Thursday, October 15, 2009
Sunday, October 11, 2009
The perfect Sunday morning brunch, crispy decadent and redolent with sage.
Butternut Squash Latkes with Sage Cream
1/2 butternut squash peeled and grated
4 pring onions chopped
1/4 cup flour
2 large organic eggs, lightly beaten
Large handful of fresh purple sage some whole and some chopped
salt and pepper
6 Tablespoon sour cream
Preheat oven to 425
Combine the butternut squash, spring onions, flour, eggs, 4 chopped sage leaves and the seasoning. Use your hands to form the mixture into balls about the size of a golf ball. Brush a baking tray with olive oil and squash the balls with a spatula. Bake for 20 minutes, then turn over and brown the other side for five minutes.
Serve with sour cream and sage dip. Combine the sour cream and the remaining finely chopped sage, season and serve over the pumpkin latkes
Butternut squash is for me the quintessential Autumn food, it represents hearty warmth around a warm fire. Pumpkins symbolize halloween but I am British and they mean little to me and although I accept that pumpkins look appetising when raw and their colour is amazing, they actually do not taste all that good. I have been dreaming of a butternut squash risotto for weeks and eventually I came across my first squash of the Winter.
1 kilo of butternut squash
1 teaspoon cumin powder
1 teaspoon saffron threads
1/2 teaspoon paprika
3 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, finely minced
2 shallots, finely minced
3 cups Arborio rice
Fresh vegetable stock
1/2 cup freshly grated parmesan cheese
2 tablespoons dill, chopped
1 teaspoon salt
2 teaspoons Watkins mushroom ketchup
1 teaspoon white pepper, freshly ground
4 teaspoons pumpkin seeds, lightly toasted
Preheat the oven to 400°F.
Peel and dice the butternut squash into largish cubes toss the squash squash in in a bowl with the salt, a tablespoon of olive oil, cumin powder and paprika.Roast for 20 minutes, until slightly browned and softened.
In a mortar and pestle, grind the saffron threads pour over about 1/4 cup of warm water
In a deep saucepan, sauté the minced garlic cloves in the remaining oil until golden. Add 2 tablespoons of butter and the shallots and saute until a pale golden. Add the rice and coat the rice with the butter gently. Add 1 cup of warm stock the mushroom ketchup and the saffron liquid. Stir constantly and add more stock when necessary.
When rice is almost cooked, add the butternut squash, and the rest of the butter. Let it rest for about five minutes. Sprinkle the pumpkin seeds and dill over to serve, serve the parmesan seperately.
Saturday, May 23, 2009
Scrummy Savoury muffins were my first thought when I saw this picture, but as it was vegan and for once I was not cooking for me I adapted it for the carnivores in my family.
1 1/2 cups diced red onion
1 tablespoon butter
1 tablespoon fresh thyme
2/3 cup soy milk
1 teaspoon vinegar
3 tablespoons shelled pumpkin seeds (pepitas)
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup roasted pumpkin puree
1/4 cup oil
1/4 cup golden syrup
Preheat your oven to 350 degrees F.
Cook the diced onion with the margarine, thyme and a pinch of salt in a pan over medium high heat until caramelized. To get good color stir often and cook for at least 15 minutes. Set aside to cool in a medium bowl. Mix together the milk and vinegar and set aside while the onions cool.
-Spray another skillet with oil and add the pepitas (pumpkin seeds). Carefully toast the pepitas over medium heat until a few begin to make popping sounds and color a light golden brown. Remove and toss with a pinch of salt.
In a large bowl, stir together the two flours, baking powder, baking soda and 1/4 teaspoon of salt.Add the soy milk mixture, the pumpkin, the oil and the golden syrup to the caramelized onions. Stir until combined. Dump the wet ingredients on top of the dry ingredients and mix just until combined. Spray a muffin pan with oil and spoon the batter in, filling each compartment 2/3 of the way full. Sprinkle the toasted pepitas on top. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes and then remove from the muffin pan and cool the rest of the way on a baking rack.
Tuesday, May 12, 2009
Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart
Originally uploaded by Girl Interrupted Eating
false morels and got totally diverted but fortunately I found this recipe because I also have a page devoted to wild mushroom recipes
Rustic Wild Mushroom Caramalised Onion, Butternut Squash and Goats Cheese Tart
For the pastry
100g of Plain Flour
50g of Butter
10ml of Water
Crumb the butter into the flour until you get a breadcrumb consistency. Add the water slowly to form a a dough and then wrap in plastic wrap and chill for half an hour.
Meanwhile prepare the filling
3 large onions
1tablespoon of butter
4 large handfuls of wild mushrooms
3 cloves of garlic
4 sticks of fresh thyme
10 slices of roasted butternut squash ( Thickly slice a roast at 200 deg for 20 minutes)
Finely slice the onions and saute with the butter very slawoly until they caramelise and sweeten.
In a seperate pan cook the mushrooms with a little olive and garlic , once they have softened and any water is reduced add the butternut squash and thyme. Mix the onion and mushroom mixture together gently.
Roll out the pasty into a circle to a couple of millimeters thick. Place the filling in the centre of the circle and gather the pastry around. Scatter with grumbled goats cheese and bake in a pre-heated oven at 180deg for approx 25 minutes
The meal was quick and tasty and certainly made very good use of my morels. However next tiem I would chargrill soem red peppers and use it instead of the goats cheese.
Thursday, March 19, 2009
2 tablespoons olive oil
For the pumpkin seeds
To prepare the pumpkin and seeds: Preheat oven to 350 F.
In the meantime, wash the pumpkin seeds and dry completely with a kitchen towel. Place on a baking sheet and sprinkle lightly with a little olive oil, toss to coat. You can toast them in the oven whilethe pumpkin bakes, it usually takes about 15 minutes. Toss once or twice. Remove from oven and place in a bowl to cool. Once cooled,sprinkle with the spices to coat.
Preheat a heavy bottomed pot over medium heat. Saute the onion, garlic, ginger and chilies in the oil for about 7 minutes, stirring often so you don't burn it. Add the risotto and stir to coat with oil. Add wine to deglaze the pot, then add first cup of vegetable broth.Use a wooden spoon to stir until most of the water is absorbed.
Continue adding veggie broth then stirring a few more times, until only a cup of broth is left. When you're at the last cup, add thepumpkin and cranberries and repeat stirring. When most of the liquidhas absorbed, add salt, nutmeg, cinnamon and lime juice. Stir incoconut milk. Cook for about 10 more minutes, stirring occasionally.Taste and adjust salt. At this point you can also add a teaspoon of agave to bring out the sweetness of the cranberries and pumpkin.
Let sit for about 10 minutes before serving, to let the flavors"marry." Scoop into bowls and garnish with pumpkin seeds.
Monday, March 9, 2009
This is a delightful warming sweet thick soup to enjoy on a chilly day. The dates give it a nice subtle sweetness and the pomegranite garnish enhance the soup.
100 grams red lentils
500 grams pumpkin, de-seeded and cubed
1 can crushed tomatoes
1 tablespoon olive oil
A handul of fresh thyme A handful of fresh tarragon leaves
1 large red onion, chopped
1 litre water
1 vegetable stock cube
Large pinch of chilli flakespinch of cayenne pepper
10 medjool dates chopped
splash lemon juice
To garnish Pomegranite seeds, chilli oil and fresh coriander
Saute the chopped onions in the olove oil until they are translucent, add the thyme and tarragon, the pumpkin and the red lentils. Add the stock, chilli flakes and water and simmer gently until all the vegetables are cooked. Add the tomatoes and the dates and puree the mixture until smooth.
Add a splash of lemon juice and season to taste with a pinch of salt and cayenne.
Garnish with coriander leaves, chilli oil and pomegranite seeds.
Sunday, March 1, 2009
Large chunk of pumpkin peeled and cut into 1-inch chunks
Thursday, February 19, 2009
1/2 cup sliced almonds
1/2 cup raw pumpkin seeds
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup almond meal
2 tablespoons flaxseed meal
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick unsalted butter, room temperature
1 1/4 cups brown sugar
1 cup pumpkin
2 large organic eggs at room temperature
1 teaspoon oure vanilla extract
1 cup dark chocolate in small chunks
1 cup whole oats
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper, spread the almonds and pumpkin seeds on the paper, and toast for 10 minutes, or until lightly browned. Set aside. Line two baking sheets with parchment paper or silicon baking mats, and set aside. Whisk the flours, almond and flaxseed meals, baking soda, baking powder, salt and cinnamon together in a medium bowl, and set aside.
Cream the butter and sugar together until light and fluffy about 2 minutes. Whisk the pumpkin, eggs, and vanilla together in a small bowl, then add to the butter and sugar mixture, and mix on medium until well blended. Fold i nthe flour, add the chocolate chips, oats, and toasted almonds and pumpkin seeds, and stir to blend.
Drop the dough by heaping spoonfuls 2” apart on the baking sheets, and bake for 16 to 18
minutes, rotating the sheets top to bottom and front to back halfway through cooking, or until the cookies are barely cracked on top and brown around the edges. Cool for five
minutes on sheets, transfer to racks to cool completely.
Wednesday, February 18, 2009
Spiced Pumpkin Smoothies
3/4 cup pumpkin
3/4 cup Greek yogurt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons brown sugar(optional)
4 ice cubes
whipped cream (optional)
Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top.
Friday, February 13, 2009
Pumpkin enchiladas with creamy goat cheese and mole sauce
Originally uploaded by jen :)
For the sauce
10 red chillies
2 teaspoon coriander seeds
1 teaspoon sesame seeds
25g/1oz flaked almonds
5 black peppercorns
1 red onion, sliced
3 garlic cloves, finely chopped
1 tablespoon cocoa powder
vegetable oil, for frying
400g/14oz can of chopped tomatoes
pinch of cinnamon
sugar, to taste
150ml/5fl oz chicken stock
100g/3½oz dark 70% cocoa-solids chocolate, grated
For the enchiladas
vegetable oil, for roasting
2 butternut squash, peeled and cut into 3cm/1¼in cubes
400g/14oz can of refried beans
freshly chopped coriander leaves
1 red chilli, chopped
12 soft flour or corn tortillas
salt and freshly ground black pepper
fresh coriander leaves
Preheat the oven to 200C/400F/Gas 6
To make the sauce, put the chillies, coriander seeds, sesame seeds, almonds, peppercorns and cloves in a mortar and pestle and crush. Tip into a frying pan and dry fry for a minute or so until lightly charred and aromatic.
In a separate pan, saute the onion, garlic and cocoa in a little oil for two minutes. Add the tomatoes and bring to the boil, then add all the dry-fried spices, the cinnamon, sugar and stock and cook for 25 minutes. Transfer to a blender and blend until smooth. Turn out and fold in the chocolate.
For the enchildas, place some oil in a roasting dish and put in the oven to heat up. Place the squash into the roasting dish, season well and roast for forty minutes, or until soft. Put the squash in a bowl, add the refried beans, coriander and red chilli and stir to mix.
Divide the mixture between the tortillas, roll up and cut the ends straight. Put in a baking dish, cover, and cook in the oven for about ten minutes minutes, until warmed through.To serve, put two tortillas on each plate and spoon over a little of the sauce. Serve with bowls of soured cream, lime wedges and fresh coriander alongside.
Saturday, February 7, 2009
I am finding the cold difficult to say the least. Then this week the ground has been covered with white stuff and it has been horrid.The only thing that has kept me going is the thought of Caribean comfort food.
large hjar of cooked chickpeas
30ml (2 tablespoon) olive oil
Handful of fresh thyme or lemon thyme
1 onion, red finely chopped
1 red chilli, deseeded and finely sliced
30ml madras curry paste
450g (1 lb) pumpkin peeled and cubed
5ml (1 tsp) salt
500ml (2 cups) vegetable stock
6 spring onions (scallions), finely chopped
30ml (2 tablespoons)freshly squeezed lime juice
60ml (4 tablespoon ) coriander, chopped
MethodSaute the onion in the hot oil for five minutes, add the thyme, chilli, garlic and curry paste and pumpkin and simmer for twenty minutes unitl cooked. Add the spring inion and lime and cook for a few seconds. Serve sprinkled with the fresh coriander.
Tuesday, January 27, 2009
1 red onion, peeled
1 garlic clove, peeled
1 red capsicum, seeds and membrane removed
1 cucumber, peeled and seeded
4 red chilies
2 slices white bread
200 ml white wine vinegar
600 ml extra virgin olive oil
2 tablespoons parsley, chopped
salt and pepper
1 butternut pumpkin, peeled and deseeded
2 red onions, peeled
3 cardamom pods, split
1 teaspoon cardamom powder
1 teaspoon ginger
1 teaspoon crushed garlic
3 tablespoons olive oil
4 swordfish steaks
salt and fresh ground pepper
To make gazpacho oil
Roughly chop tomatoes, onion, garlic, capsicum, cucumber, chillis and bread and place in bowl.
Pour over vinegar and toss well and marinate for 2 hours, then puree in blender until smooth.
Gradually whisk in olive oil. Add parsley and season.
To make salsa
Preheat oven to 220 degrees Celsius.
Cut pumpkin and onion into 1cm cubes.
Toss pumpkin with cardamom pods, cardamom spice, ginger, garlic and olive oil.
Place on baking tray and roast in oven turning frequently until pumpkin is nearly cooked, then add onion for the last 5 to 10 minutes to brown.
Add salt and pepper and toss well.
To cook fish
Lightly season fish and cook over hot barbeque until cooked to your liking four minutes each side.
Place two large spoonfuls of salsa in middle of plate. Place fish on top and drizzle gazpacho oil over and around plate.
Sunday, January 25, 2009
1 cup pumpkin water
Pinch of salt
1/2 cup oats
1 teaspoon cinnamon
3 ounces of mashed pumpkin
1 teaspoon vanilla sugar
Brown sugar for sprinkling
Bring the pumpkin water and salt to a boil. Stir in the oats. Cook for two minutes. Add the cinnamon, pumpkin, and vanilla sugar and cook until the oatmeal reaches desired consistency.
Top oatmeal with pomegranates, walnuts, and a sprinkling of brown sugar.
Thursday, January 15, 2009
15 ounces of pumpkin puree
10 ounces corn kernels
4 ounces of cooked red pepper
1 finely diced red onion
3 ounces of walnut pieces
1 tablespoon finely chopped garlic
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
8 x 6-inch tortillas
1 ounce baby spinach leaves, washed and patted dry
10 ounces of your favourite salsa
4 ounces of grated Monterey jack cheese
Preheat the oven to 350 degrees. Spray a 9-by-12-inch baking dish with nonstick cooking oil spray.In a medium bowl, combine the pumpkin, pepper, corn, onion, walnuts, garlic, cumin, paprika, chili powder, salt and cinnamon. Taste and adjust the seasoning as needed.
Separate the 8 corn tortillas and lay them on a work surface. Spoon equal amounts of the pumpkin mixture down the center of each tortilla. Lay a few baby spinach leaves on top of the mixture, if desired, and roll to close. Place seam side down in the baking dish. Top the enchiladas with the salsa, spreading it to cover, and sprinkle the cheese on top. Bake for 20 to 25 minutes or until the cheese has browned and the filling is hot. Place 2 enchiladas on each plate; serve immediately.
Saturday, January 10, 2009
Scones are the perfect accompaniment to afternoon tea either an adult luxury tea or a cozy tea with the kids, all that is needed is a log fire. Scones are best eaten warm from the oven and if you must keep them until the next day they are best toasted. They are also best if handled very quickly, don't labour the shaping of them because to get light and airy scones you do not need to activate the gluten in the flour.
1/2 cup fresh pumpkin
2 cups all purpose flour
2 Tablespoons butter,
4 Tablespoons sugar
1 large organic egg
1 teaspoon baking powder
1 pinch salt
1/3 cup golden raisins
2 tablespoons orange zest.
Preheat the oven to 375°
Beat egg with sugar and add sugar and pumpkin.Sift flour, baking powder and salt and add to the wet ingredients. Add raisins and orange peel. Be careful not to over mix.
Shape dough into a circular shape about half an inch thick, either cut the dough into small shapes with a glass or cut the top half of the dough eight.
Preheat the oven, bake at 375°for about twenty five minutes.
Thursday, January 8, 2009
Spicy Pumpkin Bread & Chocolate Chip Pumpkin Cookies 4
Originally uploaded by Melissa Bernais
Pumpkin Chocolate Chip Cookies
1 cup pumpkin
3/4 cup sugar
1/2 cup canola oil
1 egg, lightly beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup chocolate chips
1 teaspoon vanilla
Preheat the oven to 375 degrees
Dissolve baking soda in milk and set aside. In large bowl whisk together pumpkin, sugar, oil, vanilla, and egg.
In a small bowl, stir together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture and then. Stir in the baking soda mixture and then chocolate chips. Spoon onto cookie sheet. Bake 12 to 15 minutes or until done.
Wednesday, January 7, 2009
7- 8 cups of fresh chicken broth
3 tablespoons butter
1 1/4 cups finely chopped onion
1 lb butternut squash, peeled, halved, seeded, and diced
4 teaspoons chopped fresh tarragon
14 ounces of arborio rice
1/2 cup dry white wine
5 ounces of baby spinach leaves
boil the broth in a large saucepan. Cover and reduce heat to low. Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 2 teaspoons of tarragon and continue saute to for five minutes.
Thursday, January 1, 2009
Roasted Pumpkin Soup with Cider Cream
For cooking, use small, sweet pumpkin varieties with a thick flesh and a fairly small seed cavity, such as the Sugar Pie, Baby Bear or Cheese pumpkin. Instead of pumpkin, you can use kabocha squash, which has bright green skin marked with paler green stripes and pale orange flesh.
4 lbs baking pumpkins or kabocha squash, quartered and seeded
Olive oil as needed
Salt and freshly ground pepper, to taste
2 carrots, peeled and thickly sliced
6 shallots, thickly sliced
2 celery stalks, thickly sliced
4 garlic cloves, minced
1 teaspoon freshly grated nutmeg
1 Tablespoon minced fresh sage
6 cups chicken broth
1 cup heavy cream
1/2 cup apple cider, reduced to 2 Tbs. and cooled
Position 1 rack in the upper third of an oven and 1 rack in the lower third, and preheat to 425°F.
Divide the pumpkins among 2 baking sheets. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the pumpkins cool, then scoop the flesh into a bowl.
In a large stockpot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth.
In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately.