Spring Recipes - Home Cooking Adventure

Chicken Patties – The Best Recipe

Thu, 27 Jun 2024 14:51:57 +0000

These Chicken Patties are a versatile and delicious dish, that is easy to prepare and perfect for any time of the day. For these patties, I use ground chicken meat but ground turkey will be as good. I like to season them with a blend of spices and herbs to create a savory and satisfying flavor. To enhance the texture and taste I like to combine the chicken with breadcrumbs, onions, garlic and vegetables like carrots or potatoes.

We like to shape the mixture into round, flat discs and cook them in various ways, including pan-frying or baking. As a leaner alternative to beef patties, these chicken patties provide a healthier choice for those mindful of their dietary intake.

You can serve chicken patties in multiple ways, as a classic sandwich on a bun with lettuce and tomatoes, in a wrap, as a protein-rich topping for salads, or as an appetizer alongside your favorite dipping sauces.

These chicken patties will surely become a family favorite and a staple in many households.

How to make chicken patties

To make these delicious chicken patties, begin by placing ground meat into a large bowl and adding finely chopped onion, minced garlic, breadcrumbs, two eggs, grated potato and carrot, chopped fresh parsley, salt, and pepper. Next, mix everything together until well combined. Be careful not to overwork the mixture to ensure the patties stay tender.

How to pan-fry chicken patties

Heat oil in a nonstick skillet over medium heat. Take spoonfuls of the chicken mixture, flatten them slightly, and transfer to the hot skillet. Cook the patties for about 4 minutes on one side until golden and crispy. Flip and cook for another 4 minutes on the other side. Transfer the patties to paper towels to drain any excess oil.

How to bake chicken patties

For baking, preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Place the patties on the lined baking sheet and lightly spray them with olive oil. Bake for about 25-30 minutes or until the patties are golden brown and fully cooked through.

Serve these versatile chicken patties as an appetizer with your favorite dipping sauce, or pair them with your preferred side dishes for a complete meal. Refrigerate any leftovers in an airtight container and reheat before serving.

Hope you will try these delightful chicken patties. If you do, make sure to share the photos with me on Instagram. Enjoy these flavorful and easy-to-make chicken patties at any meal!

For more chicken dishes check our full collection of Chicken Recipes. For more potato dishes check our full collection of Potato Recipes. If searching for more healthy ideas you can include in your diet check our full collection of Healthy Recipes.

Other similar recipes you may like to try

These easy and delicious Salmon Patties are made from fresh salmon, mixed with herbs and spices. They are pan-fried to golden perfection.

These amazing Zucchini Carrot Fritters are easy to make, delicious, and nutritious. Enjoy these crispy, golden bites that combine the freshness of zucchini with the zest of carrots in one simple dish.

These Potato Tuna Patties are quick and easy to make, using simple ingredients you already have in your pantry and fridge. Serve the patties for breakfast, lunch, or dinner alongside a fresh salad and your favorite dipping sauce, or enjoy them as an appetizer.

Chicken Patties

These Chicken Patties are a versatile and delicious dish, that is easy to prepare and perfect for any time of the day.

Course Appetizer, Main Course

Cuisine American

Keyword carrot, chicken, patties, potato

Prep Time 15

Cook Time 20

Servings patties

Calories 44kcal

Ingredients

1 pound (500g) ground chicken
1 small onion (80g) , finely chopped
green onion
5 cloves garlic , minced
1 medium carrot (3 oz-90g) , grated
fresh parsley, half a bunch , chopped
1/4 cup (35g) breadcrumbs
1 potato ( 9 oz- 250g) , grated and squeezed
2 eggs
1 ½ tsp (7g) salt
1 tsp (3g) ground black pepper
olive oil , for cooking

Instructions

Place ground meat into a large bowl.
Add all the rest of ingredients: onion, garlic, green onion, breadcrumbs, eggs, grated potato and carrot, fresh parsley, salt and pepper.
Mix until combined.
Make sure not to overwork the mixture.

How to fry meatballs in a pan.

Heat about 1 tablespoon of olive oil in a nonstick skillet over medium heat.
Take spoonfuls of chicken mixture, flatten slightly, and transfer to the hot skillet.
Cook the patties for about 4 minutes or until the bottom is golden and crispy. Flip and cook for 4 more minutes on the other side.
Transfer to paper towels to drain the excess oil.

How to bake the patties.

Preheat the oven to 400ºF (200C) and line a baking sheet with parchment paper.
Place the patties on a parchment paper-lined baking sheet.
Spray the patties with olive oil.
Bake for about 25-30 minutes or until the patties are nicely browned.

How to serve chicken meatballs.

Serve as an appetizer with your favorite dipping sauce or alongside your favorite side dishes.
Refrigerate the leftover patties.

Video

Nutrition

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Healthy Oatmeal Brownies

Thu, 20 Jun 2024 15:37:18 +0000

These Healthy Oatmeal Brownies are a delicious guilt-free treat perfect for any occasion. Made with nutrient-rich ingredients, our healthy brownies combine the classic richness of chocolate with the hearty goodness of oats for a perfect balance of flavor and nutrition.

For the recipe I use high-quality oats, unsweetened cocoa powder, semisweet chocolate and natural sweeteners like honey or maple syrup to offer just the right amount of sweetness, while keeping these brownies free from refined sugars.

To add an extra layer of nourishment, I’ve included creamy peanut butter and buttermilk, which not only enhance the texture but also boost the overall health benefits. The result is a moist brownie that’s rich in protein, vitamins, and minerals.

Perfect for breakfast, a midday snack, or a post-dinner dessert, our healthy oatmeal brownies are a great addition to any diet.

How to make oatmeal brownies

Begin by preheating the oven to 350°F (180°C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan and line it with parchment paper for easy removal.

In a large bowl, whisk together the eggs and honey until well combined. Add the vanilla extract and peanut butter (or vegetable oil) and mix well to combine. Incorporate the buttermilk, continuing to mix until the batter is smooth.

Next, add the salt, baking powder, cocoa powder, and oats to the bowl, mixing well to ensure all ingredients are evenly distributed. Fold in ⅓ cup (60g) of chocolate chips or chunks, blending them into the batter.

Pour the batter into the prepared pan, spreading it evenly. Sprinkle the remaining chocolate chips or chunks on top for an extra chocolatey finish.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool slightly before serving. Enjoy these delicious, chocolatey treats warm or at room temperature.

Hope you will try these healthy oatmeal brownies. If you do, make sure to share the photos with me on Instagram.

For more similar recipes check our full collection of Oatmeal Recipes. For more bars ideas check our full collection of Brownies and Bars.

Other healthy oatmeal recipes you may like to try

These Baked Oats offer a nutritious and delicious way to tart your morning. Made with simple ingredients such as creamy buttermilk, hearty oat flour, ripe banana, fresh eggs, and a touch of honey, they make a wholesome breakfast option.

This Healthy Chocolate Banana Bread is a guilt-free delight, with a moist, tender crumb and irresistible chocolate flavor.

These Gluten-Free Crepes are a nutritious way to start your day. They are made using a blend of oat and almond flour and have a delightful flavor and texture.

Healthy Oatmeal Brownies

These Healthy Oatmeal Brownies are a delicious guilt-free treat, made with nutrient-rich ingredients perfect for any occasion.

Course Dessert, Snack

Cuisine American

Keyword brownies, healthy, oatmeal

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 138kcal

Ingredients

2 cups (200g) fined rolled oats
1/3 cup (40g) cocoa powder
1 tsp (4g) baking powder
1/4 tsp (1g) salt
2 eggs
1/4 cup (90g) honey or maple syrup
1/4 cup (60g) peanut butter or coconut/vegetable oil
1 tsp (5g) vanilla extract
1⅔ cup (400g) buttermilk
1/3 cup (60g) chocolate chips/chunks
2 tbsp (35g) chocolate chips/chunks , for topping

Instructions

Preheat the oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan. Line the pan with parchment paper.
In a large bowl add the eggs and honey and whisk to combine.
Add vanilla extract, peanut butter or vegetable oil and mix to combine.
Add the buttermilk and continue mixing until combined.
Add the salt, baking powder, cocoa powder and oats and mix well to combine.
Fold in the ⅓ cup (60g) chocolate chips or chunks.
Pour the batter into the prepared pan. Sprinkle the remaining chocolate chips or chunks over the top.
Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
Let cool slightly before serving.

Video

Nutrition

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Homemade Pesto

Tue, 21 May 2024 06:42:15 +0000

This Homemade Pesto is a fresh and flavorful sauce made from simple ingredients. Originating from Italy, it combines fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil.

To make the best pesto, lighlty toast the pine nuts in a skillet or in the oven, to bring a rich, nutty flavor. Use fresh basil leaves and fresh garlic for a vibrant color and pungent aroma. Don’t skip the Parmesan cheese as this will add a sharp, tangy kick. Blend everything together with extra virgin olive oil to create a smooth, creamy sauce.

This versatile sauce can transform a basic pasta dish into something special. It’s also great as a spread on sandwiches or bruschetta, a dip for bread, or a topping for grilled meats and vegetables. It is also a great addition to savory bread appetizers or as a filling for meat roulade.

Each spoonful of homemade pesto bursts with the fresh, vibrant flavors of its ingredients, making it a delicious addition to many meals.

How to make pesto

Begin with heating a small skillet over medium-high heat. Add the pine nuts and toast until light brown. Let them cool slightly.

Next, in a food processor, add the pine nuts, garlic, lemon juice, salt, and pepper and process until well combined. Then, add the fresh basil leaves and process until combined.

Finally, add in the olive oil and Parmesan cheese and process again until the mixture is smooth and well combined.

I hope you’ll give this homemade pesto a try as it’s so much better than the store-bought ones. If you do, make sure to tag me on your Instagram posts, so I can see your amazing results. Enjoy!

Other dips you may like to try

For a refreshing dip try our Tzatziki Sauce, a dip made from yogurt, cucumber, garlic, and herbs. It is perfect for pairing with grilled meats, vegetables, or as a spread.

This Tirokafteri Dip, is another Greek recipe, a spicy cheese dip made from feta, roasted peppers, yogurt, and olive oil. This flavorful and creamy spread is perfect for pairing with bread, vegetables, or grilled meats.

Marinara sauce is a classic Italian tomato sauce made with tomatoes, garlic and herbs, a flavorful sauce perfect for dipping, pasta or pizza.

For more dips check out collection of 15 Easy Dip Recipes.

Homemade Pesto

This Homemade Pesto is a fresh and flavorful sauce made from simple ingredients. Originating from Italy, it combines fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil.

Course Side Dish

Cuisine Italian

Keyword basil, basil pesto, pesto, pine nuts

Servings cup

Calories 987kcal

Ingredients

2 cups (40g) fresh basil leaves
1 clove garlic
1 tbsp (15g) lemon juice
1/2 cup (75g) pine nuts , toasted
1/4 cup (25g) Parmesan , freshly grated
1/4 tsp (1g) salt
freshly ground black pepper
1/4 cup (60g) olive oil

Instructions

Heat a small skillet over medium-high heat. Add the pine nuts and toast until light brown. Let them cool slightly.
In a food processor, add the pine nuts, garlic, lemon juice, salt, and pepper.
Process until well combined.
Add the basil leaves.
Process until well combined.
Add in the olive oil and the Parmesan cheese.
Process again until combined and smooth.
Serve pesto with pasta, over sandwiches, on bruschetta, grilled meat or add it to salads.

Nutrition

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Easy Strawberry Pound Cake

Wed, 15 May 2024 14:37:29 +0000

This easy Strawberry Pound Cake is a delightful and moist dessert that perfectly blends the rich, buttery traditional pound cake with the fresh, vibrant flavor of ripe strawberries. This cake has a dense yet tender crumb, which is beautifully complemented by the juicy bursts of strawberries throughout.

It’s a versatile treat that can be enjoyed on its own, dusted with powdered sugar, or paired with a dollop of whipped cream or a scoop of vanilla ice cream. Ideal for spring and summer gatherings, this strawberry pound cake offers a sweet, comforting flavor that’s refreshing and simply irresistible.

Whether served at a picnic, a family gathering, or as an everyday trear, this cake is sure to please with its simple yet irresistible combination of flavors.

How to make strawberry pound cake

Begin with preheating the oven to 350°F (180°C). Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper to ensure easy removal of the bread after baking.

In a large bowl, whisk together the flour, salt, and baking powder. Set this dry mixture aside.

In another large bowl, combine the sugar, butter, and vegetable oil. Mix until the mixture becomes creamy. Incorporate the eggs one at a time, mixing well after each addition. With the mixer on low speed, gradually add the flour mixture alternating with buttermilk, until everything is well incorporated

In a medium bowl, add the strawberry cut in smaller pieces and a tablespoon of flour. Toss to coat the strawberries evenly with flour, which helps to prevent them from sinking to the bottom of the loaf during baking.

Gently fold the coated strawberries into the cake batter until they are evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool slightly in the pan before transferring it to a wire rack to cool completely.

Before serving, dust the top of the bread with powdered sugar. Slice and enjoy this delicious, fruity bread with your favorite cup of tea or coffee!

Hope you will try this amazing strawberry pound cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other pound cakes you may like to try

This amazing Lemon Poppy Seed Pound Cake is a flavorful zesty cake, a delightful treat for any occasion.

Try our Blueberry Lemon Pound Cake, a moist and flavorful treat bursting with fresh blueberries and zesty lemon.

This delicious Chocolate Pound Cake is a heavenly delight for chocolate lovers everywhere.

Our Snickerdoodle Chocolate Pound Cake is an amazing blend of cinnamon and chocolate in an unforgettable treat.

For more similar recipes check our full collection of Bundt, Loaf and Pound Cakes.

Easy Strawberry Pound Cake

This Strawberry pound cake is a delightful and moist dessert that perfectly blends the rich, buttery traditional pound cake with the fresh, vibrant flavor of ripe strawberries.

Course Dessert

Cuisine American

Keyword pound cake, strawberry

Prep Time 20

Cook Time 55

Servings servings

Calories 314kcal

Ingredients

2 ¼ cups (280g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
1 ¼ cup (250g) sugar
6 tbsp (85g) butter , room temperature
6 tbsp (85g) vegetable oil
3 medium eggs
1 tsp (5g) vanilla extract
3/4 cup (180g) buttermilk
7 oz (200g) fresh or frozen strawberries , cut in smaller pieces
1 tbsp (10g) flour, to add over the strawberries

Instructions

Preheat the oven to 350F (180C). Grease and line with parchment paper a 9x5in (23x13cm) loaf pan.
In a large bowl whisk flour with salt and baking powder. Set aside.
In a large bowl, add the sugar, butter and vegetable oil and mix until creamy. Incorporate eggs one at a time. Add vanilla extract and mix to combine.
With the mixer on low, gradually incorporate the flour mixture alternating with buttermilk until all is well incorporated.
In a medium bowl add the strawberry pieces and a tablespoon of flour and toss to coat evenly.
Add the strawberries to the cake batter and gently fold them in.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool slightly.
Dust with powdered sugar before serving and enjoy!

Video

Nutrition

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Blueberry Lemon Pound Cake

Thu, 09 May 2024 13:22:04 +0000

This Blueberry Lemon Pound Cake is a soft and moist cake, packed with the refreshing flavor of lemons and the juicy pop of blueberries. Each bite is like a burst of summer with its citrusy taste and fruity goodness. Whether you’re enjoying it for breakfast or as a dessert, our pound cake is a delicious treat for any time of day.

Once cooled, dust the top with a generous sprinkle of powdered sugar, adding a touch of sweetness and elegance to the cake’s appearance. Serve slices of this Blueberry Lemon Pound Cake as a delightful dessert or enjoy it with a cup of tea for a blissful afternoon treat. With its irresistible blend of flavors and simple preparation, this recipe is sure to become a favorite in your household.

How to make Blueberry Lemon Pound Cake

Begin by preheating the oven to 350°F (180°C) and greasing a 9×5-inch (23x13cm) loaf pan, lining it with parchment paper. Next, whisk together the flour, salt, and baking powder in a medium bowl, and set it aside.

In another bowl, mix the sugar with lemon zest to release the lemon oils. Then, add the butter and vegetable oil, mixing until creamy. Gradually incorporate the eggs one at a time, followed by the vanilla extract, mixing until combined.

With the mixer on low speed, gradually add the flour mixture alternating with buttermilk, until everything is well incorporated. In a medium bowl, toss the blueberries with a tablespoon of flour until coated, then gently fold them into the cake batter.

Pour the batter into the prepared pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool slightly, then dust with powdered sugar before serving.

Hope you will try this easy and delightful Blueberry Lemon Pound Cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how this cake turns out for you.

Other pound cakes you may like to try

This delightful Lemon Poppy Seed Pound Cake is a moist and zesty cake, a delightful treat for any occasion.

This delicious Chocolate Pound Cake is velvety, indulgent, and irresistibly delicious, a heavenly delight for chocolate lovers everywhere.

Our Snickerdoodle Chocolate Pound Cake is a delectable blend of cinnamon-spiced sweetness and deep chocolate richness.

Blueberry Lemon Pound Cake

This Blueberry Lemon Pound Cake is a soft and moist cake, packed with the refreshing flavor of lemons and the juicy pop of blueberries.

Course Dessert

Cuisine American

Keyword blueberry, lemon, pound cake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 314kcal

Ingredients

2 ¼ cups (280g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
1 ¼ cups (250g) sugar
lemon zest of 2 lemons
6 tbsp (85g) unsalted butter , room temperature
6 tbsp (85g) vegetable oil
3 medium eggs
1 tsp (5g) vanilla extract
3/4 cup (180g) buttermilk
7 oz (200g) fresh or frozen blueberries
1 tbsp (10g) flour , to toss the blueberries

Instructions

Preheat the oven to 350F (180C). Grease and line with parchment paper a 9x5in (23x13cm) loaf pan.
In a large bowl whisk flour with salt and baking powder. Set aside.
In another bowl add sugar and lemon zest.
Mix with a spatula to release the lemon oils.
Add the butter and vegetable oil.
Mix until creamy.
Incorporate eggs one at a time.
Add vanilla extract and mix to combine.
With the mixer on low, gradually incorporate the flour mixture.
Alternate with buttermilk, until all is well incorporated.
In a medium bowl add the blueberries and a tablespoon of flour and toss to coat evenly.
Add the blueberries to the cake batter and gently fold them in.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool slightly.
Dust with powdered sugar before serving and enjoy!

Nutrition

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Strawberry Pasta Salad with Feta

Mon, 29 Apr 2024 13:00:00 +0000

This Strawberry Pasta Salad with Feta is a flavorful dish perfect for spring and summer gatherings when you want something fresh and tasty to share. Twirly pasta are mingling with juicy strawberries, creamy feta, and a mix of fresh herbs. Toss in some crispy red onion and walnuts for texture, then elevate it with cherry tomatoes and cucumber for an extra burst of freshness.

Tossed in a tangy balsamic dressing with a touch of honey and Dijon mustard, this salad it’s a harmonious blend of sweet and savory.

Baby spinach and arugula leaves along with cherry tomatoes and crisp cucumber, lend a fresh, crisp crunch that balances the dish perfectly.

Whether served as a side dish or enjoyed as a light main course, this Strawberry Pasta Salad with Feta is sure to be a crowd pleaser. This salad can be your go-to for picnics, barbecues, or any outdoor gathering. It’s easy to make, bursting with flavor and looks gorgeous on the table.

How to make strawberry pasta salad

Begin with cooking the pasta according to package instructions until al dente. Next, drain and rinse under cold water to stop the cooking process. Allow it to cool completely.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard to make the dressing. Set aside until ready to use.

In a large mixing bowl, combine the cooled pasta, quartered strawberries, crumbled feta cheese, red onion slices, chopped toasted walnuts, cherry tomatoes, cucumber, baby spinach and arugula leaves. Pour the dressing over the pasta salad and toss gently to coat everything evenly. Season with salt and pepper to taste.

Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld together before serving.

Hope you will try and enjoy this refreshing and nutritious Strawberry Pasta Salad with Feta and greens. Tag me on Instagram if you do as I would love to see how it turned out for you.

Other salads you may like to try

This Mediterranean Summer Pasta Salad is bursting with vibrant flavors and fresh ingredients, a perfect dish for a taste of summer.

This Chicken Caesar Pasta Salad is a mouthwatering dish, a great fusion of classic Caesar salad and savory chicken pasta.

Another fresh salad recipe you may also like to try is this flavorful Waldorf Salad made with celery, apples, red grapes and walnuts, made with a mayonnaise and sour cream dressing. It is easy to adapt to suit your tastes and makes a great side dish.

This Broccoli Cauliflower Salad is another salad recipe that we love, made with fresh vegetables and topped with crispy bacon and almonds.

For more salad ideas check our full collection of Salad Recipes. For more pasta dishes check our full collection of Pasta Recipes.

Strawberry Pasta Salad with Feta

Course Salad

Cuisine American

Keyword Feta Cheese, pasta, pasta salad, salad, strawberry

Prep Time 20

Total Time 20

Servings servings

Calories 518kcal

Ingredients

9 oz (250g) pasta , rotini, fusilli, or penne
7 oz (200g) fresh strawberries , cut into quarters
3.5 oz (100g) crumbled Feta cheese
3.5 oz (100g) cucumber , cut into slices
3.5 oz (100g) cherry tomatoes , cut in half
1 oz (30g) red onion , cut into slices
1/2 cup (50g) toasted walnuts , chopped
1 cup (20g) baby spinach leaves
1 cup (20g) arugula leaves
Salt and pepper to taste

For the Dressing

3 tbsp (45g) olive oil
2 tbsp (30g) balsamic vinegar
1 tbsp (20g) honey
1 tsp (5g) Dijon mustard

Instructions

Preheat a small skillet over medium-high heat. Add walnuts and toast stirring constantly.
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard to make the dressing. Set aside.
Add cooled pasta in a large mixing bowl.
Add red onion, chopped walnuts, cherry tomatoes and cucumber.
Add quartered strawberries, crumbled feta cheese, baby spinach and arugula leaves.
Pour the dressing over the pasta salad and toss gently to coat everything evenly.
Season with salt and pepper to taste.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld together before serving.

Nutrition

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Poppy Seed Babka

Fri, 26 Apr 2024 13:00:00 +0000

This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.

Our Poppy Seed Babka starts with soft dough that’s carefully mixed and rolled out. Then, we generously spread a tasty filling of ground poppy seeds, meringue and sugar. After rolling it all up, we bake it until it turns a golden brown color and smells amazing.

When you take a bite of our Poppy Seed Babka, you’ll experience the softness of the dough and the satisfying flavor and texture of the poppy seeds. It’s a delicious treat that’s sure to please any time of the day!

How to make poppy seed babka

The recipe for this poppy seed babka is easy and with great results each time. Begin by preparing the dough and let it rest until doubled in size. Continue with preparing the poppy seed meringue filling and then start to assemble the babka. Let it rest again in the pan, brush with beaten egg and bake until golden brown. Optional, brush the babka with sugar syrup.

How to prepare the dough

In a medium bowl, combine yeast, 1/2 tsp (3g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.

In a large bowl, whisk together the flour, sugar, and salt. Add the remaining milk, activated yeast mixture, egg yolks, vanilla extract, sour cream, and melted butter. Knead the dough until it pulls away from the sides of the bowl, either by hand or using a hand mixer or stand mixer.

Shape the dough into a ball, transfer it to an oiled bowl, and cover it with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.

How to prepare the poppy seed meringue filling

For this recipe it is essential to use ground poppy seeds. If you can not find ground poppy seeds in stores you may need to grind your poppy seeds before going further with the recipe.

Whip the egg whites with a pinch of salt until foamy. Gradually add sugar and continue mixing until stiff peaks form. Add the ground poppy seeds and vanilla extract, and mix gently to combine. Set aside until ready to use.

How to assemble the babka

Roll the dough on a floured surface into a rectangle of about 18×10 inches (45x25cm).

Spread the poppy seed mixture evenly over the dough, leaving about a 1/2-inch (1cm) border around the edges.

Roll up the dough and cut the log in half lengthwise using a sharp knife. Braid the two pieces together, keeping the open layers exposed so the cut ends remain on top.

Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper. Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.

How to bake the poppy seed babka

While the babka is resting, preheat the oven to 350F (180C). Brush the bread with beaten egg and then reduce the oven temperature to 320F (160C).

Transfer the babka to the oven and bake for about 50-55 minutes, covering with aluminum foil after about 30 minutes if it browns too fast. Remove from the oven and let it rest in the pan for 10 minutes.

Meanwhile, prepare the sugar syrup. In a small saucepan, add water and sugar and boil for 2-3 minutes. Brush the babka while still warm with the sugar syrup.

Let the poppy seed babka cool completely before cutting it into slices.

Treat your loved ones to the simple pleasure of our Poppy Seed Babka, a delightful pastry that’s guaranteed to bring joy with every slice.

Hope you will try this amazing treat and don’t forget to tag me on Instagram if you do. Enjoy as much as we did.

More bread recipes you may also like

If you like sweet bread recipes you may also like this Orange Nutella Walnut Babka. Even though it might need more time to prepare, this babka has an amazing crumb and irresistible flavor.

If you like cinnamon treats you may like to try this Cinnamon Braided Bread or this Cinnamon Wool Roll Bread.

These Chocolate Swirl Milk Bread and Nutella Pull Apart Bread are another amazing bread recipes that bring joy to kids and adult alike.

For a fruity babka you may like to consider this Cranberry Orange Babka. It is very flavorful and a great choice for fall and winter holiday tables.

Poppy Seed Babka

This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.

Course Dessert, Snack

Cuisine European

Keyword babka, holiday poppy seed rolls, poppy seeds

Prep Time 30

Cook Time 52

Total Time 1 22

Servings servings

Calories 388kcal

Ingredients

For the dough

2 ⅔ cups (330g) all-purpose flour
1/4 cup (50g) sugar
1/2 tsp (2g) salt
1 ¼ tsp (4g) active dry yeast
3/4 cup (180ml) lukewarm milk
1 tbsp (15g) sour cream
1 tsp (5g) vanilla extract
2 egg yolks
3 tbsp (40g) melted butter

Poppy Seed Meringue Filling

2 ¼ cups (300g) ground poppy seeds
2 egg whites
pinch of salt
1/2 cup (100g) sugar

For Brushing

1 egg , beaten

Sugar Syrup, optional

2 tbsp (30g) sugar
3 tbsp (45ml) water

Instructions

Prepare the dough.

In a medium bowl add yeast, 1/2 tsp (3g) sugar and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
In a large bowl whisk together the flour, sugar and salt. Add the remaining milk, activated yeast, egg yolks, vanilla extract, sour cream and melted butter. Start kneading it until it pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
Give the dough the shape of a ball. Transfer the dough into an oiled bowl and cover it with plastic wrap.
Let it rest for about 1 hour at room temperature (warm space) until doubled in size.

Prepare the poppy seed meringue filling.

Add the egg whites to a mixing bowl with a pinch of salt.
Whip until foamy. Gradually add sugar and continue mixing until stiff peaks form.
Add the ground poppy seeds and vanilla extract.
Mix gently to combine. Set aside until ready to use.

Assemble the babka.

On a floured surface, using a rolling pin, roll the dough to a rectangle of about 18×10 inches (45x25cm).
Spread poppy seed mixture evenly.
Leave about a 1/2-inch (1cm) border around the edges.
Roll up the dough.
Cut the log in half lengthwise using a sharp knife.
Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top.
Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper.
Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.

How to bake the babka.

Preheat the oven to 350F (180C).
Brush the bread with beaten egg.
Reduce oven temperature to 320F (160C).
Transfer babka to the oven and bake for about 50-55 minutes. Check with a skewer if the babka is baked through.
During baking, cover with aluminum foil after the first 30 minutes if browns too fast.

Prepare the sugar syrup.

In a saucepan add the water and sugar and boil for 2-3 minutes.
Brush the babka while still warm with the sugar syrup.
Let the poppy seed babka cool completely before cutting it into slices.

Nutrition

The post Poppy Seed Babka appeared first on Home Cooking Adventure.

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Strawberry Souffle

Fri, 19 Apr 2024 15:33:05 +0000

This Strawberry Souffle is a heavenly dessert with a delicate texture, that’s as light as a cloud and bursting with strawberry flavor. Made from fresh strawberries, eggs, sugar, and a touch of magic, this sweet sensation is a symphony of flavors and textures.

Picture ripe strawberries that are gently simmered and turned into a smooth puree. Mix this strawberry sauce with a custard mixture made from egg yolks, milk, sugar, and flour. Then, fluffy egg whites are whipped into clouds of airy perfection, creating a light and airy base. The two are delicately folded together and baked to golden perfection. The soufflé rises in the oven filling the air with its heavenly aroma.

As you take your first spoonful, the delicate crust gives way to reveal a creamy interior, that simply melts in your mouth.

Enjoy the soufflés right away, sprinkled with powdered sugar. Remember that soufflés will start to deflate once taken out of the oven.

Why making custard base souffle

A souffle made with custard incorporates a cooked custard base, usually made with egg yolks, milk, sugar, and flavorings. The custard base gives the souffle a richer and creamier texture compared to the version made only with egg whites. It also provides a more pronounced flavor base.

When baking, the souffle made with custard tends to have a denser and more velvety texture compared to the lighter and airier texture of the egg white-only souffle.

How to make strawberry souffle

Start with preparing the strawberry sauce. Put strawberries, sugar, and lemon juice in a small saucepan over medium heat. Let them boil and cook for about 5 minutes until they thicken slightly. Remove from heat, then strain to remove seeds. Allow it to cool.

Preheat your oven to 375 F (190C) and place a baking sheet in the middle rack.

Grease 4 ramekins (each 8 oz or 230ml) with butter, brushing in upward strokes. Coat the bottom and sides with sugar, shaking off excess.

Separate egg whites from yolks, setting aside until needed. In a saucepan, bring milk to a simmer.

In another saucepan, mix yolks with ¼ cup sugar until slightly pale. Add flour and whisk to combine. Gradually pour about a third of the hot milk over the egg yolk mixture to temper them. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.

Remove from heat, stir in vanilla extract, and transfer mixture to a larger bowl. Let it cool slightly.

Once cooled, mix with the strawberry sauce. Optionally, add red food coloring.

In a separate bowl, whip whites with a pinch of salt until foamy. Gradually add remaining ¼ cup of sugar and continue whipping until stiff peaks form. Gradually fold whipped whites into the yolk mixture.

Divide mixture evenly into prepared ramekins. Run your finger around the inside edge of the ramekin.

Place ramekins onto preheated baking sheet and bake for 15-20 minutes until golden and puffed.

Dust with powdered sugar and serve immediately.

Hope you will try it out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Custards and Puddings. For more strawberry treats check our full collection of Strawberry Recipes.

Other souffle recipes you may like to try

If you like sweet souffles try this delicate Vanilla Soufflé, Raspberry Soufflé, or this intense Chocolate Soufflé. You can also try savory ones like this Cheese Soufflé, Potato Soufflé or Sweet Potato Soufflé. Hope you will try each of them.

Strawberry Souffle

This Strawberry Souffle is a heavenly dessert with a delicate texture, that's as light as a cloud and bursting with strawberry flavor. Made from fresh strawberries, eggs, sugar, and a touch of magic, this sweet sensation is a symphony of flavors and textures.

Course Dessert

Cuisine French

Keyword easy souffle recipe, how to make a souffle, strawberry

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 284kcal

Ingredients

Strawberry Sauce

5.5 oz (150g) fresh or frozen strawberries
2 tbsp (30g) sugar
2 tsp (10g) lemon juice

For Souffle Batter

4 eggs separated
1 ¼ cup (300ml) milk
5 tbsp (50g) flour
1/4 cup (50g) sugar for egg yolks
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
1/4 cup (50g) sugar for egg whites

For coating the ramekins

softened butter and sugar

Instructions

Prepare the strawberry sauce.

Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Let cool.

Prepare the souffle batter

Preheat the oven to 375 F (190C). Place a baking sheet on the middle rack in the oven.
Grease with butter 4 ramekins of 8 oz (230ml) capacity using a brush and making upward strokes (seems this step helps the souffle rise evenly). Coat the bottom and sides with sugar. Discard excess sugar.
Separate whites from yolks and set aside until ready to use.
In a medium saucepan bring milk to a simmer.
In another saucepan mix yolks with ¼ cup sugar until slightly pale. Add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.
Remove from heat and stir in vanilla extract. Transfer the mixture to a larger bowl and let cool slightly.
When cooled, mix with strawberry sauce. Add red food coloring if desired, that is optional.
In a separate bowl whip whites with a pinch of salt until foamy. Gradually add the remaining ¼ cup of sugar and continue whipping until stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
Divide the mixture evenly into the prepared ramekins. Run your finger around the inside edge of the ramekin.
Place the ramekins onto the preheated baking sheet and bake for 15-20 minutes until golden and puffed.
Dust with powdered sugar and serve immediately. Enjoy!

Video

Nutrition

The post Strawberry Souffle appeared first on Home Cooking Adventure.

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Strawberry Tiramisu

Sat, 13 Apr 2024 14:48:52 +0000

Enjoy a delightful twist on the classic Italian dessert, tiramisu, with our Strawberry Tiramisu! Picture delicate ladyfinger biscuits soaked in fresh strawberry sauce and layered with a creamy mixture of Mascarpone cheese and whipped cream. It’s like a sweet, fluffy delight, melting in your mouth with each bite!

The strawberries not only infuse the dessert with their juicy sweetness but also lend a beautiful pink hue, making this Strawberry Tiramisu a visual delight as well. Topped with fresh strawberries, it’s a dessert that’s as stunning to look at as it is delightful to eat.

This recipe is incredibly simple to make and doesn’t contain any eggs or alcohol, making it suitable for everyone, including children, to enjoy this delightful treat.

Since it’s a no-bake dessert, it’s ideal for the summer months, perfect for any occasion, from elegant dinner parties to casual gatherings. If you’re a fan of traditional tiramisu and looking to try something new, this fruity twist on a beloved classic is sure to become a favorite.

How to make strawberry tiramisu

Start by lining the sides of an 8-inch (20 cm) square springform pan with acetate sheets. Simple pans can also be used. Prepare the ladyfingers for two layers, trimming them as needed to fit the pan perfectly.

How to prepare the strawberry sauce

Combine strawberries, sugar, lemon juice, and water in a saucepan. Bring the mixture to a boil, then let it simmer for 5-7 minutes. Once cooked, use a vertical blender to puree the sauce until smooth. Strain the sauce through a sieve to remove any seeds, then set it aside to cool completely.

How to prepare the mascarpone filling

For the mascarpone filling, in a large bowl, blend the Mascarpone cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. Gradually add whipping cream and continue to mix until stiff peaks form.

How to assemble the strawberry tiramisu

Spread ⅓ cup (80g) of the strawberry sauce on the bottom of the prepared pan. Dip the ladyfingers into the remaining strawberry sauce and arrange them in a single layer in the pan.

Next, spread slightly less than half of the mascarpone mixture over the layer of ladyfingers, using an offset spatula to ensure an even spread. Dip the remaining ladyfingers into the strawberry sauce and arrange another layer on top of the mascarpone mixture.

Transfer the remaining mascarpone mixture into a piping bag fitted with an ½ inch (1cm) plain tip, and pipe it over the layer of ladyfingers.

Cover the pan and refrigerate the tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld together.

Before serving, decorate the tiramisu with fresh strawberries. Remember to store any leftovers in the refrigerator to maintain freshness.

Hope you will try this refreshing Strawberry Tiramisu. If you do, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other strawberry recipes you may like to try

This Strawberry Yogurt Mousse Cake is a heavenly dessert that mixes soft strawberry vanilla sponge cake with tangy strawberry yogurt mousse.

This Strawberry Lemon Layer Cake consists of four thin layers of vanilla lemon sponge cake filled with a generous amount of freshly made strawberry jam and with Mascarpone lemon frosting.

Try our delicate and refreshing Strawberry Swiss Roll, a dessert perfect for warm days of spring and summer.

Strawberry Tiramisu

Enjoy a delightful twist on the classic Italian dessert, tiramisu, with our Strawberry Tiramisu! Picture delicate ladyfinger biscuits soaked in fresh strawberry sauce and layered with a creamy mixture of mascarpone cheese and whipped cream.

Course Dessert

Cuisine Italian

Keyword egg-free, no-bake dessert, strawberry, Tiramisu

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 538kcal

Ingredients

28 ladyfingers

Strawberry Sauce

14 oz (400g) fresh strawberries , hulled and cut into smaller pieces
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice
1/4 cup (60ml) water

Mascarpone Filling

1 pound (500g) Mascarpone cheese , room temperature
2/3 cup (80g) powdered sugar
2 tsp (10g) vanilla extract
1 ½ cups (360g) whipping cream (35% fat) , chilled

For Decoration

fresh strawberries

Instructions

Line the sides of an 8-inch (20 cm) square springform pan with acetate sheets.
Have the ladyfingers ready, trimming them as needed to fit the pan perfectly.

Prepare the strawberry sauce.

In a saucepan add the strawberries, sugar, lemon juice and water.
Bring to a boil and let it simmer for 5-7 minutes. Use a vertical blender to puree the sauce until smooth.
Sieve to remove seeds and set aside to cool completely.

Prepare the mascarpone filling.

In a large bowl mix Mascarpone cheese until smooth. Add powdered sugar and vanilla extract and mix to combine.
Add whipping cream and continue mixing until stiff peaks form.

Assemble the strawberry tiramisu.

Spread ⅓ cup (80g) of strawberry sauce on the bottom of the pan.
Dip ladyfingers in the remaining strawberry sauce and arrange in a single layer in the pan.
Spread a bit less than half of the Mascarpone mixture over the ladyfingers. Use an offset spatula to spread evenly.
Dip the remaining ladyfingers into the strawberry sauce and arrange another layer of ladyfingers on top of the Mascarpone mixture.
Transfer the Mascarpone mixture into a piping bag fitted with an ½ inch (1cm) plain tip and pipe the mixture on top of the ladyfingers.
Cover and refrigerate for at least 4 hours or overnight.
Decorate with fresh strawberries and enjoy. Keep the leftovers refrigerated.

Video

Nutrition

The post Strawberry Tiramisu appeared first on Home Cooking Adventure.

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Carrot Cake Thumbprint Cookies

Sat, 23 Mar 2024 14:30:00 +0000

These Carrot Cake Thumbprint Cookies blend the sweet taste of carrots with the cozy flavor of oats and toasted walnuts. Baked to perfection, they’re soft and chewy with a slightly crispy exterior enhanced by the satisfying crunch of walnuts.

But the best part? The center is filled with a dollop of creamy cream cheese frosting, adding a rich and indulgent touch to every bite. The combination of textures and flavors in these cookies is simply delightful.

With their golden-brown exterior and specks of orange from the carrots, these cookies are as pleasing to the eye as they are to the taste buds. They’re perfect for any occasion, whether you’re treating yourself to a snack, satisfying your sweet tooth after a meal, or sharing them with friends and family.

How to make carrot cake thumbprint cookies

Begin by preheating your oven to 350°F (180°C) and lining baking sheets with parchment paper for easy cleanup.

In a medium-sized bowl, whisk together the flour, oats, baking powder, salt, cinnamon and nutmeg until well combined. Set this dry mixture aside for now.

In a large bowl, cream together the butter and both sugars until light and creamy. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully combined.

Gradually incorporate the flour mixture, the grated carrot and toasted walnuts into the wet ingredients until evenly distributed throughout the dough.

How to shape the thumbprint cookies

Using an ice cream scoop or spoon, portion out equal-sized balls of dough, about 1 inch (2.5 cm) in diameter, and place them onto the prepared baking sheets. Make sure to leave about 2 inches (5 cm) of space between each cookie to allow for spreading during baking.

Using your thumb or a ½ teaspoon, make an indentation into the center of each cookie to create a well for the filling.

Bake the cookies in the preheated oven for 10-11 minutes, or until they are slightly golden around the edges. While the cookies are still warm, gently press down the centers to create a deeper well for the filling.

Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the cream cheese frosting by mixing together the cream cheese, honey, and vanilla extract until smooth and well combined.

Once the cookies have cooled completely, fill each indentation with a dollop of the cream cheese frosting. Dust the filled cookies with a sprinkle of cinnamon powder for an extra burst of flavor.

Now, these delicious carrot oatmeal thumbprint cookies with cream cheese frosting are ready to be enjoyed!

Hope you will try these Carrot Oatmeal Thumbprint Cookies and if you do, make sure to share the photos with me on Instagram.

Other thumbprint cookies you may like to try

These Chocolate Thumbprint Cookies are a great treat for whenever you are craving for chocolate and want an easy recipe to satisfy your craving.

Try the perfect blend of tangy lemon and sweet strawberry in our irresistible Strawberry Lemon Thumbprint Cookies.

These Peanut Butter Chocolate Thumbprint Cookies are a delicious blend of rich chocolate and creamy peanut butter in every bite.

For more cookie ideas check our full collection of Cookie Recipes.

Carrot Cake Thumbprint Cookies

These Carrot Cake Thumbprint Cookies blend the sweet taste of carrots with the cozy flavor of oats and toasted walnuts. Baked to perfection, they're soft and chewy with a slightly crispy exterior enhanced by the satisfying crunch of walnuts.

Course Dessert

Cuisine American

Keyword carrot, carrot cake cookies, cookies, Easter cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 145kcal

Ingredients

For the Carrot Cookies

3/4 cup (90g) all-purpose flour
1 ½ cup (150g) oats
1 ¼ tsp (5g) baking powder
1/2 tsp (3g) salt
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
1/2 cup (113g) unsalted butter , at room temperature
1/4 cup (50g) brown sugar
1/2 cup (100g) sugar
2 eggs
1 tsp (5ml) vanilla extract
1 medium carrot, about 2.5 oz (70g) , grated
1/2 cup walnuts ,toasted and chopped

For Cream Cheese Frosting

8 oz (230g) cream cheese
1 ½ tbsp (30g) honey
1/2 tsp (3g) vanilla extract

Instructions

Preheat the oven to 350F (180C). Line baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, oats, baking powder salt, cinnamon and nutmeg. Set aside.
In a large bowl mix butter with both sugars until light and creamy. Add eggs one at a time. Add vanilla extract and mix to combine.
Gradually incorporate the flour and oat mixture, the grated carrot and toasted walnuts.
Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Use your thumb or ½ tsp to make an indentation into the center of each cookie.
Bake for 10-11 minutes until slightly golden at the edges. While still warm press the center of the cookies as much as needed.
Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely.
While they cool, prepare the cream cheese frosting.
Mix the cream cheese with honey and vanilla extract until well combined.
Fill the cookies with cream cheese frosting and dust with cinnamon powder. Enjoy!

Video

Nutrition

The post Carrot Cake Thumbprint Cookies appeared first on Home Cooking Adventure.

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