I worked with a Hokkaido pumpkin which I baked in the oven with some olive oil and a spice mix on top. Some of the Hokkaido slices I reserved for the next weekend – for a quiche convenient for autumn. Let’s start w/ quiche pastry (I opted for a ready-to-use quiche pastry from my trusted food store) … and … Chopping the onions & the bacon, adding some pepper & thyme leaves: all is freed…
I read about Boeuf Bourguignon in Julia Child’s cooking bible & started thinking how to do it – a modest version of course. Instead of a dutch oven I decided to do it in my slow cooker meaning that I prepare the ingredients, put everything in my slow cooker & start the high temp program. Afterwards the slow cooker will sit in a corner on my kitchen counter daydreaming … no need for any stirring…
What about cooking dinner – a light dinner – when you are short on time … Let’s rely on some basic food adding only some vegetables … In my fridge a packet of tortellini was chilling: fresh tortellini filled w/ Parmesan & ricotta waiting for some pot with boiling water – ready in about 2 min. What to add? There are: