• Chicken Wings Oriental Style
  • Honey Spiced Cajun Chicken
  • Green Tea Ice Cream with White Chocolate
Welcome to Sweetsavouryspicy.com! Now indulge yourself in the delights of all kinds of mouth watering dishes and take some time out of your daily routine to make something special!

Chicken Wings Oriental Style



6 chicken wings

1 small clove garlic

1 scallion

honey 2 tsp.

rice-wine vinegar

1/2 teaspoon of grated ginger 1/2 tsp.

oriental sesame oil

Pinch of cayenne 1 tsp. sesame seeds 1 tbsp.

chopped fresh coriander or parsley


For delicious oriental chicken wings first remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. Serve the 12 pieces.

Honey Spiced Cajun Chicken

Ingredients -
10 oz. pounded chicken breast
Cooked linguini
3 sliced mushrooms
1 diced tomato
2 tbsp. mustard
4 tbsp. honey
3 oz. cream

Process -
Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. toss in linguine. Serves 2 people.

Then you have honey spiced Cajun chicken!

Green Tea Ice Cream with White Chocolate

Ingredients -

8 ounces high-quality white chocolate, chopped into ½-inch pieces
2 cups light cream
1 cup heavy cream
1 teaspoon pure vanilla extract
5 large egg yolks, at room temperature
¾ cup packed light brown sugar
2 tablespoons matcha powder

Process -

Place the white chocolate pieces in a large heatproof bowl. Set aside.
Combine the light cream, heavy cream, and vanilla extract in a medium-size saucepan. Over medium heat, bring the mixture just to a boil, stirring constantly. Remove from the heat and set aside.

In a large bowl, whisk the yolks until well blended. In a small bowl, blend the brown sugar with the matcha powder until there are no green streaks, then whisk the sugar mixture into the egg yolks, blending well.

Add ¼ cup of the hot cream mixture to the egg mixture, whisking vigorously. Add another ¼ cup and whisk again. Carefully pour this mixture back into the saucepan, mix well, and cook over medium heat until the custard is thick enough to coat the back of a spoon, about 170°F. Do not boil, or the custard will curdle.
5. Remove the custard from the heat and strain through a fine-mesh strainer into the bowl of chopped white chocolate. Stir until the chocolate is completely melted, then let the custard cool at room temperature for 15 minutes.
6. Cover the custard and chill in the refrigerator for 6 hours or overnight. Freeze in an ice cream machine according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and place in the freezer until firm, at least 8 hours. Remove from the freezer 20 minutes before serving.

Now you have your green tea ice-cream with white chocolate!


Ingredients -
1/2 lb. prawns, cleaned (chicken can also be used)
2 garlic cloves, crushed
2 tbsp. butter or margarine
1 tbsp. cornstarch
1 1/4 c. chicken broth
1 can (14 1/2 oz.) chopped tomatoes with liquid
1/2 c. sliced pepperoni
1 pkg. (10 oz.) frozen peas, thawed
1/4 tsp. cayenne pepper
1 1/2 c. dry minute rice
1/8 tsp. saffron

Process -
Saute shrimp and garlic in butter until shrimp are pink approx. 2 minutes. Stir in cornstarch, cook 1 minute. Add broth, tomatoes, pepperoni, peas and cayenne pepper. Bring to a full boil, stirring occasionally. Stir in rice and saffron. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings of delicious Paella!

Genmaicha Tea with Maple and Cinnamon

Genmaicha is a unique, much-loved Japanese tea that is a combination of Sencha green tea and miniature kernels of roasted and popped rice.Genmaicha Tea with Maple and Cinnamon

Genmaicha has a pleasing roasted flavor and aroma that goes well with sweets such as butter cookies, shortbread, sesame seed and cookies.
So be sure to try this tea at breakfast time or any time you want really! with perhaps some steaming hot oatmeal.

Serves 2 to 4
2 tablespoons (8 grams) medium-size loose-leaf Genmaicha or 4 Genmaicha tea bags
1 5-inch cinnamon stick, broken into pieces
2 tablespoons pure maple syrup
4 cups boiling water
1. Put the tea leaves or tea bags into a prewarmed large teapot and set aside.
2. Place the cinnamon pieces and maple syrup in a 4-cup heatproof measuring cup and add the
boiling water. Stir to mix, then let the cinnamon infuse for 2 minutes.
3. Quickly pour the infusion into the teapot, straining carefully to prevent the cinnamon from going
into the teapot. Steep the tea in the spice infusion for an additional 2 minutes.
4. Strain the brewed tea into teacups and serve immediately.


Roast Chicken With Almonds

Ingredients -

Roasted-Chicken-with-Almonds10 chicken breast halves
Salt and pepper
1 (5 1/2 oz.) pkg. slivered almonds
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1/4 to 1/2 cups of dry white wine, or water.
Parmesan cheese

Process -

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.


Chicken A La King

chicken-a-la-kingYou will need -

2 tablespoons fat
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced chicken
1 teaspoon salt
1/2 teaspoon pepper

Process -

Make a white sauce using meat drippings, flour, milk, cream, salt and pepper. Add mushrooms, green pepper, pimiento and chicken. Cook until the meat is done. Just before serving stir in the egg yolks, slightly beaten, and cook for a about a minute or two, stirring constantly. Serve at once on hot toast