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Orange, Apple, and Peanut Butter Cake

Orange, Apple, and Peanut Butter Cake

This is a rather simple cake, but in this and many other cases, simple is better. Apart from the usual ingredients, you would expect here, you’ll use peanut butter, a few digestive cookies, orange juice with orange peel, and, finally, apples. Interested, already?

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Ingredients Needed for Orange, Apple, and Peanut Butter Cake

2 egg yolks
3 tablespoons sugar
½ cup milk
2 teaspoons rum essence
1 teaspoon brown sugar
2 egg whites
¼ cup flour
4 digestive cookies
1-2 teaspoons powdered sugar
⅔ cup orange juice
1 tablespoon peanut butter
orange peel (from 1 orange)
2 apples, wedged

How to Make Orange, Apple, and Peanut Butter Cake

  1. Add the egg yolks and 1 tablespoon of sugar to a bowl and beat them using the hand mixer. Add the milk, rum essence, and brown sugar in the process.
  2. Add the egg whites and the second tablespoon of sugar to another bowl. Beat until firm.
  3. Mix in the beaten yolks, then gradually mix in the flour. Set aside.
  4. Add the cookies, powdered sugar, and 1 tablespoon of orange juice to the mixer. Mix until even. Add the peanut butter and mix some more.
  5. Line a springform pan with parchment paper and transfer the cookie mixture to it and evenly spread it.
  6. Pour the batter on top of it and bake for 30 minutes at 360ºF/180ºC.
  7. Pour the remaining orange juice into a pot over low heat. Add the apple wedges and 1/2 tablespoon of sugar. Cook until the sugar melts and bring it to a boil.
  8. Pick the cooked apples and set them aside.
  9. Add the remaining sugar to the pot and bring the syrup to a boil again.
  10. Use the syrup to glaze the cake.
  11. Sprinkle with cinnamon and top with the cooked apples wedges.
Butternut Squash and Tomato Pasta

Butternut Squash and Tomato Pasta

For this one, see to it and have ready at your side some mashed butternut squash and cooked pasta. You’ll prepare a creamy and buttery vegetarian main dish with just the right amount of acidity added to it by means of tomatoes.

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Ingredients Needed for Butternut Squash and Tomato Pasta

1 teaspoon butter
2 tomatoes, diced
1 teaspoon dried basil
2 tablespoons mashed butternut squash
3 ounces cooked pasta
1 tablespoon creme fraiche

How to Make Butternut Squash and Tomato Pasta

  1. Melt the butter in a pan over low heat.
  2. Add the tomatoes and stir them in.
  3. Stir in the dried basil and add the mashed squash. Stir in.
  4. Stir in the cooked pasta and the creme fraiche.
  5. Cook and stir for 1-2 minutes more, or until it thickened and creamy.
Butternut-Squash-and-Carrot-Puree

Butternut Squash and Carrot Puree

This no brainer mildly sweet puree can be your next vegan main course, or your next side-dish if you so desire. You can let your creativity run wild when serving it, or you can choose to be a minimalist. We tried both and both work.

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Ingredients Needed for Butternut Squash and Carrot Puree

12 ounces butternut squash, diced
2 carrots, sliced
water
3 tablespoons sweet corn

How to Make Butternut Squash and Carrot Puree

  1. Add the diced squash and carrots to a saucepan over medium heat.
  2. Pour 3/4 to 1 cup of water over them and cover with the lid.
  3. Cook for 15-20 minutes.
  4. Add the sweet corn, stir it in, then remove from heat.
  5. Transfer the cooked veggies to a measuring cup and puree them using a hand blender.
Butternut Squash Tikka Masala

Butternut Squash Tikka Masala

We’ve kept this tikka masala vegetarian and we weren’t sorry. This is exactly how one would expect such a dish to be: heavily spiced, hearty, and served over rice. It has a lot of ingredients, but hey, this is Indian cuisine, after all.

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Ingredients Needed for Butternut Squash Tikka Masala

1 tablespoon hazelnuts
1 tablespoon lemongrass, thickly sliced
1 teaspoon turmeric
1 star anise
1 teaspoon black peppercorns
1 teaspoon chili flakes
½ teaspoon mustard seeds
1 cinnamon stick
½ teaspoon black cumin
3 cloves
1 medium butternut squash
2 tablespoons olive oil
1 tablespoon butter
1 onion, minced
⅓ cup coconut milk
1 tablespoon parsley, chopped
rice, cooked (for serving)

How to Make Butternut Squash Tikka Masala

  1. Add the hazelnuts, lemongrass, turmeric, star anise, peppercorns, chili flakes, mustard seeds, cinnamon stick, black cumin, and cloves to a blender. Crush them.
  2. Cut the squash in half, remove the seeds, peel it and cube it.
  3. Add 1 tablespoon of oil and the butter to a pan over low heat. Cook until the butter melts.
  4. Add the onion and stir it in. Stir in the spicy mixture and the remaining tablespoon of olive oil.
  5. Add the cubed squash and coconut milk, stir in and turn the heat to medium-high. Cook and stir for 4-6 minutes.
  6. Stir in the parsley and remove from heat.
  7. Serve with cooked rice.
Butternut Squash Pie

Butternut Squash Pie

You can describe this pie as delicate. It is not your usual sweet rich pie but a mildly sweet and lemony variation of it. We’ve used both plain flour and oat flour for the crust but feel free and entirely replace one with the other. It’s your choice. However, don’t give up on cinnamon!

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Ingredients Needed for Butternut Squash Pie

1 cup flour
½ cup oat flour
1 teaspoon cinnamon
orange zest
lemon zest
1 tablespoon yogurt
1 cup warm milk
7 ounces butternut squash, grated
salt
5 ounces of cottage cheese
1 teaspoon orange extract
chives (for garnishing)

How to Make Butternut Squash Pie

  1. Add the plain flour and oat flour to a dough mixer bowl. Season with cinnamon, orange zest, and lemon zest. Mix until even using a spatula.
  2. Add the yogurt and start mixing. Gradually add the milk in the process. Mix until you have a dough, then set aside.
  3. Add the grated squash to a bowl. Season with salt, add the cottage cheese and orange extract and mix until even.
  4. Take 1/4 from the dough ball and shape it into a thin long cylindrical shape. You’ll use it for the pie’s edge.
  5. Flatten the remaining dough using the rolling pin.
  6. Line a baking tray with parchment paper and transfer the dough disc on it.
  7. Fit the long dough shape along the disc edge by pressing it with your fingers.
  8. Fill the crust with the squash mixture and evenly spread it.
  9. Bake for 20 minutes at 400⁰F/200⁰C.
  10. Garnish with chives.
Peanut Butter Apple Monsters

Peanut Butter Apple Monsters

THIS is one sure way to get your kids to eat fruits! Rest assured that these funny bites will definitely please even the pickiest little ones, so now you know what you’ll be serving to the next apple party. Beware, they’ll ask for more.

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Ingredients Needed for Peanut Butter Apple Monsters

1 apple
1 tablespoon peanut butter
1 teaspoon sunflower seeds
2 strawberries, sliced
1 teaspoon candies

How to Make Peanut Butter Apple Monsters

  1. Cut the apple into 4 wedges and cut off the core.
  2. Cut a wedge into each piece and coat with peanut butter.
  3. Stick sunflower seeds into the wedge cuts as if they were the monster’s teeth.
  4. Add a strawberry slice into the cuts as if they were the monsters’ tongues.
  5. Stick the monsters’ eyes (the candies) by gluing them with peanut butter.
Creamy Butternut Squash Soup with Toast

Creamy Butternut Squash Soup With Toast

Let’s substitute croutons with star-shaped toasted bread for this super-creamy and warming butternut squash and other goodies soup. It’s dairy-free and nutty, like in ‘coconutty’. And you are just one step from making it vegetarian if you so desire. Replace the Cheddar with a rennet-free version and there you have it.

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Ingredients Needed for Creamy Butternut Squash Soup With Toast

1 tablespoon coconut oil
1 onion, diced
3 garlic cloves, crushed or minced
1 teaspoon ginger, shredded
salt
7 ounces butternut squash, cubed
2 carrots, sliced
5 ounces sweet potato, cubed
4 ounces zucchini, cubed
4 cups of water
lemon zest
2 cups of coconut milk
1 tablespoon lime juice
5 slices of bread
Cheddar cheese, grated
chia seeds

How to Make Creamy Butternut Squash Soup With Toast

  1. Add the coconut oil to a pot over low heat. Cook and stir until it melts.
  2. Add the onion, garlic, and ginger. Cook and stir until tender.
  3. Season with salt. Add the butternut squash, carrots, sweet potato, and zucchini. Pour the water over them and stir in.
  4. Simmer for 30 minutes, while occasionally stirring in.
  5. Season with lemon zest, add the coconut milk and lime juice.
  6. Mash all using a vertical blender. Remove from heat.
  7. Cut star-shaped forms from the crumb of each bread slice using different-sized cookie cutters.
  8. Line a baking tray with parchment paper and transfer the crumb stars on it. Top with grated Cheddar and garnish with chia seeds.
  9. Cook for 5-7 minutes at 360⁰F/180⁰C.
  10. Serve the soup with toast stars and garnished with more chia seeds.
Baked Butternut Squash

Baked Butternut Squash

Baked butternut squash is amazing with its mild sweetness and its unique flavor. Here you have a butternut squash dish that is a dessert and a side-dish at the same time. Just flavor with cinnamon and olive oil and sweeten it more with brown sugar and forget about it for 1 hour in the oven.

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Ingredients Needed for Baked Butternut Squash

½ butternut squash, cored and sliced
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
2 teaspoons cinnamon
2 teaspoons brown sugar

How to Make Baked Butternut Squash

  1. Add the cut butternut squash to a baking dish. Drizzle with the olive oil and season with the salt, pepper, cinnamon, and brown sugar.
  2. Bake for 60 minutes at 380⁰F/190⁰C.
  3. Serve.
Apple and Walnut Salad with Buttermilk Dressing

Apple and Walnut Salad With Buttermilk Dressing

Welcome to a fancy fruity salad where thinly cut apple slices get a sweet kick from honey and an acidic sting from the lemon juice and cider vinegar. All enhanced by buttermilk, cheese, celery, and walnuts. Seriously yummy stuff!

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Ingredients Needed for Apple and Walnut Salad With Buttermilk Dressing

2 apples, cored and thinly sliced
2 teaspoons lemon juice
⅓ cup buttermilk
1 teaspoon apple cider vinegar
2 teaspoons honey
sea salt
pepper
2 ounces blue cheese, crumbled
1 celery stalk, finely chopped
¼ cup walnuts, crumbled

How to Make Apple and Walnut Salad With Buttermilk Dressing

  1. Drizzle the apple slices with lemon juice.
  2. Add the buttermilk, vinegar, and honey to a small bowl. Mix until even. Season with salt and pepper in the process.
  3. Serve the apple slices stacked on 2 plates, dressed with the buttermilk sauce and seasoned with walnuts, celery, and blue cheese.
Buttery Wine-Marinated Onions

Buttery Wine-Marinated Onions

At first glance you only need 35 minutes, apparently, to put together these delicious onions. However, at some point, you will have to forget them in the fridge for 12 hours while they’re marinating. This is when the magic happens. This is when they get so flavorful. Then, you transfer to the oven and let the butter soak them …

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Ingredients Needed for Buttery Wine-Marinated Onions

½ cup water
1 cup red wine
2 bay leaves
½ teaspoon black peppercorn
½ teaspoon dried thyme
salt
1 tablespoon sugar
pepper
2 large onions, halved
1 ounce butter (cut into 4 cubes)
fresh rosemary

How to Make Buttery Wine-Marinated Onions

  1. Add the water, wine, bay leaves, peppercorn, thyme, and sugar to a bowl. Season with salt and pepper and mix.
  2. Add the halved onions, stir a little, cover the bowl with plastic foil and marinate for 12 hours.
  3. Transfer the marinated onions to a roomy baking dish with the cut halves up. Place a butter cube on top of each one and garnish with some rosemary.
  4. Bake for 30 minutes at 360⁰F/180⁰C.
Homemade Clarified Butter

Homemade Clarified Butter

All you Keto dieters out there, know very well the importance of clarified butter for the ketogenic recipes. Preparing it yourself is a breeze. Just simmer organic unsalted butter for 15 minutes, taking care to remove the foam in the process.

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Ingredients Needed for Homemade Clarified Butter

14 ounces of organic unsalted butter

How to Make Homemade Clarified Butter

  1. Add the butter to a cooking pot and start melting it over medium heat. Simmer for 15 minutes while stirring and removing the foam.
  2. Strain it and transfer it to a jar.
crispy chicken skin

Buttery Herbed Crispy Chicken Legs

This is yummy and delicious/ And it is also nutritious! For this delicious and rich chicken meat treat, valiantly use the whole leg, skin-on. Before roasting them, coat the legs with clarified butter and herb them with thyme and tarragon. Finger-licking, isn’t it? Also, toss onion, garlic, and lemon into the baking dish and we promise you won’t regret it.

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Ingredients Needed for Buttery Herbed Crispy Chicken Legs

4 chicken legs
2 tablespoons of ghee
salt
pepper
1 teaspoon fresh tarragon, chopped
1 teaspoon fresh thyme
1 tablespoon lemon juice
1 medium onion, quartered
6 garlic cloves
2 thick lemon slices

How to Make Buttery Herbed Crispy Chicken Legs

  1. Place the chicken legs on the work surface. Drizzle with ghee and lemon juice and season with salt, pepper, tarragon, and thyme.
  2. Rub and mix to entirely coat the chicken legs with the mixture.
  3. Line a roomy baking dish with parchment paper and transfer the coated chicken legs on it. Add the onion, garlic, and lemon.
  4. Bake for 40 minutes at 350⁰F/175⁰C.
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