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Cream-Topped Roasted Squash

Cream-Topped Roasted Squash

Did you know squash can be used in plenty of interesting desserts? So how about you try this next. Sprinkle the squash with a bit of vodka and orange juice, then roast it to release its wonderful sweetness. We’ve topped it with some whipping cream and cheese mix, some agave syrup and a few almonds.

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Ingredients Needed for Cream-Topped Roasted Squash

1 butternut squash
½ cup vodka
1 orange
salt
2 teaspoons of cinnamon
1 cup heavy whipping cream
7 ounces of cream cheese
3 ounces of agave syrup
2 ounces of almond

How to Make Cream-Topped Roasted Squash

  1. Slice the squash horizontally into 1 inch (2.5 cm) thick slices. Grab a 3 inches (7.5 cm) cooking ring and press it over the squash slices so you can remove the edges.
  2. Preheat the oven to 360°F/180°C.
  3. Line a baking tray with parchment paper. Place the slices over it.
  4. Drizzle the vodka and the juice from half an orange over them.
  5. Sprinkle some salt and cinnamon.
  6. Slide the tray into the oven and bake the squash for the next 35 minutes.
  7. In the meantime, you can prepare the cream.
  8. Pour the whipping cream into a large bowl. Start mixing until it thickens. Add the cream cheese and mix until it incorporates into the whipping cream and the mixture becomes smooth. Pour the juice out of the remaining orange half.
  9. Take out the squash and top it with the cream.
  10. Mix the agave syrup with the almonds and pour the mixture over the squash.

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.

Beef Tenderloin With Creamy Corn

If tonight is “steak night”, head out to your local butcher and get a nice cut of beef tenderloin. Cook it on the stove to get that nice crispy crust, and pair it with a light side of corn, flavored with a touch of butter and cream. The two really go great together on any plate!

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Ingredients Needed for Beef Tenderloin With Creamy Corn

1 pound beef tenderloin
salt
1 tablespoon vegetable oil
1 garlic head
2 rosemary sprigs
thyme
2 tablespoons of butter
1 onion, chopped
1 cup sweet corn
pepper
½ cup milk
¼ cup parmesan, shredded

How to Make Beef Tenderloin With Creamy Corn

  1. Take the meat out of the fridge and let it reach room temperature.
  2. Place it on your working surface and rub salt all over it.
  3. Heat the vegetable oil in a skillet over high heat. Slice the garlic head through the middle. Add the beef in the skillet and start cooking it. Add the rosemary sprigs, thyme, garlic (cut side down), and 1 tablespoon of butter.
  4. Cook the beef according to your preferences. If you like your beef to be rare, cook it for 6-8 minutes per side. If you prefer it medium, cook it for 8-10 minutes per side. And last, if you prefer it well done, cook it for 11-13 minutes per side. Set it aside.
  5. For the sweet corn, heat another skillet over medium heat. Add the remaining butter melt it. Add the onion, sweet corn, and season with salt and pepper.
  6. Give it a good stir and add the milk. Cook until the sauce reduces.
  7. Place the corn in a tall glass container. Set up your immersion blender and blend everything until smooth.
  8. Thinly slice the meat, at about 1/2 inch (1.2 cm) thick slices. Serve the beef with the mashed corn.

Turkey and Mushroom Rice

Need a few ideas for a delicious turkey dinner? We recommend you try this turkey, mushroom, and basmati dish, similar to biryani. We’ve wanted the dish to be creamier, so we’ve also added a touch of heavy cream. It’s a simple dish, but rich and savory at the same time!

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Ingredients Needed for Turkey and Mushroom Rice

7 ounces of turkey breast
salt
pepper
1 tablespoon vegetable oil
1 teaspoon butter
1 onion, chopped
8 mushrooms, thinly sliced
5 ounces of basmati rice
2 cups of chicken stock
2 tablespoons of sour cream
parsley
1 teaspoon turmeric

How to Make Turkey and Mushroom Rice

  1. Place the turkey breast on a wooden surface and season it with salt and pepper.
  2. Heat the vegetable oil in a skillet over medium heat, add the turkey, and cook it for around 8-10 minutes per side.
  3. Take out the meat and let it rest. In the remaining fat, add the butter and melt it. Add the onion and basmati rice. Pour the chicken stock and season with salt and pepper. Cover it with a lid and let it simmer for 20 minutes.
  4. In the meantime, thinly slice the chicken. Remove the lid, add the sour cream, turkey, and parsley. Simmer it once again, lid on top, for the next 20 minutes.
  5. Season with turmeric, stir, and simmer for 10 more minutes.

Vietnamese Iced Coffee

Vietnamese Iced Coffee or Ca Phe Sua Da is a traditional Vietnamese coffee recipe, made with strong brewed coffee, condensed milk and ice. If you’re not particularly fond of black coffee, then you have to try it. The coffee is very creamy, velvety and has a nice sweet flavor, without being loaded with sugar.

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Ingredients Needed for Vietnamese Iced Coffee

2 teaspoons of dark-roast ground vietnamese coffee or any other type, but medium coarse ground
½ cup hot water
2 tablespoons of condensed milk
1 cup crushed ice

How to Make Vietnamese Iced Coffee

  1. Vietnamese coffee requires a special Vietnamese coffee filter. But if you don’t have a filter like this in your kitchen, you can simply brew the coffee and then mix it with the condensed milk.
  2. Otherwise, the traditional method requires these steps: place the Vietnamese coffee filter on the top of a tall glass. Add the ground coffee and pour the hot water over it. Put the lid to the filter and let the coffee slowly drip into the glass. Remove the filter.
  3. Add the condensed milk – if you prefer a creamier coffee you can add 3 tablespoons of milk. Stir until the milk is well incorporated into the coffee.
  4. Add the crushed ice and enjoy!

Spiced Chicken With Sweet Potato Mash

Coating your chicken with spices gives it a rich and new flavor, making it a good idea for a light meal tonight. You’ll also need a nice side for it, that’s why we’ve prepared this deliciously creamy sweet potato mash. Its delicate texture comes from using heavy cream and egg yolk.

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Ingredients Needed for Spiced Chicken With Sweet Potato Mash

2 sweet potatoes, cubed salt 1 teaspoon coriander seeds 10 ounces of chicken, sliced into strips 1 teaspoon dried oregano 1 tablespoon vegetable oil 2 teaspoons of butter 1 red onion, chopped ½ cup heavy cream ½ teaspoon turmeric pepper 1 teaspoon butter

How to Make Spiced Chicken With Sweet Potato Mash

  1. Heat a saucepan over medium heat, add water in it and bring it to a boil.
  2. Add a pinch of salt and then the diced sweet potatoes. Cook them until fork tender.
  3. Crush the coriander seeds with a mortar. Add the chicken strips in a bowl. Season with coriander, oregano, and salt.
  4. Heat the vegetable oil in a skillet over medium heat. Add the chicken and cook it for 18-20 minutes.
  5. Next heat a separate skillet over medium heat and melt 1 teaspoon of butter. Add the red onion and cook it for 1 minute. Pour the heavy cream and add turmeric. Stir, and cook until the sauce thickens.
  6. Place the diced sweet potatoes in a large bowl. Add the remaining butter, egg yolk, salt, and pepper. Mash until smooth.
  7. Serve the chicken with the sweet potato mash and the heavy cream sauce!

Prosciutto-Wrapped Chicken With Creamy White Sauce

If you want to make chicken breast the star of your meal tonight, here is a nice, simple recipe you can try. First stuff it with olives, bell pepper, and basil, and wrap it in prosciutto. Add it in the oven, which will make the meat tender, and give it that wonderful smoky and salty flavor that prosciutto has to offer. It’s satisfying on its own, so you won’t be needing any side, just a nice creamy sauce to go with it!

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Ingredients Needed for Prosciutto-Wrapped Chicken With Creamy White Sauce

7 ounces of chicken breast
¼ red bell pepper, thinly sliced
3 olives, thinly sliced
3 basil leaves
3 prosciuttos slices
1 tablespoon olive oil
⅔ cup heavy cream
1 tablespoon whole grain mustard
salt
pepper

How to Make Prosciutto-Wrapped Chicken With Creamy White Sauce

  1. Preheat the oven to 360°F/180°C.
  2. Place the chicken on your working surface and slice it through the middle to make room for the filling.
  3. Add the bell pepper, olives, and basil leaves inside it. Secure it with the prosciutto slices.
  4. Add the chicken in a baking tray and drizzle with olive oil. Slide the tray into the oven for the next 35 minutes.
  5. Heat a skillet over medium heat. Add the heavy cream and whole grain mustard. Stir, and season it with salt and pepper. Cook it for 2-3 minutes.
  6. Take the chicken out of the oven, slice it in 0.4 inch (1 cm) thick slices, and serve it with the sauce.

Roasted Chicken With Creamy Walnut Sauce

Looking for a nice sauce to coat your chicken? How does a creamy sauce, with crunchy walnuts, chili and a touch of sugar sound to you? We’ve tried it, and we can only say good things about it. But, you have to try it and see it for yourself!

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Ingredients Needed for Roasted Chicken With Creamy Walnut Sauce

1 tablespoon vegetable oil
1 chicken thigh
2 chicken wings
salt
pepper
chili flakes
6 rosemary sprigs
1 tablespoon olive oil
0.5 ounce butter
1 ounce walnut
1 tablespoon brown sugar
1 cup heavy cream
½ red chili, thinly sliced

How to Make Roasted Chicken With Creamy Walnut Sauce

  1. Heat the oil in a skillet over medium heat.
  2. Add the thigh and wings and season them with salt, pepper, and chili flakes. Cook the chicken for 5-6 minutes.
  3. Place the rosemary sprigs on the bottom of an oven tray. Pour a small drizzle of olive oil. Add the chicken and top with butter.
  4. Preheat the oven to 360°F/180°C. Roast the chicken for the next 25 minutes.
  5. In the meantime, heat a skillet over medium heat and toast the walnuts with the brown sugar, for 2-3 minutes.
  6. Pour the heavy cream and add the red chili slices. Cook the sauce until it thickens, for around 3-4 minutes.
  7. Take the chicken out of the oven and drizzle them with the creamy walnut sauce.

Pan-Fried Pork Neck With Herbed Cream Sauce

Any steak gets better with the right sauce. For today’s recipe, combine butter, heavy cream and mustard, then spice things up with some fresh rosemary, thyme and chives. This herbed cream sauce is so good that you won’t need a side for the steak!

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Ingredients Needed for Pan-Fried Pork Neck With Herbed Cream Sauce

21 ounces of pork neck
2 tablespoons of vegetable oil
salt
pepper
curry powder
1 teaspoon butter
½ cup heavy cream
½ teaspoon mustard
½ teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
2 teaspoons of chives, chopped

How to Make Pan-Fried Pork Neck With Herbed Cream Sauce

  1. Heat the vegetable oil in a skillet and lay the pork neck in it.
  2. Season the with salt and pepper.
  3. After 4-5 minutes, when the bottom side starts to brown, turn over the meat.
  4. Continue to fry the pork for another 4-5 minutes on the other side, until it’s cooked through.
  5. Melt the butter in another skillet, on low heat.
  6. Add the heavy cream and the mustard, and then mix them together.
  7. Add the herbs, chives, salt, and pepper. Stir and simmer until the sauce thickens.
  8. Serve the pork steak with the creamy white sauce and a salad.

Duck Breast With Rice and Raisin Sauce

Pan-frying is the quickest and probably easiest way of cooking duck breast. You get that nice crispy skin and pink color in the middle without much effort. We recommend trying it with a sweet sauce, with raisins and heavy cream as main ingredients, and a side of rice next to it.

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Ingredients Needed for Duck Breast With Rice and Raisin Sauce

5 ounces of duck breast
salt
pepper
1 tablespoon butter
2 tablespoons of raisin
1 tablespoon brown sugar
lemon zest
lime zest
1 ounce fluid cognac
1 ounce fluid vodka
¼ cup heavy cream
0.5 ounce dried mushroom
2.5 ounces of rice
parsley

How to Make Duck Breast With Rice and Raisin Sauce

  1. You can start with the rice. Heat a saucepan over medium heat and fill it with water. Bring it to a boil, add the rice and cook it according to the instructions on the package.
  2. Place the duck breast on your working surface.
  3. Make diagonal cuts over the surface of the duck breast. Season it with salt and pepper.
  4. Heat a skillet and place the duck skin-side down at low heat so that the fat melts and the skin turns crispy.
  5. Afterwards, fry the duck on each side so that it is properly seared.
  6. Cook it for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes.
  7. Heat a skillet over medium heat and melt 1 teaspoon of butter in it. Add the raisins and brown sugar. Stir until the sugar melts.
  8. Pour the cognac and vodka and stir for 1 minute. Add the heavy cream and leave the skillet on heat for 1-2 more minutes.
  9. Heat another skillet over medium heat and melt the remaining butter. Add the dried mushrooms and season them with salt and pepper. Add the cooked rice, sprinkle some parsley and stir for 1-2 minutes. Turn off the heat.
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