Fresh rosemary tea is my simple morning memory elixir for brain. A warm, piney-herbal cup made by steeping fresh rosemary in hot water, then finishing with lemon or honey if I want it cozy. If you’re looking for a brain-friendly morning ritual that feels comforting and sensible, this morning memory elixir recipe is great. This is a calming, aromatic morning tea that may support a focused start to the day.

In this post, I’ll show you how to make rosemary tea with fresh rosemary or dried rosemary, the best add-ins of lemon, honey, ginger, and a science based look at why rosemary gets linked with memory and focus.

What is a morning memory elixir ?

Morning memory elixir is a viral wellness phrase, not a clinical term. Rosemary gets pulled into it because research on rosemary  has explored links with mood and cognitive performance in small human studies, including the compound 1,8-cineole.

As a nutritionist I think of this Morning memory elixir recipe as a low stakes, high compliance ritual. It’s not a medical treatment. It’s a soothing way to start the day with hydration, aroma, and a moment of calm.

Fresh Rosemary Tea Recipe | non bitter, café style

Ingredients

• fresh rosemary sprig or fresh rosemary leaves
• 1 cup (240 ml) hot water

Optional add-ins (choose 1–2)

• lemon juice (or 1 lemon slice)
• honey or maple syrup
• fresh ginger
• Orange peel (zest only)

How to Make Fresh Rosemary Tea -Step by Step

1. Rinse the rosemary sprig and pat dry.
2. Bruise the sprig (press gently with the back of a spoon or rub between fingers). This wakes up the aroma.
3. Put rosemary in a mug and pour in hot water (just off the boil).
4. Cover and steep 5 to 10 minutes, then strain.
5. Add lemon/honey if using. Sip warm.

A 5–10 minute steep is the sweet spot most recipe sources land on, and it helps avoid bitterness.

Stovetop method

If you want a bolder cup: Simmer rosemary in water for 1 to 5 minutes, then strain. This creates a stronger infusion faster, but start small because rosemary can go from refreshing to perfumey quickly.

What Does Rosemary Tea tastes like

Fresh rosemary tea tastes clean and herbal, with a piney-minty edge.

• Lemon makes it brighter and lighter.
• Honey makes it rounder and more morning cozy.
• Ginger adds warmth and a gentle kick.

Rosemary tea for memory and focus

• Aroma and cognition: A small study found rosemary aroma exposure was associated with cognitive performance measures, with 1,8-cineole levels correlating with performance in that setting.
• Tea vs essential oil: That research is about aroma, not necessarily drinking tea. So it’s more accurate to say rosemary is associated with focus rituals than to claim it boosts memory outright.

Best time to drink it

• Morning: as a gentle start button before coffee
• Mid-afternoon slump: when you want something warm but not heavy

If you’re sensitive to strong herbs, start with a shorter steep.

Fresh vs dried rosemary for tea

• Fresh rosemary: brighter, cleaner, less dusty
• Dried rosemary: stronger per teaspoon, steeps faster

If using dried: start with 1 teaspoon, steep 3–6 minutes, then adjust.

How to store and serve iced rosemary tea

• Brew, cool, refrigerate up to 2–3 days
• Serve over ice with lemon
• If sweetening, stir honey into warm tea first so it dissolves

Rosemary tea side effects and who should be careful

Culinary rosemary is widely used, but medicinal amounts are different.

• Blood thinners / anticoagulants or antiplatelet meds: rosemary may interact with medications that slow clotting (examples include warfarin). If you take these, check with your clinician before making rosemary tea a daily habit. 
• Pregnancy: avoid high-dose rosemary beyond normal food use unless your clinician okays it.
• Essential oils: do not ingest rosemary essential oil casually; it’s highly concentrated and not comparable to tea.

Quick rule: 1 cup, not mega-mugs, especially if you’re pregnant, on meds, or managing a condition.

Fresh Rosemary Tea FAQs

More Such Recipes

• more tea recipes
• Clove tea recipe
• Russian Tea with Tang
• Cinnamon Tea Recipe
• Turmeric Ginger Tea | Easy Turmeric Tea Recipe
• Starbucks Medicine Ball Tea Recipe
• Yerba Mate: Iced, Cold Brew & Hot
• Kahwa Tea Recipe – Kashmiri Tea
• Kadha Recipe
• Tummy Tea Recipe
• 8 Detox Tea Recipes
• Costa Rican Tea Recipe for Weight Loss
• CFC Tea Recipe

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This retro prawn cocktail is straight from the 80’s, but is a must on the Holiday food table even today! Plump, juicy prawns tossed in a pink rose marie sauce; this classic dish is easy to make and tastes 10/10!

This prawn cocktail is one of those dishes that instantly feels a little special, even though it’s incredibly easy to put together. It’s cool, creamy, fresh, and quietly indulgent and the kind of recipe I reach for when I want something elegant without spending too much time in the kitchen.

I love how adaptable it is. You can make it for a casual lunch, a dinner party starter, or even a festive spread when you want something light before the mains. Crisp lettuce, sweet prawns, creamy avocado, and that nostalgic rose marie sauce, simple ingredients, but they come together beautifully.

Ingredients for Prawn Cocktail

• Prawns – I have used raw jumbo prawns as this size works best for this recipe. You can use pre-cooked prawns as well
• Olive oil – to cook the prawns
• Lettuce and cucumber – make for a fresh and crunchy base for the prawn cocktail
• Avocado – adds richness and a buttery texture

Rose Marie sauce

• Mayonnaise – forms the creamy backbone of the sauce.
• Ketchup – adds sweetness and colour.
• Worcestershire sauce – brings depth and umami.
• Cayenne pepper or red chilli powder – adds gentle heat.
• Lime juice – brightens and balances the richness.

Frequently Asked Questions

Richa’s Top Tips

• Don’t overcook the prawns. Prawns cook very quickly and overcooked prawns taste chewy and rubbery. Cook them until they’re just pink and and tender.
• Chill the prawns and sauce before assembling for the best flavour and texture.
• Pat prawns dry if using pre-cooked ones to avoid a watery cocktail.
• Assemble just before serving to keep everything crisp and fresh.

Customisation Ideas

• Add a little finely chopped celery for extra crunch.
• Replace lime juice with lemon juice for a sharper finish.
• Stir in a spoon of Greek yogurt to lighten the sauce slightly.
• Add a pinch of smoked paprika for a subtle smoky note.

Storage Ideas

• Avoid storing assembled cocktails as they tend to become watery and lose freshness.
• Prawns: Cooked prawns can be stored in an airtight container in the refrigerator for up to 24 hours.
• Sauce: The rose marie sauce keeps well refrigerated for 2–3 days when stored separately in an airtight jar.
• Vegetables: Chop lettuce, cucumber, and avocado just before serving for best texture.

This prawn cocktail is proof that simple food can still feel thoughtful and elegant. With fresh ingredients and a well-balanced sauce, it’s the kind of dish that never really goes out of style.

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Retro Prawn Cocktail – Straight from the 80’s!

This prawn cocktail recipe is straight from the 80’s. Crisp lettuce, plump, juicy prawns and an addictive cocktail sauce that’s perfect as a dipping sauce. Its an appetizer that will take everyone back in time!

Course Snacks & Appetizers

Cuisine British

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 Portions

Calories 349kcal

Author Richa

Ingredients

• 900 grams Raw Jumbo Prawns tails on (Or freshly cooked prawns)
• 1 teaspoon Olive Oil if using raw prawns
• 3 cups Lettuce roughly chopped
• 2 Avocados diced
• 1 Cucumber diced

Rose Marie Sauce

• 3/4 cup Mayonnaise
• 2 tablespoons Ketchup
• 1 tablespoon Worcestershire Sauce
• 1/2 teaspoon Cayenne Pepper or Red Chilli Powder
• 1 teaspoon Lime Juice

Instructions

• If using raw prawns, heat olive oil in a skillet and cook the prawns for 3-4 minutes on each side till they turn pink. Sprinkle lightly with salt and refrigerate for 15-20 minutes.
• In a bowl, whisk together all the ingredients for sauce and refrigerate.
• When ready to assemble, add lettuce to the bottom of a glass, top with a few pieces of cucumber, avocado and finally prawns. Drizzle with the sauce and serve immediately.

Notes

1. Poaching prawns: If you prefer poaching prawns instead of cooking them, add salted boiling water to prawns in a bowl and let them sit for 5-6 minutes, till the prawns turn pink.
2. Fresh vs. Frozen Prawns: If you happen to stay by the sea, please buy your prawns as fresh as possible and peel them at home if you can. If you don’t, then buy your prawns frozen because they will be better than the prawns that are sold seemingly fresh. Frozen prawns are frozen within a few hours of catching them. Thaw them completely before cooking.
3. Refrigerating: I prefer serving these cold, but its best to chill each element separately rather than assembling them and then chilling, because the sauce can pool at the bottom. The sauce can be made 4-5 days ahead and refrigerated, and the prawns stay well refrigerated once cooked for a day.
4. Mayonnaise: I can’t stress how important it is to use good quality mayonnaise for this recipe, and no, you can’t substitute it with greek yogurt. Either make your own at home – it’s really easy, I promise and I have an Instagram video that shows you how to make mayo, or buy mayonnaise made with whole eggs.

Nutrition

Calories: 349kcal | Carbohydrates: 12g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 382mg | Sodium: 1457mg | Potassium: 611mg | Fiber: 5g | Sugar: 4g | Vitamin A: 429IU | Vitamin C: 16mg | Calcium: 244mg | Iron: 4mg

This article was researched and written by Urvi Dalal.

The post Retro Prawn Cocktail – Straight from the 80’s! appeared first on My Food Story.

This drumstick soup is light, nourishing, and deeply comforting. Made from a mix of drumstick and lentils, it’s the kind of recipe that feels both restorative and familiar, and will make even a non-drumstick person reach for seconds.

I have a tried a lot of variations of this drumstick soup, but somehow most of them fell short of that beautiful, earthy flavors of drumstick. They were either too watery or too garlick-y; almost like those soups were trying hard to eliminate any drumstick flavor. But this one’s different – it’s warming, nourishing, incredibly delicious, while still holding onto the flavor of it’s main ingredient – drumsticks or moringa, or Murungakkai.

What I love most about this soup is how gently it comes together. You cook everything down, extract all the goodness from the drumsticks, strain it smooth, and suddenly you have this beautiful, peppery broth that tastes far more thoughtful than the effort it takes. It’s the kind of food I’d make for a friend who’s under the weather, or for myself on a quiet evening when I want something simple, wholesome, and comforting in a bowl.

Drumstick Soup Ingredients

Drumstick: The star ingredient; cooked and ground to extract the nutrients and flavour

Moong dal: Adds body, creaminess, and an added layer of nutrition and flavor to the moringa soup

Aromatics: Garlic, curry leaves, onions, and tomatoes build flavor, aroma, and make the foundation of this soup

Spices and seasonings: This soup that’s lightly tempered with jeera, and seasoned with salt and pepper powder to keep it light and hearty

Coriander leaves: Used as a garnish to add a little freshness

Frequently Asked Questions

Richa’s Top Tips

• Soak the moong dal to ensure it cooks soft and blends smoothly into the soup.
• Cook drumsticks till just tender as overcooking can dull the flavour.
• Strain thoroughly after grinding to get a smooth, fibre-free soup.
• Let the soup rest covered for a few minutes before serving so flavours settle.

Storage Ideas

• Refrigeration: This flavors of this murungakkai soup stay fresh in the fridge for up to a day when stored in an airtight container.
• Separate the garnish: If possible, store the cooked drumstick pieces for garnish separately and add them only while serving.
• Reheating: Reheat gently on low heat, stirring occasionally. Avoid a rolling boil to preserve the delicate flavour.
• Consistency adjustment: The soup may thicken slightly as it rests. If that happens, adding a little hot water while reheating will help bring it back to the desired consistency.

Serving Ideas

• Serve hot as a light meal or starter, especially during cooler weather.
• Pair with steamed rice and a drizzle of ghee for a simple, nourishing lunch.
• Crusty garlic bread also makes for an excellent side with this drumstick soup.

Customisation Ideas

• Add a pinch of turmeric while cooking for extra warmth and colour.
• Swap pepper with crushed black peppercorns for a more rustic texture.
• Stir in a little coconut milk for a richer, creamier version.
• Make it thinner and sip-able by adding more hot water while reheating.

This drumstick soup is simple, thoughtful cooking featuring minimal ingredients, gentle spices, and maximum comfort. It’s the kind of recipe you return to when your body asks for warmth and nourishment, without fuss or heaviness.

You need to try this recipe at least once this winter, and then I promise you will keep coming back to it. If you make this, don’t forget to DM me pictures of your recreations over on my IG @my_foodstory. It’s always so nice to see you guys trying my recipes.

Watch Drumstick Soup Recipe Video

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Drumstick Soup | Moringa Soup

Gently spiced, naturally thick, yet super light and nourishing, this drumstick soup is deeply comforting and feels both restorative and familiar at once.

Course Snacks & Appetisers, Soups

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 244kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 2 teaspoons groundnut or any neutral flavored oil
• ½ teaspoon jeera
• 4 garlic cloves
• ½ cup curry leaves
• ½ cup sliced onions
• ½ cup sliced tomatoes
• ½ teaspoon salt
• 4 drumsticks cut into 2 ½ inch long pieces, 230 grams
• 2 tablespoons moong dal soaked for 30 minutes
• 3 ½ cups water
• ½ teaspoon pepper ground
• 1 drumstick cut into 2 ½ inch long pieces, for garnish (optional)
• 2 sprigs of coriander leaves

Instructions

• Heat oil in a pressure cooker, add jeera & once it crackles, add garlic cloves and saute on medium for a few seconds till fragrant.
  2 teaspoons groundnut or any neutral flavored oil, ½ teaspoon jeera, 4 garlic cloves
• Add curry leaves, sliced onions & saute for 2 minutes on low till fragrant.
  ½ cup curry leaves, ½ cup sliced onions
• Add tomatoes, salt and cook for 2-3 minutes on low till they soften a bit. Add drumsticks and saute for a few seconds. Add soaked moong dal, 2 ½ cups of water and close the lid of the pressure cooker. After the first whistle, cook for 10 minutes and let it depressurise by itself.
  ½ cup sliced tomatoes, ½ teaspoon salt, 4 drumsticks, 2 tablespoons moong dal, 3 ½ cups water
• Add 1 cup of water to a pot, add the drumstick pieces for garnish and cook for 3-4 minutes just until tender and set aside.
  3 ½ cups water, 1 drumstick
• Open the cooker. Add the drumsticks & aromatics to a mixer grinder and grind to extract the pulp. Pour in a strainer and separate the fibre & other solids from the pulp. Transfer the drumstick pulp to a pot, add pepper powder and boil for 1-2 minutes. Take off the heat, add 2 sprigs of coriander leaves and keep covered until serving.
  ½ teaspoon pepper, 2 sprigs of coriander leaves
• To serve, add 2-3 cooked drumstick pieces to a bowl, add the soup & serve hot.

Video

Nutrition

Calories: 244kcal | Carbohydrates: 14g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 87mg | Sodium: 405mg | Potassium: 309mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2522IU | Vitamin C: 1188mg | Calcium: 280mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Drumstick Soup (Moringa Soup) appeared first on My Food Story.

Checkerboard cookie is a soft, buttery cookie that is so fun to make. It is made with a simple mix of ingredients like flour, butter, sugar, milk, vanilla essence and cocoa powder. Once you patiently do the chilling, rolling and stacking the dough, this visually appealing cookie can be easily made at home. Serve these...

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The post Checkerboard Cookies Recipe appeared first on Yummy Tummy.

Perfect Roast potatoes is one of those simple comforts I never get tired of. Crispy on the outside, soft and fluffy inside tossed with rosemary, salt, and cooked in ghee. Whether it's a side dish or a snack, this crispy and golden roast potatoes is perfect for your Christmas or Thanksgiving Dinner. Roast Potatoes  I...

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The post Perfect Roast Potatoes Recipe appeared first on Yummy Tummy.

This 3-ingredient Candy Cane Kiss Popcorn is a simple, fun and festive holiday snack made with popped corn, candy cane kisses, and sprinkles. It's an easy Christmas treat for snacking, parties, or gifting! If you love easy holiday treats, you might also enjoy my Cream Cheese Mints, Avalanche Cookies, and Pretzel Wreaths. Quick Look: Candy...

The post Candy Cane Kiss Popcorn appeared first on Blend with Spices.

Eggnog is a classic creamy drink that is made especially during Christmas. Because it has no alcohol, everyone in the family can enjoy it. With very few ingredients like milk, sugar, egg, cream and spices you can make this creamy drink. Serve it cold and top it with whipped cream, caramel syrup or chocolate sauce...

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The post Eggnog Recipe(without Alcohol) appeared first on Yummy Tummy.

This creamy veg canapés recipe is my go-to when I need something that looks fancy but is actually very easy to pull together. These look great on the holiday party food table, but are just as delicious and easy for those random snack cravings.

If there’s one thing I always want at a party, it’s snacks that look impressive but don’t leave me stressed in the kitchen. These creamy Veg Canapés are exactly that kind of recipe. They feel special enough for festive tables and get-togethers, but are insanely easy to put together. This is definitely a canapes recipe worth trying.

I love that this filling is packed with vegetables, held together by a soft, garlicky, creamy sauce that’s a total flavorbomb. You can make the mixture ahead of time, tweak the veggies based on what’s in your fridge, and assemble everything right before serving. It’s the kind of canapes recipe you make once and then quietly keep coming back to whenever you need an easy win.

Ingredients for Veg Canapés

Butter: Adds richness and creaminess to the filling; can be replaced with olive oil or a neutral nut butter for a vegan version.

Aromatics: Garlic and onions builds a sweet-savoury, aromatic base

Veggies: Carrots, beans, mushrooms, and broccoli for flavor, texture, and nutrition

Milk: Helps create that creamy sauce; you can use any unsweetened plant-based milk if you’re vegan

Salt: For seasoning

Italian seasoning: Adds a herby, well-rounded flavour. You can experiment and use any seasoning you like. Oregano, mixed herbs, chilli flakes, also taste great. mixed dried herbs or oregano alone work too

Mustard paste: Brings a slight heat and sharpness of flavor. A little goes a long way

Cream cheese: Makes the filling rich and smooth. Feel free to replace with hung curd for a lighter version

Canapé shells – Provide the crisp base for the filling

Black olive slices – Add a salty finish and visual contrast

Customisation Ideas

• Change the veggies: Swap broccoli for corn, baby spinach, or zucchini. Just make sure everything is finely chopped so the filling stays creamy.
• Make it cheesier: Add grated mozzarella, cheddar, or parmesan along with the cream cheese for a richer filling. This makes the canapes recipe even more indulgent.
• Add a kick: Stir in chilli flakes, cracked black pepper, or a little paprika for gentle heat.
• Herb twist: Fresh parsley, chives, or basil stirred in at the end add a lovely fresh note.
• Make it vegan: Use olive oil instead of butter, plant-based milk, and vegan cream cheese for a vegan version.

Assemble these veg canapés right before serving to make sure they stay crisp until the end. This tip is a critical part of any canapes recipe.

If you try this recipe, be sure to send me pictures over on my IG @my_foodstory.com.

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Veg Canapés

Crisp canapé shells filled with a soft, garlicky vegetable mixture make these Veg Canapés perfect for parties, festive spreads, or last-minute entertaining.

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 154kcal

Author Richa

Ingredients

• 1 ½ tablespoons butter
• 1 tablespoon finely chopped garlic
• ½ cup chopped onions
• ½ cup chopped carrots ¼ inch cubes
• ½ cup chopped beans ¼ inch pieces
• 200 gms mushrooms quartered
• ½ cup tiny broccoli florets
• 1 tablespoon all purpose flour maida
• 1 cup milk
• ¼ teaspoon salt
• 1 teaspoon italian seasoning
• 1 teaspoon mustard paste
• 1 tablespoon cream cheese
• 15-20 canape shells
• 15-20 black olive slices

Instructions

• Heat butter in a wide pan, add garlic and onions and saute for 2 minutes on low till they turn translucent. Add carrots, beans, mushrooms, mix well and cook covered on low for 3 minutes till they are cooked to tender but not mushy. Add broccoli & saute for only a minute just until they are tender.
  1 ½ tablespoons butter, 1 tablespoon finely chopped garlic, ½ cup chopped onions, ½ cup chopped carrots, ½ cup chopped beans, 200 gms mushrooms, ½ cup tiny broccoli florets
• Add all purpose flour and saute for 2-3 minutes on low till the flour is cooked and smells slightly nutty. Add milk in parts and keep whisking into flour till it thickens, adding more milk as you go. This prevents the sauce from getting lumpy. Simmer on low whisking frequently for 2-3 minutes till the sauce thickens.
  1 tablespoon all purpose flour, 1 cup milk
• Season with salt, italian seasoning, mustard paste, mix well and cook for a minute. Add cream cheese, mix well and take off the heat. Transfer to a bowl and let it cool down.
  ¼ teaspoon salt, 1 teaspoon italian seasoning, 1 teaspoon mustard paste, 1 tablespoon cream cheese
• At the time of serving, fill 1 ½ tablespoons of the veggie mix in each canape shell, place an olive slice on top and serve immediately.
  15-20 black olive slices

Notes

1. Assemble the canapes just before serving to ensure they stay crisp.
2. The nutritional info below is for the filling only because different canape shells have different nutritional values. 

Nutrition

Calories: 154kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 481mg | Potassium: 425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3184IU | Vitamin C: 16mg | Calcium: 122mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Veg Canapés Recipe appeared first on My Food Story.

Suman is a traditional Filipino steamed rice cake that is made with simple ingredients like sticky rice, coconut milk, sugar and banana leaf. This delicious dessert can be enjoyed on its own or paired with brown sugar, sliced mangoes or even caramel sauce on the side.  Suman Malagkit One recipe that instantly makes me crave...

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The post Suman Malagkit (Filipino Steamed Rice Cakes) appeared first on Yummy Tummy.

These Instant Pot Garlic Mashed Potatoes are super creamy, take 30 minutes and one electric pressure cooker from start to finish. They should be called melt-in-your-mouth mashed potatoes, because they are THAT good!

You are just 20 minutes from the most amazingly soft and creamy mashed potatoes of your life! My goal was to make these the easiest garlic mashed potatoes you will ever make, and I think I have totally nailed the brief! Mess free, one pot and ready in 30 minutes; these Instant Pot Garlic Mashed Potatoes is the only recipe you’ll ever use once you try it.

If you have never tried to cook mashed potatoes in an instant pot or pressure cooker, you’re missing out! The double action of steam and high pressure makes sure the potatoes cook evenly and give you a fantastic texture and great tasting potatoes.

Why Make Mashed Potatoes In An Instant Pot

• Everything is one pot so you have only one pot to clean
• It takes 30 minutes from start to finish when you are cooking with 1 kg/2 pounds potatoes including the prep time to peel and chop potatoes
• The garlic cooks with the potatoes, infuses them and becomes really soft so that it gets mashed easily
• No fancy ingredients – just simple staples that are available in your pantry

Don’t have an Instant Pot? Try these Slow Cooker Mashed Potatoes or Stovetop Garlic Mashed Potatoes

Ingredients for Garlic Mashed Potatoes

Here’s what you’ll need. Really short ingredient list I promise!

Potatoes: Yukon Gold is the best choice for mashed potatoes thanks to their creamy texture and lower starch content, but russet potatoes work too. However, since they’re not easily available in India, you can opt for older potatoes. Avoid using new potatoes as they leave more water and don’t cook evenly, which also makes them harder to mash.

Seasoning: Salt, freshly ground pepper, and garlic add lots of flavor.

Butter and milk: For richness, flavor, and that silky smooth mashed potato texture

Cream cheese and sour cream: Cream cheese adds body and a rich, slightly tangy creaminess that help make mashed potatoes extra smooth and luxurious, while sour cream brings a lighter tang that balances the starch and keeps the mash soft and moist.

Water: To add to the instant pot or pressure cooker

How to Make Instant Pot Mashed Potatoes – Step by Step

This is the quickest mashed potatoes you’ll ever make and you’ll never go back.

1. In the inner pot of the Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter.

2. Put the lid on, turn the valve to sealing and cook on high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to ‘vent’, and open the lid once the pressure is released.

3. Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes.

4. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese.

5. Mix well while the potatoes are still steaming hot.

6. Pour in 1/4 cup hot milk. Don’t worry if it looks like too much – the potatoes will just soak it up

7. Mix well again – taste and add more salt if required. Top with more butter and chives and serve.

8. This is an optional step – if you see lumps in your mashed potatoes, you can run them through a sieve for really smooth and creamy mashed potatoes

The One Pot Mashed Potato Technique

The technique that we are using with these instant pot garlic mashed potatoes may seem a bit weird, because we are adding only 1/2 cup water to about 1 kilogram/ 2 pounds potatoes and then mashing the potatoes with a potato masher right in there with the remaining water, without draining them. We like our potatoes really creamy and smooth which is why this works really well for us. In the beginning, things may look a bit runny, but just keep going and as you finish mashing, the consistency will thicken and everything comes together. Add the sour cream, cream cheese, milk and butter and you have potatoes that are the perfect creamy consistency and almost feel like soft pillows of whipped cream.

Mashed Potatoes Customisation & Toppings

We like keeping things simple with just some more butter and chopped chives but here are some ideas for other toppings that can take any mashed potatoes to superstar levels:

• Add-ins such as cheddar, ranch and parmesan can add a lot of subtle flavors to mashed potatoes. For cheese, mix in 1/4 cup while the potatoes are still hot. For ranch, mix in a teaspoon or two
• Herbs like rosemary and thyme or even sage add more earthiness and bold flavors
• You can also top your mashed potatoes with cooked chicken, steamed broccoli, bacon or if you feel super fancy – some browned butter

Serving Ideas

• Serve alongside comforting mains like this Chicken in Mushroom Sauce, Bacon & Chicken Roulade, or a hearty Lentil Stew.
• Pair with roasted sides such as Honey Roasted Carrots, Brussel Sprouts, or Roasted Vegetables for an easy, cosy meal.
• Add a generous ladle of Vegetarian Gravy, Mushroom Gravy, or Onion Gravy to make it extra comforting.

I have now tried these garlic mashed potatoes multiple ways – by infusing the garlic in oil and mixing it in, by roasting the garlic in the oven and then mixing it in and by just straight up adding them to the Instant Pot. Also always with my favourite Roast Chicken with Crispy Skin or if I’m in a hurry a Spatchcock Chicken Roast

I hope you enjoyed this handy dandy post which seems to have become a tutorial on how to make mashed potatoes in an Instant Pot/ Pressure cooker and trust me, the day you attempt these – you will never look back!

Watch Instant Pot Garlic Mashed Potatoes Recipe Video

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Instant Pot Garlic Mashed Potatoes (Pressure Cooker Recipe)

These Instant Pot Garlic Mashed Potatoes are super creamy and take 30 minutes and one electric pressure cooker from start to finish. They should be called melt-in-your-mouth mashed potatoes because they are sooo good! Watch recipe video ABOVE

Course Side Dishes

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Portions

Calories 454kcal

Author Richa

Ingredients

• 1 kg Potatoes peeled and cut into even 1 inch pieces
• 6 Garlic Cloves peeled and smashed
• 2/3 cup Water or Chicken Stock with no added salt
• 3/4 teaspoon Salt
• 3 tablespoons Butter divided
• 1/4 cup Sour Cream
• 1/4 cup Cream Cheese
• 1/4 cup Hot Milk
• More butter and chopped chives for topping

Instructions

• In an Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Put the lid on, turn the valve to sealing and cook on manual high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to 'vent', and open the lid once the pressure is released.
• Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese. Mix well while the potatoes are still steaming hot. Taste and add more salt if required. Top with more butter and chives and serve.
• Pour in 1/4 cup hot milk. Don't worry if it looks like too much – the potatoes will just soak it up. Mix well again – taste and add more salt if required. Top with more butter and chives and serve.
• This is an optional step – if you see lumps in your mashed potatoes, you can run them through a sieve for really smooth and creamy mashed potatoes

Video

Notes

1. For fluffier potatoes use starchy potatoes like Russet or Yukon Gold. Those are not available here in India though but these mashed potatoes are still awesome!
2. To prep potatoes in advance, you can peel and cut them and keep them soaked in water for a couple of hours in the refrigerator. This helps avoid oxidization and keeps them from turning brown.
3. You can also substitute with baby potatoes, in which case you don’t need to cut them. You can also avoid peeling them, if you are okay with the texture, but make sure you wash them really well.
4. Chicken Stock or even bone broth adds a ton of flavour to mashed potatoes so feel free to use that instead of water. It’s important to use stock/broth that doesn’t have any added salt or you may need to adjust the amount of salt used in the recipe.
5. Feel free to add any of your favourite herbs like rosemary or thyme. You can sprinkle dry herbs right on top once the dish is ready to serve. 

Nutrition

Calories: 454kcal | Carbohydrates: 65g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 681mg | Potassium: 1456mg | Fiber: 7g | Sugar: 4g | Vitamin A: 373IU | Vitamin C: 67mg | Calcium: 103mg | Iron: 3mg

gluten-free

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Snickerdoodle Cookies are soft with a slightly crisp edge rolled in a cinnamon sugar before baking. These are perfect to enjoy with tea time or even for kids snack box. The cinnamon flavor gives a nice warm touch which makes it feel different from usual cookies also making it popular during holidays.

These cookies are quite easy to bake with very simple ingredient. Dough needs just a little chill time, rest of the steps are all very simple. The cookies comes out soft in the center and a bit crispy on the edges. It's a nice break from store bought ones and I like that you can adjust sugar or size as you like.

About Snickerdoodle Cookies

Snickerdoodle Cookies are cinnamon flavored sugar cookies which are soft inside with crispy edges. The name may sound fancy but it's actually one of the easiest cookie to try at home. The dough is rolled in a mix of cinnamon and sugar which gives that light spicy sweet flavor.

The name is believed to come from the German word "Schneckennudel", which means 'snail noodle' which is a type of cinnamon pastry. Over time, the word was Americanized into the playful name 'snickerdoodle'. The traditional version uses cream of tartar which gives it a tang but I have skipped it here.

While baking the smell is so good, your kitchen will smell amazing. These are very common in western baking but now slowly becoming popular here also. What I like most is it don't need any special ingredients. Just regular items like maida, sugar, butter and egg, still the taste is so buttery and soft.

These cookies are great for evening tea and can be packed for kids snack box also. I sometimes make them small so it fits well in the container. It keeps well for more than a week if stored properly in airtight jar. I love it with tea, but even with warm milk or coffee it tastes too good.

I baked these on a weekend just like that when I felt like making something sweet but quick. First time I used full tablespoon to scoop and it came out big. Then next batch I used half and it came just perfect. Now that I am using a cookie scoop it is just perfect.

Snickerdoodle Cookies Video

Snickerdoodle Cookies Ingredients

• Flour - I have used regular maida here. As it gives a soft texture and helps cookies hold shape while baking. You can try with half and half wheat flour and maida.
• Unsalted butter - I have used soft butter at room temperature for its rich taste and it also makes the cookies soft. You can use salted too but then skip salt.
• Baking powder - This helps the cookies to puff up a bit and become soft inside. Don't skip this.
• Sugar - I used regular fine white sugar. It gives perfect sweetness, you can also use regular granulated sugar. But for the topping I recommend using castor sugar or fine sugar.
• Egg - This binds the dough and gives softness. I have not tried without egg for this recipe.
• Vanilla extract - Just a little adds good smell and taste. Don't skip it.
• Cinnamon powder - This is the main flavoring in these cookies. You can even skip vanilla if you want.

Why This Recipe Works

• This recipe is made with simple ingredients.
• It has a perfect balance of soft and crispy texture.
• You can make the dough ahead and bake next day also.
• The cinnamon sugar on top gives nice aroma and taste.
• Kids will love it and it's better than packed biscuits.

Similar Recipes

• Linzer Cookies
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Snickerdoodle Cookies Step by Step

1.Measure 1 and ½ cups flour(187 grams) and add it to mixing bowl. Add 1 teaspoon baking powder and ¼ teaspoon salt to it.

2.Whisk well and set aside.

3.Now measure ¾ cup sugar(170 grams) and ½ cup butter(113 grams) and add it to mixing bowl. Butter should be slightly hard not completely at room temperature.

4.Beat it well until smooth and creamy. I used my electric beater, you can use hand whisk too.

5.Add 1 egg and 1 teaspoon vanilla essence.

6.Beat it well until combined.

7.Scrape the sides using a spatula.

8.Add flour mix.

9.Beat it well until no dry flour is seen.

10.Once everything is combined, mix with a spatula, cling wrap and refrigerate at least for 30 minutes. If your dough is stiff then you can start right away.

11.Preheat oven at 190 deg C for 10 minutes. Make small balls out of the dough -I used my cookie scoop to scoop out to get even sized cookies.

12.Roll between your palms to make a smooth ball.

13.To a bowl add ¼ cup castor sugar and ½ teaspoon cinnamon powder.

14.Mix it well. Add a ball and coat it well. Repeat to finish.

15.Lay parchment paper in a baking tray, place the balls leaving at least 1 inch space.

16.Now using the flat bottom of a bowl, gently press it to make the cookies slightly flattened.

17.Repeat to finish and arrange in baking tray.

18.Bake in preheated oven at 190 deg C for 10-12 minutes or until the color changes to light golden.

Store and enjoy!

Expert Tips

• Creaming - Whisk butter and sugar well until smooth and creamy which is an important step.
• Cookie size - I used my cookie scoop to make even sized cookies. You can even use 1 tablespoon measure. Adjust size to your preference.
• Chilling the dough - My dough was firm enough to roll so I started right away If it is a bit sticky then chill the dough for 30 mins.
• Rolling - Once out from the fridge roll the balls, coat in cinnamon sugar immediately so that it sticks easily.
• Spacing on tray - Cookies spread while baking, so leave enough space between each. Else they will stick.
• Baking time - Don't overbake. It looks soft when out of oven, but it firms up after cooling.
• Cinnamon flavor - I used only ½ teaspoon for flavor. You can use more if you want strong cinnamon taste.

Serving and Storage

Serve these cookies with evening tea or pack for kids snack box. It also tastes nice with warm milk. Store in airtight box at room temperature. It stays good for 5-7 days. No need to refrigerate, it stays good in room temperature itself.

FAQS

1.Can I skip cinnamon in coating?

You can, but then it'll just be like regular sugar cookies. Cinnamon gives that special flavor.

2.Can I use whole wheat flour?

Yes, but the cookies may become little dense and not as soft. I would recommend using half and half of wheat flour and maida.

3.Can I bake without egg?

I haven't tried eggless for this one. But maybe curd or milk might work. You can try a small batch.

4.Can I use cream of tartar?

Yes traditionally cream of tartar is used for giving a slight tang, soft and chewy texture to the cookies. If using use 1 teaspoon cream of tartar for this recipe.

5.Can I freeze the dough?

Yes, wrap it and freeze. Thaw for sometime, roll and bake as usual.

If you have any more questions about this Snickerdoodle Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Snickerdoodle Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Snickerdoodle Cookies Recipe

Snickerdoodle Cookies are soft with a slightly crisp edge rolled in a cinnamon sugar before baking. These are perfect to enjoy with tea time or even for kids snack box. The cinnamon flavor gives a nice warm touch which makes it feel different from usual cookies also making it popular during holidays.

Course Baking

Cuisine American, Chinese, French, Indian, Italian, Mediterranean, Mexican

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, biscuit recipes, christmas recipes, cook, cookie recipes, Festival, maida recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 25 cookies

Calories 97kcal

Author Sharmilee J

Ingredients

• 1 ½ cups(187 grams) flour
• ½ cup(113 grams) unsalted butter
• 1 teaspoon baking powder
• ¾.cup (170 grams) castor sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For coating

• ¼ cup castor sugar
• 1 teaspoon cinnamon powder

Instructions

• Measure 1 and ½ cups flour(187 grams) and add it to mixing bowl. Add 1 teaspoon baking powder and ¼ teaspoon salt to it.
• Whisk well and set aside.
• Now measure ¾ cup sugar(170 grams) and ½ cup butter(113 grams) and add it to mixing bowl. Butter should be slightly hard not completely at room temperature.
• Beat it well until smooth and creamy. I used my electric beater, you can use hand whisk too.
• Add 1 egg and 1 teaspoon vanilla essence.
• Beat it well until combined.
• Scrape the sides using a spatula.
• Add flour mix.
• Beat it well until no dry flour is seen.
• Once everything is combined, mix with a spatula, cling wrap and refrigerate at least for 30 minutes. If your dough is stiff then you can start right away.
• Preheat oven at 190 deg C for 10 minutes. Make small balls out of the dough -I used my cookie scoop to scoop out to get even sized cookies.
• Roll between your palms to make a smooth ball.
• To a bowl add ¼ cup castor sugar and ½ teaspoon cinnamon powder.
• Mix it well. Add a ball and coat it well. Repeat to finish.
• Lay parchment paper in a baking tray, place the balls leaving at least 1 inch space.
• Now using the flat bottom of a bowl, gently press it to make the cookies slightly flattened.
• Repeat to finish and arrange in baking tray.
• Bake in preheated oven at 190 deg C for 10-12 minutes or until the color changes to light golden.
• Store and enjoy!

Video

Notes

• Cookie size - First I used 1 tablespoon scoop and it came out too big. Next batch I used half and the size was perfect. Adjust size to your preference.
• Chilling the dough - My dough was a bit sticky so I chilled for 30 mins. If your dough is stiff, you can bake straight away.
• Baking time - Don't overbake. It looks soft when out of oven, but it firms up after cooling.
• Spacing on tray - Cookies spread while baking, so leave enough space between each. Else they will stick.
• Cinnamon flavor - I used only ½ teaspoon for light flavor. You can use more if you want strong cinnamon taste.

Nutrition

Serving: 25g | Calories: 97kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 43mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 0.4mg

The post Snickerdoodle Cookies Recipe appeared first on Sharmis Passions.

Pecan Snowball Cookies are delicate, rich and buttery cookies packed with toasted pecans and coated in powdered sugar. They're easy to make and perfect for the holiday season! Looking for more Christmas recipes? Try my Cherry Winks, Molasses Crinkles, and Biscoff Truffles. Quick Look: Pecan Snowball Cookies Recipe SUMMARIZE & SAVE THIS CONTENT ON Pecan...

The post Pecan Snowball Cookies appeared first on Blend with Spices.

Instant Pot Poosanikai Kootu | Traditional White Pumpkin Curry

This simple, soothing South Indian Poosanikai Kootu brings together tender ash gourd, lentils, and a freshly ground coconut-spice paste to create a mild, comforting dish that's naturally vegan and perfect for everyday meals. This creamy pumpkin curry is ready in about 40 minutes in the Instant Pot, it's ideal for busy weeknights when you want […]

READ:Instant Pot Poosanikai Kootu | Traditional White Pumpkin Curry

Clove tea is a cozy, aromatic drink made by steeping whole cloves in hot water for a bold, warming sip. In this clove tea recipe, I’ll show you how to make clove tea, how to adjust the strength, and the best add-ins, plus a safe, practical look at clove tea benefits and side effects.

What is clove tea?

Clove tea is a simple herbal infusion, basically tea from whole cloves, made by steeping cloves in hot water (or gently simmering them) and then straining. The flavor is intense, spicy, and slightly sweet, like chai spices and mulled spices had a minimalist moment and decided to become a warm spice tea.

Ingredients For Clove Tea

You only need:

• whole cloves
• Water

Optional (for flavor, not required):

• Fresh ginger slices
• Cinnamon stick
• Lemon slice or lemon juice
• Honey or maple syrup

Clove tea recipe | easy tea from whole cloves

You can make this two ways: quick steep for a lighter cup, or simmer for a bolder brew.

Mug steep method (fast + gentle)

1. Bring water to a boil, then let it sit 30 to 60 seconds so it’s hot but not aggressively bubbling.
2. Add cloves to a mug.
3. Pour hot water over the cloves and steep.
4. strain (or remove cloves with a spoon) and enjoy.

Stovetop simmer method

1. Add water and cloves to a small pot.
2. Bring to a gentle boil, then reduce heat and simmer.
3. Turn off heat, cover, and let it sit briefly.
4. strain and serve.

Iced option

1. Make a stronger batch using the simmer method.
2. Cool, then refrigerate.
3. Serve over ice with lemon.

How many cloves per cup of tea?

If you’ve ever wondered how many cloves per cup of tea, use this easy guide for an 8 to 12 oz mug:

• Mild: 3 to 4 cloves
• Medium: 5 to 6 cloves
• Strong: 7 to 8 cloves (for bold and intense clove tea)

Tip: Cloves are powerful. If your cup tastes bitter or overly “spicy-hot,” reduce the cloves next time or shorten the steep.

How long to steep cloves in tea

A common question is how long to steep cloves in tea and how to fix bitterness. Here’s what works well:

• Steep time: 5 to 10 minutes (mug method)
• Simmer time: 5 to 8 minutes, then rest 2 to 5 minutes (stovetop)

Fix a bitter cup: strain sooner, add a squeeze of lemon, or stir in a little honey. If you used ground cloves, bitterness can show up faster and the texture can be gritty, strain through a fine mesh.

Clove Tea Flavor variations

Tea with ginger

This combo is popular for a reason. It tastes bright, spicy, and balanced.

• Add 2 to 3 ginger slices
• Add 1 small cinnamon stick
• Finish with lemon (slice or juice) after straining

Creamy option

If you like a softer finish, add a splash of milk or a non-dairy creamer after straining.

Does Clove Tea has caffeine?

It is naturally caffeine-free, but you can add a black tea bag or green tea bag after simmering (steep the tea bag for 2 to 3 minutes). Now you’ve got a spiced, caffeinated cup.

Clove tea benefits

Clove tea has a lot of healthy benefits because cloves contain plant compounds like eugenol and antioxidants, and cloves are often described as anti inflammatory it may be beneficial for conditions such as arthritis and respiratory issues which arise from inflammation.

In everyday, practical terms, The clove tea is most commonly used as:

• A comforting warm drink during cold weather
• A soothing after meal sip when you feel heavy or bloated
• A strongly aromatic beverage that can feel clearing for the senses

Friendly reminder: clove tea can be a great routine drink, but it’s not a cure-all. If you’re using it for a specific health concern, it’s smart to check with your clinician.

Clove tea side effects + who should be careful

Because cloves are potent, clove tea side effects usually show up if you make it too strong or drink too much.

You may want to be cautious if you:

• Take blood-thinning medication or have bleeding disorders.
• Are pregnant or breastfeeding, food amounts are usually fine, concentrated forms are the concern.
• Have diabetes or take blood sugar medication monitor changes and speak with your clinician.
• Have surgery scheduled ask your care team what to avoid beforehand.

Clove tea vs clove water

People sometimes treat clove tea vs clove water like they’re identical, but in everyday use they often mean different things.

• This tea is typically hot, steeped or simmered, then strained and sipped fresh.
• Clove water often refers to cloves soaked overnight, sometimes consumed in larger amounts, sometimes promoted with big wellness claims.

Storage and make ahead

• Store cooled the tea in a sealed jar in the fridge for up to 3 days.
• Reheat gently or serve over ice.
• If the flavor gets too intense as it sits, dilute with water.

FAQs

More Such Recipes

• Tea Recipes
• Cinnamon Tea Recipe
• Turmeric Ginger Tea | Easy Turmeric Tea Recipe
• Starbucks Medicine Ball Tea Recipe
• Yerba Mate: Iced, Cold Brew & Hot
• Kahwa Tea Recipe – Kashmiri Tea
• Kadha Recipe
• Tummy Tea Recipe
• 8 Detox Tea Recipes
• Costa Rican Tea Recipe for Weight Loss
• CFC Tea Recipe

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Clove Tea | Tea From Whole Cloves

This clove tea recipe is a cozy, aromatic drink made with tea from whole cloves. Learn how to make clove tea using a quick steep or stovetop simmer, plus easy variations.

Course drink, Drinks

Cuisine continental

Keyword clove tea, Clove tea recipe, tea recipe

Servings 1

Calories 39kcal

Ingredients

• 1 cup water 8 to 12 oz
• 5 whole cloves adjust to taste

Optional add-ins

• 2 slices fresh ginger
• 1 small cinnamon stick
• .10 lemon slice
• 1 teaspoons honey or maple syrup

Instructions

Mug steep method

• Bring water to a boil, then let it sit 30 to 60 seconds.
• Add cloves to a mug.
• Pour hot water over cloves and steep for 5 to 10 minutes.
• strain (or remove cloves) and serve.

Stovetop simmer method

• Add water and cloves to a small pot.
• Bring to a gentle boil, then reduce heat and simmer for 5 to 8 minutes.
• Turn off heat, cover, and rest 2 to 5 minutes.
• strain and serve.

Video

Notes

1. Wondering how many cloves per cup of tea? Start with 3 to 4 for mild, 5 to 6 for medium, and 7 to 8 for strong.
2. For how long to steep cloves in tea, aim for 5 to 10 minutes. Too bitter means you steeped too long or used too many cloves.
3. If using ground cloves, use a very small pinch and strain through a fine mesh. It can turn gritty and strong fast.
4. To add caffeine, steep a black tea bag or green tea bag separately after simmering.

Nutrition

Calories: 39kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 16mg | Potassium: 60mg | Fiber: 3g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg

Last evening, we celebrated our daughter’s 18th birthday at Vicoli, a recently opened European restaurant. The name, which means alley in Italian, is reflected thoughtfully in the restaurant’s design. A long, alley style entrance leads into a spacious setting with high ceilings, a prominent bar, well appointed interiors and an attractive terrace dining area.

I came to know about Vicoli through a post by a friend on social media. A quick call secured our reservation, and when I mentioned the special occasion, the team requested a few photographs, which I shared in advance. The gesture was executed seamlessly. When my daughter saw the photographs placed on the table, it created a memorable and touching moment with priceless expressions on her face.

Keeping in mind our family’s preference, we largely ordered vegetarian dishes. The meal began with the cream cheese wonton, avocado lime toast and the Gouda fondue. The wonton was crisp and well balanced, complemented nicely by a mango habanero sauce. The avocado lime toast was satisfactory, though a crisper bread would have enhanced the dish. The Gouda fondue worked well as a sharing option, accompanied by broccoli, potato wedges, olives, mushrooms and crostini, making it engaging without being overly heavy.

The prawns pil pil stood out, served in a rich chilli butter sauce that was excellent. The sauce was so flavourful that it paired equally well with the pizza crusts. The Neapolitan style margherita pizza and the spicy vodka rigatoni were both well executed. The sauce in the rigatoni was particularly noteworthy, though the pasta could have benefited from being slightly more al dente.

The team graciously offered a complimentary cake to mark the occasion, which was appreciated.

Overall, Vicoli offers courteous service, a pleasant ambience, good music and competent food. With some improvement in their breads, the experience could be even better. It is certainly a restaurant we would be happy to revisit.

Address: Vicoli, 8th Floor, Global Foyer Mall, Sector 43, Golf course road, Gurgaon| Phone: 8448444267

The post Vicoli Gurgaon: European Flavours, Warm Service and a Memorable Celebration appeared first on Indian Food Freak.

Italian cream cake, also called Italian wedding cake, is a fabulously moist cake with flavors of coconut, pecans, and almond. It’s slathered with cream cheese frosting, and all the flavors come together beautifully. (soy-free and gluten-free options)

Italian wedding cake is normally much more decadent, with a cream cheese buttercream frosting with tons of sugar. I converted it into a lighter, vegan version. 

Traditionally, Italian cream cake is supposed to be dense, but I aimed for a texture that’s still moist and fudgy, but with a little airiness. For the cream cheese frosting, I kept it less sweet, but you can always add more sugar if you prefer. 

This cake it absolutely delicious and perfect for special occasions! It’s moist and fluffy with a rich texture and tangy, sweet cream cheese frosting. The toasted coconut and pecan toppings add texture and an incredible flavor.

The cake comes together quickly with everyday ingredients. If you don’t have almond extract, you can omit it. There’s still plenty of flavor without it!

Why You’ll Love Italian Wedding Cake

• lightened up version of the traditional recipe, but still moist and decadent-tasting
• delicious combination of textures and flavors – fluffy cake, creamy frosting, and toasty coconut and pecans on top
• easy to make with everyday ingredients
• easy to make gluten-free and soy-free

Continue reading: Italian Cream Cake (Italian Wedding Cake)

The post Italian Cream Cake (Italian Wedding Cake) appeared first on Vegan Richa.

This whole roasted herb garlic roast chicken has the perfect crispy chicken skin and tons of flavour from herbs, garlic and butter. This post includes detailed instructions on how to roast chicken, make a flavorful herb garlic butter, a delicious jus, as well as tips to prep and carve a chicken.

If there’s one recipe my family always requests I make every Christmas, it’s this Herb Garlic Roasted Chicken. It makes for such a delicious meal; super satisfying and has all the Christmas-y vibes. This is a complete meal with roasted veggies and gravy made from the leftover meat juices, which means you don’t have to cook separate dishes when hosting and nothing goes to waste!

This recipe and it’s steps might feel long and complicated, but don’t let that intimidate you. I’ve explained each and every step in detail so that it’s simple to follow. You can also take a look at the video below!

Herb Garlic Roast Chicken Ingredients

Chicken

• Chicken – Whole, with giblets and neck removed
• Lemon – halved and placed inside the cavity to add freshness and aroma
• Rosemary sprig – tucked inside the chicken for subtle herbal flavor
• Olive oil – to brush the chicken for a golden, crisp roast

Marinade

• Butter – adds a really nice flavor and aroma
• Garlic – minced, to infuse the chicken with a deep, savory flavor
• Herbs – finely chopped sage, rosemary, and thyme add a lovely earthy aroma and flavor
• Paprika and pepper – for a hint of spicy kick and seasoning
• Lemon zest and juice – for brightness and tanginess

Vegetables

• Onions and potatoes – for flavor and texture
• Garlic head – halved
• Chicken stock – poured into the pan to keep the roast juicy and form the base for the gravy. I don’t recommend replacing this with water

Gravy

• Flour – to thicken the pan juices after roasting, turning them into a rich, savory gravy

How to Make Herb Garlic Butter

The herbs we have used are thyme and sage, and some people also like to add parsley. They are not overpowering and they beautifully complement each other. We’ve added some paprika and ground pepper for some heat. My favourite and most underrated ingredient is lemon for some citrusy zing! Everything is mixed with butter – this is such a simple marinade with clean flavours.

We use this herb butter under and on the skin which is how this roast chicken recipe is packed with flavour.

Three Important Steps For The Best Crispy Skin Roast Chicken

1. Loosening chicken skin: The key to getting that crispy skin on the roast chicken is to loosen the skin of the chicken before marinating it. The skin on the chicken traps all the juices of the herb garlic butter and allows the meat to absorb flavours really well. It makes the chicken really succulent and also gives a nice crispy skin on top. Be as careful as possible so you don’t tear the skin. Don’t skip this step, otherwise you’ll end up with a fab looking chicken on the outside but with bland meat on the inside.

2. Marinating the chicken: The advantage of having loosened the skin of the chicken is that you can not only put the herb garlic butter over the chicken, but also under the skin and inside the cavity! This actually creates a double whammy of flavours! We recommend marinating the stuffed chicken overnight in the fridge for max flavour!

3. Trussing the chicken: Trussing is basically when you tie up the wings and legs of a chicken, or any bird, before roasting it. For this roast chicken, we haven’t trussed the bird like it is traditionally done. We’ve just tied the legs to make it more presentable! Tuck the wings of the chicken behind the neck. This prevents the wing tips from burning as the chicken roasts.

How To Cook A Whole Chicken

I like to use a cast iron skillet to roast the chicken and veggies, but any roasting pan will do. Elevate the chicken (breast side up) by placing it on top of the veggies – this way the meat juices will easily drip down into the pan. A drizzle of olive oil on top ensures it gets that golden colour. With me so far? Great job! We’ve added chicken stock and a few sprigs of rosemary to the pan. And we’ll use these reduced juices to make a delicious jus. Yum yum!

Richa’s Top Tips

• If your chicken was refrigerated, take it out of the fridge 60 minutes before you are ready to roast it to bring it to room temperature. This will ensure even cooking.
• Preheat the oven at 200 degrees C. Preheating helps to cook the meat evenly.
• Bake the chicken at 200 degrees C for about 25-30 minutes
• The cooking time will differ based on the size of the chicken. The general rule is 25 minutes cook time for 500 grams of chicken. Our 1 kg whole roast chicken took about 50 minutes to cook. 
• After baking for 30 minutes, baste the chicken – with the rendered fat and juices of the chicken and veggies in the bottom of the pan. After basting it, put the chicken back in the oven for another 20 minutes.
• At this point, if the skin is browning up too quickly, place another tray on the rack above the chicken. This will prevent the heat from hitting the chicken skin directly.
• When the oven temperature hits 75C or 165F, OR when you see those meat juices running clear, that’s when you know that the chicken is done.
• Rest for 10-15 minutes before carving

How to Carve Chicken

Now it’s carving time! Cut off and remove the twine completely. Use a fork and a meat knife and cut between the joints of the leg and body. If your chicken is cooked perfectly, it should cut right through without any hassle. Next, keeping your hand for support, horizontally slice off each breast of the chicken. The wings can be taken off next. And finally, you can shred any extra meat off the carcass. The carcass is perfect to make stock. 

Roast Chicken Gravy

Usually the gravy is made with a roux of flour and butter and the meat juices. We’ve taken a shortcut by directly whisking in flour. (Just saving you and me a couple of extra steps!) The jus will turn out to be a nice golden brown and saucy. It’s my favourite part of the dish coz it’s like all components of this dish rolled into one! Plus we don’t want to waste a single bit of flavour in that pan. Serve this jus in an elegant piece of crockery, and pour it onto the chicken pieces in front of your guests. How’s that for presentation?

Frequently Asked Questions

Serving Ideas

• Serve the carved herb garlic roast chicken with the roasted onions, sweet potatoes, and garlic from the pan, plus a generous drizzle of the lemony pan gravy.
• Pair with simple sides like mashed potatoes, buttered green beans, steamed veggies, or a fresh green salad to balance the richness.
• For a more casual meal, serve with crusty bread or garlic bread to mop up all the buttery, herby juices.

Customisation ideas

• Swap sweet potatoes with carrots, regular potatoes, or parsnips for a different roast veggie mix.
• Change up the herbs by using Italian seasoning or adding oregano and parsley if you do not have sage or thyme.
• Add a touch of heat with chilli flakes or cayenne in the marinade, or a bit of honey for a sweeter, caramelised finish on the skin.

This herb garlic roast chicken is the kind of recipe you can come back to on special occasions, but it is comforting enough to make for cozy weekends too. With crisp skin, juicy meat, and plenty of roasted veggies and gravy on the side, it is simple enough for everyday cooking but impressive enough for guests.

If you make this recipe, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing your recreations and chatting with you guys!

Watch How to make Roast Chicken Recipe Video

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Whole Roast Chicken

Classic roast chicken made scrumptious with our very own herb garlic marinade. This detailed foolproof recipe will help you make the perfect homemade roast chicken.

Course Main Course

Cuisine American, American Italian, Continental

Diet Gluten Free

Prep Time 2 hours hours 15 minutes minutes

Cook Time 1 hour hour

Total Time 3 hours hours 15 minutes minutes

Servings 6 portions

Calories 494kcal

Author Richa

Ingredients

• 1 kg whole chicken at room temperature giblets and neck removed from cavity
• 1 Lemon halved
• 1 sprig Rosemary
• Olive Oil for brushing

Marinade

• ½ cup Salted Butter
• 2 tablespoon Garlic minced
• ½ teaspoon Sage chopped
• ½ teaspoon Rosemary chopped
• ½ teaspoon Thyme chopped
• 1 tablespoon Paprika
• 1 ½ teaspoon Salt
• ½ teaspoon Pepper
• 1 Lemon Zested
• 1 tablespoon Lemon Juice

Vegetables

• 3 Onion quartered
• 2 Sweet Potato chunks
• 1 head Garlic halved
• ½ cup Chicken Stock + ¼ cup extra

Gravy

• 1 tablespoon flour

Instructions

• Add all the marinade ingredients to a mixing bowl and whisk together to combine. Use the back of a spoon to gently loosen the skin. Turn over the chicken and repeat the process using the other end of the spoon. Use the spoon to insert marinade underneath the chicken skin. Massage the chicken and spread the marinade evenly. Remember to add butter in the cavity as well. Rub the remaining marinade all over the chicken. Cover the chicken and rest for 2-3 hours or overnight.
• Stuff the rosemary sprig into the chicken cavity along with half a lemon. Tie legs together with kitchen string.
• Lightly grease a roasting pan. Mix the sweet potato, onion, and garlic in a bowl. Place some of the vegetables in the center of the roasting pan. Place breast-side up on top of the vegetables in the middle. Place the remaining vegetables on the sides of the pan. Tuck the wings underneath the chicken as they cook faster and we do not want to overcook them. Rub the chicken with some olive oil and drizzle some over the vegetables as well. Add half a cup of chicken stock to the pan.
• Preheat the oven to 200C. Roast in the oven for 45-50 minutes. baste using the pan juices half way through cooking time. Remember when cooked, juices run clear when chicken thigh is pierced with a skewer. Internal temperature should read 75C.
• Remove from the oven and allow it to stand for 10 minutes before serving. To carve the chicken, first cut out the legs. Then proceed to cut the breast out carefully, seperate the wing tips and then remove the meat from the cavity area.
• Remove the vegetables from the roasting pan and move it to a serving platter. Add 1 tablespoons of flour to the pan and whisk it with the pan juices. Bring this mixture to a boil over low heat till the liquid thickens up to make a gravy. Add up to an additional quarter cup of stock if necessary. Serve hot along with the chicken and vegetables!

Video

Notes

1. The chicken I used was approximately 1.2 kgs. This took 90 minutes at 220C. The time may vary depending on your oven’s capacity and the size of the chicken. 
2. Use chicken with skin on as the skin gives it that crispy roast texture. 
3. Remember to marinade the chicken well. Apply the marinade in between the skin and meat. These pockets can hold ample amounts of marinade and help get the flavour all the way into the meat. 
4. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue. 
5. Getting rid of juices Tip 1: A trick to getting rid of the juices if you absolutely prefer it that way is to remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.
6. Getting rid of juices Tip 2: Another way to get rid of the juices is to sear the thighs on both sides in a pan first before placing them in the oven. This can help lock in the juices so that you have less liquid when it comes out of the oven.

Nutrition

Calories: 494kcal | Carbohydrates: 29g | Protein: 19g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 101mg | Sodium: 848mg | Potassium: 612mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11847IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Herb Garlic Roast Chicken appeared first on My Food Story.

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