“It’s beginning to look a lot like Christmas!” 🎵 Yes … It is coming soon! At Everyone’s kitchen, the Adult cooking group we have experimented a few recipes!
We hope you will try and enjoy them as much as we did.
Menu of the day
Butternut and chestnut soup served with bread
Christmas soup to serve as started or a main!
Ingredients (makes 6 serving)
- 1 butternut (800g – 1 kg)
- 1 big onion
- 350g cooked chestnut (500g if fresh)
- Optional: 20cl creme fraiche
- 1L vegetable stock
- Salt and pepper
- Pumpkin seed to serve (optional)
- Remove skin and seeds of butternut and chop in cubes,
- Chop the onion and add to the saucepan, with vegetable oil on low heat for 5 min.
- Add the stock and the butternut and let it boil for about 20-30 minutes until it is tender.
- Once cooked, add the chestnut (and creme fraiche) and blend.
- Add salt and pepper according to your taste. Add more stock to change the texture.
Ingredients (makes 10)
- 40 g butter
- 1 packet instant yeast
- 240 ml unsweetened milk
- 12 g organic cane sugar
- 1/4 tsp salt
- 400 all-purpose flour
- 40 g butter
- 50 g organic cane sugar
- 1 1/2-3 tsp ground cinnamon (to taste)
DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and butter until warm and melted, never reaching boiling.
Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
Next add in flour – 70 g at a time-, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 0.5cm. Brush with melted butter and top with sugar and desired amount of cinnamon.
Starting at one end, tightly roll up the dough and situate the seam side down. Then with a serrated knife or a string of floss, cut the dough into 3-4cm sections and position in a well-buttered 8×8-inch square or comparable sized round pan.
Bake for 25min at 180C and enjoy!
Did you know? You can use this rolling technique for savoury snacks!
Here are some idea of rolls you can easily make:
- Tapenade (blended green/black olives)
- Tomato sauce and herbs
- Pesto (red or green)
- Cream cheese with herbs
special treat from Urszula who brought a Sernik wiedeński: Polish cheese cake!
STAY TUNED FOR MORE RECIPES!
If you want to join the cooking group, please contact Nadege: firstname.lastname@example.org – booking essentiel