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Zucchini and Rice Bundt Savory Cake

Zucchini and Rice Bundt Savory Cake

Let’s make a savory cake. First, use thin zucchini strips to coat a Bundt pan. Fill it with a hearty creamy mixture of cooked rice, eggs, and grated parmesan. But don’t stop there. Make it extra-cheesy by adding cheddar and mozzarella, also ham and more zucchini.

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Ingredients Needed for Zucchini and Rice Bundt Savory Cake

2 medium zucchini, cut into thin long strips (14 ounces)
2 cups of cooked rice
3 eggs
½ cup parmesan, grated
salt
pepper
5 ounces of ham, chopped
3 ounces of cubed zucchini
1 cup cheddar, grated
⅔ cup low moisture mozzarella, grated

How to Make Zucchini and Rice Bundt Savory Cake

  1. Grill the zucchini strips for 3 – 4 minutes per batch.
  2. Add the cooked rice, eggs, and parmesan to a bowl. Season with salt and pepper and mix until even using a spatula.
  3. Line a Bundt pan with grilled zucchini strips. Do it so that you not only cover the entire pan’s interior but also the outside zucchini strips are overflowing for approximately 3 inches along the pan’s outer edge.
  4. Fill the Bundt pan with roughly 1/2 of the cooked rice. Evenly spread it and press gently using a tablespoon.
  5. Add the ham, zucchini cubes, cheddar, and mozzarella. Top with the remaining rice.
  6. Finish by turning over the overflowing strips to cover the filling. Bake for 25 minutes at 360⁰F/180⁰C.
Shrimp Fried Rice

Shrimp Fried Rice

Creamy, warming and super-easy to put together. That’s how this stew really is. It has a certain Asian touch, especially because of the rice, soy sauce, and shrimp. Add scrambled eggs and some more vegetable goodies and create an irresistible assortment of flavors, just ready to be enjoyed.

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Ingredients Needed for Shrimp Fried Rice


For the shrimp:

5 ounces of shrimp
salt
pepper
1 teaspoon cornstarch
1 teaspoon vegetable oil

For the scrambled eggs:

1 teaspoon vegetable oil
4 eggs, whisked

For the stew:

1 teaspoon vegetable oil
1 spring onion, chopped
2 ounces of baby carrots
3 ounces of frozen peas
7 ounces of cooked rice
salt
pepper
1 teaspoon soy sauce

How to Make Shrimp Fried Rice

  1. For the shrimp:

    Add the shrimp and cornstarch to a bowl, season with salt and pepper, and mix using your hand.

  2. Heat the vegetable oil in a skillet over low-medium heat and add the shrimp. Cook and stir until pinkish-brown and opaque, or for 4 – 5 minutes. Set aside.
  3. For the scrambled eggs:

    Heat the oil in a skillet over medium heat and add the whisked eggs. Cook, pull and fold the eggs across the skillet until thickened. Set aside.

  4. For the stew:

    Heat the oil in a skillet over low heat. Add the spring onion, baby carrots, peas, and cooked rice. Stir them in.

  5. Season with salt and pepper and add the soy sauce. Cook and stir for 1 – 2 minutes. Add the cooked shrimp and rice, stir them in, and remove from heat.
Bicolored Carrot and Pea Cream Soup

Bicolored Carrot and Pea Cream Soup

With this one, there is no way you would not eat your vegetables. And if you think this looks good, you should know it tastes even better. Flavor the mild sweet carrots and peas with lemon juice and mint and give them a slightly hot touch with ginger and garlic. You can make this a vegetarian dish in no time, by replacing the chicken stock with some vegetable stock. It’s warming, healthy, and smooth.

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Ingredients Needed for Bicolored Carrot and Pea Cream Soup


For the pea cream:

1 tablespoon vegetable oil
2 garlic cloves, chopped
1 spring onion, chopped
10 ounces of frozen peas, thawed (one package or can)
2 cups of chicken stock
salt
2 tablespoons of lemon juice
fresh mint, chopped

For the carrot cream:

1 tablespoon vegetable oil
1 medium red onion, diced
1 tablespoon ginger, diced
10 ounces of carrots, cubed
2 cups of water

How to Make Bicolored Carrot and Pea Cream Soup

  1. For the pea cream:

    Heat the oil in a pot over low heat. Add the garlic, and spring onion and cook for 1-2 minutes. Add the peas, then the chicken stock. Bring the liquid to a boil and cook for 20 minutes.

  2. Transfer to a blender. Blend until smooth. Season with salt, add the lemon juice and 4-5 fresh mint leaves. Blend more, transfer to a pitcher and set aside.
  3. For the carrot cream:

    Heat the oil in a pot over low heat. Add the red onion and ginger. Cook and stir until tender.

  4. Add the carrots and water, bring to a boil and cook for 25 minutes or until the carrots are tender.
  5. Transfer to a blender and blend until smooth. Transfer to a pitcher.
  6. Pour soup from the two pitchers simultaneously into a soup plate on each side of it, creating a bicolored effect.
Celery and Carrot Cream Soup with Spicy Bread

Celery and Carrot Cream Soup With Spicy Bread

This cream soup has a lot to offer. It is extra-smooth, warming, and downright soothing. And did we mention healthy? The vegetable blend is full of carrot, onion, and celery root goodness. Serve it with spiced bread slices baked to crunchy perfection.

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Ingredients Needed for Celery and Carrot Cream Soup With Spicy Bread


For the cream soup:

2 teaspoons of vegetable oil
1 tablespoon butter
1 medium onion, chopped
1 medium celery root, diced
1 garlic clove, chopped
2 medium carrots, sliced
1 teaspoon mustard
salt
pepper
1 cup water
1 cup milk

For the dressing:

1 teaspoon cumin seeds
1 teaspoon red peppercorns, crushed
1 teaspoon white wine vinegar
5 bread slices for serving
1 teaspoon olive oil for serving

How to Make Celery and Carrot Cream Soup With Spicy Bread

  1. For the cream soup:

    Heat the vegetable oil over low heat, then melt the butter.

  2. Add the onion, celery, garlic, carrots, mustard, water, and milk. Season with salt and pepper and bring it to a boil while continuously stirring.
  3. For the dressing:

    Add the dressing ingredients to a small bowl and mix them.

  4. Cooking the bread and assembling the soup:

    Place the bread slices into a baking dish and drizzle them with olive oil.

  5. Add some of the dressing on each slice and spread. Bake for 10 minutes at 360⁰F/180⁰C.
  6. Add the milky vegetable mixture to a blender. Blend until smooth. Serve the soup with the spicy bread.
Mushroom-Barley Pilaf

Creamy Mushroom-Barley Pilaf

Pilaf or pilau is a dish, originating from the Indian subcontinent. It’s hearty and warming being the perfect choice on a cold winter day. To have diversity into your diet, opt for barley instead of rice for this pilaf.

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Ingredients Needed for Creamy Mushroom-Barley Pilaf

1 teaspoon butter
1 tablespoon extra virgin olive oil
1 onion, chopped
8 ounces of cremini mushroom, sliced
⅔ cup pearl barley
1 teaspoon dried thyme
2 cups of chicken stock

How to Make Creamy Mushroom-Barley Pilaf

  1. Add the butter and olive oil in a medium saucepan. Melt them together.
  2. Add the onion and cook it until soft and translucent.
  3. Add the mushrooms. Season with salt and pepper. Saute about 5 minutes, until mushrooms are soft and golden brown.
  4. Add the pearl barley and thyme, stir and cook about 1 minute.
  5. Add the stock, cover and simmer over low heat until the barley is tender, about 45 minutes.
Sous-Vide Spiced Steak with Sauteed Potatoes and Shimeji

Sous-Vide Spiced Steak With Sauteed Potatoes and Shimeji

Who wouldn’t really want to try a delicious and soft beef steak? First, cook this one under vacuum, then grill it to perfection. Spice it with cinnamon and star anise for a change. Prepare an equally delicious side for this, one made with creamy blanched potatoes, protein-rich shimeji mushrooms, and acidic sun-dried tomatoes, all pan-cooked in butter with baby spinach.

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Ingredients Needed for Sous-Vide Spiced Steak With Sauteed Potatoes and Shimeji

8 ounces of rib eye beef
pepper
salt
1 medium potato, cubed and cooked
3 tablespoons of melted butter
3 star anise
4 cinnamon sticks
2 teaspoons of olive oil
1 tablespoon butter
4 small potatoes, blanched
2 ounces of shimeji mushrooms
2 ounces of sun-dried tomato
4 ounces of baby spinach

How to Make Sous-Vide Spiced Steak With Sauteed Potatoes and Shimeji

  1. Add the steak, cooked potato, melted butter, star anise, and cinnamon sticks to a vacuum sealing bag. Season with salt and pepper, then drain the air out using a vacuum sealer.
  2. Submerge the vacuum pouch inside the sous-vide cooking machine. Sous-vide for 150 minutes at 131⁰F/55⁰C.
  3. Transfer the cooked steak on the grill. Also, place on the steak 2 – 3 cinnamon sticks from the vacuum cooking pouch. Grill for 6 minutes on both sides. Set aside.
  4. Add the olive oil and butter in a skillet over low heat. Melt the butter.
  5. Add the blanched potatoes. Stir them in and coat them entirely with oil and melted butter.
  6. Add the shimeji mushrooms. Cook and stir for one minute.
  7. Add the sun-dried tomatoes and baby spinach. Stir them in and cook for 1 more minute. Serve with steak.
vermicelli nests with halvah and spices

Vermicelli Nests With Halvah and Spices

This funny-looking sweet snack has it all. Bake the buttered vermicelli for a crunchy base. Top with a delicious halvah and whipped cream for a creamy and milky filling. Garnish it with a nut, spice, and cognac combo for a savory and aromatic topping.

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Ingredients Needed for Vermicelli Nests With Halvah and Spices

8 ounces of vermicelli (one 12-nested package)
¼ cup melted butter
9 ounces of halvah, cubed
½ cup milk
1 cup heavy whipping cream
2 ounces of almonds
2 ounces of pecan nuts
2 cinnamon sticks
1 teaspoon cloves
3 star anise
¼ cup cognac

How to Make Vermicelli Nests With Halvah and Spices

  1. Place the vermicelli into a baking dish, cover them with melted butter, then bake for 12 minutes at 360⁰F/180⁰C. (You can use a smaller dish and bake in batches, or you can bake all the vermicelli once)
  2. Add the halvah and milk to the mixer. Mix until even.
  3. Add the whipping cream to a bowl and whip it using a hand mixer.
  4. Transfer the whipped cream to the halvah and milk bowl. Mix them using a spatula until even. Transfer to a piping bag.
  5. Add the almonds, pecans, cinnamon sticks, cloves, star anises, and cognac to a smaller bowl. Mix them using a teaspoon.
  6. Fill each vermicelli nest with the halvah-milk-whipped cream mixture and top with spices mixture.
Vanilla and Cream Cheese Cake

Vanilla and Cream Cheese Cake

If your experience with baking is somehow limited, we have all kinds of easy to make desserts. This one right here doesn’t exactly qualify as easy, but, with a bit of luck and concentration, you can surely nail it. The dough has instant muffin mix as the main ingredient, and it is topped with a cheese and vanilla cream, that brings a nice balance to it.

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Ingredients Needed for Vanilla and Cream Cheese Cake


For the dough:

3 eggs
1 ½ cups of muffin mix
½ cup vegetable oil
¼ cup milk
½ cup sprinkles

For the vanilla cream:

10 ounces of cream cheese
1 cup sugar
¼ cup milk
1 teaspoon gelatin powder
1 teaspoon vanilla extract

How to Make Vanilla and Cream Cheese Cake

  1. Add the eggs in a large bowl and mix them.
  2. Add the muffin mix, vegetable oil, and milk. Mix until you obtain a smooth cream. Mix in the colored sprinkles.
  3. Add the mixture in a loaf tin and spread it evenly.
  4. Slide the tray into the oven for the next 25 minutes at 360 degrees F/180 degrees C.
  5. In the meantime, you can prepare the cream. Add the cream cheese in a large bowl and mix it with the sugar until stiff peaks appear.
  6. Mix the milk and gelatin in a small bowl and pour it over the cream cheese mixture. Add the vanilla extract.
  7. Mix again, in order to combine the ingredients. Then spread the mixture over the cake.
  8. Refrigerate the cake for a couple of hours before serving. You can top it with some chocolate sprinkles.
Oreo and Chocolate Cream Dessert

Oreo and Chocolate Cream Dessert

Oreo and chocolate! Isn’t that a match made in heaven? And we know both ingredients are on your favorite list. Also, this dessert can be served in two ways. As a cake and as a glass dessert. We give you below the recipe and both ways of presentation. The choice is yours!

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Ingredients Needed for Oreo and Chocolate Cream Dessert

11 ounces of oreos
½ cup walnuts, crushed
1 tablespoon powdered sugar
1 teaspoon baking powder
2 ounces of butter, melted
½ cup milk
1 teaspoon vanilla extract
1 cup crème fraîche
5 ounces of dark chocolate

How to Make Oreo and Chocolate Cream Dessert

  1. Add the Oreos in a blender and blend them until smooth. Add them to a large bowl.
  2. Add the walnuts, powdered sugar, baking powder, melted butter, milk, and vanilla extract.
  3. Mix with a spatula to combine the ingredients.
  4. Line a round cake tin (approximately 10 inches in diameter) with parchment paper.
  5. Add the Oreo mixture in the tin and evenly spread it on the bottom.
  6. Slide the tray into the oven for the next 25 minutes at 330 degrees F/165 degrees C.
  7. In the meantime, heat a saucepan over medium heat and add the creme fraiche. Heat it until it is just a bit warm.
  8. Add the dark chocolate and mix with a spatula in order for it to melt. Mix until you obtain a smooth chocolate cream.
  9. Use the chocolate cream to top the Oreo crumb.
  10. You can also serve it in a glass, making layers of Oreo crumb and chocolate cream.
Black Bean Cream Soup with Egg and Parmesan

Black Bean Cream Soup With Egg and Parmesan

What to cook next? How about a nice, Mexican-inspired soup. We’ve used canned black beans as its main ingredient, and we’ve mixed it with some chili, celery stick, egg, and parmesan. It’s hearty, savory, and spicy!

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Ingredients Needed for Black Bean Cream Soup With Egg and Parmesan

½ cup fresh parsley, chopped
0.5 red chili pepper, thinly sliced
½ green chili, thinly sliced
1 teaspoon vegetable oil
salt
1 red onion, chopped
2 bay leaves
1 celery stick, thinly sliced
1 bell pepper, thinly sliced
1 cup water, boiled
6 ounces of canned red beans
2 eggs
½ cup parmesan, shredded

How to Make Black Bean Cream Soup With Egg and Parmesan

  1. Add the parsley in a small bowl along with the chilies. Pour a small drizzle of vegetable oil and season with salt and pepper. Mix.
  2. Heat a saucepan over medium heat and add a bit of oil in it. Add the red onion, bay leaves, celery, and bell pepper.
  3. Stir and pour the boiled water.
  4. Add the canned red beans and bring everything to a boil.
  5. Cook for 10 minutes and blend everything until smooth and creamy.
  6. Add the eggs and cook for 6-8 more minutes.
  7. Serve the dish with some shredded parmesan on top, and the parsley and chili mixture.
Soy-Glazed Salmon with Baked Potatoes and Creamy Sauce

Soy-Glazed Salmon With Baked Potatoes and Creamy Sauce

This may look tricky, but it’s just another easy one – 20 minutes for roasting the potatoes and some salmon pan-cooking is all the fuss. Give the salmon a special taste by frying it in soy sauce, garlic, and lemon juice. Obtain a creamy and savory sauce by adding onion, white wine, and blue cheese.

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Ingredients Needed for Soy-Glazed Salmon With Baked Potatoes and Creamy Sauce


For the potatoes:

6 small potatoes, halved
1 tablespoon olive oil
salt
pepper
2 fresh thyme

For the salmon:

2 teaspoons of olive oil
12 ounces of salmon (2 fillets)
2 teaspoons of soy sauce
1 teaspoon lemon juice
2 garlic cloves, crushed

For the sauce:

1 ounce butter
1 teaspoon olive oil
½ medium red onion, diced
¼ cup dry white wine
1 teaspoon sugar
⅔ cup heavy cream
2 ounces of blue cheese
pepper

How to Make Soy-Glazed Salmon With Baked Potatoes and Creamy Sauce

For the potatoes:
  1. Add the halved potatoes to a roomy baking dish. Drizzle with olive oil, season with salt and pepper, and add the thyme. Bake for 20 minutes at 360⁰F/180⁰C.
For the salmon:
  1. Heat the olive oil in a skillet over medium heat and add the salmon fillets skin-side down.
  2. Mix the soy sauce, lemon juice, and garlic in a small bowl. Use this mixture to coat the salmon while frying it.
  3. Cook the salmon skin-side down for 5 minutes, then continue to cook it on all sides for up to 1-minute each.
For the sauce:
  1. Melt the butter in a skillet over low heat. Add the olive oil in the process. Add the red onion. Cook and stir until tender.
  2. Add the white wine and sugar. Cook and stir until it bubbles.
  3. Add the heavy cream and stir it in. Add the blue cheese and stir it in. Season with pepper.
  4. Simmer for 5 minutes while occasionally stirring.
Creamy Potato and Leek Soup

Creamy Potato and Leek Soup

A nice creamy soup, perfect to warm you on a cold winter night. This soup is extra-creamy thanks to the starch of the potato, and the thick and savory Greek yogurt. To obtain maximum satisfaction serve it with a few croutons and a fiery red chili.

Creamy Potato and Leek Soup Read More »

Ingredients Needed for Creamy Potato and Leek Soup

2 tablespoons of butter
1 teaspoon vegetable oil
1 onion, chopped
1 leek, white and leek parts only
salt
pepper
3 medium-sized potatoes
2 cups of chicken stock
½ cup milk
3.5 ounces of greek yogurt
1 small red chili, thinly sliced
fresh dill (optional)

How to Make Creamy Potato and Leek Soup

  1. Heat a saucepan over medium heat and melt 1 tablespoon of butter in it.
  2. Add the vegetable oil, onion, and leek. Season with salt, pepper, and give it a good stir. Cook for 2-3 minutes.
  3. Add the potatoes, pour the chicken stock and milk.
  4. Cover it with a lid and simmer for 30 minutes.
  5. Take the saucepan away from the heat and the greek yogurt, remaining butter, and red chili.
  6. Blend everything until smooth.
  7. Serve with some fresh dill on top and a small drizzle of olive oil.
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