It has been a while Made a small focaccia today I cut pumpkin into thin slices for these little pumpkin shapes Added onion and some green pepper on top Halloween is around the corner so I went with this fun pumpkin idea 😄

Fillet in mushroom sauce, a simple and very nice dish that you will surely repeat if you try it. The procedure and recipe is in the video in the comment Have a good time :)

I didn’t have many ingredients, but that doesn’t stop me from making delicious food!

With rice and dried seaweed on hand, I decided to make a giant sushi roll. It wasn’t just extra large, it was packed with incredible flavour.

Love this recipe. Comes out delicious every time. Making it weekly for the family with homemade naan and yoghurts

A three-dip spread sounds fun, but queso, spinach dip and another creamy dip could end up feeling like variations of the same snack. For a sunvivi three-crock setup, I’m considering a more varied menu: one cheese-based dip, one tomato-based bean dish, and small meatballs in a tangy sauce. Chips, bread and fresh vegetables would stay separate.

The aim would be three options that taste different, rather than three rich dishes competing with each other.

What would you change? I’m particularly interested in a warm vegetable-based appetizer that feels satisfying without depending on a lot of cream cheese.

My best friend’s of 13 years has his 25th birthday this weekend. I was supposed to be going for drinks with him and some mates in London but due to work and a new puppy I can’t.

Instead he and his partner are coming for dinner on Sunday.

I HAVE NO CLUE WHAT TO MAKE!

I’d like to show effort and intention because this guy has been my best mate through thick and thin + my work is really unsociable so I don’t think I’ve shown up when I should’ve.

Everyone there likes all foods, with no allergens. There are aversions to mushrooms and tomato’s, however the latter is not as pressing.

I own basic utensils, a good knife, one sautee pan, one pot, a blender etc.

I’d like to make something impressive and tasty, spice is fine. I have been looking at Dishoom’s Chicken Ruby as a possibility.

Please give me advice.

TIA

I love this salted cream cake I made today. The crispy almond slices go perfectly with it. The texture is so different from regular cakes — it’s a lovely mix of crunch and soft cake crumb. It’s not heavy at all and tastes so fresh. Fellow baking lovers should give this recipe a try 😋🙌🏻

Ingredients

Cake base

• 50g cake flour

• 36g corn oil

• 3 eggs

• 40g sugar

• 40g milk

Filling

• 260g heavy whipping cream

• 25g sugar

• 1g salt

• 30g butter

Topping

• 60g almond slices

Instructions

Mix corn oil and milk until it reaches a yogurt-like consistency.

Add cake flour. Stir in a Z-shaped motion until no dry flour remains.

Add egg yolks. Continue stirring in a Z-shaped motion until smooth.

Whip the egg whites. Add sugar in 3 separate batches while whipping.

Fold the whipped egg whites into the batter in 3 batches, mix gently.

Bake in the oven. (For Changdi White Whale oven: use menu setting 3). Once baked, flip the cake upside down and let it cool.

Soften butter at room temperature. Add sugar and salt, whip until pale and fluffy. Let heavy cream come to room temperature, then add it to the butter little by little while whipping. Spread this cream mixture on the cake layers.

Toast almond slices at 145°C for 15 minutes. Sprinkle them on top of the cake.

So - did you watch the first episode of the GBBO? I did and kinda obsessed with the coffee and walnut combo - so I used that combo to make some of my favorite muffin tops!

You can read the full recipe here: https://dobbernationloves.com/food-drink/bolzano-italian-apple-pear-cake-recipe/

Pumpkin soup with a caramelized pear topping — a recipe from the Soepmaken archive on Soupora, for four servings.

You need one onion, one celery stalk, one butternut squash, 1 litre vegetable stock, 1 tbsp ginger syrup and Tabasco to taste. For the topping: three ripe pears and 1 tbsp coconut syrup, coconut blossom sugar or raw cane sugar. You also need a little olive oil and butter for cooking.

Soften the chopped onion in olive oil, then add the celery. Add the stock and diced squash; simmer for at least 30 minutes until the squash is cooked. Blend and add ginger syrup and Tabasco.

Cook diced pear in butter, add the syrup or sugar, and continue until golden. Spoon over the soup. Optional finishing touches: celery, spring onion and crème fraîche.

Recipe: https://www.soupora.nl/en/recipes/pompoensoep-met-gekaramelliseerde-peer.

What is your favourite topping for pumpkin soup?