Rooibos Tea Ice Cream Creamy Rooibos Tea Ice Cream with Honey and Vanilla Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 rooibos tea bags (or 2 tablespoons loose-leaf rooibos) 5 large egg yolks 1 teaspoon vanilla extract 2 tablespoons honey Pinch of salt Optional: Crushed shortbread or honeycomb for garnish Directions: In a saucepan, combine the cream and milk. Bring to a gentle simmer over medium heat. Remove from heat, add the rooibos tea, cover, and steep for 10–15 minutes. Strain out tea bags or leaves, then return the infused mixture to the stove. In a bowl, whisk egg yolks with sugar until thick and pale. Slowly pour the warm tea-infused cream into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 8 minutes). Remove from heat, stir in vanilla, honey, and a pinch of salt. Strain the custard through a fine mesh sieve and chill thoroughly for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions, then freeze 2–3 hours before serving. Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes Kcal: 260 kcal (per serving) | Servings: 6 servings #rooibosicecream #herbalicecream #teainfuseddessert #homemadeicecream #rooibosflavor #creamyicecream #teaandhoney #gourmeticecream #custardbaseicecream #flavorfulscoops #naturaldesserts #vanillateaicecream #southafricanflavors #herbalinfusion #frozentreats #icecreamrecipe #uniqueicecreamflavor #honeyinfuseddessert #slowdessert #icecreamlovers Infused with the earthy sweetness of rooibos and a hint of honey, this Rooibos Tea Ice Cream is your new cozy-meets-creamy obsession

Mongolian Chicken Sweet and Savory Mongolian Chicken with Garlic Soy Glaze Ingredients: 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced 1/3 cup cornstarch 2 tablespoons vegetable oil 1 tablespoon sesame oil 4 cloves garlic, minced 1 tablespoon fresh ginger, minced 1/2 cup low-sodium soy sauce 1/3 cup brown sugar 1/4 cup water 1 tablespoon rice vinegar (optional) 1/2 teaspoon red pepper flakes (optional, for heat) 3 green onions, sliced (for garnish) Cooked white rice or noodles, for serving Directions: Toss chicken slices in cornstarch until well coated. Shake off excess. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden and crisp on the outside, about 2–3 minutes per side. Remove and set aside. In the same pan, add garlic and ginger; sauté for 30 seconds until fragrant. Stir in soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. Bring to a simmer. Return cooked chicken to the pan and toss to coat in the sauce. Simmer for 3–5 minutes until the sauce thickens and clings to the chicken. Serve hot, garnished with green onions over a bed of rice or noodles. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 4 servings #mongolianeats #chinesetakeoutathome #easyasianrecipes #glazedsauce #garlicgingerchicken #soybasedsauce #dinnerideas #sweetandsavory #chickenrecipes #homemadechinesefood #weeknightmeals #flavorpacked #quickmeals #stirfrychicken #savorydishes #crispychicken #asianinspired #chickendinner #panfriedchicken #saucylove Skip the takeout and try this Mongolian Chicken at home! Sweet, garlicky, and perfectly saucy — better than your favorite restaurant!

Coconut Shrimp Crispy Golden Coconut Shrimp with Sweet Chili Dipping Sauce Ingredients: 1 pound large shrimp, peeled and deveined, tails on 1/2 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon paprika Salt and black pepper, to taste 2 large eggs 2/3 cup panko breadcrumbs 1 cup sweetened shredded coconut Vegetable oil, for frying For the Dipping Sauce: 1/3 cup sweet chili sauce 1 tablespoon orange marmalade 1 teaspoon rice vinegar Directions: Pat the shrimp dry with paper towels and season lightly with salt and pepper. In a small bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine panko and shredded coconut. Dredge each shrimp in the flour mixture, then dip in the egg, and finally coat in the coconut-panko mixture. Press lightly to adhere. Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain. For the dipping sauce, whisk together sweet chili sauce, orange marmalade, and rice vinegar in a small bowl. Serve the crispy coconut shrimp hot with the dipping sauce on the side. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 330 kcal | Servings: 4 servings #coconutshrimp #seafoodrecipe #crispyshrimp #shrimpstarter #appetizerideas #shrimpfry #coastalflavors #islandfood #homemadeshrimp #tropicaleats #goldenfried #sweetandspicy #pankocrust #shrimprecipes #friedshrimp #shrimpandcoconut #easyseafood #comfortsnack #partyappetizers #fusionfood Crunchy, golden, and dipped in sweet chili sauce — these Coconut Shrimp are your new favorite tropical appetizer!

Chicken Adana Kebabs Spicy Turkish Chicken Adana Kebabs with Chargrilled Perfection Ingredients: 500g ground chicken (preferably thigh) 1 small onion, finely grated 3 cloves garlic, minced 1 tablespoon sweet paprika 1 teaspoon ground cumin 1 teaspoon sumac 1/2 teaspoon red chili flakes (adjust to taste) 1 tablespoon tomato paste 2 tablespoons olive oil 1 tablespoon chopped fresh parsley Salt and pepper, to taste Flat metal skewers or wooden skewers (soaked) To Serve: Warm pita or lavash Sliced red onion with parsley and sumac Grilled tomatoes and peppers Yogurt or garlic sauce Directions: In a large bowl, combine ground chicken, grated onion, garlic, paprika, cumin, sumac, chili flakes, tomato paste, olive oil, parsley, salt, and pepper. Knead the mixture for 5–7 minutes until well combined and sticky. This helps the mixture bind to the skewers. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor). Wet your hands and mold the chicken mixture onto skewers, pressing it into a long sausage shape around each skewer. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill the kebabs for 3–4 minutes per side, rotating until cooked through and lightly charred. Serve hot with flatbread, sumac onions, grilled vegetables, and a drizzle of yogurt sauce. Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes Kcal: 290 kcal | Servings: 4 servings #turkishcuisine #chickenkebabs #adana #middleeasternflavors #kebabrecipe #grilledchicken #easygrilling #authenticrecipes #turkishflavors #homemadekebabs #spicychicken #summergrill #chargrilled #meatlovers #halalrecipes #mediterraneankitchen #weeknightdinner #bbqseason #proteinrich #flavorpacked Bring the heat to your grill with these Chicken Adana Kebabs — packed with Turkish spices and smoky chargrilled flavor!

2B from Nier Automata by me (Sweet_Mia)