#cep oil

[julochka365]

27/2.2023 - my latest haul from noma projects

[kkulbeolyeonghwa]

Foods in Ainu (beginner-friendly) - ipe

Dialect: mixed Hokkaido

~kam - meat peko kam - cow meat (beef) puta kam - pig meat (pork) cikap kam - bird meat tonoto - alcohol hat - wine wakka - water mean wakka - cold water sat~ - dried~ cep - fish cep kam - fish meat satcep - dried fish (nep) keraanpe - something tasty (nep) topenpe - something sweet amam - rice fu amam - uncooked, raw rice kinakar - herbs aha - shrub bean cipor - salted salmon roe imo~emo - potato rataskep - stir fry, mixed food karus - mushroom ohaw~ohau - soup yamau (=yam ohaw/ohau) - cold soup sito - rice cakes num - berry, fruit ham - leaf hokom - seaweed shippo - salt sum - oil, grease hoya - mugwort ku - to drink ipe - to eat suke - to cook kinakar - to forage for berries/fruit/vegetables ku=iperusuy na! - I am hungry! kera - taste

[sovietpostcards]

Photos from my own mushroom run yesterday!

1 - cep (the best edible mushroom) 2 - birch bolete (edible) 3 - toadstool (poisonous) 4 - some sort of stump mushrooms, don’t know what type, probably inedible

I picked a whole bucket of mushrooms, mostly oil caps and birch boletes + one cep + 3 moss boletes.

[taevisionceo]

A GIFT 🙏 … ECHOES OF YOU ... RISOTTO: A JOYFUL LUNCH… YOU'RE THE KEY TO MY HAPPINESS

It's my lunchtime 🤪🤪😋😋😋 A GIFT 🙏 … ECHOES OF YOU 👍💫💃🏻🕺 "RISOTTO: A JOYFUL LUNCH… YOU'RE THE KEY TO MY HAPPINESS"

BUTTERED RISOTTO WITH MUSHROOMS (BOLETUS) SAUSAGE AND BACON Rice Boletus (mushrooms)… aestivalis (summer joy), reticulatus (summer cep), edulis (mushroom king) zucchini, garlic, onion, carriot 🥕, apricot sauce, cranberries, sausage, smoked bacon 🥓, oregano… Irish butter, olive oil… Aberdeen beef broth. Re-hydrate cranberries in Aberdeen beef broth. While rice is resting ~3-4 min add Irish butter, basil, Mozzarella cheese on top.

TOMATO 🍅 SALAD

ORDATE Rioja 🍷

[kenresearch1]

Vietnam Logistics Market Flourishes: CEP and Warehousing Sector Generate over USD 5 Bn in 2022, Fueled by Joint Ventures and Modern Warehousing Systems. What Awaits the Future? :Ken Research

Buy Now

1.Emerging Trends and Developments in Vietnam's Warehousing Market: Joint Ventures, Automation, GSP Warehouse Preference, and Recent Funding Surge.

Interested to Know More about this Report, Request for a sample report

Logos Property and Manulife Investment Management joined forces in 2022 to construct an advanced logistics factory, covering an area of over 116,000 sqm and valued over $80 Mn. Moreover, GLP entered the Vietnamese market through a $1.5 Bn joint venture with SLP.

E-commerce companies are utilizing AI-powered warehouses and sorting centers spanning 0.3 Mn sqm to decrease delivery time during peak periods. Tiki NOW Smart Logistics has integrated robots for task execution, enhancing warehouse efficiency and enabling sellers to save 30% - 40% in costs.

Investment in pharmaceutical storage systems or GSP warehouses is increasing in Vietnam, with foreign firms such as DKSH, Zuellig, and Mega making substantial investments to improve cost-efficiency and optimize manpower in warehouses.

Vietnamese on-demand warehousing platform, Wareflex, secured $785,000 in pre-seed funding from Genesia Ventures and Antler. Additionally, Mirae Asset Daewoo Co. and Naver Corporation, prominent South Korean companies, invested $37 Mn in a warehouse located in Bac Ninh, Vietnam.

2.Automation Surge: Vietnam's Growing Demand for Modern Warehouses Driven by Increased Investment in New Technologies.

Visit this Link :- Request for custom report

Next generation supply chains in Vietnam are utilizing robotics and automation to perform task such as picking, sorting, inspecting, handling to improve overall efficiency and speed to market. Some warehouses are turning to autonomous vehicles to bring merchandise to sortation while Drones & RFID will be used for Inventory Management. The opportunities seem endless which will result in greater efficiency and productivity.

3.Tech Trends Unleashed: Big Data and Augmented Reality Empower Vietnam's CEP Market in Response to Consumer Demand.

Market Maxomony

Vietnam Logistics Market Segmentation

By Service Mix

Freight Forwarding

Warehousing

CEP

Value Added Services

Vietnam Freight Forwarding Market Segmentation

By Mode of Freight

Road Freight

Sea Freight

Air Freight

By Type of Freight

International Freight

Domestic Freight

By Types of Operators

Small Fleet Operator (SFO)

Medium Fleet Operator (MFO)

Large Fleet Operator (LFO)

By End-User

Retail

Oil and Gas

Textiles

Pharma

Others

Vietnam Warehousing Market Segmentation

By Warehousing Types

General/Industrial/Retail

CFS/ICD

Cold Storage

Agriculture and Others

By Warehouse Locations

Northern

Central

Southern

By End-User

Retail

Oil and Gas

Textiles

Pharma

Others

Request a Call with Expert to know more about Latest Trends

Major Players Mentioned in the Report:

Yusen Logistics

Transimex

Gemadept Corporation

Maersk

Kuehne+Nagel

MP Logistics

ITL

Vietnam Post

Viettel Post

Vietnam Maritime Corporation

Expeditors

Bee Logistics

DB Schenker

Vinafrieght Joint Stock Company

CJ Gemadept

Ceva Logistics

GHN Express

DHL VNPL Express

EMS

Key Target Audience

E-Commerce Companies

Third-Party Logistic Providers

Potential Market Entrants

Freight Forwarding Companies

Warehousing Companies

Cold Storage Companies

Industry Associations

Consulting Agencies

Government Bodies & Regulating Authorities

Time Period Captured in the Report:

Historical Period: 2017-2022

Base Year: 2022

Forecast Period: 2022-2027

For More Insights On Market Intelligence, Refer to the Link Below: –

Vietnam Logistics Market Outlook to 2027

Related Reports by Ken Research: –

Indonesia Logistics Market Outlook to 2027

[foodplates1922]

Stuffed Norfolk black chicken wing from Gothenborg, finished on the yakitori. It has been stuffed with chicken mousseline mixed with preserved cep mushrooms, that has been fried in butter and deglazed with fruity white wine. Sauce of Ceps, butter & smoked oil.

French, Main, Chicken

[cristianecoach]

https://www.magazinevoce.com.br/magazinecrislutur

Venha visitar a minha loja! Aqui

você encontra as maiores ofertas

do Magazine Luiza, e garante um atendimento personalizado de acordo com o que você procura.

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🚛 Frete grátis para diversas regiões

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[steve-explores]

37th Week Celebrations at Les Amis

To celebrate the 37th week of our little bundle of joy, my wife and I celebrated the occasion at one of the most celebrated restaurant in Singapore, Les Amis, with three-star accolades from Michelin Guide and a coveted spot in Asia’s Top 50 Restaurants. 

To enjoy a full experience, we decided on the seven-course Degustation menu featuring the finest dishes from the restaurant featuring top quality ingredients from sustainable sources such as scallop, caviar, river caught wild salmon, line caught seabass, and Challans ducks.

Appetizers are simply magical with three exquisite dishes which provides diners with a quick peek at the delights to come.

Le tartare de saumon au caviar: River caught wild salmon tartare with special selection of caviar.

One of our favorite dishes of the evening is the decadent salmon tartare with a thick layer of caviar on top, served with fried moist sourdough. Each mouthful is heaven on earth, leaving a smile on your face and a skip in your heart.

La noix de Saint-Jacques d’Erquy, cuite au four sans coloration, sauce iodée aux algues du Cotentin: Slow roasted scallop from the coast of Erquy with savoury seaweed sauce.

The sweet plump scallop paired with the slightly acidic aromatic sauce and a crispy disc is a masterclass in the delicate balance of flavors and textures. 

Étuvée de cèpes « à la Bordelaise » caviar d’aubergines: Cep mushrooms cooked “à la bordelaise” & eggplant caviar with touch of olive oil.

These mushrooms are so meaty and juicy, comparable to high quality wagyu steaks. The eggplant caviar rounds off the dish for a truly satisfying and comforting dish.

Le potage à la châtaigne d’Ardèche: Silky velouté made with seasonal Ardèche chestnuts.

The velvety rich soup is adored with melt-in your-mouth pork belly and foie gras, much like jewels on a culinary crown of excellence.

Le bar de ligne cuit sur peau, sauce au verjus: Line-caught seabass roasted with touch of thyme & pepper served with verjus sauce.

The seabass is flaky and moist, punctuated by the full bodied sauce, to create a flavor profile that I have never tried before. It was a noble attempt at a difficult protein though it was our least favorite item of the evening.

Le canard de Challans rôti sur sa poitrine, poire « Beurré Hard y » caramélisée, ravigoté au gingembre: Roasted Challans duck breast from Vendée accompanied with ginger caramel pear.

This dish is Les Amis: Executed with perfection and true artistry, raising its culinary possibilities to its full potential, unleashing wave after wave of delectable flavors on the palate of diners, Every bite is just pure bliss, and in my culinary scoreboard, this is a 9.5 with the 0.5 reserved for its next evolution to new heights of greatness. 

Before our main dessert, we are served with one of the best dark chocolate cakes in the city, comprising of layers of chocolate ganache, hazelnut feuilletine, chocolate sponge and coated with a silky chocolate glaze. And the best part? You can purchase it from the restaurant for your enjoyment at home.

La figue de Solliès, dans une boule en sucre soufflé: Variations of Sollès fig in a crisp sugar sphere.

Faced with such an innovative dish using such a difficult ingredient, I find myself running out of superlative terms to describe it. It is just simply a dessert lover’s dream come true.

And for the big no-brainer question of the day: Would I return again and recommend this restaurant to everyone? 

Quite simply yes because Les Amis embodies the very essence of what it means to be the best in the highly competitive culinary scene. Les Amis has captured my heart and my stomach, and my wife and I will return again to the restaurant with our little angel to celebrate our next milestone in life.

In the meantime, Au revoir - until we see each other again...

[littlelittlesimmies]

BG Red VS Blue Oil Portrait with 4t2 Paranormal Guidry frame.

The master for the frame is the bigger one, and the painting takes its texture from BG Red VS Blue Oil Portrait. The frame comes with the 12 original colors (merged with the master mesh).

centered on one tile because I love to use angled OMSPs on wall stuff

at ground height to avoid weird lighting issue

shiftable

environment score decreases with size

Combine these with my recolors of BG “Red vs Blue” Oil Portrait with TS4 Paranormal Guidry paintings and you’ll have a 4t2 Guidry painting but with more versatility than just a 4t2 conversion of the painting.

Also made an optional mesh default for the Maxis BG Red VS Blue Oil Portrait lowered at ground height (that is actually an edited version of HA CEP-Extra so you still have the frame and painting separated).

Download : SIMFILESHARE

Size 1 : 1200$, Size 2 : 900$, Size 3 : 675$, Size 4 : 505$, Size 5 : 380$, Size 6 : 285$, Size 7 : 215$.

538 polys each.

[purringbookworm97]

Mushroom Risotto - a nice lil’ autumn recipe

Good evening, folks! How are you mighty fine-looking ladies, gents, and otherwordly beings, today?

I come to you with something that might interest a few! Yes, it is your long-time missing uncle’s autumn recipe, and it’s nothing less than the long-held family recipe of Mushroom Risotto, straight from my proud italian lineage!

Why this recipe? Because I made it yesterday, for one, which means I have a fresh picture to illustrate my words, and because it’s shroom season for the northern hemisphere of this round earth, and also spooky season where you might wanna impress friends, demons and family alike with your cooking skills!

Therefore, for a mouthwatering mushroom risotto, you will need:

Two cups of risotto rice, for three good eaters (the grains are round, not long, it’s glutinous rice)

two onions (I usually use white onions, but we ain’t no racists in this house so use whatever eye-pricking root you find, a’ight?)

mushrooms!!!! (I used ceps here cuz I love them, they can be fresh or dried if you can buy some at the grocery store) Use as much as you want honesly, but I’d go with two-thirds full cup of dried shrooms, which should be a full cup when fresh (but add more, come on)

chicken stock (or whatever but chicken tastes better, take one cube, you heard me)

one and a half cup of white wine!!!! (cooking or otherwise, doesn’t matter, that bottle you wanted to finish? It’s gotta go)

parmigiano, bish (parmesan cheese, yeah, and you’ll measure that shit with your heart after grating it to thin flakes, no arguing with me on that)

To make the dish, you’ll need to follow these particular steps:

prepare the onions by chopping them as thin as you can (or bigger if you like a chunky piece of onion, you barbarian)

if your shrooms are dried, it’s you cue to drown the hell outta them, go on

if not, proceed

pour some oil with a good bit of salt and pepper (olive oil tastes better btw) in a large pot (I mean it, go bigger than big on that one) and get that to sizzling heat

add the onions and stir fry them until they’re nice and crisp

now, take your shrooms, and fry them in a separate pan (trust me) then let them aside

add the rice in the pot and stir fry it until the grains have gone a bit translucent

pour the wine and let it cover the rice (make sure all the rice is in the wine ir I swear I’ll slap you)

add the stock cube and make sure it melts fully (no one like to bite in a chunk of stock)

wait till the rice has absorbed the wine, then add approximately one liter and a half of boiling water so the rice is entirely immersed (you see? big pot)

lower the heat

cover

At some point, the rice will have absobed the water, and will make a sexy squeliching sound when you’ll stir to make sure it doesn’t stick to the bottom of your pot

that’s your cue to add the shrooms and stir

now comes the last step: add the parmigiano!!! Drown that rice in it!!!! make them feel your wrath and the power of your italian nonna!!!

you’re done now.

congratulations.

That’s it folk! Serve in a bowl, plate, or piece of fire-hardened clay, drink some red wine or apple juice with it, whatever, and enjoy with your friends or yourself! No matter how many yourself there are! I hope this recipe will bring some joy to your spooky-season, and on that note, bon appetit!

[terato-onlyfangs]

What I gathered for Etruscan so you can use it for the vamps

[x],[2],[3],[4 18+],[5]

acale (Aclus): noun, June

ais, eis (pl. aisar, eisar), god

aisiu: adjective, divine, of the gods

aisna, eisna: adjective, divine, of the gods

al: verb, give, offer

alpan, alpnu: noun / adverb, gift, offering; willingly

alphaze: noun, offering

alumnathe: noun, sacred society

am: verb, to be

an (ana, ane, anc, ananc): pronoun, he, she

apa: noun, father

apana: adjective, paternal

apcar: noun, abacus

ar-, er-: verb, to make, move, build

*arac: noun, falcon

*arim: noun, monkey

ars-: verb, push away?

aska: noun, type of vase (Gk. askós)

athre: noun, building (Lat. atrium?)

ati, ativu: noun, mother, 'mummy'

ati nacna: noun, grandmother

avil: noun, yearC

-c: conjunction, and

ca: demonstrative, this

camthi: noun, name of a magistracy

cape, capi: noun, vase,container(cf. Lat. capio:?)

*capr-: noun, April

capra: noun, urn

*capu: noun, falcon

car-, cer-: verb, make, build

cecha: noun, sacred things, ritual, ceremony, priestly

zilch cechaneri: noun, a title (see zil etc.)

cechase: noun, name of magistracy

cehen: demonstrative, this one here

cela: noun, room (Lat. cella)

celi: noun, September

celu: noun, priestly title

cep-, cepen: noun, priestly title

ces-: verb, lie

cezp: numeral, 8?

cezpalch: numeral, 80?

ci: numeral, 3

cialch-, cealch-: numeral, 30

ciz: adverb, three times

cisra: noun, Caere

clan (pl. clenar): noun, son

cletram: noun, basin, basket, cart for offerings (Umbrian kletra)

cleva: noun, offering

clevsin: noun, Chiusi

creal: noun, magistrate

creice: noun, Greek (Lat. Graecus)

culichna: noun, vase, 'little kylix' (Gk. kylix)

cupe: noun, cup (Gk. kúpe:, Lat. cupa)

cver: noun, cvil, gift, offeringCH

*chosfer (gloss): noun, OctoberE

eca (see ca)

eleivana: adjective, of oil

aska eleivana: noun, vessel for oil (Gk. élaion)

-em: adposition, minus

enac, enach: adverb, then, afterwards

epl, pi, pul: adposition, in, to, up to

eslz: adverb, twice

etera, eteri: noun, foreigner; slave, client (serf?)

etnam: adverb, and, alsoF

*falatu (gloss, falado): noun, sky

fan-: verb, to consecrate?

fanu: noun, sacred place (Lat. fa:num?)

favi: noun, grave, temple vault (Lat. fauissa?)

fler: noun, offering, sacrifice

flerchva: noun, all the statues, offerings

flere: noun, divinity, god

flereS: noun, statue

frontac: noun, interpreter of lightning; see

trutnuth (Gk. bronte:?)

fufluna, see puplunaH

hanthin: adposition, in front of

hec-, hech-: verb, put, place in front of, add

herma, heramasva: noun, place, statue? (Gk. Hermes)

herme, hermu: noun, sacred society of Hermes *hermi- (gloss, Ermius): noun, August

hinthial: noun, soul, ghost, reflection

hintha, hinthu, hinththin: adposition, below

hus- (pl. husiur): noun, youth, children;

huznatre: noun, group of youths

huth: numeral, 6I

ic, ich, ichnac: adverb, how

ica, ika: demonstrative, this

ilu-: verb, activity of offering or prayer

in, inc: pronoun, it

ipa: pronoun, relative pronoun

ipe, ipa: pronoun, whoever, whatever

*ister (gloss: Lat. histrio): noun, actor

ita, itu: demonstrative, this

*itu- (gloss: itus or

ituare): verb, to divide? (Lat. Idus)L

lauchum: noun, king (Lat. lucumo:)

lauchumna: adjective / noun, 'belonging to a lucumo' (king or prince), palace

lautni: adjective / noun, 'of the family', freedman

lautnitha, lautnita: noun, freedwoman

lautun, lautn: noun, family, gens

lechtum: noun, vase for oil (Gk. le:kuthos)

lechtumuza: noun, little le:kuthos

lein- : verb,to die?

les-: verb, offer sacrifice

leu-: noun, lion

lucair: verb, to rule

luth: noun, sacred place

lup-, lupu: verb, to dieM

-m, -um: conjunction, and

mach: numeral, 5

macstrev: noun, name of magistracy

mal-: verb, to give, dedicate?

malena, malstria: noun, mirror

man, mani: noun, the dead (Lat. Manes)

manin-: verb, to offer to the Manes?

maru, marunu: noun, name of magistracy (Lat. maro:, Umbr. maron-)

masan, masn: noun, name of month?

matam, matan: adposition, above, before

math: noun, honey, honeyed wine

maruchva: noun, type of zilath

mech: noun, people, league

men-: verb, offer

methlum: noun, district

mi, mini: pronoun, I, me

mul-: verb, to offer, dedicate as an ex-voto

mulach, malak, mlach: noun, votive offering, dedication

mun-, muni: noun, underground place, tomb

mur-: verb, stay, reside

murS: noun, urn, sarcophagus

mutana, mutna: noun, sarcophagusN

nac: adverb / conjunction, how, as, because

neftS, nefS, nefiS: noun, grandson (Lat. nepos)

nene: noun, nurse, wet-nurse

neri: noun, water

nesna: noun, belonging to the dead?

nethSra: noun, haruspicina

netSvis: noun, haruspex

nuna: noun, offering?

nurph-: numeral, 9P

pachathur: noun, Bacchante, maenad

pachie-, pachana: adjective, Bacchic

pacusnaSie, pacuSnasie: adjective, Bacchic, Dionysiac

papa, papacs: noun, grandfather

papals: adjective / noun, of the grandfather: grandson

parnich: noun, magistrate

patna: noun, name of vase (Gk. patane, Lat. patina?)

penthuna, penthna: noun, cippus, stone?

pi, pul: adposition, at, in, through

pruch, pruchum: noun, lug (Gk. próchous)

prumathi, prumats: noun, great-grandson (Lat. pronepos)

puia: noun, wife

pul, see pi

pulumchva: noun, stars?

pupluna, fufluna: noun, Populonia

purth, purthne: noun, name of magistrate or magistracy; dictator?

put-, puth-: noun, cup, vase, well? (Lat. puteus, puteal)Q

qutun, qutum: noun, vase (Gk. ko:tho:n)R

rach-: verb, prepare

*rasenna, rasna: adjective, Etruscan, of Etruria

rath: noun, sacred thing

ratum: adjective, according to law (Lat. rite)

ril: adjective, aged, at the age of ... (years)

rumach: adjective, Roman, from Rome

ruva: noun, brotherS, SH

[useless-catalanfacts]

Hi! Are there any Catalan dishes that don't have meat in them? I don't know about fish since I rarely eat it but meat's been giving me indigestion lately. I'd really love to try cuisines from the various regional cultures of Spain because of their fresh, healthy veggie content!

Yes! There are a lot of Catalan dishes that are made of vegetables.

I will add the name of the dish in Catalan and for the ones I’ve posted about I’ll link you to the post, and then I’ll try to find a recipe in English.

Salads:

Esqueixada. Recipe in the post. It includes cod but you can skip it if you don’t want fish. [Photo by elsfogons]

Empedrat. Similar to esqueixada but with beans and bell pepper, so it also includes cod but if you don’t like fish you could just do it without the cod. I wanted to include it anyway because I love it (hehe).

Xató. Escarole salad with a sauce similar to romesco, typical for Carnival. Recipe. 

Trempó: typical from Mallorca, it’s commonly eaten in a coca de trempó but you can also eat it as a salad to accompany any dish. Recipe.

Coques (read this post about the concept of coca in Catalan cuisine if you don’t know it yet, but it’s basically a flat bread with things on top, like a cold pizza generally without cheese)

Coca de recapte. Some people add herrings, Catalan types of sausage or other ingredients (basically “coca de recapte” translated to “coca of everything I could gather”, because it’s made of the typical things that Catalan peasants would have around the house), so feel free to change it however you like it best. Recipe. [Photo source]

Coca de ceba: coca (flat bread) baked with onion, and you can add what you like on top. I like it with goat cheese.

Many different types of coques actually!

Arrossos (rice dishes)

Arròs de bolets: rice with wild mushrooms. There are many different recipes of this rice with mushrooms in different parts of the territory. Here’s the recipe for the Andorran one.

my favourite rice with mushrooms are the ones that add cep (Boletus edulis) or yellow foot (Craterellus lutescens) 😋. A recipe for the yellow foot.

Arròs de carxofa amb bolets: rice with artichoke and mushrooms

Pimentons farcits (bell peppers filled with rice and vegetables). I haven’t found this recipe in English but you could run this one in Spanish through google translate.

You could make many other rices just skipping the meat. Or rice with vegetables recipe.

Others:

Escalivada: smoke grilled bellpeppers, eggplant and onion, you can also do the same with other veggetables. You can eat this on top of pa amb tomàquet   or make a coca or in other ways you want. (I like to eat it with   salted anchovies but if you don’t like fish there’s no need to).

Samfaina (a condiment, base or side-dish similar to the French ratatouille). Recipe in the post.

Or tombet which is the Mallorcan version of samfaina and includes potato. Recipe.

Espinacs a la catalana: very easy! just sautéed spinachs with olive oil, garlic, raisins, pine nuts, and salt. Recipe.

Rovellons a la brasa or rovellons la planxa. Bloody milk cap mushroom (Lactarius sanguifluus) grilled or sautéed with olive oil and smashed garlic and parsley, and salt.

Cigrons a la catalana: chickpeas. Recipe. Or chickpes with spinachs. Recipe (skip the pork belly, it adds a better taste but you can cook it without it).

And obviously, calçots with romesco. Though if you live outside the Catalan countries you will probably not be able to buy calçots. You can try the same with other kinds of green sweet onions. Romesco recipe. You can also make the calçots / sweet onion breaded (recipe).

And of course a lot of truites (omelettes): potato (and onion) omelette, eggplant omelette, spinach and garlic omelette, mushroom omelette, pea omelette...

[taevisionceo]

A GIFT 🙏 … ECHOES OF YOU ... TASTE OF JOY IN MY SUMMER LUNCH… TASTE OF YOU, YOU'RE MY JOY

It's my lunchtime 🤪🤪😋😋😋 A GIFT 🙏 … ECHOES OF YOU 👍💫💃🏻🕺 "TASTE OF JOY IN MY SUMMER LUNCH… TASTE OF YOU, YOU'RE MY JOY"

BUTTERED RISOTTO WITH MUSHROOMS (BOLETUS) AND BACON Rice Boletus (mushrooms)… lactarius deliciosus (rovellons), aestivalis (summer joy), reticulatus (summer cep), edulis (mushroom king) zucchini, garlic, onion, carriot 🥕, plum sauce, smoked bacon 🥓, oregano… Irish butter, olive oil… Aberdeen beef broth. While rice is resting ~3-4 min add Irish butter, basil, Mozzarella cheese on top.

TOMATO 🍅 AND ANCHOVIES, SALAD Tomato 🍅, Cantabrian anchovy fillets.

ASTURIAN CIDER

[endless-joy]

🇺🇸 Before I head into a complete holiday spirit, I wanted to share with you one more pumpkin infused recipe - chocolate pumpkin bread. 🍫 I gotta warn you though, if you want this to be a real dessert, you’ll want to add either about 1/2-1/3 cup of some syrup or a handful of chocolate chips because the original recipe has a more neutral taste which is prefect if you wanna use it as bread and perhaps put some jam or peanut butter on top. 🍞 So in order to make one cute loaf of this bread, you’ll need to mix 1 3/4 cups whole wheat flour, 1/2 cup wheat flour, 3 heaping tbsps of cacao powder, 1 tsp of cinnamon, and 1 heaping tsp of baking soda. Then blend 300g of pumpkin purée with 1 banana, 2 tbsps of coconut oil and 70ml of plant based milk. Mix everything together, transfer it to a baking tin, and bake in 180*C for about 30min. Again be sure to add extra sweetener if you want this to be like a chocolate cake. 🍫 Enjoy! . . . 🇱🇻 Pirms es pilnībā pārēju uz novembrim labāk piestāvošām krāsām un smaržām, vēlējos padalīties ar vēl vienu ķirbīgu recepti - šokolādes ķirbju maizi. 🍫 Uzreiz gan jāsaka, ka šī tiešām garšoja vairāk pēc maizes, nevis deserta, tāpēc, ja vēlies saldāku iznākumu, pievieno kādu 1/2-1/3 gl sīrupa vai sauju šokolādes gabaliņu. Man patika šī neitrālā garša, jo tad maizei itin labi varēja smērēt virsū ievārījumu vai zemesriekstu sviestu. 🍞 Lai pagatavotu vienu tādu klaipiņu, Tev vajadzēs vienā bļodā samaisīt 1 3/4 gl pilngraudu kviešu miltu, 1/2 gl kviešu miltu, 3 pamatīgas ēdk kakao, 1 tējk kanēļa un 1 kaudzīgu tējk sodas. Tad atsevišķi sablendē 1 banānu, 300g ķirbju biezeņa, 2 ēdk kokosriekstu eļļas un 70ml augu piena. Visu kārtīgi samaisi kopā, pārliec cepamtraukā un cep 180*C aptuveni 30min. Vēlreiz atgādinu, ka vēlmi pēc desertīgākas garšas var apmierināt, pievienojot papildus saldinātāju. 🍫 Lai labi garšo! . . . #breakfastmakes #veganfood #healthyfood #veganrecipe #vegansofinsta #healthyeats #foodblogger #breakfastfood #veganbreakfast #vegānisks #sweetbreakfast #pumpkin #pumpkinspice #pumpkinbread #chocolatebread #veganbread #veganlatvia #veselīgi #gatavomājās #ķirbis #ķirbjumaize #ķirboties #našķoties (at Riga, Latvia) https://www.instagram.com/p/CHUjEPGpOrD/?igshid=17v6jmteqcab3

[cristianecoach]

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