Avocado, grape and mozzarella salad

I'm used to adding fruits in berries in salads. Indeed, it's a cool idea to make your salad succulent and not so boring. However, even though nowadays we can buy in a store almost any fruits all year, it's a good idea to use seasonal one. For instance, an autumn it is a good time for grapes, persimmons, pomegranates, figs etc. So, why not to try, if you've never done that yet?! Actually, this salad not only fresh and juicy, but thanks to adding the cheese, avocado and nuts is being considered as a comfort meal, perfect for a cold time of a year...

Pastitsio - Greek baked pasta

I like the Greek cuisine, but seems to be I've never made nothing serious. A new era is looming:)) I've started with a nice pasta called Pastitsio. Actually, this type of dish is spread through the Mediterranean region, but anyway it's associated with Greece, for me. Pastitio - is a baked pasta of several layers included pasta (top and bottom), ground meat and White sauce (Bechamel). It's usually prepared from Bucatini or Ziti (type of pasta), but it's possible to substitute them for Penne. What also? Well, since I started blogging (the russian version), I've often got comments on my recipes from ladies who like the ideas I've posted on the Internet (especially referred to not usual salads), but can't afford to prepare them due to their men, either partners or sons. You know, men could be very conservative, eh!:) So, ladies - this is exactly what you are probably looking for to make your guys happy and satisfied with meals. If they are not vegetarians, they are going to love this meal:)))

Pasta alla Vodka

Despite being enough familiar with adding alcohol in food, it's the first time I've prepared a meal with vodka. In fact, I strongly dislike the way vodka smells, but thanks to a heat treatment the fragrance is gone and just added a tangy and spicy taste to the pasta. So, this pasta turned out being absolutely delicious and I'll definitely make it again. P.S. Usually this authentic pasta is made of penne, but you can use pasta any other size and shape.

Baked pumpkin stuffed with cheese and bacon

Being a fan of stuffed and baked vegetables, I've been cooking eggplant, zuchini, bell peppers, tomatoes and potatoes for last 1,5 years and persistently ignored stuffing pumpkins. However, a couple weeks ago I realized I was ready for it. Actually, this recipe couldn't turn out being terrible - at least because it's full of beautiful ingredients. Moreover, it turned out being absolutely scrumptious. Yes, it's so cheesy!:) As a pumpkin fondue:) I used 4 small pumpkins (2 pounds each), you can buy a bigger one and adjust time of cooking. You can reduce the quantity of all ingredients since these pumpkins are enough for a big company...or a small company for 2-3 days;)))

Chickpeas and Baked Beets Dip

I'm fond of a classic hummus, but like trying other versions as well. This is one of the most delicious dips ever! The blend of chickpeas and baked (any other method of cooking doesn't work so well) beets just a little bit adjusted by adding tahini and lemon juice - you absolutely don't need spicies. Oh well...I should stop talking about this dip too much:) But promise me please do not hesitate and try it!:)  

Pasta with asparagus and Philadelphia cream cheese

This year I'm get used to eating asparagus. Well, I've tried it before, but sometimes it takes time to start liking something, right?:) In my book, it perfectly fits in a pasta. Adding some bacon and cream cheese provides a deeper taste and makes this pasta really comfort fall/winter food. 

Pumpkin pancakes with caramel sauce

After 5 months being absent I finally decided to post some pictures on this blog again. Actually, I've got a couple of enough awesome photos in spite of the fact that usually they are mediocre:) Yap, I'm such a self-critical guy:))) To be honest, I do not know how long I will be able to post recipes cause I'm so lazy, too, and these posts are not only sharing with my food world, but a really tedious work on my English...What's why  I'd like to apologize for my meager language and any mistakes...in advance. I promise be better:)

This fall I've been using pumpkins a lot! Really, I've never been so familiar with them before! In the past 3-4 years I was get used to adding pumpkins in soups and salads...and that's all! Sorry, what are you asking me about?! Desserts? Pumpkin pie?!! Pasta?!! No way....!!! It was some sort of...well... prejudice to it! But not any more - now I love pumpkin...Oh boy, probably I'm becoming addicted to it:))) Soon, if I don't give up posting, I'm going to share a great set of scrumptious pumpkin recipes.

This recipe I found on the Kevin's blog - by the way, it's full of really awesome recipes and ideas! I didn't hesitate for a long time and soon after we had a perfect breakfast. If you have never made pumpkin pancakes and still have doubts - don't worry. I anticipate you loving them. And don't forget about caramel sauce since it's a pretty essential part of the meal:)))