Ingredients

• 3 bananas
• 30 g (2 tbsp) butter
• 250 ml (1 cup) milk
• 40 g (⅓ cup) corn starch
• 250 ml (1 cup) cream
• 150 g (⅓ cup + 2 tbsp) condensed milk

Step-by-Step Instructions

1. Prepare the Bananas

Start by slicing the 3 bananas into thin, even pieces. The slices should be small enough to cook through quickly and break down easily into a smooth puree.

Fry the Bananas

In a large frying pan, melt 30 g of butter over low heat. Once the butter has melted, add the banana slices to the pan. Cook the bananas gently for about 10 minutes, stirring occasionally, until they soften and become lightly caramelized. The gentle frying process enhances the natural sweetness of the bananas and brings out a rich, buttery flavor.

2. Make the Banana Base

Once the bananas are soft, use an immersion blender to blend them into a smooth puree. You can also use a regular blender if you prefer. The goal is to create a creamy, lump-free banana mixture.

Add Milk and Cornstarch

Pour 250 ml of milk into the banana puree and add 40 g of cornstarch. Stir the mixture well to ensure the cornstarch dissolves completely, avoiding any lumps. Cornstarch will act as the thickening agent, giving the mousse its silky texture.

3. Thicken the Banana Mixture

Transfer the banana mixture to a saucepan and cook it over medium heat. Stir constantly to prevent the mixture from sticking to the bottom of the pan. Cook until the mixture thickens into a smooth custard-like consistency, which should take about 5-7 minutes. Once thickened, remove the saucepan from the heat.

4. Cool the Custard Base

Pour the thickened banana mixture into a bowl. To prevent a skin from forming, cover the surface of the custard base directly with plastic wrap (in contact). Set it aside to cool to room temperature.

5. Whip the  Cream and Condensed Milk

While the custard base is cooling, prepare the cream mixture. In a separate bowl, whip 250 ml of cream with 150 g of condensed milk using a hand mixer. Beat until the mixture becomes light and fluffy. The cream should hold soft peaks, but be careful not to overwhip it, as you want a smooth, airy texture for the mousse.

6. Combine the Cream and Banana Mixture

Once the banana custard base has cooled, beat it with a mixer until smooth. Gradually fold the cooled banana custard into the whipped cream and condensed milk mixture. Continue to gently mix and beat the ingredients until they are fully combined, creating a light and creamy mousse.

7. Chill and Serve

Transfer the banana mousse into a pastry bag for easy serving. You can pipe the mousse into individual serving glasses or bowls for an elegant presentation. Alternatively, simply spoon the mousse into your preferred serving dishes.

For the best results, chill the mousse in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and gives the mousse a more structured texture.

Optional Toppings

For extra flavor and texture, you can garnish the banana mousse with a sprinkle of cocoa powder, grated  chocolate, or even chopped nuts. Fresh banana slices or a drizzle of caramel sauce also make excellent finishing touches.

Nutrition Information (Per Serving)

• Calories: 310 kcal
• Protein: 4 g
• Carbohydrates: 42 g
• Fat: 16 g
• Fiber: 2 g
• Sugar: 28 g
• Serving Size: Serves 6

Indulge in this homemade delight that’s ready in just 5 minutes – no baking required!

Ingredients:

• 800 grams of milk (28.5 ounces)
• Lemon peel
• 10 grams of vanilla sugar (0.35 ounce)
• 3 eggs
• 100 grams of sugar (3.57 ounces)
• 20 grams of cornstarch (0.714 ounce)
• Ground cinnamon for garnish

Instructions:

1. In a saucepan, combine 800g of milk with lemon peel and 10g of vanilla sugar. Heat until it comes to a boil.
2. Meanwhile, separate the yolks from 3 eggs.
3. In a separate bowl, whisk together the egg yolks and 100g of sugar until creamy.
4. Gradually add 20g of cornstarch to the yolk mixture and mix well.
5. Remove the lemon peel from the boiling milk, then gradually add the egg yolk mixture to the hot milk while stirring continuously.
6. Cook until the mixture thickens, stirring constantly. This should take a few minutes.
7. Remove from heat and pour the mixture into serving bowls.
8. Let it cool to room temperature, then refrigerate until it’s set.
9. Garnish with a sprinkle of ground cinnamon before serving.

Enjoy your quick and irresistible no-bake dessert!

Low-Carb Biscuits in a Muffin Tin

If you’re looking for a delicious and healthy alternative to traditional biscuits, you’re in the right place! These Low-Carb Biscuits in a Muffin Tin offer all the comforting flavors you love without the guilt. Perfect for anyone watching their carbohydrate intake or simply seeking a nutritious option, these biscuits are easy to prepare and versatile enough for any meal of the day.

Picture this: warm, fluffy biscuits fresh from the oven, their golden tops inviting you to take a bite. Whether enjoyed on their own for breakfast, paired with a hearty soup, or transformed into a satisfying sandwich, these biscuits deliver a satisfying experience that won’t derail your healthy eating goals. Made primarily with almond flour, these biscuits provide a great source of healthy fats and protein, making them not only tasty but also nourishing.

What makes these biscuits truly special is their incredible versatility. They can be topped with fluffy scrambled eggs for a protein-packed breakfast, sliced in half and filled with your favorite breakfast ingredients like bacon, eggs, and cheese for a delightful low-carb sandwich, or simply enjoyed alongside a bowl of soup or stew, where their fluffy texture complements rich flavors perfectly.

Ingredients:

• 1 ½ cups (155g) almond flour
• ½ cup sour cream
• 2 eggs
• 1 tbsp baking powder
• ½ tsp onion powder
• ½ tsp garlic powder
• 4 tbsp melted butter
• ¾ cup shredded cheese
• ¼ tsp salt

Pro Tips:

• Cheese Variations: Try different types of cheese, like cheddar, mozzarella, or feta, to change the flavor.
• Herb Infusion: Add fresh or dried herbs (like chives or rosemary) for extra flavor.
• Make Ahead: Bake a batch and freeze leftovers. Reheat them in the oven for a quick snack or breakfast.
• Serving Suggestions: Pair with a side of avocado or serve them with soup for a wholesome meal.
• Texture Check: For best results, ensure the batter is thick but pourable; it shouldn’t be too runny.

Nutrition Information (per biscuit, based on 12 servings):

• Calories: 140
• Protein: 5g
• Fat: 11g
• Carbohydrates: 5g
• Fiber: 2g
• Net Carbs: 3g
• Sodium: 180mg

Lemon yogurt fluffy cake: a delight ready with just a few ingredients!

Lemon yogurt cake is a light, fluffy cake that’s bursting with citrusy flavor. It’s characterized by its moist texture, thanks to the addition of yogurt, and its bright, zesty taste from the lemon. The use of egg whites and xanthan gum contributes to a particularly airy and cloud-like structure.

Cake lover come , make and enjoy

Cake is a tempting dessert that combines smooth, creamy layers with the rich taste of yogurt See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe….

My husband love this recipe.

INGREDIENTS

• 3 eggs, separated;
• 240 g (1 cup) yogurt;
• 60 g (½ cup) all-purpose flour;
• 20 g (2 ½ tbsp) cornstarch;
• zest 1 lemon;
• 20 ml (1 tbsp) lemon juice;
• a pinch of salt;
• 100 g (½ cup) sugar.

METHOD

1. Whisk egg yolks with yogurt, lemon zest, and juice.
2. Combine cornstarch and flour, add dry ingredients into the yolk mixture.
3. Beat egg white with a pinch of salt until foamy. Start adding in sugar, while still working with a mixer. When stiff peaks form, fold in egg whites into the batter gradually.
4. Pour into an 18 cm cake pan and place it into the baking pan filled with hot water.
5. Bake at 150C/302F for 60 minutes.

Ready to serve.

Tips

Preheat the oven to the recommended temperature and bake the cake until a toothpick inserted into the center comes out clean. Over baking can dry out the cake, while underbaking will leave it moist and undercooked.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This will prevent the cake from crumbling and ensure even cooling.

Enjoy!

Ingredients:
2 cups water
2 cups uncooked rice
1 (10 oz) can cream of chicken soup
1 (10 oz) can cream of mushroom soup
2 cups cooked chicken, shredded
1/4 cup butter
1 cup milk
1 small white onion, finely chopped
16 oz broccoli pieces (fresh or frozen)
2 cups Cheddar cheese, shredded

Instructions:
Preheat: Preheat oven to 350°F (175°C). Cook rice according to package directions until tender.
Mix Ingredients: In a 9×13-inch baking dish, combine cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, melted butter, onion, and broccoli. Mix well and stir in 1 cup of shredded Cheddar cheese.
Bake: Bake in preheated oven for 30-35 minutes until bubbly and heated through.
Add Cheese: In the last few minutes of baking, sprinkle the remaining 1 cup of Cheddar cheese on top. Let it melt and slightly brown.
Serve: Remove from the oven, let the casserole rest for 5 minutes, then serve hot with salad or breadsticks.

 Ingredients:

1 cucumber without seeds (optional to remove them)
2 lemons or to taste
4 cups of natural water 1 liter
sweetener to taste

 Preparation:

1. If you want to remove the seeds from the cucumber, cut in half and scrape out the seeds with a spoon. Cut into medium pieces and place in the blender along with the water, lemon juice and sweetener to taste.
2. Blend the mixture until everything is very liquid and serve in a glass with ice or refrigerate.
3. If you prefer a very fresh and acidic version, do not sweeten the water, if you like it sweeter add sweetener to taste, start with 1 to 2 tablespoons and try from there. If you use sugar, blend it so that it completely dissolves in the water.

Ingredients:
1 pound Dried Navy Beans 2 ½ cups sorted and rinsed
1.5 pound Ham Bone with meat
1/2 large Onion diced (1 cup)
1 large Celery Rib diced (1 cup)
5 cloves Garlic minced
1 teaspoon Dried Thyme or 3 fresh sprigs
1 teaspoon Sea Salt or to taste
1/2 teaspoon Black Pepper
6 cups Water
1 large Carrot diced (1 cup)
Instructions:
Crockpot Instructions (see stove instructions below)
Add NAVY BEANS, BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a crock pot.
Add enough WATER to cover the beans by 1 inch.
Set the slow cooker on low for 5 hours. *see recipe footnote about unsoaked beans.
At around the 5 hour mark, stir in CARROTS, cover the slow cooker, and continue cooking until beans and carrots soften to your liking.
Transfer bone out of the pot. Remove ham, shred, and add back to the beans. Discard all gristle and bone before serving.

Ingredients:

For the Pudding:
– 2 packages (3.4 oz each) instant vanilla pudding mix
– 4 cups cold milk
– 1 tablespoon vanilla extract

For the Whipped Cream:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract

For the Trifle Layers:
– 4 large bananas, sliced
– 1 box vanilla wafers or graham crackers, crushed
– Additional banana slices for topping

Directions:

1. In a large bowl, whisk together the vanilla pudding mix, cold milk, and vanilla extract until it thickens. Set aside in the refrigerator to firm up.

2. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.

3. Assemble the Trifle:
– Start by placing a layer of crushed vanilla wafers or graham crackers at the bottom of a trifle dish.
– Add a layer of vanilla pudding over the crushed wafers.
– Add a layer of sliced bananas on top of the pudding.
– Spread a layer of whipped cream on top of the bananas.
– Repeat the layers (crushed wafers, pudding, bananas, whipped cream) until all ingredients are used, finishing with a layer of whipped cream on top.

4. Sprinkle extra crushed wafers or graham crackers on top and arrange additional banana slices for decoration.

5. Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld together.

Prep time: 20 minutes
Chilling time: 2 hours
Servings: 8
Kcal: 360 per serving

Ingredients:

1 cup of mixed berries (strawberries, blueberries, raspberries)

1 banana

1 cup of yogurt (Greek or regular)

1/2 cup of milk (or any plant-based milk)

1 tablespoon of honey or maple syrup (optional, for sweetness)

Ice cubes (optional, for a thicker texture)

Mint leaves (for garnish)

Instructions:

1. Prepare the Ingredients: Wash the berries and peel the banana.

2. Add to Blender: Combine the berries, banana, yogurt, milk, and sweetener in a blender.

3. Blend: Blend until smooth and creamy. Add ice cubes if you prefer a thicker consistency.

4. Serve: Pour into a glass and garnish with fresh berries and mint leaves. Enjoy immediately!

This smoothie is a delicious and refreshing way to enjoy a healthy treat!

CREAMY BAKED BROCCOLI WITH TOMATOES AND KALE

No supper would be complete without this healthy and flavorful Creamy Baked Broccoli, Tomatoes, and Kale. This dish is both healthy and filling thanks to the blend of crisp broccoli, delicate baby kale, and juicy tomatoes in a velvety sauce. Everyone in the family is likely to love this meal once they see the melted mozzarella cheese on top. Whether you serve it as a main dish or a side, it’s a great way to eat your veggies.

The time required for preparation is twenty minutes.

Ten minutes in the oven

Time Required: 45 minutes

What you need:

florets from one big broccoli

Extra virgin olive oil

A little bunch of young kale

chopped onion, one small one

7 minced garlic cloves, tiny

12 cherry or grape tomatoes, cut in half, or 12 tiny tomatoes.

The butter knob Season with salt and a quarter teaspoon of thyme as needed. One spoonful of lotion flour in a 150 milliliter bottle cheese produced from crushed mozzarella Technique: Prepare the Broccoli: Set the oven’s temperature to high (400°F/200°C). After washing, chop the broccoli into small florets. The florets and olive oil should be combined in a large basin. Evenly coat by tossing. Sauté the vegetables quickly: In a large pan, a small amount of olive oil needs to be heated over medium heat. Add the diced onion and sauté until transparent, about 5 minutes. Continue to sauté for an additional minute, stirring now and again, until the aroma of the minced garlic emerges.

The epic Cut the tomatoes in half, add the baby greens, and combine everything in the pan. After cooking for two or three minutes, the greens should wilt somewhat and the tomatoes should start to soften. Make the Nutritious Sauce: Push the vegetables to one side of the pan and toss in the knob of butter in the center. Add the flour to the melted butter and stir to incorporate, creating a roux. Slowly stir in the cream and heat, stirring often, until a thick sauce forms, stirring constantly. Season with salt and thyme.

Step 2: Combine and Cook After adding the broccoli florets to the skillet, toss them with the creamy sauce. Spread the batter evenly over a baking dish.

Scatter the shredded mozzarella on top. Finish Baking: Place the baking dish in the oven after preheating it for 20 to 25 minutes, or until the broccoli is tender and the cheese has melted and become a beautiful brown. Remove from oven and place on serving tray; allow to cool for a few minutes. Savor the creaminess and cheesiness of this nutritious dish served as an entrée or a side dish. Try it with some grilled fish or chicken for a complete supper. Consider serving it with a crisp green salad for a healthier option. Recipe Hints: Thoroughly coat the broccoli with olive oil before roasting it. A pinch of nutmeg can be added to the cream sauce to give it another dimension Fof taste. The melting quality will be optimal when using freshly grated mozzarella.Kale is a great way to boost your vitamin and antioxidant intake.

The immune-boosting qualities of garlic and onions are well-known.

Nutritional Details: Vegetarian

Substitute gluten-free flour for the regular flour in the roux to make it gluten-free.

Preserving: Keep any leftovers for up to three days in the fridge if sealed in a jar.

Warm through in a preheated oven or microwave before you dig in.

Why This Recipe Is Sure to Be a Hit:

Adding additional veggies to your diet has never been more tasty than with this recipe.

A pleasant and cozy meal, thanks to the creamy sauce and melting cheese.

Ezoic acid

It’s adaptable enough to be either the main course or a side dish.

In essence:

You can’t go wrong with this Creamy Baked Broccoli, Tomatoes, and Kale dish. This recipe is healthy and decadent at the same time thanks to the blend of fresh veggies, creamy sauce, and melting mozzarella cheese. Indulge in this recipe’s delicious tastes and nutritious advantages while spending quality time with loved ones.

Enjoy your meal!

INSTRUCTIONS:

1. Prepare the Chicken: Begin by seasoning the chicken breasts with salt and pepper on both sides. This will enhance the flavor of the chicken and ensure it’s well-seasoned throughout.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook for 5-7 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
3. Make the Honey Garlic Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Combine the Sauce Ingredients: Add the honey, soy sauce, and apple cider vinegar to the skillet. Stir well to combine all the ingredients. Allow the sauce to simmer for 2-3 minutes, or until it begins to thicken slightly. If you prefer a thicker sauce, mix the cornstarch and water together, then add to the skillet and stir until the sauce reaches your desired consistency.
5. Coat the Chicken: Return the cooked chicken breasts to the skillet, spooning the honey garlic sauce over the top. Allow the chicken to simmer in the sauce for an additional 2-3 minutes, ensuring each piece is well-coated and heated through.
6. Garnish and Serve: Remove the skillet from the heat and garnish the chicken with freshly chopped parsley. This adds a touch of color and freshness to the dish.
7. Serve and Enjoy: Transfer the chicken breasts to a serving platter, drizzling any remaining sauce over the top. This Honey Garlic Chicken pairs wonderfully with steamed rice, roasted vegetables, or a fresh salad for a complete and satisfying meal.

Tips and Variations

• Spicy Honey Garlic Chicken: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
• Ginger Honey Garlic Chicken: Add 1 tablespoon of grated fresh ginger to the garlic for an extra layer of flavor.
• Make-Ahead: The honey garlic sauce can be made in advance and stored in the refrigerator for up to a week. Reheat gently before using.

This Unforgettable Honey Garlic Chicken Breast recipe is a true winner, combining the perfect balance of sweet and savory flavors with the tender juiciness of chicken breast. It’s an easy yet impressive dish that’s sure to become a staple in your culinary repertoire. Enjoy creating and sharing this delicious meal with your loved ones!!

Last week, I had the pleasure of making an Orange Dreamsicle Salad, a dessert that turned out to be an instant hit with everyone who tried it. This light, fluffy, and refreshing treat is perfect for summer gatherings, potlucks, or any occasion where you want to impress with minimal effort. The combination of citrusy orange and creamy textures creates a dessert reminiscent of the classic Dreamsicle popsicle, evoking nostalgic summer memories.

The Orange Dreamsicle Salad was a huge success, and it’s easy to see why. The combination of creamy pudding, tangy fruit, and the sweet, fluffy texture of marshmallows created a dessert that was both satisfying and refreshing. It’s not overly sweet, making it a perfect palate cleanser after a hearty meal. Plus, it’s incredibly easy to make, which is always a bonus.

This salad is also highly versatile. You can tweak it to suit your preferences by adding other fruits like strawberries or peaches, or even swapping the vanilla pudding for cheesecake-flavored pudding for a richer taste. The options are endless, allowing you to create your own version of this delightful dessert.

Whether you’re hosting a summer barbecue, attending a potluck, or simply craving a light dessert, the Orange Dreamsicle Salad is a fantastic choice. Its vibrant color and refreshing flavor make it a standout dish that’s sure to impress.

INGREDIENTS:

• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup milk
• 1 container (16 ounces) Cool Whip, thawed
• 1 can (20 ounces) crushed pineapple, drained
• 1 can (11 ounces) mandarin oranges, drained
• 1 package (3 ounces) orange gelatin mix
• 1 cup mini marshmallows
• 1 cup shredded sweetened coconut (optional)

INSTRUCTIONS:

1. Prepare the Pudding Base:
   • In a large mixing bowl, combine the instant vanilla pudding mix with 1 cup of milk. Whisk until the mixture is smooth and begins to thicken. Set it aside for a few minutes to allow it to set.
2. Mix the Cool Whip:
   • Gently fold in the Cool Whip into the pudding mixture until well combined. The Cool Whip adds a light, airy texture that makes this salad so dreamy.
3. Add the Fruits:
   • Add the drained crushed pineapple and mandarin oranges to the pudding mixture. Be gentle while mixing to avoid breaking the fruit pieces. The combination of these fruits gives the salad its refreshing citrus flavor.
4. Incorporate the Gelatin Mix:
   • Sprinkle the orange gelatin mix over the fruit and pudding mixture. Stir well to ensure the gelatin is fully integrated. This step adds the signature Dreamsicle flavor to the salad.
5. Fold in the Marshmallows and Coconut:
   • Add the mini marshmallows to the bowl, folding them in gently. If you like a bit of extra texture and sweetness, fold in the shredded sweetened coconut as well. The marshmallows and coconut contribute to the delightful texture of the salad.
6. Chill the Salad:
   • Cover the bowl and refrigerate the salad for at least 2 hours, or until it’s well chilled. This allows the flavors to meld together and the salad to firm up.
7. Serve and Enjoy:
   • Once chilled, give the salad a final gentle stir before serving. You can garnish it with extra mandarin oranges or a sprinkle of coconut for a beautiful presentation. Serve in individual bowls or a large serving dish.

In conclusion, the Orange Dreamsicle Salad is more than just a dessert – it’s a celebration of summer flavors and easy, delicious treats that bring people together. Try making it for your next gathering and watch it disappear in no time. Happy cooking!!