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Rose Water Cookies

Rose Water Cookies

These rose water cookies will make a wonderful surprise for someone you love. The dough is made from simple ingredients like flour, butter, sugar, and eggs and then infused with rose water and vanilla extract. We’ve used a bit of red food coloring in order to create some cute hearts. Later in the process, we’ve combined the hearts with the rest of the dough to get these perfectly nice Valentine’s Day cookies.

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Ingredients Needed for Rose Water Cookies

1 ½ cups of flour
7 ounces of butter
2 egg yolks
1 tablespoon vanilla extract
2 tablespoons of rose water
0/5 cup sugar
red food coloring

How to Make Rose Water Cookies

  1. Add the flour and butter to a bowl and mix them using your hands.
  2. Add the egg yolks, rose water, vanilla extract, and half of the sugar. Mix them using a spatula. Add the rest of the sugar and mix a little more using your hands.
  3. Add half of this dough to another bowl and add 2-3 drops of liquid red food coloring. Mix well until the dough has a uniform color.
  4. Spread some flour on the workspace, knead the red colored dough a little and form it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
  5. Do the same with the other half of dough.
  6. Flatten the red dough using a rolling pin and make 6 hearts using a heart-shaped cake form cutter.
  7. Flatten the normal dough and make 6 round shapes using a slightly bigger round cake form cutter.
  8. Line a baking tray with parchment paper and place the round cookies on it. Cut out each one’s center using the heart-shaped cake form cutter. Insert in the empty space the red colored dough hearts.
    Bake for 20 minutes at 360⁰F/180⁰C.
cheese and bell pepper filled mushrooms

Cheese and Bell Pepper Filled Mushrooms

First thing first: make a butter sauce infused with garlic, soy sauce, and thyme powder and pour it over the mushrooms before baking them. In the meantime, prepare the filling with cream cheese and bell peppers. Fill up your cooked mushrooms with the cream cheese mixture and enjoy!

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Ingredients Needed for Cheese and Bell Pepper Filled Mushrooms

3 ounces of butter
2 garlic cloves, crushed
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
salt
pepper
1 teaspoon thyme powder
7 ounces of mushrooms
1 cup cream cheese
½ yellow bell pepper, diced
½ red bell pepper, diced

How to Make Cheese and Bell Pepper Filled Mushrooms

  1. Add the butter in a skillet over low heat and melt it. Add the crushed garlic, balsamic vinegar, soy sauce, lemon juice and thyme powder. Season with salt and pepper. Cook everything for a couple of minutes or until the mixture bubbles slightly. Remove it from the heat.
  2. Place the mushrooms upside-down into a medium-sized baking dish. Add the butter sauce over them and bake for 25 minutes at 380⁰F/190⁰C.
  3. Add the cream cheese, yellow and red bell pepper to a bowl and mix them.
  4. Add the cream cheese mixture to a piping bag and fill each mushroom with it. If you don’t have a piping bag at hand, just use a teaspoon to fill up the mushrooms.
Chia French Toast with Caramelized Banana

Chia French Toast With Caramelized Banana

French toast is truly one of our favorite desserts! But, it can be inconvenient to serve it if you’re on a diet. That’s why we’ve tried a healthier approach to the recipe. It includes chia seeds, almond milk, agave instead of sugar, but we still get to keep our favorite toppings: peanut butter and banana!

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Ingredients Needed for Chia French Toast With Caramelized Banana

1 cup almond milk
2 bananas, sliced
2 tablespoons of chia seeds
1 tablespoon cinnamon
1 tablespoon maple syrup
1 tablespoon agave syrup
1 teaspoon vegetable oil
4 breads slices
¼ cup sugar
2 ounces of peanut butter

How to Make Chia French Toast With Caramelized Banana

  1. Add the almond milk and 1 sliced banana to your blender. Add the chia seeds, cinnamon, maple syrup, and agave syrup. Blend until smooth.
  2. Heat the vegetable oil in a skillet over medium heat.
    Soak the bread slices into the chia pudding.
  3. Heat the vegetable oil in a skillet over medium heat. Add the bread and cook it for 1-2 minutes per side.
  4. Take out the bread, and add the remaining banana to the skillet. Add the sugar, melt it and leave on heat until the bananas are caramelized.
  5. Top the French toast with caramelized bananas, peanut butter, and pecans.
Shrimp Skewers and Cauliflower Mash

Shrimp Skewers and Cauliflower Mash

These pesto coated shrimp skewers pair incredibly well with a light cauliflower mash. When cooked with butter, heavy cream and parmesan, the cauliflower really gets a silky softness. If you’re in the mood to spice things up a little bit, replace the pesto with some aioli sauce!

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Ingredients Needed for Shrimp Skewers and Cauliflower Mash

¼ teaspoon salt
½ medium cauliflower head
2 tablespoons of butter
¼ cup heavy cream
salt
pepper
½ cup parmesan, shredded
parsley, chopped
6 ounces of shrimp
2 tablespoons of pesto
1 tablespoon vegetable oil
1 garlic clove, chopped
lemon juice

How to Make Shrimp Skewers and Cauliflower Mash

  1. Fill a medium-sized cooking pot halfway with water and heat it over medium heat. When the water starts sizzling add the cauliflower and some salt.
  2. Lower the heat to low and cook for 5 to 7 minutes.
  3. Put the cooked cauliflower into a bowl and mash it.
  4. Add the mashed cauliflower to a saucepan over low heat.
  5. Add 1 tablespoon of butter and the heavy cream and stir. Season with salt and pepper.
  6. Cook and stir for approximately 5 minutes, while adding the parmesan and the parsley. Set the cauliflower mash aside.
  7. Use 4 skewers to skewer the shrimp and coat them on both sides with pesto.
  8. Put the vegetable oil into a saucepan over medium heat, add the garlic, the other tablespoon of butter and the skewered shrimp and cook them on both sides until they turn golden brown. Also, add a squeeze of lime juice.
  9. Serve the skewered shrimp with cauliflower mash.
roasted carrots and apricots

Roasted Carrots and Apricots

Carrots become ultra-delicious when roasted long enough. We added dried apricots and thyme sprigs to the baking tray and did this for 45 minutes. We went much further with the flavor by mixing turmeric, cumin, salt, garlic, honey, olive oil, balsamic vinegar and melted butter.

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Ingredients Needed for Roasted Carrots and Apricots

1 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon olive oil
1 teaspoon balsamic vinegar
¼ cup melted butter
10 carrots
14 dried apricots
5 fresh thyme sprigs
1 tablespoon vegetable oil

How to Make Roasted Carrots and Apricots

  1. Preheat the oven to 340⁰F/170⁰C.
  2. Add the turmeric, cumin powder, salt, garlic powder, honey, 1 teaspoon of olive oil, and the balsamic vinegar to a bowl. Stir. them.
  3. Add the melted butter and stir.
  4. Add the carrots to a baking dish. Add the dried apricots, fresh thyme sprigs, and drizzle all over the turmeric mixture. Drizzle with vegetable oil.
  5. Roast for 45 minutes. Serve warm.
asparagus spring onion and parmesan spaghetti

Asparagus and Parmesan Spaghetti

The sky’s the limit when it comes to ideas for cooking spaghetti. Of course, Italians could disagree, and we understand their point of view. But bear with us and mix together some spring onions, fresh basil, pine nuts, parmesan, and some oil. Cook this in butter, together with asparagus stalks and cooked spaghetti. Add chili flakes, salt, and pepper in the process and just try to tell us you don’t like it.

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Ingredients Needed for Asparagus and Parmesan Spaghetti


For the mixture:

2 spring onions, chopped
fresh basil leaves
1 tablespoon pine nut
½ cup parmesan
¼ cup vegetable oil

Cooking the asparagus and spaghetti:

½ tablespoon vegetable oil
1 tablespoon butter
pepper
8 asparaguses stalks
salt
1 tablespoon pine nut
14 ounces of cooked spaghetti
1 teaspoon chili flakes

How to Make Asparagus and Parmesan Spaghetti

  1. For the mixture:
    Add the spring onions, 1 handful of basil leaves, 1 tablespoon pine nuts, the parmesan, and olive oil in a mixing glass and mix them together using a hand mixer. Transfer to a bowl and set aside.
  2. Cooking the asparagus and spaghetti:
    Drizzle the vegetable oil in a skillet over low heat, then melt the butter. Add some pepper and the asparagus stalks.
  3. Cook and stir for 1-2 minutes, add some salt, 1/2 tablespoon raw pine nuts, the cooked spaghetti, and the spring onion and parmesan mixture. Cook and stir for 1-2 minutes.
  4. Add the chili and cook a bit more. Serve garnished with fresh basil and the remaining pine nuts (roasted).
asparagus and mozzarella chicken breast

Asparagus and Mozzarella Chicken Breast

This dish is a nice bundle of flavors waiting to be unpacked. After butterflying a chicken breast, we stuffed it with mozzarella and asparagus, coated it with a paprika-garlic-lemon zest mixture, and double-cooked it. First over medium heat and then in the oven. We found that the softness in asparagus and mozzarella paired so well with the crispness of the chicken meat.

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Ingredients Needed for Asparagus and Mozzarella Chicken Breast

5 ounces of chicken breast
salt
pepper
2 fresh mozzarella slices
3 asparagus stalks
2 tablespoons of vegetable oil

For the paprika-garlic-lemon mix:

½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika powder
1 teaspoon garlic powder
1 teaspoon lemon zest

How to Make Asparagus and Mozzarella Chicken Breast

  1. Butterfly the chicken breast, add salt and pepper on it, place the mozzarella slices on one half and the asparagus stalks over them. Fold the other half, sprinkle some salt and set it aside.
  2. For the paprika-garlic-lemon mix:
    Add the salt, pepper, paprika, garlic, and lemon zest in a smaller bowl. Mix them using a teaspoon.
  3. Use 3 wooden paddle skewers to fasten the chicken breast halves. Then spread the paprika-garlic-lemon mixture all over the chicken breast.
  4. Heat the vegetable oil in a saucepan over medium heat.
  5. Cook the stuffed chicken breast on all sides until golden brown.
  6. Cover the saucepan with aluminum foil and roast for 30 minutes at 400⁰F/200⁰C.
garlic-and-honey-caramel-lamb-roll-with-potatoes

Caramel Lamb Roll With Potatoes

This one is not easy to prepare, but it’s all the more delicious. First, we made an olive oil, lemon juice, garlic, rosemary, and salt mixture to coat the lamb meat. We rolled the lamb, trussed it, and roasted it. Before double cooking this we coated it with caramel made from honey and brown sugar. Serve this with butter and rosemary baked potatoes. Bon Appetit!

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Ingredients Needed for Caramel Lamb Roll With Potatoes


For the garlic mixture:

¼ cup olive oil
¼ cup lemon juice
3 garlic cloves
rosemary sprig, leaves
½ teaspoon salt

For the lamb roll:

1 pound boneless lamb shoulder

For the baked potatoes:

6 cooked potatoes
1 tablespoon butter
1 rosemary sprig

For the honey-sugar caramel:

¼ cup brown sugar
¼ cup honey
lemon zest

How to Make Caramel Lamb Roll With Potatoes

  1. For the garlic mixture:
    Add the olive oil, lemon juice, garlic, rosemary leaves, and salt to a glass. Mix them together using a hand mixer.
  2. For the lamb roll:
    Place the lamb shoulder on the workspace, coat it with the garlic-rosemary mixture and roll it. Use cooking twine to truss the lamb roll. Slide the twine underneath the roll 0.4-0.8 inches (1-2 cm) from the end. Bring the twine’s end over, tighten the bind and make a simple knot. Make a loop with the twine, slide it underneath the roll keeping a 1-2 inches (2.5-5 cm) distance from the first loop. Pull the string a little to tighten the bind around the roll. Repeat this and make loops until you reach the lamb roll’s other end. Make a final knot to secure the whole bind.
  3. Wrap the lamb roll in aluminum foil, put it in a baking dish and roast for 90 minutes at 400⁰F/200⁰C.
  4. For the baked potatoes:
    Using a knife make a cross-shaped incision on each potato. Fill each one with½ teaspoon butter. Also, stick a piece of rosemary sprig in each incision.
  5. Put the potatoes in a baking dish and roast them for 20 minutes at 360⁰F/180⁰C.
  6. For the honey-sugar caramel:
    Add the sugar, honey, and lemon zest in a saucepan. Stir and cook over low heat until the sugar starts caramelizing.
  7. Unwrap the aluminum foil and coat the lamb roll with caramel.
  8. Roast for 15 minutes at 360⁰F/180⁰C.
  9. Slice and serve with potatoes.
Double-Cheese and Bacon Sandwich

Double-Cheese and Bacon Sandwich

We think the secret for a good sandwich is to add some heat to the equation. So, do this: pan-fry your bread rolls, coat with butter and rub them with garlic. Warm your cheese in a bit of oil, but try to use low moisture cheese so it doesn’t melt completely when adding it to the pan. Cook your bacon, just to achieve that delicious crunchiness. Assemble your sandwich and be prepared to be amazed.

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Ingredients Needed for Double-Cheese and Bacon Sandwich

1 tablespoon butter
2 flax seed bread rolls
1 garlic clove
4 low moisture mozzarella slices
1 tomato
4 bacon slices
2 tablespoons of mayonnaise
½ lettuce head, leaves
1 teaspoon vegetable oil
2 cheddar cheese slices

How to Make Double-Cheese and Bacon Sandwich

  1. Cut the flax seed bread rolls in half.
  2. Melt the butter in a skillet over low heat. Place each bread roll half into the skillet with the inner part down, and coat with melted butter. Pan-fry them for 1-2 minutes.
  3. Fry the bacon slices in a skillet over low-medium heat until crispy.
  4. Use the same skillet to warm the mozzarella and the cheddar slices, just until they melt a bit.
  5. Spread one tablespoon of mayonnaise on two of the bread rolls. Then add on each roll half of the lettuce leaves, 2 tomato slices, 2 mozzarella slices, 1 cheddar slice and 2 bacon slices. Top with the remaining bread roll half and serve.
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