Although summer seems to continue here in Rome (we dined on the patio on saturday night, no pull … as the centurion would say it will never happen in Liege …) fall fruits and vegetables are already available in the markets such as pumpkins, for example. I like this season and I miss the transition in season; fall is not as marked as in the north (geographic precision I speak of northern France, les cht’is, Belgium). The colors of the leaves, the rain (la drache as it is said in Liège), the gray skies (…yes!), the cold that bites you on the nose and cheeks. The pleasant sensation to come home in the warmth of its cocoon, when there is bad weather outside, the heated terraces of Liege. The approach of Christmas and its markets … the list is almost long. I was reading an article this morning on expatriation, the difficulty of cultural shock. It’s so true. There is the honeymoon phase, where we discover the new country through the eyes of a tourist, and once passed you feel isolated and might even reject the host country, its customs, mentality … I have been through that and hopefully done with that phase, but I still miss some things, friends, family of my northern life.
C’est comme ça! It’s like that! you get use. As some little people get used to go to school sometimes faster than we expected it! But I guess that having two girlfriends at school helps a lot How surprised, amazed I was when I picked up Jack at school on friday. His classmates are from 3 to 5 yrs old. There was that beautifull girl, blue eyes, older than him, stroking his hair and lovely smiling at him. His father laugh a lot when I told him about that and even got a little jealous. He finally got the name of that girl yesterday after a talk with his son. This morning when Jack arrived she came toward him. I smiled and asked her name…it was not the one his dad told me! That’s mean my little boy has 2 girlfriends…bhe! I am laughing…I can not wait to go there later to see how did it go!
In the meanwhile Joséphine is gonna have her first « purée » a real one. Now we are done wit the transition and she can eat vegetables (not only vegetable broth with cereals). So I prepared her some pumpkin that I will mash with some potatoes and zucchini, while I will leave you with that recipe. I tried it last week adapted after a recipe that was posted on the Nigella FB page.
Butternut with blue cheese and nuts
- 800g butternut
- 120 ml cream
- 80 g Roquefort or other blue cheese
- 60 g of fresh peeled walnuts
- roasted pumpkin seeds
- olive oil
- Preheat oven to 180 ° C.
- Cut the pumpkin in half. Remove seeds and skin. Cut the flesh into cubes and place in a baking dish.
- Drizzle with olive oil and bake for 35-40 minutes.
- After this time, heat the cream with 50 grams of Roquefort. Mix the sauce with the blender.
- Crumble coarsely remaining Roquefort and walnuts.
- Serve on individual plates butternut. Drizzle with Roquefort sauce, sprinkle with remaining blue cheese and walnuts and some crumbled pumpkin seeds.
Butternut au roquefort et noix
- 800g de butternut
- 120 ml de crème fraiche
- 80 g de roquefort
- 60 g de noix fraiches épluchées
- graines de potiron grillées
- huile d’olive
- Préchauffer le four à 180°C.
- Couper le potiron en deux. Enlever les graines et la peau. Couper la chair en cubes et la mettre dans un plat à gratin.
- Arroser d’huile d’olive et enfourner pour 35-40 minutes.
- Au bout de ce temps, chauffer la crème fraiche avec 50 g de roquefort. Mixer pour bien homogénéiser la sauce.
- Emietter grossièrement le reste de roquefort et les noix.
- Servir la butternut dans des assiettes individuelles. Arroser de sauce au roquefort, parsemer avec le reste de roquefort et les noix émiettés et quelques graines de courges.
Butternut con crema di roquefort e noci
- 800 g butternut
- 120 ml di panna liquida
- 80 g di Roquefort
- 60 g di noci fresche sbucciate
- semi di zucca tostati
- olio d’oliva
- Preriscaldare il forno a 180 ° C.
- Tagliare la zucca a metà. Togliere i semi e la pelle. Tagliare la polpa di zucca a dadini e metterla in una pirofila.
- Versare un po’ d’olio d’oliva e infornate per 35-40 minuti.
- Trascorso questo tempo, scaldate la panna con 50 g di Roquefort. Frullare un po’ la salsa.
- Sbriciolate grossolanamente Roquefort e noci rimanenti.
- Servire in piatti individuali la zucca cotta con la salsa di Roquefort. Cospargere con il resto del formaggio blu e noci e alcuni semi di zucca sbriciolati.