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Blend the banana with the cream. Add the curd and whip it together. Pour into cups, set aside for at least an hour in the fridge and serve. Store in the fridge for a maximum of 2 days. You can choose the termix flavor according to your taste: fruit, nut or chocolate. Bon appetit!

Youtiao, also known as Chinese Cruller or Chinese fried dough, is a long golden-brown deep-fried strip of dough eaten in China and other Asian cuisines. Usually enjoyed during breakfast, this crispy yet airy doughstick is traditionally eaten with a side of warm soy milk for dipping.

Suitable sauce for steaks and meat.

This easy banana bread recipe makes a crazy-delicious, golden banana bread. The batter comes together in less than 30 seconds,With this technique for making banana bread, you’re guaranteed no black spots, ever!

Each piece of this Caramel Toffee is a blend of sweetness, creaminess, and nuttiness that is simply irresistible. It’s also a great homemade gift to express love and warmth during festive seasons.

Apples in cake are simply a classic. And again, you can come up with a million recipes with them. This time, I tried an upside-down version and complemented the apples with pears.

A simple way to cook this cut of meat is to grill it. In addition, more of the meat's flavour and juices are used. Here's how to cook the best flank steak you've ever tasted.

Chicken Kyiv is a Ukrainian dish of boneless chicken breast pounded and rolled around a piece of cold unsalted garlic butter, which is breaded and fried or baked.

A hearty and healthy twist on a classic, this vegetarian chili is filled with nutrient-rich vegetables and spicy flavors. It's a perfect dish for a chilly night, offering warmth and comfort. Because of its high fiber and low-fat content, it's a guilt-free, satisfying meal suitable for vegetarians and vegans. It's also gluten-free, packed with protein, and remarkably delicious.

One hot summer a few years ago, I discovered Sicilian granite. This refreshing ice cream, traditionally made with fruit, sugar and water, was just what I needed when it was 30 degrees and the sun was shining. I took the recipe home with me and refined it little by little to suit my preferences and tastes.