...con papad, since I ran out of tortillas :D

cross-posted from: https://lemmy.world/post/37615312

• 1 medium onion, chopped

• 2 garlic cloves, minced

• half of a roasted pumpkin (about 5 large cups), mashed

• 5 cups chicken broth

• 1 teaspoon cinnamon

• half teaspoon nutmeg

• half teaspoon ground ginger

• half teaspoon salt

• quarter teaspoon pepper

• 1 cup heavy cream

1. Sweat the onion in a bit of oil for 2-3 minutes.
2. Add garlic, cook 1 minute.
3. Add pumpkin, mix well.
4. Pour in chicken broth.
5. Add all the spices and salt.
6. Simmer for 20 minutes on medium heat.
7. Blend with immersion blender until smooth.
8. Stir in heavy cream, simmer 1 more minute.
9. Adjust seasoning to taste.

To serve, drizzle a bit of heavy cream, some drops of pumpkin seed oil, roasted pumpkin seeds, and some ground nutmeg.

• 1 medium onion, chopped
• 2 garlic cloves, minced
• half of a roasted pumpkin (about 5 large cups), mashed
• 5 cups chicken broth
• 1 teaspoon cinnamon
• half teaspoon nutmeg
• half teaspoon ground ginger
• half teaspoon salt
• quarter teaspoon pepper
• 1 cup heavy cream

1. Sweat the onion in a bit of oil for 2-3 minutes.
2. Add garlic, cook 1 minute.
3. Add pumpkin, mix well.
4. Pour in chicken broth.
5. Add all the spices and salt.
6. Simmer for 20 minutes on medium heat.
7. Blend with immersion blender until smooth.
8. Stir in heavy cream, simmer 1 more minute.
9. Adjust seasoning to taste.

To serve, drizzle a bit of heavy cream, some drops of pumpkin seed oil, roasted pumpkin seeds, and some ground nutmeg.

cross-posted from: https://lemmy.world/post/37301978

cross-posted from: https://lemmy.world/post/36599024

(recipe for 4 portions)

• 800g tteok (Korean rice cakes), soaked in cold water if hard

• 1.2l water

• 4 spoons gochujang

• 1 spoon gochugaru (optional)

• 2 spoons soy sauce

• 2 spoons sugar

• half of a small cabbage, finely sliced (2 handfuls)

• 2 green onions

• 6 cloves garlic, sliced

• 2 soft-boiled eggs

• 1 spoon sesame oil (optional)

• sesame seeds

1. In a pot bring water to boil.
2. Stir in gochujang, gochugaru, soy, sugar until dissolved.
3. Add tteok and cabbage, simmer ~10 min, stir so it doesn't stick.
4. Add green onions (save some for decoration), garlic, cook another ~3 min until sauce thickens.
5. Finish with sesame oil, top with soft-boiled eggs, same green onions, sesame seeds, serve hot.

(recipe for 4 portions)

• 800g tteok (Korean rice cakes), soaked in cold water if hard
• 1.2l water
• 4 spoons gochujang
• 1 spoon gochugaru (optional)
• 2 spoons soy sauce
• 2 spoons sugar
• half of a small cabbage, finely sliced (2 handfuls)
• 2 green onions
• 6 cloves garlic, sliced
• 2 soft-boiled eggs
• 1 spoon sesame oil (optional)
• sesame seeds

1. In a pot bring water to boil.
2. Stir in gochujang, gochugaru, soy, sugar until dissolved.
3. Add tteok and cabbage, simmer ~10 min, stir so it doesn't stick.
4. Add green onions (save some for decoration), garlic, cook another ~3 min until sauce thickens.
5. Finish with sesame oil, top with soft-boiled eggs, same green onions, sesame seeds, serve hot.

cross-posted from: https://lemmy.world/post/36538209

• 2 cans chickpeas (2x400g)

• 2 medium onions, sliced

• 1 can chopped tomatoes (400g)

• 1 can coconut milk (400ml)

• 2 spoons ghee (or butter/oil)

• 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)

• 3 x crushed green cardamom pods, 3 x indian bay leaves

• salt, pepper

1. Fry onions in ghee.
2. Add cardamom, bay leaves, spice mix, toast 1 min.
3. Stir in tomatoes, coconut milk.
4. Simmer 15-20 min till thick.
5. Add chickpeas (without the liquid), simmer for a couple more minutes.
6. Add salt & pepper to taste.
7. Serve with rice, naan, fresh coriander leaves.

• 2 cans chickpeas (2x400g)
• 2 medium onions, sliced
• 1 can chopped tomatoes (400g)
• 1 can coconut milk (400ml)
• 2 spoons ghee (or butter/oil)
• 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)
• 3 x crushed green cardamom pods, 3 x indian bay leaves
• salt, pepper

1. Fry onions in ghee.
2. Add cardamom, bay leaves, spice mix, toast 1 min.
3. Stir in tomatoes, coconut milk.
4. Simmer 15-20 min till thick.
5. Add chickpeas (without the liquid), simmer for a couple more minutes.
6. Add salt & pepper to taste.
7. Serve with rice, naan, fresh coriander leaves.

cross-posted from: https://lemmy.world/post/36362988

Baron Rikard - A vampire who often just sits back and watches the chaos unfold–what an aspiration.

Alex is a street thief and also…the heir to the throne? What will the squad do to try to get her a crown?

Vigga - A Swedish werewolf and she’s messyyyyyyy. Will she be your favorite character in the squad?

Baptiste is the type of person who, no matter the situation, is like “Oh, I did this once…” and then comes out with the wildest story. We want to be friends.

Sunny is an elf and elves are hated in this version of the world—they might eat humans? And want to take over the world? Idk sounds understandable to us.

Balthazar wants to be known as a magician, not a wizard, not a sorcerer, etc. So you’d BETTER respect him.

Brother Diaz is a monk. Maybe not the most faithful, but he’s got the spirit.

Jakob of Thorn is an immortal warrior & sort-of leader. Very loyal, very dutiful, very haunted. We’re intrigued.

cross-posted from: https://lemmy.world/post/34018219

Proxmox 9 was released, based on Debian 13 (Trixie), with some interesting new features.

Here are the highlights: https://pve.proxmox.com/wiki/Roadmap#Proxmox_VE_9.0

Upgrade from 8 to 9 readme: https://pve.proxmox.com/wiki/Upgrade_from_8_to_9

Known issues & breaking changes: https://pve.proxmox.com/wiki/Roadmap#9.0-known-issues

Proxmox 9 was released, based on Debian 13 (Trixie), with some interesting new features.

Here are the highlights: https://pve.proxmox.com/wiki/Roadmap#Proxmox_VE_9.0

Upgrade from 8 to 9 readme: https://pve.proxmox.com/wiki/Upgrade_from_8_to_9

Known issues & breaking changes: https://pve.proxmox.com/wiki/Roadmap#9.0-known-issues

cross-posted from: https://lemmy.world/post/33914744

• 1.5l chicken broth

• 500g turkey breast

• 200g "glass" noodles

• 1 stalk lemongrass

• 1 piece ginger, sliced

• 3 garlic cloves, smashed

• 1 onion

• 1 red spring onion, 1 red pepper

• Fresh coriander

• 1 chili

• Aromatics: 1x Cinnamon stick, 3x star anise, 10x coriander seeds, 10x black peppercorns, 5x cloves (ish)

• Fish sauce, hoisin, cooking sake.

1. Roast the aromatics, onion, ginger and garlic in a dry pan.
2. Simmer chicken broth with the aromatics, onion, ginger and garlic for 10–15 minutes, strain it.
3. Pan fry the turkey breast for 5 minutes on each side, remove and slice.
4. Add turkey slices to broth and poach until just cooked for a few minutes.
5. Add one tablespoon of each fish sauce, hoisin, cooking sake.
6. Cook noodles separately.
7. Finely slice peppers, red spring onion, chilli.
8. Divide noodles into bowls, top with turkey, veggies, pour over hot broth.
9. Garnish with fresh coriander.

Some images during:

Can't guarantee the authenticity of the recipe, I'm an East-European living in Germany, so I just used a few online recipes and the ingredients I had available :)

• 1.5l chicken broth
• 500g turkey breast
• 200g "glass" noodles
• 1 stalk lemongrass
• 1 piece ginger, sliced
• 3 garlic cloves, smashed
• 1 onion
• 1 red spring onion, 1 red pepper
• Fresh coriander
• 1 chili
• Aromatics: 1x Cinnamon stick, 3x star anise, 10x coriander seeds, 10x black peppercorns, 5x cloves (ish)
• Fish sauce, hoisin, cooking sake.

1. Roast the aromatics, onion, ginger and garlic in a dry pan.
2. Simmer chicken broth with the aromatics, onion, ginger and garlic for 10–15 minutes, strain it.
3. Pan fry the turkey breast for 5 minutes on each side, remove and slice.
4. Add turkey slices to broth and poach until just cooked for a few minutes.
5. Add one tablespoon of each fish sauce, hoisin, cooking sake.
6. Cook noodles separately.
7. Finely slice peppers, red spring onion, chilli.
8. Divide noodles into bowls, top with turkey, veggies, pour over hot broth.
9. Garnish with fresh coriander.

Some images during:

Can't guarantee the authenticity of the recipe, I'm an East-European living in Germany, so I just used a few online recipes and the ingredients I had available :)

cross-posted from: https://lemmy.world/post/33714754

cross-posted from: https://lemmy.world/post/33714754

cross-posted from: https://lemmy.world/post/33330572

Pan-fried 1kg turkey breast chunks, set aside. In the same pan, cooked shallots, garlic, fresh ginger, fresh turmeric, lemongrass, galangal, coriander seeds, lime leaves. Stirred in 50g panang curry paste and 500ml coconut milk.

Simmered 10 min, then added turkey back in with some carrot matchsticks. Turned off the heat, finished with chopped red chilli, coriander leaves, spring onions.

Served with jasmine rice.