Pumpkin Almond Butter

Ingredients

1/2 cup pumpkin puree

1/2 cup almond butter

2 tablespoons honey

1 teaspoon cinnamon

1 teaspoons pure vanilla essence

Blend ingredients until smooth.

Beef and Butternut Squash Curry

Beef and butternut squash curry is the ultimate comfort food for cold Winter waether and the perfect foil for snow in London.

Ingredients

2 Tablespoons vegetable oil

1 sweet yellow onion, sliced thinly

kosher salt

2 lbs. stewing beef,

2 branches of curry leaves (about 30 small leaves)

Thumb of fresh ginger, sliced

3 cloves whole garlic, peeled

1 13.5 oz. can coconut cream

2 cups water

2 teaspoons tumeric

2 tablespoons curry powder

1/4 teaspoon chilli powder

1 teaspoon ground coriander
1/2 teaspoon ground cumin

2 teaspoon tamarind concentrate

Method

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.

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.

Pumpkin Oatmeal Cookies

I make cookies often and blog about them on my cookie blog, but this cookie has to be here and I have to say it is one of my favourites.

Ingredients

2 cups all purpose flour

2 1/3 cups oats

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons cinnamon

1/4 teaspoon of nutmeg

good pinch of all spice,

2 sticks)unsalted butter at room temperature

3/4 cup dark brown sugar

3/4 cup granulated sugar

2 tablespoons honey

1 cup fresh pumpkin puree

1 large organic egg

1 1/2 teaspoon vanilla extract

Cinnamon and brown sugar for sprinkling on top of the dough before cooking.

Preheat oven to 350 degrees.

Method

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.

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.

Curried Butternut Squash and Chicken Soup.

A cold and wet January 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.


Ingredients


1 butternut squash peeled and diced
2 tablespoons of olive oil
1 medium yellow onion, finely chopped
6 garlic cloves, finely sliced
Thumb sized piece of fresh ginger, finely chopped
3 tablespoons of Thai green curry paste
1 can of coconut milk
5 cups of chicken broth
2 1/2 tablespoons Vietnamese fish sauce
2 1/2 tablespoons sweet chili sauce
4 chicken breasts thinly sliced
1 tablespoon brown sugar
sprinkle of sea salt

Garnish
Fried leeks
raw scallion or spring onion

Method
Heat the oil in a large heavy pan and sauté 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 al dente. 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.

Chilli With Pumpkin

I desperately wanted to eat chilli this weekend and when I looked the only beans I had were chickpeas, sooooooooooo as I did not fancy the chilli chick pea combination, plan B came about. Surprisingly enough the pumkin was delicious with chilli, so much so I think I will add it anyway the next time I make it. Although the chilli 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.


Ingredients
4 dried ancho chiles
3 oz. bacon, diced
3/4 pounds onion, chopped
1 kilo of stewing beef cubed
4 large garlic cloves, peeled
1 tablespoon chili powder
1/2 tablespoon ground cumin
1tablespoon dried oregano
1/2 teaspoon ground coriander
10 Ounce can diced tomatoes
1 bottle dark beer such as Guinness
4 fresh chillis
2 large handfuls finely chopped fresh cilantro or coriander leaves
1 peeled, seeded and cubed butternut squash

Garnish
cilantro leaves
chopped red onion
diced avocado
shredded Monterey Jack cheese
warm tortillas

Method

Place chilies in medium bowl and pour enough boiling water over them to completely cover. Soak until chilies soften, at least 30 minutes and up to 4 hours.

Preheat the oven to 350°F.

Sauté 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 chilies, 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.

Healthy Spiced Pumpkin bread

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.

Ingredients

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup olive oil
3 large organic eggs
1 teaspoon pure vanilla extract
3 cups shredded fresh pumpkin
Handful toasted pumpkin seeds or walnuts, or both


Preheat the oven to 325 degrees F.

Method
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.

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.

Roasted Butternut Squash and crispy Sage With Feta

Ingredients

2 cups butternut squash cubed

1 tablespoon olive oil

salt and pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 onion sliced

1 clove garlic chopped

1 tablespoon butter

2 handfuls sage leaves

4 Ounces of cubed Feta

Method

Toss the butternut squash with the olive oil and season with salt and pepper then roast

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.