🐟 🍞 Salted tuna pie
📝 Ingredients:
3 eggs
Salt and black pepper to the right amount
1 ⁄ 2 onions, finely chopped (about 30 g)
6 green olives, chopped
6 tablespoons grated smoked cheese (about 60 g)
1 tablespoon chopped sausage
150 ml of milk
150 g shredded tuna
130 g wheat flour
5 grams of chemical baking powder (1 tsp).
👨 🍳 Preparation method:
1 ️ ⃣ Prepare the dough:
In a large bowl, beat the eggs with salt and black pepper.
Add the chopped onion, olives, cheese crumbles, sausage crumbles and mix well.
Add the milk and drained tuna and mix well.
2 ️ ⃣ Add dry ingredients:
Sprinkle wheat flour and baking powder over the mixture.
Mix gently until the batter is smooth.
3 ️ ⃣ Bake the cake:
Pour the batter into a greased and floured cake tin (or line with butter paper).
Bake in a preheated 180 °C oven for about 30-35 minutes until the cake is golden brown and firm.
Perform a stick test: If it comes out clean baked, you’re done!
4 ️ ⃣ Consumption:
Allow to cool for a few minutes before taking apart.
Serve hot or at room temperature.
🍽 Tips:
This salty pie is perfect with fresh salads or as a quick snack-add oregano or Calabrese pepper to the batter if you want to add flavor! 🌿 🔥
Enjoy
Creamy pineapple cheesecake with butter crust
Ingredients
Bread crust
1 1 ⁄ 2 cups Graham’s cookie crumbs.
1 ⁄ 4 cup caster sugar.
6 tablespoons unsalted butter, melted.
Stuffing
1 (8 oz) pack of softened cream cheese
1 ⁄ 2 cup caster sugar
1 tsp vanilla extract
1 (20 oz) chopped pineapple, drained
1 (8 oz) whipped cream container (or 2 cups whipped cream)
Ingredients (Optional)
1 ⁄ 4 cup toasted coconut
1 ⁄ 4 cup chopped walnuts
Maraschino cherry decoration
Preparation method
Prepare the crust: Preheat oven to 350 ° F (175 °C). In a bowl, combine crushed cereal cookie crumbs, sugar, and melted butter until well incorporated. Press mixture into a 9-inch pan. Bake for 8 minutes, then cool completely.
To make the filling: In a large bowl, whisk together the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add pineapple: Gently add the drained pineapple chops.
Add the whipped cream: Add whipped cream until thoroughly blended and fluffy.
Assembled and refrigerated: Spread the filling evenly over the cooled pastry. Refrigerate for at least 4 hours, or until set.
Decorate and Serve: Before serving, top with toasted coconut, chopped nuts, and maraschino cherries if desired!
Preparation time: 15 minutes ■ Production time: 4 hours ■ Total time: 4 hours and 15 minutes
Calories: 320 kcal per serving | Number of people: 8
Coconut milk biscuits
Prepare for children
Ingredients
1/2 cup spontaneous flour
1/2 cup butter (softened)
Half cup of rock sugar
1/2 cup copra
3 tablespoons milk powder
2 tablespoons liquid milk
Production instructions
1. Use a large bowl to beat the butter and rock sugar until light.
2. Add coconut, flour and milk powder. Stir so that the wet and dry ingredients are well mixed.
Add the liquid milk and mix well.
* If the dough is a little sticky, sprinkle a small amount of flour. If it’s too dry, add a little liquid milk.
3. Use a spoon or ice cream scoop to scoop up the dough and rub it into small balls.
4. Roll coconut on each dough. Place them on the prepared baking sheet. Use a fork to create the pattern.
5. Bake in a preheated oven to 170 °C for 18 minutes until slightly browned.
If you want more, double the ingredients.
[Warm Tips]
When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities to grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.
Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Accurate measurement: If the recipe calls for precision, it is recommended to use an electronic scale for direct weighing rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may be slightly different.
