Castle of Limbs

dietkiller:

Honeyed Greek Yogurt and Goat Cheese Tart with Pistachio Crust

mimi-memek0:

paiyrx:

mimi-memek0:

stolenfromthenet:

My god it is beautiful 

I am literally horny at the sight of this

what is this

GERMAN VEGETABLE GRATIN AKA JESUS BAKE (BECAUSE IF JESUS COULD BAKE THIS IS WHAT HE’D MAKE)

I’m about to change your life….

INGREDIENTS:

1kg taters

1 leek

1 eggplant

1 zucchini

1/2 cup milk

150 grams creamy creamy cream

fucktons of nutmeg…. or, you know, to taste.

30g butter

2 tbsp chopped parsley. the flat kind, dont even try using the curly kind.

150g of FUCKIN GRATED CHEESE BITCHES (or you could go crazy and put like twice as much)

3 tablespoons of sunflower seeds. DOn’t even think of skipping this ingredient, it is VITAL to the deliciousness.

METHOD:

1. peel ur taters, cut into bits, boil for like 20 mins until soft
2. while dem taters boil u can cut your leeks up lengthways and then chop into strips, then cut up zucchini and eggplant and chop them up
3. drain taters and dry them by tossing over heat. MASH THAT SHIT GOOD. Stir milk and cream into it until it looks like Christ’s thick creamy semen. Add nutmeg/salt to taste.
4. Melt ur butter in a pan and add your veggies. cook em until they’re like, soft and golden.
5. now get a gratin dish and put your veggies in the bottom of it. Sprinkle veggies with parsley. sprinkle half your cheese on the veggies. spread mashed potatoes on top and then add the rest of the cheese and sprinkle sunflower seeds on top.
6. put that tasty mofo in the oven and bake for 45 mins or until it looks like the image above

u can thank me later

hello-delicious:

Honey Pumpkin Mead 

In Scotland the fishermen would wade into the sea at Samhain and pour out a bowl of ale into the waves for the ‘Shoney’ - a sea serpent-like being, to ensure a good catch for the coming year. This mead is the color of a ripe peach and smells like autumn leaves - perfect for a Harvest party or Sabbat like Samhain. You can even poor some into a local pond or lake as a similar ritual. You may not be the ones making the catch, but you’ll sure enjoy the fish later!

Ingredients:
1 sound, hard-rind pumpkin (approx. 2 quart capacity) 
Paraffin wax 
1 1/2 quarts of water 
4 lbs. honey 
2 each oranges and lemons 
1 pkt. wine yeast 
1 tea bag (black tea)

Directions:
Prepare yeast starter. 

Sterilize honey and water by boiling for 10 minutes, skimming the froth as it rises. Remove from heat; stir in sliced citrus fruits, including skins. Cool to room temperature; pitch yeast and allow to sit over night. 

Prepare pumpkin by cutting off the top with a sharp knife. The top must “mate” with the bottom so cut carefully. Clean out the seeds, strings, and membranes of the pumpkin. Rinse out with water. 

Pour the must into the pumpking, leaving an inch of air space between the liquid and the rim of the opening. Replace the top. 

Prepare the paraffin/water bath: Fill a plastic bucket with hot water, melt the paraffin wax and float it on the water. 

Dip the pumpkin, bottom first, into the warm paraffin until it is coated up to its lid. Once the paraffin begins to harden on the pumpkin skin, seal the lid by carefully pouring paraffin over the top, making sure to coat the seam. 

Set the pumpkin in the middle of a shallow dishpaaan full of water to keep and thirsty pickle worms at bay and place it in a dark, quiet spot. Allow to sit for one to two months, then siphon off and bottle. 

Note: It is probably a good idea to rack the mead into a glass fermenter, fitted with an air lock, for evaluation prior to bottling. If the fermentation is not complete and you bottle prematurely, the corks and glass may blow. 

hellyeahrecipes:

Pumpkin Pie White Hot Chocolate

• 3 cups whole milk
• 1 cup canned pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 4 ounces white chocolate (roughly chopped)
• pinch salt

1. Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
2. Add the chocolate and stir until it has melted.
3. Pour into mugs and top with whipped cream and garnish with cinnamon.

(Source: )

gastrogirl:

5-minute strawberry mousse.

dietkiller:

Orange Buttermilk Cake Doughnuts with Chocolate-Orange Glaze

gastrogirl:

peanut butter fudge brownies.

gastrogirl:

mini chocolate caramel cheesecakes.

gastrogirl:

pomegranate sangria.