Thanksgiving is at the door, autumn leaves are covering our paths and a desire for warm clothing, cinnamon and hot chocolate seeps in. What everyone appreciates on a windy or cloudy Autumn day is a warm, fragrant slice of pumpkin pie
2 eggs： 1 for the dough, 1 for glazing at the end
3 cups flour
1/2 cup milk (optional)
1/2 cup butter or oil
sugar (to taste, about 1 cup)
pinch of salt
(notice the measurements are not exact and can be changed to taste, the important thing is to achieve a tdough-like consistency with the dough not sticking to your hands or the board, more butter will make the dough more crumble-like and the more flour you add the harder the dough will become, if you notice your dough is too hard while stirring add some milk, if it sticks and is too soft at the end, either put some more flour with caution or sprinkle some flour on your hands, on the rolling pin and on the board so the dough won’t stick to them).
the cooked pulp of a small-mediumsized pumpkin (steamed, boiled or baked are all ok, but boiled pumpkin will lose some of the taste and nutrients)
cinnamon and nutmeg to taste
half a can of condense milk
Mix eggs, sugar, butter and milk
Add the flour gradually, stirring and checking the consistency of the dough
Take the dough out of the mixing bowl and place it on a board sprinkled with some flour
Knead the dough until it’s a homogeneous, play-dough like consistency
(optional) Take away one lump of dough to keep as decoration for later
Sprinkle the rolling pin with some flour and roll the dough into a round shape
Line the pie pan with some baking paper or butter and flour
Place the dough in it
(optional) Pinch the edge of the dough with your thumb and pointer to make a wave pattern
Mix the filling ingredients in a bowl
Pour the filling on the crust
(optional) If you saved a lump of dough, roll it with the rolling pin on a board sprinkled with flour and cut it in any shape you want your decoration to be, some ideas: autumn leaves, the words “Thank You”, a heart, stars, petals to be made into a 3D flower.
(optional) use one egg to make egg wash (beat the egg in a bowl, that’s what it means) and use a kitchen brush to brush it on the dough decoration or the edges of the pie, this will make the dough appear polished after baking
Bake for 25 min at 180 C (degrees Celsius)
Enjoy your Pumpkin pie with a hot beverage, good company and maybe a dollop of cream on top!
My experience with doughnuts is limited to seeing them in American police-related movies, in Chinese supermarkets and a chance tasting here and there. I must say I’ve never been a fan of greasy food or traditional doughnuts smeared in sugar, chocolate and whatnot, it seems just an insane amount of calories stuffed in a pasty and boring dough to me and, quoting the famous grammatically incorrect song: I can’t get no satisfaction. So: here’s a good doughnut that everyone can enjoy (hopefully) without worrying too much of its effect on one’s waistline or blood vessels.
Ingredients for 3p:
Limoncello liquor (or other liquor e.g. Erguotou, grappa, rum)
Milk or non-dairy substitute
2 cups flour
2 eggs or vegan substitute
Vegetable oil to fry or no-oil frier
Peel the apples, cut out the pit and slice the apple so as to obtain a doughnut shape
2. Place the apple slices on a clean towel and dab them dry to avoid reaction between water and hot oil
3. Make the batter: mix eggs, sugar and milk. Grate the lemon peel and pour a spoon of limoncello onto the mix, stir and slowly add the flour until you have a batter that can stick on your fingers and drip down quite slowly
4. Heat the oil and check when it has reached the right temperature: drop a little batter on the side and observe whether it is pushed up by the oil and there are tiny bubbles around it
5. Place the apple slices in the batter one by one, cover them in batter and place them in the oil
6. When the doughnuts look a nice brownish-golden color, flip them and let the other side cook, then take them out and place them on a plate lined with absorbing paper. Enjoy a healthy treat!
The thickness of the apple slices depends on their consistency, juicy apples can be sliced to 3 mm, but other drier apples may need to be sliced at 5+mm or they’ll crumble very easily
Make sure your frier and ladle or chopsticks you’ll use to flip the apples are dry and there’s no water coming in contact with the oil
The recipe works without liquor too, so if it’s not your cup of tea, just put the lemon peel and add a drop of vanilla essence
This is a perfect smoothie to start your day with a good mood, and lots of energy. You can drink it after a morning walk, as soon as you wake up, after an intense workout, when you are feeling a bit down and depressed or when you need to help facilitate your bowel movement.
Ingredients to put in the blender:
Milk or substitute
Options: cocoa powder (1sp), tumeric (1sp), figs (3Chinese figs or 1 European fig)
1 capsule fish oil
The milk and fish oil will provide the calcium, vitamin B, omega3 and D you need for stronger bones, better brain function and regular sleep
The banana and almonds will boost your serotonin levels lifting up your mood
The flaxseed will help you have better skin, regular bowel movements, better memory
The turmeric has been used to kill cancer cells, fight dementia and Alzheimer’s disease, decrease depression, improve liver, stomach issues and arthritis
Enjoy this healthy drink with some banana bread, oatmeal cookies or just by itself. Bon apetît!
Bonjour et bienvenu en France! Today we’re traveling to a traditional French kitchen and I’m trying to recreate the flavour adding a little of personal touch and seasonal atmosphere to it. I was surprised at how easy a signature dish like this can be! Here goes!
14 small chicken legs without thigh or 6-7 with thigh
250 g mushrooms
1 large celery
Salt, parsley, thyme
6 garlic cloves
(optional) bacon and pepper (I didn’t use them in this recipe)
For the Potatoes:
4 small potatoes
4 slices of pumpkin
Chop the onion, peel and crush the garlic, chop celery, carrots and mushrooms
Place a little butter or olive oil (to minimize calories) in a Dutch oven or other large pot and add the chicken legs
Add the garlic and onion and let the chicken legs brown a little and soak in the flavour ( leave half cup chopped onion for the potatoes)
Add the celery and carrots and wine, stir for a few minutes and cover the pot to let the ingredients simmer
Add the mushrooms, salt, thyme and parsley and cover again
Check the chicken legs to see whether they are completely cooked through
Steam or boil the potatoes and steam or bake the pumpkin
Heat up some butter in a pan
Add the chopped onions and let them fry until golden
Slice the potatoes and add the slices into the pan
Use a spoon to move the pumpkin pulp into the pan and mix ( the pumpkin should be purée-like and act as a “glue” to keep together the potatoes)
Add half cup of milk, a big pinch of salt and rosemary, let simmer and stir until all the milk is absorbed
I made this yesterday and it was a big success, the potato/pumpkin mix was amazing, even yummier than I expected!
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This is a little experiment I made when I prepared everything to make an apple pie… and found out I forgot my to buy the apples, lol. I remembered having some taro and a pear and…taro&pear pie was born! I didn’t expect to taste this good but believe me it will satisfy your taste buds completely!
4-5 small taro roots (steamed and peeled)
1/2 cup condense milk
2 cups flour (more or less)
Soften the butter by leaving it outside the fridge or heating it up, if it melts in the process don’t worry, it’s completely fine
Mix the sugar, milk and one egg to the butter
Slowly add the flour until you have a play-dough like consistency
Make the dough into a ball and set apart
In a bowl mix the steamed and peeled taro roots (use a fork to break them and start making a purée), the condense milk and the other egg
Stir in the peeled and chopped pear ( make small cubical pieces)
Take a baking pan and line it with baking paper or just some oil and sprinkled flour
Spread the dough on the pan making an edge all around 1-2 cm high
Pour in the taro and pear mix
Bake at 180c for 20 minutes
Optional: use pear slices for decoration on top
I hope you’ll enjoy this recipe, it’s a perfect treat for rainy autumnal days! If you try it let me know what you think in the comments, also feel free to ask any questions and click on like or follow 🙂
If you talk about frico to any Friulian he or she will start thinking of family around the spoleer (fireplace) and polenta with either nostalgia or a watering mouth. Frico is as traditional as you can get in Friulian culture: made with cheese from the Alps and potatoes it’s an easy, nutritious meal that brings all the flavours and quality of the simple domestic Friulian life. Many versions of it exist and its flavour changes slightly according to the cheese used, to the ingredients added to the basic recipe and to the quality of potatoes. The preferred and “right ” cheese for frico is Montasio but if like me you can’t find Montasio easily when not in Friuli, try to find a 2 month old cheese that may have at least the consistency of a Montasio, in China I have used Beijing Cheese (北京干奶酪）and it worked surprisingly well.
Ingredients: (4 people)
4 cups Montasio cheese
3 small Potatoes
2 sp. olive oil
(optional) half onion
(optional) mushrooms or sausage
Grate the cheese and potatoes into short strips
Chop the half onion
Fry the onion in olive oil in a flat pan until golden
Add the potatoes, a pinch of salt and pepper (optional) and stir until the potatoes feel softer and they look well cooked
If you have chosen to add mushrooms or sausage cut them in small pieces and add them to the potatoes
Add the cheese and use a spatula to make the mix into a pancake-like shape, frico can be thick 1 or 2 Lower the flame and let it cook
When the frico looks a healthy brown color on the bottom, place a plate on top, flip the pan and slide the frico back into the pan this time upside down, so the other side can also become brown
Once it looks brown on both sides, serve it on a plate and cut it into slices or serve in smaller portions on polenta
An even easier frico recipe for you!
Leave me a comment and I’ll send you the easiest and most creative frico recipe existing!
Tuna, eggs and spinach? Oh yes! This weird nay amazing combination makes for a great meal that will wow your friends and satisfy your taste buds. Here we go with…
Ingredients (yes, you got it right 😉
1 can of tuna
1 cup Milk
Flour (about 2 tb)
Spinach (fresh or frozen fresh)
Chop or crumble the spinach (crumbling: wash and freeze the fresh spinach the day before so that it will be easy to crumble it in very small pieces, I do this when I want my frittata to look uniformly green, the one in the photo was made with fresh chopped spinach)
Break the eggs and mix them with the spinach and a pinch of salt
Pour half of the mix in a pan with a little oil and fry on both sides
Repeat with the other half of the mix
Now you should have two frittata disks, now for the filling!
In a pot mix some flour with a pinch of salt and slowly add milk, keep on stirring the mix and grate a little nutmeg in (I never use nutmeg powder, but I suppose it can work as well)
Let the milk cream ( in Italian besciamella) simmer and start boiling, when you feel it’s getting thicker, add the tuna, turn off the fire and stir
Put one frittata disk on a plate
Pour the tuna- milk mix on it and cover with the other disk
Serve warm, semi-warm or cold (it can be a very good cold entree for parties or a whole hot meal)
If you want to make it an entree, you can cut it into small cubes, it makes a lovely amuse bouche. Buon appetito!