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Recipes

This is a personal recipe book to make it easier to find recipes that were tried, liked and saved from online recipe videos.

One pot Boursin Chicken Orzo


Ingredients:

  • 500 gram Orzo
  • 400 gram Chicken
  • 1 jar Sundried Tomatoes
  • 1 Boursin/Cream Cheese with Herbs
  • 1 liter Chicken Stock
  • 250 gram (Baby) Spinach
  • 200 ml Cream

  • Spices

    • Garlic
    • Onion powder
    • Paprika powder
    • Pepper
    • Salt

Steps:

  1. Place the noodles in an oven dish.
  2. Add the diced Chicken.
  3. Add the diced Sundried Tomatoes.
  4. Add the Boursin.
  5. Pour in the Chicken Stock.
  6. Cover the dish and bake in the oven on 200 degrees for 45 minutes.
  7. Add the cream.
  8. Add the Baby Spinach.
  9. Mix all and serve.

One tray Bake Schupfnudeln


Ingredients:

  • 1000 gram schupfnudeln
  • 125 gram bacon cubes
  • 200 gram schmand
  • 200 ml cream
  • 200 gram grated cheese
  • 1 onion, diced

  • Spices

    • Garlic
    • Nutmeg
    • Pepper

Steps:

  1. Place the noodles on a big flat oven tray.
  2. In a bowl/cup mix the schmand, cream and the spices.
  3. Cover the noodles with the sauce and mix until all covered.
  4. Dice an onion sprinkle over the noodles.
  5. Sprinkle the bacon cubes over the noodles.
  6. Sprinkle the grated cheese over the noodles.
  7. Bake for on 200 degrees for 25 minutes.

Ice Cream

Sorbets

Strawberry Sorbet


Ingredients:

  • Ninja Creami
  • 300 grams Fresh strawberries
  • Pinch of salt
  • 130 grams of water
  • 25 grams of Erythrol 

Steps:

  1. Cut off the leaves and stems of the strawberries.
  2. Add all ingredients to a bowl and blend with an immersion blender. 
  3. Add blended substance to Ninja Creami cup and freeze for 24 hours.
  4. Run cup under hot water for 60 seconds.
  5. Run the Ninja Creami on Sorbet setting.
  6. Run the Ninja Creami on Respin setting.
  7. Done.

Watermelon Sorbet


Ingredients:

  • Ninja Creami
  • 330 grams Fresh strawberries
  • Pinch of salt
  • 120 grams of water
  • 25 grams of Erythrol 

Steps:

  1. Cut off the skin of the watermelon.
  2. Dice the watermelon, remove seeds where possible.
  3. Add all ingredients to a bowl and blend with an immersion blender. 
  4. Add blended substance to Ninja Creami cup and freeze for 24 hours.
  5. Run cup under hot water for 60 seconds.
  6. Run the Ninja Creami on Sorbet function
  7. Run the Ninja Creami on Respin function.
  8. Done.

Ice Creams

Vanilla Ice Cream ⭐⭐


Ingredients:

  • Ninja Creami
  • 440 gram H-milk
  • 1 gram Salt
  • 5 gram Vanilla Extract
  • 45 gram Erythrol 
  • 1 gram Xantan gum

Steps:

  1. Add the wet ingredients to a tall cup.
  2. Add all dry ingredients in a bowl and mix.
  3. Blend wet ingredients with an immersion blender and slowly add the dry ingredients while blending.
  4. Add blended substance to Ninja Creami cup and freeze for 24 hours.
  5. Let the cup rest out of the freezer for 15 minutes.
  6. Run cup under hot water for 60 seconds.
  7. Run the Ninja Creami on the Ice Cream setting.
  8. Run the Ninja Creami on the Re-Spin setting (2x for soft).
  9. Done.

Vanilla Ice Cream ⭐⭐⭐


Ingredients:

  • Ninja Creami
  • 430 gram H-milk
  • 1 gram Salt
  • 5 gram Vanilla Extract
  • 45 gram Erythrol 
  • 1 gram Xantan gum
  • 1 Egg yolk
  • 1/2 Vanilla bean

Steps:

  1. Add the wet ingredients to a tall cup.
  2. Cut the Vanilla bean open till half and scrape out the beans - add to the wet mix.
  3. Add all dry ingredients in a bowl and mix.
  4. Blend wet ingredients with an immersion blender and slowly add the dry ingredients while blending.
  5. Add blended substance to Ninja Creami cup and freeze for 24 hours.
  6. Let the cup rest out of the freezer for 15 minutes.
  7. Run cup under hot water for 60 seconds.
  8. Run the Ninja Creami on the Ice Cream setting. (repeat if needed)
  9. Done.

Chocolate Ice Cream


Ingredients:

  • Ninja Creami
  • 440 gram H-milk
  • 1 gram Salt
  • 2.1 gram Vanilla Extract
  • 8 gram Cocoa Powder
  • 50 gram Erythrol 
  • 1 gram Xantan gum
  • (Egg yolk)

Steps:

  1. Add the wet ingredients to a tall cup.
  2. Add all dry ingredients in a bowl and mix.
  3. Blend wet ingredients with an immersion blender and slowly add the dry ingredients while blending.
  4. Add blended substance to Ninja Creami cup and freeze for 24 hours.
  5. Take the cup out of the freezer and rest for 15 minutes.
  6. Run cup under hot water for 60 seconds.
  7. Run the Ninja Creami on Light Ice Cream function.
  8. Run the Ninja Creami on Mix In (Respin for soft) function.
  9. Done.

Pineapple Sorbet


Ingredients:

  • Ninja Creami
  • 1 can Pineapple chunks in own juice 

Steps:

  1. Add the contents of the can to a Ninja Creami cup and freeze for 24 hours.
  2. Run cup under hot water for 60 seconds.
  3. Run the Ninja Creami on Sorbet function
  4. Run the Ninja Creami on Respin function.
  5. Done.

Test batches

Test 1 - Skyr ESN flavor powder


  • 400gr Skyr
  • 3 scoops cherry yoghurt flavor powder ESN
  • 50gr H-milk

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