Now firmly established in our customs, the Halloween festival is approaching and has given us the idea of offering you two "orange" recipes to match your "pumpkin" decorations.
One savory and one sweet, so that your October 31st meal will surprise everyone at the table.
Let's start with the savory recipe, Pumpkin Knepfles.
Ingredients:
250g of butternut squash (cooked and mashed with a fork)
3 eggs (beaten like an omelet)
50g of cottage cheese
250 g de farine tamisée
1 tablespoon of finely chopped chives
Salt and pepper
Butter
Preparation:
The first step The first step is to boil 250g of butternut squash. If you have a steamer, you can cook the butternut squash in it.
When the cooking is finished, mash the pieces of squash with a fork.
Add to this "puree"the eggs you beat into an omelet, as well as the cottage cheese.
Once it's well mixed, gradually add the flour and chives.
Continue mixing until the mixture turns into a smooth paste.
Season everything with pepper and salt. You can, of course, let your tastes and preferences guide you when seasoning.
In a large saucepanboil salted water.
Once the water has come to a boil, use two spoons to form small pieces of dough and drop them into the water.
When the knepfle is cooked, it rises to the surface. Remove them as they rise and place them in a bowl filled with cold water to prevent them from sticking together.
When they are cooked, put a pan on low heat and melt some butter in it.
Throw your knepfles in to brown them.
A few minutes is all it takes.
As an accompanimentHot or cold vegetables pair perfectly with this dish, as does a homemade sauce with a few mushrooms. Another idea that children love is dipping the knepfles in soft-boiled eggs! It's delicious and guaranteed to be a hit!
Let's move on to the sweet recipe, pumpkin pie.
Ingredients:
1 shortcrust pastry (homemade is even better, we'll give you the recipe as a bonus 😉)
150g sugar
800 g pumpkin
2 eggs
2 egg yolks
1 sachet of vanilla sugar
20 cl of fresh cream (it also works with plant-based liquid cream)
1 pinch of salt
shortcrust pastry – ingredients :
150g of butter
300g flour
8 cl of water.
Preparation:
Cut the butter cut into small cubes and pour into the flour.
Knead the butter and flour with your hands to to form a "sandy" mixture.
Once the mixture is ready and you have lots of small pieces, pour in 8 cl of water in the dough and knead until you obtain a smooth and homogeneous ball.
Using a rolling pin, spread out your dough so that it fits the size of your mold. Personally, I use a small mold, but a fairly tall one!
The rest of the recipe:
Cook your pumpkin in water or steam for 20 minutes.
If you have a steamer, your pumpkin will have less water. If you cook the pumpkin in a saucepan, drain it in a colander once cooked.
Once drained, crush it until to obtain a puree.
Add the cream, eggs, sugar and a small pinch of salt to your puree.
With a whip, beat the mixture so that it becomes homogeneous and fluid.
Place your dough in the mold, the pierce with a fork and pour the mixture over the dough.
Cook 30 to 40 minutes at 180°C.
Let it cool. You can serve your tart with a little strawberry or raspberry coulis.
We hope you enjoy these recipes and that they make your Halloween party a success.
Enjoy your meal.