Confit pumpkin and chestnut soup

Pumpkin and chestnuts soup

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

Ingredients

  • 1kg/2,5lb pumpkin
  • 450g/1lb pre-cooked chestnut
  • 4 garlic cloves
  • 2 tablespoons of olive oil
  • salt and pepper
  • 1 pinch of nutmeg powder
  • cream
  • roasted squash seeds

Pumkin and chestnuts soup top

Directions

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.

Prune clafoutis

prune clafoutis_005

Prune clafoutis is an easy and quickly done dessert that is prefect for the season. I used greengage plum for this recipe but any kind of prune will do.

Prune clafoutis

Ingredients (4 servings)

  • 500g/17,5oz prune
  • 2 eggs
  • 20g/0,7oz almond powder
  • 1 tablespoon of flour
  • 60g/2,1oz sugar (+2 teaspoons)
  • 15cl/5fl.oz milk
  • 1 pinch of salt
  • 1 teaspoon of rum
  • 1 small piece of butter

prune clafoutis_003

Directions

Preheat the oven to 180°C/350°F.

Beat the egg and sugar until whiten. Add the flour, almond powder and a pinch of salt. Mix. Add the milk and rum. Mix it well.

Cut the prune in two half. Remove the kernel. Cut in segments.

Place the segments in the buttered ramekins. Sprinkle with sugar. Divide the egg preparation and pour in the four ramekins.

prune clafoutis_001

 

Prune cake

prune cake pic_001

It’s time to prune fruit trees! And I’ve been lucky to visit my sister whose garden is full of fruit trees – all organic :). This year harvest is excellent. So for the #30 Fiesta Friday hosted by Angie and Margy @La Petite Casserole, I made this easy and tasty recipe to cook prunes. Here is the recipe for this fluffy prune cake.

Prune cake

Ingredients:

  • 1 egg and 2 whites
  • 80g/2,8oz sugar
  • 80g /2,8oz butter
  • 15cl/5fl.oz milk
  • 80g/2,8oz flour
  • 60g/2,1oz corn starch
  • 1 tablespoon of baking powder
  • 4cl/1,5fl.oz  rum
  • few drops of pure vanilla extract
  • 500g/2lbs prunes
  • 1 pinch of salt

Directions:

Preheat the oven to 180°C/350°F.

Beat the egg yolks with sugar until whiten. Add the melted butter and milk. Sift the flour, corn starch and baking powder. Mix it well. Add the rum and vanilla extract. Whisk the egg whites with a pinch of salt. Add a third of it the preparation and mix gently using a spatula. Add the rest and mix it gently again.

Butter and flour a cake pan. Pour the preparation in the pan.

Wash the prune. Cut them in two halfs. Place the prune to cover the whole preparation and push them a little to the bottom.

Cook for 40-45 minutes. Test with a knife before taking it out – it should came out dry.

prune cake pic_003

Nuts for a chocolate marble cake

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Chocolate marble cake is an elegant cake that traditionally alternates layers of vanilla and chocolate. Hazelnut just make it a little more gourmet. The cake is easy to transport and so it’s part of the category called gateau de voyage (travel cake) in France. Given to LeNôtre, it’s best to store the cake in the fridge for few hours before baking.

Nuts for a chocolate marble cake – hazelnut and chocolate marble cake

Ingredients (for 1 cake):

  • 3 eggs
  • 150g/5oz flour
  • 100g/3,4oz hazelnut powder
  • 100g/3,4oz chocolate (dark or milk – I use the dark)
  • 180g/6,1oz sugar
  • 75g/2,5oz butter
  • 1 teaspoon of baking powder
  • 20cl/7fl.oz milk
  • A pinch of salt

hazelnut and chocolate marble  cake_004

Directions:

Preheat the oven to 170°C/340°F.

Separate the egg yolks and egg whites. Whisk the egg yolks with sugar until whiten. Melt the butter and add to the mixture. Add the flour and baking powder. then, the milk and a pinch of salt. Mix it well. Whisk the egg whites until firm. Add in three times to the preparation and mix gently with a rubber spatula.

Divide the mixture in two bowls. Melt the chocolate and incorporate gently into one of the preparation. Add the hazelnut powder to the other and mix gently.

In a cake mold, pour half the hazelnut mixture, then the chocolate and finish with the other hazelnut half. Mix it just a little bit with a fork.

Cook for 40-45 minutes.

 

Hazelnut and chia seeds cake

Hazelnut and chia seeds cake recipe

A simple recipe for a fluffy and flavoured cake that delights hazelnut amateurs.

Hazelnut and chia seeds cake

Ingredients: (6 small cakes or 1 Ø22cm cake)

  • 150g/5,3oz de hazelnut powder
  • 1 tablespoon of chia seeds
  • 110g/3,9oz flour
  • 150g/5,3oz sugar
  • 10cl/3,3 fl.oz dairy milk
  • 75g/2,6oz butter
  • 3 eggs
  • 1 teaspoon of baking powder
  • 4cl/1,3fl.oz rum

Hazelnut and chia seeds cake

Directions:

Preheat the oven to 180°C/356°F.

In a bowl, mix the egg yolks with the sugar until whiten. Add soft butter, the milk, hazelnut powder, chia seeds, flour and baking powder.

Whisk the egg whites. Add half of it into the preparation and mix gently, then add the other half and mix again.

Divide the preparation into 6 small molds or 1 big round cake mold.

Cook for 35-40 minutes and let cool down before serving.

Hazelnut cake