Author: Daria

Moist Keto Chocolate Muffins

Moist Keto Chocolate Muffins is a unique proposition for chocolate lovers. It is healthy and will make a dessert, not go to the sides.  This taste is complemented by chocolate topping and dried strawberries. Which fits not only perfectly but also perfectly breaks the chocolate color of cupcakes. After all, it has long been known …

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Moist Keto Chocolate Muffins is a unique proposition for chocolate lovers. It is healthy and will make a dessert, not go to the sides. 

This taste is complemented by chocolate topping and dried strawberries. Which fits not only perfectly but also perfectly breaks the chocolate color of cupcakes. After all, it has long been known that you also eat with your eyes.

How to choose the best ingredients for Moist Keto Chocolate Muffins

Eggs: Eggs always select the best you have, fresh. Here, the best will be the size of L or M. If you have a smaller one, just give one more egg.

It will be good when the eggs are at room temperature.

Natural yogurt: I always choose Greek yogurt because its thick, creamy texture suits me best. The only thing in this recipe will be any natural yogurt without additives.

Greek yogurt must be at room temperature.

Heavy Cream: I prefer heavy cream made from dairy products, but coconut milk will also be perfect for this if you like the combination of chocolate and coconuts.

The cream has to be sweet and yogurts are probably not suitable because cream and coconut milk give the muffins a creamy taste and ensure that they will stay fresh for a long time.

Ground Almonds: You can choose ground almonds but in the luxurious version, almond flour. The taste and appearance will be that the ground almonds are not as perfectly ground as almond flour and you will see small white dots in the muffins.

It doesn’t bother me personally. You choose yourself. Generally, ground almonds are more available.

Cocoa: You choose traditional low-fat cocoa, not any chocolate drinks. Cocoa not only gives the muffins a chocolate flavor but also makes them fresh and fluffy. Cornstarch, which I always add, has a similar purpose in my muffins.

Erythritol/Xylitol: The sweetener you choose is up to you. Both xylitol and erythritol are suitable for this baking.

The former provides additional calories but has a taste more similar to sugar, and the latter is calorie-free. You add the same amount to both.

Tips and Tricks for Moist Keto Chocolate Muffins

  • If you don’t have almond flour or ground almonds. Another substitute may be coconut flour, which is very popular in the keto diet. Remember that you add less of it because it absorbs macro products very much. I would add about 85 gr, i.e. 2/3 cup
  • You don’t like butter? You can replace them with coconut oil in chocolate icing

Sides To Serve for Moist Keto Chocolate Muffins

Chocolate cupcakes will be perfect for afternoon coffee for dessert.

You can serve them e.g. hot with a scoop of ice cream, not just cold as the recipe says. Then they will resemble fudge chocolate cake with ice cream. Of course, the ice cream must also be keto if you are passionate about this way of eating. Of course, you can try keto ice cream from my recipe, which was based on the original gelato recipe from Italy.

Another ideal way is to pour hot chocolate icing over the cupcakes themselves. Then the icing will be perfect for soaking into the cupcakes while eating.

Substitute Moist Keto Chocolate Muffins

If you are not on a keto diet and you like traditional recipes and you are a fan of chocolate muffins, be sure to try my recipes for Moist Double Dark Chocolate Muffins or Milk Chocolate Cupcake. These two recipes reign supreme in my house, my children especially love the second one.

Another cupcake recipe where chocolate is king will be the Fit Brownie Date Muffins version. The perfect recipe for a healthy snack to replenish energy after training. You will find only natural recipes here, without a gram of flour.

Or maybe I just feel like drinking chocolate, so be sure to try the Spicy Dark Hot Chocolate recipe. Chocolate flavor with a bit of chili. This is what I love.

Try these recipes and be sure to let me know in the comment which recipe you like best.

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Moist Keto Chocolate Muffins

Keto Chocolate Dried Strawberries Muffins is a unique proposition for chocolate lovers. It is healthy and will make a dessert, not go to the sides.
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 pieces
Calories 132kcal

Ingredients

  • 4 eggs
  • 120 ml natural yogurt
  • 120 ml cream
  • 120 g ground almonds
  • 40 g cocoa
  • 70 g erythritol/xylitol
  • 1/2 tsp baking powder

Chocolate Topping

  • 1 tbsp heavy cream
  • 1 tbsp cocoa
  • 1 tbsp butter
  • 1 tbsp sweetener

Instructions

  • The most important thing for cupcakes to come out perfect is that all the ingredients must be at room temperature.
  • The next step will be to add cocoa and almond flour mixed with baking powder.
  • Mix everything on low speed, and put it into muffin molds.
  •  Bake at 180 degrees C for about 20-25 minutes.

Chocolate Topping

  • We put all the ingredients in a saucepan and dissolved on a prolonged fire to combine the ingredients and dissolve the sweetener.
  • I recommend xylitol or stevia in this version because erythritol can crystallize after cooling down and spoil our flavors.
  • Cool the muffins and pour the topping, sprinkle with dried strawberries.
  • Muffins prepared this way will be soft for at least a few days, even up to 5-6. However, they are too tasty to wait so long for someone to eat them. Especially chocolate lovers. Even non-keto people can't resist this taste.

Nutrition

Calories: 132kcal | Carbohydrates: 3g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 48mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg

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Hummus

Hummus is a chickpea paste from Far Eastern cuisine. Currently, it is trendy due to its health-promoting properties. Chickpea paste is rich in minerals such as zinc, phosphorus, manganese, magnesium, potassium, selenium, sodium, copper, iron, and calcium. It is also an excellent source of vitamins A, C, and those from group B. Humus also contains …

Hummus is a chickpea paste from Far Eastern cuisine. Currently, it is trendy due to its health-promoting properties. Chickpea paste is rich in minerals such as zinc, phosphorus, manganese, magnesium, potassium, selenium, sodium, copper, iron, and calcium. It is also an excellent source of vitamins A, C, and those from group B. Humus also contains folates ( the synthetic name of the form in tablets is folic acid) which is especially necessary for expectant mothers. Suppose I had known that I would have been eating hummus when I was expecting a child ;). Nothing is lost because legumes, including chickpeas, also contain phytoestrogens, which are very helpful in relieving the symptoms of menopause in women. So, dear ladies, it is worth introducing this magical dish to your diet.

How to choose the best ingredients for Hummus

Chickpeas: If you have the option, choose organic chickpeas with smaller grains. So the smaller grains in legumes are more velvety after cooking and cook for less time.

Lemon: Lemon here, we will only use juice, but I also recommend using lemon zest, e.g., to refresh the dishwasher. If you put the lemon zest, you will restore the dishwasher and make the smell of the washed dishes slightly lemon. I love it, and I recommend giving it a try. It’s natural, and you don’t have to buy artificial flavors.

Tahini: You can buy tahini, preferably organic. However, you can also do it yourself. Sesame paste can be used in a variety of dishes and can be stored for a very long time. I keep it in a glass jar in the fridge. I use it for spreads, soups, and desserts. How to make the perfect tahini can be found on my blog.

Garlic: garlic is essential in chickpea paste. However, it cannot dominate the effects, so one clove is added, and the variety does not matter here.

Lemon juice: lemon juice overpowers the taste of chickpeas and tahini. It goes perfectly with cumin. You can read how to squeeze lemon juice in tips and tricks effectively.

Cumin: cumin is supposedly included in hummus recipes as an optional addition, but I encourage you to add it if you don’t like the smell of this. I have a problem with one spice, and even though I know it has many health properties, I can’t eat the dish. So I give it a wide berth.

Tips and Tricks for Hummus

  • If you don’t use canned chickpeas, you need half of the dry chickpeas, about 150 gr.
  • I prefer this method, so I do it because I use a little treatment to make the chickpeas work well with my digestive system
  • First, soak chickpeas in water with half a teaspoon of baking soda to cook them well. To speed up this process, you can pour hot water over it, then overnight soaking is limited to 2-3 hours. Soaking the grains in baking soda also speeds up the cooking time, and the grains become super soft and easier to blend, and the hummus will be smoother.
  • In addition, if you want your hummus to be super smooth, then after cooking the chickpeas, throw the seeds into cold water, then the skin of the chickpeas separates and floats to the top. You can then separate it from the chickpeas.
  • Cumin is supposedly optional (if you don’t like its taste) but necessary because it soothes digestive ailments after chickpeas. Hummus is supposed to give joy to eating, not problems. Try and decide. Just peeling chickpeas from the skin and soaking them in baking soda can significantly reduce this process.
  • Hummus can be stored in the refrigerator in a tightly closed container or jar for up to 5 days.
  • Lemon to squeeze the juice from the lemon well, first roll it on the countertop, pressing it gently, and only after this procedure, cut it in half and squeeze the juice.
  • If you do not add cumin to hummus, it can be used for dessert, e.g. by mixing with dried fruits such as dates or chocolate cream, or if you add honey, peanut butter, or cocoa.
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Hummus

Hummus is the perfect chickpea paste, perfect for a dip for fresh vegetables or added to pasta as an element of salad dressing. Hummus is very healthy and, at the same time, tasty, so keep the recipe for this chickpea paste with many uses.
Course dip
Cuisine Indian
Keyword hummus, the best hummus
Prep Time 12 hours
Cook Time 2 hours 30 minutes
Servings 10 portion
Calories 190kcal

Ingredients

  • 300 g cooked chickpeas
  • 1 pieces lemon juice
  • 2 tbsp tahini
  • 1 clove garlic
  • 5 tbsp  olive oil
  • 1 tsp cumin
  • salt to taste

Instructions

  • Soak the lentils, preferably overnight (at least 12 hours), with 1/2 teaspoon of baking soda. Then rinse well under running water. Boil the soaked beans in fresh, unsalted water until tender (1.5 -2h). If foam accumulates during cooking in the water, it should be removed regularly – these are impurities that need to be removed. If you want the hummus to be perfectly smooth, drain the cooked chickpeas from the water they were cooked and pour them with cold water. Then it will be easy to separate the skin, which you can easily remove from the water's surface.
  • I don't mind the skin because I can have an imperfectly smooth chickpea paste, but this trick can help those who prefer this smoothness in pastes.
  • Once you peel the lentils, throw them into the blender bowl, adding extras such as lemon juice, olive oil, a little boiled water if needed, and cumin and salt.

Nutrition

Calories: 190kcal | Carbohydrates: 19g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 9mg | Potassium: 281mg | Fiber: 5g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

Moist Sicilian Orange Cake

Sicilian orange cake enjoys both taste and aroma. It fits perfectly during the holiday season when the scent of orange spreads throughout the house. It will also compose at any time of the year because it is perfectly juicy and, at the same time, very simple and quick to make. Surprise yourself and your family …

Sicilian orange cake enjoys both taste and aroma. It fits perfectly during the holiday season when the scent of orange spreads throughout the house. It will also compose at any time of the year because it is perfectly juicy and, at the same time, very simple and quick to make. Surprise yourself and your family with this simple idea for sweets.

There are many recipes in Sicilian cuisine where we can taste oranges. On my blog, you will also find a delicious and simple Salad of Oranges and Shallots worth trying. It fits perfectly as an addition to bread or as an addition to poultry.

How to choose the best ingredients for Moist Sicilian Orange Cake

Oranges: pick the best oranges you can get. You use whole oranges with the peel for the cake, so it would be nice if they were organic without chemicals.

Flour: you can use any wheat flour you have, as long as it is sifted before use to make it fluffier.

Cane sugar: cane sugar gives a delicate caramel flavor, it is not spectacularly perceptible, but it fits perfectly with oranges.

Butter: you can replace the butter with, for example, coconut oil at the same value, but for me, the taste of butter is unique because I like French cuisine, and butter reigns there.

Eggs: we choose the big-sized eggs and the best you can have. Or if you have fewer, you can use 3 pieces, which will be a good choice.

Tips and Tricks for Moist Sicilian Orange Cake

  • To enhance the taste and smell of oranges, add one grated apple to the dough and then replace it with one orange.
  • You can add orange-loving spices like cloves or cinnamon to the dough.
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Moist Sicilian Orange Cake

Sicilian orange cake is a classic of Italian cuisine. All in all, it's a classic of Sicilian cuisine where these fruits ripen in the sun. It is delicious, juicy, and very aromatic.
Course cake, Dessert
Cuisine italy, Sicilian
Keyword Moist Sicilian Orange Cake, Orange Cake, Sicilian Orange Cake
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8 pieces
Calories 211kcal

Ingredients

  • 4 pieces oranges
  • 200 g flour
  • 200 g cane sugar
  • 100 g butter
  • 2 eggs
  • 1 1/2 tsp baking powder
  • pinch of salt

Instructions

  • We don't have the opportunity to get oranges straight from the tree, so it's worth ensuring they are as healthy as possible when we use them for Moist Sicilian Orange Cake.
  • Scrub the oranges thoroughly under cold running water, I use a natural bristle brush for this, which cleans best. Then, scald the washed oranges to finally get rid of the rest of the germs and chemicals.
  • We leave one orange on top of the cake and grate the peel from the rest (we can do it with a fine grater or a special grater for citrus peels). You do this before peeling the orange from the white skin called albedo. I like to eat it because it contains a whole range of minerals, vitamins, and pectin. However, I do not recommend adding it to the dough because it can taste bitter.
  • Then, peel each orange and place it in a strainer to drain excess juice.
  • Cream the butter and sugar until fluffy in a bowl, then add the eggs one at a time. Once the butter and sugar have absorbed the eggs, add the sifted flour mixed with the baking powder (be sure to sift the flour to give it lightness).
  • We add grated orange peel and sliced and drained oranges at the end. Mix everything thoroughly with a spoon.
  • The ingredients fit perfectly into cake tins 8-9 inches in diameter.
  • Now prepare the baking form. Grease the bottom with butter and sprinkle with cane sugar. Arrange the orange slices as you like. I put them around and put one in the middle. Pour the previously prepared dough and bake in an oven to 180 degrees for about 40 minutes for the so-called dry stick. I always use a wooden skewer stick for this.

Nutrition

Calories: 211kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 109mg | Potassium: 60mg | Fiber: 1g | Sugar: 26g | Vitamin A: 81IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 1mg

Tahini

How to make an ideal sesame paste? How to perfectly roast sesame so that the pasta is not bitter in taste? Everything is to be found here. Make tahini and enjoy the quality and taste when you use it to add dips, spreads, soups, desserts, and perhaps many other recipes. How to choose the best …

How to make an ideal sesame paste? How to perfectly roast sesame so that the pasta is not bitter in taste? Everything is to be found here. Make tahini and enjoy the quality and taste when you use it to add dips, spreads, soups, desserts, and perhaps many other recipes.

How to choose the best ingredients for Tahini

Sesame seeds: We choose the best white sesame seeds you can buy for tahini.

Olive oil: if we decide to add olive oil to tahini, we choose the best quality extra virgin oil. The oil in the tahini makes the sesame pasta more fluid.

Tips and tricks for Tahini

  • You can add salt for taste.
  • Sesame seeds can be roasted in small batches, so ensuring they do not burn is easier.
  • If you don’t like the bitter taste of Tahini, use sesame seeds. I especially recommend hulled sesame seeds if you use tahini for desserts.
  • Use a small pan for roasting, and it will be easier to control this activity so that the sesame does not burn.
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Tahini

Tahini is the recipe for the perfect sesame paste that you can use for desserts or savory dishes such as hummus, soups, or oatmeal. It is essential at the preparation stage what you will use tahini for, then decide what additives you will use.
Cook Time 40 minutes
Servings 13 tbsp
Calories 85kcal

Ingredients

  • 150 g white sesame
  • 2 tbsp olive oil

Instructions

  • To roast the sesame perfectly, divide it into small portions, making it easier to control the toast level of the sesame. Also, so that they cover the pan, the grains do not lie on each other, only in the pan.
  • Reduce gas and current to mine so you can control roasted sesame seeds.
  • The sesame seeds will be ready when they become slightly golden (note if they are brown, the tahini may become brown and have a somewhat bitter taste. If there are few seeds (about 10% of all seeds), nothing happens, but if there are more, then the Tahini will be bitter.
  • If you start with a cold pan, the time of the first roasted beans will be longer than the rest of the batches. I recommend keeping the sifting bowl close to the pan to control sesame roasting. Whether the sesame is roasted can be recognized by two things: it will change its color slightly too golden, slightly golden, and its loose structure will change to sticky. This is because, during roasting, sesame produces oil that makes the seeds stick to each other or a wooden spoon.
  • Pour the roasted sesame into a tall container attached to the hand blender. You can also use a small chopper, mini food processor, or large food processor if you have a lot of toasted sesame.
  • Blend the sesame seeds patiently for 10-15 minutes until the oil releases and the mass becomes smooth. If we want tahini with a more liquid consistency, we add olive oil of good quality to the roasted grains.

Nutrition

Calories: 85kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 1IU | Calcium: 113mg | Iron: 2mg

Arugula Cherry Tomato and Spring Onion Tart

If you want a tart that smells like spring, I invite you to this recipe. Where arugula reigns, spinach, and cherry tomatoes. It is perfectly seasoned with fresh tarragon, thanks to which you can feel the freshness while eating. It is juicy, aromatic, and speedy to make. You can prepare the shortcrust pastry the day …

If you want a tart that smells like spring, I invite you to this recipe. Where arugula reigns, spinach, and cherry tomatoes. It is perfectly seasoned with fresh tarragon, thanks to which you can feel the freshness while eating. It is juicy, aromatic, and speedy to make.

You can prepare the shortcrust pastry the day before. I have a few portions in the fridge. This procedure significantly speeds up the enjoyment of the taste of your favorite tart.

How to choose the best ingredients for Arugula Cherry Tomato and Spring Onion Tart

Cherry Tomatoes: The best will be cherry tomatoes, but they also replace other varieties of mini tomatoes. Finally, you can also add standard tomatoes cut into pieces or slices.

Spinach: I always choose young spinach leaves, so peeling them won’t be much fun. Otherwise, you will need to cut the stem off the leaves so you don’t feel them rubbing.

Arugula: I like arugula for its expressiveness and sharpness of taste, I always choose the spicier version, and you choose the one you want.

Eggs: I recommend size L; however, add more if you have smaller ones. It only matters a little with size M, but if you have tiny eggs, it just adds 5-6 pieces.

Creme Fraiche: You can replace creme fraiche with sour cream or, finally, with Greek yogurt.

Single Cream: Single cream is nothing more than sweet cream with 18% fat, and it behaves in cooking just like the 30% fat one with a tiny exception – it cannot be whipped into a stiff foam. So, if you want to slim down your tart, add this version to the pastry. You can also replace it with a fatter version. It all depends on your preferences.

Cheddar Cheese: I like to add cheddar cheese to tarts because it has a sharp, characteristic taste, which additionally emphasizes the taste of the dishes. On the other hand, you can use any of your favorite hard cheeses with this tart, and I recommend spicy flavors so that the pastry is not too bland.

Wholegrain mustard: The mustard gently emphasizes the flavors of the tart. You can add a regular one if you don’t have whole grains. Remember that these are usually spicier; you should add half the portion.

Spring Onions: I like spring onions because later, I can put it in pots and enjoy my own, but if you don’t have them, you can add chives.

Tarragon: Tarragon will be the best fresh. You can grow it in a pot on the window in the kitchen and always have it at hand. You can also replace it dried.

Tips and Tricks for Arugula Cherry Tomato and Spring Onion Tart

  • Cover the tart with aluminum foil during the final baking to prevent it from burning too much.
  • You can have the shortcrust pastry frozen. I usually make 4 servings; thanks to that, I always have something quick and delicious.
  • Spring onion always uses the ends of the bulbs with roots to plant chives at home and always has them within reach.
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Arugula Cherry Tomato and Spring Onion Tart

Tart is the perfect dish for a quick and effective light dinner or lunch. It will be as quick as preparing the dough in advance, and you can keep it frozen in the fridge or use ready-made shortcrust pastry. In France, both forms are very popular. Arugula Cherry Tomato and Spring Onion Tart are very juicy, smelling of spring and spring vegetables. Therefore it is perfect for spring or winter evenings because currently, young vegetables are available all year round.
Course dinner, lunch
Cuisine France
Keyword Arugula Cherry Tomato and Spring Onion Tart, Cherry tomato Tart, Spring tart
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people
Calories 300kcal

Ingredients

  • 300 g cherry tomatoes
  • 2 handfuls spinach
  • 1 handful arugula
  • 4 eggs
  • 250 ml crème fraiche
  • 250 ml heavy cream
  • 50 g cheddar cheese
  • 1 tbsp wholegrain mustard
  • 4 pieces spring onions
  • 1-2 springs tarragon
  • Salt and pepper for taste

Instructions

  • You can find the recipe for the perfect tart you can find in Bacon and Broccoli Tart
  • Beat the eggs thoroughly, and add the creme fraise and cream. Then add the cheddar cheese and mustard.
  • Gently wash the spinach and blanch it.
  • Cut the spring onion into small pieces, peel the tarragon leaves, and chop finely.
  • Add blanched spinach to the baked tart dough, then sprinkle with arugula, and add chopped spring onion and tarragon.
  • Pour everything with a mixture of eggs, cream, and cheese.
  • Bake in an oven preheated to 180 degrees Celsius for about 30 minutes.

Nutrition

Calories: 300kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 191mg | Potassium: 269mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2128IU | Vitamin C: 15mg | Calcium: 126mg | Iron: 1mg

Mediterranean chickpea salad

Mediterranean chickpea salad is full of vitamins and protein that can be a good light dinner or lunch. It is ideal for a summer meal, where we do not feel like eating something fresh, tasty, and wholesome but not hot. How to choose the best ingredients for Mediterranean chickpea salad Chickpeas: I like to prepare …

Mediterranean chickpea salad is full of vitamins and protein that can be a good light dinner or lunch. It is ideal for a summer meal, where we do not feel like eating something fresh, tasty, and wholesome but not hot.

How to choose the best ingredients for Mediterranean chickpea salad

Chickpeas: I like to prepare chickpeas for hummus or salads because I know what I eat, and they have no preservatives. In addition, I have one interesting trick, thanks to which our digestive system will better absorb it. However, I use canned chickpeas when I don’t have time and want to prepare something healthy quickly. 

Tomatoes: I recommend these small cherry or baby plum because they look nice and do not fall apart when mixing. However, if you don’t have it, you can use regular large tomatoes, only finely chopped.

Cucumber: I recommend cucumber salad so that it does not have thick skin; it will be tastier. I also recommend not peeling the skin but washing it well; it looks better in a salad and stays fresh longer.

Parsley: Parsley is present in my kitchen almost daily, and I like it very much. It gives spiciness and expressiveness to dishes and makes us add less salt. I was hoping you could choose the best fresh and not wavy version because, in my opinion, the wavy parsley version is more suitable for decoration than eating. Moreover, my taste buds don’t like it at all.

Onion: Red onions are ideal for salads because they are sweeter and more delicate than the usual brown or white ones. So it’s essential in this salad. Only replace it if you like the spicy taste of onions.

Black olives: Black olives can be hollowed out here, which is even more recommended because it will be easier to cut them in half.

Feta: Feta is a long topic; which one to choose? I generally like Greek salad cheeses because they are perfect and give the taste ideally.

Tips and tricks for Mediterranean chickpea salad

  • If you cook chickpeas yourself, soak them, preferably for 12 hours. Adding half a teaspoon of baking soda to soak it will be more absorbable for the digestive system, and you will not have any surprises ;).
  • Water in which you soak the chickpeas, rinse the chickpeas thoroughly and pour fresh water over them.
  • To get 400 g of chickpeas after cooking, you must soak about 180 g.
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Mediterranean chickpea salad

A quick, easy, and very healthy salad, and exceptionally delicious. What more could you want?
Course Appetizer, diner, lunch
Cuisine Mediterranean
Prep Time 12 hours 15 minutes
Cook Time 2 hours 30 minutes
Servings 4 people
Calories 248kcal

Ingredients

  • 400 g cooked or canned chickpeas
  • 300 g small tomatoes can be baby plum tomatoes or cherry tomatoes
  • 1/2 pieces salad cucumber
  • 1/2 bunch parsley
  • 1/2 piece red onion
  • 20 pieces black olives
  • 100 g feta

Dressing

  • 2 tbsp olive oil
  • 1 tbsp wine vinegar or apple cider vinegar
  •  juice of 1/2 lemon
  • 2 cloves of garlic
  • salt and pepper to taste

Instructions

  • Wash all vegetables thoroughly. Cut the tomatoes into quarters, cut the cucumber lengthwise, and do not try to peel the quarters. Then the cucumber will keep its firmness longer.
  • Wash the parsley well and remove only the youngest sprigs. We chop very finely.
  • Peel the onions, cut them in half, and cut them into feathers.
  • Drain the olives from the excess brine and cut lengthwise in half.
  • Fete crumble or cut into cubes, and it's up to you.
  • We put everything into a bowl.
  • To prepare the dressing.
  • Pour the olive oil, a teaspoon of vinegar, and the juice of half a lemon into the jar.
  • Peel the garlic and squeeze through the press or finely chop (if we use a press, we can also finely chop the remains that were left in the press and put it in the dressing)
  • Close the jar and shake vigorously so that the ingredients are well combined.
  • Season the salad with salt and pepper to taste.

Nutrition

Sodium: 654mg | Calcium: 185mg | Vitamin C: 28mg | Vitamin A: 1108IU | Sugar: 3g | Fiber: 6g | Potassium: 394mg | Cholesterol: 22mg | Calories: 248kcal | Monounsaturated Fat: 7g | Polyunsaturated Fat: 2g | Saturated Fat: 5g | Fat: 15g | Protein: 10g | Carbohydrates: 20g | Iron: 2mg

Crispy smashed potatoes with yogurt dip

Fancy a delicious, simple spring-smelling dish? Now with the ingredients available all year round, you can bring up any time with this simple crispy smashed potatoes with yogurt dip in your home. The flavors may be a bit revolutionized, but they remind me of many visits to my grandma, where baby potatoes were served with …

Fancy a delicious, simple spring-smelling dish? Now with the ingredients available all year round, you can bring up any time with this simple crispy smashed potatoes with yogurt dip in your home. The flavors may be a bit revolutionized, but they remind me of many visits to my grandma, where baby potatoes were served with curdled milk. Here we replace curdled milk with yogurt and do it as a spicy dip.

How to choose the best ingredients for Crispy smashed potatoes with yogurt dip

Baby Potatoes: I recommend young potatoes with a low starch content (it also makes the yellow inside easier). This detail will make the potatoes soft enough after cooking and keep their shape.

Olive oil: Olive, I recommend the one you like from the best quality olives extra virgin. I like Italian and Greek oils. When you choose an olive, check where it was produced and, most importantly, where the olives come from (there are situations where the production is in Italy and the olives come from plantations in Africa.).

Tips and tricks for Crispy smashed potatoes with yogurt dip

  • Mash the potatoes while they are warm (when they cool down). They will be less flexible and may fall apart.
  • Mashed potatoes can be lightly sprinkled with pizza cheese to enrich the taste. I prefer to saute versions, but you check them out. I’m waiting for your opinions.
  • You can sprinkle the baking potatoes with fresh thyme for flavor.
  • You can also try other dips based on yogurt, e.g., tzatziki. You can find my delicious tzatziki recipe here.
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Crispy smashed potatoes with yogurt dip

Crispy smashed potatoes with yogurt dip is an American classic, and in fact, the success lies in the quality of the potatoes or the additions.
Course Appetizer, dinner, lunch, Side Dish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4 people
Calories

Ingredients

  • 1 kg baby potatoes
  • Olive oil
  • Salt and paper for taste
  • a sprig of rosemary (optional for flavoring)

Yogurt dip

  • 1 tsp chili flakes
  • 2 cloves garlic
  • 200 ml Greek yogurt
  • 4 tbsp Olive oil
  • Salt and pepper for taste

Instructions

  • Do not peel the potatoes. Just wash them thoroughly. Cook until tender in salted water.
  • Prepare a baking tray for potatoes – line it with paper and grease the paper with olive oil.
  • Drain the boiled potatoes, gently crush the bottom of the jar or glass, and place them on the previously prepared baking sheet.
  • Bake in the oven at 200 C for about 20-25 minutes.
  • While the potatoes are baking, prepare a spicy dip based on Greek yogurt.

Yogurt dip instructions:

  • Salt and pepper the yogurt to taste.
  • Chop the garlic clove and fry it with chili flakes in heated olive oil for about 1-2 minutes.
  • Pour the olive with the previously prepared yogurt.
  • Bon Appetite

Spring Strawberry Salad

I love spring, the sun, and fresh young vegetables. Some strawberries grow in the sun and taste entirely different than those available all year round. That’s why I like to prepare this salad in spring when everything tastes and smells like spring. The taste of spicy cauliflower and radishes is mixed with sweet, juicy strawberries. …

I love spring, the sun, and fresh young vegetables. Some strawberries grow in the sun and taste entirely different than those available all year round. That’s why I like to prepare this salad in spring when everything tastes and smells like spring. The taste of spicy cauliflower and radishes is mixed with sweet, juicy strawberries. We combine all this with a very simple dressing, but you don’t need anything else in this salad. The taste of the sauce is complemented by egg yolks that gently melt. Everything is perfectly composed for spring, healthy lunch.

How to choose the best ingredients for Spring Strawberry Salad

Lettuce: choose the lettuce you like. The best for me will be the slightly crunchy one, i.e., romaine or iceberg lettuce. It can also be a salad mix. Romaine lettuce or iceberg lettuce will keep their shape longer in a salad. Still, it isn’t necessary because this composition of vegetables is so delicious that it will only stay on the table for a short time.

Eggs: choose the best quality eggs you have available.

Radishes: If you can choose the type of radishes, choose the spicy ones.

Strawberries: strawberries choose the ones that will hold their shape in the salad and will be sweet. I like the Sonata variety, but you can choose the one that suits you. The strawberries must be firm.

Cauliflower: Young cauliflower will be the best, small, where the flowers are compact. There should be no discoloration on the cauliflower.

Greek Yogurt: Greek yogurt or fresh sour cream will be best for the dressing. Other yogurts will be too low in fat, and the consistency will not be correct because the strawberries will definitely release their juice, diluting the sauce in our spring strawberry salad.

Mayonnaise: choose the best quality you have, and you can also prepare it yourself at home. Then, it will certainly be healthier. Step-by-step instructions on how to prepare mayonnaise can be found here.

Tips and tricks for Spring Strawberry Salad

  • Sometimes there are worms in the cauliflower to get rid of them. It is good to immerse it in well-salted water for about 1 hour.
  • If you have radish leaves, don’t throw them away. You will make delicious pasta pesto out of them.
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Spring Strawberry Salad

Spring strawberry salad is something you must try. I love combining vegetables and fruits in salads, which are simple and unique. Try it, and you'll see for yourself.
Course Appetizer, lunch
Cuisine european
Prep Time 15 minutes
Cook Time 12 minutes
Servings 4 people
Calories 52kcal

Ingredients

  • 1 pieces Iceberg
  • 3 pieces Eggs
  • 8 pieces Radishes
  • 10 pieces Strawberries
  • 1/2 Cauliflower
  • 2 tbsp Greek yogurt
  • 1 tbsp Mayonnaise
  • 1/2 tsp Sugar

Instructions

  • Eggs are best cooked half hard
  • Wash all vegetables thoroughly.
  • We tear the salad into pieces.
  • Cut the cauliflower into small pieces, it is best to give birth to whole sticks, and then it will look lovely in a salad.
  • Cut strawberries into halves or quarters, depending on size.
  • To prepare the Greek yogurt salad dressing, we can optionally add mayonnaise, giving a more spicy taste. Then add sugar, salt, and pepper to taste.

Nutrition

Calories: 52kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 37mg | Calcium: 28mg | Iron: 1mg

Simply Baba Ghanoush

The classic baba ghanoush is made from fire-roasted aubergines, which gives it a slightly smoky flavor. However, in the era of modernity, we can replace this method as we have gas cookers or ovens. Maybe a bit will be missing this smoky aroma, but this paste will surely retain its good taste qualities. There are …

The classic baba ghanoush is made from fire-roasted aubergines, which gives it a slightly smoky flavor. However, in the era of modernity, we can replace this method as we have gas cookers or ovens. Maybe a bit will be missing this smoky aroma, but this paste will surely retain its good taste qualities. There are many schools, and as to this recipe, whether to serve with cilantro or parsley or add tahini. I offer my version, and you can experiment with your variety and see which kind suits you best.

How to choose the best ingredients for Simply Baba Ghanoush

Aubergines: choose ripe, healthy aubergines without any spots on the skin. They should also not be dry, i.e., the skin should not be wrinkled.

Tahini: you can buy tahini or make your own according to my recipe.

Oil of olive: good quality olive oil is characterized by the country of origin, Italy, Greece, or Spain. However, look not only at where it was produced because often the cheaper ones are produced in the countries mentioned above, but from African olives, making them worse in quality and cheaper.

Lemon juice: there are no exceptions here, and the lemon juice has to be freshly squeezed.

Tips and tricks for Simply Baba Ghanoush

  • If you want to speed up the baking of the eggplant, poke holes with a fork.
  • You can wrap the eggplants in foil, speeding up the baking time.
  • You can also toast the eggplant over gas or use a torch for creme brulee.
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Simply Baba Ghanoush

I present to you a quick, simple version of Baba Ghanoush or eggplant paste. Good for any occasion, ideal for bread or an addition to wraps or can be served as a dip for grilled meat.
Course Appetizer, dip, pasta
Cuisine Indian
Keyword Baba Ghanoush, eggplant paste, Mutabal, patlıcan salatası, simply Baba Ghanoush
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people
Calories 71kcal

Ingredients

  • 2 pieces Eggplants
  • 2 Cloves of garlic
  • 3 tbsp Tahini
  • 3 tbsp Lemon juice
  • Optional pomegranate

Instructions

  • Heat the oven to 180-190 degrees. Wash the eggplants thoroughly under running water, pierce and wrap them in foil and bake in a preheated oven for about 45 minutes.
  • The eggplants will be ready when the skin is thin, and it may sometimes wrinkle and even fall away from the flesh.
  • Remove and cool the prepared eggplants. Then cut it in half and scoop out the dough with a spoon. Put in a blender with tahini, chopped garlic, lemon juice, and olive oil. Blend well. The paste prepared in this way can be eaten as an addition to sandwiches or a dip for vegetables. Optionally, sprinkle with chopped parsley and pomegranate.

Nutrition

Calories: 71kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

Fresh Pineapple, Pomegranate & Celery Salad

Are you looking for the perfect fresh spring salad for grilled dishes? This salad will be perfect. The unique combination of pomegranate, pineapple, and celery makes this salad juicy, crispy, and filling, which is ideal for hot days. You can eat fresh pineapple, pomegranate & celery salad alone or as an addition to spicy grilled …

The post Fresh Pineapple, Pomegranate & Celery Salad appeared first on tasty food blog.

Are you looking for the perfect fresh spring salad for grilled dishes? This salad will be perfect. The unique combination of pomegranate, pineapple, and celery makes this salad juicy, crispy, and filling, which is ideal for hot days. You can eat fresh pineapple, pomegranate & celery salad alone or as an addition to spicy grilled dishes. If you like a combination of sweet and spicy, you must try it.

How to choose the best ingredients for  Fresh Pineapple, Pomegranate & Celery Salad

Pomegranate seeds: pomegranates will be the best if they have shiny, firm skin and a red-orange color. Pay attention to the fact that the rind is not hard or dry, which may mean that the granules are already ripe, or they may be spoiled inside. And in the second case, when the skin on the outside is less red, mostly orange and pink, it may mean that the fruit seeds will be less sweet and juicy.

Pineapple: How to choose a ripe pineapple? Right in the center, we look for the smallest leaf among the green pineapple leaves and try to pull it out. If it comes out without a problem, the fruit is ripe. Such a simple trick allows us to choose the best and most ripe pineapple in the store.

Celery: Fresh celery will have light green stems without overdrying and brown spots at the tips. This will be the best and the tastiest, full of nutritional values.

Lemon juice: The best lemon juice is the fresh, squeezed one.

Natural yogurt: The yogurt can be whatever you like. I always use very thick and fatty Greek yogurt.

Tips and tricks

  • You will squeeze the lemon juice most effectively as soon as you roll it on the countertop with a gentle press. In this way, the juice accumulated right next to the skin will also be perfectly squeezed. Whether you use a citrus juicer or with just your hands.
  • My advice when you squeeze lemon juice with your hands is better to use a strainer so that you do not have to remove the seeds from the liquid.

More spring recipes:

Spring Strawberry Salad

Healthy Cauliflower Broccoli Salad

Spring Onion Tart

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Fresh Pineapple, Pomegranate & Celery Salad

It is an ideal salad for sunny and warm days. Perfectly refreshes and satiates at the same time. It is suitable as an addition to the grill or for a light snack. Taste it, and fresh pineapple, pomegranate & celery salad will often be on your menu.
Prep Time 15 minutes
Servings 4 people
Calories 134kcal

Ingredients

  • 1/2 pomegranate seeds
  • 1 small pineapple
  • 3 stalks of celery
  • 2 handfuls pecan nuts
  • 1/2 lemon juice
  • 1/2 cup  natural yogurt
  • 1 clove garlic
  • salt and pepper to taste
US Customary – Metric

Instructions

  • Take the seeds out of the pomegranate fruit.
  • Then turn the pineapple and cut it into cubes.
  • Wash and finely chop the celery stalks.
  • Cut the pecans into pieces.
  • Put everything in a salad bowl.
  • Then prepare the dressing for the salad.

Dressing:

  • Squeeze the juice out of half a lemon and add to the yogurt.
  • Crush a garlic clove and chop finely or press it through a garlic press.
  • Mix everything well.
  • Season everything with salt and pepper.
  • Pour the salad with the dressing made in this way. Serve alone or with your favorite grilled meat. It is perfect for hot days because it is not only well-fed but also refreshes.

Nutrition

Calories: 134kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 16mg | Potassium: 302mg | Fiber: 3g | Sugar: 24g | Vitamin A: 170IU | Vitamin C: 110mg | Calcium: 63mg | Iron: 1mg

The post Fresh Pineapple, Pomegranate & Celery Salad appeared first on tasty food blog.