PUMPKIN BROWNIES
Ingredients:
For the pumpkin part
6 - 700 g pumpkin
¼ nutmeg, grated
2 pinches of cinnamon
For the basic dough
130 g melted butter
200 g brown sugar
3 eggs
100 g flour
2 pinches of baking powder
For the chocolate
30 g cocoa powder
150 g or finely chopped chocolate chocolate pastilles
Instruction:
Peel the pumpkin, cut into small cubes and bake in a preheated oven at 180 degrees until tender. Then, in a food processor, pulse with the spices as much as you can.
To make the basic dough, mix the butter with the sugar and then beat in the eggs.
Then mix with the flour and baking powder until lump-free.
Pour one half of the dough into the chopper that holds the pumpkin, and then mash well.
Stir the cocoa powder and chocolate into the remaining dough.
Place ¾ of the chocolate mixture in the bottom of the baking paper lined pan, smooth it out, and then place the pumpkin on top.
Spread the rest of the chocolate batter in larger dots and use a small knife to cut into the top to make a pattern.
Bake in a preheated oven at 180°C for 30 minutes. When slightly cool, serve diced.
FIGS STUFFED WITH GOAT CHEESE
Ingredients:
12 fresh figs
110 g soft goat cheese
1 teaspoon of soft goat's milk
salt and freshly ground black pepper
1/4 cup date syrup (can be substitutes with honey)
Instruction:
Preheat the oven then, cut the stems off the figs and cut an "X" in the top of each fig, up to the bottom third of the fruit. Place the figs on a baking tray lined with baking paper. If they are a little wobbly, cut a little off the bottom of the figs to make them stand up straight.
Place a goat's cheese in a piping bag and massage with warm hands until soft. Cut a small hole in one of the bottom corners of the bag and press the cheese into each fig, dividing it evenly between the 12 figs.
Lightly brush the figs with olive oil and sprinkle with a little salt and freshly ground black pepper.
Fry the figs until small brown spots appear on the goat's cheese. The date honey or honey should then be gently warmed in a small saucepan, easy to pour and warm but not hot.
Remove the figs from the oven and pour the warm date honey over them.
JERUSALEM ARTICHOKE SOUP
The festival of Sukkot is one of the three pilgrim feasts, and in this spirit we offer you the recipe for Jerusalem artichoke soup.
Ingredients:
1 kg artichokes
1 tablespoon olive oil
1 head white spring onion
2 cloves garlic
2 and a half cups vegetable soup stock
1 can of coconut milk
Salt and black pepper
Pinch of cayenne pepper
Chopped chestnuts or chopped pistachios for garnish
Instruction:
Peel the Jerusalem artichokes and chop into small pieces. In a soup pot, heat the olive oil over medium heat. Cook the chopped onion until soft. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the chopped Jerusalem artichokes and pour over the vegetable stock. Bring to the boil, then simmer the artichokes for 20-25 minutes, stirring occasionally, until tender.
Stir in the coconut milk and continue cooking on a low heat. Add a pinch of cayenne, salt and pepper to taste.
Remove the soup from the heat and blend to a puree using a hand blender.
Garnish with chopped chestnuts or pistachios.
