Archive for November, 2010
Pumpkin and Apple Pie
Melt 20g of butter over a low heat.
Add the diced pumpkin to the pan, cover and cook until tender.
Push through a fine mesh sieve.
Meanwhile melt 75g of butter with the brown sugar and honey.
Beat into the pumpkin puree along with 3 beaten eggs, a half teaspoon each of ground ginger and cinnamon, the zest and juice and 2 (peeled) grated cooking apples (we use a heritage variety from the orchard called Uncle John’s Cooker).
Pour...
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Melt 20g of butter over a low heat. Add the diced pumpkin to the pan, cover and cook until tender. Push through a fine mesh sieve. Meanwhile melt 75g of butter with the brown sugar and honey. Beat into the pumpkin puree along with 3 beaten eggs, a half teaspoon each of ground ginger and cinnamon, the zest and juice and 2 (peeled) grated cooking apples (we use a heritage variety from the orchard called Uncle John’s Cooker). Pour...
Read moreSpicy Pumpkin Soup
Cook a chopped medium onion, 2 crushed cloves of garlic and the red curry paste in 2 tbsp vegetable oil until softened.
Add a medium diced potato and 500 g chopped pumpkin, cover with the stock and cook until tender.
Remove from the heat, add the fish sauce and coconut milk and liquidise.
Save some of the pumpkin seeds, toast on a dry frying pan and sprinkle over the top
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Cook a chopped medium onion, 2 crushed cloves of garlic and the red curry paste in 2 tbsp vegetable oil until softened. Add a medium diced potato and 500 g chopped pumpkin, cover with the stock and cook until tender. Remove from the heat, add the fish sauce and coconut milk and liquidise. Save some of the pumpkin seeds, toast on a dry frying pan and sprinkle over the top
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