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A zucchini recipe from the 5-star restaurant in 10 minutes! Better than pizza!

10-Minute Zucchini “Pizza” (Restaurant-Style Quick Dish)

Ingredients:

2 zucchini, chopped (about 2 cups)
1 red onion, cut into half rings (about 1 cup)
1 carrot, grated into strips (about 1 cup)
1 red bell pepper, cut into strips (about 1 cup)
1 yellow bell pepper, cut into strips (about 1 cup)
3 cloves garlic, chopped
Salt, to taste
Paprika, to taste
Garlic powder, to taste
3 eggs
250 ml milk (about 1 cup)
200 g flour (about 1 2/3 cups)
1 tablespoon baking powder
150 g cheese, grated (about 1 1/2 cups, e.g., cheddar or mozzarella)
50 g ketchup (about 3 tbsp)
50 g mayonnaise (about 3 tbsp)
40 ml soy sauce (about 2 1/2 tbsp)
Olive oil for cooking

Instructions:

Prep the Vegetables:
Chop the zucchini, slice the red onion, grate the carrot, and cut the bell peppers into strips. Mince the garlic.
Note: This step will likely take more than 10 minutes if you’re not a professional chef.
Sauté the Vegetables:
Heat a large skillet with olive oil over medium-high heat.
Add the zucchini, red onion, carrot, bell peppers, and garlic.
Season with salt, paprika, and garlic powder.
Sauté for about 5 minutes, or until the vegetables are slightly softened but still have some bite.
Prepare the Batter:
In a separate bowl, whisk together the eggs, milk, flour, and baking powder until smooth.
Combine and Cook:
Pour the batter over the sautéed vegetables in the skillet.
Reduce the heat to medium-low.
Cook for about 5 minutes, or until the bottom is set and lightly golden.
Add Cheese and Sauce:
Sprinkle the grated cheese over the top of the vegetable mixture.
In a small bowl, mix together the ketchup, mayonnaise, and soy sauce.
Drizzle the ketchup-mayo mixture over the cheese.
Cover the skillet and cook for another 2-3 minutes, or until the cheese is melted and the dish is heated through.
Serve:
Slice and serve immediately..

Looking for a delightful way to kickstart your day with a nutritious breakfast? Let me introduce you to a fantastic recipe that combines the wholesome goodness of oatmeal with the sweet tanginess of apples. This German oatmeal recipe is not only popular in Germany but also loved by food enthusiasts worldwide. With just a cup of oatmeal, a couple of apples, and a few other ingredients, you can whip up a batch of these delicious treats that are sure to leave your taste buds craving for more.

Ingredients

1 cup of oatmeal

2 apples

100 ml of water

80 g of cranberries

80 g of almond flakes

1-2 tablespoons of sweetener (stevia)

Vanilla sugar (to taste)

2 eggs

Avocado oil

Step-by-Step Preparation

Blend Oatmeal:

Pour the oatmeal into a blender and puree until smooth. Transfer to a bowl.

Prepare Applesauce:

Clean and chop the apples, then blend with water until smooth.

Mix Ingredients:

Combine the oatmeal with cranberries, almond flakes, sweetener, applesauce, vanilla sugar, and eggs.

Grease Muffin Tin:

Use avocado oil to grease a muffin tin.

Bake:

Spread the mixture into the muffin tin and bake at 180°C for 25 minutes.

Enjoy:

Once baked, take them out of the oven and savor these delicious treats!

A Wholesome Breakfast Option

These oatmeal and apple muffins are not only delicious but also a nutritious breakfast option. They provide a good balance of carbohydrates, protein, and healthy fats, making them a satisfying meal to start your day.

Nutritional Benefits

Fiber: Oatmeal is rich in soluble fiber, which helps lower cholesterol levels and improve digestion.

Vitamins: Apples are packed with vitamin C and other antioxidants that support immune function and promote overall health.

Protein: Eggs and almonds provide a good source of protein, essential for muscle repair and growth.

ENJOY!

Triple Berry Banana Smoothie

This vibrant and delicious smoothie is packed with antioxidants and vitamins from three kinds of berries, with the added creaminess and sweetness of banana.

Yields: 1 large serving or 2 smaller servings Prep time: 5 minutes

Ingredients:

• 1 cup (about 150g) mixed berries (fresh or frozen):
  • 1/2 cup strawberries, hulled and quartered (if fresh)
  • 1/4 cup raspberries
  • 1/4 cup blueberries
• 1 ripe banana, peeled and sliced (frozen banana works best for a colder, thicker smoothie)
• 1/2 cup liquid (choose one):
  • Unsweetened almond milk
  • Dairy milk (skim, 2%, whole)
  • Coconut water
  • Orange juice (for a tangier smoothie)
• 1/4 cup plain Greek yogurt (optional, for extra protein and creaminess)
• 1 tablespoon honey or maple syrup (optional, adjust to your sweetness preference)
• 1/2 teaspoon vanilla extract (optional)
• Ice cubes (optional, if using fresh fruit and want it colder/thicker)

Equipment:

• Blender

Instructions:

1. Prepare ingredients: If using fresh berries, wash them thoroughly. Peel and slice your banana.
2. Add to blender: Place all the ingredients into your blender in the following order to ensure smooth blending:
   • Liquid (milk, water, or juice)
   • Yogurt (if using)
   • Banana
   • Mixed berries
   • Honey/maple syrup and vanilla extract (if using)
   • Ice cubes (if using)
3. Blend: Secure the lid on your blender. Start blending on a low speed, then gradually increase to high. Blend until the mixture is completely smooth and creamy, with no berry chunks remaining. You may need to stop and scrape down the sides with a spatula if ingredients get stuck.
4. Adjust consistency: If the smoothie is too thick, add a splash more liquid (milk, water) and blend again. If it’s too thin, add a few more frozen berries, more frozen banana, or a few ice cubes and blend until desired consistency is reached.
5. Serve: Pour the smoothie into a tall glass and enjoy immediately!

Tips and Variations:

• For a thicker smoothie: Use frozen berries and a frozen banana. You can also add 1/4 cup of rolled oats or 1-2 tablespoons of chia seeds/flax seeds (they will thicken as they sit).
• For added protein: In addition to Greek yogurt, you can add 1 scoop of your favorite vanilla or unflavored protein powder.
• Boost nutrition: Add a handful of spinach (you won’t taste it much with the strong berry flavor!), 1 tablespoon of almond butter, or a spoonful of acai powder.
• Sweetness: Taste the smoothie before adding any sweetener. Ripe bananas and berries can provide enough sweetness on their own.
• Make ahead: Smoothies are best enjoyed fresh, but you can prepare the dry ingredients (berries, banana slices) in a freezer bag for quick blending later.

Raspberry Banana Split Parfait

This parfait is a delightful blend of creamy, fruity, crunchy, and chocolatey, reminiscent of a banana split but with a vibrant raspberry twist.

Yields: 2 parfaits Prep time: 20-25 minutes Chill time: 30 minutes (optional, for firmer layers)

Ingredients:

For the Raspberry-Banana Cream:

• 1 large ripe banana, sliced and frozen (for a thicker, colder cream) OR 1 1/2 large ripe bananas, fresh
• 1 cup (about 125g) fresh or frozen raspberries (if frozen, thaw slightly)
• 1/2 cup (120ml) plain Greek yogurt (full-fat or low-fat, depending on preference)
• 2-3 tablespoons milk (dairy or non-dairy, as needed to reach desired consistency)
• 1-2 tablespoons honey or maple syrup (adjust to taste, depending on sweetness of fruit)
• 1/2 teaspoon vanilla extract

For the Raspberry Compote (or simple mashed raspberries):

• 1 cup (about 125g) fresh or frozen raspberries
• 1-2 tablespoons granulated sugar (optional, to taste)
• 1 tablespoon water (if making a quick compote)

For the Whipped Cream:

• 1 cup (240ml) heavy cream (cold)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For Assembly and Toppings:

• 1 large ripe banana, sliced (for topping)
• 1/4 cup chopped walnuts or pecans
• 2 tablespoons chocolate syrup or melted chocolate for drizzling
• A few fresh raspberries (for garnish)
• Small squares of chocolate (optional, for garnish)

Equipment:

• Blender or food processor
• Small saucepan (if making compote)
• Mixing bowls
• Electric mixer or whisk
• 2 parfait glasses or tall dessert glasses

Instructions:

1. Prepare the Raspberry-Banana Cream: * If using frozen banana, add it to your blender or food processor along with 1 cup of raspberries, Greek yogurt, milk, honey/maple syrup, and vanilla extract. * Blend until completely smooth and creamy. If it’s too thick, add a little more milk, 1 tablespoon at a time, until you reach a consistency that’s pourable but still thick enough to hold its shape. * Taste and adjust sweetness if desired. Set aside.

2. Prepare the Raspberry Compote (or mashed raspberries): * Option 1: Quick Compote (recommended for a richer flavor): In a small saucepan, combine 1 cup of raspberries, sugar (if using), and 1 tablespoon of water. Bring to a gentle simmer over medium-low heat, stirring occasionally, for 5-7 minutes, until the raspberries break down and the mixture thickens slightly. You can mash them with a fork as they cook. Let cool completely. * Option 2: Simple Mashed Raspberries: In a small bowl, gently mash 1 cup of raspberries with a fork. You can add a pinch of sugar if desired.

3. Prepare the Whipped Cream: * In a cold mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. * Using an electric mixer (or whisk), beat on medium-high speed until soft peaks form, then continue beating until stiff peaks form. Be careful not to overbeat, or it will turn lumpy.

4. Assemble the Parfaits: * First Layer (Raspberry-Banana Cream): Spoon about 1/4 of the Raspberry-Banana Cream into the bottom of each parfait glass. * Second Layer (Raspberry Compote/Mashed Raspberries): Next, add a layer of the prepared Raspberry Compote or mashed raspberries over the pink cream. * Third Layer (More Raspberry-Banana Cream): Add another layer of the Raspberry-Banana Cream on top of the red raspberry layer. * Fourth Layer (Chopped Nuts): Sprinkle a generous amount of chopped walnuts or pecans over the pink cream. * Fifth Layer (Whipped Cream): Pipe or spoon a generous dollop of whipped cream on top of the nuts. * Toppings: Arrange sliced bananas artfully on top of the whipped cream. Drizzle generously with chocolate syrup or melted chocolate. Garnish with a few fresh raspberries and an optional small square of chocolate.

5. Chill and Serve: * For best results, chill the parfaits in the refrigerator for at least 30 minutes to allow the layers to set slightly and flavors to meld. * Serve immediately after chilling, or within a few hours.

Tips and Variations:

• Sweetness: Adjust the amount of honey/maple syrup and sugar in the compote to your preferred sweetness. Riper bananas will require less added sweetener.
• Texture: For a smoother raspberry compote, you can strain it through a fine-mesh sieve to remove the seeds after cooking.
• Other Berries: While raspberries are prominent, you could experiment with strawberries, blueberries, or a mixed berry compote.
• Crunch Factor: Instead of or in addition to nuts, consider adding a layer of granola or crushed graham crackers for extra crunch.
• Chocolate: For a richer chocolate flavor, melt dark chocolate and drizzle it over the parfaits.
• Make Ahead: You can prepare the raspberry-banana cream and raspberry compote ahead of time and store them separately in the refrigerator. Assemble the parfaits just before serving for the freshest whipped cream and banana slices.
• Dietary Adjustments: Use plant-based yogurt and milk for a dairy-free version. Ensure chocolate syrup is dairy-free if needed.

Enjoy your beautiful and delicious Raspberry Banana Split Parfaits!

Banana Almond Honey Smoothie(with optional Avocado)

This recipe makes one serving.

Yields: 1 serving Prep time: 5 minutes

Ingredients:

• 1 ripe banana, fresh or frozen (frozen banana makes for a colder, thicker smoothie)
• 1/2 cup milk of choice (dairy milk, almond milk, soy milk, oat milk all work well)
• 2 tablespoons raw almonds (whole or slivered)
• 1-2 teaspoons honey, or to taste
• 1/4 cup ice cubes (if using fresh banana)
• 1/2 an avocado (optional, for extra creaminess and healthy fats)
• 1/2 teaspoon chia seeds (for topping, as seen in the image, optional)
• A few whole almonds for garnish (optional)
• Banana slices for garnish (optional)

Equipment:

• Blender

Instructions:

1. Prepare your ingredients:

   • If using a fresh banana, peel and break it into a few pieces. If using a frozen banana, simply break it into pieces if very large.
   • If you want to use the optional avocado, cut it in half, remove the pit, and scoop out the flesh.

2. Combine in blender:

   • Add the banana (fresh or frozen) to your blender.
   • Pour in the milk of your choice.
   • Add the 2 tablespoons of raw almonds.
   • Drizzle in 1-2 teaspoons of honey. Start with 1 teaspoon and add more later if you prefer it sweeter.
   • If using, add the 1/2 an avocado.
   • Add the ice cubes if you are using a fresh banana and want a cold smoothie. If using a frozen banana, you might not need as much ice, or any at all, depending on your desired consistency.

3. Blend until smooth:

   • Secure the lid on your blender and blend on high speed until all ingredients are completely smooth and creamy. There should be no visible lumps of banana, avocado, or almonds.
   • If the smoothie is too thick, add a splash more milk and blend again.
   • If it’s too thin, add a few more ice cubes or a small handful of frozen banana pieces and blend again.

4. Taste and adjust:

   • Pour a small amount into a spoon and taste.
   • If you’d like it sweeter, add more honey and blend briefly.
   • If you want a stronger almond flavor, you could add 1/4 teaspoon of almond extract (use sparingly as it’s potent!).

5. Serve and Garnish:

   • Pour the smoothie into a glass.
   • As seen in the image, you can garnish with:
     • A sprinkle of chia seeds.
     • A few whole almonds.
     • A few slices of fresh banana on top.
     • A drizzle of honey (if desired).
     • And don’t forget the ice cubes if you want it extra cold and visually appealing!

Tips and Variations:

• For a protein boost: Add 1 scoop of your favorite vanilla or unflavored protein powder.
• For added fiber and nutrients: Add a handful of spinach (you won’t taste it!).
• Spice it up: A pinch of cinnamon or nutmeg can add a lovely warmth.
• Nut butter alternative: If you don’t have raw almonds, you can use 1 tablespoon of almond butter instead.
• Sweetness control: Adjust the amount of honey to your preference. Maple syrup or dates can also be used as sweeteners.
• Freezing bananas: For future smoothies, peel ripe bananas, break them into pieces, and store them in a freezer-safe bag. This helps prevent food waste and makes for a creamier smoothie.

Enjoy your delicious and nutritious homemade smoothie!

Creamy Chia & Fruit Dessert (Vietnamese-Inspired or Falooda Fusion)

Ingredients:

Base Layer:

• 1 cup milk (dairy or plant-based)

• 1/2 cup sweetened condensed milk (adjust to taste)

• 2 tbsp chia seeds or basil seeds (sabja), soaked in water for 10-15 mins

• 1/2 cup crushed ice or shaved ice (optional for a cold version)

Cream Layer:

• 1/2 cup heavy cream or coconut cream

• 1 tbsp sugar or honey (optional)

Toppings:

• Fresh strawberries (halved)

• Blueberries

• Sliced almonds (toasted optional)

• Graham cracker crumbs or mung bean powder (optional)

Instructions:

1. Prepare the Basil/Chia Seeds:

   • Soak chia or basil seeds in water for 10-15 minutes until they expand.

   • Drain and set aside.

2. Make the Creamy Base:

   • In a bowl, mix milk with sweetened condensed milk.

   • Add soaked chia seeds into this mixture.

   • Chill for 15-20 minutes or serve over ice.

3. Prepare Whipped or Coconut Cream (optional):

   • Whip heavy cream with sugar to soft peaks or stir coconut cream until smooth.

4. Assemble the Dessert:

   • In a glass, pour in the chia-milk mixture.

   • Add a layer of whipped or coconut cream.

   • Sprinkle graham cracker crumbs or mung bean powder on top.

   • Arrange sliced strawberries, blueberries, and almond slivers.

5. Serve Immediately:

   • Best enjoyed cold with a spoon.

This recipe is designed to be easy and uses simple ingredients to achieve a wonderfully smooth and tangy pineapple ice cream.

Yields: Approximately 4 servings Prep time: 10 minutes Freeze time: At least 4-6 hours (or overnight) for traditional ice cream, or 30-60 minutes for soft-serve style if using an ice cream maker.

Ingredients:

• 1 lb (approx. 450g) frozen pineapple chunks (very important that they are frozen solid)
• 1/2 cup (120ml) full-fat coconut milk (from a can, shaken well before measuring, or use the creamy part from the top if you want it extra rich)
• 1/4 cup (60ml) pineapple juice (from a can or fresh)
• 2-4 tablespoons granulated sugar or agave nectar (adjust to your sweetness preference and the sweetness of your pineapple)
• 1/2 teaspoon vanilla extract (optional, but adds a nice depth)
• Pinch of salt (enhances flavor)

Equipment:

• High-speed blender or food processor
• Airtight freezer-safe container (for traditional ice cream)
• Ice cream maker (optional, for softer texture)

Instructions:

Method 1: Blender/Food Processor (No Ice Cream Maker Required)

1. Prepare Ingredients: Ensure your pineapple chunks are thoroughly frozen. If they are not frozen solid, your ice cream won’t be thick enough.
2. Combine in Blender: Add the frozen pineapple chunks, full-fat coconut milk, pineapple juice, sugar (start with 2 tablespoons), vanilla extract (if using), and a pinch of salt to your high-speed blender or food processor.
3. Blend Until Smooth: Start blending on low, then gradually increase to high. You’ll need to stop frequently to scrape down the sides with a rubber spatula. It might look crumbly at first. Keep blending and scraping until the mixture is completely smooth and creamy, resembling a thick soft-serve ice cream. This can take a few minutes. Be patient! If your blender is struggling, add an extra tablespoon or two of pineapple juice, but add as little liquid as possible to maintain thickness.
4. Taste and Adjust: Taste the mixture. If you prefer it sweeter, add the remaining 1-2 tablespoons of sugar and blend again until combined.
5. Serve Immediately (Soft-Serve Style): For a soft-serve consistency like in the picture, serve immediately in chilled glasses or bowls.
6. Freeze for Firmer Ice Cream: If you prefer a firmer, scoopable ice cream, transfer the mixture to an airtight freezer-safe container. Freeze for at least 4-6 hours, or preferably overnight.
7. Scoop and Serve: When ready to serve the firmer ice cream, let it sit at room temperature for 5-10 minutes to soften slightly before scooping.

Method 2: With an Ice Cream Maker (for a smoother, airier texture)

1. Prepare Ingredients: Ensure your pineapple chunks are thoroughly frozen.
2. Blend Initial Mixture: In a high-speed blender, combine the frozen pineapple chunks, full-fat coconut milk, pineapple juice, sugar (start with 2 tablespoons), vanilla extract (if using), and a pinch of salt. Blend until mostly smooth, but it doesn’t need to be as perfectly creamy as in Method 1.
3. Chill Mixture (Optional but Recommended): For best results with an ice cream maker, chill the blended mixture in the refrigerator for at least 30 minutes to an hour. This helps the ice cream maker churn it more effectively.
4. Churn in Ice Cream Maker: Pour the chilled mixture into your ice cream maker bowl and churn according to the manufacturer’s instructions. This usually takes 20-30 minutes, or until it reaches a soft-serve consistency.
5. Serve Immediately or Freeze: Serve immediately for a soft-serve consistency. For a firmer ice cream, transfer to an airtight freezer-safe container and freeze for 2-4 hours.

Tips for Success:

• Use Very Frozen Pineapple: This is the most crucial step for the right texture. If your pineapple isn’t solid, your “ice cream” will be more like a smoothie.
• Adjust Sweetness: Pineapples vary in sweetness. Taste and add sugar as needed. You can also use maple syrup or honey instead of sugar.
• Don’t Over-blend (for no-churn): While you want it smooth, avoid blending for too long after it’s creamy, as it can warm up the mixture.
• For a Tangier Flavor: Add 1/2 – 1 teaspoon of fresh lime juice to the mixture.
• Serving Suggestions: Garnish with fresh pineapple chunks, a sprinkle of toasted coconut flakes, or a maraschino cherry.

Enjoy your refreshing homemade pineapple ice cream!

Coconut-Mint Sorbet in Coconut Shells

This refreshing sorbet combines the creamy richness of coconut with the bright, cooling notes of fresh mint. Serving it in halved coconut shells adds a beautiful, natural presentation.

Yields: Approximately 4-6 servings Prep time: 20 minutes Chill time (for base): 2-4 hours (or overnight) Churn time: 20-30 minutes (depending on ice cream maker)

Ingredients:

• For the Sorbet Base:

  • 2 cans (13.5 oz each) full-fat coconut milk (chilled in the refrigerator overnight, do not shake)
  • 1 cup water
  • 3/4 cup granulated sugar (adjust to your sweetness preference)
  • 1/2 cup fresh mint leaves, packed (plus extra for garnish)
  • 1/4 teaspoon pure vanilla extract
  • Pinch of salt

• For Serving & Garnish:

  • 2-3 fresh coconuts, halved (for serving shells)
  • 1/2 cup toasted coconut flakes (for garnish)
  • Fresh mint sprigs (for garnish)

Equipment:

• Ice cream maker
• Saucepan
• Blender or food processor
• Fine-mesh sieve
• Airtight container (for storing sorbet)

Instructions:

Part 1: Prepare the Coconut Milk for the Sorbet Base

1. Chill Coconut Milk: Place the two cans of full-fat coconut milk in the refrigerator overnight. This is crucial as it allows the thick coconut cream to separate from the thinner coconut water.
2. Separate Cream: The next day, carefully open the chilled cans of coconut milk without shaking them. Scoop out the thick coconut cream from the top into a separate bowl. Reserve the clear coconut water for another use (or you can add a little back to the base if it’s too thick later). You should have about 1.5 – 2 cups of thick coconut cream.

Part 2: Prepare the Mint Simple Syrup

1. Combine Ingredients: In a small saucepan, combine the water and granulated sugar.
2. Dissolve Sugar: Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil vigorously.
3. Add Mint: Remove the saucepan from the heat. Add the fresh mint leaves to the hot sugar syrup.
4. Steep: Let the mint steep in the hot syrup for at least 15-20 minutes, or longer for a stronger mint flavor. You can even let it steep until cool.
5. Strain: Once the mint has steeped, pour the syrup through a fine-mesh sieve into a clean bowl, pressing on the mint leaves to extract as much liquid as possible. Discard the mint leaves. Let the mint syrup cool completely to room temperature.

Part 3: Make the Sorbet Base

1. Combine Ingredients: In a blender or food processor, combine the separated coconut cream, the cooled mint simple syrup, vanilla extract, and a pinch of salt.
2. Blend Until Smooth: Blend until the mixture is completely smooth and well combined.
3. Chill: Transfer the sorbet base to an airtight container. Refrigerate for at least 2-4 hours, or preferably overnight. A well-chilled base will result in a smoother sorbet.

Part 4: Churn the Sorbet

1. Prepare Ice Cream Maker: Ensure your ice cream maker’s bowl is thoroughly frozen according to the manufacturer’s instructions.
2. Churn: Pour the chilled sorbet base into your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes, until the sorbet reaches a soft-serve consistency.

Part 5: Prepare Coconut Shells and Harden Sorbet

1. Halve Coconuts: Carefully crack open and halve your fresh coconuts. You can use a cleaver or a sturdy knife, tapping around the equator until it splits. Scoop out any coconut water (you can drink it!).
2. Clean Shells: Gently scrape out any loose coconut meat from the inside of the shells. You can keep some of the white coconut meat attached for a more rustic look.
3. Transfer & Freeze: Once churned, scoop the soft sorbet into the prepared coconut halves.
4. Harden: Place the filled coconut shells (or an airtight container if you prefer to store the sorbet separately) in the freezer for at least 2-4 hours to allow the sorbet to firm up to a scoopable consistency.

Part 6: Serve and Garnish

1. Scoop: When ready to serve, scoop the hardened Coconut-Mint Sorbet directly into the clean coconut halves (if not already there).
2. Garnish: Sprinkle generously with toasted coconut flakes and garnish with fresh mint sprigs.

Enjoy your delicious and refreshing Coconut-Mint Sorbet in beautiful, natural coconut shells!

Tips for Success:

• Toasting Coconut Flakes: Spread coconut flakes on a baking sheet and toast in a preheated oven at 300°F (150°C) for 5-10 minutes, stirring occasionally, until golden brown and fragrant. Watch carefully as they can burn quickly.
• Adjust Sweetness: Taste the sorbet base before churning and adjust the sugar to your preference.
• Stronger Mint: For a more intense mint flavor, increase the amount of mint leaves in the simple syrup or muddle a few fresh mint leaves into the churned sorbet right before freezing.
• Creamier Sorbet: While this is a sorbet, if you want a slightly creamier texture, you can add 1-2 tablespoons of cream of coconut to the base.
• Storage: Leftover sorbet can be stored in an airtight container in the freezer for up to 2 weeks. It may become very hard, so let it sit at room temperature for 10-15 minutes before serving.

Minced Beef Gratin with Cheese
 Serves 4
 Preparation: 15 min | Cooking: 30 min

Ingredients:
400 g minced beef

1 medium onion (100 g)

2 garlic cloves

300 g potatoes

200 ml double cream

100 ml milk

1 tbsp olive oil

150 g grated cheese (mozzarella + cheddar)

1 tbsp butter

Salt, pepper

A few green peppercorns in brine (for decoration)

Preparation Steps 
Preparing the Meat Base 
Heat the olive oil in a pan. Add the finely chopped onion and sauté until translucent. Then add the chopped garlic and ground beef. Cook until the meat is golden brown. Season with salt and pepper, and set aside.

Mash the potatoes 
Peel the potatoes and cook them in salted water for 15-20 minutes until tender. Drain, then mash them with the butter, crème fraîche, and milk. Adjust the seasoning.

Assembling the gratin 
Preheat the oven to 200°C.
In a buttered gratin dish, spread the cooked ground beef on the bottom. Cover with a nice layer of creamy mashed potatoes. Finish with a generous layer of grated cheese. Sprinkle with a few green peppercorns for a visual touch.

Baking 
Bake for 20-25 minutes, until the top is golden brown and slightly crispy.

 Tip for making this recipe easier:
Use a hand masher or a food mill for a smooth, effortless mash.

 Ingredient swap:
Replace the potatoes with cauliflower for a lighter version!

 Cooking tip:
For an even more golden gratin, grill it for 2-3 minutes at the end of cooking.