Ingredients
3 cups ice, crushed or shaved
1/2 cup fresh mixed berries (strawberries, raspberries, blueberries)
1/2 cup mango syrup or mango puree
1 tbsp honey or agave (optional for sweetness)
Fresh mint leaves for garnish (optional)
Directions
Shave or crush the ice until it has a fine, snow-like texture. Place it in serving bowls or cups.
In a small saucepan, combine the mango syrup (or mango puree) and honey/agave if using. Heat gently until warmed and smooth.
Spoon a generous amount of mixed berries over the shaved ice.
Drizzle the warm mango syrup or puree over the berries and ice, allowing it to melt and mix in.
Garnish with fresh mint leaves for an extra pop of color and freshness.
Serve immediately with a spoon or straw and enjoy the tropical bliss!
Prep Time: 5 minutes | Cooking Time: 3 minutes | Total Time: 8 minutes | Kcal: 150 per serving | Servings: 2
Nutrition Facts (per serving):
Calories: 150
Protein: 1g
Carbohydrates: 36g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 5mg
Fiber: 4g
Sugar: 30g
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Ingredients:

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
1 cup crushed shortbread cookies (or sponge cake pieces)
Directions:
Whisk together cream, milk, sugar, and vanilla extract until smooth.
Gently fold in the diced strawberries and crushed shortbread cookies.
Pour into an ice cream maker and churn for 25 minutes.
Transfer to a freezer-safe container and freeze for 4 hours.

Notes:

For added strawberry flavor, swirl in some strawberry puree during the churning process.
Top with extra shortbread pieces or whipped cream before serving.

When it comes to comfort food, vegetable soup is the ultimate choice for anyone looking for a nutritious and delicious meal. This flavorful soup is not only easy to prepare but also packed with a variety of fresh vegetables that create a harmonious blend of flavors. Whether you enjoy it as a main course or a side dish, this versatile soup is guaranteed to satisfy your cravings.

There’s something incredibly comforting about a steaming bowl of homemade vegetable soup. It warms you up from the inside out, making you feel cozy and content. But it’s not just about the comforting feeling; this soup also provides essential nutrients to keep you energized throughout the day. With its vibrant colors and fresh ingredients, it’s a feast for both the eyes and the palate.

Ingredients:

• 2 eggs
• 90g (7 tablespoons) sugar
• 70ml (1/3 cup) oil
• 100ml (1/2 cup) milk
• 160g (1 1/4 cups) flour
• 10g (2 teaspoons) baking powder
• Vanillin to taste

Necessary Kitchen Equipment:

• Bowl
• Spatula
• 20cm baking tray
• Baking paper
• Oven

⏲️ Preparation and Cooking Time:

• Preparation time: 10-15 minutes
• Cooking time: 25-30 minutes
• Total time: 35-45 minutes

 Preparation Steps:

Preparation of the Dough:

1. In a bowl, beat the eggs with the sugar and vanillin until the mixture becomes frothy and light.
2. Add the oil and milk to the egg mixture and mix well.
3. Sift the flour and baking powder directly into the bowl and mix gently until the dough is smooth and homogeneous.

Cooking:

1. Butter and flour a 20cm baking pan.
2. Pour the mixture into the prepared pan and level it with a spatula.
3. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cake is golden and cooked through.

️ Serving:

1. Once cooked, let the cake cool slightly before serving. Cut into slices and enjoy this simple and delicious dessert alone or with a sprinkling of icing sugar or a scoop of vanilla ice cream.

Save this recipe and make it a daily delight!

List of ingredients:

1 pound of sausage for breakfast

1 cup of Bisquick baking mix

1 cup of grated strong cheddar cheese

4 eggs

Steps to follow:
Simple Sausage Breakfast Muffins are a tasty and easy breakfast choice that mixes savory sausage, fluffy eggs, and melted cheese in a convenient muffin shape. These muffins are very delicious and can be eaten in the morning or as a quick snack when you’re in a hurry. These muffins come from the United States and have become popular because they are simple and can satisfy morning hunger in a healthy way.

You can eat these muffins by themselves for breakfast or have them with different sides to make the meal even better. You can also enjoy them with fresh fruit salad, crispy bacon, or a simple green salad for a complete and satisfying breakfast. Moreover, adding a spoonful of smooth avocado spread or a bit of hot sauce can enhance the taste for those who enjoy some spiciness.

Recipe: Simple Sausage Breakfast Muffins

List of ingredients:

1. Heat your oven to 350°F (175°C) and grease a muffin pan with 12 cups.

In a frying pan, cook the breakfast sausage on medium heat until it is browned and broken into small pieces. Remove any extra fat.

In a bowl, beat the eggs. Put the grated cheese and Bisquick baking mix into the eggs. Mix until everything is well mixed together. Mix the cooked sausage into the eggs.

4. Divide the mixture equally among the muffin cups, filling each one up to about 2/3 of its capacity.

Cook in the oven that has been preheated for around 20 minutes or until the muffins turn golden brown and a toothpick inserted in the middle comes out clean.
Let the muffins cool a bit before taking them out of the muffin tray.

Enjoy your Sausage Breakfast Muffins!

These Simple Sausage Breakfast Muffins are a tasty and easy-to-make recipe that will surely become a favorite for a quick and delicious breakfast. Enjoy the ease and flavor of homemade breakfast muffins that are great for hectic mornings or whenever you want a delicious and nutritious bite to kickstart your day.

Ingredients:

3 large potatoes (boiled and mashed)

1 cup mozzarella cheese (shredded)

1/2 cup grated Parmesan cheese

2 tbsp chopped parsley

1/2 tsp garlic powder

Salt and pepper (to taste)

1 cup all-purpose flour

2 eggs (beaten)

1 cup breadcrumbs

Oil for frying

Instructions:

1. Prepare the mixture:

In a mixing bowl, combine mashed potatoes, mozzarella, Parmesan, parsley, garlic powder, salt, and pepper.

Mix well and form into small balls.

2. Coat the balls:

Roll each ball in flour, dip into beaten eggs, and then coat with breadcrumbs. Repeat for all.

3. Fry:

Heat oil in a deep pan over medium heat.

Fry the potato balls until golden brown and crispy. Drain on paper towels.

4. Serve:

Drizzle with your favorite cheese sauce or garnish with parsley.

Enjoy while hot!

Ingredients
For the Chicken Filling:

2 cups cooked shredded chicken 
1 cup shredded cheddar cheese 
1 cup shredded mozzarella cheese 
1/2 cup sour cream 
1/2 cup diced onions 
1 tsp garlic powder 
1/2 tsp paprika 
Salt & pepper to taste 
For the Enchiladas:

6 medium flour tortillas 
1 1/2 cups red enchilada sauce 
1 cup shredded mozzarella cheese (for topping) 
Fresh parsley or cilantro, chopped, for garnish 
Instructions
 Prepare the Filling:

In a large bowl, mix shredded chicken, cheddar cheese, mozzarella cheese, sour cream, diced onions, garlic powder, paprika, salt, and pepper.
 Assemble the Enchiladas:

Preheat the oven to 375°F (190°C).
Spread a thin layer of enchilada sauce at the bottom of a baking dish.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
 Add Sauce & Cheese:

Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the top with shredded mozzarella cheese.
 Bake:

Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
 Garnish & Serve:

Sprinkle fresh parsley or cilantro on top before serving.
Serve warm and enjoy this cheesy delight! 
 Perfect for family dinners or gatherings!

Easy and Perfect English Scones Recipe

Ingredients:

• Plain Flour: 3 ¼ cups
• Unsalted Butter: 1 cup (very cold)
• Buttermilk: 1 cup (very cold)
• Baking Powder: 2 teaspoons
• Bicarbonate of Soda: ¼ teaspoon
• Salt: 1 teaspoon
• Granulated Sugar: 3 teaspoon

Step-by-Step Instructions:

1. Prepare the Dry Ingredients:

In a mixing bowl, combine flour, salt, sugar, baking powder, and bicarbonate of soda using a fork to ensure even distribution.

2. Incorporate the Butter:

Grate the cold butter directly into the dry ingredients using a kitchen grater.

Use a fork to mix until the texture resembles breadcrumbs.

3. Chill the Mixture:

Place the bowl in the refrigerator for 15 minutes to keep the butter cold.

4. Add Buttermilk:

Gradually pour the cold buttermilk into the mixture while stirring with a fork. Avoid overmixing.

5. Prepare the Dough:

Sprinkle 1 tablespoon of flour onto your working surface.

Transfer the slightly combined dough onto the surface. Do not add extra buttermilk.

Gently bring the dough together with your hands until it forms a cohesive rectangle.

6. Layer the Dough:

Use a dough cutter to divide the rectangle in half.

Stack one half on top of the other and roll into a 1 cm thick rectangle using a rolling pin.

7. Shape the Scones:

Use a biscuit cutter to cut the dough into your desired shapes.

8. Prepare for Baking:

Place the scones on a baking tray lined with parchment paper.

Brush the tops with milk for a golden finish.

9. Bake:

Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until golden brown.

Enjoy Your Perfect English Scones!

Best served warm with clotted cream and jam for an authentic experience.

Healthy Banana Bread with Oat Flour

Table of Contents

Ingredients:

• Bananas: 3 ripe
• Eggs: 2
• Milk or Plant-Based Milk: ½ cup (120ml)
• Oat Flour: 1½ cups (180g)
• Baking Powder: 2 teaspoons
• Sweetener: Optional, such as honey, stevia, or date paste to taste

Directions:

Step 1: Mash the Bananas

In a large bowl, mash 3 ripe bananas with a fork until smooth. If your bananas are not ripe, you can microwave them for 2-3 minutes or bake them at 180°C (350°F) for 15-20 minutes to soften and bring out their sweetness.

Step 2: Add Eggs

Add 2 eggs to the mashed bananas and mix well.

Step 3: Add Sweetener (Optional)

If you like, you can add a sweetener of your choice, such as honey, stevia, or date paste. Adjust the amount based on your preference.

Step 4: Add Milk

Add ½ cup (120ml) of milk or plant-based milk to the mixture and stir.

Step 5: Add Oat Flour and Baking Powder

Gradually mix in 1½ cups (180g) of oat flour. If you don’t have oat flour, you can make your own by blending rolled oats in a food processor until fine.

Add 2 teaspoons of baking powder and mix until everything is well combined.

Step 6: Prepare the Baking Pan

Grease a 22 cm (8.6 inches) baking pan with oil or line it with parchment paper. Pour the banana mixture into the pan.

Step 7: Bake

Preheat your oven to 180°C (350°F) and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Once baked, allow the banana bread to cool before slicing. Serve and enjoy!

Cabbage Pancakes with Creamy Dill Sauce

Table of Contents

Ingredients:

For the Pancakes:

• 3 eggs
• Salt, to taste
• Black pepper, to taste
• Paprika, to taste
• 1 head of cabbage, roughly chopped
• Water, for boiling cabbage
• 3 cloves garlic, minced
• 4 tablespoons flour
• Olive oil, for frying

For the Sauce:

• 3 tablespoons sour cream or yogurt
• Dill, chopped
• 1 fresh cucumber, grated or finely chopped
• 2 cloves garlic, minced

Directions:

Step 1: Prepare the Cabbage

Boil the cabbage:

In a large pot, bring water to a boil and add 1 chopped head of cabbage.

Let the cabbage cook for 10 minutes until softened.

Drain the cabbage and set aside.

Step 2: Make the Batter

Prepare the egg mixture:

In a large bowl, whisk 3 eggs together.

Season with salt, black pepper, and paprika to taste.

Add garlic and flour:

Stir in 3 cloves of minced garlic.

Add the boiled cabbage to the egg mixture, making sure it’s well coated.

Add 4 tablespoons of flour and mix well until a batter forms.

Step 3: Fry the Pancakes

Heat olive oil:

In a large skillet, heat olive oil over medium heat.

Form and cook pancakes:

Scoop spoonfuls of the cabbage mixture into the skillet, forming small pancakes.

Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy.

Drain on paper towels to remove excess oil.

Step 4: Make the Creamy Dill Sauce

Mix the sauce ingredients:

In a small bowl, combine 3 tablespoons of sour cream or yogurt, chopped dill, grated cucumber, and 2 minced cloves of garlic.

Mix well and set aside.

Sponge Cake Recipe

Ingredients

• Milk: 250 ml (1 cup)
• Castor Sugar: 170 g (3/4 cup)
• Cornstarch: 50 g (1/2 cup)
• Vegetable Oil: 56 g (1/4 cup)
• Butter: 56 g (slightly melted)

Instructions

1. Prepare the Oven and Pan:

Preheat your oven to 180°C (350°F).

Grease and line a cake pan with parchment paper.

2. Heat the Milk:

In a saucepan, warm the milk over medium heat until it’s just about to boil.

Remove from heat and let it cool slightly.

3. Combine Sugar and Cornstarch:

In a large mixing bowl, whisk together the castor sugar and cornstarch.

4. Mix Wet Ingredients:

Gradually add the warm milk to the sugar and cornstarch mixture, whisking constantly to prevent lumps.

Stir in the vegetable oil and slightly melted butter until the mixture is smooth.

5. Incorporate Dry Ingredients:

Gradually add the flour (as needed) into the wet mixture, stirring until you achieve a smooth batter.

6. Bake the Cake:

Pour the batter into the prepared cake pan.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the Cake:

Let the cake cool in the pan for about 10 minutes.

Transfer it to a wire rack to cool completely.

8. Decorate:

Once cooled, frost or decorate the sponge cake as desire

Enjoy your soft and fluffy sponge cake, perfect for any occasion!

Quick Homemade Dessert: Ready in 5 Minutes, No Baking Required!

Ingredients:

• Milk: 400 ml (13.5 fl oz)
• Lemon Zest: From 1 lemon
• Vanilla Sugar: 1 teaspoon
• Egg Yolks: 2
• Sugar: 40g (1.4 oz)
• Cornstarch: 15g (0.5 oz)
• Lemon Juice: From 1 lemon
• Condensed Milk: 100g (3.5 oz)

Instructions:

1. Prepare the Milk Mixture:

In a saucepan, combine milk, lemon zest, and vanilla sugar.

Heat over medium heat until it begins to boil.

2. Prepare the Egg Mixture:

In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.

3. Combine and Cook:

Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens into a custard.

4. Cool the Custard:

Remove the custard from heat and allow it to cool to room temperature.

5. Mix the Final Ingredients:

In a mixing bowl, combine the cooled custard with lemon juice and condensed milk.

Beat the mixture until thick and smooth.

6. Serve:

Pour the mixture into serving dishes and decorate with cinnamon, cocoa, or chocolate.

Refrigerate for 30 minutes before serving for the best texture and flavor.

Enjoy Your No-Bake Lemon Custard!

A simple, refreshing dessert perfect for any occasion.i

Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup shredded cheese (cheddar or mozzarella)
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped green onions
– 1/4 cup grated Parmesan cheese
– 2 large eggs
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Oil for frying

For the Garlic Aioli Dip:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine the shredded chicken, shredded cheese, breadcrumbs, green onions, Parmesan cheese, eggs, garlic powder, salt, and pepper. Mix until well combined.
2. Heat oil in a frying pan over medium heat.
3. Scoop about 2 tablespoons of the chicken mixture and form it into a patty. Carefully place it in the hot oil. Repeat with the remaining mixture, making sure not to overcrowd the pan.
4. Fry the fritters for about 3-4 minutes on each side or until golden brown and cooked through. Remove and place on a paper towel to drain excess oil.
5. For the garlic aioli, mix mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth.
6. Serve the fritters warm with the garlic aioli dip on the side.

Prep Time: 15 minutes | Total Time: 30 minutes | Kcal: Approximately 250 per fritter | Yield: 12 fritters