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Okay, I'll make a butternut squash dish. It's that simple, right? And my kids love these cupcakes. So, I just need to carefully cut the pumpkin. Cut these guys into pieces. And I need 400 g of pumpkin. Like one and a half packs of butter. Really perfect. I left the skin on it. Note, I washed it. Butternut squash peel. You really don't have to clean it. Even in soups, risottos, or pastas, when it's cooked, it becomes so deliciously chewy, tender, and soft. This is not a problem. I promise you. So, here, just chop it as finely as
you can. When it stops pulverizing, add sugar, 400 g. I use unrefined brown sugar for taste and benefits. Now you can add it right away. And then we just fill this baby up. So, four eggs. A pinch of salt, because I will be adding flour. So, 300 grams of regular flour-that goes here too. And I also have baking powder. Of course, this will give it airiness, lift, uh, and a certain softness inside. I need two heaping teaspoons. That's it. And then I need a teaspoon of cinnamon. Cinnamon and pumpkin are just really, really good friends. So, we add a handful of walnuts. We throw them there. As for fats, I won't use butter or lard or anything like that. I will use extra virgin olive oil, but not too spicy. You need something
creamier. 175 ml. Of course, you can use sunflower oil, but this one is much healthier for you. You see, I just put everything together. Impossibly simple. Let 's break it all down. When everything is well mixed, I want to translate it here. Just clean the sides. Now that I've done that, I need to fill these molds about 3/4 full. Also, the nice thing is that I will use half of this recipe now to make 12 pumpkin muffins. And I can put the other half in the refrigerator, because the baking powder is only activated when heated. So this will be great for tomorrow. And you will have wonderful fresh muffins again. it. So, cook them for about 20 minutes
at 180 degrees Celsius or 350 Fahrenheit. That's it, ready. Yes. So, I took them out of the oven. They had been standing for about 10 minutes and had already cooled down a bit. To check if they are perfectly cooked, take a knife and stick it in the very middle. If it comes out clean, everything is perfect. Very, very good. If not, put it back in the oven. So, they cooled for about 10 minutes. Now, to make them incredibly delicious, I'm going to make a wonderful creamy glaze. Okay . For the flavor, I will use clementine. Let's remove the wonderful fine zest. Reminds me of Christmas and all those nice things. But now I want to do the same with a nice lemon. So, here it is. And I'll also use a little lemon juice to give it some
real tartness. I'll Then I'll cut it in half and squeeze the juice directly into a bowl. Once that's done, it's time to move on to the cream base. I use sour cream. That's it. If you can, use vanilla extract or a vanilla pod: just cut it lengthwise with a knife, then scrape out all those incredible seeds. Look at them. And now the powdered sugar. I think two tablespoons of powder will be enough. Depending on the acidity of the lemon, you may need to adjust it a bit, but I think this will be enough. It will also make the sour cream thicker. So mix everything well. And then taste it.
Incredible. Very, very good. Do you know what that looks like? It tastes exactly like when you were a kid, when you ate effervescent candies. Now I'll just put it here. Be as generous as you can, but don't let it spill over. While it's standing, it will soak into the top of the cupcake a little, and because of the powdered sugar, it will also thicken a little. Okay, one last touch before serving. One is already flowing like this. Place them. This one will go on top. This one is around. Slide them in. Like this, one around the other. Beauty. A little more clementine.
You can rub it on top again. And then lavender, dried lavender that I picked in the summer. Just rub it, take just a little bit, a small teaspoon, and sprinkle it on top from a height. And you'll get a little bit of that flavor. Absolutely delicious. We're all allowed to be a little feminine sometimes. So, the recipe I'm going to give you today is a family-friendly, delicious, tender, flavorful vegetable curry. Really, very beautiful. As we approach the end of the week, we are also nearing the end of Oliver's shopping. So, we no longer have meat, no fish in the fridge. So we have leftovers, and that's good. I have a modest zucchini, carrots, some parsnips, some butternut squash. Of course, you can use potatoes, cauliflower, sweet potatoes, anything that
bakes well as root vegetables. Delicious. When you roast vegetables, you really concentrate the wonderful flavors in each individual vegetable. So, the tray here, we'll create a little teaching area. You can use curry powder if you wish. I have some Madras spice paste left here. I don't need much. Just one full teaspoon is all I'll use. Then I add a little oil. Two tablespoons will go there. And then a little vinegar. So I mix everything together, and it coats and flavors them in the most delicious way. Simpler than simple. Now I'll put salt here too. And then we'll add the vegetables. We'll leave the skin on. Lots of flavor, lots of sweetness and deliciousness-right in the peel. OK? And this applies to butternut squash.
OK? Many people spend a lot of time cleaning, forget about it. Forget about cleaning this. Forget this and that. Therefore. Let's start with parsnips. Cut in half, then in quarters, and then into bite-sized pieces. Let's put it inside. With carrots, I just cut them in half. And again, into pieces. All are about the same size. Then we have zucchini. As for pumpkin, thanks to its wonderful skin. They will be stored for weeks, weeks, you know, just in the corner of your kitchen, waiting for their time.
You know, people buy a lot of things, and then it goes bad. So any way to reduce that-that's obviously a good thing. We'll just cut them into pieces. So, we add pumpkin. Last but not least, simple frozen vegetables. Six of us will eat this curry. So, six cauliflower florets. So, just mix it all up. And that's it. Wonderful stuffed pumpkin for baking. Come with me, Jules. So this will go on the bottom level of a hot oven at about 190°C, maybe 200, for about 45-50 minutes, until it's nice and golden. While the vegetables are baking and getting even tastier, I want to make a sauce in which they will be stewed. I'll take a large frying pan and put it over medium heat
. I'll take some ginger, a thumb-sized piece, and the same amount of garlic, and just chop them finely. Okay, let's add a little oil, about a tablespoon. garlic and ginger. Put this in the heating oil. So, mix it up. The smell will be incredible. And when it starts to brown and miracles happen, I'll add two tablespoons of mango chutney. And it will start If you don't have it, you can cheat by taking apricot jam and some spices from your shelf. I'll take some canned tomatoes. I used chopped canned tomatoes. You can take whole ones in juice. Mash them. You can take the trade wind. Even chopped fresh tomatoes. Delicious.
Once it boils, we will season it with salt. And then I'll add some coconut milk. Of course, you can use regular milk, and that will be fine too. It will add a creamy flavor, but coconut milk gives an incredible flavor. Look at this. So, let's bring this to a boil. This is the most delicious and fragrant curry sauce. As soon as it boils, turn it off. And now I'm going to start a new party. We will make the most delicious version of "lazy" naan. So, I have two large cups of flour with baking powder and one cup of cold water. But we'll go ahead and make the filling. One of our favorite fillings for naan or bread is lightly seasoned spinach.
This will be incredible, right? My kids just love it. They are fighting for him. They are fighting over him. So, that's good. So, the first task is to put the pan back on the heat. And put a piece of butter on the pan. We want to revitalize spinach, which many may find boring, but we will make it very tasty. I'll use cloves. I also have some cinnamon. You can use any spices you have. It could be a pinch of cumin or fenugreek. It could be a pinch of curry powder. Maybe a little more pasta, maybe a different one. Or it could just be garlic. So, we just want to make delicious spinach. I always have these small frozen spinach briquettes in my freezer. They are great for Indian dishes,
soups, and stews. This will be very tasty. So, this will go back into the freezer. I usually add a little onion, but my sweet Wave doesn't like it, so we'll use green onions or leeks. So, let's cut them into quarters. It's already been washed well. Now chop it finely. So the leek goes into your spiced butter. Then add the spinach. I'll let this slowly fry Stir occasionally until the spinach is dark, thick, and rich. Delicious. Okay, let's make bread. My simplified naan flatbread recipe is so easy you'll be amazed. So, let's take two large cups of flour with baking powder, right? And then make a small indentation in the bottom of the cup. This is very nice. For two
large cups of flour, I use one cup of cold water. We pour it there. This is your ratio. We will add salt to the water. Then take a fork and stir evenly around the edges. Yes? The mixture will turn from plain water to something resembling pancake batter. And then on to the thick dough. I use a fork because I don't want to get my hands dirty so it doesn't stick. You see, the dough is getting pretty firm, and my fork is starting to look almost clean, right? This is a good sign that you can use your hands. So, flour your hands and just bring the dough together.
A little extra flour for dusting. If you feel it's too sticky, just add a little more flour to clean your hands and you'll be fine. You can adjust. If you can keep it moist enough, take a look. Then it will turn out very fluffy. So, you see how this dough became more elastic the longer I kneaded it. Now I'm just going to add a little oil to the surface and to the dough itself. And it wo n't stick anymore. So, we rub in the oil. And then we can start stretching it. Just roughly flatten the dough. You can use a rolling pin if you want. And here I have it. If you spread it out like this, it will cool down very quickly.
Remove the clove or cinnamon stick from there. Yes, you can take out the cloves and cinnamon. No problems. I usually put paneer in this kind of Indian bread. But I don't have it, so I use feta. Half a pack of feta will be more than enough. I'll just reveal it. So, I'll take spinach and feta, put it in the middle, like this. Just gather the edges at the top like this. it. And then we can roll it out. And as we roll this out, we also distribute the spinach. Now I can take this non-stick frying pan. And since it's already greased, I can just take the whole thing and put it in there. Perfectly. I touch it all the time because it feels so nice to the touch.
Okay, I can cook this for 10 minutes on each side on the stove, or put it in the oven on the bottom for 20-25 minutes and it will be golden and crispy and beautiful. That's all. Perfectly. Let's check the vegetables. They cooked for about 50 minutes. And if you look here, I hope so, take a look at this. This is exactly what we need. Do you see the crust? This is the taste. Maximum taste. Now, if I show you here, I have a sauce that is simmering quietly. So now I need to add these vegetables to the sauce.
You can add some more vegetables if you want. Just a handful of peas. A little chickpeas. You know, all of this will make the curry even tastier. Let's serve it. I have a wonderful stuffed naan. We're a big fan of Daisy, aren't we, Daisy? Nans and all sorts of goodies. So, let's get down to business. Here, please. So delicious. Oh, look how melted the feta is. Oh. That's it, my dears. A delicious dish without meat. As you can see, we almost destroyed it.
Almost all the bread was eaten, friends. Did you like it? These are the things. Try it yourself. Wonderful vegetarian curry. Super. Bon appetit. And this bread. Come on. I'll show you how to make delicious chili con carne with sausages and pumpkin. Very easy to prepare, incredibly delicious to eat. Children love it. You can cook a whole large portion. And it's perfect when the weather turns bad and gets colder. Great for parties or campfire nights. This will be something beautiful. The oven is already on. I have a frying pan here, a nice little baking pan. So, first, let's get a good pumpkin.
The skin is actually delicious, but I like to peel the pumpkin because it allows it to absorb all those wonderful flavors better. So, once you've cleaned it, just cut off the tips of the pumpkin. Remember, the pumpkin is round, so be careful when cutting it. And when it comes to slicing, keep your hands away and just gently press down on the knife. Don't press too hard. Do n't do anything in a hurry. Here we have the seeds. I'll take a small spoon to get these seeds. These seeds can be saved, dried, and planted next year to grow more pumpkins, which is pretty cool. I use butternut squash.
You can use any other pumpkin you like. Just cut it into small pieces about one and a half to two centimeters in size. So, the pumpkin is ready. Now it's time for the sausages. Look at them. 400 grams of wonderful sausages. Now I'm just going to add some oil and fry these sausages. I want to shape them into little meatballs. Let's take the sausage like this. We squeeze it in our hand like this. And it turns out such a small village ball. Very, very simple. Go there right away. The better the sausages, the tastier this dish will be. Once we've got some color, we can add some flavorful ingredients. So, we want to add some spice. Take half a small cinnamon stick, like this. Let's just
break it. Let's send her here. It will start to fry in fat. I season generously with black pepper, just the way I like it. Now I'll use two little cooking hacks with spices. The first is smoked paprika. gives that wonderful smoky flavor, as if the dish was cooked over a fire. Then I'll add some Cajun spices. These spices- Cajun, jerk, ras el hanout, curry powder -they're just brilliant, right? Because these are ready-made mixtures. There are about eight or ten different spices here.
Oregano, various types of peppers, garlic and onion powders. I'll add two full teaspoons. This is simply delicious. This will give the dish a richness and a subtle spicy flavor that I simply adore. Just fry it up along with our delicious sausage meatballs. Look at this. It looks really homey. And now I want to show you one product that I really appreciate. You can take onions, carrots, and celery. Italians call it sofrito. But this is a frozen product. You can buy packages of frozen carrots, celery, and onions at the supermarket. This is a great little life hack. I really like using frozen vegetables.
I think this is brilliant. It's convenient: I took a handful or two, and nothing goes to waste. I guess for busy people who want to cook delicious food. These little tricks are a godsend. You understand, it's not just about frozen peas. I want to use two or three cloves of garlic. That's how you get that deep, comforting flavor. A great trick is to use balsamic vinegar. A couple of tablespoons, right? If we remember the sweetness of the vegetables we extract, it will add a slight pleasant touch.
This will give the dish an incredible depth of flavor and gorgeous color. Look at this. What I love about this dish is that it is a family favorite. Everyone likes her. However you use sausages, don't spare any money, buy the best you can find. We add a bunch of vegetables to this dish. And it's also a great excuse to add more beans, right? because we expect beans in chili con carne. So use any beans you like: white, cannellini, borlotti, lima, black-eyed, red, or even chickpeas. I'll add a little rosemary here. Rosemary is a wonderful spicy herb.
Goes very well with pumpkin and sausages. This is a pleasant fragrant herb. It is so easy to grow. So just a few twigs. Finely chop them. What I love about making casseroles and chili con carne is their wonderful process. You add sausages, spices, garlic, and vegetables. You know, things only get more interesting over time. Look at the colors: orange, green and those delicious pieces of sausage. Simply incredible. Now we add the liquid ingredients: wonderful canned tomatoes and delicious red beans. any beans. I take red and black beans. Pour it out along with the juice. This liquid is perfect for creating a wonderful sauce. Then we add the
wonderful tomatoes. This will make the dish sweet and delicious. And listen, if you want to make a vegetarian or vegan version, no problem. Just remove the meat. I would recommend adding fresh and dried mushrooms for depth of flavor and umami effect. Just bring to a boil. Add a little salt and put in the oven. What's great about baking in the oven is that the food continues to simmer. It's essentially a stew, but it's baked on top. We call it braising, right? This means that the dish will acquire an appetizing color. The liquid will boil away and the flavor will become more concentrated. This will be incredible. I am very satisfied.
Now put it in the oven. Conventional oven, 180°C or 350° F. And then I'll show you what to do next. While it is being prepared, please click the "like" button and support us. And don't forget to subscribe. Oh, and remember to hit the notification bell to stay up to date with the news. Now let's get back to the recipe. An hour and a half passed, and it was bubbling a little. Just look at this. This is a real picture. See how it boiled away. Oh, it looks so homely and cozy. So, I want to give you a little advice on how to make the dish even tastier. OK. Hmm, that's a great way.
Potato scald. Just go to one edge of the pan and spread a little of the mixture on one side. Yes. So what does this give? This grinds up some sausages, beans, and a little bit of that wonderful butternut squash. Truth? So do this on about a third of the pan. And what does it give? This adds a creamy texture, a real explosion of flavor and richness. After we're done, we mix everything with the big pieces. I think this is how you can get an incredible texture. Oh, and it smells just incredible. It's really fragrant. Now it's time to taste a little. Oh, this is so delicious. A little extra virgin olive oil, not as oil, but as an ingredient, right? You get this
nice grassy fresh taste and a great shine. And on the floor is my little dog, Conker. He is very wet. He's resting, but he's really excited about this chili con carne with sausages. A little balsamic vinegar. I know we already added it, but it evaporated. So we'll just add a small amount of vinegar. Any vinegar often enhances the flavor of stews. This is great. I'll put this back in the oven for a minute while I cook the rice. Now let's get to the rice. This is the same mug as a regular teacup. I will fill it twice. If you want to add flavor, you can take a mixture of herbs and add it here to get a wonderful aroma and taste. So, pour this in and cook for 12 minutes. Until then,
everything will be perfect. Let's get some nice bowls for serving. What is better to submit? Let's do it in this one. It looks very nice. Let's look at the figure. About 12 minutes passed. It stopped boiling, the noise subsided- usually this means it's starting to brown slightly. So that 's a good sign. Now you can get the herbs. That's the coolest thing about herbs, man. They did their job. Now just use a fork or spoon to fluff it up. See how light and fluffy it is every time? Just great. I like this method. It smells incredible. Let's postpone the portion for a while. I love rice. You see these little dots of green
inside. We're getting our wonderful chili. Look at these beautiful pieces. So, chili with sausage, but not the kind you're used to. And for me-a little delicious yogurt on top, a little pepper, and just a drop of olive oil. If desired, you can decorate with delicate herbs, such as cilantro. I think this is a great hearty dish for this time of year when the weather is getting cooler. You get incredible flavor and texture. This is very delicious. Chili with sausages. Very simple. Just start cooking. You can double the ingredients. You can triple it. It's not as spicy as regular chili, my seven-year-old son eats it without any problems. It is very soft.
It has many layers of flavor. There are many pleasant surprises here, perfect for this time of year when it gets a little gloomy. But it is incredibly delicious. So, the following recipe is simply wonderful. It's a cross between lasagna and cannelloni. This is called " rolled ratatouille". This is luxurious. Wonderful baked pumpkin. I'll show you in a minute. With delicious spinach, luxurious cheese, bubbling tomato sauce, and a golden crust. You will like it. And it's very fun to cook. First, prepare the pumpkin. Remove the seeds and peel. Just don't throw them away. They can be eaten. Georgie, can we just bake them in the oven? Because I think adding them to a great salad would be fantastic.
Yes. Perfectly. Then mash the pumpkin, add spices-and that's it, it's ready. That's all. Simply gorgeous, natural, luxurious pumpkin in all its simple grandeur. This will be very, very delicious. This is divine. Absolutely divine. The best baby food in the world, without salt. A fantastic base for soup. Just a few onions and some spices, you know. Blend everything with the Fantasy. I love basic recipes like this. Each of you should try this. Peel off, seeds off, mash. Incredible. Use as mashed potatoes. Phenomenal. Okay, enough talking. For the next layer of pasta filling-the spinach part.
Start by slicing one red onion. I poured some olive oil into the pan. Now I'm adding some onion here. Let's fry it. So we'll start adding flavor. Add a good pinch of salt and pepper. Yes. Let's mix it all up a little. Let it start frying. We are going to make a very dark, delicious, and thick spinach. Very, very tasty. Of course? And for this, there is no point and no advantage in using fresh spinach. Of course? So, wait. When you prepare spinach for soups, stews, or make beautiful casseroles with cream and Parmesan. In this case, we simmer it with herbs and onions for this wonderful pasta. When you do this, you are essentially heavily heat treating it. So there's no point in using
fresh spinach, which, by the way, is quite expensive and takes up a huge amount of space. It takes up a lot of space. Come here. I love fresh spinach. I will grow it. I'm buying it. But I also like frozen. It is really very healthy and gives the same beautiful dark and deep flavor. Great for curries, like Bombay spinach. Great. I'm going to stir this onion. Once it's soft, I'll add the spinach here. In fact, I'm going to throw it away right now. The advantage here is that you get a lot of spinach in the pan. I would have to buy four packs, right? That would be very expensive. Izzy, how much does 500g of frozen spinach cost compared to fresh? Is there a big difference?
Yes, a huge difference. Frozen spinach is ten times cheaper than fresh. Tenfold. So you're saying that if I bought a pack of spinach for £1, the equivalent would cost 10p? That's right. That's what I'm talking about. Add a little nutmeg to the spinach and leave to simmer slowly for 15 minutes. Look at the colors, the pumpkin, and the spinach. Beauty. Very, very beautiful. Next up is a super-quick and incredibly delicious tomato sauce. Chop four cloves of garlic and a chili pepper if you like it spicy. Just grind it. This can be sent to a frying pan with a little olive oil. And here we will use the trade wind. 700 ml of trade wind.
It seems to be already polished and ready to use. So, watch as soon as the garlic turns golden, pour it in. Look how it crackles. I'll get some water to rinse the jar. By the way, such banks are worth saving. They are great for sauces, preserves, vinegar, etc. If you do something like that, just add it here. Really, very good. Simple, very, very simple tomato sauce. Stir. Let's bring it to a boil. Of course, remember that the tomatoes are already ready. You just warm them up. So, friends, it's time to do the rato. I use fresh lasagna sheets. If they are a little hard, you can dip them in boiling water for a few seconds. I
hold them for 20 seconds so they don't crack when I roll them up. I don't want them to break up. Maybe you won't need it. It's up to you. Spread them out and take the pumpkin puree. And now the most interesting thing. Divide the pumpkin between six sheets of pasta. Think of each of these pieces as something special. It's like a little gift. Do you understand what I mean? Whether it will be well seasoned is up to you. You have to taste, season, and love it yourself. There is nothing haute cuisine here. This is child's play. It's like playing in the mud when you
were kids. Just spread it. Now a layer of spinach. Look how dark it is. You can barely tell the spinach from the frying pan. Just shake it a little. Divide approximately equally. So, I'm just going to stir this spinach. Look at this. To give the dish a bright flavor for little money, I'll sprinkle some feta cheese on top. If you want a more classic Italian option, you can use ricotta. I need about 50g of feta. Again look at those colors. Just sprinkle on top. Look at this. My God. Sprinkle a layer of Parmesan on top. So, look what we came up with, guys. We have these wonderful six pieces of pasta.
We have this tomato sauce. See how it slowly boils? Oh, you need to add a little salt here. But overall, very, very tasty. Let me show you the next step. The most interesting part. Very simple. I'll just roll it up Think of it like a salty Swiss roll. Cut in half, then cut each half in half again into quarters. Look at this. I mean, that's what we're talking about. This, in fact, is the main idea. Just these rich, wonderful flavors. White, green, purple, violet. Just trust the process.
Violet. So, here's what we have. We'll put this in tomato sauce and just press it tightly I used frozen spinach here. If I make this and have leftovers, can I freeze it again? Yes, but it's better to freeze it at this stage. We've already made all the filling. Let it cool a little, put it in a container, in the freezer, and then it will be a quick dinner. Got it. Good. Place the pasta rolls in the pan until they are tightly pressed together. Sprinkle some more grated Parmesan on top and add fresh sage. Sprinkle sage with oil.
It is very important to do it this way. You take this woody herb that is usually only used for stuffing. We'll spread it on the pasta, and it will change the aroma, taste, and even cook like little chips. Absolutely phenomenal and incredible. Please definitely try to do this. There you go, that's all you need. We had a little fun. This is a nice dish. You know, lasagna is always a hassle. This always requires a lot of effort. I must say, it's easier. No need to cook meat stew. No need to make white sauce. But you get the same pleasure from the food. Send this hot Italian beauty to the oven at 180°C for 40 minutes. When everything is ready, the dish becomes golden, crispy, and you want to dip your fork into it
. I've made this kind of paste before and I call it " honeycomb" because it looks like honeycombs fused together. Tomato sauce fills all the little gaps. Very, very wonderful. And don't forget, you still have leftover roasted pumpkin seeds and skin, which would be incredible in a green salad. Don't think I'm overdoing it with savings. This is very delicious. This roll is incredibly delicious and also very cheap to make. You can feed six people very inexpensively. That's 91 pence per serving. Comfort food. Something a little different. It's a lot of fun to cook.
Well, because. What are you waiting for? To the stove. There's nothing better to warm up than homemade sausages in batter. But I'm going to add a twist to them by literally making them into a festive Christmas sausage wreath. So I'll make one with wonderful minced meat and the other with wonderful baked pumpkin. I'll start with the pumpkin. I'll take a big knife, be careful because it's round. I'll put it like this. The tip of the knife is in the center. Don't push too hard, okay? Because this can be a little difficult. And now let's cut it. So, divide this into eight parts. Now I want to give you the spices that will make this pumpkin divine. So, we have the base: salt and pepper. But a pinch of chili, some coriander seeds, and a dash of
cinnamon will help liven up the pumpkin. These five seasonings will really transform this pumpkin. Take a baking sheet. Add a little olive oil, just a little. In a mortar, grind a teaspoon of coriander seeds, a pinch of salt, pepper, and a little chili. I don't want it to be spicy, just a light flavor. And add just a little cinnamon. Take the pumpkin. Take a spoon. Take out these seeds. Add the prepared aromatic mixture. Mix everything well. This will be great. I will bake this for about 45 minutes at 180°C. The pumpkin will become sweet, delicious, rich and will be a great filling for a roll. Use a fork to mash all the flesh along with the skin.
Look at this. Now let's add some Christmas flavors. A small handful of chestnuts. Just break them with your hands. About 10-12 pieces. What else is associated with Christmas? Cranberry. Dried cranberries. She is sweet. It's sour. And then a little cheese for flavor to tie it all together. Now let's just mix everything. Try it to taste. Salt, pepper, some seasoning if you want. And look, if you're wondering what to do with it, you'll never regret having some pumpkin left in the fridge It can be added to pasta, risotto, noodles, or stews.
Set aside. Now it gets really interesting. We're going to cheat. We will use ready-made puff pastry. The best puff pastry. You don't want to cook it at home. You have much more important things to do. I have two packages here. Expand it and you can work. Now I just need to cut each layer in half lengthwise. So, we go straight down the middle and cut the dough like this. First, let's do it with the sausages. Good Cumberland sausage, free-range pork. Just take a knife and cut the sausage lengthwise, like this. And do it with all four. Remove the casing and place the sausage in the middle of the dough. Look, the perfect size.
Now let's take our wonderful pumpkin filling. Spread the filling, distributing it evenly along the length. So, I have two rows of sausages, one row of delicious pumpkin, and with the last one I'll prepare a little surprise. Take an egg in a bowl and beat it. We use the egg mixture to bind the dough together or to give it a nice glossy look on the outside. I want to add more flavor and color. So I'll use a little English mustard. Add a full teaspoon. Now let's just wrap this up. Lift the edge like this. Press the dough to the other edge, like this. Use your fingers to secure it. Let's do the same with our wonderful sausages.
Press with your finger like this. And then take a fork and make a nice pattern around the edge with it. This will be incredible. You can bake them whole, like this. Place them on a large table or board. This looks very, very cool. But I want to reach a new level. It's Christmas, friends. So we'll make a wreath of sausages in dough. To do this, take the largest baking sheet that comes with the oven. That's it. Take a sheet of parchment paper. Let's put it here. Let's take a regular bowl, put it in the center, like this, and spread it around it. So, the best part about this is- come here, my grown boy. How are you?
Good. Do you want to help me with this sausage wreath? A Yes. Well, you know, the things mom hangs, but usually it's flowers. Not today. These will be sausages in batter. So, I'll cut this down the middle. Go wash your hands, friend, so you can help me. Good. Then in quarters, and then in eighths. So, these are our more massive sausages in dough. Then we'll do the same thing here, but in 16 parts. We essentially got thick and thin pieces. The best thing about this is that even if you do it a little sloppily, it doesn't matter, because the puff pastry puffs up when baked, and any imperfections become part of the beauty. You
Take off your jacket, big boy. Roll up your sleeves. Let's do this. Go. Are you in your pajamas? Yes. Let's start with the larger pieces, laying them out in a circle, okay? Because it's a wreath. So, place them around the bowl. Eccentric, right? We're having a little fun, and we should do the same with food. Involve children. Once we've done that, we can put the bowl away and get to work on the pumpkin. And all I'm going to do with this, my friend, is run a knife through the side, like this. You can do it. You are better than me now. Any leftovers can be frozen. Now take some of the mustard-egg mixture and brush the sides of each piece with it. Dude, do you want to take this on yourself, bro?
Yes. You won't let me kiss you much longer, will you? Yes. You'll become too grown-up and cool. Good job. Are you a little cold? Come on, put your jacket back on. Now you can add some sesame seeds, some poppy seeds. Can I have it too? Of course, you can. We'll take some rosemary. Take some rosemary and bay leaves. That's all. A few bay leaves. Four or five. First, grease them with oil. Otherwise, they will become dry and tasteless. Add a few sprigs of rosemary. Do you like it, friend?
Yes. So, look at this. This is a Christmas sausage wreath from Oliver. There's even a letter "O" in the center. Yes, there really is an "O" in the center. And what do they usually do with the wreath? He is being hanged. So I'll show you how to make a bow to hang this wreath. I'll divide this into two parts. Then I'll make three cuts, not reaching the edge. We braid a pigtail: one strand here, the other there, and so on. You know how to braid. Here. There. Let's fasten the edge. This is such a wonderful braid.
I'll take another small baking sheet. It's pretty simple. Don't worry about it. Let's just cross it like this. OK. On the board. You can eat all of this. It will be incredible with this cheesy fluffy bow. We put it in the oven. Friend. I went to the lower level. Bake for 30-35 minutes at 180°C until golden brown. Serve with a smile and a twinkle in your eye. I think everyone will like it. Yes, friend? Yes. Here's our golden bow and epic sausage wreath. Look at this. It turned out a beautiful bow. That's it, dear friends. This is my crazy Christmas wreath made of sausages in dough and pumpkins.
I never thought I would do something like this, but you know what? Let your imagination run wild. Have fun. And believe me, it will bring smiles to faces. Let's start with the first ingredient. We need sausages. I have four chipolatas. Experts advise consuming no more than 70 grams of processed meat per day, but we will use less. Fry the chipolatas in a small amount of extra virgin olive oil. Add a teaspoon of fennel seeds for digestion and some dried chili flakes. Now I'll take about half of that. And I'll just cut it into pieces about this size. And while you're cutting, throw them
into the sausages. Pumpkin is a source of vitamin C, and the skin adds fiber. Next, add two chopped white onions. Then add a little dried oregano. We add even more flavonoids. Any opportunity to add flavor and benefit. Fry over low heat for 15-20 minutes, covered, until they get a nice color. Look at that caramelization, the intensity of the flavor. This will be incredible. Time for wine. I'll take a glass of Chianti. We add. Mix all this. Red wine risotto is not that common, but it is amazing. So I want you to know about this. Of course, we still benefit from the flavonoids in grape juice because
they are heat-resistant. And if you're cooking for children, just don't add wine. Add arborio rice for risotto. 300 g is enough for four. Next, add the broth one ladle at a time. The better the quality, the tastier it will be. We will use about one and a half liters of broth. Chicken, vegetable, or whatever you have. It will still be delicious. I reduce the heat so that the liquid simmers quietly. Good. If it boils too much a lot of the broth will evaporate, the rice will be cooked on the outside but remain hard on the inside. Let's taste it. It's almost ready. Incredible, simply incredible taste. The risotto has been cooking for about 15 minutes, it's time to add the final ingredients. I use chicory for several reasons.
I usually use radicchio in this recipe, but it's becoming increasingly difficult to find in supermarkets, but red chicory is easy. Look for him. Plus, it's a great prebiotic. What does this mean? It is very beneficial for the intestines. Very useful. So use it boldly: two or three chicory, like radicchio, have a slight bitterness, which, combined with sweet pumpkin, will be simply wonderful. Next is the ingredient that will turn risotto into a superfood without depriving it of its sophistication. Homemade cheese. I did n't like cottage cheese before, but to be honest, I just didn't understand it. It's a naturally low-fat
cheese, but there are grains here that have the most wonderful texture, like mozzarella, and around it is a kind of milky consistency. And this will give this risotto an incredible silkiness. And it will be very, very tasty. First add the chicory, then the cottage cheese. Deliciously. Please be sure to try this dish, okay? Because it's insanely delicious. This is an incredible risotto. A few more minutes and everything is ready. This is exactly what we need. We need exactly this feeling, right? When it flows so easily. OK. So, probably don't do that. Yes. It's better to take a spoon, cover with a lid, and let the risotto rest for a minute before spooning it into warm plates. This, my friends, is a wonderful, light risotto. It doesn't need to be thick. We
crave something truly silky and beautiful. I'll just finish it off by adding a generous helping of grated Parmesan and a sprinkling of fresh thyme. And this is true beauty. Creamy risotto with sausage, pumpkin and chicory. A win-win option, only 600 calories and two out of five daily servings of vegetables and fruits. Delicious, deep flavor. And you know, for me, the spirit of superfood as a concept is about balance: adding vegetables, reducing the amount of meat, increasing the quality. And my wife really likes it. So please, definitely try it. Surprisingly.
