Autumn began this Monday 23rd September 2019. What give us desires to cook autumn recipes, as warm as delicious …
Spanish pepper-tomato soup
For 4 people: 2 red peppers, 2 onions, 1 clove of garlic, 2 tbsp. olive oil, 400 g crushed tomatoes (canned), 10 to 12 tbsp. Kikkoman soy sauce, freshly ground pepper, 4 tbsp. cream, 1 red pepper.
Cut the peppers into cubes. Peel the onions and garlic, then cut the diced onion and mash the garlic. Sauté with the peppers in hot oil. Add the tomatoes, 1 litre of water and the soy sauce. Boil and cook for about 20 minutes. Purée soup, season with pepper, spread on plates and serve with cream.
The chilli rings are particularly decorative on this soup.
Tourte with smoked herring, endives and Ratte du Touquet
Serves 4: 6 Ratte du Touquet potatoes, 4 smoked herring fillet, 2 puff pastry, 4 endives, 1 onion, 1 apple, 20 cl thick cream, 1 whole egg, 2 egg yolks, 30 g butter, a few drops of lemon, nutmeg, pepper, salt.
Preheat the oven to 180 ° C. Spread a puff pastry in a meat pie and dip the bottom. Cut the herring fillets into thin strips. Finely mince the endives, apple and onion and fry in an oiled skillet for 10 minutes and spread the mixture on the dough with smoked herring pieces. Peel the Ratte du Touquet, cut into thin slices with a mandolin and arrange them in a rosette in the tourtière.
Whisk in a bowl the cream with a whole egg and egg yolk, pepper, add a pinch of nutmeg and drops of lemon. Pour the mixture into the pie dish. Put the other puff pastry on top, pinch the edges and brush with a beaten egg yolk. Bake for 35 minutes and enjoy the hot pie.
For 4 people: 2 Montbéliard sausages , 50 g bacon, 250 g risotto rice, 1/2 onion, 1 tbsp. oil, 25 g butter, 50 g parmesan, pepper, salt, 1 cube broth, flat parsley.
Cut the sausages into slices, fry them with bacon in a pan and set aside. Heat 1 tablespoon of oil and butter. Melt 1/2 onion, without browning! Add the rice past the water beforehand and let it return for a few minutes until the rice becomes translucent. Wet with water and add salt, pepper and bouillon cube. Do not put too much water, and wet the rice from time to time. Once the rice is cooked (al dente), take it out of the fire. Add a knob of butter, a good handful of Parmesan cheese; then let stand 5 minutes. Mix bacon and pieces of Montbéliard sausages. Serve hot.
For 4 people: 100 g of chestnut flour, 100 g of flour, 100 g of chestnuts cooked under vacuum, 8 eggs, 300 g of chestnut cream, 250 g of butter, 150 g of sugar, 50 g of brown sugar, 1 packet of yeast, 5 cl of chestnut liqueur, icing sugar.
Preheat the oven to 180 ° C (th.6). In a small skillet, caramelize the chestnuts with 50 g of butter and the brown sugar. Book.
In a small saucepan, melt the butter. Let cool. Clarify 4 eggs. In a bowl, mix the sugar with 4 whole eggs and 4 yolks. Add the two sifted flour, the yeast and the chestnut cream. Pour the cooled butter. Mix. Pour the mixture into a piping bag and mold into small circles. Bake for about 20 minutes. Unmould the sweet chestnut. With a brush, soak with the chestnut liqueur.
On a plate of colour, make small decorations using a stencil and icing sugar. Add the sweet chestnut and the caramelized chestnuts.