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"Tutti Frutti" ice cream

An improvised recipe based on the fruits in the fridge.
For the ice cream with cherries I used mascarpone, here I put coconut milk - it's just as good, even original.

  • 350 g fruits - strawberries, apricots, peach
  • 33 cl of whipped cream
  • 20 cl coconut milk
  • 6 tablespoons sugar
  • 1 sachet of vanilla sugar
  • fried pistachios for decoration

Servings: 6

Preparation time: less than 60 minutes

WAY TO PREPARE "All Fruits" Ice Cream Recipe:

Wash the fruits, remove the seeds and cut them into pieces.

Put 4 tablespoons of sugar in a pan and make a colored caramel.

Add the chopped fruit and cook over medium heat for 5 minutes.

Allow to cool. When they are cooled well, add the coconut milk and mix.

Mix the cream first lightly, then at a higher speed to harden a little.

Add the rest of the powdered sugar, vanilla sugar and continue mixing until you get a cream that holds well.

Slowly mix the whipped cream with the fruit and coconut milk from top to bottom.

Place the composition in the ice cream maker and leave for 35-40 minutes.

Put in the freezer and wait 2 hours before serving.- 700 gr of ice cream ... see the picture- a greedy man passed by here hi hi.

Serve with pleasure .... a decorating idea: sprinkle with fried pistachios

Good appetite !!!!

other ice cream recipes here

Tips sites


If you do not have an ice cream maker, put the mixture obtained in a container in the freezer. Leave for 8 hours before serving

Tutti Frutti Ice Cream - Recipes

Nuggets are small juicy pieces of chicken breast or fish fillets in a crispy crust. They can be baked or fried, chopped in a skewer, decorated and served as an original snack. If you add them to salads or fresh vegetables, they will become a complete and satisfying second course. Cheeses are very popular. They are prepared simply, quickly and to obtain the glory of an inexperienced chef. This dish can easily surprise guests and family members.

    • 400 g chicken breast
    • 200 g of hard cheese
    • 2 eggs
    • 100 g sifted flour
    • 50 ml of vegetable oil
    • salt
    • black pepper to taste.
    • For the sauce:
    • 20 g of mayonnaise
    • 5 g granulated mustard
    • 10 g of honey
    • 10 g of water.

    Rinse the chicken breast and cut them into thin, elongated slices. For this dish, it is better to buy chilled chest, not frozen. They should always be cut over the granules.

    Grate the cheese on a fine grater. Take only hard cheese, for example, parmesan. Add some of your favorite cheeses to this variety. With this blend, different flavors can be easily given to nuggets.

    Beat the eggs with a fork or mixer until smooth.

    Mix sieve flour with pepper and salt in a plate. If the cheese is very salty, then with salt you have to be extremely careful. If you use parmesan, then it is better not to use it at all. For spices, you can bake flour with turmeric.

    Alternately give pieces of breast in flour, beaten egg and cheese. Instead of flour you can break nuggets into the wheat bread steak.

    Heat the vegetable oil in a pan and fry the chicken pieces over medium heat. They should be fried until they form a light golden crust, and then turn on the other side. Hot vegetable oil should completely cover the pieces of meat. With a similar method of cooking, this dish turns into a red, fragrant crust, and inside it is a delicate meat.

    Prepare the honey mustard sauce. Its sweet-bitter taste perfectly complements the taste of nuggets, it will make this dish much healthier. Mix mayonnaise, mustard, honey and water in a bowl. Instead of granular mustard, you can use regular. The pre-melted honey is melted in a water bath so that it becomes liquid. To make the sauce more tender, pour a little cream.

    Put the nuggets ready on the plate, pour the sauce, sprinkle with herbs and serve hot with any vegetable dish.

    Ordinary ketchup is quite suitable as a sauce for this dish.

    French onion soup, lots of cheese

    I very much doubt that when children see this the amount of melted cheese and the overflowing gratin do not put the spoon in the soup. Then they will neither hate onions nor look like Mafalda. The original recipe for French soup recommends confit on very low heat onion and then boil it with the same care with broth for a few hours. This way we will get a very tasty soup.


    The first thing is to cut the onion into rings. Then sauté them in a saucepan with butter and a little oil. Add a little sugar and stir over low heat. When the onion is tender and has taken on a golden color, add a little salt. Stir a little and add the meat broth, bay leaf, wine and thyme. Boil for a while so that the alcohol in the wine evaporates a little and the broth reduces a little. Transfer the soup to individual clay bowls.

    Add a slice of bread to each bowl and cover with a lot of grated or sliced ​​cheese. Grate until the cheese is browned and poured from the container.

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