Which do you pumpkin pie prefer, roasted or canned?
I have to say, after trying both I really like the richer taste of the roasted pumpkin. Now don’t get me wrong, when you’re in a pinch the canned comes in handy. But if you have the time, cut and roast you’re own!
Then I added a little bit more flavor and flare with @safeandfair chocolate candy cane granola around the crust as it bakes off. It’s gluten-free and taste great! And can I just say their birthday cake flavor taste like a slice of heaven.
1/2 c brown sugar, packed
1/3 c white sugar
1/2 tsp salt
2 tsp honey
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp orange zest
2 c pumpkin purée (can also use puréed cooked butternut squash) 2 small pie pumpkins would work for this
1 1/2 c vanilla creamer, @califiafarms
1 @pillsbury pie crust, chilled
3/4 c @safeandfair granola, their gingerbread is also delicious with this recipe.
1. Set your oven to 425°F. Slice your pumpkin and remove the seeds and strings from inside. Bake for about 30 to 40 minutes until fork tender. Then scoop out the flash and purée it in a blender or food processor.
2. Grease your pie pan and roll out your chilled pie dough. You can trim the edges to make it round or just fold over the edges as you press into your pie pan.
3. Bake your pie crust for about 15 minutes while you mix together your other ingredients. This pre-shrinks your piecrust so it doesn’t shrink as you bake your pie.
4. Mix all the remaining ingredients together with your pumpkin purée. Pour into your pre-baked pie crust and bake for another 45 to 55 minutes.
6. After about 40 minutes of bake time sprinkle your granola around the outward edge of your pie and bake for the remaining 10 to 15 minutes.
So here’s the most unusual birthday cake🎂I’ve ever had, courtesy of my friends at @carlislethaicuisine - If you look close, you can see a burned out candle🕯at the top of this amalgamation of three dishes: coconut🥥shrimp, chicken🍗satay, and papaya salad! Would you prefer this or a more traditional sweet cake🍰?
These were special.. Cod tacos with beetroot cream, chipotle mayo, pickled radish ! Best fish tacos I’ve had in a long time! 😍🙌 where? @cantinacarnitas#hitchin ! Thanks to @food_locker_ for arranging! 😎👍
It's been almost 5 years since I last visited @sticksnsushi . Love all the sticks just like I did last time, especially Wagyu Yaki, Hotate Bacon and Gyu Habu 😋 Delicious sticks right in the middle of Soho, great date spots!
Photographers' worst nightmare is when you turn up to the shooting venue to raise your lens was broken, thank you @marjan.focus for lending me her camera although I struggle to use it 😅
. 📷 by @marjan.focus edited by me
Happy Thursday everyone! What were your favorite coffee shops of 2019? Here are my top 3 picks for best coffee in 2019~
3. @coffeeslingers: This one makes the list of its mocha. Unlike most coffee shops who’s mochas taste more milky than chocolate-y, Slingers has a rich taste that I love. The rest of their coffee is great too!
at @cedarandsprucebk getting stuffed on a BACON WRAPPED STUFFED TURKEY ROULADE with all the trimmings and gravy I want to drown in.
I mean, does this look like Christmas or what?!?
Team are running a onsite restaurant @hydeparkwinterwonderland, the first time WW has had one, and it is wicked.
The menu is safer than a room of pillows but real comforting and the restaurant is snug as a rug - perfect place to find salvation from the cold if you’re visiting Winter Wonderland.
Ridic that food of this quality can be served out of a tent but that @anirudharora_001 is a clever lad.
SAVE THIS POST AND SHARE IT WITH SOMEONE FEELING CHRISTMAS!
123652 minutes ago
🎄👉Todo en carnes para acompañar tus platos navideños!☑️🎅
🤶¡Todo lo que buscas lo encuentras aquí! 🎅 ___________________________________
FEELIN’ FESTIVE 🎅 Came across a Yorkshire pudding wrap stall in Bristol (yep, this really exists and it's AMAZING).
Basically a Yorkshire pudding stuffed with a full-on Christmas dinner, aka. the dream🎄🤩🎅
21158 minutes ago
One Pot Garlic Butter Chicken Thighs and Mushrooms - decadently delicious chicken thighs and a mushroom side dish all in one pan with the most amazingly delicious garlic butter sauce!
The best comfort food. 🤤
🍽: Stewed Pork Rice
📍: Lee’s Garden
1721 hour ago
Is it Friday yet? 😭 Thankfully @natsumitapas has a delicious assortment of sushi options to make the week a little easier, including nigiri, hand rolls, and chirashi! 🍣
43991 hour ago
Awww Shucks! $1 Oysters All-Day Sat, 12/7 11:30am-11pm. Spend your afternoon @themarketline tossing back oysters and relaxing with wines by the glass (or buy the bottle 😉)
Tag your oyster squad!
📍115 Delancey St. Lower Level
1211 hour ago
PERSIAN BROAD BEANS & DILL RICE WITH BRAISED LAMB SHANKS
For the shanks:
4 small lamb shanks
1 tsp turmeric
2 medium onions, finely chopped
2 tbsp olive oil (or extra virgin rapeseed oil)
6 large garlic cloves, peeled
2 tsp whole green or black peppercorns
2 bay leaves
3 tbsp tomato puree
1 tsp salt
for cooking the shanks:
Put the rice in a sieve and rinse under cold running water to wash off the starch until the water runs clear. Put in a bowl and add enough water to cover the rice by about three centimetres. Add the salt and gently stir. Let stand.
Defrost the bean (if using frozen). Pop the beans out of their shells with a gentle squeeze. Set aside for an hour.
Bring a medium size lidded saucepan (preferably non-stick coated) of water to the boil. Drain the rice and add it to the boiling water. Gently stir and cook until al dente (soft with a bite in the centre). Drain in a sieve.
Heat the oil in the saucepan over medium heat until very hot. Arrange one layer of potato slices in the bottom of the saucepan. Use a large spoon or skimmer to gently transfer 1/3 of the rice into the pot, slightly heaping it in the middle. Sprinkle with 1/3 of the fresh dill, the dried dill and 1/3 of the broad beans and repeat until all the rice, broad beans and dill are used up. Wrap the lid in a clean tea towel and cover the pot tightly.
Prepare the saffron. Set aside.
Melt the butter in a small saucepan or in the microwave oven.
Increase the heat and cook the rice for a couple of minutes on high heat or until the side of the pot is very hot to the touch. Lift the lid, pour the butter evenly over the rice and cover with the lid. Lower the heat as much as you can (using a heat diffuser is helpful) and let the rice steam for approximately 30 minutes after the first signs of steam appear. The rice is ready when you see a lot of steam and there is some caramelisation around the bottom.
When ready to serve use a skimmer to gently transfer some of the white layer of rice to a plate. Add the infused saffron to the rice and mix gently. Put the rest of the rice in a platter and cover the top with the saffron rice.
1311 hour ago
Behold, the Sisig Crunch-a-dilla - available only at our new brick & mortar at 990 Valencia. Your choice of chicken, pork or tofu sisig - with monterey jack cheese, pico de gallo, lettuce, sour cream and guacamole layered with a crispy tostada and wrapped in a grilled flour tortilla. Don't forget the spicy nacho cheese! Come by and get your crunch on . . . #senorsisig (📷: @eatthissf)
6141 hour ago
Ten Seconds in Katy Asia Town is now open! Would y’all try this seaweed salad? Chinese seaweed salad has a different texture to the more mainstream Japanese style. The cut of the seaweed is thicker.
We also got the popcorn chicken and chicken noodle soup. Popcorn chicken was just a little too salty, noodles were a nice texture, and broth was homey. I enjoyed the meal overall because it reminds of Chinese comfort food my mom would make. Personally don’t see myself going often since my mom makes this type of food at home. #foodpham
PS: The black part of the bowl is hot. Don’t burn your fingers and let your friends watch you suffer. 😂
2 tbsp flour (omit for gluten-free or use gluten-free cake flour)
¾ tsp salt
½ tsp turmeric
1/8 tsp ground saffron (optional)
2 tbsp extra virgin rapeseed oil
Steam or briefly boil the cauliflower and broccoli florets until they are tender. Drain well. Mash most of the cauliflower with a potato masher and and chop the broccoli and the rest of the cauliflower roughly.
Preheat the oven to 190C/375F.
Prepare the saffron with 1/2 tablespoon water.
Add the eggs, flour, salt, turmeric and baking powder to the saffron and beat with a whisk to incorporate the flour. Fold the chopped vegetables in the egg mixture.
Drizzle the oil in a non-stick coated square cake tin (25cm X 25cm) or a similar sized non-stick ovenproof frying pan. Put the tin in the oven for four minutes or until a little of the mixture dropped in the oil starts bubbling around the edges. Pour the mixture into the hot tin carefully and immediately shake the pan to distribute the mixture. Level the top with the back of a spoon or a spatula. Bake for 20 minutes.
Brush some more oil on the top of the kookoo. Reduce the oven to 170C/325F. Bake for 10 minutes longer or until the top is golden. Let the kookoo cool a little in the tin.
Put a slightly larger chopping board or platter on the tin or frying pan. Holding the tin or pan and the chopping board carefully with both hands invert it like a cake. Cut the kookoo in wedges or squares with a bread knife. Serve warm or cold. Enjoy!
3016 hours ago
SAFFRON AND WALNUT COURGETTE CAKE WITH OAT BRAN
400g courgettes, grated
1/4 tsp ground saffron (this will be very saffrony- you can use as little as 1/8 tsp)
1 tbsp very hot water
100g oat bran
2 tsp baking powder
1 tsp baking soda
1 tsp salt
250ml grape seed oil (or other vegetable oil)
300g sugar (or less if you are having it with custard, about 250g)
4 medium eggs
100g walnuts, roughly chopped
2 tbsp coarse muscavado sugar
Icing sugar to dust
A tbsp slivered pistachios to decorate (optional)
Vanilla custard to layer the cake and to serve
Preheat the oven to 180C (350F). Line a rectangular 40cm x 25cm x 5cm cake tin with baking paper or non-stick liner. Oil the sides very lightly.
Put the saffron in a small bowl or cup and add the very hot water. Cover with a lid or cling film and set aside.
Mix flour, bran, baking powder, salt and baking soda and mix well with a balloon whisk or fork.
Beat the oil with sugar for two minutes on medium speed (or one minute in food processor). Add eggs one by one, beating after each addition (for about 30 seconds) to incorporate each into the oil mixture.
Add the flour mix to the egg base in two batches and beat well after each addition, for about a minute to incorporate all the dry ingredients. Batter will be quite thick.
Fold the grated courgette into the batter with a large spoon. Add all but three tablespoons of the chopped walnuts to the batter with all the saffron liquid and mix again.
Pour the batter into the prepared tin and sprinkle the rest of the walnuts and the muscavado over the top.
Bake the cake in the centre of the pre-heated oven for 45 minutes or until the top is lightly browned and a toothpick inserted in the centre comes out clean. Cool in the tin.
Cut the cake in half. Spread a little custard or softened butter on the top of one layer. Put the other piece on top and lightly press to stick the two pieces together. Cut into as many pieces as you wish. Dust lightly with icing sugar and decorate with pistachio slivers. Enjoy as it is or with vanilla custard or vanilla ice-cream. The cake gets moister and even tastier the next day.
3128 hours ago
PERSIAN SWEET & SOUR CHICKEN MEATBALLS WITH CARROTS & PRUNES
For the meatballs:
3 medium chicken breasts, cubed
1 small onion, roughly chopped
1 tsp salt
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp chilli powder (optional)
1 tbsp butter
For the sauce:
2 medium onions, finely chopped
2 1/2 tbsp oil
1 tsp turmeric
1/4 tsp ground cumin
1/2 tsp salt
2 tbsp tomato puree
4 medium carrots, sliced or cut into batons
A handful of pitted prunes
Pinch of ground saffron dissolved in 1 tbsp boiling water (optional)
1-2 tbsp lemon juice
sugar to taste
Put the cubed chicken, onion, salt and spices in a food processor and blitz until everything is chopped up.
Melt the butter in a non-stick frying pan. Wet your hands and shape the chicken mixture into balls larger than walnuts. Add to the pan and fry on medium heat until golden brown on all sides. Remove from the pan and set aside.
Add one tablespoon oil to the pan and gently fry the carrots for a few minutes without colouring. Remove from the pan and set aside.
Add the rest of the oil to the pan and fry the chopped onions on medium heat until well caramelised. Add the turmeric and cumin and cook briefly. Add the tomato paste and salt and cook for a minute or two.
Return the chicken meatballs and carrots to the pan. Add the prunes and enough boiling water to almost cover the meatballs. Bring to the boil. Add the saffron and lower the heat. Cover the pan and simmer for thirty minutes or until the carrots and prunes are cooked through.
Add lemon juice and a pinch of sugar to taste and adjust the seasoning. During cooking you can always add a little boiling water if the sauce is too thick or cook longer to reduce it. Serve with rice.
4824 December, 2019
YELLOW LENTIL STEW WITH MUSHROOMS & COURGETTES (VEGETARIAN/VEGAN GHEYMEH)
4 dried limes
5 tbsp extra virgin rapeseed or other vegetable oil
2 courgettes, cut into thick half circles
400g button mushrooms
2 medium red onions, finely chopped
1 1/4 tsp turmeric
1/2 cinnamon stick (or 1/4 tsp ground cinnamon)
1/2 tsp ground cumin
1/4 tsp ground black pepper
2-3 tbsp tomato purée
200g yellow lentils, washed in a sieve and drained well
1/2 tsp salt
A handful of baby plum or cherry tomatoes
A large pinch of saffron *** If dried limes aren’t available use lemon juice (to taste) and a piece of lemon peel (1/4 small lemon) in stage 6.
Put the dried limes in a small jar and fill the jar with hot water then screw on the cap and allow to soak.
Drizzle one tablespoon of oil in a deep lidded non-stick frying pan and cook the courgette on medium heat until both sides are golden brown.
Add two tablespoons of oil to the pan and fry the sliced mushrooms until lightly browned.
Add the remaining oil and fry the chopped onions until golden brown, stirring from time to time so they are evenly coloured. Add the spices and cook for a couple of minutes until the spices are fragrant. Add the washed and drained lentils to the pan and stir well to coat them in the oil. Stir and cook for 2-3 minutes then add the tomato puree and cook for a further two minutes.
Cover the lentils with about 3 cm boiling water from the kettle and add the courgettes and mushrooms. Coating the lentils in oil before adding water will help to keep their shape when completely cooked.
Drain the dried limes and cut a circle from the top of each dried lime or make a few slits on the sides with a knife. Add to the pan with the cherry tomatoes and salt. Cover and bring to the boil then turn the heat down and gently simmer the stew for 30-45 minutes or until the lentils are very soft but not mushy. Cooking times hugely depend on the type of yellow lentils you are using. Some yellow lentils cook faster while others like Iranian yellow lentils take much longer to cook.
Add the saffron liquid to the stew when the lentils are cooked to your liking and stir gently.
1/4 tsp rose water
In a small bowl whisk together all-purpose flour, baking powder, cardamom, and salt.
Add butter, sugar and brown sugar to a large mixing bowl and cream on high for 5 minutes, scraping the bowl down every so often. The butter should be light and fluffy. Add the eggs in one at a time, mixing well after each addition. Add vanilla extract and mix well. Alternating, add buttermilk and dry ingredients in 3 additions, mixing until just combined between each addition.
Fill each cupcake liner 3/4 of the way full with the batter. Bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean. Cool the cupcakes for 5 minutes in the pan and then cool them completely on a rack.
Saffron Swiss Meringue Buttercream
In a small bowl, add lukewarm milk and saffron and set aside.
In a large bowl of an electric stand mixer, add egg whites, sugar, and salt. Set a saucepan filled with 2 inches of water over medium heat and bring it to a simmer. Once it simmers, set the bowl of egg whites over the pan, making sure the water doesn't touch the bottom of the bowl. Turn the heat down to low and continuously whisk until the mixture hits 135°F/ 57°C. Remove the mixing bowl from the heat and whisk the egg mixture on high for 10 minutes, until it is a light, fluffy meringue, and the bowl is cool (around 90°F/ 32°C) Slowly add the butter a tablespoon at a time while mixing until all the butter has been incorporated. Use a spatula to scrape down the bowl every once in a while. Add saffron milk and rose water and mix for 1 minute.
64429 November, 2019
Indian Salmon Curry with Saffron Rice
For Indian Salmon Curry
4 salmon steaks
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
2 sprigs curry leaves
5 shallots chopped
2 tsp shredded ginger
3 garlic cloves minced
1 tbsp chili powder add more or less depending on how spicy you want it
1/2 tbsp coriander powder
1/2 tsp turmeric powder
1/4 tsp fenugreek powder
1 cup water
salt to taste
2 tbsp vegetable oil
For Saffron Rice
1 cup rice I used jasmine
2 cups vegetable broth
2 tbsp butter
1 tsp saffron threads
squeeze of lemon or lime juice
salt to taste
For Indian Salmon Curry
Heat oil in skillet and add mustard seeds, let it splutter. Add the fenugreek seeds and saute for few seconds.
Add curry leaves, shallots, ginger and garlic.Saute until shallots turn golden brown.
Reduce the heat to low and add chili powder, coriander powder, turmeric powder and fenugreek powder. Mix well. Saute for about 5 minutes ,stirring continuously until the color changes to a deep brownish red.
Add water and bring it to a boil.
Add salmon steaks and salt to taste. Cover and cook over medium heat, until fish is cooked and sauce is thick.
Remove from heat and keep covered for at least one hour for the flavors to blend in.
For Saffron Rice Pour vegetable broth into a medium-size pot and add butter (you will also need a tight-fitting lid). Place pot on the stove over high heat. While broth is coming to a boil, add the saffron, chili, and a squeeze of lemon or lime juice. Stir well. Add the rice, plus the salt and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook. When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot to remain on the burner another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice.