ROASTED PEPPER MUSHROOM PASTA SAUCE
Roasting has been my favorite “go to” technique for cooking veggies; it caramelizes the sugar in the veggies, creating a delicious crispy exterior with a creamy interior. Besides you get the oven to do all the work, while you indulge in the food.
Roasting peppers is a story of its own! Ever since I discovered roasted peppers & my fridge/freezer are always stacked with piles of them!
BAKED PUMPKIN WITH BECHAMEL
As promised, pumpkin pumpkin recipes every week :)
One of the best pumpkin recipes in the whole world. There might be pumpkin cake, pie, pudding, cake .. you name it but still this old fashioned baked pumpkin with bechamel remains the top of all pumpkin desserts!
Soft, sweet & buttery roasted pumpkin cubes are topped with a creamy layer of bechamel & baked until golden & all bubbly.
CHICKEN WITH LEMON DILL SAUCE
I believe that dill is the best (by far the best) green herb on earth. I add dill to almost anything I eat & mixing it with lemon brings out its flavor more & more. The mixture of lemon & dill never seems to fail me; always my winner combo.
CLASSICAL FRENCH TOAST
I know French toast seems like a regular recipe that anyone can prepare at home!
BUT NO. A BIG FAT NO!
Let me tell you my story with French toast.
I have been making French toast for ages; it’s just some milk & eggs beaten together with some flavorings! No need for a recipe, right?
Mine came out tasting nice but the texture always varied from a little dry to soggy although I made sure I never under or over soaked my toast so why the inconsistency in texture?
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