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Butternut cream with golden latte spices and autumn toast
Treat your taste buds with this delicious recipe offered by chef Anne Bienvenu.
To know to make the recipe:
Preparation time: about fifteen minutes
Cooking time: about twenty minutes
Difficulty: easy
Ingredients (for 2 people):
- 1 organic butternut squash
- 1 glass of coconut cream
- salt and pepper
- golden latte spice Huages
- two slices of bread
- 1 clove of garlic
- oil
- 1 vegetable (carrots...)
- cheese shavings
- capers and fresh herbs
Kitchen equipment:
- Pan
- Blender
- Knives
- cutting board, bowls and sieve
Preparation steps:
- Butternut squash cream: Wash, seed and dice an organic butternut squash (no need to peel it). Place the butternut squash in a saucepan, cover with water, bring to the boil and cook for about twenty minutes over medium heat. Mix the mixture in a blender with 1 glass of coconut cream, salt/pepper and add Huages golden latte spices (to taste).
- For the toast: cut two nice slices of bread of your choice (here a traditional baguette), toast them in the oven for a few minutes and rub a clove of garlic on them. Pour olive oil on the toast (we chose a fruity olive oil in which we rehydrated "sea lettuce" algae). Add thin slices of carrots (or other cooked/raw vegetables of your choice), cheese shavings (here young Cantal), a few capers and fresh herbs (here thyme from our vegetable garden). Sprinkle with Huages golden latte spices using a sieve. Optional: reheat the toast in the oven, in grill mode for a few minutes (keep a close eye on the cooking), to melt the cheese.
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Assembly: pour the cream of butte rnut in deep plates (or bowl) and present the toast on top.
Enjoy your food !
