Vanilla Sauce

  

Ingredients

 1 3/4 cup whole milk

1/2 cup heavy cream

1 tbsp pure vanilla extract or 1 vanilla bean scraped

1/4 cup granulated sugar

2 large egg yolks

3 tsp cornstarch

1/8 tsp salt

 

Preparations

In a bowl, whisk together the egg yolks, sugar, cornstarch and salt.

In a medium saucepan bring the milk, heavy cream, and vanilla to a boil, stirring constantly to prevent it from scorching. Whisk 1/2 cup of the hot milk mixture into the egg mixture. Pour this egg mixture into the saucepan, constantly whisking it into the hot milk to prevent clumping. Heat the mixture over medium heat until thickened. Do not let it boil.  Strain the vanilla sauce through a fine mesh sieve.  Serve immediately or let it cool and store covered in the fridge. Will keep for up to 3 days. Can be served cold or reheated to serve warm.  Makes about 2 1/2 cups of Vanilla sauce.    

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Sweet Corn Gelato / Ice-cream

 Sweet Corn Gelato is rich, creamy, and surprisingly complex. The natural sugars in the corn bring a mellow, almost caramelised flavour, and the texture is silky with just a hint of grainy charm. While it takes a bit of time to prep and churn, the result is worth every minute, especially when topped with a sprinkle of sea salt or a drizzle of honey.

Ingredients

3 ears Sweet Corn

3-1/2 cups Whole Milk

1 cup Heavy Cream

1-1/2 cups Sugar

8 Egg Yolks

1 tsp Salt

Plastic Wrap

Method

Slice the corn kernels and break the cobs into 2 or 3 pieces.

In a large saucepan, bring the milk to a simmer on medium heat. Remove the pan from the heat, add corn kernels and the corn cob pieces, press the cob pieces down into the milk and cover and allow to steep for 45 minutes.

Remove the corn cob pieces from the milk and discard them. Carefully pour half the milk and corn kernel mixture into a blender and blend until smooth. Place a coarse strainer over a large bowl and pour the mixture through the strainer. Discard the corn mush. Repeat the process with the remaining half of the corn and milk mixture.

Measure the amount of corn-infused milk and add more milk if necessary to make it about 3-1/2 cups.

In a heavy-bottomed saucepan, heat the corn-infused milk, heavy cream and 1-1/4 cups of sugar, stirring occasionally until the sugar is dissolved and the mixture is hot. Do not simmer or boil the milk.

Remove from heat, whisk the egg yolks and the remaining 1/4 cup sugar and salt together in a bowl.

Take about a cup of the hot mixture and very slowly drizzle it into the bowl with the egg yolks, constantly whisking while you add the hot mixture so the eggs do not get cooked as you add the hot cream mixture.

Once the egg mixture is smooth, slowly pour the egg mixture back into the saucepan with the rest of the hot cream mixture.

Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of the spoon for about 5 minutes.

Remove the pan from the heat and pour the mixture through a fine strainer into a bowl

Immediately place the bowl into an ice bath to cool, stirring occasionally.

Once cool, cover the bowl with a plastic wrap, so that the wrap touches the surface of the custard to avoid ice formation. Refrigerate overnight.

Churn in an ice cream maker and freeze again for 4-6 hours before serving.

 

 

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12 High-Protein Shake Recipes, Benefits

 What Is A Protein Shake And Why Should You Drink It?

A protein shake is a drink made with protein-rich ingredients. It may include protein powder, whey protein, Greek yoghurt, milk, curd, paneer, tofu, soy milk, nuts, seeds, or pulses in blended form.

You may drink protein shakes if you find it difficult to meet your protein needs through meals alone. They are especially useful when you have a busy routine, exercise regularly, want a quick post-workout option, or need a convenient high-protein snack.

However, whole foods should still remain the base of your diet. Protein shakes should support your meals, not replace all healthy eating habits.

Benefits Of Protein Shakes For Muscle Building, Weight Loss, And Recovery

• Help you meet daily protein needs
• Support muscle repair after exercise
• May help improve satiety and reduce frequent snacking
• Can be adjusted for muscle gain, weight loss, or recovery
• Are easy to prepare at home
• Can include fruits, nuts, seeds, and fiber-rich ingredients
• May be useful for people with higher protein needs
• Can be made with or without protein powder

Protein Shakes For Muscle Building

Protein shakes for muscle building should include enough protein and calories. Whey protein, milk, curd, Greek yoghurt, paneer, soy milk, tofu, peanut butter, oats, and bananas are useful ingredients. For best results, combine protein shakes with progressive strength training, enough total calories, good sleep, and consistent meals.

Protein Shakes For Weight Loss

Protein shakes for weight loss should be filling but not overloaded with sugar or calories. Use ingredients like unsweetened milk, curd, soy milk, chia seeds, berries, spinach, apple, cucumber, and a measured scoop of protein powder. Avoid adding too much honey, dates, chocolate syrup, peanut butter, or sweetened powders.

Protein Shakes For Recovery After Workouts

Recovery shakes should include protein for muscle repair and carbohydrates to help replenish energy stores. Banana, mango, oats, dates, berries, coconut water, milk, and yoghurt can work well. After intense sweating, fluids and electrolytes also matter.

12 High-Protein Shake Recipes

Here are 12 protein shake recipes you can make at home. Adjust thickness with water, milk, or ice as needed.

1. Classic Banana Whey Protein Shake

Best For: Muscle building and post-workout recovery

Ingredients: 1 scoop whey protein, 1 banana, 1 cup milk, 1 tablespoon peanut butter, 2 to 3 ice cubes

How To Make: Blend all ingredients until smooth.

Tip: Use toned milk if you want fewer calories, or whole milk if you want more calories.

2. Chocolate Peanut Butter Protein Shake

Best For: Muscle gain and higher calorie needs

Ingredients: 1 scoop chocolate protein powder, 1 cup milk, 1 tablespoon peanut butter, 1 teaspoon cocoa powder, 1 small banana

How To Make: Blend until creamy.

Tip: Avoid adding sugar. Banana gives natural sweetness.

3. Oats And Almond Protein Shake

Best For: Breakfast and sustained energy

Ingredients: 1 scoop vanilla protein powder, 2 tablespoons oats, 5 soaked almonds, 1 cup milk, cinnamon

How To Make: Blend until smooth.

Tip: Soak oats for 10 minutes before blending for a smoother texture.

4. Paneer Berry Protein Shake

Best For: Muscle building and vegetarian protein intake

Ingredients: 100 grams low-fat paneer, 1/2 cup mixed berries, 1 cup water or milk, 1 teaspoon honey if needed

How To Make: Blend until creamy.

Tip: Use fresh paneer and blend well to avoid lumps.

5. Green Apple Spinach Protein Shake

Best For: Weight management

Ingredients: 1 scoop unflavoured or vanilla protein powder, 1/2 green apple, 1 cup spinach, lemon juice, 1 cup water

How To Make: Blend all ingredients until smooth.

Tip: This homemade protein shake is light, refreshing, and fiber-rich.

6. Triple Berry Chia Protein Shake

Best For: Weight loss and antioxidant support

Ingredients: 1 scoop protein powder, 1/2 cup mixed berries, 1 tablespoon chia seeds, 1 cup unsweetened almond milk or toned milk

How To Make: Blend well and let it sit for 5 minutes before drinking.

Tip: Chia seeds add fibre and help you feel full.

7. Coffee Whey Protein Shake

Best For: Pre-workout or busy mornings

Ingredients: 1 scoop whey protein, 1 cup cold coffee without sugar, 1/2 banana, 1 teaspoon cocoa powder, ice

How To Make: Blend until frothy.

Tip: Avoid this late in the evening if caffeine affects your sleep.

8. Mango Turmeric Recovery Shake

Best For: Post-workout recovery

Ingredients: 1 scoop vanilla protein powder, 1/2 cup mango, 1 cup milk or almond milk, 1/4 teaspoon turmeric, a pinch of black pepper

How To Make: Blend until smooth.

Tip: Keep mango portions moderate if you are managing blood sugar.

9. Strawberry Banana Recovery Shake

Best For: Recovery after training

Ingredients: 1 scoop protein powder, 4 to 5 strawberries, 1/2 banana, 1 cup coconut water or milk

How To Make: Blend and drink after exercise.

Tip: Coconut water adds fluid and potassium.

10. Tofu Blueberry Protein Shake

Best For: Vegan or dairy-free diets

Ingredients: 100 grams silken tofu, 1/2 cup blueberries, 1 cup soy milk, 1 teaspoon peanut butter

How To Make: Blend until smooth and creamy.

Tip: Soy milk and tofu together increase plant-based protein.

11. Dates And Almond Bulking Shake

Best For: Healthy weight gain and muscle gain

Ingredients: 1 scoop chocolate protein powder, 2 dates, 5 almonds, 1 banana, 1 cup milk, 1 tablespoon oats

How To Make: Blend well.

Tip: This is calorie-dense, so use it when your goal is weight gain or higher energy intake.

12. Curd, Banana, And Peanut Protein Shake

Best For: Homemade protein shake without protein powder

Ingredients: 1 cup thick curd, 1 banana, 1 tablespoon roasted peanut powder, 1 tablespoon oats, cinnamon

How To Make: Blend until smooth.

Tip: This is a practical option if you do not use protein powder.

 

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Cherry Clafoutis

Ingredients

 3/4 cup whole milk

1/2 cup heavy cream

3 large eggs , room temperature

1/2 cup all-purpose flour

1/2 cup granulated sugar

2 tbsp melted butter

1 tsp vanilla extract

1/2 tsp almond extract

1/4 tsp salt

3 cups cherries , pitted (fresh or frozen; if frozen thaw and drain completely)

powdered (confectioner's) sugar for sprinkling

 

Preparations

Preheat the oven to 375 degrees F.  Butter a 1 1/2 quart baking dish.

Place the cherries in the bottom of the baking dish.Put all remaining ingredients (except for the powdered sugar) in a blender and blend until smooth. Pour the batter over the cherries, place the baking dish on the middle oven rack, and bake for 30-40 minutes until the top is a rich golden brown, the clafoutis is set but still slightly jiggly. Remove it from the oven and let it cool for 5-10 minutes before serving. Sprinkle with powdered sugar.  Serve warm with whipped cream or vanilla custard.

 

 

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Mint Chocolate Chip Ice Cream

  

 Ingredients

2 cups heavy cream

2 cups whole milk

1 cup granulated sugar

1/4 tsp kosher salt

1 1/2 tsp  quality pure vanilla extract

1-2 tsp peppermint extract, to taste

a few drops of natural green ( spirulina) food coloring ( optional) 

3/4 cup miniature dark chocolate chips or chunks

waffle cones (optional)

 

Preparations

In a large bowl, stir together the heavy cream, milk, sugar, salt, and extracts until the sugar is dissolved.Add the natural green food coloring, if using, starting with about 3 drops and adding more as desired. Pour the mixture into the ice cream maker and follow the manufacturer instructions.

After approximately 20 minutes, once the mixture is thickened, add the chocolate chips/chunks or crushed Oreo cookies and let it continue to churn for 5-10 more minutes or until the ice cream is thick. Spoon the ice cream into a fairly shallow freezer container with a lid and freeze it for at least 3-4 hours or until it is firm. For best results let it freeze overnight. Scoop and serve. Makes about 1 quart.

Notes

• Peppermint extract: Strength varies from brand to brand. Start with less, taste, and add more as desired. 
• If you’re planning on freezing your ice cream beyond a few days, press a piece of plastic wrap on top of the surface of the ice cream and then secure the lid in place. This will help prevent ice crystals from forming when the ice cream is exposed to air.
• Store the ice cream container towards the back of the freezer to prevent it from warming every time the freezer door is opened. The continually warming and freezing cycle likewise causes the formation of ice crystals.
• Homemade ice cream is best eaten within 2 weeks, after which the texture will begin to degrade.

 

 

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Cream of Celery Soup

 Ingredients

 1/4 cup butter

1 small yellow onion,finely chopped (about 1 cup)

2 cups very finely chopped good quality flavorful celery(about 5 large ribs, organic recommended for optimal flavor).

1 large clove garlic,minced

1/3 cup all-purpose unbleached flour

1 1/2 cups good quality chicken/ Veg. broth

1 1/2 cups whole milk(or use 3/4 cup milk and 3/4 cup cream for even tastier results)

1 tsp salt

1/2 tsp sugar

1/8 tsp freshly ground pepper

 

Preparations

Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken/ veg broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.

This soup will keep in the fridge for 3-4 days. It can also be frozen for up to 3 months.  Notes

One batch of this soup is roughly the equivalent (in quantity) of 2 cans prepared canned condensed cream of celery soup (“prepared” meaning 2 cans of added milk). Enjoy as a stand-alone soup or use in any recipe calling for prepared canned condensed cream of celery soup. 

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Lemon-Poppyseed Overnight Oats

  

Ingredients

2⅓ cups old-fashioned rolled oats

2 cups whole milk

1 cup whole-milk plain strained (Greek-style) yogurt

2½ tbsp pure maple syrup

1 tbsp poppy seeds

2 tsp vanilla extract

2 tsp lemon zest, plus more for garnish

1 tsp lemon juice

¼ tsp salt

Preparations

Combine 2⅓ cups oats, 2 cups milk, 1 cup yogurt, 2½ tablespoons maple syrup, 1 tablespoon poppy seeds, 2 teaspoons vanilla, 2 teaspoons lemon zest, 1 teaspoon lemon juice and ¼ teaspoon salt in a medium bowl; stir well. Cover and refrigerate until slightly thickened, about 30 minutes. Divide the oat mixture among 4 (8-ounce) jars (about 1 cup each). Cover and refrigerate the jars for at least 8 hours. Garnish with additional lemon zest before serving, if desired.  

 

 

 

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Double Chocolate Muffins With Raspberries

  

 Ingredients:

2 cups (260 g) all-purpose flour

1 cup (200 g) granulated sugar

½ cup (42 g) Dutch-processed cocoa powder

1 tsp baking soda

½ tsp salt

1 cup (227 g) sour cream, or plain yogurt

½ cup (120 ml) whole milk

½ cup (120 ml) vegetable oil, or canola oil

1 large egg

1 tsp vanilla extract

4 ounces (112 g) coarsely chopped semisweet chocolate, or dark chocolate

1 cup (250 g) frozen raspberries

 

Instructions

Preheat the oven to 400ºF. Spray a 12-cup muffin pan with non-stick spray or line with paper liners. Set aside.

In a separate bowl combine the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk. Make a well in the center of the flour mixture. 

In a separate bowl, combine the sour cream, milk, oil, egg, and vanilla. Stir with a whisk to combine.

Pour the sour cream mixture into the flour mixture. Stir with a silicone spatula just until the dry ingredients are just barely incorporated.

Add in the chopped chocolate and raspberries. Continue to stir until just a few streaks of dry flour remain visible.

Divide the batter evenly between the prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool the muffins in the pan for 5 minutes then transfer them to a wire rack to cool completely. They can also be enjoyed warm!

 

 

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