Lemon Peach Cake with Vanilla Custard Filling

Cake Batter:

• • 2 eggs

• • 100g sugar (½ cup)
  • 120ml milk (½ cup)
  • 120ml sunflower oil (½ cup)

• • 200g 00 flour (1¾ cups)
  • 12g baking powder (1 tablespoon)
  • Zest of 1 lemon

Vanilla Custard Filling:

• • 300ml milk (1¼ cups)
  • 1 egg yolk
  • 10g vanilla sugar (1 tablespoon)

• • 2 tablespoons sugar
  • 2 tablespoons corn starch
  • 40ml lemon juice (2½ tablespoons)

Topping:

• 200g peaches in syrup (7 oz), sliced
• Icing sugar, for dusting

Directions:

1. Prepare the Cake Batter:

1. 1. Preheat the oven: Set the oven to 180°C (350°F) with the fan on.

1. 1. In a large bowl, beat 2 eggs with 100g sugar until light and fluffy.
   2. Gradually add 120ml milk and 120ml sunflower oil, whisking continuously.
   3. Sift in 200g of 00 flour and 12g of baking powder, then fold the dry ingredients into the wet mixture until combined.

1. Add the lemon zest and mix gently.
2. Bake: Pour the batter into a greased or lined 25cm (10-inch) cake pan. Bake for 12 minutes in the preheated fan oven at 180°C.

2. Prepare the Vanilla Custard Filling:

1. 1. In a small saucepan, heat 300ml milk over medium heat until warm but not boiling.

1. 1. In a separate bowl, whisk together 1 egg yolk, 10g vanilla sugar, 2 tablespoons sugar, and 2 tablespoons corn starch.
   2. Gradually pour the warm milk into the egg mixture, whisking constantly.
   3. Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens (about 2-3 minutes).

1. Remove from heat and stir in 40ml lemon juice for a bright citrus flavor.
2. Let the custard cool slightly.

3. Assemble the Cake:

1. 1. Remove the partially baked cake from the oven after 12 minutes.

1. 1. Gently spread the cooled vanilla custard over the top of the cake.
   2. Add peach slices: Arrange the 200g peaches (drained and sliced) on top of the custard layer.
   3. Return the cake to the oven and bake for an additional 18 minutes at 180°C.

4. Final Touches:

1. Cool the cake on a wire rack once it’s fully baked.
2. Dust the top with icing sugar before serving.

Serving Suggestions:

• • Serve this cake warm or chilled with a dollop of whipped cream or a scoop of vanilla ice cream.

• For extra decoration, add a few fresh mint leaves on top.

Cooking Tips:

• • Make sure to stir the custard continuously to avoid lumps and ensure a smooth texture.
  • If using fresh peaches instead of canned, peel and slice them before arranging them on top of the custard.

Nutritional Benefits:

• • Lemon adds a dose of vitamin C and antioxidants.
  • Peaches are a great source of fiber, vitamins A and C, and are naturally sweet.
  • The custard adds a creamy texture with protein from the egg yolk and milk.

Dietary Information:

• This recipe contains dairy and gluten. For a dairy-free version, substitute plant-based milk and use an egg alternative for the custard.
• To make it gluten-free, use gluten-free flour.

Nutritional Facts (per slice):

• • Calories: ~270

• • Carbohydrates: 35g
  • Protein: 5g
  • Fat: 12g

• Sugar: 20g
• Fiber: 2g

Storage:

• • Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: This cake can be frozen for up to 2 months. Allow it to thaw in the refrigerator before serving.

Simple and Delicious Potato Dish: Better Than Pizza!

Ingredients:

• • 3 potatoes, peeled and diced: Potatoes form the hearty base of this dish, providing a satisfying texture and flavor.
  • 1 onion, finely chopped: The onion adds a sweet, savory flavor that complements the potatoes perfectly.

• • 1 carrot, peeled and grated: Carrots bring a hint of sweetness and a splash of color to the dish.
  • 1 pepper, diced: Bell peppers add a touch of sweetness and a bit of crunch, enhancing the overall texture.
  • Fresh parsley, chopped: Parsley provides a fresh, herby flavor that brightens up the dish.

• • 1 egg: The egg helps bind the ingredients together and adds richness to the dish.
  • 100 ml milk (3.4 oz): Milk adds creaminess, making the dish moist and delicious.
  • 120 grams flour (4.2 oz): Flour helps thicken the mixture, giving the dish structure and a slightly crispy exterior.

• • 150 grams cheddar cheese, shredded (5.3 oz): Cheddar cheese melts beautifully, adding a rich, gooey layer of flavor.
  • Olive oil: Olive oil is used for sautéing the vegetables and for greasing the baking dish, ensuring everything cooks evenly and doesn’t stick.
  • Salt, to taste: Salt enhances all the flavors in the dish.

• Black pepper, to taste: Black pepper adds a bit of heat and depth to the flavor profile.

Instructions:

1. Prepare the Ingredients:

• • Peel and Dice the Potatoes: Start by peeling and dicing the potatoes into small, even-sized cubes. This will ensure they cook evenly.
  • Chop and Grate the Vegetables: Finely chop the onion and dice the pepper. Peel and grate the carrot. Chop the fresh parsley as well.

• Shred the Cheese: If not already shredded, grate the cheddar cheese and set it aside.

2. Cook the Vegetables:

• • Sauté the Onions and Peppers: Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and diced pepper. Sauté until the onion becomes translucent and the pepper softens, about 5 minutes.
  • Add the Carrot: Stir in the grated carrot and cook for an additional 2-3 minutes, until it softens slightly. Remove the pan from heat and set the vegetable mixture aside.

3. Prepare the Potato Mixture:

• • Combine the Potatoes and Vegetables: In a large mixing bowl, combine the diced potatoes with the sautéed vegetables. Add the chopped parsley and mix well.
  • Mix in the Egg and Milk: Beat the egg in a separate bowl, then stir it into the potato and vegetable mixture. Add the milk and stir until everything is well combined.
  • Incorporate the Flour: Gradually add the flour to the mixture, stirring until the flour is fully incorporated. The flour will help bind the ingredients together and create a slightly thick batter.

• Season the Mixture: Season the mixture with salt and black pepper to taste. Mix everything together until well combined.

4. Assemble and Bake the Dish:

• • Preheat the Oven: Preheat your oven to 180°C (350°F).
  • Grease a Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking. A medium-sized dish (about 9×9 inches) should work well.

• • Layer the Potato Mixture: Pour the potato and vegetable mixture into the prepared baking dish, spreading it out evenly.
  • Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the potato mixture. The cheese will melt during baking, creating a delicious, golden-brown crust.
  • Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the potatoes are tender and the top is golden and bubbly.

5. Serve and Enjoy:

• Cool Slightly: Allow the dish to cool for a few minutes after removing it from the oven. This will make it easier to slice and serve.
• Slice and Serve: Cut the dish into slices or squares and serve hot. It’s perfect on its own or paired with a fresh salad or some steamed vegetables.

Tips for Success:

• • Uniformly Dice the Potatoes: Make sure the potato pieces are similar in size so they cook evenly.

• Add Extra Toppings: For a more pizza-like experience, consider adding extra toppings like sliced olives, diced tomatoes, or even some pepperoni slices before baking.
• Make it Ahead: This dish can be prepared ahead of time and stored in the refrigerator. Simply assemble the dish and bake it when ready to serve.

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

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!

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

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

Ingredients You’ll Need:

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

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

Preparation Steps:

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

Preparing the Dried Fruits

• Start by rinsing the dried fruits in cold water to remove any preservatives and activate their nutrients. Soak them for 15-20 minutes.

Nuts and Seeds

• While the fruits are soaking, slice the almonds and roughly chop the cashews.
• Lightly roast the pumpkin seeds and pine nuts in a dry pan until fragrant to enhance their flavor.

Fruit Blend

• After soaking, pit the dates and chop them along with the dried apricots into small pieces.
• In a blender, combine the soaked dates, apples, dried cranberries, raisins, and apricots. Blend until smooth.

Texture and Crunch

• Mix in the sliced almonds and roasted cashews to the fruit blend for added texture.
• Stir in the sesame seeds, saving some for garnishing.
• Add the pumpkin seeds, pine nuts, and flax seeds to the mixture, boosting its nutritional value and flavor.

Combine and Shape

• Thoroughly mix all the ingredients to achieve a well-combined texture.
• Shape the mixture into a cylindrical log.
• Roll the log in the remaining sesame seeds for an appealing outer texture.

Chilling Time

• Refrigerate the log for about 2 hours to set.

Serving

• After chilling, slice the log into bite-sized energy bars.
• Wrap each bar in parchment paper for convenient storage and snacking.

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

Conclusion

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

Chocolate Banana Oat Cake Recipe

Ingredients

• 150 g (1 ½ cups) oat flakes
• 150 g (⅔ cup) milk
• 2 eggs
• 2 bananas, mashed
• 1 g (optional) sweetener (like stevia or honey, depending on your taste)
• 5 g (1 tsp) baking powder
• 30 g (¼ cup) cocoa powder
• 30 g (1 oz) walnuts, chopped
• 30 g (1 oz) dark chocolate, melted or chopped (for topping)

Instructions

1. Prepare the Oats

In a small bowl, combine 150 g of oat flakes with 150 g (⅔ cup) of milk. Let the oats soak for about 10 minutes. This softens the oats, allowing them to blend seamlessly into the cake batter and provide a tender texture to the cake.

2. Prepare the Batter

• In a separate bowl, mash 2 ripe bananas until they form a smooth, lump-free mixture. Bananas will add natural sweetness and moisture to the cake.
• In a large mixing bowl, whisk together 2 eggs with 1 g of sweetener (optional). If your bananas are very ripe, you may not need the additional sweetener. Adjust based on your taste preference.
• Add the mashed bananas, 30 g (¼ cup) of cocoa powder, and 5 g (1 tsp) of baking powder to the egg mixture. Stir well until all the ingredients are combined and the batter is smooth.

3. Combine Ingredients

Once the oats have softened in the milk, add them to the banana and egg mixture. Stir until the oats are fully incorporated into the batter, ensuring an even consistency.

4. Add Walnuts

Fold in 30 g (1 oz) of chopped walnuts. The walnuts add a satisfying crunch and a nutty flavor that pairs beautifully with the chocolate and banana.

5. Bake

• Preheat your oven to 180°C (350°F).
• Grease a cake pan or line it with parchment paper to prevent sticking.
• Pour the batter into the prepared cake pan, spreading it evenly.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be firm but slightly springy to the touch.

6. Add Chocolate

Once the cake has fully cooled, melt 30 g (1 oz) of dark chocolate and drizzle it over the top of the cake. You can also chop the dark chocolate and sprinkle it on top if you prefer a chunkier texture.

7. Serve

Optionally, garnish the cake with more chopped walnuts or other toppings like fresh berries, shredded coconut, or a dusting of cocoa powder. Slice and enjoy!

Nutritional Information (per slice, serves 8)

• Calories: 200 kcal
• Protein: 6 g
• Carbohydrates: 28 g
• Fat: 8 g
• Saturated Fat: 2.5 g
• Fiber: 4 g
• Sugar: 10 g (from bananas and chocolate)
• Sodium: 100 mg

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