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Elderflower Ice Cream
Floral Elderflower Ice Cream with a Silky Cream Base
Ingredients:
1 ½ cups heavy cream
1 cup whole milk
4 egg yolks
3/4 cup granulated sugar
1/2 cup elderflower cordial (such as Belvoir or homemade)
1 tsp lemon zest
Pinch of salt
Directions:
In a saucepan, combine cream, milk, lemon zest, and salt. Heat gently over medium until steaming, not boiling.
In a separate bowl, whisk egg yolks and sugar until pale and thick.
Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
Return the custard to the saucepan and 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 the elderflower cordial.
Strain the mixture through a fine mesh sieve. Chill thoroughly in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions.
Transfer to a freezer-safe container and freeze for 4 hours until set.
Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 275 kcal | Servings: 6 servings
#elderflowericecream #floraldessert #summericecream #gourmeticecream #homemadeicecream #custardicecream #elderflowercordial #lemonzesticecream #elegantdessert #botanicaldessert #icecreamlover #lightandcreamy #flavorfinesse #icecreamseason #refinedsweets #floralflavors #europeaninspired #dessertmagic #smallbatchicecream #sweetblossom
Subtle, floral, and irresistibly creamy This Elderflower Ice Cream is like a scoop of springtime in your bowl.Elderflower Ice Cream Floral Elderflower Ice Cream with a Silky Cream Base Ingredients: 1 ½ cups heavy cream 1 cup whole milk 4 egg yolks 3/4 cup granulated sugar 1/2 cup elderflower cordial (such as Belvoir or homemade) 1 tsp lemon zest Pinch of salt Directions: In a saucepan, combine cream, milk, lemon zest, and salt. Heat gently over medium until steaming, not boiling. In a separate bowl, whisk egg yolks and sugar until pale and thick. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the custard to the saucepan and 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 the elderflower cordial. Strain the mixture through a fine mesh sieve. Chill thoroughly in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 4 hours until set. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 275 kcal | Servings: 6 servings #elderflowericecream #floraldessert #summericecream #gourmeticecream #homemadeicecream #custardicecream #elderflowercordial #lemonzesticecream #elegantdessert #botanicaldessert #icecreamlover #lightandcreamy #flavorfinesse #icecreamseason #refinedsweets #floralflavors #europeaninspired #dessertmagic #smallbatchicecream #sweetblossom Subtle, floral, and irresistibly creamy This Elderflower Ice Cream is like a scoop of springtime in your bowl.
· 0 التعليقات ·0 المشاركات ·51كيلو بايت مشاهدة
3
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Beef and Miso Soup
Savory Miso Soup with Thinly Sliced Beef, Tofu, and Greens
Ingredients:
1 tablespoon vegetable oil
½ lb thinly sliced beef (sirloin, flank, or hot pot style)
1 tablespoon soy sauce
1 tablespoon mirin (or rice vinegar)
1 teaspoon sesame oil
4 cups dashi broth (or low-sodium beef broth)
3 tablespoons white or red miso paste
½ cup firm tofu, cubed
1 cup shiitake mushrooms, sliced
1 cup baby spinach or napa cabbage
2 green onions, sliced
1 teaspoon grated fresh ginger
Salt, to taste
Optional: chili oil or shichimi togarashi for heat
Directions:
In a pot over medium heat, add vegetable oil. Sauté sliced beef with soy sauce, mirin, sesame oil, and grated ginger for 2–3 minutes until browned. Remove and set aside.
In the same pot, pour in dashi broth and bring to a gentle simmer.
In a small bowl, whisk miso paste with a few tablespoons of hot broth until smooth, then stir it back into the pot. Do not boil once miso is added.
Add mushrooms and tofu; simmer gently for 5 minutes.
Return beef to the pot along with spinach or napa cabbage. Cook for 2 more minutes until greens wilt.
Taste and adjust seasoning. Ladle into bowls and top with green onions and optional chili oil or togarashi.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 3–4 servings
#misosoup #beefmiso #japaneserecipes #comfortsoup #umamisoup #quickjapanesemeals #beefsoup #heartybroth #misobroth #tofusoup #japanesecooking #homemadesoup #asianflavors #easycomfortfood #misodinner #healthybroth #soupseason #mushroomsoup #beefnoodlebowl #gingersoup
A steaming bowl of miso soup + tender beef = weeknight magic in under 30 minutes Cozy, savory, and soul-warming.Beef and Miso Soup Savory Miso Soup with Thinly Sliced Beef, Tofu, and Greens Ingredients: 1 tablespoon vegetable oil ½ lb thinly sliced beef (sirloin, flank, or hot pot style) 1 tablespoon soy sauce 1 tablespoon mirin (or rice vinegar) 1 teaspoon sesame oil 4 cups dashi broth (or low-sodium beef broth) 3 tablespoons white or red miso paste ½ cup firm tofu, cubed 1 cup shiitake mushrooms, sliced 1 cup baby spinach or napa cabbage 2 green onions, sliced 1 teaspoon grated fresh ginger Salt, to taste Optional: chili oil or shichimi togarashi for heat Directions: In a pot over medium heat, add vegetable oil. Sauté sliced beef with soy sauce, mirin, sesame oil, and grated ginger for 2–3 minutes until browned. Remove and set aside. In the same pot, pour in dashi broth and bring to a gentle simmer. In a small bowl, whisk miso paste with a few tablespoons of hot broth until smooth, then stir it back into the pot. Do not boil once miso is added. Add mushrooms and tofu; simmer gently for 5 minutes. Return beef to the pot along with spinach or napa cabbage. Cook for 2 more minutes until greens wilt. Taste and adjust seasoning. Ladle into bowls and top with green onions and optional chili oil or togarashi. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 310 kcal | Servings: 3–4 servings #misosoup #beefmiso #japaneserecipes #comfortsoup #umamisoup #quickjapanesemeals #beefsoup #heartybroth #misobroth #tofusoup #japanesecooking #homemadesoup #asianflavors #easycomfortfood #misodinner #healthybroth #soupseason #mushroomsoup #beefnoodlebowl #gingersoup A steaming bowl of miso soup + tender beef = weeknight magic in under 30 minutes Cozy, savory, and soul-warming.
· 0 التعليقات ·0 المشاركات ·52كيلو بايت مشاهدة
3
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California Grilled Veggie and Pesto Pasta
Charred Summer Veggie Pasta with Fresh Basil Pesto
Ingredients:
12 oz pasta (farfalle, penne, or rotini)
1 zucchini, sliced into rounds
1 yellow squash, sliced
1 red bell pepper, sliced
1 red onion, sliced into rings
1 tbsp olive oil
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1/2 cup fresh basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
Optional: pine nuts and fresh basil for garnish
Directions:
Cook pasta in salted boiling water until al dente. Drain and set aside.
Preheat a grill or grill pan over medium-high heat.
Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender.
Cut grilled vegetables into bite-sized pieces.
In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated.
Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using.
Serve warm, at room temperature, or chilled as a pasta salad.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings
#grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating
So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.California Grilled Veggie and Pesto Pasta Charred Summer Veggie Pasta with Fresh Basil Pesto Ingredients: 12 oz pasta (farfalle, penne, or rotini) 1 zucchini, sliced into rounds 1 yellow squash, sliced 1 red bell pepper, sliced 1 red onion, sliced into rings 1 tbsp olive oil Salt and pepper, to taste 1 cup cherry tomatoes, halved 1/2 cup fresh basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Optional: pine nuts and fresh basil for garnish Directions: Cook pasta in salted boiling water until al dente. Drain and set aside. Preheat a grill or grill pan over medium-high heat. Toss zucchini, squash, bell pepper, and red onion in olive oil, salt, and pepper. Grill 3–4 minutes per side until charred and tender. Cut grilled vegetables into bite-sized pieces. In a large bowl, combine cooked pasta, grilled vegetables, and cherry tomatoes. Toss with pesto until evenly coated. Sprinkle with Parmesan cheese and garnish with pine nuts and fresh basil, if using. Serve warm, at room temperature, or chilled as a pasta salad. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #grilledveggies #vegetarianpasta #pestopasta #summerdinners #californiacooking #freshflavors #veggiepasta #basilpesto #easyvegetariandinner #chargrilledveggies #pastaideas #meatlessmeal #colorfulplate #mediterraneanpasta #healthycomfortfood #pastaandveggies #plantbaseddinner #homemadepesto #pastaart #seasonaleating So fresh, so grilled, so California This Grilled Veggie & Pesto Pasta is bursting with color, flavor, and feel-good vibes.
· 0 التعليقات ·0 المشاركات ·52كيلو بايت مشاهدة
3
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Cranberry Orange Ice Cream
Zesty Orange Ice Cream with Tart Cranberry Swirl
Ingredients:
1 ½ cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 egg yolks
1 tbsp orange zest
1/2 cup freshly squeezed orange juice
1/2 tsp vanilla extract
Pinch of salt
1 cup cranberry sauce or cranberry compote (homemade or store-bought)
Directions:
In a saucepan, combine milk, cream, orange zest, and salt. Heat over medium until steaming.
In a bowl, whisk egg yolks and sugar until pale and thick.
Gradually whisk in the warm cream mixture to temper the eggs.
Return to the saucepan and cook over low heat, stirring constantly, until thickened (170–175°F or 77–80°C).
Remove from heat and stir in orange juice and vanilla.
Strain the custard into a bowl, then chill for at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's instructions.
Once churned, layer the ice cream with cranberry sauce in a container, gently swirling with a knife.
Freeze for 4 hours or until firm.
Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 290 kcal | Servings: 6 servings
#cranberryicecream #orangeicecream #fruitydessert #holidayicecream #zestyflavors #icecreamrecipe #homemadedesserts #sweetandtart #wintericecream #cranberryswirl #citrusdessert #festiveflavors #custardicecream #gourmeticecream #fruitfusion #creamyindulgence #icecreamaddict #homemadetreats #holidayinspired #icecreaminspo
Cranberry + Orange = flavor fireworks in every scoop! This ice cream is bright, creamy, and swirling with tangy cranberry goodness.Cranberry Orange Ice Cream Zesty Orange Ice Cream with Tart Cranberry Swirl Ingredients: 1 ½ cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 egg yolks 1 tbsp orange zest 1/2 cup freshly squeezed orange juice 1/2 tsp vanilla extract Pinch of salt 1 cup cranberry sauce or cranberry compote (homemade or store-bought) Directions: In a saucepan, combine milk, cream, orange zest, and salt. Heat over medium until steaming. In a bowl, whisk egg yolks and sugar until pale and thick. Gradually whisk in the warm cream mixture to temper the eggs. Return to the saucepan and cook over low heat, stirring constantly, until thickened (170–175°F or 77–80°C). Remove from heat and stir in orange juice and vanilla. Strain the custard into a bowl, then chill for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer's instructions. Once churned, layer the ice cream with cranberry sauce in a container, gently swirling with a knife. Freeze for 4 hours or until firm. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 290 kcal | Servings: 6 servings #cranberryicecream #orangeicecream #fruitydessert #holidayicecream #zestyflavors #icecreamrecipe #homemadedesserts #sweetandtart #wintericecream #cranberryswirl #citrusdessert #festiveflavors #custardicecream #gourmeticecream #fruitfusion #creamyindulgence #icecreamaddict #homemadetreats #holidayinspired #icecreaminspo Cranberry + Orange = flavor fireworks in every scoop! This ice cream is bright, creamy, and swirling with tangy cranberry goodness.
· 0 التعليقات ·0 المشاركات ·52كيلو بايت مشاهدة
3
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Tomato and Rice Soup
Hearty Tomato and Rice Soup with Herbs and Garlic
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon chili flakes (optional)
1 can (28 oz) crushed tomatoes
4 cups vegetable broth
3/4 cup white rice (or brown rice)
Salt and pepper to taste
Fresh parsley or basil for garnish
Grated Parmesan cheese (optional)
Directions:
In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–6 minutes until vegetables are softened.
Add garlic, oregano, basil, and chili flakes. Cook for 1 minute until fragrant.
Stir in crushed tomatoes and vegetable broth. Bring to a boil.
Add the rice, reduce heat, and simmer uncovered for 20–25 minutes, or until the rice is tender.
Season with salt and pepper to taste.
Ladle into bowls and garnish with fresh parsley or basil and a sprinkle of Parmesan, if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 4 servings
#tomatoricesoup #souprecipes #comfortfood #vegetariansoup #easydinners #riceinbroth #heartymeals #souplover #tomatolovers #homecooking #herbalsoup #weeknightrecipes #souprecipeideas #veggiesoup #souphacks #plantbasedsoups #familydinners #ricebasedsoup #soupseason #simpleingredients
A warm bowl of Tomato and Rice Soup is all you need on a chilly day. Comforting, herby, and hearty with just the right balance of flavors.Tomato and Rice Soup Hearty Tomato and Rice Soup with Herbs and Garlic Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 1 carrot, diced 1 celery stalk, diced 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon chili flakes (optional) 1 can (28 oz) crushed tomatoes 4 cups vegetable broth 3/4 cup white rice (or brown rice) Salt and pepper to taste Fresh parsley or basil for garnish Grated Parmesan cheese (optional) Directions: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–6 minutes until vegetables are softened. Add garlic, oregano, basil, and chili flakes. Cook for 1 minute until fragrant. Stir in crushed tomatoes and vegetable broth. Bring to a boil. Add the rice, reduce heat, and simmer uncovered for 20–25 minutes, or until the rice is tender. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley or basil and a sprinkle of Parmesan, if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 210 kcal | Servings: 4 servings #tomatoricesoup #souprecipes #comfortfood #vegetariansoup #easydinners #riceinbroth #heartymeals #souplover #tomatolovers #homecooking #herbalsoup #weeknightrecipes #souprecipeideas #veggiesoup #souphacks #plantbasedsoups #familydinners #ricebasedsoup #soupseason #simpleingredients A warm bowl of Tomato and Rice Soup is all you need on a chilly day. Comforting, herby, and hearty with just the right balance of flavors.
· 0 التعليقات ·0 المشاركات ·52كيلو بايت مشاهدة
3
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Dried Shrimp and Chili Relish
Fiery Thai-Style Dried Shrimp and Chili Relish (Nam Prik Goong Siap)
Ingredients:
1/2 cup dried shrimp
6–8 dried red chilies (adjust to spice level), soaked in warm water
2 cloves garlic
2 shallots, peeled and halved
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 teaspoon palm sugar (or brown sugar)
1 tablespoon vegetable oil
Optional: chopped cilantro or sliced scallions for garnish
Directions:
In a dry skillet over medium heat, toast the dried shrimp until fragrant, about 1–2 minutes. Remove and set aside.
In the same pan, lightly char the garlic and shallots until softened and slightly blackened, about 3–5 minutes.
Drain the soaked chilies and remove stems.
Using a mortar and pestle or food processor, pound or blend the chilies, garlic, and shallots into a coarse paste.
Add toasted dried shrimp and continue pounding or pulsing until well combined but still slightly chunky.
Stir in fish sauce, lime juice, sugar, and vegetable oil until evenly mixed.
Taste and adjust seasoning if needed—balance of salty, sour, sweet, and spicy should shine.
Serve with raw vegetables, grilled meats, or sticky rice.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 70 kcal | Servings: 6 servings (as a side condiment)
#thaifood #namprik #driedshrimp #spicyrelish #asiancondiments #chilir elish #southeastasianfood #shrimpdip #fieryflavors #stickyricelove #authenticthai #thaicooking #spicygoodness #flavorbomb #chiliheat #traditionalcondiment #homemaderelish #umamirich #spicyshrimp #seafoodcondiment
Looking to level up your spice game? This Dried Shrimp and Chili Relish brings the heat, the umami, and the perfect punch of flavor to every dish!Dried Shrimp and Chili Relish Fiery Thai-Style Dried Shrimp and Chili Relish (Nam Prik Goong Siap) Ingredients: 1/2 cup dried shrimp 6–8 dried red chilies (adjust to spice level), soaked in warm water 2 cloves garlic 2 shallots, peeled and halved 1 tablespoon fish sauce 1 tablespoon lime juice 1/2 teaspoon palm sugar (or brown sugar) 1 tablespoon vegetable oil Optional: chopped cilantro or sliced scallions for garnish Directions: In a dry skillet over medium heat, toast the dried shrimp until fragrant, about 1–2 minutes. Remove and set aside. In the same pan, lightly char the garlic and shallots until softened and slightly blackened, about 3–5 minutes. Drain the soaked chilies and remove stems. Using a mortar and pestle or food processor, pound or blend the chilies, garlic, and shallots into a coarse paste. Add toasted dried shrimp and continue pounding or pulsing until well combined but still slightly chunky. Stir in fish sauce, lime juice, sugar, and vegetable oil until evenly mixed. Taste and adjust seasoning if needed—balance of salty, sour, sweet, and spicy should shine. Serve with raw vegetables, grilled meats, or sticky rice. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 70 kcal | Servings: 6 servings (as a side condiment) #thaifood #namprik #driedshrimp #spicyrelish #asiancondiments #chilir elish #southeastasianfood #shrimpdip #fieryflavors #stickyricelove #authenticthai #thaicooking #spicygoodness #flavorbomb #chiliheat #traditionalcondiment #homemaderelish #umamirich #spicyshrimp #seafoodcondiment Looking to level up your spice game? This Dried Shrimp and Chili Relish brings the heat, the umami, and the perfect punch of flavor to every dish!
· 0 التعليقات ·0 المشاركات ·53كيلو بايت مشاهدة
3
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