I’ve already suggested some recipes for hot dog buns, including the yudane method, which gives a very chewy result. This time I share my method with thangzong, which causes the starch in part of the flour to gelatinize, and ultimately retain more moisture. The result is soft buns, perfect for burgers to devour without qualms!
With autumn setting in and the cold weather inevitably gaining ground, I propose a rich and comforting pie with a foretaste of the end of the year party! A crunchy, low-sugar cocoa and crunchy cocoa nib pastry filled with a dense chocolate cream with a consistency similar to that of chocolate truffles, with a hint of coffee to underline the chocolate and cocoa flavor. A little delight to be enjoyed fresh or at room temperature!
Following my recipe for pumpkin gnocchi, here is a very autumnal recipe for cooking them! I suggest a bed of walnut pumpkin puree, pan-fried gnocchi, crispy sage butter, sprinkled with walnuts and toasted squash seeds! A real delight, both visually and in taste. This dish can of course be accompanied by meat or not, because it is almost enough in itself!
I’m continuing my suggestions of pumpkin for the fall, as it is very easy to use in both sweet and savory recipes. Here are some very simple gnocchi to make. It may just take a while to make them beautifully, but maybe it’s time to spend some time in the kitchen with a few people chatting in anticipation of a good meal! For now I’ll just give you the basic recipe, then I’ll publish very soon a dish in which I put these pretty little colored gnocchi!
This beautiful brioche comes to us from Brazil where Dona Arlene has kindly accepted to share her recipe with me. We made it together in the state of São Paulo last summer and I was waiting for the right moment to publish it. With fall here, it’s high time for me to put it on my food blog! The pão de abóbora is a very soft bun made with pumpkin flesh, in this case pumpkin. The consistency is a wonder and it’s delicious with a simple semi-salted butter spread on top. I’m a fan, thanks again to Dona Arlene!
As fall begins to make itself felt, I’ve come up with a recipe that incorporates lots of delicious ingredients that evoke this beautiful season. Apples, pears, milk chocolate, praline and hazelnuts, all in a crispy hazelnut pastry. I’m sure this crumble will cheer you up in the best way possible! I, for one, love to come home when it’s chilly and warm up with a nice slice of dessert from the oven!
