Autumn colors (1) : Pumpkin crust

A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.

The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.

Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.

That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.

Then I baked them at 160 degrees, about 30 minutes.

A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.

March wrap up

Veggie creamy cheesy broccoli delight

The memo about last month’s delicacies…
Of course, the season is tenderly green and full of eggs.

Tsubomina, bud veggie is a star, present in several posts.

Brioche pascale. Baking my nest for Easter.

The delicious black bean burger and its ‘Ramen burger‘

Also hot topics :

Steamed rice (okowa)

The dairy free : Soy milk – Sesame milk – Soy yogurt – Coconut yogurt…

Sprouty rolled cabbage

Okono-minute, the quickest ‘yaki’

Tofaye, the ultimate potato pot

For tea, season Japanese sweets :

pink and white sakura mochi – sakura baked donut–sakura waffle – black sesame purin’ – strawberry daifuku – little eggs –sakura an cream

More wagashi tea sweets.

And for desserts, Easter flying bells diffuse a scent of chocolate in the air. Some cakes that are healthy… well, not too over the top :

Chocolat.
Coffee sunglasses – Gâteau truffe aux kumquats – White chocolate cinnamon apple cake – Raspeberry choco-carob cake –White chocolate Kirschtorte (no bake ‘n healthy) (bottom photo)

More chocolate sweets.

Cow cake (via GiO)

I had decide to make the recipe of the steamed zebra cake …Well, I’ve been a little fast, so the zebra became a cow :

Brun-chi’, ikea guacamole and pumpkin chi’cake (via GiO)

I didn’t get my guacamole in the over-rated box supermarket… the concept is the same : all the bits are in, but not assembled. Avocado,…

Homely apricot tartelette

No fuss.
I will always favor the humble home-made desserts to the extravagant creations of haute patisserie. Even when they don’t look good like here, they have more soul.

Crust made of flour, rice bran, water and white sesame oil. Baked separately.

I had a left-over of vanilla custard cream. I added a few drops of bitter almond essence.

Add the apricots that macerated one hour in yellow can sugar and Chinese apricot liquor.

Oh that doesn’t look pro. The cream overflowed. That even leaked when I poured the juice from the apricots on top.
So what ? I’m going to sell it. It’s already eaten, plate was licked clean. Mmmm !