How to make the most of your Halloween Pumpkin – Pumpkin soup, Roasted PumpkinSeeds,Decoration.
1. Take your beautiful orange sphere and carefully slice the top off evenly about 3 inches down from the stalk
2. Scoop out the insides and separate the seeds 3. Add one peeled and diced potato, 1 sweet potato, 1 onion,
from the flesh and put the seeds to one side. 2 cloves garlic, 2 vegetable stock cubes, salt,pepper,
Carve off some of the thicker flesh from the inside paprika and 1 cinnamon stick, heating gradually on
of the pumpkin and put all the flesh into a pan of a medium heat, not allowing to boil.
4. Once all vegetables are tender blend the mixture
using a stick blender or other similar device. When the
soup mix is completely smooth remove the cinnamon
stick and add some double cream to required taste.
5. Take the seeds and clean off any excess fleshy 6. The Roasted seeds will emerge from the oven
bits with water. Spread the seeds out on a baking a golden brown colour and have a crispy coating.
tray and spoon over a few spoonfuls of olive oil They can be eaten like this but i prefer to cool them
ensuring the seeds are lightly covered. Place in and crack the shell off by sqeezing them between my fingers to
the oven on a low temperature for about an hour. reveal the olive coloured seeds above.
7. Once all the consumables have been exhausted (i’m sure there are more ideas!) all that’s left is to carve the pumpkin a face. Mine is a very simple one, I might try a more adventurous one next time! The candles are in, the lights are out. All ready to put out for Halloween.
Mediterranean Bake (excellent fat burning properties!)
1 Sweet potato chopped
1 Aubergine chopped
1 Courgette chopped
1 Onion diced
2 Cloves garlic crush
8 cherry tomatoes (or plums) left whole
Fresh basil, coriander and oregano
150 ml milk
1 veg stock cube
1. Fill a baking tray with the prepared Sweet potato, Aubergine, Courgette and onions , cover lightly with olive oil and place in the oven on 180 degrees to roast for 25 minutues, turning half way through.
2. Put the Millet into a saucepan with double it’s content in water and cook on a medium heat, simmering until all water has absorbed into the grains, and it has a thick slightly sticky consistency as seen below.
3. Take another saucepan and pour in the milk. Add the garlic, tomatoes, herbs and stock cube into the milk and simmer on a very low heat for 20 minutes until the herbs are tender. The tomatoes should stay whole.
4. Remove roasting tin from oven. Take the pan of millet and spread the contents evenly over the roasted vegetables. Take the milk pan and pour the contents of this over the top of everything, ensuring it covers all areas as below.
5. Return to the oven for 20-30 minutes until the majority of the milky mixture has absorbed
Remove from the oven and serve. The bake will be nicely bound together and can be served in large squares similarly to lasagne. Serve with garlic bread.
225g Self raising flour
55g real butter
Half small Aubergine
Half red onion
5 cherry tomatoes
Generous helping of basil
1. Chop all vegetables quite small and add to a pan lined with olive oil and fry until all the veg is moist and tender. Leave to one side to cool in the pan.
2. Using clean hands mix the flour butter and salt together in a bowl until you have a fine bread crumb mix.
3. pour the milk into the bread crumb mix and stir in briefly before adding the veg mix and stiring in thoroughly.
4. Take a small loaf tin and line with a thin layer of butter before pouring the dough mixture into it making sure it is covered evenly.
5. Bake at 180 degrees for 30 minutes or until golden brown on top and remove from oven. . Remove from Tin and place on a cooling rack.
The same recipe can used replacing the veg with 25g caster sugar in order to make yummy scones. (as seen above)
Herby Rocket and Lentil Pattys
I have lots of rocket that is on its way to flower and an excess glut of coriander so a good way to use it up is to either make a pesto or pattys. These can also be made with carrot top leaves and many other herbs.
100-200g red lentils (no need to soak over night)
generous helping of coriander, rocket and/or any other herb
1/2 veg stock cube
2 tbsp water
1 tsp of a hot spice e.g hot paprika or cumin
salt and pepper to flavour
1. Put the lentils into a pan and fill with water just enough to cover the lentils. Put on to the hob on a low heat until all water has absorbed and you are left with an orange mush.
2. Cover the bottom of a frying pan with oil and add the coriander, rocket and any other herbs. Fry lightly on a low heat for 10 minutes continuously turning the greens.
3. Add the mushy lentils into a blender along with the greens, water, stock cube and spices. (add a little more water if required in order to blend)
4. The mixture should have blended together into a nice smooth thick paste. Empty the contents into a bowl and then mix in the flour until the mixture is firm. At this point add salt and pepper to preferred taste.
5. Place the bowl of mixture into the fridge for at least a couple of hours
6. Remove the bowl of mixture from the fridge and using a dessert spoon shape the mixture into little ball shaped pattys (like falafel).
7. Fry the the pattys or cook in the oven like stuffing
Serve with lots and lots of humous and generous squeezings of lemon juice!
Cati’s Carrot and Coriander Curry (For slow cooker)
15-20 Sprigs of coriander
2 x Medium sized carrots (grated)
1x tin of chopped tomoatoes or fresh ones!
2 cloves garlic
100g frozen peas
1 tbsp pesto
1 tbsp hot paprika
1 veg stock cube
1 small cup of red lentils (to thicken)
tsp salt/ tsp pepper
1/2 pint boiling water
Add all the ingredients into the slow cooker except for the peas. Cook on low for 4 hours then add the peas and leave on for a further hour.
Serve with fried rice.
The weekly forage is complete.. A lovely sunny morning ramble along the river always provides bountiful gifts from nature as well as anything else i can find in the garden.
Handful of Chickweed
large handful Wild garlic
Handful of nettles
Handful of Radish leaves
Handful of prepared mung beans
Half a stock cube
Put all the ingredients together in a pan and cover with water. Cook on a low heat with a lid on for about 40 mins..
A Goblet of Zesty Lemon Cheese Cake
Ingredients: (to preferred taste)
100 ml Double Cream
100 ml Cottage Cheese
The Zest of 2 Lemons
6 Digestive Biscuits
Large knob of Butter
Sprinkling of cinnamon
1. crush 6 or 7 digestive biscuits or blend until there are no big lumps left and add to a pan of melted butter, mixing in thoroughly until the biscuits are bound well together.
2. let the biscuit mix cool and add the mixture to the goblet of choice and push firmly down in the bottom.
3. Add the Double cream and Cottage cheese together into a blender and blend until very thick and smooth. Cream cheese is normally used but i prefer cottage cheese as i think it gives an extra kick.
4. Sqeeze in lemon juice and pour in Icing sugar and blend to desired taste, adding as much or as little sugar as required.
5. Remove contents from blender into a bowl and mix in lemon zest
6. Spoon the the creamy cheesy mixture on top of the biscuit base and put into fridge. Leave for a couple of hours or over night. Serve with a sprinkling of cinnamon.
Wild and Wonderful Creamy Lentil Bake
100g red lentils
1 medium sized potato chopped in narrow lengths
1 large carrot chopped in narrow lengths
1 small courgette chopped in narrow lengths
1 can tuna
1 small floret of Broccoli
1 small onion diced
large handful of Wild garlic
tablespoonful of home made pesto
6 ripe mini plum tomatoes
Mugful of Milk
150ml fresh british double cream
1 fish stock cube
Spinach to garnish
Pre- heat oven to 200 degrees. Add a small amount of oil to the bottom of a medium sided oven roasting dish and add the potatoes, carrots and courgettes. Place into the Oven.
Take the Wild garlic and cut all stems away from the leaves. Place the stems into a small baking dish lined with butter or olive oil and place this into the oven 20 mins after the previous dish.
1. Place the lentils into a small pan with just enough water to cover them and bring them to the boil, simmering until they have absorbed all of the water.
While the lentils are simmering away place the cabbage, broccoli and onion in to a pan and add the milk (enough milk to just cover the contents of the pan. Add 1 fish stock cube, cover the pan with a lid and cook on a medium heat until the cabbage is tender. At this point turn down to the lowest heat, add the wild garlic leaves and pesto and then remove the saucepan lid for the remainder of cooking (another 5 minutes). Then turn off the stove.
2. Add the can of responsibly sourced tuna into the milky pan of veg along with the lentils. The lentils should have absorbed all of the water by now and still have a bite to them.
3. Remove the roasting dishes from the oven and turn the veg a little. Then take the milky veg pan and pour the contents over the potato, carrot and courgette mix in the roasting tin. Scatter the plum tomatoes over the top of this and then pour the cream over and return both roasting dishes to the oven for a further 20-30 minutes.
4. Remove the dishes from the oven and voila! The bake should be nicely bound together by the lentils and the wild stems should be sweet and tender and ready to act as a side garnish to the bake along with some fresh uncooked leaves of wild garlich or spinach.
5. Ready to eat! with a little cup of french red!