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#delicacyfood showcases exquisite dishes from around the world, highlighting culinary artistry, unique flavors, gourmet ingredients, cultural heritage, visual appeal, decadent desserts, fine dining experiences, and artisanal craftsmanship. A food lover’s paradise!
The only cheese blintzes recipe you’ll ever need (really) by @adimarom5 Batter: 4 eggs 1½ cups/360 milliliters milk 1 cup/240 milliliters water 3 tablespoons sugar 1½ cups/190 grams flour Filling: 8 ounces/225 grams cream cheese 9 ounces/250 grams full fat Greek yogurt 1 cup/250 milliliters heavy whipping cream 1/3 cup sugar 2 tablespoons/20 grams instant vanilla pudding 1 teaspoon vanilla bean paste In a medium bowl, combine the cream cheese, Greek yogurt, heavy whipping cream, sugar, vanilla pudding mix, and vanilla bean paste. Using a hand mixer, whip the mixture until it forms a stable, creamy texture. Set aside. In a large bowl, whisk together the eggs, milk, water, and sugar until fully combined. Gradually add the flour, whisking continuously, until the batter is smooth and free of lumps. Heat a lightly greased skillet over medium heat. Pour a small amount of batter into the pan, swirling to coat the surface evenly. Cook each blintz for about 40 seconds on one side, until golden, then flip and cook for another 40 seconds. Transfer to a plate and repeat with the remaining batter. Allow the blintzes to cool slightly. Using a piping bag, fill each blintz with the prepared cheese filling. Roll them tightly and arrange on a serving platter. Dust with powdered sugar, drizzle with maple syrup, and garnish with fresh berries. Serve immediately and enjoy! #yummyeasysnacks #tiktokcookingvideos #delicacyfood #cheeseblintzes​ #blintzesrecipe
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The only cheese blintzes recipe you’ll ever need (really) by @adimarom5 Batter: 4 eggs 1½ cups/360 milliliters milk 1 cup/240 milliliters water 3 tablespoons sugar 1½ cups/190 grams flour Filling: 8 ounces/225 grams cream cheese 9 ounces/250 grams full fat Greek yogurt 1 cup/250 milliliters heavy whipping cream 1/3 cup sugar 2 tablespoons/20 grams instant vanilla pudding 1 teaspoon vanilla bean paste In a medium bowl, combine the cream cheese, Greek yogurt, heavy whipping cream, sugar, vanilla pudding mix, and vanilla bean paste. Using a hand mixer, whip the mixture until it forms a stable, creamy texture. Set aside. In a large bowl, whisk together the eggs, milk, water, and sugar until fully combined. Gradually add the flour, whisking continuously, until the batter is smooth and free of lumps. Heat a lightly greased skillet over medium heat. Pour a small amount of batter into the pan, swirling to coat the surface evenly. Cook each blintz for about 40 seconds on one side, until golden, then flip and cook for another 40 seconds. Transfer to a plate and repeat with the remaining batter. Allow the blintzes to cool slightly. Using a piping bag, fill each blintz with the prepared cheese filling. Roll them tightly and arrange on a serving platter. Dust with powdered sugar, drizzle with maple syrup, and garnish with fresh berries. Serve immediately and enjoy! #yummyeasysnacks #tiktokcookingvideos #delicacyfood #cheeseblintzes​ #blintzesrecipe
Zucchini risotto with crispy white fish and yuzu foam by @omer_yaskil Broth: 1 zucchini 1 yellow squash 1 white onion 3 garlic cloves 1 cup milk 2 cups water 5 tablespoons/75 grams butter Olive oil Fresh basil Risotto: 1 cup Arborio rice 2 tablespoons butter + 3 more for finishing 1 small onion, finely chopped ½ zucchini, finely chopped ½ cup Parmesan, grated Fish: 2 white fish fillets (sea bream, bass, or similar) Salt and pepper to taste Yuzu foam: 2 tablespoons cream 2 tablespoons milk 1 tablespoon yuzu juice (or lemon if unavailable) Pinch of salt Broth: Heat oven to 390°F (200°C). Arrange the zucchini, squash, onion, and garlic on a baking sheet. Drizzle with olive oil and roast until golden brown, about 20 minutes. Transfer the roasted vegetables to a medium pot. Add the milk, water, and butter, and bring to a boil. Add the basil, then purée the mixture until smooth. Strain through a fine-mesh sieve and set aside. Risotto: Melt 2 tablespoons of butter in a medium pot over medium heat. Add the onion and zucchini and cook, stirring, until softened, about 3 minutes. Add the rice and cook, stirring, for 1 minute. Add the broth 1 ladleful at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is tender and creamy, about 20 minutes. Stir in the remaining butter and Parmesan. Season with salt and pepper to taste. Fish: Pat the fish dry and season with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil. Place the fish skin-side down and cook without moving until the skin is golden and crisp, about 3 minutes. Flip and cook until the fish is opaque, 1 to 2 minutes more. Yuzu foam: Combine the cream, milk, yuzu juice, and salt in a small bowl. Use a milk frother or whisk to create a light foam. Plating: Spoon the risotto onto plates or shallow bowls. Top each with a fish fillet, skin-side up, and finish with a dollop of yuzu foam. Serve immediately. #zucchinirisotto #whitefishrecipee #zucchinirecipes #risottorecipe #delicacyfood #fishrecipes
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Zucchini risotto with crispy white fish and yuzu foam by @omer_yaskil Broth: 1 zucchini 1 yellow squash 1 white onion 3 garlic cloves 1 cup milk 2 cups water 5 tablespoons/75 grams butter Olive oil Fresh basil Risotto: 1 cup Arborio rice 2 tablespoons butter + 3 more for finishing 1 small onion, finely chopped ½ zucchini, finely chopped ½ cup Parmesan, grated Fish: 2 white fish fillets (sea bream, bass, or similar) Salt and pepper to taste Yuzu foam: 2 tablespoons cream 2 tablespoons milk 1 tablespoon yuzu juice (or lemon if unavailable) Pinch of salt Broth: Heat oven to 390°F (200°C). Arrange the zucchini, squash, onion, and garlic on a baking sheet. Drizzle with olive oil and roast until golden brown, about 20 minutes. Transfer the roasted vegetables to a medium pot. Add the milk, water, and butter, and bring to a boil. Add the basil, then purée the mixture until smooth. Strain through a fine-mesh sieve and set aside. Risotto: Melt 2 tablespoons of butter in a medium pot over medium heat. Add the onion and zucchini and cook, stirring, until softened, about 3 minutes. Add the rice and cook, stirring, for 1 minute. Add the broth 1 ladleful at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is tender and creamy, about 20 minutes. Stir in the remaining butter and Parmesan. Season with salt and pepper to taste. Fish: Pat the fish dry and season with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil. Place the fish skin-side down and cook without moving until the skin is golden and crisp, about 3 minutes. Flip and cook until the fish is opaque, 1 to 2 minutes more. Yuzu foam: Combine the cream, milk, yuzu juice, and salt in a small bowl. Use a milk frother or whisk to create a light foam. Plating: Spoon the risotto onto plates or shallow bowls. Top each with a fish fillet, skin-side up, and finish with a dollop of yuzu foam. Serve immediately. #zucchinirisotto #whitefishrecipee #zucchinirecipes #risottorecipe #delicacyfood #fishrecipes

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