https://www.sourdoughandolives.com/recipe/galette-sweet-potato-feta-egg Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. Brenda and Alisha create a six-foot-tall cookie nutcracker for local dancers, plus a replica of a house in Haiti for a non-profit fundraiser. Thaw frozen spinach in microwave according to package directions or by running under warm water. Really great combination. The seven remaining bakers must make witches' fingers and toes in the first round. Nancy is hosting Thanksgiving dinner. Paul Hollywood is in Bergen to learn more about Norwegian baking. But, which of his stunning tart recipes will he demonstrate? She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. He meets a local family who teach him how to bake traditional national treats and creates his own version. The beach is a great party venue, and can even make a practical contribution to the smallholding, as Hugh discovers when he makes seaweed fertiliser. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. James Martin focuses on traditional Italian desserts. He also meets a potato fanatic and the head baker at the Merrion Hotel. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. He explores the Los Angeles baking scene. Bourekas are crisp, savory little parcels filled with anything from vegetables and cheese to ground meat. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. Paul Hollywood's in Iceland's capital city, Reykjavik. In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Roast sweet potato & onion tart with goat’s cheese. Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together. The final two teams battle it out to impress the judges with their incredibly terrifying displays. I did find that I could have used 1/2 again as much filling, but perhaps my squares were big or over stuffed. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team share their secrets on how to enjoy the perfect Christmas holiday. Which competitor will make it to the final? Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops. Trisha invites her close friends over for a stress-free Thanksgiving meal. Divide the filling between the filo stars, placing it right in the centre. James Martin puts festive desserts under the spotlight. Lemon-Blueberry Ricotta-Buttermilk Pancakes. Paul is in San Francisco, home to one of America's most iconic breads - sourdough. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. Drain; transfer to a medium bowl. Season with pepper and mix well. this link is to an external site that may or may not meet accessibility guidelines. Plus, they make a life-size Thanksgiving turkey from rice cereal. Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. James Martin makes eggs the key component to his desserts. Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego. The six bakers are tasked with reinventing panettone. Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. In Portland, OR, a family-run sausage spot makes homemade meats. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go? Set aside. Then, the bakers have to merge chocolate with unusual ingredients. Guy Fieri is on the lookout for worldwide flavours. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. Paul is in Antwerp to learn about Belgian baking. Brenda Nibley and Alisha Nuttall design a shortbread replica of the famous City County Clock Tower and create a replica of an English cottage-style home. Guy Fieri is on the road to sample first-class seafood. Flaky pastry filled with sweet potato, creamy goats' cheese and spinach. I recommend all butter puff pastry. Looking to amp up your beef stew but unsure where to start? He ventures to various locations to source fresh produce and create stunning dishes. Another recipe I like uses ricotta, feta, egg, roasted peppers, kalamatas, artichoke hearts. Then, they create desserts that look like witches along with broomsticks. She makes herb-crusted beef tenderloin and garlic mashed potatoes. From hedge-laying to charcoal-making and mouse-charming, Hugh describes the rural skills he has learned, and the bizarre local antics he took part in. Place sweet potato cubes in a small saucepan; add cold water to cover by 2 inches. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. Inspired by his grandmother’s recipe, Michael Solomonov’s version is stuffed with sweet potato, Bulgarian feta, dill, and olives. Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. 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