filling

Here's what you need: raw walnuts, raw pepitas, chia seeds, dried fig, flaxseed, old fashioned rolled oat, pumpkin spice, fine sea salt, unsweetened pumpkin puree, almond milk, olive oil, maple syrup, flaxseed meal

Seeded Pumpkin Breakfast Bread Recipe by Tasty

raw pepitas

chia seeds

fig,

flaxseed

¾ cups old fashioned rolled oat

pumpkin spice

fine sea salt

oz unsweetened pumpkin puree

almond milk

olive oil

maple syrup

flaxseed meal

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Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.

In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.

In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.

Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.

Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.

Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.

Nutrition  Calories: 4929  Fat: 289 grams  Sodium : 373mg  Carbs: 504 grams  Fiber: 140 grams  Sugars: 162 grams  Protein: 132 grams

https://vid.tasty.co/output/111881/landscape_480/1539211999

This lemon pie filling is the perfect way to create put together with a great homemade pie crust.

Lemon Pie Filling

water

c sugar

salt

Tbsp corn starch

lemons

lemon rind, grated

egg yolks, slightly beaten

Tbsp butter

You only need 5 simple ingredients for homemade lemon curd-- and the recipe comes together on the stove in 10 minutes! If you know how to whisk, you can make this delicious spread.

Lemon Curd

(134 grams) granulated sugar

Tablespoon lemon zest (about 1 lemon)

(80 milliliters) fresh lemon juice (about 3 lemons)

Tablespoons (86 grams) unsalted butter, softened to room temperature

Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.

Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn&#8217;t thickening, turn up the heat and constantly whisk.

Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

Refrigerate the curd for up to about 10 days.

This recipe is great! Super easy and delicious. Only thing is I still get the metallic taste even with a glass bowl double boiler and a silicone whisk. I stored the curd in a mason jar, do you think the acid could have reacted with the top of the mason jar to get the metallic flavor?

First attempt was a success ... And speaks a lot of this recipe

I did this with passionfruit last week and it was great!!

I need to make a Key Lime curd for filling a cake. Can I swap out the lemon zest and then key lime juice? Also ... would I be better to use the whole egg substitute to have it a little thicker to hold up between the layers (3 -9") of the cake? Thanks as always :)

Old-fashioned Lithuanian Cracker Filling

celery

onion

butter

Saltine cracker crumbs or milk crackers

milk

eggs

parsley

poultry seasoning (to your taste)

Salt and pepper

OPTIONAL: Chopped giblets or some chicken livers

Cook celery and onions in butter until tender, adding chopped giblets if desired.

Crush crackers coarsely (hand crushing in the sleeve for saltines works well.) Pour into mixing bowl.

Scald milk, then add to coarsely crushed cracker crumbs. Allow to sit for 5 minutes. Gently, but thoroughly stir in onion mixture, eggs, parsley, poultry seasoning, salt and pepper. Mix gently but well.

Spread into buttered casserole dish. (Filling will puff lightly when baking due to the eggs, use a deep enough dish)

Bake 350F for 50 - 55 minutes or until nicely browned on the top.

How to make homemade Cannoli without Wine

Cannoli Without Wine

ricotta cheese

sugar

tsp vanilla extract

fruits (finely chopped)

oz dark chocolate (finely chopped)

tbsp icing sugar

flour

tsp baking powder

tsp nutmeg

tbsp butter

tbsp red wine vinegar

tbsps sugar

tbsps orange juice

egg (for brushing)

vegetable oil (for frying)

water (if needed)

Cannoli without Wine

Chopped all the dry fruits and the dark chocolate.

Add in a bowl the ricotta cheese, add the dried fruits and the chocolate. Add the zest of an orange, the vanilla, the orange juice and the sugar.

Mix carefully all the ingredients. Cover and refrigerate.

Cannoli Filling

In a food processor, combine the flour, sugar, nutmeg, baking powder and salt.

Add the butter, the egg and mix thoroughly. Add the orange juice, the red wine vinegar and pulse until the dough forms into a ball. Add water, if needed.

On a floured surface, knead the dough for 3 minutes. Make a ball and cover it. Let it rest for 1 hour at room temperature.

Roll the dough into a long and equal snake shape, about 12 inches long. Cut into slices the dough. (Each disc should be about 1/2 inch thick). This should give you about 18 cannolis. Using a rolling pin, make a flat round shape of each disc. Take each disc and roll them around the cannoli tubes. Using the beaten egg and a brush, brush the last part of the disc to make it stick to the roll.

Heat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with a paper towel. Fry 1 or 2 cannoli at a time for about 2 minutes. Drain on paper towels. Cool the cannoli completely.

Cannoli Dough

Using a pastry bag or a Ziploc bag with one of the corner cut, fill up the tubes from each side.

Lay them down on a serving plate and dust them with some icing sugar. This desert is soo irresistible, for sure you will be not be able to eat just one;)

Assemble

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Lentil & Bacon Soup

onion,diced

pancetta cubes

carrot(about 120 grams), finely diced

tsp cumin

turmeric

garlic cloves,finely chopped

chilli,sliced

stock cubes

red lentils,rinsed

Lentil & bacon soup

Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.

Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.

Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.

Serve the soup with a sprinkle of crispy lardons on top.

A basic chocolate ganache that is sturdy enough for use as a macaron filling at room temperature - great for macaron lollipops! It&#x27;s easy to adapt this base recipe for a variety of different flavors.

Basic Chocolate Ganache Filling for Macarons

semi-sweet couverture chocolate (or dark)

heavy cream

unsalted butter, room temperature

If using block chocolate instead of callets/chips, chop...

If using block chocolate instead of callets/chips, chop up the chocolate and place in a heat safe bowl.

Heat up the heavy cream in a small...

Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil.

Once it comes to a light simmer with...

Once it comes to a light simmer with steam and small bubbles forming on the sides, immediately pour it over the chopped chocolate. Let it sit for one minute.

Gently blend with a spatula until fully incorporated....

Gently blend with a spatula until fully incorporated. Add the room temperature butter, stir to incorporate together.

Add 1/2 tsp vanilla extract or to taste....

Add 1/2 tsp vanilla extract or to taste. Blend to incorporate.

Place it in the fridge and let it...

Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir it each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. Alternatively, if time allows, just let it sit at room temperature to set.

Once piped, place the assembled macarons in the...

Once piped, place the assembled macarons in the fridge to mature for 24 hours. Refer to post on how to freeze filling for future use. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/muot8da3ly1kfpowp2pu.mp4

Easy chocolate macaron filling using year round pantry ingredients. Only 15 minutes active time, sturdy enough for room temperature use and macaron lollipops.

Easy Chocolate Ganache Filling for Macarons - Only 3 Ingredients

Leftover Meatloaf Soup

pepper

potato

cheddar cheese,

scallions, chopped

plain yogurt

Over medium-low heat melt butter and whisk in flour. Cook for 1 minute whisking the whole time.

Continue to whisk while adding in milk, salt, and pepper. Cook until soup base thickens, about 10-15 minutes.

Add in potato, cheese, scallion, yogurt and sour cream and stir. Cook until soup begins to bubble. Add in meatloaf (or cooked ground beef if you don’t have any leftover meatloaf on hand) and cook about 5 minutes to heat the meatloaf crumbles.

Top with shredded cheddar cheese for garnish.

This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean

Mediterranean turkey-stuffed peppers

red peppers (about 220 grams)

tbsp olive oil,

lean turkey breast mince (under 8% fat)

garlic clove, grated

3-4 mushrooms, sliced

can chopped tomatoes

tomato purée

chicken stock cube

oregano

mozzarella, grated

green vegetables (spinach, kale, broccoli, mangetout

This pumpkin pie filling can be used in a pumpkin pie, pumpkin tart, or in my pumpkin pie chaffle.

Pumpkin Pie Filling

(15 oz) pumpkin

brown sugar substitute (Swerve Brown or Sukrin Gold)

heavy / whipping cream

tsp pumpkin spice

tsp sea salt

Combine all ingredients in a medium mixing bowl and mix with a hand blender until smooth, scraping down the bowl sides with a spatula as necessary.

If your are making this for use in pumpkin pie chaffles, pour mixture into a 9 inch pie pan and bake at 350F for 40-50 minutes (depending on oven) or until top has browned.  It's okay if it cracks, as we don't care about appearance.

Allow to cool for 1-2 hours, then either refrigerate in a storage container or portion out into tablespoon mounds and freeze.

The great chickpea salad, works well in lettuce wraps, served on a bed of leafy greens or scooped up with sliced colored bell peppers, cucumbers, celery, etc. And of course, it’s also a great sandwich filler.

Oil-Free Roasted Eggplant Chickpea Salad

For the salad:

Diced red onion

mint

Pomegranate seeds (picked)

tbsp of runny tahini

lemon

For the roasted eggplant:

eggplant

cumin

coriander

garlic powder

onion powder

tsp of paprika

chili flakes

black pepper

Preheat the oven to 375F/190C.

Cut the eggplant into cubes, then add all the rest of the ingredients under the roasted eggplant section of the ingredient list. Mix well, and transfer onto a baking dish, and roast in the oven for about 20 minutes.

Meanwhile, prepare all the salad ingredients from the list above and place them in a bowl.

Add the cooled roasted eggplant to the salad bowl, and drizzle the tahini, lemon zest, and juice.

Mix well and serve!

A super simple slow cooker recipe for shredded Mexican chicken taco meat made with chicken breasts perfect for tacos, burritos, rice bowls and more made with only three ingredients.

3-Ingredient Crock Pot Chicken Taco Meat

chicken breasts

taco seasoning

You&#39;ll be over the moon with this delicious Cherry Coffee Cake!  It has luscious cherry pie filling, a surprise layer of cream cheese filling, and an easy streusel crumb topping to die for!  Serve this tempting cake with coffee or tea for breakfast, brunch, or dessert.  Cherries and cream cheese together are the bomb!

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