️Ingredients:
– 2 salmon fillets (6 oz each), sliced to form a pocket
– 1/2 cup fresh spinach, chopped
– 1/4 cup crab meat (imitation or fresh)
– 2 tablespoons cream cheese, softened
– 1 garlic clove, minced
– Salt and black pepper to taste
For the lemon cream sauce:
– 2 tablespoons unsalted butter
– 1 garlic clove, minced
– 1/2 cup heavy cream
– 1 teaspoon Dijon mustard
– 1 teaspoon lemon zest
– 1 tablespoon lemon juice
– Salt and black pepper to taste
Directions:
1. Preheat oven to 375°F (190°C).
2. Make the stuffing: In a bowl, mix chopped spinach, crab meat, cream cheese, minced garlic, salt, and pepper until well combined.
3. Stuff the salmon: Carefully fill the pockets in the
salmon fillets with the spinach and crab mixture. Use toothpicks to secure if needed.
4. Sear and bake: Heat a skillet over medium heat with a drizzle of olive oil. Sear the salmon for 2 minutes per side. Transfer the skillet to the oven and bake for 10-12 minutes, until fully cooked.
5. Prepare the lemon cream sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in heavy cream, Dijon mustard, lemon zest, lemon juice, salt, and pepper. Simmer for 2-3 minutes until slightly thickened.
6. Serve: Plate the salmon and drizzle generously with the lemon cream sauce.
Prep time: 15 min
Cooking time: 20 min
Servings: 2, 480 kcal per serving.
Enjoy

Ingredients:

2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
1 vanilla bean (or 2 tsp pure vanilla extract)
4 large egg yolks
A pinch of salt

Instructions:

Prepare the Vanilla Mixture:

In a medium saucepan, combine the heavy cream, milk, and half of the sugar.
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it begins to steam (do not boil).

Whisk the Egg Yolks:

In a separate bowl, whisk the egg yolks with the remaining sugar and salt until the mixture is pale and creamy.

Temper the Eggs:

Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. This prevents the yolks from curdling.
Gradually add the tempered yolks back into the saucepan with the cream mixture.

Cook the Custard:

Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C).
Remove from heat and strain the custard through a fine-mesh sieve to remove the vanilla pod and any lumps.

Chill the Custard:

Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for the best flavor.

Churn the Ice Cream:

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

Freeze and Serve:

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.
Scoop into bowls or cones and enjoy the rich, homemade vanilla goodness!

Tips:
For a lighter version, use half-and-half instead of heavy cream.
Add mix-ins like chocolate chips, cookie crumbles, or fruit during the last few minutes of churning.
If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes for 2-3 hours to break up ice crystals.


Seeve and Enjoy

Ingredients

For the Sweet Potato Crust:

These delicious cream puffs are a perfect treat for any occasion! Filled with a rich, creamy filling and a light, airy pastry, they’re a real crowd-pleaser. Here’s the full recipe for the classic cream puff with Mom’s famous filling.

Ingredients

For the Cream Puff Shells:

• 1 stick (1/2 cup) butter
• 1 cup water
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 4 large eggs

For Mom’s Famous Filling:

• 1 pint (2 cups) heavy cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• ⅓ cup milk

Instructions

1. Make the Cream Puff Shells:

• In a medium saucepan, combine the butter and water. Heat over medium-high heat until the butter melts and the water comes to a boil.
• Remove the saucepan from heat and stir in the vanilla extract.
• Gradually add the flour to the water mixture while stirring constantly. Continue stirring until the mixture pulls away from the sides of the pan and forms a ball.
• Allow the dough to cool slightly for a few minutes.

2. Add the Eggs:

• Once the dough has cooled a bit, beat in the eggs, one at a time, until smooth and fully incorporated. The dough will be thick but should be smooth after all the eggs are added.

3. Shape the Puffs:

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper.
• Using a tablespoon, drop rounded dollops of dough onto the baking sheet, leaving space between each puff (you should aim for about 8 large puffs).

4. Bake the Cream Puffs:

• Bake in the preheated oven for 40 minutes, or until the puffs are golden brown and puffed up.
• Pro Tip: After baking, poke a toothpick into the side of each puff and return them to the oven with the oven off. Leave the oven door slightly cracked while they cool to prevent them from deflating.

5. Cool the Puffs:

• Let the puffs cool completely on a wire rack.

Make Mom’s Famous Filling:

1. Prepare the Filling:
   • In a mixer, beat together the heavy cream, instant vanilla pudding mix, and milk until the mixture thickens and forms a creamy filling.
2. Fill the Puffs:
   • Slice the cooled cream puffs in half horizontally.
   • Pipe or scoop the filling into the bottom half of each puff.
   • Place the top half of the cream puff on top.

6. Finish and Serve:

• Dust with powdered sugar or drizzle with melted chocolate, if desired.
• Serve and enjoy your delicious cream puffs!

These cream puffs are a perfect balance of crisp, airy pastry and rich, creamy filling, making them an irresistible treat for any gathering. Enjoy!

Ingredients:

–  2 ripe bananas
–  150 g blueberries (fresh or frozen)
–  200 g plain yogurt
–  2 tablespoons honey
–  250 ml almond milk

Instructions:

1. Preparation of ingredients: Peel the bananas and cut them into pieces. If using frozen blueberries, let them defrost slightly.

2. Blending: In a blender, add the banana pieces, blueberries, yogurt, honey and almond milk.

3. Blending: Blend on high speed until smooth and creamy. If the mixture is too thick, you can add a little more almond milk to adjust it to your taste.

4. Taste: Taste the smoothie and adjust the honey if you want a sweeter taste.

5. Serve: Pour the smoothie into glasses and serve immediately. You can garnish with a few more blueberries or a slice of banana on the rim of the glass for an attractive presentation.

Additional tips: For an even creamier texture, you can use Greek yogurt. This smoothie is perfect for breakfast or as a healthy snack. Enjoy this refreshing and vitamin-packed drink!

 Avocado Almond:
1 banana
1 avocado
1/4 cup almond nuts
1 cup milk
Ice cubes

 Strawberry Walnuts:
1 banana
1 cup strawberry
1/4 cup walnuts
1 tablespoon vanilla yoghurt
1 cup almond milk
Ice cubes

 Mango Pistachio:
1 banana
1 mango
1/4 cup pistachio
1 cup almond milk
Ice cubes

 Blueberry Cashew:
1 banana
1/2 cup blueberries
1/2 cup pineapple
1/4 cup cashews
1 cup almond milk
Ice cubes

Mangoes, with their rich flavor and vibrant color, are a beloved fruit that transforms any dish into a tropical delight.

Velvety Mango Cream is a dessert that highlights the luscious sweetness of mangoes while delivering a creamy.

indulgent texture. It’s a simple yet sophisticated treat perfect for any occasion.

This dessert blends ripe mangoes with creamy elements to create a smooth, luxurious experience.

The natural brightness of mangoes is balanced by the rich creaminess, making it a refreshing choice for warm days or a delightful way to end a meal.

Ingredients

Ripe mangoes, peeled and pureed

Heavy cream, chilled

Sweetened condensed milk

Vanilla extract

A pinch of salt

Optional garnishes like fresh mint leaves, mango slices, or crushed nuts

Instructions

Select fresh, ripe mangoes with a sweet aroma and vibrant color. Peel and pit them carefully.

then blend the flesh into a smooth puree using a blender. Set aside the puree while you prepare the cream.

Whip the chilled heavy cream in a mixing bowl until soft peaks form. Using chilled equipment helps the cream whip faster and maintain its structure.

Fold the mango puree gently into the whipped cream, ensuring the mixture stays light and airy. Be careful not to overmix, as it could deflate the cream.

Add the sweetened condensed milk to the mixture and stir until well combined. The condensed milk enhances the sweetness and contributes to the creamy texture.

Incorporate a dash of vanilla extract and a pinch of salt. These additions enhance the overall flavor by balancing the sweetness and adding depth.

Transfer the prepared mango cream into serving dishes or glasses. Cover them with plastic wrap and refrigerate for a few hours to allow the dessert to chill and the flavors to meld.

When ready to serve, garnish with your choice of fresh mango slices, mint leaves, or a sprinkle of crushed nuts. The garnish adds texture and visual appeal to the dessert.

How to Make

Start by washing and preparing the mangoes. Peel them carefully, remove the pits, and cut the flesh into chunks. Blend the mango pieces until they form a smooth, lump-free puree.

Prepare the whipped cream in a separate chilled bowl. Whip the cream until it reaches soft peaks, which gives the dessert its light and fluffy texture.

Combine the whipped cream with the mango puree by folding them together gently. This technique helps retain the airy consistency of the mixture.

Sweeten the mango cream by adding condensed milk gradually. Stir until the mixture is smooth and free of streaks. Taste and adjust the sweetness as needed.

Enhance the flavor with a splash of vanilla extract and a tiny pinch of salt. These ingredients amplify the natural sweetness and balance the creaminess of the dessert.

Refrigerate the dessert for a few hours to allow it to set and cool completely. Chilling also intensifies the flavors, making the dessert even more delicious.

Serve the mango cream in individual bowls, dessert glasses, or as part of a layered dessert. Add your preferred garnishes for a final touch of elegance.

Tips

Choose mangoes that are naturally sweet and fragrant, as they are the star ingredient of this dessert. Avoid mangoes that are too fibrous, as they may affect the texture.

If fresh mangoes are unavailable, use canned mango puree, but opt for unsweetened versions to control the sweetness of the dessert.

To make a vegan version, substitute heavy cream with coconut cream and condensed milk with a plant-based alternative like coconut or almond condensed milk.

Use chilled equipment and ingredients to ensure the cream whips effectively. Warm cream is harder to whip and may not achieve the desired consistency.

Experiment with additional flavors such as a pinch of cardamom, grated lime zest, or a drizzle of honey for a unique twist.

Layer the mango cream with other ingredients like fresh berries, crushed cookies, or sponge cake for a visually appealing and flavorful parfait.

Store the dessert in the refrigerator and consume within two days for the best taste and texture. Avoid freezing, as it may alter the creamy consistency.

Conclusion

Velvety Mango Cream is a dessert that combines simplicity with sophistication, making it a favorite among mango enthusiasts.

The blend of fresh mangoes and creamy textures creates a dessert that is both refreshing and indulgent.

The recipe’s flexibility allows you to adapt it to suit your taste or dietary preferences, ensuring it can be enjoyed by everyone.

Whether served as a standalone dessert or paired with other elements, it always impresses.

Using ripe, in-season mangoes ensures the best flavor and highlights the natural beauty of this tropical fruit.

The vibrant color and rich taste of the dessert make it an ideal centerpiece for any meal.

This recipe is perfect for those seeking a quick yet luxurious dessert that doesn’t require advanced cooking skills.

Its simplicity ensures that anyone can create a stunning dish with minimal effort.