Millas, when polenta is a dessert

This is a corn bread is an alt-modish traditional cake of the South of France. But it should have never gotten out of fashion because it is eternally delicious and so easy to prepare.

I’ve posted plain millas before :

raisin millas
dry currents millas

Today, it’s the pumpkin version. It is classically garnished with prunes. I had only raisins.

The proportion… are as you like.
Today I had :
2 cups of pumpkin puree
2 small eggs
1 cup of polenta (fine grind)
1/8 cup raisins
1 tbs sugar (not counting the caramel)
Some vanilla extract, some water.

Soak the raisins in tea. Or in rum.
Steam the pumpkin and mash the flesh with a fork.
Mix all ingredients and some water.
Prepare a caramel, pour about 1 mm it in the molds.
Add the batter on top of the caramel.
Bake about 30~40 minutes at 160~180 degrees.
Let cool. I think taste is better after a few hours, or even overnight in the fridge.

Turn the mold upside down !

Enjoy with a cup of coffee.

Soleil d’automne : la tarte au potiron

This Autumn sun is a pumpkin pie… but not a dessert. In France, the pumpkin is a vegetable mostly. In the North, I think there are only savory recipes. The pumpkin pies of my childhood were main dishes. Actually that was fast-food when I was a student. No, they weren’t selling them in burger places, but the tea rooms were a similarly priced alternative. I’d have a tarte au potiron and a tea or coffee for lunch. And a dessert, let’s be honest, I have never left a tea room without a sweet bit in the tummy. They’d make us a good deal including a little wedge of cake.

One layer of rice bran dough (see here). One layer of fried bacon bits and onion. One layer of cooked kabocha, egg, salt and a little coriander seed. Baked.

Devored…

Join a salad and you get a meal.

Young spinach and a mini apple. Just balsamico vinegar as a dressing.
That was great. I should make that more often.

click here for more pumpkin treats and tricks

Soupe du jour : potiron

A soup a day, and Winter is okay. Today, it’s pumpkin.

It’s another raw-cooked. Half a soup, half a smoothie. Kabocha, broccoli stalks and leaves, daikon radish, yellow bell pepper.
So yummy combination that it didn’t even need salt or anything.