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Autumn is the time of chestnuts

on October 25, 2025

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Autumn is the time of chestnuts

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Silvio Abreu

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Delicious and Easy to Make Carbonara Pizza

Delicious and Easy to Make Carbonara Pizza Ingredients 500 g wheat flour 8 g baker's yeast 1 tsp salt 1 tbsp olive oil 340 ml warm water Tomato sauce to taste Grated mozzarella cheese to taste Grated parmesan cheese to taste Bacon slices to taste 1 egg Black pepper to taste Pink pepper to taste Preparation 1. Mix the flour with the baker's yeast and salt. Add the olive oil and warm water and mix well until you get a smooth dough. 2. Place the dough on a floured surface and knead for 8 minutes. 3. Shape into a ball and divide into 3 equal parts. Shape into individual balls and place on a baking tray. Lightly grease with olive oil. Cover with a cloth and let rest for 45 minutes. 4. Using a ball of dough (you can keep the other two in the freezer), shape the pizza into a disk with the palms of your hands. 5. Spread the tomato sauce and the grated mozzarella and parmesan cheese on top. Arrange the bacon slices all around. 6. Lightly beat 1 egg and pour into the center of the pizza...

Egg Croquettes

Egg Croquettes Ingredients 4 boiled eggs, shelled 500ml cold milk 4 tablespoons flour 1 tablespoon butter 2 egg yolks salt pepper breadcrumbs for coating 2 eggs for coating Oil for frying Mustard to serve Preparation 1. Dissolve 4 tablespoons of flour in 500ml cold milk and bring to the boil. Add 1 tablespoon of butter. Stir until thickened. 2. Season with salt and pepper. Add 2 egg yolks and stir well. 3. Chop 8 boiled eggs. Mix the eggs with the white sauce. 4. Arrange on a platter and refrigerate for 1 to 2 hours, covered with cling film. 5. Shape the croquettes and coat them in egg and breadcrumbs. Fry in hot oil. 6. Serve the croquettes with mustard.

Healthy Cake Recipe Spinach and Lemon Cake

Healthy Cake Recipe Spinach and Lemon Cake Ingredients 255g spinach 375g self-raising flour 150g softened butter 9 eggs 1 and a half teaspoons baking powder 300g sugar Topping: 150g powdered sugar 9 tablespoons lemon juice Topping: Pistachios to taste Dried rose petals to taste Preparation 1. In a frying pan, add the spinach and cook slowly until soft and cooked. Remove, drain the water very well and set aside. 2. Place the butter, sugar and spinach in a blender and blend everything very well. Add the eggs and blend again until you get a liquid, green cream. 3. Transfer to a bowl and add the flour and baking powder and mix without beating too much. 4. Grease and flour a loaf tin, pour the batter into the tin and bake at 180ºC for about 40 minutes or until the cake is cooked. 5. Remove and leave to cool completely. 6. For the icing, mix the icing sugar and lemon juice in a bowl. 7. Once the cake is cool, spread the lemon icing on top. Decorate with pistachios and dried rose petals....

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Autumn is the time of chestnuts

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