Acorn and hazelnut parsnip soup

Acorn and hazelnut parsnip soup

Ingredients for acorn and hazelnut parsnip soup: 3 cups roasted parsnips, diced. 1 halved and roasted acorn squash. 1 quart hazelnut milk. 1 tsp fresh rosemary, chopped. 1/2 tsp black pepper, ground. 1 tsp kosher salt. 1/4 cup hazelnuts, chopped and toasted. Preparation: In a large pot, add the parsnips and the scooped out acorn squash. Discard the squash skin. Add in the hazelnut milk, salt, and black pepper, and stir over a low flame until all the vegetables are heated through. When it is hot, add in the rosemary and stir. Blend in a countertop device or use a hand blender to puree. Serve hot with chopped hazelnuts as garnish. Recipe by: By Alma Schneider...
Read More
Glazed Pumpkin Donuts

Glazed Pumpkin Donuts

Ingredients for Glazed Pumpkin Donuts: Donuts: 2 cups all-purpose flour 1/2 cup packed brown sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup pumpkin puree 2 eggs 1/4 cup milk 1/4 cup butter, softened Glaze: 1 1/2 cups confectioners' sugar 1/4 cup butter, melted 2 tablespoons water 1 teaspoon vanilla extract Preparation: Preheat oven to 325 degrees F (165° C). Line a baking sheet with parchment paper. Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes. Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess...
Read More
Pumpkin puree recipe

Pumpkin puree recipe

Tools and ingredients for Pumpkin puree: 1 Fairytale Pumpkin Squash. baking tray. strainer. cheesecloth. blender. Preparation: I use about 2 kg pumpkin. Clean the seeds and cut into big chunks, you can peel it first but skin on is also no problem cause we will scoop the flesh later. Pre heat oven at 200 deg C. Arrange your pumpkin one layer onto baking tray, give about 3/4 cup water on that baking tray. You can cover pumpkin with aluminium foil. Bake about 1 hour until they soft enough to scoop. Time of baking depends on how thick your pumpkin. Some other time I need more than 1 hour because I have very thick and big pumpkin. After your pumpkin is soft thoroughly, move from baking tray and scoop the flesh from the skin (if you didn't peel off), Let it slightly cool down on strainer, don't forget to put a bowl under the strainer because some water will drop. Use hand blender or...
Read More
Jewel’s Watermelon Margaritas

Jewel’s Watermelon Margaritas

Ingredients for Jewel's Watermelon Margaritas: 1/2 cup white sugar. 1/2 cup water. 3 strips orange zest. 2 cups cubed seeded watermelon. 3/4 cup white tequila. 1/4 cup lime juice. Salt or sugar for rimming glasses (optional). 1 lime, cut into wedges. 2 cups crushed ice, or as needed. Preparation: Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely. Place watermelon in a blender or food processor. Pulse until pureed. Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice. Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar. Fill rimmed glasses with crushed ice; pour margarita mixture into...
Read More