Healthy food can be fun and delicious! Whipped hummus, plant-based smoothies, or fresh salads
bring healthy eating to a whole new level.

Ingredients (for 4 servings):

• 4 slices whole grain or white bread (brioche or ciabatta works as
well)
• 200 g ricotta cheese
• 50 ml heavy cream
• 2 tbsp honey or raw honey
• 1 tbsp lemon juice
• 1 tsp grated lemon zest
• 1/4 tsp vanilla sugar (optional)
• 1/2 cup fresh blueberries
• 1 tsp grated lemon zest (for garnish)
• A pinch of salt

Instructions:

1. Making the Toast:
◦ Slice the bread into thick pieces and toast them until golden and crispy in the oven or toaster (about 5-7 minutes, depending on the thickness of the bread and your oven temperature).

2. Making the Ricotta Cream:
◦ Place the ricotta cheese in a bowl. Add the heavy cream, lemon juice, grated lemon zest, honey, and vanilla sugar (if using).
◦ Mix everything together until smooth and creamy.
◦ Pour the ricotta mixture into a siphon bottle and charge it with a gas cartridge. Shake it well to achieve a light and airy
texture.

3. Serving:
◦ Spread a generous layer of lemon ricotta cream on each slice of toasted bread.
◦ Top each slice with a handful of fresh blueberries.
◦ Garnish with grated lemon zest and a squeeze of lemon juice for extra freshness.

4. Finishing Touch:
◦ For extra sweetness and a luxurious finish, you can drizzle a little more honey on top (optional).

Tips:
• Bread Choice: Use bread that can hold the creamy topping well, such as whole grain or brioche. You can also opt for gluten-free
bread if preferred.
• Fresh Berries: If blueberries are in season, fresh ones are the best! In winter, you can use frozen berries, but fresh always tastes better.
• Alternatives: If you’d like a smoother, richer texture, you can add a bit of cottage cheese or cream cheese to the ricotta cream for a
fluffier and milder result. This delightful combination of tangy lemon, creamy ricotta, and fresh blueberries is perfect for a light breakfast or a refreshing snack!

Ingredients:

• 1 banana (preferably frozen for a creamier texture)
• 1/2 avocado
• 1/2 cup unsweetened yogurt or creamy cottage cheese
• 1/2 cup almond milk or any plant-based milk
• 1 tbsp honey or maple syrup (optional, depending on sweetness
preference)
• 1/2 tsp vanilla extract
• 1/4 cup ice cubes (optional)

Instructions:

1. Assembly:
◦ Add the banana, avocado, yogurt, almond milk, honey, and vanilla extract to a blender. If you’re using ice cubes, add them as well.

2. Blending:
◦ Blend all the ingredients together until smooth and creamy, reaching your desired texture. If the smoothie is too thick,
add a bit more almond milk to loosen it up.

3. Whipping:
◦ Pour the blended mixture into a siphon bottle.
◦ Charge the bottle with a gas cartridge.
◦ Let it sit for about 1 minute so that the smoothie turns into a light and airy foam.

4. Serving:
◦ Open the siphon bottle and pour the smoothie into abowl or glass.
◦ Garnish with fresh berries, nuts, or granola, if desired.

Tip:
• To make the smoothie even creamier, you can add some cream cheese or more avocado. If the smoothie is too thick, just add a little more liquid (milk or juice).
• This creamy smoothie makes for a perfect breakfast or snack, especially when you’re craving something hearty but still light and refreshing!
Enjoy your delicious, creamy, and nutritious smoothie!

Ingredients:

Halloumi and Garlic Mascarpone:
• 1 package of halloumi (approx. 250g)
• 3 tbsp honey
• 1 tsp chili powder (or chili flakes)
• 1 tsp olive oil
• 1 garlic clove, chopped
• 3 tsp mascarpone (or cream cheese)
• Freshly ground black pepper
• 1 crusty bread (e.g., Ciabatta or French baguette)
• Fresh thyme for garnish (optional)

Garlic Foam:
• 1 garlic clove, chopped
• 3 tsp mascarpone
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 100 ml cream (preferably 35% fat)

Instructions:

1. Preparing the Bread:
◦ Heat a pan on medium heat and add a little butter.
◦ Once the butter melts, fry the bread slices on both sides until they are crispy and golden brown.
◦ Remove the bread from the pan and set aside.

2. Cooking the Halloumi:
◦ Add a little more oil to the pan and fry the halloumi slices on both sides until they are crispy and golden brown.
◦ In a separate bowl, mix honey, chili powder, and olive oil. Pour this mixture over the hot halloumi and cook for about 2-3 minutes, letting the honey caramelize and coat the halloumi.

3. Making the Garlic Foam:
◦ In a bowl, combine the chopped garlic, mascarpone, salt, and pepper.
◦ Add the cream and mix everything until smooth.
◦ Pour the mixture into a siphon bottle and charge it with a gas charger.
◦ Close the bottle and shake it a few times until the mixture turns into a light and airy foam.

4. Serving:
◦ Spread a bit of garlic mascarpone on each crispy bread slice.
◦ Top with the warm honeyed halloumi.
◦ Add a layer of garlic foam on top.
◦ Garnish with freshly ground black pepper, chili flakes, and fresh thyme (optional).

Tip:
For an even softer and fluffier garlic foam, let the siphon bottle sit for a couple of minutes before serving, so the foam becomes even more refined. This recipe combines the rich flavors of halloumi, honey, chili, and garlic mascarpone, all topped with airy garlic foam to provide a deliciously
creamy texture. The nitrous oxide creates a luxurious, light foam that adds a special touch to the dish. Enjoy!

Ingredients:

• 300 g banana cake
• 3 large ripe bananas
• 400 ml heavy cream (35%)
• 240 ml full-fat milk
• 225 g soft brown sugar
• Dulce de Leche caramel sauce
• Juice of 1/2 lemon
• 100 ml heavy cream (for cream topping)

Instructions:

1. Prepare for Freezing:
◦ Make sure the bowl for the ice cream machine is completely frozen. Place it in the freezer overnight (this will allow you to prepare the ice cream in about 25 minutes whenever you’re ready).

2. Prepare the Bananas:
◦ Slice the bananas and place them in a bowl.
◦ Sprinkle 75 g of brown sugar over the bananas and squeeze the juice of half a lemon on top. Mix well and place the bowl in the refrigerator for at least 1 hour.

3. Pureeing and Mixing:
◦ Remove half of the bananas and place them in a food processor. Blend until smooth.
◦ In another bowl, whisk together the remaining brown sugar and milk until the sugar is completely dissolved.
◦ Add the pureed bananas, heavy cream, and mix everything together. Refrigerate the mixture for at least 1 hour.

4. Make the Ice Cream and Cream:
◦ Turn on the ice cream machine and pour the refrigerated mixture into the frozen bowl.
◦ Let it freeze for about 25 minutes. In the last 5 minutes, add the remaining bananas, banana cake pieces, and Dulce de Leche caramel sauce.
◦ Continue to mix until all ingredients are thoroughly
combined and the ice cream is ready.

5. For the Cream Topping:
◦ To create a luxurious topping, fill a siphon bottle with 100 ml of heavy cream and add a bit of caramel sauce.
◦ Charge the bottle with a gas charger, shake well, and serve a light, airy caramel cream over the ice cream.

6. Serve:
◦ Serve the ice cream with extra caramel sauce, crushed banana cake pieces, and fresh banana slices for added texture and flavor.
Tip: Freezing the bananas before pureeing them makes the ice cream creamier. You can also serve the caramel sauce separately, allowing each person to add as much as they like to their ice cream.

Ingredients:

• 200 g fresh strawberries (or other berries like blueberries or raspberries)
• 200 ml heavy cream (or coconut cream or low-fat cream)
• 1–2 tbsp honey or sweetener (to taste)
• 1 tsp vanilla extract (optional)

Instructions:

1. Prepare the Berries:
◦ Purée the fresh strawberries (or other berries) using a food
processor or immersion blender until smooth.

2. Mix the Ingredients:
◦ Pour the puréed berries into a bowl and add the honey or sweetener, vanilla extract (if using), and heavy cream. Mix everything together until you get a uniform mass.

3. Whipping:
◦ Pour the prepared berry mixture into a siphon bottle. Seal the bottle and charge it with a nitrous oxide charger.
◦ Shake the siphon bottle 2-3 times to ensure the gas is
thoroughly mixed with the mixture.

4. Serve:
◦ Once the whipped cream is ready, serve it in glasses or
bowls and garnish with fresh berries.

Tip:If you want an extra light and airy texture, you can add a little lemon juice before using the siphon to give it a fresher and more balanced taste.

• 1–2 tbsp honey or sweetener (to taste)
• 1 tsp vanilla extract (optional)

Scroll to Top