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✨ 3 new recipes daily
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Día de los Muertos dinner 🌶️ Slow-simmered chili con carne with black beans, peppers, cumin and a gentle kick of heat.

🛒 INGREDIENTS (serves 8)
• 800 g minced beef
• 1.2 kg black beans, tinned (@goyafoods)
• 250 g red peppers
• 500 g tomato passata
• 360 ml beef stock
• 260 g white & red onions
• 3 cloves garlic
• 1 fresh chilli
• 1 tsp each cumin & ground coriander
• 1 tsp brown sugar
• olive oil, salt, pepper & coriander, to taste

👩‍🍳 METHOD (15 min prep · 2 h cook)
1. Brown the beef with salt for 10 min; set aside.
2. Soften chilli, garlic and onions in the same pot.
3. Add peppers, sugar, cumin and coriander.
4. Return the meat; add passata and the stock.
5. Simmer 60 min, stirring now and then.
6. Add black beans and simmer 40 min more.

💡 Pro tip: Chili is always better the next day — make a big batch and let the flavours settle.
🍽️ Serve with: Steamed rice, Guacamole, Nachos.

📌 Save this post for a crowd-pleasing dinner & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @goyafoods
📷 Recipe & photos: GialloZafferano

#chiliconcarne #chili #diadelosmuertos #comfortfood #mexicanfood #beans #onepotmeal #dinnerideas #hellotodaydish #recipeoftheday #foodstagram #homecooking #easyrecipes #foodie by @hello.todaydish

Día de los Muertos lunch 🌮💀 Quick sausage tacos with smoky paprika, fresh tomato salsa and a lime-yogurt cream.

🛒 INGREDIENTS (makes 8 tacos)
• 8 taco shells (@oldelpaso)
• 500 g sausage meat
• 1 tbsp smoked paprika
• 1 tbsp tomato paste
• 10 g sweet chilli
• 25 ml red wine
• 150 g cherry tomatoes
• 40 g spring onion
• 1 bunch parsley
• ½ lime, juice & zest
• 100 g sour cream + 50 g Greek yogurt

👩‍🍳 METHOD (15 min prep · 18 min cook)
1. Brown the sausage meat in olive oil, breaking it up.
2. Add paprika and chilli; splash in the red wine.
3. Stir in tomato paste; cook 15 min over low heat.
4. Toss tomatoes, spring onion, parsley, oil and lime.
5. Mix sour cream, yogurt and lime zest.
6. Fill the taco shells: meat, salsa, then lime cream.

💡 Pro tip: Warm the taco shells in the oven for 3 minutes — they get extra crunchy.
🍽️ Serve with: Guacamole, Nachos, Fresh lemonade.

📌 Save this post for your next taco night & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @oldelpaso
📷 Recipe & photos: GialloZafferano

#tacos #diadelosmuertos #mexicanfood #tacotuesday #streetfood #quicklunch #easyrecipes #dayofthedead #hellotodaydish #recipeoftheday #foodstagram #homecooking #foodie by @hello.todaydish

For Día de los Muertos 💀🧡 Pan de muerto — a soft, anise-scented sweet bread topped with dough 'bones' and cinnamon sugar.

🛒 INGREDIENTS (makes 8 buns)
• 400 g plain flour
• 1 sachet dried yeast
• 75 ml lukewarm water
• 75 ml lukewarm milk
• 2 + 1 eggs (+1 to brush)
• 50 g melted butter
• 75 g sugar
• 1 tsp anise seeds
• 1 pinch salt
• 1 tsp vanilla extract (optional) (@nielsenmassey)
• cinnamon sugar, to finish

👩‍🍳 METHOD (45 min prep · 40 min bake)
1. Mix flour, yeast, sugar, salt and anise seeds.
2. Add milk, water, eggs, butter and vanilla; knead smooth.
3. Let the dough rise until doubled.
4. Shape buns; add dough 'bones' in a cross on top.
5. Brush with beaten egg; bake until golden.
6. Brush with butter and roll in cinnamon sugar.

💡 Pro tip: Make the 'bones' from a little reserved dough and stick them on with a dab of water.
🍽️ Serve with: Hot chocolate, Cappuccino, Fresh fruit.

📌 Save this post for Día de los Muertos & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @nielsenmassey
📷 Recipe & photos: Chefkoch

#diadelosmuertos #pandemuerto #dayofthedead #mexicanfood #sweetbread #baking #mexicantradition #breakfast #hellotodaydish #recipeoftheday #foodstagram #homecooking #easyrecipes #foodie by @hello.todaydish

A Provençal classic for World Vegan Day 🌱🍆 Ratatouille — aubergine, courgette, peppers and tomatoes, each cooked separately then slow-simmered together.

🛒 INGREDIENTS (serves 4)
• 280 g aubergine
• 200 g courgettes
• 150 g green pepper
• 150 g yellow pepper
• 250 g plum tomatoes (fresh or tinned) (@mutti_international)
• 120 g white onion
• 1 clove garlic
• thyme, basil & parsley, to taste
• olive oil & salt, to taste

👩‍🍳 METHOD (20 min prep · 45 min cook)
1. Cut all the vegetables into 1.5 cm cubes.
2. Brown the aubergine in olive oil, 8–10 min; set aside.
3. Sauté the courgettes the same way; set aside.
4. Soften onion and garlic, add peppers & tomatoes.
5. Return aubergine and courgette; cook 20 min.
6. Stir in basil and thyme; serve warm.

💡 Pro tip: Cook each vegetable separately first — that's how every piece keeps its own flavour.
🍽️ Serve with: Crusty bread, Couscous, Grilled vegetables.

📌 Save this post for World Vegan Day & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @mutti_international
📷 Recipe & photos: GialloZafferano

#ratatouille #worldveganday #vegan #frenchfood #provence #plantbased #vegetables #mediterraneandiet #hellotodaydish #recipeoftheday #foodstagram #homecooking #easyrecipes #foodie by @hello.todaydish

Happy World Vegan Day! 🌱 Crispy homemade falafel — soaked chickpeas, fresh parsley and cumin, fried golden. Serve with tahini sauce.

🛒 INGREDIENTS (makes ~50 falafel)
• 500 g dried chickpeas, soaked 12 h
• 1 small onion
• 1 clove garlic
• 1 bunch parsley
• 1 pinch ground cumin
• 1 pinch salt & black pepper
• 1 l peanut oil, for frying
• tahini sauce (@alwadialakhdar), to serve

👩‍🍳 METHOD (30 min prep · 20 min cook)
1. Soak dried chickpeas 12 h; drain and dry well.
2. Blitz chickpeas with onion, garlic, salt, pepper and cumin.
3. Chop parsley by hand and pulse it in.
4. Press the mix into a dish and chill it briefly.
5. Shape small balls and compact them well.
6. Fry at 170°C until deep golden; drain.

💡 Pro tip: Never use canned chickpeas — soaked dried ones keep falafel crisp and stop them falling apart.
🍽️ Serve with: Warm pita, Hummus, Tabbouleh.

📌 Save this post for World Vegan Day & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @alwadialakhdar
📷 Recipe & photos: GialloZafferano

#worldveganday #falafel #vegan #plantbased #chickpeas #middleeasternfood #veganlunch #streetfood #hellotodaydish #recipeoftheday #foodstagram #homecooking #easyrecipes #foodie by @hello.todaydish

On All Saints' Day, Naples makes 'torrone dei morti' 🍫🌰 — a no-bake chocolate shell filled with white chocolate, hazelnut cream and whole hazelnuts.

🛒 INGREDIENTS (makes 1 large bar)
• 300 g dark chocolate (@callebautchocolate)
• 500 g white chocolate
• 400 g hazelnut spread
• 300 g whole blanched hazelnuts

👩‍🍳 METHOD (20 min prep · 15 min melt + chill)
1. Melt 100 g dark chocolate over a bain-marie.
2. Brush it inside a loaf tin; chill 30 min until set.
3. Add a second dark-chocolate layer and chill again.
4. Melt white chocolate; stir in the hazelnut spread.
5. Fold in whole hazelnuts, pour in, chill 4–5 hours.
6. Seal with the last dark chocolate, chill, then unmould.

💡 Pro tip: Warm your knife in hot water before slicing — you'll get clean, glossy slices.
🍽️ Serve with: Hot chocolate, Cappuccino, Fresh fruit.

📌 Save this post for All Saints' Day & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @callebautchocolate
📷 Recipe & photos: GialloZafferano

#allsaintsday #torronedeimorti #napoli #italiandessert #chocolate #hazelnut #nobake #italiantraditions #hellotodaydish #recipeoftheday #foodstagram #homecooking #easyrecipes #foodie by @hello.todaydish

Pitch-black for Halloween 🖤🦐 Homemade squid ink spaghetti with mussels, prawns and a silky mussel-tomato cream.

🛒 INGREDIENTS (serves 4)
• 200 g plain flour
• 200 g semolina
• 4 + 1 eggs + yolk
• 8 g squid ink
• 500 g mussels
• 300 g prawns
• 100 g tomato pulp (@mutti_international)
• 1 shallot
• 1 clove garlic
• 1 fresh chilli
• ½ glass white wine
• olive oil & salt, to taste

👩‍🍳 METHOD (50 min prep · 40 min cook)
1. Knead flours, eggs and squid ink; rest 30 min.
2. Steam open the mussels with garlic, chilli and wine.
3. Simmer shallot and tomato; blend with half the mussels.
4. Roll the dough thin and cut into spaghetti.
5. Sauté prawns, add mussel liquor and remaining mussels.
6. Cook pasta, toss in the pan and plate on the sauce.

💡 Pro tip: Short on time? Use dried squid-ink spaghetti — the sauce does the heavy lifting.
🍽️ Serve with: Tomato bruschetta, Green salad, Sparkling water & lemon.

📌 Save this post for a spooky date night & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @mutti_international
📷 Recipe & photos: GialloZafferano

#halloweendinner #squidink #blackpasta #seafoodpasta #pasta #italianfood #halloween #mussels #hellotodaydish #recipeoftheday #foodstagram #homecooking #easyrecipes #foodie by @hello.todaydish

The coziest Halloween lunch 🎃 Velvety pumpkin soup with leeks, a swirl of cream and toasted hazelnuts.

🛒 INGREDIENTS (serves 4)
• 1 kg pumpkin flesh
• 150 g leeks
• 800 ml vegetable stock (@knorr)
• 100 ml fresh cream
• 80 g blanched hazelnuts
• 2 sprigs rosemary
• 1 pinch nutmeg
• olive oil, salt & pepper, to taste

👩‍🍳 METHOD (15 min prep · 35 min cook)
1. Cube the pumpkin and slice the leek into rings.
2. Soften the leek in olive oil over medium-low heat.
3. Add pumpkin, cover with hot stock, cook 25–30 min.
4. Season with salt, pepper, nutmeg; add most of the cream.
5. Blend until completely smooth and velvety.
6. Toast chopped hazelnuts with rosemary; spoon on top.

💡 Pro tip: Save a spoon of cream for a swirl on top — it turns a simple bowl into a showpiece.
🍽️ Serve with: Crusty bread, Roasted pumpkin seeds, Green salad.

📌 Save this post for chilly autumn days & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @knorr
📷 Recipe & photos: GialloZafferano

#pumpkinsoup #halloween #soupseason #autumnrecipes #comfortfood #vegetarian #lunchideas #halloweenfood #hellotodaydish #recipeoftheday #foodstagram #homecooking #easyrecipes #foodie by @hello.todaydish

Happy Halloween! 🎃 Vegan pumpkin pancakes — fluffy, cinnamon-spiced and stacked with cream cheese and maple syrup.

🛒 INGREDIENTS (serves 4)
• 450 g pumpkin, cubed
• 250 g soy milk
• 120 g plain flour
• 30 g sugar
• 2 g baking powder
• ground cinnamon, to taste
• 150 g plant-based cream cheese (@philadelphiaitalia)
• maple syrup, to taste
• olive oil, to taste

👩‍🍳 METHOD (20 min prep · 30 min cook)
1. Roast 350 g pumpkin at 200°C for 20 min.
2. Sauté the rest with oil and cinnamon until soft.
3. Mash the roasted pumpkin; stir in sugar and soy milk.
4. Whisk in flour and baking powder to a thick batter.
5. Cook ladles in a pan until bubbles appear, then flip.
6. Stack with cream cheese, pumpkin and maple syrup.

💡 Pro tip: Use a dry, sweet pumpkin like delica or butternut — watery pumpkins make heavy pancakes.
🍽️ Serve with: Cappuccino, Greek yogurt & honey, Fresh fruit.

📌 Save this post for Halloween morning & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @philadelphiaitalia
📷 Recipe & photos: GialloZafferano

#halloween #pumpkinpancakes #pancakes #pumpkinspice #veganbreakfast #halloweenfood #fallbaking #autumnrecipes #hellotodaydish #recipeoftheday #foodstagram #homecooking #easyrecipes #foodie by @hello.todaydish

Chicken souvlaki — lemon & oregano marinated skewers, grilled golden and served with homemade tzatziki. 🇬🇷🍋

🛒 INGREDIENTS (serves 4)
• 650 g chicken breast
• 1 lemon, zest & juice
• 1 clove garlic
• 1 tsp smoked paprika & oregano
• 2 tbsp olive oil
• 250 g Greek yogurt (@fage)
• 200 g cucumber
• 150 g potatoes
• 50 g red onion
• 150 g tomatoes
• salt, pepper & coriander, to taste

👩‍🍳 METHOD (40 min prep · 30 min cook)
1. Cube the chicken; marinate in oil, lemon, garlic & spices.
2. Slice potato and onion thin, roast at 220°C for 20 min.
3. Mix Greek yogurt with cucumber, oil, salt and pepper.
4. Thread the chicken onto wooden skewers.
5. Grill 3 min per side until golden all over.
6. Serve with tzatziki, diced tomato, cucumber and coriander.

💡 Pro tip: Marinate for at least 30 minutes — the lemon makes the chicken extra tender.
🍽️ Serve with: Warm pita, Greek salad, Crispy fries.

📌 Save this post for your next grill night & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @fage
📷 Recipe & photos: GialloZafferano

#souvlaki #chickensouvlaki #greekfood #tzatziki #grilledchicken #mediterraneanfood #dinnerideas #highprotein #hellotodaydish #recipeoftheday #foodstagram #homecooking #easyrecipes #foodie by @hello.todaydish

The real Greek salad — ripe tomatoes, crunchy cucumber, Kalamata olives and a slab of feta. No lettuce allowed. 🇬🇷🫒

🛒 INGREDIENTS (serves 2)
• 250 g vine tomatoes
• 4 cherry tomatoes
• 200 g feta (@presidentcheese)
• 2 cucumbers
• 1 red onion
• 1 spring onion
• 8 Kalamata olives
• olive oil & white wine vinegar, to taste
• dried oregano & black pepper, to taste
• caper leaves, to taste

👩‍🍳 METHOD (20 min prep · no cooking)
1. Score the olives, dress with oil, vinegar and salt.
2. Halve the cucumbers, scoop out seeds and slice.
3. Slice the tomatoes; quarter the cherry tomatoes.
4. Cut the red onion and spring onion into thin pieces.
5. Layer veg on a plate, add feta cubes and olives.
6. Finish with olive oil, pepper and oregano.

💡 Pro tip: Never toss a Greek salad — layer it, so the feta stays in big creamy chunks.
🍽️ Serve with: Warm pita, Tzatziki, Fresh lemonade.

📌 Save this post for a light lunch & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @presidentcheese
📷 Recipe & photos: GialloZafferano

#greeksalad #horiatiki #greekfood #mediterraneandiet #feta #salad #healthylunch #vegetarian #hellotodaydish #recipeoftheday #foodstagram #homecooking #easyrecipes #foodie by @hello.todaydish

Golden, buttery brioche French toast with cinnamon and blueberry jam — on the table in 15 minutes. 🍞🫐

🛒 INGREDIENTS (makes 14 slices)
• 14 slices brioche bread
• 3 medium eggs
• 100 ml whole milk
• 1 pinch fine salt
• ground cinnamon, to taste
• butter, for frying, to taste
• blueberry jam (@bonnemaman_uk), to serve
• butter & cinnamon, to serve

👩‍🍳 METHOD (10 min prep · 5 min cook)
1. Whisk the eggs, milk, cinnamon and a pinch of salt.
2. Dip the brioche, turning quickly so both sides soak.
3. Melt a knob of butter in a pan over gentle heat.
4. Fry 2–3 min per side until deep golden.
5. Add fresh butter for each new batch of slices.
6. Top with blueberry jam, butter and cinnamon.

💡 Pro tip: Use day-old brioche — it soaks up the egg without falling apart.
🍽️ Serve with: Berries & fruit, Berry smoothie, Cappuccino.

📌 Save this post for your next lazy morning & follow @hello.todaydish for 3 new recipes every day — breakfast, lunch & dinner.

🏷️ Made with @bonnemaman_uk
📷 Recipe & photos: GialloZafferano

#frenchtoast #breakfast #breakfastideas #brioche #sweetbreakfast #brunch #easyrecipes #weekendbreakfast #hellotodaydish #recipeoftheday #foodstagram #homecooking #foodie by @hello.todaydish