CooklikeBourdain

Making pastry cream always makes the cooking experience unique. This chocolate version is no exception. I have made it numerous times, varying the ingredients and adjusting the amounts until perfection is achieved. It is ideal for filling cakes and mille-feuille, or simply to enjoy with a spoonful. Its flavor is excellent, the creamy consistency is divine and the preparation, although time consuming, is quite simple.

Cashew cream is one of my favorite recipes to have in the refrigerator. It is very versatile and can be used as a dairy alternative in various culinary preparations, which is ideal for me since I am a vegetarian. Besides being creamy and delicious, it is also very nutritious, rich in protein and healthy fats.

This pumpkin and yogurt cake is one of my favorites for fall. I take advantage of the pumpkins in season to prepare it and the result is a super fluffy, moist cake with a subtle and delicious pumpkin flavor. The addition of yogurt gives it an extra layer of moisture and softness that makes this a really special cake.

Garlic chicken with mushrooms is one of my favorite dishes to prepare when I want something tasty but don't have much time. Its intense and aromatic flavor will surprise your guests, and it is very easy to make. It is a delicious option for a family dinner or a special weekend meal.

This is one of my favorite recipes since childhood. It offers a delicious sweet flavor and smooth texture that translates into a wonderful ingredient to add to your pies or simply to enjoy as a dessert on its own. In my experience, the hardest part of making angel hair is the patience it takes to slow cook it and allow the pumpkin to caramelize properly. But the reward is definitely worth it.

Pumpkin flan is a traditional dessert that reminds me a lot of family gatherings in the fall season. In its preparation, I like to use fresh pumpkin, which gives it a unique texture and accentuates the flavor. It is a sweet that always surprises for its softness and balanced flavor, besides having the added bonus of being very healthy due to its variety of nutrient-rich ingredients.

Kheer is one of my favorite desserts to prepare, especially during traditional Indian festivities. It is incredibly delicious, flirty and sweet, but never overdone. What is fascinating about this recipe is the delicate balance of flavors from the cinnamon and milk, which perfectly complement the soft texture of the rice. Who said rice can't be a dessert?

Escalivada al forn is one of my favorite recipes of traditional Mediterranean food. I have prepared this recipe many times, usually during the summer, when the vegetables are at their peak of flavor. I mainly use eggplant and red peppers, but you can also add onion and tomato if you feel like it. This dish is simple to prepare, nutritious, full of flavor and perfect to serve as an appetizer or side dish.

Today we will prepare a classic dulce de membrillo, a recipe I inherited from my grandmother. I have very vivid and sweet memories of preparing this quince jam with her in our old kitchen. Now, everyone at home looks forward to when it's time to make this treat. Something as simple as eating a slice of dulce de membrillo with some fresh cheese can transport you to a world full of memories and authentic flavors.

One of my happiest memories is helping my grandmother make buñuelos de viento every Easter. They are small and light, like clouds and taste delicious. They are also very easy to make. I encourage you to try them; they will surely become a tradition of yours too.

This zucchini cannelloni recipe is a healthy, vegetarian treat that I have prepared many times. The cannelloni are made with zucchini and filled with ricotta cheese and spinach, which are simple ingredients but full of flavor. If you're looking for a low-carb, nutrient-rich meal, these zucchini cannelloni are your best choice.

Pumpkin jam is a delicacy that I prepare every year in autumn when pumpkins are at their best. It is a smooth and sweet jam, with a touch of cinnamon and orange that makes it special. This recipe yields about three jars of jam.