1843. Mini Pumpkin Cheese Fondue

This is a fun and delicious idea for small pumpkins and leftover scraps of cheese: serving one or two people, the cheese fondue is put in a baked small pumpkin, which is edible as well. 

1842. Raclette

Raclette is the name of a Swiss and French Alps cheese, but it is also the name of a dish on how it is consumed. I was gifted a two-person raclette candle-lit grill, and allowed myself the indulgence of a raclette dinner for two. 

1841. Sweet Potato Schiacciata

Firstly, I do not know how to pronounce schiacciata. Secondly, the internet has confused me if this is a schiacciata or not. The idea is that it is an Italian flatbread filled to the brim with vegetables and freshly grated parmesan. You know, like Iraqi iroog bread, but without the meat or lamb fat. 

1840. Baked Courgette Boats

Fun fact: the traditional cored and stuffed courgettes are an acknowledged classic and a tolerated meal. It was after I discovered and implemented the deconstructed courgettes in yogurt, and these courgettes boats in tomato sauce, that I got passionate about them. 

1839. Quick Turkish Delight

Most Turkish delights are made using glucose syrups. This is an easy homemade version using plain old pantry ingredients you can easily find in any home. The nuts we added are pistachio, but they can be switched for another type of nut or completely left out.

1838. Sesame Crust Sourdough Boule

The sourdough chronicles continue.  Today's entry is a sesame seed crusted sourdough boule.

1837. Honey Almond Butter

There are already two almond butter recipes on this blog, so a third seems superfluous, however it is a valuable addition worthy of sharing.

1836. Purslane Burghul

I posted a Palestinian purslane dish not too long ago, and this Syrian version with burghul used up the last of my frozen summer bounty.

1835. Egyptian Rice Muamar

Egyptian rice muamar is of course using Egyptian short gran rice, but what makes it truly special is the all the components are baked in a clay pot. The other thing that makes it special, are the components themselves.

1834. The Best Hot Chocolate

This is the end-all and be-all of all hot chocolate recipes. Once you try this one, there is no going back to the powdered cocoa versions.