500 g de abóbora menina cozida e escorrida
12 colheres cheias de açúcar
8 colheres cheias de farinha
5 ovos inteiros
1 cálice de Vinho do Porto
1 colher de sobremesa de fermento
100gr de miolo de nozes
açúcar e canela a gosto
300 g de abóbora menina cozida e escorrida
400 g de farinha
12 ovos
500 g açúcar
40 g de maisena
1 colher de sobremesa de fermento
Açúcar e canela a gosto
50 g de nozes

1 1/2 pounds thinly sliced pork top round, or cutlets, or thin-sliced boneless pork chops, trimmed of fat
▢1 1/2 cups white wine
▢6 garlic cloves, chopped
▢2 bay leaves, broken in half
▢1 tablespoon white wine vinegar
▢1 tablespoon sweet paprika
▢2 teaspoons Diamond kosher salt, (or 1 1/4 teaspoon Morton kosher salt)
▢3 tablespoons lard
▢Papo secos or crusty rolls, to serve
▢piri-piri sauce, for serving (optional)
▢mustard

Creamy Frosting
8 ounces (225g) cream cheese, at room temperature

2 teaspoons cornstarch, optional

1 ¼ cups (140g) powdered sugar

1/3 cup (80ml) cold heavy cream, not plain whipping cream, see tips

1/2 cup (50g) coarsely chopped pecans, for topping cake

Carrot Cake

2 cups (260g) all-purpose flour, spooned and leveled

2 teaspoons baking soda, important to level the teaspoon, see tips

1/2 teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 ¼ cups (295ml) vegetable oil

1 cup (200g) granulated sugar

1 cup (190g) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature

3 cups (300g) grated peeled carrots, 5 to 6 medium carrots

1 cup (120g) coarsely chopped pecans

1/2 cup (70g) raisins

PANCAKES

Ingredients
100g plain flour.
2 large eggs.
300ml milk.
1 tbsp sunflower or vegetable oil, plus a little extra for frying.
lemon wedges, to serve (optional)
caster sugar, to serve (optional)

Signed By:DarkFaill