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  1. The cake with unexpected ingredient - pumpkin tart - RecipeGullet
  2. Sweet beginning of the autumn – pumpkin tart There are some products which are housewives' allies. In my opinion, courgette, French pastry, beetroots and cheese belong to this group. I always have them in my fridge, because they allow me to prepare any dish in a crisis situation. Today they were joined by the pumpkin. Usually, I use pumpkin to make crumpets, salads or soups. Today I would like to share with you the recipe for a sweet version of a dish with pumpkin. I made it by following Jamie Oliver's recipe. So, I invite you to a good, because it is sweet, beginning of the autumn, with the pumpkin – the queen of the autumn vegetables – in the lead role. This shortbread tart with a creamy pumpkin stuffing has a beautiful autumnal colour and a slight taste of caramel. It should really be a decoration for the Sunday table and is an interesting proposal for a Halloween party. Ingredients (25cm cake tin)dough 200g of flour 35g of caster sugar 100g of butter 1 egg 1 tablespoon of milkpumpkin stuffing 400g of peeled pumpkin 400ml of milk 150g of brown sugar 1 teaspoon of vanilla essence 2 eggs Mix together the flour and sugar. Cut up the butter add it to the mixture and mash it with a fork until you have the consistency of wet sand. Add the egg and milk and quickly knead into a smooth dough. Cover with a plastic wrap and leave in the fridge for half an hour. Smooth the cake tin with butter and sprinkle with breadcrumbs. Cover a cake tin with the dough, and leave in the fridge for half an hour. Cut up the pumpkin. Put the milk, sugar, vanilla essence and pumpkin into a pan. Boil until the pumpkin is soft. Blend it and leave to cool down. Heat the oven up to 180C. Cover the dough with some baking paper, weigh it down with ceramic balls and bake for 12 minutes. Remove the paper and balls and bake for another 12-15 minutes. Take out the cake from the oven. Turn down the heat to 160C. Add the eggs to the pumpkin and stir. Put the stuffing onto the cake. Bake for 40-45 minutes. Enjoy your meal!
  3. Dinner 2017 (Part 6)

    Autumn penne with pumpkin - RecipeGullet
  4. Autumn penne with pumpkin

    Autumn penne with pumpkin Well, it's autumn. But for the fact that after the autumn comes winter, which I don't like, it could be quite pleasant. Chestnuts, acorns, colourful crackling leaves underfoot and fresh vegetables – that's what I like about autumn. No other season is as rich and colourful. Today I would like to share with you the recipe for a dish which suits the autumn atmosphere perfectly. It is colourful like an autumn landscape and one of the ingredients is the most autumnal vegetable - i.e. pumpkin. Ingredients (for 4 people) 250g of wholemeal penne 500g of pumpkin 200g of cherry tomatoes 200g of courgette 1 onion 3 cloves of garlic 4 sprigs of thyme 3 sprigs of rosemary 100ml of olive oil 4 tablespoons of Parmesan salt and pepper Heat the oven up to 180C. Peel the pumpkin and cube it. Slice the onion, garlic and courgette. Put all the vegetables with the thyme and rosemary into a casserole dish. Spice it up with pepper, sprinkle with olive oil and stir. Bake for 20 minutes until the pumpkin is soft. Spice it up with salt. Boil the pasta so it is al dente. Arrange the penne and vegetables on a plate. Sprinkle the dish with the Parmesan before serving. Enjoy your meal!
  5. Dinner 2017 (Part 6)

    Easy snack – courgette in pancake batter - RecipeGullet
  6. Easy snack – courgette in pancake batter Though you can buy courgettes all year round, dishes with them in are associated with autumn. Stuffed courgette with meat or vegetables, crumpets and tarts are on the table mainly in October. Today I would like to share with you a recipe for an extremely simple and quick snack. Courgette in pancake batter is excellent as a side dish or a light supper. I prepared a yoghurt garlic-dill sauce for it. I think it will also be great with spicy tomato salsa or simply with horseradish. Ingredients 500g of courgette 170ml of milk 50ml of oil 6 tablespoons of wholemeal flour 1 egg 3 tablespoons of Parmesan 1 tablespoon of minced thyme salt and peppersauce: 200g of natural yoghurt 2 tablespoons of minced dill 1 clove of garlic salt and pepper clarified butter Crush a clove of garlic. Mix the yoghurt with the garlic and dill and spice it up with salt and pepper. Leave it to one side. Pour the milk and oil onto a flat dish, add the egg and mix them together. Add the flour, thyme and Parmesan, spice it up with salt and pepper and stir. Leave the dough for 15 minutes. Slice the courgette into 1-cm slices. Dip the slices of courgette in the dough and fry in butter until they are golden. Take them out of the pan and drain on a kitchen towel. Enjoy your meal!
  7. Chocolate cake with plums

    Chocolate cake with plums The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny. This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home. Ingredients (25cm cake tin): 200g of flour 150g of butter 3 tablespoons of cocoa 120g of brown sugar 15ml of almond milk 100g of dark chocolate 1 egg 1 teaspoon of baking powder plums Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa. Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving. Enjoy your meal!
  8. You may take less of course:) @blue_dolphin
  9. Breakfast! 2017 (Part 2)

    My yummy breakfast - reward for morning wake-up call - RecipeGullet
  10. My yummy breakfast - reward for morning wake-up call I hate getting up in the morning. Every day, the morning alarm at 6 o'clock is difficult for me. My first thought after awakening every day is the same: "I'll go to bed earlier this evening". Usually, everything finishes with these wishes, because "early" in the evening doesn't exist. When I don't have to get up early, I wake up at 8 o'clock. Then, regardless of the weather outside, my day looks different. Today I decided to prepare a reward for myself. For these awful mornings. I prepared a breakfast which was so yummy only common sense stopped me from eating a second helping. Buckwheat flakes with almond milk, fruit and some drops of maple syrup. Ok, there were more than several drops of maple syrup, but it was a reward, wasn't it? Ingredients: 250ml of almond milk 5 tablespoons of buckwheat flakes a pinch of salt fruit (figs, grapes, banana, blueberries) nuts (cashews, almonds) 3 tablespoons of maple syrup Boil the milk. Add the buckwheat flakes, add a pinch of salt, mix it in and boil for 3-4 minutes, stirring from time to time. Put the boiled buckwheat flakes onto a plate. Decorate with fruit, nuts and sprinkle with maple syrup. Serve at once. Enjoy your meal!
  11. Salad 2016 –

    Unusual combination - Salad with figs and white beans - RecipeGullet
  12. Salad with figs and white beans. Today I would like to share with you my proposal for an unusual combination: salad with figs and white beans in a spicy parsley sauce. I recommend adding colourful cherry tomatoes to balance the floury taste of the beans and the gently sweet taste of the figs. They will be equally beautiful as a decoration on the dish. Ingredients (for 2 people): 200g of white beans 2 fresh figs 12 cherry tomatoes a fistful of blueberries dip: 3 tablespoons of olive oil 1 tablespoon of water half a chili pepper 2 tablespoons of minced parsley 1 clove of garlic salt and pepper Dice the onion and chili pepper. Add the olive oil, water, chili pepper, parsley and garlic and stir. Spice it up with salt and pepper and leave for a while. Soak the beans and leave them for a night. Boil until they are soft. Cut the cherry tomatoes in half and the figs into quarters. Mix the beans with half of the dip and leave for half an hour. Arrange the beans, tomatoes, blueberries and figs on a plate. Sprinkle with the rest of the dip. Enjoy your meal!
  13. Dinner 2017 (Part 6)

    I would not hesitate to "clean" such mess as well:)
  14. Dinner 2017 (Part 6)

    A little bit differently - Pear soup with ginger and chili pepper -- RecipeGullet