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Croquettes from Boiled Broth Meat with Cheese

It's worth making good use of the meat we put in the pot for broth. You can turn it into these lovely croquettes that taste almost like cannelloni, just without the pasta wrapping them up. You really shouldn't miss these! Ingredients for about 25 croquettes 600g cooked meat from the broth. 80g grated cheese (the creamy kind). 1 or 2 eggs. breadcrumbs. for the béchamel 1/2 liter milk. 80g flour. 40g butter. 1 tablespoon olive oil. salt. Preparation Pick through the meat that's been left clinging to the bones from your broth and shred it up. Make the béchamel — you'll find the recipe here . Mix it together with the shredded meat and the cheese, then pop it in the fridge until it's properly chilled. Shape the croquettes using two spoons or just your hands. Dip them in beaten egg, then roll them in breadcrumbs. Fry them in plenty of hot oil and serve them right away while they're still sizzling. They're absolutely...

Pumpkin Fritters


 

ingredients:

  • 250g peeled and boiled pumpkin.
  • 220g pastry flour.
  • 1 whole egg.
  • 1 pinch of salt.
  • 100g sugar.
  • zest of half an orange, grated.
  • 40g warm milk.
  • 9g fresh yeast or 3g dry yeast (baker's yeast).
  • 40g sweet anise liqueur.

you'll also need:

  • sunflower oil for frying.
  • sugar for dusting.
  • cinnamon powder (optional).

preparation

Peel the pumpkin, scoop out the seeds, and cut it into cubes.
Boil until it's nice and tender.
Drain off the water and...
mash it with a potato masher or a fork — you want it lumpy, not smooth...
- In a bowl, beat the egg with the pinch of salt, the grated orange zest, and the sugar. Add the anise liqueur and the yeast dissolved in the warm milk.
Next, add the flour and once it's well mixed in, fold in the mashed pumpkin...
Cover the bowl and let it rest for 30 minutes at room temperature.
Heat a small pan over the stove with oil — fill it about three-quarters full.
Scoop up a spoonful of batter (not too full) and with the help of another spoon, drop it into the hot oil. You can fry 3 or 4 at a time, depending on your pan size. The fritter should flip itself in the oil, but if it doesn't, give it a nudge.
When they're golden and cooked through, lift them out onto paper towels to drain off the extra oil, then toss them in sugar while they're still warm — and if you like, a bit of cinnamon...

 I hope you enjoy these!
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