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9.1M views · 68K reactions | Even if you are 100 years old, you must know this trick! You won't buy bread anymore! Ingredients: water: 2 l (68 pt) flour: 700 g (25 oz) dried yeast: 10 g (0.4 oz) salt: 15 g (0.5 oz) sugar: 30 g (1.1 oz) vegetable oil: 30 ml (1 fl oz) toasted sesame seeds: 5 g (0.2 oz) sesame seeds: 10 g (0.4 oz) flour: 10 g (0.4 oz) | Cookrate

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1.2M views · 53K reactions | 🍂Immunity boost Autumn Pumpkin Soup Asian-Indian Style 🤤 Ingredients: - 500g pumpkin - 2 sweet potatoes (medium) - 40g red curry paste* - 4 cloves of garlic - 4 shallots - 6 tablespoons of soy - 40g of ginger - 1 lemongrass stalk - 7-8 basil leaves - 6-7 coriander leaves - 4 tablespoons of olive oil - 60g of butter - water (stock or coconut milk**) - a few drops of lime juice - roasted pumpkin seeds - Salt and white pepper to taste Process: 1. Put the olive oil, butter, sliced ​​shallots and chopped garlic in a pot. Cook on low heat until the onion becomes translucent. 2. Put the finely sliced ​​ginger and cook for another 4-5 minutes. Add lemongrass beaten and cut in half, stir. 3. Add the curry paste and mix well. Add the pumpkin and sweet potatoes cut into cubes, stir, basil and coriander, salt and pepper. Stir and cook*** for 10-12 minutes. 4. Add soy and cook for another 3 minutes. Pour water to cover the pumpkin by 2 cm and let it boil for approx. 45 min, to be very soft. 5. Take out the lemongrass and blend everything until you get a creamy soup. Squeeze a few drops of lime, blend a little more. Serve with roasted pumpkin seeds, a few drops of olive oil and, if you want, some cubes of chicken meat. Good appetite! TIPS: *you can use curry of another color, but I preferred to use red to keep the color, if you use green, the color will change. **for the version with coconut milk, use 1/2 water and 1/2 coconut milk. *** the pumpkin will soften and release the sugar, which should caramelize a little. 🇷🇴 Rețeta în limba română în comentarii 👇 | Joseph Hadad

1.2K views · 15K reactions | HASSELBACK GARLIC-MAPLE BUTTERNUT SQUASH WITH WHIPPED RICOTTA & GOAT CHEESE! It is flavor & texture perfection. *The key here is to take it out when it is tender and to cover it if the garlic starts to brown. Can vary depending on size* For the squash: 1 medium butternut squash, peeled/halved/ seeded 5 cloves garlic, sliced 2-3 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1/4 tsp nutmeg 2 tsp chopped fresh rosemary 4 pads butter Maple syrup For the whip: 2 oz soft goat cheese 3/4 cup ricotta cheese 1 tbsp olive oil 1 tsp lemon zest or orande zest Squeeze lemon juice 1/4 tsp salt Pepper Toppings Chopped dates (3-4) Chopped parsley (2-3 tbsp) Sunflower seeds (1-2 tbsp) Olive oil Preheat the oven to 425. Line a sheet pan with parchment paper, drizzle with olive oil and set aside. Place the squash on a cutting board with two wooden spoons or chopsticks on either side of the squash halves and make thin slices throughout. Repeat for the second half. Use a fork to open some of the slices and stuff the halves with the garlic. Drizzle and brush with oil, then season with the salt, pepper, nutmeg and fresh rosemary. Place in the oven for 45 minutes (cover if the garlic starts to brown). After 45 minutes, remove, then top with a few pads of butter and drizzle with the maple syrup. Place back in the oven for 10-15 minutes. Make the whip. Add the goat cheese, ricotta, olive oil, lemon zest, lemon juice, salt and pepper to a food processor. Process until smooth. Spread out the whip, top with the squash, parsley, dates and sunflower seeds. Drizzle with olive oil. Enjoy 🧡 (starinfinitefood) #fall #fallvibes #fallrecipes🍁 #easyrecipes #glutenfreerecipes #butternutsquash #fallrecipes #squash #mealprep #dinner #entertaining | Foodie | Recipe Ideas | Super Easy