Walnut crust blue sweet potato pie

It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.

Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.

I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.

The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut

So just fill the crust.

Serve chilled or warm. And enjoy with your coffee.

Champilège 4 : maitake quiche

A simple quiche, with a bouquet of two mushrooms.

Eringi, (cultivated pleurotes).

Maitake.

With a little red onion.

Champilège 3 : Fall fungi pie soup

Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.

Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.

Bunapi and awabi-take.

In a white wine chicken broth, with thyme.

Sealed, and baked.

Fall salmon pot pie

A salmon and mushroom pie hidden in a pumpkin. That’s Halloween on the plate.

This month :

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

So let’s go for Japanese season produce and even tofu for a dairy free pie :

Autumn/Fall is the season of kabocha pumpkin, salmon, mushrooms (shiitake).

Kabocha pumpkin crust : 1/3 boiled kabocha flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt, chili flakes and enough of the squash cooking water to for a dough.

The fresh ingredients.

Gravy : I stir-fried onion, garlic, the feet of the shiitake with salt and black pepper. Then added the shiitake hats, the peas. To cream it, passed in the blender : 1/2 block of silky tofu, 1 glass of white wine, a tbs of potato starch. I’ve added the fish and parsley raw.

Baked 45 minutes.

The crust is perfectly cooked. The inside is a little curded (I should have added the wine to the onions to avoid it), but it looks nice.

Cress and parsley pesto on the plate.

Spahis ? Kaki sfeeha.

Japanese-Lebanese-Gourmande fusion : Lebanese sfiha (sfeeha, small meat pies) with Japanese kaki, and coconut tzatziki.

Cut thinly lamb meat, season with salt. Cut a little kaki persimmon. Cut onion and kabocha pumpkin in small cubes, garlic thinly, stir-fry with lamb fat. Season with a little salt, cumin, cinnamon, nutgmeg, black pepper. Add the meat and fruit to the onions. Shred a few leaves of mint and some fresh thyme, add them.

Dough : flour, cumin seeds, a little baking powder, a drizzle of olive oil. Mix. Add just enough hot water to form a ball.