tag:blogger.com,1999:blog-22343485534685771182024-03-05T00:09:20.592-08:00MY DAILY PUMPKIN RECIPEAuntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-2234348553468577118.post-4276386745291715932010-03-01T17:11:00.000-08:002010-03-01T17:18:42.093-08:00Spicy Pumpkin Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4OaHCMjJ4bIPiOV8k6nS9lw6JZolUyetKzGcamP5zyexLJeWxfs9ZMFtrrBAKj08OA4uRYPShTjgEcwqhyphenhyphenKlGuqUtLwSvhdXgCmHhrPBdB18wcBSDoI6PifvIT3HA8lrvK2joRIX6NhC/s1600-h/spicy+pumpkin+bars.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4OaHCMjJ4bIPiOV8k6nS9lw6JZolUyetKzGcamP5zyexLJeWxfs9ZMFtrrBAKj08OA4uRYPShTjgEcwqhyphenhyphenKlGuqUtLwSvhdXgCmHhrPBdB18wcBSDoI6PifvIT3HA8lrvK2joRIX6NhC/s400/spicy+pumpkin+bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5443839164855389282" border="0" /></a><br /><div style="text-align: justify;"><strong></strong><br /><br />3/4 cup unsalted butter<br />1 1/3 cups packed dark brown sugar<br />1 teaspoon pure vanilla essence<br />3/4 teaspoon baking powder<br />1/2 teaspoon salt<br />2 teaspoon cinnamon<br />3/4 teaspoon ground ginger<br />1/4 teaspoon cloves<br />1/4 teaspoon allspice<br />1 large organic egg<br />1 cup mashed pumpkin<br />1 1/2 cups whole wheat flour<br />1 cup raisins<br />1 cup dried cranberries<br /><br />Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.<br /><br />Melt butter in a saucepan over low heat. Add the brown sugar and stir to combine. Turn up the heat just a bit and stir until mixture is hot and starting to bubble. Remove from heat and transfer mixture to a mixing bowl. Let cool until you can comfortably test it with your finger.<br /><br />Add vanilla, baking powder, salt and spices. Beat well. Add egg, beating until smooth and scraping the sides and bottom of the bowl. Stir in the pumpkin, flour, raisins and dried cranberries, mixing thoroughly. Spoon batter into prepared pan.<br /><br />Bake the bars for 40-45 minutes, or until a toothpick inserted in center reveals moist crumbs. Remove from oven and let cool on cooling rack.</div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-35190350512292491832010-02-27T09:45:00.000-08:002010-02-27T10:11:23.757-08:00Pumpkin Cream Cheese Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-iJznpP9rZLTm2KG10qf0Mv3sbYn9wYrPn28FaAVvtqTCSq1-R4p_QxpwZlRr1kmfMzrdO2IrzhZIKM-6U0tzkPXU9ELXtpTbBJX-EL3vtKGh9FnOM_TCo7j9nR2nweEjr8xCsSrBaDE/s1600-h/pumpkin+cream+cheese+muffins.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 310px; FLOAT: right; HEIGHT: 358px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442985495625563010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-iJznpP9rZLTm2KG10qf0Mv3sbYn9wYrPn28FaAVvtqTCSq1-R4p_QxpwZlRr1kmfMzrdO2IrzhZIKM-6U0tzkPXU9ELXtpTbBJX-EL3vtKGh9FnOM_TCo7j9nR2nweEjr8xCsSrBaDE/s400/pumpkin+cream+cheese+muffins.jpg" /></a><br /><br /><br /><div align="justify"><br /></div><div align="justify">I ummed and aahed for ages with this recipe, because I have never made a strudel topping I wanted to try it but I diod n not want a dry cupcake. Apart from it creating a mound of washing up the recipe turned out just great </div><div align="justify"><br /></div><div align="justify"></div><div align="justify"><br /></div><div align="justify"><strong>Ingredients </strong></div><div align="justify"><br /></div><div align="justify"></div><div align="justify"><br /></div><div align="justify"><strong>Cupcake</strong></div><div align="justify">2 1/2 cups whole wheat flour </div><div align="justify">1 cup white flour </div><div align="justify">2 cups sugar</div><div align="justify">2 teaspoons baking powder</div><div align="justify">2 teaspoons cinnamon, </div><div align="justify">smidgen of allspice </div><div align="justify">1/2 teaspoon salt</div><div align="justify">2 large organic eggs</div><div align="justify">1 1/3 cups freshly roasted pumpkin </div><div align="justify">1/3 cup olive oil</div><div align="justify">2 teaspoons pure vanilla essence<br /></div><div align="justify"></div><div align="justify"><strong>Cream cheese topping</strong> </div><div align="justify">1 x 8 ounce package cream cheese</div><div align="justify">1 large organic egg</div><div align="justify">1 teaspoon pure vanilla essence </div><div align="justify">3 tablespoons mucavado sugar</div><div align="justify"><br /></div><div align="justify"></div><div align="justify"><strong>Streusel topping</strong></div><div align="justify"><br /></div><div align="justify">4 1/2 tablespoons flour</div><div align="justify">5 tablespoons white sugar</div><div align="justify">3/4 teaspoon cinnamon</div><div align="justify">3 tablespoons butter</div><div align="justify">5 tablespoons chopped toasted walnuts</div><div align="justify"> </div><div align="justify"> Preheat oven to 375 degrees. </div><div align="justify"> </div><div align="justify"><strong>Method </strong></div><div align="justify">Cupcakes</div><div align="justify">In a large bowl, sieve together the flour, sugar, baking powder, cinnamon and salt. Make a well in the centreand gradually incorporate eggs, mashed pumpkin, olive oil and vanilla. Beat together until smooth. Fill cups with pumpkin mixture to about a third full , add a teaspoon of cream cheese mixture and top with a little more cupcake mixture. Sprinkle on the streusel topping. Bake at 375 degrees for 20 to 25 minutes.</div><div align="justify"><br />FILLING:<br />Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth. Set aside.<br />STREUSEL TOPPING: </div><div align="justify"><br />Mix flour, sugar, cinnamon and pecans.Add butter and cut it in with a fork until crumbly. Set aside.<br /><br /></div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-1189107204620513032010-02-26T11:40:00.000-08:002010-02-26T11:42:55.869-08:00Pumpkin Almond Butter<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0F9duvA_aDj1JSJOuzaAqq8GOYyjcUirKXe7Eu2EXhgJWQKySV_PSS94t3Q9l1nFNWqUfMadHA2TKjFB3R4jUhl1W56p7dhV2snWSF_gZGeZ8RXXla4dSJV6a-lXNLfZHj8868_yEJ9s/s1600-h/Pumpkin+Almond+Butter"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442639527813527250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW0F9duvA_aDj1JSJOuzaAqq8GOYyjcUirKXe7Eu2EXhgJWQKySV_PSS94t3Q9l1nFNWqUfMadHA2TKjFB3R4jUhl1W56p7dhV2snWSF_gZGeZ8RXXla4dSJV6a-lXNLfZHj8868_yEJ9s/s400/Pumpkin+Almond+Butter" /></a> Ingredients</div><div align="justify"> </div><div align="justify">1/2 cup pumpkin puree</div><div align="justify">1/2 cup almond butter</div><div align="justify">2 tablespoons honey</div><div align="justify">1 teaspoon cinnamon</div><div align="justify">1 teaspoons pure vanilla essence </div><div align="justify"> </div><div align="justify">Blend ingredients until smooth.</div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-81839551876053020612010-02-20T08:44:00.000-08:002010-02-20T08:52:16.020-08:00Beef and Butternut Squash Curry<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eL9Vlhb49eGazN-Cn2vhytjasivxdYwOLLrvXE6fCN9KRYi5bkZOTwoLfP9rliL0uYg0mEy2Ks2xZmQyeYi-Ul6Wn_SgichHpQyEwmBg3W2d29X2YLqhPHUBiayl5GszQK_O45dGs6c9/s1600-h/beef+and+pumpkin+curry.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 400px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eL9Vlhb49eGazN-Cn2vhytjasivxdYwOLLrvXE6fCN9KRYi5bkZOTwoLfP9rliL0uYg0mEy2Ks2xZmQyeYi-Ul6Wn_SgichHpQyEwmBg3W2d29X2YLqhPHUBiayl5GszQK_O45dGs6c9/s400/beef+and+pumpkin+curry.jpg" alt="" id="BLOGGER_PHOTO_ID_5440367744232250610" border="0" /></a>Beef and butternut squash curry is the ultimate comfort food for cold Winter waether and the perfect foil for snow in London.<br /></div><p style="text-align: justify;"><span style="font-weight: normal;"><strong>Ingredients<br /></strong></span></p><div style="text-align: justify;"> <address><strong><span style="font-weight: normal;"><span style="font-style: normal;">2 Tablespoons vegetable oil</span></span></strong></address> <address><strong><span style="font-weight: normal;"><span style="font-style: normal;">1 sweet yellow onion, sliced thinly</span></span></strong></address> <address><strong><span style="font-weight: normal;"><span style="font-style: normal;">kosher salt</span></span></strong></address> <address><strong><span style="font-weight: normal;"><span style="font-style: normal;">2 lbs. stewing beef,<br /></span></span></strong></address> <address><span style="font-style: normal;">2 branches of curry leaves (about 30 small leaves)</span></address> <address><span style="font-style: normal;">Thumb of fresh ginger, sliced</span></address> <address><span style="font-style: normal;">3 cloves whole garlic, peeled</span></address> <address><span style="font-style: normal;">1 13.5 oz. can coconut cream</span></address> <address><span style="font-style: normal;">2 cups water</span></address> <address><span style="font-style: normal;">2 teaspoons tumeric </span></address> <address><span style="font-style: normal;">2 tablespoons curry powder<br /></span></address> <address><span style="font-style: normal;">1/4 teaspoon chilli powder<br /></span></address> <address><span style="font-style: normal;">1 teaspoon ground coriander<br />1/2 teaspoon ground cumin<br /></span></address> <address><span style="font-style: normal;">2 teaspoon tamarind concentrate</span></address> <address><span style="font-style: normal;"><br /><span style="font-weight: bold;">Method </span><br /></span></address> </div><p style="text-align: justify;"><span style="font-style: normal;">Heat the oil in a laerge pan, add the sliced onions and cook until softened and golden brown, about 10 minutes. Add the curry leaves and stir-fry until fragrant, about 1 minute. Season the meat lightly with salt. Working in two batches, add the meat to the pot with the curry leaves, and sear on both sides until golden brown, about 3 minutes per side. Add the remaining ingredients, except for the squash, to the pot.</span></p><div style="text-align: justify;"> </div><p style="text-align: justify;"><span style="font-style: normal;">Bring the ingredients to a boil on high heat, then lower the heat to medium-low. Simmer partially covered, stirring occassionally for three hours. Then, add the squash to the pot, stirring the pieces in with the sauce and cook for ten minutes until tender. </span><br /></p>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-11642143274984005362010-02-06T06:10:00.001-08:002010-02-06T06:18:38.047-08:00Pumpkin Oatmeal Cookies<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzdQcL5DDApvtqNg4xWhYAfZsM1ZMCUKgxpZcrKdyL1WHrTa_hUTwGEunV6hqsonrNWtS-1Qco36uTC5ZG8L-8HsZbYF3QYVFuNwiW8GptqVPEXI_IbLaG4JoVtha6Zs0aFGRR3kKcEUR/s1600-h/pumpkin+oatmeal+cookies.jpg"><img id="BLOGGER_PHOTO_ID_5435132772256859298" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzdQcL5DDApvtqNg4xWhYAfZsM1ZMCUKgxpZcrKdyL1WHrTa_hUTwGEunV6hqsonrNWtS-1Qco36uTC5ZG8L-8HsZbYF3QYVFuNwiW8GptqVPEXI_IbLaG4JoVtha6Zs0aFGRR3kKcEUR/s400/pumpkin+oatmeal+cookies.jpg" border="0" /></a> I make cookies often and blog about them on my <a href="http://thekatkatskitchen.blogspot.com/">cookie blog, </a>but this cookie has to be here and I have to say it is one of my favourites.</div><div align="justify"> </div><div align="justify"><strong>Ingredients </strong></div><div align="justify"><br />2 cups all purpose flour</div><div align="justify">2 1/3 cups oats</div><div align="justify">1 teaspoon baking soda</div><div align="justify">1/2 teaspoon baking powder</div><div align="justify">2 teaspoons cinnamon</div><div align="justify">1/4 teaspoon of nutmeg</div><div align="justify">good pinch of all spice,</div><div align="justify">2 sticks)unsalted butter at room temperature</div><div align="justify">3/4 cup dark brown sugar</div><div align="justify">3/4 cup granulated sugar</div><div align="justify">2 tablespoons honey</div><div align="justify">1 cup fresh pumpkin puree</div><div align="justify">1 large organic egg</div><div align="justify">1 1/2 teaspoon vanilla extract</div><div align="justify">Cinnamon and brown sugar for sprinkling on top of the dough before cooking.</div><div align="justify"> </div><div align="justify">Preheat oven to 350 degrees. </div><div align="justify"> </div><div align="justify"><strong>Method</strong> </div><div align="justify"> </div><div align="justify">Line baking sheets with parchment paper. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a bowl. Cream butter, honey and sugars in large mixer bowl until light and fluffy about three minutes. Add pumpkin, egg and vanilla - mix well. </div><div align="justify"> </div><div align="justify">Add dry ingredients and mix until just combined. Do not over mix. Chill dough for 30 minutes. Drop the cookie dough onto baking sheets with a tables`poonspoon. Bake for fourteen minutes. Cool on baking sheets for a couple minutes and then transfer to wire cooling rack.</div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com1tag:blogger.com,1999:blog-2234348553468577118.post-19445395829223709202010-01-25T16:39:00.000-08:002010-01-25T16:48:45.298-08:00Curried Butternut Squash and Chicken Soup.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgid5DIHxyvfutPOmILRx8_jYq1KcHSXwUJyvjJVYKaVrhL7ouCQaHVAYvu3ywpCjsaq2A7pmJKzOzODYtqk3eUGONsl6_WSlUDvuqRlo3DO1fTUOTE2Gy1V6uE1GUeEFxYysfHVfR9DDBx/s1600-h/Curried+butternut+squash+and+chicken+soup..jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 377px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgid5DIHxyvfutPOmILRx8_jYq1KcHSXwUJyvjJVYKaVrhL7ouCQaHVAYvu3ywpCjsaq2A7pmJKzOzODYtqk3eUGONsl6_WSlUDvuqRlo3DO1fTUOTE2Gy1V6uE1GUeEFxYysfHVfR9DDBx/s400/Curried+butternut+squash+and+chicken+soup..jpg" alt="" id="BLOGGER_PHOTO_ID_5430841969084886674" border="0" /></a><br /><div style="text-align: justify;">A cold and wet <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">January</span> in London calls for something that is tasty and heart warming and this soup ticks all the correct boxes. Not only is the soup tasty, but it is ready and on the table in about twenty five minutes, so it is still very do-able after a hard day at work.<br /><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br /><br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">buttern</span><span class="blsp-spelling-error" id="SPELLING_ERROR_2">ut</span> squash peeled and diced<br />2 tablespoons of olive oil<br />1 medium yellow onion, finely chopped<br />6 garlic cloves, finely sliced<br />Thumb sized piece of fresh ginger, finely chopped<br />3 tablespoons of Thai green curry paste<br />1 can of coconut milk<br />5 cups of chicken broth<br />2 1/2 tablespoons Vietnamese fish sauce<br />2 1/2 tablespoons sweet chili sauce<br />4 chicken breasts thinly sliced<br />1 tablespoon brown sugar<br />sprinkle of sea salt<br /><br />Garnish<br />Fried leeks<br />raw scallion or spring onion<br /><br />Method<br />Heat the oil in a large heavy pan and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">sauté</span> the onions, garlic, and ginger in the oil for about five minutes. Add the curry paste and stir well in. Add the coconut milk, chicken broth, fish sauce, chili sauce, squash, and stir again . Bring everything to a boil, and simmer for about fifteen minutes until the squash is <span class="blsp-spelling-error" id="SPELLING_ERROR_4">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">dente</span>. Add the chicken, sugar, and salt and simmer until the chicken is cooked through and the pumpkin done. Taste to see that it has sweet, tart and spicy balance, top with cilantro and serve with lime wedges dipped in salt.<br /></div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com1tag:blogger.com,1999:blog-2234348553468577118.post-556260123179974922010-01-24T12:17:00.001-08:002010-01-24T12:34:07.503-08:00Chilli With Pumpkin<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5HL30m28_EOvD78qr7xLt7sFXUgh0WkR-5CVNCVcMAI-dAJtZQisY_TTNHSPZiloZv5PhsTRh1D2hZkUGVfytvbkSePC_vrTjqXttZg1wlSI8Y8VwV_FNOHRsvMJGJIuH98c_8gcc5xrH/s1600-h/chilli+with+pumpkin.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 396px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5HL30m28_EOvD78qr7xLt7sFXUgh0WkR-5CVNCVcMAI-dAJtZQisY_TTNHSPZiloZv5PhsTRh1D2hZkUGVfytvbkSePC_vrTjqXttZg1wlSI8Y8VwV_FNOHRsvMJGJIuH98c_8gcc5xrH/s400/chilli+with+pumpkin.jpg" alt="" id="BLOGGER_PHOTO_ID_5430403247910218834" border="0" /></a><span style="font-size:130%;">I desperately wanted to eat <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chilli</span> this weekend and when I looked the only beans I had were chickpeas, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sooooooooooo</span> as I did not fancy the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chilli</span> chick pea combination, plan B came about. Surprisingly enough the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pumkin</span> was delicious <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">with</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">chilli</span>, so much so I think I will add it anyway the next time I make it. Although the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">chilli</span> is technically ready when it is cooked it tastes better the next day, it improves with keeping and is one of the few dishes that develop a depth of flavour in the freezer.<br /><br /><br />Ingredients<br />4 dried <span class="blsp-spelling-error" id="SPELLING_ERROR_7">ancho</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chiles</span><br />3 oz. bacon, diced<br />3/4 pounds onion, chopped<br />1 kilo of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">stewing</span> beef cubed<br />4 large garlic cloves, peeled<br />1 tablespoon chili powder<br />1/2 tablespoon ground cumin<br />1tablespoon dried oregano<br />1/2 teaspoon ground coriander<br />10 Ounce can diced tomatoes<br />1 bottle dark beer such as Guinness<br />4 fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_10">chillis</span><br />2 large handfuls finely chopped fresh cilantro or coriander leaves<br />1 peeled, seeded and cubed butternut squash<br /><br />Garnish <br />cilantro leaves<br />chopped red onion<br />diced avocado<br />shredded <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Monterey</span> Jack cheese<br />warm tortillas<br /><br />Method<br /></span></div><p style="text-align: justify;"><span style="font-size:130%;">Place <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">chilies</span> in medium bowl and pour enough boiling water over them to completely cover. Soak until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">chilies</span> soften, at least 30 minutes and up to 4 hours.</span></p><div style="text-align: justify;"> </div><p style="text-align: justify;"><span style="font-size:130%;">Preheat the oven to 350°F.</span></p><div style="text-align: justify;"> </div><p style="text-align: justify;"><span style="font-size:130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Sauté</span> the bacon until it begins to brown, then add onions, reduce heat to medium; cover and cook until tender, about 5 minutes. Place the beef in a bag with seasoned flour and toss to coat. Drain <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">chilies</span>, reserving soaking liquid and blend them. Add all the ingredients to the pot except the squash and the fresh coriander. Cook for a few hours on a simmer until tender. Add the squash for the last ten minutes of cooking time and when it is ready add the coriander leaves. </span><br /></p> <p><br /></p>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-23089110251271091972010-01-21T18:55:00.000-08:002010-01-21T19:32:52.010-08:00Healthy Spiced Pumpkin bread<div align="justify"><a title="Healthy spiced pumpkin bread by Auntie Katkat, on Flickr" href="http://www.flickr.com/photos/23959239@N06/4293935861/"><img alt="Healthy spiced pumpkin bread" src="http://farm3.static.flickr.com/2749/4293935861_b62f2ebe5c_o.jpg" width="331" height="298" /></a><br /><br />Nothing is as comforting as a spicy bread or cake in Winter and this recipe is moist and delicious. it would make excellent french toast for breakfast.<br /><strong><br />Ingredients</strong><br /><br />2 cups flour<br />2 teaspoons cinnamon<br />1 teaspoon baking soda<br />1/4 teaspoon baking powder<br />1/2 teaspoon salt<br />1 1/2 cups sugar<br />3/4 cup olive oil<br />3 large organic eggs<br />1 teaspoon pure vanilla extract<br />3 cups shredded fresh pumpkin<br />Handful toasted pumpkin seeds or walnuts, or both<br /><br /><br />Preheat the oven to 325 degrees F.<br /><br /><strong>Method </strong><br />Sift the flour, cinnamon, baking soda, baking powder, and salt together. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.<br /><br />Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes. </div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-25579361178988085262009-10-15T12:09:00.000-07:002009-10-15T12:17:08.256-07:00Roasted Butternut Squash and crispy Sage With Feta<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVwl-DzaqD4HLPO9BAtkn2NQrgR4XluNignfjDhN3tvk6EfrNrZSlusVzBOQHchfoUz6DKMfo_PlnBSj49JcANTAbtH7C4ITYlFYJdy7tvhguyRNcS8bgX1XGH-ujox7GzKDdjxvlTCvE/s1600-h/roast+pumkin+and+feta.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; FLOAT: right; HEIGHT: 253px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392907627487461938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVwl-DzaqD4HLPO9BAtkn2NQrgR4XluNignfjDhN3tvk6EfrNrZSlusVzBOQHchfoUz6DKMfo_PlnBSj49JcANTAbtH7C4ITYlFYJdy7tvhguyRNcS8bgX1XGH-ujox7GzKDdjxvlTCvE/s400/roast+pumkin+and+feta.jpg" /></a><br /><a href="http://www.blogger.com/post-create.g?blogID=3979326615099351000" target="_blank"></a><br /></div><div align="justify"><br />Ingredients</div><div align="justify"><br /></div><div align="justify">2 cups butternut squash cubed</div><div align="justify"><br /></div><div align="justify">1 tablespoon olive oil</div><div align="justify"><br /></div><div align="justify">salt and pepper to taste</div><div align="justify"><br /></div><div align="justify">1 tablespoon olive oil</div><div align="justify"><br /></div><div align="justify">1 tablespoon butter</div><div align="justify"><br /></div><div align="justify">1 onion sliced</div><div align="justify"><br /></div><div align="justify">1 clove garlic chopped</div><div align="justify"><br /></div><div align="justify">1 tablespoon butter</div><div align="justify"><br /></div><div align="justify">2 handfuls sage leaves</div><div align="justify"><br /></div><div align="justify">4 Ounces of cubed Feta</div><div align="justify"><br /></div><div align="justify"></div><div align="justify"><br /></div><div align="justify">Method </div><div align="justify"><br /></div><div align="justify">Toss the butternut squash with the olive oil and season with salt and pepper then roast </div><div align="justify">in a preheated 350F oven until tender, about 20 minutes. Meanwhile, heat the oil and melt the butter in a pan. Add the onion and cook on low until caramelized, about 40 minutes. Add the garlic and saute for a few minutes and set aside.6. Melt the butter in a pan and let it brown. Add the sage leaves and saute until crispy, about 2-3 minute. Add everything to the pan and toss in the browned butter to coat and remove from heat when the feta starts to melt.</div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-86345065458160015622009-10-11T03:50:00.000-07:002009-10-11T03:57:04.391-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPfk4P-EPAQw2o4wchjkYSFIEav1j1EbB1C2G7O9rmUbwwvEev6tqNRNzMJveuWVrb-XiS55dm1xl7jMrCZWmfrQnby0Lx8UHbN-C1B70qL7-fu2cU7oNamLsIJWU7BbFD95oWzFd_3aC/s1600-h/PUMPKIN+LATKES.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; FLOAT: right; HEIGHT: 319px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391294556415071650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPfk4P-EPAQw2o4wchjkYSFIEav1j1EbB1C2G7O9rmUbwwvEev6tqNRNzMJveuWVrb-XiS55dm1xl7jMrCZWmfrQnby0Lx8UHbN-C1B70qL7-fu2cU7oNamLsIJWU7BbFD95oWzFd_3aC/s400/PUMPKIN+LATKES.jpg" /></a><br /><br /><br />The perfect Sunday morning brunch, crispy decadent and redolent with sage. <br /><br /><br />Butternut Squash Latkes with Sage Cream<br />1/2 butternut squash peeled and grated<br />4 pring onions chopped<br />1/4 cup flour<br /><br /><br />2 large organic eggs, lightly beaten<br />Large handful of fresh purple sage some whole and some chopped<br />salt and pepper<br />6 Tablespoon sour cream<br /><br /><br /><br /><br /><br />Method<br />Preheat oven to 425<br /><br /><br /><br />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.<br /><br /><br /><br /><br /><br />Serve with sour cream and sage dip. Combine the sour cream and the remaining finely chopped sage, season and serve over the pumpkin latkesAuntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com1tag:blogger.com,1999:blog-2234348553468577118.post-25027263605467203672009-10-11T03:13:00.001-07:002009-10-11T03:36:55.759-07:00CUMIN BUTTERNUT SQUASH RISOTTO<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8ZWNJXPQO19AFQ1TZc-5LYXnEduTO54GsPbBgvwkJnT_TdQJ8mmX764FR4W1aurO8Bi007CmmfrHaQNyPXdruZMGLwtVlCTaT5YbJc0C2Ny0Wg9SS0SiRKgfnqtaCkDnM-oboUqxbWIr/s1600-h/cumin+butternut+squash+risotto.jpg"><span style="font-family:times new roman;font-size:130%;color:#006600;"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; FLOAT: right; HEIGHT: 192px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391283968557128946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8ZWNJXPQO19AFQ1TZc-5LYXnEduTO54GsPbBgvwkJnT_TdQJ8mmX764FR4W1aurO8Bi007CmmfrHaQNyPXdruZMGLwtVlCTaT5YbJc0C2Ny0Wg9SS0SiRKgfnqtaCkDnM-oboUqxbWIr/s400/cumin+butternut+squash+risotto.jpg" /></span></a><span style="font-family:times new roman;font-size:130%;color:#006600;"><br /><br />Butternut squash is for me the quintessential Autumn food, it represents hearty warmth around a warm fire. Pumpkins symbolize <span id="SPELLING_ERROR_0" class="blsp-spelling-error">halloween</span> 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.<br /><br />Ingredients<br />1 kilo of butternut squash<br />1 teaspoon cumin powder<br />1 teaspoon saffron threads<br />1/2 teaspoon paprika<br />3 tablespoons olive oil<br />4 tablespoons butter<br />4 cloves garlic, finely minced<br />2 shallots, finely minced<br />3 cups <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Arborio</span> rice<br />Fresh vegetable stock<br />1/2 cup freshly grated <span id="SPELLING_ERROR_2" class="blsp-spelling-error">parmesan</span> cheese<br />2 tablespoons dill, chopped<br />1 teaspoon salt<br />2 teaspoons Watkins mushroom ketchup<br />1 teaspoon white pepper, freshly ground<br />4 teaspoons pumpkin seeds, lightly toasted<br /><br />Method<br />Preheat the oven to 400°F.<br /><br />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.<br /><br />In a mortar and pestle, grind the saffron threads pour over about 1/4 cup of warm water<br /><br />In a deep saucepan, <span id="SPELLING_ERROR_3" class="blsp-spelling-error">sauté</span> 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.<br /><br /><br />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. </span></div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-56557233425882332352009-05-23T14:56:00.000-07:002009-05-23T15:08:28.185-07:00SAVOURY PUMPKIN AND CAREMALISED ONION MUFFINS<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1zj-iXFWa_689hSoxtrAPJN68Ruzv7vtROlsnatWIhDLjzMyK4tsxLai1jwTVo3Vkbbk0Ev_yaS5MhtSY8XODUU4plaP6iwPBu88hcX3EwLuOOtht7hYpvqM4StupkJJkQ4hWBSBDrDf/s1600-h/Savory+Pumpkin+and+Caramelized+Onion+Muffins.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1zj-iXFWa_689hSoxtrAPJN68Ruzv7vtROlsnatWIhDLjzMyK4tsxLai1jwTVo3Vkbbk0Ev_yaS5MhtSY8XODUU4plaP6iwPBu88hcX3EwLuOOtht7hYpvqM4StupkJJkQ4hWBSBDrDf/s400/Savory+Pumpkin+and+Caramelized+Onion+Muffins.jpg" alt="SAVOURY PUMPKIN AND CAREMALISED ONION MUFFINS" id="BLOGGER_PHOTO_ID_5339141747771743746" border="0" /></a><br /></div><div style="text-align: justify;font-family:times new roman;"><div style="text-align: justify;"><span style="font-size:100%;">When I first saw this recipe, it was for vegans, but the muffins themselves looked so wonderful I had to adapt the</span><br /><br /><span style="font-size:100%;"><a href="http://doghillkitchen.blogspot.com/2009/04/savory-pumpkin-caramelized-onion.html">Scrummy Savoury muffins </a> 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. </span><br /><span style="font-size:100%;">Ingredients</span><br /><span style="font-size:100%;">1 1/2 cups diced red onion</span><br /><span style="font-size:100%;">1 tablespoon butter</span><br /><span style="font-size:100%;">1 tablespoon fresh thyme</span><br /><span style="font-size:100%;">2/3 cup soy milk </span><br /><span style="font-size:100%;">1 teaspoon vinegar</span><br /><span style="font-size:100%;">3 tablespoons shelled pumpkin seeds (pepitas)</span><br /><span style="font-size:100%;">1 cup whole wheat flour</span><br /><span style="font-size:100%;">1 cup all-purpose flour</span><br /><span style="font-size:100%;">1 1/2 teaspoons baking powder</span><br /><span style="font-size:100%;">1/2 teaspoon baking soda</span><br /><span style="font-size:100%;">1/4 teaspoon salt</span><br /><span style="font-size:100%;">1 cup roasted pumpkin puree</span><br /><span style="font-size:100%;">1/4 cup oil</span><br /><span style="font-size:100%;">1/4 cup golden syrup</span><br /><br /><span style="font-size:100%;">Preheat your oven to 350 degrees F.</span><br /><span style="font-size:100%;">Method </span><br /><span style="font-size:100%;">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.</span><br /><span style="font-size:100%;">-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.</span><br /><br /><span style="font-size:100%;">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.</span><br /></div><span style="font-size:100%;"><br /></span></div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com2tag:blogger.com,1999:blog-2234348553468577118.post-74706769746871405262009-05-12T00:42:00.001-07:002009-05-23T14:36:06.829-07:00Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart<div style="float: right; margin-left: 10px; margin-bottom: 10px;"><a href="http://www.flickr.com/photos/beckayork/1688280086/" title="photo sharing"><img src="http://farm3.static.flickr.com/2266/1688280086_d4777323f2_m.jpg" alt="" style="border: 0px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:78%;" ><a href="http://www.flickr.com/photos/beckayork/1688280086/">Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart</a><br />Originally uploaded by <a href="http://www.flickr.com/people/beckayork/">Girl Interrupted Eating</a></span></div><div style="text-align: justify;">Yesterday I was researching wild mushroom recipes for my website<br /><a href="http://www.squidoo.com/falsemorels">false morels</a> and got totally diverted but fortunately I found this recipe because I also have a page devoted to <a href="http://www.squidoo.com/driedmorels">wild mushroom recipes</a><br /><br /><br /><span style="font-weight: bold;">Rustic Wild Mushroom Caramalised Onion, Butternut Squash and Goats Cheese Tart</span><br /><br />For the pastry<br />100g of Plain Flour<br />50g of Butter<br />10ml of Water<br /><br />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.<br />Meanwhile prepare the filling<br /><br />3 large onions<br />1tablespoon of butter<br />4 large handfuls of wild mushrooms<br />3 cloves of garlic<br />4 sticks of fresh thyme<br />10 slices of roasted butternut squash ( Thickly slice a roast at 200 deg for 20 minutes)<br /><br />Finely slice the onions and saute with the butter very slawoly until they caramelise and sweeten.<br />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.<br /><br />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<br /><br />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.</div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-11462661205072632572009-03-19T03:30:00.000-07:002009-03-19T03:44:33.724-07:00Chilli Pumpkin Cranberry Rissotto<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMjQofnx_WVWmYCUz7NebPRyP2VHvoNgPWiHvLQoyG2YUOMNWZAoR9RgTiiaAoSfUgX8mE4RQi0gtsHqgpjXgFdb9k1I-WUSmuWNasw7I8evdaP98JFWBZrhcNM2CZxNcNfsw0xdrAdQO/s1600-h/chilli+pumpkin+cranberry+risotto.jpg"><img id="BLOGGER_PHOTO_ID_5314844525124375618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMjQofnx_WVWmYCUz7NebPRyP2VHvoNgPWiHvLQoyG2YUOMNWZAoR9RgTiiaAoSfUgX8mE4RQi0gtsHqgpjXgFdb9k1I-WUSmuWNasw7I8evdaP98JFWBZrhcNM2CZxNcNfsw0xdrAdQO/s400/chilli+pumpkin+cranberry+risotto.jpg" border="0" /></a> Ingredients<br /><br /></div><div align="justify">3 lb sugar pumpkin,<br />2 tablespoons olive oil</div><div align="justify">1red onion, finely chopped</div><div align="justify">3 cloves garlic, finely chopped</div><div align="justify">1 tablespoon fresh ginger finely chopped</div><div align="justify">4 hot red chilies, seeded and thinly sliced</div><div align="justify">1 1/2 cups arborio rice</div><div align="justify">1/3 cup dry white wine</div><div align="justify">5 cups vegetable broth, kept warm on the stove top</div><div align="justify">1/2 cup dried cranberries</div><div align="justify">1 cup coconut milk</div><div align="justify">1/2 teaspoon kosher salt</div><div align="justify">1/2 teaspoonfreshly ground nutmeg </div><div align="justify">1/4 teaspoon ground cinnamon</div><div align="justify">juice of one lime</div><div align="justify">1 teaspoon agave </div><div align="justify"><br />For the pumpkin seeds</div><div align="justify">2 teaspoons paprika</div><div align="justify">1/8 teaspoon cayenne</div><div align="justify">1/8 teaspoon salt</div><div align="justify"><br />To prepare the pumpkin and seeds: Preheat oven to 350 F. </div><div align="justify"> </div><div align="justify">Cut the pumpkin in half and remove the seeds and the stringy bits with a tablespoon. Reserve the seeds and place them in a colander to clean.Lightly oil a baking sheet and place the pumpkin face down on sheet.Bake for about 35 minutes, or until easily pierced with a fork, but not completely mushy. Once cooled, peel off the skin and chop pumpkin into bite sized pieces.</div><div align="justify"><br />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.</div><div align="justify"> </div><div align="justify">For the Risotto</div><div align="justify"><br />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. </div><div align="justify"><br />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. </div><div align="justify"><br />Let sit for about 10 minutes before serving, to let the flavors"marry." Scoop into bowls and garnish with pumpkin seeds.</div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-56241216023072096132009-03-09T04:40:00.001-07:002009-03-09T04:50:37.794-07:00Pumpkin, Red Lentil and Medjool Date Soup<div style="FLOAT: right; MARGIN-BOTTOM: 10px; MARGIN-LEFT: 10px"><a title="photo sharing" href="http://www.flickr.com/photos/denkschema/312809026/"><img style="BORDER-RIGHT: #000000 0px solid; BORDER-TOP: #000000 0px solid; BORDER-LEFT: #000000 0px solid; BORDER-BOTTOM: #000000 0px solid" alt="" src="http://farm1.static.flickr.com/110/312809026_8ea22e1091_m.jpg" /></a><br /><span style="MARGIN-TOP: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/denkschema/312809026/">pumpkin soup</a><br />Originally uploaded by <a href="http://www.flickr.com/people/denkschema/">denkschema</a></span></div><p align="justify">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.<br /><br />Ingredients<br /><br />100 grams red lentils<br />500 grams pumpkin, de-seeded and cubed<br /><span>1 can crushed tomatoes<br />1 tablespoon olive oil<br /><span>A handul of fresh thyme A handful of fresh tarragon leaves<br />1 large red onion, chopped </span></span><span><br /></span>1 litre water<br />1 vegetable stock cube<br /><span>Large pinch of chilli flakespinch of cayenne pepper<br /></span>10 medjool dates chopped<br />splash lemon juice</p><p align="justify">To garnish Pomegranite seeds, chilli oil and fresh coriander<br clear="all"></p><p align="justify">Method</p><p align="justify">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.<br />Add a splash of lemon juice and season to taste with a pinch of salt and cayenne.<br />Garnish with coriander leaves, chilli oil and pomegranite seeds. </p><p> </p>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-31350438385143933352009-03-01T03:27:00.001-08:002009-03-01T03:37:37.877-08:00Roast Pumpkin Salad<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFO-VpGc7gL9qR-yEt63G5L9xDE0A91oOaaNmMRFEEFy2Vh7mQvRndNjF38v1YTSHyI0cWO6bm3LyM41WfLNCv7Bbz6KVFHPzP_ermeBHB7eFx9Fi2hRSfZKln2JHy6owL0aCpro09utO5/s1600-h/roast+pumpkin+salad.jpg"><img id="BLOGGER_PHOTO_ID_5308179761041584482" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFO-VpGc7gL9qR-yEt63G5L9xDE0A91oOaaNmMRFEEFy2Vh7mQvRndNjF38v1YTSHyI0cWO6bm3LyM41WfLNCv7Bbz6KVFHPzP_ermeBHB7eFx9Fi2hRSfZKln2JHy6owL0aCpro09utO5/s400/roast+pumpkin+salad.jpg" border="0" /></a><br /></div><div align="justify">Since moving to london from Spain (in the worst winter for twemnty odd years) I have been living on roast vegetables. I am virtually a vegetarian and tend not to eat much meat. However I miss my salads as well, so this roast pumpkin salad ticked all the boxes. A perfect lunch when served with wholemeal bread. </div><div align="justify"> </div><div align="justify">Ingredients<br />Large chunk of pumpkin peeled and cut into 1-inch chunks </div><div align="justify">1 large red onion quartered2 tablespoons olive oil </div><div align="justify">Sea salt and freshly ground pepper </div><div align="justify">10 Ounces of cooked french beans </div><div align="justify">1/3 cup walnuts </div><div align="justify">1 cup plain Greek yoghurt ( I used a nouhgt percent fat yoghurt)</div><div align="justify">2 tablespoons red balsamic vinegar </div><div align="justify">1 garlic clove, very very finely chopped</div><div align="justify">2 samll heads of baby gem, torn into bite-size pieces<br /></div><div align="justify">Preheat oven to 450 degrees.</div><div align="justify">On a large baking sheet, toss together the pumpkin, onion, and oil, and then season with salt and pepper. Roast for about 20 minutes until the pumpkin is tender but not mushy. Add green beans and walnuts and toss well. Roast for three minutes To make the dressing whisk together yoghurt, vinegar, and garlic and season with salt and pepper. Top the lettuce with roasted vegetable mixture and drizzle the dressing over the top. </div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-46524092725612778872009-02-19T02:48:00.001-08:002009-02-19T02:56:55.842-08:00Pumpkin, Seed, and Nut Cookies stack<div style="float: right; margin-left: 10px; margin-bottom: 10px;"><a href="http://www.flickr.com/photos/45685497@N00/1546455868/" title="photo sharing"><img src="http://farm3.static.flickr.com/2269/1546455868_6051d591e1_m.jpg" alt="" style="border: 0px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/45685497@N00/1546455868/">Pumpkin, Seed, and Nut Cookies stack</a><br />Originally uploaded by <a href="http://www.flickr.com/people/45685497@N00/">jess.t</a></span></div><br /><div style="text-align: justify;">Normally my diet is very healthy, but someties after a hard aerobic workout, nothing but a cookie will do. However I am fairly strict about the requirements for a cookie, they have to be healthy I know I know the idea of a healthy cookie is an oxymoron. First of all my cookies have to be soft and I have to attack their construction like the dishwasher method. Everything but the kitchen sink goes in I have to have oats, because they give the softness, not for me the Italian twice cooked cookie, I love to have a soft chewy cookie. In this case the soft bake comes from the oats and the pumpkin base, then the texture coems from the almonds, pumpkin seeds and chocolate for me it has to be dark chocolate.<br /><br />Ingredients<br /><br />1/2 cup sliced almonds<br />1/2 cup raw pumpkin seeds<br />1 cup whole wheat flour<br />1 cup all-purpose flour<br />1/2 cup almond meal<br />2 tablespoons flaxseed meal<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />1/2 teaspoon cinnamon<br />1 stick unsalted butter, room temperature<br />1 1/4 cups brown sugar<br />1 cup pumpkin<br />2 large organic eggs at room temperature<br />1 teaspoon oure vanilla extract<br />1 cup dark chocolate in small chunks<br />1 cup whole oats<br /><br />Preheat the oven to 350 degrees.<br /><br />Method.<br /><br />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.<br />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.<br /><br />Drop the dough by heaping spoonfuls 2” apart on the baking sheets, and bake for 16 to 18<br />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<br />minutes on sheets, transfer to racks to cool completely.</div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com1tag:blogger.com,1999:blog-2234348553468577118.post-87851795015964617032009-02-18T01:44:00.000-08:002009-02-18T01:50:38.991-08:00Spicy Pumpkin Smoothie<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEODh5h91XfrwdeFYma370lwoxMBOFUZo7mm2KD7rtSYzuonO36Ddk7G2-7XBU8NdN1UE0BV4xFrV2BOLOirpI45vKpKzwiQjawoXulAM4Mx4-O8Pq_-5kvx6IuuNcMvZVZD6KxLFUJXSm/s1600-h/pumpkin+smoothie.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEODh5h91XfrwdeFYma370lwoxMBOFUZo7mm2KD7rtSYzuonO36Ddk7G2-7XBU8NdN1UE0BV4xFrV2BOLOirpI45vKpKzwiQjawoXulAM4Mx4-O8Pq_-5kvx6IuuNcMvZVZD6KxLFUJXSm/s400/pumpkin+smoothie.jpg" alt="Spicy pumpkin smoothie" id="BLOGGER_PHOTO_ID_5304071289655171074" border="0" /></a><br /></div>Some morning I go to the gym and when I have finished an hours aerobics and then an hours swim I am famished. I take this drink with me in a flask and it keeps me going unitl lunch.<br /><br />Spiced Pumpkin Smoothies<br /><br />3/4 cup pumpkin<br />3/4 cup Greek yogurt<br />1/4 teaspoon cinnamon<br />1/8 teaspoon nutmeg<br />2 teaspoons brown sugar(optional)<br />4 ice cubes<br />whipped cream (optional)<br /><br />Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top.Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-64440231704100699732009-02-13T05:19:00.001-08:002009-02-13T05:20:07.632-08:00Pumpkin enchiladas with mole sauce<div style="float: right; margin-left: 10px; margin-bottom: 10px;"><span style="font-size:78%;"><a href="http://www.flickr.com/photos/jebusthecat/3072132053/" title="photo sharing"><img src="http://farm4.static.flickr.com/3211/3072132053_87f8d03574_m.jpg" alt="" style="border: 0px solid rgb(0, 0, 0);" /></a><br /></span><span style="margin-top: 0px;font-size:78%;" ><a href="http://www.flickr.com/photos/jebusthecat/3072132053/">Pumpkin enchiladas with creamy goat cheese and mole sauce</a><br />Originally uploaded by <a href="http://www.flickr.com/people/jebusthecat/">jen :)</a></span></div><div style="text-align: justify;">Mole sauce is a rich, deep, smoky sauce with both a chocolate and chilli hit. I leave the seeds in my chllies because I like them hot, remove them if you prefer.<br /><br />Ingredients<br />For the sauce<br />10 red chillies<br />2 teaspoon coriander seeds<br />1 teaspoon sesame seeds<br />25g/1oz flaked almonds<br />5 black peppercorns<br />3 cloves<br />1 red onion, sliced<br />3 garlic cloves, finely chopped<br />1 tablespoon cocoa powder<br />vegetable oil, for frying<br />400g/14oz can of chopped tomatoes<br />pinch of cinnamon<br />sugar, to taste<br />150ml/5fl oz chicken stock<br />100g/3½oz dark 70% cocoa-solids chocolate, grated<br /><br />For the enchiladas<br />vegetable oil, for roasting<br />2 butternut squash, peeled and cut into 3cm/1¼in cubes<br />400g/14oz can of refried beans<br />freshly chopped coriander leaves<br />1 red chilli, chopped<br />12 soft flour or corn tortillas<br />salt and freshly ground black pepper<br />To serve<br />soured cream<br />lime wedges<br />fresh coriander leaves<br /><br />Preheat the oven to 200C/400F/Gas 6<br /><br />Method<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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. </div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com1tag:blogger.com,1999:blog-2234348553468577118.post-73044146878271544562009-02-07T06:01:00.000-08:002009-02-07T06:19:11.668-08:00<div style="text-align: justify;">This is my first winter back in the UK for twenty years <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0ihR8XqXgGPf8Jif9f_U0ZhU5w1N7uboWaqySZOxsxl4IBXveoNbzr9yrxon-ruGx_STWXJ4mp8Py2aere5qYAqcnsV2d9oKiPHirbe00oIMPWig1J-lwv_6HedItkZy6UGQlTkfl_Kv/s1600-h/caribean+chickpea+and+pumpkin.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 395px; height: 385px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0ihR8XqXgGPf8Jif9f_U0ZhU5w1N7uboWaqySZOxsxl4IBXveoNbzr9yrxon-ruGx_STWXJ4mp8Py2aere5qYAqcnsV2d9oKiPHirbe00oIMPWig1J-lwv_6HedItkZy6UGQlTkfl_Kv/s400/caribean+chickpea+and+pumpkin.jpg" alt="" id="BLOGGER_PHOTO_ID_5300055741736541762" border="0" /></a><br />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.<br /><br />large hjar of cooked chickpeas<br />30ml (2 tablespoon) olive oil<br />Handful of fresh thyme or lemon thyme<br />1 onion, red finely chopped<br />1 red chilli, deseeded and finely sliced<br />30ml madras curry paste<br />450g (1 lb) pumpkin peeled and cubed<br />5ml (1 tsp) salt<br />500ml (2 cups) vegetable stock<br />6 spring onions (scallions), finely chopped<br />30ml (2 tablespoons)freshly squeezed lime juice<br />60ml (4 tablespoon ) coriander, chopped</div><h6 style="text-align: justify;">Method </h6>Saute 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.<br /><br /><h6><br /></h6>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-61701473323660202482009-01-27T01:40:00.000-08:002009-01-27T01:52:14.848-08:00Barbecued Swordfish Steaks, Cardamom Pumpkin and Onion Salsa Recipe<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9LjZrND6qhwe6Tj1jj2y4l3IVJA6TBPhJuDXhTH01h5SyJZV8Tbjwdg9bUB3SmlkHiMbOtSU7IxG2FPDNW6G6FB-cqA162t4QBOOvSuTRiRaofeXuADx6XkNcpfPdL_BlX23V5v_S4f1/s1600-h/barbecued+swordfish+with+salsa.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 318px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9LjZrND6qhwe6Tj1jj2y4l3IVJA6TBPhJuDXhTH01h5SyJZV8Tbjwdg9bUB3SmlkHiMbOtSU7IxG2FPDNW6G6FB-cqA162t4QBOOvSuTRiRaofeXuADx6XkNcpfPdL_BlX23V5v_S4f1/s400/barbecued+swordfish+with+salsa.jpg" alt="" id="BLOGGER_PHOTO_ID_5295907550087108578" border="0" /></a>Barbecued Swordfish is one of my favourite tastes of Summer in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Malaga</span>. The smoked taste of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">the</span> fish and the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Mediterranean</span> perfectly complement one another<br /><br />Ingredients<br /><br /><span style="font-weight: bold;">Gazpacho oil</span><br />4 tomatoes<br />1 red onion, peeled<br />1 garlic clove, peeled<br />1 red capsicum, seeds and membrane removed<br />1 cucumber, peeled and seeded<br />4 red chilies<br />2 slices <span class="nfakPe">white</span> <span class="nfakPe">bread</span><br />200 ml <span class="nfakPe">white</span> wine vinegar<br />600 ml extra virgin olive oil<br />2 tablespoons parsley, chopped<br />salt and pepper<br /><span style="font-weight: bold;">Salsa</span><br />1 butternut pumpkin, peeled and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">deseeded</span><br />2 red onions, peeled<br />3 cardamom pods, split<br />1 teaspoon cardamom powder<br />1 teaspoon ginger<br />1 teaspoon crushed garlic<br />3 tablespoons olive oil<br /><span style="font-weight: bold;">Swordfish</span><br />4 swordfish steaks<br />salt and fresh ground pepper<br /><br />Method.<br />To make gazpacho oil<br />Roughly chop tomatoes, onion, garlic, capsicum, cucumber, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chillis</span> and <span class="nfakPe">bread</span> and place in bowl.<br />Pour over vinegar and toss well and marinate for 2 hours, then puree in blender until smooth.<br />Gradually whisk in olive oil. Add <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">parsley</span> and season.<br />To make salsa<br />Preheat oven to 220 degrees Celsius.<br />Cut pumpkin and onion into 1cm cubes.<br />Toss pumpkin with cardamom pods, cardamom spice, ginger, garlic and olive oil.<br />Place on baking tray and roast in oven turning frequently until pumpkin is nearly cooked, then add onion <span class="blsp-spelling-error" id="SPELLING_ERROR_6">for</span> the last 5 to 10 minutes to brown.<br />Add salt and pepper and toss well.<br />To cook fish<br />Lightly season fish and cook over hot <span class="blsp-spelling-error" id="SPELLING_ERROR_7">barbeque</span> until cooked to your liking four minutes each side.<br />To serve<br />Place two large spoonfuls of salsa in middle of plate. Place fish on top and drizzle gazpacho oil over and around plate. </div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-58941091386742969992009-01-25T14:39:00.001-08:002009-01-25T14:46:02.439-08:00Pumpkin Porridge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQJiLMs6rS5d6ws4oLlKY8dU23lJkTEVEUThS5kRstr2A9ad62TJcwolDndTDs48ju630YKecj44oYMbaOrssqe1gPPSwdlDdzwQVbYrgF2n7IuJI58JTkdPQLvt0gHGdrMqKFyHscQKc/s1600-h/pumpkin+porridge.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQJiLMs6rS5d6ws4oLlKY8dU23lJkTEVEUThS5kRstr2A9ad62TJcwolDndTDs48ju630YKecj44oYMbaOrssqe1gPPSwdlDdzwQVbYrgF2n7IuJI58JTkdPQLvt0gHGdrMqKFyHscQKc/s400/pumpkin+porridge.jpg" alt="" id="BLOGGER_PHOTO_ID_5295364761142288514" border="0" /></a><br /><div style="text-align: justify;">This is a heart warming January London breakfast. Just a month ago when I lived in Spain my breakfast was a piece of fruit. Now having relocated to London my breakfast is far more substantial, but it still has my favourite pomegranite seeds the emblem of Andalucia.<br /><br />Ingredients<br /><br />1 cup pumpkin water<br />Pinch of salt<br />1/2 cup oats<br />1 teaspoon cinnamon<br />3 ounces of mashed pumpkin<br />1 teaspoon vanilla sugar<br />Pomegranate seeds<br />Chopped walnuts<br />Brown sugar for sprinkling<br />Method<br />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.<br />Top oatmeal with pomegranates, walnuts, and a sprinkling of brown sugar.<br /></div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-9710527025777468792009-01-15T07:23:00.001-08:002009-01-15T07:26:45.839-08:00Spicy Pumpkin Enchiladas<div style="float: right; margin-left: 10px; margin-bottom: 10px;"><span style="font-size:78%;"><a href="http://www.flickr.com/photos/exlibris/1641437925/" title="photo sharing"><img src="http://farm3.static.flickr.com/2213/1641437925_2dd37ba920_m.jpg" alt="spicy pumpkin enchiladas" style="border: 0px solid rgb(0, 0, 0);" /></a><br /></span><span style="margin-top: 0px;font-size:78%;" ><a href="http://www.flickr.com/photos/exlibris/1641437925/">Enchiladas</a><br />Originally uploaded by <a href="http://www.flickr.com/people/exlibris/">ex.libris</a></span></div><div style="text-align: justify;">These enchiladas are spicy and sweet at the same time.<br /><br />Ingredients<br /><br />15 ounces of pumpkin puree<br />10 ounces corn kernels<br />4 ounces of cooked red pepper<br />1 finely diced red onion<br />3 ounces of walnut pieces<br />1 tablespoon finely chopped garlic<br />2 teaspoons ground cumin<br />1 teaspoon chili powder<br />1 teaspoon sweet paprika<br />salt<br />1 teaspoon ground cinnamon<br />8 x 6-inch tortillas<br />1 ounce baby spinach leaves, washed and patted dry<br />10 ounces of your favourite salsa<br />4 ounces of grated Monterey jack cheese<br /><br />Method<br /><br />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.<br /><br />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.</div>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com1tag:blogger.com,1999:blog-2234348553468577118.post-21405119437360620842009-01-10T05:13:00.001-08:002009-01-10T05:14:53.387-08:00Pumpkin and orange scone<div align="justify"><div style="FLOAT: right; MARGIN-BOTTOM: 10px; MARGIN-LEFT: 10px"><a title="photo sharing" href="http://www.flickr.com/photos/8258115@N08/492472939/"><img style="BORDER-RIGHT: #000000 0px solid; BORDER-TOP: #000000 0px solid; BORDER-LEFT: #000000 0px solid; BORDER-BOTTOM: #000000 0px solid" alt="" src="http://farm1.static.flickr.com/192/492472939_a1ee4d23e6_m.jpg" /></a><br /><span style="MARGIN-TOP: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/8258115@N08/492472939/">Pumpkin and orange scone</a><br />Originally uploaded by <a href="http://www.flickr.com/people/8258115@N08/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mitsooko</span></a></span></div></div><p align="justify">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, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">don't</span> labour the shaping of them <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">because</span> to get light and airy scones you do not need to activate the gluten in the flour.<br /><br />Ingredients<br /><br />1/2 cup fresh pumpkin<br />2 cups all purpose flour<br />2 Tablespoons butter,<br />4 Tablespoons sugar<br />1 large organic egg<br />1 teaspoon baking powder<br />1 pinch salt<br />1/3 cup golden raisins<br />2 tablespoons orange zest.<br /><br />Method<br />Preheat the oven to 375°<br />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 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">over mix</span>.<br /><br />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 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">eight.</span><br /><br />Preheat the oven, bake at 375°for about twenty five minutes.<br clear="all"></p>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0tag:blogger.com,1999:blog-2234348553468577118.post-31045787853759398442009-01-08T11:18:00.001-08:002009-01-08T11:19:38.798-08:00Chocolate Chip Pumpkin Cookies<div align="justify"><div style="FLOAT: right; MARGIN-BOTTOM: 10px; MARGIN-LEFT: 10px"><a title="photo sharing" href="http://www.flickr.com/photos/melissabernais/2934218217/"><img style="BORDER-RIGHT: #000000 0px solid; BORDER-TOP: #000000 0px solid; BORDER-LEFT: #000000 0px solid; BORDER-BOTTOM: #000000 0px solid" alt="Chocolate chip pumpkin Cookies" src="http://farm4.static.flickr.com/3010/2934218217_3bca3e1126_m.jpg" /></a><br /><span style="MARGIN-TOP: 0px;font-size:0;" ><a href="http://www.flickr.com/photos/melissabernais/2934218217/">Spicy Pumpkin Bread & Chocolate Chip Pumpkin Cookies 4</a><br />Originally uploaded by <a href="http://www.flickr.com/people/melissabernais/">Melissa Bernais</a></span></div></div><p align="justify">Pumpkin Chocolate Chip Cookies<br />Ingredients<br />1 cup pumpkin<br />3/4 cup sugar<br />1/2 cup canola oil<br />1 egg, lightly beaten<br />2 cups flour<br />2 teaspoons baking powder<br />1 teaspoon cinnamon<br />1/2 teaspoon salt<br />1 teaspoon baking soda<br />1 teaspoon milk<br />1 cup chocolate chips<br />1 teaspoon vanilla<br /><br />Preheat the oven to 375 degrees<br /><br />Dissolve baking soda in milk and set aside. In large bowl whisk together pumpkin, sugar, oil, vanilla, and egg.<br /><br /><br />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.<br clear="all"></p>Auntie Kat Kathttp://www.blogger.com/profile/03878403378732871653noreply@blogger.com0