#Pepper and Chilli Pastry

[askwhatsforlunch]

Pepper and Capon Quiche

Today begins the VE Long Weekend, thus making it a Very Long Weekend this year, and Mum, Jules and I are taking a holiday in the Loire Valley. We --Mum and Jules, that is-- are driving there and shall stop on the road, hopefully finding a scenic spot to lunch. This Pepper and Capon Quiche makes an excellent and tasty picnic! Happy Wednesday!

Ingredients (serves 4)

4 to 5 small red and yellow Bell Peppers  

1 1/2 tablespoon olive oil

1/2 teaspoon Piment d'Espelette or Cayenne Pepper

375 grams/13 ounces Pepper and Chilli Pastry

4 large eggs

¾ cup double cream

¼ cup semi-skimmed milk

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

leftover Roast Capon (a wing or half a breast; roast chicken or turkey works well, too)

Thoroughly rinse Bell Peppers under cold water.

Heat olive oil in a nonstick skillet over medium-high heat. Cut Bell Peppers into thin slices, and add them to the skillet. Cook, shaking the pan often, about 5 minutes, until Bell Peppers start browning. Sprinkle with Piment d'Espelette, tossing well to coat. Cook, 1 minute more. Remove from heat, and let cool completely.

Preheat oven to 200°C/395°F.

Roll Pepper and Chilli Pastry out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pepper and Chilli Pastry and fill with dried beans or rice. Blind bake the Pepper and Chilli Pastry crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with double cream. Whisk in milk, salt and black pepper.

Arrange cooled Bell Peppers onto the tart crust. Cut Roast Capon into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Pepper and Capon Quiche warm or cold, with dressed lettuce.

[unsuredreamer]

Your Heart pt 2

Bridget Hearts 🩷 x fem! reader

Half of it is in the present, making Bridget an adult, but i decided to use Queen of Hearts for her older cruel version

Also, I wrote it overnight, so it might not be that good. Bear with me 😭

"Hey B...you have to eat. Please eat this for me" Ella passed her friend a sandwich, a simple peanut butter-jelly sandwich, with the crust cut off in the shape of a heart. Bridget loved heart-shaped things. It was her signature, her favorite shape, her favorite word, her favorite thing -scratch that- it was not her favorite thing , nor would it be when you existed.

She loved raspberry jam. The sweet yet tart flavor, which reminds her of summer sunshine - bright, vibrant, and refreshing. The fruit possesses a delicate, ephemeral quality that makes it delightful and memorable for the senses. You loved raspberries and she loved how you talked about how 'they are better than strawberries because every raspberry tastes delightful and you'd have to pick a good enough strawberry for it to taste even remotely as good as the one and only fruit'

Now, she feels physically sick at the thought of even looking at the pink colored fruit.

"Come on, my heart, I'm going to teach you how to swim today. I promise not to let go of you ever, okay?" Your bright smile lit up her world as you guided her through the maze of the forest. It was an ordinarily hot day in Auradon, the tree crowns pleasuring you with shadows as the colder than usual water refreshed your bodies.

She loved your Thursday picnics on the hills. With your special pbj's and her basket of pastries. It was sweet as usual,

Why Thursday? She felt bad that no one liked this day of the week, the constantly forgotten day that no one really plans anything for it. Friday's better, and Wednesday is the middle of the week. So you made it your mission to make this day the best of all after seeing her sulking one day about it.

You'd sit and just talk for hours in the sun. Far away enough from your favorite tree for it to not be shielding you from the sunbeams. Her head on your lap, with your hand tangled in her pink locks as you dreamily described every possible shape you could see while looking at the clouds. Her eyes averted from you to the landscape every now and then. It was perfect. The warmth of the biggest star shining on your faces, colliding with the chilly breeze grazing your skin, it was a wonderful mix.

"What are you thinking about, my heart?"

The phrase rolling off your tongue just like a melody, Her name said by you engraved in her memory for good.

"Nothing, really. I'm just enjoying the moment with you. It means a lot"

It truly did mean a lot. A feeling nothing would ever top. The calmness she felt and relief while being with you. You were like an oasis on the desert. A huge blanket she jumped under after a long day. And a warm shower after a heavy, freezing rainstorm. The love bursting from you just made her wish she was the one loved by you forever. She wanted to be the only one your eyes lit upon seeing. Seeking every ounce of touch from you.

The sight of your unconscious body made Bridget shiver and freeze. She fell, her weak knees hitting the blood-stained ground. The once beautiful, white pebbles, turning maroon as the red liquid pooled out of the corpse.

Her hand reaching for yours only for it to vanish into thin air.

"Bridget?" worried Ella placed her hand over her best friends shoulder. "I will leave it here, okay? please eat, i will be back as soon as i can, promise." She placed the sandwich on the bedside table, grabbing all the untouched food she had brought previously. Walking out of the room, she was met with nothing but silence. Not even a hum from the very hurt and broken princess.

A dead body with a spear shot right through the heart. Hazed eyes and this defeated expression, staring longingly into the distance. The white button-up shirt peppered in small hearts growing more and more burgundy.

Ella felt terrible. She couldn't help her friend even if she wanted to. All she could do was to be there and comfort her. At the same time not being able to throw those awful memories of this day from her own head. Watching her bubbly and full of life platonic soulmate completely shut off and become a ghost of a person was truly painful. Those excruciating sobs she tried to cover up so badly at night hurt her heart to the point she herself tried not to let out a waterfall of tears.

"She will be back! I can feel it! I'm not crazy I swear!" Those broken attempts of yells mixed with cries of helpfulness.

Bridget didn't even try to. She only did so in case to not wake other students up. Her burning chest could not let her sleep. Even if she did have some rest, you visiting her in her dreams would only strengthen the feeling. She felt you faltering away from her. She began to forget the sound of your voice and the way you laughed. She could not possibly, she has to remember every single detail of you.

The gut-wrenching pinning in her lungs made her unable to breathe. All she did was lay under her covers, trying to feel the warmth your hands delivered every time you placed them on her body. Delicately on her waist, harshly on her shoulder, gently grabbing her fists, trying to stop her from her madness. Placing them on her cheek, trying to steady her breaths after another panic attack she had gotten from her confidence tumbling down like dominoes thanks to her bullies.

She touched herself in chance she gets the same result, the same sense of someone being there for her like you were. But all she got in return was a deathly cold hand on her skin and the imaginary feeling you were still there to hold her. To brush her hair away when it fell so ungracefully on her face upon baking another batch of cupcakes with you, raspberry cupcakes with the hint of white chocolate, Both flavors going excellent with eachother like you and Bridget once did.

She felt your presence, hugging her so close, so firm from behind, wrapping your arms around her body as if saying you're still there, and you always will be.

But you were not. It was a lie she was very aware of dragging herself into. Hurting herself every day with the false presentation of you walking around her room, smiling from ear to ear, blabering about how you'd make another couple happen, about how it was the perfect match. You were her perfect match, and now she's left alone with only half of her heart. A piece of yours was the only thing of you she had left, beside a hoodie you once had given her.

She was going mad. She stayed in it for days and days only for it to not lose your scent she so desperately wished to keep. But even this would falter eventually.

"B, come on, you have to shower. I promise not to wash the hoodie. It'll be waiting for you after you get out"

She lied, she had to wash the hoodie, it lost its charm and the beautiful smell. Ony giving her the illusion it was still there.

Heck, everything was an illusion. Her head was playing tricks, not even the best magicians could. Her heart fell for them miserably, sinking so low that nothing could ever pick it up and place back where it belonged. It belongs to you.

-

"Mom, Mom? Are you okay?" Worried Red placed her hand on her mothers shoulder. It's been half a year since her and Chloe changed the past. She was getting used to her mother being nicer, more loving. They talked more often, and she felt more comfortable being with her. But it was the first time she had seen her mother in such a state after what she had seen in the past.

The lifeless expression was quickly slapped off the Queens face - replaced by a very gentle smile - upon hearing her daughter speak, her touch sending a wave of shivers throughout her body "Oh yes Red my dear! We should be heading to the family's day dinner now, shall we?"

On the way to Auredon, through the rabbit hole, Red had to keep herself from asking about the woman she so yearned to know more of. She did not want to hurt her mother even more than she already was. It was one thing to lose someone. It was another to lose someone who devoted their whole life to you "I love you, mom,"

The Queen took ahold of her daughters hand smiling lightly, the unexpected words coming out of her mouth made Bridgets chest swell with gratitude "I love you more darling"

"I'm going to say hi to Chloe" Red ran off after giving her mother a side hug. Small gesture, but it made Bridget smile once again.

She loved having her daughter, her little angel. Red was like a small light in her life, someone she grew to care about after all she had been through. She tamed her, just like she used to tame her, the bad thoughts and the voices in her head, the anger and the anxiety.

"Off with his head!" the words echoed through the dining room of the palace.

"But, but Bridget, He is your daughters dad and soon to be ruler of -"

"He's no father to Red, nor will he ever be my husband. I don't need him anymore. Shall I repeat my order?"

She was always bound for this fate. To be this mean, cruel ruler. To go mad. Everyone's mad in Wonderland. It's up to you to decide how mad you're going to be.

But Red was there. To quieten the voices and relieve the pain. She lived for Red, who brought the happiness back into her life. The small bits of it, but nonetheless, she was her greatest accomplishment.

"Bridget!" Her bestfriends voice brought her back from her daydreams. After a very warm hug, she greeted her with yet another smile. Never this bright how it used to be, but still a smile of some kinds.

Her dear husband coming right after her.

The envy she felt forbidding her from sparing even a glance at him.

"We've just been talking with Beast and Belle about the upcoming plans of Mal and Ben, and - how are you B?" Ella stopped after acknowledging her dear best friend, staring at the ground, totally cut off from the world, the old rusty pebbles glistening in the daylight.

"I'm great, Charming, never better!" The pink Queen of Hearts burst out. Was she truly feeling better? Never, only in the comfort of her bed chamber with your blouse tightly clutched in her hands. "You could tell me more about your daughter getting into the advanced fencing group? I heard from Red she's excellent. Oh, and my congratulations on your son finishing up college. It's about time this happened!" she laughed light-heartedly reaching for her necklace, silver necklace with a cherry red glass heart.

Suddenly a crowd of ghasps echoed at the event, terrified royals hang tightly onto their lovers and children upon seeing a human-like posture fly over the sky, loose its every ounce of power left and hit the ground so hard it almost looked like a grenade explosion. As the dirt and small stones fell down, the King stepped up, getting closer to the figure, "Everyone keep calm"

The fallen angel covered was by its huge white wings, resembling those of Icarus, burned down by the sun and worn out presumably from flying too much. The groan it let out was so piercing and full of pain, squeezing every person's heart in sorrow and compassion. Its wings dissappearing in an instant, uncovering a beautiful, goddes-like woman. With wet hair falling imperfectly on her face and her clothes torn apart, loosely hanging off her body. Her bloodied bruised skin mixed with dirt was an excruciating scene to be looking at. Her broken voice let out whimpers and pleads.

"Let's get this creature out of here" Mal, the Queen, ordered, her eyes glowing green upon being alarmed of the potential danger.

"NO!" The Queen of Hearts let out loudly, startling everyone present. Dragging herself closer to the fallen angel, basically running straight to it, she dropped on her knees before her. Bridget's eyes started to water uncontrollably, her heart hammered in her chest as her shaky hand reached out to cup the angels head and place it on her lap. "My love..." she brushed your hair away, smiling from ear to ear. The tears streamed down her face as she finally held you close.

You were there. Alive.

Your eyes fluttered open, your blurred sight coming back to senses "Who are you?" You breathed out upon seeing the pink posture hovering over you "And why do you have my heart?"

[blushcoloreddreams]

Chicken pot pie

Ingredients

2 tbsp olive oil

4 tbsp butter

½ onion finely chopped

1-2 tablespoon minced garlic

2-3 chicken stock cubes (I use Knorr)

4 tbsp all purpose flour

2 ½ cups milk

1 cup of white whine

½ tsp each salt, pepper, chilli flakes and oregano (or to taste)

2 ¼ cups boiled, shredded chicken (250g)

1 ½ cup chopped frozen veggies of choice (I like corn, carrots and peas)

¾ cup shredded mozzarella cheese (optional)

1 to 2 sheets of pre-made pie crust, depending on whether you want crust on both top and bottom or just on top

1 egg yolk + 1 tbsp milk for egg wash

Instructions

Preheat oven to 400 F and brush a 7x11” baking dish with butter (you can also use a 9" round pie dish for a taller pie).

Heat oil and butter in a nonstick pan over medium heat. Add the onion and sauté until translucent, then add garlic and chicken stock cubes, and sauté for another min

Add the flour, milk and wine, and cook while stirring for a few seconds. Add all the seasoning and cook until the mixture starts to bubble

Turn off heat and add the shredded chicken, veggies and cheese. Taste and adjust seasoning as needed. You can also adjust the consistency: if you want it to be more runny, add more milk (remember, it will become thicker when baked)

If adding a bottom layer of crust, add that to your pie dish first. If not, skip that and add the filling to the prepared pish dish. Then add the top layer of crust (I use puff pastry or general pie crust) Make sure to poke some holes or leave a few small gaps so steam can escape. if you want to stylize, it cut the pie crust into 2" squares and arrange them on top of the filling. Another option is laying the crust as usual and making roses out of the leftover crust dough.

Make the egg wash by mixing the egg yolk and milk, and generously brush the pie crust on top with the egg wash

Bake for 30-40 min until the pie looks nicely golden and crispy. If it starts to brown too much, cover with aluminum foil

Serve while it’s hot and enjoy!

[calabria-mediterranea]

How to celebrate Christmas like a Calabrian

No mere summer fling, the sun-drenched ‘toe’ to Italy’s boot is an unmissable stop in winter, too, being steeped in local traditions that have persisted for generations. With its seasonal delicacies, enchanting cultural performances and jewel-like villages festooned with twinkling lights, yuletide celebrations in this southern Italian region are imbued with folklore and mysticism, and communities, families and visitors alike delight in coming together to experience them.

Revel in local folklore and festive traditions

Calabria is known for its charming living nativity scenes at Christmas, often with friendly animals in tow. The sight of people of all ages dressed as farmers, shepherds, artisans and other characters representing the story of the birth of Jesus can be enjoyed from the run up to Christmas until the Epiphany in many municipalities. Among the most famous are those in Caria (in Vibo Valentia), Davoli (Catanzaro), Cannitello (Reggio Calabria) and Panettieri (Cosenza), which attract thousands every year.

There is also no shortage of music in Calabrian towns and villages during the festive period, when groups of musicians and friends gather in the streets to perform local carols in a ritual known as the strina. These folkloric winter songs are accompanied by the bashing of a murtali or ammaccasali, a tool used to pound salt, along with a bagpipe, tambourine and accordion. The tradition harks back to ancient times when musicians would go door to door to announce the birth of Jesus and play in exchange for eggs, cheese, cold cuts and wine. Today the strina continues to elevate the joyful atmosphere in Calabria’s town centres.

Indulge in 13 decadent dishes

According to Calabrian tradition, on 24 December, no fewer than 13 dishes must be served: 13, of course, referring to the number of Apostles (plus Jesus) at the Last Supper.

Though the nature of the 13 dishes presented vary from family table to table, there are some non-negotiables. The first course is invariably pasta ca’ muddica, an utterly delicious anchovy and breadcrumb pasta that honours simple peasant cuisines of the past. The second course will be salt cod or baccalà, usually accompanied by peppers, black olives, potatoes and chilli. Typically, a dish of piping hot fried seafood is also served alongside, such as fritters or crispelle.

Christmas sweets are also hugely popular throughout the region, with each village proudly preparing them to their own unique recipe and shape. In mountain areas, the pitta ’mpigliata (or the Crotonese variant pitta ’nchiusa), a loaf of honeyed short pastry rolled on itself and filled with candied fruit and sultanas, is ubiquitous. Traditional local biscuits are also baked with abandon in preparation for the feasts: from ciciriati in the Vibonese and Reggio Calabria areas, to susumelle, oval-shaped biscuits made from a cocoa and a spiced cinnamon dough that are popular in the Crotone area.

Follow us on Instagram, @calabria_mediterranea

[kawaiiangel211]

if you wanted to see any more wlw platonic/romantic pairings with Ice Candy (esp rarepairs), who would you most likely choose to interact with her? (Excluding Skating Queen, Avocado, and Mala Sauce because I’ve seen others ship it lol)

[milanesadeguiso]

My list of cookie run ships (updated):

Gingerbrave x Strawberry cookie

Gingerbright x Skater cookie

Zombie cookie x Fairy cookie

Wizard cookie x Cream puff cookie

Princess cookie x Knight cookie

Chilli pepper cookie x Muscle cookie

Gumball cookie x Cherry cookie

Ninja cookie x Skating queen cookie

Angel cookie x Devil cookie

Adventurer cookie x blackberry cookie

Pancake cookie x onion cookie

Custard cookie lll x Strawberry creepe cookie

Carrot cookie x Potato cookie

Lemon cookie x Orange cookie

Soda cookie x Lime cookie

Mango cookie x Grapefruit cookie

Whipped cream cookie x Birthday cake cookie

Cream unicorn cookie x Banana cookie

Sparkling cookie x Cheesecake cookie

Herb cookie x Cherry blossom cookie

Red peeper cookie x Yoga cookie

Wild berry cookie x Raspberry cookie

Crunchy chip cookie x Tiger Lily cookie

Dark choco cookie x Caramel arrow cookie

Clotted cream cookie x Financier cookie

Captain caviar cookie x Oyster cookie

Black pearl cookie x Abyss monarch cookie

Werewolf cookie x Kumiho cookie

Wind archer x Sea fairy cookie

Moonlight cookie x Fire spirit cookie

Tea knight cookie x Frost queen cookie

Churro cookie x hydrangea cookie

Croissant cookie x string gummy cookie

Millennial tree cookie x Lotus dragon cookie

Pitaya dragon cookie x Mala sauce cookie (divorced)

Pitaya dragon cookie x Rambutan cookie

Ananas dragon cookie x Golden cheese cookie

Longan dragon cookie x Mystic flour cookie

Lychee dragon cookie x Shadow milk cookie

Affogato cookie x Snake fruit cookie

Madeline cookie x Mont Blanc cookie

Pastel meringue cookie x Chocolate bonbon cookie

Rockstar cookie x Currant cream cookie

Kiwi cookie x Street Urchin cookie

Dino sour cookie x Cotton candy cookie

Espresso cookie x Latte cookie

Eclair cookie x Blueberry pie cookie

Yogurt cream cookie x Centipede cookie (divorced)

Lilac cookie x Scorpion cookie

Amber sugar cookie x Sugar glass cookie

Licorice cookie x Pomegranate cookie

Astronaut cookie x Stardust cookie

Chestnut cookie x Pudding cookie

Sorbet shark cookie x Squid ink cookie

Peppermint cookie x Piñata cookie

Milk cookie x Parfait cookie

Prune juice cookie x Crowberry cookie

Capsaicin cookie x Kouing amann cookie

Snow sugar cookie x Pumpkin pie cookie

Purple yam cookie x Twizly gummy cookie

Red velvet cookie x Pastry cookie

Clover cookie x Bellflower cookie

Popping candy cookie x Shinning glitter cookie

Macaron cookie x Fig cookie

Marshmallow cookie x Host cookie

.........And the list would keep going...... Sorry for not including all of them, I mean, there are way too much ships and I could just not include them all,so here's all the ships I remember, and you can suggest me ships for my next generation of course! So well, that's all

[dasha-aibo]

People really think they're doing something when they're like "Oh your traditional dish is made up from ingredients first cultivated in different parts of the world? Ok... cultural appropriator."

Like... you dumb dumb schmucks, where the ingredients for a dish came from doesn't dictate what is or isn't traditional, traditional doesn't mean "has a history that's been documented for at least 10.000 years! A lot of traditional Asian dishes have chilli in them, guess what fucking crop did not originate in Asia, and was recently introduced! Japan has tons of "typical Japanese" dessert dishes containing milk, more specifically cream, even though eating milk and butter was considered to be barbaric throughout its history. I'm still going to consider their lil strawberry spongecake cakes to be traditional, even if they just adopted the pastry from Europe and then changed it a bit to fit their tastes. Same with BAUMKUCHEN a cake that literally still has its German name, but is still viewed as something Japanese, and has a big culture around it.

Also, just as a sidenote, but chances are certain dishes existed in some way or form before, and then got adjusted based on the new ingredients available, especially if they started to be considered fashionable. Before rice? Maybe it was cooked oats. Before it was chilli, it might have been pepper.

History of humans is nothing but evolving and adapting to new circumstances and experiences.

[watasemasaru]

—ocs as obscure references

ANIMAL: saint bernards, tortoise shell cats, sparrows

COLORS: burnt orange, vermillion, brick red, saffron

MONTH: early november

SONGS: i’m not your friend, ruby friedman orchestra | born to fly, sara evans | overall junction, albert king & stevie ray vaughan | sugar boats, modest mouse

NUMBER: 0, it's everything and nothing

PLANTS: sweet william (dianthus), river birch, new jersey tea

SMELLS: orange, gray pepper, cinnamon, star anise

GEMSTONE: sunstone

TIME OF DAY: 7pm

SEASON: late fall

PLACES: at home, molly's bar, joy holler, the riverwalk

FOOD: japanese onion soup, custard pastries, vegetable stir fry, fried chicken

DRINKS: white tea, black tea, lemon soda, japanese whisky

ELEMENT: fire

ASTROLOGICAL SIGNS: sagittarius❂ gemini❍ scorpio↑

SEASONINGS: mustard seed and paprika

SKY: red at night, sailor's delight

WEATHER: chilly, it's about to rain

MAGICAL POWER: omni-communication

WEAPONS: dual double-action colt pythons

SOCIAL MEDIA: locked instagram

MAKEUP PRODUCT: eyeshadow

CANDY: red hots

METHOD OF LONG DISTANCE TRAVEL: by car, she’s driving

ART STYLE: ali cavanaugh

FEAR: loss of family

MYTHOLOGICAL CREATURE: inugami

PIECE OF STATIONARY: small notepad with a red face

THREE EMOJIS: 😊🤔🐾

CELESTIAL BODY: io

[askwhatsforlunch]

Pepper and Chilli Pastry

With this buttery Pepper and Chilli Pastry, speckled with spicy flakes and flavoured with paprika, the crust of your quiches, pies and tarts will be as exciting as their filling! Happy Monday!

Ingredients (375 grams/13 ounces):

2 cups plain flour

½ teaspoon salt

1 teaspoon paprika

1/2 teaspoon Piment d'Espelette

1/2 teaspoon ground chilli or Cayenne Pepper

4 tablespoons unsalted butter, cut into small chunks

1/3 cup ice water

In a large bowl, combine flour and salt. Give a good stir.

Stir paprika, Piment d'Espelette and ground chilli into the flour. 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. Knead lightly a couple of minutes. Flatten into a disc.

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

If not using then, place wrapped Pepper and Chilli Pastry in a zip-lock bag and freeze, up to 3 months. Remove from the freezer a couple of hours before you need to use it, and allow to thaw at room temperature.

[battleoftheveggies]

Leafin La Vida Loca 🍃

📍 New Leaf Eatery~Siem Reap, Cambodia.

A stroll through the vibrant town of Siem Reap led our appetites to a lovely hidden eatery called New Leaf Eatery…

E: I ordered the vegan ‘meat’ & vegetable pie served with a choice of chips & baked beans or mash, vegetables & gravy. Obviously I chose mash and vegetables because I’m not unstable. The meat is ‘Omni’ meat, I assume the pie is made from scratch rather than store bought, I will say that the pastry was good, however the filling was mediocre. It was dry and lacked the herby meaty vibe of a true pie. Now I am no pie connoisseur but I am aware that a pie should be a bit saucier, just like myself. The carrots and green beans had a delightful hint of garlic and pepper but the carrots were ‘al dente’ to say the least. I could bite into them because I’m not a little bitch but still, why am I fighting for my life at the dinner table? Also, if you can see the small dish of gravy on the plate, congratulations you have 20/20 vision. Am I joke to you? Maybe it’s because I’m from North England but I like to have so much gravy it’s overflowing my plate, spilling on to the table, a flooded restaurant of gravy, that is the standard, so this was disappointing. Have you ever had dry mashed potato? An abomination to my nation. I digress, overall the dish was edible, I feel it would be unfair to expect a true authentic pie and mash moment in Cambodia. HOWEVER, no dish should leave me so incredibly parched. 3 out of 5.

G-

Always hard to choose between the comfort of a pie and the sin of a burger. But what really swung the decision was the promise of chilli con carne (or chilli sin carne on the menu) topping the beyond meat Pattie. I’m a sucker for a kick.  Watching the plates coming over, I saw the burger and was relieved to see the beauty of a promise of a successful burger. It’s been a while…  A large round home made breadcake (I’m from East Yorkshire- it’s not a bun or bap, it’s a breakcake!) made me excited. The chilli oozing out of the burger. No stinginess around here. I was happy and couldn’t wait to take a bite. Though with the size, there was no way I could eat this and not make a mess. I went with the safe option of slicing it in half. The sight of the beautiful layers of bun, cheese, salad, chilli and of course the generous sized Pattie did not disappoint.   The taste. Juicy, fresh with a slight tap of heat! I admit I like my chilli to make me sweat a little and keep grabbing at the water. This was not it! But, it caters for everyone doesn’t it. Not everyone can hack the heat so I respect the love for all eaters. I just wish I had snuck in some hot sauce or asked for more jalapeños! That’s my complaining over because I throughly enjoyed the messy delight! Did a part of me wish I had gone for the pie? Not this time. Burger cravings were well and truly met so thank you to the New Leaf Eatery. 3.5/5

New Leaf Eatery is a gem in the heart of siem reap with a menu offering to both herbivores and the carnivores. The profits go to charities (SeeBeyondBorders-Pepy-TLC & many more) which is big plus to the visit! They have donated over $40,000 and 2,000 books so far. They take environmental awareness very seriously and you can find out more on their website: https://newleafeatery.com/who-we-support/ Staff cannot be faulted… service with a smile as well as the passion to help others.  Keep tuned for more eats!

[fionacaroline]

Recipe for Steak and Ale Pie with Mushrooms Before being baked into a hearty, flavorful pie, beef and mushrooms simmer in a rich ale sauce. This pie will keep you warm on chilly winter nights. 1 onion diced, salt and pepper to taste, 2 cloves garlic minced, 1/2 teaspoon dried thyme, 1.25 pounds cubed beef stew meat, 1 can pale ale or lager beer, 1 pastry for double-crust pie, 2 tablespoons Worcestershire sauce, 1 tablespoon all-purpose flour, 1.5 cups quartered fresh mushrooms, 1.5 teaspoons chopped fresh parsley, 2 cups peeled and cubed potatoes

[petermorwood]

I'm definitely going to make this.

Meanwhile, here's a related appetiser / starter recipe from the first cookbook I ever bought for myself.

Mushrooms Paprikash (serves 4)

Ingredients

1 oz / 30 g butter

2 Tbsp chopped shallots

1 lb /400 g mushrooms, sliced

coarse salt and freshly ground pepper

2 tsp Hungarian paprika

1 tsp flour

4 fl. oz /125 ml sour cream

fresh chopped parsley to garnish

Method

Melt the butter in a large frying pan and soften the shallots without burning.

Add the mushrooms and salt and cook for about 10 minutes, or until the juices begin to form.

Add the pepper, paprika, and flour and cook for another two minutes, stirring.

Add the sour cream just long enough to heat through, remove, and serve with parsley on top.

Note: the book suggests serving on toast or in pastry shells. Instead of toast, fry slices of bread in butter, that way they stay crisp. As for pastry, make small shortcrust pie shells or puff-pastry vol-au-vent cases (here you could cheat and buy frozen ones. I won't tell...) ;->

*****

To round off Soup and Starter, here are a couple of Mushroom Paprikash recipes which are Main Course. This one's from GoodFood, and this one's from Offbeat Budapest.

*****

And here's the cookbook. First published in the USA in 1977, this UK edition is from 1985. I don't know if it's still in print, but a used copy is well worth getting hold of, because these dishes are fairly easy to make.

They are (even 40 years ago when my Kitchen Adventures expertise was printed in very small letters) the sort of things you can make at home, rather than accumulated complex ingredients, elaborate instructions and beautiful pictures that drive home the reason why restaurants exist.

They range from Mexico to Morocco, Hungary to Hunan, and from pretty hot to pleasantly mild, and one is the recipe I adapted into my Pork with Chillis and Chocolate, an Irish take on molé.

O'leagh, perhaps...? Well, perhaps not. :-P

I've made it at home and for friends in England, Austria and the USA. That last one, in Los Angeles, was pretty memorable, because after dinner was over @dduane found George Takei in the kitchen, mopping a few last dregs from the casserole with a chunk of crusty bread.

I've never, ever had a higher compliment about my cooking. :-D

I made Hungarian mushroom soup and it's a little too delicious to be real

[musingsofmine-em]

A Culinary Journey Through Maldivian Cuisine

The Maldives, a tropical paradise renowned for its pristine beaches and turquoise waters, offers a unique culinary experience that reflects its rich cultural heritage. Here’s our guide on everything you need to know about diving into Maldivian cuisine before your next holiday. 

The Cultural Significance of Maldivian Cuisine

Maldivian cuisine is deeply rooted in the country's history and culture. Traditional dishes often incorporate ingredients that were readily available on the islands, such as fish, coconut, and tropical fruits. The preparation and presentation of food are also influenced by Maldivian customs and traditions.

The History of Maldivian Cuisine

Maldivian cuisine has evolved over centuries, influenced by various cultures and traditions. As a maritime nation, the Maldives has long relied on the sea for sustenance. Fish, especially tuna, has been a staple in Maldivian diets for centuries. The influence of Arab traders, who brought spices and new culinary techniques to the islands, is evident in the use of aromatic spices and herbs in Maldivian dishes. Indian and Sri Lankan influences can also be seen in the incorporation of rice, coconut, and curry-based dishes. Over time, Maldivian cuisine has adapted to the changing needs and preferences of the people, while preserving its unique identity.

Must-try Maldivian Dishes

Mas Huni: Maldives’ most flavourful breakfast dish, made with tuna, grated coconut, onions, chilli peppers, and lime juice.

Garudhiya: A traditional Maldivian fish soup that is a staple in local diets.

Rihaakuru: A thick, dried fish paste that is often used as a condiment or a main ingredient in various dishes.

Kulhi Boakibaa: A spicy fish curry made with coconut milk, chilli peppers, and a variety of spices.

Biriyani: A flavourful rice dish influenced by Indian cuisine, often made with chicken, mutton, or seafood.

Kandu Kukulhu: A coconut-based chicken curry that is a popular choice among locals and tourists.

Maldivian Desserts: Delight your taste buds with traditional Maldivian desserts like "keema," a sweet pastry made with coconut and jaggery, and "bakuru," a deep-fried snack made with flour, coconut, and sugar.

Where to Experience Maldivian Cuisine

Many hotels and resorts in the Maldives offer a variety of dining options, with Maldivian and international cuisine. Holiday Inn Resort Kandooma Maldives features several dining outlets, including The Kitchen restaurant, where you can savour delicious Maldivian dishes. Alternatively, restaurants and cafés on local islands offer an authentic taste of Maldivian cuisine.

A Culinary Adventure Awaits

Embark on a culinary adventure in the Maldives and discover the unique flavours of Maldivian cuisine. Whether you're a seasoned foodie or simply looking to try something new, the Maldives offers a diverse range of dining options to satisfy every palate.

[storyofman]

This comforting vegan pot pie soup combines the earthy flavors of purple sweet potatoes and chickpeas with aromatic rosemary biscuits. It's a hearty and satisfying meal perfect for chilly days.

Ingredients: 2 cups purple sweet potatoes, peeled and diced. 1 can chickpeas, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. For Rosemary Biscuits:. 1 cups all-purpose flour. 1 tablespoon baking powder. teaspoon salt. 2 tablespoons chopped fresh rosemary. cup vegan butter, chilled. cup unsweetened almond milk.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. It's time to season the dish. To the pot go the chickpeas, vegetable broth, almond milk, nutritional yeast, dried thyme and rosemary, salt, and pepper. Turn the heat down to low and cook for 20 to 25 minutes, until the sweet potatoes are soft. Set the oven to 425F 220C and line a baking sheet with parchment paper. This will be done while the soup is cooking. To make the biscuits, mix flour, baking powder, salt, and finely chopped fresh rosemary in a bowl. Using a pastry cutter or fork, cut in the chilled vegan butter until the mixture looks like big crumbs. Add the almond milk and mix it in until a dough forms. Place the biscuit dough on a floured surface and flatten it out until it's about an inch thick. Cut biscuit shapes out of the dough with a biscuit cutter or a glass, then place them on the baking sheet that has been cleared. Warm the oven up and bake the biscuits for 12 to 15 minutes, or until they turn golden brown. Taste the soup when it's done cooking and add more seasoning if you think it needs it. Hot soup should be served with rosemary biscuits that have just been baked.

Kaleb

[lewisinho]

top 5 things you eat for dinner (because idk what to make and need inspo 😭)

not me answering this in the morning lmao 😭 but here we go, quick and easy stuff i cook for dinner:

1. pasta with tomato sauce (add a bit of sugar), garlic, onion, butter plus just a bit of olive oil, some chilli if you want to spice it up a bit; basic but slaps; the key lies in good tomato sauce!! literally my comfort dish

2. pasta w/ prawns, parsley, garlic, simplest thing ever but so good;

3. a recipe I found on tik tok w/ a few of my ✨modifications ✨: tortilla wraps with chicken (dice it and cover it in some pepper, salt, oregano, sweet paprika, squeeze out some lemon), add some veggies (throw in whatever you want I just go for some lettuce, red onion & tomatoes) and sauce: sriracha, natural yoghurt, honey, salt, pepper) absolutely exquisite and v simple!

4. also i sometimes buy like ready-made french pastry, put some chopped pears, camembert and leak in the pastry, cover it with mixed egg and crème fraîche and put it all in an oven) i add a bit of honey on the side and it’s so delish!

5. last but not least… zapiekanka 😁 (love to make it cause it’s just so low effort hah)

[buttergolem]

—OC Associations—

I was tagged by @lord-woolsley (of course because my Blorbo is the missing piece to hers) So here is my DnD Character Kaine, a tiefling barbarian

animal — horse, dog

colors — red, dark green, gold

month — march

plants — poppy, sunflowers,

numbers — 6

songs — If our love is wrong by Calum Scott Throw out the inhibition You make me feel a feeling that I've never felt before I don't know if they're gonna like it But that only makes me want it more

'Cause I'm nobody's but yours

smells — honey. smoke, vanilla, nutmeg

gemstones — ruby, tigers eye

time of day — dawn, daybreak

season — summer

food — pastries,

drinks — everything thats sweet, whisky

elements — fire

seasonings — chilli, sugar, pepper

weapons — axe, his fists

places — mountains, the swamp, the desert, the beach

sky — clear and blue

weather — hot and sunny

magical power — wild magic

candy — salted caramel, gummi bears, hard candy

hobbies — riding, swimming, card games, just being with Laurel

artstyle — impressionism, academic art

fear — rejection, being alone, to dissapoint

clothing item — chaps, cowboy boots

mythological creature — demons, sirens

three emojis — ✨🔥🐄

celestial body — stars, mars

star signs — aries (sun); leo (moon); leo (rising)