Pumpkin Recipes
ROOT VEG CURRY WITH FRUITY RAITA
You will need:
2 tbsp oil
2 onions, thinly sliced
½ pumpkin cut into cubes
4 large carrots, cut into batons
2 large parsnips, cut into batons
3 tbsp curry paste
8 large ripe tomatoes, 2 cut into wedges
6 garlic cloves, peeled
thumb-sized piece ginger, peeled and chopped
small bunch/handful fresh coriander, chopped
200g brown basmati rice
6 tbsp low-fat natural yogurt
100g mango, cut into cubes
1 tbsp mango chutney
Handful toasted flaked almonds
Method:
Heat the oil in a large saucepan . Tip in the onions and cook for 10 mins until soft on a low-medium heat. Turn up the heat to medium-high & stir in the pumpkin, carrots and parsnips, and cook for 5 mins until they begin to soften. Add the curry paste and cook for another 3 mins.
In a blender, whizz together the whole tomatoes, garlic and ginger until smooth, then pour over the vegetables, adding 200ml water. Save a handful of coriander to serve, and stir in the rest. Place a lid over the pan and simmer for 40 mins or until the vegetables are tender. Uncover, stir through the tomato wedges and reduce down until the sauce has thickened.
Meanwhile, cook the rice following pack instructions. Mix the yogurt, mango and chutney together in a small bowl. Pour the rice into a serving dish, fluffing it up with a fork and scatter the curry with remaining coriander and the almonds. Season, then serve alongside the rice and fruity yogurt.
Spooky Pumpkin, Halloumi & Chilli Omelette
What you'll need:
2 tbsp olive/rapeseed oil
175g halloumi cheese, sliced
500g pumpkin, diced
2 red chillies, seeded and finely chopped
1 garlic clove, finely chopped
2 tsp cider or balsamic vinegar
small bunch mint (chopped)
6 eggs, beaten together
Method:
Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden then remove from the pan and set aside.
Add the remaining oil to the pan, cook the squash for about 10 mins, until soft and starting to colour.
Add the chilli & garlic, cooking for a further 2 mins. Pour over the vinegar, then place the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.
Heat the grill to high. Place the omelette under the grill for 5 mins until it has puffed up and become golden (keep an eye on it though to make sure it doesn't burn) Serve immediately or allow to cool & serve cold with salad
Pumpkin Spice Traybake Cake
Ingredients:
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin flesh, grated
200g pack cream cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange & juice of half
Method:
Heat your oven to 180C/fan 160C/gas 4.
Grease and line a 30 x 20cm baking or small roasting tin with baking parchment.
Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
To make the frosting, beat together the cream cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. Once the cake is done, cool for 5 mins then turn it out onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake in advance of when you need it, keep it in the fridge & take out as many pieces as you want 30 mins or so before serving.
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