Blog

-Ingredients for Lemon and Ginger Drink:
1 liter of water
1 piece of fresh ginger (about 5 centimeters long)
1 squeezed lemon
2 tablespoons of honey Ginger Infusion

-Preparation:
1.Peel and slice the fresh ginger thinly.
2.Boil the water in a pot.
3 Add the sliced ginger to the boiling water and let it simmer for 10-15 minutes.
4.Turn off the heat and let the ginger infusion cool for a few minutes.
5 Add lemon juice and honey to taste, and stir well.
6.Strain the drink into a pitcher or bottle.
7.Serve chilled or at room temperature.

This simple banana bread requires only two ingredients—ripe bananas and flour! It’s naturally sweet, completely vegan, and super easy to make on a stovetop. No eggs, no milk, no sugar, no butter, and no kneading required!

Ingredients:
2 large ripe bananas
1 cup whole wheat or oat flour (you can also blend oats into flour)
Instructions:
Step 1: Mash the Bananas
Peel the bananas and mash them in a bowl using a fork until smooth and creamy.

Step 2: Add the Flour
Gradually add the flour to the mashed bananas, stirring until a thick batter forms. If it feels too dry, add a tiny bit of water. If it’s too wet, sprinkle in more flour.

Step 3: Cook on Stovetop
Heat a non-stick pan on low heat.
Lightly grease it with a few drops of oil or use a dry non-stick pan.
Pour the batter into the pan, shaping it like a small loaf or thick pancake.
Cover with a lid and cook for 10-12 minutes on one side.
Flip carefully and cook for another 10 minutes until golden brown and firm.
Step 4: Cool and Enjoy
Let the bread cool slightly before slicing. It’s naturally sweet and delicious on its own, but you can also top it with nut butter, fruit, or a drizzle of maple syrup if you like.

That’s it! A quick, healthy, and completely vegan banana bread—no oven needed!

Ingredients:
1 egg
3 tbsp sugar (45 g)
1 sachet (8 g) vanilla sugar
3 tbsp oil (45 ml)
125 g (½ cup) yogurt
60 ml (¼ cup) milk
190 g (1 ½ cups) flour
10 g (2 tsp) baking powder
50 g (¼ cup) chocolate chips
PREPARATION:
Mix the Wet Ingredients:

In a bowl, whisk 1 egg with 3 tbsp sugar and 8 g vanilla sugar until well combined.
Add 3 tbsp oil, 125 g yogurt, and 60 ml milk. Whisk until smooth.
Combine Dry Ingredients:
In another bowl, sift together 190 g flour and 10 g baking powder.
Prepare the Batter:

Gradually add the dry ingredients to the wet mixture, stirring until smooth and lump-free.
Fold in the chocolate chips.
Cook the Cake:

Grease a non-stick pan with a bit of oil and preheat over low heat.
Pour the batter into the pan and spread it evenly. Cover with a lid.
Cook on low heat for 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Remove the cake from the pan and let it cool slightly.
Slice and serve as is or with a dusting of powdered sugar.

Serve warm with a scoop of vanilla ice cream or whipped cream.
Pair with a cup of tea or coffee for a delightful snack.
Drizzle with chocolate syrup or sprinkle powdered sugar for added sweetness.
Cooking Tips

Use a heavy-bottomed pan with a lid for even cooking.
Keep the heat low to prevent burning.
Substitute chocolate chips with raisins, nuts, or dried fruits for variety.
Nutritional Benefits

Yogurt: Provides calcium and probiotics for bone and gut health.
Egg: Offers protein and essential vitamins.
Chocolate Chips: Adds antioxidants and a touch of indulgence.
Dietary Information

Contains dairy, eggs, and gluten.
Vegetarian-friendly.
Nutritional Facts (Per Slice – Approx. 8 slices):

Enjoy !

Ingredients :
° 2 c wheat flour
° 1 teaspoon baking powder
° Half a teaspoon of baking soda
° Half a teaspoon of salt
° 1 cup mashed ripe banana
° 2 cups
° ½ cup whipped butter or ghee
° 3/4 cups sugar
° 2 eggs
° ½ cup coarsely chopped cashews
Directions :
1. Mixing flour, /baking powder, /baking soda / salt. Sit away.
2- In a bowl, stir with the Kellogg banana/corn. Leave for 5 minutes or until the beans are tender. Additionally he won.
3. In a large bowl, whisk together the margarine and sugar until combined. Add eggs.

Additionally he won. Combine with mix cereals & nuts. Stirring in flour, use 4 cooking sprays to carefully distribute 9 x 5 x 3 inch baking formula.
Bake at about 350 degrees Fahrenheit for 1 hour or until center is clean. Permit it cool for 10 min before removing it from pan. Cool before slicing and wrap in plastic

350 g mascarpone

300 g quark (20% fat)

850 g strawberries

2 tablespoons lemon juice

About 1 packet of biscuits by the spoon

80 grams caster sugar

200 g biscuits

Steps:

#1. Preparation of the strawberry puree:

Wash and hull the strawberries. Save a few for final decoration.

In a blender, blend most of the strawberries with 2 tablespoons of lemon juice and 80 grams of caster sugar until smooth. It is this puree that will bring a fruity sweetness to your tiramisu.

#2. Mascarpone and quark mixture with strawberry puree:

In a large bowl, combine 350 g of mascarpone with 300 g of quark until smooth.

Gently fold 2/3 of the strawberry puree into this mixture to create a smooth, light strawberry cream.

#3. Assembling the tiramisu:

Start with a layer of spoon cookies at the bottom of your dish. For better absorption, you can lightly dip the cookies in a mixture of water and lemon juice or directly use some of the leftover strawberry puree.

Then pour some of the mascarpone and quark mixture over the cookies, creating a first layer of cream.

Continue alternating layers of cookies and cream, finishing with a layer of cream.

#4. Finalizing:
*Spread the rest of the strawberry puree on top of the last layer of cream for an attractive visual rendering and an even more intense taste.

Garnish with the whole or cut strawberries that you have set aside.

#5. Refrigeration:

Leave your tiramisu in the fridge for at least 3 hours, ideally overnight. This resting time allows the flavors to blend well and the cream to firm up, making the tiramisu easier to serve and more enjoyable to enjoy.

Final tip: For an even more personalized tiramisu, feel free to play with textures and flavors. For example, add a layer of crumble for a crispy contrast or add a drizzle of red fruit coulis for an extra tangy touch.

5 Gourmet Variations on Strawberry

Tiramisu Strawberry and White Chocolate Tiramisu: Add white chocolate shavings between layers for an extra touch of sweetness.

Strawberry Matcha Tiramisu: Sprinkle a thin layer of matcha powder on top of each layer of cream for a stunning contrast of flavors.

Vegan Strawberry Tiramisu: Replace the mascarpone and quark with a plant-based cashew alternative for a 100% plant-based version.

Mini Strawberry Tiramisus in Verrines: Prepare the recipe in small verrines for an elegant visual effect and a perfect individual portion.

Introduction: As the heat of summer settles in, there’s nothing quite as refreshing as a tall glass of watermelon juice. But why stop there? By adding a kick of ginger, this classic beverage transforms into a revitalizing elixir that not only quenches your thirst but also boosts your health. Let’s dive into the goodness of watermelon juice with ginger and discover why it’s the perfect summer sip.

The Benefits of Watermelon Juice with Ginger:

Hydration: With its high water content, watermelon is nature’s way of keeping you hydrated during the scorching summer months. Adding ginger to the mix not only enhances the flavor but also provides additional hydration, keeping you feeling refreshed and revitalized.
Nutrient Boost: Watermelon is rich in vitamins A and C, as well as antioxidants like lycopene, which help protect your body from oxidative stress and inflammation. Ginger adds its own array of health benefits, including anti-inflammatory and digestive properties, making watermelon juice with ginger a powerhouse of nutrients for overall wellness.
Digestive Support: Ginger is well-known for its ability to soothe digestive discomfort and promote healthy digestion. Combining it with watermelon juice not only adds a spicy kick but also helps ease bloating, indigestion, and nausea, making it an ideal choice for those with sensitive stomachs.
How to Make Watermelon Juice with Ginger: Creating this refreshing beverage is simple and requires just a few ingredients. Here’s how to do it:

Ingredients:

Fresh watermelon, chopped into cubes
Fresh ginger root, peeled and sliced
Water (optional, for dilution)

Instructions:

Blend the Watermelon: Place the chopped watermelon cubes into a blender and blend until smooth and liquid.
Add Ginger: Add a few slices of fresh ginger root to the blender and blend again until the ginger is well incorporated into the watermelon juice.
Strain (Optional): If desired, strain the watermelon juice through a fine mesh sieve to remove any pulp or ginger fibers. This step is optional, depending on your preference for texture.
Serve Chilled: Pour the watermelon juice with ginger into glasses filled with ice cubes for extra refreshment. Garnish with a slice of watermelon or a sprig of fresh mint, if desired.
Conclusion: With its hydrating properties, nutrient-rich content, and digestive benefits, watermelon juice with ginger is the ultimate summer thirst-quencher and health booster. So, why not indulge in this delightful beverage and savor the goodness of summer in every sip? Cheers to health and hydration!

Ingredients:
For the Milkshake:
– 2 ripe bananas 
– 2 cups vanilla ice cream 
– 1 cup milk 
– 1/4 cup chocolate syrup 
– 1/4 cup strawberry syrup 
– Whipped cream and maraschino cherries for topping 

Instructions:
 Prepare the Milkshake:
In a blender, combine the bananas, vanilla ice cream, milk, and chocolate syrup. Blend until smooth and creamy.
 Assemble the Milkshake:
Drizzle the inside of each serving glass with some of the strawberry syrup. Pour the milkshake mixture into the glasses.
 Top with Toppings:
Top each milkshake with whipped cream, a drizzle of chocolate syrup, and a cherry on top.
 Serve:
Serve the Banana Split Milkshakes immediately and enjoy the delicious combination of flavors in each sip!

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 milkshakes

These Banana Split Milkshakes are a fun twist on the classic dessert and are perfect for enjoying any time you’re craving something sweet and satisfying. Whether you’re hosting a party or just want a special treat at home, these milkshakes are sure to be a crowd-pleaser! 

As the warmth of summer envelops us, staying refreshed is key, and what better way to do so than with a delicious glass of strawberry lemonade? This summer, give your lemonade a modern, healthy update by making it sugar-free. This delightful drink not only quenches your thirst but also fits well into a health-conscious lifestyle. Here’s how to whip up this hit refreshment that’s perfect for any summer day.

Health Benefits of Sugar-Free Strawberry Lemonade
Low in Calories: Without added sugar, this lemonade is a fantastic, low-calorie option that keeps you hydrated without the extra calories.
Rich in Vitamins: Strawberries and lemons are high in Vitamin C and antioxidants, which are great for boosting the immune system and keeping your skin glowing.
Hydrating: The high water content in this drink helps to keep you hydrated during hot summer days, which is essential for overall health.
Ingredients You’ll Need
1 cup of fresh strawberries, hulled and halved
2 cups of cold water
Juice of 2 large lemons
Optional sweetener: honey, stevia, or a sugar-free syrup of your choice
Ice cubes
Fresh mint or lemon slices for garnish
Step-by-Step Guide to Making Sugar-Free Strawberry Lemonade
Prepare the Strawberry Puree: Blend the fresh strawberries in a blender until smooth. If you prefer a smoother texture, you can strain the puree to remove the seeds.

Mix with Lemon Juice: In a large pitcher, combine the freshly squeezed lemon juice with the strawberry puree. Stir to mix well.

Add Water and Sweeten: Add the cold water to the pitcher. If you desire a bit of sweetness, add a natural sweetener like honey or stevia according to your taste. Mix well to combine all the ingredients.

Chill and Serve: Add ice cubes to the pitcher and stir. Let the lemonade chill in the refrigerator for at least an hour to enhance the flavors. Serve cold, garnished with fresh mint leaves or lemon slices.

Why You’ll Love This Drink
This sugar-free strawberry lemonade is not just a refreshing drink—it’s also a guilt-free pleasure that you can enjoy anytime. It’s perfect for summer gatherings, afternoon refreshments, or even as a delightful complement to your meals. The vibrant flavor of strawberries mixed with the tang of lemon creates a perfect balance that is both tantalizing and thirst-quenching.

So, this summer, impress your friends and family with this healthy, refreshing twist on traditional lemonade. Enjoy the sweet satisfaction of a sugar-free treat that keeps everyone cool and refreshed under the summer sun!

Put this recipe on paper.
On cold nights in the Midwest, nothing beats these roll-ups of three cheese sausage lasagna. Combining the robust flavors of sausage with those of creamy cheeses, this meal is made even easier to serve by encasing all of the ingredients in rolls. Your family is sure to enjoy this unique take on traditional lasagna, particularly if you have any small ones who like to pitch in while you cook. The roll-up structure also makes it easy to regulate portions.
To balance the richness of this meal, try serving it with a fresh side salad dressed with a tart balsamic vinaigrette. To complement this dish and soak up all that flavorful sauce, try some warm, crusty ciabatta or garlic bread. Steamed green beans or roasted broccoli would be the perfect finishing touches if you’re going for the whole monty.

Lasagna Roll-Ups with Three Cheeses and Sausage, 6 Servings
Twelve cooked and drained lasagna noodles
1 lb. of crumbled, cooked Italian sausage
1/3 cup ricotta
One cup of mozzarella cheese, shredded
1/4 cup of Parmesan cheese, grated
beaten egg, one big
two cups sauce for marinara
two teaspoons of fresh parsley, minced
half a spoonful of pesto
half a teaspoon of powdered garlic
Toss with salt and pepper.
How to Follow
Turn the oven on high heat (375°F, 190°C).
Ricotta, mozzarella, Parmesan, half a cup each, beaten egg, parsley, basil, garlic powder, salt, and pepper should all be mixed together in a mixing dish. Thoroughly combine.
A 9-by-13-inch baking dish should have a thin coating of marinara sauce spread on the bottom.

After the lasagna noodles are cooked, place them on a clean surface and top with about 2 teaspoons of the cheese mixture.

Place about 2 teaspoons of cooked sausage on top of the cheese mixture.
Put the seam side of each noodle on the baking dish after carefully rolling it up.
Distribute the leftover marinara sauce evenly among the roll-ups.
Top with the rest of the Parmesan and mozzarella cheese.
Bake for 25 minutes with the foil covering the dish.
Once the cheese begins to bubble and become golden, remove the foil and continue baking for another 10 to 15 minutes.

Wait a few minutes before cutting and serving.
Changes and Hints
To make it vegetarian, just replace the sausage with sautéed mushrooms or a combination of spinach and bell peppers. If you have children who are really finicky eaters, use ground chicken or mild sausage. Adding a sprinkle of red pepper flakes to the cheese mixture will give it a good kick, perfect for families that prefer a little heat. For those who want a gluten-free or whole wheat lasagna, those options are also available.

In a world where dessert lovers are always on the lookout for simple yet scrumptious recipes, the combination of milk and chocolate offers a delightful treat that requires no baking. This easy-to-follow recipe for Dark Chocolate Mousse promises a rich and indulgent experience in just a matter of minutes.

Ingredients
130g dark chocolate (approximately 4.6 ounces)
80 grams of sugar (approximately 1/3 cup)
50 grams of cocoa powder (approximately 1/2 cup)
10 g of agar (approximately 2 teaspoons)
350 grams of milk (approximately 1 1/2 cups)
450g fresh cream (approximately 2 cups)
50 grams of fresh cream (for the topping) (approximately 1/4 cup)
2 grams of gelatin (approximately 1/2 teaspoon)
100 grams of dark chocolate (for the topping) (approximately 3.5 ounces)
Method of Preparation

Prepare the Chocolate: Start by grinding the 130g of dark chocolate into small pieces. Melt the dark chocolate in a bain-marie or in the microwave until smooth.
Mix Dry Ingredients: In a saucepan, combine the sugar, cocoa powder, and agar.
Add Milk and Cream: Gradually add the milk and cream to the sugar, cocoa, and agar mixture, stirring well to combine.
Heat the Mixture: Place the mixture over medium heat, stirring constantly until it starts to boil. Continue stirring for an additional 2 minutes after boiling.
Incorporate Dark Chocolate: Remove the pan from the heat and add the melted dark chocolate to the mixture. Stir until the chocolate is completely melted and all ingredients are well incorporated.
Pour into Mold: Pour the mixture into a prepared plastic bottle and cover the open part with cling film. Place in the fridge to firm up for at least 2 hours.
Preparation of the Topping
Prepare Gelatin: In a pot, melt 2 grams of gelatin in 50 grams of cream, either in the microwave or in a bain-marie.
Add Dark Chocolate: Once the gelatin is melted, add the 100g of dark chocolate. Stir until smooth.
Apply Topping: Let the frosting cool slightly, then cover each portion of mousse with a generous layer of chocolate frosting.
Chill Again: Return the mousses to the fridge for another hour, or until the topping is firm.
Serving: Once firm, remove the mousses from the fridge, slice if desired, and serve. This recipe yields approximately 6 servings.
Conclusion
Indulging in a decadent dessert doesn’t have to be complicated. With just a few ingredients and simple steps, you can create a delectable Dark Chocolate Mousse that is sure to impress. Whether it’s for a special occasion or a sweet treat any day of the week, this no-bake dessert is bound to become a favorite.

Blueberry Ice-Cream Vegan, Sugar-Free, Oil-Free

Looking for a super quick and healthy dessert that’s both delicious and vegan? This Blueberry Ice-Cream is a game changer! It’s the perfect treat for hot days, and even better—it’s raw, sugar-free, oil-free, and all-natural. It only takes about 30 seconds to make, and you’ll love the creamy texture and vibrant flavor. You can also switch up the fruits and toppings to make it your own!

Ingredients:

• 2 parts pre-sliced frozen banana: Bananas give this ice cream its creamy, smooth texture. They also add natural sweetness without needing refined sugar.
• 1 part frozen blueberries: Blueberries are rich in antioxidants and bring a burst of tartness and flavor to balance the sweetness of the banana.
• Plant-based milk: A splash of your favorite plant milk (such as almond, oat, or coconut milk) is added to help the blender get everything moving. You don’t need much—just enough to get the motor spinning (about 1 inch in the blender).

Optional Toppings:

• Dark chocolate (for a rich, decadent topping)
• Nuts (such as almonds, walnuts, or cashews for crunch)
• Seeds (chia, hemp, or sunflower for added texture)
• Coconut (shredded or toasted for a tropical twist)
• Granola (for a sweet, crunchy addition)
• Fresh fruits (like strawberries, raspberries, or even more blueberries)

Instructions:

1. Prepare Your Ingredients: Make sure your bananas are sliced and frozen ahead of time. You can also prepare your blueberries in advance by freezing them.
2. Add to Blender: In your blender, add the frozen banana slices, frozen blueberries, and just enough plant milk to help the ingredients blend smoothly. Typically, 1 inch of milk is enough, but you can adjust based on your blender’s needs.
3. Blend: Turn the blender on, and blend for a full 30 seconds. The key to getting a creamy consistency is making sure you blend long enough! If needed, stop and scrape down the sides to ensure everything is incorporated.
4. Serve Immediately: Once it’s blended to a creamy consistency, scoop it out into bowls or cones. You can enjoy it as-is or get creative with toppings! Some chocolate chips, a sprinkle of granola, or a few chopped nuts work wonderfully.
5. Optional Freezing: If you want a firmer texture, place your blueberry ice cream in the freezer for about 30 minutes before serving. This is perfect if you want to make it in advance.

Q&A Section:

Q: Can I use other fruits instead of blueberries?
A: Yes, absolutely! You can swap the blueberries for strawberries, raspberries, mango, or even peaches. The banana will provide the creaminess, and the other fruit will add the flavor.

Q: What plant milk should I use?
A: Any plant-based milk works! Almond milk, oat milk, and coconut milk are all great options. Use the milk you prefer or have on hand. Just make sure you don’t add too much—it’s all about getting the right texture with a minimal amount of liquid.

Q: Can I make this ice cream ahead of time?
A: You can definitely make it ahead of time. After blending, you can store it in the freezer for later, but remember that it will firm up. If you want to eat it right away, the texture will be smoother and creamier when freshly made.

Q: Is this ice cream good for kids?
A: Yes! This ice cream is great for kids because it’s made from wholesome ingredients and is free of refined sugars. Plus, it’s fun to top with all sorts of healthy options like nuts or fruit. Kids will love both making and eating it!

Why You’ll Love This Blueberry Ice-Cream:

This ice cream is not only healthy and guilt-free but also takes minimal time to prepare. The combination of frozen banana and blueberries results in a naturally creamy, smooth texture, and the plant milk ensures it’s perfectly scoopable. It’s a fantastic, nutritious dessert for anyone following a vegan, dairy-free, or sugar-free diet—and best of all, it’s fun to make and totally customizable with toppings. Give it a try, and you’ll be hooked!

Creamy Pesto Chicken 

Ingredients:

4 boneless, skinless chicken breasts
1 tbsp olive oil
1 cup heavy cream
1/2 cup pesto sauce
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
Salt and pepper to taste
Instructions:

 Heat olive oil in a skillet over medium heat and cook chicken breasts until browned and cooked through, about 6-7 minutes per side.
 Remove chicken from the skillet and set aside.
 In the same skillet, pour in heavy cream and pesto, stirring until combined.
 Add Parmesan cheese and cook until the sauce thickens.
 Return chicken to the skillet, coating it in the creamy pesto sauce.
 Toss in cherry tomatoes and cook for an additional 2 minutes.

Notes:

Serve over pasta or with a side of vegetables for a complete meal!
For extra flavor, marinate the chicken in pesto before cooking.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 400 per serving | Servings: 4