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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...

No-Bake Pear and Apple Cake


 

Ingredients

  • Two large apples and two large pears.
  • 30g butter.
  • 1 tablespoon sugar.
  • 1 tablespoon lemon juice.

For the batter:

  • 200g all-purpose flour.
  • 1/2 packet baking powder.
  • 3 whole eggs.
  • A pinch of salt.
  • 100g sugar.
  • 2 tablespoons sweet anise liqueur.
  • 200g milk.

You'll also need:

  • An 18-20cm non-stick skillet.

 

Preparation

Peel the apples and pears, remove the cores and seeds, then slice them up. They don't need to be perfectly even — rustic is just fine here.
Toss the fruit slices in a bowl with the lemon juice and that tablespoon of sugar...
Put the butter (cut into small cubes) in your skillet over medium heat. Once it's melted, add the fruit and cook for about 5 minutes, just enough to soften it a bit...
In a separate bowl, beat together the whole eggs, the pinch of salt, and the 100g of sugar.
Stir in the anise liqueur, milk, and vanilla.
Finally, sift in the flour and baking powder.
Once everything is nicely combined, pour the batter right into the skillet, over the fruit...

Place the skillet over the lowest possible heat, cover it with a lid, and let it cook for 40 minutes. Then comes the fun part — flip the cake over just like you would an omelet, and slide it back into the pan to cook the other side.
Keep cooking on very low heat for another 30 minutes.
Turn the cake out onto a serving plate and let it cool down completely...

Enjoy!
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