
    – Cocoa powder

    Instructions:

    For the Custard Cream (Vanilla & Chocolate):

    1. In separate bowls, prepare the vanilla custard and chocolate custard.
    2. In each bowl, whisk 3 egg yolks until smooth.
    3. Add cane sugar for vanilla custard and granulated sugar for chocolate custard. Mix well.
    4. Sift cake flour into each mixture and combine until it forms a smooth paste.
    5. In a saucepan, heat milk separately for both custards.
    6. For the vanilla custard, split the vanilla bean and scrape the seeds. Add the seeds and the pod to the milk. Heat until just simmering.
    7. For the chocolate custard, chop the sweet chocolate finely and add it to the hot milk. Stir until the chocolate is fully melted.
    8. Remove the vanilla pod from the vanilla custard and gradually add the hot milk to each custard mixture, stirring constantly.
    9. Return each custard to the saucepan and cook over low heat, stirring continuously, until it thickens. Remove from heat and let them cool.

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    For the Donuts:

    10. In a mixing bowl, combine bread flour, cake flour, granulated sugar, salt, and instant dry yeast.
    11. Add eggs and milk mixture (285g) to the dry ingredients. Mix until a dough forms.
    12. Knead the dough for about 10 minutes or until it’s smooth and elastic.
    13. Gradually add unsalted butter and continue kneading until fully incorporated.
    14. Cover the dough and let it rise for about 1 hour or until it doubles in size.
    15. Roll out the dough to about 1.5cm thickness and cut out rounds using a donut cutter or a glass.
    16. Place the doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
    17. Heat vegetable oil in a deep pan to 180°C (350°F).
    18. Carefully fry the donuts until they are golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

    For Coating:

    19. While the donuts are still warm, coat them with granulated sugar for the vanilla custard ones and cocoa powder for the chocolate custard ones.

    Fill the Donuts:

    20. Once the donuts are cool, use a piping bag to fill them with the vanilla and chocolate custard creams.

    Enjoy your delectable Custard Cream Donuts!

    Pro Tip: Feel free to get creative with your coatings and add sprinkles or powdered sugar for extra flair!

  • The Ultimate Homemade Bread: A Culinary Revolution in Your Kitchen

    The Ultimate Homemade Bread: A Culinary Revolution in Your Kitchen

    The Ultimate Homemade Bread: A Culinary Revolution in Your Kitchen

    Ingredients

    For two perfect loaves, you’ll need:

    • 160ml (⅔ cup) lukewarm water
    • 3g (1 tsp) fresh yeast or 2g (½ tsp) active dry yeast
    • 60g (¼ cup) plain yogurt
    • 15ml (1 tbsp) vegetable oil
    • 320g (2½ cups) bread flour
    • 6g (1 tsp) salt

    Step-by-Step Instructions

    1. Activating the Yeast (5 minutes)

    I begin by combining the lukewarm water, yeast, yogurt, and vegetable oil in a large mixing bowl. The lukewarm water activates the yeast, while the yogurt adds a subtle tanginess and helps create a tender crumb. The oil contributes to the bread’s softness and helps extend its shelf life.

    2. Forming the Dough (5 minutes)

    To this wet mixture, I add the bread flour and salt. Using a wooden spoon or my hands, I mix until there’s no dry flour visible. Unlike traditional bread recipes, there’s no need for extensive kneading here. This minimal mixing approach helps develop a light, airy texture in our final loaf.

    3. Initial Rest (30 minutes)

    I cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. During this time, the flour begins to hydrate, and the yeast starts its magic, producing carbon dioxide that will give our bread its characteristic texture.

    4. Stretch and Fold Technique (5 minutes)

    After the rest, I use the “stretch and fold” technique. With wet hands to prevent sticking, I grab one side of the dough, stretch it up and fold it over to the center. I repeat this on all four sides of the dough. This technique helps develop the gluten structure without traditional kneading.

    Next, I employ the “lift and slap” method. I lift the entire dough and slap it back into the bowl. This action further develops the gluten and incorporates air into the dough.

    5. Second Rest and Repeat (35 minutes)

    I cover the dough again and let it rest for another 30 minutes. After this rest, I repeat the stretch and fold and lift and slap techniques. These steps are crucial for developing the dough’s structure and flavor.

    6. Bulk Fermentation (2 hours)

    Now comes the main fermentation period. I cover the dough and let it rise for about 2 hours, or until it doubles in size. This long, slow fermentation is key to developing complex flavors in our  bread.

    7. Shaping the Loaves (15 minutes)

    Once the dough has doubled, I gently turn it out onto a lightly floured surface. I divide it into two equal portions and shape each into a ball. After a brief 10-minute rest, I flatten each ball gently, then roll and press it with my fingertips to create the final loaf shape.

    I seal the edge by pinching it firmly, then place each loaf on a baking tray, seam side down. These shaped loaves are then covered and left to rise for a final 30 minutes.

    8. Preparing for Baking (5 minutes)

    Just before baking, I lightly dust the loaves with flour and smooth it with my hand. Using a sharp blade or knife, I score the top of each loaf. This scoring not only looks beautiful but also allows the bread to expand properly during baking.

    I sprinkle a little water between the loaves to create steam in the oven, which will contribute to a crispy crust. Then, I cover the loaves with another baking tray – this creates a mini steam oven, crucial for achieving that perfect crust.

    9. Baking to Perfection (30 minutes)

    I preheat the oven to 230°C (450°F) and bake the covered loaves for 20 minutes. This initial high-heat, covered bake allows the bread to rise fully and begin forming its crust.

    After 20 minutes, I remove the top tray and reduce the oven temperature to 200°C (390°F). The bread bakes for an additional 10 minutes uncovered, allowing the crust to achieve that perfect golden-brown color and crispness.

    10. Cooling and Enjoying

    Once baked, I remove the loaves from the oven and let them cool on a wire rack. The hardest part is waiting for them to cool before slicing – but this patience is rewarded with perfectly set bread that’s easier to cut.

    Nutrition Information

    Per slice (based on 12 slices per loaf):

    • Calories: 120
    • Protein: 4g
    • Carbohydrates: 23g
    • Fiber: 1g
    • Fat: 1g
  • Turkish milk bread in a pan

    Turkish milk bread in a pan

    Turkish milk bread in a pan

    Ingredients

    • 500 g 1 pound flour;
    • 150 ml 5 fl. oz warm milk;
    • 150 ml 5 fl. oz warm water;
    • 1 tsp salt;
    • 2 tbsp dry yeast;
    • 3 tbsp olive oil;
    • chopped parsley
    • chili flakes

    Instructions

    1. Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed.
    2. Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
    3. Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
    4. When the dough has risen enough, divide it into six pieces and roll each one into a ball.
    5. Each flatbread should be rolled out and put on a pan with medium-high heat.
    6. Take 5–6 minutes to cook (2.5-3 minutes on each side).
    7. Each flatbread should make a pocket in the middle when you flip it over.
    8. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.
  • Creamy Banana Custard Dessert

    Creamy Banana Custard Dessert

    Creamy Banana Custard Dessert

    Ingredients:

      • 50g butter
      • 5 bananas or plantains (500g)
      • 1/2 lemon (30ml juice)
      • 300ml milk (cold or hot, depending on preference)
      • 50g cornstarch (can be replaced with 100g flour)
      • 3 egg yolks
      • 1 teaspoon vanilla essence
      • 500ml very cold cream (either dairy cream or vegetable cream)

    Step-by-Step Instructions:

    Step 1: Preparing the Bananas

      1. Peel and slice the bananas: Start by peeling all the bananas and slicing them into medium-sized pieces. This will make them easier to mash later.
      2. Mash the bananas: Place the banana slices in a bowl and mash them using a fork or potato masher until they form a smooth puree.
      3. Add lemon juice: To prevent the bananas from browning and to add a fresh, zesty flavor, squeeze the juice of half a lemon (about 30ml) over the mashed bananas. Stir well to combine. Set the banana mixture aside.

    Step 2: Making the Custard

      1. Prepare the cornstarch mixture: In a small bowl, mix 50g of cornstarch with a few tablespoons of the cold or hot milk (from the 300ml) until the cornstarch dissolves completely. If you’re using flour, mix it in the same way until you get a smooth paste.
      2. Whisk the egg yolks: In another bowl, whisk the 3 egg yolks until smooth and creamy. Set aside.
      3. Heat the milk: Pour the remaining milk (either cold or hot) into a saucepan and heat it over medium heat until it just begins to simmer. Avoid letting it boil.
      1. Add the cornstarch and egg yolks: Slowly pour the cornstarch mixture and the whisked egg yolks into the heated milk, whisking continuously to avoid lumps.
      2. Stir in the butter: Add the 50g of butter and continue stirring until the custard thickens. This should take about 3-5 minutes. Once the mixture is thick and smooth, remove it from heat.
      3. Add the vanilla essence: Stir in the teaspoon of vanilla essence for added flavor.
    1. Combine the banana puree with the custard: Gently fold the mashed bananas into the custard mixture, ensuring the banana flavor is evenly distributed throughout the custard.

    Step 3: Preparing the Whipped Cream

      1. Whip the cream: In a large, cold mixing bowl, pour 500ml of very cold cream (either dairy or vegetable cream). Using a hand mixer or whisk, whip the cream until soft peaks form. This should take about 3-5 minutes.
      2. Fold in the whipped cream: Once the banana custard mixture has cooled slightly, gently fold in about half of the whipped cream to create a lighter, fluffier texture. Reserve the other half for topping.

    Step 4: Assembling the Dessert

      1. Layer the dessert: In individual serving glasses or a large serving dish, layer the banana custard mixture, alternating with dollops of whipped cream. You can create as many layers as you like, depending on the size of the container.
      2. Top with whipped cream: Finish the dessert by topping it with a generous layer of the reserved whipped cream.
      3. Chill the dessert: Refrigerate the dessert for at least 1-2 hours before serving. This will allow the flavors to meld and the custard to set perfectly.

    Cooking Tips:

      • Cornstarch vs. flour: If you choose to use flour instead of cornstarch, remember that the flour will take a little longer to thicken. Stir continuously to avoid lumps.
      • Whipping cream: Ensure your cream is very cold before whipping to achieve the best results. You can even place your mixing bowl and beaters in the fridge for 10-15 minutes before starting.
      • Banana substitutes: If you want a variation of this dessert, you can substitute bananas with other fruits like mango, peach, or berries for a different flavor.
    • Serving suggestion: For a crunchier texture, consider adding a layer of crushed cookies or graham crackers between the custard and whipped cream layers.

    Nutritional Information (per serving, approximate):

      • Calories: 360 kcal
      • Carbohydrates: 40g
      • Protein: 6g
      • Fat: 20g
      • Sugar: 28g
    • Fiber: 3g