Tiramisu without sugar

Step 1: Prepare the bananas
Peel the ripe bananas and place them in a large mixing bowl. Mash with a fork until smooth and creamy.
 Use overripe bananas — they’re sweeter and mash more easily.

Step 2: Blitz the oats
Add the gluten-free oats to a blender or food processor and blitz until you get a coarse flour-like texture.
 This helps the oats absorb liquid better and bind the base.

Step 3: Combine base ingredients
Transfer the oat flour to the mashed bananas. Add the cocoa powder and mix thoroughly until evenly combined.
 Sift the cocoa powder beforehand to avoid lumps.

Step 4: Add coffee for flavour
Dissolve instant coffee in hot water. Pour it into the banana-oat mixture and stir until incorporated.
 Use strong coffee for a deeper tiramisu flavour.

Step 5: Assemble the base
Spoon the banana-coffee base into a glass or ceramic dish and spread it evenly.
 Use a spatula to get a smooth, compact surface.

Step 6: Make the cream layer
In a clean bowl, mix Greek yoghurt and mascarpone cheese until smooth and well combined.
 Let the mascarpone soften at room temp for easier mixing.

Step 7: Layer the cream
Spoon the cream mixture over the base layer and spread gently to cover.
 Tap the dish lightly to settle the cream evenly.

Step 8: Dust the topping
Sprinkle the top with cocoa powder or grated dark chocolate.
 Use a fine sieve or microplane for an elegant finish.

Step 9: Chill before serving
Cover and refrigerate for at least 2 hours, or overnight for best results.
 Chilling helps set the layers and intensifies the flavour.

Step 10: Serve and enjoy
Slice or spoon into bowls. Serve chilled and garnish with mint leaves or fresh berries if desired.
 Best served within 24 hours for optimal texture.

 Ingredients:

•  2 ripe bananas
•  120g gluten-free oats
•  1 tbsp unsweetened cocoa powder
•  1 tsp instant coffee
•  100ml hot water
•  100g Greek yoghurt
•  80g mascarpone cheese                                                                                                                 

 

Recept za brioš hlebčiće sa belim lukom i parmezanom. 450gr brašna 250ml vode 40ml mleka 8gr kvasca 1 celo jaje i 2 žumanceta 90gr maslaca Spojiti topao maslac sa brašnom, malo soli i šecera i pustiti mikser da vrti dok se maslac ne pretvori u grudvice. Oko 5 minuta. Ubaciti nadošao kvasac sa mlekom, celo jaje, jedno žumance i dodati jos 20gr šecera i ostaviti oko 20 minuta da vrti mikser. Oko 10 minuta. Pustiti da nadolazi 3 sata i posle formirati male loptice. Poredjati ih u tepsiju i pokriti krpom. Dok loptice nadolaze naseckati 3 glavice belog luka i na tihoj vatri ih pržiti oko 5 minuta onda pokriti i ostaviti sa strane. Kad je testo nadošlo, zagrejati rernu na 190c. Premazati hlebčiće sa mešavinom maslaca i luka zatim malo posoliti. Ako volite jače arome, preko slobodno ubacite biber i tucanu papriku. Ubaciti u rernu i svakih 6-7 minuta ponovo premažite mešavinom maslaca i belog luka. Nakon 35 minuta loptice su pečene i ostavite ih 10ak minuta na stolu i onda narendajte parmezan preko.

 Protein multigrain bread in a jar! WITHOUT white flour and WITHOUT yeast! A very healthy and delicious homemade bread recipe. Everyone can do it!

-Ingredients:

3 eggs

1 tsp salt

1 cup (240 ml) hot milk

1.5 tsp psyllium husk

2 tsp flax seeds

2 tsp pumpkin seeds

2 tsp sunflower seeds

2 tsp sesame seeds

1/2 cup (70 g) almonds

1/3 cup baking powder

1 clove garlic (optional)

-Method:

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

In a large bowl, whisk the eggs and salt until well combined.

Add the hot milk and psyllium husk, stirring quickly to prevent lumps from forming.

Stir in the flax, pumpkin, sunflower, sesame seeds, almonds, baking powder, and garlic (if using).

Pour the batter into the prepared loaf pan and spread evenly.

Bake in the oven for about 30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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Cheesy Potato Bake

Ingredients:

• 4 cups grated potatoes (about 4 large potatoes)
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1/2 cup sour cream
• 1/4 cup milk
• 1/4 cup butter, melted
• 1 small onion, finely chopped (optional)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 teaspoon paprika (optional, for extra flavor)
• Chopped green onions or parsley for garnish (optional)

Instructions:

Step 1: Preheat Oven
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Step 2: Prepare the Potatoes
Grate the potatoes using a box grater or a food processor. If desired, soak the grated potatoes in cold water for about 10 minutes to remove excess starch, then drain and pat dry.

Step 3: Mix the Ingredients
In a large bowl, combine the grated potatoes, shredded cheese, sour cream, milk, melted butter, chopped onion (if using), garlic powder, salt, pepper, and paprika. Mix until well combined.

Step 4: Bake the Casserole
Pour the potato mixture into the prepared baking dish and spread it evenly. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Step 5: Cool and Serve
Once done, remove from the oven and let it cool for about 5-10 minutes. Garnish with chopped green onions or parsley before serving.

KARFIOL 

Kada je u pitanju raznovrsno i hranljivo povrće, karfiol je najvažniji. Svojim neutralnim profilom okusa i sposobnošću da apsorbira bezbroj začina, karfiol nudi beskrajne mogućnosti kuhanja.

POTREBNI SASTOJCI:
Karfiol: 1 glavica, narezana na komade
Limun: 3 kriške
Sol: po ukusu
Kopar: prstohvat
Maslac: 1 štapić
Brašno: 3 kašike
Mleko: 1 šolja
Crni mljeveni biber: po ukusu
Muškatni oraščić: prstohvat
Tvrdi sir: 2 šolje, rendani
Režanj belog luka: 2, mleveno
Majonez: 1 kašika

UKRAS:
Za Dip:
Cherry paradajz: 3
Grčki jogurt: 3 kašike
Crni mljeveni biber: po ukusu
Sol: po ukusu
Kopar: za začin

Korak 1: Pripremite karfiol
Počnite rezanjem karfiola na komade i tri kriške limuna. Posolite lonac vode i dodajte kriške limuna, vezicu kopra i kriške karfiola. Poklopite šerpu i kuvajte tri minuta. U međuvremenu otopite puter u većoj šerpi, dodajte brašno i miješajte dok se ne otopi. Ulijte mlijeko i nastavite miješati dok se sos ne zgusne. Začinite solju, biberom i muškatnim oraščićem.

Drugi korak: pecite karfiol
Karfiol ocijedite i prebacite u posudu za miješanje. U drugoj posudi pomešajte rendani tvrdi sir, mleveni beli luk i majonez. Obložite pleh papirom za pečenje, dodajte karfiol, prelijte obilnom količinom bešamela i pospite provansalskim začinskim biljem. Svaki komad prelijte mješavinom sira i pecite dok ne porumeni.

Treći korak: Napravite sos
Narežite čeri paradajz i pomešajte sa rendanim belim lukom i grčkim jogurtom. Začinite solju, biberom i koprom.

 

POTATO PANCAKES

Potato pancakes, or “latkes” are traditional Hanukkah fare. And while it’s not Hanukkah time, and I’m not Jewish, I thought these looked like an awesome thing to try.

Ingredients

• 1 large baking potato
• 1 small onion
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Vegetable oil, for frying

Instructions

• Peel the potato and onion and coarsely shred them into strips. (I used the grater on my mandoline, but you could also use a food processor or a box grater.) Use a cheesecloth or a colander to squeeze the vegetables as dry as possible. Let stand for 2 minutes, then squeeze dry again.
• Whisk the flour, egg, salt and pepper in a large bowl together. Stir in the potato-onion mixture until all pieces are evenly coated.
• In a medium skillet, heat 2 tablespoons of vegetable oil until simmering. Drop small circles of the potato mixture into the skillet, flattening them with the back of a spoon if necessary.
• Cook over moderately high heat until the edges are golden, about 1-1/2 minutes; Flip and cook until golden on the bottom, about 1 minute.
• Drain excess oil on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. You can keep finished latkes heated in the oven at 200 °F while making the rest so they’re all hot and ready to go simulta

 

Uvrnute štanglice

Testo

Potreban materijal:

3 male šoljice ulja
3 male šoljice piva ili belog vina
12 malih šoljica brašna (oko 800g)
1 prašak za pecivo
1 puna kašičica soli
1-2 jaja

susam, kim, mak, laneno seme

Priprema:

Testo zamesiti od navedenih sastojaka pa podeliti na 3 jednaka dela. Razvući koru na celofan. Prvu stranu namazati žumancetom i posuti već po želji susamom, kimom ili makom. Okrenuti drugu stranu premazati je belancetom i opet posuti po želji. Seći štanglice i uvijati. Peći u zagrejanoj rerni na 200C dok lepo ne porumene. Štanglice treba da budu hrskave.