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Banana pikelets with almond meal

by Leave a Comment

These banana pikelets are excellent. A healthy, hearty and delicious breakfast, brunch or treat that the kids love, a terrific recipe to make when having over ripe bananas that's no longer good for eating. It's best using very ripe brown skin bananas for this recipe as they have a richer flavor and they help keep the pikelets moist.

These pikelets are naturally gluten-, dairy and sugar free.

Part of being self sufficient is to minimize waste. When your bananas are turning brown and not great for eating, turn them into delicious treats instead of wasting them. You can freeze your brown bananas and use them in recipes later when it's convenient for you.

These banana almond pancakes pairs well with my Macerated blueberries on this site.

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What are banana pikelets?

Banana pikelets are small, thick gluten dairy free pancakes. Made from a simple batter of mashed bananas almond meal, rolled oats and free ranged eggs flavored with vanilla, they are cooked on a hot plate or frying pan until golden on the oustide while soft and tender on the inside. They are healthier than standard pancakes/pikelets but equally satisfying.

Ingredients for banana pikelets

Ingredients for banana pikelets on a marbled bench top.
  • Bananas - very ripe
  • Almond meal
  • rolled oats
  • eggs - free ranged
  • vanilla - extract or paste

See recipe card for quantities.

How to make banana pikelets

Mixing the ingredients for banana almond pancakes with a stick blender in a stainless steel bowl.
  1. Step 1: Add all the ingredients to a bowl. Mix well, either with a hand blender or a food processor
Mixing the ingredients for banana pikelets in a nutri bullet blender.
  1. Step 2: Or blend the ingredients in a nutri bullet to a smooth batter. The batter should be relatively thick, but pourable
  1. Step 3: Heat a frying pan or skillet to low-medium heat. Add a small amount of oil or butter. Ladle pikelet sized portions of the batter into the frying pan.
  1. Step 4: Fry until the pikelets are golden on the bottom and starting to set on top, 2-3 minutes, then flip the pikelets over with a spatula and fry the other side until golden. The pikelts are ready when they are golden and firm to touch.

Hint: Don’t use too much oil or butter when frying. Only use a minimal layer in the frying pan to get an even golden brown surface on your pikelets.

These gluten free pikelets don't last long in my house. My kids prefer them to regular pancakes/pikelets. They are lunch box and picnic friendly and often ends up in the school lunch boxes. They are naturally sweet from the bananas and almond meal and perfect for the whole family.

Substitutes and Variations to this recipe

  • Add berries to the batter while cooking such as blueberries or raspberries
  • Substitute the bananas for apple pure or pumpkin puree

Equipment

  • Frying pan
  • spatula
  • mixing bowl
  • hand blender, food processor or nutri bullet

Storage

Cooked banana pikelets lasts covered in the fridge for 2-3 days.

Uncooked batter lasts in the fridge for up to 24 hours

Cooked banana pikelets can be stored in the freezer for up to 3 months: Place the pancakes with parchment paper between them to prevent sticking.

Top Tip

  • Don't overmix the batter for lighter and fluffer pancakes.
  • Use very ripe bananas for a sweeter flavor and moist soft texture.
  • These pancakes darken more easily than regular ones, so be careful not to burn them. Cook on low-medium heat and wait until batter is set on top before flipping them.

FAQ

Why are my pancakes burning on the outside but raw in the middle?

The cooking temperature is too high. Cook on medium-low heat so the inside cooks through before the outside darkens.

Can I freeze banana pikelets?

Yes. Let them cool down completely and place parchment paper between the pancakes. Store them in a sealed freezer bag or container for up to 3 months.

Can I use yellow or under-ripe bananas instead of over-ripe ones?

Yes, but the pancakes will be less sweet and less moist and have a milder banana flavor.

How do I know when it's time to flip the pikelets?

When the batter is set on top and has a golden color underneath it's time to flip them.

Looking for another recipe using ripe bananas? Try this:

banana cake with chocolate icing

Looking for another recipe using almond meal? Try this:

Apple and almond cake

Pairing

This is my favorite side dish to serve with banana almond pancakes:

Macerated blueberries

They are excellent for brunch, a snack or morning tea. Especially good served with fresh berries and sliced bananas.

This is my family's new favorite pancake recipe that only includes ingredients that are good for you. They’re fluffy, filling, and naturally sweetened.

If you made this banana pikelets recipe? Please leave me a comment and rating below. I really appreciate it and I love hearing from you!

Banana pikelets piled up on a white round plate with fresh blueberries and banana slice on top.

Banana pikelets

cremneblad
These banana pikelets are excellent. They are fluffy, filling, and naturally sweet from the banana and almond meal and perfect for the whole family. This is my family's new favorite pancake recipe that only includes ingredients that are good for you.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine european
Servings 6

Equipment

  • 1 Frying pan
  • 1 spatula
  • 1 Mixing bowl
  • 1 hand blender, food processor or nutri bullet

Ingredients
  

  • 4 Bananas very ripe
  • ¾ cup Almond meal
  • ¼ cup oats rolled
  • 4 eggs free ranged
  • 1 teaspoon vanilla extract or paste

Instructions
 

  • Add all the ingredients to a bowl. Mix well, either with a hand blender or a food processor
  • Or blend the ingredients in a nutri bullet to a smooth batter. The batter should be relatively thick, but pourable
  • Heat a frying pan or skillet to low-medium heat. Add a small amount of oil or butter
  • Ladle pikelet sized portions of the batter into the frying pan.
  • Fry until the pikelet are golden on the bottom and starting to set on top, 2-3 minutes, then flip the pikelets over with a spatula and fry the other side until golden.
  • The pikelets are ready when they are golden and firm to touch.
    • Don’t use too much oil or butter when frying. Only use a minimal layer in the frying pan to get an even golden brown surface on your pikelets.

Notes

  • Don't overmix the batter for lighter and fluffer pancakes.
  • Use very ripe bananas for a sweeter flavor and moist soft texture.
  • These pancakes darken more easily than regular ones, so be careful not to burn them. Cook on low-medium heat and wait until batter is set on top before flipping them.
Keyword banana almond pancakes, banana pikelets, banana pikelets recipe, gluten dairy free pancakes, gluten free pikelets, how to make banana pikelets, pikelets

Chocolate ganache recipe

by Leave a Comment

This chocolate ganache recipe makes a rich, velvety, and dense emulsion of chocolate and heated cream. It’s like a cross between a glaze and a frosting. It can be used as both or either depending on the temperature and thickness of your ganache. The warmer the ganache is, the thinner it is and the cooler the ganache is, the thicker it is.

Spreading chocolate ganache on top of the banana cake with a butter knife while it's on a wired wrack.

Make your cake look and taste amazing with this chocolate ganache recipe. It's versatile and super easy to make with only 2 ingredients needed. It will complement and uplift a wide variety of cakes. It's the only chocolate icing/frosting recipe you ever need.

See my recipe for banana cake with chocolate icing where this chocolate ganache is used on top of a moist and delicious banana cake to make it extra luxurious! This chocolate ganache can also be one of the main ingredients in my Chocolate truffle cake balls

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Ingredients for this chocolate ganache recipe

Only 2 ingredients needed for this ganache recipe. Don't skimp on the chocolate quality.

A white ramekin of cream and a chocolate bar in its foil wrapper on a white table top.
  • heavy cream
  • milk chocolate - best quality possible

See recipe card for quantities.

How to make chocolate ganache

Rectangular chocolate pieces in a glass bowl on a marbled bench top
  1. Step 1: Break the chocolate into small pieces in a heat proof bowl.
Hot cream in a plastic measuring jug on a marbled bench top
  1. Step 2: Heat the cream until very hot but not boiling.
Pouring hot cream from a plastic jug over rectangular chocolate pieces in a glass bowl on a marbled bench top
  1. Step 3: Pour the hot cream over the chocolate pieces and leave it for 5-10 minutes undisturbed and uncovered to soften the chocolate.
Whisking the cream and chocolate together in a glass bowl on a marbled bench top
  1. Step 4: whisk the cream and chocolate mixture until the chocolate is fully combined into the cream. Whisk until smooth and glossy. (The hot cream should have melted the chocolate and it should come together when whisking.)
Melted ganache in a glass bowl with a whisk above it and chocolate dripping down from the whisk into the bowl

Step 5: Leave the ganache to cool down before spreading it on the cake. It will thicken when it's cold. You can put it in the fridge to cool down quicker but make sure to check on it and whisk it regularly so it doesn't go too solid.

Chocolate ganache has cooled down to a thick but spreadable consistency good for icing a cake. The ganache is in a glass bowl and a spoon holding some up above it with some ganache slowly flowing down into the bowl.

Step 6: The ideal consistency should be thick but spreadable

Hint: The ganache will thicken as it cools. If it seems too runny, just pop it in the fridge until it hardens up a bit.

Variations

  • You can substitute white or dark chocolate instead for this ganache recipe milk chocolate if you wish.
  • If you like this chocolate ganache to be of thicker consistence simply use more chocolate or less cream in this recipe. This can be ideal for decoration or piping cakes. A thick ganache can also be rolled into balls and used as a truffle filling.

Equipment

  • kitchen scale
  • mixing bowl
  • measuring jug

Storage

The chocolate ganache can be made up to 10 days ahead and stored covered in the refrigerator. You might need to adjust the consistency by warming it gently in a pot or microwave before spreading, if it's gone solid in the refrigerator.

Top Tip

Chocolate Quality: Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.

Don't Cover the Bowl: Covering the bowl while the chocolate and cream are resting can cause condensation which can drip back into the mixture and cause it to split or seize.

FAQ

Can ganache go between cake layers?

Yes, absolutely! Chocolate ganache is perfect spread between cake layers. It provides moisture, creaminess and excellent rich fudgy flavor to your cake

Why is my chocolate not melting?

The two main reasons your chocolate is not melting is:
Cream not hot enough - Make sure the cream is hot enough. It should be just below a simmer.
Wrong chocolate type - Some chocolates, especially chips and buttons contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly. Use a high quality chocolate block instaed.

How to get chocolate ganache to harden?

Increase the chocolate to cream ratio for a firmer set. Chill the ganache in the refrigerator for 30–60 minutes.

Looking for other dessert recipes? Try these:

Frozen cheesecake

Chocolate courgette cake

Swedish meringue cake (Pinocchio cake)

If you’re looking for an easy way to jazz up your cake and make it look and taste stunning and amazing! Look no further.

This rich and creamy chocolate ganache makes any cake irresistible and luxurious.

Did you make this chocolate ganache recipe?

Please leave me a rating and comment below!

Chocolate ganache has cooled down to a thick but spreadable consistency good for icing a cake. The ganache is in a glass bowl and a spoon holding some up above it with some ganache slowly flowing down into the bowl.

Chocolate ganache recipe

cremneblad
Make your cake look and taste amazing with this chocolate ganache recipe. It's versatile and super easy to make with only 2 ingredients needed. It will complement and uplift a wide variety of cakes. It's the only chocolate icing/frosting recipe you ever need.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 10 minutes
Rest time 1 hour
Course Dessert
Cuisine european
Servings 12

Equipment

  • 1 kitchen scale
  • 1 measuring jug
  • 1 Mixing bowl

Ingredients
  

  • 200 ml heavy cream
  • 200 grams milk chocolate best quality possible

Instructions
 

  • Break the chocolate into small pieces in a heat proof bowl.
  • Heat the cream until very hot but not boiling.
  • Pour the hot cream over the chocolate pieces and leave it for 5-10 minutes undisturbed and uncovered to soften the chocolate.
  • whisk the cream and chocolate mixture until the chocolate is fully combined into the cream. Whisk until smooth and glossy. (The hot cream should have melted the chocolate and it should come together when whisking.)
  • Leave the ganache to cool down before spreading it on the cake. It will thicken when it's cold. You can put it in the fridge to cool down quicker but make sure to check on it and whisk it regularly so it doesn't go too solid.
  • The ideal consistency should be thick but spreadable
    • The chocolate ganache will thicken as it cools. If it seems too runny, just pop it in the fridge until it hardens up a bit.

Notes

Chocolate Quality: Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.
Don't Cover the Bowl: Covering the bowl while the chocolate and cream are resting can cause condensation which can drip back into the mixture and cause it to split or seize.
Keyword chocolate ganache, chocolate ganache recipe, creamy chocolate ganache, ganache recipe

Frozen cheesecake

by Leave a Comment

A very good frozen cheesecake flavored with lemon and vanilla that is like an ice cream cake. Simple to make and can be prepared well in advance. Perfect for your dinner party!

Best served lightly thawed for a super creamy semifreddo cheesecake which is impressive enough on it's own or you can serve it with Macerated blueberries or blueberry compote on the side.

A cheesecake topped with blueberries on a glass platter standing on a white table. A cake serving cutter slicing into the cake
Frozen cheesecake topped with blueberries

This semi frozen lemon vanilla cheesecake is light and fresh, a smooth and creamy dessert perfect for summer! It’s a dessert you’d be proud to serve your friends and family.

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Lemon vanilla cheesecake ingredients

Ingredients for frozen Lemon vanilla cheesecake
  • eggs- free ranged
  • sugar
  • vanilla sugar, extract or paste
  • cream cheese- full fat
  • cream
  • lemon- juice and rind
  • digestive biscuits

See recipe card for quantities.

How to make frozen cheesecake

Egg yolks, sugar and vanilla in a white bowl. A kitchen mixer whisk above it.

Step 1: Separate the eggs. Put egg yolks in one bowl and egg whites in another. Add sugar and vanilla to the yolks and whisk on high speed until white and fluffy.

Egg yolks, sugar and vanilla has been whisked white and fluffy. Cream cheese, lemon juice and lemon zest has been added to it in a white kitchen mixer bowl and a whisk above it.

Step 2: Wash the lemon well, grate the rind fine, juice the lemon and add it to the egg mixture together with the cream cheese and mix well until a smooth mixture with the electric whisk on low speed setting.

  1. Step 3: In a separate bowl whisk cream until firm then add it to the cheesecake mixture and mix until well combined.
Whipped egg whites in a white bowl.
  1. Step 4: Whisk egg whites until stiff peaks on high speed. You should be able to put the bowl upside down without the egg whites falling out.
Egg whites being folded through the cheese cake mixture.
  1. Step 5: Add egg whites to the cheesecake mixture and fold through carefully with a large spoon or spatula until well combined.
Digestive biscuits being blended to fine crumbs in a food processor.
  1. Step 6: Crush the digestive biscuits to fine crumbs in a food processor or mortel and pestol.

Assembling the frozen cheesecake

A round cake tin with removable sides with a thin layer of digestive biscuit crumbs in the bottom

Step 7: Lightly grease a round cake tin and spread half of the digestive crumbs at the bottom of the cake tin.

Step 8: Spoon the cheesecake mixture into the cake tin.

A round cake tin filled with cheese cake mixture.

Step 9: Spread the cheesecake mixture out and smooth the top. Sprinkle the rest of the digestive crumbs on top of the cheesecake. Put the cheesecake in the freezer for at least 5 hours or overnight.

A cheesecake topped with blueberries on a glass platter standing on a white table. A cake serving cutter slicing into the cake

Step 10: Take the cheesecake out of the freezer and leave it on the bench for 20-30 minutes or leave in the refrigerator for 1 - 1.5 hours before serving. Garnish with fresh berries on top if you wish.

Hint: Don't remove the cake tin before it has thawed for at least 5 minutes. If you remove the tin to early when the cheesecake is still solid frozen it can easily crack.

Substitutions

Substitute the digestive biscuits for gluten free biscuits to suit a gluten free diet.

Variations

Try biscoff biscuits or other ginger biscuits instead of digestive biscuits for a different flavor base. You can add up to 1 cup of berries or berry compote to the egg mix if you like a flavored cheesecake.

See my recipe for Frozen Blueberry and lemon cheesecake on this site where this frozen cheese cake recipe is layered with macerated blueberries.

Equipment

  • kitchen mixer or electric whisk.
  • food processor or mortel and pestol
  • round cake tin with removable sides

Storage

This cheesecake store well covered in the freezer for up to 6 months.

Top Tip

  • When you grate the lemon be careful and only grate the yellow part of the skin, not the white layer underneath because this can give a bitter unpleasant taste.
  • Bring the cream cheese to room temperature before beginning. Room temperature cream cheese guarantees a smooth cheesecake filling.
  • Only use real full fat cream cheese not light or spreadable alternative.

FAQ

Do I need to defrost frozen cheesecake?

I recommend serving this Cheesecake semi frozen, place the cheesecake in your refrigerator and allow one hour of refrigeration time before serving. For quicker thawing, place the whole cake on your counter for 15-20 minutes.

Why is it called semifreddo?

The name semifreddo refers to the Italian frozen dessert which translates to "half-frozen". Made by combining whipped cream with a sweetened whipped egg mixture to create a light, airy mousse which is then frozen in a mold or cake tin without churning. The name refers to the soft, creamy texture that is less icy than ice cream and more like a frozen mousse or cake.

Why is my cheesecake mixture lumpy?

The most common reason your cheesecake batter is lumpy is because your cream cheese is too cold. It needs to be at room temperature when adding it to the egg mixture to guarantee a smooth and creamy cheesecake mixture.

Looking for other dessert recipes like this? Try these:

Apple and almond cake

banana cake with chocolate icing

Swedish meringue cake (Pinocchio cake)

If you’re looking for an easy dessert to prepare ahead of time for a special occasion. Look no further.

This no bake vanilla cheesecake semifreddo style is bursting with beautiful natural flavors and is so refreshing!

The perfect make a head dessert sure to impress your guests!

Did you make this frozen cheesecake recipe?

Please leave me a comment and rating below! I love to hear from you!

A cheesecake topped with blueberries on a glass platter standing on a white table. A cake serving cutter slicing into the cake

Frozen cheesecake

cremneblad
This frozen cheesecake is light and fresh, a smooth and creamy semifreddo style dessert perfect for summer! You'll be proud to serve this impressive lemon vanilla cheesecake to your friends and family.
Print Recipe Pin Recipe
Prep Time 20 minutes
resting time 5 hours
Course Dessert
Cuisine American, european
Servings 10

Equipment

  • 1 kitchen mixer or electric whisk
  • 1 food processor or mortar and pestle
  • 1 round cake tin with removable sides
  • 1 Mixing bowl

Ingredients
  

Frozen lemon vanilla cheesecake

  • 3 Lge eggs free ranged
  • 150 ml sugar
  • 2 teaspoon vanilla sugar, extract or paste
  • 200 gram cream cheese
  • 300 ml cream
  • 1 lemon rind and juice
  • 10 digestive biscuits

Instructions
 

How to make frozen cheesecake

    Lemon vanilla semifreddo cheesecake

    • Separate the eggs. Put egg yolks in one bowl and egg whites in another. Add sugar and vanilla to the yolks
    • Whisk the yolks and sugar on high speed until white and fluffy.
    • Wash the lemon well. Add the cream cheese, both lemon rind and juice to the egg mixture.
    •  Mix well with the electric whisk on low speed setting until a smooth mixture.
    • In a separate bowl whisk cream until firm then add it to the cheesecake mixture and fold it through until well combined.
    • Whisk egg whites until stiff peaks on high speed. You should be able to put the bowl upside down without the egg whites falling out.
    • Add egg whites to the cheesecake mixture and fold through carefully with a large spoon or spatula until well combined.
    • Crush the digestive biscuits to a fine crumbs in a food processor or mortar and pestle

    Assembling the cheesecake

    •  Lightly grease a round cake tin with removable sides and spread half of the digestive biscuit crumbs at the bottom of the cake tin.
    • Pour in the cheesecake mixture and spread it out smooth on top.
    • Sprinkle the rest of the biscuit crumbs on top of the cheesecake.
    • Put the cheesecake in the freezer for at least 5 hours or overnight to set.
    • Take out of the freezer and leave on the bench for 20-30 minutes or leave in the refrigerator for 1-1.5 hours before serving. Garnish with fresh berries on top when serving if you wish.
      • Don't remove the cake tin before it has thawed for at least 5 minutes and the cheesecake starts to soften around the edges. If you remove the tin too early when the cheesecake is still solid frozen it can easily crack.

    Notes

    • When you grate the lemon be careful and only grate the yellow part of the skin, not the white layer underneath because this can give a bitter unpleasant taste.
    • Bring the cream cheese to room temperature before beginning. Room temperature cream cheese guarantees a smooth cheesecake filling.
    • Only use real full fat cream cheese not light or spreadable alternative.
    • Use a sharp knife and run it under warm water for a few seconds before slicing the cheesecake for a smooth even cut.
    Keyword cheesecake semifreddo, frozen cheesecake, how to make frozen cheesecake, lemon vanilla cheesecake, make frozen cheesecake, no bake vanilla cheesecake, semifreddo cheesecake, vanilla cheesecake

    Macerated blueberries

    by Leave a Comment

    Macerated blueberries is berries soaked and marinated in lemon juice and sugar for a minimum of 20 minutes while being squashed and stirred regularly. This process softens the berries and brings out their natural juices to create a syrupy sauce. The result is an intensified berry flavored syrup full of amazing blueberries which is perfect served with pancakes, yogurt, porridge or desserts.

    Macerated blueberries in a white, round bowl with a spoon in it on a white and green striped tea towel. A white round plate with 3 stacked pikelets and a fork behind it.

    A berry sauce made with your own hand picked blueberries doesn't need much to taste great. This simple recipe is a perfect example of that. Only 3 ingredients and no cooking required yet this blueberry sauce is divine to eat and uplifts a wide range of desserts.

    Three stacked pikelets with macerated blueberries on top on a white round plate. A fork next to it on a white and green striped tea towel. A safari printed serving bowl half filled with macerated blueberries and a spoon behind the pikelet plate.
    Custard with macerated blueberries on top in a red and white ramekin with a spoon next to it on a white and green striped tea towel.

    It's naturally gluten free, dairy free and vegan.

    Try my frozen lemon cheesecake with blueberry, one of my favorite recipes using handpicked macerated blueberries.

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    Ingredients for Macerated blueberries

    This recipe only requires three ingredients with blueberries being the hero. Do not skip on the quality of the blueberries since they need to shine. Use fresh, locally grown, handpicked berries for best result.

    Ingredients for blueberry sauce in ramekins on a white table.
    • Blueberries - best quality possible
    • sugar
    • lemon juice

    See recipe card for quantities.

    How to macerate blueberries

    Macerated blueberries are quick and easy to make and no cooking needed. Simply follow the steps below.

    Blueberries, sugar and lemon juice in a stainless steel bowl. A silver spoon next to it.
    1. Step 1: Wash and dry the blueberries, put them in a bowl with sugar and lemon juice.
    Mixing blueberries with sugar and lemon juice with a silver spoon in a stainless steel bowl
    1. Step 2: Let the mixture rest at room temperature for 20-30 minutes. Stir occasionally to ensure all berries get evenly coated in the syrup.
    Squashing the blueberries with a potato masher in a stainless steel bowl.
    1. Step 3: Lightly mash some of the blueberries with a potato masher or whisk to release more juices for a saucier texture. (optional)
    Macerated blueberries in a stainless steel bowl with a silver spoon.
    1. Step 4: Leave it to sit for at least another 10 minutes. The longer you leave the mixture, the softer and jucier the syrup will be.

    Hint: After washing your berries, pat them completely dry. Excess water on the berries will dilute the syrup and make it watery.

    Substitutions

    White sugar works well in this recipe with its neutral sweetness that doesn't overpower the hero blueberry ingredient. However you can substitute the white sugar for a different sweetener if you prefer. Try honey, maple syrup or brown sugar which also works well and gives the sauce a more caramelized undertone.

    Variations

    • You can swap or mix the blueberries with another berry if you like a different flavored berry sauce. Larger berries like strawberries can be cut into smaller pieces for a saucier texture
    • Fresh lemon juice is a classic, you can also add a splash of orange juice, balsamic vinegar, or a liqueur like Limoncello or Grand Marnier for a different flavour dimension.

    Equipment

    • mixing bowl
    • large spoon
    • potato masher or whisk
    • measuring cups and spoons

    Storage

    Macerated berries can keep in the fridge covered for 3-5 days.

    Top Tip

    If using frozen blueberries for the blueberry sauce, make sure to defrost and drain off excess liquid before adding the other ingredients.

    FAQ

    How to thicken macerated berries?

    Separate the juice from the berries and whisk 1 to 2 tablespoons of cornstarch into the juice. Cook the juice mixture over medium heat, stirring constantly until it becomes thick and syrup. Let the syrup cool down then add the berries to it and gently mix them through.

    Can you macerate blueberries and strawberries together?

    Yes, blueberries and strawberries are a great flavor combination. Cut the strawberries in half or quarters depending on their size for an even absorption.

    Can you over macerate berries?

    It depends on how you want to enjoy the berries! The longer that you let the berries sit, the softer and more juicy they will become. They will start to collapse and become soft and mushy if left for more than a day in the fridge.

    Looking for other berry recipes? Try these:

    Swedish meringue cake (Pinocchio cake)

    Frozen Blueberry and lemon cheesecake

    Pairing

    Try these macerated blueberries with my Banana pikelets with almond meal on this site

    We live near a large blueberry farm that offers to pick your own blueberries. Every year when the season is on we pick large amounts of blueberries and freeze most of it to use throughout the year. Blueberries freeze well and I use them regularly in my recipes. Macerated blueberries is something I make often. It's an extremely versatile berry sauce that compliments and elevates a wide range of foods such as pancakes, porridge and a wide range of dessert.

    If you made this macerated blueberries recipe. Please leave me a comment and rating below. I really appreciate it and I love hearing from you!

    Macerated blueberries in a white, round bowl with a spoon in it on a white and green striped tea towel.

    Macerated blueberries

    cremneblad
    These macerated blueberries are lovely and vibrant, loaded with fresh handpicked blueberries, naturally gluten free, dairy free and vegan. Easy to make and ready in 30 minutes without any cooking required.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    rest time 25 minutes
    Course Dessert, Side Dish
    Cuisine european
    Servings 8

    Equipment

    • 1 Mixing bowl
    • 1 large spoon
    • 1 potato masher or whisk
    • 1 measuring cups and spoons

    Ingredients
      

    • 2 cups Blueberries fresh or frozen
    • 1 tablespoon sugar
    • 1 tablespoon lemon juice

    Instructions
     

    • Add blueberries, sugar and lemon juice in a bowl.
    • Let the mixture rest at room temperature for 20-30 minutes. Stir occasionally to ensure all berries get evenly coated in the syrup.
    • Lightly mash some of the blueberries with a potato masher or whisk to release more juices for a saucier texture. (optional)
    • Leave it to sit for at least another 10 minutes. The longer you leave the mixture, the softer and jucier the syrup will be.

    Notes

    If you are using frozen blueberries, make sure to defrost and drain off excess liquid before adding them to the other ingredients.
    Keyword blueberry sauce, How to macerate blueberries, macerated blueberries, macerated blueberries recipe

    Swedish meringue cake (Pinocchio cake)

    by 6 Comments

    This Swedish meringue cake is a baked meringue layer cake also known as a Pinocchio cake. It has a soft sponge cake topped with a light, crispy baked meringue base which is covered with toasted almonds. The cake layers are filled with whipped cream and sliced fruit or fresh berries.

    A simple and extremely good cake with the soft cake base complimenting the light and crisp meringue topping finished with a cream and refreshing fruit or berry filling.

    I got this recipe from my grandmother who often made this cake for family birthdays when she was alive. It's a great cake to make for a crowd and simple to decorate. The cake meringue bases can be made in advance and it's ideal for a family dessert as well as a celebration or a party!

    Swedish meringue cake filled with cream and fresh berries, dusted with icing sugar and decorated with fresh strawberries, blueberries and raspberries around it on a blue and white platter.

    This is a delicious meringue cake that taste of summer and can be adjusted to your liking with different filling options. Any fresh fruit or berries in season will shine in this beautiful cake. It's easy to make, stunning to look at and heavenly good to eat!

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    Ingredients Swedish meringue cake

    This recipe highlights free ranged eggs and fresh berries. Use fresh, high quality free ranged eggs and fresh locally grown berries for a great result. When using fresh local farm eggs and handpicked berries this recipe will turn out superior.

    7 eggs on straw in a laying box
    A young child is sitting in between two blueberry bushes picking blueberries into a blue bucket

    Almond meringue cake

    • eggs - free ranged
    • sugar - caster
    • butter
    • milk - full fat
    • flour - all purpose
    • baking powder
    • vanilla - essence or extract
    • sliced almonds

    Filling

    • cream
    • berries or fruit of your choice

    Garnish

    • Icing sugar

    See recipe card for quantities.

    How to make a Swedish meringue cake

    Making the meringue cake base

    Egg yolks and sugar has been whipped pale and fluffy in a white kitchen mixer bowl with a whisk attachment
    1. Step 1: Separate the eggs. Whisk egg yolks and sugar until pale and fluffy.
    Adding milk and melted butter to the egg and sugar mixture in a white kitchen mixer bowl.
    1. Step 2: Add melted butter, milk and vanilla to the egg and sugar mixture and mix well on low speed.
    Adding flour to the egg sugar and butter mixture in a white kitchen mixer bowl.
    1. Step 3: Mix flour, baking powder and vanilla. Add it to the egg and butter mixture and mix until all combined.
    Egg whites, vanilla and sugar has been whipped pale and fluffy in a white kitchen mixer bowl with a whisk attachment
    1. Step 4: In a separate bowl whisk egg whites on high speed. When soft peaks start to form slowly add 150 ml sugar and 1 teaspoon vanilla to the egg whites and whisk until firm stiff peaks.
    Cake batter in a black rectangular baking tin lined with parchment paper on a marbled bench top.

    Step 5: Pour the cake batter into a rectangular cake tin or oven tray lined with parchment paper.

    Whipped egg whites are being spread on top cake batter in a black rectangular baking tin lined with parchment paper on a marbled bench top.

    Step 6: Spread the egg whites out on top of the cake batter.

    Cake batter has been covered with whipped egg whites and sliced almonds in a black rectangular baking tin on a marbled bench top.

    Step 7: Scatter the top of the egg whites with sliced almonds.

    A swedish meringue cake has been cooked in a black rectangular baking tin lined with parchment paper on a marbled bench top.

    Step 8: Bake in the oven 175-180 degrees Celsius for 25-30 minutes until it has a nice golden color. Let the cake rest for 10 minutes then remove it from the cake tin and on to a wired wrack to cool down. Cut the cake in half straight across to create two equal size meringue cake bases.

    Hint: Instead of making one large rectangular cake to cut in half like I did in this recipe, to create a top and bottom, you can bake two smaller individual cake bases instead to use as a top and bottom layer.

    Assembling the meringue cake

    A mixture of fresh berries has been laid out on top of whipped cream on top of a Swedish meringue cake base on a blue and white square platter on a marbled bench top.

    Step 1: Move one of the meringue cake bases from the wired rack to a serving plate or platter. Whip the cream and spread half of it on one of the cake halves, scatter a heap of seasonal berries or sliced fruit on top then spread the rest of the cream on top of the fruit or berries.

    Swedish meringue cake filled with cream and fresh berries, dusted with icing sugar and decorated with fresh strawberries, blueberries and raspberries around it on a blue and white platter.

    Step 2: Put the other cake half on top. Lightly dust with icing sugar before serving.

    Hint: I recommend using a serrated knife to cut the cake with and wipe the blade clean in between cuts. The delicate, crispy meringue texture will crack when cutting but it's easier to cut neat pieces with a serrated knife.

    Substitutes

    If you are looking for a gluten-free version of this cake, substitute the all-purpose flour in the sponge with a high-quality gluten-free baking blend or ground almond flour.

    Variations

    Use any fresh local fruit or berries that is in season.

    Below are a few ideas:

    • sliced kiwi fruit
    • sliced banana with grated or shaved chocolate on top
    • pitted cherries
    • any berries or a mixture of berries
    • sliced stone fruits

    Equipment

    • Electric whisk
    • baking pan 9x12 inch
    • measuring spoons and jugs
    • kitchen scale

    Storage

    Leftover cake can be stored in the fridge. Good for 3-4 days.

    The cake bases can be done ahead of time. If you make them the day before they are best kept covered up in room temperature overnight and assembled the day of serving.

    Top Tips for a fluffy and stable meringue:

    • Use room temperature eggs.
    • Whip the egg whites until soft peaks first, then slowly add the sugar, a little bit at the time while beating. Do not add the sugar all at once.
    • Make sure the bowl is perfectly clean before whipping the egg whites. They will not whip properly unless the bowl is perfectly clean.

    FAQ

    What is the best fruit to use for this meringue cake?

    Fresh fruit or berries that are in season at the time of making this cake is best. Below are a few suggestions:
    Berries: Fresh strawberries, raspberries, or blueberries are classic choices.
    Other Fruits: sliced bananas, mandarin segments, pitted cherries or sliced stone fruits are also very traditional.

    How do I get the meringue to stay crisp?

    Avoid moisture and condensation. Keep the cooked meringue in room temperature and wait until it's completely cooled down before covering it to avoid condensation.

    Can I make this cake ahead of time?

    The cake layers can be baked a day in advance but the cake is best assembled only a few hours before serving.

    How do I remove the cake from the baking paper without it breaking?

    Let the cake cool completely before trying to move it then gently run a flat cake lifter or a large spatula between the bottom of the cake and the parchment paper to remove it.

    This cake is incredibly good and luxurious! You'll be proud to serve this impressive almond meringue cake filled with fresh cream and handpicked berries to your friends and family. A must for your summer celebration!

    Looking for other cake recipes like this? Try these:

    Frozen Blueberry and lemon cheesecake

    Chocolate courgette cake

    Apple and almond cake

    Frozen cheesecake

    banana cake with chocolate icing

    Chocolate truffle cake balls

    If you’re looking for an easy dessert that is simple to decorate but still look impressive and luxurious. Look no further.

    This almond meringue layer cake is bursting with beautiful natural fresh flavors and is so refreshing!

    The perfect make a head summer dessert sure to impress your guests!

    Did you try this almond meringue cake recipe?

    Please leave me a comment and rating below! I love to hear from you!

    Swedish meringue cake filled with cream and fresh blueberries, decorated with fresh strawberries around it on a blue and white platter. Three cold colored swirl candles in the cake.

    Pinocchio cake (Swedish meringue cake)

    cremneblad
    This cake is light and fresh. The almond studded crispy meringue cake layers are filled with fresh whipped cream and handpicked seasonal fruit or berries. Perfect for a summer celebration sure to impress your guests!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    Resting Time 30 minutes
    Course Dessert
    Cuisine european
    Servings 6

    Equipment

    • 1 Electric whisk
    • 1 baking pan 9x12 inch
    • 1 measuring spoons and jugs
    • 1 kitchen scale

    Ingredients
      

    Cake

    • 2 eggs free ranged
    • 100 ml sugar + 150 ml sugar caster
    • 125 grams butter
    • 100 ml milk full fat
    • 150 ml flour all purpose
    • 2 teaspoon baking powder
    • 2 teaspoon vanilla essence or extract
    • 30 grams almonds sliced

    Filling

    • 300 ml cream
    • berries or fruit of your choice

    Garnish

    • icing sugar

    Instructions
     

    Meringue cake

    • Separate the eggs. Whisk egg yolks and sugar until pale and fluffy.
    • Add melted butter, milk and vanilla to the egg and sugar mixture and mix well on low speed.
    • Mix flour, baking powder and vanilla. Add it to the egg and butter mixture.
    • In a separate bowl whisk egg whites on high speed. When soft peaks start to form slowly add 150 ml sugar and 1 teaspoon vanilla to the egg whites and whisk until firm stiff peaks.
    • Pour the cake batter into a rectangular cake tin or oven tray lined with parchment paper.
    • Spread the egg whites out on top of the cake batter.
    • Scatter the top of the egg whites with sliced almonds.
    • Bake in the oven 175-180 degrees Celsius for 25-30 minutes until it has a nice golden color.
    • Let the cake rest for 10 minutes then remove it from the cake tin and on to a wired wrack to cool down. Cut the cake in half straight across to create two equal size meringue cake bases.

    Assembling the meringue cake

    • Whip the cream and spread half of it on one of the cake halves, scatter a heap of seasonal berries or sliced fruit on top then spread the rest of the cream on top of the fruit or berries.
    • Put the other cake half on top. Lightly dust with icing sugar before serving.

    Notes

    • Instead of making one large rectangular cake to cut in half like I did in this recipe, to create a top and bottom, you can bake two smaller individual cake bases instead to use as a top and bottom layer.
    • If you are feeding a large group simply make double the recipe and cook two rectangular cake bases 9x12. Use one as a top layer and one as a bottom.
    • I recommend using a serrated knife to cut the cake with. The delicate, crispy meringue texture will crack when cutting but it's easier to cut neat pieces with a serrated knife.
    Top Tips for a fluffy and stable meringue:
    • Use room temperature eggs.
    • Whip the egg whites until soft peaks first, then slowly add the sugar, a little bit at the time while beating. Do not add the sugar all at once.
    • Make sure the bowl is perfectly clean before whipping the Egg whites.
      They will not whip properly unless the bowl is perfectly clean.
    Keyword Almond meringue cake, almond meringue cake recipe, almond meringue layer cake, meringue cake, meringue layer cake, Pinocchio cake, Swedish meringue cake

    Chocolate truffle cake balls

    by Leave a Comment

    These Chocolate truffle cake balls are lovely and a delicious treat that will uplift and turn your cake off-cuts and stale or overcooked cake into something new, exiting and delicious.

    These cake balls covered in chocolate are delicious and easy to make by simply mixing pieces or crumbs of cake with icing, frosting or chocolate ganache, roll the mixture into balls then coat them in melted chocolate, decorate them anyway you like to look irresistible and luxurious. Then refrigerate until set.

    Eighteen chocolate truffle cake ball decorated with shredded coconut and a small pink sugar heart in a foil take away container.

    They are adorable with a delicious moist center and the perfect bite size. Serve these cake balls dipped in chocolate whenever you feel like something sweet. A small cake chocolate truffle with a cuppa is always appreciated.

    Cake truffles are eaten like bite-sized treats perfect for your dinner party, pot luck dinner or canapes party. They also make the perfect gift by simply wrap them nicely in cellophane or a gift box.

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    Ingredients chocolate covered cake balls

    See recipe card for quantities.

    How to make these Chocolate truffle cake balls

    Nine un coated cake ball truffles in a black sheet pan.
    1. Step 1: Roughly crumb the cake in a mixing bowl. Add cake icing or chocolate ganache and mix together well. The mixture should be moist and pliable but not sticky. Refrigerate until set then roll into smooth balls.
    1. Step 2: Melt chocolate and butter together in a water bath. Mix until smooth and shiny
    Chocolate cake ball truffles being coated with melted chocolate with the help of a wooden skewer. Four un coated cake balls in a black sheet pan, a white bowl of melted chocolate and a cake ball being coated in it next to the sheet pan. A clear plastic lid with a blue rim behind it with four freshly coated cake truffles on it.
    1. Step 3: Stick a skewer into the chilled balls and roll them in the melted chocolate until fully covered then place them on a clean plate or tray. Cover the skewer hole up with melted chocolate.
    Five chocolate cake ball truffles being coated with melted chocolate with the help of two forks.
    1. Step 4: Alternatively, use two forks to roll the balls in the melted chocolate until fully covered.
    • Leave them plain or sprinkle the top with anything you like while the chocolate is still wet.
    Nine chocolate cake ball truffles freshly coated with melted chocolate on a clear plastic lid with a blue rim.
    Nine chocolate cake ball truffles on a clear plastic lid with a blue rim. A hand is sprinkling shredded coconut from above
    • Popular toppings are chopped nuts or dried fruit, sprinkles, shredded coconut or simply dust the top with cocoa powder or icing sugar.
    Eighteen chocolate truffle cake ball decorated with shredded coconut and a small pink sugar heart in a foil take away container.
    Twelve chocolate truffle cake ball dusted with cocoa powder in a recycled take away container

    Hint: You can use any sponge cake to make these truffles, chocolate, vanilla, lemon whatever you have leftover!

    Variations to these cake truffles

    • Boosy - add liquor to the cake mixture with the cake icing or chocolate ganache for a boosy version
    • Decoration - top the truffles with anything you like. Some common topping ideas are: chopped nuts, shredded coconut, sprinkles, chopped dried fruit.
    • White coating - Roll the balls in white chocolate instead.

    Equipment

    • Mixing bowl
    • stainless steel bowl
    • saucepan
    • spoon or fork
    • skewer
    • flat tray or platter

    Storage

    These cake truffles store well in a covered container in the refrigerator. Good for 6-7 days.

    Place them in a single layer if possible, or separate the layers with parchment paper.

    These ingredients do stand up well to freezing for 2-3 months. Store in a covered container in your freezer.

    Top Tip

    Chill before rolling the balls: After mixing, rest the cake mixture in the fridge for 20 to 30 minutes. This makes it much easier to handle and roll evenly.

    Melting chocolate Quality: For perfect melting, use high-quality chocolate. Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.

    FAQ

    My cake mixture is too wet. How can I fix it?

    If your cake mixture is too soft to hold a shape, add in more cake crumbs or finely crushed plain cookies.

    What is the best chocolate to use for the truffle coating?

    Use high-quality, finely chopped chocolate bar for the best texture. Don't use chocolate chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.

    What is the best cake to use for the base?

    You can use any flavor of cake for this recipe. Using up leftover cake is the most traditional way to make cake truffles.

    This cake travels well making it lunch box and picnic friendly. It's also the ideal food choice to bring for a pot luck or shared dinner party.

    These cake balls dipped in chocolate are a crowd pleaser. Impress your guests and serve these delicious homemade chocolate truffles that everyone will love!

    Looking for other dessert recipes like this? Try these:

    Swedish meringue cake (Pinocchio cake)

    Frozen Blueberry and lemon cheesecake

    Chocolate courgette cake

    Apple and almond cake

    Frozen cheesecake

    banana cake with chocolate icing

    Part of being self sufficient is to minimize waste. When you have cake off cuts or over cooked or stale cake, turn it into delicious chocolate flavored treats that everyone loves instead of wasting it. Your family will love you for it!

    Did you make these Chocolate truffle cake balls?

    Please leave me a rating and comment below!

    Twelve chocolate truffle cake ball dusted with cocoa powder in a recycled take away container

    Chocolate truffle cake balls

    cremneblad
    These chocolate truffle cake balls are adorable with a delicious moist center and the perfect bite size. Serve them whenever you feel like something sweet. A small cake chocolate truffle with a cuppa is always appreciated.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Resting time 30 minutes
    Course Dessert, Snack
    Cuisine european
    Servings 15

    Equipment

    • 1 Mixing bowl
    • 1 stainless steel bowl
    • 1 saucepan
    • 1 spoon or fork
    • 1 skewer
    • 1 flat tray or platter

    Ingredients
      

    • 4 cups cake pieces or crumbs
    • 2 cups cake icing or chocolate ganache
    • 300 grams chocolate bar good quality
    • 300 grams butter

    Instructions
     

    • Roughly crumb the cake in a mixing bowl.
    • Add icing or ganache and mix together well. The mixture should be moist and pliable but not sticky.
    • Refrigerate until set then roll into smooth balls.
    • Melt chocolate and butter together in a water bath. Mix until smooth and shiny
    • Stick a skewer into the chilled balls and roll them in the melted chocolate until fully covered then place them on a clean plate or tray. Cover the skewer whole up with melted chocolate.
      (Alternatively, use two forks to roll the balls in the melted chocolate until fully covered.)
    • Leave them plain or sprinkle the top with anything you like while the chocolate is still wet.
      Popular toppings are chopped nuts or dried fruit, sprinkles, shredded coconut or simply dust the top with cocoa powder or icing sugar.

    Notes

    • You can use any sponge cake to make these truffles: chocolate, vanilla, lemon whatever you have leftover!
    • Chill before rolling the balls: After mixing, rest the cake mixture in the fridge for 20 to 30 minutes. This makes it much easier to handle and roll evenly.
    • Melting chocolate Quality: For perfect melting, use high-quality chocolate. Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.
    Keyword cake balls covered in chocolate, cake balls dipped in chocolate, cake chocolate truffle, cake truffles, chocolate covered cake balls, Chocolate truffle cake balls

    Frozen Blueberry and lemon cheesecake

    by 8 Comments

    This Blueberry and lemon cheesecake is like an ice cream cake. A very good frozen cheesecake flavored with lemon and vanilla and jazzed up with layers of handpicked blueberries, then lightly thawed before serving for a luxurious dessert with a super creamy and smooth texture.

    It's a no bake cheesecake and no gelatine needed. Made by gently folding whipped cream and egg whites into a sweetened, aerated cream cheese base, then layered and topped with macerated blueberries.

    It is simple to make and can be prepared well in advance. Perfect for your dinner party!

    Best served lightly thawed for a super creamy semi-frozen cheese cake.

    Blueberry frozen cheesecake topped with fresh blueberries on a serving plate. One portion cut out from the main cheesecake and served on a plate next to it on the left hand side, on top of a blue, yellow and white tea towel with a green pot plant behind it. A small ramekin of fresh blueberries and cake serving cutlery in front of the cake on the right hand side.

    I love this frozen blueberry lemon cheesecake. It is light and fresh, a smooth and creamy dessert perfect for summer! You'll be proud to serve this impressive cheesecake to your friends and family.

    [feast_advanced_jump_to]

    Ingredients Frozen Blueberry and lemon cheesecake

    Lemon, vanilla cheesecake

    Ingredients for frozen Lemon vanilla cheesecake
    • eggs - free ranged
    • sugar
    • vanilla - extract or paste
    • cream cheese
    • cream
    • lemon - juice and zest
    • digestive biscuits

    See recipe card for quantities.

    Blueberry sauce

    Ingredients for blueberry sauce in ramekins on a white table.
    • Blueberries - fresh or frozen
    • sugar
    • lemon juice

    See recipe card for quantities.

    How to make frozen Blueberry and lemon cheesecake

    There are 3 steps to making this Frozen Blueberry and lemon cheesecake recipe

    1. The Lemon vanilla cheesecake

    2. The Blueberry sauce

    3. Assembling the Lemon blueberry cheesecake

    Frozen Lemon vanilla cheesecake

    Egg yolks, sugar and vanilla in a white bowl. A kitchen mixer whisk above it.

    Step 1: Separate the eggs. Put egg yolks in one bowl and egg whites in another. Add sugar and vanilla to the yolks

    Egg yolks, sugar and vanilla have been whisked until white and fluffy in a white bowl with a whisk above it.

    Step 2: Whisk the yolks and sugar on high speed until white and fluffy.

    Egg yolks, sugar and vanilla has been whisked white and fluffy. Cream cheese, lemon juice and lemon zest has been added to it in a white kitchen mixer bowl and a whisk above it.
    1. Step 3: Wash the lemon well. Add the cream cheese, both lemon rind and juice to the egg mixture.
    Egg yolks, sugar, cream cheese and lemon have been whisked to a smooth mixture.
    1. Step 4: Mix well with the electric whisk on low speed setting until a smooth mixture.
    Whipped cream is mixed through the cheesecake mixture.
    1. Step 5: In a separate bowl whisk cream until firm then add it to the cheesecake mixture and fold it through until well combined.
    Whipped egg whites in a white bowl.
    1. Step 6: Whisk egg whites until stiff peaks on high speed. You should be able to put the bowl upside down without the egg whites falling out.
    Egg whites being folded through the cheese cake mixture.

    Step 7: Add egg whites to the cheesecake mixture and fold through carefully with a large spoon or spatula until well combined.

    Digestive biscuits being blended to fine crumbs in a food processor.

    Step 8: Crush the digestive biscuits to fine crumbs in a food processor or mortar and pestle.

    Blueberry sauce

    I'm using macerated blueberries for this recipe which is basically berries soaked and marinated in lemon juice and sugar for a minimum of 30 minutes while being squashed and stirred regularly. This process softens the berries and brings out their natural juices to create a syrupy sauce.

    Blueberries, sugar and lemon juice in a stainless steel bowl. A silver spoon next to it.

    Step 1: Add blueberries, sugar and lemon juice in a bowl.

    Mixing blueberries with sugar and lemon juice with a silver spoon in a stainless steel bowl

    Step 2: Let the mixture rest at room temperature for 20-30 minutes. Stir occasionally to ensure all berries get evenly coated in the syrup.

    Squashing the blueberries with a potato masher in a stainless steel bowl.

    Step 3: Lightly mash some of the blueberries with a potato masher or whisk to release more juices for a saucier texture.

    Macerated blueberries in a stainless steel bowl with a silver spoon.

    Step 4: Leave it to sit for at least another 10 minutes. The longer you leave the mixture, the softer and jucier the syrup will be. 

    Assembling the frozen Lemon blueberry cheesecake

    A round cake tin with removable sides with a thin layer of digestive biscuit crumbs in the bottom

    Step 1: Lightly grease a round cake tin and spread half of the digestive biscuit crumbs at the bottom of the cake tin.

    Cheese cake mixture spread out on top of the digestive biscuit crumbs in a round cake tin.

    Step 2: Pour in half of the cheesecake mixture and spread it out smooth on top.

    Macerated blueberries drizzled on top of the cheese cake mixture in a round cake tin.

    Step 3: Drizzle half of the blueberry sauce as a layer on top of the cheese cake mixture.

    A round cake tin filled with cheese cake mixture.

    Step 4: Pour in the remaining cheesecake mixture and spread it out smooth on top.

    A round cake tin filled with cheese cake mixture, topped with macerated blueberries and digestive biscuit crumbs sprinkled on top.

    Step 5: Drizzle the remaining blueberry sauce and sprinkle the rest of the biscuit crumbs on top of the cheesecake.

    A round cake tin filled with cheese cake mixture, topped with macerated blueberries and digestive biscuit crumbs sprinkled on top.

    Step 6: Put the cheesecake in the freezer for at least 5 hours or overnight to set.

    Blueberry frozen cheesecake topped with fresh blueberries on a serving plate. One portion cut out from the main cheesecake and served on a plate next to it on the left hand side, on top of a blue, yellow and white tea towel with a green pot plant behind it. A small ramekin of fresh blueberries and cake serving cutlery in front of the cake on the right hand side.

    Take out of the freezer and leave on the bench for 20-30 minutes or leave in the refrigerator for 1 - 1.5 hours before serving. Garnish with fresh berries on top if you wish.

    Hint: Don't remove the cake tin before it has thawed for at least 5 minutes and the cheesecake starts to soften around the edges. If you remove the tin too early when the cheesecake is still solid frozen it can easily crack.

    Substitutions

    Substitute the digestive biscuits for gluten free biscuits to suit a gluten free diet. You can substitute the blueberries for another berry if you like a different flavoured cheesecake.

    Variations

    Try biscoff biscuits or other ginger biscuits instead of digestive biscuits for a different flavour base.

    Equipment

    • kitchen mixer or electric whisk.
    • food processor or mortar and pestle
    • round cake tin with removable sides
    • mixing bowl
    • potato masher or whisk

    Storage

    You can store this cheesecake covered well in the freezer for up to 6 months.

    Macerated berries can keep in the fridge for 3-5 days.

    Top Tip

    • When you grate the lemon be careful and only grate the yellow part of the skin, not the white layer underneath because this can give a bitter unpleasant taste.
    • Bring the cream cheese to room temperature before beginning. Room temperature cream cheese guarantees a smooth cheesecake filling.
    • Only use real full fat cream cheese not light or spreadable alternative.
    • Use a sharp knife and run it under warm water for a few seconds before slicing the cheesecake for a smooth even cut.

    FAQ

    Do I need to defrost my frozen cheesecake?

    I recommend serving this Cheesecake semi frozen, place the cheesecake in your refrigerator and allow 1-1.5 hour of refrigeration time before serving. For quicker thawing, place the whole cake on your counter for 20-30 minutes.

    Can I use frozen blueberries for this recipe?

    Yes, either fresh or frozen berries work well for this recipe. If using frozen blueberries, make sure to defrost and drain off excess liquid before adding the other ingredients.

    Why is my cheesecake mixture lumpy?

    The most common reason your cheesecake batter is lumpy is because your cream cheese is too cold. It needs to be at room temperature when adding it to the egg mixture to guarantee a smooth and creamy cheesecake mixture.

    We live near a large blueberry farm that offers to pick your own blueberries. That is a great family activity that we do every year when the season is on. We pick large amounts and freeze most of it to use throughout the year. Blueberries freeze well and I use them regularly in my baking recipes. This lemon cheesecake with blueberry is one of my favourite recipes using handpicked blueberries.

    A young child is walking with a blue bucket in between blueberry tree rows on a blueberry farm.
    A young child is sitting in between two blueberry bushes picking blueberries into a blue bucket

    Looking for other dessert recipes like this? Try these:

    Swedish meringue cake (Pinocchio cake)

    Apple and almond cake

    banana cake with chocolate icing

    Chocolate courgette cake

    Chocolate truffle cake balls

    If you’re looking for an easy dessert to prepare ahead of time for a special event. Look no further.

    This cheesecake is bursting with beautiful natural flavors and is so refreshing!

    The perfect make a head dessert sure to impress your guests!

    Did you try this lemon and blueberry cheesecake recipe?

    Please leave me a comment and rating below! I love to hear from you!

    A cheesecake topped with blueberries on a glass platter standing on a white table. A cake serving cutter slicing into the cake

    Frozen cheesecake

    cremneblad
    This frozen cheesecake is light and fresh, a smooth and creamy semifreddo style dessert perfect for summer! You'll be proud to serve this impressive lemon vanilla cheesecake to your friends and family.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    resting time 5 hours
    Course Dessert
    Cuisine American, european
    Servings 10

    Equipment

    • 1 kitchen mixer or electric whisk
    • 1 food processor or mortar and pestle
    • 1 round cake tin with removable sides
    • 1 Mixing bowl

    Ingredients
      

    Frozen lemon vanilla cheesecake

    • 3 Lge eggs free ranged
    • 150 ml sugar
    • 2 teaspoon vanilla sugar, extract or paste
    • 200 gram cream cheese
    • 300 ml cream
    • 1 lemon rind and juice
    • 10 digestive biscuits

    Instructions
     

    How to make frozen cheesecake

      Lemon vanilla semifreddo cheesecake

      • Separate the eggs. Put egg yolks in one bowl and egg whites in another. Add sugar and vanilla to the yolks
      • Whisk the yolks and sugar on high speed until white and fluffy.
      • Wash the lemon well. Add the cream cheese, both lemon rind and juice to the egg mixture.
      •  Mix well with the electric whisk on low speed setting until a smooth mixture.
      • In a separate bowl whisk cream until firm then add it to the cheesecake mixture and fold it through until well combined.
      • Whisk egg whites until stiff peaks on high speed. You should be able to put the bowl upside down without the egg whites falling out.
      • Add egg whites to the cheesecake mixture and fold through carefully with a large spoon or spatula until well combined.
      • Crush the digestive biscuits to a fine crumbs in a food processor or mortar and pestle

      Assembling the cheesecake

      •  Lightly grease a round cake tin with removable sides and spread half of the digestive biscuit crumbs at the bottom of the cake tin.
      • Pour in the cheesecake mixture and spread it out smooth on top.
      • Sprinkle the rest of the biscuit crumbs on top of the cheesecake.
      • Put the cheesecake in the freezer for at least 5 hours or overnight to set.
      • Take out of the freezer and leave on the bench for 20-30 minutes or leave in the refrigerator for 1-1.5 hours before serving. Garnish with fresh berries on top when serving if you wish.
        • Don't remove the cake tin before it has thawed for at least 5 minutes and the cheesecake starts to soften around the edges. If you remove the tin too early when the cheesecake is still solid frozen it can easily crack.

      Notes

      • When you grate the lemon be careful and only grate the yellow part of the skin, not the white layer underneath because this can give a bitter unpleasant taste.
      • Bring the cream cheese to room temperature before beginning. Room temperature cream cheese guarantees a smooth cheesecake filling.
      • Only use real full fat cream cheese not light or spreadable alternative.
      • Use a sharp knife and run it under warm water for a few seconds before slicing the cheesecake for a smooth even cut.
      Keyword cheesecake semifreddo, frozen cheesecake, how to make frozen cheesecake, lemon vanilla cheesecake, make frozen cheesecake, no bake vanilla cheesecake, semifreddo cheesecake, vanilla cheesecake

      Chocolate courgette cake

      by 2 Comments

      This Chocolate courgette cake is excellent! Super moist and delicious!

      A rich cinnamon flavoured chocolate cake filled with the goodness of shredded courgette (zucchini) mixed through it, the chocolate chips sprinkled on top makes it even more delicious and perfect for the whole family.

      I love making this courgette chocolate cake! It's a terrific recipe to make when having an abundance of courgette growing in the garden. The courgette has a mild enough taste to work really well in a cake batter, it blends into the cake nicely and it helps keep it moist.

      Courgette and chocolate cake cut into square pieces served on a blue and white platter

      Courgette (or zucchini) is a vegetable that grows easily and it's common to end up with an overload of this crop. Making this easy courgette chocolate cake recipe is a great way to use up your homegrown courgettes. Your family will love you for it!

      Read more about homegrown food here.

      You can grate and freeze your courgettes and use them later when it's convenient for you.

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      Ingredients for Chocolate courgette cake

      Ingredients for courgette and chocolate cake in ramekins on a white table.
      • butter - soft
      • olive oil - pure or light
      • sugar
      • eggs - free ranged
      • milk
      • vanilla - paste or extract
      • flour
      • cocoa powder
      • baking powder
      • baking soda
      • cinnamon - ground
      • zucchini - grated
      • chocolate chips

      See recipe card for quantities.

      How to make Chocolate courgette cake

      Dry ingredients for chocolate and courgette cake in a white bowl and a silver spoon in it.
      1. Step 1: Mix the dry ingredients together except zucchini and chocolate chips to a bowl
      The wet ingredients for chocolate courgette cake has been added to the dry ingredients in a white bowl
      1. Step 2: Add the wet ingredients and beat well.
      Grated courgette is being added to the cake mix.
      1. Step 3: Stir through the courgette
      Courgette and chocolate cake batter in a black rectangular oven tray
      1. Step 4: Pour into a greased 9 x 12 inch pan.
      Chocolate chips sprinkled on top of chocolate cake

      Step 5: Sprinkle the chocolate chips on top.

      Baked chocolate and courgette cake in a rectangular cake pan.

      Step 6: Bake at 180 degree Celcius for 45 minutes.

      Hint: Cover the cake with tin foil while baking if the top of the cake browns too much.

      This cake travels well making it lunch box and picnic friendly. It's also the ideal food choice to bring for a pot luck or shared dinner party.

      Variations

      If you’d like to add some more texture to this cake recipe, consider adding to the batter up to one cup of:

      • chopped nuts, like almonds, walnuts or pecans or
      • dried fruits, like raisins or cranberries

      You can make this recipe into muffins instead of a cake. Simply spoon the cake batter into muffin moulds and bake in the oven 150 celsius for around 20 minutes.

      Seven courgette and chocolate muffins cooling down on a wired wrack.

      Equipment

      • Kitchen mixer or electric whisk.
      • measuring spoons
      • mixing bowl
      • baking pan 9x12 inch
      • wired wrack

      Storage

      This cake will keep well covered in the refrigerator. Good for 4-5 days, and it freezes well for 2-3 months. Wrap it well in cling wrap before freezing it.

      Thaw overnight in the refrigerator.

      Top Tip

      Don't over bake the cake - This will result in a dry cake. Keep an eye on the cake and test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean. Every oven is different and baking time can vary a fair bit.

      Don't over-mix the batter - Once you add the wet ingredients to the batter, it is important not to over mix. If the cake batter is mixed more then necessary, the cake can come out tough and dry. Only mix until the ingredients are just combined.

      Make ahead - Make this cake a day ahead to allow the flavors to develop.

      Mild flavoured olive oil - Use a good quality pure or light olive oil for this cake as it has a mild flavour and won't overpower the other ingredients.

      FAQ

      Can I make this cake ahead of time?

      Yes, I recommend making this cake a day ahead of serving it. It's even better the next day and keeps well for 4-5 days.

      Can I use frozen courgettes for this recipe?

      Yes, frozen grated courgette works well for this recipe. Thaw it completely and squeeze out excess liquid before adding it to the cake mix.

      Why is my cake dry?

      Avoid over baking: The oven time can vary from oven to oven. If the cake stays in the oven for to long it can dry out. Test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean.
      Don't over mix the batter: If the cake batter is mixed more then necessary it can come out tough and dry. Mix just until the ingredients are combined.
      Cool the cooked cake down quickly: Cooling the cake down quickly results in a moist cake. You can put it directly in the fridge once it's out of the oven for a faster cool down.

      Looking for other cake recipes like this? Try these:

      Apple and almond cake

      banana cake with chocolate icing

      Frozen Blueberry and lemon cheesecake

      Looking for other courgette recipes? Try these:

      Zucchini garlic bites

      Lamb and courgette bake

      Courgettes (zucchini) are highly productive, fast-growing plants and it's common to end up with an overload of this crop. Making this easy courgette chocolate cake recipe is a great way to use up your homegrown courgettes. Your family will love you for it!

      Did you make this courgette and chocolate cake recipe?

      Please leave me a rating and comment below!

      A square piece of courgette and chocolate cake served on a round white plate and a teaspoon on the plate next to the cake. More cut square pieces of the cake served on a blue and white platter behind it.

      Courgette chocolate cake

      cremneblad
      My easy Courgette chocolate Cake recipe is moist and irresistible! Topped with chocolate chips, it’s a crowd-pleasing dessert every time. This cake isn't overly sweet, and may be served with chantilly cream or vanilla ice cream on the side.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 40 minutes
      Course Dessert
      Cuisine American, european, Mediterranean
      Servings 10

      Equipment

      • 1 kitchen mixer or electric whisk
      • 1 kitchen scale
      • 1 measuring spoons
      • 2 mixing bowls
      • 1 baking pan 9x12 inch
      • 1 wired wrack

      Ingredients
        

      • ½ cup butter soft
      • ½ cup olive oil mild taste
      • 1 cup milk
      • 11/2 cup sugar
      • 2 Lge eggs free ranged
      • 1 teaspoon vanilla paste or extract
      • 2 ½ cup flour
      • 4 tablespoon cocoa
      • ½ teaspoon baking powder
      • 1 teaspoon baking soda
      • 1 teaspoon cinnamon ground
      • 2 cups zucchini grated
      • chocolate chips

      Instructions
       

      • Mix the dry ingredients together except zucchini and chocolate chips to a bowl
      • Add the wet ingredients and beat well.
      • Stir through the courgette
      • Pour into a greased 9 x 12 inch pan.
      • Sprinkle the chocolate chips on top.
      • Bake at 150 degree Celsius for 40-45 minutes.

      Notes

      Cover the cake - Cover the cake with tin foil while baking if the top of the cake browns too much.
      Don't over bake the cake - This will result in a dry cake. Keep an eye on the cake and test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean. Every oven is different and baking time can vary a fair bit.
      Don't over-mix the batter - Once you add the wet ingredients to the batter, it is important not to over mix. If the cake batter is mixed more then necessary, the cake can come out tough and dry. Mix just until the ingredients are just combined.
      Make ahead - Make this cake a day ahead to allow the flavors to develop.
      Keyword Chocolate courgette cake, courgette and chocolate cake recipe, courgette cake, courgette chocolate cake, easy Courgette chocolate Cake

      Candied chilli

      by Leave a Comment

      Candied chilli or "cowboy candy" is sliced chilli peppers simmered in a rich syrup of sugar and vinegar. A sweet, savory, and spicy glaze. Perfect balance of heat and sweetness and pair amazingly with roast meats, fish, veggies or cheeses. Serve it as a spread, glaze or garnish when you want an added sweet and spicy element to your meal.

      It's naturally gluten free, dairy free and vegan.

      Making this easy cowboy candy recipe is a great way to use up and preserve your homegrown chili to make them last all year long.

      Making candied chilli is a great way of preserving chillis and a must do in my household when I have a big crop of chilli growing in the garden. It's easy to make big batches of and can easily be jarred or frozen to use throughout the year. Homemade candied chilli with hand-picked chilli from my garden is much nicer than store bought versions! It's well worth the effort! Read more about homegrown food here

      You can freeze your chilli's and use them later when it's convenient for you.

      [feast_advanced_jump_to]

      Ingredients for candied chili

      This recipe is best made with homegrown chilli's as they are superior, fresher and more rich in flavour. Read about Homegrown food here

      Ingredients for candied chili in ramekins on a white table top
      • red chilli
      • sugar
      • rice vinegar
      • water

      See recipe card for quantities.

      How to make candied chilli

      Sugar, water and rice vinegar in a saucepan on the stove.
      1. Step 1: Combine sugar, rice vinegar and water in a sauce pan and mix.
      Sugar, rice vinegar and water has been reduced to a sugar syrup in a saucepan
      1. Step 2: Bring to a simmer and slowly simmer until the liquid has reduced by two thirds.
      Sliced red chili has been added to a sugar syrup in a sauce pan
      1. Step 3: add the sliced chillis and mix well.
      1. Step 4: Enjoy!

      Hint: You can adjust the heat by adding or removing the chilli seeds. For a spicier version, keep all the seeds or you can remove them for a milder result.

      Variations

      • Add diced pineapple for a sweeter more tropical flavour
      • Add or substitute the red chilli for green- or jalepeno chili

      Equipment

      • Sauce pan
      • wooden spoon
      • kitchen scale
      • measuring cup
      • knife
      • chopping board

      Storage

      Making candied chilli is a great way to preserve your home grown produce. Read more about preserving and storing food here.

      You can either store the candied chilli in sterilised jars or freeze it in good zip lock bags. Both methods work well and the candied chilli will last for a long time.

      I leave the jars in an outside cupboard where it’s dark and cool. I only store them in the fridge once the jar has been opened.

      Candied chilli will keep in the fridge for up to 6 months.

      Serving suggestions

      Candied chilli is a versatile great all round sweet and spicy condiment with many different uses. Below are a few suggestions:

      • Perfect for topping burgers and tacos.
      • Spread it in sandwiches or wraps.
      • Serve it alongside roast or grilled meat, fish and veggies. 
      • As a condiment for cheese or charcuteri boards.

      Top Tip

      • Don't reduce the syrup to much as it will thicken once it cools.
      • Leaving the candied chilli to rest overnight is best for the flavors to settle and blend together.
      • To avoid chilli burn, wear disposable food-safe gloves when slicing. Avoid touching your face, eyes, or mouth. If your skin does start to burn, wash the area thoroughly with soap.
      • Don't throw out any leftover syrup! The spicy-sweet syrup is delicious! You can use it as a glaze for grilled meats, fish or veggies or mix it into salad dressings.

      Looking for other condiment recipes like this? Try these:

      Chimichurri sauce red

      Garlic ginger butter

      Basil garlic oil

      Confit garlic

      Homegrown Tomato confit

      When you have excess chilli's growing in your garden, making a batch of this amazing candid chilli is always a good idea! You will want to use it with everything!

      Did you make this candied chilli recipe?

      Please leave me a comment and rating below. I love to hear from you!

      Candied chili in a white ramekin on a blue, yellow and white tea towel

      Candied chilli

      cremneblad
      This extremely versatile red candied chilli is a sweet, spicy, and tangy condiment made by simmering sliced chili peppers in a spiced sugar syrup. The perfect condiment for a summer BBQ as it compliments and elevates a wide range of dishes such as meat, fish and grilled veggies. It's a real hit with spicy food lovers and it's naturally gluten free, dairy free and vegan.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 20 minutes
      Course Side Dish
      Cuisine oriental

      Equipment

      • 1 Sauce pan
      • 1 wooden spoon
      • 1 kitchen scale
      • 1 measuring cup
      • 1 knife
      • 1 chopping board

      Ingredients
        

      • 50 ml red chili sliced
      • 150 grams sugar
      • 100 ml rice vinegar
      • 100 ml water

      Instructions
       

      • Combine sugar, rice vinegar and water in a sauce pan and mix.
      • Bring to a simmer and slowly simmer until the liquid has reduced by two thirds
      • add the sliced chillis and mix well.
      • Enjoy!

      Notes

      • You can adjust the heat by adding or removing the chili seeds. For a spicier version, keep all the seeds or remove them for a milder result.
      • Don't reduce the syrup to much as it will thicken once it cools.
      • Leave the candied chili to rest overnight is best for the flavors to settle and blend together.
      • To avoid chili burn, wear disposable food-safe gloves when slicing. Avoid touching your face, eyes, or mouth. If your skin does start to burn, wash the area thoroughly with soap.
      • Don't throw out any leftover syrup! The spicy-sweet syrup is delicious! You can use it as a glaze for grilled meats, fish or veggies or mix it into salad dressings.
      Keyword candid chilli recipe, candied chili, cowboy candy, cowboy candy recipe, preserving chillis

      Apple and almond cake

      by 4 Comments

      This apple and almond cake is super moist and delicious. Packed with apples and flavored with cinnamon and almonds.

      I love this almond apple cake, it's a family favorite and a beloved autumn treat. A terrific recipe to make during apple season when wild and backyard trees are heavy with fruit.

      Cooked apple and almond cake dusted with cinnamon and icing sugar on a white round plate on a marbled bench top. A wedge portion has been cut from the cake and the wedge has been pulled away from the rest of the cake slightly. A White, blue and yellow napkin with cake serving cutlery on top next to it and a red ramekin with custard in it above the serving cutlery and next to the cake.

      It isn't an overly sweet cake, and can be served with vanilla custard or vanilla ice cream on the side.

      Growing up in Sweden, apple cake is a dessert that everybody loves, and make often when fall comes around. Most families has their own special recipe and this is my family recipe.

      I recommend using a home made apple sauce for this recipe as it is the hero ingredient for this cake and far more superior than store bought. Try this easy to make Applesauce compote on this site. It works great for this recipe.

      [feast_advanced_jump_to]

      Ingredients for Apple and almond cake

      All ingredients for apple and almond cake in ramekins on a white table.

      Apple almond cake

      • eggs - free ranged
      • sugar
      • vanilla - extract or paste
      • butter
      • milk
      • flour
      • baking powder
      • almond meal
      • salt
      • cinnamon - ground
      • apple sauce - Try my easy homemade apple sauce recipe

      Garnish

      • icing sugar
      • cinnamon

      Cake tin

      • butter - softened
      • sliced almonds

      See recipe card for quantities.

      How to make this Apple and almond cake recipe

      Round cake tin with a thin layer of sliced almonds.

      Step 1: Turn the oven on to 175 degree Celsius. Grease a cake tin and sprinkle a thin layer of sliced almonds in the tin.

      Three cracked eggs, sugar and vanilla paste in a kitchen mixer white bowl and a whisk ready to be mixed.

      Step 2: Add the eggs, sugar and vanilla paste to a kitchen mixer bowl.

      Eggs, sugar and vanilla has been mixed white and fluffy in a white kitchen mixer bowl. A whisk with some egg mixture drizzling down into the bowl.
      1. Step 3: Whisk the egg, sugar and vanilla on high speed until white and fluffy.
      Melted butter in a white ramekin on a marbled bench top. A hand pouring milk into the butter from another white ramekin.
      1. Step 4: Melt the butter and add the milk
      Melted butter and milk mixture being added from a white ramekin to the egg and sugar mixture in a white kitchen mixer bowl with a whisk above it.
      1. Step 5: Pour butter and milk into the egg mixture while whisking .
      Flour mixture being gently folded into the cake batter in a white bowl with a wooden spoon.
      1. Step 6: Mix together flour, almond meal, baking powder and salt and carefully fold it in.
      Apple and cinnamon being added to the cake batter in a white bowl.

      Step 7: Fold in the apple sauce and cinnamon.

      Pouring apple and almond cake batter into the prepared cake tin on a marbled bench top

      Step 8: Pour the cake batter into the prepared cake tin.

      Cooked apple and almond cake in a round cake tin on a black oven tray

      Step 9: Bake in the oven 25-30 minutes. Test with a toothpick or wooden skewer to see if it's ready. It should not be sticky but have a few moist crumbs on the stick or skewer, rather then be perfectly clean.

      Cooked apple and almond cake cooling down on a wired wrack on a marbled bench top.

      Step 10: Let cool slightly (10-15 minutes) before removing the cake from the tin and on to a wired wrack or plate using a palate knife or spatula.

      Cooked apple and almond cake dusted with cinnamon and icing sugar on a wired wrack on a marbled bench top.

      Step 11: Mix icing sugar and cinnamon together. Dust the cake with cinnamon sugar before serving.

      Cooked apple and almond cake dusted with cinnamon and icing sugar on a white round plate on a marbled bench top. A wedge portion has been cut from the cake and served on a white plate with a fork. A White, blue and yellow napkin with cake serving cutlery on top next to it and a white ramekin with custard in it on the other side next to the cake.

      Step 12: Serve this apple almond cake plain or with vanilla custard or vanilla ice cream on the side.

      Hint: Cover the cake with tin foil while baking if the top of the cake browns too much.

      Variations

      If you’d like to add some more texture to this cake recipe, consider adding to the batter up to one cup of:

      • chopped almonds or
      • dried fruits, like raisins or cranberries

      Equipment

      • Kitchen mixer
      • kitchen scale
      • measuring spoons
      • mixing bowl
      • spatula or palate knife
      • wired wrack

      Storage

      This apple almond cake will keep well covered in the refrigerator. Good for 3-4 days. The cake freezes well for 2-3 months. Wrap it well in cling wrap before freezing it.

      Thaw overnight in the refrigerator, then dust it with cinnamon sugar the same day that you want to serve it.

      Top Tip

      Avoid over baking the cake - This will result in a dry cake. Keep an eye on the cake and test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean. Every oven is different and baking time can vary a fair bit.

      Don't over-mix the batter - Once you add the dry ingredients to the batter, it is important not to over mix. If the cake batter is mixed more then necessary, the cake can come out tough and dry. Mix just until the ingredients are combined.

      Make ahead - Make this cake a day ahead to allow the flavors to develop.

      FAQ

      Why is my cake dry?

      Avoid over baking: The oven time can vary from oven to oven. If the cake stays in the oven for to long it can dry out. Test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean.
      Don't over mix the batter: If the cake batter is mixed more then necessary it can come out tough and dry. Mix just until the ingredients are combined.
      Cool the cooked cake down quickly: Cooling the cake down quickly results in a moist cake. You can put it directly in the fridge once it's out of the oven for a faster cool down.

      Can I make this cake ahead of time?

      Yes, this cake is even better the next day and keeps well for 3-4 days.

      Can I use frozen apple sauce?

      Yes, frozen apple sauce works well for this recipe. Thaw it completely before adding it to the cake mix.

      Can I use shop bought apple sauce for this recipe?

      Yes, you can. However homemade is more superior and super easy to make. You can find my recipe for applesauce here

      Looking for other baking recipes? Try these:

      banana cake with chocolate icing

      Chocolate courgette cake

      Fluffy Focaccia Bread

      Cheese and onion rolls

      The flavor of apples is so good cooked in a cake. This is my favorite apple cake recipe. What makes it so special is the combination of apples, almonds and cinnamon. It's an easy and moist cake. The perfect autumn treat!

      Did you make this almond and apple cake recipe?

      Please leave me a rating and comment below!

      Cooked apple and almond cake dusted with cinnamon and icing sugar on a white round plate on a marbled bench top. A wedge portion has been cut from the cake and served on a white plate with a fork. A White, blue and yellow napkin with cake serving cutlery on top next to it and a white ramekin with custard in it on the other side next to the cake.

      Apple and almond cake

      cremneblad
      A very good and moist apple cake. A soft cake with apples, almonds and cinnamon. Excellent served with a cuppa or as a dessert.
      This cake isn't overly sweet, and may be served with vanilla custard or vanilla ice cream on the side.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 30 minutes
      Course Dessert
      Cuisine european
      Servings 10

      Equipment

      • 1 Kitchen mixer
      • 1 kitchen scale
      • 1 measuring spoons
      • 1 Mixing bowl
      • 1 spatula or palate knife
      • 1 wired wrack

      Ingredients
        

      Apple almond cake

      • 1 cup apple sauce https://myselfsufficientfoodjourney.com/applesauce-compote/
      • 3 eggs free ranged
      • 1 cup sugar
      • 1 teaspoon vanilla paste or extract
      • 50 grams butter
      • 100 ml milk
      • 1 cup flour
      • 2 teaspoon baking powder
      • 0.5 cup almond meal
      • salt a pinch
      • 2 teaspoon cinnamon ground

      Instructions
       

      The cake

      • Turn the oven on to 175 degree Celsius. Grease a cake tin and sprinkle a thin layer of sliced almonds in the tin.
      • Add the eggs, sugar and vanilla paste to a kitchen mixer bowl. Whisk on high speed until white and fluffy.
      • Melt the butter and add the milk.
      • Pour butter and milk into the egg mixture while whisking.
      • Mix together flour, almond meal, baking powder and salt and carefully fold it in.
      • Fold in the apple sauce and cinnamon.
      • Pour the cake batter into the prepared cake tin.
      • Bake in the oven 25-30 minutes. Test with a toothpick or wooden skewer to see if it's ready. It should not be sticky but have a few moist crumbs on the stick or skewer, rather then be perfectly clean.
      • Let cool slightly (10-15 minutes) before removing the cake from the tin and on to a wired wrack or plate using a palate knife or spatula.
      • Mix icing sugar and cinnamon together. Dust the cake with cinnamon sugar before serving.
      • Serve the cake plain or with vanilla custard or vanilla ice cream on the side.

      Notes

      • Cover the cake with tin foil while baking if the top of the cake browns too much.
      • Once you add the dry ingredients to the batter, it is important not to over mix. If the cake batter is mixed more then necessary it can come out tough and dry. Mix just until the ingredients are combined.
      • Make this cake a day ahead to allow for the flavors to develop.
      Keyword almond and apple cake recipe, almond apple cake, apple almond cake, apple and almond cake, apple and almond cake recipe

      banana cake with chocolate icing

      by Leave a Comment

      This banana cake with chocolate icing is super moist and delicious. A rich lightly spiced banana cake with chocolate chips covered in a creamy chocolate icing.

      I love making this banana chocolate cake! It's a family favorite and a terrific recipe to make when having over ripe bananas that's no longer good for eating. It's best using very ripe brown skin bananas for this recipe as they have a richer flavor and they help keep the cake moist.

      A portion of the iced and decorated chocolate banana cake is served on a white round plate and a fork upside down with it on the plate. The rest of the cake is on a separate plate in the back ground. A white and green striped tea towel with silver cake serving cutlery on top next to it.

      Part of being self sufficient is to minimize waste. When your bananas are turning brown and not great for eating, turn them into delicious baked goods instead of wasting them. You can freeze your brown bananas and use them later when it's convenient for you.

      Read more ideas on Methods of food storage and preserving here

      [feast_advanced_jump_to]

      Ingredients for banana cake with chocolate icing

      All ingredients for banana cake with chocolate icing in ramekins on a white table.

      Banana chocolate cake

      • Butter
      • sugar
      • icing sugar (powdered sugar)
      • Bananas - very ripe
      • egg - free ranged
      • flour
      • baking powder
      • cinnamon - ground
      • ginger - ground
      • salt
      • chocolate chip or buttons

      Chocolate Ganache

      • heavy cream
      • chocolate - best quality possible

      Chocolate shavings decoration

      • Block of chocolate

      See recipe card for quantities.

      How to make banana cake with chocolate icing

      There are 3 steps to making this banana chocolate cake recipe

      1. The cake

      2. The ganache icing

      3. Icing and decorating the cake

      Make the cake

      A round cake tin with a thin coating of bread crumbs on the inside of it.
      1. Step 1: Turn the oven on to 175 Celsius. Grease a round cake tin and coat the inside surface with a thin layer of bread crumbs.
      Butter and sugar has been whipped to a white and creamy mixture in a white kitchen mixer.
      1. Step 2: Whisk butter, sugar and powdered sugar white and creamy.
      In a white kitchen mixer, mashed bananas and eggs are being added to the creamed butter and sugar mixture.
      1. Step 3: Mix the bananas to a puree and add them to the creamed butter while mixing. Add the eggs, one at the time.
      Dried ingredients are being folded through the banana, butter and egg mixture.
      1. Step 4: Mix the dry ingredients with chocolate chip or buttons and fold it through the rest of the mixture.
      A breaded cake tin half filled with banana chocolate cake mixture

      5. Step 5: Fill the greased and breaded cake tin with the cake batter and bake in the middle of the oven for about 30 minutes.

      Cooked banana cake and a wooden skewer above it with a few cake crumbs on it.

      6. Step 6: Test with a toothpick or wooden skewer. It should not be sticky but have a few moist crumbs on the stick or skewer, rather then be perfectly clean.

      Let the cake cool on a wired wrack.

      Hint: Very ripe bananas that has brown skin and are soft to touch are best for this recipe.

      The ganache icing

      A ganache is a rich, velvety, and dense mixture of chocolate and cream. It’s like a cross between a glaze and a frosting. It can be used as both or either depending on the temperature and thickness of your ganache. The warmer the ganache is, the thinner it is and the cooler the ganache is, the thicker it is. You want it to be a thick but spreadable texture for this banana cake chocolate frosting recipe.

      Rectangular chocolate pieces in a glass bowl on a marbled bench top

      Step 1: Break the chocolate into small pieces in a heat proof bowl.

      Hot cream in a plastic measuring jug on a marbled bench top

      Step 2: Heat the cream until very hot but not boiling.

      Pouring hot cream from a plastic jug over rectangular chocolate pieces in a glass bowl on a marbled bench top

      Step 3: Pour the hot cream over the chocolate pieces and leave it for 5-10 minutes undisturbed to soften the chocolate.

      Whisking the cream and chocolate together in a glass bowl on a marbled bench top

      Step 4: whisk the cream and chocolate mixture until the chocolate is fully combined into the cream. Whisk until smooth and glossy.

      (The hot cream should have melted the chocolate and it should come together when whisking.)

      Melted ganache in a glass bowl with a whisk above it and chocolate dripping down from the whisk into the bowl

      Step 5: Leave the ganache to cool down before spreading it on the cake. It will thicken when it's cold. You can put it in the fridge to cool down quicker but make sure to check on it and whisk it regularly so it doesn't go too solid.

      Chocolate ganache has cooled down to a thick but spreadable consistency good for icing a cake. The ganache is in a glass bowl and a spoon holding some up above it with some ganache slowly flowing down into the bowl.

      Step 6: The ideal consistency should be thick but spreadable.

      Hint: The ganache will thicken as it cools. If it seems too runny, just pop it in the fridge until it hardens up a bit.

      How to Ice and decorate the cake

      A banana chocolate cake resting on a wired wrack on top of a round white plate on a marbled bench top.

      Step 1: Make sure the cake is completely cool before adding the ganache.

      Spreading chocolate ganache on top of the banana cake with a butter knife while it's on a wired wrack.

      Step 2: Spread the ganache evenly all over the top of the cake and all around the sides.

      An iced banana chocolate cake on a wired wrack with a large spatula underneath the cake. A round white plate next to it.

      Step 3: Carefully remove the cake from the wired wrack using a large flat spatula or knife.

      An iced banana chocolate cake on a round white plate. A wired wrack with a large spatula on top behind it.

      Step 4: Place the cake on a serving plate.

      Making chocolate shavings by scraping a sharp knife along the bottom flat side of a chocolate bar with foil wrapping underneath it.

      Step 5: Make chocolate shavings by scraping a sharp knife firmly along the bottom flat side of a chocolate bar towards you.

      Iced banana chocolate cake decorated with chocolate shavings on top. The cake is served on a white round plate on a marbled bench top.

      Step 6: Scatter the chocolate shavings on top of the iced cake. Enjoy!

      This cake travels well making it lunch box and picnic friendly. It's also the ideal food choice to bring for a pot luck or shared dinner party.

      Six pieces of banana cake with chocolate icing in a rectangular plastic tub on a marbled bench top. The corner of a round, white plate with the rest of the cake next to it.

      Variations

      • Nutty - Substitute walnuts for chocolate chip for a nutty tasty and great texture.
      • Plain - Leave the chocolate frosting out. This cake is moist enough and can easily be served plain or simply dusted with icing sugar for a more simple cake.

      Equipment

      • Kitchen mixer
      • kitchen scale
      • measuring spoons
      • mixing bowl
      • sharp knife
      • butter knife or palate knife
      • wired wrack

      Storage

      This cake will keep well covered in the refrigerator. Good for 3-4 days, and it freezes well for 2-3 months (plain without icing). Wrap it well in cling wrap before freezing it.

      Thaw overnight in the refrigerator, then ice it and assemble it the same day that you want to serve it.

      The ganache icing can also be made up to 10 days ahead and stored covered in the refrigerator. You might need to adjust the consistency by warming it gently in a pot or microwave before spreading, if it's gone solid in the refrigerator.

      Top Tip

      Don't over bake the cake - This will result in a dry cake. Keep an eye on the cake and test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean. Every oven is different and baking time can vary a fair bit.

      Ganache chocolate Quality: Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.

      FAQ

      Why is my cake dry?

      Don't over bake: The oven time can vary from oven to oven. If the cake stays in the oven for to long it can dry out. Test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean.
      Ripe bananas: Very ripe, brown-spotted bananas are crucial for moisture. If your bananas are not ripe enough the cake can come out dry
      Don't over mix the batter: If the cake batter is mixed more then necessary it can come out tough and dry. Mix just until the ingredients are combined
      Cool the cooked cake down quickly: Cooling the cake down quickly results in a moist cake. You can put it directly in the fridge once it's out of the oven for a faster cool down

      Can I use frozen bananas?

      Yes, frozen ripe bananas works well for this recipe. Thaw them completely and drain off excess liquid before mashing them.

      Can I make this cake ahead of time?

      Yes, this cake is even better the next day and keeps well for 3-4 days.

      Banana and chocolate are a great flavor combination. This cake is extremely moist and the cinnamon and ground ginger provides a lovely warm flavor and the rich creamy chocolate frosting makes this cake irresistible and luxurious.

      Did you make this banana cake with chocolate frosting?

      Please leave me a rating and comment below!

      Looking for other baking recipes? Try these:

      Apple and almond cake

      Chocolate courgette cake

      Fluffy Focaccia Bread

      Cheese and onion rolls

      Six pieces of banana cake with chocolate icing in a rectangular plastic tub on a marbled bench top. The corner of a round, white plate with the rest of the cake next to it.

      banana cake with chocolate icing

      cremneblad
      This banana cake is a crowd pleaser, packed with real banana flavor and topped with creamy chocolate ganache. It's really moist and totally delicious. Impress your guests and serve this delicious homemade banana chocolate cake that everyone will love!
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 30 minutes
      Course Dessert
      Cuisine european
      Servings 10

      Equipment

      • 1 kitchen scale
      • 1 Kitchen mixer
      • 1 set measuring spoons
      • 1 Mixing bowl
      • sharp knife
      • butter knife or palate knife
      • wired wrack

      Ingredients
        

      Banana chocolate cake

      • 150 grams Butter softened
      • 100 ml sugar
      • 200 ml icing sugar powdered sugar
      • 4 medium sized Bananas very ripe
      • 2 egg free ranged
      • 300 ml flour
      • 1 teaspoon baking powder
      • ½ teaspoon cinnamon ground
      • ½ teaspoon ginger ground
      • 1 pinch salt
      • 75 grams chocolate chip

      The ganache icing

      • 200 ml heavy cream
      • 200 grams chocolate - best quality possible

      Instructions
       

      Banana chocolate cake

      • Turn the oven on to 175 Celsius. Grease a round cake tin and coat the inside surface with a thin layer of bread crumbs.
      • Whisk butter, sugar and powdered sugar white and creamy.
      • Mix the bananas to a puree and add them to the creamed butter while mixing. Add the eggs, one at the time.
      • Mix the dry ingredients with chocolate chip or buttons and fold it through the rest of the mixture.
      • Fill the greased and breaded cake tin with the cake batter and bake in the middle of the oven for about 30 minutes.
      • Test with a toothpick or wooden skewer. It should not be sticky but have a few moist crumbs on the stick or skewer, rather then be perfectly clean.
      • Let the cake cool on a wired wrack.

      The ganache icing

      • Break the chocolate into small pieces in a heat proof bowl.
      • Heat the cream until very hot but not boiling.
      • Pour the hot cream over the chocolate pieces and leave it for 5-10 minutes undisturbed to soften the chocolate.
      • Whisk the cream and chocolate mixture until the chocolate is fully combined into the cream. Whisk until smooth and glossy. (The hot cream should have melted the chocolate and it should come together when whisking.)
      • Leave the ganache to cool down before spreading it on the cake. It will thicken when it's cold. You can put it in the fridge to cool down quicker but make sure to check on it and whisk it regularly so it doesn't go too solid.
      • The ideal consistency should be thick but spreadable.

      Assembling the cake

      • Make sure the cake is completely cool before adding the ganache.
      • Spread the ganache evenly all over the top of the cake and all around the sides.
      • Carefully remove the cake from the wired wrack using a large flat spatula or knife.
      • Place the cake on a serving plate.
      • Make chocolate shavings by scraping a sharp knife firmly along the bottom flat side of a chocolate bar towards you.
      • Scatter the chocolate shavings on top of the iced cake. Enjoy!

      Notes

      Use brown ripe bananas: Very ripe bananas that has brown skin and are soft to touch are best for this recipe.
      Don't over bake the cake : This will result in a dry cake. Keep an eye on the cake and test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean. Every oven is different and baking time can vary a fair bit.
      Ganache chocolate Quality: Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.
      Get the ganache temperature right: The ganache will thicken as it cools. If it seems too runny, just pop it in the fridge until it hardens up a bit.
      Keyword banana cake chocolate frosting, banana cake with chocolate frosting, banana cake with chocolate icing, banana chocolate cake, banana chocolate cake recipe

      Seasoned flour - southern fried seasoning

      by Leave a Comment

      This homemade southern fried seasoning is an excellent spice flour coating perfect for chicken, rabbit meat, pork, fish and seafood.

      A well balanced and complete southern seasoning. Simply coat your raw meat or fish pieces evenly in the spiced flour coating mixture then deep-, pan-, shallow fry or bake them in the oven or air fryer.

      southern fried seasoning in a white ramekin with a spoon holding up spice in it on a marbled bench top

      This is an excellent southern seasoned flour guaranteed to add flavor to your favorite meat or fish.

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      What is seasoned flour?

      Seasoned flour is flour that has been flavored with salt, pepper, and other ingredients or spices used to add flavor to fried and baked foods. It seals in moisture and ensures a crispy, golden-brown coating or crust.

      Southern seasoned flour Ingredients

      This southern fried seasoning recipe only requires pantry staple ingredients.

      All the ingredients for spice coating is presented in white ramekins on a white table
      • salt
      • brown sugar
      • corn flour
      • ground paprika
      • ground coriander
      • chili powder
      • white pepper ground

      See recipe card for quantities.

      How to make southern style seasoning flour

      No need to buy ready made spice coating. Making it yourself is very simple and doesn't take long at all.

      While you can buy seasoned flour at the grocery store, it is so easy and takes about 2 minutes to make your own. Plus, the seasonings will be fresher and without unnecessary additives or preservatives.

      The spices for the spice coating mix are being mixed together in a stainless steel bowl with a whisk.
      1. Step 1: Combine all spices into a large bowl.
      Mixing the spice coating spices in a stainless steel bowl with a spoon
      1. Step 2: Mix thoroughly until all the spices are well blended and lump free.

      Hint: Leave the protein coated with the southern blend seasoning flour for at least half an hour to rest before cooking. This helps for the seasoning to cling on to the meat and not fall off when cooking.

      How to use this spice coating

      Using seasoned flour adds a layer of flavor to fried and baked foods. There is two main ways to use this spice coating:

      Simple light coating for meat and fish

      Simply dust your favorite raw meat or fish in the seasoned flour then fry or bake it.

      A great way to get even coating on your meat and fish is to put the protein together with a couple of spoons of seasoning in a plastic bag then shake it all around until all the pieces are well coated.

      crispy fried coating for meat and fish

      For a crispy fried result:

      Use two bowls:

      In bowl 1 - add some of your seasoning, add water to make a thick batter mix,

      In bowl 2 - add pure spice coating mix.

      Leave your protein submerged in the spice batter for 10-20 minutes then transfer it to the dry coating mix and cover it all over before cooking it in the deep fryer, pan or oven. The dry coating mixture sticks to the wet mixture in an uneven lumpy way that creates a crispy coating when cooked. Deep frying it will result in the crispiest coating.

      For extra crispy result double coat the protein in the batter and spice mix.

      Substitutions

      Substitute the corn flour for Rice Flour or Potato Starch

      Variations

      You can basically make this spice coating exactly how you like it. Adjust the spices and their quantities to suit your preferences. Add any dried herbs or spices that you like to make it your own unique blend. This recipe is medium spiced. If you like it hot simply add more chili powder or less if you like it mildly spiced.

      Equipment

      No fancy equipment is need for this recipe.

      A simple bowl, whisk and kitchen scale is all you need.

      Storage

      Store this southern fried seasoning mix in a sealed container in a cool, dry place in your pantry. It will last for a long time, however use it within six months for the best flavor.

      These ingredients don't stand up well to freezing.

      Transferring the spice coating mixture from a large mixing bowl to a spice shaker
      Spice coating mix in a clear spice shaker with a green lid and the words spice coating on it. A marbled background

      Top Tip

      Even coating: Put meat and spiced flour together in a freezer bag, tie it up and shake it all around to get an even coating on the meat or seafood before cooking.

      Don't Overcrowd: Crowding the pan or oven tray results in a soggy coating rather than a crispy one

      FAQ

      Is this recipe gluten free?

      Yes, this southern seasoning mix is made with corn flour and is naturally gluten free. It is safe for those with celiac disease or gluten sensitivity.

      What is seasoned flour?

      Seasoned flour is flour that has been flavored with salt, pepper, and other ingredients or other spices used to add flavor to fried and baked foods

      What is southern fried seasoning?

      Southern fried seasoning is a savory, slightly spicy blend used to coat chicken, pork, or seafood before frying or baking to create a flavorful coating or crust.

      Looking for other flavor enhancer recipes like? Try these:

      Chimichurri sauce red

      Basil garlic oil

      Teriyaki glaze marinade & sauce

      Confit garlic

      This is an extremely good, well balanced and complete southern seasoning that works on chicken, rabbit, steak, pork, fish, and more.

      Did you make this seasoned flour? Please leave me a comment and rating below. I love to hear from you!

      southern fried seasoning in a white ramekin with a spoon holding up spice in it on a marbled bench top

      Spice coating

      cremneblad
      This homemade southern fried seasoning is an excellent spice flour coating guaranteed to add flavor and texture to your favorite meat or fish
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Course component
      Cuisine American
      Servings 20

      Ingredients
        

      • 50 grams salt
      • 35 grams brown sugar
      • 300 grams corn flour
      • 40 grams ground paprika
      • 35 grams ground coriander
      • 20 grams chili powder
      • 20 grams white pepper ground

      Instructions
       

      • Combine all spices into a large bowl.
      • Mix thoroughly until all the spices are well blended and lump free.

      Notes

      • Leave the meat coated with the southern blend seasoning flour for at least half an hour to rest before cooking. This helps for the seasoning to cling on to the meat and not fall off when cooking.
      • Put meat and spiced flour together in a freezer bag, tie it up and shake it all around to get an even coating on the meat or seafood.
      • Don't Overcrowd the pan or oven tray, it will result in a soggy coating rather than a crispy one
      Keyword homemade southern fried seasoning, seasoned flour, southern blend seasoning, southern fried seasoning, southern fried seasoning mix, southern fried seasoning recipe, southern seasoned flour, southern seasoning, southern style seasoning, spice flour, spiced flour

      Garlic ginger butter

      by Leave a Comment

      This garlic ginger butter is a spiced butter that is extremely good and super easy to make.

      A flavorsome garlic compound butter with added herbs and spices. The result is a well balanced tasty butter perfect for adding flavor to your dishes. For cold dishes serve this butter melted as an excellent dipping sauce.

      For hot dishes, a piece of cold compound garlic herb butter can be placed on top of cooked meat, fish, seafood or grilled vegetables before serving it and let it slowly melt.

      In this recipe your garden really gets brought into life. When you have excess herbs, ginger and chili's growing in your garden, making a batch of this amazing ginger garlic butter is always a good idea! It's the perfect flavor enhancer and the uses for it is endless! Read more about homegrown food here

      This garlic herb compound butter is easy to make and can be frozen for later use.

      It pairs well with cooked seafood and my Coconut rice with coconut cream recipe on this site.

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      Ingredients for garlic ginger spiced butter

      Ingredients for garlic ginger butter in ramekins on a white table top
      • Butter - salted
      • Fresh ginger - finely chopped or grated
      • garlic - finely chopped or grated
      • parsley - finely chopped
      • chives - finely chopped
      • chili - finely chopped
      • curry powder
      • salt

      See recipe card for quantities.

      How to make spiced butter

      This recipe for garlic herb butter is super easy to make and ready in just a few minutes.

      • Warm the butter until soft but not melted.
      • Add all the other ingredients and mix well.
      • Check seasoning and adjust if needed.
      • If you serving it melted as a dipping butter then warm it until fully melted then serve.
      • If you like to serve it as a solid butter on top of cooked meat or fish then you can simply spoon a dollop on top of your meat, fish or veggies and let it slowly melt or
      • you can roll the butter up in cling wrap to a cylinder shape and refrigerate or freeze then cut slices to put on top of your meat, fish or veggies and then serve.

      Variations to this recipe

      • Add lemon or lime if you like to zest it up.
      • Add other herbs like oregano or cilantro

      Serving suggestion

      This garlic herb butter recipe is perfect served with:

      • most cooked seafood. Especially prawns, crabs and crayfish
      • with cooked fish
      • as a seafood platter dipping sauce
      • any grilled or pan-fried meat
      • grilled vegetables
      • corn on the cob

      Equipment

      Mixing bowl

      whisk

      chopping board

      knife

      Storage

      This spicy compound butter can be prepared in advance. It keeps well covered up in the fridge for 2-3 weeks and even longer in the freezer.

      Roll the butter up in cling wrap to a cylinder shape and freeze for 3-4 months

      Looking for other sauce recipes? Try these:

      Sour cream lemon and herb dressing

      Almondine sauce (Amandine)

      Chimichurri sauce red

      Applesauce compote

      Candied chilli

      Pairing

      These are my favorite foods to serve with this ginger garlic butter:

      This ginger garlic butter is aromatic and delicious served with just about any meat, fish, seafood or grilled vegetables.

      Have you tried this recipe? What is your favorite thing to serve with this butter? Leave me a comment below. I love to hear from you!

      Garlic ginger butter rolled up to a log in cling wrap on a white bench top

      Ginger garlic compound butter

      cremneblad
      A compound butter packed with flavour that is perfect for melting over grilled veggies, meats, fish or seafood, super easy to make and ready in just a few minutes. It's the perfect flavor enhancer and the uses for it is endless!
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Course Side Dish
      Cuisine european, oriental
      Servings 10

      Equipment

      • 1 Mixing bowl
      • 1 whisk
      • 1 chopping board
      • 1 knife

      Ingredients
        

      • 300 grams butter salted
      • 2.5 teaspoon ginger finely chopped or grated
      • 2 cloves garlic finely chopped or grated
      • 2.5 tablespoon parsley finely chopped
      • 2 tablespoon chives finely chopped
      • 1 fresh chili finely chopped
      • 2 teaspoon curry powder
      • salt to taste

      Instructions
       

      • Warm the butter until soft but not melted.
      • Add all the other ingredients and mix well.
      • Check seasoning and adjust if needed.
      Keyword compound garlic herb butter, garlic compound butter, garlic ginger butter, garlic ginger spiced butter, garlic herb butter recipe, garlic herb compound butter, How to make spiced butter, recipe for garlic herb butter, spiced butter, spicy compound butter

      Coconut rice with coconut cream

      by Leave a Comment

      Coconut rice with coconut cream is and exceptional side dish featuring creamy rice and aromatic pandan leaves. A fragrant and comforting side dish that is super easy to make and require only a few ingredients. The pandan leaves gives this rice an authentic Asian restaurant style flavor

      Cooked coconut long grain rice with pandan leaves in a rice cooker pot. A white rice spoon is holding up some rice

      Make it in a rice cooker for an easy dump and go recipe. This rice cooker coconut rice is an excellent oriental side dish and pairs well with BBQ'd meat or curries but my favorite way to serve it is with cooked crabs or crayfish and garlic ginger butter.

      [feast_advanced_jump_to]

      Ingredients Coconut rice with coconut cream

      The addition of pandan leaves to this rice brings a fragrant, comforting, rich and nutty taste.

      All the ingredients for coconut rice is presented on a white table
      • Long grain rice
      • coconut cream
      • water
      • pandan leaves - optional but recommended
      • salt

      See recipe card for quantities.

      Instructions coconut rice recipe rice cooker

      This coconut rice in rice cooker is quick and super easy to make. Just follow the simple steps below.

      1. Step 1: Wash the rice in cold running water then drain the water off. Repeat this 3-5 times or until the water is clear and most of the starch are washed off.
      1. Step 2: Add coconut cream, water salt and pendan leaves to the washed rice in the rice cooker pot.
      1. Step 3: Press cook on the rice cooker and cook until it's done.
      1. Step 4: Let it stand to steam off for at least 10 minutes.

      Hint: Before serving, use a fork to fluff the rice and make it airy as well as mix through any coconut cream that may be sitting on top.

      You can make this recipe a head of time. The rice will stay warm and keep really well inside the rice cooker on the ‘warm’ setting for several hours.

      Substitutions

      • You can use Coconut milk instead of coconut cream

      Variations

      • Add ginger or lemongrass while cooking for a different flavor infusion.
      • Add toasted coconut or fresh coriander (cilantro) to the cooked rice when serving it.
      • Simply skip the pandan if you don't like it or can't find it.
      • Use chicken stock instead of water for a richer flavor

      Equipment

      Rice cooker

      Storage

      Leftover rice can be stored in a sealed container in the fridge. Good for 2-3 days.

      When you’re ready to eat, add a splash of water and gently reheat in the microwave or on the stove top.

      Top Tip

      • Tye a knot on the pandan leave before adding it to the rice cooker. This will bruise the leaf and release more flavor into the rice.
      • For a stronger pandan taste, blend the leaves with a little water and strain the liquid into the rice before cooking it.
      Pendan leaves tied int a knot on a white table top

      FAQ

      Can I make it on the stove top instead of the rice cooker?

      Yes, you can make it on the stove top. Use 1 cup of water and a 400ml can of coconut cream for 2 cups of rice.

      Do I have to rinse the rice first?

      Rinsing the rice is an important step. It removes excess starch which prevents a gummy, overcooked texture.

      Can I use coconut milk instead of coconut cream?

      Yes, you can use coconut milk instead of coconut cream for a lighter, less creamy rice

      Looking for other side dish recipes like this? Try these:

      Mediterranean roasted potatoes

      Mexican dumpling (Chochoyotes)

      Fluffy Focaccia Bread

      Zucchini garlic bites

      Confit garlic

      This is an extremely good, perfectly cooked rice dish that everyone loves! Creamy, fluffy and super tasty!

      Did you make this creamy rice cooker coconut rice recipe? I hope you enjoyed this simple but flavorsome rice dish. Please leave me a comment and rating below. I love to hear from you!

      Coconut rice in a white serving bowl with a spoon in it on a marbled table and a white and green striped tea towel next to it in the top right corner.

      Coconut rice with coconut cream

      cremneblad
      Perfectly cooked long-grain rice, cooked in the rice cooker with creamy coconut cream and a little touch of fragrant pandan. This beautiful aromatic, creamy rice requires only four ingredients and it’s ready in under 30 minutes.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 20 minutes
      Course Side Dish
      Cuisine oriental
      Servings 6

      Ingredients
        

      • 2 cups Long grain rice
      • 1 can 400ml coconut cream
      • water fill up to level 2 cups in the rice cooker pot after the coconut cream has been added
      • 3 leaves pandan - optional
      • salt

      Instructions
       

      • Wash the rice in cold running water then drain the water off. Repeat this 3-5 times or until the water is clear and most of the starch are washed off.
      • Add coconut cream, water salt and pendan leaves to the washed rice in the rice cooker pot.
      • Press cook on the rice cooker and cook until it's done..
      • Once cooked, let it stand to steam off for at least 10 minutes.

      Notes

      • Before serving, use a fork to fluff the rice and make it airy and to distribute some of the coconut cream that may be sitting on top.
      • Tye a knot on the pandan leave before adding it to the rice cooker. This will bruise the leaf and release more flavor into the rice.
      • For a stronger pandan taste, blend the leaves with a little water and strain the liquid into the rice before cooking it.
       
      Keyword coconut rice in rice cooker, coconut rice recipe rice cooker, Coconut rice with coconut cream, rice cooker coconut rice, rice cooker coconut rice recipe

      Chimichurri sauce red

      by 10 Comments

      Chimichurri sauce red, also known as chimichurri rojo is my absolute favorite sauce for grilled meat. It's lovely and vibrant, full of fresh ingredients and smoky flavor.

      It's naturally gluten free, dairy free and vegan. Easy to make and ready in 5 minutes without any cooking required.

      Red chimichurri sauce in a white bowl on a marbled bench top with a spoon holding up sauce. Fresh parsley and chili next to it.

      In this red chimichurri recipe your garden herbs, garlic and chili's really gets brought into life. When you have excess herbs and chili's growing in your garden, making a batch of this amazing Chimichurri rojo sauce is always a good idea! You will want to use it on everything! Read more about homegrown food here

      [feast_advanced_jump_to]

      What is red chimichurri sauce?

      Red chimichurri sauce is an uncooked sauce, dressing and marinade, a magical blend of fresh roughly chopped herbs, chili and garlic mixed with olive oil, red wine vinegar and smoked paprika.

      It's a bright, garlicky, tangy and robust fresh sauce mainly used as a table condiment for grilled meat popular in South American cuisine. Excellent for dressing up just about anything.

      Ingredients in chimichurri sauce red

      Ingredients for chimichurri sauce red on a wooden chopping board on a marbled bench top. A knife is placed in the top right corner of the chopping board with freshly cut parsley on it and chopped parsley next to it. A white and green striped tea towel is place above the chopping board.
      Ingredients for chimichurri sauce red
      • fresh red chili
      • fresh parsley
      • garlic cloves
      • fresh oregano
      • ground paprika
      • red wine vinegar
      • olive oil
      • fresh lemon
      • salt and pepper

      See recipe card for quantities.

      How to make Chimichurri sauce red

      No need to buy ready made Chimichurri sauce. Making it yourself is very simple and doesn't take long at all.

      Ingredients for chimichurri sauce red in a clear blender base ready to be chopped. The blender base and the white lid is on a wooden chopping board with red chili' and peeled garlic cloves on it.
      1. Step 1: Combine all the ingredients into a food processor.
      Chimichurri sauce red being chopped in a clear blender base.
      1. Step 2: Mix thoroughly until all the ingredients are chopped.
      Chimichurri sauce red chopped in a clear blender base
      1. Step 3: Check seasoning. Adjust if necessary.
      A close up picture of red chimichurri sauce in a white bowl with a spoon in it.
      1. Step 4: All the ingredients should be well chopped but still coarse.

      Hint: If you don't have a food processor, you can finely chop the ingredients by hand instead.

      Substitutions and Variations

      • Spicy - add more chili to enhance heat into the sauce.
      • Extra Veg - add chopped tomatoes and or roasted chopped bell pepper for a more substantial salsa like chimichurri
      • Make it Verde - add green chili instead of red and skip the paprika for a Chimichurri Verde

      Equipment

      Food processor or knife and chopping board

      Storage

      Store in a sealed jar in the fridge. Make sure all the ingredients are covered with a thin layer of olive oil to prevent oxidation. Add more oil if needed. Good for 3-4 weeks.

      The oil will solidify in the refrigerator but will become liquid again when brought back to room temperature. Bring out to room temperature before serving.

      Chimichurri red sauce can be frozen up to 3 months. Pour into small freezer bags. Top with a thin layer of olive oil. Defrost again in the refrigerator overnight or at room temperature.

      Top Tip

      • Let the sauce stand for an hour or more before serving to let all the flavors infuse together. It needs hours for the flavors to settle and blend together, leaving it to rest overnight is best.
      • Use a mild or neutral olive oil. A robust extra virgin olive oil, can completely overshadow the other ingredients.
      Chimichurri sauce red in a white bowl on a marbled bench top with a spoon holding up sauce. Fresh parsley and chili next to it in the top right corner and a white and green striped tea towel in the top left corner next to the sauce.

      FAQ

      What is the difference between chimichurri rojo and verde?

      Verde: Green vibrant and herbaceous focuses on fresh green herbs.
      Rojo: Deep red/orange adds red chili and paprika, is smoky and earthy.

      Is red chimichurri spicy?

      No, red chimichurri contains chili for flavour, but it's not meant to be spicy hot.

      What is the secret to a great chimichurri?

      Use fresh ingredients: The key to a vibrant chimichurri is using fresh garlic, chili, and herbs. Dried herbs can be substituted in a small amount but don't over do it, fresh herbs offer the brightness and freshness that chimichurri is known for.

      What are common chimichurri mistakes?

      Chop the ingredients in a blender or food processor until pureed - The herbs should be finely chopped and rustic, not liquefied.
      Dried or powdered parsley - use fresh. Dried and powdered parsley won't give you the freshness that you are looking for.
      Olive oil too strong - use a mild or neutral olive oil rather then a robust extra virgin olive oil to prevent it from overpower the other ingredients.

      Can you freeze chimichurri sauce?

      Yes, chimichurri can be frozen up to 3 months: Pour into small freezer bags. Top with a thin layer of olive oil. Defrost again in the refrigerator overnight or at room temperature.

      Looking for other sauce/ dressing recipes like this? Try these:

      Candied chilli

      garlic ginger butter

      Lemon, garlic tahini dressing

      Basil garlic oil

      Sour cream lemon and herb dressing

      When your garden produce a good amount of herbs and chili peppers. Try making this amazing rojo chimichurri. You won't regret it! It's a fresh and flavorful addition to grilled meat, seafood and vegetables.

      If you made this rojo chimichurri recipe. Please leave me a comment and rating below. I really appreciate it and I love hearing from you!

      Red chimichurri sauce in a white bowl on a marbled bench top with a spoon holding up sauce. Fresh parsley and chili next to it.

      Chimichurri sauce red

      cremneblad
      This extremely versatile chimichurri red sauce/dressing is a perfect condiment for a summer BBQ as it compliments and elevates a wide range of dishes such as meat, fish and grilled veggies. It's a real crowd pleaser and the only BBQ condiment you need.
      It's naturally gluten free, dairy free and vegan.
      5 from 5 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Course Side Dish
      Cuisine South American
      Servings 10

      Ingredients
        

      • 3 fresh red chili
      • 1 cup fresh parsley
      • 2 cloves garlic
      • 1½ cup fresh or dried oregano
      • 1 tablespoon ground paprika
      • 2 tablespoon red wine vinegar
      • 1 cup olive oil
      • ½ fresh lemon juice only
      • salt and pepper to taste

      Instructions
       

      • Combine all the ingredients into a food processor.
      • Mix thoroughly until all the ingredients are chopped.
      • Check seasoning. Adjust if necessary.
      • All the ingredients should be well chopped but still coarse.
      • Let the sauce rest for an hour or more (overnight is best) before serving to let all the flavors infuse together.

      Notes

      •  If you don't have a food processor, you can finely chop the ingredients by hand instead.
      • Let the sauce stand for an hour or more before serving to let all the flavors infuse together. It needs hours for the flavors to settle and blend together, leaving it to rest overnight is best.
      • Use a mild or neutral olive oil. A robust extra virgin olive oil, can completely overshadow the other ingredients.
      Keyword can you freeze chimichurri sauce, chimichurri, chimichurri red sauce, chimichurri rojo, chimichurri rojo recipe, chimichurri rojo sauce, chimichurri sauce, chimichurri sauce red, ingredients in chimichurri sauce, is red chimichurri spicy, red chimichurri, red chimichurri recipe, red chimichurri sauce, rojo chimichurri, what is red chimichurri sauce

      Lemon, garlic tahini dressing

      by 4 Comments

      This lemon garlic tahini dressing is excellent. A light and fresh sauce/dressing with a nutty, roasted sesame flavor and a hint of lemon and garlic. This tasty, creamy tahini dressing (or sauce) is bright and vibrant and pairs perfectly with almost anything.

      A dear friend gave me this recipe a few year ago and it's now my go to dressing that I always have ready in the refrigerator. It's a great salad dressing and perfect on steamed or grilled vegetables.

      It's light, fresh and tangy, naturally dairy-free, gluten-free and vegan.

      Steamed broccolini, green beans, zucchini slices and cherry tomatoes on an oval silver plate with tahini garlic dressing drizzled over the top garnished with sesame seeds. A white and green tea towel next to it. Sesame seeds sprinkled on the bench next to it.

      Tahini is a creamy, savory paste made from roasted, ground sesame seeds. It has a nutty, earthy, roasted sesame flavor and it pairs well with lemon and garlic.

      This roasted sesame dressing with tahini will compliment and uplift all your homegrown vegetables and salads. Read more about homegrown food here

      [feast_advanced_jump_to]

      Ingredients for tahini garlic dressing

      Ingredients for sesame, lemon garlic dressing in ramekins on a white background
      • Tahini
      • Lemon juice - fresh
      • Garlic clove - crushed
      • salt
      • water
      • roasted sesame seeds - for garnish

      See recipe card for quantities.

      Instructions for garlic tahini dressing

      Ingredients for sesame lemon garlic dressing in a glass jar on a table
      1. Step 1: Combine all ingredients into a glass jar with a fitted lid
      Holding a glass jar in one hand to shake the dressing ingredients inside
      1. Step 2: Secure the lid on the jar and shake vigorously for a few seconds
      Pouring lemon sesame dressing from a glass jar into a white ramekin on a white table top
      1. Step 3: It's ready when it has the consistency of runny honey. Add more water or tahini if necessary.
      1. Step 4: Drizzle over steamed veg or toss through your favorite salad and sprinkle with toasted sesame seeds.

      Hint: Alternatively you can make this in the nutri bullet instead of a jar for a fast and super smooth result.

      Substitutions and variations

      • Spicy - add chopped chili or chili flakes to the ingredients to add heat into the dressing and smoked paprika or cumin for another flavor dimension.
      • Nutty - substitute any nut butter instead of the tahini for a nuttier version
      • Sweeter - add honey or maple syrup for a sweeter dressing

      Equipment

      Jar with a lid or nutri bullet

      Storage

      Store the dressing in a sealed container or jar in the refrigerator. Good for 3-4 weeks. The dressing will thicken over time, add a little more water and shake if needed to restore your preferred consistency.

      Give it a good stir or shake before serving so it gets nice and creamy, the ingredients can separate once it sits for a while.

      Top Tip

      You can easily adjust the thickness of this creamy tahini dressing by adding more or less water or tahini. The tahini is what makes it thicker. Simply add slightly less for a thinner sauce or dressing.

      This creamy sesame dressing recipe is divine and versatile and can be served as a dip, sauce or dressing. It's easy to make and ready in just a few minutes! It's creamy, flavorful, and perfect for jazzing up your homegrown salads and vegetables.

      Did you make this garlic lemon tahini dressing? Please leave me a comment and rating below. I love to hear from you!

      Looking for other dressing recipes like this? Try these:

      Chimichurri sauce red

      Basil garlic oil

      Sour cream lemon and herb dressing

      Teriyaki glaze marinade & sauce

      Creamy basil dip

      Mint and yoghurt sauce

      Steamed broccolini, green beans, zucchini slices and cherry tomatoes on an oval silver plate with tahini garlic dressing drizzled over the top garnished with sesame seeds. A white and green tea towel next to it.

      Lemon, garlic, sesame dressing

      cremneblad
      This lemon garlic tahini dressing is divine and versatile and can be served as a dip, sauce or dressing. It's light, fresh and tangy, naturally dairy-free, gluten-free and vegan.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Course Side Dish
      Cuisine Mediterranean
      Servings 10

      Ingredients
        

      • 3 ½ tablespoon Tahini
      • 1 Lemon juice only
      • 1 clove garlic crushed
      • ¼ teaspoon salt to taste
      • 2 tablespoon water
      • roasted sesame seeds for garnish

      Instructions
       

      • Combine all ingredients into a glass jar with a fitted lid
      • Secure the lid on the jar and shake vigorously for a few seconds
      • It's ready when it has the consistency of runny honey. Add more water or tahini if necessary.
      • Drizzle over steamed or grilled veg or toss through your favorite salad and sprinkle with roasted sesame seeds.

      Notes

      • You can easily adjust the thickness of this creamy tahini dressing by adding more or less water or tahini. The tahini is what makes it thicker. Simply add slightly less for a thinner sauce or dressing.
      • Alternatively you can make this in the nutri bullet instead of a jar for a fast and super smooth result.
      • Give it a good stir or shake before serving so it gets nice and creamy, since the ingredients can separate once it sits for a while.
      • You can use either roasted or non roasted tahini for this dressing. Roasted tahini brings a more toasty nutty flavour and unroasted brings a more clean fresh flavour
       
      Keyword creamy sesame dressing recipe, creamy tahini dressing, garlic tahini dressing, lemon garlic tahini dressing, lemon tahini dressing, roasted sesame dressing, tahini garlic dressing

      Creamed potatoes

      by 6 Comments

      Creamed potatoes is a simple and delicious side dish featuring boiled, tender potatoes coated in a rich, creamy sauce seasoned generously with fresh dill.

      It's a traditional side dish in Sweden that was regularly served in my house growing up.

      Dill and potatoes are a great flavor combination and even better when you add a creamy sauce to the mix.

      This is the perfect side dish for fish, especially cooked or smoked salmon or trout. It's one of my favorite potato recipes that I keep making over and over again. I love how it's potatoes and sauce together in one. It's simple to make and the perfect dish to make when you have leftover boiled potatoes.

      Impress your family or guests with these tasty, dill cream potatoes.

      Dill creamed potatoes in a white bowl and a serving spoon in it. The bowl is placed on a marbled bench top with a white and green stripe towel next to it.

      This potato side dish pairs well with my Pan seared trout crispy skin with dill and caper gremolata!

      Make these creamed potatoes with dill from your home grown organic potatoes for best result! Learn how to grow stunning no dig potatoes here

      [feast_advanced_jump_to]

      Ingredients you need

      This dill potatoes recipe is a satisfying side dish made with simple ingredients.

      All the ingredients for Mediterranean roasted potatoes on a white table
      • Potatoes
      • milk
      • butter
      • flour
      • cream
      • salt and pepper
      • fresh dill - chopped

      See recipe card for quantities.

      How to make creamed potatoes

      Start with boiling the peeled potatoes in salt before adding them to the creamy dill sauce.

      six cooked potatoes in a sauce pan

      Step 1: Peel the potatoes and boil them until just done. They should still be slightly firm in the middle.

      Cooked potatoes cut into 1cm pieces in a stainless steel saucepan

      Step 2: Drain the potatoes thoroughly and cool them down completely, then cut into 1cm equal size square pieces.

      Melted butter with flour sprinkled on top of it in a stainless steel saucepan

      Step 3: Melt the butter and sprinkle over the flour. Mix well.

      Step 4: Add the milk and cream.

      Step 5: Bring to the boil slowly while whisking,

      Step 6: Slowly simmer on low heat for 10 minutes.

      Adding cut potatoes to the creamy sauce in the saucepan

      Step 7: Add the potatoes. Season and mix well. The sauce should be thin but creamy. Add more milk or cream if required.

      Step 8: Add the dill.

      Step 9: Mix together.

      Dill creamed potatoes in a white bowl and a serving spoon in it. The bowl is placed on a marbled bench top with a white and green stripe towel next to it.

      Step 10: Serve warm. Enjoy!

      Hint: Be careful not to overcook the sauce! It can over reduce easily and get too thick and gluggy. It should be thin but creamy for best result. Add more milk or cream if required.

      Substitutions

      Substitute the flour with gluten free flour to fit a gluten free diet.

      Variations

      • Other herb - you can add other herbs like chives, parsley or fennel fronds if you don't have dill
      • Extra Veg - add cooked sweet potato or carrot pieces for extra veggies and color.

      Equipment

      • sauce pan
      • whisk
      • colander
      • knife
      • potato peeler
      • chopping board

      Prep a head

      This recipe creamed potatoes can be prepared in advance. Boil the potatoes, then drain and cool. Cut them into pieces and place them in the fridge in an airtight container for up to 2 days. The sauce can also be made in advance, cool and refrigerate for 2-3 days. Keep the sauce and potatoes separate in the fridge and mix just before you are ready to serve them.

      Storage

      Left over creamed potatoes can be stored in a sealed container in the fridge. Good for 2-3 days.

      The best way to reheat creamed potatoes is by heating them in a saucepan (5-10 minutes) add more milk or cream when heating if required.

      Top Tip

      • Cut the potatoes to equal size – uneven pieces cook at different rates, creating a mixture of overcooked, crumbly potatoes and under cooked potatoes.
      • Make sure to use a firm, waxy potato variety - a floury variety can crumble and fall apart in the sauce.

      This is a recipe for extremely good, creamed dill potatoes that taste of Scandinavia and everyone loves.

      Did you make these creamy dill potatoes? Please leave me a comment and rating below. I love to hear from you!

      FAQ

      Can I make this without pre boiling the potatoes?

      Yes, you can make this from raw potatoes. The cooking time will be slightly longer and it has to be cooked on really low heat. The result will be a slightly more dense and less fluffy potato.

      Can you prepare this ahead of time?

      Yes, this recipe can be prepared in advance. Boil the potatoes, then drain and cool. Cut them into pieces and place them in the fridge in an airtight container for up to 2 days. The sauce can also be made in advance, cool and refrigerate for 2-3 days. Keep the sauce and potatoes separate in the fridge and mix just before you are ready to serve them.

      What potatoes are best for this recipe?

      A firm, waxy potato variety is best. A floury variety can crumble and fall apart in the sauce.

      Looking for other potato related recipes or post? Try these:

      Mediterranean roasted potatoes

      Raggmunkar, swedish potato pancakes

      Learn how to grow stunning no dig potatoes here

      Pairing

      These are my favorite dishes to serve with creamed potatoes:

      Venison Schnitzel

      Pan seared trout crispy skin with dill and caper gremolata

      Dill creamed potatoes in a white bowl and a serving spoon in it. The bowl is placed on a marbled bench top with a white and green stripe towel next to it.

      Creamed potatoes

      cremneblad
      These savory, creamy dill potatoes are perfectly cooked then mixed through a rich creamy sauce and finish off with freshly chopped dill. It's both potatoes and sauce in one. The ultimate creamy potatoes. Rich, luxurious and super tasty!
      5 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 25 minutes
      Course Side Dish
      Cuisine european
      Servings 6

      Ingredients
        

      • 6-8 Potatoes medium sized
      • 200 ml milk
      • 2 tablespoon butter
      • 2 tablespoon flour
      • 300 ml cream
      • salt and white pepper
      • 3 tablespoon fresh dill - chopped

      Instructions
       

      • Peel the potatoes and boil them until just done. They should still be slightly firm in the middle.
      • Drain the potatoes thoroughly and cool them down completely, then cut into 1 cm equal size square pieces.
      • Melt the butter and sprinkle over the flour. Mix well.
      • Add the milk and cream.
      • Bring to the boil slowly while whisking, then let slowly simmer on low heat for 10 minutes.
      • Add the potatoes and dill. Mix well. The sauce should be thin but creamy.

      Notes

      • Be careful not to overcook the sauce! It can over reduce easily and get too thick and gluggy. It should be thin but creamy for best result.
      • Make sure to use a firm, waxy potato variety. A floury variety can crumble and fall apart in the sauce.
      • Cut the potatoes to equal size – uneven pieces cook at different rates, creating a mixture of overcooked, crumbly potatoes and under cooked potatoes.
      Keyword creamed dill potatoes, creamed potatoes, creamed potatoes with dill, creamy dill potatoes, dill cream potatoes, dill potatoes, dill potatoes recipe, recipe creamed potatoes

      Mediterranean roasted potatoes

      by Leave a Comment

      Mediterranean roasted potatoes are bright, savory potatoes perfectly roasted in olive oil with garlic, lemon and herbs until golden in color, crispy on the outside and fluffy inside.

      It is the perfect side dish for any meal because it pairs well with almost anything and that's why it's one of my favorite potato recipes that I keep making over and over again.

      Mediterranean roasted potatoes served in a white bowl with parsley leaves garnish and a silver serving spoon placed in the bowl
      Mediterranean roasted potatoes

      This potato side dish pairs well with my One-pan roasted fish with cherry tomatoes for an excellent Mediterranean feast!

      Make these crispy Mediterranean potatoes from your home grown organic potatoes for a great tasting side dish that everybody will love! Learn how to grow stunning no dig potatoes here

      [feast_advanced_jump_to]

      Ingredients you need

      Mediterranean potatoes are a satisfying side dish made with simple ingredients.

      All the ingredients for Mediterranean roasted potatoes on a white table
      • Potatoes
      • garlic cloves- peeled
      • lemon juice - freshly squeezed
      • rosemary - chopped
      • thyme - chopped
      • salt and pepper
      • parsley - chopped

      See recipe card for quantities.

      How to make Mediterranean roasted potatoes

      Start with boiling the peeled potatoes in salt. Pre-boiling the potatoes first makes them crispy on the outside and fluffy inside when roasting.

      Boiling six peeled potatoes in a saucepan

      Step 1: Set the oven temperature to 200 degree Celsius. Peel the potatoes and boil them until just done. They should still be slightly firm in the middle.

      six cooked potatoes in a sauce pan

      Step 2: Drain potatoes thoroughly and let them steam off for 5-10 minutes. This removes excess moisture that would prevent a crispy result.

      Cooked potatoes that has been shaken around in a saucepan to roughen the surface of the potatoes for a crispy texture

      Step 3: Return potatoes to the pot and shake them around for a few seconds – this roughens the surfaces and creates the texture for crispiness. The potatoes should look slightly fuzzy around the edges.

      Cooked potatoes cut into pieces in a stainless steel bowl

      Step 4: Cool the potatoes down completely, then cut into 5 cm equal size square pieces. Put the cut potatoes into a mixing bowl together with olive oil, chopped rosemary and thyme, salt and pepper. Mix well.

      Roasted potatoes in a black oven tray

      Step 5: Drizzle olive oil in a sheet pan and place in the oven until hot. Spread the potatoes out in a single layer in the hot sheet pan. Cook in the oven for 10-15 minutes until light golden color and starting to get crispy on the outside.

      Adding garlic cloves and lemon juice to the roasted potatoes in a black oven tray

      Step 6: Add the whole garlic cloves and lemon juice to the potatoes and mix.

      Mediterranean roasted potatoes in a black oven tray

      Step 7: Cook for another 5-10 minutes until garlic is soft and slightly golden and potatoes are golden and crispy

      Mediterranean roasted potatoes served in a white bowl with parsley leaves garnish and a silver serving spoon placed in the bowl

      Step 8: Sprinkle chopped parsley on top and serve these crispy mediterranean style potatoes warm or hot.

      Hint: Be careful not to overcook the garlic! They burn easily and can get bitter. They should only be light golden on the outside and soft inside for best results.

      Substitutions

      Substitute standard potatoes for sweet potato if preferred.

      Variations

      • Spicy - add chili pepper flakes or fresh chopped chili pepper while cooking for extra heat to the dish.
      • Other herb and spices - you can add other herbs like oregano or spice like paprika.
      • Extra Veg - add sliced red onion and sliced capsicums while cooking for extra veggies and color.

      Equipment

      Sheet pan

      sauce pan

      cutting board

      knife

      potato peeler

      Prep a head

      These Mediterranean potatoes can be prepared in advance. Boil the potatoes, then drain and cool. Cut them into pieces and place them in the fridge in an airtight container for up to 2 days. Keep peeled garlic cloves, chopped herbs and fresh lemon juice separate in the fridge. When ready to cook, start from step 5 in the instruction section, just toss the potatoes in olive oil and seasoning, place in a hot oven on a hot sheet pan and bake until golden and crispy.

      Storage

      Left over potatoes can be stored in a sealed container in the fridge. Good for 2-3 days, or they can be frozen for 3-4 months.

      The best way to reheat roast potatoes is by re-roasting them at around 200°C until hot (5-10 minutes). Or you can sauté the roasted potatoes in a frying pan to reheat.

      Top Tip

      • Crispy result - Don't overcrowd the sheet pan, spread the potato pieces out thinly with space between them so that they roast instead of steam.
      • Make sure the oven is hot when putting the potatoes in. The oven should be preheated to the full 200 degrees.
      • Cut the potatoes to equal size – uneven pieces cook at different rates, creating a mixture of burnt and under cooked potatoes.

      These are the ultimate roasted potatoes. Crispy outside, fluffy inside and super tasty!

      Extremely good, perfectly roasted potatoes that taste of Mediterranean and everyone loves.

      Did you make these roasted Mediterranean potatoes? Please leave me a comment and rating below. I love to hear from you!

      FAQ

      Can I make this without pre boiling the potatoes?

      Yes, you can roast the potatoes from raw. The cooking time will be slightly longer and the result will be a slightly more dense and less fluffy potato.

      What is the secret to crispy roast potatoes?

      You will achieve crispy roast potatoes by roughening their surfaces by par-boiling and shaking, make sure they are dry before going in the oven. Cooking them in very hot oil in a preheated pan and oven to create a crunchy crust while keeping the inside fluffy.

      Can these be cooked in the air fryer?

      Absolutely, you can cook these potatoes in the air fryer. Preheat the air fryer to 200 degrees Celsius first for best result.

      Can you prepare this ahead of time?

      You can prepare these potatoes in advance. Boil the potatoes, drain, cool and cut them. (up to step 4). Place in the fridge in an airtight container for up to 2 days. When ready to cook, start from step 5 in the instructions, simply add them to a hot sheet pan and place in a hot oven and bake until crispy.

      Looking for other potato related recipes or posts? Try these:

      Raggmunkar, swedish potato pancakes

      Creamed potatoes

      Learn how to grow stunning no dig potatoes here

      Pairing

      These are my favorite dishes to serve with Mediterranean roasted potatoes:

      Venison Schnitzel

      Wild pork pepper steak

      Pan seared trout crispy skin with dill and caper gremolata

      One-pan roasted fish with cherry tomatoes

      Mediterranean roasted potatoes served in a white bowl with parsley leaves garnish and a silver serving spoon placed in the bowl

      Mediterranean roasted potatoes

      cremneblad
      Indulge in mid week luxury with these fantastic Mediterranean roasted potatoes.
      The best roasted potatoes in my opinion! Crispy and super tasty!
      It's a fantastic side dish that will lift and compliment any main course.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 45 minutes
      Course Side Dish
      Cuisine european, Mediterranean
      Servings 4

      Ingredients
        

      • 6 Potatoes medium sized
      • 8 cloves garlic peeled
      • ½ lemon juice only
      • fresh rosemary leaves finely chopped
      • fresh thyme leaves
      • salt and pepper

      Instructions
       

      • Set the oven temperature to 200 degree Celsius.
      • Peel the potatoes and boil them until just done. They should still be slightly firm in the middle.
      • Drain potatoes thoroughly and let them steam off for 5-10 minutes. This removes excess moisture that would prevent a crispy result.
      • Return potatoes to the pot and shake them around for a few seconds – this roughens the surfaces and creates the texture for crispiness. The potatoes should look slightly fuzzy around the edges.
      • Cool the potatoes down completely, then cut into 5 cm equal size square pieces.
      • Put the cut potatoes into a mixing bowl together with olive oil, chopped rosemary and thyme, salt and pepper. Mix well.
      • Drizzle olive oil in an oven tray and place in the oven until hot. Spread the potatoes out in a single layer on the hot oven tray.
      • Cook in the oven for 10-15 minutes until light golden color and starting to get crispy on the outside.
      • Add the whole garlic cloves and lemon juice to the potatoes and mix.
      • Cook for another 5-10 minutes until garlic is soft and slightly golden and potatoes are golden and crispy
      • Sprinkle chopped parsley on top and serve warm.

      Notes

      • Crispy result - Don't overcrowd the sheet pan, spread the potato pieces out thinly with space between them so that they roast instead of steam.
      • Make sure the oven is hot when putting the potatoes in. The oven should be preheated to the full 200 degrees.
      • Cut the potatoes to equal size – uneven pieces cook at different rates, creating a mixture of burnt and under cooked potatoes.
      • Be careful not to overcook the garlic! They burn easily and can get bitter. They should only be light golden on the outside and soft inside for best results.
      Keyword crispy mediterranean potatoes, mediterranean potatoes, Mediterranean roasted potatoes, roasted mediterranean potatoes

      Teriyaki glaze marinade & sauce

      by Leave a Comment

      This teriyaki glaze is a thick, sweet, and savory marinade and sauce made by simmering soy sauce, mirin, chicken stock, and brown sugar until slightly thick and syrupy to create a glossy coating for meats, fish, or vegetables. It can be thickened with a cornstarch slurry for a thicker consistency. 

      No need to buy teriyaki sauce again. This tasty rich teriyaki marinade & sauce is excellent and way better then any store bought versions I ever tried. It's tangy, rich, and sweet, super easy to make and only require a few ingredients.

      Teriyaki salmon topped with toasted white sesame seeds on a black oven tray
      Teriyaki salmon

      Teriyaki sauce and marinade is an incredibly flavorful and versatile marinade/sauce popular in Japan that will compliment and elevate a wide variety of dishes and often served with chicken or salmon.

      Try my tempura batter recipe and prawn avocado sushi for more great Japanese recipes

      [feast_advanced_jump_to]

      Ingredients for glaze teriyaki sauce

      Ingredients for teriyaki sauce in ramekins on a marbled bench top
      • dark soy sauce
      • mirin
      • brown sugar
      • water
      • chicken stock powder
      • corn flour mixed with water (optional for a thicker sauce)

      See recipe card for quantities.

      How to make Teriyaki glaze

      1. Step 1: Combine all ingredients except corn flour into a saucepan
      1. Step 2: Heat and simmer slowly on low heat for 1-2 hours
      Pouring teriyaki sauce marinade from a saucepan into a white and red ramekin on a marbled bench top
      1. Step 3: Turn the heat off when the sauce is glossy, slightly thicker and syrupy and let sit to rest for 30 minutes-1hour for all the flavors to come together.
      1. Step 4: Let the sauce cool completely before storing it.

      Hint: This teriyaki marinade sauce can be made ahead of times. The flavors improve overtime.

      Substitutions

      • You can substitute brown sugar for honey, maple syrup, agave or ½ molasses with ½ white sugar if you wish.
      • You can substitute soy sauce for tamari for a gluten free version of this recipe

      Variations

      You can add extra aromatics like ginger, garlic, sesame seeds or sesame oil if desired.

      Equipment

      Sauce pan

      wooden spoon

      Storage

      Keep the teriyaki sauce marinade covered in a cool dark place and it will last for a very long time, maybe forever. No need to refrigerate.

      Top Tip

      • Don’t let the teriyaki sauce come to a boil. Keep it on a low simmer so it doesn't burn.
      • If you prefer a thicker sauce then add a corn flour slurry to the simmering sauce until required consistency.

      Uses for teriyaki marinade and sauce

      This amazing but simple teriyaki marinade sauce is versatile and can be used as a baste and glaze, sauce, marinade, dip or dressing. The perfect accompaniment for a summer BBQ as it compliments and elevates a wide range of dishes such as chicken, fish, beef or grilled vegetables.

      It's divine and can also be used as a dipping sauce for dumplings or prawn/shrimp.

      FAQ

      What are common mistakes to avoid when making teriyaki?

      Common mistakes includes burning the sauce by cooking it on high heat, making it too sweet or salty. Only allow a slow simmer.

      Do I put teriyaki sauce on before or after cooking?

      Traditionally, teriyaki sauce is used to glaze fish or meat before grilling it, but for extra rich flavor and juicy end result, marinate pieces of meat, fish, or tofu in teriyaki sauce before cooking it.

      How long should meat marinate in teriyaki?

      Marinate meat for at least 3 hours (or overnight) in the refrigerator, turning regularly to spread the marinade equally.

      Looking for other sauce or dressing recipes like this? Try these:

      Chimichurri sauce red

      Basil garlic oil

      sour cream lemon and herb dressing

      Mint and yoghurt sauce

      easy no cook pizza sauce recipe

      This tangy, rich, and sweet homemade teriyaki marinade sauce is divine and brings big flavors in a versatile glaze, sauce, marinade, or dip. It's a must have in my pantry and it gets used a lot by everyone in the family.

      Did you try this teriyaki marinade & sauce recipe? Please leave me a rating and comment below. I love to hear from you!

      Teriyaki sauce marinade in a white and red ramekin on a marbled bench top

      Teriyaki baste and glaze, marinade & sauce

      cremneblad
      This simple but amazing homemade teriyaki sauce and marinade is excellent, tangy, rich, and sweet, super easy to make and only require a few ingredients. It can uplift and compliment many different dishes and it pairs excellently with meat, fish and most veggies.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 1 hour 30 minutes
      Course Side Dish
      Cuisine Japanese
      Servings 15

      Ingredients
        

      • 300 ml dark soy sauce
      • 300 ml mirin
      • 150 ml brown sugar
      • 150 ml water
      • 20 g chicken stock powder
      • corn flour mixed with water (optional for a thicker sauce)

      Instructions
       

      • Combine all ingredients except corn flour into a saucepan.
      • Heat and simmer slowly on low heat for 1-2 hours.
      • Turn the heat off when the sauce is glossy, slightly thicker and syrupy and let it sit for 30 minutes - 1hour for all the flavors to come together.
      • Let the sauce cool completely before storing it.

      Notes

      • This sauce/marinade can be made ahead of times. Flavors improve overtime.
      • Don’t let the teriyaki sauce come to a boil. Keep it on a low simmer so it doesn't burn.
      • If you prefer a thicker sauce then add a corn flour slurry to the simmering sauce until required consistence.
      Keyword glaze teriyaki sauce, homemade teriyaki marinade, how to use teriyaki marinade, simple teriyaki marinade, teriyaki baste and glaze, teriyaki glaze, teriyaki marinade, Teriyaki marinade & sauce, teriyaki sauce and marinade, teriyaki sauce and marinade recipe, teriyaki sauce marinade

      Prawn sushi and avocado

      by 7 Comments

      This Prawn sushi with avocado is light and fresh, easy to make and taste delicious. It's served cold and can be prepared in advance.

      I love pairing prawns (shrimp) with avocado. They compliment each other perfectly. Especially when I wrap them in perfectly cooked and seasoned sushi rice and delicious seaweed.

      Shrimp and avocado sushi makes a perfect lunch, dinner or afternoon tea snack. It's also great served at a party or at a picnic, and an excellent lunch box food.

      Eight pieces of prawn and avocado sushi on a white plate with a few peeled prawns next to it on the right hand side and a double ramekin of soy sauce and wasabi on the left hand side of the sushi pieces

      When you are looking for a delicious sushi recipe that can be made easily, Look no further. This Prawn and avocado sushi recipe has it all!

      This avocado shrimp sushi pairs well with a side of tempura using my tempura batter recipe.

      [feast_advanced_jump_to]

      Ingredients for Sushi Prawn and avocado

      The richness from the avocado pairs perfectly with the sweet succulent prawns (shrimp) in this impressive prawn and avocado sushi.

      • Cooked and peeled prawns - wild caught
      • Avocado - ripe but firm
      • Sushi rice - short grain
      • Sushizu (sushi vinegar)
      • Nori sheets (Seaweed)
      • Kewpie (QP) mayonnaise

      You can buy Sushi vinegar at most fully stocked grocery stores but making it yourself is really easy and it taste way better. Use my recipe for an easy and great tasting Sushizu (sushi vinegar). Make sure you save leftover sushi vinegar because it last forever in a sealed container in the cupboard.

      To serve:

      • soy sauce
      • wasabi
      • pickled ginger

      See recipe card for quantities.

      Instructions how to make prawn sushi

      There are 2 components to making this Prawn sushi recipe:

      1. Cooking and preparing the sushi rice
      2. Making the shrimp sushi roll

      Cooking and preparing the sushi rice

      1. Step 1: Wash the rice in cold running water then drain the water off. Repeat this 3-5 times or until the water is clear and most of the starch are washed off.
      1. Step 2: Drain the washed rice in a colander and let sit for 20 minutes before cooking for best result.
      Cooked sushi rice in a rice cooker pot
      1. Step 3: Cook the rice according to the packets instructions. Spread the cooked rice out on to trays or large mixing bowls.
      Sushi rice seasoned with sushi vinegar in a black oven tray. A white rice spoon holding up a spoon of rice
      1. Step 4: Carefully turn the rice over to steam off and cool down fast and even. Sprinkle over the seasoning at the same time while the rice is still hot.

      Hint: While adding the vinegar, use a rice paddle (or spatula) to "cut" the rice or lift up and flip over a large section of rice rather than stirring, which prevents breaking the grains.

      Making the shrimp sushi roll

      5. Step 5: Wrap a sushi mat in cling wrap. Place a nori sheet, shiny side down, on top of the mat. Spread the rice evenly on top of the nori sheet, leaving a few mm on top of the nori.

      Sushi rice spread out on top of a nori sheet on a sushi mat covered with cling wrap on a marbled bench top. Cooked peeled prawns and slices of avocado are laid out in a horizontal line on top of the rice in the middle with Kewpie mayonnaise drizzled on top of it.

      6. Step 6: Place a line of prawns across the rice covered nori and a line of sliced avocado next to it. Squeeze a line of mayo on top of the prawns and avocado.

      7. Step 7: Start from the bottom and roll the filling in to the nori and rice as tight as you can. Using the sushi mat to help you

      8. Step 8: Put the sushi roll aside with the sealed side down to rest while you repeat the steps with the rest of the ingredients.

      9. Step 9: Slice each roll into 8 slices with a sharp knife or you could just cut it in half for a hand roll.

      10. Step 10: Serve the sushi with soy sauce, wasabi and pickled ginger

      A hand holding a sushi hand roll with a double ramekin underneath with soy sauce and wasabi in it. A white towel with green stripes next to it on a white table.

      Hint: Use a water finger bowl to dip and wash your fingers regularly when spreading the rice out to prevent the rice from sticking to your fingers rather then the nori sheet.

      Keep the knife wet when you cut the sushi roll to guarantee that you get a clean cut. Just rinse the knife under warm water before each cut to prevent rice from sticking to it.

      Substitutions

      If you cannot find Japanese short-grain rice, a medium-grain is the best substitute. Avoid using long-grain rice as it don't have the starch and won't stick together.

      Variations

      There are endless of filling variations and so many tasty options to choose from. Below are a few suggestions of other popular fillings:

      • Raw or tempura fish slices
      • Cucumber strips instead of avocado
      • Chicken teriyaki - mix cooked shredded chicken or chicken pieces with teriyaki sauce
      • Canned Tuna mixed with Kewpie (QP) mayonnaise and finely sliced spring onions
      • Raw or tempura vegetable strips for a vegetarian option

      See my teriyaki sauce recipe or tempura batter recipe on my website!

      Equipment

      • Colander
      • Rice cooker or saucepan
      • Trays
      • rice spoon or wooden spoon
      • sushi mat wrapped in cling film
      • A sharp knife
      • chopping board

      Storage

      Sushi is best eaten fresh and at room temperature. However it will last in the fridge covered up for 24 hours. Do not freeze.

      Top Tip

      Don't Overfill the rolls: Too much filling makes it hard to seal the roll.

      Keep the roll firm and tight: A loose roll will fall apart when you cut it. Use the bamboo mat to squeeze gently when rolling to form a firm and tight cylinder.

      Allow the sushi roll to rest before cutting: Let the roll rest for a couple of minutes to help the ingredients settle and the seaweed to soften slightly for easier slicing

      FAQ

      What kind of rice is sushi rice?

      The best rice for sushi is short-grain Japanese rice

      Why is my sushi rice mushy?

      There could be a few different reasons why the rice turns out mushy. The main causes are:
      Overcooked rice or rice cooked with too much water. Make sure you use the correct rice to water ratio.
      Failing to wash the starch away before cooking the rice. Wash the rice until the water is running clear.
      The rice did not cool down quick enough. Spread the rice out in thin layers and turn it over regularly to cool down quickly

      What else can I put in my sushi maki roll?

      The opportunities are endless, with so many tasty fillings to choose from. A few popular fillings are:
      Raw or tempura fish, any other seafood
      Cucumber strips and avocado slices. Other raw or tempura vegetable strips
      Chicken teriyaki
      Tinned tuna mixed with QP mayo

      Does avocado go with prawns?

      Avocado and prawns are an excellent combination and a great sushi filling, however you can easily substitute the avocado for long cucumber slices if you prefer or leave the avocado out entirely

      Looking for other prawn/shrimp recipes like this? Try these:

      Salad Prawn, mango and avocado

      Prawn, shrimp skagen

      Toast skagen

      Looking for another rice recipe? Try this:

      Coconut rice with coconut cream

      Try this impressive prawn sushi at home. It’s light and fresh, easy to make and taste delicious. You won’t regret it!

      Did you make this shrimp avocado sushi roll?

      Please leave me a rating and comment below. I love to hear from you!

      Eight pieces of prawn and avocado sushi on a white plate with two chop sticks next to them on the left hand side. Soy sauce drizzled on top of the front three pieces.

      Prawn and avocado sushi

      cremneblad
      This prawn and avocado sushi is a great and popular dish for summer. It’s light and fresh, easy to make and taste delicious. It's served cold and can be prepared in advance making it a great party and lunch box food.
      5 from 4 votes
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 20 minutes
      Course Main Course
      Cuisine Japanese
      Servings 8 rolls

      Ingredients
        

      • 500 grams Cooked and peeled prawns wild caught
      • 2 Avocado ripe but firm
      • 5 cups Sushi rice short grain rice
      • ⅓ cup Sushizu - sushi vinegar https://myselfsufficientfoodjourney.com/sushizu/
      • 8 Nori sheets Seaweed
      • Kewpie (QP) mayonnaise

      Instructions
       

      Cooking and preparing the sushi rice

      • Wash the rice in cold running water then drain the water off. Repeat 3-5 times or until the water is clear and most of the starch are washed off.
      • Drain the washed rice in a colander and let sit for 20 minutes before cooking for best result.
      • Cook the rice according to the packets instructions. Spread the cooked rice out on to trays or large mixing bowls.
      • Carefully turn the rice over to steam off and cool down fast and even. Sprinkle over the seasoning at the same time while the rice is still hot.

      Making the sushi rolls

      • Wrap a sushi mat in cling wrap. Place a nori sheet, shiny side down, on top of the mat. Spread the rice evenly on top of the nori sheet, leaving a few mm on top of the nori.
      • Place a line of prawn across the rice covered nori and a line of sliced avocado next to it. Squeeze a line of mayo on top of the prawns and avocado.
      • Start from the bottom and roll the filling in to the nori and rice as tight as you can. Using the sushi mat to help you
      • Put the sushi roll aside with the sealed side down while you repeat the steps with the rest of the ingredients.
      • Slice each roll into 8 slices with a sharp knife or you could just cut in half for a hand roll.
      • Serve with soy, wasabi and pickled ginger

      Notes

      • While adding the vinegar to the rice, use a rice paddle (or spatula) to "cut" the rice or lift up and flip over a large section of rice rather than stirring, which prevents breaking the grains.
      • Don't Overfill the rolls. This will make it hard to seal the roll.
      • Keep the roll firm and tight. A loose roll will fall apart when you cut it. Use the bamboo mat to squeeze gently when rolling to form a firm and tight cylinder.
      • Allow the sushi roll to rest before cutting: Let the roll rest for a couple of minutes to help the ingredients settle and the seaweed to soften slightly for easier slicing.
      • Keep the knife wet when you cut the sushi roll to guarantee that you get a clean cut. Just rinse the knife under warm water before each cut to prevent rice sticking to it.
      Keyword avocado shrimp sush, how to make prawn sushi, prawn and avocado sushi, prawn and avocado sushi recipe, prawn avocado sushi, prawn sushi, prawn sushi recipe, shrimp and avocado sushi, shrimp avocado sushi roll, shrimp sushi, shrimp sushi roll, sushi maki roll, sushi prawn, sushi roll

      Basil garlic oil

      by Leave a Comment

      This bright and vibrant basil garlic oil is fresh basil, garlic and lemon blended fine with olive oil to give a bright and vibrant oil.

      It is a divine and versatile garlic basil oil that is loaded with homegrown basil and can be served as a flavour enhancer, sauce or dressing.

      It's naturally dairy-free, gluten-free and vegan.

      This vegan basil dressing is a simple yet incredibly flavorful and versatile condiment that will compliment and elevate a wide variety of dishes.

      Basil garlic oil in a white ramekin with a spoon holding up some of the oil. Fresh basil leaves in front of it

      Basil is an incredible and attractive herb that is super fragrant, versatile and easy to grow, as well as being a wonderful companion plant. I often end up with abundance of it.

      Flavor it with your homegrown garlic for an extra special light and tangy dressing that looks great and you never get tired of.

      Read more about homegrown food here and how to grow your own garlic at home here.

      [feast_advanced_jump_to]

      Ingredients for basil and garlic infused olive oil

      Fresh fragrant basil pairs perfectly with lemon and garlic in this bold and fresh garlic and basil dressing

      Ingredient needed for Basil, lemon, garlic dressing on a white table top
      Ingredients for basil dressing
      • Fresh basil leaves- homegrown is best
      • Garlic cloves - fresh
      • Lemon - juice only
      • Olive oil
      • Salt and pepper

      See recipe card for quantities.

      How to make basil garlic oil

      This fresh basil garlic dressing couldn't be easier to make.

      Washed basil leaves in a stainless steel colander
      1. Step 1: Wash the basil leaves and dry them well.
      1. Step 2: Combine all ingredients into a kitchen blender and whizz thoroughly until mixed evenly and smooth.
      1. Step 3: Taste and adjust seasoning.
      1. Step 4: Serve at room temperature

      Hint: Dry the basil well before mixing it. Otherwise the end result can become to watery

      Washed basil leaves drying out on a white and blue cloth with paper towel on top that has been partly removed to expose the basil leaves underneath it

      Variations to this basil garlic oil

      • Spicy - add freshly chopped chili pepper for added heat
      • Other herbs - add other soft fresh herbs. For example parsley, tarragon or cilantro
      • Cheese - Add finely grated Parmesan cheese for added flavor element

      Equipment

      You can use kitchen blender, nutri bullet or stick blender for this recipe as long as it can blend the basil leaves extremely fine.

      Storage

      Store this sauce in a sealed jar the fridge. Good for 2-3 weeks.

      You can freeze basil garlic oil in ziplock bags. Good for 3-4 months

      Basil garlic oil in a recycled glass jar on a white table
      Basil garlic oil stored in a sealed glass jar

      Top Tip

      • This recipe is best made with homegrown basil as it is more rich and vibrant in flavour. Pick basil leaves that are bright and green.
      Washed basil leaves drying out on a white and blue cloth with paper towel on top that has been partly removed to expose the basil leaves underneath it

      Serving suggestions Basil lemon dressing

      This lemon basil dressing is very versatile and serving suggestions are endless. Below are a few serving ideas:

      • As a dip for veggie sticks, bread or these Zucchini garlic bites
      • Serve it as a light sauce with salmon, chicken or any other meat
      • As a garlic basil salad dressing or drizzled over steamed or grilled vegetables
      • Use it as a small drizzle to finish of a wide range of meals to give the dish a bright colour and flavour enhancer.
      • It can be used as a base sauce for pasta.
      • Use it as a marinade for fish or meat.

      FAQ

      Should you keep basil oil in the fridge?

      Yes, store basil oil in a sealed jar in the fridge. It will keep up to 2-3 weeks in the fridge or it can be frozen in zip lock bags.

      What are some basil garlic oil uses?

      Basil garlic oil is a versatile, flavorful condiment, an excellent all around choice wherever a clean, fresh garlic-basil flavor is desired
      Used to enhance a wide variety of dishes, from fresh salads to grilled meats. It is commonly used as a finishing oil, a bread dip, a marinade, or a base for pasta. 

      What are common mistakes to avoid when making basil garlic oil?

      Excess water in the oil is a common mistake. Make sure to dry the basil leaves well before blending to avoid a watery oil/dressing.
      Another mistake is not to blend the basil and garlic enough. Make sure you blend the basil leaves and garlic very fine for a smooth and vibrant result.

      Looking for another basil recipe like this?

      Try this Creamy basil dip

      Looking for other dressing/sauce recipes like this? Try these:

      Chimichurri sauce red

      Lemon, garlic tahini dressing

      sour cream lemon and herb dressing

      Mint and yoghurt sauce

      easy no cook pizza sauce recipe

      When your garden produce a good amount of basil. Try making this amazing basil and garlic infused olive oil. You won't regret it!

      If you made this garlic basil olive oil. Please leave a comment and rating below. I appreciate it!

      Remove this block, and replace it with the recipe card here

      Basil garlic oil in a white ramekin with a spoon holding up some of the oil. Fresh basil leaves in front of it

      Basil garlic oil

      cremneblad
      This bright and vibrant garlic basil infused olive oil is an excellent condiment for a summer BBQ as it compliments and elevates a wide range of dishes such as meat, fish and other grilled veggies. It's light, fresh and tangy, naturally dairy-free, gluten-free and vegan.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Course Side Dish
      Cuisine Mediterranean
      Servings 10

      Ingredients
        

      • 1 ½ cup Basil leaves Fresh
      • 1 cup olive oil
      • 1 clove garlic fresh
      • ½ lemon to taste
      • salt and pepper to taste

      Instructions
       

      • Wash the basil leaves and dry them well.
      • Combine all ingredients into a kitchen blender and whizz thoroughly until mixed evenly and smooth.
      • Taste and adjust seasoning.
      • Serve at room temperature

      Notes

      • Dry the basil well before mixing it. Otherwise the end result can become to watery
      • This recipe is best made with homegrown basil as it is more rich and vibrant in flavour. Pick basil leaves that are bright and green.
      Keyword basil and garlic infused olive oil, basil garlic dressing, basil garlic oil, basil lemon dressing, garlic and basil dressing, garlic basil infused olive oil, garlic basil oil, garlic basil olive oil, garlic basil salad dressing, vegan basil dressing

      Sushizu (sushi vinegar)

      by Leave a Comment

      Sushizu (sushi vinegar) is a simple, traditional mix of rice vinegar, sugar, and salt. A perfectly balanced dressing used to season rice for sushi, nigiri and rice balls.

      Sushi rice vinegar is an essential ingredient when making sushi. Try it in my easy and delicious Prawn sushi and avocado recipe on this site. It gives the sushi rice its signature slightly sweet, and tangy taste, complementing the seaweed, prawn, fish and other fillings.

      Sushi rice seasoned with sushi vinegar in a black oven tray. A white rice spoon holding up a spoon of rice

      You can find pre made Sushizu in well stocked food stores however it's very easy to make yourself with standard pantry ingredients and it taste far better then the store bought ones.

      [feast_advanced_jump_to]

      Ingredients for Sushi vinegar

      Only 3 ingredients needed to make Sushizu

      • Rice vinegar
      • sugar
      • salt

      See recipe card for quantities.

      How to make Sushi vinegar

      Add all ingredients in a saucepan and turn on low heat. Stir with a wooden spoon until the sugar and salt has dissolved. Let it cool.

      Salt, sugar and rice vinegar in a sauce pan on the stove top
      1. Step 1: Add all ingredients in a saucepan
      Salt, sugar and rice vinegar simmer in a sauce pan on the stove top
      1. Step 2: Turn on low to medium heat
      Stirring salt, sugar and rice vinegar with a wooden spoon in a sauce pan
      1. Step 3: Stir with a wooden spoon until the sugar and salt has dissolved.
      1. Step 4: When the liquid is clear it's ready. Let it cool.

      Hint: Don’t let the sushizu come to a boil. Keep it on low to medium heat and as soon as the liquid is clear remove the pot from the heat to cool down.

      Equipment

      Sauce pan

      wooden spoon

      Storage

      Keep the sushizu covered in a cool dark place and it will last for a very long time, maybe forever. No need to refrigerate.

      Sushi vinegar in a recycled glass jar on a white table

      Top Tip

      Sushi vinegar can be made a head of time and is even better the next day once all the flavor has infused together.

      FAQ

      Can you make sushi vinegar in the microwave?

      Yes, add all the ingredients in a microwave safe bowl and heat one minute at the time. Stirring in between.

      What is sushizu used for?

      Sushizu is used to season rice for sushi, nigiri, hand rolls and rice balls.

      Did you try this sushizu recipe? Leave me a comment below. I love to hear from you!

      Looking for other dressing or sauce recipes? Try these:

      Seafood cocktail sauce

      Sour cream lemon and herb dressing

      Mint and yoghurt sauce

      Pairing

      Tempura and teriyaki pairs well with sushi.

      Try my crispy tempura batter and

      Teriyaki glaze marinade & sauce recipe

      Sushi vinegar in a recycled glass jar on a white table

      Sushizu (sushi vinegar)

      cremneblad
      This sushi vinegar mixture gives the sushi rice its distinctive tangy-sweet flavor, glossy coating, and sticky texture, which helps it hold its shape for making sushi. 
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 10 minutes
      2 hours
      Course component
      Cuisine Japanese

      Ingredients
        

      • 600 ml Rice vinegar unflavored
      • 500 g sugar
      • 50 g salt

      Instructions
       

      • Add all ingredients in a saucepan and turn on low heat.
      • Stir with a wooden spoon until the sugar and salt has dissolved.
      • Let it cool.

      Notes

      • Don’t let it come to a boil. Keep it on low to medium heat and as soon as the liquid is clear remove the pot from the heat to cool down.
      • Sushi vinegar can be made a head of time and is even better the next day once all the flavor has infused together
      Keyword sushi rice vinegar, sushi vinegar, sushizu

      Creamy basil dip

      by 6 Comments

      This creamy basil dip is bright and vibrant, loaded with homegrown basil and a hint of garlic and lemon. It is divine and versatile and can be served as a dip, sauce or dressing.

      This garlic basil dip can uplift and compliment many different dishes and it pairs excellently with meat, fish and most veggies. This sauce can transforms an ordinary dish to extraordinary in a heartbeat. It's a must have in my fridge and it gets used a lot by everyone in the family.

      Basil dip in a white ramekin topped with basil leaves. Half a lemon, a peeled garlic clove, fresh basil leaves and a plate with vegetable sticks next to it
      Creamy basil dip

      Basil is an incredible and attractive herb that is super fragrant, versatile and easy to grow, as well as being a wonderful companion plant. I often end up with abundance of it.

      This recipe arose when my garden was full of it and I was serving basil many different ways. Now it's a favorite condiment in my house. Flavor it with your homegrown garlic for an extra special dip/ sauce that you never get tired of.

      Read more about homegrown food here and how to grow your own garlic at home here.

      [feast_advanced_jump_to]

      Ingredients for basil dip

      Fresh fragrant basil pairs perfectly with lemon and garlic in this light and fresh basil sour cream dip

      Ingredient needed for Basil dip on a white table top
      Ingredients for basil dip
      • Fresh basil leaves- homegrown is best
      • Garlic cloves - fresh or confit
      • Lemon - juice only
      • Sour cream
      • Cream cheese
      • Salt and pepper

      See recipe card for quantities.

      How to make basil dip

      This fresh basil dip couldn't be easier to make.

      Washed basil leaves in a stainless steel colander
      1. Step 1: Wash the basil leaves and dry them well.
      Basil dip ingredients in a nutri bullet ready to be blended
      1. Step 2: Combine all ingredients except cream cheese into a kitchen blender and whizz thoroughly until mixed evenly and smooth.
      Basil dip being blended in a nutri bullet until smooth
      1. Step 3: Add the cream cheese and mix until just combined. Taste and adjust seasoning.
      Basil dip in a nutri bullet cup with the blade cap removed showing the dip has been blended until smooth
      1. Step 4: Refrigerate for 1-2 hours for the flavors to infuse. Serve cold or at room temperature

      Hint: You can easily adjust the thickness of this dip/dressing by adding more or less cream cheese. The cream cheese is what makes it thicker. Simply add slightly less for a thinner sauce or dressing.

      Substitutions

      • Unweetend yoghurt or cream fraish - instead of sour cream

      Variations

      • Spicy - add freshly chopped chili pepper for added heat
      • Other herbs - add other soft fresh herbs. For example parsley, tarragon or cilantro
      • Cheese - Add finely grated Parmesan cheese for added flavor element

      Equipment

      You can use kitchen blender, nutri bullet or stick blender for this recipe as long as it can blend the basil leaves extremely fine.

      Storage

      Store this sauce in the fridge. Good for 6-7 days.

      This sauce don't stand up well to freezing.

      Top Tip

      • Dry the basil well before mixing it. Otherwise the end result can become to watery
      • This recipe is best made with homegrown basil as it is more rich and vibrant in flavour. Pick basil leaves that are bright and green.
      Washed basil leaves drying out on a white and blue cloth with paper towel on top that has been partly removed to expose the basil leaves underneath it

      Basil dip Serving suggestions

      This recipe can be a dip, sauce or dressing so the serving suggestions are endless. Usually the dip is slightly thicker (more cream cheese) and a sauce or dressing is thinner (less cream cheese). Below are a few serving ideas:

      • As a dip for veggie sticks, crackers or these Zucchini garlic bites
      • Serve it as a sauce with salmon, chicken or any other meat
      • As a salad dressing or drizzled over steamed or grilled vegetables
      Basil dip in a white ramekin topped with basil leaves. Half a lemon a peeled garlic clove and fresh basil leaves next to it. A carrot stick being dipped into the basil dip.

      FAQ

      How to make dip this sour cream basil dip more creamy?

      Sour cream and cream cheese are both key dip ingredients that provides creaminess. Add more of them to make the dip more creamy. Cream cheese will also make this dip thicker.

      What flavor pairs well with basil?

      Nuts: Basil pairs well with most nuts, in particular pine nuts, almonds, and cashews, Chicken: Basil is a common ingredient in dishes with chicken. Tomatoes: Basil and tomatoes are a great combination.

      What kind of basil is best for this creamy sweet basil dressing?

      Homegrown sweet basil, specifically a variety of sweet basil called Genovese basil

      Looking for other sauce recipes like this? Try these:

      Basil garlic oil

      sour cream lemon and herb dressing

      Mint and yoghurt sauce

      easy no cook pizza sauce recipe

      When your garden produce a good amount of basil. Try making this amazing lemon basil dip/sauce. You won't regret it!

      Basil dip in a white ramekin topped with basil leaves. Half a lemon, a peeled garlic clove, fresh basil leaves and a plate with vegetable sticks next to it

      Creamy Basil dip

      cremneblad
      A light and fresh sauce/dip packed with fresh garden basil and a hint of lemon and garlic. This tasty, creamy basil dip (or sauce) is bright and vibrant and pairs perfectly with almost anything.
      5 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Course Side Dish
      Cuisine european
      Servings 4

      Ingredients
        

      • 1 cups Fresh basil leaves- homegrown is best
      • 1 clove fresh garlic or 4 confit garlic cloves
      • ½ Lemon - juice only to taste
      • ½ cup Sour cream
      • ¼ cup cream cheese
      • Salt and pepper to taste

      Instructions
       

      • Wash the basil leaves and dry them well.
      • Combine all ingredients into a kitchen mixer or blender and whizz thoroughly until mixed evenly and smooth.
      • Add the cream cheese and mix until just combined. Taste and adjust seasoning.
      • Refrigerate for 1-2 hours for the flavors to infuse.
      • Serve cold or room temperature

      Notes

      • Dry the basil well before mixing it. Otherwise the end result can become to watery
      • This recipe is best made with homegrown basil as it is more rich and vibrant in flavor. Pick basil leaves that are bright and green.
      • You can easily adjust the thickness of this dip/dressing by adding more or less cream cheese. The cream cheese is what makes it thicker. Simply add slightly less for a thinner sauce or dressing.
       
      Keyword basil dip, basil sour cream dip, creamy sweet basil dressing, fresh basil dip, garlic basil dip, lemon basil dip, sour cream basil dip

      Remove this block, and replace it with the recipe card here

      Confit garlic

      by 8 Comments

      Confit garlic is luscious, buttery garlic cloves that has been slowly cooked to perfection in olive oil with thyme and bay leaves for extra aromatic flavours. These tender, spreadable sweet and delicious garlic cloves are a beautiful condiment that pairs well with almost anything. You even end up with a flavorful garlic-infused oil that can be used to season and enhance a wide variety of dishes.

      It's naturally dairy-free, gluten-free and vegan.

      confit garlic cloves in a white ramekin

      When your garden produce a good amount of garlic. Try making this amazing, creamy garlic confit. You won't regret it!

      This extremely versatile condiment is a perfect accompaniment for a summer BBQ as it compliments and elevates a wide range of dishes such as meat, fish and other grilled veggies.

      This recipe is best made with homegrown garlic as they are superior, fresher and more rich in flavour. Read about how to grow garlic at home succesfully and about Homegrown food here

      6 garlic heads on a white bench
      Fresh homegrown garlic heads
      [feast_advanced_jump_to]

      Ingredients for confit garlic

      Ingredients needed to make garlic confit on a white tabletop
      Ingredients for garlic confit
      • olive oil
      • garlic cloves - peeled
      • fresh thyme
      • bay leaves
      • salt and pepper

      See recipe card for quantities.

      How to make garlic confit

      1. Step 1: Add the oil, garlic, thyme, bayleaves, salt and pepper in a sauce pan
      1. Step 2: Turn on low to medium heat and slowly simmer for about 1 hour or until soft and fragrant
      1. Step 3: Turn the heat off and let it sit for 15-20 minutes.
      1. Step 4: Mix and adjust seasoning. Serve the cloves warm or at room temperature.
      confit garlic cloves in a white ramekin

      Hint: Alternatively this garlic confit recipe stove top method can be made in the oven.

      Garlic confit oven method: Just put all the ingredients in an oven proof dish instead and cover it with a lid or tin foil 110 degree Celcius (230 degree Farenheit) for about 1 hour or until soft.

      Garlic is loaded with health benefits like antioxidants and is a natural immune booster. The slow-cooking process makes it easier to digest this amazing vegetable without loosing any of the those great health benefits.

      Substitutions

      You can substitute the olive oil for clarified butter.

      Variations

      • Spicy - add fresh finely chopped chili or chili flakes to the pot for additional heat into the confit.
      • Herbs - add other fresh herbs like chopped oregano or rosemary

      Equipment

      Sauce pan

      small knife

      Storage

      Olive oil works like a preservative. Cover the garlic cloves in the oil then cover it with a lid or cling wrap and store in the fridge. Add more oil if needed when storing it. It will last in the fridge for 3-4 weeks this way.

      You can also store your garlic confit in ziplock bags in the freezer for 3-4 months. Defrost again slowly in the fridge or at room temperature.

      Top Tip

      • Long and slow cooking is the secret to confit garlic. Don't have the heat to high, only allow a slow simmer.
      • I prefer to use a good quality pure or light olive oil for this confit as it has a mild flavour and won't overpower the garlic.
      • This recipe is best made with homegrown garlic as they are superior, fresher and more rich in flavour. If you don't grow your own garlic, then try to source local and organic garlic for best result.

      FAQ

      What's the best oil for garlic confit?

      Pure or light olive oil so not to over power the garlic

      What does it mean to confit garlic?

      Confit as a cooking term essentially means slow cooking in fat or oil.

      What do you use garlic confit for?

      Garlic confit has many different uses. Here are my favorite ways to use it:
      As a topper for meat, fish or grilled vegetables.
      Spread the cloves on a toasted bruschetta.
      As an accompaniment for a cheese or charcuterie board.
      Mix into mashed potatoes or hommus.
      The garlic infused oil can be used as a base for salad dressings or drizzled over roasted or grilled vegetables.

      How long does confit garlic last?

      It will last in the fridge for 3-4 weeks, just make sure its all covered with oil. It will last in ziplock bags in the freezer for 3-4 months

      Did you try this garlic confit recipe? Please leave me a comment below. I love to hear from you!

      Looking for other garlic recipes or a garlic growing guide? Try these:

      Roasted garlic cream soup

      Zucchini garlic bites

      How to grow garlic at home successfully

      Looking for another confit recipe? Try this:

      Homegrown tomato confit

      confit garlic cloves in a white ramekin

      Homegrown garlic confit

      cremneblad
      This Garlic confit is a simple yet flavorful condiment of garlic cloves slowly cooked until tender and delicious in olive oil and herbs. This incredibly flavorful and versatile condiment will compliment and enhance a wide variety of dishes.
      It's naturally dairy-free, gluten-free and vegan.
      5 from 4 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 1 hour
      Course Side Dish
      Cuisine Mediterranean
      Servings 6

      Ingredients
        

      • 2 cups olive oil
      • 2 cups garlic cloves peeled
      • 4 sprigs fresh thyme leaves only
      • 4 bay leaves
      • salt and pepper to taste

      Instructions
       

      Garlic confit without oven

      • Add the oil, garlic, thyme, bayleaves, salt and pepper in a sauce pan
      • Turn on low to medium heat and slowly simmer for about 1 hour or until soft and fragrant
      • Turn the heat off and let it sit for 15-20 minutes.
      • Mix and adjust seasoning.

      Garlic confit in the oven

      • Turn on the oven 110 degree Celcius (230 degree Farenheit)
      • Add the oil, garlic, thyme, bayleaves, salt and pepper in an oven proof dish. and for about 1 hour or until soft.
      • cover it with a lid or tin foil and slowly simmer for about 1 hour or until soft and fragrant.
      • Remove from the oven and let it sit for 15-20 minutes to cool down.
      • Mix and adjust seasoning.
      • Serve the garlic cloves warm or at room temperature.

      Notes

      • Long and slow cooking is the secret to confit garlic. Don't have the heat to high, only allow a slow simmer.
      • I prefer to use a good quality pure or light olive oil for this confit as it has a mild flavour and won't overpower the garlic.
      • This recipe is best made with homegrown garlic as they are superior, fresher and more rich in flavour. If you don't grow your own garlic, then try to source local and organic garlic for best result.
      Keyword confit garlic, creamy garlic confit, garlic confit, garlic confit in the oven, garlic confit oven, garlic confit recipe stovetop, garlic confit without oven, how to make garlic confit, what do you use garlic confit for

      Homegrown Tomato confit

      by 4 Comments

      Tomato confit is sweet juicy tomatoes slowly cooked to perfection in olive oil with garlic and basil for extra aromatic flavours. A beautiful condiment that pairs well with almost anything.

      It's naturally dairy-free, gluten-free and vegan.

      A close up picture of tomato confit

      When your garden produce a good amount of tomatoes. Try making this amazing confit tomato condiment. You won't regret it!

      This extremely versatile side dish is a perfect accompaniment for a summer BBQ as it compliments and elevates a wide range of dishes such as meat, fish and other grilled veggies.

      This recipe is best made with homegrown tomatoes as they are more rich in flavour. Any tomato variety works and a mixture of different varieties and sizes are best. Cherry tomatoes can be left whole or cut in half and large tomatoes can be cut into chunks. This tomato garlic confit will look amazing if using a mixture of different colored tomatoes. Read more about home grown food here.

      small colorful tomatoes in a blue bowl on a wooden table and a flower vase next to it
      Fresh garden tomatoes
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      Ingredients for tomato confit

      Ingredients needed to make tomato confit on a white tabletop
      Ingredients for tomato confit
      • Tomatoes
      • olive oil
      • garlic
      • fresh basil
      • fresh thyme
      • bay leaves
      • balsamic vinegar
      • salt and pepper

      See recipe card for quantities.

      How to make tomato confit

      tomatoes, oil, garlic, thyme, bayleaves, salt and pepper in a saucepan
      1. Step 1: Add the tomatoes, oil, garlic, thyme, bayleaves, salt and pepper in a sauce pan
      tomatoes, oil, garlic, thyme, bayleaves, salt and pepper slowly simmering in a saucepan
      1. Step 2: Turn on low to medium heat and slowly simmer for 1.5 - 2 hours or until soft and fragrant
      Sliced fresh basil leaves has been added to and sitting on top of tomato confit in a sauce pan
      1. Step 3: Turn the heat off and let it sit for 15-20 minutes. Add the sliced basil and balsamic vinegar.
      1. Step 4: Mix and adjust seasoning. Serve it warm or room temperature.

      Hint: Alternatively this stovetop tomato confit can be made in the oven 120 degree Celcius (250 degree Farenheit). Just put all the ingredients in an oven proof dish instead and cover it with a lid or tin foil

      Substitutions

      You can substitute the olive oil for clarified butter.

      Variations

      • Spicy - add fresh finely chopped chili or chili flakes to the pot for additional heat into the confit.
      • Herbs - add other fresh herbs like chopped oregano, parsley, cilantro or chives

      Equipment

      Sauce pan

      knife

      chopping board

      Storage

      Olive oil works like a preservative. Cover the tomatoes and herbs in the oil then cover it with a lid or cling wrap and store in the fridge. Add more oil if needed when storing it. It will last in the fridge for 3-4 weeks this way.

      You can also store it in ziplock bags in the freezer for 3-4 months. Defrost again slowly in the fridge or at room temperature.

      Top Tip

      • Long and slow cooking is the secret to confit tomatoes. Don't have the heat to high, only allow a slow simmer.
      • This recipe is best made with homegrown tomatoes as they are more rich in flavour. Pick tomatoes that are ripe yet still firm. .
      • I prefer to use a good quality pure or light olive oil for this confit as it has a mild flavour and won't overpower the other star ingredients. 

      FAQ

      What tomatoes work best for confit?

      Any tomatoes works well but make sure the tomatoes are ripe yet still firm. Overripe tomatoes will be difficult to work with. I prefer a mixture of large and cherry tomatoes.

      What does it mean to confit tomatoes?

      Confit as a cooking term essentially means slow cooking in fat or oil.

      What can you use tomato confit for?

      Tomatoes confit has many different uses. Here are my favorite ways to use it:
      As a topper for meat, fish or grilled vegetables.
      As a pasta sauce.
      As a spread for a cheese or charcuterie board.

      How long does tomato confit last?

      It will last in the fridge for 3-4 weeks, just make sure its all covered with oil. It will last in ziplock bags in the freezer for 3-4 months

      Did you try this tomato confit recipe? Please leave me a comment below. I love to hear from you!

      Looking for other tomato recipes? Try these:

      One-pan roasted fish with cherry tomatoes

      Green tomato and chilli chutney

      Easy no cook pizza sauce

      Sauted Paua in garlic white wine and cherry tomatoes

      Wild Rabbit meat in tomato and saffron

      Looking for another confit recipe. Try this confit garlic

      Tomato confit in a ramkein with a spoon in it. Cherry tomatoes and fresh basil leaves below it and a blue, white and yellow tea tale on the left side of it.

      Tomato confit

      cremneblad
      This Tomato confit is a simple yet flavorful condiment of tomatoes slowly cooked in olive oil, garlic and herbs. This incredibly flavorful and versatile condiment will compliment and elevate a wide variety of dishes. It's naturally dairy-free, gluten-free and vegan.
      5 from 2 votes
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 2 hours
      Course Side Dish
      Cuisine Mediterranean
      Servings 6

      Ingredients
        

      • 800 grams Tomatoes
      • 2 cup olive oil
      • 4 cloves garlic cloves peeled
      • 4 sprigs fresh thyme leaves only
      • 2 bay leaves
      • ½ cup Fresh basil finely sliced
      • 2 tablespoon balsamic vinegar
      • salt and pepper to taste

      Instructions
       

      • Add the tomatoes, oil, garlic, thyme, bayleaves, salt and pepper in a sauce pan
      • Turn on low to medium heat and slowly simmer for 1.5 - 2 hours or until soft and fragrant
      • Turn the heat off and let it sit for 15-20 minutes.
      • Add the sliced basil and balsamic vinegar.
      • Mix and adjust seasoning.
      • Serve it warm or room temperature.

      Notes

      • Long and slow cooking is the secret to this confit. Don't have the heat to high, only allow a slow simmer.
      • This recipe is best made with homegrown tomatoes as they are more rich in flavour. Pick tomatoes that are ripe yet still firm. .
      • I prefer to use a good quality pure or light olive oil for this confit as it has a mild flavour and won't overpower the other star ingredients. 
       
      Keyword confit tomato, confit tomatoes, how long does tomato confit last, how to make tomato confit, stovetop tomato confit, tomato and garlic confit, tomato confit, tomato confit recipe, tomato garlic confit, tomatoes confit

      Zucchini garlic bites

      by 6 Comments

      These zucchini garlic bites are a tasty bite sized ball of grated zucchini (also known as courgette) flavored with garlic, Parmesan and herbs. Great as a snack, finger food or appetizer with a dip or as a side dish to roasted or BBQ meat.

      A great dish to serve when you want to feed your kids hidden vegetables. Most kids loves these tasty zucchini packed treats even if they are not big on plain vegetables.

      These delightful garlic zucchini bites pairs well with my Sour cream lemon and herb dressing and Mint and yoghurt sauce on this site

      Zucchinis or courgettes are an easy vegetable to grow in the right environment and each plant often provide high yield which makes them a fun vegetable to grow yourself. Read more about home grown food here

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      Ingredients for zucchini garlic bites

      Ingredients for zucchini garlic bites on a white table
      Ingredients for zucchini garlic bites
      • zucchini - grated
      • spring onion - finely chopped or sliced
      • garlic - finely chopped
      • bread crumbs
      • Parmesan cheese - grated
      • eggs
      • Italian herbs - chopped
      • salt and pepper

      See recipe card for quantities.

      How to make zucchini Parmesan bites

      zucchini balls mixture in a stainless steel bowl
      1. Step 1: Mix all the ingredients together.
      Uncooked zucchini balls on a round baking tray

      2. Step 2: Shape the mixture into balls.

      3. Step 3: Place them on a baking tray and bake in the oven 180 degrees Celsius for 15 minutes or until they are cooked.

      4. Step 4: Serve them warm with a dipping sauce or as a side dish to cooked meat.

      Enjoy!

      Hint: The cooking time varies depending on different ovens and the size of the balls. 15 minutes is a guideline only. When they feel firm to touch cut one in half to check if they are cooked through.

      Variations and substitutes

      You can add other vegetables to this courgette balls recipe to mix it up. Try these:

      • sweet corn
      • grated carrot
      • Add finely chopped chili for a spicy version
      • You can substitute the Parmesan cheese to cheddar or mozzarella cheese if you prefer

      Equipment

      • Grater
      • knife
      • chopping board
      • Mixing bowl

      Storage

      You can keep these cooked Parmesan zucchini bites covered in the fridge. They will keep good for 2-3 days. They can also be frozen for 3-4 months.

      Top tip

      • Squeeze excess liquid out of the zucchini before mixing it with the other ingredients to prevent the mixture from getting to wet.
      • Before baking all the zucchini balls, cook one test ball to make sure the seasoning is correct. Adjust if needed before cooking them all.

      FAQ

      Can you cook these zucchini cheese bites in the air-fryer?

      Yes, you can cook them in the air fryer. Preheat the air fryer first for best result.

      Can you use frozen grated zucchini for this recipe?

      Yes! Thawed, frozen grated zucchini works well, just be sure to squeeze excess liquid out of the zucchini before mixing it with the other ingredients since they can contain extra water.

      Can you freeze these baked zucchini bites?

      Yes, these baked zucchini balls freeze well and will keep in the freezer for 3-4 months. Just reheat again before serving.

      Can you deep fry these Zucchini garlic bites?

      Yes, they cook up nice deep fried. The perfect temperature for deep frying foods is 345°F (175°C).

      Try this zucchini garlic bites recipe at home I'm sure you love it! They will compliment your roast or BBq meat perfectly or shine as an appetizer on is own and is sure to impress your family and friends.

      If you try this recipe please leave a comment below.

      Looking for other side dish recipes? Try these:

      Mexican dumpling (Chochoyotes)

      Sunflower seed crackers (Swedish crisp bread)

      Green tomato and chilli chutney

      confit garlic

      Pairing

      These are my favorite sauces to serve with zucchini garlic bites:

      Mint and yoghurt sauce

      Sour cream lemon and herb dressing

      Cooked zucchini balls on a white plate, one cut in half, and next to it a white ramekin with sauce in it. Fresh herbs and lemons next to the plate.

      Zucchini garlic bites

      cremneblad
      Zucchini garlic bites are vegetarian oven baked delights with grated zucchini, Parmesan and garlic which are full of flavour and easy to make.
      5 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Cook Time 15 minutes
      Course Side Dish
      Cuisine european
      Servings 6

      Ingredients
        

      • 4 cups zucchini grated
      • 2 spring onions finely chopped or sliced
      • 2 cloves garlic finely chopped
      • 2 cups bread crumbs
      • ½ cup Parmesan cheese grated
      • 2 eggs free ranged
      • ¼ cup Italian herbs finely chopped
      • salt and pepper to taste

      Instructions
       

      • Mix all the ingredients together and shape into balls.
      • Place them on a baking tray and bake in the oven 180 degrees Celsius for 10-15 minutes or until they are cooked.

      Notes

      • Squeeze excess liquid out of the zucchini before mixing it with the other ingredients to prevent the mixture from getting to wet.
      • Before baking all the zucchini balls, cook one test ball to make sure the seasoning is correct. Adjust if needed before cooking them all.
      Keyword baked zucchini bites, courgette balls recipe, garlic zucchini bites, parmesan zucchini bites, zucchini balls, zucchini cheese bites, zucchini garlic bites, zucchini garlic bites recipe, zucchini parmesan bites

      Swedish venison meatballs

      by 1 Comment

      These homemade venison meatballs are extremely good. Perfect as a mid week meal as well as a weekend dinner, part of a shared meal, buffet or cocktail bites

      Swedish meatballs, or köttbullar in Swedish, is comfort food at it's best. A crowd favorite for both young and old that always satisfies.

      This recipe has been in my family for generations. Both my mum and grandmother made their Swedish meatballs with venison mince and this is their recipe

      Meatballs in a glass oven proof dish with a serving spoon in it. A white sauce pot filled with creamy mushroom sauce, a red and white ramekin with lingonberry jam, fresh thyme sprigs and a glass vase with blue and yellow ribbon on a golden place mat.
      Meatballs, creamy mushroom sauce and lingonberry jam

      Meatballs are a staple food in Swedish cuisine and a must have on special holidays buffet (smorgasbord) such as Christmas and Easter.

      Wild venison meat is healthy, natural, sustainable and it taste delicious! Using Venison meat instead of beef makes these meatballs extra tasty and luxurious.

      You can read about hunting for food here and more ideas on how to cook venison here.

      [feast_advanced_jump_to]

      Ingredients for venison Swedish meatballs

      I'm using Venison mince instead of beef mince for this recipe because we always have that on hand and I think they turn out superior compared with standard beef meatballs

      Ground venison meatballs

      • ground venison meat
      • ground pork meat
      • breadcrumbs
      • milk
      • eggs
      • onion
      • garlic
      • fresh thyme leaves
      • allspice
      • salt and pepper

      Venison meatballs sauce

      • beef stock
      • flour
      • cream
      • sour cream
      • bayleaves

      See recipe card for quantities.

      How to make venison meatballs

      Onions frying until soft in butter in a stainless steel frying pan. Stirring with a wooden spoon
      1. Step 1: Saute diced onion and chopped garlic in butter until soft and fragrant.
      Breadcrumbs soaked in milk in a stainless steel bowl
      1. Step 2: Soak the breadcrumbs in milk for 10 minutes.
      Meatballs ingredients in a stainless steel mixing bowl
      1. Step 3: Add the ground meats, egg, seasoning, sauteed onion and garlic to the soaked breadcrumbs.
      Meatballs mixture ready in a stainless steel bowl
      1. Step 4: Mix well with your hands. Let the mixture rest in the fridge for 15-20 minutes to firm up.
      Frying meatballs in a stainless steel frying pan

      5. Step 5: Form the meatball mixture into balls. Heat a frying pan to medium heat

      Frying meatballs until golden brown and caramelized in a stainless steel frying pan

      6. Step 6: Cooking venison meatballs in batches in a frying pan until golden brown and caramelized.

      Frying meatballs until golden brown and caramelized in a stainless steel frying pan and transferring them to a glass oven proof dish

      7. Step 7: Transfer the seared meatballs over to an oven proof pan or dish.

      Meatballs in a glass oven proof dish with a serving spoon in it. A white sauce pot filled with creamy mushroom sauce, a red and white ramekin with lingonberry jam, fresh thyme sprigs and a glass vase with blue and yellow ribbon on a golden place mat.

      Place in the oven for 10 minutes or until cooked through.

      Hint: Before frying all the meatballs, cook one test ball to make sure the seasoning is correct. Adjust if needed before cooking them all.

      Pan sauce for venison meatballs

      Make the creamy pan sauce while the meatballs are in the oven.

      • Using the same frying pan and keeping the pan juices in it.
      • Add the flour and mix to a thick paste.
      • Add hot beef stock and bay leaves. Turn the heat to medium-high let it cook down for a few minutes.
      • Add the cream and cook for a few more minutes.
      • Turn the heat down to low. Add sour cream and whisk until the sour cream has fully dissolved. Simmer on low heat for 2-3 minutes.
      • Strain, taste and adjust seasoning

      Serve your venison Swedish meatballs with this creamy pan sauce, potatoes and lingonberry jam. Enjoy!

      Substitutions

      You can substitute the Venison mince with beef mince.

      Substitute the creamy pan sauce for a creamy mushroom sauce or creamy gravy.

      5 meatballs covered with a creamy mushroom sauce topped with thyme sprigs, mash potato and lingonberry jam on a white plate on a golden place mat
      Meatballs covered with a creamy mushroom sauce, mash potato and lingonberry jam

      Variations

      You can use lamb mince instead of Venison mince.

      Use different herbs. Rosemary, parsley and oregano goes well too

      Equipment

      Frying pan

      oven proof tray or pan

      chopping board

      knife

      Mixing bowl

      Storage

      Uncooked meatballs will keep in the fridge for 2-3 days.

      Cooked meatballs can be kept covered in the fridge for 3-4 days. They also freeze well, up to 6 months.

      Top Tip

      Let the meatball mixture rest in the fridge for 15-20 minutes to firm up before shaping them into balls.

      Keep a bowl of cold water next to you and wet your hands in the water in between rolling the meatballs. They turn out more round and smooth that way and are easier to roll.

      FAQ

      What do you serve Swedish venison meatballs with?

      Traditionally Swedish meatballs are served with potatoes, a creamy sauce and lingonberry jam

      How do you make venison meatballs moist?

      To keep these simple venison meatballs extra moist and tender, I add in breadcrumbs soaked in milk and mix pork mince with the Venison mince

      What is a substitute for lingonberry jam in Swedish venison meatballs?

      If you cannot find lingonberry jam, you can replace it with cranberry sauce instead.

      Why do the meatballs fall apart when cooking them?

      Eggs is the binding agent in meatballs so make sure you add enough egg to the mix. If the mixture has too much milk in it or if you shape the meatballs straight after mixing it, they can be too loose and fall apart. Let the meatball mixture rest in the fridge for 15-20 minutes to firm up before shaping into balls.

      Impress your family or guests by serving these delicious venison pork meatballs that everyone will love!

      Looking for other venison recipes like this? Try these:

      Kåldolmar - Swedish stuffed cabbage rolls

      Black bean venison chili

      Venison mushroom stew

      Venison Schnitzel

      Did you try this venison meatballs recipe? Please leave me a comment below. I love to hear from you!

      5 meatballs covered with a creamy mushroom sauce topped with thyme sprigs, mash potato and lingonberry jam on a white plate on a golden place mat

      Swedish venison meatballs

      cremneblad
      These juicy and tasty venison meatballs Swedish style are impossible to resist. Made with venison and pork mince, a comfort food meal that everyone loves.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 40 minutes
      Course Main Course
      Cuisine european
      Servings 4

      Ingredients
        

      Swedish venison meatballs

      • 400 grams venison mince
      • 200 grams pork mince
      • ½ cup breadcrumbs
      • 2 cups milk full fat
      • 2 eggs free ranged
      • 1 onion finely diced
      • 3 cloves garlic finely chopped
      • 2 tablespoon fresh thyme leaves
      • 1 teaspoon allspice
      • salt and pepper to taste

      Venison meatballs cream sauce

      • 500 ml beef stock hot
      • 2 ½ tablespoon flour plain
      • 100 ml cream
      • 3 tablespoon sour cream
      • 3 bay leaves

      Instructions
       

      Swedish venison meatballs

      • Saute diced onion and chopped garlic in butter until soft and fragrant.
      • Soak the breadcrumbs in milk for 10 minutes.
      • Add the ground meats, eggs, seasoning, sauteed onion and garlic to the soaked breadcrumbs. Mix well with your hands.
      • Form mixture into balls.
      • Cooking venison meatballs in batches in a frying pan until golden brown and caramelized. Transfer the fried meatballs over to an oven proof pan or tray.
      • Place in the oven for 10 minutes or until cooked through.
      • Serve with potatoes and lingon berry jam

      Pan sauce for venison meatballs

      • Using the same pan and keeping the pan juices in it.
      • Add hot stock and bay leaves, let it cook down for a few minutes.
      • Add the cream and cook for a few minutes.
      • Turn the heat down to low. Add sour cream and whisk until the sour cream has fully dissolved.
      • Simmer on low heat for 2-3 minutes. Strain

      Notes

      • Before frying all the meatballs, cook one test ball to make sure the seasoning is correct. Adjust if needed before cooking them all.
      • Let the meatball mixture rest in the fridge for 15-20 minutes to firm up before shaping them into balls.
      • Keep a bowl of cold water next to you and wet your hands in the water in between rolling the meatballs. They turn out more round and smooth that way and are easier to roll.
       
      Keyword cooking venison meatballs, homemade venison meatballs, how to make venison meatballs, köttbullar, sauce for venison meatballs, simple venison meatballs, swedish meatballs with venison, swedish venison meatballs, venison meatballs, venison meatballs cream sauce, venison meatballs recipe, venison meatballs sauce, venison meatballs swedish, venison pork meatballs, venison swedish meatballs

      Toast skagen

      by Leave a Comment

      Toast skagen is an elegant Swedish dish made from a beautiful creamy prawn (shrimp) salad called skagenröra served on a crispy buttery piece of toast, topped with lumpfish caviar, dill and a slice of lemon. Skagen toast is typically served as an appetizer, canape' or finger food at Swedish dinner parties and in restaurants.

      Four triangular pieces of skagen toast on a platter topped with black lumpfish caviar and garnished with a small slice of lemon and fresh dill. Fresh chives, dill leaves and lemon slices places around the skagen toast on the platter.
      Skagen toast

      It's classy, magically good, classical and fresh. The perfect start to any meal.

      This skagen toast recipe was inspired by and is based on my prawn shrimp skagen recipe on this site

      [feast_advanced_jump_to]

      Ingredients for toast skagen

      Ingredients for toast skagen on a white table top.
      Ingredients for toast skagen

      Prawn, shrimp skagen

      A simple and luxurious shrimp (prawn salad) highlighting cooked peeled prawns covered in a tasty creamy dressing flavored with lemon and herbs.

      • Cooked and peeled prawns (shrimp) - wild caught
      • mayonnaise - good quality
      • sour cream soft fresh herbs (dill, parsley, chives) - finely chopped
      • lemon juice - fresh
      • salt and white pepper

      For assembling toast skagen

      See recipe card for quantities.

      Instructions for skagen on toast

      Prawn, shrimp skagen

      • Mix mayonnaise, sour cream and herbs together well with a whisk.
      • Add the peeled prawns.
      • Add seasoning and lemon juice.
      • Garnish with lump fish caviar and fresh dill

      Assembling the Skagen toast

      • Toast and butter the bread. Cut the crust off.
      • Put a large spoon of prawn skagen mix on top.
      • Garnish with a spoon of lumpfish roe/caviar, slice of lemon and fresh dill.
      • Enjoy!

      Variations to this recipe

      • use crostini, bruschetta bread or pumpernickel instead of the toast
      • use salmon roe or smoked salmon slices instead of lumpfish roe

      Storage

      Store toast skagen mixture in the fridge separately from the garnish ingredients in the fridge. Make the toast fresh just before serving and combine when ready. Good for 3-4 days.

      These ingredients don't stand up well to freezing.

      Top Tip

      Have all the ingredients ready but make the toast fresh just before serving and assemble when ready. This is to keep the toasted bread fresh and crisp.

      This swedish toast skagen is simple and luxurious and ticks all the boxes for a great appetizer. Easy to prepare, delightful to eat and elegant to serve!

      Did you make this toast skagenröra? Leave me a comment below. I love to hear from you!

      Looking for other Swedish recipes like this? Try these:

      Prawn, shrimp skagen

      Kåldolmar - Swedish stuffed cabbage rolls

      Raggmunkar, swedish potato pancakes

      Sunflower seed crackers (Swedish crisp bread)

      Nettles Soup

      Looking for other seafood recipes like this? Try these:

      Wild mussels in curry, coconut and lime

      Four triangular pieces of skagen toast on a platter topped with black lumpfish caviar and garnished with a small slice of lemon and fresh dill. Fresh chives, dill leaves and lemon slices places around the skagen toast on the platter.

      Toast skagen

      cremneblad
      Toast Skagen is classy, magically good, classical and fresh. The perfect start to any meal!
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Course Appetizer, Snack
      Cuisine european

      Ingredients
        

      prawn shrimp skagen

      • 750 grams Cooked peeled prawns shrimp
      • 1 cup mayonnaise good quality
      • ⅓ cup sour cream
      • ¼ cup mixture of fresh dill and chives finely chopped
      • fresh lemon juice to taste
      • salt and pepper

      The toast

      • 4 slices bread white or rye
      • butter for the bread

      Garnish

      • 2-3 tablespoon lumpfish roe/caviar red or black
      • fresh dill
      • ½ lemon slices cut in half

      Instructions
       

      Prawn, shrimp skagen

      • Mix mayonnaise, sour cream and herbs together well with a whisk.
      • Add the peeled prawns.
      • Add seasoning and lemon juice.
      • Garnish with lump fish caviar and fresh dill

      Assembling the Skagen toast

      • Toast and butter the bread. Cut the crust off. Cut the bread in half if it's large slices
      • Put a large spoon of prawn skagen mix on top.
      • Garnish with a spoon of lumpfish caviar, slice of lemon and fresh dill.

      Notes

      Have all the ingredients ready but make the toast fresh just before serving and assemble when ready. This is to keep the toasted bread fresh and crisp.
      Keyword skagen on toast, skagen toast, skagen toast recipe, swedish toast skagen, toast skagen, toast skagenröra

      Mint and yoghurt sauce

      by Leave a Comment

      Extremely good and super easy to make Mint and yoghurt sauce. Served cold as a sauce, dip or dressing and is excellent served with Lamb, Chicken, fresh veggies, salad and more.

      Mixing yoghurt mint dressing with a spoon in a white bowl.
      yoghurt mint dressing

      This Yoghurt and mint sauce pairs well with this Clam fritters recipe and my Zucchini garlic bites

      [feast_advanced_jump_to]

      Ingredients in Mint and Yoghurt sauce

      This sauce only requires a few simple ingredients. Make sure to use the best and freshest ingredients. Only use fresh mint and unsweetened yoghurt for this recipe.

      Ingredient for mint and yoghurt sauce. A white bowl of yoghurt, a double ramekin with salt and pepper, a lemon cut in half and fresh mint leaves on a white table.

      Unsweetened yogurt

      Fresh mint leaves - finely chopped

      lemon juice - fresh

      salt and pepper

      See recipe card for quantities.

      This fresh mint yoghurt is one of the easiest sauces you can make and it's still extremely versatile. It will uplift a variety of dishes and can be paired with many different foods.

      How to make Mint yoghurt dressing

      Anyone can make this easy sauce recipe. All you need to do is:

      Mix all the ingredients together and adjust seasoning. Enjoy!

      Hint: The finer you chop the mint leaves the more evenly it gets distributed through the sauce and gives a more intense mint flavour

      Variations

      You can add different flavorings to this yoghurt mint lemon sauce to suit your taste and food you are serving it with. Here are a few suggestions:

      • chilli if you like to spice it up. Either chopped fresh chilli or jalepeno
      • add smoked paprika, ground cumin or both
      • add finely chopped garlic
      • add finely diced cucumber
      • add other fresh herbs like dill, parsley and coriander

      Equipment

      Chopping board

      knife

      Mixing bowl

      food processor - not essential but helpful if you like an extra smooth sauce

      Storage

      This dressing will keep in the fridge covered for 5-7 days.

      What to serve with this mint yogurt sauce

      This sauce is extremely versatile and can be a sauce, dip or dressing. A convenient condiment to keep in the fridge. The options with this sauce are endless. Here are a few serving suggestions:

      • excellent dip for fresh vegetables or drizzled over roasted veggies
      • use with roast lamb, lamb kofta or lamb meatballs
      • works well with grilled chicken and fish
      • an excellent salad dressing. Especially for a cous cous or tabbouleh salad
      • great with zucchini fritters and zucchini balls

      Looking for other sauce recipes? Try these:

      Lemon, garlic tahini dressing

      Seafood cocktail sauce

      Almondine sauce (Amandine)

      No cook pizza sauce

      Applesauce compote

      Sour cream lemon and herb dressing

      Pairing

      This dish pairs well with mint yoghurt sauce:

      Clam fritters

      Did you make this yoghurt & mint sauce? Please leave me a comment and rating below. I love to hear from you!

      Mixing yoghurt mint dressing with a spoon in a white bowl.

      Mint and yoghurt sauce

      cremneblad
      A light and creamy yoghurt dressing flavored with fresh mint and lemon. Ready to serve in just a few minutes.
      Print Recipe Pin Recipe
      Prep Time 3 minutes
      Course Side Dish
      Cuisine european
      Servings 4

      Ingredients
        

      • 1 cup Unsweetened yogurt
      • ¼ cup mint leaves finely chopped
      • fresh lemon juice to taste
      • salt and pepper

      Instructions
       

      • Mix all the ingredients together and adjust seasoning

      Notes

      • Only use fresh mint and unsweetened yoghurt for this recipe.
      • The finer you chop the mint leaves the more evenly it gets distributed through the sauce and gives a more intense mint flavour
      Keyword fresh mint yoghurt, mint and yoghurt, mint and yoghurt sauce, mint lemon sauce, mint yoghurt, mint yoghurt dressing, mint yoghurt sauce, mint yogurt sauce, yoghurt & mint sauce, yoghurt and mint sauce

      Prawn, shrimp skagen

      by 2 Comments

      Prawn or shrimp skagen is an elegant Swedish classic and often served as an appetizer in restaurants on toasted bread and on a buffets (smorgasbord).

      An extremely good prawn salad that highlights cooked peeled prawns and the magical combination of prawns, dill and sour cream.

      prawn shrimp skagen served on top of lettuce leaves with lemon slices, fresh chives and dill on top. Served in a white bowl on a marbled table top
      prawn shrimp skagen

      Cooked peeled prawns are covered in a tasty creamy dressing flavored with lemon and herbs. Check out my other prawn salad with mango and avocado on this site for another delicious prawn salad recipe

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      Ingredients for shrimp skagen

      Ingredients for prawn skagen
      Ingredients for prawn skagen
      • Cooked and peeled prawns (shrimp) - wild caught
      • mayonnaise - good quality
      • sour cream
      • soft fresh herbs (dill, parsley, chives) - finely chopped
      • lemon juice - fresh
      • salt and white pepper
      • lumpfish caviar for garnish - optional

      See recipe card for quantities.

      How to make this shrimp skagen recipe

      • Mix mayonnaise, sour cream and herbs together well with a whisk.
      • Add the peeled prawns
      • Add seasoning and lemon juice.
      mixing the skagen dressing in a white bowl with a silver spoon on a white table.The fresh herbs are on top and not fully mixed in.
      mixing the skagen dressing
      Peeled prawns in a white bowl, and skagen dressing in another white bowl with a silver spoon in it, on a white table.
      Peeled prawns and skagen dressing.
      prawn skagen in a white bowl on a white table
      Prawn skagen
      prawn shrimp skagen with lump fish caviar and fresh dill on top in a white bowl on a white table
      prawn skagen with lump fish caviar

      Substitutes

      You can substitute the prawns for cooked crab meat or crayfish

      Variations

      You can add finely chopped red onions, chopped hard boiled eggs or small pieces of smoked fish to this skagen recipe if you wish

      Serving suggestions

      This shrimp skagen mixture is the main component for this luxurious toast skagen

      works well as an appetizer or part of a shared meal

      on top of bruchetta.

      Sandwich filling or baked potato filling. Also excellent served on the side of fish dishes.

      prawn shrimp skagen topped with lump fish caviar, lemon and fresh dill in a white bowl garnished with lettuce leaves and fresh chives
      shrimp skagen with lumpfish caviar
      Six triangular pieces of toast on a platter topped with skagen and garnished with a small slice of lemon and fresh dill. Fresh chives, dill leaves and lemon slices places around the toast on the platter.
      skagen toast

      Equipment

      Mixing bowl

      whisk

      chopping board

      knife

      Storage

      This shrimp skagen salad can be made a head of time. It keeps well covered in the fridge for 3-4 days.

      Top tips

      • Use smaller prawns (shrimp) for this recipe. If you only have larger prawns then cut them into smaller pieces is fine.
      • Fresh prawns are better then frozen. If you are defrosting prawns for this recipe then make sure excess water is squeezed out of them to prevent the salad to be over watery
      • The dressing is a big part of this dish. It's important to use a good quality mayonnaise. You can really tell the difference in the end result.

      Looking for other seafood recipes? Try these:

      Prawn sushi and avocado

      Salad Prawn, mango and avocado

      Crab meat and vegetable chowder

      One-pan roasted fish with cherry tomatoes

      Pairing

      These are my favorite bread and crackers to serve with this shrimp skagen prawn salad:

      Sunflower seed crackers (Swedish crisp bread)

      Fluffy Focaccia Bread

      prawn shrimp skagen mix served on top of lettuce leaves with lemon slices, fresh chives and dill on top. Served in a white bowl on a marbled table top

      Prawn, shrimp skagen

      cremneblad
      This dish is simple and luxurious. Easy to prepare, delightful to eat and elegant to serve!
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Course Appetizer, Side Dish
      Cuisine european
      Servings 4

      Ingredients
        

      • 750 gram Cooked peeled prawns shrimp
      • 1 cup mayonnaise good quality
      • ⅓ cup sour cream
      • ¼ cup mixture of fresh dill and chives finely chopped
      • fresh lemon juice to taste
      • salt and pepper

      Garnish

      • Lumpfish caviar optional
      • Fresh dill

      Instructions
       

      • Mix mayonnaise, sour cream and herbs together well with a whisk.
      • Add the peeled prawns
      • Add seasoning and lemon juice.
      • Garnish with lump fish caviar and fresh dill

      Notes

      • Use smaller prawns (shrimp) for this recipe. If you only have larger prawns then cut them into smaller pieces is fine.
      • Fresh prawns are better then frozen. If you are defrosting prawns for this recipe then make sure excess water is squeezed out of them to prevent the salad to be over watery
      • The dressing is a big part of this dish. It's important to use a good quality mayonnaise. You can really tell the difference in the end result.
      Keyword prawn skagen, shrimp skagen, shrimp skagen recipe, skagen recipe

      Tempura batter

      by 8 Comments

      This tempura batter recipe is simple to make and great for anything that you like to deep fry. But especially suitable for fish, seafood and vegetables. It cooks up light and crispy to complement the delicate fish and seafood perfectly.

      Two crispy fish tempura on a wired wrack. One piece slightly on top of the other
      Fish tempura resting on a wired wrack

      Pair your battered fish, seafood or vegetables with my sour cream lemon and herb dressing from this site

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      Ingredients tempura batter

      Rice flour

      Self raising flour

      soda water

      malt vinegar

      See recipe card for quantities.

      How to make a tempura batter

      Keep all the ingredients and mixing bowl cold for extra crispy tempura batter

      • Mix the two flours together.
      • Slowly add soda water while mixing
      • Add the malt vinegar

      Hint: Only combine and mix the batter ingredients right before frying and don’t over-mix the batter

      Season the cooked tempura with salt after cooking rather then adding salt to the tempura batter

      How to cook tempura fish

      Cut the fish fillets into pieces and pat dry with a paper towel. Heat oil in a heavy base sauce pan until very hot. Add fish fillets to the batter and then into the hot oil, cooking until golden brown and crispy either side.

      A pot with hot oil frying fish pieces and one piece of fish is half dipped into the oil. A stainless steel bowl next to it with tempura batter
      Deep frying tempura fish pieces
      Tempura fish pieces cooking in hot oil in a saucepan.
      Deep frying tempura fish
      3 tempura fish pieces cooking in hot oil in a saucepan and another piece is being picked up by kitchen tongs
      Tempura fish pieces
      10 pieces of tempura fish resting on paper towel.
      Freshly cooked tempura fish

      Hint: The oil temperature needs to be hot! 175 Celsius (347 Fahrenheit) is ideal. Test by dropping some batter into the oil before you add your fillets. Don’t overload the pot as this will lower the overall temperature and affect the result.

      Substitutes

      • The rice flour can be substituted for corn flour or arrowroot flour
      • The self raising flour can be substituted for plain flour mixed with baking powder and salt (combine 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt)

      Top tip

      • This recipe is best when the batter is mixed and fried immediately, then eaten right away. Have everything else prepared and ready and leave the batter until last.
      • Use a thermometer when deep frying. The perfect oil temperature is 175 Celsius (347 Fahrenheit)
      • Be careful when dipping pieces into the hot oil. Slowly enter the pieces one by one to prevent burns from hot oil splashing back up on to your hand

      Equipment

      Mixing bowl

      whisk

      What ingredients to fry using this tempura batter

      • Fish fillets
      • Prawns
      • mussels
      • scallops
      • soft shell crab
      • chicken fillets
      • Vegetables such as: zucchini, eggplant, broccoli, green beans, mushrooms, pumpkin, sweet potatoes, onion rings

      FAQ

      What is the best oil for deep-frying batter?

      vegetable, canola and sunflower oil are all good, as they can be heated to high temperatures without burning. Their neutral flavours also won't affect the taste of the food

      What is the correct deep frying temperature

      The perfect temperature for frying foods is 345°F (175°C). This temperature provides the ideal combination of heat and oil saturation to achieve a crispy, golden-brown texture. However, some recipes may require higher or lower temperatures depending on the type of food being fried.

      What makes a light crispy tempura batter?

      Soda water contains carbon dioxide -which creates air bubbles in the batter and makes it light and airy.
      Keep the ingredients cold.
      Don't over mix the batter.
      Correct oil temperature.

      Tempura is always a crowd pleaser. This home made tempura batter recipe results in a light crispy batter every time!

      Did you try this simple tempura batter? Please leave me a comment below. I love to hear from you.

      Looking for other fish recipes? Try these:

      One-pan roasted fish with cherry tomatoes

      Crumbed fish with creamed nettles

      Pan seared trout crispy skin with dill and caper gremolata

      Looking for other seafood recipes? Try these:

      Salad Prawn, mango and avocado

      Clam fritters

      A pot with hot oil frying fish pieces and one piece of fish is half dipped into the oil. A stainless steel bowl next to it with tempura batter

      Tempura batter

      cremneblad
      This home made tempura batter recipe is simple to make and results in a light, crunchy batter every time!
      5 from 3 votes
      Print Recipe Pin Recipe
      Prep Time 2 minutes
      Course Main Course
      Cuisine Japanese
      Servings 6

      Ingredients
        

      • 1 cup Rice flour
      • 1 cup Self raising flour
      • 500 ml soda water
      • 1 teaspoon malt vinegar

      Instructions
       

      • Keep all the ingredients and mixing bowl cold for extra crispy tempura batter.
      • Mix the two flours together.
      • Slowly add soda water while mixing.
      • Add the malt vinegar.

      Notes

      • Only combine and mix the batter ingredients right before frying and don’t over mix the batter
      • This recipe is best when the batter is mixed and fried immediately, then eaten right away. Have everything else prepared and ready and leave the batter until last.
      • Be careful when dipping pieces into the hot oil. Slowly enter the pieces one by one to prevent burns from hot oil splashing back up on to your hand
      Keyword extra crispy tempura batter, home made tempura batter, how to make a tempura batter, ingredients tempura batter, light crispy tempura batter, simple tempura batter, tempura batter, tempura batter recipe

      Seafood cocktail sauce

      by Leave a Comment

      This seafood cocktail sauce is extremely good and super easy to make.

      A creamy mayo seafood sauce served cold and is excellent served as a dipping sauce with cooked seafood especially with prawns, crabs and crayfish.

      Seafood cocktail sauce in a round ramekin on a white plate with crab pieces on it. A chunk of crab is dipping into the sauce.
      A great seafood dipping sauce.

      This sauce pairs well with my Clam fritters recipe on this site.

      [feast_advanced_jump_to]

      Ingredients for seafood cocktail sauce

      • mayonnaise
      • Worcestershire sauce
      • tomato sauce
      • grated horseradish or horseradish cream
      • salt and pepper

      See recipe card for quantities.

      How to make this seafood sauce

      This creamy cocktail seafood sauce is super easy to make and ready to serve in just a few minutes

      • Mix mayonnaise, tomato sauce and Worcestershire sauce
      • Add seasoning and horseradish cream.
      seafood cocktail sauce in a round ramekin with a spoon in it holding up some sauce
      seafood cocktail sauce

      Variations to this recipe

      • Add chilli if you like to spice it up. Either chili sauce, chopped fresh chili, or jalepeno

      Serving suggestion

      This seafood sauce is perfect served with:

      • most seafood. Especially prawns, crabs and crayfish
      • Served with fried or smoked fish
      • use as a seafood sauce for prawn cocktails
      • as a seafood platter dipping sauce
      • use as a salad dressing
      • delicious spread in sandwiches
      • try it with this clam fritter recipe

      Equipment

      Mixing bowl

      whisk

      Storage

      This sauce keeps well covered up in the fridge for 7-10 days.

      Looking for other sauce recipes? Try these:

      Sour cream lemon and herb dressing

      Almondine sauce (Amandine)

      No cook pizza sauce

      Applesauce compote

      Pairing

      These are my favorite dishes to serve with this seafood cocktail sauce:

      • Cooked prawns and crabs
      • Clam fritters
      • Cooked or smoked fish
      • Prawn salad or prawn cocktail

      This prawn seafood sauce is creamy and delicious served with just about any seafood.

      Seafood cocktail sauce in a round ramekin on a marbled bench top
      Seafood cocktail sauce

      Have you tried this recipe? What is your favorite thing to serve with this sauce? Leave me a comment below. I love to hear from you!

      Garlic ginger butter rolled up to a log in cling wrap on a white bench top

      Ginger garlic compound butter

      cremneblad
      A compound butter packed with flavour that is perfect for melting over grilled veggies, meats, fish or seafood, super easy to make and ready in just a few minutes. It's the perfect flavor enhancer and the uses for it is endless!
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Course Side Dish
      Cuisine european, oriental
      Servings 10

      Equipment

      • 1 Mixing bowl
      • 1 whisk
      • 1 chopping board
      • 1 knife

      Ingredients
        

      • 300 grams butter salted
      • 2.5 teaspoon ginger finely chopped or grated
      • 2 cloves garlic finely chopped or grated
      • 2.5 tablespoon parsley finely chopped
      • 2 tablespoon chives finely chopped
      • 1 fresh chili finely chopped
      • 2 teaspoon curry powder
      • salt to taste

      Instructions
       

      • Warm the butter until soft but not melted.
      • Add all the other ingredients and mix well.
      • Check seasoning and adjust if needed.
      Keyword compound garlic herb butter, garlic compound butter, garlic ginger butter, garlic ginger spiced butter, garlic herb butter recipe, garlic herb compound butter, How to make spiced butter, recipe for garlic herb butter, spiced butter, spicy compound butter

      Sour cream lemon and herb dressing

      by Leave a Comment

      Extremely good and easy to make sour cream lemon and herb dressing. Served cold as a sauce, dip or dressing and is excellent served with Salmon, fishcakes, prawns, fresh veggies salad and more.

      A close up image of lemon herb dressing with sour cream in a white bowl and a spoon in it

      This creamy lemon herb dressing pairs well with this Clam fritters recipe and these Zucchini garlic bites

      [feast_advanced_jump_to]

      Ingredients for lemon and herb dressing

      • mayonnaise
      • sour cream
      • soft fresh herbs (dill, parsley, chives) - finely chopped
      • lemon juice - fresh
      • salt and pepper

      See recipe card for quantities.

      Instructions

      This lemon sour cream sauce is super easy to make and ready to serve in just a few minutes

      • Mix mayonnaise, sour cream and herbs together well with a whisk.
      • Add seasoning and lemon juice.
      • If the sauce is too thick then just add a little bit of water until you've got the right consistency
      Sour cream lemon and herb dressing in a white bowl and a spoon in it
      sour cream lemon herb dressing

      substitution

      You can substitute the sour cream for natural unsweetened yogurt or creme fraiche in this creamy herb dressing recipe

      Variations

      You can add different flavorings to this sauce to suit your taste. Here are a few suggestions:

      • chilli if you like to spice it up. Either chopped fresh chilli or jalepeno
      • add smoked paprika
      • add lump fish caviar

      Serving suggestion

      This lemon and herb dressing has so many uses. Here are a few suggestion:

      • It's perfect as a dip for fresh vegetables.
      • Spoon some inside a jacket potato
      • Serve with corn or zucchini fritters or zucchini balls
      • serve as a sauce with cooked or smoked salmon
      • with crumbed or battered fish
      • try it with this clam fritter recipe

      Equipment

      Mixing bowl

      whisk

      chopping board

      knife

      Storage

      This sauce keeps well covered up in the fridge for 7-10 days.

      Looking for other sauce recipes? Try these:

      Almondine sauce (Amandine)

      Seafood cocktail sauce

      No cook pizza sauce

      Mint and yoghurt sauce

      Applesauce compote

      Pairing

      These are my favorite dishes to serve with sour cream lemon and herb dressing:

      Clam fritters

      Cooked or smoked salmon

      Fried crumbed fish fillets

      This garden herb dressing with lemon and sour cream is delicious with just about anything.

      Have you tried this recipe? What is your favorite thing to serve with this dip/dressing? Leave me a comment below. I love to hear from you!

      A close up image of sour cream lemon and herb dressing with in a white bowl and a spoon in it

      Sour cream lemon and herb dressing

      cremneblad
      Light and fresh dressing flavored with lemon and herbs. Ready to serve in just a few minutes.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Course Side Dish
      Cuisine european
      Servings 6

      Ingredients
        

      • 1 cup mayonnaise good quality
      • ⅓ cup sour cream
      • ¼ cup soft fresh herbs dill, parsley, chives - finely chopped
      • ½ fresh lemon juice
      • salt and pepper to taste

      Instructions
       

      • Mix mayonnaise, sour cream and herbs together well with a whisk.
      • Add seasoning and lemon juice.
      • If the sauce is too thick then just add a little bit of water until you've got the right consistency

      Notes

      It's important to use a good quality mayonnaise in this recipe. You can really tell the difference in the end result.
      Keyword creamy herb dressing, creamy herb dressing recipe, creamy lemon herb dressing, creamy lemon herb dressing recipe, garden herb dressing, lemon and herb dressing, lemon sour cream sauce

      Salad Prawn, mango and avocado

      by Leave a Comment

      Home

      Estimated reading time: 6 minutes

      This prawn salad recipe is one of my favorites that I keep making over and over again.

      I love pairing prawns with avocado and mango. 3 of my favorite ingredients together that compliments each other perfectly. This tropical prawn salad is light and fresh, full of nutrients, super easy to make and taste delicious!

      This salad works brilliantly with different textures, colors and balance of flavor.

      Whole cooked king prawns in a white bowl plate
      Cooked King prawns

      When you are looking for a delicious salad recipe that can be made quickly, Look no further. This Prawn avocado and mango Salad recipe has it all!

      It pairs well with my fluffy focaccia bread as well as my cheese and onion rolls recipe on this site

      Table of contents

      Ingredients for this prawn salad recipe

      Prawns (Shrimp) is the hero of this dish. Make sure to use good quality wild caught prawns and you can't go wrong.

      A white bowl of whole prawns in their shell on a white table, 4 small white ramekins next to it, one with spinach leaves, another with olive oil, another with cracked pepper and a chilli, and another one with flaky salt. Next to it is a whole mango, avocado and lemon
      Ingredients for Prawn avocado and mango salad

      Prawns - wild caught king prawns is my preferred choice

      Avocado - Diced

      Mango - Diced

      chili - finely chopped

      Lemon juice - Freshly squeezed

      olive oil - extra virgin

      Baby spinach leaves

      salt and black pepper

      See recipe card for quantities.

      How to make this easy prawn salad

      This prawn mango and avocado salad is a great dish for summer. It's served cold and no cooking needed.

      1. Peel and de vein the prawns
      Two mango cheeks with a knife scored crisscross pattern in the flesh on top of a white bench

      2. Cut a criss cross pattern with your knife into the mango cheek.

      Two mango cheeks with the criss cross pattern flesh inside out by pushing on the skin.

      3. Turn the mango flesh inside out by pushing on the skin. Remove the diced mango flesh with a spoon.

      4. Mix all the ingredients together well in a bowl.

      Serve as a main salad or as a side dish

      Hint: Because this is a simple dish where the ingredients shine, it's crucial to use good quality and fresh ingredients. The prawns (shrimps) should be wild caught and the mango and avocado should be fresh and perfectly ripe.

      A very refreshing yet completely satisfying dish. A well balanced salad that can be enjoyed as a complete meal on its own, or the perfect side dish to a summer BBQ.

      The natural sweetness from the mango and richness from the avocado pairs perfectly with the succulent prawns. The chili and lemon juice gives the salad a burst of vibrancy.

      Substitutes and Variations

      • You can substitute the prawns for crab meat, lobster or crayfish meat.
      • Add sliced fresh peppers (capsicums) for extra crunch.

      Equipment

      There is no special equipment needed for this recipe. All you need is:

      Chopping board

      knife

      Mixing bowl

      lemon juicer

      Why you love this fresh prawn salad

      Are you looking for a fresh seafood salad recipe that is a complete meal, quick and easy, healthy and taste great?

      Or are you after an impressive dish for your next BBQ or shared meal?

      Look no further! This king prawn salad recipe ticks all the boxes

      • It's healthy and nutritious
      • Super easy to make, no cooking needed
      • Taste delicious
      • Sure to impress your guests
      • Substantial and fresh
      • compliments other dishes
      • can be made a head of time

      Storage

      Store all the ingredients separately in the fridge, and combine when ready. Don't cut the avocado ahead of time as it will go brown. Let it be the last ingredient you prepare before serving

      Serving suggestions

      This avocado mango prawn salad is an excellent no cook meal and below are a few serving suggestions

      • Serve as a main dish with fresh crusty bread
      • As a side salad for your summer BBQ or shared meal.
      • Appetizer to serve before a main meal
      Salad prawn, baby spinach, mango and avocado in a white bowl plate on a white table. A white side plate with a wholegrain bread roll next to it and a silver knife and fork
      Excellent lunch or light dinner!

      Try this impressive tropical prawn salad at home. It’s light and fresh, super easy to make and taste delicious. You won’t regret it!

      The magical combination of textures and flavors in this dish will elevate your ordinary prawn salad and take it to the next level. This dish celebrates summer and is sure to impress your guests.

      Top Tip

      Don't over mix the salad as it can go mushy. You want all the ingredients to hold their own. If you prepare a head of time. Keep the ingredients separate and only gently mix them right before serving for best result.

      FAQ

      Do avocado, mango and prawns go together?

      Yes, cream, rich avocado and sweet juicy mango pairs perfectly with slightly salty prawns

      Are avocado and prawns good for you?

      Yes, Avocados are full of vitamins and contain high levels of healthy beneficial fats. Prawns are a good source of B vitamins, iron and lean protein.

      Why should avocado not be added to the salad until immediately before serving?

      Avocados can brown when exposed to the air, so let them be the last ingredient you add before serving to help keep them green for your presentation

      Pairing

      These are my favorite sides to serve with Salad Prawn, mango and avocado:

      Other seafood recipes you may like:

      Did you make this prawn salad recipe? Please leave a comment below

      Prawn salad with mango and avocado served in a white bowl plate

      Salad Prawn, mango and avocado

      cremneblad
      When you are looking for a delicious and substantial salad recipe that can be made quickly, Look no further. This Prawn avocado and mango Salad recipe has it all! It's light and fresh, full of nutrients, super easy to make and taste delicious!
      A well balanced salad that can be enjoyed as a complete meal on its own, or the perfect side dish to a summer BBQ.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Course Main Course, Salad
      Cuisine oriental
      Servings 2

      Ingredients
        

      • 800 grams Prawns wild caught king prawns is my preferred choice
      • 1 Avocado Diced
      • 1 Mango Diced
      • 1-2 chili finely chopped
      • 1 Lemon juice only
      • ½ cup olive oil extra virgin
      • 2 cups Baby spinach leaves
      • salt and black pepper to taste

      Instructions
       

      • Peel and de vein the prawns
      • Cut a criss cross pattern with your knife into the mango cheek.
      • Turn the mango flesh inside out by pushing on the skin. Remove the diced mango flesh with a spoon.
      • Mix all the ingredients together well in a bowl.
      • Serve as a main salad or as a side dish

      Notes

      • Don't over mix the salad as it can go mushy. You want all the ingredients to hold their own. If you prepare a head of time. Keep the ingredients separate and only gently mix them right before serving for best result.
      • Because this is a simple dish where the ingredients shine, it's crucial to use good quality and fresh ingredients. The prawns (shrimps) should be wild caught and the mango and avocado should be fresh and perfectly ripe.
      Keyword avocado mango prawn salad, chilli mango prawn salad, easy prawn salad, fresh prawn salad, king prawn salad recipe, prawn avacado and mango salad, prawn mango chilli salad, prawn salad, prawn salad recipe, recipe prawn salad, salad prawn, tropical prawn salad

      Almondine sauce (Amandine)

      by Leave a Comment

      Home

      Estimated reading time: 4 minutes

      Almondine sauce is an elegant and impressive classic french sauce commonly served with fish. It's easy to make at home and only takes a few minutes to create. Wild rainbow trout is my favorite fish to serve with this beautiful almond butter sauce.

      Toasted almonds in a brown butter sauce garnished with finely chopped parsley
      Almondine sauce

      This sauce, known as Amandine sauce in french, is simple yet beautiful and elegant. The crunchy toasted almonds and nutty brown butter pairs perfectly with rich flakey fish such as trout or salmon

      Table of contents

      What is almondine sauce?

      Almondine sauce (Amandine) is a french classic most commonly served with trout fish.

      This sauce highlights crunchy toasted almonds in nutty brown butter finished off with chopped parsley and fresh lemon juice.

      The result is a rich buttery almond sauce that compliments soft flaky fish perfectly. The ideal sauce for trout!

      What fish to serve with amandine sauce

      Trout is the classic and most common fish to serve with this beautiful almond butter sauce. Wild ocean trout as well as fresh water species like rainbow and brown trout works great as trout almondine.

      Salmon is also an excellent fish to serve with almondine sauce. Other white fish like sole, cod or halibut are also good options.

      A Trout fillet on a white plate topped with almondine sauce. Mash potato and a lemon wedge on one side and steamed broccolini on the other side of the fillet
      Whole trout fillet with Almondine sauce

      Ingredients you need

      Only simple ingredients are used to make this impressive almond butter sauce recipe

      Salted butter - best quality you can find

      Sliced almonds - natural, preferably with skin on

      Lemon juice - freshly squeezed

      Parsley - fresh, finely chopped

      How to make Almondine sauce

      • Spread the almonds out on an oven tray. Roast the almonds in the oven until golden brown
      • Add the butter to a hot frying pan, swirl the pan so the butter melts evenly. Cook until the butter is golden brown and smells nutty.
      • Add the lemon juice, roasted almonds and parsley. Set aside.
      • Serve with your favorite fried or baked fish

      Hint: For perfect browned butter you want the butter to melt evenly. Use cubes of chilled butter and a light-colored heavy bottom sauté pan to achieve this. A stainless steel skillet is ideal, the heavy bottom ensures the butter cooks evenly while the light color lets you observe the butter’s color as it browns.

      Why you love this almondine sauce recipe

      • Almondine butter sauce is a simple sauce to make but will lift and compliment your fish and make it an impressive dish to serve.
      • It only contains four simple ingredients that you probably got in your pantry already
      • The crunchy almonds adds nice texture while the nutty brown butter gives the sauce a wonderful fragrant element that pairs well with fish

      What to serve with fish almondine sauce?

      Potatoes - Any kind of potatoes works for this dish

      Crusty bread

      Crunchy greens - Green beans are a classic side veg for this dish, however broccoli, snowpeas, sauted spinach, zucchini or any other greens are great too

      Whole trout, a white bowl with almondine sauce, steamed broccolini and a lemon wedge served on a white plate.
      Baked whole trout with Almondine sauce and green vegetables

      This is an excellent sauce for trout, however other soft flaky fish works well too.

      Try this almondine sauce recipe at home. I'm sure you love it!

      Storage

      Leftover sauce will keep in the fridge for 2-3 days. Not suitable for freezing

      Top tip

      • This dish comes together very quickly, so it is important to have all of your ingredients ready and prepped beforehand.
      • It's important that both the almonds and butter are a deep golden brown color for that lovely nutty taste that we want to achieve with this pan sauce. It's a fine line between dark golden and burnt. Be sure to watch the almonds and butter carefully and turn the heat off once you got the perfect deep golden color.

      Other recipes you might like

      A Trout fillet on a white plate topped with almondine sauce. Mash potato and a lemon wedge on one side and steamed broccolini on the other side of the fillet

      Almondine sauce (Amandine)

      cremneblad
      This sauce, known as Amandine sauce in french, is simple yet beautiful and elegant.
      It's easy to make at home and only takes a few minutes to create.
      The crunchy toasted almonds and nutty brown butter pairs perfectly with rich flaky fish such as trout or salmon
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 10 minutes
      Course Side Dish
      Cuisine French
      Servings 4

      Ingredients
        

      • 200 grams Salted butter best quality you can find
      • 1 cup Sliced almonds - natural preferably with skin on
      • ½ Lemon - juice only freshly squeezed
      • ¼ cup Parsley - fresh finely chopped

      Instructions
       

      • Spread the almonds out on an oven tray. Roast the almonds in the oven until golden brown
      • Add the butter to a hot frying pan, swirl the pan so the butter melts evenly. Cook until the butter is golden brown and smells nutty.
      • Add the lemon juice, roasted almonds and parsley. Set aside.
      • Serve with your favorite fried or baked fish

      Notes

        • This dish comes together very quickly, so it is important to have all of your ingredients ready and prepped beforehand
        • For perfect browned butter you want the butter to melt evenly. Use cubes of chilled butter and a light-colored heavy bottom sauté pan to achieve this. A stainless steel skillet is ideal, the heavy bottom ensures the butter cooks evenly while the light color makes it easy to observe the butter’s color as it browns.
        • It's important that both the almonds and butter are a deep golden brown color for that lovely nutty taste that we want to achieve with this pan sauce. It's a fine line between deep golden and burnt. Be sure to watch the almonds and butter carefully and turn the heat off once you got the perfect deep golden color.
      Keyword almond butter sauce, almond sauce for fish, almondine butter sauce, almondine sauce, almondine sauce recipe, amandine, amandine sauce, fish almondine, sauce for trout, trout almondine

      Raggmunkar, swedish potato pancakes

      by Leave a Comment

      Home

      Estimated reading time: 4 minutes

      Raggmunkar is savoury potato pancakes made from grated raw potatoes, fried in butter until golden in colour and the outer edges are crispy.

      These savory Swedish pancakes are one of the most beloved Swedish national dishes.

      Raggmunkar topped with crispy bacon and lingon berry jam on a white plate
      Potato pancakes with bacon and lingonberry

      It has always been a favorite in my family. My grandmother used to make this dish regularly on family gatherings because she knew we all loved them. Since her passing, this dish is not made or eaten in our family as often but highly appreciated when we do.

      This recipe is my grandmothers that I'm still using.

      Table of contents

      What is Raggmunkar

      Raggmunkar also known as Rårakor is thin crispy potato pancakes made from raw grated potatoes mixed with eggs, salt and a small amount of flour, just enough to hold the mixture together.

      Raggmunkar is a national dish in Sweden most commonly eaten for lunch with fried bacon or speck (raggmunkar och fläsk) and lingonberry jam with crisp bread on the side. Try them with my amazing Sunflower seed crisp bread

      Ingredients

      Raggmunkar (Rårakor) is a satisfying lunch dish made with simple ingredients

      • Potatoes
      • free ranged eggs
      • flour
      • water
      • salt
      • butter
      Freshly harvested potatoes in a stainless steel bowl sitting on the grass

      How to make raggmunk

      • Peel and grate the potatoes.
      • Mix the potatoes with egg, water, flour and salt. Let sit for a few minutes to absorb.
      • Heat a skillet frying pan to medium heat, add butter.
      • Ladle small batches of the batter in to the skillet and fry on moderate heat until the potatoes are cooked through and crispy around the edges.
      • Serve them warm with crispy bacon and lingon berry jam.

      Hint: Squeeze out excess moisture from the grated potatoes for the best, crispy texture.

      Use homegrown starchy potatoes and free range eggs for best result.

      Read about how to grow potatoes no dig method here

      Substitutions

      Substitute the flour with gluten free flour to fit a gluten free diet

      What to serve with potato pancakes?

      • Traditionally served with bacon or speck and lingonberry jam.
      • Substitute the bacon for fried mushrooms for a vegetarian version of this dish

      Equipment

      No fancy equipment are needed to make this Swedish potato pancake recipe, however a good quality skillet frying pan helps to cook them just right with the wonderful crispy edges that raggmunkar is renowned for.

      • Mixing bowl
      • grater
      • ladle
      • frying pan - cast iron skillet

      Storage

      Left over Raggmunkar can be kept in the fridge for up to 2 days.

      Top Tips

      • It's important to cook the Raggmunk at the right temperature. If the heat is too high the raw grated potatoes won't cook through, and if the temperature is too low you won't get the lovely crispy edge on the outside.
      • Fry them in butter rather than oil. Or half butter and half oil. You can really taste the difference when frying them in butter!

      Make this crispy potato pancakes recipe from your home grown organic potatoes for a great tasting lunch dish that everybody will love! Learn how to grow stunning no dig potatoes here

      If you try this recipe please leave a comment below.

      Looking for other Swedish recipes like this? Try these:

      Or are you looking for other potato recipes? Try these:

      Mediterranean roasted potatoes

      Creamed potatoes

      6 Raggmunkar on a black oven tray

      Raggmunkar, swedish potato pancakes

      cremneblad
      Raggmunkar, or Rarakor, are savory potato pancakes made from raw grated potatoes, fried in butter until golden and the outer edges are crispy. A great tasting national lunch dish in Sweden that everybody loves! Commonly eaten with fried bacon or speck and lingonberry jam!
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 30 minutes
      Course Main Course
      Cuisine european
      Servings 4

      Ingredients
        

      • 1 kg Potatoes
      • 2 eggs free ranged
      • 2 tablespoon flour plain
      • 100 ml water
      • 1 teaspoon salt
      • butter for frying

      Instructions
       

      • Peel and grate the potatoes.
      • Mix the potatoes with eggs, water, flour and salt. Let sit for a few minutes to absorb.
      • Heat a skillet frying pan to medium heat, add butter.
      • Ladle small batches of the batter in to the skillet and fry on moderate heat until the potatoes are cooked through and crispy around the edges.
      • Repeat until all the mixture are used up.
      • Serve them warm with crispy bacon and lingon berry jam.

      Notes

      • Make them with homegrown starchy potatoes and free range eggs for best result.
      • Squeeze out excess moisture from the grated potatoes for the best, crispy texture.
      • It's important to cook the Raggmunk at the right temperature. If the heat is too high the raw grated potatoes won't cook through, and if the temperature is too low you won't get the lovely crispy edge on the outside.
      • Fry them in butter rather than oil. Or half butter and half oil. You can really taste the difference when frying them in butter!
      Keyword Raggmunk, Raggmunkar, Råraka, Rårakor, savory swedish pancakes, savoury potato pancakes, swedish potato pancake, swedish potato pancake recipe, swedish potato pancakes, thin crispy potato pancakes

      Kåldolmar - Swedish stuffed cabbage rolls

      by Leave a Comment

      Estimated reading time: 4 minutes

      Kåldolmar is a traditional Swedish dish that was regularly served in my house growing up. This recipe was my grandmothers that she passed down to my mum that I'm now using when making this dish for my family.

      This swedish stuffed cabbage recipe (kåldolmar) is an excellent combination of golden caramelized cabbage, tasty minced meat mixed together with creamy soft cooked rice for extra creamy texture and richness.

      Check out my other traditional swedish recipes on this site: Raggmunkar, swedish potato pancakes and Sunflower seed crackers (Swedish crisp bread)

      Green Cabbage head

      Lingonberry jam or cranberry sauce complements the dish perfectly with it's sweet and tangy contrast.

      I love making cabbage rolls when I have wild venison meat and homegrown cabbage in the garden.

      Table of contents

      What is cabbage rolls?

      Kåldolmar - Swedish recipe for cabbage rolls are large cabbage leaves stuffed with delicious rich ground meat rolled up to a roulade and baked golden brown in the oven.

      The beloved stuffed cabbage leaves called "kåldolmar" is a national dish in Sweden.

      Traditionally served with potatoes, creamy sauce and lingon berry jam for the ultimate comfort meal Swedish style.

      Ingredients for kåldolmar

      I make kaldolmar with venison mince but ground beef works well too

      venison mince

      short grain rice

      milk

      cream

      salt and pepper

      fresh thyme leaves

      onion

      eggs

      butter

      head of white cabbage

      golden syrup

      beef stock

      How to make kåldolmar

      There are 3 components to make this cabbage roulade recipe:

      1. Preparing the cabbage
      2. Preparing the filling
      3. Make the cabbage rolls

      Preparing the cabbage

      • De core your cabbage head.
      • Put the whole head in a pot of boiling salted water. Simmer for a few minutes until the leaves are flexible to deal with.
      • Drain the water off and let cool.
      • Remove each leaf and stack them up on a plate

      Preparing the filling

      • Add rice, milk and cream to a sauce pan, bring to the boil and simmer for 20 minutes until the rice is very soft.
      • Fry the chopped onion in butter until soft.
      • Mix together the mince meat, onion, eggs, seasoning and cooked rice. Mix well.
      Venison mince, cooked onions, boiled rice, two raw eggs, cream and cracked pepper in a stainless steel bowl
      Making the meat filling for kaldolmar

      Make the cabbage rolls

      • Turn the oven on 200 degrees celsius
      • Spread the cabbage leaves out on a work bench, remove the thick core if any.
      • Put a large spoonful of mince in the middle of each leaf and spread it out.
      • Fold the cabbage leaves side edges in over the meat filling. Roll the cabbage tightly around the meat to seal the cabbage roll.
      A collage of four pictures showing how to fold the meat filling into the cabbage leaves.
      Folding the meat filling into the cabbage leaves
      • Place in a greased oven dish. Edge side down
      • Repeat with the remaining leaves until all mixture is used up.
      • Drizzle with golden syrup on top of the cabbage rolls and add the stock to the oven dish. Bake in the oven for about 30 minutes until golden brown and cooked through.
      12 raw cigar shaped cabbage rolls in a black baking dish drizzled with golden syrup
      Cabbage rolls ready for the oven

      Substitutions

      You can use beef mince or beef and pork mince mix instead of venison mince for this recipe

      Variations

      You can use savoy cabbage instead of white cabbage for this dish

      Equipment's needed

      mixing bowl

      sauce pan

      chopping board

      knife

      baking dish

      frying pan

      Why you will love this recipe

      • These venison cabbage rolls are comforting and delicious,
      • contains both meat and vegetables in one bite
      • This dish is a crowd pleaser and can be made a head of time
      • This dish highlights Free range, organic meat and homegrown cabbage which are healthy ingredients and makes it a nutritious meal

      Venison and cabbage are a great flavor combination. Impress your guests with this tasty, venison stuffed cabbage dish that everyone will love.

      It's wholesome, nutritious and taste great!

      See other great venison recipes on my website:

      Swedish venison meatballs

      Black bean venison chili

      Venison mushroom stew

      Venison Schnitzel

      If you like this Swedish cabbage roulade recipe please leave a rating and comment below

      Two Swedish cabbage rolls on a white plate with two boiled potatoes, creamy sauce and lingon berry jam

      Kåldolmar - Swedish stuffed cabbage rolls

      cremneblad
      Kåldolmar - Swedish recipe for cabbage rolls are an excellent combination of golden caramelized cabbage, tasty minced meat mixed together with creamy soft cooked rice. Using Venison meat instead of traditional beef mince makes these cabbage rolls extra tasty and luxurious.
      Print Recipe Pin Recipe
      Prep Time 45 minutes
      Cook Time 30 minutes
      Course Main Course
      Cuisine european
      Servings 4

      Ingredients
        

      • 400 g venison mince
      • 100 ml short grain rice
      • 200 ml milk
      • 100 ml cream
      • salt and pepper to taste
      • fresh thyme leaves
      • 1 onion
      • 2 eggs
      • butter for frying
      • 1 head of white cabbage
      • 1 tablespoon golden syrup
      • 250 ml beef stock

      Instructions
       

      Preparing the cabbage

      • De core your cabbage head.
      • Put the whole head in a pot of boiling salted water.
      • Simmer for a few minutes until the leaves are flexible to deal with.
      • Drain the water off and let cool.
      • Remove each leaf and stack them up on a plate

      Preparing the filling

      • Add rice, milk and cream to a sauce pan
      • Bring to the boil and simmer for 20 minutes until the rice is very soft.
      • Fry the chopped onions in butter until soft.
      • Mix together the mince meat, onions, eggs, seasoning and cooked rice. Mix well.

      Make the cabbage rolls

      • Turn the oven on 200 degrees celsius
      • Spread the cabbage leaves out on a work bench, remove the thick core if any.
      • Put a large spoonful of mince in the middle of each leaf and spread it out.
      • Fold the cabbage leaves side edges in over the meat filling. Roll the cabbage tightly around the meat to seal the cabbage roll.
      • Place in a greased oven dish. Edge side down
      • Repeat with the remaining leaves until all mixture is used up.
      • Drizzle with golden syrup on top of the cabbage rolls and add the stock to the oven dish. Bake in the oven for about 30 minutes until golden brown and cooked through.
      Keyword cabbage roll, cabbage rolls, cabbage roulade recipe, kåldolmar, kåldolmar recipe, making cabbage rolls, swedish cabbage rolls, swedish cabbage rolls kaldolmar recipe, swedish cabbage rolls recipe, swedish cabbage roulade, swedish recipe for cabbage rolls, swedish stuffed cabbage recipe, swedish stuffed cabbage rolls, venison and cabbage recipe, venison cabbage rolls, venison stuffed cabbage

      Crab meat and vegetable chowder

      by Leave a Comment

      When you are looking for a delicious soup recipe that can be a complete meal, Look no further. This crab meat and vegetable chowder recipe has it all!

      A chunky creamy soup, a complete meal on it's own loaded with crab meat and tender vegetables.

      This crab meat chowder is a great winter warmer. With all the vegetables and herbs in this recipe it's a complete one-pot meal and a real winner dish any day of the week.

      Sweet crab meat and tender vegetables are combined in a creamy white wine broth finished with fresh herbs. This flavor packed chowder recipe is comfort food that can be easily enjoyed at home any day of the week. This soup pairs well with my fluffy Focaccia bread recipe.

      [feast_advanced_jump_to]

      Ingredients

      Lots of diced cooked vegetables in a creamy velvety soup complements the sweet delicate crab meat perfectly

      • Raw crab meat
      • Onions
      • Garlic
      • Carrot
      • Celery
      • Potatoes
      • Butter
      • Flour
      • Fish stock
      • White wine
      • Cream
      • Chives
      • Parsley
      • Dill

      See recipe card for quantities.

      Instructions

      This Crab meat and vegetable chowder is easy to make and taste delicious. An excellent combination of sweet crab meat, creamy soup, tender vegetables and fresh herbs.

      1. Sweat onion, carrot, celery and garlic in butter until soft.
      2. Add flour and mix to thick paste.

      3. Add the wine and cook for a couple of minutes until it's reduced by half.

      4. Add the stock, half at the time. Mix well in between.

      Crab meat added to the crab and vegetable soup

      5. Add potatoes. Cook for 10 - 15 minutes.

      6. Add cream and crab meat. Cook for another 10 minutes.

      Fresh herbs added to the crab meat and vegetable chowder. In a large saucepan with a wooden spoon on a marbled bench top.

      7. Season and add chopped herbs.

      8. Taste and adjust seasoning.

      Hint: You can add any additional seafood to this chowder if you like. Simply substitute part of the crab meat for your favorite seafood.

      Prawns, calamari, clams or pieces of fish fillets are also great in this soup.

      Substitutions

      • You can substitute the plain flour to gluten free flour for a gluten free version of this recipe

      Variations

      • I made this recipe with crab meat however this recipe can be made with any seafood you like. A marinara mix of seafood is a great option.
      • You can substitute the vegetables to any veggies of your liking. Sweet corn and peas are great options too.
      • You can easily make this chowder thicker or thinner to your liking by adjusting the amount of flour.
      • A slightly thicker version of this soup can be a perfect pie or voulevant filling

      See this Roasted garlic cream soup on my website for another great soup recipe!

      Equipment

      Sauce pan

      Chopping board

      Knife

      Storage

      Store any leftover chowder covered in the fridge. Good for 3-4 days.

      It also freezes well for up to 3 months.

      Top Tip

      Only add the fresh herbs last minute so they stay nice and vibrant. Avoid simmering the soup again after they have been added.

      FAQ

      What vegetables goes in a chowder?

      Onions, garlic, carrots and celery.

      Do you cook the crab before adding it to the chowder?

      No, add raw crab meat or seafood that you are using and cook it in the chowder for best result.

      What to Serve with Crab chowder

      Fresh bread, Crackers, French fries

      Looking for other recipes like this? Try these:

      Pairing

      These are my favorite dishes to serve with Crab meat and vegetable chowder:

      When you are looking for a delicious soup recipe that can be a complete meal. Look no further. This crab meat and veggie chowder recipe is a crowd pleaser and a complete meal on it's own loaded with crab meat and tender vegetables.

      Impress your family or guests by serving this delicious crab and veg chowder that everyone will love!

      Crab chowder served in a white soup bowl on a serving plate with a blue square napkin. The soup bowl is placed on a marbled stone top with parsley leaves and chives around it.

      crab meat and veg chowder

      cremneblad
      Sweet crab meat and tender vegetables are combined in a creamy white wine broth finished with fresh herbs. This flavor packed chowder recipe is comfort food that can be easily enjoyed at home any day of the week
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 40 minutes
      Course Soup
      Cuisine American
      Servings 8

      Ingredients
        

      • 500 grams Raw crab meat
      • 1 Onion diced
      • 3 cloves Garlic finely chopped
      • 1 Carrot diced
      • 2 Celery stalks diced
      • 2 Potatoes medium sized diced
      • 75 grams Butter
      • 2 tablespoon Flour
      • 750 ml Fish stock
      • 200 ml White wine
      • 300 ml Cream
      • Chives finely chopped
      • Parsley finely chopped
      • Dill finely chopped

      Instructions
       

      • Sweat onion, carrot, celery and garlic in butter until soft.
      • Add flour and mix to thick paste.
      • Add the wine and cook for a couple of minutes until it's reduced by half.
      • Add the stock, half at the time. Mix well in between.
      • Add potatoes. Cook for 10 - 15 minutes.
      • Add cream and crab meat. Cook for another 10 minutes.
      • Season and add chopped herbs.
      • Taste and adjust seasoning.

      Notes

      Only add the fresh herbs last minute so they stay nice and vibrant. Avoid simmering the soup again after they have been added.
      Store any leftover chowder covered in the fridge. Good for 3-4 days.
      It also freezes well for up to 3 months.
       
      Keyword crab and veg chowder, Crab and vegetable chowder, crab chowder, Crab meat and veg chowder, Crab meat and vegetable chowder, crab meat and veggie chowder

      Cheese and onion rolls

      by Leave a Comment

      Home

      Estimated reading time: 4 minutes

      When you are looking for an afternoon tea that taste delicious and is quick and easy to make.

      That's when you make these cheese and onion rolls.

      Only minutes to prepare and 10 minutes in the oven using ingredients you most likely already have in the cupboard.

      baked cheese and onion rolls in a 6 muffin tin

      When I have friends or family coming over on short notice that's when I often make this cheese bun recipe.

      The house smells welcoming and inviting of freshly baked goods and nothing beats serving up warm freshly made bread rolls to guests with a cup of tea

      You will love this recipe! These cheese buns are quick and simple to make yet super delicious.

      It pairs well with this Roasted garlic cream soup

      Try this Fluffy Focaccia Bread recipe for another easy homemade bread recipe

      Table of contents

      Ingredients needed

      Only a handful of simple ingredients required for this delicious cheese onion roll recipe

      cheese - grated

      onion - finely chopped

      parsley - finely chopped

      egg

      flour - self raising

      milk - full fat

      salt

      pepper

      See recipe card for quantities.

      How to make cheese and onion rolls

      You will be Pleasantly surprised how easy this recipe is to make!

      • Beat together egg and milk.
      • Add all the other ingredients.
      • Mix until just combined
      cheese and onion rolls mixture in a stainless steel bowl
      • Spoon into muffin/pastry tins.
      • Cook for about 10 minutes or until golden brown.

      Serve your cheese buns warm with butter and sliced tomatoes and/or ham.

      3 whole and 1 cheese and onion rolls cut in half on a wired rack

      Why you love this recipe

      • Quick and super easy to make
      • It's a great filling savory snack
      • Perfect afternoon tea or served at picnics or in lunchboxes - kids love these cheese and onion buns!
      cheese and onion rolls cut in half spread with butter on a white plate

      Variations

      • Flavor your homemade cheese buns with different herbs and spices and make them just the way you like them.
      10 cheese and onion rolls on a wired rack

      Equipment

      No special equipment are needed to make this cheese onion rolls recipe,

      • Mixing bowl
      • chopping board
      • knife
      • muffin tins

      Storage

      These baked rolls are best served the same day. However you can keep them for 2-3 days. Store leftover buns in an airtight container, tin or sealed bag.

      Warm them up again before serving.

      Serving suggestions

      • They are great warm straight out of the oven. I love them simply just spread with butter
      • Cut the cheese bun in half and top with sliced tomatoes, ham, pesto, avocado or any other favorite topping
      • Serve them next to a ploughmans or antipasto platter
      • Serve the cheese and onion buns along side a delicious homemade soup. Try it with one of my soup recipes on this website:

      Crab meat and vegetable chowder

      Roasted garlic cream soup or

      Nettles Soup

      Top tip

      Don’t overmix, just lightly combine the ingredients for best result.

      Best served warm.

      This is such an easy yet delicious recipe. I do hope you give it a go!

      Other recipes you may like

      10 cheese and onion rolls on a wired rack

      Cheese and onion rolls

      cremneblad
      These fluffy cheese buns are packed with flavor, totally delicious and really cheesy
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 10 minutes
      Course Side Dish, Snack
      Cuisine American
      Servings 4

      Ingredients
        

      • 1 cup cheese grated
      • ½ onion finely chopped
      • ¼ cup parsley finely chopped
      • 1 egg
      • 1 cup flour self raising
      • ½ cup milk full fat
      • salt
      • pepper

      Instructions
       

      • Oven 200 D Celsius
      • Beat egg and milk.
      • Add all the other ingredients.
      • Mix until just combined
      • Spoon into muffin/pastry tins.
      • Cook for about 10 minutes or until golden brown.
      • Serve the cheese and onion buns warm with butter and sliced tomatoes and/or ham.

      Notes

      Don't over mix it. Gently fold the ingredients together until just combined. Best served warm
      Keyword cheese and onion bread rolls, cheese and onion buns, cheese and onion rolls, cheese bun, cheese bun recipe, cheese buns, cheese onion rolls, easy cheese buns

      Roasted garlic cream soup

      by Leave a Comment

      Home

      Estimated reading time: 7 minutes

      Roasted Garlic Soup is easy and delicious. An excellent combination of roasted sweet garlic, thyme, wine, and cream. The potatoes gives it a smooth delicate texture

      Do you like eating healthy home made food that tastes amazing?

      This Roasted garlic cream soup is rich and creamy, full of nutrients, a great immune booster, super easy to make and taste delicious!

      Look no further. This recipe has it all!

      Close up of a blue bowl with roasted garlic and cream soup topped with croutons, grated Parmesan cheese and chopped parsley
      Roast garlic soup

      Garlic and potatoes are my two favorite vegetables to grow at home and to eat. This creamy roasted garlic soup highlights both those ingredients so there is no surprise that this is a favorite dish of mine.

      Read about how to grow garlic successfully and the easy way to grow amazing no dig potatoes.

      [feast_advanced_jump_to]

      Ingredients

      This potato and roasted garlic soup contains simple ingredients that most people have in their pantry already.

      Freshly harvested homegrown potatoes in a stainless steel bowl on the grass

      Onion - brings sweetness and flavor

      Garlic - the main flavor

      Potatoes - gives the dish texture, body and creaminess

      Bay leaves - for flavor

      stock (chicken or veggie) - for flavor

      thyme - great flavor, pairs perfectly with roasted garlic

      white wine (dry is best) - great flavor

      cream - gives the soup a silky smooth creaminess

      Parmesan cheese - brings flavor and creaminess

      butter - for flavour and creaminess

      How to make Roasted garlic cream soup

      This is an easy soup to make. Follow the simple steps below:

      9 raw garlic heads with the top cut off, drizzled with olive oil on a piece of tin foil
      • 1. Place the garlic heads on an olive oil greased oven tray or tin foil sheet.
      • Drizzle with more olive oil, salt and pepper.
      A tin foil parcel placed on a black oven tray sitting on a cream colored bench top
      • 2. Cover with tin foil and roast in a 150C oven until soft and creamy. Around 40 minutes.
      • 3. Saute onions in oil and butter until soft.
      • Add thyme and bay leaves, stir.
      • Add potatoes and enough stock to cover everything. Simmer for 30- 45 minutes.
      Potato soup ingredients in a large sauce pan
      • 4. Add the roasted garlic by squeezing the soft flesh out of the skin straight into the soup. Cook for another 10 minutes.
      Squeezing roasted garlic in to the potato cream soup pot
      • 5. Add cream and Parmesan cheese, cook for another 5 minutes
      • Blend with the hand mixer. Add a knob of butter and blend until smooth.
      Potato, garlic soup base in a large pot with cream added
      • 6. Season with salt and pepper.
      • Garnish with croutons, grated Parmesan cheese and parsley.
      • Enjoy!
      Close up of a blue bowl with roasted garlic and cream soup topped with croutons, grated Parmesan cheese and chopped parsley

      Health benefits

      Garlic is an amazing natural remedy with remarkable medicinal properties – and it tastes great, too. This amazing vegetable is known to protect Your Heart, Reduce Inflammation in Your Body, lower your risk of cancer, Fight Infectious Diseases and more.

      roasted garlic heads cut in half on an oven tray
      Roasted garlic head halves

      Garlic soup is a highly medicinal soup that taste great, soothes and comforts. Roasting the garlic first reduces the heat of the garlic and changes the strong pungent taste to mild, sweet and nutty flavor and you can consume far more of this super ingredient.

      This delicious cream of garlic soup helps boost your immune system while reducing inflammation throughout the body. Making it especially helpful in fighting respiratory infections such as common colds and sore throats.

      This soup is as nutritious as it is delicious!

      Variations

      • Add cooked shredded chicken or eggs (poached or hard boiled) to make it a substantial main meal

      Equipment needed

      • Sauce pan
      • Wooden spoon
      • Roasting tray
      • Stick blender

      Storage

      Leftover garlic cream soup store well covered in the fridge, just reheat again when ready. Good for 3-4 days.

      Why you love this soup

      • Surprisingly easy to make
      • Healthy, healing inflammatory and taste delicious
      • extremely nutritious, sure to keep colds away
      • very tasty

      Serving suggestions

      • simply with crispy croutons as an entree
      • with homemade focaccia bread or cheese and onion rolls as a main meal
      • Add hard boiled or poached eggs to the soup
      • Add cooked shredded chicken and make it a substantial main meal
      • Drizzle truffle oil, grated Parmesan and croutons on top for a luxury spin and fit for a dinner party course sure to impress any guests

      Top Tips

      • Roast the garlic slowly on low heat for a sweet mild flavor
      • For more sharp garlic taste, add a bit of raw garlic to the soup as well

      Looking for other delicious soup recipes? Try these:

      Nettles Soup

      Crab meat and vegetable chowder

      Pairing

      These are my favorite bread and crackers to serve with roasted garlic soup:

      Fluffy Focaccia Bread

      Cheese and onion rolls

      Sunflower seed crackers (Swedish crisp bread

      Try this amazing soothing comforting soup. It's easy, taste great and keeps the doctor away. You won't regret it!

      Did you make this recipe? Please leave a rating and comment below.

      Roasted garlic cream soup topped with croutons, grated Parmesan cheese, chopped parsley and a drizzle of truffle oil. In a blue bowl on a white plate

      Roasted garlic cream soup

      cremneblad
      An amazing soup made from home grown organic garlic and potatoes that heals, comforts and taste delicious. Food doesn't get better than this in my opinion!
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 1 hour
      Course Soup
      Cuisine French, Mediterranean
      Servings 4

      Ingredients
        

      • 1 Onion chopped
      • 6 small Garlic heads (or 4 Lge) cut in half diagonally
      • 2 Potatoes diced
      • 3 Bay leaves
      • stock chicken or veggie
      • thyme leaves
      • 100 ml white wine
      • 200 ml cream
      • 200 ml Parmesan cheese grated
      • butter

      Garnish

      • parsley finely chopped
      • croutons
      • Parmesan cheese grated

      Instructions
       

      Place the garlic on an olive oil greased oven tray. Drizzle with more olive oil, salt and pepper.

        Cover with tin foil and roast in a 150C oven until soft and creamy. Around 40 minutes.

          In a large saucepan. Saute the onions in oil and butter until soft.

            Add thyme and bay leaves, stir.

              Add potatoes and enough stock to cover everything.

                Simmer for 30- 45 minutes.

                  Add the roasted garlic by squeezing the soft flesh out of the skin straight into the soup.

                    Cook for another 10 minutes.

                      Add cream and Parmesan cook for another 5 minutes

                        Blend with the hand mixer. Add a knob of butter and blend until smooth.

                          Season with salt and pepper.

                          • Garnish with croutons, grated Parmesan and parsley

                          Notes

                          • Roast the garlic slowly on low heat for a sweet mild garlic flavor
                          • For more sharp garlic taste, add a bit of raw garlic to the soup as well
                          Keyword cream of garlic soup, cream of roasted garlic soup, creamy garlic potato soup, creamy garlic potato soup recipe, creamy garlic soup, creamy roasted garlic soup, potato and roasted garlic soup, Roasted garlic cream soup

                          Fluffy Focaccia Bread

                          by Leave a Comment

                          Home

                          Estimated reading time: 5 minutes

                          Make delicious homemade Italian bread easily and hassle free with this soft focaccia bread recipe!

                          A faboulus focaccia bread that is quick and simple to make. It will take your antipasto platter or homemade soup to the next level and make it that extra special. You will love this recipe!

                          Baking home made bread can be time consuming and is often put on the back burner, but baking delicious Italian flat focaccia bread doesn't take long and it's not hard.

                          You will be Pleasantly surprised how easy this recipe is to make!

                          Close up of a whole golden brown Focaccia bread

                          For focaccia bread baking, less kneading is better and you can make this amazing soft, fluffy bread with only 10 minutes of hands on time.

                          The best news is that it's not complicated at all and I will explain in the next few minutes how to make easy no knead rosemary sea salt focaccia that is no fuss and taste amazing!

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                          What is Focaccia

                          Focaccia bread is one of the most popular Italian breads. It's flat with dimples on top, baked in a sheet pan and topped with olive oil, sea salt, herbs and sometimes other ingredients like garlic, olives or tomatoes. The bread is really soft and fluffy.

                          Read a brief history about focaccia bread here

                          Focaccia bread topped with rosemary in a baking tray.
                          Focaccia bread in a sheet pan

                          Ingredients for fluffy focaccia bread

                          This rosemary sea salt focaccia only has a few ingredients. It's important to use good quality ingredients for best result

                          Flour - Strong bakers flour

                          yeast - dry

                          salt - sea salt or Himalayan rock salt

                          olive oil - extra virgin

                          Rosemary - Fresh is best

                          See recipe card for quantities.

                          How to make fluffy Focaccia bread

                          Focaccia is one of the easiest breads you can make. Because there is no kneading

                          • Measure flour, yeast and salt in a bowl.
                          • Add olive oil to the water and add it slowly to the flour while mixing until you have a slightly sticky dough. Once the dough is formed together leave it to rise for one hour. Don’t knead more than necessary.
                          • Grease a tray with olive oil and spread the dough onto it. Stretch it out to the edges of the tray then leave to rise for another hour.
                          • Press your fingers into the dough to make dimples
                          • pour over a mixture of olive oil, water, flaky sea salt and chopped rosemary.
                          • Bake in a hot oven for 20 minutes.
                          • While the bread is still hot drizzle over more olive oil
                          • cut in to squares once cooled.

                          Variations and different topping ideas

                          This recipe has sea salt olive oil and rosemary topping which is standard but you can also add different extras. Some common extra toppings are:

                          pitted olives - either sliced on op or folded through the dough

                          Garlic - Finely chopped

                          sliced onion

                          Sliced tomatoes

                          Cheese

                          Equipment

                          Sheet pan is essential

                          kitchen mixer is not necessary but very helpful

                          Kitchen scale

                          What to eat with Focaccia

                          • Focaccia is great simply dipped in olive oil and balsamic vinegar
                          • served with any other spread or dips
                          • excellent with any antipasto, cheese or meat platter
                          • make a sandwich by slicing it and add your filling of choice
                          • Served on the side of soups

                          Storage

                          In an airtight container or zip-lock bag in room temperature or fridge for 2-3 days.

                          Or freeze in an air tight bag for up to 3 months. See FAQ below for more details

                          Top Tips

                          • Don't over knead the dough. Only knead until all ingredients are incorporated to a slightly sticky dough
                          • When adding yeast and salt to the flour, add yeast to one end of the bowl and salt at the other end then mix together. This is to prevent the salt from killing the yeast.

                          FAQ

                          Best way to store focaccia?

                          In an airtight container or ziplock bag with as much air as possible squeezed out of it. Room temperature is best unless the focaccia has fresh topping like cheese or sliced tomatoes. In that case refrigerator is best.

                          Can you freeze focaccia?

                          Yes, snap freeze then store in airtight freezer bags or vacuum sealed bags

                          Can you freeze focaccia dough?

                          Yes, after the first rise is best. Knock the air out of it then store in an airtight bag. Either shape it in to the final shape first or keep it as a ball then shape it once defrosted. Defrost the dough slowly when you are ready to use it.

                          Is Focaccia bread vegan?

                          Yes, this dairy free focaccia bread is suitable for a vegan diet

                          Looking for other easy bread or cracker recipes? Try these:

                          Cheese and onion rolls and sunflower seed cracker for other great recipes.

                          Pairing

                          This fluffy focaccia recipe pairs perfectly with my:

                          creamy nettle soup and this roasted garlic cream soup

                          and with an antipasto platter together with my green tomato chili chutney

                          Focaccia bread is a crowd pleaser. Making Focaccia seems more complicated than it is. Impress your guests and serve this delicious homemade Italian bread that everyone will love!

                          Did you make this recipe?

                          please leave me a rating and comment below

                          Focaccia bread sliced in to pieces. Stacked on top of each other

                          Fluffy Focaccia Bread

                          cremneblad
                          This fantastic focaccia bread is soft, fluffy, delicious and easy to make
                          Print Recipe Pin Recipe
                          Prep Time 10 minutes
                          Cook Time 2 hours 20 minutes
                          Course Side Dish
                          Cuisine Italian
                          Servings 8

                          Ingredients
                            

                          • 500 g Flour Strong bakers flour
                          • 7 g yeast dry
                          • 2 teaspoon salt sea salt or Himalayan rock salt
                          • 5 tablespoon olive oil extra virgin
                          • Rosemary Fresh is best
                          • 350 ml water luke warm

                          Instructions
                           

                          • Heat the oven to 220C.
                          • Measure flour in a bowl.
                          • Add yeast to one end of the bowl and salt at the other end then mix together. This is to prevent the salt from killing the yeast.
                          • Add 2tbsp olive oil to the water and add it slowly to the flour while mixing until you have a slightly sticky dough. Once the dough is formed together leave it to rise for one hour. Don’t knead more than necessary.
                          • Grease a tray with olive oil and spread the dough onto it. Stretch it out to the edges of the tray then leave to rise for another hour.
                          • Press your fingers into the dough to make dimples then pour over a mixture of the remaining olive oil, 1tbsp water, flaky sea salt and chopped rosemary.
                          • Bake in the hot oven for 20 minutes.
                          • While the bread is still hot drizzle over 1-2 tablespoon of olive oil then cut in to squares once cooled.

                          Notes

                          • Don't over knead the dough. Only knead until all ingredients are incorporated to a slightly sticky dough
                          • When adding yeast and salt to the flour, add yeast to one end of the bowl and salt at the other end then mix together. This is to prevent the salt from killing the yeast.
                          Keyword best way to store focaccia, can you freeze focaccia, can you freeze focaccia dough, dairy free focaccia bread, different focaccia toppings, fabulous focaccia, fantastic focaccia bread, flat focaccia, fluffy focaccia, fluffy focaccia bread, fluffy focaccia recipe, rosemary sea salt focaccia, soft fluffy focaccia recipe, soft focaccia bread

                          Easy no cook pizza sauce

                          by Leave a Comment

                          This is the best no cook pizza sauce recipe. It's quick and easy to make and results in the best pizza you’ve ever had.

                          If you are like me and love delicious, handmade pizza then you will love this pizza sauce recipe. This easy no cook pizza sauce will transform your pizza and make it a hit by everyone.

                          Pizza sauce in a clear blender base. Two heads of garlic and fresh herbs in front of it
                          freshly blended pizza sauce

                          Use this pizza sauce recipe at home with my thin pizza dough recipe

                          Uncooked pizza base on a pizza tray. A ladle of pizza sauce being spread on top
                          Spreading pizza sauce on a pizza base
                          Raw pizza base topped with pizza sauce cooking on a gas burner.
                          Making a crispy pizza base

                          and follow the steps on how to cook perfect pizza every time using a pizza hot stone and a pizza tray. It's easy and the best pizza cooking method at home without a pizza oven.

                          aluminum pizza tray on top of a pizza stone
                          aluminum pizza tray and pizza stone
                          Close up of a pepperoni pizza
                          Pepperoni pizza
                          2 pizza slices on a wooden chopping board
                          Freshly cooked pizza

                          What ingredients are used in this recipe?

                          Tomatoes - Fresh or tinned, either works well.

                          Tinned tomatoes are fine for this recipe, but only use a good quality brand with no added sugar or salt. Either diced or whole tinned tomatoes works well.

                          garlic - use good quality fresh garlic. No garlic powder or jarred garlic.

                          olive oil - good quality extra virgin olive oil.

                          herbs - Fresh or dried Italian herbs such as oregano, thyme, rosemary, basil or parsley

                          salt and pepper - sea salt and black pepper

                          See recipe card for quantities.

                          Pizza sauce in a clear blender base and a spoon in it. Two heads of garlic and fresh herbs in front of it
                          Ready to use pizza sauce

                          How to make this 2-Minute no cook pizza sauce?

                          Make restaurant style pizza sauce at home with this easy recipe.

                          • Simply put tomatoes together with, olive oil, fresh garlic, herbs and seasoning in a blender and mix for a few seconds.

                          That's it!! Only One Step…Mix All the Ingredients!

                          Hint: If using fresh tomatoes make sure the tomatoes are deep red and wine ripen otherwise the sauce will be bland and watery.

                          A blender will help you make this recipe quickly and easily

                          Substitutions

                          Use crushed and sieved tinned tomatoes if you don't have a blender.

                          Variations

                          Custom make it to your preferred liking. Any Italian herb works, so choose what you love. I use rosemary, thyme and basil. If you like chili or oregano then add that. Make it your favorite!!

                          Equipment

                          Blender - helpful but not necessary

                          Knife and chopping board - if not using a blender

                          Storage

                          This no cook pizza sauce recipe can be made a head of time and will keep in the fridge for 3-4 days or it can be frozen in airtight bags or containers for up to 4 months.

                          Top Tip

                          This uncooked pizza sauce only has a few ingredients so make sure you use good quality and fresh ingredients for best result.

                          Only use a good quality brand of tinned tomatoes or deep red and wine ripen fresh tomatoes. Only use fresh garlic cloves not jarred crushed garlic or garlic powder.

                          FAQ

                          How to make perfect Italian pizza sauce?

                          The best pizza sauce recipe you find are the simplest ones with only a few ingredients. Use good quality, fresh ingredients for best result.

                          What are common pizza sauce mistakes?

                          Using Too Much Sauce. While pizza sauce is an essential component, too much sauce can make your pizza soggy. It can also cause the toppings to slide off and leave the pizza unappetizing. A thin layer of sauce is all you need.

                          Can I turn pizza sauce into marinara?

                          Yes, you can make marinara sauce using pizza sauce as a base, it might just need some adjustments and thinning down

                          This is the best pizza sauce Italian style because it's simple and uses only good quality ingredients.

                          There is no need to buy ready made pizza sauce when it only takes 2-minutes to make this easy no cook pizza sauce and the store bought sauces are no where near as good.

                          Enjoy your freshly cooked, homemade pizza in no time with this fool proof, delicious recipe!

                          Looking for other Italian recipes? Try these:

                          Fluffy Focaccia Bread

                          One-pan roasted fish with cherry tomatoes

                          Pasta Boscaiola with oyster mushrooms

                          Pairing

                          These are my favorite recipes to go with this easy no cook pizza sauce recipe:

                          Thin pizza dough recipe

                          how to cook restaurant style pizza at home with a pizza hot stone

                          A close up of homemade no cook pizza sauce

                          Easy no cook pizza sauce

                          cremneblad
                          The sauce is an important part of your pizza recipe. This is where most of the flavours and seasonings are. This is a light and fresh no cook pizza sauce recipe which is really simple to make and will make your pizza a hit by everyone.
                          Print Recipe Pin Recipe
                          Prep Time 2 minutes
                          Course Side Dish
                          Cuisine Italian
                          Servings 4

                          Ingredients
                            

                          • 1 tin Tomatoes (diced or whole) or 2 cups fresh tomatoes cut into chunks
                          • Tinned tomatoes are fine but only use a good quality brand with no added sugar or salt.
                          • 2-3 cloves garlic peeled
                          • 1 tablespoon olive oil good quality extra virgin olive oil.
                          • Italian herbs fresh or dried
                          • salt and pepper sea salt and black pepper

                          Instructions
                           

                          • Put all ingredients in the blender and blend until smooth.
                          • Taste and adjust seasoning.
                          • Serve on top of your pizza base

                          Notes

                          If you don't have a blender, then simply mush the tinned tomatoes up with your hands or a whisk for a chunkier version.
                          Keyword 2-minute no cook pizza sauce, best no cook pizza sauce, best pizza sauce italian style, best pizza sauce recipe, easy no cook pizza sauce, easy pizza sauce no cook, homemade pizza sauce no cook, no cook pizza sauce recipe, pizza sauce no cook, pizza sauce recipe at home, uncooked pizza sauce