Category: Recipes

Creamy Banana Custard Dessert

Ingredients:

• • 50g butter
  • 5 bananas or plantains (500g)

• • 1/2 lemon (30ml juice)
  • 300ml milk (cold or hot, depending on preference)
  • 50g cornstarch (can be replaced with 100g flour)

• • 3 egg yolks
  • 1 teaspoon vanilla essence
  • 500ml very cold cream (either dairy cream or vegetable cream)

Step-by-Step Instructions:

Step 1: Preparing the Bananas

1. 1. Peel and slice the bananas: Start by peeling all the bananas and slicing them into medium-sized pieces. This will make them easier to mash later.
   2. Mash the bananas: Place the banana slices in a bowl and mash them using a fork or potato masher until they form a smooth puree.
   3. Add lemon juice: To prevent the bananas from browning and to add a fresh, zesty flavor, squeeze the juice of half a lemon (about 30ml) over the mashed bananas. Stir well to combine. Set the banana mixture aside.

Step 2: Making the Custard

1. 1. Prepare the cornstarch mixture: In a small bowl, mix 50g of cornstarch with a few tablespoons of the cold or hot milk (from the 300ml) until the cornstarch dissolves completely. If you’re using flour, mix it in the same way until you get a smooth paste.
   2. Whisk the egg yolks: In another bowl, whisk the 3 egg yolks until smooth and creamy. Set aside.
   3. Heat the milk: Pour the remaining milk (either cold or hot) into a saucepan and heat it over medium heat until it just begins to simmer. Avoid letting it boil.

1. 1. Add the cornstarch and egg yolks: Slowly pour the cornstarch mixture and the whisked egg yolks into the heated milk, whisking continuously to avoid lumps.
   2. Stir in the butter: Add the 50g of butter and continue stirring until the custard thickens. This should take about 3-5 minutes. Once the mixture is thick and smooth, remove it from heat.
   3. Add the vanilla essence: Stir in the teaspoon of vanilla essence for added flavor.

1. Combine the banana puree with the custard: Gently fold the mashed bananas into the custard mixture, ensuring the banana flavor is evenly distributed throughout the custard.

Step 3: Preparing the Whipped Cream

1. 1. Whip the cream: In a large, cold mixing bowl, pour 500ml of very cold cream (either dairy or vegetable cream). Using a hand mixer or whisk, whip the cream until soft peaks form. This should take about 3-5 minutes.
   2. Fold in the whipped cream: Once the banana custard mixture has cooled slightly, gently fold in about half of the whipped cream to create a lighter, fluffier texture. Reserve the other half for topping.

Step 4: Assembling the Dessert

1. 1. Layer the dessert: In individual serving glasses or a large serving dish, layer the banana custard mixture, alternating with dollops of whipped cream. You can create as many layers as you like, depending on the size of the container.
   2. Top with whipped cream: Finish the dessert by topping it with a generous layer of the reserved whipped cream.
   3. Chill the dessert: Refrigerate the dessert for at least 1-2 hours before serving. This will allow the flavors to meld and the custard to set perfectly.

Cooking Tips:

• • Cornstarch vs. flour: If you choose to use flour instead of cornstarch, remember that the flour will take a little longer to thicken. Stir continuously to avoid lumps.
  • Whipping cream: Ensure your cream is very cold before whipping to achieve the best results. You can even place your mixing bowl and beaters in the fridge for 10-15 minutes before starting.
  • Banana substitutes: If you want a variation of this dessert, you can substitute bananas with other fruits like mango, peach, or berries for a different flavor.

• Serving suggestion: For a crunchier texture, consider adding a layer of crushed cookies or graham crackers between the custard and whipped cream layers.

Nutritional Information (per serving, approximate):

• • Calories: 360 kcal
  • Carbohydrates: 40g

• • Protein: 6g
  • Fat: 20g
  • Sugar: 28g

• Fiber: 3g

Ingredients:

For the Chocolate Sponge Cake:

– 5 eggs
– A pinch of salt
– 150 grams of sugar
– 250g Nutella
– 50 grams of butter
– 80 grams of flour
– 30g starch

For the Caramel Sauce:

– 40ml of water
– 200 grams of sugar
– 100 grams of butter
– 100ml cream
– 50 grams of peanuts

For the Cream Cheese Topping:

– 250 grams of cream cheese
– 100ml cream
– 50 grams of condensed milk

For the Chocolate Ganache:

– 180 grams of chocolate
– 50 grams of vegetable oil
– 20 grams of crushed peanuts

Instructions:

For the Chocolate Sponge Cake:

1. Preheat your oven to 180°C (360°F).
2. In a bowl, beat 5 eggs with a pinch of salt until frothy.
3. Gradually add 150 grams of sugar while continuing to beat until the mixture is thick and pale.
4. Melt Nutella and butter together and add them to the egg mixture, folding gently.
5. Sift in 80 grams of flour and 30 grams of starch, folding until just combined.
6. Pour the batter into a greased and lined baking dish.
7. Bake for 10 minutes or until a toothpick comes out clean.
8. Let the cake cool.

For the Caramel Sauce:

9. In a saucepan, combine water and 200 grams of sugar over medium heat.
10. Let it caramelize until it turns golden brown.
11. Add butter, cream, and peanuts. Stir until it thickens.
12. Pour the caramel sauce over the cooled cake.

For the Cream Cheese Topping:

13. In a bowl, combine cream cheese, cream, and condensed milk. Mix until smooth.
14. Spread this mixture evenly over the caramel layer.

For the Chocolate Ganache:

15. Melt chocolate and vegetable oil together until smooth.
16. Pour the chocolate ganache over the cream cheese layer.
17. Sprinkle with crushed peanuts.

Chill the dessert in the fridge.

Enjoy your amazing condensed milk and chocolate dessert creations!

Try these quick and delightful desserts, and share your sweet moments!

Fluffy Zucchini and Potato Muffins

Ingredients:

• • 1 medium zucchini, grated (about 1 cup, 150g)
  • 1 medium potato, grated (about 1 cup, 150g)
  • 3 tablespoons semolina

• • 50 ml (¼ cup) milk
  • 50g (¼ cup) grated cheese (cheddar, Parmesan, or feta)
  • 2 large eggs

• • 2 tablespoons vegetable oil
  • 1 tablespoon baking powder
  • 70g (½ cup) all-purpose flour

• A small bunch of fresh dill and parsley, finely chopped
• Salt, to taste

Directions:

• • Preheat oven to 350°F (180°C) and grease or line a muffin tin.
  • Grate the zucchini and potato. Squeeze out excess water from zucchini and set aside.
  • In a bowl, mix semolina, flour, baking powder, and salt.

• • In another bowl, whisk eggs, milk, and oil. Stir in grated cheese, dill, and parsley.
  • Gradually mix dry ingredients into wet ingredients until just combined. Fold in zucchini and potato.
  • Spoon the batter into the muffin tin, filling each cup ¾ full.

• Bake for 20-25 minutes, until golden brown and a toothpick comes out clean. Let cool before serving.

Serving Suggestions:

• • Serve warm with a side of sour cream or yogurt for extra creaminess.

• • Pair with a fresh green salad or soup for a complete meal.
  • Enjoy as a savory breakfast or snack, topped with avocado or tomato slices.
  • Great as a side to grilled meats or fish for dinner.

Cooking Tips:

• • Squeeze out as much water as possible from the zucchini to prevent soggy muffins.
  • Experiment with different cheeses like feta for a tangy flavor.

• Add a pinch of chili flakes or black pepper for a spicy kick.
• Bake a double batch and freeze for easy, ready-to-go snacks.

Nutritional Benefits:

• • Zucchini: Low in calories, high in fiber, rich in vitamins A, C, and potassium.
  • Potatoes: Provide complex carbohydrates, fiber, and potassium.
  • Cheese: Adds protein and calcium for strong bones and muscles.

• Eggs: A complete source of high-quality protein and healthy fats.

Dietary Information:

• • Vegetarian: This recipe contains no meat.

• Gluten-free: Substitute flour with gluten-free flour if needed.
• Dairy-free: Replace cheese with dairy-free alternatives to make it dairy-free.

Nutritional Facts (per muffin):

• • Calories: 130-150
  • Protein: 5-7g
  • Carbohydrates: 15-18g

• • Fats: 6-8g
  • Fiber: 2g
  • Sugar: 1g

Storage:

• • Store muffins in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days or freeze for up to 3 months.

• Reheat in the oven or microwave before serving for best texture.

Losing weight can be difficult, and some diets may not be helpful, especially when they cause the yo-yo effect. Ginger water is a great option for losing belly fat and more! It also helps reduce pain in the joints and many other health issues.

Highlight the advantages of drinking ginger water.

Ginger is a plant root known for its healing qualities. When consumed fresh, as a powder, in capsules, or as syrup, ginger has many benefits. It can help with different health issues like nausea, colds, rheumatism, constipation, and gas. It also has another special feature, which is to decrease body fat.

Its positive impact on health comes from the antioxidants it has, such as gingerol, which also helps reduce inflammation. The latter is transformed into compounds known as shogoals, mostly present in dried ginger, which may help prevent Alzheimer’s disease. Also, it has a lot of manganese that helps with the body’s metabolism and fights against harmful substances, along with copper, which is needed for making hemoglobin and collagen to heal the body.

Also, according to India Times, ginger has the following benefits:

Control blood pressure by acting as a blood thinner, regulating blood pressure, and preventing blood clots.

Lowering LDL cholesterol levels can be connected to heart disease.

Stop bacteria from growing in the body.

Enhance blood flow by consuming zinc and magnesium, which can help boost heart health.

Ginger is also known for reducing inflammation.

A study by RMG Biosciences showed that ginger is effective in fighting chronic inflammation. Ginger contains anti-inflammatory components that are as powerful as those found in non-steroidal anti-inflammatory drugs. Therefore, the compounds found in ginger can help lessen arthritis pain in people.

Ginger can also aid in reducing stomach fat.

Another interesting thing about ginger is that it can help you stay at a healthy weight and reduce belly fat. In a research study published in a scientific journal, it was found that overweight rats lost weight over 30 days when given gingerol. Researchers believe that adding gingerol as a supplement could be a good alternative for treating obesity.

In a similar situation, another research showed that giving rats ginger as a supplement helped them lose weight and also increased the levels of good HDL cholesterol in their blood.

Moreover, ginger makes you feel full, which helps decrease hunger and supports effective weight control. It also helps speed up metabolism and burn calories.

How can you make ginger water?

List of items needed to prepare a dish.

Some pieces of natural ginger root

1.5 liters of water

Lemon juice from one lemon (if desired)

Getting ready

Heat the water and put in the pieces of ginger. Let it cook for 15 minutes, then take it off the heat and let it cool down. You can put lemon juice if you want.

Drink this water three times a day: in the morning before eating, before lunch, and before dinner. This therapy should last no longer than 10 days.

Alerts

It is not advised for pregnant women to consume ginger, especially after the first three months of pregnancy.

It is not advisable for individuals with blood disorders due to its blood-thinning effect, as well as for those with diabetes and weak health.

Before beginning any treatment or diet, it is important to consult with your doctor.

Twix cookies are a pleasant deal with that mixes the flavors of the favored Twix sweet bar with a scrumptious cookie base. Right here’s a recipe to make Twix cookies at dwelling:

Substances:

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup powdered sugar

2 teaspoons vanilla extract

2 massive eggs

3 cups all-purpose flour

1/2 teaspoon salt

20-24 mini Twix bars, unwrapped and lower in half

Preparation: How To Make Twix Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a big mixing bowl, cream collectively the softened butter, granulated sugar, and powdered sugar till mild and fluffy.

Add the vanilla extract and eggs to the butter-sugar combination, and blend nicely till absolutely mixed.

In a separate bowl, whisk collectively the flour and salt. Step by step add the dry elements to the moist elements, mixing till a comfortable dough kinds.

Take about 1 tablespoon of dough and flatten it within the palm of your hand. Place a halved mini Twix bar within the middle and wrap the dough round it, rolling it right into a ball. Make certain the Twix bar is absolutely coated by the dough.

Place the crammed dough balls onto the ready baking sheet, spacing them just a few inches aside to permit for spreading.

Bake the cookies within the preheated oven for about 12-Quarter-hour, or till the sides are frivolously golden brown.

Take away the cookies from the oven and allow them to cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill utterly.

These Lotus Biscoff Dessert Cups are a delightful treat featuring layers of creamy custard, whipped cream, and crunchy Biscoff cookie crumbs. The combination of rich custard, airy whipped cream, and the distinctive taste of Lotus Biscoff cookies creates a deliciously indulgent dessert that’s easy to prepare. Perfect for special occasions or a sweet treat after dinner, these cups are sure to impress. Enjoy this layered dessert for a satisfying and elegant end to any meal.

Preparation Time:
Prep time: 20 minutes
Cook time: 10 minutes
Assembly time: 10 minutes
Total time: 40 minutes
Ingredients:
For the Crumbs:
200 g (7 oz) Lotus Biscoff cookies, ground into crumbs
25 g (5 oz) Lotus Biscoff cookies, reserved for garnish
For the Custard:
415 ml (1 ¾ cups) milk
1 ½ tablespoons custard powder
2 tablespoons sugar
For the Whipped Cream:
415 ml (1 ¾ cups) whipping cream
2 tablespoons sugar
Pinch of vanilla powder or essence
Directions:

Make the Crumbs:
Grind 200 g (7 oz) Lotus Biscoff cookies in a food processor to make crumbs.
Mix the Custard:
In a bowl, whisk together 60 ml (¼ cup) milk and custard powder until smooth.
Cook the Custard:
In a pan, heat the remaining milk with sugar until it begins to simmer.
Gradually add the custard mixture to the pan, whisking constantly until the custard thickens. Remove from heat and let cool.
Whip the Cream:
In a separate bowl, whip the cream with sugar and vanilla until stiff peaks form.
Assemble the Cups:
Layer the cookie crumbs, custard, and whipped cream in 5 glasses.
Garnish and Serve:
Top each cup with a whole Biscoff cookie and sprinkle extra crumbs on top. Serve immediately.
Serving Suggestions:
Serve as a standalone dessert or with fresh berries for added flavor.
Pair with a cup of coffee or tea for a complete treat.
Cooking Tips:
Ensure the custard is fully cooled before layering to prevent it from melting the whipped cream.
Whip the cream just before assembling to keep it light and fluffy.
Nutritional Benefits:
Biscoff Cookies: Provide a deliciously crunchy texture and a hint of spice.
Whipping Cream: Adds a rich, creamy texture to the dessert.

Milk: Provides essential nutrients like calcium and vitamin D.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-free option: Use gluten-free cookies if needed.
Why You’ll Love This Recipe:
Decadent Layers: The combination of cookie crumbs, creamy custard, and whipped cream is irresistible.
Easy Preparation: Simple steps and common ingredients make this a quick and satisfying dessert.
Versatile: Can be customized with various toppings or flavorings.
Conclusion:
These Lotus Biscoff Dessert Cups are an indulgent and delightful treat that’s perfect for any occasion. With layers of creamy custard, fluffy whipped cream, and crunchy cookie crumbs, they offer a deliciously satisfying experience. Easy to prepare and beautifully presented, these cups are sure to become a favorite dessert. Treat yourself and your guests to this elegant and tasty treat!

Frequently Asked Questions:
Can I use a different type of cookie?
Yes, you can substitute regular biscuits or other flavored cookies for Lotus Biscoff.
Can I make this dessert ahead of time?
Yes, you can prepare the custard and whipped cream ahead of time. Assemble the dessert just before serving.
How long can I store leftovers?
Store leftover cups in the fridge for up to 24 hours. The texture may change slightly.
Can I use a non-dairy milk alternative?
Yes, almond milk or oat milk can be used in place of regular milk.
What can I use instead of custard powder?
You can use instant vanilla pudding mix as an alternative to custard powder.
How can I make this dessert more festive?
Add chocolate shavings, caramel sauce, or fresh fruit as additional toppings.
Can I use whipped topping instead of whipping cream?
Yes, whipped topping can be used as a lighter alternative.
How do I prevent the custard from being lumpy?
Whisk the custard mixture continuously while adding it to the hot milk.
Can I freeze this dessert?
Freezing is not recommended as it can affect the texture of the whipped cream and custard.
Can I substitute vanilla essence for vanilla powder?
Yes, you can use a few drops of vanilla essence instead of vanilla powder.
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I love the mild lemon flavor that this cake has. It isn’t the overpowering mouth puckering lemon flavor like some desserts. It is so soft and moist. I got this recipe from a local television show a few years ago. You can serve this Italian Lemon Pound Cake at a baby or wedding shower. It would even […]

I love the mild lemon flavor that this cake has. It isn’t the overpowering mouth puckering lemon flavor like some desserts. It is so soft and moist.

I got this recipe from a local television show a few years ago. You can serve this Italian Lemon Pound Cake at a baby or wedding shower. It would even be great to have while sitting on the back porch on a quiet evening. Who am I kidding, this cake would be amazing no matter where you are or who you serve it to.”

Lovely, sunny, lemon flavor never goes out of season in my book. It’s combination of sweet and tart and lack of over-the-top-waaaaaay-to-much richness makes it a perfect dessert any time of year.

This really is the perfect summer dessert, not only in looks, but in flavor as well! I found myself reaching for this pound cake over chocolate on more than one occasion. If you love lemon, you’re going to love this cake!

Ingredients ;

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup of sour cream

4 tablespoons lemon juice

1 tsp. of fresh ginger, minced

Zest of 2 lemons ( about 2 tbsps.)

1 teaspoon of vanilla

Instructions

Pre-heat oven to 325 degrees

1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.

3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

Lemon Glaze
1 1/2 cup powdered sugar

3 tablespoon lemon juice, at room temperature

1. Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.

Lemon Cream Cheese Frosting
4 oz. of cream cheese, softened

1 tbsp. of lemon zest

1/4 cup of lemon juice

2 cups of powder sugar

Mix the all the ingredients together until smooth and creamy.
Here are a few other recipes you might enjoy.

I must emphasize that such a diet, which relies exclusively on boiled eggs, is not balanced and is not recommended. Such a drastic and one-sided diet can lead to malnutrition, insufficient nutrient intake and other health problems. It is important to practice a balanced diet that provides all the necessary nutrients to properly support the body.

However, if you are planning a healthy diet that includes eggs, you can consume eggs in moderation as part of a balanced meal. Here is an example of a balanced meal with eggs:

Breakfast:
2 hard boiled eggs
Whole wheat bread or whole wheat English muffin
A serving of fruit (for example, berries or half a grapefruit)
Lunch:
Mixed salad with grilled chicken breast strips and hard-boiled eggs
Balsamic vinaigrette and vinaigrette
A small portion of whole wheat or quinoa pasta
dinner:

Baked salmon with steamed vegetables and half an avocado
A small portion of brown rice or sweet potato
Snack options (if necessary):
A handful of nuts and a piece of fruit
Greek yogurt with honey and almonds
It’s also important to drink plenty of water and include regular exercise in your daily routine to promote healthy weight loss. It is strongly recommended to consult a dietitian or doctor before making any major changes to your diet to ensure that you are getting all the necessary nutrients and your health is maintained.