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Scrambled Eggs with Asparagus

Scrambled Eggs With Asparagus

You’d prepare your scrambled eggs differently, but don’t know where to? Just beat your eggs with a bit of milk and parmesan, and season with thyme. Soften some asparagus in butter, then give it a little spiciness by adding a few slices of red chili to the pan. Combine your eggs with the buttered asparagus and cook them slightly. That’s it!

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Ingredients Needed for Scrambled Eggs With Asparagus

5 eggs
3 tablespoons of milk
1 teaspoon dried thyme
½ teaspoon pepper
1 ounce parmesan, shredded
½ teaspoon salt
1 teaspoon vegetable oil
1 tablespoon butter
2 sage leaves
3 asparaguses, spears, chopped
1 red chili, chopped
lime juice
2 tablespoons of roasted cashew

How to Make Scrambled Eggs With Asparagus

  1. Add the eggs, milk, dried thyme and parmesan to a bowl. Season with salt and pepper and beat well. Set the bowl aside.
  2. Add the vegetable oil in a skillet over low heat, melt the butter in there, add the sage leaves and stir.
  3. Add the asparagus, red chili, and some lime juice. Cook the asparagus for 8-10 minutes, until softened. Add the eggs. Cook them stirring for 1-minute and remove from the heat.
  4. Serve garnished with roasted cashews.
Steak and Caper Mayonnaise Sandwich

Steak and Caper Mayonnaise Sandwich

Have some leftover steak from the last night’s dinner? Use it to make this delicious sandwich for which we’ve pan-fried the bread roll in a bit butter and rubbed it with garlic, and made a thick caper mayonnaise sauce.

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Ingredients Needed for Steak and Caper Mayonnaise Sandwich


For the bread rolls:

2 bread rolls
1 tablespoon butter
1 garlic clove

For the caper-mayonnaise:

½ cup mayonnaise
1 ounce caper
1 teaspoon lime zest
1 tablespoon lime juice

For the steak:

3 tablespoons of vegetable oil
1 t-bone steak
salt
1 tablespoon butter
1 garlic clove
1 rosemary sprig
1 sage sprig
2 pickled artichoke heartses

How to Make Steak and Caper Mayonnaise Sandwich

  1. Cut the bread rolls in half. Put the butter into a skillet over low heat. Place the lower, thicker half of each bread roll into the skillet with the inner part down, and coat with melted butter. Pan-fry the bread rolls.
  2. Cut the garlic clove in half and use it to rub the bread rolls halves.
  3. Add the mayonnaise to a small bowl, together with the capers, some lime zest, and lime juice. Mix them.
  4. Heat the vegetable oil in a skillet over medium heat. Cook the T-bone for 3-4 minutes on each side, until it develops a golden-brown crust.
  5. Remove it from heat, place the T-bone on the workspace, salt it and slice it.
  6. Add the butter to the same skillet over low heat to melt it, add the garlic clove, rosemary sprig and sage sprig. Stir and cook for 1-2 minutes.
  7. Make your sandwiches: spread the caper mayonnaise, add the sliced meat, pickled artichokes hearts, and top with sage and rosemary.
Foil-Wrapped Potatoes Topped with Mayonnaise

Foil-Wrapped Potatoes Topped With Sour Cream

Who said baked potatoes must be simple and dull? If you make deep cuts into the potatoes, you can stuff them with almost everything. We’ve used a mix of butter and fresh parsley as stuffing. The butter, which has been previously frozen, will soften the potatoes while cooking in the oven. Add sour cream on top of the potatoes before serving, for a final touch.

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Ingredients Needed for Foil-Wrapped Potatoes Topped With Sour Cream

¼ cup butter
1 tablespoon fresh parsley, chopped
3 medium-sized potatoes
¼ cup sour cream
1 spring onion for garnish

How to Make Foil-Wrapped Potatoes Topped With Sour Cream

  1. Add the butter and the chopped parsley to a small bowl. Mix them.
  2. Put the butter on a plastic wrap and roll into a stick. Refrigerate it for 30 minutes.
  3. Make 3 deep parallel cuts into each potato.
  4. Slice the butter and insert a slice of butter into the potato fans.
  5. Wrap the stuffed potatoes in aluminum foil. Roast them for 30 minutes at 380⁰F/190⁰C.
  6. Unwrap the potatoes and let them cool for 10 minutes. Add 1-2 tablespoons of sour cream on the top of each potato before serving. Garnish with spring onion.

Creamy Chicken and Leek Pie

If you’re running out of ideas for dinner, this creamy chicken and leek pie should be the answer to all your prayers. Inside a warm, homemade dough you find a delicious and creamy filling made of chicken, leek, butter, and spices. It may take a bit to cook it, but in the end, it’s totally worth it!

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Ingredients Needed for Creamy Chicken and Leek Pie


For the dough:

2 cups of flour
6 ounces of butter
1 egg
¼ cup sour cream
1 tablespoon milk
salt

For the pie filling:

1 tablespoon butter
12 ounces of leek green and white parts, thinly sliced
2 tablespoons of flour
1 ½ cups of chicken stock
14 ounces of cooked chicken, shredded
2 tablespoons of sour cream
2 fresh rosemary
egg wash

How to Make Creamy Chicken and Leek Pie

  1. For the dough, grab a large bowl and add the flour, butter, egg, sour cream, milk, and a pinch of salt.
  2. Use your hands and mix until you obtain a smooth, golden-colored dough. If it seems too dry, you can add a bit more flour.
    Cover it with plastic foil and refrigerate for the next 20 minutes.
  3. Next heat a skillet over medium heat, add the butter in it and melt it. Add the leek and cook it for 1 minute.
    Add the flour and chicken stock. Season with salt, pepper, and bring to a boil.
    Add the chicken, sour cream, and rosemary. Cook for around 5 minutes, so the mixture thickens.
  4. Preheat the oven to 360°F/180°C.
  5. Next, take out the dough, place it on your wooden board and level it with a rolling pin. Slice it in halves vertically.
  6. Lay one half on the bottom of a 10 inches (25 cm) X 4 inches (10 cm) baking dish. Make sure the sides are also covered and slice off the extra dough. Pinch the bottom of the dough with a fork.
  7. Pour the mixture into the pan and cover it with the remaining half of the dough. Brush it with egg wash.
  8. Slide the tray into the oven for the next 45 minutes.
Spicy Rice Skillet with Bell Peppers and Red Beans

Spicy Rice Skillet With Bell Peppers and Red Beans

In case you want this delicious rice skillet on your table, you’ll need to pan-cook in butter, olive oil, and tomato sauce some bell peppers, celery, and onion. Toss baby corn, red beans, and cooked rice, and spice them heavily. Cooking ingredients together, lets them mingle their flavors, which results in a delicious and warming mixture.

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Ingredients Needed for Spicy Rice Skillet With Bell Peppers and Red Beans

For the veggie mixture:

1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, crushed
1 medium red onion, chopped
2 medium celery sticks, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small yellow bell pepper, chopped
½ medium zucchini, chopped
2 ounces of baby corn, chopped
salt
black pepper
white pepper
1 teaspoon chili flakes
1 teaspoon paprika powder
1 teaspoon garam masala
1 cup tomato sauce

For the rice:

1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, crushed
1 medium red onion, minced
2 celery sticks, chopped
1 medium yellow bell pepper, chopped
⅔ cup canned red beans
½ cup sweet corn
1 green chili, sliced
2 teaspoons of red chili powder
salt
3 ounces of feta, cubed
⅔ cup tomato sauce
1 ½ cups of cooked rice
½ cup fresh parsley, chopped
nachos for garnishing
yogurt sauce, store-bought (for garnishing)

How to Make Spicy Rice Skillet With Bell Peppers and Red Beans

For the veggie mixture:
  1. Start melting the butter in a deeper skillet over low heat. As it melts, add the olive oil, garlic, red onion, celery, and bell peppers. Stir for a few seconds.
  2. Add the zucchini and baby corn and stir them in. Season with salt, black pepper, white pepper, chili flakes, paprika, and garam masala. Stir them in.
  3. Cook and stir for 1 minute. Add the tomato sauce. Cook and stir until it bubbles. Remove from heat and set aside.
For the rice:
  1. Start melting the butter in a skillet over low heat. As it melts, add the olive oil and garlic. Cook and stir until the butter melts.
  2. Add the red onion and celery. Stir them in. Add the pepper, red beans, sweet corn, and chili. Cook and stir for 2 minutes.
  3. Add the red chili powder and feta, season with salt, and stir them in. Add the tomato sauce and stir it in.
  4. Add the cooked rice. Cook and stir for 1 minute. Add the fresh parsley in the process.
  5. Serve the veggie mixture on a bed of rice. Garnish with nachos, yogurt herb sauce, and fresh parsley.
lemon-pound-cake

Lemon Pound Cake

We used a lot of eggs and some lemon juice and lemon zest to make a mouth-watering lemon pound cake. Coconut flour, coconut butter, and tapioca starch give it even more texture. The result is fresh, rich, and will quickly disappear from the plates.

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Ingredients Needed for Lemon Pound Cake

6 eggs
¼ cup vegetable oil
¼ cup maple syrup
¼ cup lemon juice
1 tablespoon lemon zest
1 cup coconut flour
2 tablespoons of tapioca starch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon olive oil
1 teaspoon flour
3 tablespoons of coconut cream

How to Make Lemon Pound Cake

  1. Use a large bowl to add the eggs, vegetable oil, maple syrup (reserve one tablespoon for later), lemon juice and lemon zest. Blend them together using a hand mixer until fluffy and pale.
  2. While mixing, add the coconut flour, tapioca starch, baking powder and a bit of salt.
  3. Coat a loaf pan with olive oil using a cooking spray, then sprinkle it with flour and pour the mixture.
  4. Bake the cake for 40 minutes at 350⁰F/175⁰C.
  5. Use a small bowl and a teaspoon to mix together the coconut butter, a tablespoon of lemon juice, and a tablespoon of maple syrup until you have an orange color mixture.
  6. After removing the loaf from the oven, use a brush to coat it with the coconut glaze. Top it with lemon slices and serve it!
walnut-buns

Walnut Rolls

These holidays, make your own delicious rolls! Prepare the dough and just before rolling it, cover it with a butter-sugar mixture and plenty of chopped walnuts. Sweet tooth at its sweetest!

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Ingredients Needed for Walnut Rolls

1 cup sugar
1 ½ cups of flour
2 eggs
1 teaspoon salt
1 teaspoon rum essence
1 tablespoon dry yeast

For the butter-sugar mixture:

½ cup sugar
4 ounces of butter
2 ounces of walnut, chopped
powdered sugar

How to Make Walnut Rolls

  1. Pour 3/4 cup of sugar into a skillet and place it over medium heat. Stir as the sugar caramelizes. Remove from heat when the caramelized sugar turns amber-dark. Set aside.
  2. Use a larger bowl and a strainer to strain the flour. Add the eggs, salt and rum essence and mix them a little. Set aside.
  3. Add 1/4 cup sugar in a smaller bowl. Add the active dry yeast and the milk and mix.
  4. Pour the sugar-milk mixture into the flour mixture. Mix and start kneading the dough until it is elastic and non-sticky.
  5. Let it rise for 30 minutes.
  6. Make the butter-sugar mixture: add the butter and sugar in a bowl and mix them using a teaspoon.
  7. Flour your work surface, place the dough on it and spread it using a rolling pin.
  8. Cover one side of the dough with the butter-sugar mix and spread the chopped walnuts all over it.
  9. Roll the dough, then cut it into 8 smaller rolls.
  10. Preheat the oven to 360⁰ F/180⁰ C.
  11. Place the rolls in a saucepan, in which you’ve added the previously caramelized sugar, and bake them for 40 minutes.
  12. Serve them on a platter with powdered sugar sprinkled over them.
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