Fall rimes with pumpkin and chestnuts. And the Halloween star is also a cooking favorite. Sweet or savory, it is delightful. As the cold is back, this soup recipe is very comforting. Hope you’ll enjoy it!
Confit pumpkin and chestnut soup
450g/1lb pre-cooked chestnut
4 garlic cloves
2 tablespoons of olive oil
salt and pepper
1 pinch of nutmeg powder
roasted squash seeds
Preheat the oven to 150°C/350°F.
Remove the pumpkin skin if necessary (you don’t need to if it’s young and organic). Cut the pumpkin in half. Take the seeds out. Cut in thin slices. Peel and slice the garlic. Cover a baking sheet with parchment paper. Place the pumpkin slices on it and insert the garlic. Spray the olive oil. Cook for 40 minutes, turning the pumpkin over halfway through.
Boil 1 liter/US liquid quart of water. In a bowl, mix the pumpkin, garlic, chestnuts and boiling water. Season with salt, pepper and a pinch of nutmeg powder.
Serve with a teaspoon of cream on top and sprinkle some roasted squash seeds.
The quiche lorraine is an emblem of French cuisine. It’s an old and easy recipe loved by all. Among many variations of the recipe, the original one – if there is any – doesn’t include cheese. It’s really better to use a homemade shortcrust pastry (and not too complicated). Plus the perfect shortcrust pastry recipe by Christophe Felder is sublime with the mixture.
For family lunch, brunch, dinner on the couch…
The quiche lorraine recipe:
Ingredients (6 servings):
Special shortcrust patry (by Christophe Felder) :
200g/7oz all-purpose flour
1 tablespoon of water
1 teaspoon of salt
25cl/8,3fl.oz. fresh cream
2 eggs + 1 yolk
150g/5,3oz smoked bacon cubes
1 pich of nutmeg powder
1 pinch of salt
1 pinch of pepper
Shortcrust patry. In a food processor, mix the flour, cubes of salt, butter, water and egg (you can also make it by hand). Wrap the dough in clingfilm and chill for at least 30 minutes before using.
Preheat the oven to 180°C/350°F.
Remove the dough from the fridge,. On a surface lightly dusted with flour or on parchment paper, roll the pastry out to 0,3cm-1/8 inch. Place in a round tart mold (Ø22cm-8,5 inch). Prick the dough with a fork. Cover base with baking beans or similar.
Cook for 12-13 minutes. Take the dough out and increase the oven temperature to 200°C/390°F.
Mixture. In a large bowl, mix the egg, cream, nutmeg, salt and Pepper.
In a hot pan, cook the smoked bacon cubes for few minutes until golden.
Place the smoked bacon cubes on the dough. Pour the mixture on. Cook for 10 minutes. Then, decrease the oven temperature to 180°C/350°F and cook for 20 more minutes.
The Fontainebleau is a delicious and airy dairy dessert. Named from the city Fontainebleau, the dessert was born in the XVIIIth century. One says that during transportation from Fontainebleau to Paris, the cream cheese was beaten by the horse-drown carriage movement on the cobbled streets. And so it created this singular dessert half cottage cheese half Chantilly cream. Since then, the dessert is popular in Fontainebleau. It also delights some Parisians and around inhabitants.
Fruits, jams, honey and other treats goes really well with Fontainebleau. A dessert you might find in dairy shops in Fontainebleau and around or some rare high range shops in Paris.