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  • Oklahoma Nut Candy

    Oklahoma Nut Candy

    Ingredients
    • 6 cups sugar, divided
    • 2 cups heavy cream
    • ½ cup unsalted butter
    • ¼ teaspoon baking soda
    • 1 teaspoon vanilla
    • 1 ½ cups chopped walnuts or pecan
    Preparation
    1. Grease a 9×13 baking dish and set aside.
    2. In a small saucepan (with a heavy bottom if you have it!), pour in 2 cups of sugar and cook over low heat while stirring often. Cook until sugar is completely melted, about 20 minutes.
    3. As sugar cooks down, add the 4 cups of remaining sugar and heavy cream to a large saucepan (or dutch oven, you want a big pot here!). Simmer over low heat until the sugar in your small saucepan has melted. Add melted sugar to a large saucepan with continuously stirring.
    4. Bring the heat up to medium and cook mixture until 244 degrees F or softball stage.
    5. Remove from heat and stir in baking soda until completely combined.
    6. Add butter and vanilla. Stir until butter has melted and the mixture is smooth.
    7. Let rest for 20 minutes.
    8. After the mixture has rested, stir in nuts and mix until the sheen has gone. Transfer to prepared baking dish.
    9. Let cool 1-2 hours or overnight. Cut into small squares to serve.
  • No Bake Preacher Cookies

    No Bake Preacher Cookies

    Ingredients
    • 3 cups quick-cooking oats, uncooked
    • 2 cups sugar
    • 1 cup peanut butter
    • 1 stick + 1 tablespoon unsalted butter, divided
    • ½ cup milk
    • 1 teaspoon vanilla
    • ½ cup chocolate chips
    Preparation
    1. Pour oats into a large bowl and set aside. Line a baking sheet with parchment paper. Note: A baking sheet isn’t “required” – a flat surface, like a countertop, works.
    2. Melt 1 stick butter in a saucepan on medium-high heat, stirring frequently to melt butter. Bring to a boil for 1 minute, then remove from heat. Add peanut butter and vanilla extract and stir to combine.
    3. Pour peanut butter mixture over reserved oats. Add milk and sugar, and stir until fully incorporated.
    4. Scoop 1 tablespoon full of batter onto baking sheet, pressing down to flatten.
    5. Melt chocolate chips with 1 tablespoon unsalted butter in a microwave safe dish, 20 second intervals on medium heat, stirring after each interval, until chocolate is completely melted.
    6. Use a spoon to drizzle chocolate over top of cookies. Cookies are ready to eat once chocolate has cooled and set. Or, chill in refrigerator for 1 hour. Transfer cookies to a serving platter, or store in an airtight container.
  • Creamed Corn Snacking Cake

    Creamed Corn Snacking Cake

    For the cake:
    • 1 cup all-purpose flour
    • 3/4 cup cornmeal
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon fine salt
    • 1/2 cup granulated sugar
    • 2 tablespoons honey, plus more for garnish
    • 1/2 cup unsalted butter, melted
    • 1/4 cup vegetable oil
    • 3 large eggs, room temperature
    • 1 (14.07 ounce) can creamed corn
    • 1/2 cup sour cream, room temperature
    • 1/2 cup canned corn kernels, drained
    For the frosting:
    • 8 ounces cream cheese, room temperature
    • 6 tablespoons unsalted butter, room temperature
    • 1 1/2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon fine salt
    To make the cake:
    1. Preheat oven 350°F and spray a 9×9 baking pan with baking spray, set aside.
    2. In one bowl whisk flour, cornmeal, baking powder, baking soda, and salt, set aside.
    3. In another bowl whisk sugar, honey, butter, and oil, whisk to combine. Whisk in eggs one at a time, whisking well after each addition.
    4. Gradually add the dry ingredients in 3 additions and the sour cream-creamed corn in 2 additions, beginning and ending with the dry ingredients.
    5. Fold in the corn kernels.
    6. Pour into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out mostly clean with a few moist, not wet crumbs. Let the cake cool completely.
    To make the frosting:
    1. In a large bowl, beat cream cheese and butter until smooth and lump free.
    2. Gradually add in powdered sugar, followed by the vanilla and salt.
    3. If you want a flatter cake, use a serrated knife to level off the cooled cake. Spread frosting over the cooled cake, drizzle with more honey, serve, and enjoy!
  • Indulge in No-Bake Coffee and Chocolate Ladyfinger Cake

    Indulge in No-Bake Coffee and Chocolate Ladyfinger Cake

    Ingredients:

    For the Custard:
    300 ml (10 fl oz) Whipping Cream
    2 Large Eggs
    70 g (2.5 oz) Sugar
    45 g (1.6 oz) Starch (cornstarch or potato starch)
    500 ml (17 fl oz) Milk
    50 g (1.8 oz) Soft Butter
    5 ml (0.2 fl oz) Vanilla Essence
    For the Coffee Layer:
    200 ml (6.8 fl oz) Warm Milk
    10 g (0.4 oz) Instant Coffee
    For the Assembly:
    500 g (18 oz) Cocoa Biscuits (Ladyfingers)
    90 g (3.2 oz) Milka Milk Chocolate (chopped)
    Plastic Wrap (for lining the pan)
    Instructions:
    Make the Custard: In a saucepan, whisk together the eggs, sugar, and starch. Gradually whisk in the cold milk. Heat the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Remove from heat and stir in the butter and vanilla essence. Let the custard cool slightly.
    Prepare the Coffee Layer: While the custard cools, dissolve the instant coffee in the warm milk. Stir well to ensure the coffee is fully incorporated.
    Assemble the Cake: Line a springform pan or baking dish with plastic wrap. This will help with easy removal later.
    Dip and Layer: One at a time, dip the cocoa biscuits (ladyfingers) briefly into the coffee mixture. Don’t over soak them, or they will become mushy. Arrange the dipped biscuits in a single layer on the bottom of the prepared pan.
    Custard and Chocolate Layers: Pour half of the cooled custard over the biscuit layer. Top with another layer of dipped biscuits. Pour the remaining custard on top. Spread the chopped Milka chocolate evenly over the final custard layer.
    Refrigerate and Set: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.
    Serve: Before serving, whip the whipping cream until stiff peaks form. Spread the whipped cream over the top of the cake for a beautiful finishing touch. Decorate with additional chopped chocolate or cocoa biscuits, if desired.
    Serving Suggestions:
    Serve this cake chilled for the best texture and flavor experience.
    Pair it with a cup of coffee or tea for an afternoon delight.
    For an extra decadent touch, drizzle some chocolate sauce or caramel sauce over the top before serving.
    This cake is perfect for potlucks, summer gatherings, or a special occasion dessert.
    Cooking Tips:
    Make sure the coffee mixture is not too hot when dipping the biscuits. You want them to soften slightly but not become soggy.
    If your custard seems too thick, you can whisk in a little bit of extra milk to thin it out.
    Don’t skip the chilling time! This allows the cake to set properly and ensures a delicious sliceable texture.
    Nutritional Benefits:
    While this cake is a delightful treat, it’s important to be mindful of portion sizes due to the sugar content. However, it does offer some benefits:
    Milk and eggs provide protein and essential nutrients.
    Whipping cream adds a touch of healthy fats.
    Dietary Information:
    This recipe can be adapted to fit various dietary needs:
    Gluten-free: Look for gluten-free ladyfingers.
    Dairy-free: Use dairy-free alternatives for milk, butter, and whipping cream. Choose dairy-free chocolate for the topping as well.
    Storage:
    Leftover cake can be stored in the refrigerator, covered in plastic wrap, for up to 3 days.
    Why You’ll Love This Recipe:
    Easy and requires no baking, perfect for busy schedules
    Rich and delicious combination of coffee and chocolate
    This No-Bake Coffee and Chocolate Ladyfinger Cake is the perfect dessert for satisfying your cravings. Easy to prepare and requiring no baking time, this impressive cake features layers of coffee-dipped cocoa biscuits, a creamy custard filling, and a decadent chocolate topping. It’s perfect for potlucks, summer gatherings, or a delightful treat at home
  • Texas Yum Yum

    Texas Yum Yum

    Ingredients
    • 1 (3.9 oz) package instant chocolate pudding mix
    • 3 cups milk, divided
    • 1 (9”) graham cracker crust
    • 1 (8 oz) package cream cheese, softened
    • 1 (8 oz) tub frozen whipped topping (like Cool Whip), thawed and divided
    • 1 cup powdered sugar
    • 1 (3.4 oz) package instant vanilla pudding mix
    • 1/2 cup chopped pecans or walnuts
    Preparation
    1. In large bowl combine chocolate pudding mix with 1 ½ cups milk. Pour into graham cracker crust and level with back of spoon.
    2. In a clean bowl combine softened cream cheese with 2 cups whipped topping until smooth. Fold in powdered sugar. Spread over chocolate layer and level with back of spoon.
    3. In same bowl combine vanilla pudding mix with remaining milk. Fold in remaining whipped topping. Spread over cream cheese layer. Sprinkle with nuts.
    4. Refrigerate for at least 30 minutes then cut into slices to serve.
  • Lentils Are More Delicious Than Meat! Why I Didn’t Know This Lentil Recipe Before

    Lentils Are More Delicious Than Meat! Why I Didn’t Know This Lentil Recipe Before

    Lentils are often overlooked in favor of meat-based dishes, but I’m here to tell you why you’ve been missing out on a delightful culinary secret. In this article, we’ll explore the reasons behind the deliciousness of lentils and introduce you to a mouthwatering lentil recipe that will make you question why you haven’t tried it sooner.

    Ingredients You’ll Need

    • 2 cups of flat green or brown lentils
    • 1 small banana
    • 3 tablespoons of bread flour
    • 1.5 cups of breadcrumbs
    • 1 onion, grated and strained
    • 2 cloves of garlic, minced
    • Black pepper, cumin, paprika, thyme, salt*
    • 2 tablespoons of olive oil
    • Liquid oil for frying

    Easy-to-Follow Instructions

    Prepare the Lentils
    • Soak lentils overnight with ample water to cover. Drain well.
    • Cook with fresh water until soft. Cool, then drain.
    Blend and Mix
    • Place the cooked lentils in a bowl with the small banana. Blend or mash them together.
    • Add seasonings (approx. 1 tsp cumin, 2 tsp paprika, 1-1/2 tsp dried thyme, black pepper, and salt to taste), grated onion, minced garlic, and flour. Mix thoroughly.
    Add Breadcrumbs
    • Slowly add breadcrumbs until the mixture becomes thick and can hold its shape when formed.
    • Cover the mixture and place it in the refrigerator to rest for 20 minutes.
    • Shape and Cook
      • Form the mixture into balls or small patties.
      • Brush them with olive oil.
      • You can either bake them in the oven at 200°C (400°F) for 20 minutes or fry them in oil, turning carefully until they are browned on both sides. Drain on paper towels.

      Tips for Perfect Lentil “Meatballs”

       Adjusting Consistency
      • If the mixture is too wet, add a little more breadcrumbs.
      • If it’s too dry, add a little water or mashed banana.
      Baking Option
      • You can also bake these lentil “meatballs” instead of frying them. Preheat your oven to 200°C (400°F) and bake for 20-25 minutes, or until golden brown.
      Get Creative with Sauces
      • Experiment with different dipping sauces! Try a yogurt-based sauce, a tangy tomato sauce, or a simple drizzle of olive oil and lemon juice.
      Meal Prep Friendly
      • These lentil “meatballs” are perfect for meal prep! Make a big batch and store them in the fridge for up to 3 days. Reheat them in the oven or microwave before serving.
      Conclusion

      Lentils are undoubtedly a delicious and nutritious alternative to meat. They offer a wide range of health benefits, are kinder to the environment, and can be used to create mouthwatering dishes like the lentil “meatballs” we’ve shared here. So, the next time you’re craving something tasty and wholesome, consider giving lentils a try.

  • Quick and Irresistible No-Bake Chocolate Walnut Cake

    Quick and Irresistible No-Bake Chocolate Walnut Cake

    Ingredients:

    • 400g biscuits
    • 100g walnuts (reserve some for garnish)
    • 50g sugar + 10g vanilla sugar
    • 50g cocoa
    • 200ml milk
    • 120g butter
    • 120g chocolate
    • 100g cream
    • 40g white chocolate + 1 tbsp cream
    Instructions:
    1. Crush 400g of biscuits into small pieces and set them aside.
    2. Grind 100g of walnuts finely, leaving some for garnish.
    3. In a saucepan, heat 200ml of milk over medium heat.
    4. Add 50g of sugar, 10g of vanilla sugar, and 50g of cocoa to the milk. Mix well and bring to a simmer.
    5. Add 120g of butter to the milk mixture and stir until melted.
    6. Remove the saucepan from heat and add 120g of chocolate. Stir until the chocolate is fully melted.
    7. Pour the chocolate mixture over the crushed biscuits and add the finely ground walnuts. Mix thoroughly.
    8. In a separate saucepan, heat 100g of cream until it starts to steam, then pour it over 40g of white chocolate and 1 tbsp of cream. Stir until smooth.
    9. In a cake mold, alternate layers of the chocolate-biscuit mixture and the white chocolate ganache.
    10. Refrigerate the cake for at least 2 hours until it sets.
    11. Garnish with reserved walnuts.
    12. Enjoy your incredibly delicious no-bake Chocolate Walnut Cake!
  • Banana chocolate squares

    Banana chocolate squares

    Banana chocolate squares
    INGREDIENTS

    • 1 cup of sugar
    2 eggs
    • 1 cup of oil
    • 1 cup of milk
    • 1 cup of hot water
    • 3 ½ tablespoons of cocoa
    • 2 cups of flour
    • 10 g of baking powder
    • 3 bananas
    • 250 ml of cream
    • 120 g/1 cup of milk chocolate
    • pistachios
    METHOD
    Beat eggs with sugar. Add oil, milk, hot water, cocoa, flour and baking powder. Mix together. Grease the bottom of the mold with butter and place banana slices. Pour the prepared mixture.
    It costs 40 and 180 dollars / 350 dollars.
    Bring the cream and milk chocolate to a boil. Pour the cooked ganache over the tart. Sprinkle with pistachios
     

     

  • Napoleon in a glass

    Napoleon in a glass

    After I'm lazy, I all the time make this dessert. “Napoleon in a glass”: you'll simply must lick your fingers. Eaten in 2 minutes

Merchandise:
Preparation of shortbread crumbs:
Pour the flour into a deep bowl.

Add salt and sugar.

Grate chilly butter on a coarse grater.

Combine the combination completely till you get sand crumbs.

Fry the crumbs:

Place the crumbs obtained in the pan.

Place the pan on the range over average warmth.

Fry till golden brown, stirring continuously to keep away from burning. It will take roughly 8-10 minutes.

Preparation of the custard:
Pour the sugar into a non-stick pan and add the yolks.

Pour in the milk and whisk every thing with a whisk.

Add the flour and beat once more till clean.

Place the pan on the range over average warmth.

Boil the cream till it thickens, about 6 to 10 minutes.

Take away from the warmth and let the cream cool.

Assembling the desserts:

As soon as the shortbread and cream have cooled, begin assembling the dessert.

Place 2 tablespoons in glasses or cups. sand crumbs.

Then add 2 tbsp. Cream.

Repeat layers till container is full.

Chill the dessert in the fridge for about an hour.
 ENJOY
  • No-Bake Banana Pudding Bars

    No-Bake Banana Pudding Bars

    No-Bake Banana Pudding Bars

    Ingredients

    For the Crust:

    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted

    For the Filling:

    • 4 large ripe bananas
    • 1 can (14 ounces) sweetened condensed milk
    • 2 cups heavy whipping cream
    • 1/2 cup powdered sugar
    • 1 package (3.4 ounces) instant vanilla pudding mix
    • 1 teaspoon vanilla extract

    For the Topping:

      • 1 cup graham cracker crumbs
      • 1/4 cup unsalted butter, melted

    Instructions

    Step 1: Prepare the Crust

    1. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened.
    2. Press the mixture firmly into the bottom of an 8×8 inch (20×20 cm) baking dish to form an even layer. Place in the refrigerator to set while you prepare the filling.

    Step 2: Prepare the Filling

    1. Slice the bananas and arrange them in a single layer over the crust.
    2. In a large bowl, combine the sweetened condensed milk, heavy whipping cream, powdered sugar, instant vanilla pudding mix, and vanilla extract. Use an electric mixer to beat the mixture until it thickens and forms soft peaks.

    Step 3: Assemble the Bars

    1. Pour the thickened pudding mixture over the layer of bananas, spreading it out evenly.
    2. In a small bowl, combine the graham cracker crumbs and melted butter for the topping. Sprinkle the mixture evenly over the pudding layer.

    Step 4: Chill and Serve

    1. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and set.
    2. Once set, cut into squares and serve chilled.

    Tips

    • For added flavor, you can sprinkle some cinnamon or nutmeg into the graham cracker crust.
    • Garnish with additional banana slices or a dollop of whipped cream before serving.

    Enjoy your no-bake banana pudding bars!

  • The Ultimate Lentil Patties: A Protein-Packed Delight!

    The Ultimate Lentil Patties: A Protein-Packed Delight!

    Are you searching for a recipe that’s both nutritious and mouthwateringly delicious? Look no further than these fabulous lentil patties! Whether you’re a vegan or a meat-lover, this recipe offers a taste that might even make you forget about meat altogether. Made from simple, wholesome ingredients, these lentil patties showcase just how delightful and satisfying plant-based eating can be. Let’s dive into the making of these scrumptious, protein-packed wonders!

    Ingredients

    Prepare yourself for a flavor explosion with these fresh and vibrant ingredients:

      • Dried Red Lentils (1 1/2 cups | 285g): The superstar of this dish, red lentils are not only packed with protein but also cook quickly and boast a tender texture.
      • Large Shallot: Adds a subtle, sweet flavor that perfectly complements the lentils.
      • Garlic Cloves (2): Gives every bite an essential aromatic kick.
      • Small Carrot: Grated carrot introduces a hint of sweetness and an extra boost of nutrients.
      • Fresh Parsley (15g | 1/4 cup chopped): Brings a burst of freshness and adds a pop of color to the patties.
      • Tomato Puree (1 tbsp): Deepens the flavor with its rich, concentrated essence.
    • Salt (1 tsp) & Black Pepper (1/2 tsp): Essential seasonings that elevate the flavors.
    • Olive Oil: Cooks the patties to golden perfection, giving them a beautiful crust.

    Simple Steps to Sensational Patties

    Follow these easy steps to create patties that will leave you craving for more:

    1. Prep Your Lentils: Thoroughly rinse the red lentils and boil them until tender. Drain any excess water and set them aside to cool slightly.
    2. Sauté the Aromatics: Finely chop the shallot and garlic, then sauté them in a bit of olive oil until they are soft and fragrant. Next, grate the carrot and chop the parsley, adding them to the sautéed mixture along with the tomato puree.
    3. Mix & Shape: In a large bowl, combine the cooked lentils with the sautéed veggies and seasonings. Gently mash the mixture, ensuring that some texture remains. Shape it into patties.
    4. Cook to Perfection: Heat olive oil in a pan over medium heat. Cook the patties until they are golden and crispy on both sides.

    Serving Up Satisfaction

    These lentil patties are incredibly versatile and can be enjoyed in various ways. Serve them on a bed of fresh greens, between a burger bun, or alongside your favorite sides for a complete meal. They’re not just a treat for your taste buds but also a nourishing, protein-packed choice that supports a healthy lifestyle.

    Whether you’re exploring vegan eating or simply looking to incorporate more plant-based options into your diet, these lentil patties are a delightful choice that proves healthy eating doesn’t have to compromise on flavor. Enjoy the process of making them and savor the wonderful meals they’ll bring to your table!

  • These are really delicious! I broke my diet once by going to a fast food restaurant for these treats, but with this recipe, I don’t have to do that anymore.

    These are really delicious! I broke my diet once by going to a fast food restaurant for these treats, but with this recipe, I don’t have to do that anymore.

    Introduction

    Biscuits made in a muffin tin with fewer carbohydrates are a tasty and nutritious option compared to regular biscuits. Full of flavor and made with low-carb ingredients, these biscuits are a great choice for breakfast or a snack for those on a low-carb diet or seeking a healthier option. Although biscuits are usually linked to Southern food, this low-carb option is popular worldwide among those looking for a guilt-free treat.

    These biscuits can be enjoyed in many ways, either on their own for breakfast or as part of a bigger meal. Consider these serving suggestions:

    • With Soup or Stew: Serve them with a comforting bowl of soup or stew. Their soft texture and delicious flavor pair well with hearty soups like tomato or chicken noodle soup.
    • As a Breakfast Side: Create a nutritious breakfast by serving them with light and fluffy scrambled eggs, offering a satisfying and low-carb way to start the day.
    • As a Sandwich Base: Use these low-carb biscuits to make a tasty and healthy sandwich. Simply cut them in half and fill them with ingredients such as bacon, eggs, cheese, and avocado to create a delicious low-carb sandwich.

    Recipe: Low Carb Biscuits Made in a Muffin Pan

    Ingredients

      • 1.5 cups of almond flour
      • 1/2 cup of sour cream
    • 2 eggs
    • 1 tablespoon of baking powder
    • 1/2 teaspoon of onion powder
    • 1/2 teaspoon of garlic powder
    • 4 tablespoons of melted butter
    • 1/2 cup of shredded cheese
    • 1/4 teaspoon of salt

    Instructions

    1. Preheat your oven to 450°F (230°C) and grease a muffin tin with non-stick spray or butter.
    2. In a bowl, combine the almond flour, salt, baking powder, garlic powder, and onion powder. Mix well.
    3. In a separate bowl, whisk the eggs, then mix in the sour cream and melted butter. Stir until smooth.
    4. Gradually mix the wet ingredients into the dry ingredients until you form a thick batter.
    5. Fold the shredded cheese into the batter.
    6. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
    7. Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown and cooked through.
    8. Allow the biscuits to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.

    Enjoy your low-carb biscuits as a delicious and satisfying snack or side dish!

    If you’re on a low-carb diet or simply looking for a tasty and healthier biscuit option, you’ll love these Low Carb Biscuits made in a muffin tin. Enjoy their soft and flavorful texture guilt-free, and explore different serving ideas to enhance every meal.

  • This dish has my husband hooked—he pleads for it on a weekly basis

    This dish has my husband hooked—he pleads for it on a weekly basis

    Caesar Parmesan Chicken

    Ingredients

      • 4 boneless, skinless chicken breasts
      • 1 cup Caesar dressing
      • 1.5 cups freshly grated Parmesan cheese
      • Seasoning: Salt and pepper, as per your preference
    • Optional for extra creaminess: 1/2 cup sour cream

    Steps

    1. Begin by warming your oven to 375°F (190°C) and brush your chosen baking dish with a light coating of oil or non-stick spray.
    2. To ensure an even cook and tender bite, use a meat pounder to gently flatten the chicken breasts to about 1-inch thickness.
    3. In a bowl, whisk together the Caesar dressing with sour cream (if you’re including it).
    4. Delicately season each chicken breast with salt and pepper.
    5. Top each piece with 1/4 cup of the freshly grated Parmesan cheese and nestle them into the baking dish.
    6. Lavishly coat the chicken with the sauce. Scatter the leftover Parmesan cheese for a golden crust.
    7. Transfer to the oven, letting it bake for about 25-30 minutes. Once the chicken is thoroughly cooked and has a golden hue, it’s ready.

    Serving Tip

    Sprinkle some freshly chopped parsley for a dash of color and flavor. To elevate this meal, consider pairing it with oven-roasted veggies or a crisp arugula salad.

  • Delightful Pastry: A Culinary Art Passed Down Through Generations

    Delightful Pastry: A Culinary Art Passed Down Through Generations

    In the world of culinary arts, there are many secrets and traditions passed down through generations. Today, I’ll share a fascinating pastry technique I learned from a 60-year-old master. This method involves making a delicate and delicious pastry with a surprising filling, and I’ve been doing this almost every day since I learned this method!

     

    The recipe is simple, yet the technique takes it to another level. Let’s dive in and discover how you can create this culinary masterpiece in your own kitchen.

     

     

    Ingredients

    To create this delightful pastry, you will need the following ingredients:

     

    300 ml (1 1/4 cups) water

    1 whole egg and 1 egg yolk

    1 teaspoon salt

    1250 g (10 cups) flour

    150 g (2/3 cup) butter or margarine

    100 g (3.5 ounces) feta cheese (for the filling)

    Now that we have our ingredients ready, let’s move on to the steps!

     

    Step 1: Preparing the Dough

    Begin by mixing the whole egg in the water. Then, add the flour and salt to the mixture. Knead the dough until it is smooth and well-combined. Cover the dough with a bag and let it rest for 10 minutes. After resting, knead the dough again and divide it into two parts.

     

     

    Step 2: Rolling the Dough

    Take each part of the dough and roll it into buns. Then, roll the buns into thin sheets, approximately 0.4 cm in height. Make sure the sheets are even in thickness.

    Step 3: Folding the Dough

    Brush the first sheet with room-temperature butter. Place the second sheet of dough on top of the first sheet, ensuring they align perfectly. Pull the edges to make the sheets a little larger. Brush the second sheet with butter as well.

     

    Next, fold the edges of the dough horizontally toward the center, brushing each fold with butter. Then, fold the edges vertically to form a square measuring approximately 15×15 cm.

     

    Step 4: Chilling the Dough

    Place the dough in a bag and let it rest in the fridge for about an hour. Chilling the dough allows the butter to solidify and creates layers in the pastry.

     

    Step 5: Creating the Pastry Pockets

    Roll out the folded dough into a rectangle about 75 cm in height. Cut the dough into equal-sized squares using a knife.

     

    For each square, place a spoonful of feta cheese in the center. Fold the dough to enclose the cheese and form small pastry pockets.

     

    Step 6: Baking the Pastries

    Place the pastry pockets on a baking sheet lined with parchment paper. Brush the surface of each pocket with beaten egg yolk and make three slits on top using a knife.

     

    Preheat the oven to 190°C and bake the pastries for 25-30 minutes, or until they turn golden brown.

     

    Tips for Success

    Use Quality Ingredients: Choose high-quality butter and fresh feta cheese for the best flavor.

    Chill the Dough: Resting the dough in the fridge helps achieve a flakier texture.

    Be Gentle: Handle the dough carefully to maintain the layers and avoid overworking it.

    Keep an Eye on the Oven: Baking times may vary, so watch the pastries closely for the perfect golden color.

    Conclusion

    By following these steps, you can create a delicious pastry that is sure to impress your family and friends. The technique passed down by a 60-year-old master is both easy and rewarding, making it a must-try for any home baker. So, grab your ingredients and start baking today!

  • Dragon Fruit Pitaya Piña Colada

    Dragon Fruit Pitaya Piña Colada

    Ingredients:
    1 cup coconut cream
    1 cup pineapple juice
    1/2 cup white rum
    1/2 cup dragon fruit (pitaya) puree
    1/4 cup lime juice
    Ice
    Dragon fruit slices (for garnish)
    Edible glitter or sugar for rim
    Instructions:
    Prepare the Glasses:

    Rim the edges of two tall glasses with lime juice and dip into edible glitter or sugar.
    Blend the Piña Colada:

    In a blender, combine coconut cream, pineapple juice, white rum, dragon fruit puree, lime juice, and a generous amount of ice.
    Blend until smooth and creamy.
    Pour the Drinks:

    Pour the blended mixture into the prepared glasses.
    Garnish:

    Garnish each glass with a slice of dragon fruit.
    Add a straw for sipping.
    Serve and Enjoy:

    Serve immediately and enjoy your vibrant and exotic Dragon Fruit Pitaya Piña Colada by the beach or poolside.
    Cheers to a tropical paradise in a glass! 🌴🍹
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