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lemon and garlic roast chicken

Lemon and Garlic Roast Chicken

Our stuffed chicken gets roasted twice. The first time after we filled it with garlic, rosemary, lemon, and onion. The second time when broccoli comes into the equation. And we’ve paired the bird with a puree mainly made from sweet potatoes and cream cheese.

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Ingredients Needed for Lemon and Garlic Roast Chicken

1 whole chicken
4 garlic cloves
1 tablespoon olive oil
1 teaspoon salt
2 fresh rosemary sprigs
1 lemon, sliced
½ onion
water
2 small sweet potatoes, sliced
salt
0.5 broccoli head
lemon juice
1 teaspoon vegetable oil
pepper
chives
3 tablespoons of cream cheese

How to Make Lemon and Garlic Roast Chicken

  1. Place the chicken on a baking tray, rub it well with garlic – use one or two garlic clove halves.
  2. Drizzle it with oil and sprinkle salt on it.
  3. Stuff it with the garlic, fresh rosemary sprigs, lemon, and onion.
  4. Truss it with string to prevent the stuffing from escaping.
  5. Roast the chicken for 45 minutes at 400⁰ F/200⁰ C.
  6. Fill a bigger saucepan halfway with water and heat it over low heat.
  7. Add the sweet potato and some salt and bring to a boil. Set aside.
  8. After the chicken is done, remove it from the oven and add 1/2 cup of water in the baking tray, place the broccoli florets around the roasted chicken and drizzle it with some lemon juice.
  9. Roast for another 15 minutes at 400⁰ F/200⁰ C.
  10. Add the sweet potato, some salt and pepper, vegetable oil, chives, and cream cheese in a blender. Blend until smooth.
  11. Serve the chicken together with some sweet potato mash and broccoli.
roasted-beef-brisket-with-mushrooms

Roasted Beef Brisket With Mushrooms

Make your family fall in love with the flavor of roasted beef by making them try this delicious recipe. First, spice up the beef really well with your favorite spices, and glaze it with our homemade marinade, with lots of surprise ingredients. As for the side, we’ve prepared some delicious creamy mushrooms!

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Ingredients Needed for Roasted Beef Brisket With Mushrooms

2 pounds of beef brisket
1 teaspoon dried oregano
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon wholegrain mustard
¼ cup ketchup
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon worcestershire sauce
1 tablespoon apple juice
1 tablespoon pineapple juice
salt

For the mushrooms:

1 tablespoon olive oil
2 garlic cloves
4 ounces of mushroom
1 tablespoon butter
1 teaspoon wholegrain mustard
½ cup heavy cream

How to Make Roasted Beef Brisket With Mushrooms

  1. Preheat the oven to 360°F/180°C.
  2. Place the beef brisket on your wooden board. Season it with oregano, garlic powder, paprika, chili powder, and mustard.
    Rub the meat so it can be fully coated with spices.
  3. Heat a skillet over medium-low heat. Add the ketchup, and olive oil. Stir, and wait for the brown sugar to melt.
    Add Worcestershire, apple juice, pineapple juice, season with salt, stir, and bring to a boil. After bubbles start appearing on the surface, turn off the heat.
  4. Grab a brush and spread some of the glaze over the beef, fully covering it. Lay it in a ceramic baking dish.
    Slide the tray into the oven and let it cook for 45 minutes.
  5. After 45 minutes, take the beef out from the oven and spread the remaining glaze over it. Cook it for another 15 minutes into the oven.
  6. Heat a skillet over medium heat, and add the olive oil. Add garlic cloves and the sliced mushrooms. Season with salt, add the butter, and the wholegrain mustard.
  7. Pour the heavy cream, stir, and cook everything for 2 more minutes, to thicken the sauce.
    Slice the beef and serve it with the mushroom side!
beet-fritters

Beet Fritters

Inspired by the Swiss dish rosti, we bring you a nice appetizer to please your vegetarian friends for the holidays. These easy fritters are made with beets and potatoes, and they’re delicious when served with heavy cream sauce on top. Sure, they’re not the quickest snack you’ll find, but they’re definitely worth the wait.

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Ingredients Needed for Beet Fritters

2 beetroots
2 medium-sized potatoes
1 small onion
1 teaspoon baking powder
2 eggs
salt
pepper
½ lemon
1 cup flour
1 cup vegetable oil for frying
heavy cream (optional)

How to Make Beet Fritters

  1. Heat a saucepan over medium heat, add water, and bring it to a boil. Add the beets and cook them for 30-45 minutes or until tender.
  2. Next – shred the beets and the potatoes, and add them to a large bowl. Add the onion, baking powder, eggs, salt, and pepper. Squeeze the juice out of the lemon on top of the bowl. Add the flour, and mix everything until smooth.
  3. Shape the mixture into 3 inches (7.5 cm) long fritters, around 0.2 inches (0.5 cm) thick.
  4. Heat the vegetable oil in a skillet over medium-high heat. Cook the fritters for 3-4 minutes on each side, until crispy.
  5. You can serve them topped with some heavy cream and parsley!
how-to-make-eggnog

How to Make Eggnog

If you’re having a Christmas party this year, you can’t go wrong with some traditional drinks to go with it. If you’re looking for a traditional item, learn how to make eggnog right now. This one definitely has alcohol in it, so it’s really not for children! OK, I said this is not for children,

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Ribeye Steak With Gratin Dauphinois

Gratin Dauphinois is a traditional French recipe, made with layers of thin potato slices, a rich, creamy sauce, cheese, and spices. This is the perfect side dish for an expertly cut dripping with flavor ribeye steak. You only need these dishes to make a celebration.

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Ingredients Needed for Ribeye Steak With Gratin Dauphinois

1 tablespoon vegetable oil
2 steaks s, approximately 7 ounces each
4 garlic cloves
4 oreganos sprigs, fresh
4 sage leaves, fresh
4 potatoes, thinly sliced
salt
3 eggs
pepper
7 ounces of sour cream
nutmeg
1 teaspoon butter
1 onion, julienne sliced
½ cup low moisture mozzarella, shredded
thyme

How to Make Ribeye Steak With Gratin Dauphinois

  1. You better start with the side.
  2. For the side, heat water in a large saucepan and bring it to a boil. Add salt, then add the potato slices and cook them for 15 minutes.
  3. Add the eggs in a large bowl and season them with salt and pepper. Whisk them until smooth.
  4. Add the sour cream and whisk until smooth. Season with nutmeg and whisk again.
  5. Preheat the oven to 360°F/180°C.
  6. Evenly spread the butter on the bottom of a square glass baking dish (8 inches/20 cm side). Crush 2 garlic cloves and also spread them on the bottom of the baking dish.
  7. Add a layer of potatoes on the bottom of the tray. Add some onion, mozzarella, sour cream sauce, and fresh thyme. Use the ingredients to make 2 more layers.
  8. Cook the potatoes for the next 35 minutes.
  9. Meanwhile, heat the vegetable oil in a skillet over high heat.
  10. Add 2 garlic cloves and the steaks. Top them with sage and oregano.
  11. Cook them for 3 minutes per side.
  12. Serve the steaks with gratin dauphinois.
How to Poach an Egg

How to Poach an Egg

Do you like the smooth creamy yolk and the delicate texture of an egg white wrapped in the package of a sunny side up egg? That’s great, I am on the same page! What you might not like is the fat involved in frying an egg in the skillet, the added calories and the risks

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How to Make Mayonnaise

How to Make Mayonnaise at Home

You won’t believe how easy and cost-efficient is to make your own mayo. For a burger, for sauces, for all kinds of sandwiches and tasty dishes. You have to learn how to make mayonnaise at home, to just experience for yourself how the flavors pop! I know, I know, ketchup is king, but I’m going to

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