If you prefer simple and easy to cook and easy to remember recipes with everyday ingredients, you are at the right place. My name's Jane and welome to my channel. Don’t forget to give thumbs up, share the videos and subscribe! I’d love to see you back here!
🥘Ingredients: 3 eggs granulated sugar - 100 g vegetable oil - 100 g pumpkin puree - 200 g chopped nuts - 1 tbsp raisin - 2 tbsp 1 orange juice+zest *all purpose flour - 200 g baking powder - 10 g vanilla sugar - 8 g cinnamon - ½ tsp salt - a pinch For topping: icing sugar - 150 g cold water (or lemon juice) - 2 tbsp lemon juice - 1 tbsp For decoration: pumpkin seeds - 1 tbsp Pumpkin puree - ru-vid.comtDsFMw6hm50 *You may need a bit more or a bit less flour depending on its sort and on eggs size 📝Instructions: In a bowl mix together all dry ingredients: sifted flour, salt, baking powder, vanilla sugar and cinnamon In a separate bowl whisk eggs and sugar until smooth Add oil and mix Add orange zest, orange juice, pumpkin puree, nuts and raisin Mix well Add the dry ingredients and mix well until smooth Pour the batter in a prepared 8-inch springform Bake at 180°C for 40-50 min (depending on your oven) Let the pie cool completely Cover with icing sugar glaze Decorate with pumpkin seeds and sprinkle with icing sugar
🥘Ingredients For the cake: 4 eggs 100 g granulated sugar 200 g flour (appr) ⅓ tsp salt 10 g baking powder 8 g vanilla sugar 150 g grated raw carrots 1 tbsp chopped walnuts 1 tbsp orange zest nutmeg - a pinch 80 ml vegetable oil For the glaze: powdered sugar - 100 g orange juice - 2 tbsp orange zest - 1 tbsp 📝Instructions: In a bowl whisk together all dry ingredients: flour, salt, baking powder and vanilla sugar In a separate bowl beat eggs and sugar until fluffy Add oil and continue beating for another couple of minutes Add the dry mixture and mix well using a spatula Add carrot to the batter and mix well Add nutmeg, walnuts, orange zest and mix well Pour the batter into a prepared 8” x 4” loaf pan Bake at 180°C for 40-50 min (depending on your oven) Let the cake cool down before removing from the pan and glazing.
🥘Ingredients For the vanilla panna cotta: 20% cream - 200 ml milk - 200 ml sugar - 50 g gelatin - 10 g water - 50 ml vanilla sugar - 10 g salt - a pinch For strawberry sauce: fresh strawberry - 350 g sugar - 80 g (or to taste) gelatin - 10 g 📝Instructions: How to make vanilla panna cotta: Dissolve gelatin in cold water and set aside for 10 minutes In a saucepan combine cream, milk, sugar, vanilla sugar and a pinch of salt Bring to a simmer over medium-low heat stirring frequently When you see the first bubbles remove the saucepan from the heat Whisk in the gelatin until fully dissolved Strain the mixture and pour it into three 280 ml dessert bowls (or glasses) Place in the fridge for at least 3 hours How to make strawberry sauce: Prepare gelatin as written above Place the the strawberries in a saucepan and blend until puree Add sugar, water and bring to a simmer stirring constantly Remove from the heat Whisk in the gelatin until fully dissolved If you want to remove seeds strain the puree Let the sauce cool down to room temperature and pour it over the vanilla panna cotta Place in the fridge for at least 3 hours before serving
🥘Ingredients: For sponge cake: eggs - 6 medium sugar - 200 g salt - a pinch flour - 200 g vanilla sugar - 8 g baking powder - 10 g cocoa powder - 40 g vegetable oil - 80 ml milk - 120 ml For frosting/filling: sour cream (25% or more) - 600 g condensed milk - 150 g 1 medium lemon juice Fruit for filling: canned pineapple - 200 g frozen cherry - 150-200 g 📝Instructions: Sponge cake: Mix dry ingredients: flour, salt, vanilla sugar, baking powder and cocoa powder In another bowl beat well eggs with sugar and a pinch of salt until fluffy Add oil and milk and continue beating Add the dry mixture and mix well until smooth Prepare the baking pan: line with parchment paper and if needed butter it Pour the batter into the pan (14x14) and spread it smoothing the surface Bake at 180°C for 15-20 min (depending on your oven) Let it cool Frosting/filling: Beat sour cream and condensed milk for a few min Add lemon juice and continue beating until thickened Separate part of it for frosting and remove it to the fridge Assembling the cake: Place the round 2.5 l bowl on the cake upside down and cut the round base as shown Cut the rest of the cake in small cubes Cut the pineapple in small pieces Defreeze the cherry Line the bowl with cling film as shown Spread 3 tbsp of frosting in the bowl bottom Fill the bowl with sponge cake cubes, sour cream filling, pineapple and cherry in layers Close the bowl with the round cake base Wrap the bowl with the cling film and remove to the fridge for a few hours or even overnight Unwrap the cake and remove the bowl and the cling film Spread the frosting on the surface of the cake Decorate to your taste, e.g. with chocolate glaze and nuts
🥘Ingredients For cherry curd: cherry (frozen) - 450 g eggs - 2 sugar - 100 g (or to taste) vanilla sugar - 10 g salt - a pinch cornstarch - 1 full tbsp butter (softened) - 50 g 📝Instructions: Defrost and puree the cherry. You may also strain the puree if you want Add eggs, sugar, vanilla sugar, salt and cornstarch Blend or whisk well Over medium heat bring to a boil stirring constantly Cook over low heat for another 1-2 min until thickened (stirring constantly) Remove from the heat and whisk in softened butter Cover with plastic wrap and let it cool down. If you’re not going to use it immediately, store it in the fridge for up to 5 days. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BrhY1id9OQI.html For custard: milk - 500 ml eggs - 2 granulated sugar - 100 g (or to taste) vanilla sugar - 5 g cornstarch - 1 full tbsp salt - a pinch butter - 50 g 📝Instructions: Whisk eggs, sugar, vanilla sugar and salt until smooth Add cornstarch and mix well While whisking very slowly pour part of hot milk to the mixture and stir well Return the mixture to the saucepan with the rest of the hot milk Over medium heat bring to a boil stirring constantly Stirring constantly cook over low heat for 1-2 minutes until thickened Remove from the heat and whisk in butter until it melted Cover with plastic wrap and let it cool down If you’re not going to use it immediately, store it in the fridge for up to 5 days. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sdBO4gjUdP0.html For crumbs: You can use your favorite cookies - 150-200 g But for this recipe I made crumbs from cake like in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-13blirIZa1Y.html 📝Instructions: No special instructions actually ) Just fill cups in layers and decorate to your taste.
🥘Ingredients: strawberry (frozen) - 300 g bananas - 2 condensed milk - 100 g (or to taste) lemon juice - 50 g 📝Instructions: Cut bananas and freeze them If you use fresh strawberry freeze it too Combine all the ingredients and blend them until puree If your blender bowl is small you can do it in parts Mix well in a bowl Transfer the mixture to a container and freeze for a few hours Every hour stir the mixture to avoid ice forming Serve with bananas (optional)
🥘Ingredients: pumpkin puree - 500 g powdered sugar - 100 g (or to taste) gelatin - 30 g water - 1 cup salt - a pinch vanilla (optional) 📝Instructions: Add gelatin to water, mix and set aside In a bowl mix pumpkin puree, powdered sugar and a pinch of salt. You can also add vanilla if you want. Melt the gelatin and add to the puree mixture Stir well until smooth On low speed start beating the mixture Gradually increase the speed to high and beat until very thick Prepare a pan - line it with plastic wrap and butter it Butter the wrap too Pour the mixture into the pan, smooth the top and cover with buttered plastic wrap Keep in fridge for a few hours Sprinkle the marshmallow with powdered sugar+cornstarch mixture, remove from the pan, place on a cutting board and cut in cubes To prevent the marshmallows from sticking, dredge them with a mix of 1 tbsp of powdered sugar and 1 tbsp of cornstarch.
🥘Ingredients: For dough: all purpose flour - 1,5 cup granulated sugar - ¾ cup (or to taste) cocoa powder - ⅓ cup salt - ⅓ tsp vanilla sugar - 1 tsp baking soda - 1 tsp water - 1 cup vegetable oil - 1/3 cup lemon juice - 2,5 tbsp For filling / frosting: dates puree - 8 tbsp (or to taste) lemon zest / nuts Check out the dates puree recipe: ru-vid.comv-jbcNL5YjU 📝Instructions: In a bowl whisk together sifted flour, cocoa powder, granulated sugar, vanilla sugar and salt Add water and oil Add lemon juice+baking soda. Mix well Add additional 1,5 tbsp lemon juice and mix well Pour the batter into a prepared 8x8 springform Bake at 180°C for about 35-45 minutes (depending on your oven) Allow the cake to cool before filling and frosting Split the cake in half and spread the filling Cut the top of the cake and make crumbs Spread the frosting (dates puree) on top and on sides Sprinkle with crumbs, lemon zest, nuts or any other topping Sprinkle with icing sugar before serving (optional) ____________________________________________________________ Check another Crazy cake recipe on my channel: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ib3kOuhBw2c.html
🥘Ingredients: For curd: lemons - 2 sugar - 150 g cornstarch - 1 tbsp full eggs - 2 butter - 50 g salt - a pinch Check out the recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-t5QCgqkpio0.html For custard: milk - 500 ml eggs - 2 granulated sugar - 100 g (or to taste) vanilla sugar - 5 g cornstarch - 1 full tbsp salt - a pinch butter - 50 g Check out the recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sdBO4gjUdP0.html For crumbs: 2 ways: Using your favorite cookies - 150-200 g making crumbs of any cake As for me I made them of cake like in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-13blirIZa1Y.html eggs - 2 sugar - 100 g (or to taste) vanilla sugar - 10 g baking powder - 10 g salt - a pinch milk - 200 ml vegetable oil - 70 ml flour - 250 g (or a bit more if needed) 1 lemon (juice+pulp+zest) 1/2 orange (juice+pulp+zest) 📝Instructions: No special instructions actually ) Just fill cups in layers and decorate to your taste.
🥘Ingredients: apple - 1 kg flour - 360 g butter - 150 g sugar - 170 g (or to taste) vanilla (powder) - ⅓ tsp or 8-10 g vanilla sugar salt - a pinch baking powder - 10 g cinnamon - ½ tsp (or to taste) ½ lemon dried cranberry - 100 g vanilla ice-cream 📝Instructions: Preheat the oven to 180C Mix sifted flour, salt, half of the sugar, and vanilla Add cold butter cut in cubes and rub until you get crumbs Core and slice (or dice) the apples and sprinkle with lemon juice In a bowl mix sugar and cinnamon Sprinkle the apples with the sugar-cinnamon mixture and stir Prepare a baking pan ( (12x8). If needed line it with parchment paper Spread half of the crumbs in the baking pan Spread the apples Sprinkle with dried cranberry (optional) Spread the rest of the crumbs on top Bake for 35-40 minutes (depending on your oven) until golden Serve with vanilla ice-cream
🥘Ingredients for 2 pancakes: cheese - 300 g eggs - 1 sour cream (or yogurt) - 200 g baking soda - ½ tsp flour - 150 g butter - 20 g vegetable oil - 2 tbsp salt - to taste depending on the cheese 📝Instructions: In a bowl whisk an egg until smooth Add sour cream, baking soda and salt, and mix Add flour and mix well Add grated cheese and mix well Place half of the mixture on a frying pan Cover the pan and fry the pancake over medium heat until golden brown Sprinkle with melted butter before serving.
Ingredients: eggs - 2 sugar - 120 g salt - a pinch cornstarch - 1 tbsp vanilla powder - a pinch sour cream - 400 g Instructions: Whisk eggs, sugar, vanilla and salt until smooth Add cornstarch and mix well Add sour cream and mix well Over medium heat bring to a boil stirring constantly Stirring constantly cook over low heat for 1-2 min until thickened Remove from the heat and whisk in butter until it melted
🥘Ingredients For dough: flour - 150 g eggs - 3 salt - a pinch baking powder - 5 g sugar - 100 g vegetable oil - 25 g cinnamon - ⅓ tsp pumpkin puree - 200 g ½ lemon zest For sour cream custard: eggs - 2 sugar - 120 g salt - a pinch cornstarch - 1 tbsp vanilla powder - a pinch sour cream - 400 g For puree - pumpkin 350 g 📝Instructions: Dough: In a bowl mix all dry ingredients: flour, salt, baking powder, cinnamon In a separate bowl beat eggs and sugar until light Add oil and continue beating Add lemon zest Add pumpkin puree and mix until smooth Combine the batter and dry ingredients. Mix until smooth Line a baking pan with parchment paper Pour the batter on the pan and spread it smoothing the surface Bake at 180°C for 11-15 min (depending on your oven) Cut the edges and divide the crust in 3 Sour cream custard: Whisk eggs, sugar, vanilla and salt until smooth Add cornstarch and mix well Add sour cream and mix well Over medium heat bring to a boil stirring constantly Stirring constantly cook over low heat for 1-2 min until thickened Remove from the heat and whisk in butter until it melted Pumpkin puree: Cut 350 g of pumpkin in pieces Place on a baking pan and cover with aluminum paper Bake at 200°C for 45-60 min Another way - cut the pumpkin in half and lay on the pan skin side up Cool the pumpkin and peel off the skin Blend until puree Assembling the cake: Cover the 3 crusts with custard Sprinkle with crumbs made of the cuttings Decorate with favorite berry, e.g. cranberry (optional) Sprinkle with icing sugar (optional) Place in a fridge for at least 2 hours
Cut 350 g of pumpkin in pieces Place on a baking pan and cover with aluminum paper Bake at 200°C for 45-60 min Another way - cut the pumpkin in half and lay on the pan skin side up Cool the pumpkin and peel off the skin Blend until puree
🥘Ingredients: cherry (frozen) - 450 g eggs - 2 sugar - 100 g (or to taste) vanilla sugar - 10 g salt - a pinch cornstarch - 1 full tbsp butter (softened) - 50 g 📝Instructions: Defrost and puree the cherry. You may also strain the puree if you want Add eggs, sugar, vanilla sugar, salt and cornstarch Blend or whisk well Over medium heat bring to a boil stirring constantly Cook over low heat for another 1-2 min until thickened (stirring constantly) Remove from the heat and whisk in softened butter Cover with plastic wrap and let it cool down. If you’re not going to use it immediately, store it in the fridge for up to 5 days.
🥘Ingredients: milk - 500 ml eggs - 2 granulated sugar - 100 g (or to taste) vanilla sugar - 5 g cornstarch - 1 full tbsp salt - a pinch butter - 50 g 📝Instructions: Whisk eggs, sugar, vanilla sugar and salt until smooth Add cornstarch and mix well While whisking very slowly pour part of hot milk to the mixture and stir well Return the mixture to the saucepan with the rest of the hot milk Over medium heat bring to a boil stirring constantly Stirring constantly cook over low heat for 1-2 minutes until thickened Remove from the heat and whisk in butter until it melted Cover with plastic wrap and let it cool down If you’re not going to use it immediately, store it in the fridge for up to 5 days.
🥘Ingredients: tortillas - 4 chicken breast - ½ beans - 180 g onion - 1 garlic - 2 cloves salt/black pepper - to taste vegetable oil - 3-4 tbsp red bell pepper - 1 medium tomato sauce - 150 ml cheese - 150 g parsley - 2 tbsp spices: cumin, coriander, paprika, chili pepper, beans seasoning - ½ tsp each 📝Instructions: Over medium heat fry chicken breast cut in small cubes adding salt Add chopped onion and in couple of minutes add minced garlic Add chopped red bell pepper and saute for a few minutes Add tomato sauce and all the spices Mix everything and saute for a few minutes Add beans, mix well and saute for a few minutes Place the filling on a tortilla in layers: grated cheese - chicken/bean mixture - chopped parsley Fold the tortilla and toast in a pan (dry or buttered) both sides until light golden.
🥘Ingredients: lemons - 2 sugar - 150 g cornstarch - 1 tbsp full eggs - 2 butter - 50 g salt - a pinch 📝Instructions: Mix 1 lemon zest and sugar. Set aside for 30 minutes In a saucepan whisk 2 lemons juice (100 ml), sugar+zest, salt, cornstarch and eggs On medium heat bring the mixture to a boil stirring constantly Cook over low heat for 1-2 minutes until thickened stirring constantly Remove from the heat and strain (optional) Add butter and continue stirring until it melted let it cool down If you are not going to use it immediately, cover it with plastic wrap
🥘Ingredients: all purpose flour - 500 g appr eggs - 3 sugar - 200 g (or to taste) baking powder - 10 g vanilla sugar - 10 g milk - 300 ml vegetable oil - 150 ml salt - a pinch raisin - 100 g 📝Instructions: Mix eggs, salt, sugar and vanilla sugar until smooth Add lemon zest + lemon juice and mix well Add warm milk and oil. Mix Add sifted flour (in parts) and baking powder. Add as much flour as needed until desired consistency as shown Presoak raisin in hot water for 10 minutes and dry Add the raisin to the batter and mix well Pour the batter in a 12x8 inch baking pan Bake at 180°C for 40-45 min (depending on your oven) Sprinkle with icing sugar before serving.
🥘Ingredients: tortillas - 4 chicken breast - ½ beans - 180 g onion - 1 garlic - 2 cloves salt/black pepper - to taste vegetable oil - 3-4 tbsp red bell pepper - 1 medium tomato sauce (any) - 150 ml cheese - 150 g spring onion - 3 leaves spices: cumin, coriander, paprika, chili pepper, beans seasoning - ½ tsp each 📝Instructions: Over medium heat fry chicken breast cut in small cubes adding salt Add chopped onion and in couple of minutes add minced garlic Add chopped red bell pepper and saute for a few minutes Add tomato sauce and all the spices Mix everything and saute for a few minutes Add beans, mix well and saute for a few minutes Place the filling on a tortilla in layers: grated cheese - chicken/bean mixture - cheese - chopped spring onion Fold the tortilla making a roll Toast the burritos in a pan (dry or buttered) both sides until light golden.
