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  • Broccoli and Cauliflower Bake Recipe

    Broccoli and Cauliflower Bake Recipe

    Broccoli and Cauliflower Bake Recipe

    Table of Contents

    Ingredients

    250g broccoli, chopped
    250g cauliflower, chopped
    2 tbsp olive oil
    2 medium-sized bell peppers (green and yellow), chopped
    1 medium-sized red onion, chopped
    5 eggs
    1 glass cup (about 240ml) of 3% milk
    5 tbsp olive oil
    6 tbsp flour
    16g baking powder
    1 tsp salt (to taste)
    Black pepper (to taste)
    A handful of parsley, chopped
    Cheddar cheese, grated (to taste)

    METHOD:

    Preheat the Oven:
    Set your oven to 180°C (350°F).

    Prepare the Vegetables:
    Chop the broccoli, cauliflower, bell peppers, and red onion into bite-sized pieces.

    Sauté the Vegetables:
    In a large skillet, heat 2 tbsp olive oil over medium heat.
    Add the chopped vegetables and sauté until they are slightly tender, about 5-7 minutes.
    Remove from heat and set aside.

    Prepare the Egg Mixture:
    In a large bowl, beat the eggs.
    Add the milk, 5 tbsp olive oil, flour, baking powder, salt, and black pepper.
    Mix well until the ingredients are fully combined.

    Combine Everything:
    Add the sautéed vegetables and chopped parsley to the egg mixture.
    Stir until well combined.

    Transfer to Baking Dish:
    Pour the mixture into a greased baking dish.
    Top with grated cheddar cheese.

    Bake:
    Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

    Cool and Serve:
    Allow the bake to cool for a few minutes before slicing and serving.

    Serving Suggestions
    Serve the Broccoli and Cauliflower Bake warm, alongside a fresh green salad or some crusty bread for a complete meal.
    It also pairs well with grilled chicken or fish.

    Cooking Tips
    Ensure that the vegetables are chopped into small, uniform pieces to ensure even cooking.
    Feel free to add your favorite herbs and spices to the egg mixture for extra flavor.

    Nutritional Benefits
    This bake is packed with vitamins and minerals from the broccoli and cauliflower.
    Eggs provide a good source of protein, making this dish both nutritious and filling.

    Dietary Information
    This recipe is vegetarian.

    Directions

  • Easy Muffins Recipe

    Easy Muffins Recipe

    Easy Muffins Recipe

    Table of Contents

    **Ingredients:**

    – 2 cups all-purpose flour
    – 1/2 cup sugar
    – 1 tablespoon baking powder
    – 1/2 teaspoon salt
    – 3/4 cup milk
    – 1/2 cup vegetable oil
    – 2 large eggs
    – 1 teaspoon vanilla extract
    – 1 cup of your choice of mix-ins (chocolate chips, blueberries, nuts, etc.)

    **Instructions:**

    1. **Preheat Oven**: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
    2. **Mix Dry Ingredients**: In a large bowl, combine the flour, sugar, baking powder, and salt.
    3. **Mix Wet Ingredients**: In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
    4. **Combine**: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be lumpy.
    5. **Add Mix-ins**: Fold in your choice of mix-ins gently to ensure they are evenly distributed.
    6. **Fill Muffin Cups**: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
    7. **Bake**: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    8. **Cool**: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    9. **Serve**: Enjoy your freshly baked muffins warm or at room temperature!
  • Low Carb 3-Ingredient Chicken Patties

    Low Carb 3-Ingredient Chicken Patties

    Low Carb 3-Ingredient Chicken Patties are a simple yet flavorful dish that caters to those seeking a delicious, protein-packed option with minimal carbohydrates. This recipe requires just three key ingredients: ground chicken, finely grated Parmesan cheese, and a selection of preferred seasonings.

    To start, the ground chicken serves as the base, offering a lean source of protein that contributes to the patties’ satisfying texture. The finely grated Parmesan cheese not only adds a rich and savory flavor but also aids in binding the ingredients together, ensuring a cohesive and juicy patty.

    The choice of seasonings plays a crucial role in elevating the taste profile of these chicken patties. Commonly included seasonings might involve garlic powder, onion powder, salt, and pepper, providing a well-balanced blend of savory and aromatic notes to enhance the overall culinary experience.

    The preparation process involves combining the ground chicken, Parmesan cheese, and chosen seasonings in a mixing bowl. Thoroughly mixing the ingredients ensures an even distribution of flavors. Once the mixture is well combined, it is divided into portions and shaped into patties.

    These patties are then cooked to perfection, whether on a stovetop skillet or a grill, until they achieve a golden brown exterior and are thoroughly cooked through. The result is a mouthwatering, low-carb option that doesn’t compromise on taste.

    These Low Carb 3-Ingredient Chicken Patties are not only easy to make but also offer a versatile canvas for customization. Whether served on a bed of crisp lettuce, nestled in a low-carb bun, or accompanied by your favorite keto-friendly side dishes, these patties make for a satisfying and guilt-free meal. With their simplicity and deliciousness, they cater to those embracing a low-carbohydrate lifestyle without sacrificing the pleasure of a well-crafted and flavorful dish.

    Servings: About 4 servings

    Ingredients:

    1 pound ground chicken

    1 large egg

    1/2 cup shredded cheese (such as cheddar)

    Salt and pepper, to taste

    Preparation:

    Start by preheating your skillet over medium heat and lightly coat it with non-stick spray or a bit of olive oil.

    In a mixing bowl, combine the ground chicken, egg, and shredded cheese. Season with salt and pepper to your liking at this stage.

    Mix well and shape the mixture into patties, aiming for about 4 sizable ones, but feel free to adjust according to preference.

    Carefully place the patties in the skillet, cooking them for approximately 5 to 6 minutes on each side until they achieve a golden-brown exterior and reach an internal temperature of 165°F, ensuring they are cooked safely and thoroughly.

    Once done, transfer the patties to a paper towel to drain any excess grease.

    Serve hot, embracing the dual satisfaction of culinary prowess and responsible living.

    Variations & Tips:

    Feel free to experiment with additional flavors. Incorporating minced garlic or onion powder can add depth, while a hint of red pepper flakes or cayenne pepper introduces a spicy element. Fresh herbs like parsley or basil can infuse a bright, aromatic quality into the patties.

    For those committed to meal prep, consider doubling the recipe and freezing the extra patties. Simply arrange the cooked patties in a single layer in a freezer bag for an easy, homemade meal that’s ready when you are.

    There you have it—a meal that proves simplicity doesn’t mean sacrificing flavor or health. Enjoy these low-carb chicken patties and continue exploring delicious ways to stay on track with your dietary goals. Until our next culinary adventure, keep it straightforward and flavorful!

  • Cheese Bread (Khachapuri) Without Yeast

    Cheese Bread (Khachapuri) Without Yeast

    Cheese Bread (Khachapuri) Without Yeast

    Table of Contents

    Ingredients

    For the Dough:

    • 10 fl oz kefir (300 ml)
    • 1 large egg
    • 1 tsp salt (5 g)
    • 1 tsp sugar (5 g)
    • 3 tbsp vegetable oil (45 ml)
    • 16 oz all-purpose flour (450 g)
    • 2 tsp baking powder (10 g)

      For the Filling:

      • 10.5 oz cheese (300 g, grated; choose a salty cheese like feta or a combination of feta and mozzarella)
      • Salt (to taste, for the cheese if using unsalted cheese)

      For Finishing:

      • Butter (for greasing the cooked Khachapuri)

      Instructions

      Prepare the Dough:

      1. Mix Wet Ingredients: In a large mixing bowl, combine the kefir, egg, salt, sugar, and vegetable oil. Whisk these ingredients together until they are well mixed and smooth. The kefir adds a tangy flavor and helps to tenderize the dough.
      2. Add Dry Ingredients: Gradually add the flour and baking powder to the wet mixture, mixing continuously. The dough should start to come together and become soft and slightly sticky but firm enough to handle. If it’s too sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency.
      3. Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes. This resting time allows the flour to fully hydrate and the baking powder to activate, which will make the dough easier to work with and give it a better texture when cooked.

      Prepare the Filling:

      1. Grate the Cheese: Grate your chosen cheese(s) and place them in a separate bowl. If you’re using unsalted cheese like mozzarella, add salt to taste. The filling should be flavorful enough to complement the mild dough.
      2. Mix Well: Stir the cheese to ensure the salt (if added) is evenly distributed throughout the filling.

      Assemble the Khachapuri:

      1. Divide the Dough: Divide the dough into equal portions, depending on how large you want your Khachapuri. Typically, this recipe makes 4-6 medium-sized breads.
      2. Roll Out the Dough: On a lightly floured surface, roll out each portion of dough into a circle about 1/4 inch thick. The circles should be large enough to hold a generous amount of filling while still being manageable to fold.
      3. Add the Filling: Place a generous amount of the grated cheese in the center of each dough circle. The filling should be plentiful but not overflowing.
      4. Seal the Bread: Fold the edges of the dough over the cheese, gathering them in the center like a pouch. Pinch the seams firmly to seal the cheese inside. This step is crucial to prevent the cheese from leaking out during cooking.
      5. Shape the Loaf: Gently flatten the filled dough with your hands to form a thick disc. Be careful not to press too hard, as you don’t want the dough to tear or the filling to escape.

      Cook the Khachapuri:

      1. Heat the Skillet: Heat a non-stick skillet over medium heat. You won’t need to add any oil to the pan, as the bread is cooked dry. The skillet should be hot enough that the bread sizzles slightly when it hits the surface.
      2. Cook the Bread: Place one of the filled dough discs in the hot skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. The bread should puff up slightly and have a beautiful golden color. Repeat with the remaining dough discs.

      Finishing Touch:

      1. Brush with Butter: As soon as you remove the Khachapuri from the skillet, brush it with melted butter while it’s still hot. The butter adds a rich flavor and gives the bread a lovely shine, making it even more appetizing.

      Serve:

      1. Serve Warm: Khachapuri is best enjoyed warm when the cheese is still gooey and the bread is soft. Serve it as is, or with a side of fresh vegetables, a salad, or a bowl of soup.
      2. Reheating: If you have leftovers, you can reheat them in a skillet or oven to restore their warmth and softness.

      Tips for Success

      • Cheese Selection: Choose a cheese that melts well and has a strong flavor, like feta, mozzarella, or a combination of both. If using unsalted cheese, remember to adjust the salt in the filling accordingly.
      • Resting the Dough: Don’t skip the resting time for the dough. It helps the gluten relax, making the dough easier to roll out and giving the final bread a better texture.
      • Cooking Heat: Keep the skillet at medium heat to ensure the bread cooks through without burning. If the skillet is too hot, the outside will cook too quickly, leaving the inside undercooked.

      Nutrition Information

      • Serving Size: 1 piece (based on 6 servings)
      • Calories: Approximately 300 kcal
      • Total Fat: 15g
      • Saturated Fat: 6g
      • Cholesterol: 70mg
      • Sodium: 550mg
      • Total Carbohydrates: 30g
      • Dietary Fiber: 1g
      • Sugars: 2g
      • Protein: 10g

        Conclusion

        This Cheese Bread (Khachapuri) Without Yeast is a simple yet satisfying dish that’s perfect for any time of day. The combination of soft, fluffy dough with a rich, cheesy filling is sure to be a hit with everyone. Whether you’re new to making bread or looking for a quick, no-yeast recipe, this Khachapuri is an excellent choice. Enjoy it fresh from the skillet, with the cheese still melting, for the best experience!
  • Creamy Milk Cake with Fruit Jam

    Creamy Milk Cake with Fruit Jam

    Creamy Milk Cake with Fruit Jam

    Table of Contents

    Ingredients

    For the Milk Cake:

    • 1 liter milk (4 cups)
    • 200 g condensed milk (about 1/2 cup)
    • 100 g corn starch (about 3/4 cup)
    • 20 g butter (1 1/2 tbsp)

    For the Fruit Jam:

    • 2 medium-sized peaches
    • 1 medium-sized orange
    • 30 g sugar (about 2 tbsp)
    • 10 g corn starch (1 tbsp)
    • 20 ml water (1 tbsp)

    Instructions

    Prepare the Milk Carton Mold:

    1. Prepare the Mold: Take an empty 1-liter milk carton and cut off the top part, leaving the bottom intact. Clean the inside thoroughly and let it dry. Line the inside of the carton with cling film, ensuring there is enough excess film to cover the top once the mixture is poured in. This will make it easier to remove the cake later.

    Prepare the Milk Cake:

    1. Heat the Milk and Condensed Milk: In a medium-sized saucepan, combine the milk and condensed milk. Place the pan over medium heat and stir continuously to prevent the milk from burning.
    2. Make the Corn Starch Slurry: In a small bowl, dissolve the corn starch in a bit of cold milk or water to form a smooth slurry. This step ensures that the corn starch doesn’t form lumps when added to the hot milk.
    3. Thicken the Mixture: Once the milk mixture begins to warm, gradually whisk in the corn starch slurry. Continue to stir constantly as the mixture heats up and thickens. This should take about 5-7 minutes, resulting in a thick, pudding-like consistency.
    4. Add the Butter: Once thickened, remove the saucepan from the heat and stir in the butter until fully melted and incorporated. The butter adds a rich flavor and smooth texture to the milk cake.
    5. Pour into the Mold: Pour the thickened mixture into the prepared milk carton mold. Smooth the top with a spatula, ensuring it is even. Fold the excess cling film over the top to cover it completely.
    6. Chill the Cake: Place the milk carton in the refrigerator and chill for at least 4 hours, or until the mixture is fully set. This chilling time allows the cake to firm up, making it easier to slice later.

      Prepare the Fruit Jam:

      1. Prepare the Fruits: Peel and dice the peaches into small pieces. Zest and juice the orange, making sure to discard any seeds.
      2. Cook the Jam: In a small saucepan, combine the diced peaches, orange juice, orange zest, and sugar. Cook the mixture over medium heat, stirring occasionally until the fruit softens and begins to break down, about 10-15 minutes.
      3. Thicken the Jam: In a small bowl, dissolve the corn starch in the water to create a slurry. Stir the slurry into the fruit mixture and continue to cook for another 2-3 minutes until the jam thickens. Remove from heat and let it cool. You can use the jam as is, with chunks of fruit, or blend it for a smoother consistency.

      Unmold and Serve:

      1. Unmold the  Cake: Once the milk cake is fully set, carefully peel back the cling film from the top of the carton. Gently pull on the cling film to lift the cake out of the carton mold.
      2. Slice the Cake: Place the cake on a serving plate, remove the cling film, and slice the cake into desired portions.
      3. Serve with Jam: Serve each slice of milk cake with a generous spoonful of the fruit jam on the side or spread it on top. The combination of the creamy cake with the fruity jam creates a perfect balance of flavors.

      Tips for Success

      • Stir Constantly: When thickening the milk mixture, make sure to stir constantly to avoid lumps and ensure a smooth consistency.
      • Cool Completely: Ensure the milk cake is fully chilled and set before unmolding to maintain its shape.
      • Jam Consistency: Adjust the consistency of the jam to your preference. For a smoother jam, blend the mixture after cooking; for a chunkier texture, leave the fruit pieces whole.
      See also  Butterscotch Buns: So Easy To Make Bread

      Nutrition Information

      • Serving Size: 1 slice (based on 8 servings)
      • Calories: Approximately 220 kcal
      • Total Fat: 6g
      • Saturated Fat: 4g
      • Cholesterol: 20mg
      • Sodium: 70mg
      • Total Carbohydrates: 37g
      • Dietary Fiber: 1g
      • Sugars: 22g
      • Protein: 5g

      Conclusion

      This Creamy Milk Cake with Fruit Jam is a deliciously indulgent dessert that’s both elegant and simple to make. The creamy texture of the milk cake paired with the sweet and tangy fruit jam offers a delightful contrast that will satisfy any sweet tooth. Whether you’re serving it at a dinner party or enjoying it as a treat for yourself, this dessert is sure to be a hit. Enjoy the creamy, fruity goodness in every bite!

  • Chicken and Mozzarella Patties

    Chicken and Mozzarella Patties

    Chicken and Mozzarella Patties

    Table of Contents

    Ingredients

    • 30 g green onions (about 1/4 cup, finely chopped)
    • 500 g chicken breast (about 1 lb, minced or finely chopped)
    • 2 tbsp sour cream (30 g)
    • 2 large eggs
    • A small bunch of parsley (finely chopped)
    • 80 g mozzarella (about 2/3 cup, shredded)
    • 2 tbsp flour (15 g)
    • Salt (to taste)
    • Black pepper (to taste)
    • 1 tsp dry garlic (2 g)
    • 1 tsp paprika (2 g)
    • Oil (for frying)

    Instructions

    Prepare the Mixture:

    1. Combine Ingredients: In a large mixing bowl, add the minced chicken breast, finely chopped green onions, sour cream, eggs, chopped parsley, and shredded mozzarella. These ingredients will give the patties their rich flavor and moist texture.
    2. Season the Mixture: Add the flour, salt, black pepper, dry garlic, and paprika to the bowl. These seasonings will enhance the flavor of the chicken and  cheese.
    3. Mix Thoroughly: Use a spoon or your hands to thoroughly mix all the ingredients together until well combined. The mixture should be sticky but firm enough to hold its shape when formed into patties. If the mixture feels too wet, you can add a bit more flour.

    Form the Patties:

    1. Shape the Patties: With slightly wet hands (to prevent sticking), take a portion of the mixture and shape it into a patty, about the size of your palm. The patties should be about 1/2 inch thick for even cooking. Repeat with the remaining mixture.

    Fry the Patties:

    1. Heat the Oil: In a non-stick skillet, heat a generous amount of oil over medium heat. The oil should be hot but not smoking.
    2. Cook the Patties: Place the patties in the skillet, making sure not to overcrowd the pan. Fry the patties for 2-3 minutes on each side, or until they are golden brown and cooked through. The internal temperature of the patties should reach 165°F (75°C) to ensure they are fully cooked.
    3. Drain Excess Oil: Once cooked, remove the patties from the skillet and place them on paper towels to drain any excess oil.

      Serve:

      1. Serve Hot: Serve the patties hot, either as an appetizer, in sandwiches, or as a main course with a side  salad or vegetables. These patties are delicious on their own, but they can also be paired with dipping sauces like garlic aioli, marinara, or a tangy yogurt dip.

      Tips for Success

      • Even Cooking: Make sure to shape the patties evenly so that they cook at the same rate. Avoid making them too thick to ensure they cook through without burning on the outside.
      • Customize the Flavor: Feel free to add other seasonings or herbs to the mixture, such as thyme, oregano, or chili flakes, to customize the flavor to your liking.
      • Cheese Options: While mozzarella provides a great melty texture, you can experiment with other cheeses like cheddar or pepper jack for different flavors.

      Nutrition Information

      • Serving Size: 1 patty (based on 6 patties)
      • Calories: Approximately 180 kcal
      • Total Fat: 10g
      • Saturated Fat: 3g
      • Cholesterol: 110mg
      • Sodium: 300mg
      • Total Carbohydrates: 2g
      • Dietary Fiber: 0g
      • Sugars: 0g
      • Protein: 20g

      Conclusion

      These Chicken and Mozzarella Patties are a simple yet flavorful dish that’s sure to become a family favorite. The combination of tender chicken, melty mozzarella, and aromatic spices creates a patty that’s crispy on the outside and juicy on the inside. Perfect for any meal, these patties are versatile, easy to make, and utterly delicious. Serve them with your favorite sides or sauces, and enjoy the satisfying taste of homemade goodness!

  • Beef Empanadas

    Beef Empanadas

    Discover the delightful flavors of Chile with these traditional Beef Empanadas. These golden, flaky pastries are a staple of Chilean cuisine, known for their savory filling and crispy crust. Each empanada is stuffed with a rich mixture of seasoned ground beef, onions, olives, and hard-boiled eggs, delivering a harmonious blend of textures and tastes. The beef is cooked with aromatic spices and herbs, enhancing the flavor and ensuring a satisfying bite every time.

    The dough is expertly crafted to achieve the perfect balance of tenderness and crispiness, baked to a beautiful golden-brown finish. Whether enjoyed as a snack, appetizer, or main dish, these empanadas embody the essence of Chilean comfort food. Ideal for gatherings or a comforting family meal, Chilean Beef Empanadas offer a delicious way to experience the vibrant culinary traditions of Chile.

    Ingredients

    For the Dough:

    • 3 ½ cups all-purpose flour
    • 1 tsp salt
    • 1 cup unsalted butter, cold and cut into small cubes
    • 1 large egg
    • ½ cup cold water (adjust as needed)
    • 1 tbsp white vinegar

    For the Filling:

    • 1 lb ground beef
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 bell pepper, finely chopped (red or green)
    • 1 tsp paprika
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • Salt and black pepper, to taste
    • ½ cup black olives, chopped
    • ½ cup raisins
    • 2 hard-boiled eggs, chopped
    • Fresh parsley, chopped (optional)

    For Assembly:

    • 1 egg, beaten (for egg wash)

    Instructions

    1. Prepare the Dough:
      1. In a large bowl, mix the flour and salt.
      2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
      3. In a separate bowl, whisk together the egg, cold water, and vinegar.
      4. Gradually add the egg mixture to the flour mixture, mixing until the dough comes together. You may need to add a bit more water if the dough is too dry.
      5. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
    2. Prepare the Filling:
      1. Heat a skillet over medium heat and add the ground beef. Cook until browned and crumbled, then drain any excess fat.
      2. Add the chopped onion, garlic, and bell pepper to the skillet and cook until softened.
      3. Stir in the paprika, cumin, oregano, salt, and pepper. Cook for a few more minutes until the spices are well combined.
      4. Mix in the chopped olives, raisins, and hard-boiled eggs. Adjust seasoning as needed and let cool.
    3. Assemble the Empanadas:
      1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
      2. Roll out one portion of dough on a floured surface to about ¼-inch thickness. Cut into 6-inch circles using a cutter or a bowl.
      3. Place a spoonful of the beef filling in the center of each dough circle.
      4. Fold the dough over the filling to form a half-moon shape and crimp the edges to seal (you can use a fork to press the edges together or fold them into a decorative pattern).
      5. Place the empanadas on the prepared baking sheet and brush with the beaten egg.
    4. Bake:
      1. Bake for 25-30 minutes, or until the empanadas are golden brown and crispy.
    5. Serve:
      1. Let the empanadas cool slightly before serving. They can be enjoyed warm or at room temperature.

    Tips

    • Dough Texture: Ensure the dough is chilled well before rolling out. If the dough is too sticky, add a little more flour. If it’s too dry, add a splash of cold water.
    • Filling Variations: Feel free to add other ingredients to the filling like cooked potatoes or different types of olives to suit your taste.
    • Sealing: Make sure the edges of the empanadas are well-sealed to prevent the filling from leaking out during baking.
    • Freezing: You can freeze uncooked empanadas for up to 3 months. Just place them on a baking sheet to freeze individually before transferring to a freezer bag.

    Enjoy your delicious Chilean Beef Empanadas!

  • Classic Puff Pastry with Custard and Whipped Cream Filling

    Classic Puff Pastry with Custard and Whipped Cream Filling

    Classic Puff Pastry with Custard and Whipped Cream Filling

    Table of Contents

    Ingredients:

    For Puff Pastry:
    3/4 cup (75g) flour (cake flour preferred, or all-purpose)
    1/2 cup (130ml) water
    Pinch of salt
    1/4 cup (50g) butter
    2 eggs
    For Custard Cream:
    2 egg yolks
    3/4 cup (200ml) milk
    3 tbsp (40g) sugar
    2 tbsp (20g) flour
    For Whipped Cream:
    2/3 cup (150ml) heavy whipping cream
    1 tbsp (15g) sugar

    Directions:

    Prepare the Puff Pastry:
    In a saucepan, combine water, butter, and salt. Bring to a boil.
    Add flour, stirring continuously until the dough forms a ball.
    Remove from heat, cool slightly, and beat in eggs one at a time until smooth.

    Bake the Puff Pastry:

    Preheat oven to 200°C (392°F).
    Pipe or spoon the dough onto a baking sheet.
    Bake at 200°C for 10 minutes, then reduce to 180°C (356°F) for 20 minutes, and finally, 160°C (320°F) for 10 minutes.
    Cool completely before filling.

    Prepare the Custard Cream:
    Whisk yolks and sugar until pale. Add flour.
    Heat milk until just boiling, then slowly mix it into the yolk mixture.
    Return to the stove, cook until thickened, and cool completely.

    Prepare the Whipped Cream:
    Whip cream and sugar until stiff peaks form.
    Assemble the Pastries:
    Slice pastries in half, fill with custard, and top with whipped cream. Dust with powdered sugar if desired.

    Serving Suggestions:

    Serve with a dusting of powdered sugar or a drizzle of chocolate sauce.
    Pair with fresh berries or a side of coffee for a delightful afternoon treat.
    Cooking Tips:

    Ensure your butter is fully melted before adding flour for a smooth dough.
    Use cold utensils and bowls when whipping the cream for best results.

    Nutritional Benefits:

    The pastry provides energy-rich carbohydrates, while the custard and whipped cream add protein and calcium.
    Walnuts (if used as a topping) contribute heart-healthy fats.

    Dietary Information:

    This recipe contains dairy, eggs, and gluten.
    It can be adapted for lactose intolerance by using lactose-free butter and cream.

    Nutritional Facts (per serving):

    Calories: 250 kcal
    Protein: 5g
    Carbohydrates: 22g
    Fat: 16g
    Sugar: 8g
    Storage:

  • Mango ice cream

    Mango ice cream

    Ingredients:

    3 ripe mangoes, peeled and cut into pieces
    1 cup sugar (you can adjust the sweetness to taste)
    1 cup cream or whipping cream
    1 cup whole milk
    1 tablespoon lemon juice
    Make sure the mangoes are very ripe to give your ice cream a sweeter, more natural taste. Also consider adding a touch of lemon to enhance the flavor and balance the sweetness of the mango.

    Preparation:

    In a food processor or blender, combine the mango pieces with the sugar and lemon juice until smooth.
    Add the cream and milk to the mango puree and mix well until everything is fully incorporated.
    Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to make the ice cream.
    If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for at least 4 hours. Stir every hour to prevent large ice crystals from forming.
    Once the ice cream is ready, serve it in cups or cones and enjoy your homemade mango ice cream. If you want, you can decorate it with fresh mango pieces!
    I hope you enjoy this delicious mango ice cream!
  • Chocolate Covered Peanut Butter Balls

    Chocolate Covered Peanut Butter Balls

    Chocolate Covered Peanut Butter Balls

    Table of Contents

    Ingredients

    PB Filling:
    2/3 cup (160 g) creamy peanut butter (see notes)
    3 tbsp (60 g) maple syrup (see notes)
    4-5 tbsp coconut flour (see instructions and notes)
    1/2 tsp vanilla extract
    1/8 tsp sea salt
    Chocolate Coating:
    2/3 cup (120 g) dairy-free chocolate chips (see notes)
    1/2 tsp coconut oil (optional)

    Instructions

    Prepare PB Filling:

    Add all PB filling ingredients to a food processor and blend for a few seconds until combined. Alternatively, use an electric hand mixer. Adjust the amount of coconut flour based on the consistency of the peanut butter. If the peanut butter is drippy, use about 5 tablespoons of coconut flour; if it’s firm, use about 4 tablespoons. The dough should be soft but not sticky.

    Form Balls:

    With your hands, roll 1 tablespoon (20 grams) of the mixture into a ball and place it onto a baking sheet or plate. Repeat with the remaining mixture. You should have enough dough for about 12 balls. Freeze for about 30-45 minutes.

    Melt Chocolate:

    Melt the chocolate chips with the coconut oil in a double boiler or in the microwave, stirring until smooth.
    Coat Balls: Dip each peanut butter ball into the melted chocolate. Remove with a fork, letting the excess chocolate drip off, and place each ball onto a baking sheet lined with wax paper or parchment paper. Let the chocolate harden.
    Chill and Serve: Chill the chocolate-covered balls in the refrigerator before serving. Enjoy!

    Notes
    Peanut Butter: If your peanut butter is drippy, use about 5 tablespoons of coconut flour. If it’s firm, use about 4 tablespoons.
    Maple Syrup: You can substitute with another liquid sweetener if preferred.
    Chocolate Chips: Use dairy-free chocolate chips for a vegan option.

    Serving Suggestions
    Serve chilled as a sweet treat.
    Enjoy with a cup of coffee or tea.

    Storage
    Store leftovers covered in the refrigerator for up to a week.

    Cooking Tips
    Ensure the peanut butter mixture is not too sticky before rolling into balls.
    Let the chocolate coating set completely before serving for the best texture.

    Nutritional Benefits
    Peanut butter provides protein and healthy fats.
    Coconut flour adds fiber and a slightly sweet flavor.
    Dairy-free chocolate offers a rich, indulgent taste.

  • Irresistible Berry Jam Cake

    Irresistible Berry Jam Cake

    Ingredients

    For the Berry Jam:
    600g (4 cups) frozen berries
    50g (1/4 cup) sugar
    3 tbsp cornstarch
    For the Dough:
    2 eggs
    280g (1 + 3/4 cups) flour
    A pinch of salt
    60g (4 tbsp) sugar
    70g (3 tbsp) sour cream
    1 teaspoon baking powder
    100g (0.4 cup) melted butter

    Instructions

    Prepare the Berry Jam:
    In a medium saucepan, combine the frozen berries and sugar.
    Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a simmer.
    In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry.
    Add the cornstarch slurry to the berry mixture, stirring constantly.
    Continue to cook until the jam thickens, then remove from heat and let it cool.

    Prepare the Dough:
    Preheat your oven to 180°C (350°F).
    In a large bowl, beat the eggs with the sugar until well combined.
    Add the sour cream and melted butter, mixing until smooth.
    In a separate bowl, combine the flour, salt, and baking powder.
    Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

    Assemble the Cake:
    Grease a baking dish or line it with parchment paper.
    Spread half of the dough evenly in the bottom of the baking dish.
    Pour the cooled berry jam over the dough, spreading it out evenly.
    Dollop the remaining dough over the top of the jam, spreading it out as much as possible. It’s okay if some jam peeks through.

    Bake the Cake:
    Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
    Remove from the oven and let the cake cool in the pan before slicing.

    More Information
    This berry jam cake is a delightful blend of sweet and tart flavors, with a buttery, tender crumb that pairs perfectly with the rich berry filling. The use of frozen berries makes it convenient and accessible year-round, while the simple ingredients and straightforward process ensure that even novice bakers can achieve delicious results. Serve this cake as a dessert, a snack, or even a special breakfast treat.

    Conclusion
    Forget about all other cakes with this simple and delicious berry jam cake. Its rich, buttery dough and sweet-tangy berry jam filling make it a standout dessert that’s sure to become a favorite. Try this recipe today and enjoy a slice of pure deliciousness!

  • Irresistible Berry Jam Cake

    Irresistible Berry Jam Cake

    Irresistible Berry Jam Cake

    Table of Contents

    Ingredients

    For the Berry Jam:
    600g (4 cups) frozen berries
    50g (1/4 cup) sugar
    3 tbsp cornstarch
    For the Dough:
    2 eggs
    280g (1 + 3/4 cups) flour
    A pinch of salt
    60g (4 tbsp) sugar
    70g (3 tbsp) sour cream
    1 teaspoon baking powder
    100g (0.4 cup) melted butter

    Instructions

    Prepare the Berry Jam:
    In a medium saucepan, combine the frozen berries and sugar.
    Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a simmer.
    In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry.
    Add the cornstarch slurry to the berry mixture, stirring constantly.
    Continue to cook until the jam thickens, then remove from heat and let it cool.

    Prepare the Dough:
    Preheat your oven to 180°C (350°F).
    In a large bowl, beat the eggs with the sugar until well combined.
    Add the sour cream and melted butter, mixing until smooth.
    In a separate bowl, combine the flour, salt, and baking powder.
    Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

    Assemble the Cake:
    Grease a baking dish or line it with parchment paper.
    Spread half of the dough evenly in the bottom of the baking dish.
    Pour the cooled berry jam over the dough, spreading it out evenly.
    Dollop the remaining dough over the top of the jam, spreading it out as much as possible. It’s okay if some jam peeks through.

    Bake the Cake:
    Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
    Remove from the oven and let the cake cool in the pan before slicing

    More Information
    This berry jam cake is a delightful blend of sweet and tart flavors, with a buttery, tender crumb that pairs perfectly with the rich berry filling. The use of frozen berries makes it convenient and accessible year-round, while the simple ingredients and straightforward process ensure that even novice bakers can achieve delicious results. Serve this cake as a dessert, a snack, or even a special breakfast treat.

  • Healthy Sugar-Free and Gluten-Free Oatmeal Cookies

    Healthy Sugar-Free and Gluten-Free Oatmeal Cookies

    Ingredients:

    – Oat flakes: 120 grams (4.2 ounces)
    – Apple: 200 grams (7 ounces)
    – Water: 20 ml
    – Natural honey: 1 tablespoon
    – Sugar-free chocolate: 50 grams (1.8 ounces)
    – Almonds: 40 grams
    – Coconut oil: 1 teaspoon (optional)

    Instructions:

    1. Preheat your oven to a moderate temperature.
    2. In a food processor, combine oat flakes, chopped apples, and water. Blend until you achieve a thick, consistent mixture.
    3. Add natural honey to the mixture and blend again until well combined.
    4. Roughly chop sugar-free chocolate and almonds, then fold them into the mixture. If desired, add coconut oil for extra richness.
    5. Using your hands or a spoon, shape the mixture into cookie-sized portions and place them on a baking sheet lined with parchment paper.
    6. Bake in the preheated oven until the cookies turn golden brown.
    7. Allow the cookies to cool before enjoying your healthy, sugar-free, and gluten-free treat!

    Feel free to adjust quantities and ingredients based on your preferences. Enjoy your delicious and nutritious oatmeal cookies!

  • Chocolate Peanut Butter Oat Bars Recipe

    Chocolate Peanut Butter Oat Bars Recipe

    Ingredients:

    1 cup semi-sweet chocolate chips
    1 cup smooth natural peanut butter
    ¾ cup butter
    ½ cup packed brown sugar
    ¼ tsp salt
    1 tsp vanilla extract
    3 cups quick cooking oats (gluten-free)

    Instructions:

    Prepare the Baking Dish:
    Line an 8×8 baking dish with parchment paper. Set it aside.

    Melt Chocolate and Peanut Butter:
    Melt the chocolate chips and peanut butter in a double boiler. Stir until the mixture is smooth. Set it aside.

    Prepare the Oat Mixture:
    In a large pot, melt the butter over medium heat. Stir in the brown sugar until the mixture is smooth.
    Stir in the salt and vanilla extract.
    Turn off the heat and stir in the oats until well combined.

    Assemble the Bars:
    Transfer two-thirds of the oat mixture into the prepared baking dish. Press it down firmly into an even layer to create a solid crust.
    Pour three-quarters of the chocolate mixture onto the oat crust and spread it into an even layer.
    Crumble the remaining oat mixture on top of the chocolate layer in an even layer.
    Drizzle the remaining chocolate mixture over the top.

    Chill the Bars:
    Transfer the bars to the refrigerator to set for about 2 hours.

    Serve:
    Once set, cut the bars into squares and serve immediately.
    Store any leftovers in the refrigerator for up to 5 days.

    Serving Suggestions:
    Serve these bars as a sweet snack or a dessert.
    Pair with a glass of cold milk or a cup of coffee for an extra treat.
    Enjoy them straight from the fridge for a refreshing and satisfying bite.

    Cooking Tips:
    Use a double boiler to melt the chocolate and peanut butter gently and prevent burning.
    Press the oat mixture firmly to ensure the bars hold together well.
    For a variation, add a handful of chopped nuts or dried fruit to the oat mixture.

    Nutritional Benefits:
    Oats are a great source of dietary fiber and can help with digestion.
    Peanut butter provides healthy fats and protein, which can help keep you full longer.
    Dark chocolate (if using semi-sweet) contains antioxidants and can improve heart health.

    Dietary Information:
    This recipe is gluten-free if using certified gluten-free oats.
    To make it dairy-free, use dairy-free chocolate chips and a plant-based butter substitute.

    Storage:
    Store the bars in an airtight container in the refrigerator for up to 5 days.
    For longer storage, freeze the bars for up to 1 month. Thaw in the refrigerator before serving.

  • The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

    The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

    he Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

    Table of Contents

    Ingredients:

    • 1/3 portion of cabbage, meticulously shredded
    • 1 generously-sized carrot, expertly julienned or grated
    • 1 freshly harvested cucumber, delicately julienned or thinly sliced
    • 1 substantial crimson apple, meticulously julienned or thinly sliced
    • 1 crimson onion, expertly sliced into wispy rings
    • 50 milliliters of liquid gold—extra virgin olive oil

    Preparation Method:

    1. Commence by meticulously shredding one-third of a cabbage head, ensuring delicate strands, and transferring them to a capacious mixing bowl, setting the stage for a symphony of flavors.
    2. Employ your culinary finesse to julienne or grate a generously-sized carrot, infusing the bowl with vibrant hues and a burst of earthy sweetness.
    3. Employ a deft hand to slice a fresh cucumber into ethereal wisps, their crisp texture and invigorating essence harmonizing with the ensemble of ingredients.
    4. Embark on a journey of culinary artistry as you julienne or thinly slice a luscious red apple, each sliver a testament to nature’s bounty and the promise of delectable sweetness.
    5. With precision, carve a crimson onion into delicate rings, their translucent layers weaving into the tapestry of flavors, offering a subtle yet distinct savory note.
    6. Bestow a citrusy flourish upon the salad by extracting the essence of a lemon, its zest infusing the medley with a tantalizing kick of freshness and vibrancy.
    7. Drizzle liquid gold—50 milliliters of extra virgin olive oil—over the ensemble, a testament to culinary indulgence and the promise of healthful nourishment.
    8. With a delicate touch, intertwine the elements, ensuring that every morsel is enveloped in a cloak of savory satisfaction. Subsequently, grant the salad a respite to amalgamate its flavors, as it luxuriates in the chilled embrace of the refrigerator for a minimum duration of 30 minutes.
    9. Present your masterpiece, chilled and rejuvenated, a testament to culinary prowess and the promise of a satisfying crunch that heralds the journey to a trimmer, healthier self.

      Conclusion:

      In conclusion, this belly-fat-burning salad is not only a culinary delight but also a powerful tool in your weight loss journey. By incorporating nutrient-rich ingredients known for their fat-burning properties, such as cabbage, carrots, cucumber, apples, red onions, lemon juice, and olive oil, you’re giving your body the support it needs to shed excess weight, particularly around the midsection. With dedication and a balanced diet, you too can experience remarkable results like the 25-kilogram weight loss achieved in just one month. So why wait? Whip up a batch of this sensational salad today and take the first step towards a healthier, happier you!