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Wednesday 28 October 2026 09:17:18 GMT

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2026-10-28 09:20:09

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🎃✨ Pumpkin Tataki (2 servings) Ingredients • 1 butternut squash • Black & white sesame seeds • Scallions • Pickled peppers • Miso mayo (mix a little mayo, miso and honey) • Sesame oil Ponzu Sauce • 50ml soy sauce • 25ml mirin • 15ml rice vinegar • Juice of 1 orange Recipe 1️⃣ Cut the butternut squash into a rectangular shape. Mine was around 4 x 7 x 15cm, but the exact size doesn’t matter too much. 2️⃣ Steam it for around 15–20 minutes, or until cooked through. 3️⃣ Handle the squash carefully and torch the outside until slightly burnt and crispy. You can also do this in a pan with a little butter or oil. 4️⃣ For the ponzu, mix the soy sauce, mirin, rice vinegar and orange juice. 5️⃣ Brush a little ponzu over the squash, then cover it with the black and white sesame seeds. 6️⃣ Slice the squash like you would a salmon tataki and arrange the slices on a plate. 7️⃣ Garnish with scallions, miso mayo and pickled peppers. 8️⃣ Finish with the ponzu sauce and a drizzle of sesame oil. Enjoy!!! 🎃✨👌 Something out of the ordinary for this halloween. The pumpkin gave a nice sweet contrast against the salty ponzu while still being kind of soft. It was a nice play on textures. Quite easy to and if you wanna do something different and unexpected with halloween, this is it. Plate: @mimo.amsterdam Knife: @yelles_cutlery #EasyRecipe #halloween #pumpkin #tataki #butternutsquash

🎃✨ Pumpkin Tataki (2 servings) Ingredients • 1 butternut squash • Black & white sesame seeds • Scallions • Pickled peppers • Miso mayo (mix a little mayo, miso and honey) • Sesame oil Ponzu Sauce • 50ml soy sauce • 25ml mirin • 15ml rice vinegar • Juice of 1 orange Recipe 1️⃣ Cut the butternut squash into a rectangular shape. Mine was around 4 x 7 x 15cm, but the exact size doesn’t matter too much. 2️⃣ Steam it for around 15–20 minutes, or until cooked through. 3️⃣ Handle the squash carefully and torch the outside until slightly burnt and crispy. You can also do this in a pan with a little butter or oil. 4️⃣ For the ponzu, mix the soy sauce, mirin, rice vinegar and orange juice. 5️⃣ Brush a little ponzu over the squash, then cover it with the black and white sesame seeds. 6️⃣ Slice the squash like you would a salmon tataki and arrange the slices on a plate. 7️⃣ Garnish with scallions, miso mayo and pickled peppers. 8️⃣ Finish with the ponzu sauce and a drizzle of sesame oil. Enjoy!!! 🎃✨👌 Something out of the ordinary for this halloween. The pumpkin gave a nice sweet contrast against the salty ponzu while still being kind of soft. It was a nice play on textures. Quite easy to and if you wanna do something different and unexpected with halloween, this is it. Plate: @mimo.amsterdam Knife: @yelles_cutlery #EasyRecipe #halloween #pumpkin #tataki #butternutsquash

Ad | Blueberry Brioche Recipe 🫐🤍 Fluffy, buttery brioche with fruity blueberry swirls - tender, moist, and beautiful when sliced. 🥰 📝 Ingredients Loaf pan (26 × 12 cm / 10 × 5 inch) Dough • 300 g all-purpose flour (2 ½ cups) • 40 g sugar (3 ½ tbsp) • 4 g dry yeast • 110 ml lukewarm milk (½ cup) • 1 egg (medium) • 50 g soft butter (3 ½ tbsp) • 1 pinch of salt • some vanilla Filling • approx. 4 tbsp blueberry jam (2 tbsp per roll) For brushing & topping • 1 egg yolk + 1 tbsp milk • pearl sugar • powdered sugar for dusting 🤍 Instructions 1. Sift the flour into a bowl and press a well into the center. Add the yeast, 1 tsp of the sugar, and a little of the lukewarm milk into the well. Stir lightly, cover, and let rest a few minutes until the yeast foams. 2. Add the remaining sugar, salt, vanilla, the egg, and the rest of the milk, and knead everything into a smooth dough. 3. Once the dough comes together, knead in the soft butter piece by piece until you have a smooth, soft dough. 4. Cover and let rise in a warm place for about 1-1.5 hours, until doubled in size. 5. Divide the dough exactly in half and shape into two balls. Roll out each ball into a rectangle. 6. Spread each rectangle with about 2 tbsp blueberry jam, leaving the edges free. Roll up from the long side, press the edges and ends together well, and place seam side down. 7. Place the two rolls next to each other and twist them together into a braid. Set into the parchment-lined loaf pan. 8. Cover and let rise again for about 30-45 minutes. 9. Brush with the egg yolk and milk mixture. Cut three slits with a knife and sprinkle with pearl sugar. 10. Bake in the preheated oven at 180 °C (350 °F) top/bottom heat for about 25-30 minutes until golden brown. If it browns too quickly on top, cover loosely with foil. 11. Let cool and dust with powdered sugar. Enjoy! 🫐🤍

Ad | Blueberry Brioche Recipe 🫐🤍 Fluffy, buttery brioche with fruity blueberry swirls - tender, moist, and beautiful when sliced. 🥰 📝 Ingredients Loaf pan (26 × 12 cm / 10 × 5 inch) Dough • 300 g all-purpose flour (2 ½ cups) • 40 g sugar (3 ½ tbsp) • 4 g dry yeast • 110 ml lukewarm milk (½ cup) • 1 egg (medium) • 50 g soft butter (3 ½ tbsp) • 1 pinch of salt • some vanilla Filling • approx. 4 tbsp blueberry jam (2 tbsp per roll) For brushing & topping • 1 egg yolk + 1 tbsp milk • pearl sugar • powdered sugar for dusting 🤍 Instructions 1. Sift the flour into a bowl and press a well into the center. Add the yeast, 1 tsp of the sugar, and a little of the lukewarm milk into the well. Stir lightly, cover, and let rest a few minutes until the yeast foams. 2. Add the remaining sugar, salt, vanilla, the egg, and the rest of the milk, and knead everything into a smooth dough. 3. Once the dough comes together, knead in the soft butter piece by piece until you have a smooth, soft dough. 4. Cover and let rise in a warm place for about 1-1.5 hours, until doubled in size. 5. Divide the dough exactly in half and shape into two balls. Roll out each ball into a rectangle. 6. Spread each rectangle with about 2 tbsp blueberry jam, leaving the edges free. Roll up from the long side, press the edges and ends together well, and place seam side down. 7. Place the two rolls next to each other and twist them together into a braid. Set into the parchment-lined loaf pan. 8. Cover and let rise again for about 30-45 minutes. 9. Brush with the egg yolk and milk mixture. Cut three slits with a knife and sprinkle with pearl sugar. 10. Bake in the preheated oven at 180 °C (350 °F) top/bottom heat for about 25-30 minutes until golden brown. If it browns too quickly on top, cover loosely with foil. 11. Let cool and dust with powdered sugar. Enjoy! 🫐🤍

SO CUTE

Nỗi ám ảnh mang tên Tignari #GenshinImpact #viral #fyp

Nỗi ám ảnh mang tên Tignari #GenshinImpact #viral #fyp

Genshin men x chocolate chocolate chocolate #snezhnaya #GenshinImpact #genshinimpactedit #hoyocreators #trend

Genshin men x chocolate chocolate chocolate #snezhnaya #GenshinImpact #genshinimpactedit #hoyocreators #trend

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