Green duet. Herb and prune pounti, and cucumber lemon balm salad


A big pounti pie, and 2 small ones…
I made this dish before and there is some explanation of its origins as a French peasant dish :
about the “pounti aux pruneaux”


I had really lots of herbs around. Can you name them ?


Starting easy : Spinach.




Shiruna, beet greens.


Karashina (takana), mustard greens. If you follow this blog you’ve seen them (here)






A milky cuke salad, flavored with fresh lemon balm. I had big huge cucumbers like in France. The local ones are much smaller usually.



There are prunes in the pountis. The sweet and savory contrast is excellent.



Little raw pumpkin pies in 3 ingredients

The colors of Autumn in the nature and in the plate. Today, it’s orange, brown and the fire of spices. Here is a raw vegan dessert to re-balance a little my diet as I don’t much raw these days.

The principal ingredients are :

Kabocha pumpkin
Raw sesame seeds

Plus spices.

The crust is pasted sesame seeds and pasted prune. I’ve added a little yuzu zest for flavor. I dried the tartelettes at 120 degrees in the oven toaster.

The filling : Raw kabocha flesh and same volume of water in the blender till it becomes a puree. Then I’ve added pasted prune to sweeten, powdered spices (cardamom, black pepper, clove, nutmeg, cinnamon, habanero) and a few spoons of powdered sesame seed.

Fill the crusts and let a few hours. The mix thickens a little.

Delicious served cool or warm.

Pounti aux pruneaux, green meets sweet

The pounti is a cake/pudding with lots of greens and bits of fruits. A peasant dish from the regions of the center mountains of France.
The rule of the game was to pick up the leaves you had out there and mix in your meat or bacon leftovers.

The farsou is a cousin dish :

Mimi blossom pie

Peasant herb pie

grand farsou

The white bits are duck “confit”, skin bits. They bring a bit of flavor.

The vivid green under the crust is due to beet greens (the traditional ingredients) and herbs I had around.

It’s stuffed with pitted prunes.
Light, tasty, melty, green and sweet. Yummy !

Flan boulanger

Flan patissier is pudding on a pie, so pudding on bread dough should be flan boulanger.

I used the rest of my pizza dough.

The flan like for a far aux pruneaux. It goes up and pfff… down. I had pruneaux (prunes) pickled in brandy for a while and delicious.

Cal : 301 F6.2g C42.5g P12.8g

Far, far, far…

Far aux pruneaux (prune baked pudding).
Far breton, farz fourn, is a simple dessert from Bretagne. The prune one is classical.

From the same region :
I heart kouign amann

Cocoa chip.

Sweet marron (Chinese chestnuts).

The 3 cakes :

Cal :615.2 F13.8g C89.8g P22.9g

French desserts – Dessert francais (compilation)