Dairy-Free Recipes - Home Cooking Adventure

Chicken Apple Skillet

Ella - Home Cooking Adventure — Wed, 02 Oct 2024 08:13:42 +0000

This Chicken Apple Skillet is a flavorful, hearty dish that combines seasoned chicken with the sweet, tangy notes of apples. To prepare, sear boneless chicken breasts or thighs until golden brown, locking in their natural juices. Next, add thinly sliced apples, such as Gala or Honeycrisp, which bring a sweet balance to the savory chicken. A sprinkle of herbs like thyme or rosemary enhances the aroma and adds an earthy note to the dish.

Deglaze the skillet with chicken or vegetable stock and add garlic, honey and apple cider vinegar to create a light, flavorful sauce that ties the ingredients together. As the dish simmers, the sweet and savory flavors meld into a delicious harmony, with the apples softening just enough to complement the tender chicken.

Serve this chicken apple skillet over mashed potatoes, rice, or alongside roasted vegetables for a comforting, satisfying meal. With its simple preparation and perfectly balanced flavors, this dish makes an excellent choice for a cozy weeknight dinner or a special autumn meal.

How to make Chicken Apple Skillet

To start, cut your chicken breast into even ¾ inch or 2 cm strips, ensuring uniform size so they cook evenly.

Next, season the chicken generously with salt and pepper on both sides and sprinkle with dried thyme or rosemary.

Heat some olive oil in a large skillet over medium-high heat, ensuring the pan is hot before adding the chicken. Place the seasoned chicken strips in the skillet, making sure not to overcrowd the pan, so the chicken sears properly. Cook the chicken for 4 to 6 minutes on each side, allowing it to develop a golden brown crust while locking in the juices. You’ll know the chicken is ready to flip when it easily releases from the pan. Once done, transfer the chicken to a plate.

How to prepare the apples and the sauce

In the same skillet, add your apple slices, making sure they’re spread out in an even layer to ensure proper caramelization. Cook the apples for about 3 to 5 minutes on each side, turning them carefully once they soften and begin to brown.

I’ve used Gala apples for their natural sweetness and firm texture, but Honeycrisp apples or Granny Smith apples will be as good. Feel free to choose the variety that best suits your taste.

Next, stir in finely minced garlic and pour in your chicken or vegetable stock to deglaze the pan, scraping up any flavorful bits that have stuck to the bottom. Add honey, butter and apple cider vinegar. Let the mixture come to a gentle simmer, allowing all the flavors to meld together. As it cooks, the sauce will reduce slightly, filling the kitchen with a delightful sweet and savory aroma.

Once the sauce is ready, return the chicken to the skillet, making sure each piece is tossed and coated in the flavorful mixture. Allow the chicken to warm through and absorb some of the sauce, creating a perfect balance of savory, sweet, and tangy flavors.

For a final touch, garnish with fresh rosemary or thyme. Serve your chicken apple skillet alongside creamy mashed potatoes, fluffy rice, or crusty bread to soak up every last bit of that delicious sauce.

And there you have it, a simple yet flavorful Chicken Apple Skillet, perfect for any occasion. Hope you will try it out and enjoy it as much as we did. 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 chicken recipes you may like to try

Try our quick and easy Skillet Chicken Fajitas with juicy seasoned chicken, sautéed bell peppers, and onions, perfect for any weeknight.

For another easy dish try our simple and delicious Cashew Chicken with tender chicken, crunchy cashews, and a savory sauce in under 30 minutes.

This classic Chicken Marsala recipe with tender chicken breasts in a rich, flavorful mushroom and Marsala wine sauce is a delightful dish perfect for any occasion.

For other dishes with chicken check our full collection of Chicken Recipes.

Chicken Apple Skillet

This Chicken Apple Skillet is a flavorful, hearty dish that combines seasoned chicken with the sweet, tangy notes of apples. It is perfect for a cozy weeknight dinner or a special autumn meal.

Course Main Course

Cuisine American

Keyword 30 minutes meals, apple, chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 259kcal

Equipment

Ingredients

1 ¼ pound (600g) boneless skinless chicken breasts
salt and freshly ground black pepper
dried thyme ,or rosemary
2 tbsp olive oil
2 medium apples, Honeycrisp or Gala Apples, (about 10oz -300g) , cored and sliced
2 cloves garlic , minced
3 tbsp (45g) honey
1/2 cup (120ml) chicken or vegetable stock
2 tbsp (30g) butter
fresh thyme or rosemary , for garnishing

Instructions

Cut the chicken breast into ¾ inch (2cm) long strips. Season the chicken breasts with salt, pepper, and a pinch of dried thyme and rosemary.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken to the pan and cook for about 4-6 minutes. Flip the chicken and cook for another 4-6 minutes until golden brown. Check if the chicken is cooked through.
Transfer the chicken to a plate until you prepare the garlic honey sauce.
Add the apple slices into the pan. If necessary add another tablespoon of olive oil. Cook the apples for about 3-5 minutes per side until soft.
Add garlic, chicken or vegetable stock, honey, butter and apple cider vinegar.
Cook for about 1 minute until simmers, butter is melted and garlic is fragrant.
Transfer the chicken back into the skillet, and toss to coat with the garlic honey sauce.
Remove from heat, sprinkle fresh rosemary or thyme.
Serve with mashed potatoes, rice, or crusty bread.

Nutrition

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Easy No-Knead Focaccia

Ella - Home Cooking Adventure — Tue, 24 Sep 2024 13:22:13 +0000

This Easy No-Knead Focaccia is a simple, yet flavorful bread that requires minimal effort and delivers excellent results. This recipe is perfect for beginners or anyone looking for a hands-off baking experience.

The dough is made from just a few basic ingredients: flour, water, yeast, salt, and olive oil. Instead of kneading, the dough undergoes a slow fermentation process, which allows the gluten to develop naturally over time. This method will result in a soft, airy, and chewy texture, with a slightly crispy crust.

I topped this focaccia with olive oil, cherry tomatoes, red onion, fresh rosemary and flaky sea salt. Feel free to experiment with other toppings like olives, garlic, or different herbs to make it your own!

Bake until golden brown, and you’ll have a delicious, homemade focaccia that pairs perfectly with soups, salads, or as a base for sandwiches. It’s a fuss-free, crowd-pleasing bread, perfect for any occasion.

How to make no-knead focaccia

Begin by activating the yeast in a large bowl with 2 tablespoons of lukewarm water. After 5 minutes, mix in the flour, salt, 1 ⅔ cups (400 ml) of room-temperature water, and 2 tablespoons of olive oil. Gently stir until everything is well combined. The dough will be wet and sticky at this stage. Cover the bowl tightly with plastic wrap to prevent the dough from drying out, and let it rest for 30 minutes.

Perform three sets of stretch and folds at 30-minute intervals. Wet your hands, stretch the dough upward, fold it toward the center, and rotate the bowl 90 degrees. Repeat this process for all four sides.

If you’d like, you can also incorporate the coil fold technique. With wet hands, gently lift the dough from the center and let the ends fold under themselves as the dough coils. Turn the bowl 90 degrees and repeat. This technique adds structure without overhandling the dough.

After the third set, lightly oil the dough, cover, and refrigerate for 12 hours or up to 2 days.

How to bake the focaccia

When ready, grease a 9×13 inch (23-x33cm) pan with olive oil, transfer the dough into it, and let it relax for 5 minutes. Gently stretch the dough towards the edges of the pan. Cover and let it rise at room temperature for 2-3 hours until puffy.

Preheat the oven to 425°F (220°C). Drizzle olive oil over the dough, dimple the surface with your fingertips. The dimples will help trap the oil and any toppings you add. Now, add your favorite toppings like cherry tomatoes, red onion, rosemary, and flaky sea salt. Bake for 25 minutes until golden and crispy. Once baked, allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.

Hope you will try it out and enjoy your homemade focaccia! 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 bread recipes you may like to try

These Twisted Cheese Bagels are a perfect blend of crispy, golden crust and soft, chewy interior, packed with rich, flavorful cheese. These bagels make a delicious treat for any occasion with their flaky texture and savory twist.

Our Homemade Breadsticks are a simple, classic snack perfect for any occasion. Made with bread flour, olive oil, and a blend of herbs and spices, they’re easy to make and always a crowd-pleaser with their crispy exterior and soft, flavorful center.

This Easy Sandwich Bread is a beginner-friendly recipe that offers homemade freshness with minimal effort. Its soft, tender crumb makes it perfect for crafting all kinds of sandwiches, without the need for complicated steps.

For more bread ideas check our full collection of Bread Recipes. If you like sweet bread recipes check our collection of 25 Sweet Bread Recipes.

Easy No-Knead Focaccia

This Easy No-Knead Focaccia is a simple, yet flavorful bread that requires minimal effort and delivers excellent results. This recipe is perfect for beginners or anyone looking for a hands-off baking experience.

Course Bread

Cuisine European

Keyword Italian focaccia, no-knead focaccia

Prep Time 10

Cook Time 25

Resting Time 14

Total Time 12 35

Servings servings

Calories 289kcal

Equipment

Ingredients

4 cups (500g) bread flour or all-purpose flour
1 tsp (4g) active dry yeast
2 tbsp (30ml) water to activate the yeast
2 tsp (10g) salt
2 tbsp (30g) olive oil
1 ⅔ cup (400ml) water

Instructions

Prepare the dough.

In a large bowl, add the active dry yeast and 2 tablespoons of lukewarm water. Let it rest for 5 minutes to activate the yeast.
Add the flour, salt, 1 ⅔ cups (400 ml) water, and 2 tablespoons of olive oil. Mix with a spatula until everything is well combined.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
After 30 minutes, perform the first set of stretch and folds.
Wet your hands to prevent sticking. Grab one side of the dough, gently stretch it upward, then fold it over toward the center. Rotate the bowl 90 degrees and repeat the process on the next side. Continue this for all four sides of the dough. (you’ll make a total of 4 stretches and folds)
Let the dough rest for another 30 minutes.
Repeat the stretch and fold process two more times at 30-minute intervals, for a total of 3 sets.
Alternatively, after the first round of stretch and folds, you can use the coil fold technique: Wet your hands, gently lift the dough from the middle, and let the ends fold under themselves as the dough coils into the bowl. Turn the bowl 90 degrees and repeat the same motion. This technique adds structure to the dough without overhandling it.
After the final set of folds (either stretch and fold or coil fold), spray the dough lightly with oil to keep it from drying out.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours up to 2 days.

How to bake the focaccia.

Grease a 9×13 inch (23x33cm) pan generously with olive oil to prevent sticking and add flavor.
Carefully turn the dough out into the prepared pan. Gently shape it into a rough rectangle without pressing too hard to preserve the dough’s airiness. Let it rest in the pan for 5 minutes, allowing it to relax.
After resting, use your oiled fingers to gently stretch the dough towards the edges of the pan. Work from the center outward, being careful not to deflate the dough. If the dough resists stretching, let it rest for a few more minutes and try again.
Once the dough is spread to the edges, cover the pan with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 2 to 3 hours, allowing it to rise and fill the pan. The dough should become puffy and soft during this time.
Preheat the oven to 425°F (220°C).
Drizzle olive oil over the surface of the dough.
Using your fingertips, press into the dough to create dimples all over the surface.
Now, add your favorite toppings. In this case, top the dough with halved cherry tomatoes, slices of red onion, fresh rosemary sprigs, and a sprinkle of flaky sea salt.
Bake the focaccia for about 25 minutes until golden brown and crispy around the edges.
Optional: After baking, drizzle a little more olive oil over the focaccia for extra richness and shine.
Allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely. This ensures the bottom stays crisp and doesn’t become soggy.

Video

Nutrition

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Roasted Cauliflower Hummus

Ella - Home Cooking Adventure — Sat, 14 Sep 2024 16:19:49 +0000

This Roasted Cauliflower Hummus is a nutritious and delicious alternative to traditional chickpea-based hummus, offering a lighter and lower-carb option without sacrificing flavor. It is easy to prepare and makes a perfect appetizer for sharing at gatherings or enjoying as a nutritious snack throughout the week. Its smooth texture and delicious taste make it a crowd-pleasing dish.

The hummus is made by blending roasted or steamed cauliflower with classic hummus ingredients such as tahini, olive oil, garlic, and lemon juice. The roasted cauliflower brings a mild sweet and nutty flavor, while the tahini adds a smooth, rich taste.

Perfect for those following low-carb, keto, or grain-free diets, this cauliflower hummus is also a great way to sneak more vegetables into your meals. The garlic and lemon give it a zesty kick, while cumin add more flavor.

This versatile dip pairs well with fresh vegetables, crackers, pita bread, or even as a spread on sandwiches or wraps.

How to prepare cauliflower hummus

To prepare the cauliflower hummus begin by roasting the cauliflower. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash and chop the cauliflower into florets, then arrange them in a single layer on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and lightly browned. Let the cauliflower cool.

Next, prepare the hummus. Add the roasted cauliflower, tahini, garlic, olive oil, water, lemon juice, salt, and cumin in a food processor. Blend until smooth, adding more water as needed to reach your desired consistency. Transfer the hummus to a bowl and drizzle with extra virgin olive oil. Garnish with toasted nuts or seeds, fresh parsley, and ground red pepper.

Serve this tasty appetizer or snack with crackers, pita chips, or vegetable sticks. Hope you will try this easy and delicious Cauliflower Hummus. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other cauliflower recipes you may like to try

Try this Cauliflower Gratin, a creamy, cheesy baked dish perfect for perfect as a comforting side or main course.

This Cauliflower Cream Soup is a smooth and hearty soup made from pureed cauliflower, blended with savory spices for a warming, nutritious meal.

For a tasty, low-carb alternative try our Cauliflower Pizza, a healthier take on pizza with a cauliflower crust, topped with your favorite ingredients.

For more appetizer ideas check our full collection of Appetizer Recipes.

Roasted Cauliflower Hummus

This Roasted Cauliflower Hummus is a nutritious and delicious appetizer perfect for sharing at gatherings or enjoying as a nutritious snack.

Course Appetizer, Snack

Cuisine American

Keyword cauliflower, hummus, low-carb

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 197kcal

Equipment

Ingredients

For roasted cauliflower

1 pound (500g) raw cauliflower florets , about 1 small head
olive oil
salt and pepper

For the hummus

2 garlic cloves , minced
3 tbsp (45g) extra virgin olive oil
1/3 cup (90g) tahini
3-4 tbsp (60ml) water
juice of 1 lemon
1/2 tsp (3g) salt
1/2 tsp (2g) ground cumin

Instructions

Roast the cauliflower.

Preheat the oven to 400 F(200C). Line a baking sheet with parchment paper.
Wash and chop cauliflower into florets and place in one layer on the prepared baking sheet.
Drizzle with olive oil and sprinkle salt and pepper over the cauliflower.
Roast until tender and lightly browned, for about 20-25 minutes.
Let it cool.

Prepare the cauliflower hummus.

To prepare the hummus, place the roasted cauliflower in the bowl of a food processor.
Add tahini, garlic, olive oil, water, lemon juice, salt and cumin and and process until smooth. If the mixture is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
Transfer the hummus to a bowl.
Drizzle extra virgin olive oil on top and sprinkle toasted nuts or seeds, fresh parsley and ground red pepper.
Serve with crackers, pita bread chips or vegetable sticks. It goes well as a spread on sandwiches or wraps.

Nutrition

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Easy Sourdough Bread with Flaxseeds

Ella - Home Cooking Adventure — Mon, 22 Apr 2024 17:32:52 +0000

This easy recipe for Sourdough Bread with Flaxseeds offers a wholesome twist on a classic favorite. This crusty bread, infused with flaxseeds is soft, chewy, and airy inside making it simply irresistible. Perfect for sandwiches, toast, or simply enjoyed on its own, this sourdough bread with flaxseeds is a nutritious and delicious addition to any table.

First, flaxseeds are soaked overnight, allowing them to plump up and infuse their nutty flavor into the dough. This process also enhances their nutritional value, adding a dose of fiber, omega-3 fatty acids, and antioxidants.

After the dough is kneaded it’s time to let it rise. During this rising process, the yeast works its magic, creating those coveted air pockets within the dough. Once risen, the dough is carefully shaped and baked until it reaches a golden perfection.

Each bite of this sourdough bread with flaxseeds offers a symphony of flavors and textures, the earthy crunch of flaxseeds, the tangy notes of fermentation, and the comforting warmth of freshly baked bread.

Why making sourdough bread instead of yeast bread

Choosing sourdough bread over yeast bread offers several benefits. Firstly, sourdough fermentation provides unique flavors and textures. The wild yeast and lactobacilli present in sourdough starter create a tangy taste that distinguishes it from regular yeast bread. This fermentation process also breaks down gluten, making sourdough easier to digest for some people.

Moreover, sourdough bread tends to have a longer shelf life due to its acidic environment, which inhibits the growth of mold and extends freshness. Additionally, sourdough bread features a chewier texture and a more complex flavor profile compared to yeast bread.

Beyond taste and texture, some people prefer sourdough for its potential health benefits. Some individuals with gluten sensitivities find sourdough easier to digest due to the pre-digestion of gluten during fermentation.

How to make sourdough bread with flaxseeds

This recipe is for a single loaf of bread, but feel free to increase the quantities to make as many loaves as you’d like.

Begin by preparing the overnight starter. In the evening, mix equal amounts of sourdough starter with water and flour in a bowl. Cover it and let it sit overnight.

Next, get the overnight flaxseed ready. Put flaxseeds in a bowl, pour water over them, cover, and let them soak overnight.

In the morning, prepare the final dough. Mix the overnight starter with water and flaxseed soaker in a large bowl. Then add bread flour and rye flour. Let it rest for 30 minutes.

Add salt and knead the dough by hand or mixer for 5-8 minutes. Place the dough in an oiled bowl, cover it, and let it ferment for 2 hours, stretching and folding it every 30 minutes.

After the last fold, transfer the dough to a greased container and let it rise until it increases by 50%.

On a floured surface, shape the dough into a ball, let it rest for 15 minutes, then shape it into either a round or oval loaf. Meanwhile, prepare a pan or proofing basket. Reshape the dough into a loaf and put the dough in, seam-side-up. Cover it, and refrigerate overnight.

How to bake the bread

The next day, heat up the oven to 470°F (240°C) with a baking stone, Dutch oven, or baking sheet inside. If you’re using a baking stone or sheet, put a pot of water in there too to make steam.

Put the risen loaf onto parchment paper, make some cuts on top with a lame cutter, and carefully move them into the hot oven. Bake them for 20 minutes with steam, then take out the water pot or Dutch oven lid.

Lower the heat to 440°F (230°C) and bake for another 15-20 minutes without steam until the bread looks golden and crispy outside.

Let the bread cool down on a wire rack for at least 2 hours before slicing it up.

Hope you will try the recipe and enjoy the amazing flavors of this sourdough bread with flaxseeds. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.

For more bread ideas check our full collection of Bread Recipes.

Easy Sourdough Bread with Flaxseeds

Course Bread

Cuisine American

Keyword bread, flaxseeds, sourdough

Prep Time 3

Cook Time 10

Total Time 13

Servings loaf

Calories 2113kcal

Ingredients

Overnight Starter

1 oz (30g) 100% hydration sourdough starter
2 tbsp (30g) water
1/4 cup (30g) bread flour

Overnight Flaxseed Soaker

1/4 cup (40g) flaxseeds
1/2 cup (120ml) water

Final Dough

3 ⅓ cups (420g) bread flour
2/3 cup (80g) rye flour
1 cup + 2 tbsp (270ml) water
3 oz (90g) 100% hydration overnight sourdough starter
flaxseed soaker (160g)
2 tsp (10g) salt

Instructions

Prepare the overnight starter.

To make the overnight starter, in the evening, stir down the 100% hydration sourdough starter, and remove 1 oz (30g) in a bowl. First, add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 10-12 hrs (overnight).

Prepare the overnight flaxseed soaker.

Add flaxseeds to a bowl. Pour water over them. Cover with plastic wrap, and let it sit at room temperature.
The flaxseeds will soak the water overnight.

Prepare the final dough.

In the morning, in a large bowl mix the overnight starter with water and flaxseed soaker until well combined.
Add the bread flour and rye flour and mix to combine. Let the dough rest (autolyze) for 30 minutes.
Add the salt and knead by hand or with a mixer for 5-8 minutes. Wipe the inside of the bowl with a little vegetable oil. Place the dough into the bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.

Bulk Fermentation

Let the dough ferment at room temperature for 2 hours, stretching and folding on 4 sides, every 30 minutes, using wet hands. A total of 4 stretches and folds.
After the 4th stretch and fold transfer the dough to a straight-sided airtight container greased with olive oil.
Let it sit at room temperature until it increases in volume by 50%. This may take several hours depending on the starter and room temperature.

Shape the dough.

When ready, turn the dough out onto a floured surface. Shape it into the form of a ball, sprinkle it with flour, cover, and let rest for 15 minutes.
Meanwhile, prepare a loaf pan with a kitchen towel, sprinkle with flour, or use a banneton if you have one.
Reshape the piece of dough in the desired shape. Either boule (round) or batard (oval loaf shape).
https://www.homecookingadventure.com/wp-content/uploads/2024/04/sourdough-with-flaxseeds-shaping-bread-1.mp4
Add the dough seam-side-up on the prepared pan or basket and cover it with the edges of the towel.
Cover the basket or pan with a plastic bag and refrigerate for 12-48 hours.

How to bake the bread.

The next morning or whenever ready to bake the bread, turn the oven to 470°F (240°C) with either a baking stone or a Dutch oven inside. In case you don't have any, simply use a baking sheet, and preheat for 45 minutes to 1 hour before baking (If using the baking stone or the baking sheet place a small pot with water at the base of the oven to create steam, the Dutch oven does not need it as the lid will create enough steam.)
Invert the proofed loaf onto a parchment paper.
Score the bread using a bread lame or sharp knife.
Carefully transfer it to the preheated Dutch oven, baking stone, or the back of the baking sheet.
Bake for 20 minutes with steam then remove the pot with water from the oven. When using a Dutch oven simply remove the lid.
Reduce oven temperature to 440°F (230°C) and bake for another 15- 20 minutes without steam.
Cool on a wire rack. Let them cool completely before cutting for at least 2 hrs.

Nutrition

The post Easy Sourdough Bread with Flaxseeds appeared first on Home Cooking Adventure.

Toasted Orzo with Chicken

Ella - Home Cooking Adventure — Sat, 03 Feb 2024 13:10:21 +0000

This Toasted Orzo with Chicken is a mouthwatering dish you can easily prepare for lunch or dinner. It brings together the nutty goodness of toasted orzo pasta with perfectly seasoned, tender chicken pieces, making a dish that’s both comforting and full of flavor.

First, we toast the orzo to perfection, giving it a delightful crunch that goes well with the tender chicken. Then, wee cook the chicken until it’s juicy and tasty. The orzo is then simmered together with a blend of aromatic herbs and vegetables, adding a burst of savory goodness.

Whether it’s a cozy dinner or a special gathering, our Toasted Orzo with Chicken is a simple yet elevated meal that everybody will love.

What is orzo

Orzo is a type of pasta that is shaped like small rice grains. Despite its rice-like appearance, orzo is made from wheat semolina or white flour, similar to traditional pasta. It is commonly used in Mediterranean and Middle Eastern cuisines and can be used in a variety of dishes, from soups and salads to main courses.

How to cook orzo

Cooking orzo is simple and similar to cooking other types of pasta. Boil a pot of salted water, toss in the orzo, and stir to avoid sticking. Let it cook for around 8-10 minutes until it’s tender. Taste to check if it’s done, then drain the orzo in a colander. If you want it to cool quickly or plan to use it in a salad, give it a rinse under cold water. Your orzo is ready to shine in various dishes, hot or cold, your choice.

If you want to use toasted orzo in your recipes, first heat a bit of olive oil in a pan on medium-high heat. Add the orzo. Toast it for about 5-7 minutes, stirring constantly, until it turns golden brown. This step enhances the nutty flavor of the orzo. From here add the water or vegetable stock and continue cooking until tender.

How to make this Toasted Orzo with Chicken

Begin by cutting the chicken into long strips. Season both sides with salt, freshly ground black pepper, garlic powder, and oregano. Set aside.

Next, toast the orzo by heating olive oil in a large pan over medium-high heat. Add the orzo pasta, stirring constantly, and toast for about 5-7 minutes until it turns golden brown. Transfer the toasted orzo to a bowl and set aside.

In the same skillet, add 1 tablespoon of olive oil. Place the seasoned chicken in the pan and cook for 4-6 minutes on each side until it achieves a golden brown color. Ensure the chicken is cooked through, then transfer it to a plate.

Add chopped onion to the pan and cook for 5 minutes until it softens. Add garlic and cook for an additional 1 minute until fragrant. Toss in red pepper and cook for an extra minute.

Stir in tomato puree, dry oregano, basil and chili flakes if used, cooking for 2 more minutes while stirring constantly. Add the toasted orzo and pour in vegetable or chicken stock. Season with salt and pepper, and bring the mixture to a boil.

Reduce the heat to low and cook uncovered for approximately 15 minutes, allowing the orzo to become tender and the liquid to be almost absorbed. Arrange the cooked chicken on top of the orzo and cook for an additional 2-3 minutes to warm through.

Garnish with fresh parsley and lemon slices, then savor this delightful dish alongside a fresh salad.

Hope you will try this easy and flavorful dish. If you do, don’t forget to tag me on Instagram. I would love to see how it turns out for you. Enjoy!

Other similar recipes you may like to try

Savor the irresistible blend of sweet and savory with our Chicken Teriyaki served with log grain rice and vegetables, for a perfect lunch or dinner.

Try our delicious Chicken Tikka Masala with succulent chicken in a flavorful blend of spices and serve alongside rice and naan bread.

This flavorful Chicken and Chorizo Paella is a vibrant blend of tender chicken, spicy chorizo, and perfectly seasoned rice, perfect for any occasion.

Toasted Orzo with Chicken

This Toasted Orzo with Chicken is a mouthwatering dish you can easily prepare for lunch or dinner. It brings together the nutty goodness of toasted orzo pasta with perfectly seasoned, tender chicken pieces, making a dish that's both comforting and full of flavor.

Course Main Course

Cuisine European

Keyword chicken, dinner, lunch, one-pan, orzo, pasta

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 618kcal

Ingredients

For the chicken

1 ¼ pound (600g) chicken breast , cut into strips
salt and freshly ground black pepper
garlic powder
Oregano

For the Orzo Pasta

2 tbsp olive oil
1 pound (500g) orzo pasta
1 medium onion (about 6 oz – 180g)
5 garlic cloves , minced
1 red pepper (about 4 oz – 120g)
1 cup (240g) tomato puree
5 ½ cups (1,3 liter) vegetable stock
1 tsp dry oregano
1 tsp dry basil
Salt and freshly round black pepper
Chili flakes , optional

Instructions

Cut the chicken into long strips.
Season the chicken on both sides with salt, freshly ground black pepper, garlic powder and oregano. Set aside.

How to toast and cook the orzo.

Heat olive oil in a large pan over medium-high heat. Add the orzo pasta, stirring constantly, and toast for about 5-7 minutes until it turns golden brown.
Transfer the orzo to a bowl and set aside.

How to cook the chicken.

Add 1 tablespoon of olive oil in the same skillet and add the chicken to the pan and cook for about 4-6 minutes. Flip the chicken and cook for another 4-6 minutes until golden brown. Check if the chicken is cooked through.
Transfer the chicken to a plate.

Sauté the vegetables and simmer the orzo

Add the onion to the pan and cook for 5 minutes or until the onion softens. Add the garlic and cook for 1 more minute until fragrant.
Add the red pepper and cook for 1 minute.
Add the tomato puree, dry oregano basil and chili flakes if used, and cook for 2 more minutes, stirring constantly.
Add the toasted orzo and vegetable or chicken stock. Season with salt and pepper and bring to a boil.
Reduce heat to low and cook uncovered, for about 15 minutes or until the orzo is tender and the liquid is almost absorbed.
Arrange the chicken on top of the orzo and cook for 2-3 minutes more to let it warm through.
Garnish with fresh parsley, and lemon slices and enjoy alongside a fresh salad.

Video

Nutrition

The post Toasted Orzo with Chicken appeared first on Home Cooking Adventure.

Easy Salmon Patties

Ella - Home Cooking Adventure — Sat, 07 Oct 2023 13:04:21 +0000

These Salmon Patties are an amazing dish that’s both simple and bursting with flavor. They are quick and easy to prepare, with a crispy golden crust and a tender center. They make a great appetizer with your favorite dipping sauce or a satisfying main course for lunch or dinner, complemented by your favorite side dish.

Starting with the fresh salmon, we mix in some diced green onions, red peppers, and garlic for a satisfying crunch and a touch of warmth.

Fresh parsley and dill add a delightful, herby touch that complements the salmon beautifully. A squeeze of lemon and a dash of its zest provide a zesty kick, balancing out the richness of the salmon. The eggs ensure everything stays together, giving you that perfect bite every time. A light coat of breadcrumbs creates a golden, crispy crust, giving way to a tender, flavorful center.

These Salmon Patties are a simple yet delightful way to savor the goodness of fresh salmon, a true treat that everybody will love. For this recipe you can also consider using canned salmon.

We like to serve these patties with Tzatziki sauce or a dill sauce made with sour cream or Greek yogurt.

How to make salmon patties

Begin by handling fresh salmon fillets. Carefully remove the skin and cut the fish into manageable chunks.

Next, transfer the salmon pieces into the bowl of a food processor. Process them for a brief period, aiming for a ground consistency with still-visible small chunks.

Move the processed salmon into a generously sized mixing bowl. Continue by finely chopping green onions and red pepper. Add them to the salmon mixture. Include the remaining ingredients: minced garlic, fresh parsley, dill, zesty lemon juice and zest, Worcestershire sauce, breadcrumbs, and eggs. Using a spatula, gently combine all the ingredients.

In a nonstick skillet, heat about 1 tbsp olive oil over medium heat.

Prepare a plate with a ⅓ cup of breadcrumbs. Now, take spoonfuls of the salmon mixture, flattening them with your hands, and coat them with breadcrumbs on both sides.

Cook each salmon patty for approximately 3 minutes or until the bottom turns golden and crispy. Flip and cook for an additional 3 minutes on the other side. Transfer the patties to paper towels to allow excess oil to drain.

Serve the salmon patties while still warm, accompanied by your favorite sauce. Use either Tzatziki Sauce, tartar sauce or a flavorful dill sauce. Hope you will try them out. If you do, share the photos with me on Instagram. Would love to see how they turn out for you. Enjoy!

Other similar recipes you may like to try

These incredible Zucchini Carrot Fritters are easy, tasty and nutritious crispy, golden bites that bring the freshness of zucchini and the zing of carrots to your plate.

Sweet Potato Patties are perfectly crispy on the outside, tender on the inside being a delightful addition to any dish for lunch or dinner.

These Potato Tuna Patties are easy and quick to make, using simple ingredients you have at home.

These tasty, nutritious Quinoa and Broccoli Patties served with chili sauce and fresh salad are healthy and everybody will love.

Easy Salmon Patties

These Salmon Patties are an amazing dish that's both simple and bursting with flavor. They are quick and easy to prepare, with a crispy golden crust and a tender center. They make a great appetizer with your favorite dipping sauce or a satisfying main course for lunch or dinner, complemented by your favorite side dish.

Course Appetizer, Main Course

Cuisine American

Keyword healthy fish recipes, patties, salmon

Prep Time 20

Cook Time 20

Total Time 40

Servings small patties

Calories 58kcal

Ingredients

1 pound (500g) boneless, salmon fillets
1 small red pepper
4 spring onions
2 cloves garlic , minced
2 tbsp fresh parsley , chopped
1 tbsp fresh dill , chopped
1/3 cup (50g) breadcrumbs
3/4 tsp (4g) salt
lemon zest from a lemon
1 tbsp (15g) lemon juice
2 large eggs
1 tbsp (15g) Worcestershire sauce
Freshly ground black pepper

For cooking

3 tbsp olive oil for frying
1/3 cup (50g) breadcrumbs for coating the patties

Instructions

Take the salmon fillets, remove the skin and cut into chunks. Transfer the salmon pieces into the bowl of a food processor and process for a few seconds. The salmon should be ground but should still have small visible chunks.
Transfer the ground salmon to a large bowl.
Chop the green onion and red pepper and add to the ground salmon. Add the rest of the ingredients, minced garlic, fresh parsley and dill, lemon juice and zest, Worcestershire sauce, salt and pepper, the breadcrumbs and eggs.
Use a spatula to mix everything together.
Add ⅓ cup of breadcrumbs to a plate.
Heat about 1 tablespoon of olive oil in a nonstick skillet over medium heat.
Take spoonfuls of salmon mixture, flatten with your hands and coat with breadcrumbs on both sides.
Cook each salmon patty for about 3 minutes or until the bottom is golden and crispy. Flip and cook for 3 more minutes on the other side.
Transfer to paper towels to drain the excess oil.
Serve while still warm with Tzatziki sauce or dill garlic sour cream sauce.
Refrigerate the leftover patties.

For the dill sauce.

For the dill sauce simply mix sour cream or Greek yogurt with fresh dill, lemon juice, salt and a touch of garlic powder. It adds a bright, herby contrast to the salmon.

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Garlic Butter Chicken – Quick and Easy Chicken Recipe

Ella - Home Cooking Adventure — Sat, 30 Sep 2023 11:49:57 +0000

This Garlic Butter Chicken is an amazing chicken recipe that’s quick, easy, and incredibly flavorful. It takes no more than 15-20 minutes and is prepared right on your stovetop.

Tender chicken breasts are the star of this dish. Each piece is seared to golden perfection in a hot skillet, locking in those juicy, succulent flavors. Then comes the magic ingredient – a luscious garlic butter sauce. Chicken broth, butter and freshly minced garlic cloves are cooked in the residual chicken goodness, infusing the kitchen with an irresistible aroma. The chicken pieces are returned to the skillet while the sauce is coating each piece. The result is a great blend of flavors, the garlic adds a subtle kick while the butter lends a smooth, velvety finish.

For a touch of freshness, sprinkle chopped parsley over the dish and garnish with lemon slices.

Serve this Garlic Butter Chicken with your favorite side dishes like a bed of fluffy rice, pasta, quinoa or alongside seasonal vegetables. The versatility of this dish makes it perfect for weeknight dinners or special occasions.

With just a skillet and a handful of ingredients, you can create this amazing Garlic Butter Chicken, a dish that will surely become a family favorite.

How to make garlic butter chicken

Start by cutting the chicken breast into ¾ inch (2cm) long strips, for even cooking. Season both sides with a pinch of salt, freshly ground pepper, and aromatic oregano.

Heat a generous 2 tablespoons of olive oil in a large skillet over medium-high heat.

Gently lay the seasoned chicken strips into the pan. Let them cook for about 4-6 minutes. Once they’re beautifully golden, flip them over for another 4-6 minutes of cooking. You want that perfect, mouthwatering color on both sides.

Place the cooked chicken onto a waiting plate while you work on the next step.

Now, in the same skillet, pour in the chicken broth, add minced garlic, the butter, a touch of paprika, and a hint of chili flakes for a gentle kick. Let it simmer for about a minute until the butter melts, and garlic is releasing its irresistible fragrance.

Gently reintroduce the golden chicken back into the skillet, letting it mingle with the bubbling garlic butter sauce. Coat each piece lovingly.

Turn off the heat and sprinkle some fresh parsley for a burst of color and flavor. If you’re feeling fancy, arrange some zesty lemon slices for an extra zest.

Now comes the best part, serve and savor. Pair it with your favorite side dishes and veggies.

Hope you will try this Garlic Butter Chicken recipe and if you do, make sure to share the photos with me on Instagram. Hope you enjoy as much as we did.

Other chicken recipes you may like to try

This Chicken Alfredo Pasta is a rich and comforting dish, that combines a creamy Alfredo sauce made from butter, cream, and Parmesan cheese with perfectly cooked fettuccine pasta.

Skillet Chicken Fajitas are a wonderful and colorful dish that’s great for lunch or dinner. It’s made with thinly sliced marinated chicken, vibrant peppers, and thin strips of onion, that quickly cook in a hot skillet.

This Teriyaki Chicken is a quick and easy way to prepare chicken for lunch or dinner. The combination of sweet, spicy and salty flavors come together to create an irresistible glaze that’s perfect for coating the chicken.

For more chicken recipes check our full collection of Chicken Recipes.

Garlic Butter Chicken – Quick and Easy Chicken Recipe

This Garlic Butter Chicken is an amazing chicken recipe that's quick, easy, and incredibly flavorful. It takes no more than 15-20 minutes and is prepared right on your stovetop.

Course dinner, Main Course

Cuisine American

Keyword butter, chicken, garlic

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 343kcal

Ingredients

1 ½ pounds (700g) boneless skinless chicken breasts
salt
freshly ground black pepper
dried oregano
2-3 tbsp olive oil
1/2 cup (120ml) chicken broth
1/4 cup (56g) unsalted butter
5 cloves garlic , minced
1/4 tsp (1g) paprika
1 tsp (1g) chili flakes
fresh parsley , for garnishing
lemon slices , for garnishing

Instructions

Cut the chicken breast into ¾ inch (2cm) long strips. Season the chicken on both sides with salt, freshly ground pepper and oregano.
Heat about 2 tablespoons of olive oil into a large skillet over medium-high heat.
Add the chicken to the pan and cook for about 4-6 minutes. Flip the chicken and cook for another 4-6 minutes until golden brown. Check if the chicken is cooked through.
Transfer the chicken to a plate until you prepare the garlic butter sauce.
In the same skillet, add the chicken broth, garlic, butter, paprika and chili flakes to the pan. Cook for about 1 minute until simmers, butter is melted and garlic releases its fragrance.
Transfer the chicken back into the skillet, and toss to coat with the garlic butter sauce.
Remove from heat, sprinkle fresh parsley and arrange some lemon slices if desired.
Enjoy with your favorite side dishes and veggies. Enjoy!

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Zucchini Carrot Fritters

Ella - Home Cooking Adventure — Sat, 16 Sep 2023 09:01:12 +0000

These incredible Zucchini Carrot Fritters are easy, tasty and nutritious crispy, golden bites that bring the freshness of zucchini and the zing of carrots to your plate, all in one simple dish.

Our Zucchini Carrot Fritters are all about simplicity meeting taste, making them a budget-friendly winner recipe for any mealtime. Imagine the satisfying crunch of grated zucchini and carrots paired with a soft, fluffy interior. The carrots’ natural sweetness blends perfectly with the mild nutty flavor of zucchinis, creating a taste combo that everybody loves.

These fritters are loaded with vitamins, minerals, and fiber – a nutritious way to get your veggies in without sacrificing taste. They are flavored with some garlic, onion, Parmesan cheese and aromatic herbs to give these fritters their signature zing. It’s a taste explosion that everybody will love.

These Zucchini Carrot Fritters are super versatile. You can serve them as a side dish, a tasty appetizer, or even as a hearty vegetarian main course. They’re quick and easy to make, perfect for those busy weeknight dinners or when you want to impress your friends and family. We love to serve them alongside some Greek Tzatziki sauce or a garlic sour cream sauce.

If you’re looking for a simple, mouthwatering dish that’s bursting with flavor, our Zucchini Carrot Fritters are the way to go.

How to make zucchini carrot fritters.

Begin by grating the zucchini and carrots using the larger holes on the grater.

Next, place the grated zucchini and carrots onto a kitchen towel or cheesecloth. Sprinkle some salt over them and allow them to sit for about 5 minutes.

After the wait, wrap the mixture in the towel and squeeze out as much liquid as you can. This step is crucial as it determines the crispiness of your fritters.

Transfer the squeezed zucchini and carrots into a mixing bowl. Add in Parmesan cheese, chopped green onions, minced garlic, fresh parsley, and dill. Also, include the eggs, flour, breadcrumbs, and a bit of salt and pepper. Mix everything thoroughly until it’s well combined.

How to cook the fritters

Heat up a nonstick skillet over medium heat. Pour in a generous amount of olive oil, enough to coat the bottom of the pan.

Using a spoon, carefully drop portions of the fritter batter into the skillet. With the back of the spoon or a spatula, gently flatten each mound. This helps them cook evenly.

Allow the fritters to cook for approximately 3 to 4 minutes on one side, or until they turn a beautiful golden hue and achieve a delightful crispiness.

Once the first side is perfectly cooked, gently flip each fritter using a spatula. Continue cooking for an additional 3 minutes on the other side. This ensures a uniform crispness and a lovely golden color.

Once fully cooked, transfer the fritters onto a plate lined with paper towels. This helps absorb any excess oil, ensuring they’re light and delicious.

These delectable fritters pair wonderfully with either Tzatziki sauce or a garlic-infused sour cream. Choose your favorite, and enjoy this delightful dish!

These Zucchini Carrot Fritters are a delightful treat, bursting with flavor and texture. They’re a perfect addition to any meal or a fantastic snack all on their own. Hope you will try them out and experience the joy of these golden, crispy bites. If you do, make sure to share the recipes with me on Instagram. Enjoy!

Other zucchini recipes you may like to try

These Cheese Zucchini Muffins are a delicious snack idea, mixing healthy zucchini with cheesy goodness. They make a great back-to-school breakfast idea that’s not only tasty but also nutritious.

This Crustless Zucchini Quiche is a delicious blend of fresh zucchini, creamy eggs, and gooey cheese, all without the heavy crust. It’s a really good, healthy way to cook zucchini when zucchini season is here.

This Chocolate Zucchini Bread is a great way to use zucchini. Not only do they bring a lot of nutritional value but also bring moisture and a great texture if used in loaf cakes, muffins or layer cakes.

Zucchini Carrot Fritters

These incredible Zucchini Carrot Fritters are easy, tasty and nutritious crispy, golden bites that bring the freshness of zucchinis and the zing of carrots to your plate, all in one simple dish.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword carrots, fritters, zucchini

Prep Time 20

Cook Time 20

Total Time 40

Servings fritters

Calories 37kcal

Ingredients

10 oz (300g) about 1 medium zucchini , grated
7 oz (200g) about 2 medium carrots , grated
1 tsp (5g) salt
1/4 cup (25g) Parmesan cheese , grated
3 green onions , finely chopped
2 cloves garlic , minced
3 tbsp fresh parsley , chopped
3 tbsp fresh dill , chopped
1/4 cup (30g) all-purpose flour
1/3 cup (50g) breadcrumbs
2 eggs
freshly ground black pepper , to taste
2 tbsp olive oil , for frying

Instructions

Grate the zucchini and carrots using the large holes of the grater.Transfer the grated zucchini and carrots into a kitchen towel or cheesecloth. Add salt and let it sit for 5 minutes.
Wrap it and squeeze out as much liquid as possible. This is an important step as it depends on how crispy the fritters will be.
Place the squeezed zucchini and carrots into a bowl, add Parmesan cheese, green onions, garlic, parsley and dill, egg, flour, breadcrumbs, salt and pepper. Mix until well combined.
Heat olive oil in a nonstick skillet over medium heat. Drop spoonfuls of batter into the skillet and flatten with the back of the spoon or spatula.
Cook each fritter for about 3 to 4 minutes or until the bottom is golden and crispy. Flip and cook for 3 more minutes on the other side.
Transfer to paper towels to drain the excess oil.
Serve hot with Tzatziki sauce or garlic sour cream. Enjoy!

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Nutrition

The post Zucchini Carrot Fritters appeared first on Home Cooking Adventure.

Gluten-Free Apricot Almond Cake

Ella - Home Cooking Adventure — Sat, 19 Aug 2023 13:43:52 +0000

This Gluten-Free Apricot Almond Cake is a delightful treat, a perfect fusion of naturally sweet apricots and the nutty goodness of almonds. It is simple and elegant and is perfect for any occasion. This cake features a soft sponge made with almond flour, topped with juicy apricots. Plus, it’s gluten-free and has a light, melt-in-your-mouth texture.

The recipe is very easy to prepare and requires just 5 major ingredients: eggs, almond flour, cornstarch, sugar and apricots. To give the cake its rise, whipped egg whites replace baking powder. Whip them till they’re stiff and gently mix into the batter without deflating. Also, for this sponge cake, no butter or oil is used which makes the cake very light and low in calories.

Whether you’re a fan of apricots or simply appreciate the nutty undertones of almonds, this cake delivers a symphony of flavors in every slice. It’s perfect for sharing with friends and family or as a special treat on any day.

How to make Apricot Almond Cake

Preheat your oven to 350°F (180°C). Lightly grease an 8-inch (20cm) springform pan and line its bottom with parchment paper.

Begin by cutting the apricots into thick slices. Put the slices in a bowl, add a tablespoon of cornstarch, and toss them gently to ensure even coating. Set this aside.

Now, separate the egg whites from the yolks. In a bowl with the yolks, mix in half of the sugar (1/3 cup or 70g) and almond extract. Stir until the mixture becomes creamy and thick. Incorporate almond flour and 2 tablespoons of cornstarch into this mixture, combining everything smoothly.

Over the egg whites, sprinkle in a pinch of salt. Start whipping the whites until they become foamy. Gradually add the remaining 1/3 cup (70g) of sugar while continuing to whip. Keep beating until the whites form stiff peaks.

Gently fold the whipped egg whites into the yolk-almond mixture. Carefully pour this batter into the prepared pan and use a spatula to smoothen the top surface.

Arrange the previously prepared apricot slices atop the batter in the pan.

Bake the cake for approximately 35-40 minutes or until it turns a beautiful golden hue and a toothpick inserted into the center comes clean.

Once done, allow the cake to cool slightly. Then, transfer it to a serving platter and sprinkle powdered sugar over the top before serving.

Savor the cake just as it is or serve it with a generous scoop of ice cream or dollop of whipped cream. Hope you will try this gluten-free apricot almond cake and enjoy the delightful flavors and textures it offers! If you do, share the photos with me on Instagram. Would love to see how it turns out for you.

Other gluten-free desserts you may like to try

This Flourless Chocolate Raspberry Meringue Cake is a delightful dessert perfect for any gathering. This cake brings together the goodness of chocolate, the zing of raspberries, and the satisfying crunch of baked meringue.

This Summer Berry Meringue Roll is one of the best summer desserts ever. A soft, light and airy meringue filled with a creamy mascarpone frosting and fresh berries, a perfect balance between sweet and tart.

This flourless chocolate cake, Torta Caprese has a dense and moist texture that is enriched with the flavors of ground almonds, making it an irresistible dessert for anyone with a sweet tooth.

For more gluten-free treats check our collection of Gluten-Free Recipes.

Gluten-Free Apricot Almond Cake

This Gluten-Free Apricot Almond Cake is a delightful treat, a perfect fusion of naturally sweet apricots and the nutty goodness of almonds. It is simple and elegant and is perfect for any occasion. This cake features a soft sponge made from almond flour, topped with juicy apricots. Plus, it's gluten-free and has a light, melt-in-your-mouth texture.

Course Dessert

Cuisine American

Keyword almonds, apricot, apricot cake, gluten free cake

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 225kcal

Ingredients

4-5 apricots , cut into thick slices
1 tbsp (8g) cornstarch , for tossing the apricots
4 large eggs , separated
2/3 cup (140g) sugar , divided
1 ½ cup (150g) almond flour
2 tbsp (16g) cornstarch , for the cake batter
1/4 tsp (1g) salt
1 tsp (5g) almond extract

Instructions

Preheat the oven to 350F (180C). Lightly grease an 8-inch (20cm) springform pan and line the bottom with parchment paper.
Cut the apricots into thick slices and transfer to a bowl.
Add a tablespoon of cornstarch and toss to coat evenly. Set aside.
Separate the egg whites from the yolks.
Over the yolks add half of sugar, 1/3 cup (70g) and almond extract. Mix until creamy and thick.
Add almond flour and the 2 tablespoons of cornstarch and mix to combine.
Add the salt over the whites and start whipping the whites until foamy. Gradually add ⅓ cup (70g) sugar and continue whipping until stiff peaks form.
Gently fold the whites into the egg yolk-almond mixture.
Pour the batter into the prepared pan and smooth the top.
Arrange the apricot slices on top of the batter.
Bake the cake for 35-40 minutes, until golden and a toothpick inserted into the center comes out clean.
Let cool slightly, transfer to a serving platter and dust with powdered sugar before serving.
Enjoy as is or with a good dollop of ice cream or whipped cream.

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The post Gluten-Free Apricot Almond Cake appeared first on Home Cooking Adventure.

Flourless Chocolate Raspberry Meringue Cake

Ella - Home Cooking Adventure — Wed, 16 Aug 2023 16:35:09 +0000

This Flourless Chocolate Raspberry Meringue Cake is a delightful dessert perfect for any occasion. This cake brings together the goodness of chocolate, the zing of raspberries, and the satisfying crunch of baked meringue.

The heart of this cake is a rich blend of flourless chocolate cake and raspberries. Without any flour, it’s dense and incredibly smooth, giving you a melt-in-your-mouth sensation. The chocolate adds a deep, satisfying flavor while the raspberries add a fresh and fruity twist.

But what truly makes this cake special is the meringue topping. We whip it to perfection, creating a sweet and airy layer that’s simply irresistible. As it bakes, the meringue transforms into a beautiful golden shell with a crispy texture that enhances every bite.

The combination of textures and flavors is a true delight – the sweetness of the meringue balances the richness of the chocolate and the tartness of the raspberries.

Perfect for any occasion, our Flourless Chocolate Raspberry Meringue Cake offers a sensational experience. Whether you’re celebrating with friends or enjoying a quiet moment, this cake is a wonderful blend of chocolate, raspberries, and the delightful crunch of baked meringue. If you try it out, don’t forget to tag me on Instagram. Would love to see how it turns for you.

How to make flourless chocolate raspberry cake with crispy meringue topping

Start by preheating your oven to 325°F (160°C). Grease an 8-inch (20cm) pan with butter and line it with parchment paper.

Next, prepare the flourless chocolate cake with raspberries. Melt the chocolate and butter together using a bain-marie until they’re wonderfully smooth. Give it a moment to cool down a bit.

While that’s cooling, grab a mixer and beat the eggs, sugar, salt, and vanilla extract for 5-7 minutes until they’re thick and creamy.

Once your eggs are ready, incorporate the melted chocolate into the mix. Stir it all up until it’s perfectly blended.

Sift in the cocoa powder and gently fold it in with a spatula. Now, pour the mixture into your prepared pan. Arrange the raspberries on top of your cake.

Pop the pan into the oven and bake for 25 minutes. After the first 15 minutes of baking, start beating the meringue.

For the meringue, start by whipping the egg whites and salt until they’re delightfully foamy. Gradually add the sugar, continuing to mix until those soft peaks begin to form. Introduce the vinegar or lemon juice and cocoa powder and keep mixing until the peaks become stiff.

Remove the cake from the oven and spread the meringue over the top. Now, increase the temperature to 340°F (170°C) and bake for another 20-25 minutes, or until the meringue gets golden and puffy. It may crack, don’t worry, it is fine.

Once out of the oven, grab a sharp knife and carefully run it around the edge of the pan. Let the cake cool entirely—don’t worry if the meringue shrinks a bit, it’s natural.

Rest the cake for an hour at room temperature to cool down before diving in and savoring the cake. Dust with instant coffee powder for an intense flavor combination.

Other chocolate raspberry desserts you may like to try

This Chocolate Raspberry Mousse Cake is an elegant and decadent dessert bursting with raspberry flavor. This mousse cake has a moist cocoa brownie at the bottom, topped with a crunchy chocolate raspberry crunch and a delightful raspberry mousse.

These Chocolate Raspberry Mousse Domes are another elegant and impressive dessert, perfect for any occasion.

This Chocolate Raspberry Cake features moist chocolate cake layers that are filled with raspberries and creamy chocolate ganache. The cake is then topped with a whipped ganache frosting and garnished with fresh raspberries and chocolate shards.

Flourless Chocolate Raspberry Meringue Cake

This Flourless Chocolate Raspberry Cake with Meringue Topping is a delightful dessert perfect for any occasion. This cake brings together the goodness of chocolate, the zing of raspberries, and the satisfying crunch of baked meringue.

Course Dessert

Cuisine American

Keyword flourless chocolate cake, meringue, raspberry

Prep Time 20

Cook Time 49

Total Time 1 9

Servings servings

Calories 270kcal

Ingredients

For the Flourless Chocolate Raspberry Cake

1/2 cup (110g) butter , unsalted
4 oz (120g) semisweet chocolate
3 eggs
1/2 cup (100g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1/4 cup (30g) unsweetened cocoa powder
4 oz (120g) raspberries , fresh or frozen

Meringue Topping

3 egg whites
1/4 tsp (1g) salt
1 tsp (5ml) lemon juice or vinegar
3/4 cup (150g) sugar
2 tsp (6g) cocoa powder

For Dusting

instant coffee powder , optional

Instructions

Prepare the flourless chocolate raspberry cake.

Preheat the oven to 325F(160C). Grease with butter a 8-inch (20cm) pan and line with parchment paper.
Melt chocolate and butter over bain-marie until smooth. Let cool slightly to room temperature.
Meanwhile, beat the eggs with sugar, salt and vanilla extract using a mixer, for about 5-7 minutes, until thick and light yellow.
Add melted chocolate and mix until well combined.
Using a spatula fold in sifted cocoa powder. Pour the mixture into the prepared pan.
Arrange the raspberries over the top of the cake.
Bake for 25 minutes.
After the first 15 minutes of baking, start preparing the meringue.

Prepare the meringue.

Mix the egg whites and salt until foamy. Gradually add sugar and continue mixing until soft peaks form. Mix in the vinegar or lemon juice and cocoa powder and continue mixing until stiff peaks form.
Remove the cake from the oven and spread the meringue over the cake.
Bake at 340F (170C) for another 20-25 minutes, until the meringue is puffy and golden.
Run a sharp knife completely around the inside edge of the pan and let cool completely. The meringue will deflate as it cools.
Let the cake cool at room temperature for about 1 hour before serving.
Dust with instant coffee powder before serving if desired. Enjoy!

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Nutrition

The post Flourless Chocolate Raspberry Meringue Cake appeared first on Home Cooking Adventure.