Little Otp Things

Indulge in the refreshing taste of vegan blackberry basil ice cream, where the sweetness of blackberries meets the aromatic hint of basil, creating a delightful treat for any occasion.

Ingredients: 3 cups frozen blackberries. 1 can 13.5 oz full-fat coconut milk. 1/2 cup maple syrup. 1/4 cup fresh basil leaves. 1 tablespoon lemon juice.

Instructions: Put frozen blackberries, coconut milk, maple syrup, basil leaves, and lemon juice in a blender. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine's box until it gets thick and creamy. The ice cream should be put in a container and frozen for at least 4 hours, or until it is firm. If you want, you can serve the vegan blackberry basil ice cream with fresh blackberries and basil leaves on top of each scoop.

Prep Time: 15 minutes

Cook Time: 20 minutes

This healthy curry chicken quinoa dish combines protein-rich chicken, fiber-rich quinoa, tangy tomatoes, and flavorful spices for both nutrition and deliciousness.

This Homemade Balsamic Fig Sauce is a delectable and versatile condiment that complements both sweet and savoury dishes. It's simple to make and can be used to top ice cream, yogurt, pancakes, or waffles, or as a glaze for pork, chicken, or vegetables.

Instructions: Combine the diced figs, balsamic vinegar, honey, and water in a small saucepan. Combine the cornflour and cinnamon in a mixing bowl. Bring to a low boil over medium heat. Cook for 10-15 minutes, stirring occasionally, until the mixture has thickened. Remove from the heat and set aside to cool before using.

Cozy comfort of creamy pumpkin mac and cheese with this quick stovetop recipe. Perfect for busy weeknights.

This tangy balsamic pork roast slow cooker recipe delivers tender and flavorful meat with minimal effort. The combination of balsamic vinegar, brown sugar, and soy sauce creates a deliciously tangy sauce that infuses the pork with rich flavor. Perfect for busy days when you want a satisfying meal ready with minimal hands-on time.

Ingredients: 1 pork roast about 3-4 lbs. 1 cup balsamic vinegar. 1/2 cup brown sugar. 1/4 cup soy sauce. 4 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1/4 teaspoon red pepper flakes. Salt, to taste.

Instructions: Place the pork roast in the slow cooker. In a small bowl, mix together balsamic vinegar, brown sugar, soy sauce, garlic, thyme, black pepper, and red pepper flakes. Pour the sauce over the pork roast. Cover and cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork. Once cooked, shred the pork using two forks and mix it with the sauce in the slow cooker. Season with salt to taste. Serve hot, optionally garnished with chopped fresh herbs like parsley or chives.

Prep Time: 10 minutes

Cook Time: 360 minutes

These Crispy Air Fryer Ravioli are a delicious and simple appetiser or snack. They're coated in seasoned breadcrumbs and fried in the air until crispy and golden brown. The bean sprouts and sesame dipping sauce add a layer of flavor and texture to the dish.

Instructions: Preheat the air fryer to 375F. Whisk together the eggs and water in a shallow bowl. In another shallow bowl, combine the breadcrumbs. Each ravioli should be dipped in the egg mixture and then coated in breadcrumbs. Place the breaded ravioli in the air fryer basket in a single layer. Lightly spray the ravioli with cooking spray. 6-8 minutes in the air fryer, flip halfway through, until golden brown and crispy. Prepare the dipping sauce while the ravioli is cooking. Whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, honey, sesame seeds, and red pepper flakes in a small bowl. Serve the crispy ravioli with the dipping sauce and bean sprouts.

Refreshing burst of vitamins and antioxidants with this Carrot Beetroot Lemon Smoothie.

Savory goodness of Artichoke Dip Skillet Bread - the perfect low-carb treat for any occasion.

Homemade Red Currant Jelly is a sweet and tart spread that goes well with toast, scones, and other baked goods. This recipe requires only three ingredients and is simple to prepare at home.

Instructions: Remove any leaves and stems from the red currants. Bring the red currants and water to a boil in a large saucepan. Reduce the heat to low and simmer the red currants for 15-20 minutes, or until they burst and release their juice. To remove the pulp and seeds, strain the red currant mixture through a fine sieve or cheesecloth. Return the juice to the saucepan after measuring it. Stir the sugar into the juice until it dissolves. Bring the mixture to a boil and continue to cook for 5-10 minutes, or until the desired consistency is reached. To see if the jelly has set, spoon a small amount onto a chilled plate and leave it for a minute to cool. It is set if it wrinkles when pushed with your finger. Remove the jelly from the heat and use a spoon to remove any foam. Fill sterilized jars halfway with the jelly and allow to cool completely before sealing.

Mini chocolate waffles with mixed berries are a tasty and quick breakfast or brunch option. They have a rich chocolate flavor from the cocoa powder, and a fruity sweetness from the mixed berries. They're ideal for a special occasion or a weekend treat.

Instructions: Warm up the waffle maker. Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a medium mixing bowl. In a separate bowl, combine the milk, egg, vegetable oil, and vanilla extract. Whisk the wet ingredients into the dry ingredients until combined. Fold in the berry mixture. Cooking spray the waffle iron and pour in the batter. Cook until the waffles are crisp and cooked through, according to the manufacturer's instructions. If desired, top with additional mixed berries.

This traditional sandwich features flavorful pastrami, tangy dijon mustard, and crunchy shredded cabbage on toasty rye bread with melted Swiss cheese. It's the ideal lunchtime snack.

Instructions: Preheat a skillet on medium-high heat. Toast the rye bread slices until lightly browned. On one side of each slice of bread, spread dijon mustard. Divide the pastrami evenly among four slices of bread. Top each slice of pastrami with Swiss cheese and shredded cabbage. Make a sandwich with the remaining slices of bread. Grill the sandwiches, flipping once, in the preheated pan until the cheese is melted and the bread is golden brown. Serve immediately and enjoy.

Tender wild boar meat is combined with a hearty tomato-based sauce and Sicilian rigatoni pasta in this recipe. The rich flavors of the ragu complement the sturdy pasta to create a filling and flavorful meal.

Instructions: Cook the rigatoni according to the package directions. Set aside after draining. Heat the olive oil in a large skillet over medium-high heat. Cook until the diced wild boar meat is browned on all sides, about 8 minutes. Cook until the onion and garlic are softened, about 5 minutes, in the skillet. Pour in the red wine and cook for 10 minutes, or until the liquid has been reduced by half. Combine the tomato sauce, tomato paste, and water in a mixing bowl. Combine the bay leaves, dried oregano, red pepper flakes, salt, and black pepper in a mixing bowl. Cook for 20-30 minutes, or until the wild boar meat is tender, in the sauce. Top the cooked rigatoni pasta with the wild boar ragu and freshly grated Parmesan cheese.