Galette “Autumn Sun” Recipe

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This pie is ultra – pumpkin: pumpkin in the dough and in the filling. And with seeds. Even on a gloomy autumn evening, the bright color of this galette will remind you of the past Sunny days. It is easy to prepare from simple ingredients, and it turns out very tasty! And the cake is very satisfying, because the filling is something – “heart”!

Buckwheat Galette with Lentils and Mushrooms Recipe

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How nice in the evening to get together for dinner, sit, chat about anything, joke, laugh… and when such a cake on the table, it’s twice as nice! A riot of colors, flavors, tastes! Very useful, satisfying and tasty! All products are very harmoniously connected with each other, and the result was excellent! This cake is a galette in a provençal style, you can safely offer not only family every day. It will take its rightful place on the festive table.

Galetta “A La Ratatouille” on Pumpkin Dough Recipe

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Ratatouille-a dish that was born in Provence, and then quickly spread throughout the southern region of the country, is now known and loved by many not only in France but throughout the world. Classic Ratatouille must contain zucchini, eggplant, bell peppers, tomatoes. Vegetables are cooked in olive oil with onions and / or / garlic and, of course, Provencal herbs – fresh or dry. Modern cooks, of course, often modify the recipe in every way, as it happens with all known classic recipes. Let me introduce you to my version. In this recipe, I used Ratatouille as a pie filling. Suitable when just vegetable stew is a little boring. Pumpkin dough is a godsend. It is nutritious, tasty, bright!

Halva “Eastern Tales” Recipe

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When we pronounce the word “halva”, as the Eastern sage noted, our mouth does not become sweet, and we imagine a sweet grayish mass of seeds, but in the East” halva ” means sweets. Some make halva with carrots, others-with semolina, and I suggest you make an unusual and delicious, and most importantly, healthy food with PUMPKIN.