Potato Lasagna with Béchamel Sauce
This dish combines the creamy textures of mashed potatoes with the traditional layers of lasagna, enriched with creamy béchamel sauce and cheese. It’s a delicious and comforting twist on classic lasagna.

Ingredients:

For the lasagna:

600g potatoes 
Salt to taste 
1 package of precooked lasagna noodles (500g) 
200g sliced ​​ham 
200g mozzarella cheese 
50g grated Parmesan cheese 
For the béchamel sauce:

3 tablespoons butter 
4 tablespoons wheat flour 
6 cups milk 
1 can of heavy cream 
Salt, pepper, and nutmeg to taste 
 Preparation instructions:

Prepare the mashed potatoes:

Cook the potatoes in a saucepan of boiling salted water for 5 minutes or until tender but not too mushy.
Drain the potatoes and pass them through a juicer or mash them until smooth.
Season with salt to taste and set aside.
Make the béchamel sauce:

In a saucepan, melt the butter over medium heat.
Add the wheat flour and fry for about 2 minutes, stirring constantly to prevent burning.
Gradually add the milk, stirring constantly until the mixture thickens into a smooth sauce.
Add the cream, salt, pepper, and nutmeg to taste. Mix well and cook for a few more minutes until all the ingredients are well incorporated.
Assemble the lasagna:

In a medium ovenproof dish, place a layer of béchamel sauce on the bottom. Place a layer of lasagna noodles on top of the sauce.
Add a layer of mashed potatoes, followed by a layer of ham and a layer of mozzarella cheese.
Repeat the layers (sauce, pasta, mashed potatoes, ham, cheese) until all the ingredients are used up, ending with a layer of pasta and a final layer of béchamel sauce.
Sprinkle the top with grated Parmesan cheese.
Bake:

Preheat oven to 180°C (350°F).
Bake the lasagna noodles in the preheated oven for 35 minutes, or until golden brown and bubbly.
Serve:

Remove the lasagna noodles from the oven and let them rest for 10 minutes before cutting and serving. This dish is ideal for a family meal, where everyone will enjoy the creamy and tasty combination of potatoes, ham, cheese and smooth béchamel sauce.

These Date and Walnut Energy Balls are a perfect healthy snack, packed with natural sweetness and nutty flavors. They are easy to make and require no baking, making them a convenient treat for any time of the day.

Ingredients:

• • 150g (5.3 oz) dates
  • 80g (2.8 oz) oat flakes

• • 60g (2 oz) walnuts
  • 1 tablespoon vegetable oil (for hands and chocolate)
  • 100g (3.5 oz) dark chocolate without sugar

• 30g (1 oz) walnuts (for decoration)

Instructions:

1. 1. Prepare the Dates:
      • • Soak 150g of dates in cold water for 15 minutes to remove preservatives.
        • Remove the pits from the dates.

       

   2. Grind the Ingredients:
      • • Grind 80g of oat flakes in a blender until they become a fine powder.
        • Grind 60g of walnuts in the blender.

       

      • Grind the soaked dates in the blender until they form a smooth paste.
   3. Mix and Form Balls:
      • • Combine the ground oats, ground walnuts, and date paste in a mixing bowl.

       

      • Lubricate your hands with vegetable oil to prevent sticking.
      • Form the mixture into small balls.

1. Chill the Balls:
   • Place the balls in the freezer for 15 minutes to firm up.
2. Prepare the Chocolate Coating:
   • • Melt 100g of dark chocolate with 1 tablespoon of vegetable oil in a water bath until smooth.

    

3. Decorate the Balls:
   • • Grind 30g of walnuts in the blender for decoration.
     • Dip the chilled balls into the melted chocolate.

    

   • Sprinkle the ground walnuts on top of the chocolate-coated balls.
4. Chill Again:
   • • Place the decorated balls in the refrigerator for 15 minutes to set the chocolate.

These Oatmeal Banana Pancakes are a delightful breakfast option that is both nutritious and easy to prepare. They feature the goodness of oats and the natural sweetness of bananas, making them perfect for a hearty start to your day.

Preparation Time:
Active Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients:
100 grams of oat flakes
100 ml of milk
1 ripe banana
1 egg
1 teaspoon of salt
1 tablespoon of sugar
1 teaspoon of ground cinnamon
1 teaspoon of baking powder
Oil (for cooking)
Instructions:’

1. Prepare the Oatmeal Mixture:
In a mixing bowl, combine the oat flakes, baking powder, salt, sugar, and ground cinnamon.
2. Mash the Banana:
In another bowl, mash the ripe banana until smooth.
3. Combine Ingredients:
Add the milk and egg to the mashed banana, and mix until well combined.
Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. The batter may be slightly lumpy.
4. Cook the Pancakes:
Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
Pour a ladleful of the pancake batter onto the skillet and cook for about 2-3 minutes, or until bubbles form on the surface.
Flip the pancake and cook for an additional 2-3 minutes, or until golden brown.
5. Repeat:
Continue cooking the pancakes in batches, adding more oil to the skillet as needed.
6. Serve:
Serve the pancakes warm, topped with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Serving Suggestions:
Enjoy these pancakes with sliced bananas, berries, or a drizzle of honey or maple syrup.
They also pair well with a dollop of yogurt or nut butter for added flavor and nutrition.
Cooking Tips:
For added texture, you can mix in some chopped nuts or chocolate chips into the batter.
Adjust the sweetness by increasing or decreasing the sugar based on your preference.
Nutritional Benefits:
Oat Flakes: A good source of fiber and helps to keep you full longer.
Banana: Provides natural sweetness and is rich in potassium.
Egg: Adds protein and helps bind the pancakes together.
Dietary Information:
Vegetarian: Yes
Gluten-Free: Use certified gluten-free oat flakes.
Dairy-Free: Substitute milk with a plant-based milk alternative.
Storage:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Conclusion:
These Oatmeal Banana Pancakes are a wholesome and satisfying breakfast option. Easy to make and packed with nutrients, they are perfect for any day of the week. Enjoy them with your favorite toppings for a delicious meal that will fuel your day!

Watermelon Pistachio Ice Cream

This recipe yields a refreshing and creamy ice cream with a vibrant watermelon flavor and the delightful crunch of pistachios. It’s perfect for a summer treat!

Yields: Approximately 1 quart (4 servings) Prep time: 30 minutes (plus freezing time) Chill time: At least 4 hours, preferably overnight Churning time: 20-30 minutes (depending on your ice cream maker)

Ingredients:

• For the Watermelon Puree:

  • 4 cups (about 1.5-2 lbs) ripe seedless watermelon, cut into chunks
  • 2-4 tablespoons granulated sugar (adjust to sweetness of watermelon)
  • 1 tablespoon fresh lime juice (optional, brightens the flavor)
  • Pinch of salt (enhances sweetness)

• For the Ice Cream Base:

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar (adjust based on sweetness of watermelon puree)
  • 1/4 teaspoon vanilla extract (optional, but adds depth)
  • Pinch of salt

• For the Pistachios:

  • 1/2 cup unsalted pistachios, shelled and roughly chopped

Equipment:

• Blender or food processor
• Fine-mesh sieve
• Large mixing bowl
• Whisk
• Ice cream maker
• Airtight container for freezing

Instructions:

Step 1: Prepare the Watermelon Puree

1. Process Watermelon: Place the watermelon chunks in a blender or food processor. Blend until completely smooth.
2. Strain Puree: Pour the watermelon puree through a fine-mesh sieve into a bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard any remaining pulp. This step is crucial for a smooth ice cream texture and to prevent icy bits.
3. Sweeten and Season: Stir in 2 tablespoons of granulated sugar, lime juice (if using), and a pinch of salt into the strained watermelon juice. Taste and add more sugar if your watermelon isn’t very sweet. You want it to be slightly sweeter than you’d typically drink it, as cold dulls sweetness. You should have about 2-2.5 cups of puree.
4. Chill Watermelon Puree: Cover the bowl with plastic wrap and refrigerate the watermelon puree for at least 1 hour, or until thoroughly chilled. This helps prevent the base from curdling when mixed and ensures quicker freezing.

Step 2: Prepare the Ice Cream Base

1. Combine Dairy: In a large mixing bowl, whisk together the heavy cream, whole milk, 1/2 cup of granulated sugar, vanilla extract (if using), and a pinch of salt until the sugar is fully dissolved.
2. Combine Bases: Once the watermelon puree is chilled, gently whisk it into the cream mixture until well combined.
3. Chill Ice Cream Base: Cover the bowl with plastic wrap and refrigerate the entire ice cream base for at least 4 hours, or preferably overnight. The colder the base, the faster and more smoothly it will churn, resulting in a creamier ice cream.

Step 3: Churn the Ice Cream

1. Prepare Ice Cream Maker: Follow the manufacturer’s instructions for your specific ice cream maker. Most require the freezer bowl to be completely frozen (usually 12-24 hours) before use.
2. Churn: Pour the well-chilled ice cream base into the frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes, or until the ice cream reaches the consistency of soft-serve.
3. Add Pistachios: In the last 5 minutes of churning, or when the ice cream is almost done, add the roughly chopped pistachios through the opening of your ice cream maker. This ensures they are evenly distributed but still retain some crunch.

Step 4: Freeze and Serve

1. Transfer to Container: Transfer the soft ice cream to a freezer-safe, airtight container.
2. Final Freeze: Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Secure the lid and freeze for at least 4-6 hours, or until firm, before serving.
3. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping to allow it to soften slightly for easier serving. Garnish with additional chopped pistachios if desired.

Tips for Success:

• Ripe Watermelon is Key: The flavor of your ice cream will depend heavily on the sweetness and ripeness of your watermelon. Taste and adjust sugar accordingly.
• Don’t Skip Straining: Straining the watermelon puree is crucial for a smooth, non-icy texture.
• Thorough Chilling: Ensure both the watermelon puree and the final ice cream base are thoroughly chilled before churning. This is the most important factor for creamy ice cream.
• Avoid Overfilling: Do not overfill your ice cream maker, as the mixture will expand as it churns.
• Storage: Homemade ice cream is best consumed within 1-2 weeks. After that, its texture may degrade.

Enjoy your homemade Watermelon Pistachio Ice Cream!

Homemade Strawberry Ice Cream with Chocolate Fudge Drizzle

This recipe yields a creamy, refreshing strawberry ice cream with a rich chocolate fudge sauce.

Yields: Approximately 1 quart (about 4 servings) Prep time: 25 minutes Chill time (base): At least 4 hours, preferably overnight Churn time: 20-30 minutes Freeze time (post-churn): 2-4 hours for firm ice cream

Ingredients:

For the Strawberry Ice Cream:

• 1 lb (about 3 cups) fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar (adjust to sweetness of strawberries)
• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup granulated sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• Optional: A few drops of red food coloring (for a more vibrant pink, as seen in the image)

For the Chocolate Fudge Sauce:

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Garnish:

• Fresh strawberries, halved or whole, for serving

Equipment:

• Ice cream maker (freezer bowl type or compressor type)
• Medium saucepan
• Whisk
• Airtight container for storing ice cream

Instructions:

Part 1: Prepare the Strawberry Puree

1. Macerate Strawberries: In a medium bowl, combine the hulled and sliced strawberries with 1/2 cup of sugar. Stir gently to coat. Let sit at room temperature for 30-60 minutes, stirring occasionally. The sugar will draw out the juices from the strawberries, creating a natural syrup.
2. Puree: Transfer the macerated strawberries and their juices to a blender or food processor. Blend until smooth. For a very smooth ice cream without seeds, you can strain the puree through a fine-mesh sieve, pressing on the solids to extract all the liquid (discard seeds).

Part 2: Make the Ice Cream Base

1. Combine Wet Ingredients: In a large bowl or pitcher, whisk together the heavy cream, whole milk, 1/4 cup granulated sugar, and a pinch of salt until the sugar is dissolved.
2. Add Puree and Vanilla: Stir in the strawberry puree and vanilla extract. If desired, add a few drops of red food coloring to achieve a brighter pink color.
3. Chill: Cover the ice cream base and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for achieving a smooth, creamy texture and for ensuring your ice cream maker bowl is cold enough to churn effectively.

Part 3: Churn the Ice Cream

1. Prepare Ice Cream Maker: Ensure your ice cream maker’s freezer bowl has been frozen for at least 24 hours (if using a freezer bowl type).
2. Churn: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20-30 minutes. The ice cream will be soft-serve consistency when done.

Part 4: Make the Chocolate Fudge Sauce

1. Combine Ingredients: In a medium saucepan, whisk together the cocoa powder, 1 cup sugar, whole milk, and butter.
2. Cook: Heat over medium heat, stirring constantly, until the mixture comes to a boil.
3. Simmer: Reduce heat to low and simmer for 1 minute, continuing to stir.
4. Finish: Remove from heat and stir in the vanilla extract and a pinch of salt. The sauce will thicken as it cools. For a thicker sauce, let it cool completely; for a pourable drizzle, use it while still warm.

Part 5: Assemble and Serve

1. Transfer and Freeze: Transfer the freshly churned ice cream to an airtight container. For firmer ice cream, place it in the freezer for 2-4 hours.
2. Scoop: When ready to serve, scoop generous portions of the strawberry ice cream into bowls or cones.
3. Drizzle and Garnish: Drizzle generously with the warm or cooled chocolate fudge sauce. Top with fresh strawberry halves or whole strawberries.

Tips for Success:

• Ripe Strawberries: Use very ripe, fragrant strawberries for the best flavor.
• Don’t Overfill: Do not overfill your ice cream maker, as the mixture will expand as it churns.
• Storage: Store leftover ice cream in an sealed container in the freezer for up to 2 weeks. The fudge sauce can be stored separately in an airtight container in the refrigerator for up to 1 week; reheat gently before serving.
• Varying Fudge Consistency: For a thicker fudge that hardens slightly on the ice cream, you can omit the milk from the fudge sauce and melt chocolate with butter and a touch of cream.
• Add-ins: For extra texture, you could fold in chopped fresh strawberries or chocolate chips after churning but before freezing.

Enjoy your delicious homemade strawberry ice cream with chocolate fudge!

No-Bake Caramel Dream Dessert

This recipe makes a delightful, creamy, and easy-to-make dessert that’s perfect for any occasion.

Yields: 8-10 servings Prep time: 30 minutes Chill time: Minimum 4 hours (preferably overnight)

Ingredients:

For the Creamy Filling:

• 16 oz (about 2 blocks) cream cheese, softened
• 1 cup powdered sugar (confectioners’ sugar), sifted
• 1 teaspoon vanilla extract
• 1.5 cups heavy cream (cold)

For the Cookie/Biscuit Layer:

• 2 (3 oz) packages ladyfingers, or about 24-30 digestive biscuits/Marie biscuits
• 1 cup milk (for dipping, or coffee/espresso for a tiramisu twist)

For the Caramel Drizzle:

• 1/2 cup caramel sauce (store-bought or homemade)

Equipment:

• 9×13 inch baking dish (or similar size glass dish)
• Electric mixer (stand mixer or hand mixer)
• Spatula

Instructions:

Step 1: Prepare the Creamy Filling

1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
2. Gradually add the sifted powdered sugar to the cream cheese, beating until well combined and light.
3. Stir in the vanilla extract.
4. In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overbeat, or it will turn into butter.
5. Gently fold the whipped cream into the cream cheese mixture in three additions, until just combined. Be careful not to deflate the whipped cream. This creates a light and airy, yet rich, filling.

Step 2: Assemble the Layers

1. Prepare the dish: Ensure your 9×13 inch baking dish is clean and ready.
2. First Cookie Layer: If using ladyfingers, quickly dip each ladyfinger into the milk (or coffee) for just a second or two – you don’t want them to get soggy. Arrange a single layer of the dipped ladyfingers at the bottom of the baking dish, breaking them as needed to fit. If using digestive or Marie biscuits, you can also quickly dip them in milk, or simply arrange them dry if you prefer a firmer base that will soften as it absorbs moisture from the cream.
3. First Cream Layer: Spread about half of the creamy filling evenly over the first layer of cookies/biscuits.
4. Second Cookie Layer: Repeat the process: dip and arrange another layer of ladyfingers or biscuits over the cream filling.
5. Second Cream Layer: Spread the remaining half of the creamy filling evenly over the second layer of cookies/biscuits, smoothing the top with a spatula.

Step 3: Chill the Dessert

1. Cover the baking dish tightly with plastic wrap.
2. Refrigerate for a minimum of 4 hours, but preferably overnight. This allows the cookies/biscuits to soften and absorb the flavors of the cream, and the dessert to set firmly.

Step 4: Drizzle with Caramel and Serve

1. Just before serving, remove the dessert from the refrigerator.
2. Drizzle the caramel sauce generously over the top of the set creamy layer. You can make decorative lines as shown in the picture, or simply spread it. If your caramel sauce is too thick to drizzle, you can gently warm it for a few seconds in the microwave to make it more pourable.
3. To serve, use a large spoon or spatula to scoop out individual portions.

Tips & Variations:

• Cookie Choice: Instead of ladyfingers or digestive biscuits, you can also use graham crackers, vanilla wafers, or even shortbread cookies. The absorbency will vary, so adjust chilling time if needed.
• Flavor Boost: Add a tablespoon of liqueur (like Kahlua, Amaretto, or Grand Marnier) to the milk for dipping the ladyfingers for an adult version.
• Chocolate Lovers: You could add a layer of chocolate ganache or chocolate shavings between the cream layers, or drizzle with chocolate syrup in addition to or instead of caramel.
• Nutty Crunch: Sprinkle chopped toasted nuts (like pecans or walnuts) over the caramel drizzle for added texture and flavor.
• Fruity Twist: For a fresh touch, you could layer in some sliced bananas or strawberries between the cream and cookie layers, especially if using a vanilla wafer base.
• Homemade Caramel: If you want to make your own caramel, there are many recipes online for salted caramel sauce which would be fantastic here.

Enjoy your delicious homemade No-Bake Caramel Dream Dessert!

Homemade Coffee Ice Cream

This recipe yields a rich, creamy, and intensely flavored coffee ice cream, perfect for coffee lovers. It’s an egg-custard base, which provides a wonderfully smooth texture.

Yields: Approximately 1 quart (4 servings) Prep time: 20 minutes active; 4-6 hours chilling; 20-30 minutes churning Cook time: 10-15 minutes

Ingredients:

• For the Coffee Infusion:

  • 1 cup (240ml) strong brewed coffee (or 1/2 cup very strong espresso)
  • 1/4 cup (60ml) whole milk (to dilute strong coffee/espresso if needed)
  • 3 tablespoons (45g) whole coffee beans (optional, for deeper flavor)

• For the Custard Base:

  • 1 3/4 cups (420ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 1 teaspoon vanilla extract

Equipment:

• Heavy-bottomed saucepan
• Whisk
• Fine-mesh sieve
• Large bowl (for ice bath)
• Ice cream maker
• Airtight container for storage

Instructions:

Step 1: Prepare the Coffee Infusion

1. Brew Coffee: Brew 1 cup of very strong coffee. If you’re using espresso, brew 1/2 cup of espresso and then add 1/2 cup of whole milk to dilute it to 1 cup total. The stronger the coffee flavor you desire, the stronger your initial brew should be.
2. Infuse (Optional but Recommended): In a small saucepan, combine the 1 cup of strong brewed coffee/milk mixture with the 3 tablespoons of whole coffee beans (if using). Gently heat over medium-low heat until it just begins to simmer. Remove from heat, cover, and let it steep for at least 30 minutes, or even up to an hour, to really deepen the coffee flavor.
3. Strain: Strain the coffee mixture through a fine-mesh sieve into a clean bowl, discarding the coffee beans. Set aside.

Step 2: Make the Custard Base

1. Heat Dairy: In a heavy-bottomed saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture just barely comes to a simmer around the edges. Do not let it boil vigorously.
2. Temper Egg Yolks: While the dairy mixture is heating, in a medium bowl, whisk the egg yolks until they are light yellow and slightly thickened.
3. Combine: Once the dairy mixture is hot, slowly ladle about half a cup of the hot cream mixture into the whisked egg yolks, whisking constantly. This is called “tempering” and prevents the eggs from scrambling.
4. Return to Pan: Gradually pour the tempered egg yolk mixture back into the remaining hot cream mixture in the saucepan, whisking constantly.
5. Thicken Custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heat-proof spatula, until the custard thickens enough to coat the back of the spoon (this means when you run your finger across the spoon, it leaves a clear line). This typically takes 5-8 minutes. Do not boil the custard, as this can cause it to curdle. The temperature should be around 175-180°F (79-82°C) if you have a thermometer.
6. Add Coffee and Vanilla: Remove the custard from the heat. Stir in the prepared coffee infusion and the vanilla extract.

Step 3: Chill the Base

1. Ice Bath: Prepare an ice bath by filling a larger bowl with ice and a little water.
2. Strain and Chill: Strain the custard base through a fine-mesh sieve into a clean bowl set over the ice bath. Stir the custard occasionally to help it cool down quickly and evenly. This rapid chilling helps prevent the formation of ice crystals and ensures a smooth ice cream.
3. Refrigerate: Once the custard has cooled down to room temperature, cover the bowl with plastic wrap and transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight, until thoroughly cold. A well-chilled base is crucial for proper churning.

Step 4: Churn the Ice Cream

1. Prepare Ice Cream Maker: Ensure your ice cream maker’s bowl has been frozen for the recommended amount of time (usually 12-24 hours) according to your manufacturer’s instructions.
2. Churn: Pour the cold coffee custard base into your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes, until it reaches the consistency of soft-serve ice cream.
3. Add-ins (Optional): If you want to add chocolate-covered coffee beans, chopped chocolate, or espresso chips, stir them in during the last 5 minutes of churning or after churning when you transfer it to the container.

Step 5: Freeze (Ripen)

1. Transfer: Transfer the soft ice cream to an airtight container.
2. Freeze: Place the container in the freezer for at least 2-4 hours, or until it reaches a firm, scoopable consistency. This “ripening” step allows the ice cream to firm up properly.

Serving Suggestions:

• Serve plain in a bowl, garnished with a few whole coffee beans (like in your image!).
• Top with chocolate syrup or a dusting of cocoa powder.
• Serve alongside warm brownies or chocolate cake.
• Use as the base for a coffee milkshake.
• Make an affogato by pouring a shot of hot espresso over a scoop of coffee ice cream.

Enjoy your delicious homemade coffee ice cream!

Banana Strawberry Avocado Smoothie

✅ Ingredients:

• 1 ripe banana

• 4–5 fresh strawberries

• 1 ripe avocado

• 1/2 cup Greek yogurt or plant-based yogurt (optional for creaminess)

• 1/2 cup milk of choice (almond, oat, dairy, etc.)

• 1–2 tsp honey or maple syrup (optional, for sweetness)

• Ice cubes (optional)

Method 1: Layered Smoothie (Visual Delight)

Step-by-Step:

1. Prepare the Ingredients:

   • Slice banana and strawberries.

   • Scoop out the avocado flesh.

   • Prepare all ingredients separately.

2. Blend Layers Separately:

   • Pink Layer: Blend strawberries with a bit of yogurt/milk and optional honey.

   • Green Layer: Blend avocado with a little yogurt/milk until smooth.

   • Banana Layer: You can either blend banana separately or keep banana slices for layering.

3. Assemble the Smoothie:

   • In a tall glass, start with the pink layer.

   • Add banana slices.

   • Pour the green layer.

   • Add more banana slices.

   • Top with more strawberry blend and banana slices.

   • Garnish with a fresh strawberry and a banana slice on the rim.

Method 2: Blended Smoothie (Creamy & Quick)

Instructions:

1. Combine all Ingredients in a blender:

   • 1 banana

   • 4–5 strawberries

   • 1 ripe avocado

   • 1/2 cup yogurt (optional)

   • 1/2 cup milk (adjust for desired consistency)

   • Sweetener (if needed)

   • Ice (if you prefer it chilled)

2. Blend until Smooth and Creamy.

3. Serve immediately, garnished with a slice of avocado or a strawberry.

Layered Berry & Vanilla/Banana Chia Pudding

This recipe will make two servings.

Prep time: 10 minutes Chill time: At least 4 hours, or overnight

Ingredients:

For the Vanilla/Banana Chia Pudding Layer:

• 1/2 cup (120ml) plant-based milk (almond, soy, oat, or coconut milk work well)
• 2 tablespoons chia seeds
• 1 tablespoon maple syrup or other sweetener (adjust to taste)
• 1/2 teaspoon vanilla extract
• Optional: 1/2 ripe banana, mashed (for a banana flavor and extra creaminess)

For the Berry Smoothie/Pudding Layer:

• 1 cup (150g) frozen mixed berries (raspberries would be perfect for the color in the image)
• 1/4 cup (60ml) plant-based milk or water (adjust for desired thickness)
• 1 tablespoon maple syrup or other sweetener (adjust to taste)
• Optional: 1 tablespoon chia seeds (for a thicker, more pudding-like consistency)

For Topping:

• Fresh banana slices
• Fresh raspberries
• Chia seeds

Instructions:

1. Make the Vanilla/Banana Chia Pudding: * In a bowl or jar, whisk together the plant-based milk, chia seeds, maple syrup, and vanilla extract. * If using mashed banana, stir it in thoroughly. * Stir well to combine and ensure no clumps of chia seeds remain. * Let it sit for 5 minutes, then stir again to break up any remaining clumps. * Divide this mixture evenly between two glasses or jars. * Refrigerate for at least 30 minutes while you prepare the berry layer, or longer if you prefer it to set more.

2. Make the Berry Smoothie/Pudding Layer: * In a blender, combine the frozen berries, plant-based milk (or water), and maple syrup. * Blend until completely smooth. If it’s too thick, add a little more liquid, 1 tablespoon at a time, until you reach your desired consistency. * If adding chia seeds to this layer, blend them in briefly at the end until just combined. * Taste and adjust sweetness if needed.

3. Assemble the Layers: * Once the vanilla/banana chia pudding has slightly set, carefully pour the berry smoothie/pudding layer over it in each glass. * You can use the back of a spoon to help pour gently and create a clean line between the layers.

4. Chill: * Cover the glasses and refrigerate for at least 4 hours, or ideally overnight, to allow both layers to fully set and chill.

5. Serve: * Before serving, top with fresh banana slices, fresh raspberries, and a sprinkle of chia seeds, as shown in the image.

Tips and Variations:

• Sweetness: Adjust the amount of sweetener in both layers to your liking.
• Fruit: Feel free to experiment with other fruits for the top or for the berry layer (e.g., blueberries, strawberries, mango).
• Protein Boost: Add a scoop of your favorite vanilla or unflavored protein powder to either layer for an extra protein boost.
• Thicker Consistency: For an even thicker chia pudding, you can add slightly more chia seeds.
• Overnight Oats Hybrid: You could also make the bottom layer with overnight oats instead of chia pudding for a different texture.

Enjoy your delicious and healthy layered pudding!

This looks like a delicious Pineapple Smoothie or Pina Colada (non-alcoholic). Based on the image, here’s a likely recipe. You’ll need to adjust quantities to your preferred thickness and sweetness.

Ingredients:

• 2 cups frozen pineapple chunks: Using frozen pineapple is key for a thick, frosty texture without needing a lot of ice.
• 1/2 to 1 cup pineapple juice or coconut water: Start with 1/2 cup and add more as needed to reach your desired consistency. Pineapple juice will enhance the pineapple flavor, while coconut water will make it a bit lighter and more hydrating.
• 1/4 to 1/2 cup coconut milk (canned, full-fat or light): This is what gives it that creamy, pina colada-like richness. Adjust to your preference.
• 1/2 banana (optional): Adds extra creaminess and a touch of sweetness.
• Sweetener to taste (optional): Honey, maple syrup, agave nectar, or a few dates. Pineapple is already sweet, so taste before adding.
• Ice (optional): Only if you want it colder or thicker and don’t have enough frozen pineapple.
• For Garnish:
  • Fresh pineapple wedge or chunk
  • Maraschino cherry

Instructions:

1. Combine Ingredients: Add the frozen pineapple chunks, pineapple juice (or coconut water), and coconut milk to a high-speed blender. If using, add the banana and any desired sweetener.
2. Blend: Start blending on low, then gradually increase to high. You may need to stop and scrape down the sides of the blender a few times, or use the tamper if your blender has one, to help it blend smoothly.
3. Adjust Consistency: If the smoothie is too thick, add a little more pineapple juice or coconut water, 1 tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a few more frozen pineapple chunks or a small amount of ice and blend again.
4. Taste and Adjust: Taste the smoothie and add more sweetener if desired.
5. Pour and Garnish: Pour the pineapple smoothie into a glass. Garnish with a fresh pineapple wedge and a maraschino cherry.
6. Serve Immediately: Enjoy your frosty pineapple smoothie right away!

Tips for Success:

• Use Ripe Pineapple: If you’re freezing your own pineapple, make sure it’s ripe for the best flavor.
• For a Virgin Pina Colada: The recipe above is essentially a virgin pina colada. If you want a more distinct coconut flavor, you can slightly increase the coconut milk.
• Add a Twist:
  • Ginger: A small piece of fresh ginger can add a nice zing.
  • Lime: A squeeze of fresh lime juice can brighten the flavors.
  • Spinach/Kale: For a healthier boost, a handful of spinach or kale blends in seamlessly and adds nutrients without altering the taste significantly.

Spinach and Melted Cheese Stuffed Chicken
 Serves 4
 Preparation: 20 min
 Cooking: 25 min

 Ingredients:
Chicken fillets: 4

Fresh or frozen spinach: 200 g

Grated or melted cheese (mozzarella, Emmental, Comté, etc.): 150 g

Garlic: 1 clove

Thick sour cream: 2 tbsp

Olive oil: 2 tbsp

Butter: 20 g

Salt and pepper: to taste

Paprika or sweet chili: 1/2 tsp (optional)

Parsley or chives (for garnish): 1 tbsp tablespoon

 Detailed preparation steps:
Prepare the stuffing 

Sauté the chopped garlic in a drizzle of olive oil.

Add the spinach. Let it cook until well reduced.

Off the heat, add the grated cheese and cream. Season with salt and pepper, and mix well.

Prepare the chicken 

Preheat the oven to 200°C (fan-assisted oven if possible).

Slit each fillet lengthwise to create a pocket (without cutting all the way through).

Fill each pocket with stuffing using a spoon.

Seal with toothpicks if necessary.

Cooking 

In a skillet, heat a mixture of oil and butter.

Brown the fillets for 2 to 3 minutes on each side.

Transfer them to a baking dish and bake for 15 to 20 minutes.

Finishing 

Sprinkle with chopped parsley or chives as soon as they come out of the oven.

Enjoy warm, with potatoes, rice, or grilled vegetables.

 Time-saving tip:
Use pre-cooked frozen chopped spinach to reduce the preparation time by half.

 Ingredient swap:
Replace the spinach with arugula or kale for a variety of flavors.

 Cooking tip:
For a juicy interior and a crispy top, sear in a pan and then finish in the oven. Do not overcook to keep the chicken moist!