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CREAM PARSNIPS, SANTIAGO, AND PUMPKIN SEEDS ROASTED HAZELNUTS. In the last basket of vegetables from my parents-in-law's garden, there was, among other things, parsnips. I generally cook it gratin, as*ociated with the potato and with game or duck breast. by marrying it with the scallop shell and it works very well. It also allows me to release my new bowls Pomax beautiful fall colors! I had some apples that were not very good to eat as is, leftover mascarpone and two boys who wanted a snack, so here is what I improvise this afternoon .. PREPARE THE DOUGH: Sift flour . Sift the sugar. Sand flour and bu*ter cut into small pieces (min or in the bowl of a robot, using the leaf). Then add the sugar and the almond powder and sand again. Make a fountain and add the egg beaten lightly omelette in the center of the well. Work the dough quickly and gather it in. Wrap the dough in a plastic wrap and let it rest for at least half an hour in the cold. Spread the dough and pour in a pie pan. Sting the bottom. With the dough falls, I made a small decoration with heart shapes applied on the edge of the pie but it is obviously not essential. Peel the apples and cut into thick slices. Place on the pastry in a bowl, beat eggs with sugar and mascarpone and pour over apples. Bake until the pie is golden brown and the dish is set. 1 packet (500 g) of linguine; 500 g unshelled scampi (frozen); 1 onion; 1 handful of chopped celery leaves; 1 small pot (70 g) of tomato paste; 100 g chorizo; 2 red peppers; 1 liter of vegetable broth; 2 to 3 tbsp Dip the prawns in COLD water (attention, especially NOT defrosted prawns in hot water) for a few minutes