#⟪ IC / pepita. ⟫

[fattributes]

Apple and Blackberry Crumble

[videogamedogbracket]

Hello, and welcome to the Video Game Dog Bracket!

Do you like dogs? Do you like video games? Do you like dogs from video games? If yes, then this is the tournament for you! 

I’ve been wanting to host my own bracket for a while now - ever since I submitted a character to one of them a few months back, swore to myself I wouldn’t get invested in the results, but then ended up doing just that. Thanks a ton to @artificialkids-2k23-official, without whom this bracket wouldn’t exist!

The rules for submission are fairly straightforward, but I’ll list them here anyway. (Updated 6/3/23)

An obvious one, but all characters submitted must be dogs, wolves, or mythical creatures that are canine in nature (i.e. Cerberus or a dog-like Pokémon). Foxes are on thin ice. 

Anthropomorphic dogs are okay. However, please don't send in anime boys with dog ears or whatever. I think that's pushing the definition of "dog" a little too much.

Characters must have originated from a video game or visual novel. If they appear in a game, but it’s an adaptation of a movie, for example, they won’t be counted.  No, Homestuck doesn't count as a video game.

Named characters are preferred and will be given priority. I’m not saying that you can’t submit Granbull or every Nintendog, but in the case that there are more submissions than bracket spaces, they probably won’t make it in.

Please only submit one character at a time. The form is open to multiple responses per person, so you can submit as many characters as you like. (Just be reasonable with it and don’t send the same one over and over again?)

Also, while sending several characters from the same source material is appreciated, they aren't all going to make it into the bracket. I'm looking for a varied and diverse lineup, and want to limit it to about three characters per source. This isn't a hard and fast rule, but just...don't get upset if all twenty characters from the same thing don't get accepted, okay?

Currently, the plan is for submissions to close on June 9th, but this may be subject to change based on the amount of traction this bracket gets. As of right now, submissions are planned to close on June 5th instead!

Finally, here’s a quick list of characters that are automatically going to be entered into the bracket as per the “poll runner’s bias” clause. Please don't submit any of them, they're already participating!

Amaterasu (Okami)

Toby (The Great Ace Attorney)

Fondue (Rhythm Thief)

Gab (Zero Escape: Zero Time Dilemma)

Pepita (Trauma Center: New Blood)

Rex (Fossil Fighters)

Koromaru (Persona 3)

Missile (Ghost Trick)

That’s it for now. Thanks for submitting!

Obligatory inspiration tags for visibility: @funny-polls @mostredactedbracket @autisticgirliesbracket @fuckingstupidbracket @adhdxautismshiptournament @mfshipbracket @emoboybattle @goldenretrieverguybracket @purplegreenbracket @beefy-babe-showdown @unluckiest-character-ever @ot3showdown @justsomeguypoll @vs-coughing-baby @tokenhumantournament​ @jamesbracket​ @least-sexy-man-competition​ @baby-brawl-bracket​ @thing-fight​ 

[saturdaysky]

Tagged by @mithrilwren!

Last song/piece I listened to: "Complete Gregorian Chant Rosary" on youtube for some thematic creative inspiration. But actual music? Tightrope by LP, for blorbo reasons.

Last book I read: I reread The Bear and the Nightingale the other day! I do love works that live in the space between wonder and horror like old fairy tales do, and this book captures that space well.

Last film I watched: Watched Howl's Moving Castle with a friend a few days ago.

Last TV series: Scavengers Reign. Huuuge recommendation!! I am in awe of its concise storytelling. Two sentence summary: a huge freight ship crash lands on a planet with a vast and strange ecosystem. Survivors struggle to make their way in the world, and struggle to reckon with the tragedy that caused the crash in the first place. One of the most excellent things I have seen in ages.

Last video game (if applicable): Diablo II co-op. An old fav of my brother and mine 🥰

Last thing I googled: "an absence becomes a presemce" [sic]

Last thing I ate: brie, an apple, and roasted pepitas

Sweet, Savory or Spicy: All three! But sweet, if I had to choose.

Amount of sleep: I'm not going to incriminate myself with an answer here.

Currently reading: The Girl in the Tower, book 2 of the trilogy that includes The Bear and the Nightingale

Currently watching: A Journey to Love. I'm enjoying the ice cold assassin/scheming manipulator "so like...how would you kill me 😏🥰" relationship, even if I have questions about the zany sound effects.

Tagging @mllekurtz @ariadne-mouse @aravhy @mightymizora @aboxthecolourofheartache @old-flappingduster @mieletthe if you care to play!

[robustcornhusk]

20. What's in your freezer right now? (Bonus: any other with an interesting answer that no one's asked yet)

bonus question first, because i take any opportunity to talk about food at length

41 - What's the oldest thing you own?

huh. i was going to say "my grandfather's sword", because that's the cool answer, but i guess it's actually my house, which is both a boring and ship of theseus answer. large portions of this place have been ripped out and put back over its 105 years of existing.

but as for objects that i can carry around, probably the sword, from the 40s.

20 - oh boy! i just cleaned out the freezer two weeks, and it is still 100% full! it's very wide, tall, and shallow; it's got a deep drawer, a very shallow shelf, and one reasonable drawer.

deep drawer:

10 bagels (from the last two weeks)

8 tahini rolls (last night, recipe handed to me by @adiantum-sporophyte)

1 spare bagel, shichimi togarashi (last fucking december)

8 dinner rolls (in the last month; i like them with The Beans)

500g of sourdough bread (in the last month)

bags of corn, peas, raspberries, blueberries, and 6tbsp or so tomato paste

a few ounces of frozen french fries

1 bag of vegan nuggets that i haven't tried yet

1 bag of not-chicken strips

2 bags of breaded not-chicken filets, like for sandwiches

2 bags of not-burgers

the bagels come from partner's favorite bagelry (?). we eat bagels for breakfast 4-5 days a week, so we get 12 bageldays of bagels every 2-3 weeks.

i love fake meat so much. people are out there jerking off, "i feel we should celebrate vegetables for what they are, and not try to make them into what they aren't". poppycock! burger is good. nugget is good. vegetable qua vegetable is also good. they're both good! eat both! one needs micronutrients and big hunks of protein!

the tahini rolls are basically extra flavorful dinner rolls. the flavor is a little hard to pair with, though. i have some stews in mind to try them with.

the sourdough is the leftovers of a huuuuuuuge miche i bought at nearby bakery because i went right at close and it was all they had left. i fucked up and froze it in 3 chunks, instead of slicing before freezing; when i tried to slice up one of the chunks, it was a huge mess. i might turn the rest into ribollita, now that i think about it.

partner had the idea that we'd 3d print some dividers, so that the bagels wouldn't collapse into the frozen vegetables, and the faux meats wouldn't collapse, so we got a profiling tool... and we haven't made the dividers yet. eventually!

shallow shelf:

6 frozen mulberry scones on a quarter-sheet pan

1 basket of frozen mulberries

mashed mulberry to use in lemonade (as suggested by @tinyyellowflowers-blog), occupying one of my eighth-sheet pans

frozen blackberries, occupying another quarter-sheet pan

a deli container completely full of apricot pits

the mulberry scones smelled really weird when i cooked the first two... but they tasted fine. mild; not a fantastic use of mulberry imo. the frozen ones are like ice cream. i'm supposed to bake with the blackberries, and i have been -- made these peanut butter bars, and then merged it with some jam bars; the second one was like the best pb&j i've ever eaten.

the apricot pit bucket is for infusing into alcohol. slaw, a doctor, was over last night, and i casually asked how much cyanide is okay to eat. she made a frowny face at me. then i said it was apricot pits and she was like "that's fine".

i really really need to either reclaim those baking sheets or get more; i use them more for organization than for baking, though.

reasonable drawer:

1 box of "plant based breakfast patties"

1 box of folded fake eggs

1 box of fake poached eggs

3 boxes of tofu skins (help)

8 dinner rolls (in the last month)

1 miniloaf of baharat banana bread (march?)

4oz of pepita dukkah (december)

8oz of flaxseeds (ancient)

6 little containers of apple butter (from a year ago)

1/3 pint of ice cream (a month or two)

2 little containers of a very condensed tomato-shallot sauce (possibly 2 years old)

1 jar of yeast (18 months)

uhhhh, ice

the dinner rolls are parker house rolls, but i don't actually like the parker house shape (too much hassle); i just do them as miniboules. they freeze and reheat perfectly. if i get another 9x13 i could do double batches, and maybe i will.

every now and then we eat bagel sands for breakfast, with bagels (real), egg (fake), sausage (fake), cheese (fake), and i love it. they're so good.

no idea what to do with the tofu skins; i've never used yuba before, and i haven't had hot pot either.

the ice is impossible to get out of the ice bucket, due to how shallowly the freezer drawer extends. for fashion reasons, there's no in-door ice or water dispenser.

[cafestarbucks]

STARBUCKS LOAF

Iced Lemon Loaf

STARBUCKS LOAF Citrusy, buttery, moist lemon pound cake topped with a sweet icing. -VEGETARIAN

INGREDIENTS

ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SUGAR, EGGS, BUTTER [CREAM (MILK), NATURAL FLAVOR], POWDERED SUGAR [SUGAR, CORNSTARCH], BUTTERMILK [CULTURED LOWFAT MILK, NONFAT MILK, MODIFIED FOOD STARCH, SODIUM CITRATE, LOCUST BEAN GUM, CARRAGEENAN, MONO- AND DIGLYCERIDES, SALT, VITAMIN A PALMITATE, VITAMIN D3], LEMON JUICE, LEMON ZEST [LEMON PEEL, SUGAR, LEMON OIL], SOYBEAN OIL, WATER, PALM OIL SHORTENING, CORN SYRUP, SEA SALT, NATURAL FLAVOR, BAKING POWDER [SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORNSTARCH, MONOCALCIUM PHOSPHATE], BAKING SODA, GUAR GUM, XANTHAN GUM, BETA CAROTENE [COLOR], ENZYME, SOY LECHITIN.

Gingerbread Loaf

This take on the classic gingerbread loaf is a deliciously baked vegetarian treat full of hearty ginger-spice flavors—just like a newfound holiday friend. -VEGETARIAN

Ingredients

ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], APPLE SAUCE [APPLES, WATER, ASCORBIC ACID ADDED FOR COLOR RETENTION], SUGAR, EGGS, BROWN SUGAR, BUTTER [CREAM, NATURAL FLAVOR], ICING SUGAR [SUGAR, CORNSTARCH], WATER, BUTTERMILK [NONFAT MILK, DRY BUTTERMILK, BACTERIAL CULTURE], BLACKSTRAP MOLASSES, SPICES, PALM OIL SHORTENING, BAKING POWDER [BAKING SODA, SODIUM ACID PYROPHOSPHATE, CORNSTARCH, MONOCALCIUM PHOSPHATE], NATURAL FLAVOR, SALT, CORN SYRUP, FOOD STARCH-MODIFIED, GUAR GUM, MONO- AND DIGLYCERIDES, SOY LECITHIN.

Pumpkin & Pepita Loaf

Gently spiced pumpkin bread topped with crunchy pepitas. – VEGETARIAN

[rebuildingthewarrior]

Warning, food porn ahead. Did a Chefs Tasting Dinner last night that was amazing.

Goat Cheese Panna Cotta, acorn squash with chorizo and kale and pepita cream, Wild Tiger prawn from Australia, fresh caught grouper, Wagyu tri tip and an apple crisp with cinnamon ice cream. Every thing was farm to table, super fresh and amazing.

[abramsbooks]

RECIPE: Immunity Salad (from Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck)

You don’t need to already be sick to make this salad—but doesn’t just looking at it brighten your day a little bit? Eating it regularly during the colder months gives your immune system a boost but also just feels really clean and fresh when we may be eating a lot of things that aren’t.

Serves 2 as a light meal (This is great served with your favorite brothy soup.)

PRODUCE

2 large beets

2 sweet potatoes

1 (1-inch/2.5 cm) piece ginger, peeled

1 clove garlic, peeled

1 head fennel

1 grapefruit

4 cups (80 g) baby spinach

PANTRY

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 tablespoon apple cider vinegar

½ teaspoon honey

6 Medjool dates

½ cup (65 g) hulled pumpkin seeds (pepitas), toasted

COOK: Preheat the oven to 425°F (220°C).

Trim the leaves from 2 large beets (reserve for another use; for instance, sauté them in a little garlic and olive oil!). Roast the beets for 60 minutes. (Note from Abrams: You can find Jess' technique in Salad Freak!)

When the beets have been in the oven for 20 minutes, slice 2 sweet potatoes in ¼-inch thick (6 mm) rounds, place them on another rimmed baking sheet, and toss them with olive oil salt and pepper. Roast for about 30 minutes, tossing the potatoes once, until they are golden brown and the beets can be easily pierced with a knife. Let them cool to room temperature or until they are able to be handled.

MAKE THE GINGER, GARLIC, AND APPLE CIDER VINAIGRETTE: Into a large bowl, grate 1 inch (2.5 cm) ginger and 1 clove garlic, then add 1 tablespoon apple cider vinegar, ½ teaspoon honey, and 2 tablespoons olive oil. Season with salt and pepper.

PREP: Make an ice bath. Cut the stalks and fronds from the fennel bulb and cut in half, and then in half again, and then thinly slice on a mandoline right into the ice bath. Let crisp up for about 10 minutes, then pat dry on paper towels or a clean dish towel.

Cut 1 grapefruit into supremes.

Pit and slice 6 dates.

ASSEMBLE AND SERVE: Add the fennel, grapefruit, dates, 4 cups (80 g) baby spinach, beets, and sweet potatoes to the large bowl with the dressing. Toss everything to combine, arrange on serving plates, and then sprinkle with ½ cup (65 g) pumpkin seeds. And stay healthy!

One of TIME’s most anticipated cookbooks of Spring 2022

One of Food & Wine’s best cookbooks of Spring 2022

A USA TODAY and PUBLISHERS WEEKLY bestseller!

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

For more information, click here.

[titos-taste-test]

Hazelnut Kitchen Restaurant

53 East Main Street

Trumansburg NY 14886 USA

http://www.hazelnutkitchen.com

Dinner on Friday 10/28/2022

We were on a trip to explore NY State’s Finger Lakes Region.

We tried this restaurant and were blown away!

We didn’t have reservations and the dining room was full so we were fortuitously offered seats at the bar which overlooked the kitchen. We basically got dinner AND a show.

You knew you’d be up for a formidable meal just from the bread and butter given to start. The butter was topped with beautiful edible flower petals.

The menu was interestingly divided by the size of the portion/plate: small, smallish, bigger, biggest.

We started with what we called a salad that will change your life: the badger flame beet salad, horseradish crème-fraiche, seed cracker, trout roe and dill. This salad was a delight for both the eye and the palate. The fiery orange-red color of the “badger flame beet” was something I’d never seen. Flavour-wise, it was a deconstructed borscht!

Next course was the honeynut squash risotto with feta topped with crunchy pepitas. We called it creamy risotto with a sparkle crunch.

The kitchen staff obviously heard us ooohing and aaahing about the food and gave us a taste of the chicken liver profiteroles, tamarind caramel and pickled delicata. Profiteroles are typically associated as a dessert. Paired with chicken liver sounded a bit gross BUT throw your predetermined thoughts out the window. This combination was completely yummalicious.

Our main course was the whole fried black bass, ginger scallion sauce, carolina gold rice and crushed cucumbers. Cooked to perfection, flaky and just LOOK at that impressive presentation! I am well practiced in taking apart whole fish but can see how such a dish might be intimidating for those less experienced.

To top off dinner, we tried the ice cream sandwich made with Vietnamese iced coffee ice cream and Dutch stroopwafel with espresso caramel. Having travelled numerous times to both Amsterdam and Vietnam, I was entertained by the successfully inventive mashup of flavors and cultures.

Tasty surprises came even with the bill in the form of house made caramels.

Notes I jotted down in my phone as we ate:

Happy dance food!

I am not going to brush my teeth because I want to keep that taste in my mouth forever. 😁

Original, well thought and inventive food combinations that simply worked.

Watching the chef cook in the kitchen with his staff: genius at work.

Highly highly recommended.

This restaurant’s food is a triumph in Trumansburg.

Bravo Chef Matt Hummel!!

#trumansburg #hazelnutkitchen #NYS #fingerlakes #fingerlakesregion #badgerflamebeet #chickenliverprofiterole #blackbass #vietnameseicedcoffeeicecream

[aurianneor]

Cook cookies

Cuanto mejor sea la calidad de los ingredientes, más sabrosas y sanas serán los cookies.

Precalentar el horno a 160°C con ventilador (calor tradicional: 180°C).

Mezclar 100 g de mantequilla derretida, 50 g de azúcar integral y 1/4 de cucharadita de sal. Añadir un huevo y mezclar.

Mezclar 100 g de harina de trigo y/o espelta y/o centeno (integral si posible) y una cucharadita de levadura química. Añadir a la mezcla anterior y formar una masa lisa. Incorporar los 100 g de copos de avena (preferiblemente finos y/o integrales) y los 100 g de pepitas de chocolate.

Con una cuchara o una cuchara para helados, colocar 9 bolas de masa en una bandeja de horno forrada con papel de hornear. Aplanar ligeramente.

Hornear durante 13 minutos en el centro del horno caliente. Dejar enfriar en la bandeja.

Traducción realizada con la versión gratuita del traductor DeepL.com

Cookies aux flocons d’avoine (biscuits rapides) – Swiss Milk: https://www.swissmilk.ch/fr/recettes-idees/recettes/SM2022_DIVE_02/cookies-aux-flocons-davoine-biscuits-rapides/ --------------------------------------------------------------------------

Cook cookies: https://www.aurianneor.org/cook-cookies/

Cook cookies: https://www.aurianneor.org/cook-cookies-2/

Le goût et la santé: https://www.aurianneor.org/le-gout-et-la-sante-savoir-lire-les-etiquettes/

Fruits are not fun!: https://www.aurianneor.org/fruits-are-not-fun/

Coffee invitation: https://www.aurianneor.org/coffee-invitation-a-beverage-and-a-conversation/

Brioches Butchy fourrées au chocolat: https://www.aurianneor.org/brioche-butchy-brioche-a-la-creme-fraiche-la/

Healthy Nutella: https://www.aurianneor.org/healthy-nutella-plus-la-qualite-des-produits-est/

Le mon coeur: https://www.aurianneor.org/le-mon-coeur-le-mon-coeur-na-pas-du-tout-le-gout/

Pain à l’oeil: https://www.aurianneor.org/pain-a-loeil-jai-essaye-de-nombreuses-recettes/

Honey, ice-cream please!: https://www.aurianneor.org/honey-ice-cream-please-1-cui-a-soupe-de-miel/

Yaourt-hier Yaourt d’aujourd’hui: https://www.aurianneor.org/yaourt-hier-yaourt-daujourdhui-garanti-sans/

Recetas veganas: https://www.aurianneor.org/recetas-veganas/

[bluepoodle7]

#FlavoredInstantOatmealMixReview #OatmealDay

I tried the Kroger peaches & cream, Quaker Dinosaur Eggs, Kroger Maple & Brown Sugar, and Cinnamon & Spice Instant Oatmeal's mixed together and it was pretty good.

This oatmeal mixed together dry was tasted like a light peachy, maple mixed with cinnamon taste.

The dry oats in the oatmeal with the dinosaur eggs in the brown sugar dried oatmeal were crunchy in texture.

The dried fruit was lightly sweet and had a light natural peach fruit flavor while also the dried peaches were chewy in texture.

I would eat this again.

Got at Kroger.

I tried these oatmeal's mixed together with the Breyers Cookies & Cream Iced Coffee, Orchard Valley Harvest Salad Toppers Glazed Pecans With Dried Cranberries & Pepitas, Celebrity Vienna Sausage, and Big Lot's made Fresh Finds Soul Food seasoned quail eggs.

This oatmeal mix was pretty good.

This oatmeal mix was firm and soft in texture while also microwaved like the constancy of a oatmeal cookie.

This had a light cinnamon with brown sugar fruity peach taste with light cookies and creme mixed with the lightly sweet tasting ice coffee with coffee flavor at the end and a light crunchy texture from the dinosaur eggs with the glazed pecans with the pepitas that went well with the soft oatmeal.

This mixed fruit oatmeal did get some extra light sweetness to the oatmeal mix by the cookies and cream real sugar iced coffee.

This oatmeal did have a chewy texture from the quail eggs with the vienna sausage, and the lightly sweet dried cranberries.

The quail eggs with the vienna sausages was lightly salty while also well seasoned from the soul food seasoning on the quail eggs with the smoked brine leftover from the vienna sausages from being drained and gave the oatmeal a light salty flavor to balance with the lightly sweet oatmeal.

This oatmeal with toppings were lightly sweet and salty.

I would eat this oatmeal mix again.

Got at Kroger.

[madimunndane]

Food Diary 1/29/2024 3 cups black coffee (15) Strawberry smoothie bowl with choc chips and pepitas (305) 2 turkey, lettuce, pickle roll ups (160) 1 small oatmilk iced coffee + 1 glazed munchkin (210) Total in- 690 Burned- 150 = 540

[atlanticmustard456]

The Nutty Delights: Exploring Glazed Almonds, Candied Almonds, and Roasted Pumpkin Seeds

Introduction

Nuts have been a beloved snack for centuries, offering a perfect blend of taste, nutrition, and versatility. From snacking on the go to incorporating them into culinary creations, nuts are an essential part of our lives. In this article, we will delve into the world of nuts, with a special focus on three delectable varieties: glazed almonds, candied almonds, and roasted pumpkin seeds. Let's crack open the nutty details!

All Nuts: A Brief Overview

Before we dive into the specifics, it's important to appreciate the wide array of nuts available. Nuts come in various shapes, sizes, and flavors, making them a versatile ingredient in both sweet and savory dishes. Some common examples of nuts include almonds, walnuts, pecans, cashews, and pistachios, among others. Each type offers its unique nutritional benefits and culinary possibilities.

Glazed Almonds: A Sweet Symphony

Glazed almonds are a delightful treat that combines the natural crunch of almonds with a sweet, glossy coating. These are made by coating almonds with a mixture of sugar, water, and a hint of flavor, often vanilla or cinnamon. The almonds are then baked until the glaze hardens, creating a satisfyingly crunchy and sweet snack.

The sweetness of glazed almonds makes them a hit at parties and gatherings. They also make for wonderful gifts, packaged in decorative jars or bags. Beyond snacking, glazed almonds can be used to add texture and flavor to salads, desserts, and even as a topping for ice cream.

Candied Almonds: A Sugary Sensation

Candied almonds take the sweetness of glazed almonds to the next level. These almonds are generously coated with a sugary syrup, creating a thick candy shell around each nut. The result is a crunchy, sugary, and utterly addictive treat.

Candied almonds are often associated with fairs and carnivals, where they are sold in paper cones or bags. However, you can also make them at home, experimenting with various flavors and spices to create a personalized version. Candied almonds are not only a delightful snack but can also be used to add a sweet and crunchy element to baked goods, like muffins and cookies.

Pumpkin Seeds Roasted: A Healthy Crunch

While not technically a nut, pumpkin seeds, also known as pepitas, are a popular snack choice, especially during the autumn season. Roasted pumpkin seeds are a nutritious and satisfying option. These seeds are extracted from the inner cavity of pumpkins, cleaned, seasoned, and then roasted until they turn crispy and golden.

Roasted pumpkin seeds are an excellent source of essential nutrients like protein, fiber, and healthy fats. They are also rich in vitamins and minerals, including zinc, magnesium, and iron. Seasoned with salt, spices, or even a touch of sweetness, roasted pumpkin seeds offer a versatile snacking experience. They can be eaten on their own or added to trail mix, salads, and even as a crunchy topping for soups.

Conclusion

In the world of nuts and seeds, there's something for everyone. Glazed almonds, candied almonds, and roasted pumpkin seeds each offer a unique combination of flavors and textures, making them stand out in the nutty landscape. Whether you're craving a sweet indulgence or seeking a healthy snack, these options have got you covered. So, next time you're in the mood for a nutty treat, consider trying one of these delightful varieties and embark on a flavorful journey of taste and texture.

[nbula-rising]

Smoky Cauliflower Tacos with salsa macha, broccoli joy and pickled onion

Serves 6

Ingredients

   400g cauliflower, cut into small florets    1 tsp smoked paprika    1 tsp ground cumin    1 tsp half-crushed coriander seeds    100ml extra virgin olive oil    150g goat’s cheese, crumbled    50ml pure (thin) cream    6 blue corn tortillas (or regular tortillas)    Thinly sliced radish, to serve    Mint leaves, to serve    Edible flowers (optional), to serve

Pickled onion    1/2 red onion, very thinly sliced into rings    50ml rice wine vinegar    2 tbs caster sugar

Salsa macha (makes 200g)    1 dried ancho chilli, toasted, seeds removed    50g mixed black and white sesame seeds, toasted    50g pepitas, toasted    1 tbs freshly ground black pepper    1 garlic clove, roughly chopped    100ml neutral oil (such as grapeseed)

Broccoli joy (makes 380g)    160g head broccoli, cut into florets    100g baby spinach    2 long green shallots    1/2 bunch coriander, leaves picked    1 jalapeno chilli    1 garlic clove, crushed    1/3 cup (80ml) extra virgin olive oil

Method

   1. For the pickled onion, combine onion, vinegar, sugar and 1 tbs salt flakes in a small bowl and set aside for 1 hour.    2. For the salsa macha, place ingredients in a blender and whiz until well combined and mixture looks like a chilli paste (this can be made in advance and refrigerated).    3. For the broccoli joy, place a medium saucepan of salted water over high heat and bring to the boil. Add broccoli, spinach and shallots and blanch for 20 seconds, then drain and refresh in iced water. Drain again, squeezing out excess water. Place in a blender with remaining ingredients and 1 tsp salt flakes and pulse until mixture comes together, adding a little extra oil if needed. Set aside.    4. Preheat oven to 200°C. Toss cauliflower with spices, oil and 1/2 tsp each salt flakes and freshly ground black pepper. Place on a greased baking tray and roast for 25-30 minutes until golden and crispy. Set aside and keep warm.    5. Whisk goat’s cheese and cream in a bowl until smooth but still thick. Set aside.    6. Place a frypan over medium heat. Brush tortillas with water, then add to pan, one at a time, and cook for 1 minute each side. Place in a tea towel to keep warm.    7. To serve, let guests build their own tacos with smoky cauliflower, pickled onion, salsa macha, broccoli joy, radish, mint and edible flowers, if using.

[jazminbell]

Pala

Find a fusion of flavours both familiar and foreign on the menu at Pala on Main Street in Osborne Park. This new Perth restaurant dishes up Asian fare with a Filipino twist in family-oriented surrounds just minutes from the beach; relax, refuel and recharge in a light, bright and breezy vibe ideal for lingering over a leisurely brunch or lunch. Those time-poor may opt for grab-n-go options for a quick and easy work lunch, or sit a spell with an iced coffee and enjoy ube waffles – fried chicken, avocado, housemade chilli maple sauce and grated cheddar – or a pork belly bowl, with black rice, mushroom, red atchara, golden hummus, tamari pepitas and calamansi dressing. Vegetarians opt for adobo tofu and mushroom bruschetta, with garlic cashew cheese, pickles and garden leaves, on sourdough. from Recently Reviewed Australian Restaurants : AGFG https://ift.tt/51RGPl3 via http://bundabergdirectory.com.au/

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Blackberry Quinoa Porridge