The FoodShow

Delicious food brought to you daily

[foodshowxyz]

🍂 Baked Pumpkin Fritter Bites 🍂

Ingredients:

For the Fritters:

🥫 1 cup pumpkin puree

🥄 1 cup all-purpose flour

🍬 1/4 cup granulated sugar

🍬 1/4 cup brown sugar

🥄 1 teaspoon baking powder

🌰 1/2 teaspoon ground cinnamon

🍂 1/4 teaspoon ground nutmeg

🌱 1/4 teaspoon ground ginger

🧂 1/4 teaspoon salt

🥛 1/4 cup milk (dairy or plant-based)

🍦 1 teaspoon vanilla extract

🥚 1 large egg

🧈 2 tablespoons melted butter

For the Coating:

🍬 1/2 cup granulated sugar

🌰 1 tablespoon ground cinnamon

🧈 2 tablespoons melted butter

Instructions:

Preheat the Oven 🔥

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Batter 🥣

In a large bowl, mix together:

🥫 Pumpkin puree

🍬 Granulated sugar & brown sugar

🥛 Milk

🍦 Vanilla extract

🥚 Egg

🧈 Melted butter

In another bowl, whisk together:

🥄 Flour

🥄 Baking powder

🌰 Ground cinnamon, nutmeg, ginger

🧂 Salt

Gradually add the dry ingredients to the wet mixture. Stir just until combined. (Don’t overmix!)

Shape the Fritters 🍩

Using a spoon or a cookie scoop, drop small mounds of the batter onto the prepared baking sheet. Space them about 1 inch apart.

Bake the Fritters 🍪

Bake for 12-15 minutes or until lightly golden and a toothpick comes out clean.

Coat the Fritters 🍯

While they bake, mix together:

🍬 Granulated sugar

🌰 Ground cinnamon

Once baked, let the fritters cool for a few minutes.

Brush each fritter with 🧈 melted butter and roll them in the cinnamon-sugar mixture until well coated. Enjoy! 😋

[foodshowxyz]

Chocolate Yule Log (Bûche de Noël) Recipe below

Chocolate Yule Log (Bûche de Noël) Recipe

Ingredients

For the Cake:

• 4 large eggs

• 1/2 cup (100g) granulated sugar

• 1/4 cup (30g) cocoa powder

• 1/4 cup (30g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

For the Filling:

• 1 cup (240ml) heavy whipping cream

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

For the Ganache Frosting:

• 1 cup (180g) dark chocolate, chopped

• 1/2 cup (120ml) heavy cream

Decorations:

• Fresh cranberries

• Sprigs of rosemary or fir

• Powdered sugar (for dusting)

Instructions

1. Make the Sponge Cake:

• Preheat the oven to 350°F (175°C). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.

• In a mixing bowl, whisk together the eggs and sugar until pale and fluffy (about 5 minutes).

• Sift in the cocoa powder, flour, baking powder, and salt. Fold gently until combined. Add vanilla extract.

• Pour the batter into the prepared pan and spread evenly.

• Bake for 10-12 minutes, until the cake is set and springs back lightly when touched.

2. Roll the Cake:

• While the cake is still warm, turn it onto a clean kitchen towel dusted with powdered sugar.

• Carefully peel off the parchment paper and roll the cake up tightly with the towel. Let it cool completely.

3. Prepare the Filling:

• Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

• Gently unroll the cake and spread the filling evenly over it.

• Re-roll the cake without the towel and place it seam-side down.

4. Make the Ganache Frosting:

• Heat the heavy cream until it simmers, then pour it over the chopped chocolate.

• Let it sit for 2-3 minutes, then stir until smooth. Let it cool slightly until thickened.

• Spread the ganache over the rolled cake, using a fork to create a “bark” texture.

5. Decorate:

• Garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar for a festive snowy effect.

Enjoy your Chocolate Yule Log!

[foodshowxyz]

Simple recipe for classic apple crumble

For the apples:

· 6-8 medium-sized apples, peeled and sliced

· 1/2 cup granulated sugar

· 2 tablespoons all-purpose flour

· 1 teaspoon cinnamon

· 1/4 teaspoon nutmeg

· 1/4 teaspoon salt

For the crumble topping:

· 1 1/2 cups all-purpose flour

· 1/2 cup rolled oats

· 1/2 cup brown sugar

· 1/2 cup cold unsalted butter, cut into small pieces

· 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a large mixing bowl, combine sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt. Toss until apples are evenly coated.

3. Transfer apple mixture to a 9x9-inch baking dish.

4. In another bowl, mix together flour, oats, brown sugar, and cinnamon.

5. Add cold butter to dry mixture and use fingers or pastry blender to work butter into mixture until crumbly.

6. Spread crumble topping evenly over apple filling.

7. Bake for 35-40 minutes or until topping is golden brown and apples are tender.

8. Serve warm with vanilla ice cream or whipped cream.

Tips:

· Use a mix of sweet and tart apples (e.g., Granny Smith, Gala).

· Adjust sugar to taste.

· Add nuts (walnuts, pecans) or dried fruits (cranberries) to crumble topping for extra flavor.

Enjoy your delicious homemade apple crumble!

[foodshowxyz]

Lavender matcha latte 😍😍😍

[foodshowxyz]

[foodshowxyz]

Hi friends

We are back with brand new idea for you.

This Focaccia with Feta, Black Olives, Corn, and Slices of Onion is a Mediterranean-inspired twist on the classic Italian flatbread.

Here is how you can make it

Ingredients:

For the Dough:

• 500g (4 cups) all-purpose flour

• 300ml (1 1/4 cups) warm water

• 1 packet (7g) active dry yeast

• 2 tbsp olive oil (plus extra for drizzling)

• 1 tsp sugar

• 2 tsp salt

For the Topping:

• 150g (1 cup) crumbled feta cheese

• 100g (about 3/4 cup) black olives, pitted and halved

• 100g (about 3/4 cup) sweet corn kernels (fresh or canned, drained)

• 1 medium red onion, thinly sliced

• 2-3 tbsp olive oil

• 1 tbsp fresh rosemary (optional)

• Sea salt and freshly cracked black pepper (to taste)

Instructions:

1. Prepare the Dough:

• In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy.

• In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a sticky dough forms.

• Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

2. Shape the Focaccia:

• Once the dough has risen, punch it down and transfer it to a greased baking sheet or pan (9x13-inch works well).

• Press the dough out into a rectangle or oval shape, about 1/2 inch thick. Use your fingers to create dimples all over the surface.

3. Add the Toppings:

• Preheat your oven to 220°C (425°F).

• Drizzle the dough generously with olive oil. Arrange the crumbled feta, black olives, corn kernels, and slices of onion evenly over the surface.

• If using, sprinkle fresh rosemary on top. Season with sea salt and cracked black pepper.

4. Bake:

• Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the edges are crisp.

• Remove from the oven and let it cool slightly before serving.

5. Serve:

• Slice and serve warm. This focaccia pairs wonderfully with a fresh salad or as a side for soups.

[foodshowxyz]

Homemade Mushroom Paste There's something undeniably satisfying about crafting your own condiments, transforming humble ingredients into flavor powerhouses that elevate everyday dishes. This homemade mushroom paste is a testament to that culinary alchemy. It's deeply savory, earthy, and versatile, ready to lend its umami magic to everything from toast and sandwiches to grilled meats and pasta sauces.

Ingredients:

1 pound mixed mushrooms (cremini, shiitake, portobello, etc.), cleaned and sliced

1/4 cup olive oil

3 cloves garlic, minced

1/4 cup shallots, minced

1/4 cup dry white wine

2 tablespoons fresh thyme leaves

1 tablespoon butter

Salt and pepper to taste

Equipment

Large skillet

Food processor or blender

Instructions:

Sauté the Mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are golden brown and any released liquid has evaporated, about 10-12 minutes.

Add Aromatics: Stir in the garlic and shallots and cook until fragrant, about 30 seconds.

Deglaze and Simmer: Pour in the white wine and bring to a simmer. Cook until the wine has reduced by half, about 2-3 minutes.

Season and Thicken: Stir in the thyme leaves and butter. Season with salt and pepper to taste. Cook until the butter has melted and the mixture has thickened slightly.

Blend: Transfer the mushroom mixture to a food processor or blender and pulse until smooth, scraping down the sides as needed. You can leave it slightly chunky for more texture if desired.

Cool and Store: Let the mushroom paste cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days or freeze for longer storage.

Tips & Variations:

Mushroom Selection: Use a variety of mushrooms for a more complex flavor. Dried mushrooms can also be used, just rehydrate them in hot water before using.

Flavor Enhancers: Add a pinch of dried chili flakes for a touch of heat, or a squeeze of lemon juice for brightness.

Serving Suggestions: Spread the mushroom paste on toast, crackers, or sandwiches. Use it as a base for sauces or dips. Top grilled meats or vegetables with it.

[foodshowxyz]

Ribs, slow-cooked to tender perfection, deserve a sauce that's equally as special.

Ingredients

1 tablespoon olive oil

1/2 cup finely chopped onion

2 cloves garlic, minced

1 cup ketchup

1/2 cup apple cider vinegar

1/4 cup packed brown sugar

3 tablespoons molasses

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (optional, for extra heat)

Salt and black pepper to taste

Instructions:

Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.

Stir in the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, chili powder, cumin, and cayenne pepper (if using).

Bring the mixture to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

Remove from heat and let cool slightly. Taste and adjust seasonings with salt and pepper as needed.

Use the sauce immediately to baste ribs during the final stages of cooking, or store in an airtight container in the refrigerator for up to a week.

Tips & Substitutions:

For a sweeter sauce: Increase the brown sugar to 1/3 cup.

For a spicier sauce: Add more cayenne pepper or a dash of your favorite hot sauce.

For a smoky flavor: Use smoked paprika and a touch of liquid smoke.

Make it your own: Experiment with other spices and flavorings, such as mustard powder, brown mustard, or honey.

[foodshowxyz]

Black Olive Paste: Bold Flavor, Mediterranean Flair!

This intensely savory paste is a taste of the Mediterranean sunshine! ☀️

Uses: Spread on crostini, dollop on salads, toss with pasta, or add depth to sauces and stews. 🫒

Recipe:

Pit black olives.

Blend until smooth (a drizzle of olive oil helps).

Season with herbs like thyme or rosemary, if desired. 🌿

Store in the fridge for up to a week.

Benefits:

Rich in healthy fats ❤️

Source of antioxidants 💪

Adds a gourmet touch to any dish ✨

[foodshowxyz]

Ginger Paste: Zesty Flavor & Wellness Boost ✨

This fragrant paste adds a punch to dishes & boasts health benefits! 💪

Uses: Stir-fries, marinades, curries, soups, teas, even desserts! 🥣🍛🫖

Recipe:

Peel & roughly chop fresh ginger. 🔪

Blend until smooth (add a bit of water if needed). 믹서기

Store in the fridge for up to 2 weeks or freeze for longer. ❄️

Benefits:

Anti-inflammatory 🔥

Aids digestion 👍

May boost immunity 🛡️

[foodshowxyz]

Garlic paste: Your kitchen's new best friend! 👋🧄

Ingredients:

2 whole garlic bulbs (about 20-25 cloves), peeled

1-2 tablespoons olive oil (or neutral oil)

Pinch of salt (optional)

Equipment:

Food processor or blender

Small jar or airtight container

Instructions:

Prep the Garlic: Separate the cloves from the bulbs and peel them. You can use a garlic peeler if you have one, or smash each clove gently with the flat side of a knife to loosen the skin.

Blend: Add the peeled garlic cloves, olive oil, and salt (if using) to a food processor or blender. Blend until you get a smooth paste. You may need to scrape down the sides a few times.

Adjust Consistency: If the paste is too thick, add a bit more oil and blend again until smooth.

Store: Transfer the garlic paste to a small jar or airtight container. Store in the refrigerator for up to 2-3 weeks.

Tips:

Oil: The oil helps to preserve the paste and prevents it from drying out. You can use any neutral oil, such as avocado or grapeseed oil.

Salt: Adding a pinch of salt helps to enhance the flavor and also acts as a preservative.

Large Batch: You can easily double or triple the recipe to make a larger batch.

Freezing: For longer storage, you can freeze the garlic paste in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container.

This aromatic powerhouse is a staple in countless cuisines, adding depth and flavor to everything from savory dishes to marinades. Making your own garlic paste is super easy and SO much tastier than the store-bought stuff. Plus, it lasts for weeks in the fridge!

[foodshowxyz]

Garlic herb grilled lobster

[foodshowxyz]

Vegan bao buns with pulled jackfruit

[foodshowxyz]

Broccoli and Tomato Quiche 

[foodshowxyz]

Creamy Spinach Dip Pizza

[foodshowxyz]

Heavenly Neapolitan CreamCupcakes 

[foodshowxyz]

Cordon Bleu Stromboli