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Simple British Garlicky Mushy Peas With Mint Recipe

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Forget everything you thought about mushy peas. This version brings garlic heat, fresh mint brightness, and a texture that makes simple comfort food feel incredibly special!

This great recipe is one of the best ways to make use of a bag of frozen peas!

A green bowl with a mushy pea mixture, mint as garnish, and a spoon.

I absolutely ADORE mushy peas! If you haven't tried this classic and beloved British pub favourite, then NOW IS THE TIME!

What Are Mushy Peas?

Mushy peas are a British side dish traditionally served with Fish and Chips at chip shops.

This beautiful bright green comfort food is often made from dried marrowfat peas, which have been soaked overnight. They are then simmered until they soften and break down into a porridge like texture. Butter, salt and pepper, and sometimes cream and mint are then added to the peas to finish them off.

Why You Will LOVE This Mushy Peas Recipe!

This easy recipe elevates mushy peas to a whole new level. Plenty of garlic, onion, butter, cream, and a bit of mint make these mushy peas into a side that becomes the main event.

Frozen green peas are used instead of dried peas to make things easy. And this recipe builds in layers of flavor to make a dish which you will CRAVE!

So I urge you to gather the following ingredients and set aside 15 minutes to make this versatile side dish!

🥘 Ingredients

Ingredients displayed in bowls including peas, garlic, onion, butter, mint, heavy cream, and salt and pepper.

Here's all you need to make these spectacular mushy peas:

  • Frozen peas (or fresh peas) - these are your best bet for this recipe (don't use canned!)
  • Fresh garlic - this recipe calls for a heavy hand with the garlic, but feel free to reduce the amount if you prefer to a garlic clove or two
  • Yellow onion
  • Salted butter - I love grass fed Kerrygold Butter...it's the best!
  • Fresh mint leaves- don't use dried! fresh mint is a non-negotiable! I recommend either spearmint or peppermint and it's best to tear or chop it just prior to adding it to the peas
  • Heavy cream - adds a touch of richness which really elevates this dish
  • Salt
  • Black pepper or white pepper

🔪 Instructions

Bring ½ cup of water to the boil in a medium saucepan. Add the frozen peas and return to the boil. Lower the heat, then cook for around 4-5 minutes or until the peas are tender. Drain the peas then set them aside.

If you are using fresh peas then cook until tender and adjust the time or method as necessary.

Melt the butter in the saucepan on medium heat. Add the minced garlic and onion to the melted butter, and cook for 2-3 minutes stirring constantly. Be careful not to let the garlic burn (turn down the heat a bit if you need to).

A saucepan with melted butter and minced onion and garlic.

Add the salt and pepper, the peas, and the cream to the saucepan with the onion and garlic. Heat this through for about 2 minutes, stirring often.

A saucepan with melted butter, cream, peas, minced onion, and salt and pepper.
A saucepan with cream, peas, minced onion and garlic, and a wooden spoon.

Remove the saucepan from the heat and add the chopped/hand torn mint. Now use the immersion blender to blend the peas to your desired consistency.

A saucepan with peas, butter, minced onion and garlic, mint, and a wooden spoon.
A saucepan with peas and cream and a person's hand holding an immersion blender with a bowl and cooking utensils in the background.

I recommend blending until around ½ of the peas are broken down, which will give you both a chunky texture and some pea puree. You'll want to avoid turning the peas to soup. 😄

Alternatively you could use a potato masher or food processor. If using the food processor, pulse a few times to get your desired texture, but avoid liquefying the mixture.

A saucepan with a mushy pea mixture and a wooden spoon.

Taste and add more salt and/or pepper if you wish. Serve immediately and enjoy immensely!

Suggestions For Serving

A green bowl with a mushy pea mixture, mint as garnish, and a spoon.

Serve mushy peas immediately after cooking, while they are nice and hot.

Feel free to drizzle a little olive oil for extra richness if you like.

These peas are a phenomenal side dish, and the perfect accompaniment to many of your weeknight meals and to these dishes:

  • Fish and chips - this is the classic pairing and for good reason!
  • Bangers and mash - another British classic that begs for a side of mushy peas!
  • Roast chicken - imagine a bite of tender juicy roast chicken together with mushy peas it's heaven!
  • Pork chops - same as roast chicken!
  • Lamb - serve them with your next rack of lamb or with lamb chops!
  • On warm buttered toast - just try it you'll love this great alternative to avocado toast!

I think you will agree the humble pea never tasted so good!

FAQ

How should I store leftover mushy peas?

In the unlikely event that you have any mushy peas leftover, store them in an airtight container in your fridge and enjoy within a couple of days!

Are mushy peas the same as smashed peas?

Well...technically they could be considered different, but generally they are pretty similar. Mushy peas technically and traditionally are made with dried marrowfat peas. Smashed peas are made with fresh or frozen sweet green peas and are a bit of a more modern take on mushy peas. Purists please forgive me for titling my recipe which uses frozen green peas "mushy peas!"

1,000 Foods To Eat Project

Mushy peas is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. These incredibly delicious mushy peas is food #89 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Some Other British Foods That You Will Enjoy!

Here are some other British foods that you will enjoy!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A green bowl with a mushy pea mixture, mint as garnish, and a spoon.

Simple British Garlicky Mushy Peas With Mint Recipe

GRACE STEWART
Forget everything you thought about mushy peas. This version brings garlicky heat, fresh mint brightness, and a texture that makes simple comfort food feel incredibly special!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine English
Servings 3 people
Calories 172 kcal

Equipment

  • Medium Saucepan
  • immersion blender for mushing the peas! You can also use a potato masher or food processor

Ingredients
  

  • 2 cups frozen peas can also use fresh peas
  • 3 tablespoon butter
  • ¼ cup onion finely minced
  • 6 cloves garlic you can adjust the amount of garlic to suit your tastes (I usually go heavy on the garlic)
  • ¼ cup heavy cream
  • ½ ts salt plus additional to taste
  • ¼ ts black pepper plus additional to taste (could sub white pepper)
  • ¼ cup mint loosely packed; chopped or hand torn just prior to adding it to the peas (don't use dried)

Instructions
 

  • Bring ½ cup of water to the boil in a medium saucepan. Add the frozen peas and return to the boil. Lower the heat, then cook for around 4-5 minutes or until the peas are tender. Drain the peas then set them aside. If you are using fresh peas then cook until tender and adjust the time or method as necessary.
  • Melt the butter in the saucepan on medium heat. Once melted, add the minced garlic and onion, and cook for 2-3 minutes stirring constantly. Be careful not to let the garlic burn (turn down the heat a bit if you need to).
  • Add the salt and pepper, the peas, and the cream to the saucepan with the onion and garlic. Heat this through for about 2 minutes, stirring often.
  • Remove the saucepan from the heat and add the chopped/hand torn mint. Now use the immersion blender to blend the peas to a consistency that you like. I recommend blending until around ½ of the peas are broken down, which will give you a chunky texture and puree. You'll want to avoid turning the peas to soup.
    • Alternatively you could use a potato masher or food processor. If using the food processor, pulse a few times to get your desired texture, but avoid liquefying the mixture.
  • Taste and add more salt and/or pepper if you wish. Serve immediately and enjoy immensely!

Video

Nutrition

Calories: 172kcalCarbohydrates: 19gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 416mgPotassium: 341mgFiber: 6gSugar: 7gVitamin A: 1216IUVitamin C: 43mgCalcium: 78mgIron: 2mg
Keyword mushy peas, peas
Tried this recipe?Let us know how it was!

Danish Open Faced Sandwich Recipe (Smørrebrød)

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Smørrebrød—Danish for "buttered bread," is an edible art form. You've come to the right place to learn how to make these beautiful and delicious open faced sandwiches that would make a Dane nod in approval!

Three Danish open faced sandwiches next to each other two are rye bread with butter and cream cheese spreads topped with hard boiled egg, shrimp, lemon and microgreens and the one in the middle is rye bread topped with butter and cream cheese spreads, salmon, cucumber, tomato, radish, pickled onion, and microgreens.

Danish Smørrebrød are arguably the most beautiful sandwiches in the world. Served open faced so that the ingredients can be displayed and admired, these Danish sandwiches can be easily created by you!

Here you'll find a recipe for two different varieties of smørrebrød, or "buttered bread," that would be perfect for your lunch or enjoyed as a snack.

But first, allow me to tell you a little about the history of Denmark's edible art form.

A Bit of Smørrebrød History

Smørrebrød has rural origins dating back to the 18th century, when it was all about practicality.

Danish workers needed lunch that traveled well and stayed fresh without refrigeration. Dense rye bread, rugbrød, was sturdy enough to hold food and lasted for days.

Butter was spread on the bread partly to keep the toppings such as pickled fish or cured meats, from soaking through too quickly, hence the name "butter bread."

In the 19th century this sandwich evolved and turned into a more elaborate affair. Chefs leaned into the presentation which became part of the experience. The practical sandwich evolved into a culinary tradition where balance, texture, and visual appeal mattered as much as flavor.

Today, a proper smørrebrød walks the line between rustic and refined.

Typically eaten for lunch or as a snack, the Danes eat their smørrebrød with a knife and fork rather than by hand, due to the elaborate toppings.

Now, get ready to release your inner artist and create and experience these stunning Danish open-faced sandwiches for yourself!

🥘 Ingredients

Here are the ingredients you'll need to make your beautiful open faced sandwiches:

Bread and Spreads

  • Dense Danish rye bread - as of this writing, Trader Joe's has a Danish European Grains and Seeds Bread which is what I used and is a very good bread; you could also sub sourdough rye with visible seeds and a tight crumb (don't use soft sandwich rye or white bread which are not suitable)
  • Salted butter -European-style butter is preferred (Danish if you can get it); I used Kerrygold spreadable Irish butter; if you are not using a "spreadable" butter, leave your butter out for a few minutes to soften it a bit
  • Spreadable cheese (optional); if you'd like to add this Norwegian Snofrisk is a nice option, or you can use some spreadable cream cheese or goat cheese
An open bag of Trader Joe's European Grains and Seeds Bread next to a piece of the bread displayed on a plate.
This bread is dense and has visible seeds
Opened containers of Kerrygold Butter and Snofrisk cheese with their lids displayed next to them.
A nice European style butter is recommended. The spreadable cheese is optional, but nice to add some extra richness.

Proteins

  • Small shrimp - these should be cooked; I used 70-90 count shrimp/lb
  • Smoked salmon - thin slices that you can drape in folds over the bread is lovely
  • Hard-boiled eggs - carefully slice these thinly using a sharp knife
A white plate topped with hard boiled egg halves, small cooked shrimp, and smoked salmon.

Fresh Ingredients: Vegetables and Lemon

  • Lemon - you'll need a few very thin slices for the egg and shrimp sandwich, as well as some wedges for squeezing over your sandwiches when ready to enjoy
  • Cucumber - sliced thinly and laid flat for some extra crunch!
  • Radishes - I love using Easter Egg (colorful) radishes for Smørrebrød! as with the cucumber, these should be sliced very thinly and laid flat
  • Tomato - if you can, find a colorful heirloom tomato for color contrast (I used a lovely yellow one I found at my local grocery store); deseed and remove extra moisture so as not to make the bread soggy

Garnishes

  • Pickled red onion - adds acidity and brightness
  • Microgreens - a sprinkling of these gives your sandwich the beautiful finishing touch!
A white dish with sliced cucumber, lemon, radishes, tomato, pickled red onion and microgreens.

🔪 Instructions

Use a sharp bread knife to cut your rye bread into slices about half an inch thick. Please note: you want your bread to be at room temperature. If you purchase Trader Joe's has a Danish European Grains and Seeds Bread, it is already sliced!

Spread a tablespoon of butter on each bread slice. If you like you can add more butter, as you want it to be fairly thick (i.e. don't skimp on the butter!)

If using, it's time to spread the cream cheese on top of the butter. Use about a tablespoon or more of cream cheese or Snofrisk, the Norwegian spreadable cheese that I used and recommend.

A white plate with a piece of rye bread with butter and cream cheese, and a partial view of a dish with pickled onions in the background.

Assemble the Shrimp and Egg Sandwiches (2 slices)

Take two slices of the buttered bread and assemble each as follows. Add one sliced hard boiled egg, half the lemon slices, then 6 cooked shrimp. Garnish with ¼ of the microgreens. Repeat with the second slice of rye bread.

A white plate with a Danish open faced sandwich which is rye bread with butter and cream cheese spreads topped with hard boiled egg. There is a plate with smoked salmon and shrimp, and another dish with microgreens, tomatoes, lemon, cucumber and red onion in the background.
A white plate with a Danish open faced sandwich which is rye bread with butter and cream cheese spreads topped with hard boiled egg and shrimp. There is a plate with smoked salmon and another dish with microgreens, tomatoes and red onion in the background.
Closeup of a Danish open faced sandwich which is rye bread with butter and cream cheese spreads topped with hard boiled egg, shrimp, lemon and microgreens next to another one only partially in view consisting of rye bread topped with salmon and cucumber.

Assemble the Salmon and Vegetable Sandwiches (2 slices)

Take two slices of the buttered bread and assemble each as follows. Drape or lay a salmon slice on top of the bread. Next layer ½ of the cucumber slices, radish slices, and tomatoes, followed by pickled red onions and ¼ of the microgreens. Repeat with the second slice of bread.

Two open faced sandwiches on two separate plates one topped with butter, eggs, shrimp, and microgreens and the other topped with butter and salmon. There is another dish containing microgreens, cucumbers, radishes, tomatoes, pickled onions, and lemon.
Two open faced sandwiches on two separate plates one topped with butter, eggs, shrimp, and microgreens and the other topped with butter, salmon, cucumber, radishes, and tomatoes. There is another dish containing microgreens, cucumbers, radishes, tomatoes, pickled onions, and lemon.
Two open faced sandwiches on two separate plates a glimpse of one topped with butter, eggs, shrimp, and microgreens and the other topped with butter, salmon, cucumber, radishes, tomatoes, microgreens and pickled onions. There is another dish containing microgreens, radishes, and pickled onions in the background.
One Danish open faced sandwich with rye bread topped with butter and cream cheese spreads, salmon, cucumber, tomato, radish, pickled onion, and microgreens, next to another one partially in view with rye bread with butter and cream cheese spreads topped with hard boiled egg, shrimp, lemon and microgreens.

Suggestions For Serving

Three Danish open faced sandwiches next to each other two are rye bread with butter and cream cheese spreads topped with hard boiled egg, shrimp, lemon and microgreens and the one in the middle is rye bread topped with butter and cream cheese spreads, salmon, cucumber, tomato, radish, pickled onion, and microgreens.

It's time to enjoy your Smørrebrød!

Squeeze a bit of lemon juice over your sandwich if you like. And be sure to use your fork and knife, not your hands!

I suggest pairing it with a cold crisp Danish beer such as Carlsberg. An icy cold shot of aquavit or a crisp white wine such as Sauvignon Blanc would also pair well.

Danish open sandwiches are hearty enough on their own. However, if you'd like to round out your meal, a simple green salad is all you need.

Smørrebrød is best served immediately. However I have refrigerated it (gently wrapped in plastic wrap) for a couple of hours and was still able to enjoy it immensely!

FAQ

What kind of bread should I use to make Smørrebrød?

You should use a dense dark rye bread called rugbrød to make this sandwich. As of this writing, Trader Joe's has a Danish European Grains and Seeds Bread which is what I used and works great; you could also sub sourdough rye with visible seeds and a tight crumb (don't use soft sandwich rye)

What are typical proteins used to make Smørrebrød?

Typical proteins used include pickled herring, smoked salmon, roast beef, shrimp, liver pate, and hard boiled eggs.

What other garnishes in addition to microgreens and pickled onions could I use to make these Danish open faced sandwiches?

You can also consider using capers, fresh herbs such as fresh dill or chives, horseradish sauce, remoulade sauce, and mustard as garnishes for Smørrebrød. Edible flowers would also be a beautiful garnish!

1,000 Foods To Eat Project

Smørrebrød is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. This beautiful Danish sandwich is food #88 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Some Other Foods That You Will Enjoy!

Here are some other foods that you will enjoy!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Two Danish open faced sandwiches next to each other one is rye bread with butter and cream cheese spreads topped with hard boiled egg, shrimp, lemon and microgreens and the next one is rye bread topped with butter and cream cheese spreads, salmon, cucumber, tomato, radish, pickled onion, and microgreens.

Danish Open Faced Sandwich Recipe (Smørrebrød)

GRACE STEWART
Learn how to master the art of the Danish Open Faced Sandwich with this easy recipe! Called Smørrebrød, this is an unforgettable sandwich almost too beautiful to eat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine Danish
Servings 2 people
Calories 640 kcal

Equipment

  • sharp bread knife used to slice your bread into slices about ½" thick
  • butter knife
  • sharp knife or mandoline this will help you to slice your vegetables thinly
  • cutting board

Ingredients
  

  • 4 slices dense rye bread also known as rugbrod; as of this writing, Trader Joe's has a Danish European Grains and Seeds Bread which is what I used and works great; you could also sub sourdough rye with visible seeds and a tight crumb (don't use soft sandwich rye)
  • 4 tablespoon salted butter you want the butter to be cold, and European-style butter is preferred; I used Kerrygold spreadable Irish butter; if you are not using a "spreadable" butter, leave your butter out for a few minutes to soften it a bit
  • 4 tablespoon spreadable cheese this is optional; if you'd like to add this Norwegian Snofrisk is a nice option, or you can use some spreadable cream cheese as well

Proteins

  • 12 each small shrimp cooked; I used 70-90 count shrimp/lb
  • 4 slices smoked salmon
  • 2 each hard boiled eggs sliced into about 4 slices each

Fresh Vegetables and Lemon

  • 6 slices lemon sliced very thinly (this is for the egg and shrimp sandwich)
  • 8 slices cucumber sliced very thinly
  • 12 slices radish sliced very thinly
  • 6 slices tomato sliced very thinly and remove seeds and extra moisture so as not to make the bread soggy; I used a colorful yellow Heirloom tomato

Garnishes

  • ⅛ cup pickled red onion
  • ⅛ cup microgreens

Additional Ingredients (optional)

  • ½ each lemon cut into 2 wedges

Instructions
 

  • Use a sharp bread knife to cut your rye bread into slices about half an inch thick. Please note: you want your bread to be at room temperature. If you purchase Trader Joe's has a Danish European Grains and Seeds Bread, it is already sliced!
  • Spread a tablespoon of butter on each slice of bread. If you like you can add more butter, as you want it to be fairly thick (i.e. don't skimp on the butter!)
  • If using, it's time to spread the cream cheese on top of the butter. Use about a tablespoon or more of cream cheese or Snofrisk, the Norwegian spreadable cheese that I used and recommend.

Assemble the Shrimp and Egg Sandwiches (2 slices)

  • Take two slices of the bread and assemble each as follows. Add one sliced hard boiled egg, half the lemon slices, then 6 cooked shrimp. Garnish each with ¼ of the microgreens. Repeat with the second slice.

Assemble the Salmon and Vegetable Sandwiches (2 slices)

  • Take two slices of the bread and assemble each as follows. Drape or lay a salmon slice on top of the bread. Next layer ½ of the cucumber, radishes, and tomatoes, followed by pickled red onions and ¼ of the microgreens. Repeat with the second slice.

Serve Immediately!

  • It's time to enjoy your Smørrebrød! Squeeze a bit of lemon over your sandwich if you like. And be sure to use your fork and knife, not your hands!

Notes

The quantities of the ingredients are suggestions.  Feel free to use more if you desire!  
You can also consider using edible flowers, capers, fresh dill, chives, horseradish, remoulade, and mustard as garnishes for Smørrebrød!

Nutrition

Calories: 640kcalCarbohydrates: 63gProtein: 21gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 108mgSodium: 1290mgPotassium: 2097mgFiber: 17gSugar: 19gVitamin A: 1496IUVitamin C: 127mgCalcium: 257mgIron: 5mg
Keyword open faced sandwich, sandwich, smorrebrod
Tried this recipe?Let us know how it was!

Easy Ideas For How To Serve And Enjoy Caviar Appetizers

by 1 Comment

Most people overthink caviar. Here you'll find simple ways to turn those tiny pearls into an everyday pleasure that you can enjoy without the fuss.

A white plate topped with caviar appetizers including blinis and a toast point topped with creme fraiche, cavair, green onions, and shallots and a lemon wedge.

I used to think that caviar was only for special occasions or for the wealthy and entirely pretentious.

You see those glossy pearls in the tin and wonder if you're supposed to do something special with them, or if eating them wrong will somehow waste the entire experience.

The truth is, caviar is one of the most misunderstood ingredients in the kitchen, and you can enjoy caviar without any special rituals and without spending a fortune.

Caviar is briny, buttery, and tastes deeply of the ocean in a way that no other ingredient does. It has a texture and flavor that doesn't need much to shine.

In fact, the best ways to enjoy fish eggs are pretty simple, so please read on for some easy ideas and different ways on how to serve and enjoy caviar!

Jump to:

A Bit Of Background On Caviar

Caviar's reputation as the ultimate luxury ingredient comes from centuries of Persian and Russian tradition, where sturgeon roe was harvested from the Caspian Sea.

In Russia, caviar was enjoyed by both peasants and nobility because of the abundance of sturgeon in the rivers of Russia.

Over time, Beluga caviar became associated with the opulence of the Russian tsars, who treated it as a luxury ingredient and was used to display the wealth of the aristocracy. At court it was served with ceremony and ritual, often accompanied by cold vodka or champagne at Russian tables.

Eventually caviar spread to Western Europe and was adopted especially in France as a symbol of wealth, as in Russia.

In France caviar became a part of haute cuisine, and the French approach to caviar was more refined and elegant as compared to the Russian style, which was more hearty and abundant.

Today we carry on the traditions of the Russians and the French in some of the following ways:

  • Keeping the caviar nestled in ice to keep it chilled
  • Using mother of pearl spoons, as metallic spoons were thought to react with the caviar and change its delicate flavor
  • Serving with toast points, blinis, crème fraîche, and garnishes such as hard boiled egg and shallots that are finely chopped
  • Pairing with chilled vodka and champagne

Here I'm going to carry on these traditions in a a simple and unfussy way, which will make caviar much more approachable.

🍽 Equipment

You don't really need a specialty caviar service set, but a few special pieces of equipment will enhance your experience.

  • A non metallic spoon - a metal spoon will react with caviar and can change the clean taste of the roe. Use a mother-of-pearl spoon if you have one, or you could use a small plastic or wooden spoon as well
  • Something to keep the caviar chilled - caviar should be served chilled because at room temperature it loses its flavor and texture quickly. A small ice bowl or a shallow dish set over a larger bowl of ice is an excellent option and a great way to keep the caviar cold without needing to constantly refrigerate it between servings. I purchased an inexpensive caviar chiller server set (which also comes with mother of pearl spoons) which worked really well for me.
A hand holding a glass with ice and a metal tin with caviar.
My makeshift caviar serving set
The bottom of a caviar serving dish filled with ice topped with the top portion containing caviar and a mother of pearl spoon.
Caviar serving set with mother of pearl spoon
  • Small board or serving tray to put garnishes and accompaniments such as blinis and toast points on is recommended
  • Sharp knife and cutting board for prepping garnishes

As you can see, there are no expensive crystal serving sets listed here!

🥘 Ingredients

Here are the ingredients you'll need for an exquisitely simple caviar appetizer experience:

The Caviar

  • Caviar - the star of the show. Start with 1 to 2 ounces per person as an appetizer. Sturgeon caviar is the classic choice, but for a more affordable price consider American domestic caviars such as salmon roe, hackleback roe, and paddlefish roe. The roe I enjoyed was from Paramount Caviar, which also offers more premium caviar. Store caviar in the coldest part of your fridge (often at the back of your bottom shelf) and open the tin just before serving to preserve freshness.
A person's hand holding the top of a Salmon Caviar tin next to the rest of the tin filled with Salmon Caviar.

The Bases

  • Blinis or toast points - these provide the base for the caviar. Blinis are small, yeasted buckwheat pancakes with a slightly tangy flavor that pairs beautifully with roe. I used Marky's Cocktail Blinis which you can buy online. You may also be able to find blinis at a well stocked grocery store, specialty shops or make your own. Toast points are thin slices of bread, lightly buttered, toasted and cut into triangles. I made my own toast points which are super easy to make and you can find many recipes on the internet for them.
A package of Marky's Blinis.
Blinis
A baking tray topped with toast points.
Toast points

The Garnishes

  • Crème fraîche or sour cream - these add a wonderfully creamy and tangy element that balances the salty taste of the roe. Crème fraîche (a classic pairing for caviar) is richer and thicker, which makes it a more refined choice, but sour cream works just as well. These should be full fat and spread thinly on your blini or toast point. Low fat or nonfat is definitely not recommended!
  • Butter is highly recommended! Use a high-quality butter at room temperature so it spreads easily on toast points and blinis. A good option is Kerrygold Grass Fed butter which is rich, creamy, and utterly indulgent. Again, you'll want to spread this thinly on your caviar vehicle (blini or toast point).
  • Hard-boiled eggs are a traditional garnish that adds richness. Separate the yolk and white, then finely chop each one individually. The yolk adds creaminess, while the white provides a clean, slightly firm texture.
  • Green onions (green part only) or chives, shallots, and lemon provide a bit of brightness and sharpness. Chives are more traditional than green onion, but you can sub the green part only of green onions if you like. Finely minced green onion or chives add a mild onion flavor, while finely diced shallots (could also sub red onion) bring a bit more bite. Use these sparingly, and add a squeeze of lemon just prior to eating the caviar for a little acidity.
a serving plate with caviar toppings including lemon wedge, green onions, shallots, creme fraiche, chopped egg, toast points and blinis.

🔪 Instructions

Prepare Your Bases

Allow your butter to come to room temperature. Toast points should also be served at room temperature. If using refrigerated blinis, allow them to come to room temperature as well.

NOTE ABOUT THE BLINIS: Typically they are warmed before serving, however I find this a bit fiddly and opt to serve these at room temperature. If you want to warm them, the best way is to gently warm them in a dry skillet for a few seconds just prior to serving.

For a simple recipe for toast points, slice white bread into triangles, brush lightly with melted butter, and toast in a 400-degree oven for 6-8 minutes or until golden and crisp.

Prep The Garnishes

Prep the garnishes. Finely mince green onion (or chives), and shallots. Finely chop the egg yolks and egg whites after separating them. Cut some lemon wedges and prepare small dishes with creme fraiche (or sour cream) and butter.

Place your garnishes and the bases (blinis and toast points) on your serving tray.

Prepare Your Caviar Chiller

Prepare your caviar chiller or small bowl with ice. If using the caviar chiller, fill with crushed ice, then use your non metallic spoon to place some caviar in the top portion of the caviar chiller. a small ice bowl or a shallow dish set over a larger bowl of ice will also work.

💭 Top tip

Caviar loses its texture and flavor quickly at room temperature, so keeping it chilled throughout service is an absolute must.

Assembly Time!

Start with your base, and spread a thin layer of butter followed by a thin layer of crème fraiche on the top of the blini or toast point.

A white plate with dimples topped with a blini with creme fraiche, next to a serving tray with butter, creme fraiche, lemon, green onions, and chopped hard boiled egg.

Top with caviar. Use a non-metallic spoon to gently scoop a small amount of caviar from your caviar tin, and place it directly on top of the creamy base.

A white plate topped with a caviar appetizer a blini topped with creme fraiche and salmon caviar next to a serving tray with a glimpse of creme fraiche.

Add your garnishes sparingly. Add your choice of hard-boiled egg, green onions, chives, or shallots, sprinkle a small pinch over the caviar. Squeeze a tiny bit of lemon juice over the top if you like.

A white plate topped with caviar appetizers including blinis and a toast point topped with creme fraiche, caviar, green onions, and shallots and a lemon wedge, with a part of another serving platter in the background.

Your caviar appetizers are now ready to enjoy!

Suggestions For Serving

A hand holding a toast point caviar appetizer over a serving tray with a caviar filled caviar serving dish and a bowl of creme fraiche, and another plate with more caviar appetizers.

You'll want to serve your appetizers immediately. Fish roe is best eaten within minutes of plating, while it's still cold and the base hasn't softened too much.

My bet is you will love the accompanying beverage suggestions for your delicious appetizer.

Caviar pairs beautifully with some iced vodka (a classic Russian pairing). Pour it straight from the freezer into chilled shot glasses and sip it slowly, letting the cold liquid mingle with the salty pearls.

The classic French pairing is a bottle of champagne. Look for brut or extra brut styles (dry or extra dry) and avoid sweet champagnes or sparkling wines for the best experience.

For food pairings, it's best to keep it simple. Some thinly sliced smoked salmon, oysters on the half shell, or a light cucumber salad would all pair well with your gourmet treat.

The best caviar appetizers are the ones where the caviar is the thing you remember most, and not the garnishes.

Keep it cold, keep it simple, and let those gloriously glossy pearls do what they do best!

Enjoy each and every sumptuous briny bite of your luxurious delicacy! Your taste buds will be delighted!

FAQ

What are some affordable options for caviar?

Fine caviar can be outrageously expensive! But there are some more affordable options. Consider American domestic caviars such as salmon roe, hackleback roe, and paddlefish roe. These are available at a less expensive price point than premium caviars but are still outrageously delicious! My caviar came from Paramount Caviar, which offers a great selection of both expensive caviar and more affordable ones.

What are blinis?

Blinis are small, yeasted buckwheat pancakes with a slightly tangy flavor that are a classic caviar pairing. You can make your own or find them at a premium grocer or online.

Do I need a special caviar chiller to serve caviar?

You do need something to keep the caviar chilled - caviar should be served chilled because at room temperature it loses its flavor and texture quickly. A caviar chiller set definitely makes things easier when serving caviar. However, in lieu of one, a small ice bowl or a shallow dish set over a larger bowl of ice will work.

1,000 Foods To Eat Project

The classic combination of Blini With Caviar is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Caviar blinis is food #87 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Some Other Foods That You Will Enjoy!

Here are some other foods that you will enjoy!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A white plate topped with caviar appetizers including blinis and a toast point topped with creme fraiche, caviar, green onions, and shallots and a lemon wedge, with a part of another serving platter in the background.

Easy Caviar Appetizers Recipe

GRACE STEWART
Serving caviar doesn't have to be pretentious! Try this easy caviar appetizers recipe and enjoy caviar without the fuss!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 2 people
Calories 131 kcal

Equipment

  • non metallic spoon Use a mother-of-pearl spoon if you have one, or you could use a small plastic or wooden spoon as well
  • caviar chiller server set could also use a small ice bowl or a shallow dish set over a larger bowl of crushed ice; many caviar chiller server sets also come with mother of pearl spoons!
  • small board or serving tray for garnishes and accompaniments
  • sharp knife and cutting board for prepping garnishes

Ingredients
  

  • 2 oz caviar recommend 1 oz per person
  • 10 each blinis use store bought or make your own
  • 10 each toast points slice white bread into triangles, brush lightly with melted butter, and toast in a 400-degree oven for 6-8 minutes or until golden and crisp. Let them cool completely before serving.
  • 1 tablespoon Crème fraîche can sub sour cream
  • 1 tablespoon butter serve at room temperature; Kerrygold Grass Fed Butter is highly recommended
  • 1 hard boiled egg Separate the yolk and white, then finely chop each one individually.
  • 1 ts green onion mince the green part only or finely mince some chives
  • 1 ts shallots minced; could sub red onion
  • 2 each lemon wedges

Instructions
 

  • Allow your butter to come to room temperature. Toast points should also be served at room temperature. If using refrigerated blinis, allow them to come to room temperature as well. NOTE ABOUT THE BLINIS: Typically they are warmed before serving, however I find this a bit fiddly and opt to serve these at room temperature. If you want to warm them, gently warm them in a dry skillet for a few seconds just prior to serving.
    • To make toast points, slice white bread into triangles, brush lightly with melted butter, and toast in a 400-degree oven for 6-8 minutes or until golden and crisp.
  • Prep the garnishes. Finely mince green onion (or chives), and shallots. Finely chop the egg yolk and whites after separating them. Cut some lemon wedges and prepare small dishes with crème fraîche (or sour cream) and butter.
  • Place your garnishes and the bases (blinis and toast points) on your serving tray.
  • Prepare your caviar chiller or small bowl with ice. If using the caviar chiller, fill with crushed ice, then use your non metallic spoon to place some caviar in the top portion of the caviar chiller. A small ice bowl or a shallow dish set over a larger bowl of ice will also work.
    • Caviar loses its texture and flavor quickly at room temperature, so keeping it chilled throughout service is an absolute must.
  • Now it's time to assemble! Start with your base, and spread a thin layer of butter followed by a thin layer of crème fraîche on your blini/toast point.
  • Top with caviar. Use a non-metallic spoon to gently scoop a small amount of caviar, and place it directly on top of the creamy base.
  • Add your garnishes sparingly. Add your choice of hard-boiled egg, green onions, chives, or shallots, sprinkle a small pinch over the caviar. Add a tiny squeeze of lemon juice over the top if you like.
  • Enjoy immediately! Caviar is best eaten right after assembling. Just be sure to fully immerse yourself in each delightful bite!

Notes

Please note:  the nutritional information unfortunately doesn't include info on the blinis and toast points.  I apologize for any inconvenience this may cause.

Nutrition

Calories: 131kcalCarbohydrates: 2gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 261mgSodium: 472mgPotassium: 97mgFiber: 0.1gSugar: 1gVitamin A: 404IUVitamin C: 1mgCalcium: 100mgIron: 4mg
Keyword caviar
Tried this recipe?Let us know how it was!

New Zealand Hokey Pokey Ice Cream Recipe

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Hokey Pokey Ice Cream is a classic ice cream in New Zealand for good reason! Easily make this absolutely scrumptious honeycomb ice cream at home today, let me show you how!

A gold rimmed bowl containing Hokey Pokey Ice Cream and a gold spoon, and a gold rimmed plate with honeycomb in the background.

Hokey Pokey Ice Cream, along with Chocolatey Afghan Cookies, is a favorite of New Zealanders. This ice cream features bits of crunchy sweet honeycomb toffee in (and on) vanilla ice cream.

You'll experience the perfect combination of textures and flavors when savoring this ice cream. Imagine creamy vanilla ice cream contrasted with the crackle and crunch of sweet honeycomb toffee pieces and you'll understand why Hokey Pokey Ice Cream is such a beloved treat in New Zealand.

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Easy Homemade Parmesan Cheese Drop Biscuits Recipe

by 1 Comment

Stop rolling out dough! These easy Parmesan drop biscuits require zero kneading and zero rolling. Just mix, drop onto a baking sheet, and bake until golden and fluffy. They are the perfect 40-minute side dish for any meal!

Parmesan cheese drop biscuits on a black plate.

Do you love Parmesan cheese? I used "Parmesan" in the title of this blog post but what I really mean is Parmigiano Reggiano. This is the real deal, the Italian hard cheese that comes in wheels with rinds imprinted with "Parmigiano Reggiano" all around it.

If you are a fan of this nutty and salty tasting slice of heaven, then you'll LOVE this easy recipe for Homemade Parmesan Cheese Drop Biscuits!

Jump to:

Why You Will LOVE This Simple Recipe!

This recipe features Parmigiano Reggiano, one of the world's most amazing cheeses, in a delicious biscuit which you can enjoy straight from your oven.

You'll want to make this easy biscuit recipe because:

  • There's almost nothing better than fluffy homemade biscuits, especially when they are full of Parmesan cheese flavor!
  • This is a simple drop biscuit recipe that doesn't require special equipment like a pastry cutter or biscuit cutter. These tender biscuits are made by simply scooping up the dough and dropping it on a cookie sheet by tablespoonfuls.
  • You will enjoy the process of making these cheesy buttery biscuits, based on the steps to make the French pâte à choux pastry.
  • Your home will be filled with the incredible aroma of Parmesan cheese biscuits baking in your hot oven!
  • You can serve these as a beautiful side dish to accompany all of your favorite main dishes. Or, relish these biscuits with flaky layers as a delightful snack!

So what are we waiting for? Let me show you what you'll need to make these flaky biscuits featuring Parmigiano Reggiano!

🥘 Ingredients

Ingredients needed to make Parmesan Cheese Drop Biscuits including large eggs, milk, butter, all purpose flour, Parmesan cheese, salt, pepper, and nutmeg all displayed in bowls.

You only need a few simple and basic ingredients to make these easy drop biscuits:

  • Whole milk - please use regular milk for this recipe
  • Salted butter (half a stick of butter)
  • All purpose flour
  • Eggs
  • Parmesan cheese - you'll want to use Parmigiano Reggiano and for the best results buy the hard cheese and grate it yourself (don't buy cheese that has already been grated)
  • Salt
  • Pepper
  • Nutmeg

These ingredients are easily found at any well stocked grocery store.

Now let's have some fun with the process of making some cheesy fluffy biscuits!

💭 Top tip

For the best results and maximum cheesy flavor, use Parmigiano Reggiano. Buy the hard cheese and grate it finely yourself (don't buy cheese that has already been grated). If you need a hard cheese grater consider the Zyliss Cheese Grater it's perfect for grating hard cheeses!

🔪 Instructions

Preheat your oven to 400F, and grab a measuring cup for measuring out the flour and milk.

Prepare The Dough Mixture

Add the milk and cold butter to your large saucepan on medium-high heat, and bring the melted butter and milk to the boil. When it boils and the butter has melted, remove the saucepan from the heat, and add all of the flour. Mix this with your wooden spoon until the ingredients cohere together and form a lump.

A Dutch oven containing melted butter and boiling milk with a small red bowl containing all purpose flour poised above the Dutch oven.
Add flour to boiling milk and butter....
A Dutch oven containing flour added to a mixture of melted butter and milk, being stirred by a wooden spoon.
Mix with your wooden spoon...
A Dutch oven containing a dough mixture in a clump, with a wooden spoon poised above the dough mixture which will be used to make Parmesan cheese drop biscuits.
Until the ingredients come together and form a lump.

Place the saucepan back on the stove on medium heat for 2 more minutes, mixing with your wooden spoon the entire time. You should see a little crust at the bottom of your saucepan develop at the end of the 2 minutes of mixing.

A Dutch oven containing a dough mixture that will be used to make Parmesan cheese drop biscuits.

Take this off the heat, and place the milk, butter, and flour mixture in your mixing bowl from your stand mixer or another large mixing bowl. Allow to cool to room temperature for 10 minutes.

After cooling, add one of the eggs and mix on low until this is incorporated into the dough mixture, then do the same with the second egg. Mix for around 2 minutes if using your stand mixer or electric hand mixer, and around 5 minutes if mixing by hand.

A Kitchenaid Stand Mixer containing dough for Parmesan cheese drop biscuits and an egg.
Mix the eggs in one at a time...
A stand mixer bowl containing a slimy dough mixture containing egg with the edge beater attachment poised over the mixture.
It will look slimy at first but that's ok!

After mixing the eggs in, your biscuit dough should look like the dough in the picture below. You know you have the right consistency when the dough is thick and not runny, and may slowly slide off your spatula.

A stand mixer bowl containing the dough mixture to be used to make Parmesan cheese drop biscuits. A blue spoon with some of the dough clinging on to it is poised above the dough in the bowl.

Add The Parmesan Cheese And Spices

The next step is to add the Parmesan cheese, salt, pepper, and nutmeg, and mix until these ingredients are well incorporated.

A dough mixture for Parmesan cheese drop biscuits topped with Parmesan cheese, salt, pepper, and nutmeg.

Bake The Drop Biscuits

Drop by heaping tablespoonfuls of dough onto your cookie sheet. You should get around 12 drop biscuits. Space them apart from each other on a lined baking sheet or cookie sheet lined with a silicone baking mat or some parchment paper.

A stand mixer bowl containing Parmesan cheese biscuit dough with a blue spoon inserted in the bowl. There is a tablespoon containing some of the dough mixture in the foreground.
Drop by heaping tablespoonfuls...
A cookie sheet and silicone mat topped with 12 Parmesan cheese drop biscuits ready to be baked.
Onto a cookie sheet and space them apart.

Now bake in your preheated oven for approximately 20 minutes at 400F or until golden brown.

A cookie sheet and silicone baking mat topped with Parmesan cheese drop biscuits baking in an oven.
Bake for around 20 minutes...
A silicone baking mat containing baked Parmesan cheese drop biscuits.
Until beautifully golden brown!

And that's all there is to making scrumptious Parmigiano Reggiano Drop Biscuits!

Suggestions For Serving

Parmesan cheese drop biscuits on a cooling rack.

It's now time to indulge in some mouthwatering hot biscuits!

These Parmesan cheese drop biscuits are best served straight from the oven, nice and hot! However, you can serve them warm or at room temperature if you prefer.

Parmesan cheese drop biscuits displayed on a black plate, with one cut in half to show the interior of the biscuit.

Enjoy as they are, or better yet slather on a bit of grass fed butter to take the experience of eating these Parmesan drop biscuits to the next level.

I hope this will become your go-to recipe for drop biscuits, featuring Parmigiano Reggiano, one of the most amazing cheeses of the world!

Find the full printable recipe card below!

FAQ

How should leftover Parmesan drop biscuits be stored?

Store leftover biscuits in an airtight container and enjoy within 3 days.

Can I substitute self rising flour for all purpose flour in this drop biscuit recipe?

I haven't tested this recipe using self rising flour, so I recommend sticking with all purpose flour when making this recipe.

If you love cheese check these out:

1,000 Foods To Eat Project

In conclusion, Parmigiano Reggiano is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Parmigiano Reggiano is food #85 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Parmesan cheese drop biscuits on a black plate.

Easy Homemade Parmesan Cheese Drop Biscuits Recipe

Grace Stewart
Love Parmesan cheese? Then you'll love these Easy Homemade Parmesan Cheese Drop Biscuits! Rich with the flavor of Parmesan, these are great served with your favorite soups or main dishes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 38 minutes
Course accompaniment, Side Dish
Cuisine American
Servings 4 servings
Calories 287 kcal

Equipment

  • stand mixer or electric hand mixer; this is optional but it makes the job easier!
  • mixing bowl use the one from your stand mixer or another large sized mixing bowl if you will use an electric hand mixer or your hand
  • Oven
  • wooden spoon
  • large saucepan
  • Cookie sheet line this with a silicone baking mat or some parchment paper for easier cleanup

Ingredients
  

  • ½ cup whole milk
  • ¼ cup salted butter this is 4 tablespoons (half a stick of butter)
  • ½ cup all purpose flour
  • 2 large eggs
  • ¾ cup Parmesan cheese finely shredded or grated
  • ½ ts salt
  • ⅛ ts pepper
  • ⅛ ts nutmeg

Instructions
 

  • Preheat your oven to 400F.
  • Add the milk and butter to your large saucepan on medium-high heat, and bring it to the boil. When it boils, remove the saucepan from the heat, and add all of the flour. Mix this with your wooden spoon until the ingredients cohere together and form a lump.
  • Place the saucepan back on the stove on medium heat for 2 more minutes, mixing with your wooden spoon the entire time. Take this off the heat, and place the mixture in your mixing bowl. Allow to cool for 10 minutes.
  • After cooling, add one of the eggs and mix on low until this is incorporated into the dough mixture, then do the same with the second egg. Mix for around 2 minutes if using your stand mixer or electric hand mixer, and around 5 minutes if mixing by hand.
  • After cooling, add one of the eggs and mix on low until this is incorporated into the dough mixture, then do the same with the second egg. Mix for around 2 minutes if using your stand mixture or electric hand mixer, and around 5 minutes if mixing by hand.
  • Add the Parmesan cheese, salt, pepper, and nutmeg, and mix until these ingredients are well incorporated.
  • Drop by heaping tablespoonfuls of dough onto your cookie sheet. You should get around 12 drop biscuits. Space them apart from each other, and bake for approximately 20 minutes or until golden brown.
  • Best served straight from the oven, nice and hot!

Notes

I recommend using Parmigiano Reggiano bought in a block that you grate yourself.  This will give you the best flavor and results.
You can increase the amount of Parmesan cheese to 1 cup if you like! 
If you have a whole block of Parmigiano Reggiano, you may find the Zyliss Cheese Grater handy for grating the cheese. 

Nutrition

Calories: 287kcalCarbohydrates: 14gProtein: 13gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 140mgSodium: 730mgPotassium: 118mgFiber: 0.4gSugar: 2gVitamin A: 686IUVitamin C: 0.003mgCalcium: 280mgIron: 1mg
Keyword Biscuits, Drop biscuits, Parmesan cheese
Tried this recipe?Let us know how it was!

Easy Korean Spicy Beef Bulgogi Recipe For Stovetop

by 1 Comment

Get authentic Korean BBQ flavor fast! This Spicy Beef Bulgogi (Fire Meat) recipe uses thinly sliced ribeye marinated in rich gochujang and gochugaru for a delicious sweet and spicy kick. It cooks up perfectly in a skillet in just 3-5 minutes! Read on for the delicious details!

Korean Spicy Beef Bulgogi garnished with green onions on a cast iron plate. There is a set of purple chopsticks set on the cast iron plate.

Is there anyone who doesn't love bulgogi, the DIVINE Korean bbq dish?

Bulgogi translates "fire meat" (fire (bul) and meat (gogi)). Typically fine cuts of beef are marinated in an intoxicating mix of ingredients and then grilled to make this beloved Korean barbecue dish.

I absolutely love original beef bulgogi, as well as variations such as spicy dak bulgogi (chicken bulgogi), pork bulgogi, and this spicy beef bulgogi!

If you love spicy food and beef bulgogi, then you've GOT to try this delicious Korean Spicy Beef Bulgogi Recipe! It's super easy to make, especially on your stovetop!

So let me show you what you'll need to make this Korean bbq dish!

Jump to:

🥘 Ingredients

Ingredients needed to make Korean Spicy Beef Bulgogi For Stovetop including thinly shaved ribeye steak, water, garlic, ginger, soy sauce, extra virgin olive oil, sugar, sesame seeds, green onions, black pepper, gochugaru, gochujang, and sesame oil. These ingredients are displayed in separate bowls.

Here are the simple ingredients that you will need to make this delicious spicy beef bulgogi:

  • Very thinly sliced rib eye steak - you can use other cuts of thinly sliced beef, however it's highly recommended to use ribeye for the best results. I'm thrilled that my local grocery store now sells pre-sliced ribeye meat (please see below). If you can find this it's great to use in this recipe and will save you time!
  • Extra virgin olive oil
  • Gochujang (Korean red pepper paste)
  • Gochugaru (Korean red pepper flakes)
  • Soy sauce
  • Water
  • Sugar (can use brown sugar)
  • Ginger
  • Garlic
  • Black pepper
  • Sesame oil
  • Sesame seeds
  • Green onions (garnish)

To make this dish spicy, we include spicy gochujang and gochugaru to the bulgogi marinade.

You should be able to find most of these ingredients at your local grocery stores, or at Asian grocery store. I've also linked to Amazon for a few of the ingredients if you'd like to order from there.

Please don't be intimidated by this long list of ingredients. Gathering and prepping these ingredients is easy and doesn't take long. 😊

🔪 Instructions

Slice your ribeye steak very very thinly. Save time by using thin pre-sliced meat!

A package of Shaved Beef Ribeye from the American BBQ Co. Steakhouse.

Place the ribeye steak into a medium sized bowl. Add the marinade ingredients to the beef (you can also combine all the marinade ingredients in a separate bowl and then add it to the meat). Use your hands to work the marinade into the beef, making sure all the meat is coated by the marinade.

A metal bowl containing thinly shaved ribeye steak with marinade ingredients laid on top of the beef including sugar, gochujang, gochugaru, black pepper, and garlic and ginger.
Add the marinade ingredients to the meat in a large bowl...
Thinly shaved ribeye steak marinated in a spicy Korean marinade in a metal bowl.
Work the marinade into the meat so that all of it is coated by the delicious marinade.

Cover the bowl, and then allow to rest at room temperature around 20-30 minutes.

Heat up the olive oil on medium heat in a large skillet or pan. Either a cast iron pan or a nonstick pan will work perfectly to cook your spicy bulgogi!

Once the oil is hot, add the marinated beef and stir fry for around 3-5 minutes until the meat is cooked. The time will vary according to how thinly sliced your ribeye is.

Korean Spicy Beef Bulgogi being cooked in a nonstick pan.

Place the cooked beef bulgogi on your serving tray, and then garnish with green onions and enjoy!

Suggestions For Serving

Korean Spicy Beef Bulgogi garnished with green onions on a cast iron plate. There is a set of purple chopsticks set on the cast iron plate.

It's time to dig in to your spicy bulgogi!

You'll want to have some steamed white rice to go along with it, as well as some Korean side dishes such as cucumber kimchi and Korean spinach side dish. It's nice to combine all of these dishes to make a beef bulgogi rice bowl.

A delicious way to enjoy this bulgogi is in a lettuce wrap. Simply add some rice to a lettuce leaf, top with bulgogi and some ssamjang (Korean fermented soybean paste), open wide and stuff your mouth! 😆

I hope this easy bulgogi recipe will become one of your favorite Korean recipes!

FAQ

Can I use other cuts of beef (other than rib eye) for this bulgogi recipe?

I highly recommend rib eye steak for the most tender and delicious bulgogi! However, you can by all means use other cuts such as sirloin steak or skirt steak but be sure it is sliced very very thinly for best results.

How should I store leftover beef bulgogi?

In the unlikely event you have leftover beef bulgogi, you can store it in an airtight container in your refrigerator and enjoy within 2-3 days.

How can I adjust the spice level in this spicy bulgogi recipe?

Adjust the amount of gochujang and gochugaru up for a spicier dish, and down for a less spicy bulgogi to suit your tastes!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

1,000 Foods To Eat Project

In conclusion, bulgogi is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Bulgogi is food #84 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Korean Spicy Beef Bulgogi garnished with green onions on a cast iron plate. There is a set of purple chopsticks set on the cast iron plate.

Easy Korean Spicy Beef Bulgogi Recipe For Stovetop

Grace Stewart
You are going to LOVE this super easy and delicious Spicy Beef Bulgogi Recipe For Stovetop! This cooks up quickly so you can get onto the business of enjoying it with steamed rice and kimchi!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Marinating Time 20 minutes
Total Time 39 minutes
Course Main Course
Cuisine Korean
Servings 4 people
Calories 352 kcal

Equipment

  • 1 Large pan or skillet I have used both a cast iron pan and nonstick pan successfully with this recipe

Ingredients
  

  • 1 lb ribeye steak sliced very thinly; save time by buying a package of thinly pre-sliced ribeye steak
  • 2 tablespoon extra virgin olive oil

Marinade

  • 2 tablespoon gochujang Korean red pepper paste
  • 1 tablespoon gochugaru Korean red pepper powder
  • 3 tablespoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon sugar can use brown sugar
  • ½ tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1 ts black pepper
  • 1 ts sesame oil
  • ½ tablespoon sesame seeds

Garnish

  • 2 each green onions thinly sliced

Instructions
 

  • Slice your ribeye steak very very thinly. Save time by using thin pre-sliced meat!
  • Place the ribeye steak into a medium sized bowl. Add the marinade ingredients to the beef (you can also combine all the marinade ingredients in a separate bowl and then add it to the meat). Use your hands to work the marinade into the beef, making sure all the meat is coated by the marinade.
  • Cover the bowl, and then allow to rest at room temperature around 20-30 minutes.
  • Heat up the olive oil on medium heat in a large skillet or pan. Once the oil is hot, add the marinated meat and stir fry for around 3-5 minutes until the meat is cooked. The time will vary according to how thinly sliced your ribeye is.
  • Place the cooked beef bulgogi on your serving tray, and then garnish with green onions and enjoy!

Notes

Also be sure to try chicken bulgogi and pork bulgogi if you love bulgogi!

Nutrition

Calories: 352kcalCarbohydrates: 8gProtein: 25gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 69mgSodium: 849mgPotassium: 422mgFiber: 1gSugar: 4gVitamin A: 633IUVitamin C: 2mgCalcium: 34mgIron: 3mg
Keyword beef bulgogi, bulgogi, korean food
Tried this recipe?Let us know how it was!

Easy No Cook Indian Saffron Ice Cream Recipe

by 1 Comment

Transport yourself to India with every single scoop! This stunning No Cook Indian Saffron Ice Cream is inspired by a real trip to India where I enjoyed a saffron and pistachio kulfi. Incredibly rich and creamy, it's infused with aromatic saffron and cardamom, studded with pistachios, and garnished with gorgeous edible rose petals. The best part? No cooking, no churning, and no ice cream maker needed!

A gold rimmed bowl containing Indian Saffron Ice Cream garnished with pistachios and edible rose petals. There is a gold spoon resting in the bowl.

This Indian Saffron Ice Cream recipe was inspired by a recent trip to India, where my husband and I were treated to a Saffron and Pistachio Kulfi (an Indian milk based no churn dessert).

Of course I absolutely had to try to recreate that dish when I returned home! Although this isn't technically kulfi, my No Cook Indian Saffron Ice Cream is absolutely delicious and super easy to make and is now one of my favorite desserts!

You've GOT TO TRY this unbelievably easy no churn no cook ice cream recipe for ice cream! No ice cream maker or ice cream machine is needed, all you need is your blender to make the best homemade ice cream ever!

Jump to:

Why You Will LOVE This Ice Cream Recipe!

I promise that you will fall head over heels for this delicious Indian Saffron and Pistachio Ice Cream! Here are but a few of the reasons:

  • This dessert is spectacularly delicious. Richly sweet, it has a distinct taste of cardamom and saffron. From your first taste to your last, you'll be treated to a beautiful culinary experience when enjoying your homemade saffron ice cream.
  • It couldn't be simpler to make this easy homemade ice cream. No special equipment is needed to make this frozen dessert with a wonderful creamy texture, only your blender! The hardest part of making this no cook no churn recipe is waiting for it to freeze!
  • It's supremely satisfying to make your own homemade ice cream, which is far superior to store-bought ice creams!

So let's take a few minutes to create some magic in your kitchen by making this Indian Saffron and Pistachio ice cream!

🥘 Ingredients

Ingredients needed to make no cook Indian kulfi including sweetened condensed milk, green cardamom, heavy cream, raw unsalted pistachios, saffron, whole milk, and rose petals for decoration.

Good news! You'll be happy to know that you only need a few simple ingredients to make this Indian style no cook ice cream:

You should be able to get all of these ingredients (except for the rose petals) at a well stocked grocery store. I have also linked to Amazon for some of these ingredients if you would like to order from there.

🔪 Instructions

Heat up 5 tablespoon of the milk in a heatproof bowl in your microwave. Remove the pods from the whole cardamom and discard the pods. Add the cardamom seeds and the saffron to the hot milk, and allow to infuse for 15 minutes, during which time the mixture will cool down to room temperature. Once the mixture has cooled, you can strain the milk to remove the cardamom seeds and saffron threads if you want. I tend to leave them in!

A white bowl containing milk, saffron, and cardamom seeds.

Add the sweetened condensed milk, 5 tablespoon cold milk, and the pistachios to your blender. Blend for a bit until the pistachios are broken up and the mixture is well combined.

A blender containing a milk, condensed milk, and pistachio mixture.
Add cold milk, sweetened condensed milk, and pistachios to your blender...
A blender containing blended condensed milk, milk, and pistachios.
Blend a few seconds until pistachios are broken up and the mixture is blended.

Once the 15 minutes has elapsed, add the cool saffron and cardamom infused milk to the sweetened condensed milk mixture, along with the heavy cream. Blend for a few seconds until well combined.

A blender containing blended condensed milk, milk, and pistachios. There are bowls containing heavy cream and saffron and cardamom infused milk next to the blender unit.
Now add the heavy cream and the cooled down infused milk to the blender...
A blender containing kulfi mixture of pistachios and saffron infused milk, condensed milk, and heavy cream.
Blend until well combined.

Pour into a container or ice cream canister that is suitable for freezing ice cream in your freezer, and place in your freezer overnight or for 6 hrs until the ice cream is perfectly set.

A plastic container containing Indian Saffron Ice Cream and an ice cream scoop.

Your creamy ice cream is now ready to savor!

Suggestions For Serving

A gold rimmed bowl containing Indian Saffron Ice Cream garnished with pistachios and edible rose petals. There is a gold spoon resting in the bowl. There are small bowls containing pistachios and edible rose petals in the background.

Do you agree that the hardest part of this recipe was waiting for your creamy no churn ice cream to set? Now that you've overcome that difficulty, it's time to enjoy your saffron ice cream!

I highly recommend adding edible rose petals and crushed pistachios to your frozen dessert to make it extra pretty and extra special. These ingredients elevate this dessert to divine status.

Also consider serving your frozen treat with a little bit of fresh fruit such as strawberries.

Enjoy your delicious homemade ice cream! I'm positive this will become one of your favorite ice cream recipes!

How long will it be before you make your second batch of this saffron ice cream?

You'll find a printable recipe card for this amazing ice cream at the bottom of the post!

FAQ

Is this Saffron Ice Cream the same as kulfi?

This saffron ice cream is not kulfi, although it is similar in that it doesn't contain egg yolks and they are both absolutely delicious! However, kulfi is much denser, doesn't melt as quickly as this ice cream, and has a different method of preparation.

Does this ice cream recipe require cooking or churning?

This Indian saffron and pistachio ice cream is the beautiful end result of a no cook and no churn ice cream recipe. It's so incredibly easy to make!

How can I prevent ice crystals from forming on this ice cream?

There are a couple of things you can do to help prevent ice crystals on your ice cream. You'll want to freeze your ice cream in a container with a lid, and you can also place some plastic wrap on top of the ice cream surface prior to covering it with the lid.

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

1,000 Foods To Eat Project

In conclusion, saffron is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Saffron is food #83 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A gold rimmed bowl containing Indian Saffron Ice Cream garnished with pistachios and edible rose petals. There is a gold spoon resting in the bowl.

Easy No Cook Indian Saffron Ice Cream Recipe

Grace Stewart
Indian Saffron Ice Cream is super easy to make using this no cook recipe! Simply combine some divine ingredients, freeze, and then enjoy to your hearts content!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine Indian
Servings 3 people
Calories 358 kcal

Equipment

  • blender
  • container suitable for freezing ice cream

Ingredients
  

  • 14 oz sweetened condensed milk
  • 10 tbsp whole milk split (5 tablespoon will be heated up, and 5 tablespoon will be cold)
  • ⅔ cup heavy whipping cream
  • ⅓ cup pistachios raw and unsalted
  • 4 each green cardamoms pods removed (we will only use the seeds)
  • pinch saffron

Optional For Decoration

  • edible rose petals!
  • crushed pistachios

Instructions
 

  • Heat up 5 tablespoon of the milk in a heatproof bowl in your microwave. Remove the pods from the whole cardamom and discard the pods. Add the cardamom seeds and the saffron to the hot milk, and allow to infuse for 15 minutes, during which time the mixture will cool down. Once the mixture has cooled, you can strain the milk to remove the cardamom seeds and saffron threads if you want. I tend to leave them in!
  • Add the sweetened condensed milk, 5 tablespoon cold milk, and the pistachios to your blender. Blend for a bit until the pistachios are broken up and the mixture is well combined.
  • Once the 15 minutes has elapsed, add the cool saffron and cardamom infused milk to your blender, along with the heavy whipping cream. Blend for a few seconds until well combined.
  • Pour into a container that is suitable for freezing ice cream in your freezer, and place in your freezer overnight or for 6 hrs until the ice cream is perfectly set.
  • Add edible rose petals and crushed pistachios to your ice cream to make it extra pretty and extra special! Enjoy!

Nutrition

Calories: 358kcalCarbohydrates: 40gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 101mgPotassium: 386mgFiber: 1gSugar: 38gVitamin A: 634IUVitamin C: 2mgCalcium: 246mgIron: 1mg
Keyword ice cream, Indian ice cream
Tried this recipe?Let us know how it was!

Easy Carolina Reaper Chocolate Brownie Recipe

by 1 Comment

Love chili and chocolate together? These Carolina Reaper Chocolate Brownies are the ultimate "sweet heat" treat. Fudgy, rich, and easy to make, they feature one of the world's hottest peppers for a kick that chocolate lovers will crave. Perfect for spicy food fans and daring dessert nights!

Four Carolina reaper chocolate brownies stacked on top of each other next to a bottle of Sonoran Spice Company Carolina Reaper Powder.

Chili and chocolate are a wonderful pair! And they pair beautifully in these Carolina Reaper Chocolate Brownies, which will fulfill your every chocolate craving!

Believe me...these fudgy brownies pack some heat, but they are also deliciously chocolatey and very easy to make.

If you love chili and chocolate, you gotta make these spicy rich chocolate brownies using one of the hottest chilies in the world!

You're going to love both making and eating these spicy and luscious brownies, so let me jump into what ingredients you will need for this best brownie recipe with Carolina Reaper!

Jump to:

🥘 Ingredients

Ingredients need to make Carolina Reaper Chocolate Brownies including butter, sugar, large eggs, all purpose flour, brown sugar, extra bittersweet chocolate, vanilla, Carolina reaper powder, and cocoa powder.

Great news! You only need a few simple ingredients to make these spicy and perfect brownies with rich chocolate flavor. So gather the following for this easy recipe:

  • Extra bittersweet chocolate bars for baking- For best results, use a great quality bar. I recommend Ghirardelli (you can use milk chocolate if you prefer)
  • Cocoa powder - I recommend Ghirardelli
  • Vanilla extract
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Salted butter
  • All purpose flour
  • Carolina reaper powder - I highly highly recommend Sonoran Spice Carolina Reaper Powder. It's a superior product!

You'll notice there aren't any chocolate chips in this recipe. I really love using the rich dark chocolate bar squares for baking instead of the chocolate chips as you'll get a richer chocolate flavor!

Ok, let's make these homemade Reaper Brownies, an easy brownie recipe better than any box mix!

🔪 Instructions

Preheat your oven to 350F and grease a 9"x9" baking pan.

Place the butter in your microwave safe bowl and melt the butter in your microwave. Add 1 bar of the chocolate and melt the chocolate in the melted butter. Add the remaining ½ bar of chocolate and melt that in the butter as well. If needed, microwave the butter and melted chocolate mixture at 15 second intervals until the chocolate has completely melted.

A bowl containing melted butter and Ghirardelli chocolate squares above the bowl and behind the bowl.
Melt the butter, then add 1 of the chocolate bars...
A bowl containing melted chocolate with a Ghirardelli chocolate square.
Stir until the chocolate melts, then add the remaining ½ bar of chocolate and melt that too...

In a separate large bowl, whisk the eggs.

Now add the sugar and brown sugar, cocoa powder, and vanilla. Stir or whisk until the ingredients are well combined.

A metal bowl containing whisked eggs and a whisk.
Whisk the eggs....
A metal bowl containing whisked egg, cocoa powder, brown sugar, sugar, and a whisk.
Add sugars, cocoa powder and vanilla...
A metal bowl containing melted chocolate and a whisk.
Whisk until well combined.

Time to add the butter and chocolate mixture to the large bowl. Stir or whisk until well combined.

A metal bowl containing a whisk and a mixture of whisked eggs and cocoa powder, and a white bowl containing melted chocolate and a whisk.
You now have 2 bowls with luscious chocolatey flavors...
A metal bowl containing a whisk and a mixture of melted chocolate and whisked egg and cocoa powder.
Combine these and stir or whisk until well combined.

Now add the flour and stir it in, followed by the Carolina Reaper powder.

A bowl containing melted chocolate with flour being mixed in with a spoon.
Stir in the flour...
A bowl containing brownie batter to which Carolina Reaper pepper powder has been added. There is a spoon resting in the batter.
And last but not least stir in your gorgeous Carolina Reaper powder!

Pour this beautiful brownie batter into your 9"x9" baking pan, and bake in your preheated oven for 30-35 minutes. The top should have a shiny crust and a toothpick should come out mostly clean when inserted into the middle.

A red baking pan containing cooked Carolina Reaper Chocolate Brownies.

Cool completely before cutting. Using a plastic knife (wiped clean between cuts) works great to cut your fudgy chocolate brownies!

Suggestions For Serving

A red pan containing several cut up brownies.

Get ready to enjoy these luscious and delicious brownies!

This spicy chocolate treat is perfect with a glass of milk. The milk is a lovely drink, but of course it also plays a practical role in that it can help ease the pain if you need a little relief from spicy and chewy brownies.

A scoop of vanilla ice cream would also be a great accompaniment to these wonderful spicy moist brownies.

Carolina reaper brownies are a great and easy dessert, and a great gift for chili heads! However, don't be naughty and spring them on unsuspecting friends and family! 😆

Enjoy your homemade brownies! And please let me know if you made these and how they turn out for you by commenting below!

I hope you will consider these Carolina Reaper brownies as the BEST brownies you have ever enjoyed!

FAQ

What is the Scoville Scale rating for the Carolina Reaper?

Carolina Reaper peppers measure between 1.5 million - 2.2 million SHU (Scoville Heat Units) on the Scoville Scale. HOT!

How can I store these Carolina Reaper brownies?

These brownies can be stored at room temperature for a couple of days when well wrapped (ideally wrap with plastic wrap or aluminum foil, and then place in a plastic bag). They can also be refrigerated for a few days, and also frozen when wrapped as previously described, for around 2 months.

Can I use milk chocolate instead of the extra bittersweet chocolate called for in this recipe?

You'll get the most intense chocolate flavor with the extra bittersweet chocolate, but by all means if you prefer milk chocolate this would also be superb!

Some Other Spicy Recipes You May Enjoy!

Here are some other spicy recipes that you may enjoy:

1,000 Foods To Eat Project

In conclusion, brownies are listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Brownies is food #82 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A red pan containing several cut up brownies.

Easy Carolina Reaper Chocolate Brownie Recipe

Grace Stewart
Chocolate and chili are the perfect pair, and here they team up to make the most scrumptious Carolina Reaper Chocolate Brownies! You'll love the sweet heat of these brownies!!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 237 kcal

Equipment

  • 1 9" x 9" baking pan
  • 1 medium microwave safe bowl for melting the butter and chocolate
  • 1 large mixing bowl for combining all of the ingredients for the batter
  • whisk

Ingredients
  

  • 6 oz chocolate bar squares for baking I recommend extra bittersweet chocolate bar squares by Ghirardelli (this is 1.5 bars of 4oz/bar chocolate)
  • ¾ cups butter I used salted butter (1.5 sticks of butter = 12 tbsp)
  • ⅓ cup cocoa powder I recommend Ghirardelli
  • ½ cup brown sugar packed
  • ¾ cup sugar
  • 3 large eggs
  • 1 ts vanilla extract
  • 1 cup all purpose flour
  • ½ ts Carolina reaper pepper powder vary the amount to your liking (½ ts gives you a really nice heat!)

Instructions
 

  • Preheat your oven to 350F and grease a 9"x9" baking pan.
  • Place the butter in your microwave safe bowl and melt the butter in your microwave. Add 1 bar of the chocolate and melt the chocolate in the melted butter. Add the remaining ½ bar of chocolate and melt that in the butter as well. If needed, microwave the butter and chocolate mixture at 15 second intervals until the chocolate has completely melted.
  • In a separate large bowl, whisk the eggs.
  • Now add the sugar and brown sugar, cocoa powder, and vanilla. Stir or whisk until the ingredients are well combined.
  • Time to add the butter and chocolate mixture to the large bowl. Stir or whisk until well combined.
  • Now add the flour and stir it in, followed by the Carolina Reaper powder.
  • Pour this beautiful batter into your 9"x9" baking pan, and bake in your preheated oven for 30-35 minutes. The top should be shiny and a toothpick should come out mostly clean when inserted into the middle.
  • Cool completely before cutting. Using a plastic knife (wiped clean between cuts) works great to cut brownies!

Notes

This recipe is inspired by and adapted from The Official Cookbook of the Chile Pepper Institute's recipe for Ghost Pepper Brownies.  The authors are Paul W Bosland and Wendy V Hamilton.
Please note:  the nutrition info doesn't include the Carolina reaper powder nutrition, and is only an estimate.  The information will vary according to what type of chocolate you use, etc. 
I estimated 1 brownie per serving, assuming you cut the brownies into 12 pieces.
Feel free to reduce or increase (if you dare!) the amount of chili to your liking.
Above all, enjoy these scrumptious spicy brownies!!

Nutrition

Calories: 237kcalCarbohydrates: 39gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 49mgSodium: 38mgPotassium: 178mgFiber: 2gSugar: 27gVitamin A: 99IUCalcium: 45mgIron: 2mg
Keyword brownies, carolina reaper, spicy brownies
Tried this recipe?Let us know how it was!

Delicious Hatch Green Chile Ice Cream Recipe

by 1 Comment

Ice cream made with Hatch green chiles? Don't knock it till you try it!

This creamy, dreamy homemade Hatch Green Chile Ice Cream is a New Mexico-inspired frozen dessert unlike anything you've ever tasted — cool vanilla ice cream swirled with smoky, lightly spicy roasted Hatch chiles for a flavor combo that is absolutely addictive.

Easy to make from scratch with just 7 ingredients and a standard ice cream maker.

Make it before Hatch chile season ends!

A gold rimmed bowl containing Hatch green chile ice cream. The bowl contains a gold spoon with a crystal top.

The ice cream world is full of weird and wonderful flavorings! Some of my tried and true favorites are Icelandic Rye Bread Ice Cream and Indian Saffron Ice Cream.

A new favorite of mine is this Hatch Green Chile Ice Cream! It's super delicious with a unique flavor, and really easy to make from scratch!

I heard about this ice cream on a trip to Albuquerque, New Mexico. While in New Mexico, the Chile Capital of the World, I looked hard but unfortunately couldn't find it. Therefore, I had to make it myself and I'm so happy that I did!

Don't knock ice cream made with Hatch peppers till you try it! If you are intrigued, please read on to find out what you will need to make this unique ice cream, which is a great way to enjoy these green peppers!

Jump to:

🥘 Ingredients

Ingredients needed for Hatch green chile ice cream including egg yolks, vanilla extract, salt, sugar, diced Hatch green chiles, whole milk, and heavy cream.

Here's what you'll need to make this one of a kind ice cream:

  • Roasted Hatch chiles (peeled, deseeded, and diced) - For instructions on how to roast fresh Hatch chiles, visit my Homemade New Mexico Green Chile Sauce Recipe, and follow steps 1-4. You can sub Anaheim chiles if Hatch chiles aren't available
  • Heavy cream
  • Whole milk
  • Sugar
  • Egg yolks - for extra richness
  • Salt - I love adding a generous pinch of salt to dessert recipes
  • Vanilla extract

You should be able to get these ingredients at your local grocery store. Also consider the Hatch Chile Store for all your Hatch chile needs.

Now, you'll typically find Hatch chiles in "mild" and "hot" varieties. I used a half and half mixture of fresh chiles in my ice cream, which was just the right amount of heat for me. You can use whatever ratio of mild and hot you would like!

So let's get ready to have some fun making this easy recipe for a delicious Hatch green chile frozen dessert!

🔪 Instructions

I have adapted and based this recipe on Hatch Chile Store's "Hatch Green Chile Ice Cream" recipe and "How To Make Classic Vanilla Ice Cream" from thekitchn.com.

Freeze Your Ice Cream Bowl

If your ice cream make uses a bowl that needs to be frozen, be sure to freeze it according to manufacturer instructions prior to starting. My Kitchen-Aid ice cream maker bowl requires 24 hr in the freezer.

Set Up An Ice Bath

Set up an ice bath with 2 nesting bowls. Place ice and cold water in the larger bottom bowl and set the smaller bowl on top to cool.

An ice bath consisting of 2 nesting bowls. The larger bowl contains water and ice and the smaller bowl is poised above the bottom bowl.

Mix Egg Yolks and Sugar

Add the egg yolks and sugar to a small bowl, and whisk together until well combined.

A glass mixing bowl containing egg yolks and sugar. There is a blue whisk being used to stir these ingredients.
Add egg yolks and sugar to a bowl...
A glass mixing bowl containing egg yolks that have been whisked with sugar. There is a blue whisk pictured in the bowl.
Whisk until well combined.

Warm Milk, Chiles, Salt, and Vanilla Extract

On a medium heat, warm the milk, vanilla extract, salt, and ½ of the diced Hatch green chiles. Stir constantly and bring to a simmer, about 3 minutes, then remove from the heat.

A large saucepan containing milk, vanilla extract, and diced Hatch green chiles. There is a blue spoon in the saucepan being used to stir the mixture.
Warm milk, ½ of the chilies and vanilla extract...
A saucepan containing a mixture of milk, vanilla extract, Hatch diced green chiles, egg yolks, and sugar. There is a blue spoon with a wooden handle being used to stir the mixture.
Bring the mixture to a simmer.

Tempering

Pour about ½ cup of the hot milk (try to avoid the chiles) into the egg and sugar mixture, whisking constantly (about 30 seconds). This step is called tempering, and helps the eggs from curdling too much.

A glass mixing bowl containing a mixture of sugar and egg yolks. There is a blue whisk pictured in the mixing bowl.

Cook On Low To Thicken

Now add the egg mixture into the saucepan with the rest of the milk, and cook on a low heat until the mixture has thickened (enough to coat the back of your spoon or spatula). Be sure to stir constantly. This may take around 10 minutes or so.

A large saucepan containing simmering milk, vanilla extract, and diced Hatch green chiles. A glass mixing bowl containing a mixture of some warmed milk, egg yolks, and sugar is poised above the saucepan.
Add the tempered egg mixture to the saucepan...
A saucepan containing a mixture with egg yolks, sugar, milk, diced Hatch green chiles, and vanilla extract.
Cook until the mixture has thickened.

Strain

Once the mixture has thickened, use your mesh strainer to strain it into the top bowl set up for your ice batch. You'll be straining out the green chiles in this step.

As you can see below, some of the egg curdled, but the strainer helped remove most of that. The finer the strainer that you use, the better it will work to strain out any curdled egg.

An ice bath set up with 2 metal mixing bowls the bottom bowl contains ice and water and the top contains a thickened egg and milk mixture flavored with Hatch green chiles. There is a strainer above the ice bath which was used to strain the egg and milk mixture through to the top metal bowl.

Add Cream And Cool In Ice Bath

Now stir the heavy cream into the mixture, and leave it to cool completely in the ice bath. This may take around 20 minutes or so.

An ice bath set up with 2 metal mixing bowls the bottom bowl contains ice and water and the top contains a thickened egg and milk mixture flavored with Hatch green chiles. There is a red measuring cup containing heavy cream poised above the egg and milk mixture, and some of the cream has been poured into the egg and milk mixture.
Add the cream to the strained mixture...
An ice bath set up with 2 metal mixing bowls the bottom bowl contains ice and water and the top contains a blue spoon and a mixture containing cream, egg, milk, vanilla extract. The mixture is flavored with Hatch green chiles and some curdled egg is visible on the bowl.
Stir it in and allow to cool in the ice bath for around 20 minutes.

Churn

Once cooled, add the remaining ½ of your diced Hatch green chiles to the cooled mixture. Add this mixture to your ice cream bowl/machine, and churn according to the manufacturer's instructions. My Kitchen-Aid ice cream attachment recommends around 25 minutes or so.

A Kitchen-Aid stand mixer with an ice cream attachment being used to make Hatch Green Chile Ice Cream.
Churn your ice cream...
A Kitchen-Aid Ice cream maker containing Hatch Green Chile Ice Cream.
This is what I got after 25 minutes of churning!

Enjoy Or Freeze!

Ok! You can enjoy the ice cream now, or freeze it for a few hours for later enjoyment!

A tub containing Hatch Green Chile Ice Cream. There is an ice cream scoop pictured in the tub.

Suggestions For Serving

Two gold rimmed bowls containing Hatch Green Chile ice cream. Each bowl contains a gold spoon with a crystal top and there is a Hatch Green Chile in the background.

It's time to sit down and relish this ice cream with a superbly delicious flavor!

You can eat this as is, or consider pouring some chocolate syrup over it, which is how I will enjoy it next time I make this ice cream.

By the way, you see those gold spoons? My husband is the one who informed me that professional ice cream taste testers use gold spoons (or gold plated I should think!) to taste ice cream. It seems you can taste ice cream in its purest form when using a gold spoon per GoldSpoonCreamery.com.

The ones we use are not pure gold, just gold plated, but they look super cool and it works for us! 😄

I hope this will become one of your favorite Hatch chile recipes!

You'll find a printable recipe card with nutrient information below!

FAQ

What green chile peppers can I substitute if Hatch chiles are not available?

Hatch chiles are preferred, however they are not always in season and available. I recommend using Anaheim peppers if Hatch chile peppers are not available. They should be roasted, skin peeled, deseeded, and diced the same as you would with Hatch chiles for this recipe.

Are Hatch chiles spicy?

You may find both "mild" and "hot" Hatch chiles available when you shop for them. Opt for "mild" if you are not a big fan of spicy chiles. The "hot" Hatch chiles do have a kick to them, so yes, I would call those spicy!

When is Hatch chile season?

Hatch chiles, from the Hatch Valley region of New Mexico, are typically available for a limited time from mid to late July through late summer and sometimes into October. Of course, the availability will vary depending on the weather. Let's hope for a good long season of availability!

Why do we roast Hatch chiles (Hatch chilies)?

Roasting Hatch chiles helps to intensify their flavor, and it will give the chilies a rich and smoky flavor. I usually roast mine under a preheated broiler and then peel and discard skins prior to deseeding and dicing. For instructions on how to roast them please visit my Homemade New Mexico Green Chile Sauce Recipe, and follow steps 1-4.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

1,000 Foods To Eat Project

In conclusion, Chile Peppers are listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Chile peppers are foods #81 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Hatch green chile ice cream in a gold rimmed bowl.

Delicious Hatch Green Chile Ice Cream Recipe

Grace Stewart
Hatch green chile ice cream? YES! Don't knock it till you try it! This green chile ice cream is pretty easy to make, unique, and delicious!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
20 minutes cooling time and 25 minutes churning time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, New Mexican
Servings 8 servings
Calories 247 kcal

Equipment

  • ice cream maker I used a Kitchen-Aid stand mixer ice cream attachment
  • mesh strainer
  • 2 mixing bowls of different sizes, to create an ice bath
  • Small bowl to mix egg yolks and sugar
  • Saucepan
  • whisk

Ingredients
  

  • 6 each Hatch green chiles roasted, peeled, deseeded, and diced
  • 1.5 cups whole milk
  • 1.5 cups heavy cream
  • ⅔ cup sugar
  • 4 each egg yolks
  • 1 ts vanilla extract
  • ⅛ ts salt

Instructions
 

  • If your ice cream make uses a bowl that needs to be frozen, be sure to freeze it according to manufacturer instructions prior to starting. My Kitchen-Aid ice cream maker bowl requires 24 hr in the freezer.
  • Set up an ice bath with 2 nesting bowls. Place ice and water in the larger bottom bowl and set the smaller bowl on top to cool.
  • Add the egg yolks and sugar to a small bowl, and whisk together until well combined.
  • On a medium heat, warm the milk, vanilla extract, salt, and ½ of the diced Hatch green chiles. Stir constantly and bring to a simmer, about 3 minutes, then remove from the heat.
  • Pour about ½ cup of the hot milk (try to avoid the chiles) into the egg and sugar mixture, whisking constantly (about 30 seconds). This step is called tempering, and helps the eggs from curdling too much.
  • Now add the egg mixture into the saucepan with the rest of the milk, and cook on a low heat until the mixture has thickened (enough to coat the back of your spoon or spatula). Be sure to stir constantly. This may take around 10 minutes or so.
  • Once the mixture has thickened, use your mesh strainer to strain it into the bowl set up for your ice batch. You'll be straining out the green chiles in this step.
  • Now stir the heavy cream into the mixture, and leave it to cool completely in the ice bath. This may take around 20 minutes or so.
  • Once cooled, add the remaining ½ of your diced Hatch green chiles to the cooled mixture. Add this mixture to your ice cream bowl/machine, and churn according to the manufacturer's instructions. My Kitchen-Aid ice cream attachment recommends around 25 minutes or so.
  • Ok! You can enjoy the ice cream now, or freeze it for later enjoyment!

Notes

I have adapted and based this recipe on Hatch Chile Store's "Hatch Green Chile Ice Cream" recipe and "How To Make Classic Vanilla Ice Cream" from thekitchn.com.
For instructions on how to roast Hatch green chiles, visit my Homemade New Mexico Green Chile Sauce Recipe, and follow steps 1-4.
Your ice cream is ready to eat soft-serve style once it has been churned.  However you can harden the ice cream in your freezer if you prefer a more hardened solid ice cream.
I used a mixture of mild and hot Hatch green chiles, and could taste a bit of spice it was great!  You can elect to use all mild or all hot, whatever takes your fancy!

Nutrition

Calories: 247kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 61mgSodium: 69mgPotassium: 113mgFiber: 0.03gSugar: 20gVitamin A: 737IUVitamin C: 0.4mgCalcium: 87mgIron: 0.1mg
Keyword green chile, hatch green chile, ice cream
Tried this recipe?Let us know how it was!

Easy Macadamia Nut Crusted Barramundi Fish Recipe

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Bring a taste of the Land Down Under to your dinner table with this elegant and sophisticated Macadamia Nut Crusted Barramundi! Barramundi — also known as Asian Sea Bass — has the most beautifully buttery, mild, and slightly sweet flavor that even fish skeptics will love! This dish is simple enough for a busy weeknight yet elegant enough for a special dinner!

A Macadamia Nut Crusted Barramundi fillet with a golden brown crust on a black plate with lemon slices and parsley garnish.

Barramundi, also known as Asian sea bass, is so good I would posit that even people who aren't fans of fish would like it.

When this perfect fish is baked with a decadent macadamia nut crust, now you have an elegant and sophisticated dish!

Barramundi with a macadamia nut crust is also a beautiful taste of the Land Down Under...Australia!

What Is Barramundi?

Barramundi is a white fish found in the Indo-West Pacific, including the areas of the Middle East, South Asia, East Asia, Oceania, and Southeast Asia (per Wikipedia).

This fish, which boasts a juicy flesh, was named by Australian aborigines. Barramundi roughly means "large-scaled silver fish" in the Australian aboriginal language.

Barramundi is a sustainable fish, and also has some great health benefits as it is high in omega-3 fatty acids (per WebMD).

The taste of this fish is delightful! It has a buttery-smooth, mild, and sweet flavor. You won't experience a strong odor when you cook barramundi, and it complements many different ingredients and spices.

Barramundi is a hugely popular fish in Australia, and thankfully it's becoming more popular in the United States, where I am located!

Why You Will LOVE This Asian Sea Bass Recipe!

You're going to LOVE this Asian sea bass recipe because:

  • This great recipe is simple and elegant. Barramundi topped with a macadamia nut crust is so easy to make and also a chef and restaurant worthy dish.
  • You can have this dish ready in less than 30 minutes for your family to enjoy.
  • You'll crave the delicious flavors in this dish, made with fresh ingredients.
  • The macadamia nut crust adds a beautiful golden and crunchy texture to the fish
  • You can feel great about consuming sustainably-farmed barramundi and can read more about that here
  • It's great to include as part of a low calorie diet and/or low-carb diet

So now allow me to tell you what you'll need to make this dish!

🥘 Ingredients

Ingredients needed to make Macadamia Nut Crusted Barramundi including olive oil, macadamia nuts, lemon slices, panko, Parmesan, parsley, barramundi fillets, and salt and pepper all displayed in bowls.

You only need a few simple but incredible ingredients to make this barramundi recipe. So you'll want to gather the following:

  • Barramundi fish fillets - I used Netuno brand (these are skinless fillets) which I found in my local grocery store in the frozen section and you can find a store locator for this brand here;  The Better Fish is another brand to consider and you can find a store locator for this brand here; I haven't found fresh barramundi at my seafood counter yet, but I hope for the day!
  • Olive oil
  • Macadamia nuts (raw and chopped - use of a food processor makes this easy) - these nuts are native to Eastern Australia!
  • Panko
  • Parmesan cheese
  • Salt or Kosher salt
  • Black pepper
  • Lemon slices (garnish)
  • Parsley (garnish)
  • Tartar sauce (suggested accompaniment)
A package of Netuno Barramuni Fillets which will be used to make Macadamia Nut Crusted Barramundi.
I used Netuno brand - these fillets are frozen and need to be defrosted for use in this recipe.
Chopped macadamia nuts in a food processor.
Using a food processor makes chopping the macadamia nuts easy.

Aim for a mix of textures when you chop the macadamia nuts. As you can see in the picture, some of the pieces are still quite chunky, and some are much finer.

I'm so excited to show you how easy it is to make this elegant dish, so let's move on to the instructions!

🔪 Instructions

Preheat your oven to 400F.

Thoroughly defrost your barramundi fillets if they are frozen. Pat dry with a paper towel. Rub the fish with olive oil, and then season both sides with ¼ ts salt and ¼ ts pepper. If you feel this is not enough seasoning, you can add more.

A person using a paper towel to pat dry raw barramundi fillets.
Pat the fillets dry using paper towels
Raw Barramundi fillets drizzled with olive oil and seasoned with salt and pepper on a white plate.
Rub the fish with olive oil and season with salt and pepper.

Chop the macadamia nuts. Using a food processor is perfect for this (see picture above in the Ingredients section).

Combine the macadamia nut crust ingredients in a small bowl: chopped macadamia nuts, panko, Parmesan cheese, and ¼ ts salt and ¼ ts pepper. Mix well.

A bowl containing chopped macadamia nuts, panko, grated Parmesan cheese, and salt and pepper.
Combine crust ingredients in a small bowl.
A bowl containing a crust for barramundi including macadamia nuts, panko, and Parmesan cheese. There is a yellow spoon with a wooden handle in the bowl.
Mix well.

Top the seasoned fillets with the crust, and then bake the fish for around 20-25 minutes, or until the fish flakes easily with a fork. Check on it from time to time and if the crust seems to be browning too much/burning, you can place some loose foil over it for the last few minutes.

Macadamia nut crust on top of raw barramundi fillets in a baking dish.
Top the fillets with the macadamia nut crust.
A baking tray containing cooked Macadamia Nut Crusted Barramundi fillets with a golden brown crust.
Bake for around 20-25 minutes until golden brown!

Garnish your beautiful dish with chopped parsley, and serve with slices of lemon and some tartar sauce!

Suggestions For Serving

A Macadamia Nut Crusted Barramundi fillet with a golden brown crust on a black plate with lemon slices and parsley garnish.

It's time to enjoy your beautiful and sophisticated dish!

Be sure to squeeze the lemon slices or wedges to adorn the fish with some delicious and tangy lemon juice. Tartar sauce also pairs perfectly with barramundi, as would a lemon butter sauce.

This delicious fish is perfect served with a lovely green salad and a rice pilaf for a healthy meal. You could also serve it with some mashed sweet potatoes and roasted broccoli with Parmesan.

I hope this oven baked nut crusted barramundi will become your favorite way of enjoying this delicious white fish!

FAQ

What is barramundi?

Barramundi is a white fish found in the Indo-West Pacific, including the areas of the Middle East, South Asia, East Asia, Oceania, and Southeast Asia (per Wikipedia). This fish, which boasts a juicy flesh, was named by Australian aborigines. Barramundi roughly means "large-scaled silver fish" in the Australian aboriginal language. Barramundi is a sustainable fish, and also has some great health benefits as it is high in omega-3 fatty acids (per WebMD).

What does barramundi taste like?

The taste of this fish is delightful! It has a buttery-smooth, mild, and sweet flavor. You won't experience a strong odor when you cook barramundi, and it complements many different ingredients and spices.

Some Other Great Fish Recipes You May Enjoy!

Here are some other great fish recipes that you may enjoy:

1,000 Foods To Eat Project

In conclusion, both Barramundi and Macadamia Nuts are listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Barramundi and Macadamia Nuts are foods #79 and #80 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A Macadamia Nut Crusted Barramundi fillet with a golden brown crust on a black plate with lemon slices and parsley garnish.

Easy Macadamia Nut Crusted Barramundi Fish Recipe

Grace Stewart
You'll love this Easy Macadamia Nut Crusted Barramundi Fish Recipe! Juicy fish topped with a decadent macadamia nut crust is perfect for a busy weeknight and elegant enough for a special dinner!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, Main Course
Cuisine Australian
Servings 3 people
Calories 400 kcal

Equipment

  • baking dish suitable for a 400F oven
  • Small bowl for combining the crust ingredients
  • Food Processor optional, but aids greatly in chopping up the macadamia nuts

Ingredients
  

  • 1.5 lb barramundi fillets I used Netuno brand (these are frozen so thoroughly defrost for use)
  • ⅓ cup macadamia nuts raw and chopped; aim for a mix of textures some of which will be chunky (use of a food processor helps greatly in prepping the nuts)
  • ⅓ cup panko
  • ¼ cup Parmesan cheese grated
  • 1 ts olive oil add extra if needed
  • ½ ts salt split (¼ ts for seasoning the fish and ¼ ts to add to the crust ingredients) - feel free to add more salt if you like; can use Kosher salt if you prefer
  • ½ ts black pepper split (¼ ts for seasoning the fish and ¼ ts to add to the crust ingredients) - feel free to add more pepper if you like

Garnishes and Accompaniments

  • lemon few slices of lemon
  • parsley finely chopped
  • tartar sauce enjoy your favorite brand!

Instructions
 

  • Preheat your oven to 400F.
  • Thoroughly defrost your barramundi fillets if they are frozen. Pat dry with a paper towel. Rub the fish with olive oil, and then season both sides with ¼ ts salt and ¼ ts pepper. If you feel this is not enough seasoning, you can add more.
  • Chop the macadamia nuts. Using a food processor is perfect for this.
  • Combine the macadamia nut crust ingredients in a small bowl: chopped macadamia nuts, panko, Parmesan cheese, and ¼ ts salt and ¼ ts pepper. Mix well.
  • Top the seasoned fillets with the crust, and then bake the fish for around 20-25 minutes, or until the fish flakes easily with a fork. Check on it from time to time and if the crust seems to be browning too much/burning, you can place some loose foil over it for the last few minutes.
  • Garnish your beautiful dish with chopped parsley, and serve with slices of lemon and some tartar sauce!

Notes

I am assuming 2 small pieces of barramundi per person for 3 servings. 
This delicious fish is perfect served with a lovely green salad and a rice pilaf for a delicious meal!
A few macadamia pieces may look "burnt" or too browned.  I had a few pieces like this and simply removed them and snacked on them.  They were delicious!! 

Nutrition

Calories: 400kcalCarbohydrates: 7gProtein: 45gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 187mgSodium: 727mgPotassium: 658mgFiber: 2gSugar: 1gVitamin A: 270IUVitamin C: 0.2mgCalcium: 159mgIron: 3mg
Keyword baked fish, barramundi, macadamia nuts
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