#Cheese Savoury Pie

[justforbooks]

The Greek way (Outrageously Delicious Cheese Savoury Pie).

Like spanakopita, tiropita is also a savoury Greek pie encased in a filo crust, however instead of a spinach, herb and feta filling, tiropita is filled with a mixture of cheese and eggs.

The cheeses used vary widely from recipe to recipe, but feta is almost always a mainstay, along with some combination of cottage cheese, ricotta, cream cheese, or even Parmesan or Gouda.

When you bite through the crisp, buttery pastry into the tiropita you are greeted by a rich, salty, cheesy filling that has almost a custard-like consistency due to the egg.

Tiropita can be baked in one large dish and portioned into squares, or otherwise baked into smaller, individual triangles.

In Greece, tiropita is most commonly eaten for breakfast or as a mid-morning snack.  It is not uncommon to see cafes advertising a breakfast combo of coffee and tiropita.

In fact, whenever you see ‘pita’ at the end of a Greek word, that means it’s either a sweet or savoury pie. Don't miss it!

Daily inspiration. Discover more photos at Just for Books…?

[vegan-nom-noms]

Savory Vegan Cajun Chick’n Hand Pies

[greekcookingmadeeasy]

Savoury Tart With Pumpkin And Katiki Cheese

🥧

Savoury Tart with Pumpkin and Katiki cheese - Almyri Tarta me Kolokytha kai Katiki

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

 SERVES  🍴⃒     PREP. TIME 🕔⃒    

4-6 pers.               25 min + 1 hour wait        

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

Pumpkin: 30 min.  

Tart: 45-50 min.                   Easy

Tarts are meant to be an easy dish that can be batched up quickly and feed a whole family without a lot of fuss.

This one has a really seasonal feel, being prepared with bright orange pumpkin combined with tangy cheeses and "mixed spices", for that cherished, light, sweet/salty pairing with a delicate fragrance.

It brings a ray of Autumn sunshine at your dinner table.

I hope you will enjoy it.

Suitable for lacto-ovo Vegetarians.

 

INGREDIENTS:

• 1 sheet (roll) / 300 gr. / 10.5 oz Short crust pastry or Kourou pastry, thawed

• 450-500 gr. / 1 lb-1 lb 2 oz Orange Pumpkin, in cubes of 1.5 cm / 0.6 in. thick

• 2 large Eggs 

• 250 gr. / 9 oz Katiki cheese (from Domokos), whipped (alter: Ricotta cheese)

• 1/4 cup / 50 gr. / 1.75 oz Graviera, Gouda or Kaseri cheese, grated

• 1 tsp. "Mixed Spice"

• 3 tbsp. / 45 ml Olive Oil

• Ground Salt and Pepper

NOTE:

Make your own "mixed spices" that are used to flavor this Pumpkin Tart, if you can not find them ready in the supermarkets. You can also add them to your Pumpkin Bread, Christmas Turkey Stuffing or hot Cappuccino or to other sweets or foods, to make them slightly spicy.

🎃 The recipe is to mix together and homogenize:

✔︎  9 parts ground Cinnamon

  ✔︎  2 parts ground Nutmeg

  ✔︎  2 parts ground Ginger

  ✔︎  1.5 parts ground All-Spice

  ✔︎  1.5 parts ground Cloves

🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃

METHOD:

A.    Precook the pumpkin:

1.     Line a Pyrex dish with parchment paper. Scatter the pumpkin cubes all around the dish.

2.     Place them in a preheated oven FAN @180 ℃ / 350 ℉ and bake them for 30' (depends on the oven).

3.     Remove from the oven and let pumpkin cubes cool down.

 

B.    Prepare the tart base:

4.     Brush 1 tbsp. Olive oil at the bottom and sides of a round tart dish of 22 cm / 8.7 in.

5.     Place the pastry sheet at the bottom of the dish.

6.     Press and raise the pastry edges, forming a lip around the sides to help hold the filling. Cut any overhanging pastry.

7.     Now with a small fork, make little holes all around the pastry sheet.

8.     Cover the dish with pastry using plastic wrap and place in the fridge for 1 hour to chill.

 

C.     Prepare the filling and finish the tart:

9.    Sprinkle half of the mixed spice on top of the cooked pumpkin cubes and with a spoon toss to cover them well.

10.  Use a sharp knife to cut the pumpkin cubes to even smaller pieces.

11.  In a large bowl, crack and whisk the 2 eggs.

12.  Next season with a bit ground salt (not too much) and ground pepper followed by the rest of mixed spice, the grated cheese and whipped Katiki cheese.

13.  Blend all ingredients very well.

14.  Add the pumpkin cubes in the thick liquid mix and stir to blend them well.

15.  Bring the dish with pastry from the fridge and pour the filling on top.

16.  Level its surface and then drizzle 2 tbsp. Olive oil followed by some more ground pepper.

17.  If you like, you could decorate the tart by pressing the edges with a small fork. Tart is now ready for the oven.

 

D.    Baking instructions:

18.  Bake the Pumpkin Tart in a preheated oven FAN @180 ℃ / 350 ℉ for about 45'-50' or until the tart is crisp and golden (depends on the oven).

19.  When ready, remove from the oven.

 

E. Serving instructions:

This tart should be served warm for lunch or as 1st course with a fresh green salad.

A great contradicting combo of the sweet pumpkin with the tangy cheeses, wrapped in a crispy tart.

Light, delicately sweet, tangy and slightly salty and look at these warm, deep, fall colors! A pure ray of Autumn sunshine at your dinner table.

 

F. Storage info:

Leftover tart can be stored in plastic wrap in the fridge for up to a week. Reheat quickly in the oven.

 

G. Info about Pumpkin-The Superfood 🎃:

Pumpkin is undoubtedly considered the Queen of Autumn and we identify it with the fall months.

So don't just carve the pumpkin to make a Jack-o'-Lantern, eat it as well. It is a Great Superfood!!

A pumpkin is a cultivar of a squash plant, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Pumpkin has an exceptional versatile character, hence it can be used for savory and sweet concoctions. 

 

🎃 The origin of pumpkin:

The origin of pumpkin is American and/or African. The oldest evidence of pumpkin fragments are found in Mexico, dated between 7,000 and 5,500 BC. Pumpkins and other squash species, alongside maize and beans, feature in the Three Sisters method of companion planting practiced by many North American indigenous societies.

In general, it likes temperate climates with few winds and can easily cope with drought conditions due to its high water content.

There are indications that it was also known in ancient Greece. Nowadays, they are not systematically cultivated, but you will be able to find pumpkins in various regions of mainland Greece. They are sown outdoors around April and the earliest ones are on the market as early as August.

As Pumpkins are native mainly to North America, they are widely grown for commercial use and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, and pumpkins are frequently carved as jack-o'-lanterns for decoration around Halloween.

There are even local competitions being held in the US for the most elaborate jack-o'-lantern or the largest pumpkin cultivated.

 

🎃 Nutritional value:

Pumpkin is a highly nutrient-dense food. It is rich in vitamins, Beta carotene and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

The fiber, potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.

Also did you know that Pumpkin puree can be used as a replacement for butter or oil in baking recipes? (with excerpts from Wikipedia and medicalnewstoday.com)

 

Check my YouTube Video: HERE

Αλμυρή Τάρτα με Κολοκύθα και Κατίκι

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

     4-6                   25 min + 1 ώρα αναμονή

ΜΑΓΕΙΡΕΜΑ ♨      ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Κολοκύθα: 30 min.

Τάρτα: 45-50 min.                Εύκολη

Οι τάρτες είναι ένα εύκολο πιάτο που μπορεί να παρασκευαστεί γρήγορα και να ταΐσει μια ολόκληρη οικογένεια χωρίς πολλή φασαρία.

Αυτή η τάρτα έχει μια πραγματικά εποχιακή αίσθηση, μιας και ετοιμάζεται με έντονα πορτοκαλί κολοκύθα σε συνδυασμό με πικάντικα τυριά και "ανάμεικτα μπαχαρικά", για αυτό το αγαπημένο, γλυκό/αλμυρό ζευγάρωμα με λεπτό άρωμα.

Φέρνει μια αχτίδα φθινοπωρινού ήλιου στο τραπέζι σας.

Ελπίζω να την απολαύσετε.

Κατάλληλη για χορτοφάγους.

 

ΥΛΙΚΑ:

• 1 φύλλο / 300 γρ. / 10,5 oz Τριφτή Ζύμη ή ζύμη ��ουρού, ξεπαγωμένη

• 450-500 γρ. / 1 lb-1 lb 2 oz πορτοκαλί Κολοκύθα, σε κύβους πάχους 1,5 εκ. / 0,6 ίντσες

• 2 μεγάλα Αυγά

• 250 γρ. / 9 oz Κατίκι Δομοκού, χτυπημένο (εναλλακ: τυρί Ricotta)

• 1/4 φλ. / 50 γρ. / 1,75 oz Γραβιέρα, Γκούντα ή Κασέρι, τριμμένο

• 1 κ.γ. "Ανάμεικτα μπαχαρικά"

• 3 κ.σ. / 45 ml Ελαιόλαδο

• Φρεσκοαλεσμένο αλάτι και πιπέρι

ΣΗΜΕΙΩΣΗ:

Φτιάξτε τα δικά σας «ανάμεικτα μπαχαρικά» που χρησιμοποιούνται για να αρωματίσουν τη τάρτα κολοκύθας, αν δεν τα βρείτε έτοιμα στα σούπερμαρκετ. Μπορείτε επίσης να τα προσθέσετε στο ψωμί κολοκύθας, στη χριστουγεννιάτικη γέμιση γαλοπούλας ή στον ζεστό καπουτσίνο σας ή σε άλλα γλυκά ή φαγητά, για να γίνουν ελαφρώς πιπεράτα.

🎃 Η συνταγή είναι να ανακατέψετε μαζί για να ομογενοποιηθούν:

  ✔︎  9 μέρη Κανέλα σκόνη

  ✔︎  2 μέρη Μοσχοκάρυδο σκόνη

  ✔︎  2 μέρη Τζίντζερ (πιπερόριζα) σκόνη

  ✔︎  1.5 μέρη Μπαχάρι σκόνη 

  ✔︎  1.5 μέρη Γαρύφαλο σκόνη

🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃 🎃

ΜΕΘΟΔΟΣ:

Α. Προψήστε την κολοκύθα:

1. Στρώστε ένα ταψί Pyrex με λαδόκολλα. Σκορπίστε τους κύβους κολοκύθας μέσα στο ταψί.

2. Βάλτε σε προθερμασμένο φούρνο στον αέρα @180 ℃ / 350 ℉ και ψήστε τους κύβους για 30' (εξαρτάται από τον φούρνο).

3. Βγάλτε από το φούρνο και αφήστε τους κύβους κολοκύθας να κρυώσουν.

 

Β. Ετοιμάστε τη βάση της τάρτας:

4. Βουρτσίστε 1 κ.σ. Ελαιόλαδο στο κάτω μέρος και στις πλευρές μιας στρογγυλής ταρτιέρας των 22 εκ. / 8,7 ίντσες.

5. Βάλτε το φύλλο τριφτής ζύμης στον πάτο του σκεύους.

6. Πιέστε και ανασηκώστε τις άκρες της ζύμης, σχηματίζοντας ένα χείλος στα πλαϊνά για να κρατηθεί η γέμιση. Κόψτε την επιπλέον ζύμη που προεξέχει.

7. Τώρα με ένα μικρό πιρούνι κάντε τρυπούλες στην επιφάνεια της ζύμης.

8. Σκεπάστε το ταψί με τη ζύμη με πλαστική μεμβράνη και βάλτε στο ψυγείο για 1 ώρα να παγώσει.

 

Γ. Ετοιμάστε τη γέμιση και τελειώστε την τ��ρτα:

9. Πασπαλίστε το μισό από τα "ανάμεικτα μπαχαρικά" πάνω από τους κύβους της ψημένης κολοκύθας και με ένα κουτάλι ανακατέψτε ώστε να καλυφθούν καλά.

10. Χρησιμοποιήστε ένα κοφτερό μαχαίρι για να κόψετε τους κύβους της κολοκύθας σε ακόμη μικρότερα κομμάτια.

11. Σε ένα μεγάλο μπολ, σπάστε και χτυπήστε τα 2 αυγά με αυγοδάρτη.

12. Προσθέστε φρεσκοαλεσμένο αλάτι (όχι πολύ) και αλεσμένο πιπέρι και μετά τα υπόλοιπα "ανάμεικτα μπαχαρικά", το τριμμένο τυρί και το χτυπημένο κατίκι.

13. Ανακατέψτε πολύ καλά όλα τα υλικά.

14. Προσθέστε τους κύβους κολοκύθας στο παχύρρευστο υγρό μείγμα και ανακατέψτε να ενωθούν καλά.

15. Βγάλτε τη ταρτιέρα με τη ζύμη από το ψυγείο και ρίξτε από πάνω τη γέμιση.

16. Ισιώστε την επιφάνειά της τάρτας και στη συνέχεια περιχύστε 2 κ.σ. Ελαιόλαδο και μετά λίγο ακόμα φρεσκοαλεσμένο πιπέρι.

17. Αν θέλετε, μπορείτε να διακοσμήσετε την τάρτα πιέζοντας τις άκρες της ζύμης με ένα μικρό πιρούνι. Η τάρτα είναι τώρα έτοιμη για το φούρνο.

 

Δ. Οδηγίες ψησίματος:

18. Ψήστε την τάρτα κολοκύθας σε προθερμασμένο φούρνο στον αέρα @180 ℃ / 350 ℉ για περίπου 45'-50' ή μέχρι η τάρτα να γίνει τραγανή και χρυσαφιά (εξαρτάται από τον φούρνο).

19. Μόλις είναι έτοιμη, βγάλτε τη από το φούρνο.

 

Ε. Οδηγίες σερβιρίσματος:

Αυτή η τάρτα πρέπει να σερβίρεται ζεστή για μεσημεριανό γεύμα ή σα 1ο πιάτο με μια φρέσκια πράσινη σαλάτα.

Υπέροχος συνδυασμός-κόντρα της γλυκιάς κολοκύθας με τα πικάντικα τυριά, τυλιγμένα σε τραγανή τάρτα.

Ελαφριά, με υπόγεια, φινετσάτη γλύκα, πικάντικη και υφάλμυρη και δείτε αυτά τα ζεστά, βαθιά, φθινοπωρινά χρώματα! Μια ζεστή αχτίδα φθινοπωρινού ήλιου στο τραπέζι σας.

 

Ζ. Πληροφορίες φύλαξης:

Η τάρτα που έχει απομείνει μπορεί να φυλαχτεί σε πλαστική μεμβράνη στο ψυγείο για έως και μια εβδομάδα. Ξαναζεσταίνετε γρήγορα στο φούρνο.

 

Η. Πληροφορίες για την Κολοκύθα-Το superfood 🎃:

Η Κολοκύθα θεωρείται η αδιαμφησβήτητη βασίλισσα του φθινοπώρου και την ταυτίζουμε με τους φθινοπωρινούς μήνες. Γι' αυτό μην χαράζετε την κολοκύθα μόνο για να φτιάξετε το φανάρι Jack-o'-Lantern για το Χάλογουιν, αλλά να την φάτε κιόλας μιας και είναι Superfood! Η κολοκύθα ανήκει σε μια ποικιλία φυτών σκουός, που είναι στρογγυλά, με λείο, ελαφρώς ραβδωτό δέρμα και βαθύ κίτρινο έως πορτοκαλί χρώμα. Το παχύ σκληρό κέλυφος περιέχει τους σπόρους και τον πολτό-τη σάρκα. Η κολοκύθα έχει έναν εξαιρετ��κά ευπροσάρμοστο χαρακτήρα, επομένως μπορεί να χρησιμοποιηθεί σε μεγάλη ποικιλία από αλμυρά αλλά και γλυκά παρασκευάσματα.

 

🎃 Καταγωγή/προέλευση της Κολοκύθας:

Η προέλευση της κολοκύθας είναι από την Αμερική ή και την Αφρική. Τα παλαιότερα στοιχεία για θραύσματα κολοκύθας βρίσκονται στο Μεξικό, που χρονολογούνται μεταξύ 7.000 και 5.500 π.Χ. Οι κολοκύθες και άλλα παρόμοια είδη, μαζί με τον αραβόσιτο και τα φασόλια, περιλαμβάνονται στη μέθοδο φύτευσης συντρόφων των Τριών Αδελφών που εφαρμόζουν πολλές αυτόχθονες κοινωνίες της Βόρειας Αμερικής.

Γενικά, οι κολοκύθες προτιμούν τα εύκρατα κλίματα με λίγους ανέμους και μπορούν εύκολα να αντιμετωπίσουν συνθήκες ξηρασίας λόγω της υψηλής περιεκτικότητάς τους σε νερό.

Υπάρχουν ενδείξεις ότι ήταν γνωστή και στην αρχαία Ελλάδα. Σήμερα η κολοκύθα δεν καλλιεργείται συστηματικά, αλλά θα συναντήσετε καλλιέργειες τους σε διάφορες περιοχές της ηπειρωτικής Ελλάδας. Σπέρνονται γύρω στον Απρίλιο και οι πιο πρώιμες κυκλοφορούν ήδη από τον Αύγουστο στην αγορά.

Καθώς οι κολοκύθες είναι εγγενείς κυρίως στη Βόρεια Αμερική, καλλιεργούνται ευρέως για εμπορική χρήση και χρησιμοποιούνται τόσο για βρώση όσο και για αναψυχή. 

Η κολοκυθόπιτα, για παράδειγμα, είναι ένα παραδοσιακό μέρος του γεύματος της Ημέρας των Ευχαριστιών στον Καναδά και τις Ηνωμένες Πολιτείες, και οι κολοκύθες είναι συχνά χαραγμένες ως jack-o'-lantern για διακόσμηση στο Χάλογουιν-Halloween.

Υπάρχουν μέχρι και τοπικοί διαγωνισμοί που διεξάγονται στις ΗΠΑ για το πιο περίτεχνο jack-o'-lantern ή τη μεγαλύτερη καλλιεργημένη κολοκύθα.

 

🎃 Διατροφική αξία:

Η κολοκύθα είναι ένα εξαιρετικά θρεπτικό και υγιεινό φυτό. Είναι πλούσιο σε βιταμίνες, βήτα καροτίνη και μέταλλα αλλά χαμηλή σε θερμίδες. Οι σπόροι κολοκύθας, τα φύλλα και ο χυμός τους έχουν ισχυρή διατροφική αξία.

Η περιεκτικότητα σε φυτικές ίνες, κάλιο και βιταμίνη C στην κολοκύθα ��οηθάει στην καλή υγεία της καρδιάς. Μελέτες υποδεικνύουν ότι η κατανάλωση επαρκούς ποσότητας καλίου μπορεί να είναι σχεδόν εξίσου σημαντική με τη μείωση της πρόσληψης νατρίου για τη θεραπεία της υπέρτασης ή της υψηλής αρτηριακής πίεσης.

Επίσης, γνωρίζατε ότι ο πουρές κολοκύθας μπορεί να χρησιμοποιηθεί ως αντικατάσταση του βουτύρου ή του λαδιού στις συνταγές ζαχαροπλαστικής;!!

(με αποσπάσματα από την Βικιπαίδεια και medicalnewstoday.com)

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[askwhatsforlunch]

Tourte aux Blettes (Swiss Chard Pie)

When we were holidaying in Menton this Summer, one of our dinners at the house we rented was a generous and fragrant Swiss chard pie we picked up at one of the food stalls in front of the market. We did eat very well when we were there! Today, the skies are blue and the sun is shining brightly, like in August on the French Riviera. It is quite cold though, thus this Tourte aux Blettes, served warm, with a glass of Côtes-de-Provence, shall warm us up nicely!

Ingredients (serves 4):

For the olive oil pastry

3 cups plain flour

2 teaspoons salt

7 tablespoons olive oil

1 cup cold water

For the Swiss chard filling

1/2 cup brown rice

1 teaspoon fleur de sel or sea salt flakes

1/2 cup water

a small head fresh Swiss chard

2 tablespoon olive oil

half a large onion

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon dried rosemary

1 large garlic clove, minced

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

100 grams/3.5 ounces brousse de brebis (a ewe's milk cream cheese; regular cream cheese will work as well)

3 large eggs

Parmesan cheese

Rosemary Olive Oil

In a large bowl, combine flour and salt. Give a good stir, to mix well. Dig a well in the middle, and add the olive oil. Gradually pour in the cold water (you may not need all of it), stirring with a wooden spoon until a soft dough just forms. Knead well on the couter top, pop back in the bowl, and cover with a tea towel. Allow to rest, one hour.

In a small saucepan, combine rice and fleur de sel. Stir in water. Bring to the boil over medium-high heat, and cook, about 15 minutes, until all the water has been absorbed. Remove from the heat, and allow to cool completely.

Thoroughly wash Swiss chard leaves under cold water. Drain well. Set aside.

Heat olive oil in a large, deep skillet over medium-high heat.

Peel and finely chop onion. Add to the skillet, and fry, a couple of minutes.

Add dried thyme, oregano and rosemary, and cook, a couple of minutes more.

Stir in garlic. Cook, 1 minute.

Roughly chop Swiss chard, and stir into the skillet. Season with a pinch of fleur de sel and black pepper. Reduce heat to medium-low, cover with the lid, and cook, about 8 minutes. Cook another couple of minutes without the lid, to dry out moisture. Remove from the heat, and allow to cool completely.

Preheat oven to 200°C/395°F.

Oil a pie plate with olive oil.

Divide olive oil pastry into a one-third and a two-third portions. Roll the latter onto a lightly floured surface into a large circle. Fit pastry circle into prepared pie plate, letting the dough overhang on the edges.

Roll remaining portion into a smaller circle to make the pie lid. Set aside.

Spoon brousse de brebis into a large bowl. Break in the eggs, whisking well to combine. With a wooden spoon, stir in cooked brown rice and reserved Swiss chard mixture. Grate in about 1/3 cup Parmesan, and give a good stir, to mix well.

Spoon filling into prepared pastry case. Top with pastry lid, pressing well on the edges, to seal. Trim excess dough, and fold edges over, to crimp.

Brush the pie generously with Rosemary Olive Oil. Place in the middle of the hot oven, and bake, at 200°C/395°F, 40 minutes, until nicely golden brown on top.

Serve Tourte aux Blettes hot, warm or cooled (depending on the season!) with a glass of chilled rosé or white Côtes-de-Provence.

View of Menton from Boulevard de Garavan, Menton, Alpes-Maritimes, France (Wednesday 16th August, 2023)

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[dungeon-meshi-tournament]

Another annually repeating tournament, it's the

Most Delicious Meal in the Dungeon Tournament 2024

This is the masterpost for the tournament. I'll pin it and update it with every new round, so you'll be able to find all polls easily.

The rules are very simple: You just vote for whichever meal you think tastes better, for whichever reason. The meal with the most votes advances to the next round.

Propaganda is encouraged! Please put it in the body of the post so I can reblog it. I don't reblog propaganda from tags or replies.

Spoiler warning: This tournament contains material up to the end of the manga. If you haven't caught up yet, you may be spoiled.

Finale:

Red dragon meal vs Falin's dragon cock (Falin's dragon cock won)

Battle for the bronze:

Changeling dumplings from fairy ring vs Marcille's home town local cuisine (Changeling dumplings from fairy ring won)

Previous rounds under the cut

Semi-finals:

Red dragon meal vs Changeling dumplings from fairy ring (Red dragon meal won)

Marcille's home town local cuisine vs Falin's dragon cock (Falin's dragon cock won)

Quarter finals:

Red dragon meal vs Head-chopping rabbit curry (Red dragon meal won)

Changeling dumplings from fairy ring vs Crispy mushroom and egg sandwich (Changeling dumplings from fairy ring won)

Marcille's home town local cuisine vs Soul eggs benedict (Marcille's home town local cuisine won)

Falin's dragon cock vs Boiled Hippogriff potstickers (Falin's dragon cock won)

Round 4:

Red dragon meal vs Phoenix confit (Red dragon meal won)

Head-chopping rabbit curry vs Huge scorpion and Walking mushroom hotpot (Head-chopping rabbit curry won)

Stolen vegetable and chicken stew with plundered bread vs Changeling dumplings from fairy ring (Changeling dumplings from fairy ring won)

Crispy mushroom and egg sandwich vs Dryad potage and sauté (Crispy mushroom and egg sandwich won)

Marcille's home town local cuisine vs The breakfast menu (Marcille's home town local cuisine won)

Soul eggs benedict vs Faligon gratin (Soul eggs benedict won)

Hamburg steak with Changeling sauce vs Falin's dragon cock (Falin's dragon cock won)

Boiled Hippogriff potstickers vs Faligon cream stew (Boiled Hippogriff potstickers won)

Round 3, part 2:

Boneless dragon ham vs Marcille's home town local cuisine (Marcille's home town local cuisine won)

The breakfast menu vs Ice golem savoury egg custard and cooked fish (The breakfast menu won)

Soul eggs benedict vs Faligon meat pie (Soul eggs benedict won)

Court cuisine full course meal vs Faligon gratin (Faligon gratin won)

Hamburg steak with Changeling sauce vs Tentacle gnocchi (Hamburg steak with Changeling sauce won)

Golden castle meal vs Falin's dragon cock (Falin's dragon cock won)

Boiled Hippogriff potstickers vs Exorcism sorbet (Boiled Hippogriff potstickers won)

Mushroom and cheese risotto vs Faligon cream stew (Faligon cream stew won)

Round 3, part 1:

Red dragon meal vs An eastern meal (Red dragon meal won)

Phoenix confit vs Rolled Harpy egg omelette (Phoenix confit won)

Head-chopping rabbit curry vs Roast Basilisk (Head-chopping rabbit curry won)

Huge scorpion and Walking mushroom hotpot vs Faligon stew (Huge scorpion and Walking mushroom hotpot won)

Stolen vegetable and chicken stew with plundered bread vs Grilled Kelpie (Stolen vegetable and chicken stew with plundered bread won)

Fifth floor meal vs Changeling dumplings from fairy ring (Changeling dumplings from fairy ring won)

Crispy mushroom and egg sandwich vs Looted grain porridge (Crispy mushroom and egg sandwich won)

Dryad potage and sauté vs Egg and carrot porridge (Dryad potage and sauté won)

Round 2, part 4:

Cockatrice eisbein with Dryad sauerkraut vs Hamburg steak with Changeling sauce (Hamburg steak with Changeling sauce won)

Tentacle gnocchi vs Stone dish (Tentacle gnocchi won)

Golden castle meal vs Shinkei-jime Marcille (Golden castle meal won)

Hippogriff soup vs Falin's dragon cock (Falin's dragon cock won)

Cockatrice and egg ankake vs Boiled Hippogriff potstickers (Boiled Hippogriff potstickers won)

Exorcism sorbet vs Barometz stew (Exorcism sorbet won)

Tentacle and Kelpie stew vs Mushroom and cheese risotto (Mushroom and cheese risotto won)

Baked Senshi vs Faligon cream stew (Faligon cream stew won)

Round 2, part 3:

Boneless dragon ham vs Falin and Warg skeletons (Boneless dragon ham won)

Portable meal set for adventurers vs Marcille's home town local cuisine (Marcille's home town local cuisine won)

The breakfast menu vs Chilchuck ruibe (The breakfast menu won)

Stewed Dullahan's horse's head vs Ice golem savoury egg custard and cooked fish (Ice golem savoury egg custard and cooked fish won)

Soul eggs benedict vs Treasure insect snacks (Soul eggs benedict won)

Living armour full course meal vs Faligon meat pie (Faligon meat pie won)

Court cuisine full course meal vs Nightmares steamed in sake (Court cuisine full course meal won)

Seawater-pickled Izutsumi vs Faligon gratin (Faligon gratin won)

Round 2, part 2:

Man-eating plant tart vs Stolen vegetable and chicken stew with plundered bread (Stolen vegetable and chicken stew with plundered bread won)

Grilled Kelpie vs Mandrakes simmered in sweet sauce (Grilled Kelpie won)

Fifth floor meal vs Green dragon's acqua pazza (Fifth floor meal won)

Grilled Cockatrice vs Changeling dumplings from fairy ring (Changeling dumplings from fairy ring won)

Crispy mushroom and egg sandwich vs Mandrake kakiage and Big bat tempura (Crispy mushroom and egg sandwich won)

Looted grain porridge vs Roast Walking mushroom (Looted grain porridge won)

Dryad potage and sauté vs Mysterious bavarois and some kind of tea (Dryad potage and sauté won)

Warm Succubus milk vs Egg and carrot porridge (Egg and carrot porridge won, with exactly 1 vote difference)

Round 2, part 1:

Red dragon meal vs Let's cutlet the dragon to pieces! (Red dragon meal won)

An eastern meal vs Steamed Mimic with rice wine (An eastern meal won)

Golden country dragon vs Phoenix confit (Phoenix confit won)

Rolled Harpy egg omelette vs Succubus and Bicorn brain doria (Rolled Harpy egg omelette won)

Head-chopping rabbit curry vs Skyfish and chips (Head-chopping rabbit curry won)

Roast Basilisk vs Faligon blood sausage (Roast Basilisk won)

Barometz balut vs Huge scorpion and Walking mushroom hotpot (Huge scorpion and Walking mushroom hotpot won)

Faligon stew vs Stir-fried Walking mushroom with medicinal herbs (Faligon stew won)

Round 1:

Let's cutlet the dragon to pieces! vs Orc medicinal concoction (Let's cutlet the dragon to pieces! won)

Skyfish and chips vs Special interfaith holy water (Skyfish and chips won)

Barometz balut vs Boiled Mimic (Barometz balut won)

Grilled Giant parasite vs Man-eating plant tart (Man-eating plant tart won)

Crispy mushroom and egg sandwich vs Mandrake and Basilisk omelette (Crispy mushroom and egg sandwich won)

Frog suit vs Portable meal set for adventurers (Portable meal set for adventurers won)

Griffin soup vs Treasure insect snacks (Treasure insect snacks won)

Nightmares steamed in sake vs Kelpie oil soap (Nightmares steamed in sake won)

Tentacles with vinegar dressing vs Cockatrice eisbein with Dryad sauerkraut (Cockatrice eisbein with Dryad sauerkraut won)

Boiled Hippogriff potstickers vs Golem field fresh veggie lunch (Boiled Hippogriff potstickers won)

[nanoomi]

here is a filipino bakery breads pt. 1!

mamon : soft fluffy bread, very light and airy sponge cake.

egg pie : filipino pie with egg custard filling.

puto : a steamed rice cake made from slightly fermented rice.

spanish bread : bread roll shape with a traditional sweet filling made of butter or margarine and brown sugar and sprinkled with bread crumbs on the outside.

yema cake : chiffon cake with custard filling

ensaymada : filipino style brioche, tender, fluffy, light and sweet. popular in the Philippine bakeries.

ube cheese bread : combination of intense purple yam and cheese. a soft fluffy bread with cheese filling and a purple yam bread.

cheese bread : creamy, sweet and savoury cheese soft bread.

star bread : (popular as "putok") because of the design in the top. it looked like it popped. also topped with white sugar.

kalihim : (popular as "pan de regla") pink bread pudding filling made from stale bread with a mix of sugar, butter, eggs, milk and vanilla.

kabayan : soft muffin with a distinct shape of "salakot". can be toasted at the edges too.

pan de coco : fluffy bread roll filled with sweetened coconut.

[aardvark-123]

~Fallout 4 Companions React to a Quiche Lorraine~

Ada would be mildly interested. "Ah, a savoury pastry dish with a cheese, egg, and bacon lardon filling. Packed with energy for a hard day's scavenging. It isn't often you find something that nice out here."

Cait would stare at the quiche in a mixture of desire and trepidation. "Janey Mack..." she'd whisper. "I haven't touched a quiche since my parents tried to drown me in one! Held my face under the delicious, creamy, cheese and onion-based filling until I blacked out, so they did, to punish me for sneaking food earlier. Bastards." Whoever offered Cait the Quiche Lorraine would be so horrified by her tale, they wouldn't notice her devouring the whole pastry without leaving them so much as a slice.

Codsworth would be pleasantly surprised to see such fine cuisine two hundred years after the apocalypse. "By George, where on Earth did you manage to find that?!" he'd exclaim. "Did you bake it? Good heavens, I simply MUST have the recipe!"

Curie would be worried about the quiche at first. "Alors, you cannot be certain zis dish is safe to consume! Given zat it smells so good, it cannot contain much in ze way of preservatives..." Then she'd take a small bite, and her eyes would light up. "OH! Sacre bleu, ze quiche, it is making LOVE to my tongue! Oh, help, I fear I shall BURST from ze sheer pleasure of it! Aaaah... If zis is ze last Quiche Lorraine in ze world, I shall die..."

Paladin Danse would grab your hand halfway to the quiche. "Not so fast, soldier," he'd say sternly. "One of our rules is that a knight cannot feed themself until they've fed the Brotherhood. Luckily, as I am also in said Brotherhood, you can fulfil your obligation by cutting me a slice first..."

Deacon would wear the Quiche Lorraine as a hat, after which he'd be too busy laughing to eat much of it.

Dogmeat would sniff the quiche. His ears would prick up in delight, and he'd give you a pleading look, as if asking for permission to tuck in. If you gave him the go-ahead, he'd spend five minutes chowing down on the quiche, as quite possibly the happiest dog in the world.

"Heheheh... Now, there's a tasty dish!" Porter Gage would laugh. "Reminds me of all my favourite things, like torturing innocent victims, and selling children into slavery. Good times!"

Glory hasn't had much contact with baked goods before, and at first she'd be confused by the Quiche Lorraine. She'd get the picture after a few mouthfuls. "Man! Now, THERE'S a pie that can look a girl's tongue right in the eye!" she'd exclaim upon finishing the quiche. "Just needs some chips, coleslaw and a side salad, and maybe some mustard... Wait, how the Hell do I know what those things are? Weird."

Hancock would complain that the quiche was too salty and needed a side of apple juice.

MacCready would be ever so excited to have a delicious Quiche Lorraine, but he'd freeze with his fork half-way to his mouth. "Is this- is this paid for?" he'd stammer. "I don't have to pay for the quiche, do I? Just checking. I mean, it's probably worth a few caps, but I don't want any nasty surprises in the financial department. So are we all square? Right, good. Just making sure."

"Well, I'll be damned," Nick would chuckle, seeing the Quiche Lorraine just sitting there. "Genuine pastry and egg, just like old Mrs Calkowski used to make in that little place down on Mass Avenue. Times like this make a man miss having a stomach. No, don't feel bad, partner; you get some of that down you. It's cold out there, and you're gonna need your strength."

Old Longfellow would probably also eat the quiche.

Piper would cheerfully tuck in as soon as she was offered some quiche. She'd eat every crumb of the quiche, lick the plate (if there was in fact a plate involved), and immediately ask for an interview about where you found the quiche. "If there's still food like this out in the ruins, the public have a right to know! I want names, places, anything to do with the source of the quiche! This... is going to be big."

Preston would fetch some paper plates and start dividing up the quiche for everyone nearby, or everyone who needed it most.

Strong would dig out a rusty machete and hack the Quiche Lorraine in half. "Human! Eat pizza so you can grow big!" he'd bark, handing you half of the quiche. "Strong also eat pizza, so he can stay big," he'd chuckle, tucking into the other half.

X6-88 would be unimpressed. "Such a primitive pastry construction," he'd remark of the quiche. "This dish demonstrates poor nutritional balance, with excessive salt and fat. Eating too much of it may cause minor health problems. I recommend that both of us take a small slice, and we hand the rest over for molecular analysis. The Institute's scientists will surely be able to generate a better, healthier quiche."

If you've never heard of Quiche Lorraine before, it's a type of egg and ham quiche originating in Lorraine, which is in France. It's a tasty dish.

[thereareeyesinsidethetrees]

🥨🧀🥓🥘 for the food ask game?

oh hello!! hi!! yay thank you for the ask :D

pretzel emoji!! - what are three foods you like?

shepherd's pie, frittatas (though ae have them real bland), and...raw tomatoes

cheese emoji!! - sweet or savoury?

hmmmmmm.....gonna go with sweet!! ae think we've said savoury in the past, but we like sweet stuff more

bacon emoji!! - are there any meals that hold sentimental value to you?

those little tiny french toast waffle things, y'know? they're itty bitty lil things that you put in the toaster and then you dip them in syrup and they're very good :]

omelette emoji!! - what is the strangest food you've ever eaten

ae don't really tend to go outside of aey comfort zone when it comes to food, so ae'm not sure...ae suppose the weirdest thing ae've eaten is undefined slimy green thing that is strange only because wHOSE FUCKING IDEA WAS IT TO MAKE SUCH A SENSORY NIGHTMARE- like! that's an actual meal component! some sort of vegetable! why is it like that????

[lokisrealpurpous]

Hi, I just saw your post on dating Loki in a nutshell. I was wondering if you have any headcannons on what kind of food he likes? Personally, I think he's more of a savory than sweet kind of guy.

Personally I think he'd prefer savouries, like cheese and crackers, nuts, well cooked meats, pasta, sushi (fish), soup and he probably loves a roast dinner (me too loki me too) But overall he loves fruit, especially grapes and strawberries. And sweet pie, I can see him making it with frigga as a kid.

I'm not hugely sure, though. I can't see him being a massive foodie.

[vegan-nom-noms]

Vegan Spanakopita Skillet

[askwhatsforlunch]

Maple Goat’s Cheese Caramelised Onion Galette

This rustic Maple Goat’s Cheese Caramelised Onion Galette is bursting with flavours, and beautifully enhanced with the suave taste of Maple Syrup. It makes a simple yet hearty dinner. Happy Thursday!

Ingredients (serves 2 to 3):

1 cup plain flour

3/4 cup wholemeal flour

½ teapoon salt

4 tablespoons cold unsalted butter, cut into small chunks

1/3 cup ice water

1/2 tablespoon unsalted butter

1 tablespoon Rosemary Olive Oil

2 onions

1 large red onion

1 fluffy sprig fresh thyme

1 tablespoon apple cider vinegar

1 1/2 tablespoon pure (Grade A) Canadian Maple Syrup

¼ teaspoon fleur de sel or sea salt flakes

¼ teaspoon freshly cracked black pepper

90 grams/3 ounces soft goat’s cheese (such as Saint-Félicien or Saint-Marcellin)

In a large bowl, combine plain flour, wholemeal flour and salt. Give a good stir. Rub cold butter into flour mixture between your fingers until mixture resembles coarse meal. Gradually add ice water, stirring ingredients with your hand until a soft dough ball forms (you may not need all of it). Knead lightly a couple of minutes. Flatten into a disk.

Wrap tightly in cling film, and chill in the refrigerator at least an hour.

Melt butter with Rosemary Olive Oil in a large, nonstick skillet over medium-high heat. Peel and finely slice onions and red onions, and add to the hot skillet. Cook, stirring often to coat in butter and oil, until onions are softened and start browning, about 8 minutes. Remove thyme leaves from their sprig, and stir into the onions. Cook, a couple of minutes. Deglaze with apple cider vinegar. Stir in Maple Syrup, and cook a couple of minutes more, until caramelised. Stir in baby spinach until just wilted. Season with fleur de sel and black pepper. Remove from heat and let cool completely.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Onto a lightly floured surface, roll wholemeal pastry out into a large circle. Transfer wholemeal pastry circle onto prepared baking tray.

Spoon Maple caramelised onions onto the pastry, and spread out in an even layer, leaving out about 2cm/0.80″ on the edges.Then, liberally scatter chunks of goat’s cheese all over. Fold the edges of the pastry over the Maple caramelised onions.

Place baking tray in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes, until the wholemeal pastry is beautifully golden brown.

Serve Maple Goat’s CheeseCaramelised Onion Galette immediately, with dressed lettuce. 

[ponyglows]

GLOWVERSE MANE 6 BIOS (Part 3 of 3) !! Pinkie & Twilight !! ✨🍬

Princess Twilight Sparkle - Demigirl, She/They, Demi/Bisexual

20s at beginning of Glowverse

Few months older than Pinkie

Princess of Friendship Magic, Advisor for the EEA

Very stressed and overwhelmed

Hardly sleeps

Technically dating Tempest but both are far too busy to label it

Lives in the Royal Palace in Canterlot

Has given more powers to local authorities with a focus on community-made decisions that do not have to involve the Royals - able to focus on much bigger problems now

Horn changed into a star shape after becoming an Alicorn

Has started to gain minor side effects from her Alicorn magic - Extra hair growth and magic particles flowing within new hair growth (Will not develop other 'side effects' for a while)

Earth pony ancestry

Likes to ignore their childhood trauma by burrowing into a good book - someone get em to therapy!!!!

Has heterochromia - One blue and one red eye

Had to wear glasses when she was younger but fixed her eyesight with a spell when she was older

Misses Celestia - Wants to search for her but Luna has informed that she is "fine"....

Depression gets the best of her sometimes

Struggling with her Royal duties...wants to go back to Ponyville

Parents: Velvet Sparkle (prev. Dawn), Night-Light Sparkle

Siblings: Shining-Armour Sparkle

Pinkamena "Pinkie" Diane Pie - Mare, She/her, Pansexual

20s at beginning of Glowverse

Just a few months older than Rainbow

Part time Event Planner - Saffron does most of the savoury catering via the Tasty Treat

Loves to bake and fuss over her child and girlfriend when she isn't working

Extremely reliable - always there for her friends

Dating Saffron Masala and currently has one kid

In an open relationship!

Broke up with Cheese Sandwich a couple years into their relationship - Still friends and caters big events with him!

Gummy is living out his days at Fluttershy's sanctuary

Really family focused - Loves visiting and spending time with her family, the Malus (Apple) family and Cakes included!

Pumpkin and Pound Cake consider her an Aunty

Has Unicorn ancestry and is able to channel and use extreme forms of magic, hence why she is able to handle Discord's magic!

Got tattoos to represent her friends/family and things important to her

Visits Yak-Yakistan often!

Always has confetti and glitter in her hair and her hair always smells like freshly baked cookies and sugar frosting!

Has had to expand her Party Cave, but still keeps records of everypony's favourite things etc

Loves to make up expressions in replacement for common ones and/or swear words

Shorter than most ponies, but slightly taller than RD

Has Bipolar (Type 1) - Saffron is very understanding of this

She loves to see you smile :]

Parents: Igneous Rock Pie, Cloudy Quartz Pie

Siblings: Maudtilda "Maud" Darla Pie, Limestondia "Limestone" Darius Pie, Marblena "Marble" Dana Pie (Pinkie is triplets with Marble and Limestone!)

Full height lineup below!!! :]

My ask box is open if you have any questions!!!!

[coulsons-fullmetal-cellist]

Ghosts of the Past

(Dieter x horror loving female)

Words: 1, 459

Summary: this is my entry for the PedroHalloween2023 with the Hawthorne Hotel theme, sorry it’s a bit short

Warnings: hints to depression and suicide, paranormal talk, miscommunication of sorts, mild swearing, Dieter being Dieter

Check out masterlist here

“I like what I see!”

“Are you talking about the pie or my butt?”

“Both,” replied Dieter as he leaned over to give your butt a gentle pat while you cut out a piece of pumpkin pie. As you handed him a plate, he gave you one last squeeze before sitting back.

You joined him on the couch as you got yourself a piece of pie. “This is my first attempt at pumpkin pie so be honest.”

Dieter took one bite and moaned in pleasure, “Fuck, that’s good.”

“Really?”

“Really really,” he wiped away the crumbs that were decorating his beard. “How’d you get it to be so good?”

You shrugged, “I just followed the recipe.”

He happily took another bite and picked up the remote.

You took a bite, satisfied that how it turned out, “It’s still weird that pumpkin and sweet potato are used in dessert pies.”

“It is?”

“I’d normally pair it with feta, not brown sugar, cinnamon and other spices.”

“What’d you have growing up?”

“It was more savoury pies for us. Meat pie is the classic, but cauliflower and cheese was my favourite.”

“I wonder why,” he teased as he selected what you were to watch this evening. You looked at the screen in surprise.

Salem, known for the witch trials of 1692 has become one of the most haunted places in the world. We won’t be exploring places frequented by witchy ghosts. Instead, we’ll be spending the night at a haunted hotel.

“A ghost hunting show?”

“Yeah, this one is great. They have a sceptic and a believer, and they go around to these supposed haunted places.”

“You’re into ghost hunting?”

He shrugged undecidedly, “Kind of. I just like knowing there’s something on the other side.”

You had to admit something, “I don’t believe in ghosts.”

“You don’t?”

“If they come up with solid evidence then I’ll accept it.”

The Hawthorne Hotel was established in 1925 by Frank Poor, who wanted to create ‘a modern hotel for the business traveller.’ Eventually it became a favourite among ghosts.

“See, I’ve stayed there at the beginning of last year, and not once did I see a ghost.”

“No? When I was there, I saw one.”

“You stayed there?”

He nodded, “It was just after I got out of rehab, some time last year, I can’t remember. My meds weren’t fully working yet so…I wasn’t feeling too great,” you gripped his arm in comfort. “I went up on the roof and…”

“That’s when you saw a ghost?”

“Not exactly saw one. If I saw a full on ghost, I’d probably shit my pants. I just had a conversation with a ghost. I was the only one there on the roof so I don’t know what else it could be,” he saw the slightly sceptical look you were giving. “I was only a little bit drunk, so I was mostly in complete control of my senses. We had a nice conversation. They told me things would get better and they did.”

“Did they?” you asked.

“Well, a few months later I started work on a little film called Sap of Justice.”

You couldn’t help but smile at him and you had to hug him close.

*****

Some time last year:

The cold air hit Dieter as soon as he walked out of the darkness and into the moonlight. The snow barely visible as it fell. He closed his eyes and breathed in deep, his lungs awakening. As he turned to his right, walking towards the edge of the roof, he looked out at the night, the streetlamps giving a warm golden hue in the glittering white of winter.

He looked over the edge, wondering how far up he was. The thought came into his head that if he fell, he would definitely die instantly instead of slowly dying. It wasn’t such as bad idea he thought. No one would miss him. He could just take a step and all the pain and loneliness would go away.

He leaned over a bit further but then he heard the creak of the roof door open, and he rushed away from the ledge and hid behind the roof entrance, mumbling swears under his breath.

A small feminine voice pierced through the night, “Oh sorry, I didn’t realise.”

He peaked around the corner and saw no one, “You a ghost?”

“Yeah.”

Surprisingly he wasn’t scared, “You just show up when people aren’t around?”

“Kind of.”

“I guess being a ghost gives you that freedom, doesn’t it?”

“Oh, it’s amazing.”

“You must see things.”

There was a slight pause, “I’ve seen it all.”

“So, you saw me…?” he gestured to the ledge.

There was another slight pause, “Yes, I did.”

“Fuck, must be rough being a ghost.”

“It’s not been too bad.”

“But?”

“It gets a little lonely sometimes.” The voice answered quickly this time, he must have assumed ghosts could only answer in their own ghostly time.

“Does it?”

“It’s hard most days.”

Dieter sighed, “I know the feeling.” It was odd he was sympathising with a ghost.

“Just have to hope it gets better.”

“Well, I have been offered this part.”

“The job will be good.”

“It will?”

“Yes.”

“How do you know?”

“I just do.”

“Were you a psychic in your former life?”

“I’ll let you go.”

“No, wait, I didn’t mean to offend you,” he moved to find the voice but found himself still alone on the roof. He looked around for a bit, then went back down into the hallway of dark loneliness.

*****

“Well, they didn’t find any ghosts,” you sighed in unsurprised relief.

Dieter was genuinely relieved, “I knew they wouldn’t.”

“You weren’t too scared?”

“No, it’s less scary when it’s real life and through the safety of a TV screen. Does that make any sense?”

“A little.” You picked up the empty plates and carried them over to the kitchen. Dieter turned off the TV and helped carry the half-eaten pie over. “So do you think you’ll ever see that ghost again?”

“Are you wanting to go back to Salem?”

“Only if you want to,” you teased.

Dieter sighed, “If we ever go back, and I happen to come across that ghost again, I would like to thank them for helping me out in a bad time.”

“It would be nice to thank them. It’s nice to have a friend, even if they happen to be a ghost.”

*****

Some time last year:

The cold air hit you as soon as you walked out of the darkness and into the moonlight. The snow barely visible as it fell. You closed your eyes and breathed in deep, your lungs awakening. As you turned to your left, walking towards the edge of the roof, you looked out at the night, the streetlamps giving a warm golden hue in the glittering white of winter.

Being alone here on this roof made the loneliness pull harder at your heart. The winter air brought out the cosy couples and it made you miss the comfort of being in a relationship, but you knew that going back would mean a hurt more than what you were currently feeling. Pulling out your phone, you put through your call, anxiety pulling with every ring.

“What time is it?” the voice of your friend Nora was sounding tired.

“Oh sorry, I didn’t realise.”

“Hey, don’t worry about it” she reassured you. “So, you been feeling good?”

“Kind of.”

Nora knew not to broach that subject and so changed it, “So how’s Salem?”

“Oh, it’s amazing,” the joy was evident in your voice.

“You’ve seen every Hocus Pocus location?”

“I’ve seen it all.”

“And I guess you did the whole witchy stuff?”

“Yes I did.”

“The solo travelling hasn’t been too bad?”

You paused in your joy, “It’s not been too bad.”

But?”

“It gets a little lonely sometimes,” you sighed honestly.

“Hey-“

All the memories came back, the good and the bad and you wiped away at the tears that were threatening to form, “It’s hard most days.”

“One step at a time and-”

“Just have to hope it gets better,” you finished the quote that you often had to repeat to yourself in your loneliest days.

“Like this job you’ve told me about?”

“The job will be good.”

“You think you’ll do well?”

“Yes.”

“Really?”

“I just do.”

Nora yawned, “Well, I should leave you to it.”

“Yeah, I’ll let you go,” you hung up and put your phone back in your pocket. You hugged yourself warm, looking back out at the town filled with such happy life then back at the roof where it was just you alone. You looked around for a bit, then went back down into the hallway of dark loneliness.

Lovingly tagging @pedrocontestsrus @joelswritingmistress @boliv-jenta @simpingcowboy @ellenmunn @o-sacra-virgo-laudes-tibi @brilliantopposite187 @chaithetics @myloveistoolittle @cevans-is-classic @glshmbl

[good-oldfashioned-lover-girl]

tell me about cornish history?

(you dont even understand i almsot cried when i saw this thank you)

OK SO for context my mums side of the family is cornish and so i have quite a random specific knowledge of its history and ill stick to my favourite parts, namely cornish pasties and tom bawcocks eve (although i could also talk abt humphrey davy for ages and the mining lamp lmao)

(idk if pasties are a widely known thing? but they’re these like pastry parcels with savoury fillings that look something like this:

(my favourite filling being cheese and onion hands down))

but anyway basically they have these pastry handles almost on the edge with no filling (almost like a pizza crust) where the pastry’s sealed and it’s quite big and has around 20 crimps traditionally and it was brought in solely so that miners could bring them into the mines for lunch. they would have rly dirty hands from all the mining yk and so would hold the handle bit so as not to get the part they eat dirty and then so that they didn’t have to carry too much half of it would be savoury and the other half sweet (ive never actually seen a sweet pasty so idk how true this is but still). i could also talk abt the mines for ages they’re so cool and tragic but imma leave that there bc i wanna talk abt tom bawcocks eve

i don’t actually know how true it is obviously but tom bawcocks eve is basically a celebration each year in a village in the south west of cornwall called mousehole where they light these lights and eat stargazy pie which is basically a fish pie to put it simply. it originated from when there was a famine in im guessing probably around the start of the 20th century? but don’t quote me on that, due to a rly big storm which meant they couldn’t go fishing, fish being a staple of their diet, as well as it ruining crops etc.. this guy called tom bawcock then risked it and went out in the storm to go fishing, and so saved the village bc he got them food.

a lot of my knowledge of it comes from a children’s book by antonia barber lmao called the mousehole cat but i’m also pretty sure that there’s some truth to this. there’s also a folk song about it which is cool

this is stargazy pie and the mousehole lights btw:

(i’ve never actually been to mousehole on tom bawcocks eve bc it’s the 23rd december but ive seen the lights most years at new years and i kid you not i have listened to the mousehole cat on cd every night to get to sleep since i was like 6 i cannot get to sleep without it)

if anyone sees this and sees any inaccuracies PLEASE tell me this is me picking up tidbits of information throughout my life and stitching them together so it’s likely i’ve got something wrong although it’s niche enough that no one will hopefully notice lmao