Make a sweet crumble: Stew 700g peeled and cubed pumpkin with 2 tbsp sugar and cinnamon. Add 4 sliced apples and cook for 15 minutes. In a bowl, mix 120g flour, 100g sugar, and 75g butter into a crumbly dough. Spread over the pumpkin-apple mixture in a gratin dish and bake for 40 minutes at 200°C.
Spicy fries: Peel and cut 2 sweet potatoes into fries. In a container, combine 2 tbsp oil with turmeric, curry, cinnamon, and cumin—for extra crispiness, add an egg white. Toss the fries in to coat, spread on a baking sheet, and bake for 30 minutes at 220°C. Serve with chicken or as an aperitif with Greek yogurt sauce.
Potato gratin-style: Boil 4 unpeeled plantains (not green or overripe) in salted water for 20 minutes. Prepare béchamel with 50g butter, 50g flour, 450ml milk, and optional curry. Slice the peeled plantains, coat in sauce, transfer to a gratin dish, top with grated cheese, and bake 10 minutes to brown. Ideal with barbecue.
Farfalle with greens: While cooking pasta, prep 400g Brussels sprouts—remove damaged leaves, trim bases, rinse, and boil 15 minutes. Sauté garlic and bacon, add 200ml cream and 100ml white wine; reduce. Quarter the sprouts, simmer in sauce. Season, toss with pasta, and top with Parmesan shavings and toasted pine nuts.
Curry mash: Dissolve a chicken stock cube in 400ml boiling water. Sauté a chopped onion in oil, add 2 peeled and cubed parsnips with curry; stir 1 minute. Cover with broth and simmer 25 minutes. Blend with 200ml liquid cream. Serve hot with scallops for guests or ham for family dinners.
