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Rice Pudding Brulee

Rice Pudding Brulee

And here’s a recipe that brings together homemade classics like rice pudding and creme brulee. If you’re a fan of those, then this just might be your favorite dessert. It’s ready in half an hour without too much fuss, all the more reason to enjoy it.

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Ingredients Needed for Rice Pudding Brulee

½ cup sugar
1 teaspoon vanilla extract
2 egg yolks
1 cup milk
5 ounces of rice, cooked

How to Make Rice Pudding Brulee

  1. Place half of the sugar in a small bowl.
  2. Add the vanilla extract and both egg yolks. Mix everything with a spatula until smooth.
  3. Heat the milk in a saucepan over low heat. Start stirring and add the cooked rice.
  4. Mix and add the egg and sugar mixture.
  5. Bring it to a boil and whisk it on the heat for 2-3 minutes, until it thickens.
  6. Place the mixture into 2 separate smaller bowls or ramekins. Divide the remaining sugar between them and pour it on top of the bowls.
  7. Use a torch and caramelize the sugar on top, or if you don’t have one, turn the oven on full power and slide the bowls into the oven, on the top slot, until the sugar caramelizes.

Bacon-Wrapped Pretzels

Store-bought pretzels are ideal for a quick snack – but if you feel like spending some time in the kitchen, try the homemade version of our German pretzels. They take time, but it’s worth the effort! When the pretzels are done, wrap them in bacon and slide them in the oven for another half an hour. The result is absolutely delicious!

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Ingredients Needed for Bacon-Wrapped Pretzels

⅓ cup water, warm
3.5 ounces of butter, melted
½ teaspoon salt
½ teaspoon sugar
7 ounces of flour
1 egg yolk
1 teaspoon active dry yeast
1 tablespoon olive oil
1 egg
1 tablespoon milk
poppy seeds
sesame seeds
seed
2 tablespoons of pesto sauce
2 tablespoons of red hot chili sauce
2 tablespoons of rhode island sauce
24 bacon
3.5 ounces of low moisture mozzarella, shredded

How to Make Bacon-Wrapped Pretzels

  1. Preheat the oven to 460 degrees F/240 degrees C.
  2. Mix the warm water and melted butter in your stand mixer bowl.
  3. Add the salt, sugar and mix.
  4. Sift the flour and add it to the bowl.
  5. Add the yolk, active dry yeast, and olive oil.
  6. Incorporate them with a spatula, then set the stand mixer on low speed, and make a dough.
  7. Flour your countertop and place the dough on it. Knead it, then cut the dough into small pieces. Shape the dough pieces into 6 German pretzels.
  8. Fill a large pot with water, add salt, and bring it to a boil.
  9. When the water starts boiling, lower 2 to 3 pretzels into the water bath — as many as will fit without crowding. Simmer for 30 seconds, then use a slotted spoon to flip the pretzels over.
  10. Lay a baking tray with parchment paper. Transfer the pretzels on it.
  11. Whisk the egg with milk and make some egg wash. Use the egg wash to coat the pretzels.
  12. Sprinkle poppy seeds, sesame seeds, and mixed seeds on the pretzels.
  13. Transfer the tray in the oven and bake the pretzels for 30 minutes.
  14. When ready, let the pretzels cool.
  15. Slice them horizontally. Spread pesto on 2 of them, chili sauce on other 2, and Rhode Island sauce on the last 2.
  16. Wrap 4 slices of bacon around each pretzel. Place them on the same baking tray.
  17. Top the pretzels with shredded mozzarella.
  18. Bake them for 15 more minutes at 360 degrees F/180 degrees C.

Roasted Potatoes With Cheese Sauce

Want to enjoy a nice vegetarian dish for tonight? Grab some potatoes, and roast them with a bit of rosemary and garlic. They’re delicious on their own, but if you want to make them even better, you can serve them with our special homemade cheese sauce, with a fondue-like consistency. If you want to include something healthy in the meal, pair the potatoes with a light kale salad.

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Ingredients Needed for Roasted Potatoes With Cheese Sauce

4 potatoes
2 tablespoons of olive oil
salt
pepper
4 rosemary sprigs
1 tablespoon tomato sauce
3 ounces of kale
1 red chili, thinly sliced
0.5 ounce butter
½ cup heavy cream
¼ cup mozzarella, shredded
¼ cup cheddar, shredded

How to Make Roasted Potatoes With Cheese Sauce

  1. Preheat the oven to 360 degrees F/ 180 degrees C.
  2. Slice the potatoes through the middle almost all the way down.
  3. Place them in a glass baking tray.
  4. Drizzle 1 teaspoon of olive oil and season with salt and pepper. Place 3 rosemary sprigs between the potatoes. Drizzle the tomato sauce over the potatoes.
  5. Bake the potatoes for the next 35 minutes.
  6. Thinly slice the kale and chili. Place them in a small bowl. Pour the remaining olive oil and season with salt and pepper.
  7. Heat a skillet over medium heat. Add the butter and melt it. Add the rosemary sprig and leave it in the pan for 1 minute.
  8. Take it out and pour the heavy cream. Reduce the heat and add the mozzarella and Cheddar. Stir until the mixture is smooth and thick, and bring it to a fondue-like consistency. Season with salt and let it cool.
  9. Take out the potatoes and place them next to the kale.
  10. Top them with the cheese sauce.

Easy Chicken Skillet

Are you on the hunt for a quick meal, both light and flavorful at the same time? You can try this easy chicken skillet with baby carrots and green beans. To give the chicken maximum taste, we’ve added a homemade chili and honey marinade over it.

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Ingredients Needed for Easy Chicken Skillet

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 teaspoon chili flakes
salt
pepper
10 ounces of chicken breast, sliced
1 tablespoon vegetable oil
3 ounces of baby carrot
2 ounces of green beans
8 cherry tomatoes, cut in halves
balsamic reduction sauce

How to Make Easy Chicken Skillet

  1. First prepare the marinade.
  2. Grab a small bowl and add the olive oil, red wine vinegar, honey, chili flakes, salt, and pepper. Mix everything.
  3. Heat the vegetable oil in a skillet over medium heat. Add the chicken, and cook it for 5 minutes. Add the baby carrots, and green beans. Cook everything for 10 more minutes. Add the marinade, cherry tomatoes, and cook everything for 2-3 more minutes.
  4. Serve the dish with a light drizzle of balsamic reduction sauce.

Roasted Tomato Soup

Of course, you can get some store-bought tomato soup or gazpacho anytime you’re in a hurry. But we promise that nothing compares to this homemade roasted tomato soup, especially if you serve it with pine nuts and dried tomato topping!

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Ingredients Needed for Roasted Tomato Soup

1 tablespoon vegetable oil
7 tomatoes, medium size
2 red onions s, julienne slices
4 garlic cloves
salt
½ teaspoon paprika powder
pepper
2 tablespoons of sugar
1 tablespoon balsamic vinegar
1 cup chicken stock
¼ cup heavy cream
2 tomatoes
1 tablespoon pine nut
½ teaspoon olive oil
1 teaspoon grated parmesan
2 breads

How to Make Roasted Tomato Soup

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat the vegetable oil in a stainless steel skillet.
  3. Place the tomatoes in it and cook them on all sides until they make brown spots. Remove the tomatoes and set them aside.
  4. Add the red onion in the same skillet, then add the garlic, salt, paprika powder, pepper, sugar, and the balsamic vinegar. Mix and cook until the onion softens.
  5. Return the tomatoes to the skillet. Add the chicken stock.
  6. Transfer the skillet to oven and cook for 25 minutes.
  7. Put the veggie mixture in a blender. Pulse until you make a creamy soup.
  8. Add the heavy cream and pulse a few more seconds.
  9. Chop the sun-dried tomatoes and put them in a bowl. Add the pine nuts, olive oil, and grated parmesan. Mix them.
  10. Toast the bread and cut it into strips.
  11. Serve the roasted tomato soup with pine nuts and tomato topping and toasted bread.

Plain Muffins With Red Fruit Topping

If you’re in the mood for a dessert, but don’t feel like complicating things, make this basic muffin recipe! Though if you want to spice things up a bit, add the most simple homemade red fruit jam on top.

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Ingredients Needed for Plain Muffins With Red Fruit Topping

7 ounces of butter, room temperature
½ cup white sugar
3 eggs
1 teaspoon almond extract
½ teaspoon orange zest
1 teaspoon lime zest
1 ½ cups of flour
2 tablespoons of olive oil, for greasing
7 ounces of strawberry, cut into quarters
4 ounces of redcurrant
1 tablespoon brown sugar
1 green chili, sliced
2 tablespoons of agave syrup
1 cinnamon stick

How to Make Plain Muffins With Red Fruit Topping

  1. Preheat the oven to 320 degrees F/160 degrees C.
  2. Put the butter (keep 1 tablespoon for later use) in the kitchen aid bowl and start processing.
  3. Gradually, add the sugar and continue to process the mixture.
  4. Gradually, add the eggs.
  5. Add the almond extract, lemon zest, and 1/2 teaspoon of lime zest.
  6. Stop the kitchen aid and sift the flour in the bowl. Process the ingredients again until you obtain a thick creamy batter. Set it aside.
  7. Grease 14-16 muffin cups with a bit of olive oil, and then fill each of them with 3 tablespoons of batter.
  8. Bake the muffins for 30 minutes.
  9. Meanwhile, make the jam:
  10. Melt the remaining butter in a saucepan.
  11. Add the strawberries, redcurrant, brown sugar, chili, agave syrup, and the remaining lemon zest.
  12. Stir and simmer for about 15-20 minutes, until the juice reduces and you get a thick jam.
  13. Serve the muffins with red fruit jam on top.

Salty Carrot Muffins

When you make carrot muffins, you usually use sugar or honey, to sweeten them up, right? But, you can skip the sweeteners and transform your carrot muffins into a delicious salty snack! Serve them with a homemade cheese dip for a whole new perspective!

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Ingredients Needed for Salty Carrot Muffins

1 cup flour
½ cup walnut, crushed
2 tablespoons of almond flour
2 tablespoons of oat flakes
½ teaspoon baking powder
½ teaspoon salt
3 eggs
3 carrots, shredded

How to Make Salty Carrot Muffins

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Sift the flour and put it in a medium-sized bowl.
  3. Add the walnuts, almond flour, oats, baking powder, and salt.
  4. Combine all the dried ingredients using a fork.
  5. Squeeze the shredded carrots to remove the excess water.
  6. Add the eggs and shredded carrots in the bowl with the dried ingredients.
  7. Mix until you combine all of the ingredients in a thick paste. If the mixture is to dry, add 2-3 tablespoons of water.
  8. Fill up a 12-cups muffin pan and bake the muffins for 20 minutes.

Granola Bars

Simple flavors and healthy ingredients are the highlights of these homemade granola bars. They’re great as a mid-afternoon snack, because they keep you full, and don’t provide a sugar overload. They’re crunchy, full of fiber, and also very easy to make!

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Ingredients Needed for Granola Bars

9 ounces of cashews
2 ounces of pumpkin seeds
2 ounces of dried prunes
3 ounces of dates
2 tablespoons of coconut oil
2 teaspoons of cinnamon
1 cup apple juice
10 ounces of oatmeal

How to Make Granola Bars

  1. Add the cashew nuts, pumpkin seeds, dried prunes, dates, and coconut oil in a food processor.
  2. Blend everything until smooth.
  3. Season with cinnamon, pour the apple juice, and blend again. Turn off the food processor and add the oatmeal. Incorporate it in the nut mixture using a spatula.
  4. Line a baking tray with plastic wrao, and add the mixture. Spread it evenly and press it with the spatula to level it.
  5. Refrigerate the granola for the next 3 hours. Cut it in chunks before serving it.

Herb and Onion Focaccia

Focaccia comes from Italy and is a flat bread similar to pizza. While Italians are used to enjoy it with olive oil and salt, there are various ways to eat it – you can top it with herbs, olives, sun-dried tomatoes, cheese and even meat. Today, spoil yourself with this homemade herb and onion focaccia! Enjoy it while is still warm, with a touch of butter.

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Ingredients Needed for Herb and Onion Focaccia

0.5 ounce fresh yeast
½ teaspoon sugar
water
1 ½ cups of flour
½ teaspoon baking powder
3 tablespoons of vegetable oil
½ red onion, diced
1 teaspoon dried rosemary
½ teaspoon dried herbs

How to Make Herb and Onion Focaccia

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Crumble the fresh yeast and add it to a bowl, add the sugar and 2-4 tablespoons of warm water over it, then combine them using a fork. Set aside.
  3. Reserve 1 tablespoon of flour for later use. Put the remaining flour in a kitchen aid, then add the baking powder, and the yeast mixture.
  4. Turn on your kitchen aid and mix everything on low speed. If needed, add 2-3 tablespoons of warm water to soften the dough.
  5. Add 2 tablespoons of vegetable oil and continue to mix until you get e firm dough.
  6. Flour your workspace and press and flatten your dough using your fingers. Give the dough an oval shape. Sprinkle diced onion and dried rosemary all over it.
  7. Fold the dough once, then fold it again. Press it with your fingers, then lay it in an oval baking dish.
  8. Drizzle the remaining vegetable oil on the dough and sprinkle some more dried herbs.
  9. Bake for 40 minutes.

Sausage and Pancetta Pizza

Want to make a delicious pizza? Before you get to the toppings, you should start with the dough, because homemade dough is surely better than the frozen one. As for the toppings, we’ve topped our pizza with sausage, pancetta and mozzarella. Simple ingredients, but no doubt, delicious!

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Ingredients Needed for Sausage and Pancetta Pizza

dough :
¼ cup warm water
1 teaspoon active dry yeast
1 tablespoon brown sugar
1 ½ cups of flour
pizza :
1 tablespoon vegetable oil
1 red onion, chopped
thyme
3.5 ounces of canned tomatoes
1 teaspoon oregano
1 teaspoon paprika powder
2 garlic cloves, chopped
1 pork sausage, thinly sliced
½ cup mozzarella, shredded
1 green chili, thinly sliced
2 ounces of pancetta, cubed
¼ cup parmesan, shredded
salt
pepper

How to Make Sausage and Pancetta Pizza

  1. Place the warm water in a bowl and add the active-dry yeast and sugar. Mix so you can dissolve them into the water.
  2. Pour the flour into your mixer bowl. Add the salt, yeast, and 3-4 tablespoons of water.
  3. Set your mixer at medium speed and mix into the dough for a few minutes, until you obtain a smooth and sticky dough.
  4. Cover the bowl with a towel and let it rise for 30 minutes.
  5. In the meantime, heat the vegetable oil in a skillet over medium heat. Add the onion, fresh thyme, and cook it for 2-3 minutes.
  6. Preheat the oven to 390°F/200°C.
  7. Add the canned tomatoes in a large bowl, and season with salt, oregano, and paprika. Add garlic, and mix.
  8. Take out the dough, and knead it, pressing it with your hands firmly, until smooth, firm, and elastic.
  9. Place the dough in a cast-iron skillet, approximately 12 inches (30 cm) in diameter, making sure it is fully covered. Top it with tomato sauce, onions, sausage, mozzarella, chili, salt, pepper, parmesan, and pancetta.
  10. Slide the pizza into the oven and bake it for 20 minutes.

Guacamole Chicken Wrap

Want to cook something simple and savory for today? This delicious chicken and arugula wrap should really be an option for you. It’s got lots of welcomed elements like chicken breast, arugula, chanterelles, and homemade guacamole!

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Ingredients Needed for Guacamole Chicken Wrap

  • 2 tablespoons of olive oil
  • 7 ounces of chicken breast, thinly sliced
  • salt
  • pepper
  • 4 ounces of chanterelle mushroom
  • 1 teaspoon chili flakes
  • 1 teaspoon turmeric
  • 4 ounces of arugula
  • 2 tortilla wraps

For guacamole:

  • ½ avocado
  • 3 cherry tomatoes, diced
  • ¼ onion, chopped
  • ½ lime
  • salt
  • pepper
  • salt

How to Make Guacamole Chicken Wrap

  1. You can start with the guacamole.
  2. Place the avocado in a small bowl and mash it until creamy and smooth.
  3. Add cherry tomatoes and onion. Season with salt and pepper. Add lime juice and mix it until smooth. Leave it aside.
  4. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  5. Add the chicken breast and season it with a pinch of salt. Cook it for 10 minutes.
  6. Make room in the skillet for the carrot and chanterelles.
  7. Cook everything together for 3-4 more minutes.
  8. Drop the arugula in a bowl, and pour the remaining olive oil over it. Drop the cooked chicken, and mix.
  9. Evenly spread 1 tablespoon of guacamole over the tortilla and sprinkle a touch of chili flakes and turmeric.
  10. Add half of the arugula and chicken and fold the tortilla around it.
  11. Use the rest of the ingredients to make 1 more wrap.

Fresh Green Pepper Pasta Dough

A few simple culinary steps are what separates you from amazing homemade green pasta! This recipe shows you how to make it in just under half an hour. The flavor works really well with your usual pasta toppings and sauces. All you need is a little bit of creativity.

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Ingredients Needed for Fresh Green Pepper Pasta Dough

1 red bell pepper, chopped
2 tablespoons of olive oil
salt
1 egg
1 ½ cups of flour

How to Make Fresh Green Pepper Pasta Dough

  1. Add the chopped bell pepper in a blender with a pinch of salt. Blend them.
  2. Crack the egg in a large bowl and add the bell pepper mixture. Add olive oil and a pinch of salt.
  3. Add the flour and whisk the egg with a fork, until it’s incorporated into the flour and you get a sticky dough.
  4. Spread flour on your working surface and knead the dough into a ball, for about 3-4 minutes. If the dough is too sticky, you can add a little extra flour. Knead it until the dough is smooth and elastic.
  5. Wrap it in plastic foil and refrigerate it for the next 15 minutes.
  6. Add a touch of flour on your working surface. Grab the dough and level it with a rolling pin until it is very thin.
  7. Afterwards, knead the dough using the pasta maker, making it as thin as you like.
  8. Attach the noodle-cutting attachment according to your manual’s instructions. Once the thin noodles are released from the pasta maker, catch them with your hands. Cut them if they are too long.
  9. Add a small amount of flour on them so they don’t stick together.
  10. Choose your favorite pasta recipe and cook it!
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