Sticky Chocolate Loaf Cake
 Sticky Chocolate Loaf Cake

Sticky Chocolate Loaf Cake
A deliciously gooey sticky chocolate cake that stays moist for days!

Serves 10-12

Preparation time: 20 minutes
Cooking time: 1 hour 10-20minutes

Ingredients
250g unsalted butter, softened plus extra to grease
225g dark brown soft sugar
3 medium free-range eggs
150g golden syrup
1 tbsp vanilla essence
100g plain chocolate (melted)
225g plain four
1tsp bicarbonate of soda
25g good-quality cocoa powder
250ml boiling water

Topping

250g milk chocolate
350g strawberries
2 boxes of chocolate fingers
Method

1. Preheat the oven to 190°C/fan 170°C/gas mark 5 then grease and line a 900g loaf tin.

2. Place the butter and sugar into a mixer and mix for a few minutes until light and fluffy. Add the eggs one at a time, and mix well.

3. Gradually add the syrup, vanilla essence and melted chocolate – mix well.

4. Sift the flour, bicarbonate of soda and cocoa powder into another mixing bowl. Add a third of the flour mix into the cake mix and blend well. Add half the boiling water, then half the flour mix and beat well. Now add the remaining water and flour, mix well.

5. Carefully pour the mixture into the prepared tin and bake for 30 minutes. Now reduce the heat to 170°C/fan 150°C/Gas mark 3 ½ and bake for another 30-40 minutes or until a skewer comes out almost clean. Do not worry if it’s a bit sticky – it will continue to cook whilst cooling. Remove from the tin, transfer to a serving plate and allow to cool.

6. To decorate, pour over half the melted chocolate and spread evenly over the cake. Now place the chocolate fingers evenly around the cake. Dip the strawberries into the remaining chocolate and place on and around the cake. Enjoy!



Griddle pan pumpkin waffles
 Griddle pan pumpkin waffles
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
Dietary
 
Vegetarian
Make brunch seasonal by adding pumpkin or squash to your waffles. No waffle iron? No problem! These are made in a griddle pan.

We used a 26x26cm/10x10in griddle pan, if you use a larger pan the mixture will make fewer waffles. 

Ingredients

  • 1 pumpkin or butternut squash (about 400g/1lb), cut into 2cm/1in rounds
  • 120ml/4fl oz milk
  • 1 lemon, juice only
  • 4 free-range eggs
  • 300g/10½oz self-raising flour
  • 1 tsp baking powder
  • vegetable oil, for greasing

For the cinnamon and yoghurt topping

  • 6 tbsp Greek-style yoghurt
  • 4 tsp ground cinnamon
  • maple syrup, for drizzling

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5.
  2. Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool.
  3. Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes.
  4. When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder.
  5. Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan.
  6. When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve.



The Best Quiche Lorraine
 The Best Quiche Lorraine
The Best Quiche Lorraine
The key to the perfect quiche is simplicity!  
Serves 6
Prep time:  20 minutes, plus chilling time
Cooking time: 45-50 minutes
Ingredients
For the pastry;
225g plain flour, plus extra for dusting
115g butter, cubed
1 egg yolk
For the filling;
200g smoked bacon lardons
1 onion, peeled & finely chopped
100g gruyere cheese, grated
2 large eggs
2 egg yolks
150ml double cream
150ml milk
Freshly ground pepper
Method
1.  For the pastry, place the flour and butter in a food processor and blend.  Add the egg yolk and 3-4 tbsp chilled water, blend until you have a smooth dough.  On a floured surface knead briefly, cover in cling film and chill for 30 minutes.
2.  Preheat the oven to 190°C/170°C Fan/Gas Mark 5.
3.  On a lightly floured surface, roll out the pastry and line a 23cm deep flan tin, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind bake for 12 minutes, remove the paper and beans, and bake for a further 10 minutes or until slightly golden.
4.  For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes.  Add the onion, fry for a further 2-3 minutes then spread over the pastry case and top with the cheese.
5.  In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case.  Place in the oven and bake for 25-30 minutes, or until golden and set.

6.  Allow to cool slightly and serve while still hot or cold.
We offer you a recipe for an Apple cocktail with yogurt that is happy to drink every member of your family for the night.
We offer you a recipe for an Apple cocktail with yogurt that is happy to drink every member of your family for the night.

We offer you a recipe for an Apple cocktail with yogurt that is happy to drink every member of your family for the night.

Calories: 100 g — 48,74 kcal
Ingredients (3 servings):
yogurt — 400 m
Apple — 3 PCs.
ground cinnamon to taste
honey — 2 tbsp
Preparation:
Wash the apples, peel, remove the core. RUB on a small grater or mash the mixture with a blender.
Applesauce pour cold yogurt. Beat.
To add to the cocktail a little cinnamon and honey, beat again.
Pour the milkshake in glasses.
Bon appetit!
Tip! Cocktail you can decorate with slices of apples

Low-calorie berry pie: the correct baking!
Low-calorie berry pie: the correct baking!

Low-calorie berry pie: the correct baking!

On 100 gr — 172.94 kcal, proteins — 5.74, fats — 5.05, carbohydrates — 24.98
Ingredients:
• 120 g of wholemeal flour
• 1 egg
• 1.5 cups of raspberries or cherries, can be frozen
• starch, olive oil, water — 1 tbsp. L.
• 1 tsp. Baking powder
• stevia
Preparation:
Beat the egg with the stevia, and stir the baking powder with flour. All connect. Add oil, water and knead the dough. Ideally, the dough should be soft. Put the dough in the fridge for half an hour. Meanwhile, pour raspberries into the pan, add 100 g of water and cook on medium heat for 10 minutes. Starch is well mixed with a tablespoon of cold water and poured into a raspberry jar, stirring constantly. Add the stevia and cook for a few more minutes before the thickening of the mass. We remove the dough from the refrigerator, cut off one third of the mesh for the mesh, and roll the other one out and lay it out, forming the skirts. Fill the filling and make a grid. Top with the egg. In the oven at 180 degrees for about 40-45 minutes.



Fish with cheese: a recipe for a thin waist
Fish with cheese: a recipe for a thin waist

Fish with cheese: a recipe for a thin waist

For 100grams — 116.52 kcal B / W / L — 18 / 4.53 / 0.47
Ingredients:
Trout (or other sea fish) 1 kg
Egg chicken 4 pieces
Cheese low-fat 100 g
Natural yoghurt 4 tbsp. L.
Salt, pepper to taste
Preparation:
1. Beat eggs, add grated cheese, yogurt, salt, pepper.
2. Steaks of trout lay on a baking sheet, covered with parchment, pour a mixture of eggs. Bake at 240 degrees for 15-20 minutes.


Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

Easy yoghurt cake with berries — dietary for your waistline
Easy yoghurt cake with berries — dietary for your waistline

Easy yoghurt cake with berries — dietary for your waistline

Per 100gram — 66.91 kcal B / W / Y — 6.13 / 1.49 / 6.96
Ingredients:
Natural yogurt — 500 ml
Gelatine — 25 g
Berries — 200 g (we have raspberries)
Sweetener — to taste
Preparation:
In 100 ml of hot water, stir 25 grams of gelatin and allow it to dissolve. Add sweetener to yogurt and whisk well with a mixer, you can use a whisk. Berries for yoghurt cake can also be used frozen. Rinse fresh berries or fruits and cut them if necessary. When the gelatin is dissolved and cooled, pour it (preferably through a strainer) into the beaten yogurt and again beat well until a homogeneous mass is obtained. Prepare a cake for the cake: lay it with food film. Add berries (raspberries) to yogurt, gently mix. Pour the mixture into a mold and refrigerate. Yoghurt cake freezes about 3 hours, when it starts to solidify, beautifully decorate the top with berries and fruits. Ready yoghurt cake before serving, get out of the form and put on a beautiful dish!
Bon Appetit!



Light salad with arugula and beets Great recipe for summer
Light salad with arugula and beets Great recipe for summer

Light salad with arugula and beets Great recipe for summer

Share the recipe with your friends
Ingredients:
Rukkola — 1 large bundle
Beetroot — 1 piece
Feta cheese (or goat) — 50 g
Walnut nuts — 50 g
Olive oil — 2 tbsp. L
Balsamic vinegar — 1 tsp
Preparation:
1. Beetroot wash, wrap in foil and put on a baking sheet, bake in the oven at a temperature of 200 ° C It takes 45-60 minutes. Allow to cool slightly, clean and cut into rings or semirings.
2. Rukkola wash, let drain water. Lay on the dish leaves of arugula, pieces of beet and cheese, sprinkle all the nuts. Season the salad with olive oil and balsamic vinegar.
Bon Appetit!
lait écrémé pastèque sirop rouge shakes -- شراب البطيخ الأحمر الخالي من الدسم المخفوق بالحليب
lait écrémé pastèque sirop rouge shakes -- شراب البطيخ الأحمر الخالي من الدسم المخفوق بالحليب

lait écrémé pastèque sirop rouge shakes

Comment préparer shakes et recettes de lait écrémé boisson pastèque rouge

Tous les composants sont placés dans un mélangeur électrique et broyer pendant entre deux minutes et 3 minutes ou jusqu'à ce que bien combinés les uns avec les autres.
Verser la boisson dans des tasses pour préparer et soumettre immédiatement. 

recette de données de santé du lait écrémé boisson pastèque rouge shakes

Pour chaque 300 grammesÉnergie (kcal): 225,83Protéines (g): 6,37Glucides (g): 50,55
Matières grasses (g): 0,32

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توضع كافة المكوّنات في خلاّط كهربائي وتُطحن لمدّة تتراوح بين دقيقتين و3 دقائق أو حتّى تمتزج جيداً بعضها مع بعض.

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 البيانات الصحية لوصفة شراب البطيخ الأحمر الخالي من الدسم المخفوق بالحليب

 لكل 300 غرام
طاقة (سعرات حرارية) :     225.83
بروتين (غ) :     6.37
كاربوهيدرات (غ) :     50.55
دهون (غ) :     0.٣٢

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