Cake with Lemon and Coconut

 

Ingredients

About Cake

Remove the skin of one lemon.

240 milliliters of milk, which is equivalent to 8 fluid ounces.

1 egg

60 grams of sugar, which is equivalent to 2 ounces.

20 grams of cornstarch, which is equivalent to 0.7 ounces.

3 huevos

150 grams of sugar, which is equivalent to 5.2 ounces.

150 milliliters of vegetable oil

Juice from 1 lemon

250 grams of flour

15 grams (0.5 ounces) of baking soda

Regarding the topping.

15 grams (0.5 ounces) of honey

10 grams of dried coconut.

Preparation

Get the milk ready.

Remove the skin from 1 lemon and keep it to the side.

Warm up 240 ml (8 fl oz) of milk until it is warm but not boiling.

Allow the milk to reach the same temperature as the room.

Prepare the custard.

In a pot, mix 1 egg, 60 grams of sugar, and 20 grams of cornstarch.

Slowly pour the cold milk into the mixture while stirring continuously.

Cook over medium heat, stirring all the time, until the mixture becomes thick. Take off the heat and leave it to the side.

Get the cake mix ready.

Heat your oven to 180°C (350°F) before using it.

In a big bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until the mixture is light and fluffy.

Add 150 milliliters (5 fluid ounces) of vegetable oil and the juice of 1 lemon, then mix thoroughly.

Put the lemon peel in and mix it well.

Slowly mix in 250 grams (8.8 ounces) of flour and 15 grams (0.5 ounces) of baking soda until just mixed.

Carefully mix in the custard mixture that has been prepared.

Make the cake.

Put the mixture into a cake pan that has been greased and floured.

Put in the oven that has been heated to 180°C (350°F) for 40 minutes or until a toothpick inserted in the middle comes out clean.

Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.

Put the topping on.

Heat 15 grams (0.5 ounces) of honey until it becomes easy to pour.

Pour the honey on top of the cake once it has cooled down.

Put 10 grams (0.35 ounces) of shredded coconut on top of the honey.

Ways to serve.

Enjoy the Lemon Coconut Cake with a spoonful of whipped cream or a scoop of vanilla ice cream.

Have it with a cup of tea or coffee for a lovely afternoon snack.

Tips for Cooking

Make sure the milk is not very hot when you pour it into the eggs to prevent curdling.

Carefully mix the custard into the batter to keep it fluffy and light.

To see if the cake is ready, stick a toothpick in the middle. If it comes out clean, the cake is done.

Benefits for your health from food

Lemons are full of vitamin C and antioxidants.

Eggs are rich in protein and important vitamins.

Coconut is good for you because it has healthy fats and fiber.

Information about food and nutrition.

Vegetarian: This recipe is for people who don’t eat meat.

Contains milk and eggs: Not recommended for individuals with allergies to dairy or eggs.

Keeping things in a safe place.

Keep the cake in a sealed container at room temperature for a maximum of 3 days.

To keep the cake fresh for a longer time, store it in the fridge for up to a week.

Reasons to Enjoy This Recipe

Delicious Taste: Mixing lemon and coconut gives a fresh and tropical flavor.

Soft and fluffy: The custard mixture helps the cake stay moist and tender.

Simple to prepare: Basic ingredients and easy steps make this cake simple to make.

End.

This Lemon Coconut Cake is a delicious and refreshing dessert that will add a touch of joy to any celebration. With its zesty lemon taste and sugary coconut topping, this dessert is ideal for spring and summer get-togethers. Enjoy the soft and light texture, and taste the tropical flavor with each bite!

This dish we prepared last evening was phenomenal; it’s worthy of more than just 5 stars!

 

Ah, chicken fried steak, a dish that’s the epitome of Southern comfort food, inviting cozy feelings of home cooking to your dinner table. Its origins blend the simplicity of country cuisine with influences from the German Wiener Schnitzel, creating a delectable fusion. It’s the perfect recipe for those seeking to turn an economical cut of beef into something tender, crispy, and utterly delightful. Indeed, it’s like a warm embrace on a plate after a long day.

This dish is perfectly accompanied by creamy mashed potatoes, ready to absorb all the savory gravy, and a side of buttered green beans or sweet corn on the cob for a fresh, colorful addition. And for the ultimate comfort experience, don’t hesitate to add a flaky biscuit to the spread.

Southern Chicken Fried Steak with Gravy Recipe

Servings: 4 Generous Portions

Ingredients

For the Steak:

4 tenderized cube steaks (about 1/2 inch thick)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 large eggs

1/4 cup milk

Vegetable oil for frying

For the Gravy:

2 tablespoons reserved frying oil

2 tablespoons all-purpose flour

2 cups milk

Salt and pepper, to taste

Preparation

Combine flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow dish.

In another dish, beat eggs with milk for the egg wash.

Bread the steaks: Dredge in flour mixture, dip in egg wash, then flour again.

Fry steaks in heated oil in a skillet until golden brown (about 4 minutes per side), and drain on paper towels.

For the gravy, use 2 tablespoons of drippings in the skillet, stir in flour, and cook for 2 minutes. Gradually whisk in milk, seasoning with salt and pepper, and cook until thickened.

Serve steaks smothered with the creamy gravy.

Variations & Tips:

Add a dash of cayenne pepper to the flour for a spicy twist.

Swap cube steaks with chicken breasts for a chicken fried chicken variation.

Make extra for easy reheating on busy days, using an oven and wire rack for crispiness.

Balance the richness with a light side salad if desired.

This chicken fried steak recipe is straightforward yet supremely satisfying, perfect for a special homemade treat. It’s an ideal way to enjoy a sumptuous Southern meal in the comfort of your home. Enjoy the flavors and the homely warmth it brings to your table!

Primavera Pasta Salad

 

The Primavera Pasta Salad is a vibrant and refreshing dish, perfect for spring and summer gatherings. This delightful salad is an embodiment of freshness, color, and flavor. It typically starts with a base of pasta, often penne, fusilli, or farfalle, chosen for their ability to hold onto the flavors and textures of the other ingredients. The pasta is cooked to al dente perfection, ensuring it retains a slight bite, which is crucial for a good pasta salad.

The “primavera” in its name, Italian for “spring,” signals the use of a variety of fresh, seasonal vegetables. Common choices include crisp bell peppers in a mix of colors, sweet cherry tomatoes, zucchini, and broccoli florets, all cut into bite-sized pieces. Sometimes, thinly sliced carrots, peas, or asparagus spears are also included. These vegetables are often lightly blanched or steamed, ensuring they are tender yet retain their vibrant colors and crisp textures.

An integral part of the dish is the dressing, which tends to be light and zesty to complement the fresh ingredients. A typical dressing might be a mix of extra virgin olive oil, lemon juice, minced garlic, and a selection of herbs like basil, parsley, or oregano, whisked together to create a harmonious blend of flavors. The dressing is tossed gently with the pasta and vegetables, ensuring each piece is coated with the aromatic flavors.

To add depth and a hint of creaminess, grated Parmesan or Pecorino cheese is often sprinkled over the salad. For an additional layer of texture and taste, toasted pine nuts or slivers of almonds might be added. Some variations of Primavera Pasta Salad also include chunks of mozzarella or feta cheese, adding a delightful creaminess that contrasts with the crisp vegetables.

The beauty of this dish lies in its versatility. It can be served as a refreshing side dish at barbecues and picnics, or as a light main course, perhaps accompanied by grilled chicken or shrimp for added protein. Its colorful presentation, with the greens, reds, yellows, and oranges of the vegetables interspersed with the pasta, makes it as visually appealing as it is delicious. The Primavera Pasta Salad is not just a dish but a celebration of fresh produce and simple, yet satisfying flavors, making it a beloved choice for warm-weather dining.

Ingredients

°1/2 lbs. Favorite pasta

°2 cups of packaged broccoli flowers, small size pieces

°1 1/4 cup frozen peas

°1/2 Cup Brut Vegetable

°1 pint of cherry or grape tomatoes

°1/3 cup roasted red pepper sliced or chopped

°1/3 cup coarse chopped olive

°1/4 cup Parmesan vegan cheese

°1 decidlemon wedges of avocado to serve

°Red pepper flakes to serve

+Dressing:

°1 tbsp perennial garlic

°2 teaspoons bassy dried

°1 teaspoon dried parsley

°1 teaspoon kosher salt

°1/2 teaspoon pepper

°1 teaspoon garlic powder

°1 tbsp Dijon mustard

°2 teaspoons white wine vinegar

°Juice 1 1/2 lemon

°1 teaspoon agave nectar

°1/4 cup olive oil

Preparation

Cook the pasta according to the bearings of the package in salted water, to remain fairly solid, then direct.

At this time, add broccoli and peas to a huge dish with vegetable stock. Cover and leave in the soup, cook for 3 to 4 minutes, then at that point, leave on top and cook for two or three minutes to allow liquids to fade. Broccoli should be a fresh sensor, so remove any liquid from the remaining parts.

While cooking, penetrate tomatoes, peppers and olives. Add them to broccoli and peas when they are finished. Whisk the sauce together and add to the dish alongside cooked pasta and parmesan. Mix well, I prefer to prepare.

Serve and top with avocado wedges and lemon

Enjoy !

Recette de mini pizza burgers

 

Ingredients:

– 6 pains burger (coupés en deux)

– 500 g de bœuf ou de dinde haché

– 1 oignon finement haché

– 1 gousse d’ail hachée

– Sel et poivre au goût

– 1 cuillère à soupe d’huile d’olive

– 12 tranches de tomate

– 12 tranches de fromage ( mozzarella ou votre fromage préféré)

– 1 tasse de sauce à pizza ou sauce marinara

– 1 cuillère à soupe d’assaisonnement italien (facultatif)

PREPARATION:

Préchauffer le four :

– Préchauffez votre four à 375°F (190°C).

Préparez la viande :

– Faites chauffer l’huile d’olive dans une poêle à feu moyen.

– Ajoutez l’oignon haché et l’ail émincé et faites revenir jusqu’à ce qu’ils soient tendres.

– Ajoutez le bœuf ou la dinde hachée dans la poêle et assaisonnez avec du sel, du poivre et des assaisonnements italiens si vous en utilisez.

– Cuire jusqu’à ce que la viande soit dorée et complètement cuite. Égoutter tout excès de graisse.

Assemblez les Pizza Burgers :

– Placez les moitiés de pain burger sur une plaque à pâtisserie, côté coupé vers le haut.

– Étalez une cuillerée de sauce à pizza sur chaque pain.

– Déposez une tranche de tomate sur la sauce.

– Versez la viande hachée cuite sur les tranches de tomates.

– Déposez une tranche de fromage sur la viande.

Cuisson :

– Placez la plaque à pâtisserie dans le four préchauffé et faites cuire au four pendant environ 10 à 12 minutes, ou jusqu’à ce que le fromage soit fondu et bouillonne.

Mississippi Mud Potatoes

 

Ingredients

6 cups potatoes, peeled and diced

1 cup cheddar cheese, shredded

3/4 cup mayonnaise

1 cup bacon, cooked and crumbled

3 teaspoons garlic, minced

1/2 cup onion, chopped

How to Make Mississippi Mud Potatoes

Preheat the Oven:

Preheat your oven to 325°F (163°C). Prepare a 9×13 baking pan by greasing it lightly.

Combine Ingredients:

In the prepared baking pan, mix together the diced potatoes, shredded cheddar cheese, cooked and crumbled bacon, minced garlic, and chopped onion.

Add Mayonnaise:

Add the mayonnaise to the potato mixture and stir until everything is evenly coated.

Bake:

Place the pan in your preheated oven and bake for about 1 1/2 hours, or until the potatoes are tender and the top is golden brown.

Serve:

Serve hot straight from the oven. Enjoy the creamy, cheesy, bacon-filled delight that is Mississippi Mud Potatoes!

Notes

For a lighter version, substitute sour cream with Greek yogurt and use low-fat cheese.

Add jalapeños or chili flakes to introduce a spicy kick to the dish.

**Coconut Crusted Pineapple Rings**

 

Ingredients:

– 1 fresh pineapple, peeled, cored, and sliced into rings

– 1 cup all-purpose flour

– 2 large eggs, beaten

– 1 1/2 cups sweetened shredded coconut

– 1/2 cup panko breadcrumbs

– 1/4 tsp salt

– Vegetable oil, for frying

For the Dipping Sauce:

– 1/2 cup mayonnaise

– 2 tbsp honey

– 1 tbsp lime juice

– 1 tbsp chopped fresh cilantro (optional)

– 1 tsp sriracha or hot sauce (optional, for a spicy kick)

PREPARATION:

Prepare the Pineapple:

– Slice the pineapple into rings, about 1/2-inch thick. Pat them dry with paper towels to remove excess moisture.

Set Up the Dredging Station:

– In one bowl, place the flour.

– In a second bowl, beat the eggs.

– In a third bowl, combine the shredded coconut, panko breadcrumbs, and salt.

Coat the Pineapple Rings:

– Dredge each pineapple ring in the flour, shaking off the excess.

– Dip the floured ring into the beaten eggs, coating it completely.

– Finally, press the ring into the coconut and breadcrumb mixture, ensuring it’s fully coated.

Fry the Pineapple Rings:

– In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).

– Fry the pineapple rings in batches, about 2-3 minutes per side, or until golden brown and crispy.

– Remove and drain on paper towels.

Prepare the Dipping Sauce:

– In a small bowl, mix together the mayonnaise, honey, lime juice, and optional cilantro and sriracha. Adjust seasoning to taste.

Serve:

– Serve the crispy coconut-crusted pineapple rings warm, with the dipping sauce on the side.

This dish is a delightful mix of sweet and savory flavors, perfect as a snack or appetizer, especially for tropical-themed meals or summer gatherings! Enjoy!

Fast Italian Cream Cake

 

Ingredients:

Pastel

Cake mix – 1 package

3 big eggs

Buttermilk – 1 and 1/4 cups

Oil made from vegetables – 1/4 cup

Shredded coconut – 1 can

Chopped pecans that have been toasted – ⅔ cup.

Rum – 3 tablespoons

Frosting made with cream cheese.

Cream cheese – 1 pack

Butter – 1/2 cup

Powdered sugar – 1 packet

Vanilla flavoring – 2 teaspoons

Pecans roasted in a pan – 1 cup chopped.

Guidelines:

Put white cake mix, eggs, buttermilk, and vegetable oil in the bowl. Use an electric mixer to mix them. Mix for 2 minutes. Next, add pecans and shredded coconut to the mixture and stir thoroughly.

Use 3 cake pans and put this mixture into them. Before adding the mixture, apply oil to the cake pans. Cook the mixture at 350 degrees Fahrenheit. The time needed for baking is between fifteen and seventeen minutes. You should bake until it is fully cooked on the inside.

Remove the baking trays from the oven after baking and allow them to cool. The time it takes to cool down could be around 10 minutes. Once the pans are no longer hot, remove the cakes and place them on wire racks.

You can sprinkle rum on the top of the cake if you’d like. Leave them alone for ten minutes.

Put cream cheese frosting on every layer, on the top, and around the sides of the cake. Allow the cake to cool for two hours before cutting it.

Take a bowl and put cream cheese and butter in it. Mix it at a moderate speed until it becomes smooth. Add sugar gradually and beat until it becomes fluffy. Include vanilla and pecans. Put frosting on your cake after it has cooled down completely.