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Spicy Butter Chicken with Cashews

Spicy Butter Chicken With Cashews

This traditional Indian dish is everything your heart desires when it’s cold outside. We used chicken which we’ve coated in lots of chili before frying it. But the surprise here is the spiced sauce made with butter, cashews and tomatoes.

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Ingredients Needed for Spicy Butter Chicken With Cashews


For the chicken breast:

10 ounces of chicken breast
1 tablespoon ginger, grated
4 garlic cloves, crushed
1 tablespoon chili powder
salt

For the spicy sauce:

1 onion, chopped
1 ounce butter
2 medium tomatoes, chopped
2 ounces of cashews
1 tablespoon sugar
2 teaspoons of garam masala
2 teaspoons of Kashmiri chili powder
2 teaspoons of cumin powder
1 ½ cups of water

For the butter chicken:

1 tablespoon butter
2 teaspoons of sumac
1 tablespoon heavy cream

How to Make Spicy Butter Chicken With Cashews

  1. For the chicken breast:

    Add the chicken breast, ginger, 1/2 of the crushed garlic, and chili powder to a bowl. Season with salt and mix all to entirely cover the chicken.

  2. Transfer the coated chicken to a skillet over medium heat. Cook on both sides for 10 minutes and set them aside.
  3. For the spicy sauce:

    Add the onion and butter to the same skillet and lower the heat. Cook and stir until the butter melts.

  4. Add the tomato and cashews and stir-fry a little. Add the remaining crushed garlic, sugar, garam masala, Kashmiri chili powder, and cumin powder. Cook and stir until it starts simmering. Add the water and cook for 2-3 minutes more.
  5. Transfer to a blender and blend. Strain this mixture into a bowl using a strainer and a spatula. Discard the remaining pulp.
  6. For the butter chicken:

    Transfer this sauce to a skillet over low-medium heat. When it starts bubbling, add the chicken meat, butter, sumac, and heavy cream. Stir a little and cook for 15 minutes.

  7. Serve with heavy cream.
Spiced Duck Leg Confit with Butternut Squash Puree

Spiced Duck Leg Confit With Butternut Squash Puree

The French duck leg confit is all about cooking the meat in its own fat. Spice up the meat heavily, so bring in cinnamon, star anise, and nutmeg. It is also good to increase the sour factor, by adding white wine vinegar to the duck while cooking it in the oven. After this step, roast your duck to perfection and serve it with a butternut squash puree.

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Ingredients Needed for Spiced Duck Leg Confit With Butternut Squash Puree

2 bay leaves
3 cinnamon sticks
3 star anise
1 nutmeg seed
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon fennel seeds
2 duck legs
⅓ cup white wine vinegar
¼ cup vegetable oil
1 pound butternut squash, cubed
salt
pepper
2 tablespoons of olive oil
2 tablespoons of melted butter

How to Make Spiced Duck Leg Confit With Butternut Squash Puree

  1. Add the duck legs and the spices to a heat-proof bowl. Pour over them the white wine vinegar and vegetable oil. Cover with aluminum foil and bake for 20 minutes at 360⁰F/180⁰C.
  2. Line a baking tray with parchment paper. Add the butternut squash cubes and spread them evenly. Season with salt and pepper and drizzle with olive oil. Roast for 20 minutes at 360⁰F/180⁰C.
  3. Remove the duck legs from the oven. Transfer them together with the spices to a baking dish. Roast for 10 minutes at 360⁰F/180⁰C.
  4. Remove the butternut squash from oven and transfer them to a bowl. Add the melted butter and mash using a hand blender.
  5. Strain the puree into another bowl helping yourself with a rubber spatula.
  6. Serve the duck legs with some squash puree. Optionally, you can garnish with orange slices and baby corn.
Butternut Squash and Spinach Tortellini

Butternut Squash and Spinach Tortellini

These creamy tortellini are so good, you just can’t get enough of them! Mashed butternut squash is cooked in a heavy cream sauce and flavored with nutmeg, paprika, lemon pepper seasoning, and it is served with baby spinach and fresh parsley. It’s a great option for when you want to leave meat aside for a while.

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Ingredients Needed for Butternut Squash and Spinach Tortellini

salt
5 ounces of tortellini
1 cup heavy cream
½ teaspoon nutmeg
½ teaspoon paprika powder
lemon pepper seasoning
3.5 ounces of butternut squash, mashed
salt
pepper
2 ounces of baby spinach
2 tablespoons of fresh parsley, chopped

How to Make Butternut Squash and Spinach Tortellini

  1. Heat a saucepan over medium heat and fill it halfway with water. Bring it to a boil and add a pinch of salt.
  2. Add the tortellini and cook them according to the instructions on the package.
  3. Next, heat a skillet over medium heat and pour the heavy cream. Add the nutmeg, paprika, and lemon pepper seasoning.
  4. Add the butternut squash mash and season with salt and pepper. Give it a good stir.
  5. Add the pasta, spinach, and stir well, leaving the pan on the heat for 1-2 more minutes.
  6. You can serve the dish with some chopped parsley on top.
Honey Roasted Butternut Squash Soup

Honey Roasted Butternut Squash Soup

Nothing beats a nice warming soup served in the right moment. And this honey roasted butternut squash soup is really delicious! Roasting the squash into the oven with a nice drizzle of honey on top gives it a smooth and sweet flavor. Also, this soup is flavored with garlic, butter, nutmeg, and sage.

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Ingredients Needed for Honey Roasted Butternut Squash Soup

10 ounces of butternut squash, diced
2 tablespoons of honey
1 tablespoon butter
2 onions, chopped
4 garlic cloves
2 carrots, thinly sliced
2 cups of vegetable stock
salt
pepper
½ teaspoon nutmeg
1 teaspoon paprika
sage
1 cup sweet corn
sour cream (optional)
fresh parsley (optional)

How to Make Honey Roasted Butternut Squash Soup

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Add the diced squash in a baking dish. Drizzle the honey over it.
  3. Slide the tray into the oven for the next 15 minutes.
  4. Next, heat a saucepan over medium heat. Add the butter and melt it.
  5. Add the onion, garlic, and carrot.
  6. Pour the vegetable stock and season with salt, pepper, nutmeg, paprika, and sage.
  7. Give it a good stir and cover it with a lid. Simmer for 20 minutes.
  8. Add the sweet corn and roasted squash. Keep it on heat for 2-3 minutes.
  9. Move the liquid into the blender and blend everything until smooth.
  10. Optionally, you can serve the dish with sour cream and chopped parsley.
Buttery Rosemary Potatoes

Buttery Rosemary Potatoes

This potato dish works excellently as a side for a good steak or as an appetizer, to boost your hunger a bit. Rosemary is one of the first things that comes to mind when thinking of spicing up potatoes, making for a match made in heaven. Also, adding a bit of butter in the mix surely won’t hurt.

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Ingredients Needed for Buttery Rosemary Potatoes

2 pounds of potatoes
½ cup white wine vinegar
salt
3 rosemary sprigs
2 tablespoons of butter
pepper

How to Make Buttery Rosemary Potatoes

  1. Heat a medium-sized saucepan over medium heat and add the potatoes and vinegar. Cover them with water.
  2. Season them with salt and 2 rosemary sprigs. Bring to a boil and boil for 20 minutes.
  3. Heat a skillet over medium heat, add the butter and melt it.
  4. Add the potatoes and remaining rosemary sprig.
  5. Season the potatoes with salt and pepper.
  6. Cook them until golden and browned on both sides.
Butternut Squash Pizza

Butternut Squash Pizza

You won’t be making this pizza that often, but since it’s autumn season and butternut squash is waiting for us at just about any corner, it would be a shame not to try it asap. Butternut squash is the main ingredient for the dough, being mixed with chickpea flour, flax seeds, and almond flour to obtain a nice and delicious crust. It is topped with pesto sauce, cherry tomatoes, radicchio, and arugula.

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Ingredients Needed for Butternut Squash Pizza

1 pound butternut squash, small dices
1 tablespoon olive oil
2 tablespoons of flax seeds
¾ cup chickpea flour
1 cup almond flour
2 teaspoons of dried oregano
salt
pepper
3 tablespoons of pesto sauce
1-ounce cherry tomatoes, halved
3 radicchio leaves
0.5-ounce arugula

How to Make Butternut Squash Pizza

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Line a baking tray with parchment paper and lay the diced squash on it. Pour a small drizzle of olive oil over it.
  3. Slide the tray into the oven and bake the squash for the next 15 minutes.
  4. Soak the flaxseeds in 1/4 cup of water for the next 15 minutes. Add them into a blender when ready and blend them until smooth.
  5. Add the roasted squash into a large bowl and blend it using the immersion blender. Mix it with chickpea flour, almond flour, dried oregano, and flax seeds. Season with salt and pepper. Mix with a spatula until smooth.
  6. Line a baking tray with parchment paper.
  7. Give the dough a circular 12 inches (30 cm) in diameter shape and lay it in the baking tray.
  8. Slide the tray into the oven for the next 7 minutes at 360 degrees F/180 degrees C.
  9. Evenly spread the pesto sauce over the dough. Top the pizza with cherry tomatoes, radicchio, and arugula.
  10. Slide the pizza into the oven for the next 7 minutes at 360 degrees F/180 degrees C.
Roasted Butternut Squash and Potato Cream Soup

Roasted Butternut Squash and Potato Cream Soup

The weather is chilling and you need something to warm you up? Let’s make a delicious creamy soup! We’ve used roasted squash as the main ingredient, and mixed with some potato, to make the soup extra creamy. The soup is ready in about 1 hour, so if you’re cold now, you’ll warm up in no time!

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Ingredients Needed for Roasted Butternut Squash and Potato Cream Soup

1 pound butternut squash, cubed
1 large potato, cubed
salt
pepper
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon vegetable oil
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery stick, thinly sliced
1 teaspoon thyme
3 cups of vegetable stock

How to Make Roasted Butternut Squash and Potato Cream Soup

  1. Add the cubed veggies in a large bowl.
  2. Season them with salt, pepper, and pour a small drizzle of olive oil. Mix well.
  3. Slide the tray into the oven for the next 25 minutes at 400 degrees F/200 degrees C.
  4. Heat a skillet over medium heat, add the butter in it and melt it. Add the vegetable oil, onion, carrot, and celery. Season with thyme, salt, and pepper.
  5. Cook the veggies for 2 minutes.
  6. Next, add the roasted veggies into the skillet.
  7. Pour the vegetable stock and simmer for 20 minutes.
  8. Next, move everything into the blender and blend until smooth.
  9. Optionally, serve the soup with sour cream!
Spicy Butter Shrimp with Crispy Bread

Spicy Butter Shrimp With Crispy Bread

You bet we’re shrimp fans because we love serving them in just about every combo. But, our favorite one is cooking them in the skillet, with garlic and chili. Next, we’ve flavored them with cinnamon, parsley, and a generous amount of butter to make a nice, creamy sauce.

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Ingredients Needed for Spicy Butter Shrimp With Crispy Bread

1½ tablespoons of olive oil
6 garlic cloves
1 teaspoon chili, thinly sliced
½ teaspoon cumin seeds
7 ounces of shrimp
½ teaspoon cinnamon
½ teaspoon paprika
1 ounce butter
salt
pepper
¼ cup fresh parsley, chopped
½ lime
4 slices of whole grain bread
thyme

How to Make Spicy Butter Shrimp With Crispy Bread

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  2. Add 3 garlic cloves and the thinly sliced chili.
  3. Season with cumin and cook for 1 minute.
  4. Add the shrimp and cook them for 2 minutes.
  5. Season with cinnamon and sweet paprika.
  6. Add the butter in the skillet and melt it. Season with salt and pepper.
  7. Next, heat the remaining oil in a skillet over medium heat.
  8. Add the bread slices, garlic, and thyme.
  9. Cook the bread for 2 minutes per side.
Colored Butter Cookies

Colored Butter Cookies

Homemade butter cookies are a delight, that is why we recommend baking them as often as possible. You only need around a handful of ingredients to make them, so they’re quite cheap to make, and your kids will really enjoy them. Especially if you coat them with some colored sprinkles. That will surely catch the eye!

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Ingredients Needed for Colored Butter Cookies

1 ½ cups of flour
½ cup sugar
7 ounces of butter
1 egg
1 teaspoon vanilla extract
colored sprinkles

How to Make Colored Butter Cookies

  1. Sift the flour through a strainer in a large bowl.
  2. Add the sugar and mix with a spatula.
  3. Add the butter and mix with your hands until the mixture has the aspect of breadcrumbs.
  4. Add the eggs, vanilla extract, and mix with your hands until smooth.
  5. Shape the mixture into round cookies, around 2 inches (5 cm) thick.
  6. Preheat the oven to 350 degrees F/175 degrees C.
  7. Coat the cookies with colored sprinkles.
  8. Line a baking tray with parchment paper and lay the cookies an inch away from one another.
  9. Bake the cookies for the next 20 minutes.
Butternut Squash Risotto

Butternut Squash Risotto

Now that it’s squash season, let’s make a recipe where it really gets to shine. Like this butternut squash risotto. Risotto is one of the most famous Italian dishes, which uses ingredients like rice, onion, butter, and parmesan. Next, you can use all kinds of meats, veggies or cheese, whatever comes to one’s mind.

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Ingredients Needed for Butternut Squash Risotto

2 tablespoons of olive oil
1 teaspoon butter
6 ounces of butternut squash, small dices
1 onion, chopped
1 teaspoon brown sugar
¼ cup white wine
1 cup risotto rice
2 cups of vegetable stock
½ cup parmesan, shredded
¼ cup fresh parsley, chopped
salt
pepper
2 ounces of goat cheese

How to Make Butternut Squash Risotto

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the butter and melt it.
  2. Add the diced squash, onion, and cook them together for 2 minutes, stirring in the process.
  3. Add the brown sugar, pour the wine, and add the risotto rice.
  4. Pour the vegetable stock and cook for 20-25 minutes, while stirring in the process.
  5. Add the shredded parmesan, parsley, and a bit more butter if you want the risotto creamier. Keep it on heat for 1-2 more minutes.
  6. Heat the oil in a separate skillet over medium heat.
  7. Add the goat cheese and season it with pepper.
  8. Cook it until golden and crispy. Serve it on top of the butternut squash risotto.
Peanut Butter Zucchini Muffins

Almond Butter Zucchini Muffins

If you want to be fit but also eat delicious things, make these almond butter zucchini muffins for breakfast as often as you can. They have plenty of dark chocolate, which adds a pleasantly bitter note to them.

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Ingredients Needed for Almond Butter Zucchini Muffins

1 cup shredded zucchini
¾ cup almond butter
¼ cup maple syrup
3 eggs
1 teaspoon vanilla extract
2 tablespoons of coconut flour
1 teaspoon baking soda
½ teaspoon cinnamon
½ cup crushed dark chocolate

How to Make Almond Butter Zucchini Muffins

  1. Preheat the oven to 340˚F/170˚C.
  2. Add the shredded zucchini, almond butter, maple syrup, eggs, and vanilla extract to a large bowl. Whisk until well combined and creamy.
  3. Add the coconut flour, baking soda, and cinnamon to another bowl and whisk to combine them. Add the dry ingredients to the zucchini mixture and mix until combined.
  4. Next, fold in the crushed dark chocolate, reserving about a tablespoon for sprinkling on top.
  5. Pour the batter into 6 muffin liners, placed in a 6-cup muffin pan. Smooth the top of each muffin and sprinkle crushed chocolate on top. Bake for 40 minutes or until a toothpick comes out clean. When baked, remove from oven and transfer pan to a wire rack to cool for 15 minutes.
Butternut Squash and Arugula Pasta

Butternut Squash and Arugula Pasta

Butternut squash is an incredibly versatile veggie. You can use it in all kinds of salads, pies, and here we’ve used it in a delicious pasta recipe. We’ve roasted it, and paired it with some arugula, goat cheese, and some crunchy pine nuts. For the pasta, you can use anything from penne, spaghetti to ravioli.

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Ingredients Needed for Butternut Squash and Arugula Pasta

3.5 ounces of butternut squash, diced
1 tablespoon olive oil
salt
pepper
5 ounces of whole wheat penne
1 ounce goat cheese, crumbled
3 ounces of arugula
2 tablespoons of pine nuts

How to Make Butternut Squash and Arugula Pasta

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Line a baking sheet with parchment paper.
  3. Add the diced squash over it. Slide the tray into the oven for the next 25 minutes.
  4. Next, heat a saucepan over medium heat, and fill it halfway with water. Add a pinch of salt and the whole wheat penne.
  5. Cook them according to the instructions on the package.
  6. Drain the pasta and add them to a large bowl.
  7. Add the goat cheese over the pasta, some butternut squash, arugula, and pine nuts. Give it a good stir.
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