✨ Pies: who doesn't love them?

They can be sweet or savory, hearty or light, and every type of pie has its fans. If the pies are greasy, we eat them with a knife and fork, especially at a formal table.

And contrary to all etiquette myths, you CAN take a piece of pie in your hands and carefully bite off small pieces if it is not too hot or doesn't contain a lot of filling. Another option is to break the pie in half on the plate and eat one half at a time, enjoying the taste without rushing.

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💫 How to beautifully serve a chocolate roll

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🥯 Bagels with Cream Cheese

One of the best nutritious lunch options you can imagine ☕️

You will need:

Bagel 🥯
Cream Cheese 🧀
Cucumber 🥒
Salmon 🍣
Green Onion 🧅
Fried Egg 🍳

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✨ Masala khima
(made in India)

Ingredients:
3 tablespoons vegetable oil (rapeseed or sunflower)
1 teaspoon cumin seeds
2 medium onions, finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon garam masala
kosher salt to taste
1 pound ground beef or any other minced meat
2 medium tomatoes, finely chopped
1 tablespoon freshly squeezed lime juice
1/4 cup coarsely chopped cilantro leaves for decoration

Preparation:
Heat the vegetable oil in a wok or deep frying pan over medium heat. 

Add the cumin seeds and cook for 1 minute or until the seeds stop sprinkling. 

Add the onion and fry until it turns a pale golden color, about 5 minutes. 

Add garlic and ginger paste and fry for 1 minute to get rid of the "raw" smell. 

Add coriander, cumin, garam masala and salt to taste and simmer, stirring almost continuously, until the oil begins to separate from the masala. 

Add the meat to the masala and fry until browned, stirring frequently to avoid burning, about 5-7 minutes. 

Add tomatoes, stir and cook until they become soft.
Turn off the heat, add lime or lemon juice and mix well.
Garnish with chopped coriander leaves and serve hot. 

To make the dish more satisfying, you can add 1 cup of fresh or frozen green peas and 2-3 potatoes (washed and diced 1/2 inch thick) immediately after the meat is browned.

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🌰🍮 Chestnut time — an Italian autumn dessert

Autumn in Italy is unimaginable without desserts made from chestnuts. Delicate pastries, creams, and mousses with a rich nutty flavor fill homes with warmth and aroma.

It is a season of coziness, sweetness, and traditions, when every bite reminds you of golden leaves and the soft light of the autumn sun.

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