Cream of pumpkin soup, foie gras, chestnut and gingerbread Ingredients (serves 6) 900g pumpkin 2 sh

February 1
Oye oyé Madmoizelles gentes, I have the great honor to announce that culinary challenges are back! Operation remains the same: from now on, you have until Sunday, November 4 at 23:59 to post a recipe, then 1 week (5 to 11/11) to vote for your favorite recipe. Then? Good for November / December, I will not deny that Christmas methods of preservation of food is in full swing and the theme is already found everything BUT then, from the challenge of January, will be the grand prize winner will choose the theme for the next challenge! I count on your participation and your ideas for this round one, let us fall charming flavors. We leave you free to cook what you like, sweet like salty, seasonal ingredients or a dish that reminds you that your mother cooked invariably the arrival of bad days. And to give you some inspiration for me: October is synonymous with Halloween, Halloween and says says PUMPKIN! So I was digging a recipe in my everlasting book "Yes we cook" and I prepared a pumpkin pie (pumpkin pie)! Here is the recipe: - 1 pastry - 500g pumpkin flesh cooked and well drained - 1 teaspoon nutmeg - 1 teaspoon spice 4 - 1 teaspoon cinnamon - 1 pinch salt - 100g melted butter - 3 eggs - 225g red Make precooked dough alone for 15 minutes at 180 sugar. Beat the eggs with 150g sugar, melt the butter. Pour half the butter into the egg and sugar mixture and reserve the rest. Add the teaspoon of nutmeg, 4 spices and cinnamon, and mix well. Reduce methods of preservation of food the pumpkin flesh until smooth and add to the mixture. When your pastry is pre-cooked, pour the preparation inside, pour the remainder over the preparation and sprinkle with brown sugar 75g butter. Bake for 45 minutes at 180 . The pie should be slightly caramelized when finished cooking!
Ingredients: - Porcini trumpets of death, mushrooms ... - 1 pastry - 100 g butter - 1 tbsp. tablespoons flour - 1 cup milk - grated cheese - Salt, pepper, nutmeg Preparation: Put the pastry in a pie pan and prick the bottom with a fork. Garnish with a circle of parchment paper and bake blind for 15 minutes at 200 C. (eg red bean types pulses). Cut the toe fungus, wash and drain. Cut into slices. Sauté mushrooms in a pan with a little butter, salt and pepper until their water is evaporated from vegetation. Prepare a thick white sauce: Melt the butter and add the flour drizzle. Cook some instant stirring then add the milk. Bring to a boil, stirring constantly. Off the heat, add salt, pepper and nutmeg. methods of preservation of food Remove methods of preservation of food the dough from the oven and remove the parchment paper and pulses. Combine mushrooms and béchamel. methods of preservation of food Sprinkle the dough with mushrooms. Add grated and bake again for 15 minutes methods of preservation of food cheese.
Cream of pumpkin 1 pumpkin cooked chestnuts garlic 200 g bacon 1 chicken stock cube of cream slices of bread county grated Wash and cut the squash into cubes removing many seeds and filaments. (It's pretty tough as bug so arm yourself with a big sharp knife) Boil water (quantity to adequately cover all the pumpkin methods of preservation of food cubes) with the chicken. Cook for about 20 minutes. Meanwhile, chop the garlic and cut the chestnuts coarsely, sauté with the bacon. Once the pumpkin cooked, drain it well keeping methods of preservation of food the juices. Put the pumpkin cubes in a blender with cream (about 15/20 cl). If you want something less consistent add the cooking juices. methods of preservation of food To accompany slices of bread with grated County passed oven before serving added bacon / brown mix I did this weekend is a delight, but no picture sorry =)
Cream of pumpkin soup, foie gras, chestnut and gingerbread Ingredients (serves 6) 900g pumpkin 2 shallots 20g butter 20cl liquid cream Salt and pepper For the topping decoration / 6 slices of foie gras few parsley leaves 60g flat gingerbread 50g cooked chestnuts Peel the pumpkin, drain and cut into small cubes. Peel the shallots and slice thinly. In a casserole, sauté the shallots with a knob of butter and a pinch of salt. Add the pumpkin and sweat. methods of preservation of food Moisten with water up to the pumpkin and let curia 15-20 minutes while melt things a little. Once the vegetables cooked, add the cream and bring to boil. Then mix everything and