These Cheese, Garlic & Herb Twists are a culinary delight — a whirlwind of flavours in a special shape made to please even the most discerning taste buds.

Today, I’m sharing a fragrant recipe with cheese, butter, rosemary, and garlic in a soft, fluffy dough. If you enjoy bold flavours, you might also love my Spicy Garlic Oil Pasta, another quick and aromatic dish.

These twists add a savoury note to your table and are a unique way to bring joy to every family member.

I’ve been experimenting with twists like these — butter, garlic, cheese, and herbs — for over six months. Finding the perfect balance of flavours was a challenge, but I don’t stop until it’s just right.

Over the years, I’ve shared other favourite bread recipes, as we love warm, fragrant bread. Try my Rosemary Focaccia Bread, Cheese-Stuffed Pretzels, or Aromatic Rolls — all crowd-pleasers.

If you enjoy experimenting with doughs, my guide How to Make Yeast Dough: Easy Steps for Perfect Results will help you achieve soft, fluffy bread every time.

Recipe Details

With this new recipe, I want to give you as many details as possible to guide you through the steps and help you achieve the best Cheese, Garlic & Herb Twists.

Below you’ll find a practical guide to adapting this recipe depending on what you have on hand or if you don’t have the exact same ingredients as I do.

Step 1

Make sure you have fresh, good-quality ingredients like: softened butter at room temperature, fresh or dried rosemary, fresh or dried parsley, freshly grated or crushed garlic, and a selection of hard cheeses.

Step 2

Prepare the dough and let it rise for about 1.5 hours.

Step 3

Prepare the butter mixture. In a bowl, mix softened butter with finely chopped rosemary, parsley, and crushed garlic. Don’t add salt, as the cheese will provide enough.

Step 4

Grate the cheese finely for better distribution.

Step 5

Roll out the risen dough into a rectangle about 60 x 35 cm.

Step 6

Spread the aromatic butter evenly over the dough, making sure it covers all edges and corners.

Step 7

Sprinkle the grated cheese on top and gently press it in with a spoon to help it stick to the butter.

Step 8

Fold the dough like a book, then cut it into 10–12 strips (depending on your preference). Cut each strip in half lengthwise, but leave a small uncut end so the twist stays together (see the photo for help).

Step 9

Twist each strip carefully to keep the cheese inside, then place them on a baking tray. You can also shape them into a circle if you like or have the time.

Step 10

Let the twists rise for another 20 minutes. Brush them with an egg yolk mixed with a bit of milk, then bake until golden brown.

Adapting the Recipe

Adapting recipes is fun and lets you discover new, delicious combinations.

For instance, if you like light and fresh flavours, try my Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing. Or for something sweet after baking, my Lemon Bars and Chocolate Muffins make a perfect treat.

Cheese

I used Parmesan and well-drained salty sheep cheese. I highly recommend Parmesan for its unique flavour, which pairs beautifully with rosemary and garlic. If you don’t have those, try:

• Cheddar
• Mozzarella
• Gouda
• Or any cheese that’s well-drained and not too soft.

Mixing different cheeses gives the dish a complex, delicious flavour.

Keep the cheese amount around 80–100 grams. Using more can make the twists hard to shape and cause the cheese to slip out.

Garlic and Herbs

If you don’t have fresh garlic cloves, you can substitute with garlic powder (about 2 teaspoons), but the flavour will be less intense.

I recommend fresh garlic for the best aroma.

For herbs, you can replace rosemary and parsley with dill, oregano, basil, or thyme. Use half the amount if the herbs are dried (e.g., if the recipe calls for 1 tsp fresh rosemary, use ½ tsp dried).

Want a spicy kick? Add chili flakes or smoked paprika to the butter mixture.

Experiment

Try adding chopped nuts, poppy seeds, or sesame seeds for a crunchy texture and an extra special touch.

Flour Amount and Dough Texture

I’ve made these twists with varying amounts of flour to find the perfect balance between soft and crispy.

• For soft twists, use 400g flour and lightly oil your surface. Bake until golden for a soft texture.

• For crunchier twists, use up to 450g of flour to get a firmer dough that doesn’t stick. These will be crispier when baked.

Personal preference matters! Some people prefer soft and fluffy twists; others like a crispy texture that contrasts nicely with the filling.

Final Thoughts

Now you have all the details to make the most delicious Cheese, Garlic & Herb Twists. It’s time to get baking and experiment with the flavours and cheeses your kitchen offers.

If you enjoy these twists, you might also like to try something sweet afterwards — my Oranges and Cocoa Pound Cake is rich, moist, and packed with citrusy aroma.

For another savoury option, perfect for brunch or a light lunch, my Zucchini, Cheese & Dill Waffles are fluffy, cheesy, and full of fresh flavour.

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Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat

These Garlic, Cheese & Herb Twists are a true culinary delight — an explosion of flavors wrapped in a beautiful shape, created to satisfy any food lover, even the most demanding ones.

Course Lunch, Main Course, Side Dish, Snack

Cuisine Romanian

Keyword cheese twists, garlic cheese rolls, herb bread twists

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Rising time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Author Mihaela

Ingredients

Dough

• 400 g all-purpose flour
• 1 packet dry yeast 7 g
• 100 ml warm milk
• 100 ml warm water
• 50 ml oil I used olive oil
• 1 egg size M or L
• 1 teaspoon sugar to activate the yeast
• 1 pinch of salt

Garlic Herb Butter

• 60 g soft butter at room temperature
• 1 teaspoon fresh rosemary finely chopped
• or ½ teaspoon dried rosemary
• 1 teaspoon fresh parsley finely chopped
• or ½ teaspoon dried parsley
• 3 garlic cloves finely grated or crushed
• Freshly ground black pepper to taste

Cheese Filling

• 40 g Parmesan cheese finely grated - maximum 50 g
• 40 g well-drained sheep cheese or feta maximum 50 g

Instructions

Dough

• In a glass or small bowl, mix the warm water and warm milk with the sugar and dry yeast.
• Set aside until the mixture becomes foamy.
• Place the flour and salt in a large mixing bowl.
• Add the yeast mixture, egg and oil.
• Knead until you obtain a soft, slightly sticky dough.
• Lightly grease both the bowl and the dough with a little oil.
• Cover and let rise for about 1½ hours, or until doubled in size.

Garlic Herb Butter

• In a small bowl, mix the softened butter with rosemary, parsley, garlic and black pepper.
• Grate both cheeses using a fine grater and keep them ready.

Assembling the Twists

• Once the dough has risen, place it on a lightly oiled work surface.
• Roll it into a rectangle approximately 60 × 35 cm.
• Spread the garlic herb butter evenly over the entire surface.
• Sprinkle the grated cheeses evenly on top.
• If there is a generous amount, gently press them into the soft butter using your hand or a spoon.
• Fold the dough lengthwise, sealing it like closing a book.
• Using a sharp knife, divide the dough into 10–12 equal strips.
• Cut each strip in half lengthwise without cutting all the way through, leaving the top intact so the filling stays inside.
• Carefully twist each strip into a spiral.
• Place the twists onto a baking tray lined with parchment paper.
• Let them rise again for about 20 minutes.

Baking

• Preheat the oven to 180°C (350°F).
• Brush each twist with egg yolk mixed with 1–2 tablespoons of milk.
• Sprinkle poppy seeds or sesame seeds on top, if desired.
• Bake for about 20 minutes, or until lightly golden on the surface.

Notes

Do not use more than 100 g of cheese in total.
Too much cheese will make the dough difficult to handle, the filling may leak out, and the flavor can become overpowering.

FAQ – Garlic, Cheese & Herb Twists

1. Can I use store-bought puff pastry instead of making my own dough?

Yes, you can, but the texture and flavour will be different. Homemade dough is soft, fluffy, and has a rustic taste that puff pastry can’t fully replicate.

2. Can I make the dough ahead of time?

Absolutely. You can prepare the dough the day before, let it rise, then refrigerate it. Bring it to room temperature before shaping and baking.

3. What cheeses work best?

Sheep cheese (like feta) and Parmesan are perfect. You can also mix in a mild mozzarella for extra stretchiness, but avoid very soft cheeses that are too runny.

4. Can I freeze the twists?

Yes! Twist them, place them on a tray, freeze, then transfer to a bag. Bake directly from frozen, adding a few extra minutes to the baking time.

5. How do I prevent the cheese from leaking?

Do not overfill — total cheese should be under 100 g. Also, press the cheese gently into the butter layer so it stays inside during twisting.

6. Can I use dried herbs instead of fresh?

Yes, just use half the amount. For example, ½ teaspoon dried rosemary instead of 1 teaspoon fresh.

7. How long can I store leftover twists?

Store in an airtight container at room temperature for 2–3 days. Reheat in the oven for best texture.

8. Can I make smaller or bigger twists?

Yes, but adjust the baking time accordingly. Smaller twists bake faster, bigger ones may need a few extra minutes.

9. Can I add other flavours?

Sure! You can add a pinch of chili flakes, smoked paprika, or swap parsley with basil. Just don’t add extra wet ingredients or it may make the dough soggy.

10. Can I skip the egg wash?

Yes, but the twists will be less shiny and golden. You can also brush with milk or butter for a softer finish.

I hope you enjoy making and savouring this recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on:

• Facebook
• Pinterest
• Instagram

Let’s cook, share, and enjoy together — there’s always a new flavour waiting to be discovered in your kitchen!

The post Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat appeared first on Mihaela's Recipes.

There’s something truly comforting about a warm bowl of homemade soup on a cool autumn day. This Homemade Pumpkin Soup is one of those recipes that make your kitchen smell amazing while staying easy and wholesome.

Unlike many versions that rely on stock cubes or ready-made broth, my soup is made entirely with fresh vegetables — simple ingredients you most likely already have at home. It’s a perfect way to use up those veggies sitting in your fridge, and the result is a silky, flavourful soup that both kids and adults will love.

My children especially enjoy dipping toasted bread into it — it’s cosy, delicious, and makes everyone happy around the table.

Ingredients for the Homemade Pumpkin Soup

• 1 kg pumpkin, peeled and cut into cubes
• 2 tbsp olive oil
• 1 medium onion (white or red)
• 2 medium carrots
• 1 medium parsnip
• 1 small bell pepper (or half of a large one)
• 3 garlic cloves
• 1 regular potato
• 1 sweet potato
• Salt and pepper to taste
• 2–3 sprigs of fresh thyme (or ½ tsp dried thyme)
• 1 liter of water

How to Prepare the Pumpkin Soup Step-by-Step

1. Wash and peel all the vegetables, keeping them ready to use.
2. In a medium pot, heat the oil over medium heat. Add the onion, carrots, and parsnip, and sauté for about 3–4 minutes until fragrant.
3. Add the garlic cloves, bell pepper, and both potatoes. Cook for another 2–3 minutes, stirring gently.
4. Add the pumpkin cubes, thyme, salt, and pepper. Stir and cook for another few minutes.
5. Pour in enough water to just cover the vegetables — not too much, so the soup stays creamy.
6. Cover the pot and let it simmer until the vegetables are tender and some water has reduced.
7. Once slightly cooled, blend everything until smooth and creamy.
8. Adjust seasoning if needed and serve warm.

Tips for the Best Creamy Pumpkin Soup

• Use fresh, seasonal vegetables — they bring out a naturally sweet and deep flavour.
• Don’t add too much water; you can always thin it later if needed.
• For a richer taste, drizzle a few drops of olive oil or add a bit of cream right before serving.
• Top with roasted pumpkin seeds or a swirl of yogurt for extra texture and colour.

Serving Suggestions

This creamy soup pairs beautifully with a slice of Rosemary Focaccia Bread – soft, fragrant, and perfect for dipping.
If you prefer something lighter on the side, try my Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing – it adds a fresh, colourful contrast.

For a cosy meal, serve it alongside Spicy Garlic Oil Pasta or end with something baked and comforting like Cheese and Carrot Muffins.

Storage & Reheating

Keep any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, stirring occasionally. The flavour actually gets even better the next day!

Final Thoughts

A warm bowl of this homemade pumpkin soup is more than just a meal — it’s comfort in a spoon.
If you try it, let me know in the comments how it turned out!
And if you loved it, share it with your friends or save it for your next cosy fall dinner.

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Homemade Pumpkin Soup

This creamy homemade pumpkin soup is made with fresh vegetables, simple ingredients, and no stock cubes — an easy, wholesome recipe perfect for cozy autumn days.

Course Main Course

Cuisine European

Keyword autumn, comforting dinner, fall recipes, Pumpkin, soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 44 minutes minutes

Servings 4 bowls

Author Mihaela

Ingredients

For the soup:

• 1 kg pumpkin peeled and cut into cubes
• 2 tbsp olive oil
• 1 medium onion white or red
• 2 medium carrots
• 1 medium parsnip
• 1 small bell pepper or half of a large one
• 3 garlic cloves
• 1 regular potato
• 1 sweet potato
• 2-3 sprigs fresh thyme or ½ tsp dried thyme
• Salt and pepper to taste
• 1 liter water

Instructions

• Wash and peel all the vegetables and keep them ready.
• In a medium pot, heat the olive oil over medium heat. Add the onion, carrots, and parsnip, and sauté for 3–4 minutes until fragrant.
• Add garlic, bell pepper, and both potatoes. Continue cooking for 2–3 minutes.
• Add the pumpkin cubes, thyme, salt, and pepper. Stir well and cook for a few more minutes.
• Pour in enough water to just cover the vegetables.
• Cover with a lid and simmer until all vegetables are tender and some of the liquid has reduced.
• Once slightly cooled, blend the soup until smooth and creamy.
• Adjust seasoning if needed and serve warm with your favorite toppings.

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

• Facebook
• Pinterest
• Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Homemade Pumpkin Soup appeared first on Mihaela's Recipes.

This delicious   Rosemary focaccia bread is one of the simplest recipes we have made, simple but still extremely tasty. It’s one of the best Rosemary focaccia bread recipes I’ve made and eaten over time. It is fragrant, because it is loaded with fresh rosemary, extra virgin olive oil and sprinkled with sea salt.

Homemade Rosemary Focaccia: A Simple and Flavourful Bread Recipe

It is one of the breads you can simply serve without having anything near, or maybe a glass of red wine.

Fresh bread made in the house is very dear to our family.

Fresh and worm bread in any form and in any combination, is never denied. But I must admit that this Focaccia bread is probably one of our favourites. For me personally because I am a big lover of rosemary, so I add plenty of it, then I like to feel the smell and taste of olive oil with rosemary.

It creates a divine experience—I could eat it endlessly without any guilt!

To enhance the flavor, I also sprinkle sea salt on top. I enjoy the occasional crunch of roasted sea salt granules, adding a subtle yet delightful saltiness to every bite.

While it may not be the healthiest habit, it is certainly delicious!

If you are a fan of fresh homemade bread and love rosemary, this recipe is perfect for you. You can also make it using dried rosemary—just be sure to adjust the quantity to about half, as dried rosemary has a more concentrated flavour compared to fresh.

If you’re looking to complete your meal, pair it with some of my other favourite recipes like Spicy Garlic Oil Pasta or a refreshing Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing for a full culinary experience!

Ingredients and How to Make It

Ingredients that you need:

• 500g bread flour

• 375ml warm water (75% hydration)

• 30-40g extra virgin olive oil (for the dough, plus extra for greasing)

• 10-12g sea salt (about 2 teaspoons)

• 5g dry yeast (about 1½ teaspoons) or 15g fresh yeast

• Fresh or dried rosemary for topping

• Extra sea salt for sprinkling

How to Make This Delicious Rosemary Focaccia Bread:

1. Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.

2. Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.

3. Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.

4. First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.

5. Prepare the baking tray – Grease a 20×30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.

6. Second rise – Let the dough rise again in the tray for 30-45 minutes.

7. Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.

8. Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.

9. Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavours!

I’ve been making focaccia in so many variations, flavours, and toppings that I eventually discovered the slow-fermentation version—a whole different world and experience. I promise I’ll share that recipe with you soon!

We bake bread weekly—actually, several times a week—because we’ve completely stopped buying it. Over time, I’ve experimented with so many combinations that it has practically become an obsession. To be honest, I’m planning to bombard you with more focaccia recipes in the future—if only I can find the time!

Between family life and my little ones, Thomas and David, keeping me busy, I truly enjoy every moment of it. But don’t worry, I’ll make sure to share more delicious recipes with you soon!

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Rosemary foccacia bread

This easy focaccia recipe uses the stretch and fold technique for a soft, airy bread with a crispy crust. Made with bread flour, activated yeast, and extra virgin olive oil, it’s simple yet full of flavor. After rising for 1 and ½ hours, shape the dough, dimple it, and drizzle with olive oil, sea salt, and rosemary. Bake at 200°C (400°F) for 20–25 minutes until golden. This recipe serves 6–8 people, perfect as a side dish or snack with a crispy exterior and a soft interior.

Course Appetizer, Main Course

Cuisine Italian

Keyword Best focaccia recipe, Bread flour, Crispy exterior, Dimples in dough, Focaccia resting time, Fresh focaccia, Golden brown focaccia, Herbs for focaccia, Olive oil drizzle, Overnight dough rise, Room temperature dough, Slow fermentation

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 people, as a side dish

Author Mihaela

Equipment

• baking tray 20x30 cm

Ingredients

• 500 g bread flour
• 375 ml warm water (75% hydration)
• 30-40 g extra virgin olive oil (for the dough, plus extra for greasing)
• 10-12 g sea salt (about 2 teaspoons)
• 5 g dry yeast (about 1½ teaspoons) or 15g fresh yeast
• Fresh or dried rosemary for topping
• Extra sea salt for sprinkling

Instructions

• Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.
• Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.
• Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.
• First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.
• Prepare the baking tray – Grease a 20x30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.
• Second rise – Let the dough rise again in the tray for 30-45 minutes.
• Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.
• Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.
• Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavour's!

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Rosemary foccacia bread appeared first on Mihaela's Recipes.

Today’s recipe is a flavourful twist on a classic Italian favourite—Spicy Garlic Oil Pasta, or Pasta Aglio, Olio e Pepperoncino. This dish, known for its simplicity and bold flavours, features a combination of garlic-infused olive oil, fresh parsley, and a hint of red pepper flakes.

Ciao!

Let me whisk you away to the heart of family dining in Italy, where my pasta journey began. It wasn’t in a bustling restaurant or a trendy trattoria. It was at the family table, surrounded by laughter and love. There, I learned that pasta isn’t just food; it’s a celebration of togetherness and tradition.

In Italy, Sardinia, I learned that great food doesn’t need to be complicated. With just a handful of ingredients and a little bit of effort, you can create a dish that’s bursting with flavour and soul. That’s where Spicy Garlic Oil Pasta comes in.

One dish that captured my imagination was Spicy Garlic Oil Pasta. A simple yet sublime creation that showcased the beauty of Italian cuisine. Today, I’m excited to put my own spin on this classic dish with a spicy twist inspired by my culinary adventures. So, let’s dive into the kitchen and create something truly magical together!

This culinary masterpiece is a celebration of the Italian kitchen’s artistry, where humble ingredients are transformed into a symphony of taste.

At its core, Spicy Pasta Aglio e Olio boasts a harmonious blend of garlic-infused olive oil, fiery red pepper flakes, and al dente pasta. All expertly crafted to deliver a satisfyingly flavourful experience with every forkful.

Whether enjoyed as a quick weeknight dinner or a comforting meal shared with loved ones, this dish promises to tantalize the taste buds and transport you to the sun-kissed streets of Italy.

Essential Ingredients for a Flavourful Spicy Garlic Oil Pasta

If you’re curious about the ingredients that make up this recipe, I’ve provided a concise list with details about each one. This way, you can decide whether you’d like to give it a try.

Ingredients:

• Garlic: The star ingredient of Spicy Pasta Aglio e Olio, garlic infuses the olive oil with its aromatic flavor, creating a rich and flavorful sauce.
• Olive Oil: High-quality extra virgin olive oil forms the base of the sauce, providing a smooth and luscious texture to the dish.
• Red Pepper Flakes (or Fresh Chili Peppers): These fiery additions add a bold kick to the dish, elevating its flavour profile with a satisfying level of heat. Adjust the amount to suit your preference for spiciness. If you prefer, you can substitute red pepper flakes with finely chopped fresh chili peppers for a more intense heat..
• Pasta: Choose your favorite pasta variety, such as spaghetti or linguine, and cook until al dente for the perfect texture.
• Salt: Season the pasta water generously with salt to enhance the flavours of the dish, tasting and adjusting as needed throughout the cooking process.
• Parsley (Optional): For a fresh and vibrant garnish, sprinkle chopped parsley over the finished dish. Feel free to omit for a simpler presentation.

Let’s Dive into Garlic and Spice:

After a few trial and error sessions (okay, maybe more than a few!), I’ve gathered some handy tips to help you nail the flavours just right. This pasta? It’s all about that garlic punch, that spicy kick, and that zesty freshness. But let’s chat about how we’re going to get there:

• Garlic: To infuse the olive oil with its rich flavour, finely mince or slice the garlic cloves. Cook them gently in the olive oil over low heat, taking care not to let them brown. It’s essential to stop cooking the garlic just before it reaches a golden brown colour, as the residual heat from the pan will continue to cook it. This precaution prevents the garlic from burning and ensures that it imparts its aromatic essence to the dish without any bitter undertones.

• Red Pepper Flakes (or Fresh Chili Peppers): These fiery additions bring the heat, elevating our dish to new heights. When using red pepper flakes, simply sprinkle them into the olive oil as it heats up, allowing their flavour to infuse into the sauce. If you’re opting for fresh chili peppers, finely chop them and add them to the olive oil along with the garlic, adjusting the amount based on your desired level of spiciness.

Serving Suggestions:

Now that our Spicy Pasta Aglio e Olio is ready to be devoured, let’s talk about how to serve it up in style! Here are a few delicious ideas to complement this flavourful dish:

1. Freshly Grated Parmesan Cheese: Sprinkle some freshly grated Parmesan cheese over the pasta just before serving to add a creamy and nutty flavor that perfectly balances the heat from the spices.
2. Crusty Garlic Bread: Serve alongside some crusty garlic bread for a delightful combination of textures and flavors. The bread is perfect for mopping up every last bit of sauce!
3. Fresh Italian Salad: Pair the pasta with a simple Italian salad dressed with olive oil, balsamic vinegar, and a sprinkle of salt and pepper. The crisp greens and tangy dressing provide a refreshing contrast to the spicy pasta.
4. Chilled White Wine: For the ultimate dining experience, serve a chilled glass of your favourite white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the flavours of the dish and cleanse the palate between bites.

In my own experience, I’ve enjoyed Pasta Aglio e Olio not only as a first course but also as a main dish.

Inspired by the Italian tradition of resourcefulness in the kitchen, I’ve often served it alongside whatever ingredients were available in my fridge.

This flexible approach to dining allows for creativity and spontaneity, resulting in a meal that’s both delicious and uniquely tailored to each occasion.

As we wrap up our culinary journey through the flavors of Italy, I hope you’ve been inspired to bring a taste of la dolce vita into your own kitchen.

From the simplicity of Pasta Aglio e Olio to the boldness of its flavours, this classic dish embodies the essence of Italian cuisine—fresh, flavourful, and endlessly satisfying.

Ready to embark on your own pasta adventure? Grab your apron, gather your ingredients, and let’s get cooking!

Whether you’re a seasoned chef or a kitchen novice, there’s something truly magical about creating a delicious meal from scratch.

And remember, the beauty of Italian cooking lies in its simplicity, so don’t be afraid to get creative and make the recipe your own.

Buon appetito!

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• Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat
• Homemade Pumpkin Soup
• Zucchini, Cheese & Dill Waffles
• Simple Apricot Cake
• Fluffy Jam Croissants

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Spicy Garlic Oil Pasta

At its core, Spicy Pasta Aglio e Olio boasts a harmonious blend of garlic-infused olive oil, fiery red pepper flakes, and al dente pasta, all expertly crafted to deliver a satisfyingly flavorful experience with every forkful. Whether enjoyed as a quick weeknight dinner or a comforting meal shared with loved ones, this dish promises to tantalize the taste buds and transport you to the sun-kissed streets of Italy.

Course Main Course, Side Dish

Cuisine Italian

Keyword Easy dinner, Easy Pasta, Pasta, Pasta Olio e Alio

Servings 4 People

Author Mihaela

Equipment

• 400 g pasta

Ingredients

• 400 g pasta such as spaghetti or linguine
• 4-5 cloves of garlic finely minced or sliced
• 100 ml of extra virgin olive oil (1/2 cup)
• 1 teaspoon of red pepper flakes adjust to taste for desired level of spiciness
• Fresh parsley chopped optional, for garnish
• Grated Parmesan cheese optional, for serving
• Fresh salad ingredients optional, for serving
• Chopped fresh chili peppers optional, for extra heat

Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
• Prepare the Garlic and Olive Oil: While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the minced or sliced garlic to the skillet and cook gently, stirring frequently, until fragrant and just starting to turn golden brown. Be careful not to let the garlic burn, as it can become bitter.
• Add the Red Pepper Flakes: Once the garlic is fragrant, add the red pepper flakes to the skillet and stir to combine. Cook for an additional 1-2 minutes to infuse the olive oil with the spicy flavor of the pepper flakes.
• Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the garlic and red pepper flakes. Toss everything together until the pasta is evenly coated in the spicy olive oil sauce. If the pasta seems dry, you can add a splash of the reserved pasta water to loosen it up.
• Season and Garnish: Taste the pasta and season with salt, if needed, to enhance the flavours. If desired, garnish with chopped fresh parsley for a pop of color and freshness.
• Serve: Divide the Spicy Pasta Aglio e Olio among serving plates or bowls. If desired, sprinkle with grated Parmesan cheese for an extra savory touch. Serve immediately, along with crusty bread and a fresh salad, if desired.
• Enjoy: Buon appetito! Enjoy your Spicy Pasta Aglio e Olio with your favourite accompaniments and savour the bold flavours of Italy.

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Embark on a culinary adventure with this delightful Quinoa and Spinach Salad with Fresh Mint Dressing and Pomegranate, where every bite is a burst of freshness and flavour. Packed with nutrient-rich ingredients and vibrant colours, this salad is not just a treat for the taste buds but also a feast for the eyes.

You know, I first encountered a variation of this salad on one of those hectic days when I didn’t have time to pack lunch. I popped into my local shop, and this colourful Quinoa Spinach Salad caught my eye. It was love at first bite! Despite it being a spontaneous lunch option, it left such a lasting impression that I knew I had to recreate it at home.

Funny how life works sometimes, right? The salad that started as a convenient meal on a busy day has now become a cherished part of my culinary repertoire. It just proves that inspiration can strike when you least expect it.

So, whether you’re short on time or simply craving something delicious, never underestimate the power of trying something new.

So there you have it – the tale of my favourited Quinoa Spinach Salad. From its humble beginnings as a spontaneous lunchtime choice to its place of honour on my dinner table, this salad has truly become a symbol of culinary delight for me.

It’s a reminder that there’s always something new to discover in the world of food, and that every meal has a story to tell.

So, the next time you find yourself in need of a quick and delicious meal, I encourage you to give this vibrant salad a try. Who knows, it might just become your new favourite too!

Cheers to culinary adventures and the joy of discovering something delightful, one bite at a time.

Alright, folks, let’s dive into making this delicious Salad! And hey, if you’re feeling adventurous, I’ve got some variations and substitutions up my sleeve for those who want to mix things up a bit.

But hey, there’s absolutely no pressure – you do you!

Let’s get started and whip up this tasty dish together.

Here are the Details:

Quinoa is an incredibly nutritious grain that is not only delicious but also versatile in various dishes, including salads.

I started eating it later in life, but I fell in love with it. First, it’s healthy, tasty, and can be stored in the pantry for a long time.

It’s also really easy to cook and doesn’t take forever to be ready on your plate. Because we’re using it in a salad, I get the rest of my ingredients ready while the quinoa is cooking.

Ingredients:

• 1 1/2 cups quinoa (270 grams), uncooked
• 6 cups spinach (360 grams), packed and roughly chopped
• 1 cup pomegranate seeds (150 grams)
• 1/4 cup fresh mint leaves (15 grams), chopped
• 1/4 cup olive oil (60 milliliters)
• Juice of 1 large lemon (about 45-60 milliliters, equivalent to about 45-60 grams)
• 1/2 teaspoon salt (2.5 grams), or to taste
• 1/4 teaspoon freshly ground black pepper (1.25 grams), or to taste

Tips for Cooking Quinoa:

• Rinsing: Before cooking quinoa, it’s essential to rinse it thoroughly under cold water to remove any bitter-tasting saponins.
• Water Ratio: Use a ratio of 2:1 water to quinoa for cooking. For example, for every cup of quinoa, use two cups of water.
• Boiling Method: Bring the water to a boil in a saucepan, add the rinsed quinoa, and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa has absorbed the water and is tender.
• Fluffing: Once cooked, remove the saucepan from the heat and let it sit, covered, for a few minutes. Then, fluff the quinoa with a fork to separate the grains and release any excess moisture.
• Seasoning: Quinoa has a mild, nutty flavour on its own, but you can enhance its taste by cooking it in vegetable or chicken broth instead of water. You can also add herbs, spices, or a squeeze of lemon juice for extra flavour. For our recipe, we will cook it in water.

Variations:

• Add crumbled feta cheese or goat cheese for extra creaminess.
• Toss in some toasted nuts or seeds for added crunch.
• Substitute arugula or mixed greens for spinach for a different flavour profile.

Note: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before serving, and give it a gentle toss to refresh the flavours.

Related Recipes:

Spinach Muffins

• Looking for more ways to incorporate spinach into your meals? Try our delicious spinach muffins recipe! These muffins are packed with nutrients and flavour, making them the perfect healthy snack or breakfast option. Check out the recipe [here].

My latest recipes are here:

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Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing

Embark on a culinary adventure with this delightful Quinoa and Spinach Salad with Fresh Mint Dressing and Pomegranate, where every bite is a burst of freshness and flavour. Packed with nutrient-rich ingredients and vibrant colours, this salad is not just a treat for the taste buds but also a feast for the eyes.

Course Main Course, Salad, Side Dish, Snack

Cuisine Mediterranean

Keyword Fresh Salad, Salad

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 6 people

Author Mihaela

Ingredients

• 270 g uncooked quinoa 1 and ½ cups
• 350 g spinaches leaves 6 cups packed and roughly chopped
• 150 g pomegranate seeds 1 cup
• 15 g mint 1/4 cup fresh mint leaves, chopped
• 60 ml olive oil ¼ cup
• 45-60 ml lemon juice Juice of 1 large lemon
• 2.5 g salt 1/2 teaspoon
• 1.25 g black pepper 1/4 teaspoon freshly ground black pepper

Instructions

• Rinse the quinoa under cold water to remove any bitter-tasting saponins.
• In a saucepan, combine the rinsed quinoa with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and has absorbed the water. Remove from heat and let it sit, covered, for a few minutes. Fluff the quinoa with a fork and let it cool to room temperature.
• In a large mixing bowl, combine the cooked quinoa, chopped spinach, pomegranate seeds, and chopped mint leaves.
• In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
• Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
• Taste and adjust seasoning if needed.
• Serve chilled or at room temperature. Enjoy!

I hope you enjoy baking and savouring this delightful lemon loaf cake as much as I do! If you’d like to explore more of my recipes and baking adventures, feel free to follow me on my Facebook, Pinterest, and Instagram pages. I may be new to the baking scene, but I’m fuelled by my passion for creating delicious treats to share with others. Let’s bake and enjoy together!

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Full of healthy ingredients, these muffins are absolutely delicious, they are easy to make and you can take them with you for both, snack or lunch.

I’ve been working on this recipe for Spinach, cheese, onions and fresh garlic muffins for some time. If you’re following me, you probably already know that we like muffins a lot, which is why we do them quite often. However, a recipe for  Spinach, cheese, onions and fresh garlic muffins to please me I haven’t had yet.

That’s so far, because this recipe is exactly what we like, me, the family, but also those who have tried them. They are hot tasted, fluffy, nicely favoured  and full of healthy ingredients like spinach, carrots or onions and fresh garlic. I go great on the lunch box, or when you go on the road and you want a light and healthy snack.

Why do I think you’re going to like it?

Taste – these muffins are absolutely delicious, flavoured with onions and green fresh garlic, but also with basil and dried oregano. They’re soft and fluffy and very well balanced to taste.

They are healthy – you can see that,  just by  watching the list of ingredients below, they are full of natural and healthy ingredients. Made with spinach, carrots, onions and green garlic or sour cream. A nice list of good ingredients but mostly healthy.

They’re done quickly – personally I haven’t dirtied a lot of dishes. I mixed the wet ingredients in a bowl, i.e. eggs, sour cream, cheese, spices….etc, then separately in another bowl I mixed flour with baking powder and baking soda. Then mix all and quickly in the oven. Nothing complicated, simple to do and without many dishes to wash at the end. Only well said 🙂.

What’s the secret to these muffins?

• Mix the dry ingredients separately from the wet ones, then add them over. This way baking powder and and baking soda will be well distributed.
• Use the ingredients at room temperature, so remove the eggs, cheese and sour cream in time from the refrigerator. If you’ve forgotten, no worries I do this quite often. Put the eggs in warm water for a few minutes, heated 30 seconds sour cream and the cheese after you’ve given it to the ray, put it on top of a bowl of warm water. Until you prepare the carrots and the other ingredients all reach the same temperature. 🙂
• Use sour cream, however if you don’t have sour cream, you can confidently use yogurt, or milk. If you use milk, you need 170 ml of milk.

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Muffins with spinach, cheese, onion and green garlic.

Full of healthy ingredients, these muffins are absolutely delicious, they are easy to make and you can take them with you for both, snack or lunch.

Course Side Dish, Snack

Cuisine Mediterranean

Keyword Healty Muffins, muffins

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 12 Muffins

Author Mihaela

Equipment

• non-stick tray for 12 muffins

Ingredients

• 2 medium eggs
• 200 gr fresh spinach
• 50 gr grated carrots
• 135 gr grated cheese I used extra mature
• 2 spoons olive oil
• 200 gr sour cream
• 210 gr flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 spoons fresh lemon juice
• 2 green onions
• 2 green garlics or teaspoon of mince garlic cloves
• ½ teaspoon dried oregano
• ½ teaspoon dried basil or 1 tablespoon fresh basil

Instructions

• First prepare the spinach. Boil for 2 or 3 minutes in a pot of water. When it's ready, drain the water and chop it finely. Out of 200 gr fresh spinach I obtained 100 gr spinach boiled and drained of water.
• In a large bowl mix, eggs, spinach, carrots, onions and garlic, basil, oregano, lemon juice, sour cream or milk, oil and cheese.
• Separately in another bowl mix flour, baking powder and baking soda. These are added over the wet ingredients. Mix well with a spoon or spatula. You get a pretty consistent mix that doesn't flow.
• Spray a 12-cup muffin pan with oil or butter. Preheat the oven to 180° C
• The resulting mixture is evenly divided into the 12 forms already prepared, then go to the preheated oven at 200°C for 22-24 minutes. After the first 10 minutes you can lower the temperature to 180°C - 190°C until they are ready.
• Remove the muffins from the shapes immediately after the tray or shapes are no longer very hot, so be careful please. If they remain too long in the tray or silicone shapes, they will get very wet and will not come out of the shapes later.

  Enjoy!

Related Recipes

Cheese and carrot muffins 

The post Spinach, cheese, onion and fresh garlic muffins appeared first on Mihaela's Recipes.

A delicious Oranges and cocoa pound cake, soft and moist, full of orange flavour, which is extremely easy to make and will delight you

This Oranges and cocoa pound cake is one of the best cakes of this kind that I have made in the last years. I really like it because it is not dry in the middle, it is soft and moist, then it is full of an extraordinary orange flavour. I think you will like it just as much because besides the special taste it has, it is extremely simple to make.

Contain simple, handy ingredients that you definitely already have in the kitchen. Then, it is easy to prepare, and if you are new to baking any kind of cakes, this dessert is for you. It is extremely easy to prepare.

Ingredients you will need ?

• large eggs
• natural yogurt
• oil
• cocoa and coffee
• orange zest
• flour
• sugar

Tips for a grate Orange and cocoa pound cake?

• Do not reduce the amount of sugar. If you think that 350 grams of sugar is a little too much, I advise you not to reduce the amount. This cake is quite large, but first of all it has 60 grams of cocoa. This along with the coffee are quite bitter in taste. We need all 350 grams of sugar to get a balanced and sweet dessert.
• Use oil and not butter. Cocoa is a fairly dry ingredient in itself, therefore we need a good quality fat, and the oil in this cake is the recommended one. I was telling you more about this in the Chocolate Cake recipe . I prepared this recipe with olive oil, it turned out great.

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Oranges and cocoa pound cake

A delicious Oranges and cocoa pound cake, soft and moist, full of orange flavour, which is extremely easy to make and will delight you

Course Dessert

Cuisine American

Keyword cocoa, oranges, Pound cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Author Mihaela

Equipment

• 21 cm diameters

Ingredients

• 4 large eggs
• 350 gr sugar
• 120 ml vegetable oil can use olive oil too
• 120 natural yogurt
• 250 gr flour cake flour
• 60 gr cocoa powder
• 6 gr instant coffee can used coffin free
• ½ teaspoon salt
• peel from two large granges
• 100 ml hot water
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

• Turn the oven to 180 ° C and prepare the cake pan.
• In a bowl, mix the flour, salt, baking powder and baking soda.

  Beat the eggs, orange peel and sugar with a mixer until they double in volume and the sugar has melted.
• In a smaller bowl, mix the cocoa and coffee, then add hot water. Mix with a spoon until a homogeneous paste is obtained.
• Over the egg mixture, add the yogurt and mix gently with a whisk or spatula. Then add the oil and the mixture of cocoa and coffee. Stir gently until smooth.
• At the end, add the flour. The dough then goes in the tray and in the oven for about 35 minutes, or do the toothpick test. After baking, leave the cake in the pan for about 5 minutes, then remove and leave to cool on a grill.

My latest recipes:

Lemon Bars

Cheese and carrot muffins 

You can find me on Facebook at Mihaela’s Recipes if you want to getting touch! If you’ve tried any of my recipes, I’d love you to tell me how they came out. Please leave me a comment below and tell me how it was.

Have a grate Day!

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Today I want to share with you guys this delicious Cheese and carrot muffins recipe. We love muffins in our family, because are tasty, easy to make,  and because we have a toddles is easy to take them with us when going out. I have many Muffins recipes that I will love to share with you, but these days I’m just trying my best to find more time to do this,  when someone little is keeping me busy 🙂 .

These Cheese and carrot muffins are one of my favourite, probably this is the reason why I have decided to share this recipe now and not a different one. My favourite because:

1. First of all are made with so many healthy ingredients, like cheddar cheese, Parmesan , fresh eggs, carrots and yogurt.
2. Then are not difficult to make.
3. And as I was saying before, we are going out for a play often with our little one,  and we can easily take some in our lunch box. In just one little muffin we have, cheese and vegetables and much more.

Ingredients that you need 

• eggs
• carrots
• natural yogurt
• hard cheese
• Parmesan cheese
• olive oil
• all purpose flour
• Italian spices
• fresh parsley
• garlic
• milk
• salt and pepper
• baking soda and baking powder

I know that looking at the list of ingredients they may look allot, but most of them are already in your kitchen, like eggs, milk, cheese – basis ingredients.

How to make these Cheese and carrot muffins?

1. Starting by having all the ingredients at the room temperature. Seeing that we are using cheddar cheese, milk and yogurt that normally are kept in the fridge, just make sure you have them out from the fridge,  and all at the room temperature.
2. Then grate the carrots, hard cheese, garlic and Parmesan cheese. I used the big one for the cheese and small one for the garlic and Parmesan.
3. Mix in a small bowel the flour, pepper and baking powder. Set one side until needed.
4. Please do not add salt until the very end, and only after trysting. Because both of the cheese have salt, Parmesan cheese more then the hard cheese, you may not need extra salt in these muffins.
   

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   Cheese and carrots muffins

   Course Appetizer, Side Dish, Snack

   Cuisine American

   Keyword chocolate muffins, muffins

   Prep Time 10 minutes minutes

   Cook Time 25 minutes minutes

   Total Time 35 minutes minutes

   Author Mihaela

   Ingredients

   • 160 gr cheddar cheese
   • 70 gr Parmesan cheese
   • 100 ml milk
   • 110 gr natural yogurt
   • 40 ml olive oil
   • 2 cloves garlic
   • 200 gr flour
   • 80 gr grated carrot
   • 2 medium eggs
   • 1 tasp baking powder
   • pepper to taste
   • 1-2 tsp fresh parsley
   • 1 tsp Italian spices

   Instructions

   • Preheat the oven to 200 C / Gas 6. Grease 12 muffin tin or line with paper cases.
   • Sift flour, baking powder, and pepper all together in a bowl. Add most of the Parmesan and set aside for later.
   • In another bowel, lightly beat the eggs, add the milk, natural yogurt, fresh parsley, Italian spices, crushed garlic and olive oil and mix well using an wooden spoon.
   • Slowly add the wet ingredients into the dry ingredients mixing with the wooden spoon until all combine. Then add the grated cheddar cheese and carrots.
   • Fill the muffins cups and bake in the preheated oven until golden brown for about 25 minutes. Let cool for 5 minutes before taking the muffins out from the tin.

     Enjoy!

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A buttery shortbread crust, with a lovely creamy lemon filling – these are by fare the best Lemon Bars I ever made or had.

I simply love  lemon desert, in any possible form.  Lemon Bars, Lemon Cake, Lemon Muffins ….etc. They are fresh and bright and make me think at Spring or Summer time. Every time I’m in the kitchen thinking what can I bake,  first think that come in my head is something with lemon,  if not, is something with apples. Why apples? Because any apples deserts are my husband favourites, and are the deserts that probably I have baked most in my life. Surprisingly I never manage to make good pictures with my delicious apples desert, just because they vanish . But getting back to our Lemon Bars for today….

You will only need 7 basic ingredients,  and are simple and easy to make. Is not that just grate? Because every time we get in the kitchen, all we want is something delicious, tangy and easy to make. Not to mention that we don’t want to have a big mess to clean at the end. So…

Ingredients that you need.

• all-purpose flour
• butter
• eggs
• lemon juice and zest
• sugar
• butter
• salt

How to make these Lemon Bars?

1. I have tried so many lemon desert, and Lemon Bras over the years, and what I can say is that if you are a lemon desert fan, make sure you start by making them with real fresh lemon zest and juice. Don’t even bother to bake using bottle lemon juice. I know is easier, maybe even cheaper, but the taste is not even close of what you will want to be when not using fresh lemon juice.
2. Then what we are after is the balance between the crispy shortbread and the creamy lemony filling. Some times is to much of filling for me. I love to have  a strong lemon flavour in my bars, however,  is not the filling that I’m after. I want balance, I want crunchy base and tangy lemony filling. So for that this recipes is calling for a thick shortbread base, because that way  the filling can be balanced and don’t  fell that you just had a full mouth of lemon cream filling.
3. Make sure you have all the ingredients at the room temperature and your Lemon Bars are baked to the correct temperature as well.

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Lemon Bars

A buttery shortbread crust, with a lovely creamy lemon filling – these are by fare the best Lemon Bars I ever made or had.

Course Dessert

Cuisine American

Keyword Bars, Lemon Bars, Lemon Dessert

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Author Mihaela

Ingredients

Shortbread crust

• 230 gr melted butter
• 300 gr all purpose flour
• 100 gr sugar
• 1 tbsp lemon zest
• ½ tsp salt

Lemon Filling

• 220 ml lemon juice
• 300 gr sugar
• 5 large eggs room temperature
• 45 gr all purpose flour

Instructions

Shortbread

• Line the bottom and the sides of a 9x13 baking pan, with parchment paper, making sure leaving more out on the sides, as that it will help lifting out the bars from the pan at the end.Set aside. Preheat the oven at 170° C .
• In a medium bowl, mix the sugar and lemon zest. Then add the melted butter and mix again until all combine. Gradually add the flour and stir until completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are lightly browned.

Lemon Filling

• In a large bowel, whisk the sugar and flour, then add the eggs, one at the time. At the end add the lemon juice ans stir until completely combine. Pour the filling over the worm crust and bake for another 22-25 minutes, or the centre is set an no longer jiggles. Remove the bars from the oven and cool completely at room temperature for 1 -2 hours.

The post Lemon Bars appeared first on Mihaela's Recipes.

These Chocolate Muffins are absolutely delicious, are rich in chocolate flavour, deliciously moist and fluffy, and they will stay like that for up to 5 days if are kept in a airtight container. Are simple to make and contain simple ingredients, that probably you already have them in your kitchen.

Muffins in general are a big hit in our family. We make them often, with different flavors, with fruits, with or without sugar. More recipe soon, as is hard to find time these days with a toddler around. 

How to make them?

• These delicious chocolate muffins have an intense chocolate taste.  My secret is that after I get the  batter,  it goes to the fridge for 30 – 60 minutes, no more. There the chocolate flavour will intensify, and although I only used cocoa 70%, the chocolate taste it will really intend. Also, I have used instant coffee, dissolved in a little water, a teaspoon of hot water. Because the coffee intensifies the taste of chocolate even more.
• Then are simple to make. The eggs are mixed with the sugar and salt using a hand mixer or a whisk, until they become fluffy and double their volume. About 3-4 minutes. Then add milk and oil, a little at a time with the mixture of flour and cocoa. That’s all, then in the fridge for a minimum of 30 minutes but no more than 60 minutes.
• Another secret for making these supper moist and fluffy muffins is the baking temperature and the difference from cold, after we have left them in the fridge for one hous, and the very hot oven. They will go in the oven at 210 C, for 5 minutes and the reduce the oven temperature to 180 C for another 14-16 minutes. Or simply make the toothpick test.

Ingredients you’ll need

• all purpose flour 
• eggs
• sugar
• vegetable oil
• cacao
• vanilla
• instant coffee
• salt 
• milk
• baking powder

You can easily add in these chocolate muffins, chocolate chips or walnuts if you desire. We have test them like that many times and they will be just as tasty and moist. I will only suggest to prepare more then 12 muffins cups, you will need 2 tins of 12 muffins each or use individual ones made of silicone,  as you can make about 14 muffins.

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Chocolate Muffins

These muffins are rich in chocolate flavour, deliciously moist and fluffy, and they will stay like that for up to 5 days if are kept in a airtight container

Course Breakfast, Dessert, Snack

Keyword chocolate muffins, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Mihaela

Ingredients

• 220 all purpose flower
• 210 ml vegetable oil
• 220 gr sugar
• 3 eggs medium
• 75 ml milk
• 40 gr cacao
• 1 ½ tsp baking power
• ½ tsp salt
• 1 tbsp vanilla extract
• 1 tbsp instant coffee

Instructions

• Whisk the flour, cocoa powder, baking powder together in a large bowl. Set aside.
• In a separate bowel using and handheld mixer, beat the eggs, salt and sugar until are fluffy and doubled the volume. About 3-4 minutes. Slowly pour the dry ingredients, at the same time with the oil. At the end add the milk mixed with the vanilla and the instant coffee dissolved in a spoon of hot water beforehand.
• Place the batter in the fridge for one hour, no more.

  Before the time is up, prepare 12 muffins tin, with cupcakes liners and preheat the oven at 210°C.
• Spoon the batter evenly into the cup or liner. Bake the muffins for 5 minutes at 210°C then reduce the oven temperature to 180° C for other 14-16 minutes approximately, or until a toothpick inserted in the centre comes out clean.
• Allow the muffins to cool for 5-10 minutes in the muffin tin, then place to a wire rank.

  Enjoy!

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