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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Quinoa Salad

 

Quinoa Salad

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1/4 cup feta cheese, crumbled (optional for a non-vegan option)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice (or lime juice)
  • 1 teaspoon red wine vinegar (optional)
  • Salt and pepper to taste


Instructions:

  1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat, fluff with a fork, and let cool.

  2. Prepare the vegetables: While the quinoa cools, dice the cucumber, tomatoes, bell pepper, and red onion. Chop the parsley or cilantro.

  3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar (if using), salt, and pepper.

  4. Combine the salad: In a large mixing bowl, combine the cooled quinoa with the diced vegetables and herbs. Pour the dressing over the salad and toss until well combined.

  5. Optional: For a non-vegan option, sprinkle crumbled feta cheese on top before serving.

  6. Serve: Enjoy the quinoa salad as a light lunch, a side dish, or a healthy meal prep option.

Nutritional Info (per serving, makes 4 servings):

  • Calories: 220
  • Carbs: 30g
  • Fat: 10g
  • Protein: 6g

This Quinoa Salad is fresh, flavorful, and highly nutritious. It’s gluten-free, easy to prepare, and perfect for those seeking a healthy, balanced meal.

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