🍎 Soft Apple Tart

Title: Soft Apple Tart – A Tender, Rustic Apple Dessert

Introduction

This soft apple tart combines a buttery base, juicy apples, and a smooth custard poured over the top. Simple to prepare and beautifully tender, it’s the perfect everyday dessert for tea time or after a family meal.

Ingredients

For the Base

• 300 g all-purpose flour

• 150 g sugar

• 80 g melted butter

• 10 g baking powder

• ½ tsp cinnamon

• 1 pinch salt

• Zest of 1 lemon

• A few drops vanilla extract

For the Apple Layer

• 3 apples (about 700 g), diced

• Juice of 1 lemon

For the Custard Liquid

• 3 large eggs

• 180 ml milk

Instructions

1. Prepare the dough

Mix flour, baking powder, sugar, cinnamon, and salt in a bowl. Add lemon zest, vanilla, and melted butter. Combine until you get a soft shortcrust-like dough. Press it into the bottom of a tart pan and set aside.

2. Add the apples

Spread the diced apples evenly over the base. Drizzle with lemon juice to enhance flavor and prevent browning.

3. Prepare the custard

Whisk the eggs and milk until smooth. Pour over the apples, letting the liquid fill the gaps.

4. Bake

Preheat oven to 180°C (350°F). Bake 35–40 minutes until golden and set. A toothpick inserted into the center should come out clean.

5. Serve

Let the tart cool slightly before unmolding. Serve warm or chilled.

Notes

• Delicious with a dusting of powdered sugar.

• Serve with ice cream or whipped cream for a richer dessert.

 Light Strawberry Mousse 

Title: Cream-Free, Sugar-Free Strawberry Mousse – Only 90 Calories!

Introduction

This refreshing strawberry mousse is made with Greek yogurt, low-fat cheese, and fresh strawberries. Light, creamy, and free from refined sugar, it’s a perfect dessert for anyone seeking a low-calorie treat.

Ingredients

For the Mousse

• 200 g 0% Greek yogurt

• 150 g low-fat soft cheese

• 100 ml plant-based whipping cream

• 20 g cornstarch

• 30 g erythritol

• 1 tsp vanilla extract

For the Strawberry Jelly

• 300 g fresh strawberries, chopped

• 1 tsp lemon juice

• 1 tsp erythritol (optional)

• 1 gelatin sheet (or 2 g agar agar)

Instructions

1. Prepare the strawberry jelly

Place strawberries, lemon juice, and erythritol in a saucepan. Cook 5–6 minutes until softened. Add hydrated gelatin and stir until dissolved. Let cool.

2. Prepare the mousse

Whisk Greek yogurt, soft cheese, erythritol, vanilla, and cornstarch in a bowl until smooth.
Separately, whip the plant-based cream until fluffy.
Fold the whipped cream gently into the yogurt mixture.

3. Assemble

Spoon mousse into 6 dessert cups.
Add a thin layer of cooled strawberry jelly on top.

4. Chill

Refrigerate for 2 hours to set.

Notes

• Suitable for diabetics and low-calorie diets.

• Add fresh berries on top before serving for a colorful finish.

Lentil & Zucchini Cutlets 

Title: Healthy Lentil and Zucchini Cutlets – Simple, Nourishing & Delicious

Introduction

These lentil and zucchini cutlets are packed with protein, fiber, and flavor. Soft inside with a lightly crisp exterior, they’re perfect for meal prep, vegetarian dinners, or healthy snacks.

Ingredients

• 200 g yellow lentils

• 450 ml water

• 1 medium zucchini, grated

• 1 onion, chopped

• 1 garlic clove, chopped

• 1 cup almond flour

• Sun-dried tomatoes, chopped

• Olives, chopped

• Salt and black pepper

• ½ tsp chili flakes

Instructions

1. Cook the lentils

Place lentils in a saucepan with water. Cook 30 minutes until soft. Drain and cool slightly.

2. Prepare the zucchini

Grate zucchini and sprinkle with salt. Let rest 10 minutes, then squeeze out the water.

3. Cook the aromatics

Sauté onion and garlic in a pan until soft.

4. Mix the batter

Combine lentils, zucchini, onion mixture, almond flour, olives, sun-dried tomatoes, chili flakes, salt, and pepper. Mash slightly to help bind.

5. Form and cook

Shape into patties.
Pan-fry 5–7 minutes per side OR bake at 180°C (350°F) for 20–25 minutes, flipping halfway.

Notes

• Replace almond flour with oat flour or chickpea flour.

• Serve with yogurt sauce or in wraps.

• Store well in the freezer.

🍮Custard Cake with Glaze 

Title: Soft Custard Cake with Shiny Lemon Glaze – Elegant & Easy

Introduction

This custard cake combines a simple biscuit-based sponge, a creamy custard filling, and a smooth glaze on top. It’s a lovely dessert for gatherings, birthdays, or tea time.

Ingredients

For the Cake Base

• 100 g Maria cookies, crushed

• 170 ml milk

• 2 eggs

• 50 g sunflower oil

• 50 g sugar

For the Custard Layer

• 3 custards

• 6 gelatin sheets

• 500 ml cream

• 60 g vanilla sugar

• Remaining milk from the recipe

For the Glaze

• 2 egg whites

• 300 g powdered sugar

• 1 tbsp lemon juice

Instructions

1. Prepare the cake base

Whisk eggs with sugar until pale. Add oil and 50 ml milk. Stir in crushed cookies until smooth.
Pour into a greased mold and bake at 180°C for 15 minutes. Let cool.

2. Prepare the custard layer

Soak gelatin sheets in cold water.
Heat the remaining milk, then add drained gelatin and mix until dissolved.
Combine with the custard.
Whip the cream with vanilla sugar until thick and fold into the custard mixture.
Cut the cake horizontally and fill with the custard cream. Chill.

3. Prepare the glaze

Beat egg whites until frothy. Add powdered sugar gradually.
Add lemon juice and whisk until glossy.
Spread the glaze over the top of the cake.

Notes

• Allow the glaze to dry fully before slicing.

• Store the cake in the refrigerator for best texture.

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• 🍰 Sweet Karpatka Roll – A Polish Dessert for Special Occasions 

  Title: Sweet Karpatka Roll – Creamy, Elegant, and Perfect for Celebrations

  Introduction

  The Karpatka Roll is a modern twist on the classic Polish “Karpatka,” a traditional dessert known for its airy choux-style pastry and velvety cream filling. This rolled version transforms the classic cake into a light, elegant dessert that is ideal for birthdays, family gatherings, festive dinners, or any moment when you want something truly special.
  The pastry bakes into a soft, golden sheet that rolls effortlessly, while the silky homemade vanilla cream adds a rich, satisfying flavor. Though the dessert looks impressive, it is surprisingly simple to prepare and requires only basic ingredients you likely already have at home.

  Ingredients

  For the Pastry

  • 200 ml (⅔ cup + 1 tbsp) milk

  • 80 g (⅓ cup) butter

  • ½ tsp salt

  • 1 tsp sugar

  • 4 eggs

  • 140 g (1 cup) all-purpose flour

  For the Cream Filling

  • 500 ml (2 cups) milk

  • 3 egg yolks

  • 150 g (¾ cup) sugar

  • 50 g (⅓ cup) cornstarch

  • Pinch of salt

  • 1 tsp vanilla extract

  • 80–100 g softened butter (for whipping into the cream after cooling)

  Instructions

  1. Prepare the pastry

  Preheat your oven to 200°C (400°F).
  In a saucepan, heat the milk, butter, salt, and sugar until the butter completely melts and the mixture reaches a gentle boil. Remove from heat, then add the flour all at once. Stir vigorously until a thick dough forms and pulls away from the sides of the pan.

  Allow the dough to cool for 3–4 minutes, then add the eggs one at a time. Mix well after each addition until the batter becomes smooth, glossy, and pipeable.

  Spread the batter evenly over a parchment-lined baking tray, smoothing the surface with a spatula. Bake 25–30 minutes, or until puffed and golden. Let the pastry cool completely.

  2. Prepare the cream

  Heat most of the milk (reserve about ⅓ cup) over medium heat until it begins to steam.
  In a bowl, whisk the reserved milk with the egg yolks, sugar, cornstarch, vanilla, and salt until no lumps remain.

  Slowly pour the hot milk into the egg mixture while whisking constantly, then return everything to the saucepan. Cook on low heat for 5–7 minutes, stirring continuously until the cream becomes thick and smooth.
  Let it cool completely.

  Beat the softened butter until pale and creamy, then add the cooled custard one spoonful at a time, whipping until the filling becomes fluffy and uniform.

  3. Assemble the Karpatka Roll

  Spread the cream evenly over the cooled pastry sheet. Using the parchment paper to guide you, roll the cake gently from one short end to the other. Wrap tightly in the parchment and chill for at least 4 hours to set.

  Trim the ends, slice, and serve chilled.

  Notes

  • For a lighter flavor, add lemon zest to the cream.

  • Dust with powdered sugar before serving for a classic finish.

  • Keeps well for 2–3 days in the refrigerator.