Pumpkin / beetroot duet with Orange

To serve as an entrée, or as a side dish by increasing the quantities a little.

Ingredients for 4 persons

1.5 kg of (peeled) pumpkin

2 cooked beets

1 organic orange

60 ml of olive oil

Preparation

Peel the pumpkin and cut it into large cubes.

Cut the beets into cubes.

Take the zest of an orange and squeeze the juice.

Place the pumpkin and beet cubes in the Creacook's bowl.

Add the oil, the orange juice and the zests.

Mix.

Cook for 5 minutes to get it brown.

Finish by cooking under pressure mode for 5 minutes.

Season the dish according to your taste.

Cream of pumpkin and sweet potato

A classic, ideal for starters, or just for a light meal.

Ingredients for 4 persons

600 g of pumpkin

400 g of sweet potato

1 onion

1 tablespoon of olive oil

1 liter of water

1 cube of vegetable broth

1 tablespoon of Garam Massala

20 cl of vegetable cream (oats, rice, coconut, etc.)

Preparation

Peel and cut the pumpkin and sweet potato cubes. Put aside while waiting, in the Creacook bowl.

Fry the onion with olive oil for two minutes in order to get it brown.

Add pumpkin, sweet potato, Garam Massala and stir.

Add 1 liter of water gradually (to avoid splashing oil). Crumble the vegetable broth cube.

Cook 10 minutes in the Creacook steamer basket in the pressurized cooking mode.

Mix, add salt and pepper.

Mix the cream before serving.

Steamed chestnuts

Choose heavy chestnuts, very bright and without holes. The steaming method prevents the chestnuts from hardening and facilitates their peeling. For nibbling, as a side dish, or as an ingredient.

Ingredients

chestnuts

200 ml of water

Preparation

Incise the chestnuts from top to bottom in their clear part. Be sure to cut into both the bark and the inner skin.

Put the water in the bowl of the Creacook

Put the chestnuts in the steam basket.

Start cooking under pressure for 6 to 8 minutes depending on the size of the chestnuts.

Chestnuts are easier to peel when still hot. You can help yourself with a cloth so as not to burn yourself.

Panacotta with chestnuts

Do not forget to allow 3 hours in the refrigerator for cooling down before eating this dessert.

Ingredients for 4 persons

3 egg whites

40 g powder sugar

1 vanilla pod

1 sachet of vanilla sugar

12 chestnuts

1 small box of chestnut cream (or jam).

30 cl whole cream

25 cl of water

Preparation

Open the vanilla pod in the length and collect the pulp and the seeds inside.

Keep the 4 best whole chestnuts. Crudely crush the others.

Mix the egg whites in a bowl (without whipping) with the powder sugar, vanilla sugar and vanilla seeds.

Add the liquid cream, crushed chestnuts and mix.

Divide the preparation into 4 small glass bowls, which can support a very strong heat, without filling them completely.

Cover each small glass bowl with clear food film.

Pour the water into the container of the Creacook

Put the small glass bowl in the Creacook basket.

Start cooking in pressurized mode for 9 minutes.

Pierce the glass bowl film and place it in the refrigerator for 3 hours for cooling down.

Before serving, put a spoon of chestnut cream and the whole chestnut on top.

Clafoutis with red plums

True clafoutis is made with cherries; here is a revisited version for the Autumn.

Ingredients for 4 persons

500 grams of red plums

3 eggs

90 g powder sugar

1 sachet of vanilla sugar

60 g of flour

45 g melted half-salted butter

20 cl of milk

25 cl of water

Preparation

Cut the plums in half and remove the stones.

In a bowl, put the eggs and 2/3 of the powder sugar. Whisk it.

Add the flour, melted butter and milk by whisking well between each addition.

Butter and cover with flour a mold which can fit into the steamer basket of Creacook

Spread the plums over the bottom of the mold and sprinkle them with the remaining powder sugar.

Add the dough.

Pour the water into the container of the Creacook

Put the mold in the basket.

Cover the surface of the clafoutis with parchment paper.

Start cooking in pressurized mode for 25 minutes.

Let cool down, then sprinkle with vanilla sugar.

It can be eaten warm or cold.