Ingredients

• 4 seedless tangerines
• 2 kiwis
• 1 seedless persimmon
• 1 grapefruit
• 1 apple
• 1 banana
• 2 teaspoons agar-agar
• 3 ½ tablespoons water
• 1 ½ cups fresh cow’s milk
• 7 ounces boiled condensed milk
• 7 ounces sour cream

Method of Preparation

Step 1: Prepare the Fruit

1. Peel the tangerines and cut two of them in half. Slice the remaining tangerines.
2. Peel the kiwis, cut them in half, and slice into half circles.
3. Wash the persimmon, peel it, remove the core, and cut into pieces.
4. Peel the grapefruit, remove the segments’ skin, and cut into pieces.
5. Wash the apple, keeping the core and stalk, and cut into pieces.
6. Peel the banana and slice into circles.

Step 2: Arrange the Fruit

1. In a cooking vessel or mold, arrange some tangerine halves at the bottom.
2. Place a few slices of the remaining fruit around the tangerines, creating a decorative pattern. Set aside the remaining fruit for later use.

Step 3: Prepare the Agar-Agar Mixture

1. In a suitable container, add the agar-agar and water. Place the container on the stove and heat over low heat, stirring constantly until it begins to thicken. Agar-agar thickens quickly, so be swift.
2. Once thickened, pour the fresh milk in a thin stream while mixing well. Add the condensed milk, combine, and cook for another 1-2 minutes until it starts to thicken.
3. Remove from heat and let cool for 4-5 minutes.

Step 4: Combine and Chill

1. Once the mixture has cooled slightly, add the remaining fruit and mix well.
2. Pour the mixture into the mold with the arranged fruit, filling it completely. Level the surface.
3. Refrigerate for several hours or until the dessert is completely set.

Step 5: Serve

1. Once set, remove the dessert from the mold and place it on a serving dish.
2. Slice and serve, enjoying the fresh, healthy flavors of this delicious dessert.

Nutritional Information

This fruit and milk dessert is both delicious and nutritious. Here is the approximate nutritional breakdown per serving (based on 8 servings):

• Calories: 150 kcal
• Protein: 4g
• Fat: 5g
  • Saturated Fat: 3g
• Carbohydrates: 22g
  • Fiber: 2g
  • Sugars: 16g
• Sodium: 50mg
• Vitamin A: 10% DV
• Vitamin C: 25% DV
• Calcium: 10% DV
• Iron: 2% DV

Conclusion

This Delicious and Healthy Dessert made with only milk and fruit is a perfect treat for any occasion. It’s easy to make, free of gelatin, and ready in just a few minutes. Enjoy the refreshing flavors and vibrant colors of this nutritious dessert with your family and friends.

This delicious recipe for Stuffed Potato and Zucchini Patties with Cheesy Minced Meat Filling combines the wholesome flavors of fresh vegetables and savory ground meat. The patties, made from a mixture of potatoes, zucchini, and peppers, are stuffed with a rich filling of seasoned minced meat, cheddar cheese, and a zesty combination of sour cream, mustard, and sweet chili sauce. Perfect for family dinners or gatherings, these patties are crispy on the outside, soft on the inside, and bursting with cheesy, savory goodness. Pair them with a fresh salad or serve them as a hearty main course.

Full Recipe:
Ingredients
For the Potato and Zucchini Patties:
5 potatoes (peeled and grated)
1 zucchini (grated)
2 eggs
2 peppers (chopped)
1 onion (finely chopped)
Fresh parsley (chopped)
4 tablespoons flour
Salt and black pepper to taste
For the Minced Meat Filling:
1 onion (finely chopped)
2 tablespoons olive oil
200 g (7 oz) minced meat (beef, chicken, or turkey)
1 yellow pepper (chopped)
1 clove garlic (minced)
2 tablespoons ketchup
Salt and black pepper to taste
½ teaspoon dry red pepper (optional, for heat)
2 tablespoons sour cream
1 cucumber (diced)
1 teaspoon mustard
1 teaspoon sweet chili sauce
100 g (3.5 oz) cheddar cheese (grated)
Fresh parsley (chopped for garnish)
Steps to Make Stuffed Potato and Zucchini Patties
Prepare the Vegetable Patties:
Grate the potatoes and zucchini into a large bowl. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step helps ensure the patties hold together and crisp up when fried.
Add the chopped peppers, onion, and parsley to the bowl. Crack in the eggs, and sprinkle in the flour, salt, and black pepper. Mix everything well until you get a cohesive mixture that can be shaped into patties. If the mixture feels too wet, add a bit more flour.
Shape and Fry the Patties:

Form the vegetable mixture into small patties (about the size of your palm). Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
Fry the patties in batches, cooking each side for 3-4 minutes, or until golden brown and crispy. Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil. Set them aside while you prepare the filling.
Make the Minced Meat Filling:
In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 3 minutes.
Add the minced meat to the skillet and cook until browned, breaking it apart with a spatula. Stir in the chopped yellow pepper and garlic, cooking for another 3-4 minutes until the vegetables are tender.

Season the mixture with salt, black pepper, dry red pepper (optional), and ketchup. Stir to combine, then reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
Once cooked, remove the skillet from heat and allow the filling to cool slightly. Stir in the sour cream, diced cucumber, mustard, sweet chili sauce, and grated cheddar cheese. Mix until the cheese melts and the filling is creamy and well-blended.
Stuff the Patties:
Preheat your oven to 180°C (350°F). Take each fried patty and carefully make a small indentation in the center.
Spoon a generous amount of the minced meat filling into the center of each patty. If the patties are too thin to hold the filling, you can sandwich two patties together with the filling in between.
Bake the Stuffed Patties:
Arrange the stuffed patties on a baking tray lined with parchment paper. Bake in the preheated oven for 10-15 minutes, or until the patties are heated through and the cheese is bubbly.
Garnish with fresh parsley before serving.
Serve and Enjoy:
Serve the stuffed patties hot, accompanied by a fresh side salad or your favorite dipping sauce, such as ketchup, mayonnaise, or yogurt. These patties are perfect as a main dish or a hearty appetizer.
Nutrition Facts (Per Serving, Approximate)
Calories: 350 kcal
Carbohydrates: 32 g
Protein: 18 g
Fat: 18 g
Saturated Fat: 6 g
Fiber: 5 g
Sodium: 850 mg
Sugar: 6 g
Frequently Asked Questions (FAQs)
Can I make these patties gluten-free? Yes, you can substitute the flour with a gluten-free alternative such as rice flour or almond flour. This will help bind the patties without affecting the taste.
Can I make the filling ahead of time? Absolutely! You can prepare the minced meat filling up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat the filling gently before stuffing the patties.
What other vegetables can I add to the patties? Feel free to add grated carrots, spinach, or even corn to the vegetable mixture. Just make sure to squeeze out any excess moisture from the vegetables to ensure the patties hold their shape.
Can I use a different type of cheese? Yes, you can use other cheeses such as mozzarella, gouda, or Swiss cheese. Just make sure it’s a good melting cheese to achieve that delicious creamy center.
How can I make this dish vegetarian? To make this dish vegetarian, substitute the minced meat with plant-based meat alternatives or cooked lentils. The rest of the recipe remains the same.
Tips for Making the Best Stuffed Patties
Drain the Vegetables Well: Make sure to squeeze out excess moisture from the grated potatoes and zucchini to prevent the patties from becoming soggy.
Use a Non-Stick Skillet: To prevent the patties from sticking, use a non-stick skillet and ensure the oil is hot before adding the patties.
Customize the Filling: You can play around with the filling ingredients, adding your favorite herbs and spices, or even some chopped jalapeños for a spicy kick.
Double-Fry for Extra Crispiness: For an extra crispy texture, you can fry the patties again after baking. This gives them a delicious crunch that pairs perfectly with the creamy filling.
Serve with Dips: These patties go well with various dipping sauces like sour cream, tzatziki, or a spicy yogurt dip.
Storage Tips
In the Refrigerator: Store leftover stuffed patties in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the stovetop to maintain their crispiness.
In the Freezer: You can freeze the uncooked vegetable patties (without the filling) for up to 1 month. Once you’re ready to eat, thaw the patties in the refrigerator, fry them, and proceed with stuffing and baking.
Conclusion
These Stuffed Potato and Zucchini Patties with Cheesy Minced Meat Filling are a delightful and satisfying dish that brings together the best of both savory and cheesy worlds. Whether you’re making them for a family meal, a dinner party, or simply to enjoy on your own, these patties are packed with flavor and texture. The combination of crispy fried patties and a rich, cheesy filling makes for a dish that’s both comforting and indulgent. Plus, it’s versatile enough to be customized with your favorite ingredients and flavors. Enjoy this tasty, wholesome meal with a side of your favorite dipping sauce!

Ingredients:

1 cup frozen strawberries
1 cup frozen mango chunks
1/2 cup coconut milk (or any milk of your choice)
1/2 cup orange juice
1/2 cup Greek yogurt (optional for creaminess)
1 tablespoon honey or maple syrup (optional for sweetness)
Ice cubes (optional, for a thicker consistency)

Instructions:

Blend the Fruits: In a blender, add the frozen strawberries and mango chunks.
Add Liquids: Pour in the coconut milk and orange juice. If you’re using Greek yogurt, add it to the blender for extra creaminess.
Sweeten (Optional): If you like a sweeter smoothie, add honey or maple syrup to taste.
Blend: Blend until smooth. If the smoothie is too thick, add more liquid until you reach your desired consistency. If it’s too thin, add a few ice cubes and blend again.
Serve: Pour into glasses and garnish with a slice of strawberry or mango, if desired.

Creamy, rich, and delightfully unique, this Avocado Ice Cream combines the smooth texture of ripe avocados with a hint of sweetness and lime for a refreshing dessert that’s both healthy and indulgent!

Ingredients:
3 large ripe avocados, peeled and pitted
1 cup (240ml) heavy cream (or coconut cream for a vegan option)
1 cup (240ml) whole milk (or almond milk for a vegan option)
¾ cup (150g) granulated sugar (or honey/maple syrup for natural sweetness)
2 tbsp fresh lime juice (about 1 lime)
1 tsp vanilla extract
A pinch of salt
Instructions:
Prepare the Avocado Base:

Scoop the flesh of the avocados into a blender or food processor.
Add the sugar, lime juice, vanilla extract, and salt. Blend until smooth and creamy.
Incorporate the Cream:

Gradually add the heavy cream and milk to the blender, blending until well combined. Adjust sweetness if needed.
Chill the Mixture:

Pour the avocado mixture into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2-3 hours until thoroughly chilled.
Churn the Ice Cream:

Transfer the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
Freeze:

Spoon the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
Serve:

Scoop into bowls or cones, and garnish with lime zest, a drizzle of honey, or crushed pistachios for added flair.
Tips:
For a more tropical twist, replace the lime juice with lemon juice and add a touch of coconut extract.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and stir every 30 minutes for 3-4 hours to break up ice crystals.
This Avocado Ice Cream is a creamy, luscious dessert with a subtle nuttiness and a refreshing citrus zing. Perfect for avocado lovers and adventurous eaters alike! 

Ingredients

+8 people
° 1 packet of tea biscuits
°125gm soft butter
°125gm dark chocolate paste
°60 grams of sugar
° 3 espresso coffee
°1 egg

Preparation

Start by preparing the chocolate buttercream: melt the chocolate and let it cool.Meanwhile, beat the softened butter with the whole egg then the sugar. Once the mixture is homogeneous, add the melted chocolate little by little. The butter is ready to use.
2
Let’s start assembling the cake, first we dip a small piece of biscuit in cold It is better to dip it again as soon as you put it on the plate with a brush. Put them side by side in a serving dish, and moreover pay attention to the choice of dish as it will be used for serving!
3
The first layer of soaked biscuits is laid out, we can spread butter cream on it, I do this with a knife, being careful not to crush the biscuits. The first layer is complete, just start over until you run out of stock: a layer of biscuits a layer of buttercream.
4
Once you have the last layer of cookies on, cover them completely with buttercream.
Then cover with aluminum foil and refrigerate for 24 hours, or at least 48 hours if possible.
Taking it out of fridge half an 1h before serve.

Enjoy!