Ingredients

• 2 1/2 lb fresh broad beans, podded
• 2 pints hot vegetable stock
• 1 tablespoon olive oil
• 2 tablespoons freshly chopped mint
• 1 finely chopped medium onion
• 1 1/2 lb fresh peas, podded
• 3 tablespoons creme fraiche

Instructions

• Get a large pan and turn on the stove. Heat the oil in the pan, then cook the onions for 15 minutes.
• While you’re waiting, boil a pot with water. Add the broad beans to the pot and cook them for 2 to 3 minutes. Remove the water, then wash the beans in cold water. Take out the skins.
• Once the onion becomes soft you can include the beans in the pan and cook for 1 minute.
• Next, pour in the stock and wait for the mixture to start boiling. Let it simmer for 5 to 8 minutes.
• Add the mint, then pour the soup into a blender. Blend until it is smooth.
• Transfer the bean and mint soup back to the pan and include the creme fraiche.
• Serve it right away with extra mint on top and creme fraiche.

The post This Bean and Mint Soup Will Become Your Favorite appeared first on Cooking 4 All.

Ingredients:

• 1 tablespoon tomato paste
• 2 cloves minced garlic
• 1 medium eggplant, peeled and cut into 1-inch cubes
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• 1 teaspoon sugar
• 2 red bell peppers, seeded and cut into 1-inch cubes
• 1/4 teaspoon crushed red pepper flakes
• 1 red onion, peeled and cut into 1-inch pieces
• 1 tablespoon fresh lemon juice from 1 lemon
• salt
• freshly ground black pepper

Instructions:

1. Set the oven to 400 degrees and prepare a baking sheet with cooking spray or parchment paper.
2. Mix the red bell pepper, eggplant, thyme, onion, and garlic.
3. Top them off with 1/2 teaspoon pepper, olive oil, and 1 teaspoon salt. Mix all the ingredients well together.
4. Transfer the mix to the baking sheet and place it in the oven. Cook for 45 minutes until you notice that the vegetables are soft.
5. Make sure that you mix the vegetables after 20 minutes.
6. When they’re done, take the baking sheet out and wait for 5 minutes.
7. Next, add the baked vegetables to a blender or food processor. Include the tomato paste and start blending.
8. You need to get a creamy consistency.
9. When the eggplant dip is done, add red wine vinegar, lemon juice, red pepper flakes, sugar, and mix.

The post This Eggplant Dip is Ideal For Hosting appeared first on Cooking 4 All.

Ingredients

For the salad:

• 1 1/4 cups water
• 1 medium cucumber, peeled and chopped
• 3/4 cup crumbled feta
• 1 1/2 cups pearled farro
• 1 pint cherry tomatoes cut into halves
• 2 cups roughly chopped baby spinach leaves
• 1/2 thinly sliced small red onion
• 1 chopped small green bell pepper
• 1 tablespoon olive oil
• 1 15-oz can chickpeas, drained and rinsed
• 2 1/2 cups low-sodium vegetable broth

For the dressing:

• 1/4 teaspoon oregano
• 1/4 cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 tablespoon red wine vinegar
• pinch of red pepper flakes

Instructions

Get a saucepan and turn the stove to medium heat. Heat the oil and start cooking the farro for 1 minute. Make sure that you stir constantly.

Pour the broth and water, then set the heat to high. Wait for the liquid to start boiling and once it does lower the heat. Let the liquid simmer for 30 to 35 minutes and the farro needs to be softer.

Remove the liquid and place the farro in a bowl. Combine it with the spinach and mix it right away. Wait for the spinach to cool down for 15 to 20 minutes.

Mix in the cucumber, feta, red onion, chickpeas, tomatoes, and pepper.

Combine the ingredients for the dressing and mix everything very well together.

Add the dressing to the Greek farro salad and toss it so that it’s combined.

The post You Need to Make This Greek Farro Salad appeared first on Cooking 4 All.

Ingredients

• 4 cups self-raising flour, sifted
• 1 1/2 cups milk
• 3/4 cup raspberry jam
• 250 g butter
• 1/2 cup caster sugar
• 1 1/2 cups desiccated coconut
• 6 Monte Carlo biscuits
• 1 1/2 cups golden syrup
• 600 ml thickened cream, whipped
• pink food coloring
• 4 lightly beaten eggs

Instructions

Set the oven to 325 F degrees and prepare two round cake pans with cooking spray, 3 inches deep.

Combine the golden syrup with the butter in a saucepan. Cook them on low heat for 5 minutes, then pour the mixture in a bowl.

Mix the coconut, egg, sugar, flour, and milk, then add it to the butter.

Divide the batter between the two round cake pans. Bake the cake for 35 to 40 minutes, then place them on a rack to cool down.

Beat the cream with a mixer, next add 1/4 cup jam. Use the pink color for a pretty finish.

Mix 1 tablespoon water with 2 tablespoons jam.

Place one of the cakes on a cake stand, then top it off with 2 tablespoons jam. Add one half of the raspberry cream.

Finish off with the rest of the jam and add the remaining cake. Use the rest of the raspberry cream for the top of the cake. Decorate with the biscuits. Serve the Monte Carlo cake right away.

The post This Pink Monte Carlo Cake is Everything appeared first on Cooking 4 All.

Ingredients

• 1 oz ginger-infused simple syrup
• 1/2 oz orange juice
• 2 oz chilled ginger beer
• 4 mint sprigs
• 2 fresh cherries
• Pernod
• 3 dashes celery bitters
• 2 strips of orange zest
• 2 oz cognac
• ice

Instructions

For the ginger-infused syrup, you need 1/4 cup shredded, peeled fresh ginger, 1/2 cup water, and 1/2 cup sugar. Let all the ingredients simmer together for 5 minutes using low heat. Wait for the syrup to cool down, then strain it.

Prepare 2 champagne glasses for the Maybelle punch. Rinse it with the Pernod and remove the extra.

Use a cocktail shaker and a muddler to muddle the mint leaves so that they release the taste and liquid. Next, add the ginger syrup, orange juice, and bitters to the mix. Finally, include the cognac.

Before you start shaking, add the ice. Shake until you feel that the shaker is cold on the outside.

When you’re done, divide the punch between the two champagne glasses. Finish off with ginger beer. Decorate the glasses with orange zest and a cherry.

The post Maybelle Punch is the Best Winter Cocktail appeared first on Cooking 4 All.

Ingredients

• 3 cups cauliflorets, tips from 1 medium cauliflower
• 1/2 cup finely diced onion
• 1 tablespoon olive oil
• 3/4 teaspoons salt
• 50 g butter
• 100 g blue cheese
• 4 cups milk
• 1 teaspoon garlic, crushed
• 1 cup bread, cut into pieces

Instructions

Get a saucepan and melt the butter in it. Next include the garlic, cauliflower, onion, and salt.

Cook all the ingredients together for 10 minutes, making sure to mix often.

You can now pour the milk so it covers the cauliflower.

Get a piece of baking paper and cut it into a circle big enough to cover the pan with the cauliflower. Also, cut one small hole in the center of the paper, then cover the cauliflower.

Let the ingredients simmer for 20 to 30 minutes and once the cauliflower is soft you can take the pan away from the heat.

While you’re waiting you can prepare the croutons. Set the stove to medium-high and add heat oil in a pan. Add the bread pieces and cook them until they turn light brown. Don’t forget to add a little salt.

Remove the liquid from the cauliflower and blend it in a blender or food processor. When you get a smooth consistency, include the liquid and mix well.

Use a fine sieve to finish off. Heat the soup in a pan, then serve it with blue cheese and croutons on top.

The post Creamy Cauliflower Soup Is Winter’s Warmest Recipe appeared first on Cooking 4 All.

Ingredients

For the almond milk:

• 3 cups filtered water
• 1 cup raw almonds

For the yogurt:

• 1 teaspoon locust bean gum
• 1/32 teaspoon agar agar
• 2 1/2 cup homemade almond milk
• 1/4 teaspoon xanthan gum
• 1 yogurt starter or 2 tablespoons non-dairy yogurt
• 2 teaspoons maple syrup, seeds from 1/2 vanilla bean (optional)

Instructions

For the almond milk, you first need to let the almonds soak for a minimum of 6 hours. When done, place the almonds in a good processor or blender. Add 3 cups of water and blend for 30 to 40 seconds.

Get a nut milk bag. Fill it with the almond milk, then press and twist it into a bowl. You will get 2 1/2 cups of almond milk at the end.

For the vegan yogurt, mix the locust bean gum, agar, almond milk, and xanthan gum together. Pour all the ingredients in a pan, and if you want you can also include the vanilla seeds and maple syrup.

Place the saucepan on the stove and heat it to 185 F degrees. Mix constantly, and take it away from the heat right before it boils. Pour the yogurt in a glass bowl and wait for 20 minutes. It should reach a temperature of 110 F degrees.

When it’s ready, add the yogurt starter. Mix well to dissolve the lumps.

Transfer the yogurt in jars and cover it. Put the jars in a big baking dish, making sure they are halfway covered with warm water.

Put the dish in the oven preheated to 105 F degrees for 6 to 10 hours. Next, place it in the fridge for at least 8 hours. It can last up to 4 days.

The post You’ll Love This Vegan Yogurt Recipe appeared first on Cooking 4 All.

Ingredients

For the filling:

• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup light brown sugar, packed
• 4 lb raw sweet potatoes, boiled and diced into pieces
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons granulated sugar

For the topping:

• 1/2 cup all-purpose flour
• 5 tablespoons melted unsalted butter
• 1/4 teaspoon salt
• 2/3 cup light brown sugar, packed
• 1 cup pecan halves

Instructions

Cook the sweet potato with water in a pot. Wait until the water starts boiling, then check the sweet potatoes until they become soft. Remove the water and place the pieces in a bowl.

Set the oven to 350 F degrees and prepare a baking dish.

Combine the sweet potatoes with butter, granulated sugar, milk, eggs, salt, vanilla, brown sugar, cinnamon, and nutmeg. Mix with an electric mixer and the filling is done. Transfer it to the baking dish.

Melt the butter for 1 minute in a microwave. Include the salt, flour, and brown sugar. Mix these ingredients together.

Include the pecans and mix again.

Top the sweet potato filling with the pecan crumble.

Bake for 45 minutes for about 50 minutes, until it gets a light brown color on top. Serve the sweet potato casserole right away.

The post You Have To Try The Sweet Potato Casserole appeared first on Cooking 4 All.

Ingredients:

• 2 lbs pork loin, cut into chunks
• 1 minced shallot
• 1 1/2 cups whole-grain mustard
• 1 egg
• 2 cups flour
• 1 tablespoon minced garlic cloves
• 1 tablespoon chopped chives
• 1 1/2 cups buttermilk
• 1 tablespoon cayenne
• 2 tablespoons smoked paprika
• 1/4 cup minced pickled jalapenos
• 1/4 cup white wine vinegar
• salt
• canola oil
• freshly cracked black paprika

Instructions:

1. Set the stove to 375 F degrees and prepare a big pot.
2. Fill the pot halfway with canola oil.
3. Combine the shallots, white wine vinegar, jalapenos, chives, mustard, and garlic together. Mix the ingredients well, then add pepper and salt.
4. Add pepper and salt to the pork as well in a separate bowl. Combine it with the shallot mixture.
5. In a third bowl mix the egg and buttermilk together.
6. Use the fourth bowl to mix the cayenne, flour, salt, and pepper.
7. First, dip the pork into the buttermilk mix, then in the bowl with flour. Make sure that all the chunks are covered with the flour mixture.
8. Start frying the pork nuggets in the pot for 3 to 4 minutes.
9. Place them on a paper towel and serve them right away.

The post Pork Nuggets are a Great Appetizer appeared first on Cooking 4 All.

Ingredients:

• 1 3-4 lb butternut squash, peeled, seeded and diced
• 4 cloves garlic, peeled and minced
• 1 sprig fresh sage
• 2 cups vegetable stock
• 1/2 teaspoon salt
• 1 white onion, peeled and roughly chopped
• 1/8 teaspoon cayenne
• 1 carrot, peeled and chopped
• 1/2 canned unsweetened coconut milk
• 1/4 teaspoon freshly ground black pepper
• 1 apple, cored and chopped
• pinch of nutmeg and ground cinnamon

Instructions:

1. Get a large stockpot to cook the butternut squash soup in.
2. Fill it with the butternut squash, vegetable stock, cinnamon, sage, apple, onion, cayenne, onion, pepper, salt, carrot, garlic, and nutmeg.
3. Mix them all well together.
4. Set the heat to medium-high and wait for the mixture to start simmering.
5. Once it does, add the lid to the stockpot and lower the heat. Let it simmer for 20 to 30 minutes, the vegetables should be soft at the end.
6. When the time is up, take the sage out of the mix. Then, add the coconut milk.
7. Now, transfer the mixture to a blender or a food processor. Pulse until you get a creamy consistency.
8. If you need, add more cayenne, salt, and pepper.

The post This Warm Butternut Squash Soup is All You Need appeared first on Cooking 4 All.

Ingredients

• 2 1/2 lb fresh broad beans, podded
• 2 pints hot vegetable stock
• 1 tablespoon olive oil
• 2 tablespoons freshly chopped mint
• 1 finely chopped medium onion
• 1 1/2 lb fresh peas, podded
• 3 tablespoons creme fraiche

Instructions

• Get a large pan and turn on the stove. Heat the oil in the pan, then cook the onions for 15 minutes.
• While you’re waiting, boil a pot with water. Add the broad beans to the pot and cook them for 2 to 3 minutes. Remove the water, then wash the beans in cold water. Take out the skins.
• Once the onion becomes soft you can include the beans in the pan and cook for 1 minute.
• Next, pour in the stock and wait for the mixture to start boiling. Let it simmer for 5 to 8 minutes.
• Add the mint, then pour the soup into a blender. Blend until it is smooth.
• Transfer the bean and mint soup back to the pan and include the creme fraiche.
• Serve it right away with extra mint on top and creme fraiche.

The post This Bean and Mint Soup Will Become Your Favorite appeared first on Cooking 4 All.

Ingredients:

• 1 tablespoon tomato paste
• 2 cloves minced garlic
• 1 medium eggplant, peeled and cut into 1-inch cubes
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• 1 teaspoon sugar
• 2 red bell peppers, seeded and cut into 1-inch cubes
• 1/4 teaspoon crushed red pepper flakes
• 1 red onion, peeled and cut into 1-inch pieces
• 1 tablespoon fresh lemon juice from 1 lemon
• salt
• freshly ground black pepper

Instructions:

1. Set the oven to 400 degrees and prepare a baking sheet with cooking spray or parchment paper.
2. Mix the red bell pepper, eggplant, thyme, onion, and garlic.
3. Top them off with 1/2 teaspoon pepper, olive oil, and 1 teaspoon salt. Mix all the ingredients well together.
4. Transfer the mix to the baking sheet and place it in the oven. Cook for 45 minutes until you notice that the vegetables are soft.
5. Make sure that you mix the vegetables after 20 minutes.
6. When they’re done, take the baking sheet out and wait for 5 minutes.
7. Next, add the baked vegetables to a blender or food processor. Include the tomato paste and start blending.
8. You need to get a creamy consistency.
9. When the eggplant dip is done, add red wine vinegar, lemon juice, red pepper flakes, sugar, and mix.

The post This Eggplant Dip is Ideal For Hosting appeared first on Cooking 4 All.

Ingredients

For the salad:

• 1 1/4 cups water
• 1 medium cucumber, peeled and chopped
• 3/4 cup crumbled feta
• 1 1/2 cups pearled farro
• 1 pint cherry tomatoes cut into halves
• 2 cups roughly chopped baby spinach leaves
• 1/2 thinly sliced small red onion
• 1 chopped small green bell pepper
• 1 tablespoon olive oil
• 1 15-oz can chickpeas, drained and rinsed
• 2 1/2 cups low-sodium vegetable broth

For the dressing:

• 1/4 teaspoon oregano
• 1/4 cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 tablespoon red wine vinegar
• pinch of red pepper flakes

Instructions

Get a saucepan and turn the stove to medium heat. Heat the oil and start cooking the farro for 1 minute. Make sure that you stir constantly.

Pour the broth and water, then set the heat to high. Wait for the liquid to start boiling and once it does lower the heat. Let the liquid simmer for 30 to 35 minutes and the farro needs to be softer.

Remove the liquid and place the farro in a bowl. Combine it with the spinach and mix it right away. Wait for the spinach to cool down for 15 to 20 minutes.

Mix in the cucumber, feta, red onion, chickpeas, tomatoes, and pepper.

Combine the ingredients for the dressing and mix everything very well together.

Add the dressing to the Greek farro salad and toss it so that it’s combined.

The post You Need to Make This Greek Farro Salad appeared first on Cooking 4 All.

Ingredients

• 4 cups self-raising flour, sifted
• 1 1/2 cups milk
• 3/4 cup raspberry jam
• 250 g butter
• 1/2 cup caster sugar
• 1 1/2 cups desiccated coconut
• 6 Monte Carlo biscuits
• 1 1/2 cups golden syrup
• 600 ml thickened cream, whipped
• pink food coloring
• 4 lightly beaten eggs

Instructions

Set the oven to 325 F degrees and prepare two round cake pans with cooking spray, 3 inches deep.

Combine the golden syrup with the butter in a saucepan. Cook them on low heat for 5 minutes, then pour the mixture in a bowl.

Mix the coconut, egg, sugar, flour, and milk, then add it to the butter.

Divide the batter between the two round cake pans. Bake the cake for 35 to 40 minutes, then place them on a rack to cool down.

Beat the cream with a mixer, next add 1/4 cup jam. Use the pink color for a pretty finish.

Mix 1 tablespoon water with 2 tablespoons jam.

Place one of the cakes on a cake stand, then top it off with 2 tablespoons jam. Add one half of the raspberry cream.

Finish off with the rest of the jam and add the remaining cake. Use the rest of the raspberry cream for the top of the cake. Decorate with the biscuits. Serve the Monte Carlo cake right away.

The post This Pink Monte Carlo Cake is Everything appeared first on Cooking 4 All.

Ingredients

• 1 oz ginger-infused simple syrup
• 1/2 oz orange juice
• 2 oz chilled ginger beer
• 4 mint sprigs
• 2 fresh cherries
• Pernod
• 3 dashes celery bitters
• 2 strips of orange zest
• 2 oz cognac
• ice

Instructions

For the ginger-infused syrup, you need 1/4 cup shredded, peeled fresh ginger, 1/2 cup water, and 1/2 cup sugar. Let all the ingredients simmer together for 5 minutes using low heat. Wait for the syrup to cool down, then strain it.

Prepare 2 champagne glasses for the Maybelle punch. Rinse it with the Pernod and remove the extra.

Use a cocktail shaker and a muddler to muddle the mint leaves so that they release the taste and liquid. Next, add the ginger syrup, orange juice, and bitters to the mix. Finally, include the cognac.

Before you start shaking, add the ice. Shake until you feel that the shaker is cold on the outside.

When you’re done, divide the punch between the two champagne glasses. Finish off with ginger beer. Decorate the glasses with orange zest and a cherry.

The post Maybelle Punch is the Best Winter Cocktail appeared first on Cooking 4 All.

Ingredients

• 3 cups cauliflorets, tips from 1 medium cauliflower
• 1/2 cup finely diced onion
• 1 tablespoon olive oil
• 3/4 teaspoons salt
• 50 g butter
• 100 g blue cheese
• 4 cups milk
• 1 teaspoon garlic, crushed
• 1 cup bread, cut into pieces

Instructions

Get a saucepan and melt the butter in it. Next include the garlic, cauliflower, onion, and salt.

Cook all the ingredients together for 10 minutes, making sure to mix often.

You can now pour the milk so it covers the cauliflower.

Get a piece of baking paper and cut it into a circle big enough to cover the pan with the cauliflower. Also, cut one small hole in the center of the paper, then cover the cauliflower.

Let the ingredients simmer for 20 to 30 minutes and once the cauliflower is soft you can take the pan away from the heat.

While you’re waiting you can prepare the croutons. Set the stove to medium-high and add heat oil in a pan. Add the bread pieces and cook them until they turn light brown. Don’t forget to add a little salt.

Remove the liquid from the cauliflower and blend it in a blender or food processor. When you get a smooth consistency, include the liquid and mix well.

Use a fine sieve to finish off. Heat the soup in a pan, then serve it with blue cheese and croutons on top.

The post Creamy Cauliflower Soup Is Winter’s Warmest Recipe appeared first on Cooking 4 All.

Ingredients

For the almond milk:

• 3 cups filtered water
• 1 cup raw almonds

For the yogurt:

• 1 teaspoon locust bean gum
• 1/32 teaspoon agar agar
• 2 1/2 cup homemade almond milk
• 1/4 teaspoon xanthan gum
• 1 yogurt starter or 2 tablespoons non-dairy yogurt
• 2 teaspoons maple syrup, seeds from 1/2 vanilla bean (optional)

Instructions

For the almond milk, you first need to let the almonds soak for a minimum of 6 hours. When done, place the almonds in a good processor or blender. Add 3 cups of water and blend for 30 to 40 seconds.

Get a nut milk bag. Fill it with the almond milk, then press and twist it into a bowl. You will get 2 1/2 cups of almond milk at the end.

For the vegan yogurt, mix the locust bean gum, agar, almond milk, and xanthan gum together. Pour all the ingredients in a pan, and if you want you can also include the vanilla seeds and maple syrup.

Place the saucepan on the stove and heat it to 185 F degrees. Mix constantly, and take it away from the heat right before it boils. Pour the yogurt in a glass bowl and wait for 20 minutes. It should reach a temperature of 110 F degrees.

When it’s ready, add the yogurt starter. Mix well to dissolve the lumps.

Transfer the yogurt in jars and cover it. Put the jars in a big baking dish, making sure they are halfway covered with warm water.

Put the dish in the oven preheated to 105 F degrees for 6 to 10 hours. Next, place it in the fridge for at least 8 hours. It can last up to 4 days.

The post You’ll Love This Vegan Yogurt Recipe appeared first on Cooking 4 All.

Ingredients

For the filling:

• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup light brown sugar, packed
• 4 lb raw sweet potatoes, boiled and diced into pieces
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons granulated sugar

For the topping:

• 1/2 cup all-purpose flour
• 5 tablespoons melted unsalted butter
• 1/4 teaspoon salt
• 2/3 cup light brown sugar, packed
• 1 cup pecan halves

Instructions

Cook the sweet potato with water in a pot. Wait until the water starts boiling, then check the sweet potatoes until they become soft. Remove the water and place the pieces in a bowl.

Set the oven to 350 F degrees and prepare a baking dish.

Combine the sweet potatoes with butter, granulated sugar, milk, eggs, salt, vanilla, brown sugar, cinnamon, and nutmeg. Mix with an electric mixer and the filling is done. Transfer it to the baking dish.

Melt the butter for 1 minute in a microwave. Include the salt, flour, and brown sugar. Mix these ingredients together.

Include the pecans and mix again.

Top the sweet potato filling with the pecan crumble.

Bake for 45 minutes for about 50 minutes, until it gets a light brown color on top. Serve the sweet potato casserole right away.

The post You Have To Try The Sweet Potato Casserole appeared first on Cooking 4 All.

Ingredients:

• 2 lbs pork loin, cut into chunks
• 1 minced shallot
• 1 1/2 cups whole-grain mustard
• 1 egg
• 2 cups flour
• 1 tablespoon minced garlic cloves
• 1 tablespoon chopped chives
• 1 1/2 cups buttermilk
• 1 tablespoon cayenne
• 2 tablespoons smoked paprika
• 1/4 cup minced pickled jalapenos
• 1/4 cup white wine vinegar
• salt
• canola oil
• freshly cracked black paprika

Instructions:

1. Set the stove to 375 F degrees and prepare a big pot.
2. Fill the pot halfway with canola oil.
3. Combine the shallots, white wine vinegar, jalapenos, chives, mustard, and garlic together. Mix the ingredients well, then add pepper and salt.
4. Add pepper and salt to the pork as well in a separate bowl. Combine it with the shallot mixture.
5. In a third bowl mix the egg and buttermilk together.
6. Use the fourth bowl to mix the cayenne, flour, salt, and pepper.
7. First, dip the pork into the buttermilk mix, then in the bowl with flour. Make sure that all the chunks are covered with the flour mixture.
8. Start frying the pork nuggets in the pot for 3 to 4 minutes.
9. Place them on a paper towel and serve them right away.

The post Pork Nuggets are a Great Appetizer appeared first on Cooking 4 All.

Ingredients:

• 1 3-4 lb butternut squash, peeled, seeded and diced
• 4 cloves garlic, peeled and minced
• 1 sprig fresh sage
• 2 cups vegetable stock
• 1/2 teaspoon salt
• 1 white onion, peeled and roughly chopped
• 1/8 teaspoon cayenne
• 1 carrot, peeled and chopped
• 1/2 canned unsweetened coconut milk
• 1/4 teaspoon freshly ground black pepper
• 1 apple, cored and chopped
• pinch of nutmeg and ground cinnamon

Instructions:

1. Get a large stockpot to cook the butternut squash soup in.
2. Fill it with the butternut squash, vegetable stock, cinnamon, sage, apple, onion, cayenne, onion, pepper, salt, carrot, garlic, and nutmeg.
3. Mix them all well together.
4. Set the heat to medium-high and wait for the mixture to start simmering.
5. Once it does, add the lid to the stockpot and lower the heat. Let it simmer for 20 to 30 minutes, the vegetables should be soft at the end.
6. When the time is up, take the sage out of the mix. Then, add the coconut milk.
7. Now, transfer the mixture to a blender or a food processor. Pulse until you get a creamy consistency.
8. If you need, add more cayenne, salt, and pepper.

The post This Warm Butternut Squash Soup is All You Need appeared first on Cooking 4 All.