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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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Vegetarian Stir-Fry

 

Vegetarian Stir-Fry – Colorful Veggies in a Savory Stir-Fry Sauce

Ingredients:

For the Stir-Fry:

  • 1 tablespoon vegetable oil or sesame oil
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 carrot, julienned
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, chopped (optional)
  • Sesame seeds for garnish (optional)

For the Stir-Fry Sauce:

  • ¼ cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with ¼ cup water (optional, for thickening)
  • Red pepper flakes (optional for heat)



Instructions:

  1. Prepare the Sauce:

    • In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and sesame oil.
    • If you prefer a thicker sauce, mix the cornstarch with water to create a slurry, and set it aside for later.

  2. Cook the Vegetables:

    • Heat 1 tablespoon of vegetable oil or sesame oil in a large skillet or wok over medium-high heat.
    • Add the onions, garlic, and ginger, and sauté for 1-2 minutes until fragrant.
    • Add the broccoli, snap peas, and carrots, cooking for about 3-4 minutes until they start to soften.
    • Stir in the bell peppers and zucchini, and cook for another 3-4 minutes until the vegetables are tender but still crisp.

  3. Add the Sauce:

    • Pour the stir-fry sauce over the vegetables, stirring to coat everything evenly.
    • If you're using the cornstarch slurry, add it now and stir continuously until the sauce thickens.
    • Cook for another 1-2 minutes until the sauce is well incorporated with the vegetables.

  4. Garnish and Serve:

    • Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
    • Serve hot with steamed rice or noodles.
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