Ingredients:

• • Zucchini: 2-3 medium-sized, cut into sticks

• • Eggs: 5 large
  • Salt: 1 teaspoon (or to taste)
  • Pepper: 1/2 teaspoon (or to taste)

• • Garlic: 3 cloves, minced
  • Parsley: 2 tablespoons, chopped
  • Onion: 1 medium, finely chopped

• • Parmesan cheese: 60g (2 oz), grated
  • Flour: 5-6 tablespoons
  • Breadcrumbs: 5-6 tablespoons

• • Sweet paprika: 1 teaspoon
  • Vegetable oil: for frying
  • Sour cream or Greek yogurt: for serving

Directions:

1. 1. Prepare the Zucchini:
      • Cut the zucchini into sticks and sprinkle with salt. Let them rest for 15 minutes to release excess moisture.
   2. Make the Coating Mixture:
      • • In a bowl, whisk together 5 eggs with salt and pepper. Add minced garlic, chopped parsley, and onion. Stir to combine.

       

   3. Prepare the Breading:
      • In a separate bowl, combine grated Parmesan, flour, breadcrumbs, and paprika.

1. 1. Coat the Zucchini:
      • Dip each zucchini stick into the egg mixture, then coat in the breadcrumb mixture, pressing gently to adhere.
   2. Fry the Zucchini:
      • • Heat vegetable oil in a skillet over medium heat. Fry the zucchini sticks for 3-4 minutes on each side, until golden brown and crispy.

       

   3. Serve:
      • Remove the zucchini sticks from the oil and drain on a paper towel. Serve warm with sour cream or Greek yogurt.

Serving Suggestions:

• • Serve as a side dish with grilled meats or fish.
  • Pair with a dipping sauce like marinara, tzatziki, or ranch.
  • Add to a sandwich or wrap for extra crunch.

Cooking Tips:

• Extra Crunch: Add more breadcrumbs or Parmesan cheese to the breading mixture for added texture.
• Oven Option: Bake at 200°C (400°F) for 20-25 minutes, turning halfway through for an even crisp.

Nutritional Benefits:

• • Fiber-Rich: Zucchini provides dietary fiber, aiding digestion.

• High in Protein: Eggs and Parmesan add protein to the dish.
• Low-Carb: Lower in carbohydrates, especially if baked.

Dietary Information:

• • Vegetarian-Friendly

• Gluten-Free Option: Use gluten-free flour and breadcrumbs.

Nutritional Facts (Per Serving):

• • Calories: 220
  • Protein: 8g

• • Carbohydrates: 15g
  • Fat: 14g
  • Fiber: 2g

• Sugar: 2g

Storage Tips:

• • Refrigerate: Store in an airtight container for up to 2 days.
  • Reheat: Use an oven or air fryer to regain crispiness.

Why You’ll Love This Recipe:

• • Easy to Make: Ready in under an hour.
  • Flavorful and Versatile: Works as a snack, appetizer, or side dish.
  • Vegetable-Packed: A tasty way to enjoy more veggies.

• Kid-Friendly: Crispy and delicious, perfect for all ages.

Fluffy Custard-Filled Donuts

Ingredients:

For the Dough (Makes 8 Donuts):

• • Flour: 3 cups (360g), bread flour preferred but all-purpose works too
  • Egg: 1, room temperature
  • Milk: 2/3 cup (160ml), warm (about 100°F or 40°C)

• • Unsalted butter: 40g (about 1.4 oz), room temperature
  • Sugar: 3 tablespoons
  • Yeast: 4g (1.5 teaspoons)

• Salt: ½ teaspoon

For the Custard Filling:

• • Egg: 1 whole + 1 yolk

• • Sugar: 3 tablespoons (adjust to 4-5 tablespoons if you like it sweeter)
  • Flour or cornstarch: 1 tablespoon
  • Milk: 2 cups (500ml)

• Salt: a pinch
• Vanilla extract: a few drops

Directions:

1. Prepare the Dough:

• • Activate Yeast: In a bowl, mix warm milk and sugar, then sprinkle the yeast over. Let it sit for about 5 minutes until frothy.
  • Mix Ingredients: In a large mixing bowl, combine flour, salt, egg, and the frothy yeast mixture. Mix until well combined.
  • Add Butter: Add the softened butter and knead the dough for 8-10 minutes until smooth and elastic.

• Let It Rise: Cover the bowl with a cloth and let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.

2. Make the Custard Filling:

• • Whisk Ingredients: In a saucepan, whisk together the egg, yolk, sugar, flour (or cornstarch), and salt until smooth.

• Heat Milk: Heat the milk until warm but not boiling. Gradually pour the warm milk into the egg mixture, whisking continuously.
• Cook the Custard: Place the mixture over medium heat and cook, whisking constantly, until thickened. Remove from heat and stir in the vanilla extract. Let it cool completely.

3. Shape and Fry the Donuts:

• • Roll the Dough: After the dough has risen, punch it down and roll it out on a floured surface to about ½-inch thickness.
  • Cut the Donuts: Use a donut cutter or a round cookie cutter (about 3 inches) to cut out donuts. Place them on a baking sheet lined with parchment paper. Cover with a cloth and let rise for another 30 minutes.
  • Heat Oil: Heat oil in a deep fryer or large pot to 350°F (175°C).

• Fry Donuts: Fry the donuts in batches for about 1-2 minutes per side until golden brown. Drain on paper towels.

4. Fill the Donuts:

Banana Carrot Cake Loaf with Cream Cheese Frosting

• • Fill the Custard: Transfer the cooled custard into a piping bag fitted with a round tip. Poke a hole into the side of each donut and fill it generously with the custard.

5. Serve:

• Dust with powdered sugar or glaze as desired and enjoy warm!

Serving Suggestions:

• • Coat with cinnamon sugar: For a fun twist, roll the warm donuts in a mixture of cinnamon and sugar.

• Chocolate glaze: Dip the tops in melted chocolate and top with sprinkles for a festive look.

Cooking Tips:

• • Keep oil temperature steady: Use a thermometer to ensure the oil stays at the right temperature for evenly cooked donuts.
  • Custard consistency: If the custard is too thick, add a splash of milk. If too thin, cook a bit longer until it thickens.

Nutritional Benefits:

• Protein boost: The eggs in the custard provide protein, while milk adds calcium.
• Less greasy: Making these at home allows you to control the frying process, resulting in less oily donuts compared to store-bought.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.

• Nut-free: Naturally free of nuts, but always check ingredient labels if you have allergies.

Nutritional Facts (per donut, approximate):

• • Calories: 320
  • Protein: 6g

• • Fat: 15g
  • Carbohydrates: 38g
  • Sugar: 10g

Storage:

• Refrigerator: Store in an airtight container for up to 2 days. Reheat in the oven for a few minutes before serving.
• Freezer: Freeze unfilled donuts in a zip-top bag for up to a month. Thaw and fill when ready to eat.

Vanilla Pastry Cream Filled Brioche with Chocolate Chips
Ingredients
Pastry Cream:

250 ml milk
3 egg yolks
60 g sugar (1/4 cup)
20 g cornstarch (2 tbsp)
1 teaspoon vanilla extract
25 g butter (2 tbsp)
Brioche Dough:

7 g baker’s yeast (2 1/4 tsp)
20 g lukewarm milk (1 1/2 tbsp)
260 g flour (2 cups)
1 pinch of salt
3 eggs
120 g vanilla butter (1/2 cup)
Chocolate chips (for filling)
For the Glaze:

1 egg yolk
1 tablespoon milk
Directions
Make the Pastry Cream:
Heat the milk in a saucepan until it begins to boil.

Fluffy Custard-Filled Donuts
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Gradually add the hot milk to the egg mixture, stirring constantly to prevent curdling.
Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until the cream thickens.

Remove from heat, stir in butter, cover with plastic wrap (touching the surface to prevent a skin from forming), and cool completely in the fridge.
Prepare the Brioche Dough:
Dissolve the yeast in lukewarm milk and let it sit for 3 minutes.

In a mixing bowl, combine flour, salt, eggs, and the activated yeast mixture.
Start kneading, then add the vanilla butter gradually, continuing to knead until the dough is smooth and comes away from the bowl’s sides. If the dough is too sticky, add a little extra flour.
Oil your hands, form the dough into a ball, and let it rest for 1 hour, or until doubled in size.

Tip: To speed up the fermentation, place the dough in the oven (turned off) with a bowl of hot water.
Shape and Fill the Brioche:
Punch down the risen dough and roll it into a rectangle, approximately 28 x 45 cm (11 x 18 inches).

Banana Carrot Cake Loaf with Cream Cheese Frosting
Gently stir the chilled pastry cream to relax it, then spread it over half of the dough.
Sprinkle chocolate chips generously over the cream, then fold the other half of the dough over the filling.
Cut the filled dough into strips about 5 cm (2 inches) wide.

Rest, Glaze, and Bake:
Cover the brioche strips and let them rest for another 30 minutes.
Preheat the oven to 180°C (350°F).

Brush the brioche with the egg yolk and milk glaze.
Bake for 12 to 15 minutes or until golden brown.
Cool and Serve:
Once out of the oven, cover the brioche with a cloth to maintain softness. Serve warm or at room temperature.
Serving Suggestions
Serve with a dusting of powdered sugar or alongside fresh berries for added flavor.
Pair with coffee or a glass of cold milk for a complete treat.
Cooking Tips
Ensure the milk is not too hot when adding to the eggs to avoid curdling the mixture.
Allow sufficient resting time for the dough to ensure a light, fluffy texture.
Customize the filling with additional nuts, dried fruits, or other flavors if desired.
Nutritional Benefits
Provides a source of protein from eggs and milk.
Rich in carbohydrates, making it a great energy-boosting snack.
Dietary Information
Contains gluten, dairy, and eggs; not suitable for vegan or gluten-free diets.
Nutritional Facts (per serving, estimated)
Calories: 250
Carbohydrates: 30g
Protein: 6gVanilla Pastry Cream Filled Brioche with Chocolate Chips
Ingredients
Pastry Cream:

250 ml milk
3 egg yolks
60 g sugar (1/4 cup)
20 g cornstarch (2 tbsp)
1 teaspoon vanilla extract
25 g butter (2 tbsp)
Brioche Dough:

7 g baker’s yeast (2 1/4 tsp)
20 g lukewarm milk (1 1/2 tbsp)
260 g flour (2 cups)
1 pinch of salt
3 eggs
120 g vanilla butter (1/2 cup)
Chocolate chips (for filling)
For the Glaze:

1 egg yolk
1 tablespoon milk
Directions
Make the Pastry Cream:
Heat the milk in a saucepan until it begins to boil.

Fluffy Custard-Filled Donuts
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Gradually add the hot milk to the egg mixture, stirring constantly to prevent curdling.
Pour the mixture back into the saucepan and cook over medium heat, stirring continuously until the cream thickens.

Remove from heat, stir in butter, cover with plastic wrap (touching the surface to prevent a skin from forming), and cool completely in the fridge.
Prepare the Brioche Dough:
Dissolve the yeast in lukewarm milk and let it sit for 3 minutes.

In a mixing bowl, combine flour, salt, eggs, and the activated yeast mixture.
Start kneading, then add the vanilla butter gradually, continuing to knead until the dough is smooth and comes away from the bowl’s sides. If the dough is too sticky, add a little extra flour.
Oil your hands, form the dough into a ball, and let it rest for 1 hour, or until doubled in size.

Tip: To speed up the fermentation, place the dough in the oven (turned off) with a bowl of hot water.
Shape and Fill the Brioche:
Punch down the risen dough and roll it into a rectangle, approximately 28 x 45 cm (11 x 18 inches).

Banana Carrot Cake Loaf with Cream Cheese Frosting
Gently stir the chilled pastry cream to relax it, then spread it over half of the dough.
Sprinkle chocolate chips generously over the cream, then fold the other half of the dough over the filling.
Cut the filled dough into strips about 5 cm (2 inches) wide.

Rest, Glaze, and Bake:
Cover the brioche strips and let them rest for another 30 minutes.
Preheat the oven to 180°C (350°F).

Brush the brioche with the egg yolk and milk glaze.
Bake for 12 to 15 minutes or until golden brown.
Cool and Serve:
Once out of the oven, cover the brioche with a cloth to maintain softness. Serve warm or at room temperature.
Serving Suggestions
Serve with a dusting of powdered sugar or alongside fresh berries for added flavor.
Pair with coffee or a glass of cold milk for a complete treat.
Cooking Tips
Ensure the milk is not too hot when adding to the eggs to avoid curdling the mixture.
Allow sufficient resting time for the dough to ensure a light, fluffy texture.
Customize the filling with additional nuts, dried fruits, or other flavors if desired.
Nutritional Benefits
Provides a source of protein from eggs and milk.
Rich in carbohydrates, making it a great energy-boosting snack.
Dietary Information
Contains gluten, dairy, and eggs; not suitable for vegan or gluten-free diets.
Nutritional Facts (per serving, estimated)
Calories: 250
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Sugars: 10g
Storage
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the oven to refresh the texture.
Why You’ll Love This Recipe
The brioche is tender, soft, and rich in flavor, complemented perfectly by the silky vanilla pastry cream and bursts of chocolate chips.
It’s versatile enough for breakfast, snack, or dessert.
The recipe is easy to follow, with straightforward steps that result in an impressive pastry.
Homemade pastry cream and freshly baked brioche bring a bakery-quality experience to your home.
Fat: 12g
Sugars: 10g
Storage
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the oven to refresh the texture.
Why You’ll Love This Recipe
The brioche is tender, soft, and rich in flavor, complemented perfectly by the silky vanilla pastry cream and bursts of chocolate chips.
It’s versatile enough for breakfast, snack, or dessert.
The recipe is easy to follow, with straightforward steps that result in an impressive pastry.
Homemade pastry cream and freshly baked brioche bring a bakery-quality experience to your home.