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Potato, Celery and Leek Cream Soup

Potato, Celery and Leek Cream Soup

You can serve this potato, celery and leek cream soup on these cool days of fall to warm you up! Plus, it’s got all the right spices, and it is topped with toasted almonds and sunflower seeds.

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Ingredients Needed for Potato, Celery and Leek Cream Soup

2 tablespoons of butter
1 celery stick, thinly sliced
1 leek, thinly sliced
2 bay leaves
2 rosemary sprigs
1 thyme sprig
3 potatoes, small dices
salt
pepper
1 teaspoon ground coriander
3 cups of beef stock
½ cup heavy cream
0.5 ounce almonds, ground
1 tablespoon sunflower seeds
1 teaspoon ground coriander

How to Make Potato, Celery and Leek Cream Soup

  1. Heat the butter in a skillet over medium heat.
  2. Add the leek, celery, and give it a good stir.
  3. Add the bay leaves, rosemary, and thyme.
  4. Give it a stir, and cook for 2 minutes. Remove the herbs.
  5. Add the diced potatoes and season with salt and pepper.
  6. Season with coriander and pour the beef stock.
  7. Cover with a lid and simmer for 25 minutes.
  8. After it’s done, move everything into a blender along with the heavy cream. Blend until smooth.
  9. Next, heat a skillet over medium heat, and add the almonds and sunflower seeds.
  10. Season them with coriander and give it a good stir.
  11. Toast the nuts for 2 minutes and use them to top the cream soup.
Creamy Saffron Risotto

Creamy Saffron Risotto

The spice we think of when we hear the word “saffron” is only a small part of the plant itself. It is extremely expensive because, in order to make 1 pound of saffron, you use about 75000 saffron flowers! Chefs love it, that’s why it is often used when cooking risotto. Use only a small pinch and enjoy its distinct flavor in this creamy risotto!

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Ingredients Needed for Creamy Saffron Risotto

1 tablespoon vegetable oil
1 teaspoon butter
1 onion, chopped
1 cup risotto rice
½ cup white wine
2 cups of vegetable stock
2 tablespoons of heavy cream
pepper
¼ teaspoon saffron
¼ cup parmesan, shredded

How to Make Creamy Saffron Risotto

  1. Heat the vegetable oil and butter in a skillet over medium heat.
  2. Add the onion and cook until translucent.
  3. Add the risotto rice and white wine.
  4. Gradually add the stock and cook, stirring frequently for 20-25 minutes.
  5. Add the heavy cream and season with pepper.
  6. Stir, add the saffron and shredded parmesan. Keep the dish on heat for 2 more minutes, while stirring. Serve the risotto immediately.
Apple and Carrot Creamy Salad in a Glass

Apple and Carrot Creamy Salad in a Glass

Welcome to salty, lemony and mildly sweet. This salad in a glass combines carrot with apple. Heavy cream makes it creamy and the lemon juice together with celery give it a refreshing touch. You can serve the salad with style by layering the mixtures in a tall ice cream glass. Garnish it with a slice of lemon and even with sesame seeds if you want.

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Ingredients Needed for Apple and Carrot Creamy Salad in a Glass


For the carrot:

1 carrot, shredded
1 teaspoon lemon juice
salt
1 teaspoon vegetable oil

For the apple mixture:

1 small apple, chopped
1 small celery stick, sliced
1 teaspoon vegetable oil
salt
1 teaspoon lemon juice

For the salad:

2 tablespoons of heavy cream
pepper
salt

How to Make Apple and Carrot Creamy Salad in a Glass

  1. For the carrot mixture:

    Add the ingredients for the carrot mixture to a bowl. Season with salt and stir, then set aside.

  2. For the apple mixture:

    Add the ingredients for the apple mixture to a bowl, season with salt and stir. Set aside.

  3. For the salad:

    Add the heavy cream to a small bowl. Season with salt and pepper and mix.

  4. Layer the three mixtures into a tall ice cream glass starting with 1/2 of carrot mixture. Continue by adding some of the heavy cream and the apple mixture. Finish with the remaining carrot mixture and then the remaining heavy cream.
  5. Optionally, garnish with sesame seeds and 1 slice of lemon.
Skillet Rice and Red Cabbage Egg-Wrap

Skillet Rice and Red Cabbage Egg-Wrap

Skillet rice is always savory and delicious. When sautéed with other vegetable goodies it borrows aromas from them. So, onion, broccoli, olives, and basil, they all have their say in this. The texture is a combination of slightly crispy red cabbage and creamy rice. And the egg wrap only enhances the whole thing. Believe us.

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Ingredients Needed for Skillet Rice and Red Cabbage Egg-Wrap

1 tablespoon vegetable oil
½ small onion, chopped
2 ounces of broccoli florets
1 green chili, sliced
salt
pepper
1 cup red cabbage, chopped
1 ounce black olives, pitted and sliced
3 fresh basil leaves, chopped
½ cup cooked rice
3 eggs, whisked

How to Make Skillet Rice and Red Cabbage Egg-Wrap

  1. Heat the oil in a skillet over low heat. Add the onion and stir for a few seconds. Add the broccoli and do the same. Add the chili, season with salt and pepper and stir them in.
  2. Add the red cabbage, stir for a few seconds, then add the olives, basil, and stir them in, too. Add the cooked rice. Cook and stir for up to 1 minute. Transfer the cooked mixture to 2 serving bowls.
  3. Heat the same skillet over low heat and add one whisked egg. Rotate the skillet so that the batter spreads evenly.
  4. Cook on both sides until golden and spotty brown, or for approximately 1 minute. Set the crepe aside. Do the same for the other whisked egg.
  5. Place a flat plate upside down over one of the rice mixture bowls, then turn over. Remove the bowl and you’re left with a rice mixture lump on the plate. Cover this with one egg crepe. Do the same for the other rice mixture bowl.
Celery and Potato Cream Soup

Celery and Potato Cream Soup

Creamy and healthy? Cream soups fit the bill nicely. Give the gentle flavors of celery and potato a try. Enrich the mixture with some bacon and onion. Blend the veggies with heavy cream and milk for an increased smooth factor.

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Ingredients Needed for Celery and Potato Cream Soup

2 tablespoons of olive oil
1 tablespoon butter
1 large celery root, cubed
1 onion, quartered
1 large potato, cubed
salt
1 cup milk
2 cups of heavy cream
2 slices of fried bacon, crumbled for garnishing

How to Make Celery and Potato Cream Soup

  1. Add the olive oil and butter into a medium-sized cooking pot over low heat. Stir and cook until the butter melts.
  2. Add the celery root, stir and cook for 5 minutes. Add the onion and potato, season generously with salt, stir and cook for 1 minute more, then add the milk and bring it to a boil. Simmer for 15 minutes before turning off the heat.
  3. Transfer to a blender, add the heavy cream and blend until you have a smooth cream.
  4. Serve in a soup bowl garnished with fried bacon crumbles.
Apple Cream Cheese Rolls

Apple Cream Cheese Rolls

If you’re planning a small party, these apple and cream cheese rolls might be just what you were looking for. They’re not at all hard to make and they consist in a nice mix of flavors. Just be sure to make plenty of them, because they’ll disappear from your plate in no time!

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Ingredients Needed for Apple Cream Cheese Rolls

2 apples, chopped
1 tablespoon lime juice
3 teaspoons of cinnamon
3 eggs
½ cup milk
8 slices of bread
7 ounces of cream cheese
½ cup sugar (for topping)
1 tablespoon cinnamon (for topping)
0.5 ounces butter

How to Make Apple Cream Cheese Rolls

  1. Heat a saucepan over medium heat. Add the diced apple, lime juice, and cinnamon. Cook the apple until softened.
  2. Whisk the eggs and milk in a bowl.
  3. Slice off the edges of the bread and level them with a rolling pin. Spread the cream cheese over the bread. Top them with 1/2 tablespoon of apple. Continue with the remaining ingredients and make 7 more rolls. Roll the bread slices.
  4. Soak them in the egg mixture. Mix the sugar and cinnamon in a separate bowl.
  5. Heat a skillet over medium heat, and add the butter in it. Cook the rolls until golden.
  6. Coat them with the sugar and cinnamon mix.
chicken breast with heavy cream, garlic, and ginger sauce

Chicken Breast With Heavy Cream, Garlic, and Ginger Sauce

This dish is special thanks to its sauce, which perfectly helps the fried, then roasted chicken breast shine on the plate. Cook garlic and ginger in oil, add chicken stock, lemon juice, and heavy cream to make the sauce. You can serve this saucy chicken rice on the side.

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Ingredients Needed for Chicken Breast With Heavy Cream, Garlic, and Ginger Sauce


For the chicken breast:

1 tablespoon vegetable oil
10 ounces of chicken breast
salt

For the heavy cream sauce:

1 tablespoon vegetable oil
2 garlic cloves, crushed
1 teaspoon ginger, shredded
½ cup chicken stock
1 tablespoon lemon juice
½ cup heavy cream
salt
1 cup cooked rice (optional)

How to Make Chicken Breast With Heavy Cream, Garlic, and Ginger Sauce

  1. For the chicken breast:
    Heat the oil in a skillet over medium heat, then cook the chicken breast on both sides until golden brown. Season with salt, in the process. Remove from heat and set aside.
  2. For the heavy cream sauce:
    Heat the vegetable oil in a skillet over low heat, add the garlic and cook it until tender. Add the ginger and stir, then continue with the chicken stock, lemon juice, heavy cream, and season with salt. Cook, stir and bring it to a boil. Remove from heat.
  3. Add the cooked chicken breast to a 5×10 inches (13×25 cm) baking dish, pour the heavy cream sauce over it, and roast for 30 minutes at 360⁰F/180⁰C.
  4. Serve the meat with heavy cream sauce, garnished with cooked rice.
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