This Swiss roll consists of a tray of pumpkin chiffon, which is rolled up and spread with Nutella. You can't really go wrong with Nutella. Nutella is like peanut butter, except better. It is a chocolate-hazelnut spread great for bread, fruit, crackers, and or Anything!
It was first created in 1940 by the Ferrero company, now famous for their Ferrero Rocher chocolates. The hazelnuts were used originally as a filler because during Nutella’s first production, cocoa was difficult to come by. Nutella was first manufactured in loaves, which then could be sliced and spread on bread to make sandwiches. The spread was first called “Supecrema gianduja,” but then it was named Nutella in 1964.

60 g German #405 flour 60 g Finely ground almond 2 g Baking powder 20 g Caramel syrup 70 g Milk 70 g Safflower oil 120 g Pumpkin, roasted and mashed

4 Eggs 60 g Caster sugar Pinch of salt 1/3 tsp Lemon juice 80 g Nutella

1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Sift flour, ground almond and baking powder together in a mixing bowl. In another bowl, whip together the caramelized sugar syrup, milk, and safflower oil until the mixture is emulsified Add in pumpkin puree and flour mixture, and mix until just combined. Add in egg yolks and fold until smooth.
   
2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites.
   
3. Pour the cake batter into the prepared baking tray and spread the surface even. Bake for 15 minutes. Remove, cool briefly, and invert the cake onto a new parchment paper. Carefully peel off the baking paper and trim the edges of cake. Spread the surface with nutella and roll it up. Chill for about 1 hour and slice.

This is a super easy yet yummy recipe for making pumpkin sesame fritters as an afternoon snack along with a pot of hot Oolong tea or a glass of sparkling wine.
Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C.
References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was changed by the French into "pompon." The English changed "pompon" to "Pumpion." American colonists changed "pumpion" into "pumpkin."

200 g Pumpkin pureeangiesrecipes 50 g All-purpose flour 1 tbsp Maple syrupangiesrecipes (or honey) Black and white sesame

1. Mix pumpkin puree with flour and maple syrup to make a soft ball.
   
2. Divide it into 10 portions, and shape each of them into a ball. Using the palm of your hand, press each piece into a flat pancake and coat with sesames.
   
3. Deep fry in hot oil over the medium heat until toasty brown. Serve hot.
   

Recipe Source: Hackfleisch Leckere Rezepte für die ganye Familie / Weltbild

This baked stuffed zucchini recipe is absolutely mouthwatering! Fresh zucchini, ground meat, onion, and bread crumbs are mixed to make a meatloaf mixture, then baked with Emmental cheese until melted and lightly golden. A delicious way to make a satisfying yet healthy cheesy meal.

Emmental cheese is the original Swiss cheese, a creamy colored cow's milk cheese with characteristic large holes. The cheese originated in the Emme Valley of Switzerland, in the region of Bern, although it has been duplicated by many nations. The large holes and creamy, nutty flavor have made Emmental a perennial favorite around the world, and the cheese is well suited to a range of cooking projects. Most grocers carry Emmental cheese or regional duplications of the cheese.

Under European law, cheese labeled as “Emmentaler Swiss” has an Appellation of Controlled Origin, which means that only cheese made in the Emme Valley in a certain way can carry this label. Emmental cheese, however, is not so protected, which can lead to confusion for consumers, since technically Emmental cheese can come from anywhere. For people who want to seek out the distinct flavor of true traditional Emmental, Emmentaler Swiss should be obtained.

As is the case with many famous cheeses, Emmental is a raw milk cheese when it is made in the traditional fashion. The milk from the cheese is supposed to come from pasture fed cows, and it usually has a high butterfat content and a fruity, slightly herbal aroma as a result of the forage fodder that the cows eat. The milk is heated, inoculated with bacteria, allowed to curdle, and then pressed into extremely large cheese molds to make wheels of cheese which can exceed 200 pounds (91 kilograms).

As the cheese cures, the bacteria inside generate a great deal of carbon dioxide. The thick rind on the outside traps the gas inside, causing it to form distinctive large holes. Typically, the cheese is aged for at least four months, and often much longer. Since the cheese is aged, it is legal for sale in the United States despite being a raw milk cheese, since the Food and Drug Administration has established that cheeses aged at least 60 days pose a low risk of food borne illness. Most Emmental cheese ages for around a year before it goes to market. If the cheese is to be labeled Emmentaler Swiss, it is usually inspected to make sure that it meets the standards of the appellation.

The cheese melts extraordinarily well, making it a popular choice for grilled sandwiches and baked dishes which include cheese. It can also be sliced and eaten plain, and is a popular inclusion on cheese plates. A high quality Emmental cheese can greatly enhance any dish it is included in, from quiche to a cheeseburger, and for this reason, the cheese has an enduring popularity. Wisegeek

3/750 g Zucchini, medium-sized 1 Onion 2 tbsp Bread crumbs 250 g Ground meat (half beef, half pork) 1 Egg Salt and black pepper

2 Tomato, skinned 200 ml Vegetable stock 2 tbsp Plain flour 125 ml Fresh cream 1 tbsp Parsley, chopped 1 tbsp Spring onion, chopped 100 g Emmentaler cheese

1. Rinse and dry the zucchini and trim the ends, then cut them into halves lengthwise. Scoop out pulp with a teaspoon and chop finely. Peel and dice the onion. Sprinkle the zucchini halves with salt. Preheat the oven to 200C/400F.
2. In a mixing bowl, combine together the chopped zucchini, diced onion, ground meat, egg and bread crumbs. Season the mixture with salt and pepper. Fill the zucchini shells with the ground meat mixture.
   
   
3. Place the filled zucchini halves into a baking pan. Cut the skinned tomatoes into small dices and scatter in between the zucchini halves. Pour in the vegetable stock. Bake for 25 minutes.
4. Mix the flour and fresh cream in a small pot. Cook the mixture over the low heat until it simmers. Remove and season with salt and pepper. Fold in the parsley and spring onion.
5. Remove the zucchini from the oven and pour the cream mixture over. Sprinkle the top with the Emmentaler cheese. Return it to the oven and bake for 10 more minutes until the cheese is melted.

Split peas are the dried peeled and split seeds of Pisum sativum. They are a great source of protein. There are yellow and green varieties. In Chinese cuisine, yellow split peas are used to make sweet pudding-like snack, which sometimes flavored with osmanthus blossoms and Chinese dates.

• 200 g Yellow split peasangiesrecipes
  
• 60 g Maple syrup or sugar
• 800 ml Water
  

1. Rinse the split peas and drain. Pour into an electric pressure cooker, and fill in the water. Close the lid and turn the knob to "bean cooking cycle" and cook for about 20 minutes. Remove the mixture once the pressure cooker has cooled down.
   
2. Puree the cooked bean mixture through a strainer. Set the large skillet over the medium heat. Pour the puree into the skillet and cook, stirring constantly, until the mixture has thickened. Switch the heat off. Add in the maple syrup and blend them together until combined and smooth.
   
3. Line a 26x20x4cm rectangular baking form with a plastic film. Pour in the split pea puree. Cover with another sheet of plastic film. Smooth the top with a brush. Chill overnight until set. Remove the plastic film and cut into the slices. You can also fill the puree in different shaped moulds.

Desiccated coconut is coconut meat which has been shredded and then dried to remove as much moisture as possible. If desiccated coconut is not available, regular dried coconut can be used as a replacement. Tropical pineapple and coconut are combined for a truly tropical indulgence.

220 g All-purpose flour 1 tbsp Baking powder ½ tsp Salt 100 g Sugar 1/2 cup Unsweetened desiccated coconut flakes 90 g Egg

50 g Corn oil 120 ml Milk 1 tsp Vanilla extract 400-500 g Canned pineapple, diced 1/2 tbsp Brown sugar 1 tbsp Unsweetened desiccated coconut flakes

1. Preheat oven to 200C/400F. Sift flour then add baking powder, salt, sugar, and coconut and mix through.
   
   
2. Beat eggs and vanilla extract well then add oil, milk and pineapple and stir well. Add dry mixture to wet ingredients and combine quickly. Take care not to over-mix.
3. Divide the batter into 12 greased or lined muffin cups, about 3/4 full. Sprinkle the top of the muffins with coconut flakes and brown sugar. Bake for about 25 minutes.

Those are the non-baked modern mooncakes. They resemble the traditional one with modifications. Traditional mooncakes are made with oil (usually lard), and plenty of sugar. "Ping Pei" means "chilled crust", which is comparatively easier to make than the baked ones.

140 g Glutinous rice powderangiesrecipes 50 g Short grain rice powderangiesrecipes 110 g Wheat starchangiesrecipes 80 g Caster sugar 80 g Sweetened condensed milk 400 ml 10% Unsweetened condensed milk / Evaporated milk

60 g Shortening 3 g Unsweetened cacao powder 3 g Matcha green tea powder 500-600 g Bean paste, homemade or storebought (or poppy filling) 2 tbsp Glutinous rice powder

1. Stir together rice flours, wheat starch, sugar, sweetened and unsweetened condensed milk in a bowl. Steam the mixture for 30 minutes on high heat. Remove and cool briefly aside. Rub in the shortening and mix until the dough is smooth and soft.
   
   
2. Divide the dough into two portions and divide one of them again into half. Mix cacao powder with one and matcha with the other until combined. Divide each flavour of dough into 28 portions. Prepare the filling too into 28 portions. Microwave two tablespoons of glutinous rice powder with strong heat for about 1 minute until cooked.
   
3. Dust the mooncake mouldangiesrecipes and tap to remove excess rice flour. Take one portion from each 3 colours of dough and combine them into a round. Flatten out the dough and center the filling. Seal and shape into a ball. Lightly coat the surface with prepared cooked glutinous rice flour. Press each into mooncake mould and then push lightly out on a serving plate. Cover tightly with plastic film and chill for 1-2 hours.