Author: Admin

No-Churn Watermelon Ice Cream is a refreshing and easy-to-make treat perfect for hot days or summer celebrations. With no ice cream machine required, this recipe is simple, and the watermelon flavor is light and fruity. Here’s how to make it:
No-Churn Watermelon Ice Cream
Ingredients:
4 cups watermelon, pureed and strained to remove excess liquid (about 1/2 small watermelon)
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipping cream
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Prepare the Watermelon:
Puree the Watermelon: Cut the watermelon into chunks and remove the seeds. Blend the watermelon pieces until smooth in a blender or food processor. After blending, strain the puree through a fine mesh sieve or cheesecloth to remove any excess liquid and pulp. You want a thick, smooth watermelon puree for the ice cream base.
Make the Ice Cream Base:
Whip the Cream: In a large mixing bowl, use an electric mixer to beat the heavy whipping cream until stiff peaks form (this will take about 3-4 minutes).
Mix the Sweetened Condensed Milk: In another bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt. Gently fold in the strained watermelon puree into the condensed milk mixture until fully combined.
Fold in the Whipped Cream: Gently fold the whipped cream into the watermelon mixture, trying to keep as much air in the whipped cream as possible for a light, fluffy texture.
Freeze the Ice Cream:
Transfer to a Pan: Pour the mixture into a loaf pan or any freezer-safe container. Use a spatula to smooth the top.
Freeze: Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until the ice cream is firm.
Serve:
Scoop and Enjoy: Once the ice cream is frozen, scoop and serve immediately. If it’s too firm, let it sit for a few minutes at room temperature to soften slightly.
Tips:
Customization: Add small chunks of fresh watermelon to the mixture for a fun texture or swirl in a little strawberry or raspberry puree.
Color: For an extra burst of color, you can add a few drops of pink or red food coloring to intensify the pink hue of the ice cream.
Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks.
This No-Churn Watermelon Ice Cream is an easy and creamy dessert, bursting with sweet and refreshing watermelon flavor. Perfect for a summer treat or whenever you’re craving a fruity ice cream!

Ingredients:

For the Vanilla Pudding:
– 2 packages (3.4 oz each) instant vanilla pudding mix
– 4 cups cold milk
– 1 tablespoon vanilla extract

For the Whipped Cream:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract

For the Trifle Layers:
– 4 large bananas, sliced
– 2 cups shortbread or vanilla biscuits (cookies), whole or crushed
– Powdered sugar and cinnamon (for garnish)

Directions:
1. In a large bowl, whisk together the vanilla pudding mix, cold milk, and vanilla extract until thickened. Set aside to firm up in the refrigerator.

2. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.

3. To assemble the trifle, start by placing a layer of biscuits at the bottom of a trifle dish.

4. Spread a layer of vanilla pudding over the biscuits.

5. Add a layer of sliced bananas over the pudding.

6. Add a layer of whipped cream on top of the bananas.

7. Repeat the layers (biscuits, pudding, bananas, whipped cream) until all ingredients are used, finishing with a layer of whipped cream on top.

8. Garnish the top of the trifle with extra banana slices, a dusting of powdered sugar, and a sprinkle of cinnamon.

9. Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld together.

Prep time: 20 minutes
Cooking time: 10 minutes + 2 hours chilling
Servings: 8
Kcal: 370 per serving

Ingredients:

– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 tsp vanilla extract
– 2 tbsp milk
– 1 1/4 cups all-purpose flour (heat-treated)
– 1/2 tsp salt
– 3/4 cup mini chocolate chips
– Vanilla ice cream
– Chocolate syrup
– Extra mini chocolate chips for topping

Directions:

1. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add in the vanilla extract and milk, stirring to combine.
2. Gradually mix in the heat-treated flour and salt until the dough forms. Fold in the mini chocolate chips.
3. Scoop generous portions of the cookie dough into serving bowls or glasses.
4. Add scoops of vanilla ice cream on top of the cookie dough.
5. Drizzle chocolate syrup generously over the ice cream and cookie dough.
6. Sprinkle extra mini chocolate chips on top for a fun crunch.
7. Serve immediately and enjoy this indulgent sundae!

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:
1 container of condensed milk (395 g)
1 box of cream milk (200 g)
500 ml of whole milk
Vanilla essence to taste (optional)
Preparation Mode:
In a blender, add condensed milk, cream and whole milk. Beat well until all the ingredients are completely mixed and the consistency becomes even. This step is essential to ensure that the final texture of the ice cream is creamy and free of ice crystals.
If desired, add a few drops of vanilla essence to give an extra touch of flavor to the ice cream. This ingredient is optional, but it gives a gentle aroma and taste that combine perfectly with the creamy base.
Transfer the mixture to a container that can be taken to the freezer. Prefer rectangular or square containers with lids, as they facilitate storage and prevent ice crystals from forming on the ice cream surface.
Place in the freezer and let freeze for approximately 4 hours, or until ice cream is firm. Moving is not necessary during this period, which makes the process even more practical.
After this time, your homemade ice cream will be ready to be served! Use an ice cream spoon to make balls and serve in bowls or cones. You can finish off with toppings of your choice, such as chocolate broth, crushed chestnuts or fresh fruit.

This fruit salad is made with frozen berries, peaches, pineapple, and mangoes and topped with lemon and honey vinaigrette! A great way to cool off in the warmer months and a delicious frozen summer fruit to enjoy the rest of the year.

If you’ve ever asked yourself, “What do I do with a bag of frozen fruit? I say: frozen fruit salad!I used the maximum not unusualplace frozen fruit mixes and blended them with lemon juice and honey. While melting, the fruit juice creates the most delicious sauce!This recipe is a time and thoughts saver, mainly if you have children or want some thing to serve your guests.

This salad helps cool off on a hot summer day. Add some chopped fresh mint and maybe vanilla ice cream for a great frozen treat!During the cooler months, that is a excellent manner to revel in frozen summer time season fruit.You may even use your personal frozen fruit mix!

This fruit salad is made with frozen berries, peaches, pineapple, and mangoes and topped with lemon and honey vinaigrette! A great way to cool off during the summer and eat delicious frozen fruit to enjoy the rest of the year.

*ingredients

°8 oz soft cream cheese
°2 cups whip cream, plus more for serve
°1 L strawberries, cut to cubes
°2 L bananas, chopped and diced
°20 ounces crushed pineapple, drained

*Instructions for making frozen fruit salad

The first step:
In a bowl, mix cream cheese with strawberries
Toss mashed pineapple and chopped or diced banana and whisk into cream cheese mixture.
The second step:

Spread evenly into a 9″ x 13″ baking dish
Third step:
Putting it in freezer until the dessert hardens
When ready to serving, leave it on the counter for 10 mn. Dip the knife into the hot water and cut the frozen dessert

Enjoy !

 
– 2 ripe mangoes, peeled and sliced
– 2 passionfruit, halved and pulp scooped out
– 1 cup mascarpone cheese
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1 package of ladyfinger biscuits (savoiardi)
– 1 cup mango juice (for soaking)
– Mango slices and passionfruit pulp for garnish
 
1. In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
2. Gently fold in the mascarpone cheese until well combined and creamy.
3. Prepare a shallow dish with mango juice. Quickly dip each ladyfinger in the juice—just a mere dip; we don’t want them soggy!
4. Layer the soaked ladyfingers at the bottom of a rectangular dish.
5. Spread half of the mascarpone mixture over the ladyfingers, then add a layer of sliced mangoes and some passionfruit pulp.
6. Repeat the layers with the remaining ladyfingers, mascarpone mixture, and finish it off with a beautiful layer of mango and passionfruit on top.
7. Refrigerate for at least 4 hours or, for best results, overnight. Patience is key!
8. Serve chilled, garnished with extra mango slices and passionfruit pulp for that gorgeous pop!
Don’t forget to take a picture before you dig in!  

Ingredients:

• • Oats: 2 cups (180g) rolled oats
  • Banana: 1 ripe banana, mashed
  • Apple: 1 small apple, chopped

• • Nuts (your choice): 1/4 cup (30g), chopped
  • Seeds (your choice): 1/4 cup (30g)
  • Plant-based milk or water: 1 1/2 cups (360 ml)

• • Maple syrup: 2 tablespoons (30 ml)
  • Cinnamon: 1 teaspoon (2g)
  • Baking powder: 1 teaspoon (4g)

• Vanilla extract: 1 teaspoon (5 ml)

Directions:

• • Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or oil.

• • In a large mixing bowl, combine the oats, mashed banana, chopped apple, nuts, seeds, baking powder, and cinnamon.
  • Pour the plant-based milk (or water), maple syrup, and vanilla extract into the mixture. Stir until well combined.
  • Pour the oatmeal mixture into the prepared baking dish and spread it evenly. Bake for 30 minutes or until the top is golden brown and set.

• Allow the baked oatmeal to cool slightly before slicing into squares or bars. Serve warm or at room temperature.

Serving Suggestions:

• • Enjoy with a dollop of yogurt or a drizzle of honey or maple syrup.

• Pair with fresh fruit or a smoothie for a balanced breakfast.

Cooking Tips:

• • Ensure bananas are ripe for optimal sweetness.

• Customize with your favorite nuts, seeds, or dried fruits.
• Add chocolate chips for a sweeter version.

Nutritional Benefits:

• • High in Fiber: Oats, bananas, and apples contribute to healthy digestion.
  • Healthy Fats & Protein: Nuts and seeds provide essential nutrients.
  • Vitamins: Fruits offer vitamins A and C.

Dietary Information:

• • Vegetarian: Yes
  • Vegan: Yes

• Gluten-Free: Use certified gluten-free oats.

Nutritional Facts (per serving, based on 8 servings):

• • Calories: 250 kcal

• • Protein: 6g
  • Fat: 10g
  • Carbohydrates: 35g

• Fiber: 5g
• Sugar: 15g

Storage:

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze individual portions for up to 2 months.

Why You’ll Love This Recipe:

• • Nutritious and Filling: A balanced meal packed with fiber, healthy fats, and protein.
  • Customizable: Easy to adjust with your favorite ingredients.
  • Quick to Make: Ideal for busy mornings or meal prep.

• Tasty: Naturally sweet with a comforting, warm flavor.

Ingredients
Here are the ingredients you’ll need for this delicious frittata:

Vegetables and Herbs:

• • 1/2 cabbage (approximately 600g, finely shredded)

• • 1 onion (finely chopped)
  • 2 carrots (grated)
  • A few sprigs of parsley (finely chopped, for garnish)

Batter:

• • 4 eggs
  • 4 tablespoons of flour
  • 1/4 cup of milk (50 ml)

• • 2 tablespoons of olive oil
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt

• 1/2 teaspoon of black pepper
• 1 teaspoon of oregano

Cheese:

• • 100g of mozzarella cheese (shredded)

Making It Step by Step

Step 1: Prepare the Vegetables

Start by prepping your vegetables. Finely shred the cabbage using a knife or a food processor. Grate the carrots and finely chop the onion and parsley. Set them aside. This mix of vegetables will add color, crunch, and nutrition to your frittata.

Step 2: Sauté the Vegetables

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent. Add the shredded cabbage and grated carrots to the pan. Cook for about 5-7 minutes, stirring occasionally, until the cabbage softens and the carrots are tender. Season with a pinch of salt and pepper to taste. Once cooked, remove the vegetables from the heat and set them aside to cool slightly.

Step 3: Prepare the Egg Batter

In a large mixing bowl, whisk the eggs until they are well beaten and slightly frothy. Add the flour, milk, olive oil, baking powder, salt, black pepper, and oregano to the eggs. Whisk everything together until the batter is smooth and free of lumps. This batter will bind the vegetables together and give the frittata its fluffy texture.

Step 4: Combine the Vegetables and Batter

Once the sautéed vegetables have cooled slightly, gently fold them into the egg batter. Make sure the vegetables are evenly distributed throughout the mixture. This will ensure that each bite of the frittata is packed with flavor and texture.

Step 5: Add the Mozzarella Cheese

Fold in the shredded mozzarella cheese, reserving a little to sprinkle on top of the frittata. The mozzarella will melt as the frittata cooks, adding a delicious creaminess to the dish.

Step 6: Cook the Frittata

Preheat your oven to 180°C (350°F). Grease an oven-safe skillet or baking dish with olive oil. Pour the vegetable and egg mixture into the prepared pan, spreading it out evenly with a spatula. Sprinkle the remaining mozzarella cheese on top.
Place the frittata in the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is golden brown. To check if it’s done, insert a toothpick or knife into the center; it should come out clean when the frittata is fully cooked.

Step 7: Garnish and Serve

Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley for a pop of color and extra flavor. Serve the frittata warm, either on its own or with a side of salad, bread, or yogurt for a complete meal.

Cooking Tips

• • Vegetable Variations: Feel free to add other vegetables to the mix, such as bell peppers, spinach, or zucchini. Just be sure to sauté them before adding them to the batter to remove excess moisture.
  • Cheese Options: If you prefer, you can swap out mozzarella for other cheeses like cheddar, gouda, or feta. Each will give the frittata a different flavor and texture.
  • Even Cooking: To ensure the frittata cooks evenly, avoid overloading the batter with too many vegetables or cheese. Stick to the proportions in the recipe for the best results.

• Make It Spicy: If you like a bit of heat, you can add a pinch of chili flakes or cayenne pepper to the egg batter for a spicy kick.

Storage

• • In the Refrigerator: This frittata stores well in the fridge. Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. To reheat, simply microwave it for a minute or two, or warm it up in the oven at a low temperature until heated through.

• In the Freezer: You can also freeze this frittata. Once it’s completely cooled, slice it into individual portions, wrap each piece in plastic wrap, and store them in a freezer-safe bag or container for up to 2 months. To reheat, thaw overnight in the fridge and then reheat in the oven or microwave.

Nutritional Facts (Per serving, based on 6 servings)

• • Calories: Approximately 250 kcal

• • Protein: 12g
  • Carbohydrates: 15g
  • Fat: 15g

• Fiber: 3g
• Calcium: 20% of the recommended daily intake
• Iron: 8% of the recommended daily intake

When you’re craving something warm, cheesy, and comforting but don’t want to spend hours in the kitchen, One Pot Broccoli Cheese Orzo is the perfect solution. This simple yet satisfying dish brings together tender orzo pasta, fresh broccoli, and a rich, creamy cheese sauce—all made in one pot for minimal cleanup. Whether you’re making it for a cozy dinner or serving it as a side dish, this recipe is sure to become a family favorite.

In this article, we will guide you through the process of making One Pot Broccoli Cheese Orzo from scratch. The dish is packed with flavor, making it a great option for both busy weeknights and weekend meals. Let’s dive into the ingredients and the step-by-step method for making this easy, delicious dish.

Why You’ll Love One Pot Broccoli Cheese Orzo

1. Convenient and Quick: Made in one pot, this dish requires minimal effort and clean-up, making it an ideal weeknight meal.
2. Creamy and Cheesy: The creamy cheese sauce perfectly coats the tender orzo and broccoli, resulting in a comforting, hearty dish.
3. Nutritious: The addition of fresh broccoli gives the dish a healthy veggie boost, providing vitamins and fiber while balancing out the richness of the cheese.
4. Versatile: This dish is perfect as a standalone meal, a side dish, or even a base for adding protein like grilled chicken or sausage.

Ingredients You’ll Need:

• Orzo Pasta: 1 cup (orzo is a small, rice-shaped pasta that cooks quickly and absorbs sauces beautifully)
• Broccoli: 2 cups of fresh broccoli florets (about 1 medium-sized head of broccoli)
• Cheddar Cheese: 1 ½ cups freshly shredded sharp cheddar cheese (you can also use mild cheddar or a cheese blend for variation)
• Parmesan Cheese: ½ cup freshly grated Parmesan cheese (adds depth of flavor)
• Milk: 1 ½ cups whole milk (for a creamy base)
• Butter: 2 tablespoons (for sautéing and flavor)
• Garlic: 2 cloves garlic, minced (adds flavor and depth to the sauce)
• Flour: 2 tablespoons (for thickening the sauce)
• Vegetable or Chicken Broth: 2 cups (low-sodium broth works best)
• Salt and Pepper: To taste
• Red Pepper Flakes: ¼ teaspoon (optional, for a little heat)
• Olive Oil: 1 tablespoon (for sautéing)

Step-by-Step Method to Make One Pot Broccoli Cheese Orzo:

Step 1: Prepare the Broccoli

Start by cutting the broccoli into bite-sized florets. To ensure the broccoli cooks quickly and evenly, you can also cut the stems into smaller pieces. Set the broccoli aside, as it will be added to the pot shortly.

Step 2: Sauté the Garlic and Cook the Orzo

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until it becomes fragrant. Be careful not to let it burn.

Next, add the orzo pasta to the pot, stirring it to coat with the garlic and oil. Toast the orzo for 1-2 minutes, which will enhance its flavor and give it a nice, nutty aroma.

Step 3: Add the Broth and Milk

Once the orzo is lightly toasted, pour in the broth and milk. Stir everything together, ensuring the orzo is well mixed with the liquids. Bring the mixture to a gentle simmer, then lower the heat to medium-low. Allow the orzo to cook for about 8-10 minutes, or until it is tender and has absorbed most of the liquid. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.

Step 4: Add the Broccoli

While the orzo is cooking, you can prepare the broccoli. Once the orzo is almost done cooking, add the broccoli florets to the pot. Stir to combine, making sure the broccoli is submerged in the liquid. Let it cook for an additional 3-4 minutes, or until the broccoli is tender and bright green.

Step 5: Make the Cheese Sauce

In a small bowl, whisk the flour into the remaining liquid in the pot. This will help thicken the sauce once the cheese is added. Continue cooking the mixture on low heat, stirring constantly, until the sauce thickens and coats the back of a spoon (about 2-3 minutes).

Once the sauce has thickened, turn the heat to low and gradually add the cheddar cheese and Parmesan cheese. Stir until the cheese melts into the sauce, creating a creamy and cheesy texture. You may want to reserve a little Parmesan for garnishing.

Step 6: Season the Dish

Season the dish with salt and pepper to taste. If you like a little heat, you can also sprinkle in some red pepper flakes. Stir everything well, ensuring that the pasta, broccoli, and cheese sauce are evenly coated.

Step 7: Serve and Garnish

Once the cheese has fully melted and the dish is creamy and smooth, remove the pot from the heat. Spoon the One Pot Broccoli Cheese Orzo into bowls, and garnish with the reserved Parmesan cheese. For added flavor, you can also sprinkle some fresh black pepper or a pinch of crushed red pepper flakes on top.

Tips for Making the Best One Pot Broccoli Cheese Orzo:

1. Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can affect the smoothness of the sauce. For the creamiest texture, use freshly shredded cheese.
2. Customize with Protein: To make the dish more substantial, consider adding cooked chicken, sausage, or bacon. Simply stir in the protein of your choice when you add the broccoli to the pot.
3. Make It Creamier: For a richer flavor, you can add a splash of heavy cream in place of some of the milk or broth. This will make the sauce even creamier.
4. Add Extra Veggies: Feel free to add other vegetables like spinach, mushrooms, or peas to this dish. These can be added when you cook the orzo or just before the cheese is stirred in.
5. Leftovers: This dish stores well in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove with a splash of milk or broth to bring it back to a creamy consistency.

Conclusion:

One Pot Broccoli Cheese Orzo is a perfect blend of comfort, flavor, and convenience. With minimal preparation, this creamy, cheesy dish is made in just one pot, making it a great option for busy nights when you want a filling, delicious meal without a lot of fuss. The combination of tender orzo, fresh broccoli, and a creamy cheese sauce creates a dish that is both satisfying and full of flavor.

Whether you’re serving it as a main dish, a side, or even adding a protein for a complete meal, this recipe is sure to impress. Easy, customizable, and packed with cheesy goodness, One Pot Broccoli Cheese Orzo will quickly become a household favorite.