Posted by Leonor de Sousa Bastos
at October 29, 2008 at 10:58 PM. 
For an exquisite taste...
Pumpkin and chèvre pies
Makes 4:
500 g pumpkin, pureed
3 eggs
120 g chèvre
100 g fresh bread crumbs
100 g self-rising flour
120 g sugar
125 ml spice scented whole milk (cinnamon, cardamom, vanilla, nutmeg,...)
Pre-heat the oven to 190ºC.
Grease 4 pans (12cms diameter).
Mix together for 10 minutes the pumpkin puree, the eggs, the chèvre, bread crumbs and milk.
Add the flour and combine well.
Bake for 50 minutes.
Top with the syrup.
Syrup:
"Panela" sugar
In low heat melt the panela with a little bit of water.
Pumpkin purée:
Pumpkin
Sugar
Purée the pumpkin and sweeten as desired.
Tuiles
150 g sugar
62,5g wheat flour
2 eggs
150 g nuts, grinded
Pre-heat the oven to 180ºC.
Combine all the ingredients together.
Pour the mixture over a silpat with the desired ..
Bake for 5-10 minutes or until the edges are slightly golden brown.
Let them cool down to stiff.
Labels: chevre, desserts, pumpkin, recipes