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Macerated blueberries

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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.

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.

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

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

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

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 stainless steel bowl with a silver spoon.

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)

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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

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!
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

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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

  • cake - bits or crumbs
  • cake icing or chocolate ganache
  • chocolate
  • butter

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

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.

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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 half of the cheesecake mixture and spread it out smooth on top.
    • Pour in the remaining 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.

    [feast_advanced_jump_to]

    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

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    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
    [feast_advanced_jump_to]

    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

    [feast_advanced_jump_to]

    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

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    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

    [feast_advanced_jump_to]

    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.

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    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

                        Thin pizza dough recipe

                        by Leave a Comment

                        Try this easy thin pizza dough recipe at home. It's quick and simple to make with perfect result every time.

                        If you are like me and love delicious, handmade thin and crispy pizza then you will love this thin pizza base recipe.

                        Best of all?

                        It's not that complicated!

                        Spread this easy no cook pizza sauce on the pizza base before adding your favorite topping and mozzarella cheese.

                        A close up of homemade no cook pizza sauce
                        Pizza sauce
                        Uncooked pizza base on a pizza tray. A ladle of pizza sauce being spread on top
                        Spreading pizza sauce on a 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.

                        Raw pizza base topped with pizza sauce cooking on a gas burner.
                        Making a crispy pizza base
                        2 pizza slices on a wooden chopping board
                        Freshly cooked pizza

                        Homemade dough is much better than store bought pizza bases and you can have it ready in no time.

                        [feast_advanced_jump_to]

                        Ingredients

                        Flour - high grade or 00

                        water - lukewarm

                        dried yeast

                        sugar

                        salt - sea salt

                        olive oil - extra virgin

                        Thin pizza dough recipe

                        Follow the simple steps for this thin pizza dough recipe and make pizza night a regular hit at your house too!

                        There are 3 steps to making this pizza dough into a thin and crispy pizza base:

                        • 1. How to make the dough
                        • 2. How to roll pizza dough thin
                        • 3. How to make the pizza base crispy

                        This is the best thin crust pizza dough recipe I've tried. It's quick and easy to make with perfect crispy base every time. I recommend using a baking mixer with a dough hook, then it's no kneading, simply let the machine do the work instead.

                        How to make the dough?

                        • Measure the flour in a bowl.
                        • Make a well in the center.
                        • Pour half the water in the well and add yeast, sugar and salt. Mix with a fork.
                        • Slowly incorporate all the flour into the liquid. (This can easily be done in a baking mixer with a dough hook.)
                        • Once all mixed, slowly add the rest of the water and mix for a few minutes then add the olive oil and mix until the oil is fully incorporated and the dough is smooth.
                        pizza dough in a kitchen mixer
                        The kitchen mixer is working the dough

                        Let the mixer work the dough for about 5 minutes. The olive oil makes it a silky smooth non stick dough which is easy to work with.

                        You can definitely make it by hand if you don't have a mixer!

                        Cover the dough and leave to rise until double in size.

                        • Leave it somewhere warm for fast proofing,
                        • in room temperature for 1-2 hours or
                        • in the fridge overnight.

                        All the above methods works well! The dough is ready to use when it has doubled in size.

                        pizza dough after proofing in a with bowl
                        proofed pizza dough

                        How to roll pizza dough thin?

                        4 round pizza dough balls on a cream colored work bench
                        Pizza dough divided into 4 pieces
                        • 1. First divide the dough into four equal size pieces.
                        rolling the pizza dough with the palm of my hand on a cream colored work bench
                        Rolling the pizza dough balls
                        • 2. Shape each piece of dough into a round ball with the palm of your hand.
                        1 round pizza dough ball on a cream colored work bench
                        pizza dough ball
                        • 3. Do circular movements and press down lightly on the dough until a smooth ball is formed.
                        • 4. Roll each ball outwards as thin or thick as you like with the rolling pin.
                        rolling out a round pizza base with a rolling pin
                        Rolling the pizza dough thin
                        • 5. Rotate the dough around and repeat rolling it from the center outwards. You might need to flip the dough over a couple of times to prevent it from sticking to the bench surface.
                        • 6. Keep rolling backward and forwards from the center out until you have an even round base.

                        Hint: If you've proofed the dough in the fridge, then bring it back to room temperature before rolling it out. It makes it far easier to work with and much easier to roll the dough thin. If the dough is fridge cold its hard to work with and difficult to get it as thin as you like.

                        How to make the pizza base crispy?

                        If you like your dough crust crispy then cooking it on a pizza tray and hot stone, or in a pizza oven will bring you the best result.

                        Substitute some of the plain flour for semolina flour for a firmer and crispier pizza crust.

                        Lifting the corner of the pizza base. Golden brown underneath
                        crispy pizza base

                        Substitutes and Variations

                        You can substitute ¼ of the flour for whole meal if you like a wholemeal base

                        Substitute some of the flour for semolina flour for a firmer and crispier pizza crust.

                        Equipment

                        baking mixer with a dough hook

                        kitchen scale

                        Storage

                        The dough can easily be made in advance and stored in the fridge until ready to use. Just bring it out to room temperature before rolling it. Store it for a maximum of 24 hours.

                        Not suitable for freezing.

                        tips

                        • When it comes to the topping. Less is more. Over crowding the topping can result in under cooked dough.
                        • Only use good quality mozzarella cheese to achieve that stringy, melt in your mouth cheese that we all love on a pizza.
                        • The pizza cooks quickly in the hot oven so check regularly to avoid burning it
                        • Preheat your pizza stone for a minimum of 20 minutes before cooking your pizza on it for best thin pizza crust result.

                        Make pizza night a regular hit at your house too with this Italian thin crust pizza dough recipe! Your friends and family will thank you for it!

                        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 thin pizza dough recipe:

                        Easy no cook pizza sauce

                        how to cook restaurant style pizza at home with a pizza hot stone

                        FAQ

                        What does olive oil do for pizza dough?

                        Flavor: Olive oil adds a rich flavour that enhances the taste of the pizza. Elasticity: It makes the dough more elastic and easier to work with. Crust: It helps create a golden, crispy crust.

                        Can you use all-purpose flour for pizza dough?

                        00 flour, bread flour, all-purpose flour, and whole wheat flour can all be used to make excellent pizza dough

                        How long should you knead pizza dough?

                        It's important to knead your dough thoroughly but it's not necessary to knead your dough for long. I recommended kneading your dough for about 4 to 6 minutes! Over-kneading your dough can create a fine, crumb-like texture, giving your dough a bread like texture rather than a light and airy pizza crust

                        rolling pin on top of pizza dough on a cream colored bench top

                        Thin pizza dough recipe

                        cremneblad
                        This thin crust pizza dough recipe is quick and easy to make with perfect crispy base every time.
                        Cooking it on a pizza tray and hot stone will bring you the best result.
                        Print Recipe Pin Recipe
                        Prep Time 2 hours 20 minutes
                        Course Side Dish
                        Cuisine Italian
                        Servings 4

                        Ingredients
                          

                        • 500 g Flour high grade or 00
                        • 320 ml water luke warm
                        • 10.5 g dried yeast
                        • 1 tablespoon sugar
                        • ½ tablespoon salt
                        • 1 tablespoon olive oil extra virgin

                        Instructions
                         

                        • How to make thin pizza crust:
                        • Put flour in a bowl.
                        • Make a well in the center.
                        • Pour half the water in the well. Add yeast, sugar and salt. Mix with a fork until it has dissolved.
                        • Slowly incorporate all the flour into the liquid. This can easily be done in a baking mixer with a dough hook.
                        • Once most of the flour has been incorporated, slowly add the rest of the water and mix for about 5 minutes then add the olive oil slowly and mix until the oil is fully incorporated and the dough is smooth.
                        • Cover the bowl and leave in a warm place for about 1 hour to rise.
                        • The dough is ready to use when it has doubled in size.

                        Notes

                        • You can make this pizza dough by hand if you don't have a mixer!
                        • The dough can rise slowly in the fridge overnight if you don't want to use it right away.
                        Keyword best thin crust pizza dough, best thin pizza crust, how to make thin pizza crust, how to roll pizza dough thin, Italian best pizza dough recipe, Italian best thin crust pizza dough recipe, italian thin crust pizza dough recipe, italian thin crust pizza recipe, round pizza dough, Thin crust Pizza dough recipe, thin pizza base recipe, thin pizza crust, thin pizza dough recipe

                        Wild duck with hoisin sauce

                        by Leave a Comment

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                        Estimated reading time: 5 minutes

                        This Wild duck with hoisin sauce recipe is a simple way to prepare and cook your wild ducks and the end result is fantastic!

                        I use skinless duck breast for this dish. The meat is cubed and marinated then threaded on to skewers.

                        Cut savoy cabbage in a glass bowl, oyster mushrooms tared in another glass bowl. Marinated diced duck breast in a small white bow. A few spring onions laying on a wooden chopping board next to it
                        Ingredients for Wild duck with hoisin sauce

                        Unlike a domestic bird, wild ducks has very small legs and unless it is a very large wild duck there is not much meat on the legs to worry about.

                        Check out my Roast wild duck recipe for another great dish using wild ducks.

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                        Ingredients for this recipe

                        Ingredients you need for Wild duck skewers with mushrooms and savoy cabbage

                        Duck breasts (wild)

                        Hoisin sauce

                        Spring onions

                        Oyster mushrooms

                        Garlic

                        Savoy cabbage

                        Sesame oil

                        Toasted sesame seeds

                        See recipe card for quantities.

                        sauteed sliced savoy cabbage

                        I use oyster mushrooms for this wild duck with hoisin sauce. They really compliment the duck meat well and I always have them growing at home. However you can substitute the oyster mushrooms for any other mushrooms that you prefer.

                        freshly picked oyster mushrooms on a wooden bench top

                        For example shitake, portobello and porcini mushrooms would work amazing as well.

                        How to make Hoisin glazed wild duck skewers

                        • Cut the duck breast into large cubes and mix the pieces well with the hoisin sauce.
                        • Thread the marinated pieces onto bamboo skewers (Smaller skewers are better as they fit in the pan nicely).
                        • Fry the mushrooms in a frying pan with half oil and half butter until golden.
                        • Add the garlic and cook for a few more seconds. Season with salt and pepper.
                        • Add the cabbage and cook for another minute or two until just cooked. Set aside.
                        • Heat the sesame oil in the same pan and fry the duck kebabs until caramelized and still pink in the middle. Set aside to rest.
                        • Add all the Hoisin marinade to the pan with a splash of water. Cook until the sauce is a nice consistency.
                        • Serve the vegetables and duck kebabs on top of steamed short grain rice or noodles drizzle with the sauce from the pan and sprinkle with toasted sesame seeds and spring onions on top.

                        Variations and substitutes

                        • Any other red wild meat such as venison or other game birds works well as a substitute for the wild duck meat
                        • Domestic duck meat can be used instead of wild duck
                        • Substitute the oyster mushrooms for any other mushrooms that you prefer. Shitake, portobello and porcini mushrooms are excellent choices

                        Equipment

                        • Chopping board
                        • knife
                        • skewers
                        • Frying pan

                        Storage

                        Duck meat skewers can be prepared and marinated ahead of time. Can be kept refrigerated for up to 48 hours before cooking.

                        Leftover cooked duck meat skewers can be kept in the fridge for two days. Gently reheat before serving

                        Top tip

                        Wild duck is leaner than farmed duck and it is easy to overcook the meat. Take care when cooking it and try to serve the meat pink and juicy.

                        Wild duck meat

                        Wild duck is lean, free range and organic.

                        As a game bird, wild duck meat is leaner and tends to be darker red than farmed duck. Wild duck has a rich flavor and is a healthier option to farmed duck because of its lean nature. You can be sure that the wild duck is truly free ranged with a natural diet.

                        The taste of wild duck varies a lot. It depends on what and where the duck has been feeding as well as age and breed of the bird.

                        Wild ducks are much more flavorful with a darker red meat than domesticated ducks. The taste is closer to steak than to chicken. Wild duck breast is best served pink.

                        Three Wild ducks being plucked on a wooden table. An axe and a red pocket knive is also on the table next to the ducks
                        Plucking ducks

                        This recipe of wild duck kebab with hoisin sauce, where the marinated skewers are quickly seared is an easy way to succeed with juicy, pink meat and a delicious way to serve wild duck.

                        Looking for other wild meat recipes like this? Try these:

                        Venison Schnitzel

                        Wild pork pepper steak

                        Wild Rabbit meat in tomato and saffron

                        Venison mushroom stew

                        Duck and hoisin sauce is a classic flavour combination for a good reason. The sweet and savoury hoisin sauce compliments the rich duck meat well!

                        Did you try this recipe? Please leave a comment below!

                        2 Wild duck skewers in hoisin sauce topped with sesame seeds. Served on top of steamed rice, sauteed oyster mushrooms and cabbage

                        Wild duck with hoisin sauce

                        cremneblad
                        Hoisin glazed wild duck skewers quickly sauteed and served pink with oyster mushrooms, savoy cabbage and sesame seeds.
                        Print Recipe Pin Recipe
                        Prep Time 20 minutes
                        Cook Time 15 minutes
                        Course Main Course
                        Cuisine Chinese
                        Servings 4

                        Ingredients
                          

                        • 4 Duck breasts wild
                        • 1 cup Hoisin sauce
                        • 2 Spring onions thinly sliced
                        • 8 large Oyster mushrooms tared or cut into large chunks
                        • 2 cloves Garlic finely chopped
                        • 2 cups Savoy cabbage sliced into chunks
                        • Sesame oil
                        • Toasted sesame seeds

                        Instructions
                         

                        • Cut the duck breast into large cubes and mix the pieces well with the hoisin sauce.
                        • Thread the marinated pieces onto bamboo skewers (Smaller skewers are better as they fit in the pan nicely).
                        • Fry the mushrooms in a frying pan with half oil, half butter until golden.
                        • Add the garlic and cook for a few more seconds. Season with salt and pepper.
                        • Add the cabbage and cook for another minute or two until just cooked. Set aside.
                        • Heat the sesame oil in the same pan and fry the duck kebabs until caramelized and still pink in the middle. Set aside to rest.
                        • Add all the Hoisin marinade to the pan with a splash of water. Cook until the sauce is a nice consistency.
                        • Serve the vegetables and duck kebabs on top of steamed short grain rice or noodles drizzle with the sauce from the pan and sprinkle with toasted sesame seeds and spring onions on top.

                        Notes

                        Wild duck is leaner than farmed duck and it is easy to overcook the meat. Take care when cooking it. Wild duck breast is best served pink.
                        Keyword Hoisin glazed wild duck skewers, wild duck kebab with hoisin sace, wild duck skewers with mushrooms and savoy cabbage, wild duck with hoisin sauce, wild duck with mushrooms and hoisin

                        One-pan roasted fish with cherry tomatoes

                        by Leave a Comment

                        Home

                        Estimated reading time: 4 minutes

                        This One-pan roasted fish with cherry tomatoes taste of the Mediterranean and is an easy, foolproof recipe for perfectly cooked and flavorful fish every time!

                        This is one of my favorite recipes that I keep making over and over again.

                        It's simple to make, I often have cherry tomatoes growing in the garden and freshly caught fish on hand and the whole family loves it!

                        It’s gluten and dairy free

                        4 Baked fish fillets in an oven tray topped with tomato garlic and parsley. On a round place mat on a white table. Silver serving spoon, garnished with yellow flowers.
                        Baked fish with tomatoes, garlic and parsley

                        This healthy baked fish with tomato garlic and parsley is a simple yet elegant dish fit for any occasion, ready in 30 minutes, is super good for you, and it has a beautiful blend of Italian flavors and ingredients. You can have this healthy, delicious baked fish ready to serve in no time!

                        This dish pairs well with this Fluffy Focaccia Bread recipe on this site

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                        Ingredients for Fish with cherry tomatoes

                        Any flaky white fish works well for this recipe. Reef fish, cod, halibut, blue moki and grouper are ideal and species that I have used before to make this dish

                        You can make this one-tray Mediterranean fish recipe from fresh or frozen fish fillets.

                        A lot of fresh fish fillets laid out on o white tray decorated with fake parsley at the top and bottom
                        Fresh fish fillets

                        Fish fillets - skin off and pinnboned

                        Fresh Tomatoes - cherry tomatoes or chopped regular tomatoes

                        garlic - fresh

                        lemon - zest and juice

                        parsley - fresh

                        olive oil - extra virgin

                        wine - white

                        chili - fresh

                        salt and pepper

                        See recipe card for quantities.

                        All the ingredients for Baked blue cod with lemon, parsley, tomatoes and white wine
                        Ingredients for Baked fish

                        How to make Baked fish cherry tomatoes, garlic and parsley

                        This healthy baked fish cherry tomatoes recipe is tasty and good for you. It has a beautiful blend of Italian flavors and ingredients

                        • Simply lay the fish fillets down on an oiled oven tray. Season with salt and pepper.
                        • Top the fish with fresh tomatoes, chili, garlic, lemon zest and parsley.
                        • Pour olive oil, white wine and lemon juice in the oven tray before placing it in the oven.
                        • Bake at 180 DC until just cooked (cooking time varies depending on size and thickness of fish fillets)

                        Hint: Baking the fish fillets in the oven until just done ensures tender, succulent, flavorful fish. Be careful not to overcook them.

                        Serve this baked fish with potatoes and a leafy garden salad for a light and delicious dinner.

                        Equipment's you need to make this

                        • Baking tray
                        • Lemon zester or grater
                        • Chopping board
                        • Knife
                        • Garlic crusher

                        Storage

                        This easy baked fish with tomato garlic and parsley can be prepared in advance and stored in the fridge until ready. Keep the fish fillets with the topping in an oven proof dish in the fridge for up to 48 hours, then just add the lemon juice and wine to the pan last minute before placing it in the oven.

                        4 Fish fillets in an oven tray topped with cherry tomatoes, diced tomatoes, parsley, lemon zest and chopped garlic
                        Fish fillets topped with cherry tomatoes, garlic and parsley in a baking tray

                        Left over fish can be kept in the fridge and reheated the next day.

                        Why you love this Mediterranean baked white fish

                        • easy-to-make and delicious dinner ready to serve in less than 30 minutes
                        • Simple yet elegant dish
                        • A tasty one-pan meal
                        • It’s gluten and dairy free, healthy and delicious
                        • Can be prepared a head of time

                        Top Tip

                        Use a large enough oven tray and don't overcrowd the fish with topping piled on top. Make sure you have enough room to spread all the ingredients out for even cooking.

                        This easy baked fish with tomato garlic and parsley can be prepared in advance. Just add the lemon juice and wine to the pan last minute before placing it in the oven.

                        Try this quick one-pan roasted fish with cherry tomatoes recipe at home. I'm sure you will love it!

                        Looking for other fish recipes like this? Try these:

                        Pan seared trout crispy skin with dill and caper gremolata

                        Pan fried fish with xo sauce

                        Herb baked crusted cod with curried coconut sauce

                        Looking for other one-pan recipes like this? Try these:

                        Wild rabbit cassoulet

                        Lamb and courgette bake

                        Baked cod with lemon, parsley, tomatoes and white wine in an oven tray.

                        One-pan roasted fish with cherry tomatoes

                        cremneblad
                        An easy tomato, garlic, lemon and parsley topping transforms simple fish fillets into a light and healthy weeknight meal. It guarantees one flavorful and healthy dinner in 30 minutes. 
                        Print Recipe Pin Recipe
                        Prep Time 15 minutes
                        Cook Time 10 minutes
                        Course Main Course
                        Cuisine Italian
                        Servings 4

                        Ingredients
                          

                        • 4 180g Fish fillets skin off and pinn boned
                        • 2 Fresh Tomatoes, chopped or 1.5 cup cherry tomatoes
                        • 2 cloves garlic fresh
                        • 1 small lemon zest and juice
                        • ¼ cup parsley fresh
                        • 6 tablespoon olive oil extra virgin
                        • ¾ cup wine white
                        • 1 fresh chili finely chopped
                        • salt and pepper

                        Instructions
                         

                        • Rub olive oil on a baking tray, spread out the fish fillets and season with salt, pepper and lemon zest.
                        • Top the fish fillets with the garlic, chilli, parsley and tomatoes. (If using whole cherry tomatoes, just give them a squeeze to break them a little. Just enough for the juice to seep out when cooking).
                        • Pour the olive oil, lemon juice and wine in the oven tray
                        • Bake in the oven 180 D Celsius for about 10 minutes until the fish is just cooked.
                        • Drizzle the fish with juices from the pan, and a sprinkle of more fresh parsley on top. Serve with Roasted potatoes and garden salad

                        Notes

                        • Any flaky white fish works well for this recipe and you can make it from fresh or frozen fish fillets.
                        • Cooking time varies depending on size and thickness of fish fillets
                        Keyword baked fish cherry tomatoes, baked fish cherry tomatoes garlic and parsley, easy baked fish with tomato garlic and parsley, fish cherry tomatoes garlic and parsley, fish with tomato garlic and parsley, Mediterranean baked white fish, One-pan roasted fish with cherry tomatoes, one-pan roasted fish with tomato garlic and parsley, one-tray Mediterranean fish recipe