Results for “cream”

Got cream at home? Add it to your fridge and we’ll pick something you can cook tonight.

Vanilla Panna Cotta with Berry Sauce

Italy's 'cooked cream': vanilla-speckled cream barely set with gelatine, turned out and served in a pool of bright berry sauce. Five minutes on the stove, then the fridge does the rest. Adapted from “Panna Cotta (Basic)” in the Wikibooks Cookbook (CC BY-SA 4.0). Gelatine doubled to 1½ tsp and softened in water instead of cream so the panna cotta sets firmly enough to turn out; added a quick blended berry sauce to serve. Photo: lowsource, CC BY-SA 3.0, via Wikimedia Commons (“Panna Cotta with strawberry sauce”).

SKSouCrunch Kitchen

45 min 41 min

Swedish Meatballs (Köttbullar)

Small, tender beef and pork meatballs browned in butter, with a quick cream gravy from the pan. Serve with mashed potatoes and lingonberry jam, the Swedish way. Adapted from “Swedish Meatballs I” in the Wikibooks Cookbook (CC BY-SA 4.0). Liquid set to 150 ml (the source gives 200–300 ml), salt and pepper given amounts, and a simple cream gravy added from the source's serving note. Photo: dronepicr, retouched by MagentaGreen, CC BY 2.0, via Wikimedia Commons (“Köttbullar mit Kartoffelpüree (31488444044 retuschiert)”).

SKSouCrunch Kitchen

2 h 5 min 29 min

Pavlova with Berries

A crisp-shelled, marshmallow-soft meringue piled with whipped cream and fresh berries, the celebration dessert of Australia and New Zealand. Bake the base ahead and assemble just before serving. Adapted from “Pavlova” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for the cream, powdered sugar and fruit; the sugar is beaten in gradually rather than folded, and the meringue cools in the switched-off oven, as the source's notes suggest. Photo: Dariusz Więckiewicz, CC BY-SA 4.0, via Wikimedia Commons (“Pavlova Cake”).

SKSouCrunch Kitchen

1 h 13 min 23 min

Paprika Chicken (Csirkepaprikás)

Hungarian chicken slowly cooked down in a generous amount of sweet paprika, then finished with sour cream. Serve with dumplings, rice or mash. Adapted from “Paprika Chicken” in the Wikibooks Cookbook (CC BY-SA 4.0). Single amounts; served as 4 portions instead of 6–8 (one chicken). Photo: Kobako, CC BY-SA 2.5, via Wikimedia Commons (“Paprikahuhn”).

SKSouCrunch Kitchen

2 h 22 min 42 min

Kugelis (Lithuanian Potato Pudding)

Lithuania's favourite potato bake: finely grated potatoes and onion mixed with smoky bacon, eggs and milk, baked into a slab with a crisp golden crust. Cut into squares and serve hot with plenty of sour cream. Adapted from “Kugelis (Lithuanian Baked Potato Pudding)” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from a 9×13-inch tray to about two thirds (6 servings), with the bacon diced instead of crumbled; added a 10-minute rest and the optional marjoram the source mentions in its introduction. Photo: Eden, Janine and Jim, CC BY 2.0, via Wikimedia Commons (“Kugelis 2012”).

SKSouCrunch Kitchen

54 min 30 min

Borscht

A hearty meatless beetroot soup with potato, cabbage and carrot, sweet-sour from a little vinegar and sugar. Serve it ruby red with a spoonful of sour cream and dill. Adapted from “Borscht” in the Wikibooks Cookbook (CC BY-SA 4.0). Beetroot raised from about 150 g to 250 g for a deeper colour; single amounts chosen where the source gave ranges, and cup measures converted to metric. Photo: liz west, CC BY 2.0, via Wikimedia Commons (“Borscht served”).

SKSouCrunch Kitchen

1 h 1 min 37 min

Butter Chicken

A quick home version of murgh makhani: chicken marinated in yogurt and tandoori spice, then simmered in a buttery onion, tomato and cream sauce. Serve with rice or naan. Adapted from “Indian Butter Chicken I” in the Wikibooks Cookbook (CC BY-SA 4.0). Tandoori masala cut from 50 g plus 3–5 tbsp more to 3 tbsp; added water so the tomato paste becomes a sauce, salt, and single amounts for the chile powder and tomato paste. Photo: stu_spivack, CC BY-SA 2.0, via Wikimedia Commons (“Chicken makhani”).

SKSouCrunch Kitchen

4 h 3 min 25 min

Crème Brûlée

Silky vanilla custard baked gently in a water bath, chilled, then finished with a layer of sugar caramelised until it cracks under the spoon. Adapted from “Crème Brûlée III” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled to 4 ramekins with vanilla as the flavouring and less sugar on top (1 tbsp per ramekin); the water bath now comes halfway up the ramekins. Photo: Syced, CC0, via Wikimedia Commons (“Crème brûlée at restaurant in Zushi”).

SKSouCrunch Kitchen

42 min 39 min

Risotto ai Funghi (Mushroom Risotto)

A creamy, deeply savoury risotto built on porcini and their soaking liquid, finished with butter, parsley and Parmesan. Dried porcini work just as well as fresh. Adapted from “Risotto ai Funghi” in the Wikibooks Cookbook (CC BY-SA 4.0). Stock raised from 0.5 to 0.8 litre (plus the mushroom water) so the rice cooks through, wine cut from 1 cup to 150 ml, and vegetable stock used instead of chicken. Photo: Kolforn, CC BY-SA 4.0, via Wikimedia Commons (“-2019-12-22 Mushroom Risotto with onion and herbs finished with Parmesan and Mushroom, Trimingham”).

SKSouCrunch Kitchen

47 min 45 min

Seafood Risotto

A creamy Italian risotto made with fish stock and white wine, with squid, king prawns and scallops stirred in for the last few minutes so they stay tender. Adapted from “Seafood Risotto” in the Wikibooks Cookbook (CC BY-SA 4.0). Amounts given for the marinade, frying oil, wine and parsley. Photo: Ceeseven, CC BY-SA 4.0, via Wikimedia Commons (“Seafood Risotto”).

SKSouCrunch Kitchen

25 min 13 min

Spaghetti alla Carbonara

The Roman classic with no cream: crisp guanciale, egg yolks, pecorino and plenty of black pepper, turned silky by the heat of the pasta. Adapted from “Spaghetti alla Carbonara” in the Wikibooks Cookbook (CC BY-SA 4.0). Pork, cheese and oil set to single amounts; steps reordered to run in parallel. Photo: Luca Nebuloni, CC BY 2.0, via Wikimedia Commons (“Spaghetti alla carbonara (32998643591)”).

SKSouCrunch Kitchen