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.
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.
1 egg and 2 whites
80g /2,8oz butter
60g/2,1oz corn starch
1 tablespoon of baking powder
few drops of pure vanilla extract
1 pinch of salt
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.
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):
100g/3,4oz hazelnut powder
100g/3,4oz chocolate (dark or milk – I use the dark)
1 teaspoon of baking powder
A pinch of salt
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.