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Ingredients:

5 potatoes
2 egg whites
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

Instructions:

– Beat the egg whites and mix them with the spices mentioned above (and others that you particularly like). In particular, you can add rosemary or special fried spices that you will find in any supermarket.

– Then put the cut potatoes in a salad bowl and pour the whipped egg whites. Mix everything well with your hands.

– Remove the pan from the oven, line it with baking paper or parchment.

– Place your potato chip sticks on top. For the little trick: space them out so they don’t stick together.

– Put the tray back into the preheated oven at 220°C. After 10 minutes check the cooking. Make sure you flip them so they cook on the other side as well. After another 10-12 minutes, your fries are ready.

NB : another version consists in boiling them very lightly before putting them in the oven. Again, you need to repeat the above process with the egg whites and spices.

That’s it, now you have a perfect method for making fluffy, golden brown fries without having to drain the cooking oil!

Enjoy!

Ingredients:

2 medium carrots

2 medium zucchinis

2 medium potatoes

1 onion

1 cup of green peas (fresh or frozen)

1 red bell pepper (optional for added flavor and color)

1-2 garlic cloves, minced

1 tablespoon of olive oil or any cooking oil

1 teaspoon of dried herbs (like thyme or oregano)

Salt and pepper to taste

4-6 cups of vegetable broth or water

Fresh parsley or cilantro for garnish

Instructions:

Prepare the Vegetables:

Peel and chop the carrots, zucchinis, and potatoes into bite-sized pieces.

Dice the onion and red bell pepper (if using).

Sauté the Onion and Garlic:

In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté until it becomes translucent.

Add the minced garlic and cook for another minute until fragrant.

Add the Vegetables:

Add the chopped carrots, zucchinis, and potatoes to the pot.

Sauté for a few minutes, stirring occasionally.

Add Broth and Seasonings:

Pour in the vegetable broth or water until the vegetables are fully covered.

Add the dried herbs, salt, and pepper.

Bring the mixture to a boil.

Cook the Soup:

Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes or until the vegetables are tender.

Add Green Peas:

Add the green peas during the last 5 minutes of cooking to prevent them from getting mushy.

Adjust Seasoning and Serve:

Taste the soup and adjust the seasoning if necessary.

Serve hot, garnished with fresh parsley or cilantro.

This soup is hearty, healthy, and perfect for a light meal. You can customize it by adding other vegetables you like, such as celery, tomatoes, or even some beans for extra protein.

Enjoy!

Ingredients
For the Ice Cream Base:
2 cups heavy cream 
1 cup whole milk 
3/4 cup granulated sugar 
1 teaspoon vanilla extract 
1/2 cup unsweetened cocoa powder 
1/2 cup mini marshmallows 
1/2 cup chopped nuts (walnuts or almonds) 
1/2 cup chocolate chips 
Instructions
Prepare the Ice Cream Base:
In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, cocoa powder, and vanilla extract until well combined and smooth.
Chill the Mixture:
Cover the bowl and refrigerate the mixture 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, usually about 20-25 minutes.
Add Mix-Ins:
During the last few minutes of churning, add the mini marshmallows, chopped nuts, and chocolate chips, mixing until evenly distributed. 
Freeze:
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve:
Scoop and enjoy your homemade Rocky Road Ice Cream! 
Enjoy!
This Rocky Road Ice Cream is creamy, chocolatey, and loaded with delicious mix-ins!

Ingredients:
1 ripe banana
1 cup almond milk (or any milk of your choice)
1 tablespoon ground flaxseed
1 tablespoon almond butter (optional, for extra nuttiness)
1 teaspoon honey or maple syrup (optional, for sweetness)
Ice cubes (optional, for a colder smoothie)
Instructions:
Prepare the Ingredients:Peel the ripe banana and break it into chunks.
Measure out the almond milk, ground flaxseed, almond butter (if using), and sweetener (if using).

Blend:In a blender, combine the banana chunks, almond milk, ground flaxseed, almond butter, and sweetener (if using).
If you want a colder smoothie, add a few ice cubes as well.

Blend Until Smooth:Blend the ingredients until smooth and creamy. Make sure everything is well combined.

Adjust Consistency (if needed):If the smoothie is too thick, you can add a bit more almond milk. If it’s too thin, you can add more banana or ice cubes.

Serve:Pour the smoothie into glasses and enjoy immediately.

Optional Additions:
You can add a handful of spinach or kale for added nutrition without altering the flavor much.
A dash of cinnamon or vanilla extract can enhance the flavor profile.
Chia seeds can be used instead of or in addition to flaxseed for added fiber.
This smoothie is not only delicious but also packed with nutrients from the banana, almond milk, and flaxseed, making it a healthy choice for a quick breakfast or snack.

Ingredients:
* 1 ripe mango 
* 1 cup Greek yogurt 
* 1/2 cup milk 
* 1/4 cup orange juice 
* 1 tablespoon honey  (optional)
* Ice cubes 
Instructions:
* Peel and cut the mango into chunks. 
* Add the mango chunks, Greek yogurt, milk, orange juice, and honey (if using) to a blender.
* Blend until smooth and creamy.
* Add ice cubes and blend again until the desired consistency is reached. 
* Pour into a glass and enjoy!
Tips:
* For a thicker smoothie, use less liquid.
* For a sweeter smoothie, add more honey or a ripe banana. 
* For a tropical twist, add a splash of coconut milk or pineapple juice. 
* Garnish with fresh mint leaves or a sprinkle of cinnamon. 
Enjoy your delicious and refreshing mango smoothie!

Ingredients:
2 cups vanilla ice cream
1 cup whole milk
¼ cup chocolate syrup
¼ cup crushed graham crackers
½ cup whipped cream
½ cup mini marshmallows
¼ cup chocolate chips
1 chocolate bar (for garnish)
Additional graham crackers and marshmallows (for garnish)

Directions:
In a blender, combine vanilla ice cream, whole milk, and chocolate syrup. Blend until smooth and creamy.
Drizzle chocolate syrup along the inside of a tall glass, then coat the rim with crushed graham crackers.
Pour the milkshake into the prepared glass. Top with whipped cream, mini marshmallows, chocolate chips, and a piece of the chocolate bar.
Garnish with additional graham crackers and marshmallows for a fun touch.

Notes:
For a toasted s’mores flavor, lightly toast the marshmallows with a kitchen torch before adding them to the shake.
Feel free to customize the toppings based on your favorite s’mores ingredients!

Ingredients

• • 1 cup oatmeal
  • 4 tablespoons yogurt, divided

• • ¼ teaspoon baking soda
  • 2 eggs
  • 2 ripe bananas

• 100 ml water
• Oil for frying

Directions

Prepare the Batter:

1. 1. Mix Dry Ingredients: In a bowl, combine 1 cup of oatmeal and ¼ teaspoon of baking soda.

1. 1. Add Yogurt: Add 2 tablespoons of yogurt to the dry ingredients and mix well.
   2. Combine Remaining Yogurt: Add another 2 tablespoons of yogurt and mix until well combined.
   3. Add Eggs: Crack 2 eggs into the bowl and mix until incorporated.

1. 1. Mash Bananas: In a separate bowl, mash 2 ripe bananas until smooth.
   2. Add Bananas: Add the mashed bananas to the oatmeal mixture.
   3. Add Water: Pour in 100 ml of water and mix well until you have a smooth batter.

Cook the Pancakes:

8. 8. Heat the Oil: Heat a small amount of oil in a non-stick skillet over medium heat.
   9. Pour Batter: Pour a small amount of batter into the skillet to form pancakes.
   10. Cook Until Golden: Cook each pancake for about 2-3 minutes on each side, or until golden brown.

8. Repeat: Repeat the process with the remaining batter, adding more oil to the skillet as needed.

Serving Suggestions

• • With Fresh Fruit: Top with fresh berries, sliced bananas, or other fruits.
  • With Syrup: Drizzle with maple syrup or honey for added sweetness.

• With Nut Butter: Spread almond or peanut butter on top for extra protein and flavor.

Cooking Tips

• • Ripe Bananas: Use ripe bananas for a naturally sweeter flavor.
  • Non-Stick Skillet: A non-stick skillet works best for even cooking and easy flipping.

• Adjust Thickness: If the batter is too thick, add a little more water to reach the desired consistency.

Nutritional Benefits

• • Oatmeal: High in fiber and great for digestion.
  • Bananas: Provide potassium and natural sweetness.

• Eggs: A good source of protein and essential nutrients.

Dietary Information

• • Gluten-Free Option: Use gluten-free oats if needed.
  • Vegetarian: This recipe is suitable for vegetarians.

• Dairy-Free Option: Substitute yogurt with a plant-based alternative.

Storage Tips

• • Refrigerate: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Freeze the pancakes by placing them on a baking sheet, freezing until solid, and then transferring to a freezer bag. Reheat in a toaster or microwave before serving.

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and quick preparation make this recipe perfect for busy mornings.
• Healthy and Delicious: A nutritious breakfast that doesn’t compromise on taste.
• Versatile: Can be enjoyed with a variety of toppings and flavors.

Ingredients:

• 1 broccoli head, chopped
• 500 grams (17.6 oz) potatoes, diced
• 1 teaspoon salt (for potatoes)
• 40 grams (1.4 oz) Parmesan cheese, grated
• 55 grams (2 tablespoons) butter
• 50 grams (2 tablespoons) flour
• 2 cups (500 ml) milk
• 1 teaspoon salt (for sauce)
• 1/2 teaspoon nutmeg
• Olive oil
• 100 grams (3.5 oz) mozzarella cheese, shredded
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon mayonnaise
• 1 clove garlic, minced
• Fresh dill, chopped
• Fresh parsley, chopped

Directions:

1. Preheat your oven to 180°C (350°F).
2. Bring a pot of salted water to a boil. Add the diced potatoes and cook for 7 minutes. Drain and set aside.
3. In a large mixing bowl, combine the grated Parmesan cheese, butter, and flour. Mix well until a crumbly mixture forms.
4. Gradually add the milk to the mixture, stirring continuously until smooth. Add 1 teaspoon of salt and 1/2 teaspoon of nutmeg. Continue stirring until the sauce thickens.
5. In a baking dish, layer the cooked potatoes and chopped broccoli.
6. Pour the prepared cheese sauce over the vegetables, ensuring they are evenly coated.
7. Sprinkle the shredded mozzarella cheese on top.
8. Bake in the preheated oven for 35 minutes, or until the top is golden brown and bubbly.
9. While the bake is in the oven, prepare the sauce by mixing the Greek yogurt or sour cream, mayonnaise, minced garlic, fresh dill, and fresh parsley in a small bowl.
10. Once the bake is ready, serve it hot with the prepared sauce on the side.
11. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes