#Basil Cream recipe

[askwhatsforlunch]

Basil and Garlic Cream

This fragrant and herb-y Basil and Garlic Cream makes an excellent sauce for pasta, cooked al dente, just drained and folded into it, for a lunch that literally tastes like Spring. It can also be the base of salads or gratins, depending on the season's changing weather!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen large leaves Garden Basil 

a pinch of salt and freshly cracked black pepper

1/2 tablespoon olive oil

1/3 cup crème fraîche or sour cream

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Tear Basil leaves into the mortar, and thoroughly grind them with the garlic into a paste. Season with salt and black pepper.

Gradually stir in olive oil, until mixture emulsifies. Then, stir in crème fraîche until well-blended.

Fold Basil and Garlic Cream into al dente pasta, or use as a base for a salad dressing or in gratins, loaves or quiches...

[shellhenng]

Chicken In Basil Cream Fried chicken has graduated from high school, and a basil-Parmesan sauce elevates a classic dish to new heights.

[fknslaves]

Chicken In Basil Cream Recipe Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level. 1/2 cup chicken broth, 1/4 cup chopped fresh basil, 4 skinless boneless chicken breasts, 3 tablespoons butter, 1/4 cup dried bread crumbs, 1/8 teaspoon ground black pepper, 1/2 cup grated Parmesan cheese, 1/4 cup milk, 1 jar sliced pimento peppers drained, 1 cup heavy whipping cream

[tinihoward]

Chicken In Basil Cream Recipe Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.

[daily-deliciousness]

Cherry tomato tarts

[vegan-nom-noms]

One Pan Vegetable Lasagne

[fullcravings]

Blueberry Lemon Basil No-Churn Ice Cream

[corduroy-leggings]

It's about 11 degrees out and sunny right now but I'm missing winter so I'm going to explain how to make what I believe to be the best hot chocolate ever

Pardon the lack of precise measurements, this is a "measure with your heart" type recipie :)

You will need:

A microwave safe mug. If you don't have one, heat your milk beforehand in a Pyrex type measuring cup.

A spoon to get the powder.

2-3 heaping spoonfuls of hot chocolate powder. I use a jam/tea spoon to do this. It's probably about 2-3 tablespoons. If you're using pre- packaged portions, use one of those.

Around 300 mL (about 1 1/2 cups) of milk or as much as you want to fill your cup and then a splash more

Cinnamon, nutmeg, chilli powder, any other spices to taste (optional)

Peppermint or almond extract or some sort of alcohol if you're old enough (which I am not) (optional)

1 teabag if you want to make tea infused hot chocolate. My favourites are Earl Grey or bagged chai mix. I will put separate instructions for this at the end. (optional)

Marshmallows, whipped cream, infused or flavoured sea salt, chocolate chips, or anything else you like on top of your hot chocolate

Instructions:

Put the chocolate powder in your mug. If you're adding spices, put them in now.

Add a small splash of milk and mix. You will ideally get a doughy paste. Add another small splash of milk and mix until your paste is smooth. This will help eliminate the lumps that a lot of people get if you add all the milk at once.

Add a medium splash of milk, mix again, and if you want, microwave to help combine the milk and chocolate even more. I usually skip this step unless I'm getting bits floating around.

Now you can add the rest of the milk and stir until you're happy. Add your extracts here. I don't know if alcohol can be microwaved. If it can be, add it here too.

Microwave your chocolate at 30 or 45 second intervals until it's warm enough for you.

Garnish your hot chocolate! I like putting whipped cream, chocolate caramel sea salt, and cinnamon on top. Other things that I like include big marshmallows and chocolate sauce, or a blob of dulce de leche.

For tea-infused hot chocolate:

Heat the milk first until it's warmer than you would like it (it cools down a bit) and steep your teabag. I steep mine for about 5 minutes to really get the flavour in the milk. Prepare the hot chocolate as per my previous instructions, but ignore the microwave part.

Enjoy!

[seven-deadly-dishes]

Grilled Cheese and Tomato Soup

via Lil Luna

[foodtiktoks]

by thespruceeats on tiktok

[askwhatsforlunch]

Maple and Mozzarella Brussels Sprout Gratin (Vegetarian)

Beautifully creamy and cheesy, this Maple and Mozzarella Brussels Sprout Gratin makes a simple, yet more-ish lunch on a chill but sunny Winter day. Happy Wednesday!

Ingredients (serves 1):

1/2 tablespoon olive oil

1/2 tablespoon pure (Grade A) Canadian Maple Syrup

2 tablespoons crème fraîche or sour cream

3 large leaves Garden Basil 

1 (125-gram/4.4-ounce) ball fresh mozzarella di bufala

1 cup cooked Brussels sprouts (steamed or boiled and drained)

fleur de sel or sea salt flakes and freshly cracked black pepper, to taste

Preheat oven to 200°C/395°F.

Use a little of the oil to generously grease an individual baking tin.

Stir Maple Syrup into the crème fraîche, and spoon mixture at the bottom of the tin.

Finely chop Basil and sprinkle half onto the Maple crème fraîche.

Drain mozzarella and cut in half. Cut a mozzarella halve into dices, and the other into slices.

Scatter mozzarella dices onto the Maple cream.

Add steamed Brussels sprouts, pushing them into the Maple cream. Season with fleur de sel and black pepper. Top with mozzarella slices, sprinkle with leftover Basil, and drizzle with remaining olive oil.

Place baking tin in the middle of the hot oven, and bake, at 200°C/395°F, 20 minutes until cheese is bubbling and golden brown on top.

Enjoy Maple and Mozzarella Brussels Sprout Gratin hot, with a glass of chilled dry white wine, like Pinot Grigio.

[simmeringstarfruit]

Creamy Zucchini Soup with Basil

A creamy soup made with fresh zucchini. This simple vegetarian soup features fragrant basil and fresh lemon. Including dairy and non-dairy options. An easy zucchini soup recipe that’s ready to eat in less than one hour. The perfect dish to celebrate the change of the seasons from summer to fall, when zucchini is most abundant. Jump to Recipe Printable Recipe This zucchini soup recipe is…

[annefretz]

These cute and delicious treats will delight your guests and have them begging you to make them again.

[gofooddy]

Strawberry basil pepper ice cream

I love ice cream, parfait and co! Especially with extraordinary varieties. So there are some ice cream recipes like ice cream with mango and yogurtthe vegan ,basil, the Popcorn ice cream with caramel, the Tonka bean parfait with caramelized almonds and our special recipe for today; The strawberry basil pepper ice cream.The strawberry basil pepper ice cream is one of the oldest recipes on the…

[magz]

[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian

Palestinian Foods. (long post)

Quote:

"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸

"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"

"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"

"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"

"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."

"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"

"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"

"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"

"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"

"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"

"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"

"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"

"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."

"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"

"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"

"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"

"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"

"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"

"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."

"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."

"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."

"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"

"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two

I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture

One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."

[End Quote]

[mbvmusic]

Recipe for Quick Angel Hair with Basil Cream for One angel hair pasta with a creamy basil, garlic, and butter sauce. What might be superior? 1 pinch salt and ground black pepper to taste, 1 clove garlic minced, 2 tablespoons butter, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 3 tablespoons chopped sweet onion, 2 ounces angel hair pasta, 2/3 cup heavy cream