Monthly pick, October in a pumpkin

That was a quiet month of October, with a come back of Autumn fruits (nashi pear, ringo apple, kaki persimmon, akebi, green yuzu lime…) and veggies (potato, sweet potato, oya-imo taro, , kuromame black beans, togarashi peppers…)
You can browse photos :

To see most menus last month (click)
To see mostly desserts
To see only vegan meals

Everything pumpkin was a hit, photo kabocha menu

Bread ::: Velouté of kabocha
erissery ::: risotto
okowa in kabocha ::: kabocha kibbeh
kabocha salad ::: kabocha pizza
tofu kabocha cake ::: samosa
tarte au potiron 1 :: tarte au potiron 2 :: tarte au potiron 3

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And I made a few culinary trips :

To Brazil

++ Pão de queijo

To South-East-Asia

To Sweden

To France’s countryside :

I experimented a few pretty desserts :

apple pastis

pon de rin and millefeuilles

Pumpkin potato samosas

Let’s make those crispy and spicy triangle parcels with a season flavor.

It’s a combination of potato and kabocha pumpkin purees. The flavor comes from fried spices (mustard, cardamom, ajowan…), onion, and kabocha rind. All that is mixed.

Triangle ? I don’t have the technique to fold them, and I didn’t want to stop in the middle to research that. Next time…

Squares are easier.

Fried ! Yes, that’s a bit greasy. I have grated cabbage with them to help digesting that.

Kabocha slices cooked in the pan.

With brown rice and ume plum chutney (here).


A mini shrimp ceviche with green lemon and chili pepper.

So let’s crunch in them… mmmm. Delicious.