TORTELLINI WITH PUMPKIN, BROWN BUTTER AND SAGE - DELICIOUS ...
Give your shop-bought tortellini a gourmet twist via this classic combination of brown nutty butter, crisp sage leaves and sweet pumpkin from Donal Skehan. It will brighten even the darkest of winter days. Or, try a creamy comfort-food spin on Spanish omelette with this pumpkin, sage and ricotta tortilla. For more of Donal’s recipes, visit donalskehan.com
Provided by Donal Skehan
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. Put the pumpkin on a large baking tray with the thyme sprigs and sprinkle with the olive oil. Season generously with sea salt and ground black pepper, then roast in the oven for 40 minutes or until tender and caramelised at the edges. Once cooked, keep warm.
- Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and season generously with salt. Once boiling, add the tortellini and cook until tender but still with some bite. Drain and reserve a cup of the starchy cooking water to use in the sauce.
- While the pasta cooks, put a large heavy-based frying pan over a low-medium heat and add the butter. Add the hazelnuts to the pan, tossing to coat them evenly in the warm butter. Cook for 4-5 minutes until the hazelnuts have toasted. Stir in the sage leaves and allow to toast in the golden butter mix.
- Toss the roasted pumpkin and tortellini into the pan, adding a splash of reserved pasta cooking water to loosen, if needed.
- Serve the pasta on warmed plates. Crumble over some blue cheese along with a generous drizzle of the best quality extra virgin olive oil you have to hand. Finish with a sprinkle of salt and a grinding of black pepper.
Nutrition Facts : Calories 724kcals, FatContent 53.5g fat (23.9g saturated), ProteinContent 18.4g protein, CarbohydrateContent 40.1g carbs (9g sugars), FiberContent 4g fibre
BROWN BUTTER HONEY COOKIES RECIPE | TRISHA YEARWOOD | FOO…
Provided by Trisha Yearwood
Categories dessert
Total Time 1 hours 30 minutes
Cook Time 25 minutes
Yield 2 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.
- Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.
- Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.
- Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.
- Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.
More about "brown butter pumpkin cookies recipes"
TORTELLINI WITH PUMPKIN, BROWN BUTTER AND SAGE - DELICIOUS ...
Give your shop-bought tortellini a gourmet twist via this classic combination of brown nutty butter, crisp sage leaves and sweet pumpkin from Donal Skehan. It will brighten even the darkest of winter days. Or, try a creamy comfort-food spin on Spanish omelette with this pumpkin, sage and ricotta tortilla. For more of Donal’s recipes, visit donalskehan.com
From deliciousmagazine.co.uk
Total Time 1 hours 10 minutes
Calories 724kcals per serving
From deliciousmagazine.co.uk
Total Time 1 hours 10 minutes
Calories 724kcals per serving
- Serve the pasta on warmed plates. Crumble over some blue cheese along with a generous drizzle of the best quality extra virgin olive oil you have to hand. Finish with a sprinkle of salt and a grinding of black pepper.
See details
BROWN BUTTER HONEY COOKIES RECIPE | TRISHA YEARWOOD | FOO…
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 30 minutes
Category dessert
Reviews 4.8
Total Time 1 hours 30 minutes
Category dessert
- Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.
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