It was with great pleasure that I welcomed the publication of the blog we are researching in September and October. As always, I flipped through the blog from start to finish and singled out the recipes I want to try. As it usually happens, a lot of recipes, little time. In the end, I decided to try the ones that intrigued me the most. The name of the recipe is also a link to the original recipe.

PS I told her that I would write in the post what I usually tell her, and that is a great criticism due to the lack of a recipe index (without it, it is difficult to find your way among recipes).

I never thought about my favorite vegetables. If you asked me that question, I would probably answer pumidor. But when the cauliflower season starts, it is my favorite vegetable. So I couldn’t get around this soup. It is fantastic, as if created for true cauliflower lovers. Cheesecakes go great with soup.

  • 30 g butter
  • 1 small onion
  • 2 cloves garlic
  • 500 g cauliflower (flowers only)
  • 2 potatoes (diced)
  • 500 ml of vegetable stock
  • salt, freshly ground pepper
  • 200 ml of milk

Melt the butter in a bowl and sauté the onion and garlic on it. Add the potatoes and cauliflower, pour over the stock and cook until the vegetables are soft. Using a stick mixer, mash the vegetables. Add spices and milk and cook briefly. Serve with pieces of toasted bacon and cheesecakes.
Pumpkin risotto

It’s pumpkin season and that’s why this recipe appealed to me. While the pumpkin is baking, prepare the risotto halfway and later continue the preparation along with the pumpkin puree. Delicious, seasonal and relatively quick lunch, ideal for weekdays.

  • 1 smaller nutmeg
  • 1 small onion
  • 200 g arborio rice
  • 500 ml of vegetable stock
  • 30 g butter
  • thyme
  • salt, freshly ground pepper

Cut the pumpkin into quarters, place on a baking sheet lined with baking paper, sprinkle with olive oil, salt and sprinkle with thyme leaves. Bake for 20 minutes at 200 ° C. When the pumpkin has cooled, dig out the meat and mash it with a fork into a puree.
Saute finely chopped onion in olive oil. Add the rice and simmer until golden brown. Gradually cover with foundation. Add pumpkin puree to the softened rice and continue to cover with the stock until the rice is cooked. Season to taste, remove from the heat, stir in the butter and cover for about 10 minutes. Serve with freshly grated parmesan.

Colder weather and warm snails are always my favorite combination. And these chocolates looked irresistible. I’ve never actually even made chocolate snails so this was the right opportunity to finally make them. Snails taste great! I saved a few for the second day so I can photograph them and they are still delicious. Next time I will have to bake them under full attention – I set the alarm for 15 minutes and went to do something else. When the alarm rang, they already had this stronger color.

Dough

  • 5 g of dry yeast
  • 120 ml of lukewarm milk
  • 50 g of sugar
  • 1 egg
  • 250 g of smooth flour
  • 45 g of softened butter

Mix yeast and a teaspoon of sugar in 50 ml of milk. Cover and let foam. Put flour and salt in a bowl of a stand-alone mixer and add the yeast mixture. Mix on a low speed and add the remaining milk, the rest of the sugar and the beaten egg. Finally add the softened butter and mix until a smooth dough is kneaded. Shape the dough into a ball and place in a floured bowl. Cover the pan with cling film and let the dough rise (about an hour).
Stuffing

  • 200 g dark chocolate
  • 50 g of sugar
  • 40 g butter at room temperature

Chop the chocolate into a multipractice. Add sugar and butter and pulse briefly until the mixture becomes crumbly. Coat the muffin tin with butter. Roll out the dough on a floured surface into a rectangle measuring 30 x 20 cm. Spread the filling over the dough, wrap in a tight roll. Cut into 12 slices and place them in a muffin tin. Cover the mold with cling film and let it rise for 30 minutes. Bake for 15-20 minutes in an oven preheated to 180 ° C.

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