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  • Creamy Pepperjack Cheese Stuffed Chicken Breast

    Creamy Pepperjack Cheese Stuffed Chicken Breast

    Ingredients

    • 3 large raw chicken breasts
    • 4 ounces softened cream cheese
    • 1 c shredded pepperjack cheese
    • ½ red bell pepper chopped finely
    • ¼ c finely chopped onion
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • 2 tbsp olive oil

    For the Dry Rub:

    • ½ tsp cumin
    • ½ tsp garlic powder
    • ¼ tsp chili powder
    • ½ tsp salt
    • ¼ tsp ground pepper

    Instructions

    • Preheat the oven to 400°F (200°C).
    • In a bowl combine softened cream cheese with shredded pepperjack cheese, bell pepper, onion, garlic powder and onion powder.
    • Create a pocket, in each chicken breast. Fill it with the cheese mixture.
    • Sprinkle the rub mixture evenly on both sides of the chicken.
    • In a pan heated with olive oil over medium heat sear the stuffed chicken breasts for 4 minutes, on each side.
    • Transfer the seared chicken breasts to the oven. Bake them for about 15 to 18 minutes.
    • Allow the chicken to rest for 5 minutes before serving. Enjoy your meal!

    Notes

    To make a version make sure all the ingredients you use are certified gluten-free. This includes spices and any processed items, like cream cheese. If you prefer you can also replace the rub spices with gluten-free alternatives that are easily found in stores. You’ll be able to savor every bite of this Creamy Pepperjack Cheese Stuffed Chicken Breast without any concerns, about gluten. Enjoy it worry-free!
  • Crispy cabbage salad topped with a dressing

    Crispy cabbage salad topped with a dressing

    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.
  • Omg, this is so good! I could hardly believe it’s made with just 1

    Omg, this is so good! I could hardly believe it’s made with just 1

    Yields: Servings 1 and a half cups of caramel sauce
    Use one 14-oz can of sweetened condensed milk as an ingredient.
    What to do:
    First, without opening the can, take the label off the sweetened condensed milk. You wouldn’t want anything floating about in your slow cooker, so be sure the can is free of any paper residues.
    2. In the base of the slow cooker, set the can on its side. Most slow cookers have enough room for a couple of cans, so don’t worry if you’re planning on creating a big amount.
    3. Put the cans in the slow cooker and cover them with water, making sure there’s at least 2 inches of water around them. This will keep the cans from exploding from the pressure buildup.
  • Mini Trifle

    Mini Trifle

    Ingredients :

    2 round store bought sponge cakes
    Or make your own..
    2 raspberry jellies
    2 greengage jellies
    500ml fresh cream
    1 litre milk
    6 Tblsp custard powder
    3-4 Tblsp sugar. Or to taste
    Pecan nuts for decor

    Directions :

    You can decorate with strawberries if you want..

    Make all the jellies seperately as instructed

    Place 1 greengage and 1 raspberry in the freezer to set

    Place the other 2 in the refrigerator to cool down but not set..

    Make the custard by bringing the milk and sugar to boil

    Dissolve the custard powder in some milk and add it to the milk as soon as it start to boil. Lower heat and beat with a beater whilst adding the paste and keep on stirring until it thickens

    Take it off the heat and let it get cold..
    Beat the cream with 3-4 Tblsp castor sugar until thick..

    Crumb the cake and to the 1 add the 1 greengage jelly that is cold but not set and mix well

    Crumb the other 1 and add the raspberry jelly that is not set. Mix well.

    You can add a few drops of green colouring to the green and a few drops of red colouring to the red..
    Cut the nuts up..

    Make 1 layer mini trifle’s in small tubs by just layering

    1 colour sponge

    Add the same color jelly

    Add custard

    Pipe cream on top

    Then decorate with strawberries & cut up pecan nuts

    Drizzle with melted chocolate

  • Dark Chocolate Salted Caramel Oreo Pie

    Dark Chocolate Salted Caramel Oreo Pie

    Ingredients
    1 package (about 36) whole Oreos
    1 cup (16 tablespoons) butter, divided
    2/3 cup packed brown sugar
    1 1/4 cup heavy whipping cream, divided
    1 (12 oz) bag dark chocolate chips

    Directions
    1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

    2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.)

    3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.

    Store covered in the refrigerator and serve chilled.

  • Lemon Cream Delight

    Lemon Cream Delight

    Ingredients:

    For the Dough:

      • 4 eggs
      • A pinch of salt
      • 120 g sugar
      • 4 egg yolks
      • 120 g flour
      • 4 g baking powder
      • 1 teaspoon lemon peel (grated)
      • 30 ml water
      • 40 ml lemon juice

    For the Cream:

      • 300 g soft cream cheese
      • 75 g powdered sugar

    For the Lemon Filling:

      • 3 eggs
      • 190 g sugar
      • 1 teaspoon lemon peel (grated)
      • 10 g cornstarch
      • 130 ml lemon juice

    Instructions:

      1. Prepare the Dough:
          • Preheat your oven to 160°C (320°F). This lower temperature allows the cake to rise gently, resulting in a light texture.
          • In a mixing bowl, beat the 4 egg whites with a pinch of salt until stiff peaks form. This step is crucial for adding volume to your dough.
          • Gradually add 120 g of sugar while continuing to beat the mixture. This helps to stabilize the egg whites and maintain their structure.

         

          • Add the 4 egg yolks one at a time, beating well after each addition to ensure a smooth batter.
          • Gently fold in 120 g of flour and 4 g of baking powder. Be careful not to overmix to keep the batter airy.
          • Add 1 teaspoon of lemon peel, 30 ml of water, and 40 ml of lemon juice, mixing until just combined. The lemon juice and zest will enhance the flavor of the dough.

         

        • Pour the batter into a 40×29 cm baking tray lined with baking paper. Spread it evenly.
      2. Bake:
          • Bake in the preheated oven for about 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to prevent overbaking.

         

      3. Prepare the Cream:
          • In a mixing bowl, combine 300 g of soft cream cheese and 75 g of powdered sugar. Make sure the cream cheese is soft for easy mixing.
          • Beat until smooth and creamy. This will be the luscious layer that complements the lemon filling.

         

        • Refrigerate the cream mixture until ready to use, allowing it to firm up slightly.
      4. Prepare the Lemon Filling:
          • In a saucepan, whisk together 3 eggs, 190 g of sugar, 1 teaspoon of lemon peel, and 10 g of cornstarch. This mixture will create a rich, tangy filling.

         

        • Gradually add 130 ml of lemon juice while whisking continuously to avoid curdling the eggs.
        • Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This usually takes about 5-7 minutes. Remove from heat and let it cool slightly, then refrigerate until set.
      1. Assemble the Dessert:
          • Once the dough has cooled completely, spread the prepared cream cheese mixture evenly over the top. This layer should be smooth and inviting.
          • Pour the lemon filling over the cream cheese layer, spreading it gently to create an even surface.
          • Refrigerate the assembled dessert until set, which should take at least 1-2 hours.

         

      2. Serve:
        • Once set, cut the dessert into squares or slices. Serve chilled for the best flavor and texture.

    Enjoy!

    This Lemon Cream Delight is not only quick to prepare but also bursts with flavor in every bite. The combination of the airy dough, creamy cheese, and zesty lemon is a match made in dessert heaven!

  • Tiramisu Pudding Cups

    Tiramisu Pudding Cups

    Ingredients

    **For the Cream Layer:**
    – 1 cup heavy cream
    – 1 cup mascarpone cheese
    – 1/2 cup powdered sugar
    – 1 tsp vanilla extract

    **For the Coffee Layer:**
    – 1 cup strong brewed coffee, cooled
    – 1 tbsp sugar
    – 1 tbsp coffee liqueur (optional)

    **For the Base:**
    – 12 ladyfingers, broken into pieces
    – Cocoa powder, for dusting

    Preparation

    1. **Prepare the Coffee Layer:**
    – Brew a cup of strong coffee and let it cool to room temperature.
    – Stir in the sugar and coffee liqueur (if using). Set aside.

    2. **Prepare the Cream Layer:**
    – In a large mixing bowl, whip the heavy cream until it forms stiff peaks.
    – In another bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy.
    – Gently fold the whipped cream into the mascarpone mixture until well combined.

    3. **Assemble the Tiramisu Cups:**
    – Place a layer of broken ladyfingers at the bottom of each serving cup.
    – Spoon some of the coffee mixture over the ladyfingers, ensuring they are well soaked but not too soggy.
    – Add a layer of the mascarpone cream mixture over the soaked ladyfingers.
    – Repeat the layers, finishing with a layer of the mascarpone cream on top.

    4. **Chill and Serve:**
    – Cover the cups with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
    – Before serving, dust the top of each cup with cocoa powder.

    Enjoy your Tiramisu Pudding Cups as a delightful and easy-to-make dessert!

  • Decadent Chocolate Tiramisu

    Decadent Chocolate Tiramisu

    Experience the ultimate indulgence with this **Decadent Chocolate Tiramisu**. Layers of coffee-soaked ladyfingers, velvety mascarpone cream, and rich chocolate shavings create a dessert that’s both elegant and irresistible.

    ### Ingredients:
    – 24 ladyfinger cookies
    – 1 cup strong brewed coffee, cooled
    – 8 oz mascarpone cheese
    – 1/2 cup heavy cream
    – 1/2 cup powdered sugar
    – 1 teaspoon vanilla extract
    – 1/4 cup cocoa powder
    – Dark chocolate shavings for garnish

    ### Instructions:
    1. In a shallow dish, dip each ladyfinger cookie into the brewed coffee and arrange a layer of them in the bottom of a serving dish.
    2. In a

    mixing bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
    3. In a separate bowl, whip the heavy cream until soft peaks form.
    4. Gently fold the whipped cream into the mascarpone mixture.
    5. Spread half of the mascarpone cream over the layer of soaked ladyfingers.
    6. Dust with cocoa powder and add a layer of chocolate shavings.
    7. Repeat the layers with another layer of soaked ladyfingers, mascarpone cream, cocoa powder, and chocolate shavings on top.
    8. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
    9. Serve chilled and savor each delectable bite.

    ### Nutritional Information:
    – Calories: 320 per serving
    – Carbohydrates: 28g
    – Protein: 6g
    – Fat: 20g

  • Better Than Pizza! Quick, Easy, and Delicious Grated Potato Bake

    Better Than Pizza! Quick, Easy, and Delicious Grated Potato Bake

    Full Recipe

    Ingredients:

    6 potatoes, grated: The star ingredient, providing a satisfying base with a crispy exterior.
    1 carrot, grated: Adds a hint of sweetness and extra color.
    1 onion, finely chopped: For a savory depth of flavor.
    Vegetable oil: For frying the vegetables.
    5-6 fresh spring onions, chopped: Adds a mild onion flavor and freshness.
    3 eggs: Binds the ingredients together.
    1 glass of milk (200 ml): Adds creaminess and moisture.
    80 g wholemeal flour: Helps to thicken and bind the bake.
    2-3 tablespoons olive oil: Enhances flavor and ensures a crispy finish.
    Salt and black pepper, to taste: For seasoning.
    Additional olive oil: For brushing the baking dish.
    4 tomatoes, sliced: Adds a juicy and tangy topping.
    Fresh parsley, chopped: For garnish and a fresh, herbaceous note.
    200 g mozzarella cheese, shredded: The gooey, melty goodness on top.

    Step-by-Step Instructions:
    1. Prepare the Vegetables:

    Start by grating the 6 potatoes and 1 carrot using a coarse grater. This will help them cook evenly and provide the perfect texture for the bake.
    Finely chop 1 onion and place all the grated vegetables in a large bowl. The combination of potatoes, carrots, and onions forms the base of this delicious dish.
    2. Fry the Vegetables:

    Heat a generous amount of vegetable oil in a skillet over medium heat. The oil should be hot enough to sizzle when the vegetables are added but not so hot that it smokes.
    Add the grated potatoes, carrot, and chopped onion to the skillet. Fry them for about 8-10 minutes, stirring occasionally. You want the vegetables to soften and start turning a light golden brown, which brings out their natural sweetness and flavor. Set aside to cool slightly.
    3. Prepare the Batter:

    In a separate bowl, whisk together 3 eggs, 1 glass of milk (200 ml), 80 g of wholemeal flour, and 2-3 tablespoons of olive oil. Season with salt and black pepper to taste. This batter will help bind the grated vegetables and create a cohesive bake.
    Mix until smooth, ensuring there are no lumps. The batter should have a slightly thick but pourable consistency.
    4. Combine Ingredients:

    See also  Brazilian Corn Muffins  A Delightful Sweet Treat

    Add the chopped spring onions to the fried vegetable mixture and stir to combine. The spring onions add a fresh, slightly sweet note that complements the other vegetables.
    Pour the prepared batter over the vegetables and mix until everything is evenly coated. The batter should thoroughly cover the vegetables, helping them bind together during baking.
    5. Assemble the Bake:

    Preheat your oven to 200°C (400°F). A hot oven will help the bake get nice and crispy on top while keeping the inside tender.
    Lightly grease a baking dish with olive oil to prevent sticking and to help achieve a golden, crispy crust.
    Pour the vegetable and batter mixture into the baking dish, spreading it out evenly to ensure even cooking.
    Brush the top with a bit more olive oil for extra crispiness.
    6. Bake the Potato Mixture:

    Place the dish in the preheated oven and bake for about 30 minutes or until the top is golden and crisp. You’ll know it’s ready when the edges are lightly browned, and the center is firm to the touch.
    7. Prepare the Toppings:

    While the potato bake is in the oven, slice the 4 tomatoes and chop a handful of fresh parsley. The tomatoes add a juicy, tangy contrast to the rich potato base, while the parsley provides a burst of freshness.
    8. Add the Toppings:

    After the initial baking time, remove the potato bake from the oven.
    Arrange the sliced tomatoes evenly over the top, sprinkle with chopped parsley, and then generously spread 200 g of shredded mozzarella cheese over the tomatoes. This layer of cheese will melt into a gooey, golden topping that adds flavor and texture.
    9. Final Bake:

    Return the dish to the oven and bake for an additional 15 minutes at 200°C (400°F), or until the cheese is melted and bubbly, with a light golden-brown color on top.
    10. Serve and Enjoy:

    See also  Apple Cinnamon Layer Cake

    Remove from the oven and allow it to cool for a few minutes before slicing. This brief resting time will help the bake set and make it easier to cut.
    Serve warm, garnished with extra parsley if desired, and enjoy this satisfying and delicious potato bake with a salad or on its own

  • Ribeye steak – Don’t LOSE this recipe

    Ribeye steak – Don’t LOSE this recipe

    Ingredients :
    2 tablespoons kosher salt
    2 teaspoons brown sugar

    1 teaspoon freshly ground black pepper

    ½ teaspoon paprika

    ½ teaspoon chili powder

    ¼ teaspoon garlic powder

    ¼ teaspoon garlic salt

    ¼ teaspoon onion powder

    ¼ teaspoon turmeric

    How to make it :

    Gather a medium-sized bowl, a gallon-sized plastic bag with a zip top, a pair of scissors and a spice jar with a shaker-type top.

    Measure out 2 tablespoons of kosher salt and pour into the bowl.

    Add 2 teaspoons of brown sugar. Standard white sugar can also be used.

    Measure 1/4 teaspoon of garlic powder, garlic salt, onion powder and turmeric. Add all seasonings to the bowl.

    Add 1/2 teaspoon of paprika and chili powder to the bowl.

    Measure out 1 teaspoon of black pepper and add to the other spices in the bowl. Fresh ground, medium-sized pepper is best for this mix.

    Stir mixture gently to incorporate all ingredients.

    Pour seasonings into a gallon-sized plastic bag, then seal. Shake the seasonings together in the bag until the seasonings appear to be evenly blended.

    Cut an edge off of one of the bottom edges of the plastic bags at a diagonal. The cut should be small enough for the tip of the bag to easily fit into the empty spice jar.

    Empty spices from the bag into spice container

  • ANTI INFLAMMATORY TURMERIC CHICKEN SOUP

    ANTI INFLAMMATORY TURMERIC CHICKEN SOUP

    Recipe
    Ingredients:
    1/4 cup olive oil
    1 medium onion, diced
    1 large leek, white and light green parts only, halved lengthwise, thinly sliced
    3 large carrots, thinly sliced
    3 stalks celery, thinly sliced
    3 cloves garlic, chopped
    1 teaspoon turmeric
    1 teaspoon poultry seasoning
    6 cups chicken broth
    1 13.5 ounce can coconut milk
    1 1/4 pounds boneless skinless chicken thighs or breasts
    1 10 ounce bag frozen peas (optional)
    1/4 cup chopped fresh parsley
    1 teaspoon kosher salt, or to taste
    1/2 teaspoon black pepper
    Directions:
    Heat olive oil in a large soup pot over medium heat. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt; sauté for 14-16 minutes until leeks are soft.
    Add garlic, turmeric, and poultry seasoning; continue sautéing for 2-3 minutes.
    Add chicken broth, coconut milk, and raw chicken. Ensure chicken is submerged, partially cover, and simmer for 15-20 minutes until chicken is cooked.
    Remove chicken, shred it, then return to pot with peas (if using) and parsley. Simmer until peas are bright green.
    Season with salt and pepper, garnish with parsley, and serve.
    Prep Time: 20 minutes
    Cooking Time: 40 minutes
    Total Time: 60 minutes
    Kcal: 350 per serving
    Servings: 4 servings
  • Baked Potato and Sausage Casserole with Creamy Dill Sauce

    Baked Potato and Sausage Casserole with Creamy Dill Sauce

    Ingredients:

    For the Casserole:
    4 chicken eggs
    200g (7/8 cup) sour cream
    1 bunch spring onions, chopped
    1 large tomato, sliced
    500g (4 medium) potatoes, peeled and diced
    150g (1 1/2 cups) mushrooms, sliced
    1 medium onion, finely chopped
    2 hunting sausages, sliced
    50g (1/2 cup) grated Parmesan cheese
    Vegetable oil (for cooking)
    Salt and ground black pepper, to taste
    For the Creamy Dill Sauce:
    60g (1/4 cup) sour cream
    40g (3 tablespoons) mayonnaise
    1 bunch fresh dill, finely chopped
    1 cucumber, grated
    3 garlic cloves, minced
    Salt and ground black pepper, to taste

    Directions:

    Prepare the Casserole:
    Preheat the oven to 180°C (355°F). In a large bowl, whisk together eggs and 200g sour cream. Season with salt and pepper. Add chopped spring onions and sliced tomato. Set aside. Heat vegetable oil in a skillet over medium heat. Cook diced potatoes for about 5 minutes, stirring occasionally. Add mushrooms and chopped onion to the skillet. Cook for another 5 minutes until softened. Season with salt and pepper. Transfer the potato and mushroom mixture into a baking dish. Arrange the sausage slices on top. Pour the egg and sour cream mixture over the sausage and vegetables. Sprinkle Parmesan cheese on top. Bake for 35 minutes, or until the top is golden brown and the eggs are fully set….
  • Mexican Cornbread

    Mexican Cornbread

    Ingredients :
    1 cup of cornstarch
    1 cup of all-purpose flour
    1/4 cup of sugar
    1 tablespoon of baking powder
    1/2 teaspoon of salt
    1/2 teaspoon of baking soda
    1/2 cup melted unsalted butter
    1 cup of butter
    2 large eggs
    1 cup cream corn
    1 cup of grated cheddar cheese
    1/2 cup diced jalapeños (optional)
    1/2 cup diced green onions
    1/2 cup diced red pepper
    Instructions :
    Preheating the oven:
    Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish or cast iron skillet.
    Mix the dry ingredients:
    In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt and baking soda.
    Combine the wet ingredients:
    In another bowl, whisk together the melted butter, butter and eggs until smooth. Stir in creamed corn.
    Combine them all:
    Pour the wet mixture into the dry ingredients and stir until just combined. Lay in grated cheese, jalapeños, green onion and red pepper.
    Cooking:
    Pour the dough into the prepared dish or pan, distributing it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpaste inserted in the center comes out clean.
    Chill and serve:
    Let cornbread cool for 10 minutes before slicing. Serve hot with a dollop of butter or with your favorite Mexican dishes!
    Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 8-10
    Enjoy this tasty and hearty Mexican Cornbread, perfect for any meal! 1f33d️
  • Traditional Recipe for Homemade Bread

    Traditional Recipe for Homemade Bread

    This traditional homemade bread is great for both new and experienced bakers. With just a few simple ingredients, you can make a light and airy bread with a crispy, golden crust. You can eat it fresh out of the oven or let it cool to room temperature. It’s great for sandwiches, toast, or just a plain slice with butter.

    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.

     

    Enjoy !

  • Lemon Cream Delight

    Lemon Cream Delight

    Lemon Cream Delight

    Table of Contents

    Ingredients:

    For the Dough:

      • 4 eggs
      • A pinch of salt
      • 120 g sugar
      • 4 egg yolks
      • 120 g flour
      • 4 g baking powder
      • 1 teaspoon lemon peel (grated)
      • 30 ml water
      • 40 ml lemon juice

    For the Cream:

      • 300 g soft cream cheese
      • 75 g powdered sugar

    For the Lemon Filling:

      • 3 eggs
      • 190 g sugar
      • 1 teaspoon lemon peel (grated)
      • 10 g cornstarch
      • 130 ml lemon juice

    Instructions:

      1. Prepare the Dough:
          • Preheat your oven to 160°C (320°F). This lower temperature allows the cake to rise gently, resulting in a light texture.
          • In a mixing bowl, beat the 4 egg whites with a pinch of salt until stiff peaks form. This step is crucial for adding volume to your dough.
          • Gradually add 120 g of sugar while continuing to beat the mixture. This helps to stabilize the egg whites and maintain their structure.

         

          • Add the 4 egg yolks one at a time, beating well after each addition to ensure a smooth batter.
          • Gently fold in 120 g of flour and 4 g of baking powder. Be careful not to overmix to keep the batter airy.
          • Add 1 teaspoon of lemon peel, 30 ml of water, and 40 ml of lemon juice, mixing until just combined. The lemon juice and zest will enhance the flavor of the dough.

         

        • Pour the batter into a 40×29 cm baking tray lined with baking paper. Spread it evenly.
      2. Bake:
          • Bake in the preheated oven for about 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to prevent overbaking.

         

      3. Prepare the Cream:
          • In a mixing bowl, combine 300 g of soft cream cheese and 75 g of powdered sugar. Make sure the cream cheese is soft for easy mixing.
          • Beat until smooth and creamy. This will be the luscious layer that complements the lemon filling.

         

        • Refrigerate the cream mixture until ready to use, allowing it to firm up slightly.
      4. Prepare the Lemon Filling:
          • In a saucepan, whisk together 3 eggs, 190 g of sugar, 1 teaspoon of lemon peel, and 10 g of cornstarch. This mixture will create a rich, tangy filling.

         

        • Gradually add 130 ml of lemon juice while whisking continuously to avoid curdling the eggs.
        • Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This usually takes about 5-7 minutes. Remove from heat and let it cool slightly, then refrigerate until set.
      1. Assemble the Dessert:
          • Once the dough has cooled completely, spread the prepared cream cheese mixture evenly over the top. This layer should be smooth and inviting.
          • Pour the lemon filling over the cream cheese layer, spreading it gently to create an even surface.
          • Refrigerate the assembled dessert until set, which should take at least 1-2 hours.

         

      2. Serve:
        • Once set, cut the dessert into squares or slices. Serve chilled for the best flavor and texture.

    Enjoy!

    This Lemon Cream Delight is not only quick to prepare but also bursts with flavor in every bite. The combination of the airy dough, creamy cheese, and zesty lemon is a match made in dessert heaven!