Festive breath on the tip of the tongue! Complete guide to making pumpkin pie almond oregano toast

Pumpkin pie

Raw Material:

1 kg squash (peeled and seeded)

1 cup olive oil (mild or strong, depending on your preference)

1/2 cup milk

1 cup wheat flour

2 eggs (size L)

1 cup sugar (brown or white)

A pinch of salt

1 bag of flan preparation (32 g)

1 bag of baking powder or baking powder (16 g)

Liquid candy (for the bottom of the mold)

How to Prepare Pumpkin Pie

Cook the pumpkin:

Cut the pumpkin into medium pieces and steam or cook in boiling water. Cinnamon sticks are added to water to enhance the taste and aroma.

Cook until tender, about 15-20 minutes.

Crush the pumpkin:

Once cooked, drain the squash and puree it in a food processor or hand-held blender. If you don’t have these utensils, mash them with a fork until you get a smooth puree.

Mixed ingredients:

In a large bowl, combine the pumpkin puree with the milk, olive oil, sugar, wheat flour, pinch of salt, eggs, a bag of flan mixture, and a bag of baking powder.

Mix all ingredients with a hand or electric mixer until a homogeneous and lump-free mixture is obtained.

Prepare the mold:

Pour a thick layer of liquid caramel into the bottom of a mould 25 cm diameter and 9 cm high.

Pour the pumpkin mixture into the pan, leaving a little space on the top to allow room for the cake to rise as it bakes.

To bake the cake:

Preheat oven to 170 °C, heat up and down.

Place the molds in the oven and bake for 40-45 minutes. To test doneness, insert a toothpick into the center; If it comes out clean, the cake is cooked.

Cool and demould:

Remove the cake from the oven and cool completely to room temperature before demolding.

For a deeper flavor, leave the cake in the fridge overnight before serving.

Warm reminder:

Preservation: If you don’t plan to eat the cake immediately, store it in the refrigerator and covered to maintain its freshness and creamy texture.

Flavor: You can add a little nutmeg powder or ginger powder to the mixture to make it more spicy.

Homemade caramel: If you wish, prepare your own caramel by melting the sugar in a pan with a little water until it turns golden brown.

Preparation time: 30 minutes

Cooking time: 40-45 minutes

Serving size: 8 to 10 servings

Christmas Almonds

Ingredients ( 12 large almonds):

250 g almond flour (preferably Nut&Me)

Lemon peel

1 egg

1 teaspoon cinnamon powder

100 g erythritol or 75 g sugar

Whole almonds for decoration

Production instructions

Prepare the dough

In a bowl add almond flour, lemon zest, and cinnamon powder. Add erythritol or sugar and mix well.

Add the beaten eggs and beat with a spatula until well combined. Then use your hands to knead into an even dough.

Put in almonds:

Take part of the dough into small balls, squeeze them slightly, and place on a baking sheet lined with baking paper.

Place two whole almonds on each cookie and press them slightly so they don’t fall off during baking.

Place in the oven and bake:

Preheat the oven to 180 °C and bake the almond cookies until the cookies are slightly browned, about 15 minutes.

Cool and serve:

Remove the almond biscuits from the oven and cool completely on a grid rack before serving.

Preparation time: 10 minutes

Baking Time: 15 minutes

Portion size: 12 large amendrado cakes

Oregano cheese toast

Ingredients

1 cup wheat flour

1/2 cup grated cheese (it can be Parmesan, Pecorino, or your preferred cheese)

1/4 cup cold butter, diced

1/4 cup cold water

1 tsp dried oregano

1/4 tsp salt

1/4 tsp baking powder (optional, for added crispiness)

1 egg (for brushing, optional)

Sprinkle sesame seeds or coarse salt (optional)

Production instructions

Preheat the oven:

Preheat oven to 180 °C (350 ° F) and line a baking sheet with parchment paper.

Mix the dry ingredients:

In a large bowl, mix together the flour, cheese crumbles, oregano, salt and baking powder until well incorporated.

Stir in the butter:

Add the butter cubes to the flour mixture. Using a cutting knife or fingers, beat the butter well until the mixture is coarsely breaded.

Water was added:

Add a little cold water at a time and mix until the dough is incorporated. Don’t over knead, just mix until the dough is coalesced.

Roll out the dough:

Place the dough on a lightly floured surface and roll it out into a rectangle about 0.5 cm thick.

Cut the bread sticks:

Use a knife or pizza cutter wheel to cut the dough into long thin strips.

Ready to bake:

Place the dough strips on the baking sheet. Brush with beaten eggs and sprinkle with sesame seeds or coarse salt if desired.

Roasting:

Bake the breadsticks for 15-20 minutes until golden and crispy.

Cool and serve:

Place the breadsticks on a grid rack to cool before serving.

Prep Time: 15 minutes | Cook Time: 15-20 minutes | Total Time: 35 minutes

Calories: 150 (about every 3 breadsticks) | Portion: 20 breadsticks