Chocolate Molten Lava Cake

  

Ingredients

1 ounce= 28.5 gm 

Unsalted butter, for greasing

2 tbsp cocoa powder

4 1/4 ounces dark chocolate chips

4 1/4 ounces unsalted butter

4 1/4 ounces superfine sugar

3 large eggs use egg substitutes which I've given many times before

2 large egg yolks *

4 1/4 ounces all-purpose flour

4 dark chocolate truffles

Powdered sugar, for dusting (optional)

* Egg yolk substitutes vary by recipe's needs (binding, richness, color), with popular choices including silken tofu or avocado for richness, mashed banana or applesauce for moisture/sweetness, and flax/chia eggs (ground seeds + water) for binding, while turmeric, oil, and black salt (kala namak) help mimic egg-like flavor/color, especially for vegan dishes

 

Preparations

Preheat the oven to 395°F. Generously grease 4 ovenproof ramekins with butter and dust with cocoa powder, tapping out any excess. Refrigerate the prepared dishes while making the batter.

Combine the dark chocolate chips and butter in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Stir until melted and smooth, then remove from the heat and let cool for 5 minutes.

In a separate bowl, use an electric hand mixer to beat the sugar, eggs, and egg yolks for about 5 minutes, until pale, thick, and fluffy.

Sift in the flour and gently fold to combine. Pour in the cooled chocolate mixture and whisk just until smooth and fully incorporated.

Divide the batter evenly among the prepared ramekins. Press 1 chocolate truffle into the center of each portion, ensuring it is fully covered by batter and not touching the bottom.

Bake for 13 minutes, until the edges are set but the centers remain soft.

Remove from the oven and carefully loosen the edges with an offset spatula. Invert each cake onto a small plate.

Serve immediately, dusted with powdered sugar if desired.

 

 

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Sweet Potato Burger

  

Ingredients

2 tbsp ground flaxseed (linseed)

4 tbsp warm water

1½ tbsp oil divided (I often use organic rapeseed (canola) oil)

1 medium onion (130g) finely chopped

2 tsp minced garlic

250 g / 2 packed cups sweet potato grated

70 g / ½ cup gram flour (chickpea flour) (or you can substitute with wholemeal flour or plain flour)

1 tsp cumin pdr

1 tsp garam masala

salt to taste

1 tbsp tomato puree (paste)

40 gm / 1 packed cup spinach finely chopped

green chilies, finely chopped to taste or red chili pdr to taste 

 

Preparations First, make the flaxseed 'egg' by placing 2 TBSP ground flaxseed in a small bowl with 4 TBSP warm water and leave to ‘gel’ up. Gently heat ½ TBSP oil in a large frying pan (skillet) and cook the onion, until it starts to soften. Meanwhile, grate the sweet potato (no need to peel it). Add the garlic and grated sweet potato to the frying pan and stir through. Continue cooking for a couple of minutes. Stir in the tomato puree, cumin, garam masala and salt, then remove from the heat. Transfer the contents of the frying pan into a mixing bowl. Add the flaxseed 'egg' and stir through. Sprinkle on the flour and stir through until fully combined (N.B. if using chickpea flour,  I would recommend sieving it to ensure there are no lumps). Stir in the chopped spinach, green chilies/ red chili pdr. If possible, use two frying pans (skillets) to save cooking time. Coat the bottom of the frying pan(s) in oil and heat on medium heat. Scoop about half a cup’s worth of mixture and drop it into the pan. Press down on the mixture using a slotted turner to flatten it into fritter shape. You should be able to fit another three into the pan, but make sure not to crowd them. Cook the fritters until golden brown on the bottom (about 4 minutes), then use a slotted turner to carefully flip them over. Continue cooking until brown on the second side (another 4 minutes or so). As an optional step (which I highly recommend) continue cooking the fritters for 10 minutes in the oven at 210C (190C fan) / 410F. This brings the flavour out even more and also crisps the edges. The fritters can be eaten hot or cold. Any leftovers can be stored in the fridge for up to five days. I haven’t tried freezing them yet, but I’m pretty confident that they will be freezable.

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Fluffy Spinach Cottage Cheese Flagels

  

Ingredients

• 1 cup cottage cheese use full-fat for richer flavor and creaminess
• 1 tb olive spoil adds moisture and richness to the dough
• 1 egg lightly beaten to help bind ingredients
• 1.5 cups all-purpose flour provides structure for fluffy flagels
• 3 tsp baking powder ensures a light and airy texture
• 0.5 tsp salt enhances all the flavors beautifully
• 2 oz baby spinach micro chopped for freshness
• 0.5 cup shredded mozzarella cheese adds a deliciously cheesy interior

 

Preparations

1. Preheat your oven to 375°F (190°C) to create the perfect baking environment for those golden, fluffy flagels.
2. In a large bowl, whisk together 1 cup of cottage cheese, 1 tablespoon of olive oil, and 1 lightly beaten egg until smooth and well combined.
3. In another bowl, sift together 1.5 cups of all-purpose flour, 3 teaspoon of baking powder, and 0.5 teaspoon of salt to ensure a light, airy texture.
4. Gradually add the dry mixture to the wet ingredients, stirring gently until just incorporated. Avoid over-mixing to keep them tender.
5. Gently fold in 2 oz of micro chopped baby spinach and 0.5 cup of shredded mozzarella cheese for a delightful pop of flavor and texture.
6. Turn the dough out onto a lightly floured surface and shape it into bagel-like forms, or flagels, with a slight indent in the center.
7. Place the shaped flagels on a lined baking sheet, using parchment paper for easy removal.
8. Pop them in the oven and bake for about 15 minutes, or until they are golden brown and you can smell their delicious aroma filling your kitchen.

 Serve your flagels warm with a bowl of soup.

 

 

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Cottage Cheese Bread

 Ingredients

2 Large Whole Eggs

1 Cup Cottage Cheese (Full, Reduced, or Fat Free all work, look for Low Sodium)

¾ tsp Garlic Powder (Optional)

1tsp Italian Seasoning (Optional)

Oregano (Optional for topping)

 

Notes & Substitutions

For the best results, choose a low-sodium cottage cheese, if possible, to control the overall saltiness. Using a food processor or blender to whip the cottage cheese will create a smoother, less lumpy texture in your finished bread. Feel free to experiment with various spice blends like onion powder, dried chives, or a pinch of paprika to customize the flavor. You can substitute whole eggs with egg whites; just adjust the quantity to achieve the desired consistency (typically two egg whites for one whole egg). Ricotta cheese can also work as a substitute for cottage cheese, though it might yield a slightly denser texture.

Preparations

Add your 1 cup of cottage cheese and 2 large whole eggs into either a food processor or blender. If using, add ¾ tsp garlic powder and 1 tsp Italian seasoning now. Process or blend these ingredients until the mixture is completely smooth and no lumps remain. This ensures a consistent texture for your finished cottage cheese bread.

Take out a baking sheet and line it entirely with parchment paper. This is crucial for preventing sticking. Lightly coat the parchment paper with cooking spray to further ensure easy removal of your baked bread.

Carefully pour your smooth cottage cheese mixture onto the prepared baking sheet. Using the back of a spoon or a spatula, evenly spread it out into your desired shape. You can make it a large thin rectangle for wraps, a round shape for a pizza base, or several smaller circles for individual servings. If you prefer a thicker bread, consider using a small baking pan. You may also top it with a little oregano or any other desired seasonings at this stage.

For a loaf-style bread like the photos, pour the batter into a small parchment-lined loaf pan instead of spreading it thin on a baking sheet.

Preheat your oven to 350°F (175°C). Once preheated, place the baking sheet into the oven. Bake for approximately 30-35 minutes. The exact baking time will depend on how thick or thin you spread your mixture; thinner bread will bake faster, while a thicker consistency will require more time. My “flatbread” typically takes around 50 minutes with the small baking pan to achieve a golden brown color and firm texture.

Remove the baking sheet from the oven once the cottage cheese bread turns a beautiful golden brown color and the edges look set. Transfer the bread, still on the parchment paper, to a wire rack. It is vital to let it cool completely before attempting to peel it off the parchment paper or cut it. This cooling process helps the bread firm up and prevents it from sticking or tearing.

Pro Tips for Perfect Cottage Cheese Bread

Achieve fantastic results every time with these helpful hints.

• Achieve Desired Texture: Bake your cottage cheese bread longer for a crispier, firmer texture that’s great for crackers. For a softer, more pliable wrap-like bread, bake for a shorter duration, ensuring it’s still cooked through.
• Prevent Sticking: Always use parchment paper on your baking sheet. Additionally, lightly coating the parchment with cooking spray creates a non-stick surface, guaranteeing easy removal.
• Flavor Enhancements: Sprinkle fresh herbs like chopped chives or cilantro over the bread immediately after baking for a burst of freshness. You can also mix a small amount of grated hard cheese into the batter before baking for an extra savory kick.

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Pineapple & Coconut Cottage Cheese Muffins

  

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup shredded coconut
• 3/4 cup coconut sugar
• 2 eggs
• 1 cup cottage cheese
• 1/4 cup coconut oil or any oil of your choice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3/4 cup diced pineapple

Instructions

• Preheat your oven to 180°C (350°F) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.
• In a blender or food processor, blend the cottage cheese with ¼ cup of the pineapple until smooth and creamy.
• Pour the cottage cheese mixture into a large mixing bowl. Add the eggs, coconut sugar, oil, and vanilla extract, and beat everything together until well combined and smooth.
• Add in the flour, shredded coconut, baking powder, baking soda, salt, and the rest of the diced pineapple. Stir it all together until you have a well-mixed, thick batter.
• Divide the batter between the muffin cups, filling each one almost to the top.
• If you want to make them extra cute, sprinkle a little shredded coconut or pop a tiny piece of pineapple on top of each muffin before baking.
• Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean.
• Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
   

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
  
  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
  
  https://cancersupportindia.blogspot.com  for info on cancer and health related topics
  
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Oat and Chia Bread

Ingredients

2 cups rolled oats

1/2 cup chia seeds

2 cups water

1 tsp salt

1 tsp baking powder

Optional: seeds for topping

Directions

Preheat the oven to 350°F (175°C).

In a bowl, mix the rolled oats, chia seeds, salt, and baking powder.

Add the water and stir until the mixture is well combined. Let it sit for about 15 minutes to allow the chia seeds to absorb water and create a gel-like consistency.

Transfer the mixture to a greased loaf pan, smoothing the top with a spatula.

If desired, sprinkle seeds on top for added texture.

Bake for 45-50 minutes, or until the bread is firm and golden.

Allow it to cool before slicing and serving.

How to Serve Oat and Chia Bread

You can serve Oat and Chia Bread in many ways. It’s delicious on its own or with butter, jam, or avocado. You can also toast the slices for a warm crunch. This bread pairs well with soups, stews, or a fresh salad.

How to Store Oat and Chia Bread

Store any leftover Oat and Chia Bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, consider freezing it. Wrap slices in plastic wrap or foil and place them in a freezer bag for up to 3 months.

Tips to Make Oat and Chia Bread

• Make sure to let the chia seeds soak well. This helps them create the right texture in the bread.
• Feel free to experiment with adding different seeds on top or mixed into the batter.
• If you want a little sweetness, consider adding a tablespoon of honey or maple syrup.

Variation

You can add nuts or dried fruits for extra flavor and texture. Some popular choices are walnuts, almonds, or cranberries. This will give your bread a unique twist!

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

A New Probiotic Drink Is Here, and It’s Made with Apples!

 Kombucha has been the preferred probiotic drink for health-conscious individuals for many years. Its tangy, fermented flavor, combined with its supposed health benefits, has made it a favorite. But a new study from Brazil suggests there might be a new player on the probiotic scene—an apple-based fermented drink that could rival kombucha, offering similar health perks with a taste that many find more appealing. 

Researchers from the Federal University of Ceara in Brazil created two new probiotic drinks using passion fruit and apple juices. They used the same culture of bacteria and yeast, called SCOBY (Symbiotic Culture of Bacteria and Yeast), which is commonly used in traditional kombucha production. Their study, published in the journal ACS Agricultural Science & Technology, found that the apple-based drink not only matched kombucha in terms of health benefits but also scored higher when it came to taste.

How was the new apple-based probiotic drink made? 

 

Led by researcher Socorro Vanesca Frota Gaban, the team aimed to find alternatives to traditional kombucha that might appeal to a broader audience. While kombucha is popular, its unique taste can be a barrier for some people. The team hoped that by using fruit juices, they could create drinks that offer the same probiotic health benefits as kombucha but with a flavor profile more appealing to a wider range of consumers.

 

To make these new beverages, the researchers swapped the typical green tea base of kombucha with either passion fruit juice or apple juice. They added the SCOBY culture to the juice and let it ferment for 10 days at room temperature, following the same method used for kombucha. The two new drinks—PF(KLB) for the passion fruit version and A(KLB) for the apple version—were then compared to a batch of traditional green tea kombucha in terms of their chemical composition, antioxidant properties, and taste.

Surprisingly, the apple-based drink, A(KLB), emerged as a strong competitor. In terms of health benefits, it contained similar amounts of phenolics and flavonoids—compounds known for their antioxidant properties—to traditional kombucha. In fact, in some measures of antioxidant activity, it even surpassed kombucha. These compounds are essential because they help fight free radicals in the body, reducing oxidative stress, which is linked to various diseases, including cancer. 

 

But what really sets A(KLB) apart is its taste. In a focus group of 12 participants, the apple-based drink was described as having a refreshing, cider-like flavor with floral and citrus notes. It was lightly carbonated, giving it a similar mouthfeel to popular soft drinks, and had a mild alcoholic kick that added to its appeal. Many tasters found it more palatable than traditional kombucha, which can have a strong, vinegary taste that isn’t for everyone.

On the other hand, the passion fruit version, PF(KLB), didn’t perform as well. While tasters appreciated its aroma, many found it too sour and bitter, likely due to its higher acidity and alcohol content. Its strong flavor was polarizing, with some participants enjoying it but most finding it overwhelming compared to the apple-based alternative. Traditional kombucha, meanwhile, fell somewhere in between, with tasters noting its sweetness but also its less pronounced flavor compared to the fruit-based drinks.

These results suggest that A(KLB) could be a great alternative for people who want the health benefits of kombucha but aren’t fans of its strong taste. Its familiar, apple-cider-like flavor could make it more appealing to the average consumer, offering a way to enjoy probiotics without sacrificing taste. As more people turn to functional beverages—drinks that offer health benefits beyond basic nutrition—A(KLB) could fill an important niche in the market. 

 

However, there’s a catch. The alcohol content in these fruit-based drinks is higher than in traditional kombucha. While kombucha usually contains less than 0.5% alcohol by volume, making it non-alcoholic in most countries, A(KLB) had an alcohol content of 1.65%, and PF(KLB) a much higher 6.2%. This could pose challenges for commercialization, as these drinks may need to be classified and sold as alcoholic beverages, depending on local regulations.

Is this apple-based drink the new secret to better digestion? 

Despite this hurdle, the researchers remain optimistic about the future of A(KLB). Its combination of health-promoting compounds, probiotic benefits, and appealing taste make it a strong candidate for further development. In today’s health-conscious world, consumers are always looking for the next big thing in functional foods and beverages, and A(KLB) could very well represent the next wave in probiotic drinks. 

 

There’s also growing interest in diversifying the probiotic market. Kombucha has been the star of the probiotic world for years, but as more research is conducted into different fermentation processes and ingredients, we could start to see a wider range of options available to consumers. Drinks like A(KLB) offer an exciting new frontier, providing the health benefits of probiotics in a more accessible format.

While more research is needed to fully understand its long-term health impacts, A(KLB) represents an exciting development in the world of functional beverages. Its combination of health-promoting compounds, probiotic benefits, and crowd-pleasing taste make it a strong contender for the next big health drink trend. 

 

So, what's next for A(KLB)? The researchers are optimistic about its future, but there's still work to be done. Further studies might explore ways to reduce the alcohol content while maintaining the beneficial properties. There's also the potential for experimenting with other fruit juices or flavor combinations to create a whole range of probiotic beverages.

As for us consumers, we'll have to wait a bit before we can grab a bottle of A(KLB) off the shelf. But who knows? In a few years, you might find yourself reaching for an apple-based probiotic drink instead of your usual kombucha. And hey, if it tastes like a delicious, slightly boozy apple cider while giving your gut a health boost, that sounds like a win-win to me. 

 

In the meantime, keep an eye out for new developments in the world of probiotics and fermented beverages. The next big health drink revolution might be just around the corner – and it might taste a whole lot better than you'd expect.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs