Light and Silky Apple & Yogurt Flan

 

Ingredients

• 3 medium apples (about 450 g / 1 lb), peeled, cored and thinly sliced or diced
• 2 plain yogurts (total 250 g / 8.8 oz) — Greek or plain whole-milk yogurt works best
• 3 large eggs, at room temperature
• 50 g (1/4 cup) granulated sugar
• 30 g (about 1/4 cup) all-purpose flour, sifted
• 1 teaspoon pure vanilla extract
• Zest of 1/2 lemon
• 1 pinch of fine salt
• Butter for the baking dish (about 1 tablespoon) and additional for sautéing the apples
• Optional for serving: honey, berry coulis, or toasted flaked almonds

Instructions

1. Preheat the oven to 170°C (340°F). Butter a 20–22 cm (8–9 inch) shallow baking dish or divide the mixture among individual ramekins.
2. Prepare the apples: peel, core, and slice the apples into uniform thin slices or small dice so they cook evenly.
3. Heat a medium skillet over medium heat and add 1 tablespoon butter. When the butter foams, add the apples and 1–2 tablespoons of the sugar. Sauté for 4–6 minutes, stirring occasionally, until the apple pieces are slightly softened and begin to take on a light golden color; do not overcook — they should remain tender but not mushy.
4. Add the lemon zest to the apples, toss briefly, then remove from heat and let cool slightly.
5. In a mixing bowl, whisk the eggs with the remaining sugar until smooth and slightly aerated.
6. Whisk in the yogurts, vanilla extract, sifted flour, and a pinch of salt until the batter is homogeneous and free of lumps. The flour provides mild stability so the flan stays tender yet set.
7. Arrange the sautéed apple slices in the prepared dish in a single layer (or divide between ramekins). Pour the yogurt–egg mixture over the apples, ensuring the apples are evenly distributed and slightly pressed into the custard.
8. Place the dish on the middle oven rack and bake at 170°C (340°F) for 35–40 minutes, or until the edges are set and the center is just slightly wobbly — a knife inserted near the center should come out mostly clean. Time will vary slightly with dish depth and oven performance.
9. Remove from the oven and allow the flan to cool to warm, then chill in the refrigerator for at least 2 hours to fully develop texture and flavor. Serve slightly warm or chilled, optionally drizzled with honey, a berry coulis, or sprinkled with toasted flaked almonds.

Creamy Dates, Banana, and Garlic Smoothie Recipe

 

Ingredients

Ripe banana

Pitted dates

Fresh garlic clove

Milk of choice (dairy or plant-based)

Plain yogurt or kefir (optional for creaminess)

Ground cinnamon (optional)

Ice cubes (optional for a chilled drink)

Instructions

Begin by selecting a ripe banana, as its natural sweetness will help balance the sharpness of the garlic and enhance the overall flavor.

Soak the pitted dates in warm water for about ten minutes to soften them. This helps them blend more smoothly and evenly with the rest of the ingredients.

Peel a small clove of garlic. If you’re new to using garlic in smoothies, start with half a clove to ease into the taste.

Add the banana, soaked dates, garlic, and your milk of choice into a blender. If using yogurt or kefir, add it now to create a richer, creamier texture.

For added warmth and subtle spice, sprinkle in a little ground cinnamon. This also helps mask the garlic slightly, making the smoothie more palatable.

Blend everything until smooth and creamy, ensuring there are no chunks of garlic or date remaining.

Taste and adjust if needed, perhaps adding more banana for sweetness or more milk for a thinner consistency. Serve chilled or over ice if desired.

How to Make

Creating this smoothie starts with quality ingredients. Choose soft, moist dates and a fully ripened banana to ensure the drink has natural sweetness and depth of flavor.

Soaking the dates is a crucial step for achieving a smooth texture. Even just a few minutes in warm water makes a significant difference in how easily they blend.

Garlic should be used sparingly, especially for first-timers. Raw garlic is potent, so start small and build your tolerance over time.

Combine everything in a high-speed blender. The stronger the blender, the better it will handle the fibrous dates and garlic.

Adding yogurt or kefir not only boosts the creaminess but also introduces probiotics, making the smoothie even more gut-friendly.

Cinnamon is a great optional addition. It gives the smoothie a warming undertone and helps to round out the more intense flavors.

Once blended, pour into a glass and enjoy immediately for the freshest taste and best nutritional impact.

Cream-Filled Donuts

 

Introduction

These cream-filled donuts are soft, golden, and irresistibly indulgent.

Light and fluffy on the outside, they are generously filled with smooth vanilla custard and finished with a dusting of powdered sugar.

Perfect for breakfast, dessert, or special occasions, these donuts deliver bakery-style results at home.

Ingredients

For the Dough

3 cups all-purpose flour.

2¼ teaspoons instant yeast (1 packet).

¼ cup granulated sugar.

¾ cup warm milk (not hot).

2 large eggs.

4 tablespoons unsalted butter, softened.

½ teaspoon salt.

Oil for frying.

For the Vanilla Custard Filling

2 cups whole milk.

½ cup granulated sugar.

4 egg yolks.

¼ cup cornstarch.

2 tablespoons unsalted butter.

1 teaspoon vanilla extract.

For Topping

Powdered sugar for dusting.

Instructions

Prepare the Dough

In a bowl, mix warm milk, yeast, and sugar.

Let rest for 5–10 minutes until foamy.

Add eggs, butter, salt, and flour.

Knead until soft and elastic, about 8–10 minutes.

Cover the dough and let rise in a warm place for 1–1½ hours until doubled in size.

Prepare the Custard

Heat the milk in a saucepan until warm (not boiling).

In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

Slowly pour warm milk into the egg mixture while whisking.

Return everything to the pan and cook over medium heat, stirring constantly until thick.

Remove from heat and stir in butter and vanilla.

Cover with plastic wrap touching the surface and chill completely.

How to Make

Shape the Donuts

Roll out the dough to about ½-inch thickness.

Cut into rounds using a cutter or glass.

Place on a floured tray, cover, and let rest for 30 minutes.

Fry

Heat oil to 170–175°C (340–350°F).

Fry donuts 1–2 minutes per side until golden brown.

Drain on paper towels and let cool slightly.

Fill

Transfer custard to a piping bag.

Pierce the side of each donut and fill generously with cream.

Finish

Dust with powdered sugar before serving.

Irresistible Stuffed Chocolate Cake, Super Moist

 

 

Ingredients

Chocolate Cake

3 large eggs

1 cup granulated sugar

1/2 cup unsalted butter, softened

3/4 cup whole milk

1 cup all-purpose flour

1/2 cup cocoa powder (unsweetened)

1/2 cup hot water

1 tablespoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

Chocolate Filling & Frosting

1 cup unsalted butter, softened

2 cups powdered sugar

3/4 cup cocoa powder

1/4 cup heavy cream

1 teaspoon vanilla extract

Preparation

Preheat the oven to 350°F (175°C). Grease and line a 9-inch spring form pan, 3 inches tall.

In a bowl, beat the eggs and sugar until light and creamy.

Add butter and mix until smooth. Stir in milk and vanilla.

In another bowl, combine flour, cocoa powder, baking powder, and salt.

Gradually add dry ingredients to the wet mixture, alternating with hot water, mixing until smooth.

Pour half of the batter into the pan and bake for 15 minutes.

Remove from oven, spread a generous layer of chocolate filling, then cover with remaining batter.

Bake again until a toothpick comes out clean.

Let cool completely, then frost the cake and decorate as desired.

Cooking Time

Total baking time: 40–45 minutes

Cooling & frosting: 30 minutes

Interesting Tips

For extra moisture, replace milk with buttermilk.

The filling can also be made with chocolate ganache for a richer flavor.

This cake tastes even better the next day after resting in the fridge.

Slow Cooker Cubed Beef Stew

 

Ingredients:

• 2 pounds beef (chuck or stew meat)
• 4 medium peeled cubed potatoes
• 3 peeled carrots sliced
• 1 onion chopped
• 3 minced cloves of garlic
• Beef broth
• Dried thyme
• Dried rosemary
• Worcestershire Sauce
• Olive oil ( two tablespoons optional for browning beef)

Instructions:

1. If you are looking for added flavor, then you can try browning the beef. To do this, heat a pan on medium and cook the cubed beef with olive oil for 5 minutes. However, if you do not want that, simply follow the next steps.
2. Slice onion, peel potatoes, and wash carrots. Put all three ingredients with garlic into a slow cooker along with beef. Grab a sprinkle of salt pepper, thyme, and rosemary and pour it in gingerly with Worcestershire sauce. Finally, pour the beef broth into the slow cooker letting it mix with everything together seamlessly.
3. Cook: For 7-8 hours on low heat or 4-5 hours on high heat, the slow cooker should have a lid placed on top so that the meat and the veggies are finished cooking for good.
4. Finishing Touches: Prior to serving, taste the stew and rectify any seasoning issues.
5. Tips for getting the most out of this recipe:
6. While this process is not compulsory, always sear the beef prior to placing it in the crockpot to increase the flavor profile.
7. For variation, additional vegetables can be added as well such as Carrots, Celery, Parsnips, or Peas.
8. For a more dense stew, add a cornstarch slurry constituting one tablespoon of cornstarch with two table spoons of water in the last thirty minutes of cooking.

Slow Cooker Salisbury Steak

 

Making this recipe for the third time—can’t get enough of that sauce! 😋

Ingredients 

 • Ground beef (1 lb)

 • Egg (1)

 • Minced onion (¼ cup)

 • Breadcrumbs (¼ cup)

 • Garlic cloves (2, crushed)

 • Salt (1 tsp)

 • Pepper (½ tsp)

 • Dried thyme (1 tsp)

 • Dried rosemary (1 tsp)

 • Olive oil (1 tbsp)

 • Large onion (1, sliced)

 • Mushrooms (8 oz, sliced)

 • Beef broth (2 cups)

 • Brown gravy mix (1 packet)

 • Ketchup (2 tbsp)

 • Dijon mustard (1 tbsp)

 • Worcestershire sauce (1 tbsp)

 • Cornstarch (2 tbsp)

 • Water (2 tbsp, for slurry)

Instructions:

1️⃣ Mix beef, egg, onion, breadcrumbs, garlic, salt, pepper, thyme, and rosemary. Shape into 4 patties.

2️⃣ Brown patties in oil.

3️⃣ Add onions and mushrooms to slow cooker; top with patties.

4️⃣ Blend broth, gravy mix, ketchup, mustard, and Worcestershire. Pour over patties.

5️⃣ Cook on LOW for 5-6 hours.

6️⃣ Stir in cornstarch slurry to thicken gravy, then coat patties before serving.

Homemade Orange Jam

 

Ingredients

• 2 lb (900 g) oranges (Seville for bitter marmalade, or navel/Valencia for sweeter)
• 1 lemon (juice; save seeds & membranes)
• 2 1/2–3 cups (500–600 g) granulated sugar, to taste
• 2 cups (480 ml) water
• Optional: 1/2 tsp vanilla or 1 tbsp orange liqueur to finish
• Optional: 1 tbsp powdered pectin if using very sweet, low-pectin oranges

Instructions

1. Prep the citrus.
   Scrub fruit. Peel zest in wide strips, avoiding excess white pith, then slice the zest into fine matchsticks. Halve the fruit; juice and strain. Tie membranes + seeds from oranges and lemon in cheesecloth—this “pectin bag” boosts your set.
2. Simmer the peel.
   In a pot, combine sliced peel, orange + lemon juice, and water. Add the pectin bag. Simmer 15–20 minutes until the peel is tender and translucent.
3. Add sugar and boil to gel.
   Remove the bag; squeeze back juices and discard solids. Stir in sugar (start with 2 1/2 cups), then boil vigorously, stirring often, 15–25 minutes until 220°F/104°C OR until a chilled plate shows distinct wrinkles when you push the edge of a spoonful. Add optional powdered pectin only if needed; boil 1 minute more.
4. Finish.
   Off heat, stir in vanilla or orange liqueur if using. Let stand 2 minutes, then skim foam for a glassy finish.
5. Jar & store.
   Ladle into warm, clean jars (1/4 in headspace). Refrigerate up to 1 month or freeze up to 6 months. For pantry storage, process in a boiling-water bath for 10 minutes; cool 24 hours and check seals.