I prepared the dough for the bread machine (help no. 1 in the family for the leavened doughs!). I put the ingredients in the following order, warm milk, sifted flour, salt, sugar, vanilla sugar, dry yeast, lemon peel, 1/2 ampoule rum essence and melted butter. I started the machine at the dough program, the 1 hour and a half.

Cut the carrot, potato and pumpkin into cubes, put the onion whole. Put it to boil for 10-15 minutes, until it softens. Remove the onion, drain the water and pass the vegetables. If it is too thick, add more of the water in which the vegetables were cooked. Season with salt, pepper, cinnamon and ginger. , put a little olive oil and bring to a boil.

4 eggs300 ml milk250 g flour10 ml oil and pepperPortions: -Preparation time: less than 30 minutes RECIPE PREPARATION Yorkshire pudding: Before starting to prepare, preheat the oven to 250 degrees. Spread the oil in the tray we use and put it in the oven. Beat eggs well, add salt and pour cold milk and mix well, then leave to rest for 15 minutes.

RecipesDish typeBreakfastPorridgeThis is a hearty porridge with warming spices that is perfect for chilly autumn and winter mornings. It& 39;s quick and easy to make in the microwave and will surely stick with you till lunchtime.134 people made thisIngredientsMakes: 2 80g porridge oats180ml milk, or as needed125g pumpkin, cooked and pureed1/4 teaspoon pumpkin pie spice or mixed spice1 teaspoon cinnamon sugarMethodPrep:5min ›Cook:3min ›Ready in:8minMix together oats and milk in a microwave-safe bowl.

Chorizo and Potato Stew Recipe This is the hearty, rustic, and deeply warming comfort food you& 39;ll be craving on all snowy days. Yes, it’s a large amount of paprika, but it serves as a base flavor for the stew and gives it a deep red color and smoky aroma.Ingredients2 medium sweet onions, finely chopped8 garlic cloves, thinly sliced2½ lb.

Friends of The Daily Meal came together to eat, drink, and celebrateMedina LynnCavit WineMedina LynnCavit’s signature pinot grigio and Selected Red BlendChef Edi FraunederMedina LynnThe Daily Meal was honored to have chef Edi Frauneder in our kitchen.Colman Andrews and Chef Edi FraunederMedina LynnColman Andrews, editorial director of The Daily Meal (left) with chef Frauneder.