INGREDIENTS:

• 1 pound dry pasta (I used farfalle)
• 1 pint fresh strawberries, hulled and halved
• 1 ball fresh mozzarella, diced
• 1/2 cup loosely packed torn fresh basil
• 3 tablespoons balsamic glaze (I used DeLallo, but see instructions below for a homemade alternative)

DIRECTIONS:

Cook pasta in a large pot of salted boiling water al dente, according to package instructions. Drain and immediately rinse with cold water to stop the pasta from cooking.

Toss the pasta with the strawberries, mozzarella and basil. Pour half of the pasta into a serving bowl, and drizzle with balsamic glaze. Then pour the remaining half of the pasta on top, and drizzle with the balsamic glaze. Sprinkle with extra basil if desired. Also, if the pasta seems to dry, you can toss it with a tablespoon of olive oil.

*To make balsamic glaze homemade, whisk together 1/2 cup balsamic vinegar and 1 tablespoon of granulated sugar together in a small saucepan. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 10 minutes or until reduced by half. Give it a taste. If you think it needs sweetening, stir in a few teaspoons of sugar or honey.

Ingredients

• 500g mascarpone cheese
• 600ml thickened cream
• 1/3 cup (50g) icing sugar
• 2 egg yolks
• 1 vanilla bean, split, seeds scraped
• 1/2 cup (125ml) Grand Marnier
• Juice of 2 oranges
• 300g savoiardi (see note) (sponge finger biscuits)
• 3 mangoes, flesh sliced 1cm thick

Raspberry sauce

• 1/4 cup (55g) caster sugar
• 250g fresh or frozen raspberries
• Juice of 1 lemon

Directions

Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).

To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

Ingredients

• 250g pkt Arnott's Granita biscuits
• 125g unsalted butter, melted
• 380g can caramel Top 'N' Fill
• 2-3 bananas
• 300ml thickened cream, whipped
• Grated dark chocolate, to garnish

Directions

Lightly grease eight 10cm loose-bottomed tart pans. Place the biscuits in a food processor and pulse to make crumbs. Pulse in the melted butter until well combined, then press the mixture into the base and sides of the tart pans. Pour the caramel over the base, then chill until needed. Just before serving, slice the bananas and lay over the top of the caramel. Top with whipped cream, then garnish with grated chocolate.

Ingredients

• 200g pitted dried dates, roughly chopped
• 1 teaspoon bicarbonate of soda
• 1 cup boiling water
• 60g butter, softened
• 1/2 cup caster sugar
• 2 eggs
• 1 1/3 cups self-raising flour

Butterscotch sauce

• 1 cup firmly packed brown sugar
• 1 cup pure cream
• 100g butter, chopped

Ingredients

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 18cm (base) round cake pan. Line base with baking paper.

Place dates and bicarbonate of soda in a heatproof bowl. Add boiling water. Stand for 20 minutes or until tender.

Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Stir to combine.

Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack.

Meanwhile, make butterscotch sauce: Combine sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Serve.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

By allrecipes

You feel that you have added a few pounds in the belly , but still can not go to the gym or start jogging ?
Do not discourage , because there are some solutions to help you . If you want a meal that helps in the process of losing kilos , we suggest you try this drink with banana and almond milk . It is easy to prepare and delicious .

Ingredients

• 500 ml almond milk
• 2 frozen bananas
• 2 large tablespoons of peanut butter
• 2 large tablespoons of yogurt ( yogurt or natural )
• 2 tablespoons honey

Directions

Put all these products in the mixer .  Measure that will be created throw in a glass and enjoy !

Ingredients

• 200g good-quality dark chocolate (70% cocoa solids)
• 250g unsalted butter
• optional: 150g mixed nuts, roughly chopped
• 80g cocoa powder
• 65g plain flour
• 1 teaspoon baking powder
• 350g caster sugar
• 4 large eggs, preferably free-range or organic

Directions

To make your brownies:

Preheat your oven to 180ºC/350ºF/gas 4
Line a 20 x 30cm rectangular baking tin with greaseproof paper
Smash up the chocolate into small pieces

In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth
Add the nuts, if you're using them, and stir together
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar

Add this to the chocolate and nut mixture
Stir together well
Beat the eggs and mix in until you have a silky consistency

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes
You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean
The brownies should be slightly springy on the outside but still gooey in the middle

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares
These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest
© Jamie Oliver