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Creamy Rice Pudding

Make this sweet and creamy rice pudding for breakfast or anytime you long for a simple, yet flavorful, dessert. Don’t skimp on spices, because they bring out the best out of the pudding!

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Ingredients Needed for Creamy Rice Pudding

1 vanilla pod
1 cinnamon stick
2 cardamoms pods
4 cloves
1 cup milk
lemon zest from 1 lime
½ cup heavy cream
¼ cup rice
¼ cup white sugar
¼ cup coconut milk
2 egg yolks
2 tablespoons of mascarpone

How to Make Creamy Rice Pudding

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Place a stainless steel skillet on the stove, on high heat.
  3. Add the vanilla pod, cinnamon stick (break/broken into halves), cardamom, and cloves, and heat them up for 30 seconds. Reduce the heat to medium.
  4. Add the milk and simmer, then remove the vanilla pod, cinnamon stick, cardamom, and cloves.
  5. Grate the zest from one lime.
  6. Reduce the heat to low and add the heavy cream.
  7. Add the rice, mix, and simmer, on low heat.
  8. Add the sugar and the coconut milk and continue to simmer on low heat.
  9. Whisk the yolks and mascarpone in a bowl, and then incorporate the mixture into the simmering milk. Cook/keep on the stove until the rice is cooked through.
  10. Transfer the stainless steel skillet to the oven and bake for 15 minutes or more, until you make/get a golden brown crust.
Broccoli and Cauliflower Cream Soup

Broccoli and Cauliflower Cream Soup

Or smoothness in a soup bowl, if you want. And on top of the broccoli and cauliflower, we brought into the mixture one potato and some celery boiled everything in vegetable stock and didn’t forget to spice the whole thing. It’s vegan, it’s smooth, and it’s for you.

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Ingredients Needed for Broccoli and Cauliflower Cream Soup

2 tablespoons vegetable oil
2 shallots, quartered
3-4 garlic cloves, smashed
1 teaspoon ginger, grated
2 jalapenos, minced
1 broccoli head, broken into florets
1/2 cauliflower, broken into florets
2 celery stalks, chopped
4-6 cups vegetable stock
1 teaspoon lime zest
1 large potato, cubed
4 ounces baby spinach
salt
1/2 cup heavy cream
almonds, crushed (for serving)
chili flakes (for serving)
lime zest (for serving)

How to Make Broccoli and Cauliflower Cream Soup

  1. Heat the oil in a pot over low-medium heat and add the shallots and the garlic cloves. Cook and stir until tender.
  2. Stir in the ginger and 1 jalapeno.
  3. Add the broccoli, cauliflower, and celery. Stir them in and pour the stock over them. You want all the veggies to be submerged. Also, now you can add the remaining minced jalapeno.
  4. Finally, add the lime zest and potato, cover with the lid and boil for 20 minutes.
  5. Add the baby spinach and cook for 1 more minute.
  6. Mash everything using a vertical blender.
  7. Season with salt, pour the whipping cream, and stir in.
Cucumber Cream Soup

Cucumber Cream Soup

Vegetarian and creamy with yogurt, mashed avocado, and cucumber. With just a tad of tartness added to it and flavored with red onion and lemon juice. How could you not like this?! It’s impossible!

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Ingredients Needed for Cucumber Cream Soup

1 pound cucumber, peeled and lengthwise quartered
2 teaspoons lemon juice
1 avocado
salt
1 cup yogurt
½ cucumber, peeled and diced (for garnishing)
2 cherry tomatoes, diced (for garnishing)
½ red onion, diced (for garnishing)
basil leaves (for garnishing)
olive oil

How to Make Cucumber Cream Soup

  1. Add the cucumber and lemon juice to the blender. Blend until smooth.
  2. Add the avocado and season with salt. Blend more.
  3. Add the yogurt and do the same.
  4. Garnish with diced cucumber, cherry tomatoes, and basil leaves. Serve drizzled with olive oil.
Spices on a open market

Winter Spices

Winter is the perfect season to cook more and to reinvent ourselves as master chefs. A secret that improves the taste of almost any food and is available to anyone is… winter spices, the accessible gold that anyone has it stored in the kitchen. Here’s what the cold season has to offer when it comes

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Spicy Chicken Meatballs with Avocado Cream

Spicy Chicken Meatballs With Avocado Cream

Is this spicy snack going to let your guests speechless and mouthful, or is it going to let them mouthful and speechless? Tender chicken mince spiced and mixed with chickpea flour and a lemony avocado and sour cream mixture on top of it. There’s your answer!

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Ingredients Needed for Spicy Chicken Meatballs With Avocado Cream

12 ounces chicken mince
1 egg
1 tablespoon chickpea flour
½ onion, diced
turmeric
salt
paprika
pepper
1 teaspoon fresh parsley, chopped
1 teaspoon olive oil
1 avocado, halved
2 tablespoons sour cream
1 teaspoon lemon juice

How to Make Spicy Chicken Meatballs With Avocado Cream

  1. Add the chicken mince, egg, chickpea flour, and onion to a bowl.
  2. Season with turmeric, salt, paprika, and pepper. Add the parsley and olive oil, then mix until even using your hands.
  3. Cover with plastic foil and refrigerate for 30 minutes.
  4. Start shaping meatballs. We’ve ended up with 16, but your number may vary.
  5. Line a baking tray with parchment paper and transfer the meatballs on it.
  6. Bake for 25 minutes at 360⁰F/180⁰C.
  7. Scoop out the avocado pulp and add it to a bowl. Add the sour cream and lemon juice.
  8. Mix until even, then transfer the mixture to a piping bag.
  9. Place the meatballs on a serving tray, top them with avocado cream and garnish them with fresh parsley.
Low-Carb Baba Ghanoush

7 Tahini Recipes to Spice Up Your Life

Tahini’s base ingredient is sesame, that oilseed crop that has a 4000-year-old history in the much-celebrated Mesopotamia. We’re using it to prepare some traditional dishes from the Arabic world and a few not-so-traditional tahini recipes. So, how about letting the hummus, baba ganoush, halva, and other tahini recipes enchant your palate and imagination? Let them

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Raspberry Cream Cheese Mini Pies

Raspberry Cream Cheese Mini Pies

Enchant your guests with puff pastry mini pies topped with raspberries and cream cheese. You’ll need to practice a little getting the base ready for each one of them, so watch carefully and follow closely. Your guests will probably think you’ve spent hours making them.

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Ingredients Needed for Raspberry Cream Cheese Mini Pies

7 ounces of cream cheese
1 teaspoon vanilla extract
1 tablespoon powdered sugar
7 ounces of puff pastry (1 sheet)
1 egg yolk, whipped
1 tablespoon raspberries

How to Make Raspberry Cream Cheese Mini Pies

  1. Add the cream cheese, vanilla extract, and powdered sugar to a small bowl. Mix until even. Set aside.
  2. Cut the puff pastry sheet using a 3 or 4-inch square cookie cutter. We’ve ended up with 6 of them.
  3. Take one dough square and fold it once so that you end up with a triangle. Make 2 cuts, each one parallel to the triangle’s equal sides and at 1/2 of an inch off them. Unfold the triangle. Wrap the two opposing strips thus formed, one over the other. Do the same for the other 5 dough squares.
  4. Coat each one with egg yolk, add 1 teaspoon of cream cheese mixture and top with a raspberry.
  5. Line a baking tray with parchment paper, transfer the mini pies on it and bake for 25 minutes at 400⁰F/200⁰C.
  6. Serve garnished with powdered sugar.
Creamy Carrot Soup

Creamy Carrot Soup

Carrots tend to be quite starchy, but in no way like potatoes or rice. Therefore, they are tolerated by the Dukan diet. Just don’t overeat them. This creamy soup can be one of those times when you’re indulging in beta-carotene-rich carrot.

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Ingredients Needed for Creamy Carrot Soup

⅓ cup water
½ medium onion, diced
2 garlic cloves, minced
2 carrots, thickly sliced
2 medium red bell peppers, chopped
1 ½ cups of vegetable stock
¼ cup fresh parsley, chopped
salt
pepper

How to Make Creamy Carrot Soup

  1. Add the water, onion, and garlic to a medium pot over low heat. Sautee for 4-5 minutes.
  2. Add the carrots, bell peppers, vegetable stock, and parsley. Season with salt and pepper and stir in. Cover with the lid and bring to a boil.
  3. Transfer to a blender and blend until smooth. Serve warm.
Creamy Salmon with Spinach

Creamy Salmon With Spinach

You first fry the fillets for this one, but then, continue by cooking an incredibly savory garlic-onion sauce. And you do that using the juices left from frying the fillets. Some of the best flavors are left in there. Enrich them even more with melted butter, sun-dried tomatoes, heavy cream, and parmesan. Incredibly tasty, you’ll see!

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Ingredients Needed for Creamy Salmon With Spinach

14 ounces of salmon fillets (2 fillets)
salt
pepper
2 tablespoons of olive oil
1 tablespoon butter
5 garlic cloves, crushed
1 medium onion, minced
2 ounces of sun-dried tomatoes
⅔ cup vegetable stock
⅓ cup heavy cream
4 ounces of baby spinach
½ cup parmesan, grated
fresh parsley for garnishing

How to Make Creamy Salmon With Spinach

  1. Place the fillets on the work surface. Season with salt and pepper on both sides. Rub in.
  2. Heat the olive oil in a skillet over medium-high heat. Add the fillets and fry on each side for 5 – 6 minutes. Transfer the fillets on paper towels and set aside.
  3. Turn the heat to low and start melting the butter using the same skillet. Add the garlic and onion. Cook and stir until tender.
  4. Add the sun-dried tomatoes and stir them in. Add the vegetable stock and heavy cream. Stir them in. Season with salt and pepper.
  5. Add the baby spinach and stir it in. Do the same for the grated parmesan. Add the fillets, cover them with the sauce and cook for 8 minutes. Garnish with fresh parsley.
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