#a layer of freshly cut apple

[carnivalcarriondiscarded]

man. nothing hits like a good sammie

#SANDWICH NATION RISE UP!!! #no but Seriously #theyre everything... #i dont usually make them bc i rarely have the spoons #but i made one tonight and mannn #i have a new favorite Sammie Recipe #it helps that the brand of bread is plush as Fuck #so. two slices #one half has a thin layer of mayo the other has stone ground mustard #one slice of cheddar on each side #a nice drizzle of hot sauce on one side #a nice layer of turkey #a nice layer of crisp cold lettuce #a layer of sliced boiled egg #a layer of freshly cut apple #BOOM babey!!! Delicious Perfection! #once squished all together so that it compresses and nothing falls out... #the Flavors!!! the Textures!!! #absolutely unprompted #oughhhh now i kinda want another #im a sammie fiend i must admit #and i Highly encourage yall to put fresh apple in your sammies and salads If It Complements The Flavors!! #it really elevates the experience!!!

[elvisalltheway101]

————Little Green Apples————

•-• A Someday We’ll Be Together Segment•-• Summary: Just another drabble from “Someday We’ll Be Together.”As thoughts continue to swarm in his head about you. He starts to question his feelings, lying in bed as he sorts his mind.

author’s note: this is all to @jhoneybees, for literaly everything that the chapter got to offer. It goes on the appearance pic (idk what they’re called BUT ITS LITERALLY SOO CUTE. ADORABLE. But ahem, remaining professional, she also introduced me to this darling song. It’s so soft and sweet, and just. AH! I cannot 🫠🫠. So all thank you, thanks, appreciation, go to @jhoneybees!!!!!!

author won’t zip it: I’m literally obsessed with this song. I was listening to this ish while writing this! AHHHHH. But ahem, I’ll be putting out requests after this bit that have been biting dust 🤗

•••••••••••••••••••

Nothing can help. And nothing will.

As Elvis tosses and turns in his stiff, cool white sheets, the blanket riding down to his waist, he just can’t fall asleep. Not with all these thoughts that are just flooding and seeping into his head.

It’s ever since that date. He groans and thinks to himself, running his hands over his face. With his mama working out late til morning, no one’s there to comfort him. Especially not you. He can’t go over at this time of the night, also since the issue is about his thoughts of you.

He flutters his eyes close and crosses his arms of his chest. “Maybe if I just let mah thoughts run, the mind motor will eventually stop, get tired and lemme sleep.” He speaks out loud to himself and nods with a satisfied hum. “Yeah, that’s what I’ll do.”

He lets his mind run and wander. It’s only you.

A whole flash of his imagination sparks into action. Thinking of you on a Sunday at church in a gorgeous white dress, a lacy veil a front of your face that’s nearly see-through. As you and him both stand in front of the beautiful alter, interlocking hands and nodding with grace and confident love. “I do.” Are the only words that ring through his head, and makes his mind hazy in love.

He smiles to himself, maybe letting his mind just think was a good idea. It seems to be relaxing, as he pulls his scruffy, thick blanket to his chin.

It’s you, carrying a darling child that’s bundled in layers of fabric, in your arms. He caresses you into his longing embrace, and looks ahead. Tucking his chin over your shoulder and glancing down at the child you and him have made, nourished and brought into this world. Pressing the tip of his nose to the crook of your neck, inhaling the floral, sweet scent of freshly cut, and juicy green apples.

Little Green Apples.

This was your favorite perfume now, he remembers vividly. In his imagination of the moment, he runs his hand along the immaculate stretch marks that has stretched across your stomach, love handles, and thighs. It’s all from the wonderful, brave birth of your child. He can just hear your sweet giggles and hums as he peppers kisses all over your tummy.

Oh, why did this just have to be his imagination? Wouldn’t it be nice if we were older and we didn’t have to wait so long? He frowns but his eyelids flutter drowsily.

His feelings of slight frustration subsides when he suddenly thinks of going through the door of the place you and him both call home. His cheeks gruffy and covered with oil grease and filth from the works of his plumbing job. Looking everywhere with wooden toy blocks across the floors, scribbles of the children’s art drawn along the wall and he giggled to himself. Only to be met with the comforting sight of you, all round and swollen with another joy inside of your womb, and your arms busy with carrying the two children that you’ve both brought to this earth.

Your tired but delighted eyes, smiling up at him, setting the two offspring duplicates of their parents, and your small, loving arms wrapping around him. He’s completely intoxicated with the sweet smell of your perfume. The perfume that he’s watched you apply all these years. From getting ready to go to parties while babbling to him about whatever gossip, to the day he brought you to the lake around on the first date, and now to here in this imagination.

Little Green Apples.

He nods. Answering and repeating the name of your favorite brand of perfume to himself softly, before drifting off to dream land. Laying cozily on his pillow, and now restful.

“Little Green Apples.”

••••••••••••••

author’s note: I hope you’ve enjoyed this! Especially hunny doll, @jhoneybees. This’ll be the last of the “Someday We’ll Be Together,” segments unless ppl ask for more than sure! But anyway, mwah, mwah dears!

#Spotify #Elvis Presley #elvis presley fanfiction #elvis presley fic #elvis presley fluff #elvis presley imagine #elvis presley x reader #elvis presley x you #elvis x reader fluff #elvis imagine #50s Elvis #someday we’ll be together

[najia-cooks]

[ID: A brown loaf on a large plate. The top layer of the loaf is a deeper, richer brown color; the loaf is garnished with minced orange peel and a slice of blood orange. End ID.]

Lentil and mushroom loaf with apple stuffing and onion-orange chutney

This sweet-savory loaf is perfect for anyone looking for a homemade vegetarian centerpiece for the Christmas table. The depth of crimini mushrooms, mixed lentils, and soy sauce is paired with a subtly sweet apple-and-fennel filling and topped with a chutney of caramelized onion, chili, and orange zest.

This loaf is moist and flavorful enough with the addition of the chutney to be eaten without a sauce; it would also work well paired with a mushroom gravy or a cranberry sauce.

Recipe under the cut!

Patreon | Tip jar

Serves 4-8, depending on your sides.

INGREDIENTS:

For the loaf:

1/2 yellow onion, diced

2 cloves garlic, crushed and chopped

1 Tbsp olive oil

1 tsp black pepper

1/2 tsp ground coriander

2 tsp herbes de Provence

1/2 cup (90g) dried red lentils

1/2 cup (90g) dried green lentils

2 1/2 cups vegetarian 'beef' broth from concentrate (or vegetable stock), divided

3 cups (230g) diced crimini mushrooms

3 Tbsp chia seeds, ground and mixed with 1 Tbsp water

1/2 cup (60g) flour or besan (gram flour)

1 cup (105g) breadcrumbs

1/4 cup (40g) chopped dried cranberries, soaked

1/4 cup (40g) chopped dried apricots, soaked

1 tsp salt, or to taste (if your broth is salted, you may need less)

1 Tbsp fresh thyme, chopped

1/2 Tbsp soy sauce

1/2 Tbsp vegetarian oyster sauce (or substitute more soy sauce)

For the apple stuffing:

2 baking apples, cored and diced

1/2 yellow onion

1 Tbsp non-dairy margarine

1/2 tsp fennel seeds, or 1/2 tsp ground fennel

1/2 tsp coriander seeds, or 1/2 tsp ground coriander

1/4 tsp black peppercorns, toasted and ground

Pinch ground cinnamon

1 whole clove, toasted and ground, or pinch ground cloves

2 tsp herbes de provence

Large pinch salt

1/2 tsp sugar

For the onion chutney:

450g (3 medium) yellow onions, finely sliced

2 Tbsp non-dairy margarine

1 red chili, diced

1/2 tsp yellow mustard seeds, toasted and ground

1/2 freshly grated nutmeg, or 1/4 tsp ground nutmeg

4 whole cloves, toasted and ground, or 1/4 tsp ground cloves

1 green cardamom pod (elaichi), toasted and ground

1/4 tsp black peppercorns, toasted and ground, or 1/4 tsp ground black pepper

5 Tbsp jaggery (or substitutive dark brown sugar)

1/2 tsp salt

Zest of one orange (2 tsp)

INSTRUCTIONS:

For the loaf:

1. Soak dried cranberries and apricots in warm water for about half an hour until partially reconstituted. Grind chia seeds in a blender or mortar and pestle and soak them in 1 Tbsp water in a small bowl. Dice mushrooms, or pulse them in a food processor.

2. Meanwhile, heat 1 Tbsp olive oil in a large pot on medium high. Add bay leaf and fry 30 seconds. Sauté garlic and onion for 3-5 minutes, until onion is translucent.

3. Add black pepper, coriander, and herbes de Provence (or other dried herbs) and allow to bloom in the oil, about 30 seconds.

4. Add brown lentils and toast for two minutes. Add 1 1/4 cup broth or stock and bring to a boil. Reduce heat to a simmer and cook, covered, for 20 minutes.

5. Add red lentils and the remaining broth and cook, covered, for 10-15 minutes until all lentils are tender and a bit mushy. Add more stock as necessary if it is all absorbed before the lentils are cooked. At the end of the cooking time, uncover the pot and allow any additional broth to cook down.

6. Meanwhile, in a large pan, sauté mushrooms and a pinch of salt in a bit of olive oil on medium to reduce (until they release their water and this water evaporates).

7. Mash about half of the lentils with a fork or an immersion blender. Add all loaf ingredients to a large bowl and knead to combine.

For the stuffing:

1. Heat margarine in a large pan on medium-high. Add whole spices (if using) and fry until a shade darker. Add onion and cook for 3-5 minutes until translucent.

2. Reduce heat to medium. Add ground spices and herbes de Provence and bloom for 30 seconds.

3. Add apples, salt, and sugar and cook until apples are tender and liquid is reduced.

For the chutney:

1. Melt margarine in a large pan. Cook onions and chili on low for 25-30 minutes until onions are softened and reduced.

2. Add remaining ingredients and increase the heat to medium. Cook another 5 minutes, until well-combined and thick.

To assemble:

1. Line a 2 pound (8.5 x 4.5", or 21 x 11,5 cm) loaf tin with parchment paper. Spread the onion chutney in an even layer across the bottom of the tin.

2. Fill the tin with about half of the loaf mixture. Lay apple stuffing in a line lengthwise down the center of the loaf, then top it with the remaining loaf mixture.

3. Bake at 400 F, covered with aluminum foil, for 35 minutes. Remove the foil and cook for another 10-15 minutes, until set. Allow to cool slightly.

4. Tip out of the loaf tin onto a serving plate and serve hot.

#vegan cooking #vegan recipe #cooking #vegan #christmas #lentils #mushrooms #American #gluten free

[cetra]

I was tagged by @gwynbleidd to fill out this thingy for my OC. thank you! 🧡 uhhh I havent done one of these in a while because i havne't been very socially active here (And i wasn't able to do the spotify one I was tagged in a few times because uhhh spotify is not my main source of music i'm sorry) but I really need to correct that so okay i did this with my boy Killian. if anyone else wants to do it I tag SOME!! of the OC mutuals @bg3 @boginki @camelliagwerm @dekarios @mightymizora @mythrae @loveofdetail @nightwardenminthara @captaintiny @glamfellens @killerspinal And I'm Stopping Here before i end up embarrassing myself forgetting people or tagging way too many people...... and feel free to do this if I didnt tag you of course... Okay shoving all this under the cut ⬇️

[Image ID: A banner for my original character named Killian. To the left is a circle containing a portrait of a saint. Extending from the circle towards the right is a painting of gold stardust against a black backdrop. Torwards the middle of the banner is the name "Killian" written in a zany typeface. /End ID.]

I stole your banner idea Jackie 😭

NAME: Killian NICKNAME: Kil, Second Man but that’s more of a title GENDER: Male (he/him) STAR SIGN: the western zodiac doesn’t exist in my little world HEIGHT: 6'1ft / ~185cm ORIENTATION: he'll kiss anyone! He'll kiss you NATIONALITY/ETHNICITY: from the beautiful and proud nation of Airde (sadly not a real place and only exists in my head) FAVORITE FRUIT: probably an apple… he seems like an apple guy, plus apples grow in his home town so there's that added layer of familiarity and comfort. FAVORITE SEASON: Summer FAVORITE FLOWER: I haven’t thought of that, he probably likes yellow flowers the most because yellow is his favorite after all FAVORITE SCENT: it sounds cheesy and maybe odd but probably the smell of his adoptive dad, who i think always smelt like cured meats and freshly baked bread because he owned a tavern COFFEE, TEA, OR HOT CHOCOLATE: Hot chocolate AVERAGE HOURS OF SLEEP: when living back home he would always get his 8 hours in and maybe an extra hour or 2 with an afternoon nap… when off on his adventures of course he loses some sleep because he’s a lot busier but he sleeps whenever he can. Later on in his journeys though like during the war and because of trauma he barely sleeps at all unfortunately DOGS OR CATS: Cats!!! DREAM TRIP: I would say his dream trip is just the outside world in general which comes true, he was really excited to see the ocean in particular especially because he lived so far inland NUMBER OF BLANKETS: Just one light one or sometimes he doesnt even need one… he runs warm even in the winter RANDOM FACT: I wish he was real 👍

#killian tag

[cookedresolve]

Quinoa salad with hummus and cabbage (aka. did somebody say plant protein)

Ingredients for 4 portions:

1 dl white quinoa

2 dl black quinoa

1 dl green lentils

6 dl water

1 red pointed cabbage (or regular, i doubt it matters)

2 avocados

4 tsp olive oil

2 tsp apple vinegar

1 tsp mustard

1 tsp honey

Hummus with sun-dried tomatoes:

240g boiled chickpeas (can be canned)

1 dl olive oil

3-4 cloves of garlic

3 tablespoons lemon juice

1 tablespoon tahini

3-4 sun-dried tomatoes

1 teaspoon ground cumin

0,5 teaspoons cayenne pepper

0,5 teaspoons ground cilantro

Cold water

Salt & pepper

Preparation:

Boil quinoa as per the instructions on the packet. I boiled my quinoa and lentils in the same pot and it turned out fine.

Chop your pointed cabbage into appropriate bite sizes. In a glass or bowl, mix olive oil, apple vinegar, mustard and honey into an even consistency vignarette. Taste test with salt and pepper, and then mix it well with your cabbage.

Cut avocado into slices.

Hummus:

Blend all ingredients together. I use one of those food chopping things you have to pull like a lawnmower, which... does the job, lol.

Add cold water until your hummus is the desired consistency. I've heard that adding this water in the form of crushed ice actually makes the hummus more creamy, but I haven't tried that out yet. Cold water works just fine.

Taste test with ground cumin, salt and freshly ground black pepper.

For serving, arrange the salad in layers in your bowls, starting with hummus at the bottom, then quinoa and lentils, then avocado slices, and then topping off with a healthy layer of cabbage.

Enjoy!

#i made this with leftovers and loved it so. scaled it up. its a recipe now #white quinoa #black quinoa #green lentils #pointed cabbage #avocado #olive oil #mustard #apple vinegar #honey #chickpeas #garlic #lemon juice #tahini #sun dried tomatoes #cumin #cilantro #cayenne pepper #water #salt and pepper #hummus

[askwhatsforlunch]

Maple Goat’s Cheese Caramelised Onion Galette

This rustic Maple Goat’s Cheese Caramelised Onion Galette is bursting with flavours, and beautifully enhanced with the suave taste of Maple Syrup. It makes a simple yet hearty dinner. Happy Thursday!

Ingredients (serves 2 to 3):

1 cup plain flour

3/4 cup wholemeal flour

½ teapoon salt

4 tablespoons cold unsalted butter, cut into small chunks

1/3 cup ice water

1/2 tablespoon unsalted butter

1 tablespoon Rosemary Olive Oil

2 onions

1 large red onion

1 fluffy sprig fresh thyme

1 tablespoon apple cider vinegar

1 1/2 tablespoon pure (Grade A) Canadian Maple Syrup

¼ teaspoon fleur de sel or sea salt flakes

¼ teaspoon freshly cracked black pepper

90 grams/3 ounces soft goat’s cheese (such as Saint-Félicien or Saint-Marcellin)

In a large bowl, combine plain flour, wholemeal flour and salt. Give a good stir. Rub cold butter into flour mixture between your fingers until mixture resembles coarse meal. Gradually add ice water, stirring ingredients with your hand until a soft dough ball forms (you may not need all of it). Knead lightly a couple of minutes. Flatten into a disk.

Wrap tightly in cling film, and chill in the refrigerator at least an hour.

Melt butter with Rosemary Olive Oil in a large, nonstick skillet over medium-high heat. Peel and finely slice onions and red onions, and add to the hot skillet. Cook, stirring often to coat in butter and oil, until onions are softened and start browning, about 8 minutes. Remove thyme leaves from their sprig, and stir into the onions. Cook, a couple of minutes. Deglaze with apple cider vinegar. Stir in Maple Syrup, and cook a couple of minutes more, until caramelised. Stir in baby spinach until just wilted. Season with fleur de sel and black pepper. Remove from heat and let cool completely.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Onto a lightly floured surface, roll wholemeal pastry out into a large circle. Transfer wholemeal pastry circle onto prepared baking tray.

Spoon Maple caramelised onions onto the pastry, and spread out in an even layer, leaving out about 2cm/0.80″ on the edges.Then, liberally scatter chunks of goat’s cheese all over. Fold the edges of the pastry over the Maple caramelised onions.

Place baking tray in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes, until the wholemeal pastry is beautifully golden brown.

Serve Maple Goat’s CheeseCaramelised Onion Galette immediately, with dressed lettuce. 

#Recipe #Food #Maple Goat’s Cheese Caramelised Onion Galette #Maple Goat’s Cheese Caramelised Onion Galette recipe #Galette #Galette recipe #Savoury Pie Tart and Pizza #Savoury Tart #Savoury Tart recipe #Wholemeal Pastry #Caramelised Onions #Onions #Red Onion #Thyme #Fresh Thyme #Olive Oil #Butter #Maple Syrup #Pure Maple Syrup #Canadian Maple Syrup #Maple Caramelised Onions #Goat's Cheese #Goat Cheese #Soft Goat's Cheese #Vegetarian #Vegetarian recipe #Vegetarian and Vegan #Canadian and North American Kitchen

[crisp-autumnal-air]

Apple Pie with a Cheddar Cheese Crust via O&O Eats

Notes:

Yields one 9 inch pie. The key to making a good pie dough is to work quickly and keep the ingredients cold. If at any point the butter starts softening, place your mixture in the freezer for 10 minutes before proceeding.

Ingredients:

For the dough:

2 & 1/2 cups (313 grams) all-purpose flour

1 tbsp granulated sugar

1 tsp salt

1 cup (2 sticks or 227 grams) cold unsalted butter, cubed

1 cup grated cheddar cheese, packed

1/2 cup ice water, plus more as needed

For the filling:

2 & 1/2 lbs apples (8 to 9 medium, I used a mix of jonagold and honeycrisp), peeled, cored, and sliced

Juice of half a lemon

1/3 to 1/2 cup light brown sugar (depending on how sweet your apples are to begin with), packed

1/4 cup granulated sugar

3 tbsp cornstarch

1/2 tsp ground cinnamon

1/8 tsp freshly ground nutmeg

1/4 tsp salt

2 tbsp cold unsalted butter, cut into small cubes

For the Egg Wash:

1 egg

1 tsp water

Instructions:

To make the dough:

In a large mixing bowl, whisk together flour, sugar, and salt. Add butter and, working quickly, cut it in with a pastry blender until you have pieces that are the size of small peas. Add cheddar and mix it in with your fingers until evenly distributed. Add 1/2 cup of ice water and quickly bring the dough together with a wooden spoon or spatula. Add more water a tablespoon at a time if the dough is too dry. Once it starts clumping and coming together, transfer dough to a floured counter and gently knead it a few times to form it into a somewhat smooth mound. Divide dough in half, wrap each half tightly in plastic wrap, and let them chill in the fridge for 30 minutes to an hour.

To make the filling:

Place apples in a large mixing bowl, add lemon juice and toss the apples until evenly coated. In another small bowl, whisk together brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Add the sugar/spice mixture to the apples and mix until everything is evenly distributed.

To assemble:

Preheat oven to 400 degrees F. Butter a 9 inch pie pan. Take one of the dough halves from the fridge and transfer it to a well floured counter. Roll it out until it is wide enough to fit the bottom of the pan with an inch of overhang. Transfer dough to the pie pan and gently press it in. Take the second piece of dough from the fridge and roll it out in the same fashion until it is 10 to 11 inches in diameter. You can cut strips to make a lattice crust like I did, or just do a simple double crust (making sure to cut a few slits to let steam escape). Add the apple mixture to the pie pan, but if there is any excess liquid at the bottom of the bowl, make sure to leave that out, then dot the top of the apples with the butter cubes. Place the top crust over the apples. Trim off any excess dough and fold the edges of the bottom crust over the edges of the top crust. Pinch the two crusts together with your fingers or a floured fork. Whisk together egg and water. Evenly brush the pie crust with a thin layer of egg wash.

Place pie on a parchment paper lined baking sheet and bake on the lower rack of your oven for 60 to 75 minutes. After about 30 minutes, check the pie and if necessary, tent the top with a piece of aluminium foil to keep it from over browning. When the crust is a rich golden brown and the filling is bubbling slightly, remove the pie from the oven and let it cool for at least one hour before serving.

#apple pie #apple recipes #baking #fall recipes #pie recipe #mabon #september #autumn #fall

[comparativetarot]

Seven of Swords. Art by Kim Thompson, from Divine Your Dinner.

DARING TO SPEAK

Even the most confident among us come across occasions when we hesitate to speak our minds. Maybe we don’t know the people in the room very well or we doubt just how well informed our opinion really is. When that hesitation becomes habitual, we need a little push to get past it. This energy helps you free yourself of the mean inner critic and instead make friends with the kind, helpful one.

Mustard and paprika are the magickal stars of this show, boosting mental faculties and creativity to make it fun to share your point of view. Plus, you get to practice speaking up for what you believe in, taking a stance on the controversial subject of BBQ sauce on pizza. It’s a real win-win.

MAGICKAL INGREDIENTS: MUSTARD, PAPRIKA, GARLIC, CUMIN, BLACK PEPPER, ONION, CILANTRO, JALAPEÑO

BBQ CHICKEN FRENCH BREAD PIZZAS MAIN—SERVES 4

These. Pizzas. Are. Insanely. Delicious. And the best part is, this procedure can be used as a blank slate to make any other kind of French bread pizza you like. Make one with sausage and mushroom. Or try a few with a different, wacky kind of cheese, like Fontina.

Before adding the chicken, you’ll char it on one side. Don’t worry about flipping the chicken thighs or cooking them all the way through. They’ll finish cooking on the pizza while it’s in the oven.

As for the tomato sauce, if you want your pizzas extra saucy, use all of it. If you prefer less sauciness, use anywhere between ¼ and ⅓ cup per pizza and save the leftovers for another use. Oh, and if you are averse to spice, you can use pepperoncini or roasted bell peppers instead of jalapeños. Or omit the peppers altogether.

HOT TIP: THESE HOLD UP IN THE FREEZER, TOO. YOU CAN MAKE THEM ONE DAY, FREEZE THEM, AND REHEAT THEM IN THE OVEN (FOR ABOUT 30 MINUTES AT 375ºF) WHENEVER YOU FEEL LIKE A SNACK.

TOMATO SAUCE 1 (14-ounce) can whole peeled San Marzano tomatoes 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt

BBQ CHICKEN 1 tablespoon canola oil 1 pound boneless, skinless chicken thighs Kosher salt and freshly ground black pepper ½ cup barbecue sauce, store-bought or homemade (recipe follows)

PIZZAS 2 loaves French bread (12 to 14 inches long) 3 cups shredded mozzarella cheese ½ small red onion, thinly sliced About 20 slices pickled jalapeños, store-bought or homemade ¼ cup chopped fresh cilantro Barbecue sauce, store-bought or homemade (recipe follows), for serving

1. MAKE THE TOMATO SAUCE: In a blender, combine the tomatoes, olive oil, and salt and process until the tomatoes have completely broken down.

2. MAKE THE CHICKEN: In a large skillet or grill pan, heat the oil over high heat until shimmering. Season the chicken with salt and pepper. Add the chicken to the skillet and sear for 3 minutes, until charred. Remove from the skillet and let cool for 10 minutes. Once cool, cut the chicken into 1-inch chunks and transfer to a large bowl. Pour in the barbecue sauce and toss to coat.

3. Preheat the oven to 425°F.

4. ASSEMBLE THE PIZZAS: Split the loaves lengthwise and separate the two halves. Scoop out a little bit of the bread in the middle of each to make room for all the toppings. Lay the loaves, cut-side up, on two sheet pans. Divide the tomato sauce among the loaves and spread the sauce out in an even layer. Top each with ¾ cup shredded mozzarella, then add the chicken, sliced onion, and pickled jalapeños.

5. Bake the pizzas until the cheese melts and browns on top, 10 to 15 minutes. Remove from the oven and let cool for about 5 minutes.

6. To serve, garnish with cilantro and more barbecue sauce and slice into 2-inch-wide rectangles.

BODACIOUS BBQ SAUCE MAKES ABOUT 1½ CUPS

1 cup ketchup ⅓ cup vegetable or chicken broth, store-bought or homemade (this page and this page) ¼ cup apple cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon light brown sugar 1 tablespoon grated white onion 1½ teaspoons minced garlic 2 teaspoons smoked paprika 1½ teaspoons mustard powder ¼ teaspoon ground cumin ¼ teaspoon kosher salt

In a small saucepan, stir together the ketchup, broth, vinegar, Worcestershire sauce, brown sugar, onion, garlic, smoked paprika, mustard powder, cumin, and salt. Bring to a simmer over medium-high heat, then reduce the heat to low and cook uncovered for 5 minutes, or until fragrant. Store in an airtight container in the fridge for up to 2 weeks.

#Kim Thompson #Divine Your Dinner #Seven of Swords #Seven #Swords #Minor Arcana #Tarot

[pronutp]

10 Delicious Peanut Butter Recipes You Need to Try Today

Peanut butter is more than just a spread; it's a versatile ingredient that can elevate both savoury and sweet dishes. From comforting classics to innovative treats, discover 10 delightful ways to incorporate this pantry staple into your culinary adventures. If you're looking to buy peanut butter, choose a quality brand to enhance these recipes further.

Peanut Butter & Apple Jaffle

Indulge in the perfect pairing of peanut butter and apples with this comforting toasted sandwich. Quick and easy to make with just five ingredients, it's a nutritious snack that's ready in minutes. This recipe highlights how simple ingredients can transform into something delicious, making it one of the best healthy peanut butter recipes.

Ingredients:

Peanut butter

Sliced apples

Bread

Butter

Cinnamon (optional)

Instructions:

Spread peanut butter on one slice of bread.

Layer sliced apples on top.

Sprinkle with cinnamon if desired.

Top with another slice of bread.

Spread butter on the outside of the sandwich.

Toast in a jaffle maker or sandwich press until golden brown.

Enjoy warm.

Peanut Butter Bread

Satisfy your cravings with a slice of homemade peanut butter bread. This simple recipe combines the sweetness of peanut butter with the comfort of freshly baked bread, perfect for breakfast or as a snack.

Ingredients:

Peanut butter

Flour

Baking powder

Sugar

Milk

Instructions:

Preheat the oven to 350°F (175°C).

In a bowl, mix flour, baking powder, and sugar.

Add peanut butter and milk, and stir until combined.

Pour the batter into a greased loaf pan.

Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool before slicing.

Peanut Butter Granola

Start your day right with a hearty bowl of peanut butter granola. Packed with oats, nuts, and a generous serving of peanut butter, this crunchy treat pairs perfectly with yogurt or milk for a satisfying breakfast or snack.

Ingredients:

Rolled oats

Peanut butter

Honey

Nuts (optional)

Dried fruit (optional)

Instructions:

Preheat the oven to 300°F (150°C).

In a bowl, mix oats, peanut butter, and honey until well combined.

Spread the mixture evenly on a baking sheet.

Bake for 20-25 minutes, stirring occasionally, until golden brown.

Allow to cool before adding nuts and dried fruit if desired.

Store in an airtight container.

Satay Veggie Pies

Experience the savoury side of peanut butter with these delicious satay veggie pies. Packed with flavorful vegetables and a creamy peanut sauce, they're perfect for lunch or as a crowd-pleasing appetiser.

Ingredients:

Puff pastry sheets

Mixed vegetables (e.g., bell peppers, carrots, broccoli)

Peanut butter

Coconut milk

Curry paste

Instructions:

Preheat the oven to 375°F (190°C).

Roll out puff pastry sheets and cut into squares.

In a saucepan, sauté mixed vegetables until tender.

In a separate pan, combine peanut butter, coconut milk, and curry paste to make the satay sauce.

Spoon the vegetable mixture onto the pastry squares.

Drizzle with satay sauce.

Fold the pastry over the filling to form a pie.

Bake for 20-25 minutes, or until golden brown.

Serve hot.

Peanut Butter & Raspberry Scones

Elevate the classic scone with a delightful combination of peanut butter and tangy raspberries. These tender treats are perfect for afternoon tea or a sweet breakfast indulgence.

Ingredients:

Flour

Peanut butter

Sugar

Butter

Raspberries

Milk

Instructions:

Preheat the oven to 400°F (200°C).

In a bowl, mix flour, sugar, and butter until crumbly.

Stir in peanut butter until well combined.

Gently fold in raspberries.

Add milk and mix until a dough forms.

Shape dough into rounds and place on a baking sheet.

Bake for 15-18 minutes, or until golden brown.

Serve warm with butter and jam.

Peanut Butter Lamingtons

Put a unique twist on a classic Australian treat with peanut butter lamingtons. These indulgent sponge cakes are coated in chocolate and shredded coconut, with a creamy peanut butter filling that's sure to impress.

Ingredients:

Sponge cake squares

Peanut butter

Chocolate icing

Shredded coconut

Instructions:

Slice sponge cake squares in half horizontally.

Spread peanut butter on one half and sandwich with the other.

Dip each sandwiched cake into chocolate icing, ensuring it's fully coated.

Roll in shredded coconut until covered.

Place on a wire rack to set.

Serve and enjoy.

Chocolate, Peanut Butter & Oat Biscuit Sandwich

Indulge your sweet tooth with these decadent peanut butter biscuit sandwiches. Rich chocolate biscuits sandwich a creamy peanut butter filling, creating a delightful treat that's perfect for sharing.

Ingredients:

Chocolate biscuits

Peanut butter

Oats

Honey

Butter

Instructions:

In a bowl, mix peanut butter, oats, honey, and butter until smooth.

Spread the mixture onto half of the chocolate biscuits.

Top with the remaining biscuits to form sandwiches.

Serve immediately or store in an airtight container.

Peanut Butter Brownies

Indulge in the irresistible combination of peanut butter and chocolate with these decadent brownies. Rich, fudgy, and utterly delicious, they're the perfect treat for any occasion.

Ingredients:

Chocolate

Peanut butter

Butter

Sugar

Eggs

Flour

Instructions:

Preheat the oven to 350°F (175°C).

In a saucepan, melt chocolate, peanut butter, and butter until smooth.

Remove from heat and stir in sugar.

Beat in eggs one at a time.

Stir in flour until just combined.

Pour the batter into a greased baking dish.

Bake for 25-30 minutes, or until set.

Allow to cool before slicing into squares.

Peanut Butter Muesli Bars

Whip up a batch of these delicious muesli bars for a quick and easy snack on the go. Packed with oats, nuts, and a generous serving of peanut butter, they're sure to keep you satisfied.

Ingredients:

Rolled oats

Peanut butter

Honey

Nuts

Dried fruit

Instructions:

In a bowl, mix oats, nuts, and dried fruit.

In a saucepan, heat peanut butter and honey until smooth.

Pour the peanut butter mixture over the dry ingredients and mix well.

Press the mixture into a lined baking dish.

Bake for 20-25 minutes, or until golden brown.

Allow to cool before slicing into bars.

Hot Banana & Peanut Butter Weet-Bix Porridge

Start your day off right with a warm and comforting bowl of peanut butter Weet-Bix porridge. Packed with protein and fibre, it's a nutritious and delicious way to fuel your morning.

Ingredients:

Weet-Bix

Peanut butter

Bananas

Milk

Honey (optional)

Instructions:

Crush Weet-Bix into a bowl.

Mash bananas and add to the bowl.

Stir in peanut butter and milk.

Microwave for 1-2 minutes, or until heated through.

Drizzle with honey if desired.

Serve hot.

Conclusion:

Peanut butter is a versatile ingredient that adds richness and flavour to both sweet and savoury dishes. From indulgent desserts to wholesome breakfasts, there are countless ways to enjoy this beloved spread. By incorporating peanut butter into your cooking and baking, you can elevate your culinary creations and delight your taste buds.

FAQs:

Can I use natural peanut butter in these recipes?

Yes, natural peanut butter works well in these recipes and adds a delicious nutty flavour.

Are these recipes suitable for vegetarians?

Most of these recipes are vegetarian-friendly, but be sure to check the ingredients to ensure they align with your dietary preferences.

Can I substitute almond butter for peanut butter?

Yes, almond butter can be substituted for peanut butter in most of these recipes for a different flavour profile.

Can I make these recipes gluten-free?

Many of these recipes can be made gluten-free by using gluten-free flour or oats. Be sure to check the labels of your ingredients to ensure they are gluten-free.

How should I store these dishes?

Store these dishes in an airtight container in the refrigerator for optimal freshness. They can also be frozen for longer storage.

This collection showcases how peanut butter can transform a variety of dishes, proving it's a must-have ingredient for any kitchen. Whether you're a fan of sweet or savory, there's something here that will satisfy your cravings and introduce new flavors to your table.

#peanut butter #pronut peanut butter #10 Delicious Peanut Butter Recipes

[edwardrichard10]

Exploring the Horizon: Kado Bar KB10000 Unveiled

In the dynamic world of vaping, where innovation, flavor, and convenience reign supreme, companies like Kado Bar Official are leading the charge, introducing revolutionary products to cater to the ever-growing demands of consumers. Among their stellar lineup stands the Kado Bar KB10000, a device that transcends the ordinary, offering an unmatched vaping experience. Let's delve into what makes the KB10000 a must-have for vapers worldwide.

A Glimpse into Innovation:

The Kado Bar KB10000 isn't just another vaping device; it's a testament to innovation. Crafted with precision and designed with elegance, the KB10000 embodies the pinnacle of vaping technology. From its sleek, ergonomic design to its cutting-edge features, every aspect of this device exudes sophistication and class.

Dive into the Depths of Flavor:

One of the most alluring aspects of the Kado Bar KB10000 is its diverse range of flavors, meticulously curated to tantalize the taste buds of even the most discerning vapers. Whether you're partial to fruity blends or crave the indulgence of dessert flavors, the KB10000 has something to offer everyone.

Tropical Rainbow Blast: Immerse yourself in a vibrant symphony of tropical fruits that explode on your palate, whisking you away to a beach paradise with every puff.

Blueberry Muffin: Awaken your taste buds with the comforting warmth of freshly baked blueberry muffins, complete with a hint of buttery goodness.

Triple Mangoes: Treat yourself to a triple threat of mango madness! Sweet, tangy, and juicy, this flavor is a celebration of tropical fruit at its finest.

Banana Pudding: Delve into a creamy dream with the nostalgic taste of banana pudding. Layers of sweet bananas and rich vanilla custard create a truly delightful vape.

Apple Cinnamon Pie: Indulge in the taste of a warm apple pie fresh from the oven. Sweet apples infused with a touch of cinnamon spice create a comforting and familiar vape experience.

Blueberry Cake: Experience the delightful union of sweet, plump blueberries baked into a fluffy cake. This flavor offers a perfect balance of fruity and bakery notes.

Specifications That Impress:

Behind its sleek exterior, the Kado Bar KB10000 boasts a powerhouse of specifications that set it apart from the competition. Here's what makes this device stand out:

Long-lasting Battery Life: With its high-capacity battery, the KB10000 ensures extended vaping sessions without the need for frequent recharging. Bid farewell to interruptions and enjoy uninterrupted vaping pleasure.

Efficient Coil Technology: The KB10000 employs advanced coil technology to deliver smooth, consistent vapor production with every puff. Say goodbye to dry hits and uneven vapor distribution — the KB10000 guarantees a flawless vaping experience every time.

Compact and Portable: Whether you're on the move or lounging at home, the KB10000 is designed to seamlessly integrate into your lifestyle. Its compact size and lightweight construction make it the ideal companion for vaping enthusiasts who are always on the go.

Intuitive Draw-Activated System: Featuring a draw-activated system, the KB10000 offers hassle-free operation perfect for both beginners and experienced vapers alike. Simply inhale, and the device springs to life, delivering a satisfying vaping experience with minimal effort.

Conclusion:

In a market flooded with vaping devices, the Kado Bar KB10000 emerges as a beacon of excellence, offering an unparalleled combination of innovation, flavor, and performance. From its exquisite design to its exceptional specifications, every facet of the KB10000 is meticulously crafted to surpass the expectations of even the most discerning vapers.

Whether you're a seasoned enthusiast or embarking on your vaping journey, the KB10000 promises an experience like no other. So why settle for the ordinary when you can indulge in the extraordinary? Elevate your vaping experience with Kado Bar Official and discover a world of flavor and satisfaction that knows no bounds.

[aarohij]

5 Healthy Vegetarian Breakfast Ideas to Get Your Day Started

Breakfast has been considered the most important meal of the whole day as it helps to set the tone for the rest of the day. Being a vegetarian comes with added benefits as you can include various fruits and veggies in your breakfast. This way you can create a bowl of health and taste by incorporating colorful and flavorful fruits and vegetables. In this blog, we have given you five breakfast recipes that you can add to your breakfast to kick-start your day. You can opt for fresh vegetable delivery in Bangalore to save time and money.

5 Healthy Vegetarian Breakfast Ideas

1.      Green Smoothie Bowl

Just like the name suggested, the green smoothie bowl will need a handful of spinach, and kale, along with banana, mixed berries, chia seeds, and almond milk, and blend it in a mixer smoothly.

Pour the smoothie mix into a bowl and add sliced fruits like mango, strawberries, and kiwi. You can also add nuts, seeds, and granola for crunch and protein.

This vibrant, colorful, and textured bowl of smoothies is full of flavors, vitamins, minerals, and antioxidants to provide you with energy for the whole day.

2.      Vegetable Chila with Avocado Toast

Vegetable chila is another option in which you can add freshly diced bell pepper, tomato, onion, spinach, and chilies in Chickpea flour. Cook the chila on a non-stick pan, add butter if needed. Fold it over and repeat the process.

You can serve it with mashed avocado seasoned with salt and black pepper on grain toast.

This way you can complete your need for fiber, and nutrients without compromising taste and texture making it the most satisfying breakfast meal. Order online vegetables in Bangalore from GreenChopper.

3.      Fruit and Yogurt Parfait

Greek yogurt layered with different fruits such as bananas, berries, mangoes, and pomegranates in a bowl can be the tastiest breakfast meal. You can add honey or maple syrup for added sweetness and crunchiness and texture, you can add granola or nuts on top.

This bowl of goodness does not only look good but also is full of protein, fiber, and vitamins to fuel your morning.

4.      Vegetable Breakfast Burrito

Breakfast burrito sounds delicious, right? All you need to do is sauté bell peppers, zucchini, onions, and cherry tomatoes together in a pan with olive oil and spices. To make it healthy, use whole-grain tortilla, fill the sauteed veggies with scrambled paneer, and add cheese if you like.

Fold the burrito and toast in a pan on all the sides. This way your morning will start with taste and be packed with protein, fiber, and a variety of vegetables to keep you full and satisfied until lunchtime. You can opt for online cut vegetable delivery in Bangalore.

5.      Mixed Fruit Salad with Cottage Cheese

Create a bowl of seasonal goodness of fruits such as apples, watermelon, oranges, pineapple, and grapes. Mix them in a bowl with rock salt and black pepper and add creamy cottage cheese on top.

You can lemon juice for tanginess and cinnamon for extra flavor if you like. This bowl will fulfill your need for vitamins, minerals, and protein.

Start Your Mornings with Healthy and Tasty Treats!

Now that you have got these 5 amazing and delicious recipes to cook without putting much effort into the kitchen, you are sorted for your breakfast worries. However, you must be thinking about all the chopping and peeling in the mornings, but don’t worry as we got you a solution for that as well. You can now order chopped vegetables delivery online in Bangalore.

#fresh vegetable online #order vegetables online #buy fresh vegetable #online chopped vegetables #fresh green vegetable #fresh chopped vegetable #buy chopped vegetables online

[tastyfaith]

Double Apple Baked Oatmeal

Ace your a.m. with this hearty breakfast treats.

Sweetened only with maple syrup and applesauce, this large-format oatmeal has definite fall vibes (cue the warm baking spices and fresh ginger). Freeze leftover portions for a hearty, ready-made breakfast that will fuel you for the day ahead.

Yields: 12 - 16 Total Time: 1 hr 25 mins Cal/Serv: 285

Ingredients

6 tbsp. olive oil, plus more for greasing 4 c. old-fashioned rolled oats 2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. freshly grated nutmeg 1/2 tsp. kosher salt 1/8 tsp. ground cloves 4 large eggs 1 3/4 c. unsweetened applesauce 1 3/4 c. milk 1/3 c. pure maple syrup 1 tbsp. grated fresh ginger 1 tbsp. pure vanilla extract 1 c. raw pecans, chopped, divided 3 small Gala or Braeburn apples, cored and cut into 1/2-in. pieces (about 31/2 cups)

Directions

Step 1 Heat oven to 375°F and lightly oil 9- by 13-inch baking dish. In large bowl, stir together oats, baking powder, cinnamon, nutmeg, salt and cloves.

Step 2 In second large bowl, whisk eggs until no streaks remain. Add applesauce, milk, maple syrup, ginger, vanilla and 6 tablespoons oil and whisk until combined. Add dry ingredients to bowl and stir until just combined. Reserve 1/3 cup chopped pecans for topping and fold remaining into batter along with apples.

Step 3 Spread batter in pan in even layer. Scatter reserved pecans on top and bake in top third of oven until fully set and edges begin to brown, 45 to 55 minutes. Let cool 10 minutes before serving.

#food

[najia-cooks]

Pumpkin spice scones with ginger glaze

This recipe produces flaky, bread-like scones with a hit of fresh pumpkin flavour and a rich, sweet spice profile lengthened by the addition of white peppercorn. An optional glaze picks up on and amplifies the ginger within the scones.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 scones.

INGREDIENTS:

For the scones:

2 cups (240g) all-purpose flour

1/4 - 1/2 cup light brown sugar, to taste

1/2 cup non-dairy margarine, very cold

1/2 cup pumpkin purée

2 Tbsp non-dairy milk

1 tsp vanilla extract

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 small stick cinnamon or 2 tsp ground cinnamon

2 allspice berries or 1/4 tsp ground allspice

1/2 small head of a mace or 1/2 tsp ground mace (or substitute 8 whole cloves / 1/2 tsp ground cloves)

1/2 tsp freshly grated nutmeg

4 white peppercorns, or pinch white pepper (optional)

1 1/2 tsp ground ginger

1 tsp apple cider vinegar

3 Tbsp golden raisins (optional)

3 Tbsp chopped walnuts (optional)

For the glaze:

4-inch chunk (40g) ginger, sliced or crushed

1/3 cup water

3-4 Tbsp confectioners' sugar

INSTRUCTIONS:

1. If using whole spices: toast spices in a small pan on medium for a minute or two until fragrant, then grind using a mortar and pestle or a spice grinder.

For the glaze:

1. Slice your ginger, or slice and then lightly crush it in a mortar and pestle.

2. Add ginger and 1/3 cup of water to a small saucepan and bring to a boil. Reduce heat and simmer until water has reduced to about 1 Tbsp of liquid. Remove from heat and allow to steep for about half an hour.

3. Strain liquid into a small mixing bowl, squeezing water from the ginger as necessary. Add sugar until the glaze reaches your desired consistency.

For the scones:

1. If using whole spices: toast spices in a small pan on medium for a minute or two until fragrant, then grind using a mortar and pestle or a spice grinder.

2. Put dry ingredients (flour, spices, baking powder, baking soda, sugar, salt) in a large mixing bowl and whisk until well combined.

3. Cut margarine into the dry ingredients using a knife or a pastry blender until the bits of margarine are about the size of peas. It's okay if there are a few larger chunks!

4. Mix wet ingredients (pumpkin purée, milk, vanilla, vinegar) in a small bowl until combined. Pour wet mixture into the dry mixture and combine to form your dough--it should just come together into a non-sticky ball. If any flour remains at the bottom of the bowl, add water a teaspoon at a time.

5. Line a baking sheet with parchment paper. Form drop scones by dropping heaping spoonfuls of dough two inches apart onto your baking sheet, or form triangular scones by shaping dough into a large, flat circle ¾" thick and dividing the circle evenly with a sharp knife.

6. For flakier scones, freeze the shaped batter for about an hour.

7. Bake at 425F in the upper third of your oven for 15-20 minutes, until scones are firm and golden brown on top and cooked all the way through.

To serve:

1. Drizzle glaze over the scones while they are still warm to produce a thin, even layer; or wait until the scones cool before glazing them to produce a thicker, shapeable pattern.

#scones #baking #vegan baking #vegan desserts #recipe #pumpkin #golden raisins #walnuts #British

[greenacrefarm]

Butternut Squash Salad {with Bacon and Maple-Rosemary Vinaigrette} The perfect Butternut Squash Salad – made with with Bacon and Maple-Rosemary Vinaigrette! It also includes baby kale and spinach , red onions, feta or goat cheese and red onion. Talk ab…

#PGAF

[ourrecipebook]

Sheet Pan Chicken Sausage with Harvest Veggies

Serving: 4

Ingredients

16 ounces Brussels sprouts, trimmed & halved (roughly 12 ounces/2 cups trimmed)

1/2 small butternut squash, peeled, deseeded & cut into 1/2-inch cubes (roughly 12 ounces/2 cups)

2 tablespoons olive oil

1 tablespoon pure maple syrup

2 tablespoons finely chopped fresh herbs (e.g. rosemary, sage, thyme, oregano, etc.)

12 ounces fully-cooked apple chicken sausage, sliced on a bias into 1/4-inch pieces (see Recipe Notes)

4 ounces pancetta, diced into 1/4-inch cubes

2 tablespoons pine nuts

coarse kosher salt & freshly ground black pepper

for serving, as desired: shaved parmesan, balsamic glaze, etc.

Directions

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil for easy cleanup.

Prep the sheet pan: Place the trimmed Brussels sprouts & cubed butternut squash on the prepared sheet pan. Drizzle the olive oil & maple syrup over top. Season with the fresh herbs, 1 teaspoon kosher salt, & ground black pepper as desired. Using your hands, toss to coat the veggies in the seasoning, then arrange in an even layer on the sheet pan. Add the thinly sliced chicken sausage & cubed pancetta to the sheet pan, doing your best to ensure everything is in a single, even layer. If needed, use 2 sheet pans to avoid overcrowding.

Roast: Transfer the sheet pan to the oven. Roast for 25 minutes, flipping the veggies & sausage halfway through. With 5 minutes left, add the pine nuts to the sheet pan to toast as the chicken sausage & veggies finish roasting.

Serve: Finish the sheet pan with a sprinkling of shaved parmesan & a drizzle of balsamic glaze, as desired. Serve immediately, with a fresh green salad &/or grains of your choice. Enjoy!

Notes

Best chicken sausage to use: 

You can really use any chicken sausage you love for this chicken sausage sheet pan dinner.

It’s worth noting that as written, this recipe calls for fully-cooked chicken sausage. To substitute your favorite fresh (raw) chicken sausage, roast the sausage whole with the vegetables according to Step 4 of Recipe Directions, above, & thinly slice before serving. 

Make-Ahead & Storage: Leftovers will keep, stored in an airtight container in the refrigerator, for up to 5 days. 

15-Minute Meal Prep: Nearly all of the active prep work for this sheet pan dinner recipe is chopping veggies. Chop them up in advance to get a head start on your chicken sausage sheet pan – it’ll take 15 minutes, tops. Store the veggies in individual airtight containers in the refrigerator for up to 5 days. At dinnertime all you have to do is toss them on a sheet pan & get roasting – so easy!:

Trim and halve 16 ounces Brussels sprouts.

Peel, deseed, & dice 1 small butternut squash into 1/2-inch cubes. You’ll use about 1/2 of the butternut squash (2 cups) in this recipe.

(Source)

#american #mains #pork #chicken #beef #turkey

[melbournenewsvine]

Melbourne Cup racegoers to get first taste of top winemakers new releases including a pinot noir with a wet cement and gun flint aroma

Why on earth would a French winemaker trained at the exclusive champagne house of Pommery be honoured with a special release of Australia bubbles bearing his name? A new set of sparkling wines released by Seppelt pays tribute to Charles Pierlot. He was the man brought to Australia in the late 1880s to make “champagne” at Great Western in Victoria. Pierlot completed his assignment magnificently, introducing méthode champenoise techniques and igniting a sparkling wine industry Down Under. In 1890 Pierlot laid down 2,000 bottles of sparkling wine and the following year made his first trip to Europe to promote Australian wine and explore export opportunities. Australia’s reputation for making bubbles soared after Pierlot’s Great Western sparkling won a gold medal at the 1900 Paris exhibition. This was remarkable considering Australia didn’t even exist as a nation. It would be another year before the six British colonies would come together to form the Commonwealth of Australia. Seppelt winemaker Clare Dry, a rising star in the Australian wine scene, has made a brut cuvee and brut rose bearing the name Pierlot by Seppelt. Each is available for $30 from Dan Murphy’s and at select BWS stores nationwide. She views these wines as tribute wines to “honour our past and help celebrate the future”. Quaffers will find these are elegant sparklers with considerable length. “These wines are an elegant tribute to our sparkling roots and pair perfectly with food, friends and celebration,” Dry said. Consisting of classic sparkling varietals – pinot noir, chardonnay and pinot meunier – the new releases are made from quality fruit from Victoria’s famed cool-climate Henty region. “The majority of grapes for this range are sourced from our Drumborg Vineyard – a special site first planted in 1964, with the primary aim to produce world-class sparkling wines.” Pierlot Brut Rose is an attractive wine with aromas of strawberries and freshly cut apples, toasted brioche and a hint of cordite minerality. On the palate find more strawberries and apples and a creamy lees texture. “The use of multiple vintages to create out base wine lends complexity and depth,’’ said Dry. Pierlot Brut Cuvée demonstrating lemon curd, crisp green apple and freshly baked brioche notes and the Brut Rosé demonstrating delicate strawberry and crisp red apple notes with creamy lees texture. Dry said she enjoyed seeing the bottles emblazoned with Charles Pierlot’s name  – “a gentleman who was instrumental in establishing Seppelt’s reputation for crafting quality méthode traditionnelle wines.” Racegoers at this year’s Melbourne Cup Carnival will be among the first to enjoy the wines, with Pierlot by Seppelt available at all Victoria Racing Club bars and restaurants. A Pierlot by Seppelt bar will be set up in The Park precinct at Flemington racecourse from October 29 to November 5. Seppelt is an impressive company with a range of quality wines across many varieties. A bright new release is Seppelt 2012 Drumborg Vineyard Pinot Noir ($45) with enticing red fruit and bramble fragrances. Dry’s tasting notes also speak of “wet cement and a hint of gun flint”. It is a complex and textural style with flavours of cherries and red currants. There are two attractive new whites also available. Seppelt 2021 Drumborg Vineyard Riesling ($40) has a nose of citrus blossoms, lemon zest and exotic spice. On the palate find intense flavours of lemon peel and poached pear with a hint of mineral acid. Seppelt 2021 Drumborg Vintage Chardonnay ($40) is a pale straw colour with green hues. On the nose there is lemon zest and nectarine and a flinty minerality. It’s juicy and round on the palate with layers or white peach, lemon citrus and nougat and savoury cashews. Dry said the vine was from a Burgundy clone. “Textural, fine-grained phenolics add extra depth and persistence,’’ she said. Source link Originally published at Melbourne News Vine

#Melbourne News Vine