Beetroot, Banana and Strawberry Smoothie

Ingredients:
1/2 medium beetroot (raw or cooked your preference)
1 banana madura
5 strawberry fresh or frozen
200 ml of milk (or vegetable drink, such as almond or oat milk)
1 tablespoon (toup) of honey or natural sweetener (optional)
Ice (optional for a cooler texture)

 Preparation mode:
If you choose to use raw beets, peel and cut into small pieces to facilitate processing.
Wash the strawberries and remove bushes.
Mix everything in the blender:

Add the beets, banana, strawberries, milk and honey to blender.
Beat everything until it gets a smooth and homogeneous consistency.
Add ice (optional):

If you want a cooler smoothie, add some ice cubes and beat again.
Serves:

Pour into a glass and enjoy immediately.

Ingredients:
1 medium carrot
1 apple (red or green your preferred)
Juice of 1 lemon
200 ml of cold water

Preparation Mode:
Wash the carrot and the apple well to remove any impurities.
Cut the carrot and the apple into small pieces by removing the apple seeds.
In the blender, add the carrot, apple, lemon juice and cold water.
Beat for about 2 minutes, until it gets a homogeneous mixture.
If you prefer, boil the juice with a sieve to remove the fiber bits.
Serve immediately in glasses with ice, if desired.

Tips:
To sweeten, use honey to taste, but the juice is already naturally sweet because of the apple.
Try swapping water with coconut water for an even more tropical flavour.
Serve the juice immediately after preparation to avoid oxidation of the ingredients.

Ingredients:

350 ml of water at room temperature
1 tablespoon of sugar
8 grams of dry yeast
25 ml of sunflower oil
500 grams of flour, plus extra for dusting

PREPARATION:

Yeast Activation: In a large bowl, combine the water, sugar, and dry yeast. Stir gently, then cover and allow to sit for 5 minutes. This step activates the yeast, preparing it for the dough-making process.

Add Oil and Flour: Pour in the sunflower oil. Gradually sift the flour into the mixture, ensuring it’s well-incorporated. Sifting not only prevents lumps but also aerates the flour, contributing to a lighter bread texture.

First Rise: Mix until a sticky, viscous dough forms. Cover the bowl with a cloth and set aside in a warm place for 1 hour, allowing the dough to rise and double in size.

Second Mixing: After the dough has risen, stir it for about 30 seconds. Cover once more and leave to rest for an additional 30 minutes.

Shape the Dough: Lightly flour a work surface and roll out the dough into a rectangle. Fold it over itself, then cover with a bowl for 10 minutes, allowing it to rest.

Final Shaping: Flour the surface again and roll out the dough to your desired thickness. Shape it as you like, ready for baking.

Bake: Place the shaped dough onto a baking tray. Feel free to make a few decorative slashes on top. Bake in a preheated oven at 230°C (446°F) for 30-40 minutes, or until golden brown and cooked through.

Cool and Serve: Let the bread cool slightly before slicing. This not only makes it easier to cut but also enhances the bread’s flavor and texture.

This German bread recipe is a delightful way to enjoy the pleasures of freshly baked bread with minimal effort. The quick preparation and simple ingredients make it an ideal choice for busy days or when you’re craving the comfort of homemade bread without the lengthy process.

Embrace the simplicity and satisfaction of baking with this recipe, and let the inviting aroma of freshly baked bread fill your home. Whether you’re a seasoned baker or a novice, this German bread is sure to become a cherished addition to your culinary repertoire.

Enjoy !

Honey-Soy Glazed Chicken Breast: A Perfect Balance of Sweet and Savory

Ingredients

For the Chicken:

• 4 chicken breasts (800g / 28 oz)
• 4 tablespoons all-purpose flour (60g)
• 1 tablespoon corn starch (15g)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For the Signature Sauce:

• 50g butter (3½ tablespoons)
• 4 cloves garlic, minced
• 2 tablespoons soy sauce (30ml)
• 1 teaspoon honey (7g)
• 2 sweet peppers, sliced
• Fresh parsley, chopped
• 2 tablespoons olive oil (30ml)
• Fresh rosemary sprigs

Detailed Instructions

Preparing the Chicken

1. Pat the chicken breasts dry with paper towels
2. Using a sharp knife, score the top of each breast in a diamond pattern, about ¼ inch deep
3. Season both sides generously with salt and black pepper
4. In a shallow dish, combine flour, corn starch, paprika, and dried oregano
5. Dredge each chicken breast in the seasoned flour mixture, shaking off excess

Cooking Process

1. Heat olive oil in a large skillet over medium heat until shimmering
2. Place chicken breasts in the hot pan, scored side down
3. Cook for 5-6 minutes until golden brown
4. Flip and cook for another 5-6 minutes
5. Remove chicken from pan and set aside

Creating the Perfect Sauce

1. In the same pan, reduce heat to medium-low
2. Add butter and let it melt completely
3. Add minced garlic and sauté for 30 seconds until fragrant
4. Pour in soy sauce and honey
5. Add rosemary sprigs
6. Simmer for 2-3 minutes until sauce begins to thicken
7. Stir occasionally to prevent burning

Final Assembly

1. Return chicken to the pan, scored side up
2. Add sliced sweet peppers around the chicken
3. Spoon sauce over the chicken repeatedly
4. Cook for 2-3 minutes until chicken is cooked through
5. Garnish with fresh parsley

Pro Tips for Perfect Results

• Let chicken come to room temperature before cooking
• Don’t skip the scoring step – it’s crucial for flavor absorption
• Use a meat thermometer to ensure chicken reaches 165°F (74°C)
• Allow chicken to rest for 5 minutes before serving
• If sauce becomes too thick, add a splash of chicken broth

Nutrition Information

(Per serving – serves 4)

• Calories: 385
• Protein: 42g
• Carbohydrates: 15g
• Fat: 18g
• Fiber: 2g
• Sodium: 680mg
• Sugar: 4g

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over medium-low heat with a tablespoon of water or chicken broth to maintain moisture. Heat until warmed through.

Serving Suggestions

I recommend serving this dish on a bed of fresh lettuce leaves, drizzled with extra sauce. The bright green lettuce provides a beautiful contrast to the golden-brown chicken and adds a fresh crunch. For a complete meal, consider serving with:

• Steamed jasmine rice
• Roasted vegetables
• Asian-style slaw
• Stir-fried noodles

Wine Pairing

This dish pairs beautifully with a medium-bodied white wine like Viognier or a light red such as Pinot Noir. The honey-soy glaze complements the fruity notes in these wines perfectly.

Variations

• Spicy Version: Add 1 teaspoon of sriracha or red pepper flakes to the sauce
• Citrus Twist: Add a squeeze of orange or lemon juice to the sauce
• Herb Variation: Substitute rosemary with thyme or sage
• Vegetable Addition: Include mushrooms or snow peas with the peppers

This Honey-Soy Glazed Chicken Breast recipe proves that simple ingredients, when combined thoughtfully, can create an impressive dish that’s perfect for both weeknight dinners and special occasions. The balance of sweet honey, savory soy sauce, and aromatic garlic creates a sauce that will have everyone asking for seconds.

Magic Tomato Salad – The Most Delicious Appetizer!

Prepare to be amazed by the flavors of this easy and quick tomato salad!

Ingredients:

• 800-900 grams of tomatoes.
• 50ml olive oil
• 25ml 9% vinegar
• 30ml water
• 1 teaspoon of salt
• 3 teaspoons of sugar
• 1 pepper
• 1/2 chili pepper
• 6 cloves of garlic
• A bunch of dill and parsley

Instructions:

1. Slice the tomatoes into thin rounds and arrange them on a serving platter.
2. In a mixing bowl, whisk together the olive oil, vinegar, water, salt, and sugar until well combined.
3. Finely chop the pepper, chili pepper, and garlic cloves. Add them to the dressing mixture and stir.
4. Pour the dressing over the sliced tomatoes, ensuring they are evenly coated.
5. Sprinkle the chopped dill and parsley over the salad, adding a burst of freshness.
6. Refrigerate the salad for 2-3 hours to let the flavors meld together.
7. Serve and enjoy your magic tomato salad as a delightful appetizer!

That “Magic Tomato Salad” sounds like a deliciously fresh appetizer! Here’s a quick breakdown of benefits and tips to help you make the most of it:

 Benefits of a Magic Tomato Salad

1. Rich in Nutrients
   Tomatoes are packed with vitamin C, potassium, folate, and lycopene—a powerful antioxidant that supports heart health and may reduce cancer risk.

2. Supports Digestion
   Fresh vegetables and herbs (like basil or mint) can promote better digestion and a healthy gut.

3. Low-Calorie & Filling
   Perfect as a light starter! It fills you up without weighing you down.

4. Hydrating
   Tomatoes have a high water content, which helps keep you hydrated—especially great for hot days.

5. Boosts Immunity
   Garlic, onions, and herbs in the salad bring natural antibacterial and antiviral properties.

 Tips to Make it Extra Magical

• Use Heirloom or Vine-Ripened Tomatoes
  The better the tomato, the better the flavor—look for deep colors and a strong tomato aroma.

• Add Fresh Herbs Generously
  Basil, parsley, dill, mint—go wild! Fresh herbs bring fragrance and complexity.

• Balance the Acidity
  A splash of balsamic glaze or a pinch of sugar can mellow out sharp vinegar or lemon juice.

• Include Texture
  Add crunch with toasted nuts, seeds, or croutons.

• Let It Marinate
  Let the salad sit for 10–15 minutes before serving to let the flavors blend beautifully.

• Top with a Finishing Oil
  Drizzle extra virgin olive oil at the end for richness and shine.

Want a specific recipe or twist—like Mediterranean style, spicy, or with cheese like burrata or feta? I got you!

Classic Creamy Mushroom Soup: A Luxurious Comfort Classic

Ingredients

For the Base:

• ½ cup butter (113g)
• ¼ cup olive oil (60ml)
• 1 pound mushrooms, sliced (450g)
• 1 small onion, finely minced
• 2 cloves garlic, minced
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• Salt and freshly ground black pepper to taste

For the Soup:

• 3 cups chicken or vegetable stock (720ml)
• 1½ cups heavy cream (360ml)
• 1 tablespoon all-purpose flour (optional, for thickening)
• Fresh parsley for garnish

Detailed Method

Preparing the Mushrooms

1. Clean mushrooms gently with a damp paper towel
2. Slice mushrooms uniformly, about ¼ inch thick
3. Heat olive oil and butter in a large heavy-bottomed pot over medium heat
4. Add mushrooms in batches to avoid overcrowding
5. Cook until golden brown and moisture has evaporated (8-10 minutes)

Building the Flavor Base

1. Add minced onion to the mushrooms
2. Cook until onion becomes translucent (about 5 minutes)
3. Add minced garlic and thyme
4. Cook for 1-2 minutes until fragrant
5. Season with salt and pepper

Creating the Soup Base

1. If using flour, sprinkle it over the mushroom mixture
2. Stir constantly for 1-2 minutes to cook out the raw flour taste
3. Gradually add stock while stirring to prevent lumps
4. Bring to a gentle simmer
5. Cook for 10-15 minutes to develop flavors

Finishing the Soup

1. Reduce heat to low
2. Slowly stir in heavy cream
3. Simmer gently (do not boil)
4. Adjust seasoning to taste
5. If desired, blend a portion for varied texture

Pro Tips for Perfect Results

• Use a mixture of mushroom varieties for complex flavor
• Never wash mushrooms under running water; they absorb too much moisture
• Brown mushrooms in batches to ensure proper caramelization
• Keep the heat medium-low when adding cream to prevent curdling
• For extra richness, add a splash of sherry or white wine before the stock

Nutrition Information

(Per serving – serves 6)

• Calories: 385
• Protein: 5g
• Carbohydrates: 8g
• Fat: 38g
• Fiber: 2g
• Sodium: 450mg
• Sugar: 3g

Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. Add a splash of cream or stock if needed to adjust consistency.

Serving Suggestions

I recommend serving this soup with:

• Crusty artisanal bread
• Fresh green salad
• Grilled cheese sandwich
• Croutons or crispy bacon bits as garnish

Wine Pairing

A light to medium-bodied white wine such as an unoaked Chardonnay or Pinot Grigio complements this soup perfectly. The wine’s acidity helps cut through the cream while enhancing the mushroom flavors.

Variations

• Dairy-Free Version: Substitute cream with coconut cream
• Extra Luxurious: Add truffle oil as garnish
• Vegetarian: Use vegetable stock and add nutritional yeast for depth
• Rustic Style: Leave soup unblended for more texture

This Creamy Mushroom Soup recipe demonstrates that simple ingredients, treated with respect and proper technique, can create an extraordinary dish. The key lies in taking the time to properly brown the mushrooms and build layers of flavor. Whether served as a starter or main course, this soup never fails to impress with its rich, complex flavors and silky texture.

Homemade Vanilla Ice Cream Recipe 

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 :

1. Prepare the vanilla base:

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. 
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. (If using vanilla extract, skip the bean and add it later.) 
Heat the mixture over medium heat, stirring occasionally, until it begins to steam, but don’t let it boil. 
2. Whisk the egg yolks:

In a separate bowl, whisk the egg yolks and a pinch of salt until smooth and light. 
Gradually pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. 
Slowly add the rest of the hot cream mixture into the egg yolks, continuing to whisk. 
3. Cook the custard:

Return the entire mixture to the saucepan over low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon. This should take about 8-10 minutes. 
Be careful not to let the mixture boil. If you’re using a thermometer, the custard should reach about 170°F (77°C). 
4. Strain and chill:

Once thickened, remove the saucepan from the heat. If you used a vanilla bean, remove the pod from the mixture. 
Pour the custard through a fine mesh strainer into a clean bowl to remove any cooked egg bits. 
Stir in the vanilla extract (if using instead of a vanilla bean) and let the mixture cool to room temperature. 
5. Chill and churn:

Once cooled, cover the custard and place it in the refrigerator for at least 4 hours, or overnight, to chill completely. 
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. 
6. Freeze and enjoy:

Transfer the freshly churned ice cream into an airtight container and freeze for at least 4 hours, or until firm. 
Scoop, serve, and enjoy your homemade vanilla ice cream! 

Here’s a Strawberry-Banana-Oats-and-Spinach Smoothie recipe that combines sweetness, fiber, and a boost of greens for a deliciously healthy drink!

Ingredients:
– 1 ripe banana, peeled
– 1/2 cup fresh or frozen strawberries
– 1/2 cup spinach (fresh or frozen)
– 1/4 cup rolled oats (helps with fiber and makes the smoothie filling)
– 1/2 cup Greek yogurt (or non-dairy yogurt, for creaminess)
– 1/2 cup milk (dairy or non-dairy, like almond or oat milk)
– 1 tablespoon honey or maple syrup (optional, for sweetness)

Malted Milk Toffee Crunch Ice Cream 

Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup sugar
– 1/2 cup malted milk powder
– 1 teaspoon vanilla extract
– 1/2 cup toffee bits
– 1/2 cup crushed malted milk balls

Directions:
1. Grab a large mixing bowl and whisk together the heavy cream, whole milk, sugar, malted milk powder, and that delicious vanilla extract until everything is nicely combined and the sugar has dissolved into the creamy mixture.

2. Pour this luscious mixture into your ice cream maker and start churning according to the manufacturer’s instructions. Trust me, the magic is about to happen!

3. Just a few minutes before you finish churning, toss in your toffee bits and crushed malted milk balls. This is where the fun really begins!

4. Once churning is done, transfer your creamy creation into a lidded container and pop it into the freezer. Let it chill for at least 4 hours or until it’s nice and firm, ready for scooping.

5. When you’re ready to enjoy, scoop out a generous portion and dive into that delightful crunch combined with the creamy malt flavor!