This recipe focuses on combining fresh strawberries with creamy vanilla ice cream, topped with a simple homemade strawberry sauce or a classic white chocolate/cream sauce.

Yields: 4 servings Prep time: 15-20 minutes (longer if making homemade ice cream or sauce from scratch) Chill time: At least 4 hours (if making homemade ice cream)

Ingredients:

For the Sundae:

• Fresh Strawberries: 2 cups (about 1 lb or 450g), washed, hulled, and sliced or halved
• Vanilla Ice Cream: 4-6 scoops per serving (high-quality store-bought or homemade)

For the Strawberry Sauce (Option 1: Quick & Easy):

• Fresh or Frozen Strawberries: 1 cup, hulled
• Granulated Sugar: 2-4 tablespoons (adjust to taste, depending on sweetness of strawberries)
• Lemon Juice: 1 teaspoon (optional, brightens flavor)
• Water: 1-2 tablespoons (if needed for consistency)

For the Cream/White Chocolate Sauce (Option 2: Similar to Image):

• Heavy Cream: 1 cup
• White Chocolate (good quality): 4 oz (113g), finely chopped
• Powdered Sugar (Confectioners’ Sugar): 1-2 tablespoons (adjust to taste)
• Vanilla Extract: 1/2 teaspoon
• Pinch of Salt: Enhances flavor

Equipment:

• Saucepan (for sauces)
• Blender or food processor (for strawberry sauce)
• Whisk (for cream sauce)
• Ice cream scoop
• Serving bowls

Instructions:

Part 1: Prepare the Sauces (Choose one or make both!)

Option 1: Quick & Easy Strawberry Sauce

1. Combine Ingredients: In a small saucepan, combine the 1 cup of strawberries, granulated sugar, and lemon juice (if using).
2. Simmer: Heat over medium-low heat, stirring occasionally, until the strawberries break down and the sugar dissolves. This should take about 5-7 minutes.
3. Mash or Blend: For a chunkier sauce, mash the strawberries with a fork. For a smoother sauce, carefully transfer to a blender or food processor and blend until smooth. If the sauce is too thick, add a tablespoon or two of water until desired consistency is reached.
4. Cool: Let the sauce cool completely before serving. You can make this ahead of time and store it in the refrigerator for up to a week.

Option 2: Cream/White Chocolate Sauce (similar to the image)

1. Heat Cream: In a small saucepan, gently heat the heavy cream over medium-low heat until it just begins to simmer around the edges. Do not boil.
2. Melt Chocolate: Remove from heat and add the finely chopped white chocolate, powdered sugar, vanilla extract, and a pinch of salt. Let it sit for 2-3 minutes to allow the chocolate to soften.
3. Whisk: Whisk until the chocolate is completely melted and the sauce is smooth and creamy.
4. Cool: Let the sauce cool slightly. It will thicken as it cools. If it becomes too thick, you can gently rewarm it with a tablespoon of cream or milk. This sauce is best served warm or at room temperature.

Part 2: Prepare the Fresh Strawberries

1. Wash and hull all the fresh strawberries.
2. Slice about 1.5 cups of the strawberries and leave the remaining 0.5 cup whole or halved for garnish.

Part 3: Assemble the Sundaes

1. Layer Strawberries: In your serving bowls, place a layer of sliced fresh strawberries at the bottom.
2. Scoop Ice Cream: Add 2-3 scoops of vanilla ice cream over the strawberries.
3. Add More Strawberries: Add another layer of sliced strawberries.
4. More Ice Cream: Add 2-3 more scoops of vanilla ice cream.
5. Drizzle with Sauce: Generously drizzle your chosen sauce (or both!) over the ice cream and strawberries.
6. Garnish: Garnish with the whole or halved strawberries on top, as seen in the image.

Tips for Success:

• Quality Ingredients: Use high-quality vanilla ice cream and fresh, ripe strawberries for the best flavor.
• Homemade Ice Cream: For an extra special treat, consider making your own homemade vanilla ice cream. There are many great recipes available online (e.g., no-churn condensed milk ice cream is simple!).
• Chilling Sauces: Ensure your sauces are cooled before adding them to the ice cream, especially the strawberry sauce, to prevent the ice cream from melting too quickly.
• Experiment with Toppings: While the image focuses on strawberries and a creamy sauce, feel free to add other toppings like whipped cream, a sprinkle of nuts, or a wafer cookie.
• Presentation: Arrange the strawberries artfully for a visually appealing sundae like the one in the picture.

Enjoy your delicious homemade strawberry and vanilla ice cream sundae!

Homemade Peach Ice Cream
Ingredients:
4 ripe peaches, peeled and diced
1 cup granulated sugar (divided)
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
A pinch of salt
Instructions:

Prepare the Peaches:
In a medium bowl, combine the diced peaches with 1/4 cup of sugar. Let them sit for about 30 minutes to macerate, allowing the juices to release.
Blend the Mixture:
After the peaches have macerated, transfer them to a blender or food processor. Add the lemon juice and blend until smooth, leaving some small chunks for texture if desired.
Mix the Ice Cream Base:
In a large bowl, whisk together the remaining 3/4 cup of sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt until the sugar is dissolved.
Combine:
Stir the peach puree into the cream mixture until well combined.
Chill:
Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze:
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve:
Scoop the homemade peach ice cream into bowls or cones and enjoy!

Baked Spinach Mushroom Quesadillas

Lemon Garlic Chicken with Creamy Bowtie Pasta 
Bright, zesty, and comforting! Tender chicken meets velvety lemon-garlic cream sauce over perfectly cooked bowtie pasta in this irresistible dish.

 Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts

Salt and pepper, to taste

1 tsp dried Italian seasoning

1 tbsp olive oil

For the Sauce & Pasta:
3 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

1 tbsp lemon juice

Zest of 1 lemon

8 oz bowtie pasta (farfalle)

¼ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

 Instructions
 Prepare & Cook the Chicken:
Season chicken with salt, pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat.

Sear chicken for 5–6 minutes per side, or until golden and cooked through.

Remove from skillet and let rest.

 Make the Creamy Lemon Sauce:
In the same skillet, add minced garlic and sauté for 30 seconds.

Stir in heavy cream, chicken broth, lemon juice, and lemon zest.

Bring to a simmer and cook for 3–4 minutes, until slightly thickened.

 Cook the Pasta:
Meanwhile, cook bowtie pasta according to package directions.

Drain and set aside.

 Slice Chicken:
Slice cooked chicken into thin strips.

 Combine & Finish:
Add drained pasta to the sauce and stir to coat evenly.

Mix in Parmesan cheese until sauce is smooth and creamy.

Top with sliced chicken and garnish with fresh parsley.

 Serve & Enjoy:
Serve immediately and savor this rich, creamy pasta with a citrusy garlic kick—perfect for cozy weeknights or dinner guests!

 DIY Chili Cheese Burrito (Taco Bell–Style)
Soft, cheesy, and packed with beefy chili flavor—this homemade version of the classic burrito delivers total comfort in every bite.

 Ingredients (Makes 10 burritos)
Main Filling:

1 lb (450 g) ground beef

1 medium yellow onion, diced

3 Tbsp chili powder

1 tsp cayenne pepper (halve for mild)

1 tsp salt

2 cups + 2 Tbsp water, divided

2 Tbsp cornstarch

1 can (16 oz / 454 g) refried beans

1 can (6 oz / ~170 g) tomato paste (~6 Tbsp)

3 cups shredded cheddar cheese, divided

Wrap & Serve:

10 flour tortillas (10-inch)

Optional: sour cream, salsa, hot sauce

 Instructions
 Brown the Beef
In a large skillet over medium-high heat, cook the ground beef and diced onion until browned. Drain any excess fat.

 Season & Simmer
Stir in chili powder, cayenne, salt, and 2 cups water.
In a small bowl, whisk cornstarch with 2 Tbsp water, then stir it into the skillet. Simmer until thickened, about 2 minutes.

 Make the Chili Filling
Add refried beans and tomato paste, stirring until smooth and fully heated.
Mix in 1½ cups cheese until melted and creamy. Reduce heat to low.

 Fill & Roll Burritos
Warm tortillas briefly in the microwave (15–20 seconds).
Sprinkle a bit of cheddar in the center of each tortilla. Spoon ¼–½ cup of chili filling on top.
Fold in the sides, then roll tightly from the bottom up.

 Serve or Store
Serve warm with extra toppings if desired.
To keep warm, wrap in foil. These also reheat well for meal prep!

This pancake with summer flavors is a simple and effective treat. Zucchini, star of the season, combines perfectly with the pronounced taste of parmesan, for a fluffy dish as desired, ideal as a starter or as a side dish.

Ingredients :
– 500 g zucchini (about 2 medium)
– 2 medium eggs
– 15 cl milk (whole or half-skimmed)
– 50 g wheat flour (T55 or T65)
– 60 g freshly grated Parmesan
– 2 tablespoons of chopped fresh herbs (basil, parsley, chives, or a mix)
– 1 clove of garlic, finely chopped (optional)
– 2 tablespoons of extra-virgin olive oil
– Sel fin
– Freshly ground black pepper

Preparation:
1. Preparing the zucchini:
– Wash the zucchini and grate them roughly. If they are very juicy, squeeze them lightly to remove excess water.
2. Mixing of the ingredients :
– In a large salad bowl, beat eggs with milk. Add flour, parmesan, herbs, garlic (if using), salt and pepper. Mix until you get a homogeneous batter.
– Incorporate grated zucchini into the preparation. Mix well so that the zucchini is well coated.
3. Baking the pancake:
– In a nonstick pan, heat the olive oil over medium heat. Pour the zucchini preparation and spread it evenly.
– Bake for about 5 to 7 minutes, until the bottom is golden brown. Gently flip the patty using a plate and cook the other side for another 5 to 7 minutes.
4. Servir :
– Once cooked, remove the patty from the pan and let it rest for a few minutes before cutting it into parts.
– Serve warm or at room temperature, accompanied by a green salad for a light meal.

Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 4 Persons

This fluffy parmesan zucchini pancake is a real treat, combining simplicity and flavor. Perfect to enjoy seasonal courgettes, they will delight your guests with every bite!

 Easy Chicken Burrito Enchilada Bake 
A hearty and flavorful dish that combines the best of burritos and enchiladas, perfect for a quick weeknight dinner or a cozy gathering with friends and family.

Ingredients:
2 cups cooked chicken, shredded
1 can (15 oz) enchilada sauce (red or green)
1 cup black beans, drained and rinsed
1 cup corn (frozen or fresh)
1 cup diced bell peppers (any color)
1 teaspoon cumin
1 teaspoon chili powder
2 cups shredded cheese (cheddar or a Mexican blend)
8 small flour tortillas
Fresh cilantro for garnish (optional)
Sour cream for serving (optional)

Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
Mix the Filling: In a large bowl, combine the shredded chicken, black beans, corn, diced bell peppers, cumin, chili powder, and 1 cup of enchilada sauce. Stir until well combined.
Assemble the Dish: Spread a thin layer of the remaining enchilada sauce on the bottom of the prepared baking dish. Take a tortilla, fill it with the chicken mixture, and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish. Repeat until all tortillas are filled and placed in the dish.
Top with Cheese: Pour any remaining enchilada sauce over the top of the tortillas and sprinkle with the shredded cheese.
Bake the Enchilada Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired and serve with sour cream on the side. Enjoy this delicious and comforting chicken burrito enchilada bake!

Nutritional Information:
 Prep Time: 15 minutes | Baking Time: 30-35 minutes | Total Time: 45-50 minutes
 Kcal: Approximately 350 kcal per serving |  Servings: 6 servings

Hi everyone, today we’re going to learn how to make Quick Dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Quick Dessert

Easy Dessert Without Condensed Milk. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 300 ml/10.1 fl oz of water
• 200 grams/7.05 oz of powdered milk
• 25 grams/0.9 oz strawberry powder drink mix (or other flavor)

Preparation:

Add all the ingredients to the blender and blend well until you get a homogeneous mixture. Transfer the mixture from the blender to a glass dish and refrigerate until it reaches a consistent texture.

After approximately 60 minutes, remove and it is ready to be served.

Enjoy this quick and delicious 2-ingredient dessert.

Looking for a healthy morning boost that tastes amazing and supports your well-being? Look no further than carrot orange juice – a vibrant, nutrient-packed drink that energizes your body from the moment you wake up. This powerful combo blends the sweetness of carrots with the tangy brightness of oranges, creating a delicious and revitalizing juice that’s perfect for your morning ritual.

In this article, we’ll explore 13 science-backed benefits of drinking carrot orange juice in the morning, along with an easy homemade recipe you can whip up in minutes.

Why Drink Carrot Orange Juice in the Morning?

Mornings set the tone for your entire day. Drinking a natural, vitamin-rich juice like carrot orange juice first thing in the morning helps cleanse your system, kickstart digestion, and boost your immunity — all without caffeine or artificial stimulants. It’s a natural way to wake up your body and fuel your mind.

13 Benefits of Carrot Orange Juice in the Morning

1. Supercharges Your Immune System

Both carrots and oranges are loaded with vitamin C, which stimulates white blood cell production and strengthens immune defense. Carrots also contain vitamin A and antioxidants that further protect your body from infections and inflammation.

2. Improves Digestion

Carrot orange juice is rich in dietary fiber (especially if unstrained), which promotes healthy bowel movements. The enzymes in both fruits help break down food, reduce bloating, and ease constipation.

3. Boosts Eye Health

Thanks to its high beta-carotene content (a precursor to vitamin A), carrot juice supports vision and helps prevent conditions like night blindness and age-related macular degeneration.

4. Brightens Skin Naturally

This juice is packed with antioxidants, especially vitamins A and C, which support collagen production, reduce skin inflammation, and fight free radicals. Drinking it regularly may give you a natural glow and clearer skin.

5. Supports Heart Health

Carrot orange juice helps reduce blood pressure and bad cholesterol thanks to its potassium content. It also contains flavonoids and antioxidants that support healthy arteries and circulation.

6. Detoxifies the Liver

Carrots contain compounds like glutathione that help the liver flush out toxins. Oranges aid hydration and also provide detoxifying vitamin C, making this juice a great liver-friendly drink.

7. Helps in Weight Loss

Low in calories and high in nutrients, this juice keeps you full and energized without packing on pounds. The fiber slows down digestion and curbs unhealthy cravings.

8. Reduces Inflammation

Both carrots and oranges have anti-inflammatory compounds, such as carotenoids and vitamin C, which may help reduce symptoms of arthritis, joint pain, and chronic inflammation.

9. Stabilizes Blood Sugar

Carrots have a low glycemic index, and when paired with oranges (which have natural sugar and fiber), the juice won’t spike your blood sugar. It’s a safe choice for many people with insulin resistance when consumed in moderation.

10. Boosts Brain Function

The antioxidants and natural sugars in this juice help fuel your brain and improve cognitive function, memory, and focus, especially when consumed in the early hours.

11. Promotes Healthy Hair

The vitamin A and E in carrots nourish the scalp and strengthen hair follicles. Vitamin C from oranges also promotes better iron absorption and healthy hair growth.

12. Alkalizes the Body

Despite oranges being citrus fruits, they have an alkalizing effect after digestion. Carrots are naturally alkaline. Together, they help balance pH levels and reduce acidity in the body.

13. Hydrates and Energizes Naturally

Juice made from fresh fruits hydrates your body effectively. Unlike coffee, it delivers a gentle and sustained energy boost without jitters or crashes.

How to Make Fresh Carrot Orange Juice at Home

You don’t need fancy equipment. A blender or juicer and some fresh produce will do the trick.

Ingredients:

• 2 medium carrots (peeled and chopped)

• 2 oranges (peeled and deseeded)

• ½ inch fresh ginger (optional, for a spicy kick)

• ½ lemon (optional, for extra freshness)

• ½ cup water (if using a blender)

Instructions:

1. If using a juicer:
   Feed carrots and oranges into the juicer one at a time. Add ginger if desired. Collect juice in a container and stir well.

2. If using a blender:
   Add carrots, oranges, ginger, and water. Blend until smooth. Strain through a mesh sieve or cheesecloth if you prefer a thinner juice.

3. Squeeze in lemon juice for extra zing (optional), and serve immediately.

Pro Tips:

• Drink on an empty stomach for best absorption.

• Use organic carrots and oranges to avoid pesticide residue.

• Add a pinch of turmeric for extra anti-inflammatory benefits.

Final Thoughts

Carrot orange juice is more than just a colorful drink — it’s a daily dose of vitality. Whether you’re trying to improve your skin, protect your eyesight, or simply start your day with more energy, this morning elixir is a smart and delicious choice.

Try drinking it consistently for a few weeks and feel the difference. Your body (and taste buds) will thank you!