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Pizza dough

I'm a huge fan of Alex, and I honestly think he's got the best pizza dough recipe! I suggest you explore his page, tutorials, and more.

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Just sharing this Swissmilk Babka recipe I enjoy making!

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Eggplant Bolognese

400 g ground beef

Bafat powder (to taste)

Salt (to taste)

1 onion (optional)

garlic

ginger

1 can of crushed tomatoes (400 g)

2 tablespoons tomato paste

2 eggplants, cut into small pieces

1 tablespoon dried basil or oregano (or both)

broth (if needed)

baking soda (if the sauce is too acidic)

Heat a large skillet over medium heat.

Add the ground beef, salt and bafat powder without any fat and cook, stirring regularly, until browned.

If using onions, add them at this stage and cook until translucent.

Add the minced garlic and grated ginger to the ground beef. Cook for about 1 to 2 minutes until fragrant.

Stir in the can of crushed tomatoes and the tomato paste. Mix well to combine all ingredients.

Add the eggplant pieces to the sauce. Stir well to coat them in the sauce.

Add the herbs (basil and/or oregano) and mix thoroughly.

If the sauce seems too thick, add a bit of water to reach the desired consistency.

If the sauce is too acidic, add the baking soda and mix well.

Let the sauce simmer on low heat, until the eggplants are tender and the flavors are well blended. Stir occasionally to prevent the sauce from sticking to the bottom of the skillet.

Taste and adjust the seasoning if necessary.

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Ingredients:

250g black chocolate

250g butter

250g sugar

100g ground almonds

2 bags vanilla sugar

75g cornstarch (maizena)

1/2 teaspoon baking powder

6 eggs

Instructions:

Preheat your oven to 150°C (300°F). Grease and flour a cake pan or line it with parchment paper.

In a large mixing bowl, crack the eggs and add the sugar and vanilla sugar. Beat them together until creamy and well combined.

In a separate bowl, melt the black chocolate and butter together. You can do this either in a microwave or using a double boiler method.

Once melted, pour the chocolate-butter mixture into the egg-sugar mixture and stir until well combined.

Add the ground almonds, cornstarch, and baking powder to the mixture. Mix until everything is fully incorporated and you have a smooth batter.

Pour the batter into the prepared cake pan and spread it evenly.

Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

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Tiramisù

Ingredients:

3 eggs

100g sugar

500g mascarpone cheese

1 lemon (zest)

15cl strong coffee

3 tbsp Marsala wine (optional)

250 ladyfinger biscuits (savoiardi)

2 tbsp cocoa powder

Instructions:

Brew a strong coffee and let it cool down to room temperature. You can add the Marsala wine to the coffee for extra flavor, if desired.

Separate the egg whites from the yolks. Place the egg yolks in a mixing bowl. Add sugar to the egg yolks and whisk until the mixture becomes pale and creamy. Add the mascarpone cheese to the egg yolk mixture and mix until smooth and well combined. Zest the lemon and add it to the mascarpone mixture. Mix well. In a separate clean bowl, whip the egg whites until stiff peaks form. Combine Mixtures: Gently fold the whipped egg whites into the mascarpone mixture until fully incorporated. Be careful not to deflate the egg whites.

Assemble the Tiramisu:

Dip each ladyfinger biscuit into the coffee mixture for a few seconds, making sure they are soaked but not soggy.

Arrange a layer of soaked biscuits in the bottom of a serving dish or individual glasses.

Spread a layer of the mascarpone mixture over the biscuits, smoothing it out with a spatula.

Repeat the layers of soaked biscuits and mascarpone mixture until all ingredients are used, ending with a layer of mascarpone mixture on top.

Chill and Serve:

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together and the dessert to set.

Before serving, dust the top of the tiramisu with cocoa powder using a fine sieve.

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Leek tart

Last year, on the occasion of this grand celebration (Christmas), I was invited to a friend's (Margot) house, who kindly asked us to bring a little something to nibble on. It was on this occasion that I made this (famous) leek tart. Indeed, it sparked so much enthusiasm that I absolutely had to share it. The only issue is that since this recipe came to life when I made it, I didn't measure the ingredients (oops). The good news is, it seems that you don't necessarily need to be particularly precise with the quantities, so don't be afraid and give it a try!

Ingredients:

One round rolled-out puff pastry

Some bacon bits (not too many, not too few!)

One large leek (really large)

Half a cup of cream

One egg

Some grated gruyère cheese

Pepper

Cook the leek, cut into half-moons, with the bacon for 2 hours over very (very) low heat. They should gently caramelize. Let the mixture cool in a bowl, then add the cream, egg, grated gruyère, and pepper. The filling shouldn't be too liquid, and the ingredients can be adjusted according to your preferences (you can add onions with the leeks, or different spices, or even a different type of cheese... life is wild and full of possibilities!). Spread this sublime mixture over the pastry nicely placed in a tart pan about 30 cm in diameter. Bake for about 45 minutes at 200°C (390°F).

Enjoy with a lovely salad ♡

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Breakfast carrot cake

Eating carrot cake in the morning might not be the best idea... unless it’s this one! I've crafted this surprisingly healthy recipe, and you should definitely give it a try. There's no added sugar and no processed flour... enjoy!

Ingredients:

250g mashed banana

1 egg

150g grated carrots

130g fine oats

100g almonds

1 tsp baking powder

Cinnamon (to taste)

Instructions:

Preheat your oven to 180°C (350°F) and grease a rectangular cake tin.

In a large mixing bowl, combine the mashed banana and egg until well mixed.

Add the grated carrots, fine oats, almonds, baking powder, and cinnamon to the bowl. Mix everything together until evenly combined.

If you're adding any optional ingredients such as raisins, nutmeg, vanilla extract, or lemon zest, fold them into the batter at this stage.

Pour the batter into the prepared cake tin and spread it out evenly.

Place the cake tin in the preheated oven and bake for about an hour, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

PS: You can add raisins if you fancy, or experiment with various flavors like nutmeg, vanilla, lemon zest, or whatever strikes your fancy! Have fun with it ;-) Just keep in mind that if you're adding liquid ingredients, you may need to bake it for a bit longer. 

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Top Foods Rich in Omega-3 Fatty Acids

Extra Virgin Olive Oil (0.1 g/100 kcal): While not as rich in omega-3s compared to other foods on this list, extra virgin olive oil offers numerous health benefits, including monounsaturated fats and antioxidants.

Soybeans (0.3 g/100 kcal): Soybeans are not only a great source of plant-based protein but also contain a decent amount of omega-3 fatty acids.

Spinach (0.4 g/100 kcal): This leafy green vegetable is not only rich in vitamins and minerals but also provides a good amount of omega-3s.

Sardines (0.8 g/100 kcal): Sardines are packed with omega-3 fatty acids, making them an excellent addition to your diet for heart health and brain function.

Mackerel (0.9 g/100 kcal): Mackerel is a fatty fish that's not only delicious but also a potent source of omega-3s, offering numerous health benefits.

Walnuts (1.4 g/100 kcal): Walnuts are one of the best plant-based sources of omega-3 fatty acids, providing a significant portion of your daily requirement in just a small serving.

Wild Salmon (1.5 g/100 kcal): Wild salmon is renowned for its high omega-3 content and is considered one of the healthiest foods you can eat.

Chia Seeds (3.8 g/100 kcal): Chia seeds are a powerhouse of nutrition, rich in omega-3 fatty acids, fiber, and various other essential nutrients.

Flax (4.3 g/100 kcal): Flaxseeds are among the richest plant-based sources of omega-3 fatty acids, providing an impressive amount per serving.

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Ranking Fiber-Rich Foods by Content per 100 Kilocalories

Psyllium (38.7 g/100 kcal): Psyllium husk tops the list as an incredibly high-fiber supplement renowned for promoting digestive health.

Wheat Bran (19.7 g/100 kcal): Wheat bran serves as a concentrated source of fiber, commonly utilized to enhance the fiber content of various dishes.

Broccoli (9.9 g/100 kcal): Broccoli stands out as a nutrient-dense vegetable packed with fiber, vitamins, and minerals, making it a valuable addition to any meal.

Raspberries (8.2 g/100 kcal): Raspberries offer a burst of flavor along with a significant amount of fiber, supporting digestive health and overall well-being.

Chia Seeds (7.2 g/100 kcal): Despite their small size, chia seeds pack a punch with fiber, omega-3 fatty acids, and antioxidants.

Carrots (6.8 g/100 kcal): Carrots not only provide crunch and flavor but also contribute to fiber intake and essential nutrient consumption.

Borlotti Beans (5.96 g/100 kcal): Borlotti beans, also known as cranberry beans, offer substantial fiber and plant-based protein.

Pear (5.6 g/100 kcal): Pears are juicy and delicious fruits rich in fiber, aiding digestion and promoting satiety.

Flax Seeds (5.2 g/100 kcal): Flax seeds are nutritional powerhouses, delivering fiber, omega-3 fatty acids, and a host of other nutrients.

Orange (5 g/100 kcal): Oranges refresh and provide a notable amount of fiber, supporting digestive health and overall nutrition.

Apple (4.4 g/100 kcal): Apples, with their fiber content and array of vitamins and minerals, contribute to overall well-being.

Avocado (4.1 g/100 kcal): Avocados offer healthy fats and a substantial amount of fiber, enhancing the nutritional profile of dishes.

Sweet Potato (3.6 g/100 kcal): Sweet potatoes, in addition to their delicious flavor, provide fiber and essential nutrients.

Corn (3.1 g/100 kcal): Corn adds fiber, vitamins, and minerals to meals, contributing to a balanced diet.

Bananas (3 g/100 kcal): Bananas are not only rich in potassium but also contain a decent amount of fiber, supporting digestive health.

Lentils (3 g/100 kcal): Lentils, versatile legumes, are packed with fiber and plant-based protein, making them a staple in many diets.

Dates (2.8 g/100 kcal): Dates offer natural sweetness and fiber, serving as a healthier alternative to refined sugar.

Weetabix (2.8 g/100 kcal): Weetabix cereal is a convenient way to boost fiber intake, especially in the morning.

Oats (2.7 g/100 kcal): Oats, a breakfast favorite, provide fiber for heart health and satiety.

Whole Wheat Toast (2.5 g/100 kcal): Opting for whole wheat bread increases fiber consumption compared to refined varieties.

Quinoa (2.4 g/100 kcal): Quinoa, a protein-rich grain, contributes to fiber intake and overall nutrition.

Almonds (2.3 g/100 kcal): Almonds offer healthy fats and a moderate amount of fiber, making them a nutritious snack option.

72% Chocolate (1.8 g/100 kcal): Even chocolate contributes to fiber intake, though in smaller amounts compared to other foods on this list.

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High-Protein Foods: A Ranking by Content per 100 Kilocalories

Tuna (canned) (21.9 g/100 kcal): Canned tuna stands out as a powerhouse of protein, making it an excellent choice for those seeking to boost their protein intake.

Pea protein (20.0 g/100 kcal): Pea protein offers a plant-based alternative for meeting protein needs, particularly suitable for vegetarian and vegan diets.

Pork (lean) (19.3 g/100 kcal): Lean pork provides a significant amount of protein, along with essential nutrients, making it a versatile protein source.

Steak (lean) (18.5 g/100 kcal): Lean cuts of steak are rich in protein and provide a satisfying option for meat lovers.

Quark (low-fat) (18.3 g/100 kcal): Low-fat quark offers a creamy texture along with a high protein content, making it a popular choice among fitness enthusiasts.

Sea bream (18.2 g/100 kcal): Sea bream is a delicious fish that's not only flavorful but also rich in protein, supporting muscle growth and repair.

Chicken breast (17.9 g/100 kcal): Chicken breast is a staple protein source, offering a lean and versatile option for various dishes.

Beef liver (15.4 g/100 kcal): Beef liver is not only a great source of protein but also provides essential vitamins and minerals for overall health.

Mackerel (canned) (14.8 g/100 kcal): Canned mackerel provides a substantial amount of protein, along with heart-healthy omega-3 fatty acids.

Rabbit (14.8 g/100 kcal): Rabbit meat is lean and protein-rich, offering a flavorful alternative to more common meats.

Salmon (14.0 g/100 kcal): Salmon is prized for its high protein content and omega-3 fatty acids, supporting heart health and muscle recovery.

Sérac (12.9 g/100 kcal): Sérac, a type of cheese, offers a concentrated source of protein, perfect for adding to salads or enjoying as a snack.

Hemp protein (12.5 g/100 kcal): Hemp protein is derived from hemp seeds and provides a plant-based protein option rich in essential amino acids.

Chicken thigh (11.8 g/100 kcal): While slightly higher in fat compared to chicken breast, chicken thigh still offers a substantial amount of protein.

Tofu (11.5 g/100 kcal): Tofu is a versatile plant-based protein option, suitable for a wide range of dishes and cooking methods.

Cottage cheese (11.3 g/100 kcal): Cottage cheese is a popular dairy product rich in protein, calcium, and other essential nutrients.

Navy beans (8.9 g/100 kcal): Navy beans provide both protein and fiber, making them a nutritious addition to soups, salads, and stews.

Cocoa powder (8.6 g/100 kcal): Cocoa powder, in addition to its rich flavor, offers a surprising amount of protein, perfect for adding to smoothies or baked goods.

Eggs (8.2 g/100 kcal): Eggs are a complete protein source, providing all essential amino acids along with various vitamins and minerals.

Haricots mungo (7.9 g/100 kcal): Haricots mungo, or mung beans, are a legume rich in protein and other nutrients, commonly used in Asian cuisine.

Green lentils (7.7 g/100 kcal): Green lentils offer a hearty dose of protein and fiber, making them a satisfying addition to vegetarian meals.

Borlotti beans (7.2 g/100 kcal): Borlotti beans provide protein and fiber, along with a unique flavor and texture to dishes.

Brussel sprouts (7.1 g/100 kcal): Brussel sprouts are not only nutritious but also provide a decent amount of protein, contributing to their health benefits.

Split peas (7.0 g/100 kcal): Split peas offer a generous amount of protein and fiber, making them a nutritious addition to soups and stews.

Broccoli (6.9 g/100 kcal): Broccoli, in addition to its wealth of vitamins and minerals, contains a notable amount of protein, supporting overall health.

Red lentils (6.7 g/100 kcal): Red lentils are a protein-rich legume commonly used in various cuisines, from soups to curries.

Gruyère cheese (6.7 g/100 kcal): Gruyère cheese is a flavorful option rich in protein, calcium, and other essential nutrients.

Black beans (5.9 g/100 kcal): Black beans provide both protein and fiber, making them a nutritious addition to salads, tacos, and burritos.

Yogurt (5.7 g/100 kcal): Yogurt is not only rich in protein but also contains beneficial probiotics for gut health.

Wholewheat toast (5.4 g/100 kcal): Wholewheat toast offers fiber and protein, providing a satisfying base for breakfast or snacks.

Milk (5.2 g/100 kcal): Milk is a classic protein source, also rich in calcium and other essential nutrients for bone health.

Pumpkin seeds (5.1 g/100 kcal): Pumpkin seeds are a crunchy and nutritious snack, offering protein, healthy fats, and various vitamins and minerals.

Chickpeas (5.1 g/100 kcal): Chickpeas are versatile legumes rich in protein and fiber, perfect for adding to salads, soups, and curries.

Quinoa (3.7 g/100 kcal): Quinoa is a protein-rich grain, also packed with fiber and essential amino acids, making it a complete protein source.

Almonds (3.6 g/100 kcal): Almonds provide protein along with healthy fats and other nutrients, making them a nutritious snack option.

Chia seeds (3.5 g/100 kcal): Chia seeds offer a wealth of nutrients, including protein, fiber, omega-3 fatty acids, and antioxidants.

Oats (3.4 g/100 kcal): Oats are a breakfast staple rich in protein and fiber, providing sustained energy throughout the morning.

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Healthier carrot cake

Ingredients:

250g mashed banana

150g grated carrots

1 egg

35g sugar

90g flour

150g almonds

Vanilla sugar (to taste)

A dash of cinnamon

1 tsp baking powder

Preheat your oven to 180°C (350°F) and grease a cake tin.

In a large mixing bowl, mash the bananas with a fork until smooth.

Add in the egg, grated carrots, sugar, cinnamon, vanilla sugar, and almonds. Mix well until all ingredients are combined.

Gently fold in the flour and baking powder until just incorporated. Be careful not to overmix.

Pour the batter into the prepared cake tin and spread it out evenly.

Place the cake tin in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

Once cooled, slice and serve!

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Alex's No-Knead Pizza Dough (French Guy Cooking)

Looking for a really simple, fail-proof pizza dough recipe? Check this one out : My Super Legit Pizza Dough Recipe

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Smoothies

Here are three of my favorite smoothie recipes! They're super balanced, high in protein, low in sugar, rich in fiber, low in calories, and most importantly, delicious! They're really, really (really) simple to make, so give them a try ;-)

Strawberry Cheesecake Smoothie

125g frozen strawberries

100g cottage cheese

15g pumpkin seeds

1dl water

A few ice cubes

Coffee-Chocolate Smoothie

100g cottage cheese

15g cocoa powder

15g chia seeds

1 frozen banana (or 4 dates)

1 espresso shot

A few ice cubes

Tropical Smoothie

100g pineapple or mango

Juice of one lime

125g low-fat yogurt

15g chia seeds

1dl water

A handful of ice cubes

Fresh mint leaves

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Amaretti

Amaretti are my neighbor's favorite biscuits, and it's great because they make perfect gifts ♡

Ingredients:

2 egg whites

50g flour

180g almond powder

150g sugar

1 tsp almond extract

Pinch of salt

For this simple recipe, start by whisking the egg whites with the sugar and salt until stiff peaks form. Then, gently fold in the flour, almonds, and almond extract into the beaten egg whites. The only challenge of the recipe lies in the patience needed to shape small balls of sticky dough using two small spoons and place them directly onto parchment paper. Bake at 180°C for 15 minutes, and let them dry... it's as simple as that!

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Better than ice cream

Never, but I mean NEVER will I buy an ice cream maker. If you're like me and don't have room for a thousand gadgets at home, but still want to try some homemade goodness, TRY THIS OUT. It's "Nougat glacé," and it's super delicious.

Ingredients:

50g sugar

2 tablespoons water

50g whole almonds

4 egg whites

200g honey

400ml heavy cream

I'll leave you the link to the video where this recipe comes from; it's a super satisfying channel → Video Link

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Good old chocolate mousse

Sometimes in life, it's crucial to appreciate the simple things, the classics, the basics, the raw flavors, the familiar tastes. There are two things I know for sure in life. First, everyone loves chocolate, and those who claim otherwise are lying. Second, after devouring a Christmas feast, a mousse goes down smoother than a chocolate fondant. So, here's a little advice: if you ever need to whip up a dessert... make this one.

Ingredients:

6 egg whites

4 egg yolks

250g dark chocolate

50g butter

50g sugar

Pinch of salt

Begin by melting the chocolate and butter together with tender love and care. Avoid overheating; you wouldn't want it to burn.

Separate the egg yolks from the whites. Temper the yolks by slowly incorporating a small amount of the melted chocolate mixture into them. This prevents the yolks from cooking when the hot chocolate is added later. Exercise patience here. Additionally, ensure all ingredients are at room temperature (a crucial rule of baking). The chocolate and yolk mixture should appear glossy. If it becomes stiff, something went awry.

In another bowl, whip the egg whites into a meringue, gently adding the sugar and salt as you go. Stop when you've achieved a beautiful, stiff, glossy meringue.

Carefully fold the meringue into the chocolate mixture until fully combined.

Pour this heavenly dessert into lovely glasses and refrigerate for a few hours.

Finally, savor these delectable treats with your loved ones, even if you don't care about their pants fitting anymore, you little rascal ♥︎.

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It’s the one! The only cheesecake worth making

When I was sixteen, we used to spend our weekends at my boyfriend's place cooking dishes for his family. He was a great cook, and for Christmas (jeez, I talk about Christmas all the time on this blog), his sweet mom gifted him a cookbook with approximately ALL the great classics including... the famous New York cheesecake recipe. On my birthday, he made it for me, and BOY OH BOY, it was the best cheesecake of my life. I can't remember the name of that book anymore, but fortunately, I kept the recipe. I'm happily sharing it today and strongly encourage you to make it for your significant other because they will remember it FOR THE REST OF THEIR LIVES.

For the crust:

200g biscuits (petit-beurre or spéculos)

30g brown sugar

60g melted butter

For the filling:

800g Philadelphia cream cheese

140g sugar

3 eggs

2 tbsp potato starch

Zest of one lemon

80g heavy cream

1 tsp vanilla extract

For the coulis:

200g raspberries

40g powdered sugar

Preheat the oven to 150°C (300°F). Prepare the crust by mixing the crushed biscuits with melted butter and brown sugar. Beat the cream cheese and sugar vigorously for 5 minutes, then gradually add the eggs, potato starch, lemon zest, and vanilla. Pour the mixture into the pan and bake the cake for 45 to 50 minutes. Let it cool in the closed oven, then transfer it to the refrigerator for 24 hours.