SHOP VENTRAY

Dinner

Homemade Sushi

Homemade Sushi Japanese sushi food. maki ands rolled up with tuna, salmon, shrimp, crab and avocado.

Homemade Sushi

Indulge in the art of sushi-making at home! Roll up your sleeves and create a delectable feast with fresh ingredients like sushi rice, nori seaweed, and a medley of vibrant fillings. In just a few simple steps, embark on a culinary adventure that will leave your taste buds longing for more.

Ingredients

• Sushi rice

• Nori seaweed sheets

• Fresh fish or seafood (salmon, tuna, shrimp, etc.)

• Vegetables (cucumber, avocado, carrot, etc.)

• Soy sauce

• Wasabi

• Pickled ginger

Directions

1. Cook sushi rice according to package instructions, then let it cool slightly.

2. Place a sheet of nori on a bamboo sushi mat and evenly spread a layer of sushi rice on top.

3. Add your desired fillings (fish, veggies, etc.) in a line along one edge of the rice.

4. Roll the mat tightly, applying gentle pressure to shape the sushi. Slice into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger.

Our Recipes

Stuffed Bell Peppers

Stuffed Bell Peppers

Tender bell peppers filled with a flavorful mixture of ground meat, rice or quinoa, vegetables, and spices. Baked until the peppers are tender and the cheese topping is melted and golden. A satisfying and versatile dish that can be customized with various ingredients. Perfect as a main course or side dish.

Ingredients

  • 4 large bell peppers
  • 1 pound ground meat
  • 1 cup cooked rice or quinoa
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1 cup shredded cheese
  • 1 teaspoon dried herbs
  • Salt and pepper
  • Olive oil

Directions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off the tops, removing the seeds and membranes, and rinsing them under cold water.
  3. Heat olive oil in the flat plate of Ventray Grill over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant.
  4. Add ground meat to the plate and cook until browned and fully cooked, breaking it into small pieces.
  5. Once the meat is cooked, add diced tomatoes, cooked rice or quinoa, dried herbs, salt, and pepper to the plate. Stir and let it cook a few more minutes to combine flavors. Adjust seasoning if needed.
  6. Arrange the bell peppers upright in a baking dish.
  7. Fill each pepper tightly with the meat and rice mixture. Spread any leftover filling around the peppers.
  8. Sprinkle shredded cheese on top of each stuffed pepper, covering the filling.
  9. Place the baking dish in the preheated oven and bake for 30-35 minutes, until the peppers are tender and the cheese is melted and golden brown.
  10. Remove the stuffed bell peppers from the oven and let them cool for a few minutes.
  11. Serve.

Our Recipes

Grilled Salmon with Lemon Butter Sauce

Grilled Salmon with Lemon Butter Sauce

Succulent salmon fillets grilled to perfection, served with a tangy and creamy lemon butter sauce. The salmon is seasoned with herbs and spices, then grilled until flaky and moist. The luscious lemon butter sauce adds a bright and velvety touch to enhance the flavors. A delightful and elegant seafood dish.

Ingredients

  • 4 salmon fillets
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 2 tbsp freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste

Directions

  1. Preheat Ventray Grill to medium-high heat.
  2. Season the salmon fillets with salt and pepper on both sides. Drizzle them with olive oil to lightly coat.
  3. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  4. Remove the saucepan from the heat and stir in the lemon juice and zest. Set aside.
  5. Place the salmon fillets on the preheated grill, skin side down. Grill for about 4-5 minutes per side, or until the salmon is cooked to your desired doneness. The flesh should be opaque and easily flake with a fork.
  6. Once the salmon is done, remove it from the grill and transfer to a serving platter or individual plates.
  7. Pour the lemon butter sauce over the grilled salmon fillets, allowing it to coat the fish.
  8. Sprinkle chopped fresh parsley over the salmon as a garnish.
  9. Enjoy!

Our Recipes

Homemade Strawberry Ice Cream

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Homemade Strawberry Ice Cream

Indulge in the heavenly delight of homemade strawberry ice cream, made with fresh strawberries, creamy milk, and a hint of vanilla.

For more ice cream recipes, view more.

Ingredients

• 2 cups fresh strawberries

• 1 cup whole milk

• 1 cup heavy cream

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

Directions

1. Rinse and hull the strawberries, then puree them in the Ventray blender until smooth.

2. In the Ventray Indoor Grill, heat the milk, cream, and sugar over medium-low heat until the sugar dissolves.

3. Stir in the strawberry puree and vanilla extract.

4. Let the mixture cool completely, then refrigerate for at least 2 hours.

5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Enjoy!

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Our Recipes

Best Homemade Chocolate Ice Cream

Best Homemade Chocolate Ice Cream

Indulge in the velvety decadence of our homemade chocolate ice cream, made with rich cocoa, creamy milk, sugar, and a touch of vanilla. 

In just five simple steps, you’ll have a luscious frozen treat to savor!

For more ice cream recipes, view more.

Ingredients

• 2 cups of heavy cream

• 1 cup of whole milk

• 3/4 cup of granulated sugar

• 1/2 cup of unsweetened cocoa powder

• 1 teaspoon of vanilla extract

Directions

1. In the Ventray Indoor Grill over medium heat, combine the heavy cream, whole milk, sugar, and cocoa powder. Whisk until smooth and heated through.

2. Remove the Ventray Indoor Grill from heat and stir in the vanilla extract, ensuring it’s fully incorporated.

3. Transfer the mixture to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

5. Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours until it reaches your desired consistency. Scoop and enjoy the blissful chocolatey goodness!

Note: Feel free to add mix-ins like chocolate chips, nuts, or cookie crumbs for an extra treat!

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Ultimate Vanilla Ice Cream Recipe

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Ultimate Vanilla Ice Cream Recipe

Indulge in the velvety goodness of our Ultimate Vanilla Ice Cream! 

With fresh vanilla beans, creamy milk, and a touch of sweetness, this timeless dessert will satisfy your cravings.

For more vanilla ice cream recipes, view more.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 4 large egg yolks

• 1 vanilla bean, split lengthwise and scraped

Directions

1. In Ventray Indoor Grill, heat the cream, milk, and half of the sugar over medium heat until hot, but not boiling.

2. In Ventray Stand Mixer, whisk the egg yolks with the remaining sugar until pale yellow and creamy.

3. Slowly pour the hot cream mixture into the egg yolks while whisking continuously.

4. Return the mixture to the Ventray Indoor Grill and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

5. Remove from heat, add the scraped vanilla seeds and pod, and let the mixture cool. Once chilled, remove the vanilla pod, freeze in an ice cream maker, and enjoy!

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Our Recipes

Homemade Vanilla Ice Cream Recipe

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Homemade Vanilla Ice Cream Recipe

Indulge in the creamy delight of homemade vanilla ice cream. 

Made with simple ingredients like fresh milk, cream, sugar, and a touch of vanilla, this frozen treat will transport your taste buds to sweet heaven.

For more vanilla ice cream recipes, view more.

Ingredients

• 2 cups fresh milk

• 2 cups heavy cream

• 3/4 cup granulated sugar

• 1 tablespoon vanilla extract

Directions

1. In Ventray Indoor Grill, heat the milk and cream over medium heat until it reaches a gentle simmer.

2. In Ventray Stand Mixer, whisk together the sugar and vanilla extract until well combined.

3. Slowly pour the sugar mixture into the Ventray Indoor Grill, stirring continuously until the sugar dissolves completely.

4. Remove the mixture from heat and let it cool for a few minutes.

5. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Freeze for a few hours before serving.

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Old Fashioned Vanilla Ice Cream Recipe

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Old Fashioned Vanilla Ice Cream Recipe

Indulge in a timeless delight with our Old Fashioned Vanilla Ice Cream, boasting rich flavors and a velvety texture. 

For more vanilla ice cream recipes, view more.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 1 vanilla bean (or 1 teaspoon pure vanilla extract)

• Pinch of salt

Directions

1. In Ventray Indoor Grill, heat the heavy cream, milk, sugar, vanilla bean (scraped seeds and pod), and salt over medium heat until it simmers.

2. Remove the pan from heat and let the mixture steep for 30 minutes, allowing the vanilla to infuse.

3. Remove the vanilla pod and return the mixture to low heat, stirring until it warms.

4. In Ventray Stand Mixer, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks, whisking constantly.

5. Return the combined mixture to the Ventray Indoor Grill and cook over low heat, stirring constantly, until it thickens. Once thickened, strain the mixture and chill it in the refrigerator. Freeze according to your ice cream maker’s instructions.

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Tres Leches Cake

Tres Leches Cake

Indulge in the decadent and moist Tres Leches Cake, a classic Mexican dessert soaked in three types of milk, topped with tangy cream cheese frosting, and fresh seasonal berries.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt,
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 5 eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream
  • Fresh berries, for garnish

Directions

  1. Preheat the Ventray Oven to 350°F. Grease a baking dish with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In your Ventray Stand Mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the flour mixture to the butter mixture, alternating with the whole milk, and mix until just combined.
  5. In a separate bowl, using the whisk attachment on the stand mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
  6. Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake has cooled, poke several holes all over the top of the cake using a fork or toothpick. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight.
  8. Top the cake with freshly whipped cream and fresh berries for garnish.
  9. Enjoy!

Lemon Poppy Seed Sponge Cake

Lemon Poppy Seed Sponge Cake

This Lemon Poppy Seed Sponge Cake is a light and fluffy dessert that’s bursting with fresh lemon flavor. The addition of poppy seeds adds a subtle crunch to each bite.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 2 tbsp poppy seeds
  • Powdered sugar, for dusting

Directions

  1. Preheat the Ventray Oven to 350°F. Grease a cake pan with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In Ventray Stand Mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
  6. Add the fresh lemon juice and poppy seeds, and mix until well combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
  10. Dust the top of the cake with powdered sugar.
  11. Enjoy!

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