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Mushroom and Chestnut Cream Soup

ingredients for 4 people 750g mixed mushrooms. 150g chestnut purée. 1 onion. 1/2 leek (white part only). 1 potato (about 120g). 1 liter vegetable or chicken stock. 80cc extra virgin olive oil. salt. freshly ground black pepper.   preparation Wash the chestnuts and with a sharp knife, make a cut in each one — don't cut too deep or they'll split, you just need to pierce through the outer shell. Bring a pot of water to a boil and add the chestnuts, letting them bubble away for 5 to 8 minutes. Being careful not to burn your fingers, peel them one by one with a knife. The outer skin comes off easily enough; the inner skin, well, if your chestnuts are fresh and good quality, that'll take a bit more patience, but they turn out beautifully... Now they're ready to freeze, preserve in syrup, or in this case, turn into purée . Simmer them with a bit of water until they're completely soft, then blend them smooth. Fry the mushrooms in a deep pan wi...

Autumn Sponge Cake


With the fruits of autumn, today we're making this delicious sponge cake!



Ingredients

for 8 people
  • 500gr. cooked red sweet potato
  • 200gr. almond flour
  • 200gr. angel hair jam
  • 180gr. sugar
  • zest of 1/2 lemon, grated
  • 350gr. egg whites (5 or 6 whites)
  • 1 pinch of salt

you'll also need:

  • 1 square pan, 20x20cm
  • parchment paper cut to fit the base of the pan
  • butter for greasing the pan
  • 50gr. raw pine nuts
  • 100gr. raw almonds, peeled


Preparation

Grease the pan with butter and line the bottom with parchment paper.
Preheat your oven to 180°C, top and bottom heat.
In a bowl, mix together the sweet potato (mashed with a fork), the angel hair jam (snipped into small pieces with scissors), almond flour, sugar, and grated lemon zest.
Beat the egg whites with the pinch of salt until they form stiff peaks.
Now gently fold the beaten whites into the sweet potato mixture. Be careful here — you want to fold them in without stirring too much, so the whites don't deflate.
Pour this batter into the prepared pan and scatter the pine nuts and whole almonds on top.
Bake for 50 to 60 minutes. If the nuts start browning too much, cover the pan loosely with aluminum foil.
Take it out of the oven, turn it out of the pan, and let it cool on a wire rack.
Once it's completely cool, slice it up and enjoy.

Happy baking!
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