These cornflake cookies are crispy on the outside and chewy on the inside. Just delicious! Serve them for tea or as an energy boost with a glass of milk for your kids after a long day of school.

• 120 g Butter, diced, at room temperature
  
  
• 100 g Brown sugar
  
  
• 1 tsp Vanilla extract
  
  
• 130 g Pastry flour, sifted
  
  
• 1 tsp Baking powder
  
  
• Pinch of salt
  
  
• 2 tbsp Milk
  
  
• 45 g Dried cranberries
  
  
• 80 g Kellogg's Cornflakes

1. Preheat oven to 180C/350F. Line two baking trays with paper. Wish together the flour, baking powder and salt in a bowl.
   
   
2. Cream the butter, brown sugar and vanilla essence in a mixing bowl until creamy. Add in the flour mixture, and mix on low speed until just combined. Add in milk and mix until dough comes together. Using a wooden spoon, stir in cornflakes and dried cranberries, and mix until well combined.
   
   
3. Form the mixture into 24 balls and place them 1-inch apart onto the prepared trays. Flatten slightly with the back of a spoon. Bake for 14 minutes until light golden. Cool for 5 minutes on tray before transferring to a wire rack to cool completely.

Top the homemade pizza crust with celery pesto, some of your favourite veggies, bacon, and cheese/es, and you have got a satisfying and totally delicious meal. Bon appetite!!!

Celery Pesto	Dough	Topping
50 g Almond slices 3-4 cup Celery leaves 50 g Parmesan cheese, grated 3/4 tsp Salt 90 ml Walnut oil 90 ml Extra-virgin olive oil	350 g Bread flour 1 tsp Garlic salt 7 g Instant dried yeast 240 ml Lukewarm water 2 tbsp Olive oil	4 tbsp Celery almond pesto 180 g Buffalo mozzarela, sliced 3 tbsp Parmesan, grated 4 slice Rindless bacon, torn 2 Tomatoes, sliced Some baby rocket

1. To make the pesto, place almond slices, celery leaves, Parmesan and salt in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
   
   
2. Combine the flour, garlic salt and instant dried yeast in a mixing bowl. Add in the warm water and olive oil. Stir at slow speed until all the ingredients combined. Increase the speed to the medium, and knead until the dough is smooth. Remove and shape the dough into a ball.
3. Grease the mixing bowl with a little olive oil. Return the dough to the bowl, cover with a plastic wrap and allow it to rest for an hour until it doubles in size. Preheat the oven to 220C/440F. When the dough is double its original size, punch it down to release the air bubbles. On a lightly floured work surface, cut the dough into two equal pieces. Shape each into a thin round layer, about 12 inches in diameter.
   
   
4. Spread two tablespoons of the celery pesto on each dough, then arrange mozzarella, Parmesan on top followed by torn bacon and sliced tomatoes. Bake the pizza in the preheated oven for about 15 minutes until the crust is light brown.

It is always preferable (and more affordable) to use the seasonal produce, so I promise you that this wouldn't be the final pumpkin recipe. :-)) So please do bear with me with all my repetitious pumpkin recipes.

• 470 g Spelt #630 flour©angiesrecipes
  
  
• 7 g Instant dried yeast
  
  
• 360 g Roasted butternut pumpkin puree
  
  
• 30 g Milk
  
  
• 30 g Maple syrup
  
  
• 80 g Walnut oil
  
  
• 1tsp Salt
  
  
• 80 g Mature sourdough starter
  
  
• 1 Egg white, well-beaten
  
  
• Poppy and sesame seeds

1. In the bowl of your stand mixer fitted with a dough hook, stir together splet flour and instant dried yeast. Make a well in the center and add in the pumpkin puree, milk, maple syrup, walnut oil and salt.
   
   
2. Mix on the slow speed until all the ingredients blended. Then increase the speed and knead on medium until dough forms. Now lower the speed, and gradually add in the sourdough starter and knead it into the dough, about 2 minutes. Increase the speed and knead until the dough is smooth and elastic in appearance. The sourdough starter here adds extra depth of flavor and moisture, and also speeds the fermentation slightly even in dough using the usual amount of instant yeast.
   
   
3. Remove the dough from the bowl and shape into a ball. Grease the mixing bowl with a little walnut oil, return the dough ball, and cover with a plastic wrap. Leave it at room temperature for 1 hour or until it’s doubled in size. Turn out the dough onto a lightly floured work surface. Punch down the dough, knead briefly and cut into two 200 grams pieces and four 160 grams pieces.
   
   
4. Shape two 200 grams of dough each into a round and place them in a loaf pan lined with a baking paper. Cover with oiled plastic wrap and proof for 45 minutes until doubled. To make the braid, form each of four 160 grams of dough into strands of about 25-cm in length, tapered so the center of each piece is thicker than the ends. Pinch the 4 strands together at one tapered end. Cross strand 1 over strand 3, strand 2 over strand 3, and strand 4 over strand 2. Repeat until you get to the end of the strands. Pinch all loose ends together. Now pinch two tapered ends together and place it into a 18-20 cm greased springform pan. Cover with oiled plastic wrap and proof for 45 minutes until doubled.
   
   
5. Preheat the oven to 190C/375F. Once the dough has doubled, brush the tops of two loaves with well-beaten egg white and sprinkle the poppy or sesame seeds atop. Make a cross on the top of rectangular loaf and bake in the center of the preheated oven for 35 minutes until golden brown.

What would AUTUMN be without pumpkin pie, pumpkin bread or pumpkin cheesecake? I like to add nuts to the cheese filling, just to have something to chew on while enjoy the creaminess of the cheesecake. If you prefer yours without, then leave the walnut praline out. The cheese I used for the recipe is called "Quark©angiesrecipes", a type of fresh cheese, which is made by warming soured milk until the desired degree of denatured proteins and then strained. Quark usually contains much lower fat than the cream cheeses and has no salt added.

Feel free to replace it with other type of fresh cheese, like fromage frais or cream cheese.

Praline	Crust
100 g Granulated sugar 50 g Chopped walnuts	70 g Butter, diced 3 tbsp Brown sugar 120 g All-purpose flour
Filling	Topping
550 g Quark cheese ©angiesrecipes (or Fromage frais)at room temperature 120 g Brown sugar 2 tbsp All-purpose flour 450 g Pumpkin puree©angiesrecipes 1 tsp Vanilla 1/2 tsp Ground cinnamon 1/2 tsp Ground ginger 1/2 tsp Ground nutmeg 3 Eggs	200 g Sour cream 1 tbsp Sugar

1. For praline, line a baking sheet with foil. In a heavey skillet place the 100 grams of granulated sugar. Cook over medium-high heat, swirling the skillet occasionally until sugar begins to melt. Reduce heat to low. Stir in the chopped walnuts and cook until sugar is golden brown and walnuts are toasted. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool and chop the cooled praline into smaller pieces. Place 1/3 of the chopped praline in a blender container and process until ground. Store them in separate boxes in fridge until ready for use or up to 1 week.
   
   
2. For crust, beat butter with an electric mixer on medium-high speed until softened. Add 3 tablespoons of brown sugar and beat until fluffy. Sift in the flour. Beat at slow speed just until combined. Press the dough onto the bottom and 4cm up the side of 9-inch springform pan. Bake the crust in a 190C/375F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
   
   
   
   
3. For filling, in a large mixing bowl beat quark cheese, 120 grams of brown sugar, and the flour with an electric mixer on a medium speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add in eggs and beat on low speed just until combined. Stir in the coarsely chopped walnut praline pieces, reserving the powder for the topping.
   
   
4. Pour the filling into the crust and return to the oven. Bake in a 190C/375F oven for 40 minutes or until center appears nearly set. In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
   
   
5. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool completely and chill, covered, in the fridge for at least 4 hours or overnight. Just before serving, sprinkle the ground praline over the sour cream topping.

Carbonara, an Italian favourite, is a classic pasta sauce usually made with cream, bacon (Guanciale or jowl bacon)and Parmesan (Pecorino will work too) and is absolutely nutritious and delicious. Instead of heavy cream, I used milk for a healthy treat. Well, you wouldn't notice that it's low-fat because it's just as yummy even without using cream.

• 180 g Tomato spaghetti
  
  
• 100 g 3% Rindless bacon, sliced
  
  
• 1 tbsp Olive oil
  
  
• 2 Shallots, diced
  
  
• 1 clove Garlic, minced
  
  
• 2 Eggs
  
  
• 140 ml Wholemilk
  
  
• 20 g Parmesan cheese, finely grated
  
  
• 1/2 tsp Freshly ground black pepper
  
  
• 1/2 tbsp Parsley, chopped

1. Cook pasta in a large pot of boiling salted water, following packet directions, until just tender. Meanwhile, heat the olive oil over medium heat. Cook diced shallots, minced garlic and bacon for 5 minutes until golden.
   
   
2. Beat together eggs, wholemilk, half of grated Parmesan and black pepper. Drain the spaghetti and return to the pot, off the heat. Add in parsley, the bacon and egg mixtures, and toss together until the spaghetti is evenly coated. Divide pasta between two bowls and then serve with the rest of Parmesan cheese.

Wholesome cornflakes combined with butter, creme fraiche, and caramel ice cream (summer leftover)makes this cake incredibly delicious!

Batter	Topping
200 g Creme fraiche 100 g Caster sugar 2 Eggs 60 g Caramel ice cream, softened 240 g Pastry flour 1 tbsp Baking powder	150 g Butter 80 g Caramel ice cream 2 tbsp Caramel syrup 3 cup Cornflakes

1. Preheat the oven to 200C/400F. Line a 30x40cm baking tray with paper. Beat the creme fraiche and sugar in a mixing bowl until the mixture is smooth and thickens. Add in eggs, one at a time and beat until fully incorporated. Stir in the ice cream until combined.
   
   
2. Gently mix in flour and baking powder, until just combined. Spread the batter evenly into the prepared baking tray and bake in the center for 10 minutes.
   
   
3. While the cake is baking, melt the butter, caramel ice cream and caramel sugar syrup in a pot. Turn the heat off and fold in cornflakes. Remove the cake from the oven and spread the cornflake mixture over. Return it to the oven and bake for a further 10 minutes.

A quick and tasty pasta dish with mushrooms for a nutritious meal in 10 minutes.

• 250 g Penne
  
  
• 1 tbsp Olive oil
  
  
• 3 Shallot, finely chopped
  
  
• 3 clove Garlic, minced
  
  
• 300 g Mushrooms, sliced
  
  
• 1/2 tbsp Dijon wholegrain mustard©angiesrecipes
  
  
• 30 ml Sherry, medium dry
  
  
• Salt and freshly ground black pepper
  
  
• 1/2 cup Creme fraiche
  
  
• 40 g Parmigiano-Reggiano cheese, finely grated
  
  
• 2 tbsp Fresh parsley, chopped
  
  

1. Cook pasta in a pot of boiling salted water for 8-10 minutes. Drain. Heat the olive oil in a large skillet over medium heat. Add the chopped shallots, minced garlic, and sliced mushrooms, stirring briefly, then add in Dijon whole grain mustard, sherry, salt and pepper to taste.
   
   
2. Cook until mushrooms are tender and liquid evaporates, stirring occasionally. Remove from heat. Add in the cooked penne, creme fraiche, Parmigiano-Reggiano, and chopped parsley, tossing gently to coat. Serve immediately.