#recipes

[lustingfood]

Black Forest Cake (x)

[daily-deliciousness]

Boston cream pie

[smartypantsshow]

The ways to have eggs for breakfast are endless!

[lovehina019]

[eat-love-eat]

biscoff tiramisu

[lucidpast]

Sorcery in a Sauce Pan: Recipes to Raise the Dead, 1964

By Barbara Dunkle

[lazywitchling]

When I find myself in times of trouble, Kirbie Cravings comes to me, speaking words of wisdom: 2 ingredient microwave bread.

[cookingwithleiblog]

scallion chicken

[daily-deliciousness]

French dip sliders

[andmaybegayer]

Ooooo can you share the vegetable soup recipe for the weak travellers out there

To roast:

one small squash, in this case butternut

three small potatoes

two red peppers

four carrots

Other ingredients:

two onions

three cloves of garlic

chili flakes and/or whole chili peppers, to taste

spice powders: cumin, turmeric, fennel, a teaspoon each

Italian, Spanish, or French style mixed dried herbs, to taste

~1 cup cooking cream

1-3 teaspoons of sugar

salt and pepper

Cut these into chunks suitable for roasting, toss in a tray with oil, roast in an oven for 45 minutes at 180°C. Take these out, allow to cool to handling temperature.

While that's cooling, slice two onions and start frying that in some oil in a deep-sided pot for a few minutes

Once the roasted vegetables are cool, remove any inedible parts like squash skin, chop any particularly large pieces down to size, and toss in with the onions, stir and fry for a moment. Roughly crush the garlic and toss that in as well, you can just whack it with a knife, this all gets blended later.

Cover everything with water, bring to a simmer for 45 minutes

Add spice powders and chili (I used one small habanero) and turn off the heat. Blend smooth with an immersion blender.

Add herbs (here Herbs de Provence), sugar, and cream, blend to mix, bring up to a low simmer for a minute or two to thicken the cream.

Turn off heat, add salt and a truly stupendous quantity of ground black pepper. Get some bread for your soup. Lord this fact over passing knights.

[acocktailmoment]

Mermaid Water !

Ingredients:

1 oz Malibu Rum 

1 oz Captain Morgan 

2 oz Pineapple Juice 

1 oz Blue Curacao   

Dash of Sprite

Garnish with mixed fruit

Method:

Add the Malibu and Captain Morgan Rum into a glass and top with pineapple juice and a spritz of blue curacao. Finish off this drink with a dash of sprite and garnish with mixed fruit.

Courtesy: The Inn on the Square – Greenwood, SC 

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