bFeedme

Cooking, Recipe and Food Blog

Pumpkin and Raisin Bread

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Pumpkin and raisin bread is a healthy bread recipe that is rich in fiber and high in nutrients. It is a bit more filling than regular bread because of the pureed pumpkin. Expect to be quite full with a slice or two. Eat it with butter if desired.

 

Serves 4-6

Ingredients:

1/2 cup white self-rising flour

2/3 cup whole meal self-rising flour’

1/4 teaspoon baking powder

1 tablespoon sugar

1 teaspoon grated orange rind

40g polyunsaturated margarine

1/4 cup mashed pumpkin

1 egg lightly beaten

1/4 cup butter milk

1/3 cup raisins

 

Preheat oven to 210C and lightly grease a loaf pan with butter.

Next, sift the white flour and the whole meal flour. Place it in a food processor or blender along with the baking powder, sugar, orange rind, margarine, pumpkin, egg and buttermilk. Process it for 30 seconds or until all the ingredients are well combined.

Flour a flat surface and put the dough on it. Knead it and add the raisins. Continue to knead the dough for another 2-3 minutes or until it becomes smooth. Brush the dough with buttermilk and place it in the dough in the pan. Bake it for 15 minutes. Reduce the heat to 180C and bake it for another 15 minutes or until the top is slightly brown. Insert a knife and make sure it comes clean to test doneness.  Serve warm or cold.

 

Photo Courtesy Of:   stu_spivack

Vegetable Korma

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Vegetable korma is a vegetarian Indian dish that has an aromatic flavor due to the various spices used in it. It is similar to curry, but without the chili and the coconut milk; although you may add some if desired. This recipe also uses ghee or Indian clarified butter which may be high in fat, but it also contains vitamin A and D.

In preparing this dish make sure that the vegetables are cooked just right, because we don’t want them to get mushy. If you are not in the mood for rice, you can eat it with chapatti instead.

 

Serves 4

Ingredients:

20g butter or ghee

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 tablespoon finely grated ginger

1 tablespoon smoked paprika

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon ground cloves

4 ripe tomatoes, coarsely chopped

1 head cauliflower, cut into florets

500g butternut pumpkin, peeled, seeded, cut into 4cm pieces

1 cup water

1 cup unflavored yoghurt

1 cup frozen peas

Salt and pepper to taste

1 tablespoon toasted flaked almonds

 

Melt the butter in a large saucepan over medium heat. Sauté the onions for 5 minutes or until golden brown. Add the garlic, ginger, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves to form a spice paste. Cook it for 1-2 minutes until fragrant. Stir occasionally.

Place the tomatoes in the saucepan with the spice paste mixture and cook it for another 5 minutes or until they are soft. Add the pumpkin, water and yogurt. Increase the heat to high and bring it to a boil. Reduce the heat to low and then add the cauliflower. Cover and cook for 20-30 minutes until the vegetables are soft and the sauce thickens a bit. Stir in the peas. Season it with salt and pepper. Remove from heat.

Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly. Add the peas and stir to combine. Remove from heat. Season with salt and pepper.

Ladle the korma into a serving bowl or individual bowls. Top with almonds. Serve immediately with steamed basmati rice.

 

Photo Courtesy Of:  wonderyort

Pumpkin Gnocchi

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Pumpkin gnocchi is an Italian recipe that you can prepare ahead of time. You can keep them uncooked in the refrigerator for 24 hours. It is perfect for parties and dinners too because you can make as much as you want a day before without the hassle on the day itself.

You can be very creative with this dish by adding different types of cheese. I hear that truffle oil or fresh truffles make this recipe more fantastic than it already is.

 

Ingredients:

One 3-pound butternut squash or pumpkin

1 cup water

1 1/2 teaspoons salt

1/4 teaspoon ground nutmeg

1 1/2 cups all-purpose flour

1 large egg

1 3/4 cups grated Parmigiano-Reggiano

10 tablespoons unsalted butter

12 sage leaves

 

Preheat the oven to 400F. After, cut the squash or pumpkin into half. Scoop out the seeds and discard them. Place the squash on their sides on a baking sheet. Roast them for 25 minutes until soft. Remove from the oven and let it cool.

Once the squash is cool enough, scrape the meat from the skin and then place the squash meat on a sieve. Press it down with a spatula into a bowl.

Place 1 1/2 cup of squash puree to medium sized saucepan. Add water, salt and nutmeg. Place the saucepan over high heat and bring to a boil. Reduce the heat and gradually add a cup of flour and stir constantly until you form a large orange ball around 8-10 minutes. Remove from heat and fold in the egg and 1 1/2 cups of cheese.

Place the pumpkin mixture into a floured surface and let it cool. Add 1/2 a cup of flour and knead the dough to form a smoother ball. Divide the dough into 8 pieces. Roll them into 1/2 inch logs. Dust with flour if needed to avoid the pumpkin dough from sticking. Cut the logs into 1 inch segments. Dredge the gnocchi in flour and set aside.

Prepare the sauce by melting the butter in a large skillet over high heat. Add the sage and cook it until crisp around 2-3 minutes. Let the sauce cool.

Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they rise above the surface. When they are cook, transfer them to the skillet with the sauce. Place the pan over high heat for another 2-3 minutes and lightly toss the gnocchi. Turn off the heat and add the remaining Parmesan cheese. Gently toss them once more before dividing them among serving plates or placing them in a serving platter. Garnish with the fried sage before serving. Serve warm.

 

Photo Courtesy Of:  Charles Haynes

Lavender Pumpkin Soup

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Lavender is known for its relaxing properties and fragrance. It is often used in soaps and aromatherapy oils, but little did I know that it is also found in Herbs de Provence. Culinary lavender is not chemically treated, so it is safe to use for food and drinks. Here’s a heart warming recipe I hope you will enjoy.

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

5 cups pumpkin, cubed (1 small pumpkin)

1/2 cup dry white wine

3 cups water

1/2 teaspoon salt

2 1/2 cups half and half

2 tablespoons dried lavender blossoms

1 tablespoon butter

1/8 teaspoon nutmeg

1/8 teaspoon ground ginger

Sour cream for garnish

Dried or fresh lavender blossoms for garnish

Boil the water and add the lavender blossoms. Remove from heat and let it steep for 10 minutes. Discard the lavender blossoms.

In a saucepan over medium fire, heat the olive oil and sauté the garlic and onions for 3 minutes or until the garlic becomes aromatic. Add the pumpkin and stir-fry it for 5 minutes or until it is coated in oil. Pour in the wine and let it boil. Add the lavender infused water and bring it to a boil; reserve 1/2 a cup of lavender water. Lower the heat and let it simmer for 15 minutes or until the pumpkin is soft. Let it cool. After, puree it in a blender in batches or until smooth.

In a pot or Dutch oven, combine butter, half and half, leftover lavender water and pureed pumpkin. Mix well. Add nutmeg, ginger and season with salt. Let it simmer for another 5 minutes.

Ladle into individual bowls and garnish with sour cream and lavender blossoms if desired. Serve warm.

Photo Courtesy Of: OiMax

Spiced Pumpkin Fritters

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This recipe is a great way of using any leftover flesh from Pumpkins used to make Pumpkin Lanterns. It’s easy enough to make spicier or not as spicy – just change the amount of Garlic and Chilli Sauce that’s in the mixture.
Pumpkin Fritters
A great dish to have as a starter, serve fresh and sprinkled with Coarse Sea Salt.

To Serve 4
700g Pumpkin Flesh, deseeded
175g Wholemeal Plain Flour
1tsp Salt
1/4tsp Baking Powder
1tsp Cumin Seeds
1/2tsp Ground Cumin
1 Egg, separated
1 Small Onion, peeled and finely chopped
2 Garlic Cloves, peeled and crushed
1 1/2tsp Chilli Sauce
2tbsp Chopped Fresh Coriander
Vegetable Oil
Coarse Salt, to serve

1. Cut the Pumpkin into slices about ten centimetres long, and a centimetre wide, steaming for about eight to ten minutes, until just tender. Remove from the steamer and cool.
2. In a bowl, place the Flour, Salt, Baking Powder, Cumin Seeds and Ground Cumin and mix well. Make a well in the centre of the bowl, add the Egg Yolk, and stir in 175ml water, to form a smooth batter. Stir in the Onion, Garlic, Chilli Sauce and Chopped Coriander, and then stiffly whisk the Egg White and fold into the batter.
3. Fill a deep-fat fryer with Oil, and heat to 180C. Using two forks, dip the Pumpkin into the Batter mix, a few slices at a time so that they are evenly coated. Fry for one and a half minutes, turning frequently until they are golden brown, crisp and cooked through.
4. Once cooked, drain on pieces of kitchen paper, and keep warm.

Photo Courtesy of: Avlxyz

Pumpkin Ravioli with Herbs

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This dish is a great use for the flesh of Pumpkins, especially around Halloween Time.

Pumpkin Ravioli

When cutting into shape, you can easily re-roll the Pasta dough to make a more regular shape in order to roll more Ravioli.

To Serve 4
200g ‘00’ Pasta Flour
3 Eggs
450g Wedge Pumpkin
2tbsp Olive Oil
75g Prosciutto (or Parma Ham)
50g Parmesan Cheese, finely grated
1 1/2tbsp Chopped Fresh Basil
1 1/2tbsp Chopped Fresh Parsley
Freshly Grated Nutmeg, to taste
2tbsp Double Cream
Salt and Pepper

1. Coat the wedge of Pumpkin with Olive Oil, and bake at 190C for around an hour, then scoop the flesh out and mash until smooth.
2. In a large bowl, add the Pumpkin flesh, Prosciutto, Parmesan Cheese, Basil, Parsley, Nutmeg and Double Cream, and mix well.
3. On a clean work surface pour the Pasta Flour into a cone shape, and make a well shape in the centre. Break two of the eggs into the centre, and begin to mix the Flour in with your fingertips to form a dough. Knead lightly for around five minutes, before wrapping in cling film and leaving for fifteen minutes.
4. Roll the dough out as thinly as possible into two sheets on an unfloured work surface. Keep covered with cling film to prevent it drying out.
5. Cut into strips about ten to twelve centimetres wide, and spoon heaped teaspoonfuls on every six centimetres along the Pasta. Brush the edges and between filling with a little bit of Water.
6. Cover with another sheet of Pasta, and press down between the stuffing to seal. Cut into squares about six centimetres each way, and repeat to make around twenty to twenty four individual pieces of Ravioli.
7. Cook in batches in boiling water for about three minutes until the sealed edges are tender (or al dente). Drain, and serve tossed in melted butter with chopped herbs

Photo Courtesy of: schopie1

Pumpkin Pie

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A great use for the inside of those pumpkins you’ve turned into Lanterns. For best results, use ‘Pie Pumpkins’ – usually available from late September through to mid December. They’re smaller, sweeter and have a more edible texture (less grainy than the lantern type). If you do want to use the Lantern type, add 25% more sugar, and blend for much longer after cooking.

Serves 8

Pumpkin

1 cup Sugar

1.5 tsp ground Cinnamon

1 tsp ground Cloves

1 tsp ground All Spice

½ tsp ground Ginger

½ tsp Salt (optional)

4 large eggs

3 cups pumpkin puree (that you’ll be making!)

1 ½ cans of Evaporated Milk

½ tsp Vanilla Extract (optional)

Pie base

1.       Wash the exterior of the Pumpkin in cool or warm water – with no soap, before cutting the pumpkin in half. For cutting the pumpkin, use a blade that’s serrated – a bread knife, or a handsaw (as I’ve seen happen for large amounts of pumpkins!)

2.       Remove the stringy substance and the seeds (keep the seeds for this recipe: roasted pumpkin seeds)

3.       Cook the Pumpkin. You can steam it, microwave it or bake it until soft. I’d recommend microwaving it – the simplest way of doing it. Start off with fifteen minutes, and add more time in small increments – it might take twenty or thirty minutes

4.       Scoop out the cooked pumpkin. It should be soft enough to scoop with a large smooth spoon (like a tablespoon). If cooked well enough, and in large enough chunks, it should be able to be peeled off with just your hands. If there’s any standing water, you might want to let it set for thirty minutes, before pouring any excess off of the pulp.

5.       Puree the Pumpkin. This is where you need to add any extra sugar (if you’ve used a Lantern Pumpkin). Use a handheld blender to make sure that there are no lumps, and that it’s a constant, smooth satiny texture. It should take around two or three minutes, depending on the amount of Pumpkin.

6.       Make the pie crust. You can either make a shortbread pie crust, or buy one from the store. Pre-heat the oven to 210 C or 425 F

7.       Mix the remaining ingredients using a hand blender or mixer.

8.       Pour the pie mix until it’s 1cm (1/2 inch from the top of the dish). Don’t worry if it looks very runny.

9.       Bake the pie at 210 C for the first fifteen minutes, and then turn down to 175 C or 350 F, and bake for another forty five  to sixty minutes – until a clean knife inserted into the centre of the pie comes out clean.

10.   Enjoy! Serve warm or chilled. Whipped Cream, Ice Cream or on it’s own, it’s a beautiful pie – and goes very well with coffee!

Photo courtesy of Maggie Hoffman

Roasted Pumpkin Seeds

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There’s a whole heap of food and drink you can make from anything left over from Pumpkins. One example of a very healthy snack are these seeds. They’re very good for you, tasty, very easy to eat and extremely easy and fast to make. You can also mix and match different flavours by using various sweet and savoury spices – I’ve usually got a pot of these seeds roasted with Cinnamon and Nutmeg.


All you need is the seeds from as many pumpkins as you have.

1.  Rinse the seeds under cold water, picking out the pulp and skins. To make this easier, try to do it as soon as possible – the longer you leave it, the drier the pulp and skins get, making it harder to separate.

2.  Put a teaspoon of Oil on a baking sheet, and place the seeds in a single layer on the sheet. Add in any herbs and spices you’d like at this stage. Make sure that all of the seeds are completely covered in oil.

3.  Bake at 150 C/ 300 F for 15 minutes. Take out, stir and put back in for a further 10 minutes.

4.   Take out of the oven, leave to cool and then store in an air tight container. Try mixed in with a variety of different nuts, seeds and fruits.

Photo Courtesy of WordRidden

Delicious Links: Pumpkin!

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pumpkin-recipes

You know that Halloween’s just around the corner when recipes for pumpkin-infused foods start showing up everywhere. Well, bFeedMe is no exception- here are some delicious links to some of my favorite pumpkin recipes online. Naturally, I have a lot of Halloween-themed recipes in store for you, so think of this as the first taste:

1. Pumpkin Bread from Half Assed Kitchen, made with a bit of molasses, and a bunch of spices. Mmm.

2. Pumpkin Cookies from My Baking Addiction. I always have a soft spot for iced cookies, and these ones- made with two cans of solid pumpkin, are like having pumpkin pie in cookie form!

3. Pumpkin Soup (from Sweet Pea) is something we like to have all year round, not just in October. This recipe is made with vegetable broth, so it’s perfect for vegetarians, but feel free to use a good chicken broth. Smooth and comforting.

4. Finally, this Chickpea Pumpkin Cake (from Mixing Bowl) is an Indian recipe for a cake that’s meant to be “eaten at breakfast, with a glass of milk”- but I’ve had it straight from the oven, and wow.

What are your favorite pumpkin recipes?