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Blackberry Jam
Velvety Homemade Blackberry Jam with Tart-Sweet Flavor
Ingredients:
4 cups fresh blackberries
3 cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon (optional, for a warm note)
Directions:
Rinse and gently mash blackberries in a large bowl, leaving some whole for texture.
Transfer berries to a heavy-bottomed saucepan and add lemon juice.
Stir in the sugar and bring the mixture to a rolling boil over medium heat, stirring constantly.
Allow to boil for 20–25 minutes, stirring frequently, until the jam thickens and reaches 220°F (105°C) on a candy thermometer.
Test for doneness by dropping a spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
Remove from heat and skim off any foam from the surface.
Carefully pour hot jam into sterilized jars, leaving 1/4 inch headspace.
Seal with lids. Store in the fridge for up to 1 month or process in a water bath for shelf-stable jars.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 48 kcal per tablespoon | Servings: About 3 cups
#blackberryjam #homemadejam #berrypreserves #blackberries #jammaking #fruitspread #easyjamrecipe #freshfruit #summertreat #classicpreserves #simpleingredients #blackberryrecipes #homemadegoodness #pantryessentials #fromscratch #rustickitchen #jarsandjams #flavorfulspread #fruitpreserving #tangyandsweet
Just finished a fresh batch of blackberry jam and it’s bursting with deep berry flavor! Perfect on toast, waffles, or right off the spoon.Blackberry Jam Velvety Homemade Blackberry Jam with Tart-Sweet Flavor Ingredients: 4 cups fresh blackberries 3 cups granulated sugar 2 tablespoons lemon juice 1/2 teaspoon ground cinnamon (optional, for a warm note) Directions: Rinse and gently mash blackberries in a large bowl, leaving some whole for texture. Transfer berries to a heavy-bottomed saucepan and add lemon juice. Stir in the sugar and bring the mixture to a rolling boil over medium heat, stirring constantly. Allow to boil for 20–25 minutes, stirring frequently, until the jam thickens and reaches 220°F (105°C) on a candy thermometer. Test for doneness by dropping a spoonful on a chilled plate—if it wrinkles when pushed, it’s ready. Remove from heat and skim off any foam from the surface. Carefully pour hot jam into sterilized jars, leaving 1/4 inch headspace. Seal with lids. Store in the fridge for up to 1 month or process in a water bath for shelf-stable jars. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 48 kcal per tablespoon | Servings: About 3 cups #blackberryjam #homemadejam #berrypreserves #blackberries #jammaking #fruitspread #easyjamrecipe #freshfruit #summertreat #classicpreserves #simpleingredients #blackberryrecipes #homemadegoodness #pantryessentials #fromscratch #rustickitchen #jarsandjams #flavorfulspread #fruitpreserving #tangyandsweet Just finished a fresh batch of blackberry jam and it’s bursting with deep berry flavor! Perfect on toast, waffles, or right off the spoon.
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Persian Love Ice Cream
Saffron-Rose Persian Love Ice Cream with Pistachios and Cardamom
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
4 egg yolks
1/2 tsp ground cardamom
1/4 tsp saffron threads
2 tbsp rose water
1/2 cup chopped pistachios
Pinch of salt
Directions:
Warm the milk and cream in a medium saucepan over medium heat. Add saffron threads and allow to steep for 5 minutes.
In a separate bowl, whisk egg yolks and sugar until light and pale.
Slowly pour the warm saffron cream into the yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C).
Remove from heat and stir in rose water, cardamom, and salt. Strain the custard through a fine mesh sieve.
Chill the custard in the refrigerator for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
In the last few minutes of churning, add chopped pistachios.
Freeze for 4 hours before serving.
Prep Time: 25 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 310 kcal | Servings: 6 servings
#persianicecream #saffronrose #homemadedesserts #icecreamtreat #floralflavors #middleeasterndessert #pistachiolove #creamyicecream #cardamomdessert #dessertdreams #gourmeticecream #roseflavored #saffronrecipes #eggcustardbase #icecreamrecipes #exoticdessert #persianflavors #homemadeicecream #spicedicecream #romanticdessert
Fall in love with every bite of this Persian Love Ice Cream Infused with saffron, rose water, and cardamom—it's truly a scoop of elegance.Persian Love Ice Cream Saffron-Rose Persian Love Ice Cream with Pistachios and Cardamom Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 4 egg yolks 1/2 tsp ground cardamom 1/4 tsp saffron threads 2 tbsp rose water 1/2 cup chopped pistachios Pinch of salt Directions: Warm the milk and cream in a medium saucepan over medium heat. Add saffron threads and allow to steep for 5 minutes. In a separate bowl, whisk egg yolks and sugar until light and pale. Slowly pour the warm saffron cream into the yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C). Remove from heat and stir in rose water, cardamom, and salt. Strain the custard through a fine mesh sieve. Chill the custard in the refrigerator for at least 4 hours or overnight. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add chopped pistachios. Freeze for 4 hours before serving. Prep Time: 25 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 310 kcal | Servings: 6 servings #persianicecream #saffronrose #homemadedesserts #icecreamtreat #floralflavors #middleeasterndessert #pistachiolove #creamyicecream #cardamomdessert #dessertdreams #gourmeticecream #roseflavored #saffronrecipes #eggcustardbase #icecreamrecipes #exoticdessert #persianflavors #homemadeicecream #spicedicecream #romanticdessert Fall in love with every bite of this Persian Love Ice Cream Infused with saffron, rose water, and cardamom—it's truly a scoop of elegance.
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Salmon and Broccoli Pasta
Creamy Garlic Salmon Pasta with Tender Broccoli Florets
Ingredients:
12 oz pasta (fusilli, penne, or linguine)
1 tbsp olive oil
2 salmon fillets (about 6 oz each), skin removed
Salt and black pepper, to taste
1 tbsp butter
3 cloves garlic, minced
1/2 tsp chili flakes (optional)
1 ½ cups heavy cream
1/2 cup grated Parmesan cheese
2 cups broccoli florets
Zest and juice of 1 lemon
Fresh parsley, chopped, for garnish
Directions:
Cook pasta in salted boiling water until al dente. Add broccoli florets to the pot during the last 3 minutes. Reserve 1/2 cup pasta water, drain, and set aside.
Season salmon fillets with salt and pepper. In a skillet, heat olive oil over medium heat. Sear salmon for 3–4 minutes per side or until cooked through. Remove and flake into large chunks.
In the same skillet, melt butter. Add garlic and chili flakes (if using), cooking until fragrant.
Pour in cream and bring to a gentle simmer. Stir in Parmesan cheese until melted. Add lemon zest and juice.
Add the flaked salmon and cooked broccoli to the sauce. Toss gently to coat.
Stir in the cooked pasta, using reserved pasta water to loosen the sauce if needed.
Garnish with parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 595 kcal | Servings: 4 servings
#salmonpasta #broccolipasta #creamysalmon #quickseafooddinner #pastaandfish #healthycomfortfood #weeknightmeals #garliccream #lemonpasta #familydinnerideas #omega3rich #onepotpasta #fishandveggies #parmesansauce #homemadepasta #lightcreamsauce #broccoliandcheese #simplegourmet #easypastarecipe #salmonrecipes
Creamy. Citrusy. Comforting. This Salmon and Broccoli Pasta is packed with flavor, omega-3s, and cheesy goodness!Salmon and Broccoli Pasta Creamy Garlic Salmon Pasta with Tender Broccoli Florets Ingredients: 12 oz pasta (fusilli, penne, or linguine) 1 tbsp olive oil 2 salmon fillets (about 6 oz each), skin removed Salt and black pepper, to taste 1 tbsp butter 3 cloves garlic, minced 1/2 tsp chili flakes (optional) 1 ½ cups heavy cream 1/2 cup grated Parmesan cheese 2 cups broccoli florets Zest and juice of 1 lemon Fresh parsley, chopped, for garnish Directions: Cook pasta in salted boiling water until al dente. Add broccoli florets to the pot during the last 3 minutes. Reserve 1/2 cup pasta water, drain, and set aside. Season salmon fillets with salt and pepper. In a skillet, heat olive oil over medium heat. Sear salmon for 3–4 minutes per side or until cooked through. Remove and flake into large chunks. In the same skillet, melt butter. Add garlic and chili flakes (if using), cooking until fragrant. Pour in cream and bring to a gentle simmer. Stir in Parmesan cheese until melted. Add lemon zest and juice. Add the flaked salmon and cooked broccoli to the sauce. Toss gently to coat. Stir in the cooked pasta, using reserved pasta water to loosen the sauce if needed. Garnish with parsley and serve immediately. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 595 kcal | Servings: 4 servings #salmonpasta #broccolipasta #creamysalmon #quickseafooddinner #pastaandfish #healthycomfortfood #weeknightmeals #garliccream #lemonpasta #familydinnerideas #omega3rich #onepotpasta #fishandveggies #parmesansauce #homemadepasta #lightcreamsauce #broccoliandcheese #simplegourmet #easypastarecipe #salmonrecipes Creamy. Citrusy. Comforting. This Salmon and Broccoli Pasta is packed with flavor, omega-3s, and cheesy goodness!
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Chai Spice Ice Cream
Creamy Chai-Spiced Ice Cream with Warm Aromatic Flavors
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 egg yolks
2 black tea bags (or 2 tsp loose-leaf black tea)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground allspice
Pinch of salt
1 tsp vanilla extract
Directions:
In a medium saucepan, combine milk, cream, and tea bags. Heat over medium heat until steaming but not boiling. Remove from heat, cover, and steep for 10 minutes. Discard tea bags.
In a bowl, whisk egg yolks and sugar until pale and thick.
Slowly whisk the warm chai-infused cream into the egg mixture, a little at a time, to temper the eggs.
Return the mixture to the saucepan. Stir in cinnamon, ginger, cardamom, cloves, allspice, and salt.
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F or 77–80°C).
Remove from heat, stir in vanilla, and strain through a fine sieve into a bowl.
Chill mixture in the fridge for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions.
Transfer to a container and freeze for 4 hours before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freezing | Total Time: 6 hours (including chilling and freezing)
Kcal: 290 kcal | Servings: 6 servings
#icecreamrecipe #chaispice #homemadeicecream #chaiicecream #fallflavors #spicedesserts #indianinspired #dessertlover #sweettooth #creamyicecream #vanillaicecream #spicedicecream #easyicecream #eggyolkcustard #comfortdesserts #holidaydesserts #teainfused #gourmeticecream #cozyflavors #chaiaddict
Scoop into the cozy vibes of this Chai Spice Ice Cream Spiced with cinnamon, ginger, cardamom, and more – it’s fall in every bite!Chai Spice Ice Cream Creamy Chai-Spiced Ice Cream with Warm Aromatic Flavors Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 egg yolks 2 black tea bags (or 2 tsp loose-leaf black tea) 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cardamom 1/4 tsp ground cloves 1/4 tsp ground allspice Pinch of salt 1 tsp vanilla extract Directions: In a medium saucepan, combine milk, cream, and tea bags. Heat over medium heat until steaming but not boiling. Remove from heat, cover, and steep for 10 minutes. Discard tea bags. In a bowl, whisk egg yolks and sugar until pale and thick. Slowly whisk the warm chai-infused cream into the egg mixture, a little at a time, to temper the eggs. Return the mixture to the saucepan. Stir in cinnamon, ginger, cardamom, cloves, allspice, and salt. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F or 77–80°C). Remove from heat, stir in vanilla, and strain through a fine sieve into a bowl. Chill mixture in the fridge for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze for 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freezing | Total Time: 6 hours (including chilling and freezing) Kcal: 290 kcal | Servings: 6 servings #icecreamrecipe #chaispice #homemadeicecream #chaiicecream #fallflavors #spicedesserts #indianinspired #dessertlover #sweettooth #creamyicecream #vanillaicecream #spicedicecream #easyicecream #eggyolkcustard #comfortdesserts #holidaydesserts #teainfused #gourmeticecream #cozyflavors #chaiaddict Scoop into the cozy vibes of this Chai Spice Ice Cream Spiced with cinnamon, ginger, cardamom, and more – it’s fall in every bite!
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Beef and Squash Fritters
Crispy Beef and Grated Squash Fritters with Herbs and Garlic
Ingredients:
1/2 lb ground beef
2 cups grated zucchini or yellow squash (squeezed dry)
2 eggs
1/4 cup all-purpose flour (or breadcrumbs)
2 cloves garlic, minced
1/2 small onion, finely chopped
2 tablespoons fresh parsley or dill, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
Olive oil or vegetable oil for frying
Directions:
In a large bowl, combine ground beef, grated and squeezed squash, eggs, flour, garlic, onion, herbs, salt, pepper, and paprika. Mix until well combined.
Heat 2–3 tablespoons oil in a skillet over medium heat.
Scoop about 1/4 cup of mixture and flatten gently into patties.
Cook fritters in batches, 3–4 minutes per side, until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve warm with sour cream, yogurt, or a simple dipping sauce.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 230 kcal | Servings: 6 fritters
#beeffritters #squashfritters #zucchinifritters #savorypatties #groundbeefrecipes #crispyfritters #easyappetizer #vegetableandmeat #comfortsnack #weeknightdinnerideas #herbfritters #beefandveggies #panfriedrecipes #summersquash #familyfriendlymeals #proteinpacked #quickfritters #easyhomemaderecipes #fritterlove #crispycomfort
Golden, crispy Beef and Squash Fritters—pan-fried to perfection and loaded with flavor!Beef and Squash Fritters Crispy Beef and Grated Squash Fritters with Herbs and Garlic Ingredients: 1/2 lb ground beef 2 cups grated zucchini or yellow squash (squeezed dry) 2 eggs 1/4 cup all-purpose flour (or breadcrumbs) 2 cloves garlic, minced 1/2 small onion, finely chopped 2 tablespoons fresh parsley or dill, chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon paprika (optional) Olive oil or vegetable oil for frying Directions: In a large bowl, combine ground beef, grated and squeezed squash, eggs, flour, garlic, onion, herbs, salt, pepper, and paprika. Mix until well combined. Heat 2–3 tablespoons oil in a skillet over medium heat. Scoop about 1/4 cup of mixture and flatten gently into patties. Cook fritters in batches, 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. Serve warm with sour cream, yogurt, or a simple dipping sauce. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 230 kcal | Servings: 6 fritters #beeffritters #squashfritters #zucchinifritters #savorypatties #groundbeefrecipes #crispyfritters #easyappetizer #vegetableandmeat #comfortsnack #weeknightdinnerideas #herbfritters #beefandveggies #panfriedrecipes #summersquash #familyfriendlymeals #proteinpacked #quickfritters #easyhomemaderecipes #fritterlove #crispycomfort Golden, crispy Beef and Squash Fritters—pan-fried to perfection and loaded with flavor!
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