Four easy recipes to make this weekend

Another weekend is here and that means a new opportunity to relax or engage in the thousands of things you do not manage to do during the week. For example, you can see the row you have left in the middle, go out, go shopping, clean the house or do absolutely nothing.

Or you can try experimenting this weekend with some new but easy recipes!

The right, nutritious breakfast

What you will need (for 1 bowl):

• 1/2 cup oats
• 1 cup of cow’s milk of your choice, almond or something else
• 1/2 banana melted with a fork
• 1/2 tablespoon turmeric
• 1/2 teaspoon cinnamon
• 1 tablespoon honey
• a piece of ginger

For serving:

• 1/2 sliced ​​banana
• 1 tablespoon tahini
• some honey
• 4 almonds

How to make it:

Put the milk, turmeric, cinnamon, ginger (whole because you will remove it later), the melted banana, honey and oats in a saucepan and mix on low heat until it sets and has the texture you want.

Serve hot in a bowl, with another half sliced ​​banana, tahini, coarsely chopped almonds and a little more honey if desired.

The perfect lunch

Materials:

• 170 grams of egg noodles
• 2 packages of tuna in water
• 1 tablespoon oil
• 1 small onion, cut into cubes
• 2 celery stalks, cut into cubes
• salt and freshly ground black pepper
• 300 grams of grated cheddar cheese (or any other cheese of this type you prefer)
• some frozen peas (optional)

Implementation:

Preheat the oven to 200 degrees. Cook the noodles according to the instructions on the package. Meanwhile, heat the oil in a small skillet over medium heat. Add the onion and celery. Season with salt and pepper and cook, stirring occasionally, until the vegetables are soft, for 5 to 7 minutes.

Add the tuna and peas to the pot with the noodles, 2/3 of the cheese and mix until combined. Transfer to a baking sheet and pour over the rest of the cheese. Bake until golden brown, 8 to 10 minutes. Serve hot.

The cake to accompany your espresso

Materials:

For the cake:

• 100 grams of unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 cups flour for all uses
• 1 teaspoon baking powder
• Κι teaspoon baking soda
• Or teaspoon of salt
• 1 cup sour cream

For the crumble:

• 1 cup brown sugar
• 2 teaspoons instant espresso powder
• 2 teaspoons cinnamon powder
• 2 teaspoons vanilla extract
• 1. Cup flour for all uses
• Or teaspoon of salt
• 8 tablespoons unsalted butter, melted

Implementation:

Preheat the oven to 200 degrees. Put some butter in a cake pan so that the mixture does not stick.

In a bowl of a mixer, beat the butter with the sugar on medium speed until it becomes a light and fluffy mixture, about 3 minutes. Add the eggs and stir to combine. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add these dry ingredients to the liquid mixture in three additions, alternating with the cream and starting and ending with the dry ones. Set the mixture aside while you make the crumble.

To make the crumble, in a medium bowl, mix the brown sugar, espresso and cinnamon. Set aside about ⅔ of this mixture for the middle layer of the cake. Add the flour and salt to the rest of the mixture and mix until smooth. Add the melted butter and mix until combined.

Spread half the dough on the prepared form and then add the mixture with the brown sugar on top. Fill with the rest of the mixture, and at the end the crumble.

Bake for 45 to 55 minutes at 180 degrees. Try with a knife until the middle of the cake is not wet.

The vegan chocolate pie that you will love

Materials:

• 1 packet of gluten free cookies
• 350 grams of tofu
• 1/2 cup almond milk (if you want you can add almond milk with cocoa)
• 1 cup almond butter
• 350 grams of chocolate drops
• for garnish you can put nuts, grated coconut, or whatever you want

Implementation:

To make the base of the chocolate pie, beat the cookies in a multi with a tablespoon of almond butter. When it is ready, layer it with a cake tin. Put the base in the refrigerator. Mix the tofu, almond milk and the rest of the almond butter until soft. Melt the chocolate flakes in a baking pan. Add them to the mixture and mix until smooth. It becomes quite thick. Pour the mixture into the cake tin that is already the base, sprinkle with whatever material you want and put it in the fridge for 12-24 hours. Cut and serve!

If you want you can divide the mixture into small individual forms.

Read more:

4 easy recipes to try to make this weekend

The handmade jackets of a Greek designer that we will wear non stop

knowville