Indulge in the cozy embrace of a French Apple Tart, a recipe that's not just about baking but about crafting a warm, autumnal hug for your taste buds. Picture this: a homemade crust, a playful mix of all-purpose flour, packed brown sugar, kosher salt, and a hint of ground cinnamon, all cozied up with velvety melted butter. As the crust bakes to golden perfection, it sets the stage for the real magic—an inviting filling of thinly sliced apples, brown sugar, a squeeze of lemon, ground cinnamon, and pure vanilla extract. The aroma alone is a symphony of fall flavors. So, why settle for store-bought when you can create this cozy masterpiece at home? This French Apple Tart isn't just dessert; it's a slice of autumn's perfection that warms both the kitchen and the heart. Grab your coziest sweater and let the baking begin!

Gnocchi alla Romana is a classic Italian dish that hails from the region of Lazio, particularly Rome. Unlike the more common potato-based gnocchi, this delectable variation features semolina flour cooked in milk and combined with butter, eggs, and Parmesan cheese. The resulting mixture is then spread out, cut into individual rounds, and baked until golden and slightly crispy on the edges. The final creation is a heavenly medley of creamy and tender textures, with a delightful nutty flavor from the Parmesan. Often served as a primo (first course) with a drizzle of tomato sauce or a sprinkle of additional cheese, Gnocchi alla Romana delights the palate with its simple yet rich taste, making it a cherished comfort food in Italian cuisine.

Looking for a healthy and fresh dish to satisfy your taste buds? Look no further than Eggplants with Lentils in Feta/Mint Sauce! This delicious and colorful dish features tender roasted eggplants and hearty beluga lentils, topped with a creamy feta and mint sauce that's bursting with flavor - it’s one of my favourite summer dishes. Not only is this dish visually appealing, but it's also packed with nutritional benefits. Eggplants are rich in antioxidants and fiber, while beluga lentils are a great source of protein and fiber. Combined, these ingredients make for a satisfying and wholesome meal that's perfect for any time of day.

As the weather starts to warm up and the days get longer, many people start to feel the call of the great outdoors. Whether it's a weekend camping trip with friends or a family vacation in the mountains, there's nothing quite like spending time in nature. And while the idea of cooking over a campfire or a portable stove might seem daunting, it doesn't have to be. With a little bit of planning and some creative use of canned goods, you can create delicious and satisfying meals that will fuel you for all of your outdoor adventures.

Khao Soi is a flavourful dish that originates from the northern regions of Thailand and Myanmar. It's a noodle soup that's made with a delicious combination of ingredients, including tender chunks of chicken or beef, egg noodles, and a creamy, spicy curry sauce that's made from a mixture of coconut milk, red curry paste, and various seasonings.

Beijinhos de Coco “ Coconut Kisses” is a typical Brazilian dessert made for parties or coffee breaks. It’s super popular as it’s really easy to make and you only need 3 ingredients. People have been making their version of Beijinhos but the traditional recipe is still the most popular, because it is simple to prepare (you don’t need moulds or special pans) and everybody likes it.

The Berliner is a spherical dessert made with a sweet dough fried in oil or fat and filled with any kind of jam, cream or hot chocolate. This dessert is a traditional sweet from Germany where it is known by the name of Berliner Pfannkucher, although nowadays we can find it in many countries including Latin America. Its origin is uncertain, although some say that it was invented by a pastry chef from Berlin in the 18th century. These buns became famous in the region and even more so when Berlin became the capital of Germany, later spreading throughout the country.

Garlic and ginger paste is a staple in Indian cuisine and is used in all kinds of dishes from curries to biryanis to sabzis. These two ingredients mixed together are like magic, especially when it comes to immunity and weight-management and you will find this paste in most Indian households ready to be used for the next dish. It’s hard to describe the smell the paste makes when it hits the fire - the paste is usually added to the recipe right after you sauté the onions or even together with the onions. Even though garlic and ginger paste is originally Indian it can be used for many western dishes or even just as a marinade for vegetables and meats. It’s literally the simplest thing to make and will hold in the fridge for around 3 weeks.

There is nothing I enjoy more than a nice warm ramen on cold days. Ramen is just the best comfort food and I used to always only eat it out because I thought it was too much work to do it at home and I thought it would never taste as good as in the restaurant. After trying out different variations I found this one to be the best - the ramen is spicy as I add the chilli paste (which you can also leave out) but the spiciness really gives it that extra kick. When it comes to the vegetables you add you can use many different options but I really like bok choy and spinach. You can also go the extra mile and make your own fresh noodles.

This is one of my go to recipes on colder autumn and winter days and when I feel like I’ve eaten a bit too much. This vegetable soup is full of potassium, dietary fiber, folate, vitamin A, and vitamin C making it a super healthy dish. The Minestrone di Verdure is a traditional dish in many parts of Italy: in the northern region of Lombardy, minestrone is sometimes made with pasta and winter squash, in Tuscany, cannellini beans and cabbage or kale; while in the coastal city of Genoa in the northwestern region of Liguria, it would be finished with pesto.

This one pot creamy sun-dried tomato and fregola is the easiest meal I have made this week and one of the best ones. You literally have to throw everything into a skillet a bit at a time and wait for it to cook - perfect if you are having friends over for dinner and not much time to cook. The creaminess of this dish is perfect for colder autumn days and will definitely be a hit.

Even though I love sweet potatoes and eat them often I had never made a soup using them before and I was pleasantly surprised. This sweet potato and carrot soup is not only an amazing comfort food for warmer days but it’s also super easy to make, healthy and vegan. I decided to add sage as it gives an extra kick to the soup and you don’t have to use much salt (or no salt at all if you prefer) to taste it.