Entries
Velvety of pumpkin to sweet chestnuts
Preparation: 20 mn
Cooking:20 mn Ingredients (for 6 people):
Preparation:
To make return onions cut coarsely in butter at the bottom of a casserole.
To add pumpkin approximately cut dice and to make return briefly the whole.
To cover with water and to let cook 20 mn under pressure.
Once cooked, to pass the soup mixture to the mill, to add the plugs préalablements gilded in a poèle.
To be useful on émiettées sweet chestnuts.
One can add a little fresh cream.
Principal dishes
Chicken with sweet chestnuts and olives
Preparation: 15 mn
Cooking: 1h with 1h30
Ingredients (for 4 people):
Preparation :
To line sweet chestnut and olive chicken, to add the cloves of garlic (by removing the germ). To salt and pepper, strew with a little thyme.
To keep the olive and sweet chestnut surplus to add them a few minutes before the end of cooking around the poultry. To make gild chicken and shallots with the olive oil in a casserole (preferably out of cast iron) and let it cook gently until the rammers are detached easily.
The taste brought by black olives is important.
The desserts
Cake of sweet chestnut flour, hazel nuts and chocolate
Cooking: 30 mn
Ingredients :
Preparation:
To mix in a pot the two flours, salt and yeast. To beat 4 omelette eggs, to incorporate sugar, oil and milk.
To work well and pour the whole in the pot containing the flours then to mix and knead. To add crushed hazel nuts and nuts.
To lubricate a mould to miss, there pour the paste.
To cook with hot furnace (thermostat 6/180°C) during 30 mn approximately. After cooking, to let cool, then to unmould on a dish.
Napper the top with the chocolate melted in a little water (optional).