#Spiced Pear Puddings

[askwhatsforlunch]

Spiced Pear Puddings

Sometimes you fancy something warm and comforting for dessert, especially when you’re nursing a cold; but something easy to make, too! And I am really, really grateful to my last Summer self, who made preserves and liqueurs from the fruit glut I picked on the garden trees; because my present Winter self, with an achy throat and low energy, could make and enjoy these delicious Spiced Pear Puddings! They are the epitome of comfort, indeed!

Ingredients (serves 2):

1 1/2 tablespoon unsalted butter + a little more for greasing

6 heaped tablespoons Pear and Ginger Preserve

2/3 cups plain flour

1/2 teaspoon baking powder

a pinch of salt

4 tablespoons caster sugar

1 large egg

1/3 cup thick plain or Greek Yoghurt

1 tablespoon Spiced Pear Liqueur

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat; set aside.

Generously butter two ramekins. Spoon Pear and Ginger Preserve at the bottom of each ramekin, levelling with the back of a spoon. Set aside.

Preheat oven to 160°C/320°F.

In a medium bowl, combine flour, baking powder, salt and sugar. Give a good stir to mix. Dig a well in the middle of the dry ingredients, and break in the egg. Add thick yoghurt, and stir, gradually adding melted butter until just blended. Then, stir in Spiced Pear Liqueur.

Gently spoon batter on top of Pear and Ginger Preserve in prepared ramekins, levelling with a spatula.

Place ramekins in the middle of the warm oven, and bake, at 160°C/320°F, 35 to 40 minutes, until a toothpick inserted in the middle of the puddings comes out clean.

Remove from the oven, and let cool slightly, before gently turning out onto serving plates.

Serve Spiced Pear Puddings warm, with Vanilla Custard. 

[exhausted-archivist]

The Foods of Dragon Age: The Veilguard

This covers all the new foods mention in the game, unless noted otherwise, these foods are considered universal as they don't have a specific place of origin mentioned.

New Ingredients:

Alubia carilla - Antivan, aka blacked eyed peas

Antivan Lemon Thyme

Apricot

Cheese Curds

Chocolate, Dark

Clinging Morsel - a hearty fungus that is common in rural cuisine

Cow Heart

Cream, Heavy

Dragon's Bounty - known for its health benefits, it has tough green skin that opens and reveals dozens of tart arils.

Dragon Pepper - Rivain

Dragon Root

Dwarf Spice Collection - contains eight different spices.

Flax Seed

Figs, Purple

Ginger Root - a popular ingredient in Qunari cuisine

Gingerwort Truffle - common in the Anderfels and the Arlathan forest. When made into a tea it can have some magical side effects.

Green Cabbage

Horned Melon

Human Spice Collection - a collection with two spices

Kale

Lineseed

Mangos - Tevinter

Melon

Nocen Bass - a hearty denizen of the Nocen Sea

Nocen Shrimp

Olive Oil - Antivan

Pineapple - Tevinter and Rivain

Potatoes, New

Potatoes, Sweet

Pumpkin, Warty

Rialto Trout - a fish featured in both Antivan and Rivaini cuisine

Rivaini Pitaya - a colourful fruit with a sweet, delicate flavor. Though pitaya refers to dragonfruit family, the fruit doesn't look like dragonfruit.

River Salmon

Saffron

Sea Bass

Seere Peppers - Rivaini

Short-grain Rice - Antivan

Spearmint

Spicy Spice Collection - contains fourteen jars

Spring Onions

Striped Cod

Sugar, Brown

Sweetmelon

Tomatoes, Cherry

Vinegar, Dark

Vinegar, White

Walnut

Yam

New Foods:

Aged Antivan Cheese

Antaam Provisions

Antivan Dressing

Antivan Seafood Soup - uses sea bass, nocen shrimp, striped cod, squid, saffron, and salt

Apple Cake - Fereldan

Apple Cheesy Butter Noodles - Fereldan, a recipe made by Harding

Apple Dumplings - Fereldan

Apricot Liqueur

Armada Special - a Rivaini sandwich comprised of meat and cheese, it can have greens, pineapple, and more meat and cheese added. Or one can make it "Nevarran" meaning vegetarian.

Bran Cookies

Breaded Cheese Wands - Rivain, sticks of cheese breaded

Breadstick

Bronto Steak

Bug-cakes

Candied Sage Leaves - a popular Nevarran snack

Carta Fries - a Riviani dish, served as a side

Cheesy Toast

Chocolate Covered Strawberries

Churro - Antivan

Cider Porridge

Citrus Bagna Cauda - Antivan, a citrus sauce with anchovies

Coffee Ice - a frozen Minrathous treat, served with cream and toffee sauce on top. It is "like snow" but tastes of coffee

Cucumber sandwich

Dalish Seafood Soup

Deep Roads Crispers - a Rivaini dish

Demon-hair pasta

Eel Soup - Qun

Elderberry Pie - served in Ferelden and Tevinter

Elfroot Jelly

Fish Head Stew - Qun

Fish of the Day with Pear Slaw - Tevinter

Fish-fry

Free Marches Mash-up - a Rivaini dish

Fried Bread

Fried Bread with Herbs

Fried Leeks and Potatoes

Fried Peppers

Fry-bread - Tevinter

Gooseberry Pie

Gravy on Fish

Greens - salad

Greens with Antivan, Orlesian, or House Dressing

Griddle Cake

Grilled Fish Kebab

Grilled Halla - Dalish

Grilled Skewerd Squid

Grilled Treviso - Antivan, a fish named after the city

Grilled Treviso with Citrus Bagna Cauda

Hal's Fried Fish - Tevinter

Halla Cakes - Dalish

Ham and Herbs

Ham and Jam Slam - a Fereldan sandwich comprised of toast, butter, ham, and jam. Made by Harding.

Hazlenut Torte - Nevarran

Honey Cake with Figs - Tevinter

House Dressing - a Rivaini dressing

Isskap - a Qunari dish, that uses melons

Jam Pudding - Fereldan

Jam Tart - Fereldan

Jam, Apple

Jam, Cherry

Jam, Strawberry

Khachapuri - Tevinter, there is a three cheese variety

Lavender Cream - Antivan

Mince Pie

Mutton Stew - Fereldan

Mystery Stew

Nevarran Tomb Cheese

Non-Seafood Paella - Antivan

Noodles and Gravy

Nordbotten Cream - made of brined sheep's milk from Nordbotten

Orange Liqueur

Orlesian Dressing

Orlesian Sauce

Pasta Made of Peppers and Oil

Peanut Butter and Sausage Special - Tevinter

Pear Slaw - Tevinter

Peppered Steaks

Poached Crustaceans - Tevinter

Pork Dumplings - Fereldan

Pork Hand Pies with Fresh Herb Sauce - Tevinter

Potato Stew

Poutine

Rarebit - Nevarran

Raw Oysters on Ice with Lemon and Mint - Tevinter

Rhubarb Pie - Tevinter and Fereldan

Roasted Cabbage

Roasted Cabbage and Gravy

Roasted Chicken

Roasted Chicken Salad

Robust Loaf - a crusty, wholesome brown bread

Rolled Noodles

Salted Meat, Halla

Sauced Eels - Qunari

Sausage Sauced with Nut Butter Stuffed in a Bun - Tevinter

Savory Pie with Spinach - Tevinter

Scorpion Pasta - Tevinter

Scrambled Eggs

Scrambled Eggs and Gravy

Sea Monster Kebab - Rivaini

Seafood Paella

Seleny Ham - Antivan

Smoked Trout

Souffle

Spiced Fried Lentils - Tevinter

Spiced Porridge

Spit-Roasted Nug - Tevinter

Strawberry Tart

Street Meat

Sugar-biscuit Candy

Tarta de Limon - Antivan

Taste of Ferelden Bread and Cheese Spread

Tentacle Salad - Tevinter

The Divine's Hat - An Orlesian soft cheese molded to resemble the Divine's crown.

The Revered Mother's Knickers - Fereldan

Treviso Ham - Antivan

Turnip Stew - Fereldan

Vanilla and Nutmeg Tart

Venison Souffle

White Sauce

Wild Meat and Mushrooms - Dalish

Yam and Jam Slam - a Fereldan sandwich comprised of toast, butter, yam, and jam. Made by Harding.

Zeff's Fried Fish

New Drinks

Andoral's Breath - a type of coffee common in Treviso

Antivan Heritage Brandy

Antivan House Wine

Aromatic Coffee - Antivan

Assembly Ale - Dwarven

Cioccolata Calda - Antivan

Daisy Fun-Time Lemon Gin - Antivan, a juniper spirit flavoured with local flowers and fruit.

Dew of the Dales - Elven, Antivan. Spirits for the spirited, an elven elevation of the brewing arts only sold in Antiva.

Dock Town Homebrew - Tevinter

Dragon Piss Ale

Dwarven Stout - an Orzammar recipe, brewed by the dwarven Ambassadoria

Fire Brandy - used to flambé desserts

Ginger Tea

Gingerwort Truffle Tea

Grappling Hook - a white liqueur with hints of elderflower. Served with three coffee beans

Halla Milk

Kirkwall Select 9:36 - after the Kirkwall Rebellion, few barrels survived.

Lavender Tea

Lemon Gin - Antivan

Minrathous Red - hints of plum and spices

Minrathous White - a light and refreshing drink for humid Tevinter summers

Nevarran Red

Pomace Brandy - Antivan, brandy made from the pomace leftovers of wine making

Qun on the Rocks - Antivan, rum is matched with salt water and presumably seasonal fruit from Par Vollen.

Rivaini Moonshine - home-distilled Rivaini moonshine not for the faint of heart or stomach

Starkhaven Lager

Teven Lager - popular Dock Town amber brew

Vint-6 the common Red - thick and sweet, it is served by the sip. Tradition says that the more who partake, the greater the fortune

Vyrantium Brandy

[literaryvein-reblogs]

Archaic Words: Food

for your next poem/story

Asch cake - bread baked under ashes

Black spice - blackberry

Bubble and squeak - a dish composed of fried beef and cabbage

Carbonado - a steak cut crossways for broiling

Cloudberry - the ground mulberry

Cloue - a fruit or berry

Comfortable bread - spiced gingerbread

Dore apple - a firm winter apple of a bright yellow colour

Drore - a dish in old cookery, composed chiefly of almonds and small birds

Fenberry - the cranberry

Flampoyntes - pork pies, seasoned with cheese and sugar

Fygey - a dish composed of almonds, figs, raisins, ginger, and honey

Gofer - a species of tea cake of an oblong form, made of flour, milk, eggs, and currants

Golden drop - a kind of plum

Oble - a kind of wafer cake, often sweetened with honey, and generally made of the fines wheaten bread

Pikelet - a kind of crumpet; a thin circular tea cake

Pomice - the residue of apples after the juice has been extracted

Scrabbed eggs - a Lenten dish, composed of eggs boiled hard, copped and mixed with a seasoning of butter, salt, and pepper

Simlin - a kind of fine cake intended for toasts

Stone honey - honey hardened and candied white like sugar; also called corn honey

Toad in a hole - beefsteaks baked in batter; or a piece of beef placed in the middle of a dish of batter, and then baked

Vaunt - a dish made in a frying pan with marrow, plums, and eggs

Violet plum - a dark purple plum of a very sweet taste, shaped like a pear

Walking supper - a supper where one dish is sent round the table every person being his own carver

Whiting - white pudding

Source ⚜ More: Writing Notes & References ⚜ Word Lists

[claraswritings]

I saw a tiktok of a man who was a chef and made his wife a recipe each week with whatever food the baby was the size of.

that’s so Luca but desserts because he’s a pastry chef

S C R E A M I N G. That is Luca for real 😭.

This was meant to be a blurb but became a full fic.

Pairing: Chef Luca x Reader

Warnings: pregnancy, pure absolute fluff, probable inaccurate food choices- if you can’t eat any of these whilst pregnant, pretend you can. Luca would not make you sick. I am just an idiot. I used a mix of results on google for the size and they all say different things so might not be 100% accurate.

ALSO The baby is a girl because Luca gives me girl dad energy. He’d want all girls. Actually he’d PREFER girls because he is a massive green flag. Fight me.

“Luca babe, the baby is the size of a blueberry!” You showed him the app on your phone. “Isn’t that cute!”

This app had become your obsession. You’d found out you were pregnant at 4 weeks (poppy seed) and made an occasion out of it. Each week you’d open the app and tell Luca how big your little baby was. You’d always hold the app with the picture over your stomach and coo at it.

He found it adorable how excited you’d get and how you’d call the baby little proceeded by whichever seed or fruit it was this week.

“That’s adorable, my love.” Luca responded and kissed you, kissed your stomach. “Our baby blueberry”

***

At work it was all he could think about, his baby, a little blueberry in your womb and before he knew it, he’d drawn up a new dessert and was packing it up. This wasn’t for the menu or for noma. This was all for you and his little baby blueberry.

He presented it to you when he arrived home that afternoon, grinning proudly.

“Blueberry tart with vanilla cream,blueberry sorbet and wild water mint. For my blueberry”

You’d of course cried as the baby hormones were playing havoc with your emotions. Luca, your darling, sweet, perfect Luca had instantly panicked and worried he’d set off your sickness and was at your side asking if it was the taste or the smell or something and offering to go out and get you anything you needed.

You’d sobbed and clung to him and when the tears had subsided, you’d told him it was the sweetest thing and you loved it.

He’d even smeared the cream into a heart and walked back from noma rather than risk it getting dented in the car or on a bus or train, which set you off again.

How could he be so perfect, so doting, so affectionate and so yours.

Luca had kissed you, grinned at how adorable your tears were and insisted he fed it to you on the deck of the boat under the stars.

****

The next week, the little blueberry had become a little raspberry and Luca brought home a whole batch of raspberry danishes. A classic pastry staple but you’d loved it all the same.

It was followed a grape syrup mousse for week nine which Luca spoon fed you in bed. A sticky date pudding when the tenth week rolled around. Week eleven was a lime pandan cake and for your twelve week scan when the baby had reached the size of a plum, Luca spent hours creating a spiced plum clafoutis, which he closed down the restaurant early to present to you.

Each dessert was so lovingly made and Luca began to love the challenge of creating a new dessert and even downloaded the app on his own phone so he could find out too.

After a kiwi sorbet on the thirteenth week fed to you as you walked along the canal and the honey roasted peach with almonds in the park for the fourteenth, Luca managed to convince you to delete the app and let him surprise you with the baby size. You were only all too happy to give up the app, if it meant your lovely Luca getting to surprise you.

By the fifteenth week, he’d laboured an extra two hours one evening to bring you home the first surprise size; Spiced poached pears with hot chocolate and pepper sauce. With anyone else, their husband working later whilst they were pregnant would have been an annoyance that they were working when they should have been painting the babies room or building a cot but with Luca, you fell more and more in love with him with every dessert. You knew whatever he was working on would be extra special. He loved you, loved the bump.

The sixteenth week brought avocado bars that you’d store in the fridge and end up snacking on for the rest of the week. You didn’t usually like avocado but as if your baby knew, you began craving it like crazy. Luca was apprehensive when the avocado picture popped up, nervous about this weeks dessert being based around a food you were never too keen on, but when he’d given you the tray of them you’d greeted him and the bars with the same enthusiasm as you had every other week.

Week seventeen brought a naval orange parfait served to you as Luca painted the spare room on the boat in a beautiful soft yellow. A perfect neutral for your baby. He’d built a cot by hand too and kept pausing to kiss you to thank you for the baby.

As week eighteen rolled around he’d presented you with a white chocolate pomegranate dessert and on that same day, you’d discovered the sketch book.

If he wasn’t a chef, you’d have sworn he could have been an artist. He’d drawn landscapes of Nyhaven or drawn colourful pretty flowers or feathers for you to get tattooed or doodles that would wind up as one of his own tattoos. Sometimes, he’d drawn you. Soft hair over your face as you slept, the curve of your now prominent bump that he’d talk to every night and kiss every morning before work.

Luca had always told you he was no good at school, bunked off too much to be good with Maths or English or Science, but with how precise, perfect, passionate he was about baking you knew he had to have had a creative soul so it was no surprise his art was almost as beautiful as his desserts.

In his newest sketchbook, he’d had drawn every dessert before making it. Perfect, beautiful artist style drawings and next to each one he’d dated it and written the week and the fruit and how many days until your due date.

“Luca” you bit your lip looking down at the sketch book.

“What is it darling?” He’d been busy working in your kitchen on week nineteen. From the smell that lingered on his skin and in the kitchen, you knew it would be one of your favourites. Mango.

“Are you okay? Is the baby okay, my love?”

He’d placed down the bowl and rushed the length of the houseboat to tilt your chin up to look at him with one hand and place the other on your growing bump. He was shirtless, plaid pajama pants hanging sinfully low on his hips. You could see one of the many matching tattoos you shared scattered over his side. His vows to you down his left.

His eyes fell on the notebook and he ducked his head, blush dusting over his cute freckled cheeks. You loved when you could see his freckles, and your head instantly went to picturing a little baby with freckles just like him.

“Spoilers darling” he reached for the book. “We are putting these in a baby book when they’re born”

Needing him there and then, you caught his arm and pulled him down for a long lingering kiss, pressing up on tiptoes to meet him half way.

“You’re so fucking gorgeous Luca.”

You stated before you pressed up on tiptoes and pulled him down into a long, lingering kiss.

“Need to kiss you”

His hand tangled up in your hair and his tongue pressed lazily against yours.

“And you’re so beautiful with my baby inside you” he muttered into your mouth.

God, he was even supporting you on tiptoes one handed, another strong muscular arm around your waist.

You continued like that. A soft intimate make out session, you pressed against him until week nineteens mango bavarois with your favourite passionfruit compote was ready and Luca would pick you up in his toned strong arms like you weren’t several months pregnant, sit you on the counter, stand between your legs and kiss between spoons of it.

***

“Remember at your scan last week, we put the gender in an envelope?” Luca asked you as you walked through the city on your twentieth week.

You remembered and tilted your head. “Yeah I remember…”

“So baby is the length of a banana…or a carrot” Luca explained and then paused. “I have a lovely surprise for you, my darling…I’ve asked one of the chefs to make this weeks. Banana for a boy or erm…carrot for a girl” he smiled softly.

“Like a dessert gender reveal?” You asked, a little smile playing on your lips. He was so thoughtful. That was so Luca and you loved it

“Yeah see, I wanted to keep doing your desserts and I thought it would be a really amazing way to reveal babies gender.”

“Luca you are such a dork, I love you”

Luca broke out into a lob sided grin

“He’s delivering it to the boat today. I know what you’d be like if I picked it up, you’d tease me and ask if I peeked.”

“I know you wouldn’t peek!” You exclaimed “You said you wanted us to find out together!”

“I do darling and we will…soon”

That night, Luca went all out. He lit candles, set up the table and gave you a back rub before his chef dropped off the

“They’re here my love.” Luca said as he turned, two plates with a dome each covering “don’t worry, it’s not twins” he smiled and you rolled your eyes at his playful joke.

“If it was you’d be making me double the desserts!”

He laughed and kissed you before placing yours down and then his.

“What do you want Luca?” You asked him and noticed the blush dusting over his cheeks

“I, uh, really don’t mind, my love…” Luca said but he’d always been a terrible liar and you could tell he had a preference. “Remember darling, banana for a boy and carrot for a girl. On three okay?” He said calmly although you could tell his heart was racing.

You counted down together and lifted the dome lids

“Oh!”

Before you on the plate was an expertly crafted carrot and buckwheat cake, so well designed that you could tell this chef had learnt from Luca.

“Baby girl” was written on each plate.

“Darling…it’s a girl!” Luca looked up at you so full of love, his beautiful soft blue eyes wet and gentle, his smile soft and filled with love. “It’s a girl!” He instantly came over to your side, “a baby girl” he kissed you sweetly and then dropped to his knees and kissed your bump. “Hello my little darling.” He repeated. “I already love you so much, I love you both”

Luca got up, linking your hands and kissed you again over and over before helping you up and leading you to the bedroom where he lay you on the bed and lavished you with love.

“I wanted a girl.” He whispered into your neck later that night “thank you so much for my baby”

“Knew it” you said back as you pulled him back against you.

****

Finding out the gender made it all the more real. All the beautiful that desserts that came in the form of coconut press, followed by a grapefruit pannacotta. Luca, of course, made sure it was a pink grapefruit to symbolise the baby girl.

It was the following week that you first felt the baby kick. In the previous weeks, there’d been flutters here and there but nothing too noticeable.

“I know you must be so uncomfortable my love and please don’t think I’m selfish…” he said as he rubbed your calves on a seat on the boat as you balanced a bowl of papaya cake on your bump. “But you look so beautiful pregnant, I adore the bump”

“You’re obsessed with the bump” you laughed playfully.

Your bump had well and truly popped. It had gone from looking a little pregnant to looking well and truly pregnant. Luca had, as you’d expected, became completely obsessed with the bump.

“Can you blame me? It’s my little baby in there. My little papaya.” He patted it lightly and the bowl wobbled.

“Luca!” You laughed steadying the bowl.

“That wasn’t me that time!” He squeezed your calf and then it dawned on him.

“Was that?” His blue eyes lit up meeting yours and you nodded.

“Think so.” You nodded and quickly lifted the bowl off your bump and put his hand over it, placing yours over his. It was unmistakable this time. The baby kicking.

It could have been ten minutes or an hour of you just sitting like that.

“Love…” Luca’s eyes began tearing up and you leant forward to wipe them. “That’s our baby in there. Our baby. My little baby” Luca rubbed his hand back and forward over, the fondest, most reverent expression on his face as the baby kicked again.

“Maybe she’ll grow up to be a footballer.” Luca said a little hopefully. “Future Lioness captain” he remarked causing you to start laughing.

That was so Luca. He’d never push the kid but of course that would be his first thought.

“Let’s let her finish cooking and start walking before you sign her up to football clubs in Copenhagen okay?”

Luca put his head gently over the bump speaking directly to it. “I already love you so much.” He kissed it before he rose and kissed you “And I’ve loved you my whole life.”

****

The last few weeks seemed to fly through in a mix of desserts including pineapple upside down cake, cantaloupe roll, and candied pumpkin.

You’d picked a name and the babies nursery was all but set. Luca had reassured you that; no it absolutely was not silly to want an ocean waves noises machine despite that you lived on a boat and yes you had the overnight bag packed for weeks. Luca being perfect Luca had even packed a spare one he’d taken to keeping in the car so he’d never need to run back to boat and leave you if you were to go into labour at any time.

It was the night before your due date, you sat with Luca on your boat, lying back against him, head on his chest as he had one hand on your bump and using the other to gently toy with the ends of your hair. Millefeuille with a mix of watermelon and melon rested on your legs.

“Hey” you tipped your head back on against him.“Baby might be here tomorrow.” You whispered low and quiet in the evening “Scared?”.

“Nah.” Luca shook his head “It’s my baby with my darling. Feels like everything is finally falling into place, like it’s the one additional perfect thing we needed.”

Luca would have thought he’d be terrified.

He didn’t know how to be a parent after all. His own father had dipped when he was three. After that there’d been his mums boyfriend James from when he was five to nine. He’d been a nice guy from what he remembered but eventually they’d split too. “Uncle James” had promised to still take Luca and his sister out but eventually the contact dwindled down and it was just the odd Arsenal game or a card on Christmas and eventually even that stopped and then eventually Luca hadn’t seen him since he was eleven.

So it was even to his own surprise that he wasn’t nervous. Not at all. To Luca, you carrying a baby that was his just made sense.

“I just know in my heart this is so right for us” He said, a look of love in his eyes “I love this baby and they’re not even here yet and you know I loved you the moment I met you…Loving you…having this baby with you is the most natural thing I’ve ever felt.”

He leant forward and stole a kiss from your tilted lips.

“I can’t wait my love.”

****

[yuri-is-online]

Ngl, Aceyuu has me in a chokehold right now. Now imagine this:

Yuu's been learning how to improve their cooking and baking so they and Grim don't have to stick to eating the same ol' food everyday. After successfully making their first successful dish, which is chicken pasta bake, they decided to kick it up a notch. Salads, meat dishes, soups, pastries and desserts, the Ramshackle duo are eating good. So, why not make lunch for the both of them to bring to school?

The first years look in awe when they see the delicious lunches Grim and Yuu are eating. Ace, however, has his eyes set on Grim's dessert: a slice of cherry pie. But just before he can grab it, Grim's already chowing down on the pie before trying to take some of Ace's food. Yuu, of course, scolds Grim and gives him one if their cranberry white chocolate buns to tame him. Noticing Ace's expression, it didn't take long for them to put two and two together. So, they ask for the first years to come over to Ramshackle for dinner. While the first years are talking excitedly, Yuu throws Ace a wink, confusing him.

At Ramshackle, the dining table was full of dishes: grilled chicken, vegetable stir fry, shish kabobs, and more. When it was time for dessert, everyone was on the edge of their seats until Yuu came out with different desserts for each first year. Mini egg tarts for Deuce, pear compote with vanilla ice cream for Jack, spiced apple muffins for Epel, double chocolate cookies for Sebek, custard pudding for Grim, and Yuu has strawberry gelato. To their shock, Ace doesn't have any dessert which bums him a little. Though, to be fair, he is super full so he probably has no room for dessert at the moment. But Yuu, ever the friendly soul, let's Ace eat some of their gelato.

Before they leave, Yuu asks Ace to stay behind because they have something to gift him. They hand him a box tied with a red ribbon and tell him to open it when no one's looking. He's confused but he complies.

Back at Heartslabyul, Ace opens up the box to find what's inside: beautiful mini black forest cakes arranged into a heart shape. Ace, who's a little hungry, snacks on the cakes while feeling all giddy.

annon this is a whole meal (⊙_⊙) and I had to make sure I had a whole meal before I let myself look at this ask, people extensively describing food makes me hungry (－－；

I would make one mini addition to your little scenario, cherry pie is listed as Ace's favorite food, so it makes a bit more sense for Yuu to give him something like that... especially since that's what he wanted from Grim in the first place! Maybe it could be something like these heart shaped cherry hand pies? And Yuu gives him one little black forest cake for desert so it doesn't seem like they are singling him out too much, I mean sure Ace is their favorite but they can't tell the other boys that!!! They need to make up some sort of excuse, maybe they stole found a pencil of his they need to give him so they ask him to stay behind so they can get it for him... and Ace "sighs" and agrees to, acting like he's soooo inconvenienced while the other first years exchange a look and book it so they don't have to deal with you two.

Ace would be so stupid embarrassed if you made him cherry pie. It's his favorite, you know him and see him. Making food for someone is a pure and heavenly form of love, and you had to think about what you wanted to make for each of them and thought long enough about him to make him something extra. It's so touching he can;t even bring himself to gloat about it, but he will thank you for the food.

How can he be expected to get more otherwise?

[tightwadspoonies]

Eating Well

If you are someone who struggles to figure out what to eat, this post may help.

There is a lot of information out there about eating well. It's important to know it's not as complicated as most guides try to make it. The following is a simple way of looking at food adapted from David Werner's Where There Is No Doctor:

You need a main food, or foods. A "Main Food" is one or more starch bases, like pasta/noodles, bread/tortilla/biscuits, hominy, rice, potatoes, taro, millet, barley, or another grain or starchy tuber.

These are usually cheap and should make up a majority of your calories. They often also provide an amount of protein, vitamins and minerals.

However, living on starchy bases alone is not adequate. To them, you need to add at least one or two each of "Go Foods", "Grow Foods" and "Glow Foods" every day.

"Go Foods" are energy foods. They are things like oils, fats, peanuts, other nuts, oily seeds (like sesame and sunflower), and sugars (like granulated sugar, honey, maple syrup, and fruit juices). Eat more of these if you are doing heavy work. They can also replace some of your Main Food, though they are often somewhat more expensive.

"Grow Foods" are foods that build muscle and other body tissues and heal injuries. They include animal foods (like meat, eggs, milk, and fish), legumes (beans, peas, peanuts, and lentils), and seeds (pumpkin, sesame, sunflower, melon, etc...).

"Glow Foods" are foods that contain a lot of vitamins and minerals. These include dark green leafy vegetables (spinach, kale, collards, turnip greens, radish greens, etc...), orange vegetables (carrots, pumpkins, sweet potatoes, tomatoes, peppers, winter squash of any kind, etc...), fruits (apples, pears, berries, quince, etc...) and other vegetables (turnips, radishes, summer squash, onions, cabbage, etc...), herbs and spices (chili powder, garlic, cumin, thyme, oregano, sage, cinnamon, etc...).

Example meals (each meal does not need to contain all types of foods, as long as someone is eating some of each every day):

A rice bowl (Main) with vegetable (Glow) and bean (Grow) curry (Glow).

Oatmeal (Main) with whole or coconut milk (Go, Grow) and berries (Glow)

Spaghetti (Main) with tomato sauce (Glow) and meatballs (Grow)

Tapioca pudding (Main, Grow, Go) with cinnamon and nutmeg (Glow)

Farrow (Main) with stewed tomatoes (Glow) and olive oil (Go)

Zucchini boats (Glow) with black beans (Grow), rice (Main) and cheese (Go, Grow)

Baked potato (Main) with broccoli (Glow) and cheese (Go, Grow)

Potato (Main) and spinach (Glow) curry (Glow)

Whole fat yogurt (Grow, Go), granola (Main, Go), and berries (Glow)

Peanut butter (Go, Grow) and jam (Go, Glow) on toast (Main)

[jadeshifting]

— CHRISTMAS FEAST AT HOGWARTS

(AKA. SHIFTMAS)

day 7. WHAT’S YOUR DR’S HOLIDAY DINNER LIKE? is it a grand feast with everything from turkey to trifle? a cosy, intimate dinner by candlelight? or something unique, like a themed dinner party or a picnic-style meal by the fire?

˚　　　　✦　　　.　　. 　 ˚　.　　　　　 . ✦　　　 　˚　　　　 . ★⋆. ࿐࿔

the magnitude of the Christmas feast at Hogwarts can best be expressed by the fact that first-year students often throw up in their dorms afterwards, since the average witch or wizard is so unaccustomed to having so much food in front of them that they simply must overeat

the Great Hall itself is transformed into a winter wonderland, with floating enchanted snowflakes, towering Christmas trees adorned with golden fairy lights (meaning the actual magical glow of thousands of fairies), and warm hearths crackling with roaring fires, casting a golden glow over the feast:

౨ৎ STARTERS

— ROASTED CHESTNUT SOUP (with a drizzle of spiced cream)

— CRANBERRY and BRIE TARTELETS (with a thyme-infused crust)

— SMOKED SALMON BLINIS (with dill and lemon)

— TRUFFLE-STUFFED ARANCINI (with a garlic aioli dip)

— PUMPKIN PASTIES (with a hint of cinnamon and nutmeg)

— miniature BEEF EMPANADAS (with chimichurri sauce)

— assorted BREAD TOLLS (that steam with various savory scents)

౨ৎ MAIN COURSES

— ROAST TURKEY (with golden, crispy skin and a rich herb stuffing)

— HONEY-GLAZED HAM (with cloves and a maple-butter glaze)

— slow-cooked VENISON (with a red wine and juniper berry reduction)

— HERB-CRUSTED SALMON (with a lemon-butter sauce)

— vegetarian MUSHROOM & CHESTNUT WELLINGTON (wrapped in flaky pastry)

— GARLIC BUTTER LOBSTER TAILS (with a squeeze of enchanted lemon)

— CAULDRON-ROASTED POTATOES (with garlic and rosemary)

— buttered PARSNIPS, CARROTS, and SPROUTS (with chestnuts and bacon)

౨ৎ SIDE DISHES

— CRANBERRY & ORANGE COMPOTE (with enchanted sparkling sugar)

— spiced APPLE & PEAR CHUTNEY

— mediterranean ROASTED VEGETABLE MEDLEY (with balsamic glaze)

— mulled wine-infused RED CABBAGE

— fluffy MASHED POTATOES (an enchantment makes the butter swirl into patterns)

— treacle-glazed ROASTED ONIONS

౨ৎ DESSERTS

— enchanted CHRISTMAS PUDDING (glowing softly with a warming spell, served with flaming sauce)

— TREACLE TART (with a lattice of sugared holly leaves)

— CHOCOLATE YULE LOG (dusted with enchanted edible snowflakes)

— CHURROS (dusted with cinnamon sugar, served with a warm chocolate dipping sauce)

— PEPPERMINT BARK CHEESECAKE (with a chocolate biscuit base)

— glistening CRANBERRY SORBET (served in frosted crystal goblets)

౨ৎ DRINKS

— hot BUTTERBEER

— warm mulled PUMPKIN JUICE (with cinnamon sticks)

— SPARKLING ENCHANTED CIDER (it shifts colors with each sip)

— PEPPERMINT HOT CHOCOLATE (with whipped cream and sugar quills)

— a selection of TEAS (each with a unique seasonal charm)

[littlefaefeather]

Black Butler manga foods/drinks

I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7 Book 1 breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea horribly salty lemonade dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille dessert: orchard fruit cake with pears, plums, and blackberries dessert: deep-dish apple raisin pie milk

Book 2 assam tea afternoon tea: keemun and summer pudding of currants and other berries lunch: stuffed cabbage and minted potato salad chocolate earl grey afternoon tea: cornmeal cake of pears and blackberries salty rosehip herbal tea

Book 3 hot milk with honey or brandy peeled apple assam tea with milk oranges with shalimar tea steak and kidney pie and salmon sandwiches messy birthday cake and donburi strawberry-decorated birthday cake

Book 4 fish chai with ginger breakfast: shrimp curry and French toast with ginger mackerel with gooseberry sauce and cottage pie

Book 5 British-style Bengali chicken curry chicken curry afternoon snack: gateau au chocolat beef curry blue lobster with seven curries curry bun assam tea white darjeeling tea champagne sushi

Book 6 Christmas pudding cookies shaped like bones fish and chips, meat pies, bread

Book 7 rice porridge dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce

Book 8 oranges afternoon tea: chocolate macarons with fruits and three-berry shortcake

Book 9 custard cream puffs red wine white wine brunch: herring pie and spinach quiche dinner: curry, and chopped vegetables for an appetizer

Book 10 dinner: soybean hamburg steaks

Book 11 elevenses: darjeeling tea and petits fours tonkatsu, shougayaki, tonjiru, tonshabu, yakiton

Book 12 cake with strawberries on top

Book 13 spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes) warm milk with honey

Book 14 watered-down darjeeling tea darjeeling tea dinner: roast duck and gateau chocolat

Book 15 golden syrup sponge pudding tea cakes lemon myrtle souffle glace with milk tea

Book 16 lunch: beef mince pie

Book 17 dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding

Book 18 chicken pie coffee and walnut cake

Book 19 ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream) evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea ceylon tea

Book 22 earl grey tea with orange almond cake and berry tarts

Book 23 smoked salmon sandesh (milk sweets)

Book 24 soft licorice candy apples

Book 25 berry-filled pudding fish and chips and steak and ale pie gulab jamun (fried balls of dough drenched in syrup)

Book 29 kidney pie, fish and chips, and ale wild-hare pie tapioca steak

Book 30 nilgiri tea breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter oolong tea

Book 31 candy cigarettes

[dragonskxn]

I compiled a list of different dishes and drinks that Anna would make, fantasy or otherwise!

Venison Stew with Cabbage and Leek

Dandelion Salad with Fresh Berries and Herb Vinaigrette 

Acorn Bread Rolls

Honey Buns

Cheese Stuffed Giant Mushroom Caps

Buttered Onions 

Creamy Potato Soup

Assorted Cheeses, Cured Meats, Figs, and Olives on a Platter

Tomato, Mozzarella, and Cucumber Salad

Mushroom Soup

Snail Chowder

Escargot

Trout and River Clam Stew

Chicken Soup with Celery, Carrots, and Peas

Pumpkin Soup (served in carved out pumpkin)

Miso Soup

Cheesy Garlic Bread

Radish Salad

Dragon's Eggs (Artichoke Stuffed with Soft Boiled Egg)

Fried Snakeskin

Lentil Soup

Rabbit Stew

Suckling Pig with Baked Apples and Honey Glaze

Spit roasted Wild Boar

Roasted Quail with Orange Rind

Eel Pie

Spiced Venison Ribs

Vegetable Risotto

Salmon Meuniere

Roast Swan with Truffle Sauce, stuffed with Onions and Potatoes

Rosemary Lemon Chicken

Elk Rump Roast

Grilled Cockatrice

Meat (or Grilled Vegetable) Stuffed Pumpkin

Roasted Eggplant with Cheese

Beef Heart, rubbed with Herbs and Spices

Turtledoves cooked in Wine with Figs

Balsamic Roasted Finches

Almond-crusted Trout with Lemon

Gourd Casserole

Gnocchi with Pesto and Cheese

Stuffed River Crabs

Roasted Rabbit Haunches with Peppercorn and Cloves

Lemon Blueberry Angel Food Cake

Blackberry Pie

Bioluminescent slime gelatin

Lemon Tarts, topped with an assortment of berries

Creme Brulee

Sweetrolls

Pumpkin Pie with Fresh Whipped Cream

Raspberry Cheesecake

Mushroom-Shaped Pastries with White Chocolate and Preserves Filling

Rose Tarts

Pumpkin Pudding

Pears roasted in Cider

Lavender sugar cookies

Cinnamon Apple Pie

Assorted Tea (Elderberry, Lemon Balm, Ginseng, etc)

Lavender Lemonade

Assorted Freshly Squeezed Fruit Juices

Blackberry Wine

Dragon's Blood Wine 

Peach Wine

Honey Mead

Ale

Wyvern Whiskey 

Apple Cider

Omelet (Choice of Chicken, Quail, Duck, or Goose Egg, as well as assorted toppings such as Green Onions, Ham, Sausage, and Cheese)

Blueberry Pancakes

Sausage Links (Beef, Pork, Venison)

Cured and Peppered Ham Slices

Toast with Honey or Jam (assorted breads and jam flavors available)

Oatmeal with cinnamon

Butter porridge

Soft-boiled Egg

Miniature heart-shaped meat pies

Pecan-crusted Bread Rolls

Watercress Sandwiches

Cucumber Sandwiches

Hot Buttered or Honeyed Apples

[gwendolynlerman]

Deutschribing Germany

Cuisine

Meal times

The German proverb Iss dein Frühstück wie ein Kaiser, Mittagessen wie ein König und Abendessen wie ein Bettler (Eat your breakfast like an emperor, lunch like a king, and dine like a pauper) sums up the German outlook toward meals.

A typical day begins with Frühstück (breakfast), when people drink coffee, tea, or hot cocoa and eat muesli with yogurt or milk or bread with butter, jam, honey, chocolate and hazelnut spread, sausage, or cheese. Some people also drink juice and eat a boiled egg. This usually takes place between 6 and 8 a.m. Children usually eat a mid-morning snack at school called Pausenbrot (recess sandwich) that consists of a sandwich, a piece of fruit, or a muesli bar. The adult version is called Zwischenmahlzeit (in-between meal).

Mittagessen (lunch) takes place between 12 and 2 p.m. A typical lunch dish includes potato salad with sausage or meatballs and meat with potatoes or vegetables. It is common for family members and friends to gather between 3 and 5 p.m. for Kaffee und Kuchen (coffee and cake).

Abendessen (dinner) is eaten between 6 and 7 p.m. Sometimes it is a light cold meal with bread and cold cuts, in which case it is called Abendbrot (evening bread). Dinner normally consists of a salad or soup, bread, cheese, meat or sausages, mustard, and pickles.

Dishes

German cuisine varies from region to region, and what is considered typically German is actually typical in the south, mainly Bavaria, where cuisine is similar to that in Austria. There are also international varieties such as doner kebab, pizza, sushi, Chinese food, Greek food, Indian food, and Vietnamese food.

Bread and sausage are staples of the German diet. There are about 600 types of bread and almost 1,500 sausage varieties, including Bratwurst (made of ground pork, beef, or veal and spices) and Weißwurst (white sausage eaten with sweet mustard, a pretzel, and beer).

The national alcoholic drink is beer, of which there are many varieties, including Helles (a pale lager beer produced in southern Germany), Radler (a beer mixed with lemonade), and Weizenbier (a top-fermented beer brewed with a large proportion of wheat relative to the amount of malted barley).

Berliner/Krapfen/Pfannkuchen

These sweet dough dumplings, filled with jam and glazed with powdered sugar, are known as Berliner in northern and western Germany, Pfannkuchen in eastern Germany, and Krapfen in southern Germany.

Birnen, Bohnen und Speck

Birnen, Bohnen und Speck (pears, beans, and bacon) is a dish made with pears, green beans, and bacon, accompanied by potatoes. It is eaten in Bremen and Lower Saxony.

Bratkartoffeln

Bratkartoffeln (fried potatoes) are fried potato slices with diced bacon and/or onions.

Brezel

Brezeln (pretzels) are baked pastries made from dough and shaped into a symmetrical knot. They are typically seasoned with salt, but can also have toppings such as cheese or seeds.

Brot

Brot (bread) comes in many different types, from white wheat bread (Weißbrot) to gray (Graubrot) to black (Schwarzbrot), which is actually dark brown rye bread. Some breads contain both wheat and rye flour and are called Mischbrot. Others have seeds such as linseed and sunflower seeds and are wholegrain (Vollkornbrot). Bread can also be made from spelt (Dinkelbrot), rye (Roggenbrot), or a mix of these with wheat.

Brötchen (bread rolls) are also very common and can be made from the same cereals and seeds as normal bread.

Currywurst

Currywurst is Berlin's most famous dish and consists of a pork sausage with ketchup and curry powder.

Eierschecke

Eierschecke, whose name is derived from a tripartite piece of clothing, consists of three layers: the bottom one is either a yeast dough or made with baking soda, the middle layer is a cream made of quark, vanilla, butter, egg, sugar, and milk, and the top one is made from eggs, butter, sugar, and vanilla pudding powder. It is a specialty from Saxony and Thuringia.

Fischbrötchen

A Fischbrötchen (fish bread roll) is a sandwich made with various fish, either pickled or fried, and onions, common in northern Germany.

Flammkuchen

Flammkuchen means "pie baked in the flames" and originates from Baden in Baden-Württemberg and the Palatinate in Rhineland-Palatinate. It is similar to a pizza with thin crust covered with crème fraîche, onions, and lardons.

Frikadellen

Frikadellen are flat-bottomed, pan-fried meatballs of minced meat. They are commonly eaten with pasta salad or potatoes, or in a bread roll with mustard.

Himmel und Erde

Himmel und Erde (heaven and earth) is a dish with mashed potatoes, stewed apples and fried blood pudding. Potatoes are also called Erdäpfel (ground apples), so it is a meal made with apples that grow above and under the earth. It is popular in the Rhineland in Rhineland-Palatinate and North Rhine-Westphalia, Westphalia in North Rhine-Westphalia, and Lower Saxony.

Kirschenmichel

Kirschenmichel is a kind of bread pudding made with cherries and served hot with vanilla sauce. It is typically eaten in Franconia in Bavaria and Thuringia, the Palatinate, Baden-Württemberg, and Hesse.

Klöße/Knödel

These dumplings are known as Klöße in northern, central, and western Germany and Knödel in southern Germany. They are usually made from flour, bread, or potatoes. There are different varieties, including dumplings made of ground liver or breadcrumbs.

Kohlroulade

A Kohlroulade (cabbage roll) consists of cooked cabbage leaves wrapped around a meat filling seasoned with garlic, onion, and spices. Rinderrouladen are similar but consist of bacon and onions wrapped in beef.

Labskaus

Labskaus is a dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. It is typically eaten in northern Germany.

Leberkäse

Leberkäse ("liver-cheese") is eaten in Franconia, Saarland, and Swabia in Bavaria and Baden-Württemberg. It consists of beef, pork, and bacon that are finely ground and then baked as a loaf in a bread pan. It is served with an egg and mashed potatoes.

Leipziger Allerlei

Leipziger Allerlei was invented in Leipzig and consists of a mixture of peas, carrots, green beans, asparagus, morels, and celery. It may also contain broccoli, cauliflower, or corn. It is served with potatoes and a sauce made from crayfish butter, crayfish tails, and semolina dumplings.

Marmorkuchen

Marmorkuchen (marble cake) has a streaked appearance, achieved by lightly blending light and dark batter. It can be a mixture of vanilla and chocolate.

Maultaschen

Maultaschen ("mouth bags") are large meat-filled dumplings typical of Swabian cuisine. They can also be filled with spinach, onions, and spices and can be either served with broth or cut into slices and fried with eggs.

Pfefferpotthast

Pfefferpotthast (boiled meat pepper pot) is a traditional Westphalian stew made with beef, lard, onions, and spices. It is served with boiled potatoes and salad in the summer and pickled cucumbers and beetroot in the winter.

Pinkel mit Grünkohl

It is a dish made from slowly cooked kale served with Pinkel, a salty sausage eaten mainly in Bremen and Lower Saxony.

Quarkkäulchen

A Quarkkäulchen ("little quark ball") is a Saxon dish made from quark, mashed boiled potatoes, flour, an egg, and lemon peel. The dough is then baked in the form of a pancake and eaten hot with sugar and cinnamon or with fruit, whipped cream, and vanilla ice cream.

Reibekuchen

These potato pancakes are served with black bread, sugar beet syrup, or stewed apples. They are common in many areas of the country, but the name is characteristic to the Rhineland.

Rollmops

Rollmops ("rolled pug/fat young boy") are pickled herring fillets, rolled around a savory filling, usually consisting of onion and a pickle. It is a specialty from Berlin.

Sauerbraten

Sauerbraten is regarded as the national dish of Germany. It originally comes from the Rhineland and consists of large pieces of beef or horse meat, marinated in a spicy water-vinegar mixture before baking and served with Klöße.

Sauerkraut

Sauerkraut is finely cut raw cabbage fermented by lactic acid bacteria.

Saumagen

Saumagen ("sow's stomach") is popular in the Palatinate and consists of a pork's stomach filled with pork, sausage meat, and potatoes. It is usually served with mashed potatoes or Bratkartoffeln and Sauerkraut.

Schnitzel

A Schnitzel is a fried, breaded thin piece of meat, typically pork or beef. Although the most famous one is Wiener Schnitzel (Viennese style), there are other kinds, including Jägerschnitzel, with mushroom sauce; Rahmschnitzel, with cream sauce, and Zigeunerschnitzel, with a sauce made with tomato, bell peppers, and onion.

Schupfnudel

Schupfnudel are thick noodles typical of southern Germany. They are usually made from flour or potatoes and eggs and served with Sauerkraut.

Schwarzsauer

Schwarzsauer ("black sour") is a North German blood soup with spices cooked in vinegar.

Schwarzwälder Kirschtorte

Black forest cake is a chocolate and whipped cream cake with a cherry filling and cherries on top.

Schweinshaxe

Schweinshaxe is a typical Bavarian dish of roasted ham hock served with Sauerkraut. A variation of this dish is known elsewhere as Eisbein ("ice leg"), in which the ham hock is pickled and slightly boiled.

Schwenkbraten

Schwenkbraten is a pork neck steak marinated in spices and onions. It is originally from the Saarland and grilled on a Schwenker, a grill that hangs on a chain over a wood fire.

Spaghettieis

Spaghettieis (spaghetti ice cream) is an ice cream dish made to resemble spaghetti. Vanilla ice cream is extruded through a modified Spätzle press to give it the appearance of spaghetti. It is placed over whipped cream and topped with strawberry sauce to simulate tomato sauce and either coconut flakes, grated almonds, or white chocolate shavings to represent Parmesan cheese.

Spätzle

Spätzle (little sparrow) are hand-made egg noodles, originally from Swabia. They are the main ingredient of several dishes, such as Käsespätzle (Spätzle with cheese) and Linsen mit Spätzle (lentils with Spätzle).

Streuselkuchen

Streuselkuchen ("crumb cake") is made of yeast dough covered with a sweet crumb topping (Streusel). The recipe originated in German Silesia.

[bakingtherapy]

Briella's Pantry Baking: #27 Rice Pudding

Sul Sul, Gerbits! Today we are going to be making a dessert that I usually make for breakfast, whenever we have leftover rice in the fridge. 

It has no name, but I guess we can call it Rice Pudding.

You are going to need:

rice

cinnamon,

nutmeg

cloves

ginger

pears or other fresh or canned fruit

But, you can put in whatever fruit you want, or you can not have any fruit in it. You are also going to want:

some butter, or margarine

milk. 

You are going to heat your rice. Either on the stove or in the microwave. Place a small amount of your butter in the rice.

Once the rice is warm, you are going to put in your spice and fruit. 

Then you are going to place the rice in the bowl and add your milk. And enjoy.

This recipe is really easy and simple. This is a perfect recipe if you have leftover rice in the fridge. I hope you all like this really simple recipe. Make sure to like and subscribe for more simple recipes like this one in the future. Vadish, Dag Dag!

Show the original author some 💖💖💖 Robby's Original Recipe

Printable version of this recipe: on the blog

Feel free to support me on:

🐥Patreon 🐥 Kofi 🐥 Facebook 🐥 Pinterest 🐥

[askwhatsforlunch]

A Slice of Autumnal Pie, Tart and Cake

When there's a chill in the air and the skies are grey, when the days are getting rainier and shorter, there is comfort to be found in a mid-afternoon Slice of Autumnal Pie, Tart and Cake, whether a harvest bake, or an indulgent mix of nuts and caramel, with a steaming cuppa. Here are a few of my favourite recipes, to keep you warm and happy!

Blueberry Galettes 

Damson Galette 

Honey Pecan Pie 

Walnut Caramel Tartlets 

Plum Chocolate Cake 

Scots Apple Crumble 

Imbrucciata (Corsican Tart) 

Spiced Pear Puddings 

Bread Pudding 

Kirsch Plum Tart 

Honey and Pear Cake 

Spiced Pear Custard Tart 

Almond Chocolate Cake 

Gin Rhubarb Cake 

Apple Parkin 

Cumberland Rum Nicky 

Butter Tarts

Parkin 

Brandy and Honey Plum Cake 

Maple Apple Tart

[foodshowxyz]

Ginger and Pear Bread Pudding

Ingredients:

• 6-8 slices of day-old bread, cubed

• 2 ripe pears, peeled, cored, and thinly sliced

• 2 large eggs

• 250 ml whole milk

• 120 ml heavy cream

• 75 g granulated sugar

• 25 g dark brown sugar

• 40 g crystallized ginger, chopped

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• A pinch of salt

• Butter for greasing ramekins

• Powdered sugar for dusting

• Optional: Red berries and mint leaves for garnish

Instructions:

1. Preheat your oven to 175°C (350°F). Butter 6-8 individual ramekins.

2. Divide the bread cubes and sliced pears among the ramekins. Sprinkle with crystallized ginger.

3. In a bowl, whisk together the eggs, milk, cream, both sugars, vanilla, cinnamon, ground ginger, and salt.

4. Pour the custard mixture over the bread and pears in each ramekin, pressing down slightly to soak.

5. Place ramekins on a baking sheet and bake for 25-30 minutes, until the custard is set and the tops are golden.

6. Remove from the oven and let cool slightly. Dust with powdered sugar, and garnish with red berries and mint leaves if desired.

7. Serve warm and enjoy the individual delights of spiced ginger and sweet pear in every bite!

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[puckpocketed]

DUKE MY PRICKLY PEAR MY ROAST VEGETABLE MY SPICED PUDDING!!!

[threemarys1927]

vegan sticky toffee pear pudding