Cooking – How To Make The Perfect Cappuccino At Home

Espresso Cappuccino – with its delicious combination of espresso and hot milk, it has become one of the most popular drinks in Italy. It is a well-known delicacy that’s enjoyed by both rich people and those who are enjoying a simple afternoon. The best part about this delightful beverage is that it’s available in all supermarkets and gas stations. But why are these beverages so popular? Well, I’m sure you’ve heard of Starbucks, Costa Rica’s FRS, and other coffee giants who market and sell these delicious beverages. But have you ever wondered how they make their drink so tasty and appealing?

First off, the ingredients that go into a cappuccino are espresso, milk, sweetened with sugar, shaved foam (also called froth), and shaved ganache. Cappuccino is actually a very old Italian beverage usually only made with one-half cup of espresso and one-third cup of hot milk. In this recipe, Nespresso automatic coffee maker comes into play. It is known to produce the most aromatic and robust cup of cappuccino. This unique formula replaces your favorite coffee store beverage, now with a wonderful Nespresso beverage.

You’ll also need espresso to brew your cappuccino. The standard espresso coffee comes with a higher rate of dissolved solids so it should not be used instead of the pre-spouted espresso. Espresso that has been served cold has fewer dissolved solids and the results are usually less creamy and aromatic.

Gently mix your espresso beans with milk and sugar. Stir until completely blended. You can add flavor by swirling the milk and sugar gently together. The foam that appears will help keep the cappuccino from foaming up.

Next, measure your cup of cappuccino milk and set it in the bottom of your Nespresso machine. Fill up your machine with boiling water and press your brew button. Allow your cappuccino to brew for about three minutes. Turn off the machine and let the cappuccino cool down.

Pour into individual cups and repeat the process with each cup. If you have too much foam, it will reduce the cappuccino’s flavor and appearance. Pour the last cup into a separate bowl and add cream and milk foam to create a delicious cappuccino. Let cool and serve at room temperature. Store in an air-tight container.

Another easy step is to use your imagination when serving your cappuccinos. For example, you could shape foam into different shapes, such as circles and triangles. You could even shape the foam into different colors, such as black, green, and chocolate. You could also write some sayings on it, such as, “It’s warm outside” or “I’m sorry.” Your guests will be surprised at just how good a cappuccino tastes, so they will probably want one more!

If you want to know how to make the perfect cappuccino, remember to follow all of the steps in this article. Use high-quality milk, and use the right kind of foam. If your cappuccino has too much milk or the foam is too thick, it won’t be perfect. If you are not comfortable making your own cappuccino, don’t worry. There are plenty of places that offer ready-made cappuccinos from Italy to choose from. Make sure to try them all before deciding on which one to drink!

Fill one or two cups with hot tap water and place the milk in a saucepan or saucepans. Turn the burner on to medium heat. Once the milk begins to boil, immediately remove it from the heat and add in the foam. Allow the milk mixture to cool down for a few minutes. Pour this into a cup, and then add in the cappuccino powder, coffee, and hot water.

Use a mesh or wire strainer to pour the cappuccino into a cup. Then, use a milk cloth to cloth the foam. Gently fold the strainer over the cappuccino to seal it, and then repeat this step with the second cup. When you are done, you will have a delicious cup of cappuccino.

It is easy to know how to make the perfect cappuccino. All it takes is some confidence and practice. You will be surprised at how good you can become at making this wonderful drink, and it will become part of your daily routine.

Cooking – How To Make The Perfect Cappuccino At Home

Cooking – Easy Holiday Foods to Make With Store-Bought Pie Crust

The holidays can be the perfect opportunity to gather around the dinner table with your loved ones and enjoy a great meal, catch up, and remember what matters most in life. We all love the holidays! But they can also be super stressful, especially if you’re the one hosting a large group for dinner and dessert. There are so many things one has to plan for, from tidying up your home, deciding on which recipes you’ll make, shopping for all the ingredients, and – not to mention – actually spending hours (sometimes days) preparing the meals.

However, cooking or baking doesn’t have to stressful; after all, you should be able to enjoy your time with your loved ones and not consider it a burden. Thanks to today’s easy online recipes and ready-made ingredients, your time in the kitchen doesn’t have to be a hectic experience.

One of the main desserts that everyone expects for a holiday dinner has got to be pie. But you can also use store-bought pie crusts for savory dishes too! There is an abundance of pie options you can choose to make, but many people face the issue of creating the perfect pie crust or are simply too anxious about working with dough. Luckily, you can easily buy store-bought pie crusts, save them in the freezer/fridge, and get creative with the fillings during the holiday season! It’s one less thing off your to-do list; there’s no need to bake from scratch when you’re already making a dozen other items and time is not on your side. And hey, no one has to know!

What to Look for When Choosing the Right Pie Crust

It can be overwhelming at times to choose the right pie crust when you’re faced with endless options at your local grocery store. However, not all pie crusts are that great, and they can taste a bit stale and dry. A good and proper pie crust should feel homemade, meaning that it should look like you’ve made it yourself and that it’s not premade. But how can you tell? Well, consider buying a couple as a trial first and look for the following:

  • The Texture: Pie crusts should be flaky, buttery, and feel as fresh as if you just took it out from the oven. It should also feel tender but crispy around the edges.
  • The Look: Check the pie’s appearance for any signs of staleness. Does it look like something you can eat and can’t wait to sink your teeth into? Make sure the crust is golden too.
  • The Smell: Fresh pies, or store-bought pies masquerading as fresh pies, should smell buttery and inviting. If they don’t, then toss it!
  • The Taste: Consider baking one of the pies and taste it. It should taste rich, buttery, and well, good. Also, check for the sweetness level so you can decide if you’ll use it for a sweet or savory pie.

How to Make Store-Bought Pie Crusts Feel Homemade

There are a few simple tricks you can do in your kitchen to make frozen pie crusts feel and taste as fresh as homemade ones. One of the easiest tricks is to add crumbled cookies onto the crust and brush it with butter. Choose a cookie that isn’t too sweet, maybe something like graham crackers or animal cookies, or even wafers. This revives the frozen pie crust and gives it a fresher, homemade feel to it.

Ingredients

  • 1 cup cookies of choice
  • ¼ tsp. cinnamon
  • 2 tsp. melted butter
  • 1/3 cup granulated sugar
  • Your store-bought pie crust

Directions

  1. Crush the cookies in your food processor with the sugar and cinnamon until they reach a fine texture.
  2. Use the fine cookie dust to sprinkle over a work surface, and roll out your pie crust onto it.
  3. Sprinkle some cookie dust onto the top and roll into the dough.
  4. Roll out the dough into your pie dish and shape the edges the way you like. You can crinkle the edges.
  5. Brush the dough with melted butter and chill for 30 minutes before baking.
  6. Bake it until golden.

Of course, this quick fix works well with sweet pies. If you’re planning on making a savory pie, then ditch the cookie idea and stick with butter and oil. Follow these tips:

  • Make sure to lightly grease the pie dish with cooking spray, oil, and cold butter. You may think that the pie crust already has fat and doesn’t need it, but that trick works wonders for store-bought pies. It revives it and makes it feel homemade.
  • Always remember to chill the pie in the fridge for at least 30 minutes. A cool pie going into a very hot oven helps promote a flaky and rich crust.
  • Crank the heat to 425 F then add your crust and reduce heat to 350 F. A hot oven in the beginning also helps guarantee a flaky pie crust.

Put That Pie Crust to Good Use!

Now onto the fun bit! How to use your store-bought pie crust and what recipes you can make that are easy, fun, and absolutely delicious!

Savory Recipes

Let’s start with the savory pies and appetizers that will surely be a hit at your holiday dinner!

Chicken Pot Pie

Everyone loves a chicken pot pie! It’s easy to make, super creamy, and it’s very filling. It’s also great if you already have leftover chicken and vegetables!

Ingredients

  • Two pie crusts
  • 2 and a ½ cups of shredded chicken
  • 2 cups mixed vegetables. If you’re using frozen, then thaw before using
  • ½ cup milk
  • 1 and ¾ cups chicken broth
  • 1/3 cup chopped onions
  • 1/3 cup butter
  • 1.3 cup all-purpose flour
  • Salt and pepper to taste

Directions

  1. Heat oven to 425 F and prepare your pie dish.
  2. In a saucepan, melt the butter and cook the onions for a couple of minutes or until tender.
  3. Add the flour, salt, and pepper and stir until blended.
  4. Slowly add in the milk and broth, and whisk and stir until the mixture thickens.  
  5. Add in the chicken and stir, then add the mixed vegetables.
  6. When the mixture has come together, remove it from the heat and add it to the pie crust.
  7. Roll the second crust on top and create slits.
  8. Brush the top with butter and bake it for 30-40 minutes or until golden.

Spinach and Ricotta Empanadas

Believe it or not, Empanadas are super easy to make. And they taste quite delicious when you fill it with a fun filling. They are the perfect appetizer for your holiday dinner!

Ingredients

  • Two pie crusts
  • 2 packs frozen spinach or 4 cups fresh spinach
  • 1 large egg
  • ½ cup ricotta
  • ¼ cup parmesan
  • ¼ cup diced onions
  • 2 Tbsp. butter
  • Salt and pepper to taste
  • Pinch of ground nutmeg

Directions

  1. Use a 4-inch cookie cutter to make the crust circles. They should make you about 12 circles. You can also roll out the crust to make more.
  2. In a skillet, sauté the onions and spinach in butter over medium-high heat. Cook for several minutes and then set aside.
  3. In a large bowl, mix the egg, ricotta, parmesan, salt, pepper, and nutmeg. When the mixture is combined, add the spinach and mix well.
  4. With a tablespoon, scoop out one dollop of mixture and gently place it onto each crust.
  5. Fold in half and seal it with a fork along the edges.
  6. Place the empanadas onto a baking sheet lined with parchment paper and bake for 18-22 minutes at 425 F.

Onion and Artichoke Galette

This recipe may seem a little difficult, but making an open-topped pie at your holiday dinner will definitely be a hit! You’ll surely impress your guests with this bistro-style recipe.

Ingredients

  • 1 pie crust
  • 2 cups onions, thinly sliced
  • 1 jar artichoke hearts, chopped
  • ¼ cup bell peppers, chopped
  • 1 egg white
  • 1 tbsp. vegetable oil
  • 2 tbsp. balsamic vinegar
  • ½ tsp. garlic powder
  • 1 and a ½ Dijon mustard
  • 4 oz. Gruyere cheese
  • Salt and pepper to taste
  • Fresh thyme and chili flakes

Directions

  1. Over medium-high heat, cook the onions for 10 minutes until golden brown.
  2. Reduce heat, add in the vinegar and spices and stir for 5 minutes, or until the liquid is absorbed.
  3. Unroll the pie crust onto a baking sheet lined with parchment paper. Brush the crust with mustard gently.
  4. Sprinkle ½ cup of cheese onto the center, then add the onions evenly. Top it with the artichokes and bell peppers, then add the rest of the cheese and spices.
  5. Fold 1 ¼ inch of the crust’s edge over the filling and brush the egg on the edges.
  6. Bake for 20-25 minutes until the crust is golden.

Sweet Recipes

Of course, a holiday dinner will never be complete without it ending on a sweet note. There are so many ideas for sweet pies that you can make, from chocolate to fruit to sweet potato and pumpkin pies.

Pumpkin Pie

This recipe will definitely have all your guests asking for a second helping. It’s sweetened with sugar and maple syrup to give it that extra flavor kick!

Ingredients

  • 1 pie crust
  • 1 can solid pumpkin
  • 1 cup milk
  • 2 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • ½ each of nutmeg, ginger, cinnamon
  • 1 cup sugar
  • 1 tablespoon butter, softened
  • 2 tablespoons maple syrup

Directions

  1. In a large bowl, combine all the ingredients and mix well.
  2. When fully incorporated, add the mixture to your pie crust.
  3. Bake for 15 minutes at 425F, then reduce heat to 350F and bake for 45 minutes.
  4. Check if it’s ready by inserting a toothpick in the center.
  5. Let it cool before serving

Fresh Fruit Pie

This recipe is perfect if you want a pie that is light, playful, and super easy to make. It’s also ideal for eating after a large holiday meal when you’re too full but crave something sweet.

Ingredients

  • 1 pie crust
  • 4 cups of fresh fruit (consider strawberries, peaches, or cherries)
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 package fruit gelatin

Directions

  1. Bake blind your curst first in a pre-heated oven on 425F for 10 minutes. Then remove from oven.
  2. In a saucepan, combine sugar, water, and cornstarch. Stir until smooth.
  3. Bring to a boil, then reduce for a few minutes or until thickened.
  4. Remove from heat and add the gelatin until it’s dissolved. Chill for about 15 minutes.
  5. Arrange the fresh fruit of choice onto the pie crust and pour the gelatin mixture over the fruit. Refrigerate for 20 minutes before serving.

Chocolate Pie

Who doesn’t love chocolate? This pie will definitely make your holiday dinner a memorable one!

Ingredients

  • 1 pie crust
  • 7 ounces bittersweet chocolate, chopped
  • 1 and a ½ cups sugar
  • 3 cups milk
  • 4 egg yolks
  • ¼ cup cornstarch
  • ¼ tsp. salt
  • 2 tsp. vanilla extract
  • 2 tbsp. butter

Directions

  1. In a small saucepan, combine the sugar, salt, cornstarch, and whisk until combined.
  2. Add the milk, egg yolks, and whisk until combined.
  3. Over medium heat, stir the mixture until thickened for about 8 minutes. Once it thickens, remove it from the heat.
  4. Add the chocolate, vanilla extract, and butter and stir until combined.
  5. Pour the mixture onto your pie crust and chill for 4 hours before serving.

And there you have it! With the holiday season upon us, we’ve created this guide to inspire your holiday dinner! Using store-bought pies and creating fun and easy recipes will surely simplify the cooking/baking process. You’ll be less stressed, and your dinner will surely be a hit! Happy holidays!

Wildlife – Why Feed Birds In The Winter

Why Feed Birds in the Winter? For many bird watchers, winter is a bad time to feed birds. There are several reasons for this.

In the winter, it’s not convenient. Bird feeders are crowded places that are hard to access even during the best times of the year. It is not necessary to keep them open year-round. Even during warm seasons, most birds do not require your assistance to survive.

A healthy bird population means more food for you to eat. But there are some exceptions. Certain bird species may be affected by your feeder activities, and you should take care to ensure their health at all times. Here are a few tips to consider when placing your sunflower seeds or other seed treats in your bird feeders.

Sunflower seeds are not safe if they have been sprouted before the first frost. The first step is to thaw them. If you don’t do this, there are higher chances that your feathered friends will be dead by the time spring comes around. If you must position them in the winter, make sure to put them on a low table or shelf, away from predators.

The next tip to consider is whether you should be outside feeding your birds or indoors. While both will attract birds to your backyard bird feeding locations, only birds that don’t mind being indoors will survive and thrive. Feeders that are placed outdoors attract birds that don’t necessarily need to be outdoors. It’s better to make sure that you put your feeders away from windows where predators can spot them from the safety of your home.

Bird feeders also differ depending on how large they are. Those that are placed on a patio get less food than those located on the ground. Why? Because birds are less likely to be eaten by predators on an elevated perch, while smaller feeders are easier to conceal and carry away.

Before placing your feeders back outside, the last thing you should do is make sure your windows are open to provide natural lighting for your backyard bird-feeding winter birds. The darkness provides a safe haven for wild birds to roost. When night falls, predators such as owls, crows, and raccoons will no longer be calling your backyard’s home, giving you more time to prepare your feeders before opening them for the wild birds.

To conclude, the benefits of bird feeding far exceed the amount of work you do to prepare the food and clean up afterward. In addition to providing food and nesting materials, bird feeding provides you with many social experiences with your family and friends. As you watch the different birds feed on your seed, you develop an eye for what each species likes to eat. You learn what food items the birds want most, what plants they prefer, and how much time and effort it takes to care for these food items. These experiences result in a great memory that will last with you and remind you why you love bird feeding in the winter months.

If you have been receiving reports of damaged or dead bird feeders, it might be due to a variety of weather conditions. Snow can often damage feeders, and wind and hail may also result in damage. One of the best tips for winter bird feeding is to protect the feeder from wind and hail by covering it during the winter. The snow provides an excellent place for predators to hunt for food, and the wind provides adequate cover for the predators to stay warm.

It’s important to keep your feeders out of severe weather. The colder you go, the less likely it is that birds will be feeding on their seeds in the winter. Sudden changes in temperature, as well as storms, can completely take their food sources from the seeds they store up for the winter. Covering them during the winter will also help keep pests away from your birdseed supplies, allowing your birds and other wildlife to get what they need.

Another tip to keep in mind when feeding wild birds is that you shouldn’t provide too many seeds at one sitting. Unlike most animals, most birds will eat just one or two foods at one feeding. If you’re trying to feed many birds at once, you’ll find that the birds won’t have quite as much luck gathering all of the foods you have added in from different locations.

Finally, if you’re trying to make bird food to last through the winter months, the best way to do so is to clean them before placing them into bird feeders. The birdseed will begin to go bad quickly after they are placed into storage for the winter. Using plastic perches instead of wood will help preserve the food for much longer than the usual plastic perches. Wood perches deteriorate quickly, especially if they’re left out in the open without any type of shelter. Cleaning them before putting them into bird feeders will ensure that your seed will continue to be nutritious and full of vitality through the winter.

Wildlife – Why Feed Birds In The Winter

Recipe – Noel Quick Bread

Noel Quick Bread is a pound cake style bread which is a perfect dessert for the holiday season. This less dense than traditional fruit cake with a festive look fit for Christmas. Adding fruit to holiday desserts is a tradition that dates back hundreds of years, but the sweetness of this Noel Quick Bread is lighter and palatable for modern taste buds.

Prep Time

  • 20 minutes

Cooking Time

  • 60 minutes

Servings Size

  • approximately 8

Required Equipment

  • Large bowl
  • Medium bowl
  • Measuring cups and spoons
  • Electric mixer
  • Mixing spatula
  • Knife
  • Paper towels
  • Toothpick
  • 9 x 5 inch (23 x 13 cm) loaf pan
  • Wire cooling rack

Ingredients

  • One 6 oz (170 g) jar of maraschino cherries (red)
  • One 6 oz (170 g) jar of maraschino cherries (green)
  • 1/2 cup (1 1/8 dl) softened butter
  • 1 1/3 cups (3 1/8 dl) sugar
  • 3 large eggs
  • 1 1/2 cups (3 1/2 dl) all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup (1 1/8 dl) sour cream
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for plating

Preparation Directions

  • Preheat the oven to 325 degrees F (160 degrees C).
  • Drain cherries and chop finely, absorbing any excess moisture with paper towels, and set aside.
  • In a large bowl, beat butter on medium speed with an electric mixer until creamy.
  • Gradually add sugar to the butter, beating until fluffy.
  • Add eggs one at a time to the butter and lightly beat until just combined.
  • Mix the flour, salt, and baking soda together in a medium bowl.
  • Stir chopped cherries into the flour mixture.
  • Beating at low speed, add part of the flour mix to the butter.
  • When the flour is incorporated, add the sour cream, continuing to beat at a low speed.
  • Add the rest of the flour mixture and beat until thoroughly combined.
  • Stir the vanilla in with a mixing spatula.
  • Grease and flour a 9 x 5 inch (23 x 13 cm) loaf pan and pour in the batter.
  • Bake for about 60 minutes. The cake is fully baked when a toothpick stuck in the middle of the loaf comes out clean.
  • Cool in the pan for 10 minutes, remove the loaf, and finish cooling on a wire cooling rack.

Plating

  • Sprinkle on a dusting of powdered sugar, reminiscent of snow, and garnish with a few maraschino cherries or fresh cranberries.

Cook’s Notes

  • An additional option for this recipe would be to sprinkle the top of the cake before placing in the oven to bake with about ¼ cup of walnuts or my personal favorite pecan nuts. Then, there’s no need to sprinkle the cake with powdered sugar.
  • Also, you can reduce the Marciano cherries to 4 ounces each and add 4 ounces of soaked golden raisins to add a little extra character.
  • As a last option, you can reduce the Marciano cherries to 3 ounces each and add nothing to make it look a little less like a fruitcake but still have some color in it.

Recipe – Sweet Potato Souffle For Two

Now that fall is here and the weather is gettong  cool, its time to start baking in earnest and perhaps practice and perhaps added this recipe to your list of holiday favorites.  

Ingredients

  • 1 (12 ounces) (340.19g) sweet potato, peeled and cubed
  • 1 tablespoon (14.79 ml) unsalted butter
  • 1 teaspoon (4.92 ml) lemon juice
  • 1⁄2 cup (118.29 ml) whole milk
  • 1⁄2 teaspoon (2.46 ml) salt (optional)
  • 1⁄4 cup miniature marshmallows (optional)
  • 1⁄8 teaspoon (0.61 ml) ground nutmeg
  • 2 large or jumbo eggs, separated
  • 4 teaspoons (19.71 ml) all-purpose flour
  • 4 teaspoons (19.71 ml) sugar, divided

Preparation Directions

  • Preheat oven to 350°F/177°C
  • Grease two 2-cup souffle dishes, custard cups, or ramekins and sprinkle each with 1/2 a teaspoon of sugar; set aside.
  • Place the sweet potato in a saucepan and cover with water.
  • Cover the saucepan with a lid and cook until tender, about 10-15 minutes, and drain well.
  • Mash lemon juice, salt, and nutmeg into the sweet potatoes. You should have about 1 cup mashed sweet potatoes.
  • Set aside to cool.
  • In a second saucepan, melt butter; stir in flour and 3 teaspoons sugar until smooth.
  • Gradually add whole milk; cook and stir until thickened and bubbly.
  • Remove from the heat.
  • In a small mixing bowl, beat egg yolks and combine with mashed potato and milk mixture.
  • In another bowl, beat egg whites until stiff peaks can be formed; gently fold the beat egg whites into potato mixture.
  • (optional) Divide and spoon into prepared dishes; top with marshmallows.
  • Bake the Sweet Potato Souffles, uncovered for 35-38 minutes or until a knife inserted in the center comes out clean.
  • Serve hot and immediately.

Servings

  • This recipe makes two individual servings

How To Bake Butternut and Spaghetti Squash Seeds

Are Squash Seeds just a fall snack?

Absolutely not. Under normal circumstances, in the United States, winter squash are available year-round in the local markets. Those squash commonly eaten, such as butternut or spaghetti squash, have seeds that are ideally suited for this, as well as, those mountains of pumpkins and colorful’s winter squash that stack up sometime in late August or early September and usually hang around until just about hollowing.

Not realizing it, you’ve probably been throwing away a lot of nutritious food without realizing it. All those butternut squash seeds and spaghetti squash seeds make an excellent snack. So the next time you have spaghetti squash for dinner or decide to bake a butternut squash, you may not want to put those proceeds into your trash or into your compost bin. They are an opportunity to provide a healthy nutritious snack, which can be spiced up and seasoned according to your family’s preferences. And since squash seeds are obviously finger food, you may find that your children love this healthy snack.

But first, let’s address a big question here.

Are Pumpkin Seeds and Squash Seeds the Same?

The answer is yes, and no. While a lot of people use these words interchangeably, there’s a slight difference: all pumpkins are squashes, but not all squashes are pumpkins. Basically, winter squash is a term that defines the family in which pumpkins belong, along with butternut, acorn, spaghetti, and other types of squash. You can differentiate between different types of squash by their sizes, colors, and the characteristics of their stems. Their seeds slightly vary depending on the type, too, so we will simply group them together and refer to them as winter squash here in this post, for the sake of clarity.

Nutritional Value of Squash Seeds

1 cup of squash seeds, which is around 64 grams, contains:

  • Calories: 285.4 kcal
  • Fat: 12.4 g
  • Protein: 11.9 g
  • Carbohydrates: 34.4 g
  • Fiber: 11.8 g (48% of daily value)
  • Sodium: 1626.2 mg (68% of daily value)
  • Potassium: 588.2 mg
  • Calcium: 35.2 mg
  • Iron: 2.1 mg

The seeds also contain magnesium, phosphorus, copper, zinc, manganese, vitamin A, vitamin E, and vitamin C.

Eating squash seeds can offer a lot of health benefits. Here are some of them:

  • Since these seeds are high in protein and fiber content, they will keep you full for a longer time and eliminate cravings. So, these are perfect snacks when you’re trying to lose weight or introduce healthier eating habits to your kids. Substituting chips or pretzels with these seeds are also a great, healthy choice. However, you should always stick with the suggested daily serving quantities, as these snacks are still calorie-dense. Eating more seeds than the suggested amount can lead to weight gain, so you need to mind the quantity.
  • The fiber content in these seeds can help to combat health issues such as diabetes, abnormal blood sugar levels, and irregular cholesterol levels. You should definitely add squash seeds to your daily diet to increase your fiber intake.
  • These seeds also contain an important amino acid component known as tryptophan that is useful to induce sleep. However, you’d need to consume a larger quantity than your recommended daily intake to make it work.
  • Another major benefit provided by these seeds is the presence of antioxidants. Antioxidants are known to help break down harmful toxins in your body and cleanse your internal organs. They can protect your heart and prevent various types of cancer.
  • Squash seeds are also high in vitamin E, which can promote healthy skin and hair while providing some anti-aging properties. Apart from these, vitamin E can also boost your liver, heart, and brain health.

All these health benefits should be enough reason to include squash seeds in your daily diet. However, as we’ve warned before, be sure to avoid consuming these in larger quantities due to their high-fat content and calorie count.

How to Eat Squash Seeds

A lot of people prefer to consume these seeds in their raw form. They have an amazing buttery and nutty flavor and can also be eaten roasted or baked. In this section, we’ll discuss the simplest ways of preparing butternut or spaghetti squash seeds, which is by roasting or baking them.

1. Roasted Butternut or Spaghetti Squash Seeds

Roasting butternut or spaghetti squash seeds is the easiest way of preparing them, whether to be eaten in their plain form or to be used in recipes. You can easily roast them at home without having to go for store-bought ones, which will help you save money. All you need is a butternut or spaghetti squash, some oil, a resealable bag, a pan, and a stove. It’d be wasteful to throw away the seeds after eating or using the butternut or spaghetti squash.

Directions:

  1. Cut open the butternut or spaghetti squash using a sharp knife. This step can be a little tricky, and sometimes downright hard. Be careful with the knife and open the butternut or spaghetti squash through the center.
  2. You will see the seeds in the central cavity of the fruit. The flesh of the butternut or spaghetti squash can be slimy and wet, so you’ll have to separate and remove the seeds carefully using a spoon or your fingers.
  3. Wash the seeds thoroughly to remove any leftover flesh and pulp. Once done, let them dry at room temperature for a while (preferably overnight). This step is crucial as it will ensure even coating of oil and create the perfect roast.
  4. Once dried, coat all seeds evenly using vegetable oil. You can use any oil of your preference. We’d recommend using extra virgin olive oil as it is the healthiest option and the most suitable one for a healthy diet. Use as little oil as possible to keep the calorie content low. Measure the appropriate amount of oil depending on the number of seeds you’re using and put them in the resealable bag. Shake the bag to mix the seeds well and to let the oil coat them evenly.
  5. Next, transfer the contents of the bag to a pan and roast them over medium heat for 10 to 15 minutes.
  6. When done, let them cool at room temperature, then transfer them to an airtight container for storage.

2. Baked Butternut or Spaghetti Squash Seeds

A few people prefer baking butternut or spaghetti squash seeds to use them in dishes. Baked butternut or spaghetti squash seeds also taste amazing when eaten raw.

Here, we’ll give you the simplest and most basic recipe to make baked butternut or spaghetti squash seeds.

Ingredients:

  • 1 cup of dried butternut or spaghetti squash seeds
  • 1 tablespoon of extra virgin olive oil
  • A pinch of salt.

Equipment: Baking sheet, parchment paper or aluminum foil, a resealable plastic bag, and of course, an oven.

You can follow the same steps to extract the seeds from the butternut or spaghetti squash and dry them, as mentioned above.

Directions:

  1. Put the seeds, oil, and the optional pinch of salt in the resealable bag and mix well to coat the seeds evenly. Meanwhile, set the oven to 300°F to preheat.
  2. Line the baking sheet with parchment paper or aluminum foil. This step will allow for easier cleanup. Spread the oil-coated seeds on the parchment paper and put the baking sheet into the oven.
  3. Bake for around 15 minutes, or until you can hear a popping sound. Once they are done, remove the tray from the oven and let the seeds cool for a few hours at room temperature.

Your baked butternut or spaghetti squash seeds are ready to eat. You can season them as you please, to eat them as a snack, or store them in an airtight container for later use.

Apart from the basic butternut or spaghetti squash seeds, you can also consider roasting and baking the seeds of various other types of winter squash, such as butternut squash, spaghetti squash, acorn squash, and the leftover seeds of Jack-o-lanterns. Each type of seed slightly varies in taste and size, but they all provide high nutritional value. You can experiment with all kinds, depending on the season and availability.

Varies Ways to Prepare Roasted and Baked Butternut or Spaghetti Squash Seeds

Now that you’ve learned the basics of roasting and baking these seeds, we’ll take a look at a few ways of using them in different recipes and dishes.

1. Popular Seasoning Blends

You can use seasoning to add flavor and character to your butternut or spaghetti squash seeds, which will make for a great appetizer, side dish, or healthy snack for you and your family. There are a lot of seasoning combinations and flavors that you can easily buy from the store or online. Some of the most popular seasoning blends that go well with these seeds are taco seasoning, Cajun seasoning, and Indian garam masala or chaat masala.

To make deliciously seasoned butternut or spaghetti squash seeds at home, we’ll share four seasoning blend recipes with you.

Spicy Seasoning: Mix 1/8 teaspoon of chili powder, 1/4 teaspoon of cumin powder, a pinch of salt, and 1 tablespoon of olive oil. Add it to roasted or baked seeds and mix thoroughly.

Lemon and Pepper Blend: Mix 1 tablespoon of fresh lemon juice, 1/4 teaspoon of freshly ground pepper, and a pinch of salt. Drizzle it on your butternut or spaghetti squash seeds.

Creole Seasoning: Mix 1/8 teaspoon of chili powder, 1/4 teaspoon of black pepper powder, 1/4 teaspoon of white pepper powder, a pinch of mixed herbs, a pinch of salt, and 1 tablespoon of olive oil. Add it to roasted or baked seeds and mix thoroughly.

Italian Seasoning: Now, this seasoning combination will need a few more ingredients than the usual, but it’s worth the effort. To make this, mix 4 teaspoons of oregano, 4 teaspoons of basil, 4 teaspoons of rosemary, 4 teaspoons of thyme, 4 teaspoons of marjoram, 4 teaspoons of savory, 2 teaspoons of garlic powder, a pinch of salt, and 1 tablespoon of olive oil. Add it to roasted or baked seeds and mix thoroughly.

These are just a few ideas to serve as an inspiration to make your seed-snack delicious. You can also experiment with your own seasoning combinations and flavor ideas.

2. Homemade Granola Bars

Making granola bars at home is another healthy and delicious way to use butternut or spaghetti squash seeds. It is super easy and takes only around 10 to 15 minutes to prepare.

Ingredients:

  • 1/2 cup of peanut or almond butter
  • 1 1/5 cups of dried fruit or nuts (raisins, cranberries, almonds, cherries, etc.)
  • 1 1/2 teaspoons of cinnamon powder
  • 1 teaspoon of vanilla extract
  • 2/3 cup of honey
  • 1 1/2 cups of rolled oats
  • 1/2 cup of butternut or spaghetti squash seeds
  • 1/2 cup of sunflower or sesame seeds
  • 1/2 cup of dark chocolate chips
  • 1/2 cup of coconut flakes (preferably unsweetened, optional), a pinch of salt, and some oil.

Directions:

  1. Mix all the wet ingredients together. Meanwhile, set the oven to 300°F to preheat.
  2. Next, add all the dry ingredients to the mix and fold until combined. Use one or two teaspoons of water, if needed, to adjust the consistency of the mixture.
  3. Spread the mixture on a baking tray lined with parchment paper. Shape the mixture into bars depending on the size and thickness you want. Don’t make them too thick, though, as they won’t cook evenly.
  4. Place the bars in the oven and bake for around 20 to 22 minutes. Once done, remove them from the oven and let them cool for a while.
  5. When the bars have been cooled, refrigerate them for about an hour. Wrap them and place them in an airtight container for storage.

You can also prepare these granola bars in huge batches and wrap them in parchment paper to store them for 7 to 10 days. These are great for snacking and can be included in a healthy diet.

3. Breakfast Cereal

You can also use butternut or spaghetti squash seeds directly on your cereal, oatmeal, or granola for breakfast. Use oats, peanut butter, butternut or spaghetti squash seeds, and berries for a delicious and nutritious breakfast idea.

How Long Can Roasted or Baked Seeds Be Stored?

Roasted or baked butternut or spaghetti squash seeds can be stored for a pretty long time provided they are kept in airtight containers in a dark, dry, and cool place. Even though they don’t necessarily go bad within a few weeks, it’s better to use them while they are still fresh. You can store roasted butternut or spaghetti squash seeds at room temperature for about three months to enjoy them fresh and delicious. And to prevent them from going stale for about a year, you can keep them in the refrigerator.

We hope that we’ve managed to pique your curiosity about butternut or spaghetti squash and squash seeds with this post. Instead of tossing them, you can now go ahead and use them in various recipes. Or, you can always enjoy them as a healthy and nutritious snack. We’re sure you’ll understand what we’re talking about on your very first attempt!

How To Bake Pumpkin and Winter Squash Seeds

Not many people are aware of the exceptional qualities of winter squash seeds in terms of cooking and nutritional value. These seeds have lost their popularity because people have forgotten how nutritious, versatile, and delicious they can be. And that is why this blog post will address everything about pumpkin—and other winter squash—seeds, including how to cook them, how to roast and bake them, a few recipe ideas using these seeds, and their nutritional value. So, before you throw out the seeds after consuming the fruit, you can consider these points to prepare delicious and nutritious treats for you and your family.

But first, let’s address a big question here.

Are Pumpkin Seeds and Squash Seeds the Same?

The answer is yes, and no. While a lot of people use these words interchangeably, there’s a slight difference: all pumpkins are squashes, but not all squashes are pumpkins. Basically, winter squash is a term that defines the family in which pumpkins belong, along with butternut, acorn, spaghetti, and other types of squash. You can differentiate between different types of squash by their sizes, colors, and the characteristics of their stems. Their seeds slightly vary depending on the type, too, so we will simply group them together and refer to them as winter squash here in this post, for the sake of clarity.

Nutritional Value of Pumpkin and Squash Seeds

1 cup of pumpkin or squash seeds, which is around 64 grams, contains:

  • Calories: 285.4 kcal
  • Fat: 12.4 g
  • Protein: 11.9 g
  • Carbohydrates: 34.4 g
  • Fiber: 11.8 g (48% of daily value)
  • Sodium: 1626.2 mg (68% of daily value)
  • Potassium: 588.2 mg
  • Calcium: 35.2 mg
  • Iron: 2.1 mg

The seeds also contain magnesium, phosphorus, copper, zinc, manganese, vitamin A, vitamin E, and vitamin C.

Eating pumpkin and squash seeds can offer a lot of health benefits. Here are some of them:

  • Since these seeds are high in protein and fiber content, they will keep you full for a longer time and eliminate cravings. So, these are perfect snacks when you’re trying to lose weight or introduce healthier eating habits to your kids. Substituting chips or pretzels with these seeds are also a great, healthy choice. However, you should always stick with the suggested daily serving quantities, as these snacks are still calorie-dense. Eating more seeds than the suggested amount can lead to weight gain, so you need to mind the quantity.
  • The fiber content in these seeds can help to combat health issues such as diabetes, abnormal blood sugar levels, and irregular cholesterol levels. You should definitely add squash seeds to your daily diet to increase your fiber intake.
  • These seeds also contain an important amino acid component known as tryptophan that is useful to induce sleep. However, you’d need to consume a larger quantity than your recommended daily intake to make it work.
  • Another major benefit provided by these seeds is the presence of antioxidants. Antioxidants are known to help break down harmful toxins in your body and cleanse your internal organs. They can protect your heart and prevent various types of cancer.
  • Pumpkin and squash seeds are also high in vitamin E, which can promote healthy skin and hair while providing some anti-aging properties. Apart from these, vitamin E can also boost your liver, heart, and brain health.

All these health benefits should be enough reason to include squash seeds in your daily diet. However, as we’ve warned before, be sure to avoid consuming these in larger quantities due to their high-fat content and calorie count.

How to Eat Pumpkin and Squash Seeds

A lot of people prefer to consume these seeds in their raw form. They have an amazing buttery and nutty flavor and can also be eaten roasted or baked. In this section, we’ll discuss the simplest ways of preparing pumpkin seeds, which is by roasting or baking them.

1. Roasted Pumpkin and Squash Seeds

Roasting pumpkin seeds is the easiest way of preparing them, whether to be eaten in their plain form or to be used in recipes. You can easily roast them at home without having to go for store-bought ones, which will help you save money. All you need is a big pumpkin, some oil, a resealable bag, a pan, and a stove. It’d be wasteful to throw away the seeds after eating or using the pumpkin.

Directions:

  1. Cut open the pumpkin using a sharp knife. This step can be a little tricky, and sometimes downright hard. Be careful with the knife and open the pumpkin through the center.
  2. You will see the seeds in the central part of the fruit. The flesh of the pumpkin can be slimy and wet, so you’ll have to separate and remove the seeds carefully using a spoon or your fingers.
  3. Wash the seeds thoroughly to remove any leftover flesh and pulp. Once done, let them dry at room temperature for a while (preferably overnight). This step is crucial as it will ensure even coating of oil and create the perfect roast.
  4. Once dried, coat all seeds evenly using vegetable oil. You can use any oil of your preference. We’d recommend using extra virgin olive oil as it is the healthiest option and the most suitable one for a healthy diet. Use as little oil as possible to keep the calorie content low. Measure the appropriate amount of oil depending on the number of seeds you’re using and put them in the resealable bag. Shake the bag to mix the seeds well and to let the oil coat them evenly.
  5. Next, transfer the contents of the bag to a pan and roast them over medium heat for 10 to 15 minutes.
  6. When done, let them cool at room temperature, then transfer them to an airtight container for storage.

2. Baked Pumpkin and Squash Seeds

A few people prefer baking pumpkin seeds to use them in dishes. Baked pumpkin seeds also taste amazing when eaten raw.

Here, we’ll give you the simplest and most basic recipe to make baked pumpkin seeds.

Ingredients:

  • 1 cup of dried pumpkin seeds
  • 1 tablespoon of extra virgin olive oil
  • A pinch of salt.

Equipment: Baking sheet, parchment paper or aluminum foil, a resealable plastic bag, and of course, an oven.

You can follow the same steps to extract the seeds from the pumpkin and dry them, as mentioned above.

Directions:

  1. Put the seeds, oil, and the optional pinch of salt in the resealable bag and mix well to coat the seeds evenly. Meanwhile, set the oven to 300°F to preheat.
  2. Line the baking sheet with parchment paper or aluminum foil. This step will allow for easier cleanup. Spread the oil-coated seeds on the parchment paper and put the baking sheet into the oven.
  3. Bake for around 15 minutes, or until you can hear a popping sound. Once they are done, remove the tray from the oven and let the seeds cool for a few hours at room temperature.

Your baked pumpkin seeds are ready to eat. You can season them as you please, to eat them as a snack, or store them in an airtight container for later use.

Apart from the basic pumpkin seeds, you can also consider roasting and baking the seeds of various other types of winter squash, such as butternut squash, spaghetti squash, acorn squash, and the leftover seeds of Jack-o-lanterns. Each type of seed slightly varies in taste and size, but they all provide high nutritional value. You can experiment with all kinds, depending on the season and availability.

Varies Ways to Prepare Roasted and Baked Pumpkin Seeds

Now that you’ve learned the basics of roasting and baking these seeds, we’ll take a look at a few ways of using them in different recipes and dishes.

1. Popular Seasoning Blends

You can use seasoning to add flavor and character to your pumpkin seeds, which will make for a great appetizer, side dish, or healthy snack for you and your family. There are a lot of seasoning combinations and flavors that you can easily buy from the store or online. Some of the most popular seasoning blends that go well with these seeds are taco seasoning, Cajun seasoning, and Indian garam masala or chaat masala.

To make deliciously seasoned pumpkin seeds at home, we’ll share four seasoning blend recipes with you.

Spicy Seasoning: Mix 1/8 teaspoon of chili powder, 1/4 teaspoon of cumin powder, a pinch of salt, and 1 tablespoon of olive oil. Add it to roasted or baked seeds and mix thoroughly.

Lemon and Pepper Blend: Mix 1 tablespoon of fresh lemon juice, 1/4 teaspoon of freshly ground pepper, and a pinch of salt. Drizzle it on your pumpkin seeds.

Creole Seasoning: Mix 1/8 teaspoon of chili powder, 1/4 teaspoon of black pepper powder, 1/4 teaspoon of white pepper powder, a pinch of mixed herbs, a pinch of salt, and 1 tablespoon of olive oil. Add it to roasted or baked seeds and mix thoroughly.

Italian Seasoning: Now, this seasoning combination will need a few more ingredients than the usual, but it’s worth the effort. To make this, mix 4 teaspoons of oregano, 4 teaspoons of basil, 4 teaspoons of rosemary, 4 teaspoons of thyme, 4 teaspoons of marjoram, 4 teaspoons of savory, 2 teaspoons of garlic powder, a pinch of salt, and 1 tablespoon of olive oil. Add it to roasted or baked seeds and mix thoroughly.

These are just a few ideas to serve as an inspiration to make your seed-snack delicious. You can also experiment with your own seasoning combinations and flavor ideas.

2. Homemade Granola Bars

Making granola bars at home is another healthy and delicious way to use pumpkin seeds. It is super easy and takes only around 10 to 15 minutes to prepare.

Ingredients:

  • 1/2 cup of peanut or almond butter
  • 1 1/5 cups of dried fruit or nuts (raisins, cranberries, almonds, cherries, etc.)
  • 1 1/2 teaspoons of cinnamon powder
  • 1 teaspoon of vanilla extract
  • 2/3 cup of honey
  • 1 1/2 cups of rolled oats
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of sunflower or sesame seeds
  • 1/2 cup of dark chocolate chips
  • 1/2 cup of coconut flakes (preferably unsweetened, optional), a pinch of salt, and some oil.

Directions:

  1. Mix all the wet ingredients together. Meanwhile, set the oven to 300°F to preheat.
  2. Next, add all the dry ingredients to the mix and fold until combined. Use one or two teaspoons of water, if needed, to adjust the consistency of the mixture.
  3. Spread the mixture on a baking tray lined with parchment paper. Shape the mixture into bars depending on the size and thickness you want. Don’t make them too thick, though, as they won’t cook evenly.
  4. Place the bars in the oven and bake for around 20 to 22 minutes. Once done, remove them from the oven and let them cool for a while.
  5. When the bars have been cooled, refrigerate them for about an hour. Wrap them and place them in an airtight container for storage.

You can also prepare these granola bars in huge batches and wrap them in parchment paper to store them for 7 to 10 days. These are great for snacking and can be included in a healthy diet.

3. Breakfast Cereal

You can also use pumpkin seeds directly on your cereal, oatmeal, or granola for breakfast. Use oats, peanut butter, pumpkin seeds, and berries for a delicious and nutritious breakfast idea.

How Long Can Roasted or Baked Seeds Be Stored?

Roasted or baked pumpkin and winter squash seeds can be stored for a pretty long time privded they are kept in airtight containers in a dark, dry, and cool place. Even though they don’t necessarily go bad within a few weeks, it’s better to use them while they are still fresh. You can store roasted pumpkin seeds at room temperature for about three months to enjoy them fresh and delicious. And to prevent them from going stale for about a year, you can keep them in the refrigerator.

We hope that we’ve managed to pique your curiosity about pumpkin and squash seeds with this post. Instead of tossing them, you can now go ahead and use them in various recipes. Or, you can always enjoy them as a healthy and nutritious snack. We’re sure you’ll understand what we’re talking about on your very first attempt!

Recipe – Homemade Parsnip Soup

Are you looking for a quick, no-fuss cream of parsnip soup recipe? Look no further. This simple recipe will take between 45 minutes and 1-hour to complete. You probably have most of the ingredients at home in your fridge or pantry. And, it’s a great homemade flavor everyone in the will love, even the pickiest of eaters.

Whether you’re looking for a tasty recipe after a long day at work or something to help get you over that cold that’s been lingering for a few days, we’ve got the perfect homemade cream of parsnip soup recipe for you to try out.

Ingredients

Okay, as we mentioned above, you probably have most, if not all, of these ingredients lying around in the kitchen and your herb garden. You’ll need

  • 2-tsp unsalted butter
  • 3/4-cup heavy cream
  • 3/4-tsp salt (+/- as needed)
  • Pinch of pepper
  • 1-cup diced shallots
  • 1/4-cup diced onions
  • 3/4-cup white wine
  • 5 cups (1.18 l) of chicken stock
  • 3.5 cups (0.83 l) of peeled parsnips
  • 3/4-tsp white vinegar

You’ll combine these ingredients to prepare your cream of parsnip soup.

Preparation Directions

To prepare your cream of parsnip soup recipe, you’ll melt your butter over low to medium heat. To the pan, you’ll add the shallots, onions, and vinegar stir until it’s translucent in the pan, or up to about 5 minutes. Add your wine and bring this to a simmer. You’ll then add the

  • Parsnips
  • Chicken stock
  • Salt and pepper and bring this to a boil.

It will take about 45 minutes for the parsnips to soften. Remove the ingredients and place them in an immersion blender to purée. You’ll then take the purée, and place it back in your pan on a low to medium setting, slowly adding and whisking in the heavy cream. You’ll set the ingredients over low heat and reheat it when you’re ready to serve.

The total preparation time is about one hour, after adding and whisking in your heavy cream.

Servings

  • This recipe makes approximately 6 servings

Recipe – Cottage Cheese And Apple Pancakes

Cottage Cheese And Apple Pancakes

With fall upon us, it is apple season, so here is a quick recipe to use some of those fall apples and have a hearty breakfast.

Recipe Ingredients

  • Dry Cottage cheese – 250 gr
  • Egg- 1 large or jumbo
  • Sugar – 2 tablespoon
  • Vanilla sugar- 1 teaspoon
  • Flour – 1 tablespoon
  • Semolina – 1 tablespoon
  • Apple- 1 small
  • Lemon zest
  • Pinch (1/8 teaspoon) of salt (optional)
  • Lemon juice – 1 teaspoon
  • Breadcrumb- 1 tablespoon
  • Oat bran- 1 tablespoon

Recipe Directions

  • Apple wash and peel.
  • Cut into small cubes.
  • To prevent browning, coat the apples with lemon juice.
  • Mash the cottage with a fork

Note

Use dry cottage cheese. Otherwise, the recipe will need more flour.  If the cottage cheese is wet, then strain the cottage cheese through a cheesecloth.

  • In cottage cheese, add Apple and mix.
  • In cheese with Apple, add egg, sugar, vanilla sugar, a pinch of salt, lemon zest, add cinnamon to taste, and mix thoroughly.
  • Add dry ingredients and mix until smooth.
  • Mix oat bran and breadcrumb.
  • Roll the balls and roll them in the breading. Form cheese pancakes.
  • Fry the cheese pancakes on both sides until golden brown.

Recipe – Australian Meat Pie For Two

Australian style meat pies have a long history and are a welcome sight on most any table.  These meat pies are a hearty and flavorful main dish, which require minimal effort to make.   

Australian Meat Pie For Two Ingredients

US                                                              Metrics:

1 sheet frozen puff pastry                      1 sheet frozen puff pastry

1 sheet frozen shortcrust pastry             1 sheet frozen shortcrust pastry

½ lb. sirloin steak, cut into small cube     226 gr sirloin steak

2 cloves garlic, chopped                       2 cloves garlic

1 tbsp tomato paste                              1 tbsp tomato paste                     

1 sprig fresh rosemary                          1 sprig fresh rosemary

¼ cup red cooking wine                        60 ml red cooking wine

½ cup beef stock                                 118 ml beef stock

2 tbsp Worcestershire sauce                  2 tbsp Worcestershire sauce

Pinch of salt                                       Pinch of salt

Pinch of pepper                                   Pinch of pepper

oil for frying                                      oil for frying

1 egg yolk, beaten                               1 egg yolk, beaten

Australian Meat Pie For Two Directions

  • Preheat oven to 350°F
  • Heat oil in a saucepan and sauté garlic for a few minutes until they are a little brown, add the cubed steak and brown for 4-6 minutes.
  • Add the tomato paste, rosemary, beef stock, red wine, Worcestershire sauce and simmer for 45 minutes. Season with salt and pepper to taste.
  • Place the shortcrust pastry on the floured working surface. Cut the pastry slightly larger than the pie base. Place the shortcrust pastry inside the greased 6” x 8” pie dish.
  • Place the puff pastry on the working surface. Cut the puff pastry the same size as the pie dish top. This will be the ‘lid’ of your pie dish
  • Fill the pie with the cooked steaks, cover the top with the puff pastry. Using your fingers, gently press the edges to seal. Cut the excess dough and brush the puff pastry with egg yolk
  • Bake for 30 minutes until golden brown.

Servings

  • This recipe makes two servings