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autumn

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Pear & curry chutney

I found out about the divine association of pears and curry thanks to an Australian friend. It was so delicate and tasty I decided to try it at home. This chutney/ compote goes really well with white meats and fish. So simple, in season, you should rush to make it at home. Pear & curry chutney 2 pears5 g salted butter1 tsp ground curry1/2 tsp ground curcuma (turmeric)1/2 tsp ground cardamomsalt & pepper15 cL water Peel the pears and cut them in small chunks.Melt the butter on a pan, medium heat.Add the pears and let it caramelise slowly. Then add the spices, mix it well.Let it cook for a few minutes. Add water and cover it.Reduce to small heat and let cook for 15min.Take off the lid, put on medium to high heat to reduce the water.Roughly mash the pear with a fork and serve warm to room temperature.…

Butternut gnocchis

Autumnal Sunday, not long before Halloween. It’s time to try some butternut recipes. We made butternut gnocchis, and my goodness it wasn’t easy (first time ever!). The thing  is, butternut has a higher water content, which makes it a but more difficult than with regular potatoes, because more liquid and elastic. But the recipe itself is pretty straightforward. You just need to slowly add wheat flour until the dough is okay to work with. Then you switch to rice flour to shape the gnocchis. A bit long, but very fun. We must have made over 100 gnocchis. And good surprise, they  hold well together after cooking. We tried them different ways, simply cooked with a mushroom and parmesan sauce (recipe coming up); as well as slightly fried on the pan with some figs and hazelnut pesto. Yum! Butternut gnocchis Handmade gnocchis, replacing the potato base with butternut 1 butternutnutmeg1…

Spicy ginger & carrot soup

Hello ! When Autumn starts to show, the cold is never far away. So to keep up with changes of temperatures, I have an easy solution : spices. Spices like turmeric or ginger are known for their health virtues of keeping you energised and of boosting your immune system. Today I give you my recipe of a nourishing ginger and carrot soup. It is flavoured with a touch of fresh coriander and texturised by red lentils. It is perfect for this time of year. I admit, I had a bit of fun with making the texture of the soup. I wanted something creamy and that had a little something more, some lumps to give it some character. Who said that soups were boring? So, when the lentils were perfectly cooked, still a bit crunchy and tender inside, I took them out of the broth while it was still cooking. I…