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Crisp golden pastry

Written by admin on . Posted in Breakfast, Desert. No Comments on Crisp golden pastry

Latest crips golden pastry recipe in 2025 Delightful, flaky, golden perfection, irresistible aroma, buttery bliss, crispy joy, heavenly treat, scrumptious delight.

let’s start making

Crisp Golden Pastry Recipe

Ingredients:

  • 250g all-purpose flour
  • 200g unsalted butter (cold, cubed)
  • 1 tsp salt
  • 100ml cold water
  • 1 tbsp sugar (optional, for a slight sweetness)

Instructions:

  1. Prepare the Dough: In a large bowl, mix the flour and salt. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
  2. Add Water: Gradually add cold water, mixing with a fork until the dough begins to come together. Turn it onto a lightly floured surface and knead gently into a smooth ball.
  3. Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  4. Roll and Fold: On a floured surface, roll the dough into a rectangle. Fold the top third down to the center, then the bottom third up over that. Rotate 90 degrees, roll out again, and repeat the folding process. Chill for another 30 minutes.
  5. Final Roll: Roll out the dough to your desired thickness (about 3-4mm). Use as needed for pies, tarts, or vol-au-vents.
  6. Bake: Preheat oven to 200°C (400°F). Place the pastry on a baking sheet, brush with egg wash (1 egg beaten with 1 tbsp water) for a golden finish, and bake for 20-25 minutes or until crisp and golden.

Nutrition Information (per 100g of baked pastry):

  • Calories: 450 kcal
  • Total Fat: 30g
  • Saturated Fat: 18g
  • Carbohydrates: 40g
  • Sugars: 1g (if sugar is added)
  • Protein: 5g
  • Sodium: 300mg

Allergy Advice:

  • Contains: Wheat (gluten), Milk (butter)
  • May contain: Egg (if egg wash is used)
  • Suitable for vegetarians if egg wash is omitted.

Not suitable for individuals with gluten or dairy allergies.

Oat porridge with berry

Written by admin on . Posted in Breakfast. No Comments on Oat porridge with berry

Creamy oat porridge with sweet berries, honey, and nuts; quick, nutritious breakfast, rich in fiber, protein, and antioxidants.

Berry Oat Porridge Recipe

Serves

4

Prep Time

10 minutes

Cooking Time

10 minutes

Ingredients

  • 1 cup (90g) rolled oats
  • 2 cups (500ml) water
  • 1 cup (250ml) milk (or plant-based milk)
  • 1 cup (150g) mixed berries (strawberries, blueberries, raspberries), fresh or frozen
  • 2 tbsp (30ml) honey or maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tbsp (10g) chia seeds (optional, for added texture)
  • 1/4 cup (25g) sliced almonds or walnuts (optional, for garnish)

Equipment

  • Medium saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Serving bowls

Instructions

  1. Combine Base Ingredients: In a medium saucepan, bring water and milk to a gentle boil over medium heat. Add a pinch of salt.
  2. Cook Oats: Stir in rolled oats and reduce heat to low. Simmer for 8-10 minutes, stirring occasionally, until oats are soft and creamy.
  3. Add Flavor: Stir in honey or maple syrup, vanilla extract, and chia seeds (if using). If using frozen berries, add them now and cook for an additional 1-2 minutes until warmed through.
  4. Incorporate Fresh Berries: If using fresh berries, remove porridge from heat and gently fold in half the berries, reserving the rest for topping.
  5. Serve: Divide porridge into 4 bowls. Top each with remaining berries and a sprinkle of nuts (if using).

Nutritional Count (Per Serving)

  • Calories: 220 kcal
  • Protein: 6g
  • Fat: 6g (1.5g saturated)
  • Carbohydrates: 38g (12g sugars, 5g fiber)
  • Sodium: 50mg
  • Calcium: 150mg (15% DV)
  • Iron: 1.8mg (10% DV)

Notes: Nutritional values are approximate and based on using whole milk, honey, and optional chia seeds and almonds. Values may vary with substitutions (e.g., plant-based milk or maple syrup).

Tips

  • For creamier porridge, use a higher milk-to-water ratio (e.g., 1.5 cups milk, 0.5 cups water).
  • Store leftovers in an airtight container in the fridge for up to 2 days. Reheat with a splash of milk.
  • Customize with toppings like yogurt, coconut flakes, or a dash of cinnamon.

Chicken Veg-Sub sandwiches

Written by admin on . Posted in Breakfast, Lunch. No Comments on Chicken Veg-Sub sandwiches

Chicken Veg Sub sandwiches combine tender chicken, fresh veggies, and savory sauces in a soft roll. Perfect for a quick, healthy meal, customizable with cheese, lettuce, tomatoes, paper and more

Chicken Veg-Sub Sandwich Recipe

Ingredients (Serves 2)

  • 2 (6-inch) soft sub rolls, sliced lengthwise
  • 1 (8 oz) boneless, skinless chicken breast, grilled and sliced
  • 1 cup lettuce, shredded
  • 1 medium tomato, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup green bell pepper, sliced
  • 2 slices cheddar cheese (optional)
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare Chicken: Season chicken breast with salt, pepper, and olive oil. Grill over medium heat for 5-6 minutes per side until cooked (internal temperature 165°F). Slice thinly.
  2. Toast Rolls: Lightly toast sub rolls in an oven at 350°F for 2-3 minutes.
  3. Assemble Sandwich: Spread mayonnaise and Dijon mustard on both sides of each roll. Layer chicken slices, lettuce, tomato, red onion, green pepper, and cheese (if using).
  4. Serve: Close the sandwich and serve immediately, or wrap for a portable meal.

Nutrition Information (Per Serving, without cheese)

  • Calories: 420 kcal
  • Protein: 28g
  • Fat: 14g (Saturated: 2g)
  • Carbohydrates: 46g (Fiber: 4g, Sugars: 6g)
  • Sodium: 680mg

Note: Adding cheese increases calories by ~100 kcal and fat by ~8g per slice. Values are approximate and depend on ingredient brands and portion sizes.

How to make pancake

Written by admin on . Posted in All Reciper, Breakfast, Desert. No Comments on How to make pancake

Healthy pancakes use whole grain or almond flour, natural sweeteners like honey or bananas, and toppings like fruit or Greek yogurt, increasing fiber, protein, and vitamins while cutting empty calories.

Let’s start to make healthy pancake

Ingredients (Serves 4):

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract (optional)

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine the milk, egg, melted butter, and vanilla extract (if using).
  3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix; a few lumps are okay.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 2 minutes.
  6. Serve warm with toppings like syrup, fruit, or butter.

Nutritional Information (Per Serving):

  • Calories: 200
  • Carbohydrates: 30g
  • Protein: 6g
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 55mg
  • Sodium: 350mg
  • Fiber: 1g
  • Sugar: 6g

Preservation:

  • Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.
  • Freezing: Freeze pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen in a toaster or microwave.