Posts Tagged ‘pumpkin pie’

5 Ways with Pumpkin!

Friday, October 23rd, 2015

Halloween is drawing near and the nights are drawing in, but what do you do with the juicy flesh of your pumpkin once it is hollowed out for display?  We’ve gathered together 5 delicious recipes to tempt you into spicing up the humble pumpkin. Enjoy!

LITTLE SUNNY KITCHEN’S PUMPKIN HUMMUS

Pumpkin-hummus-2We love the delicious fresh recipes cooked up by Diana in her Little Sunny Kitchen blog.  Recently she has been celebrating the return of autumn by creating different recipes using pumpkin and she’s kindly let us share her Pumpkin Hummus recipe.  We think it will become a favourite!

Little Sunny Kitchen’s Pumpkin Hummus

Ingredients

  • 1 can chickpeas
  • 1 cup pumpkin puree
  • 1 tsp kosher salt
  • ½ tsp chilli powder
  • ½ tsp cumin
  • 1 tbsp olive oil
  • 2 tbsp tahini
  • lemon juice of half a lemon
  • 3 cloves garlic

Method

  1. Place all ingredients in a food processor and process until smooth and creamy!
  2. Garnish with walnuts or pine nuts, and olive oil.

Do also check out Diana’s recipes for Spiced Pumpkin Rice Pudding and the very delicious looking Pumpkin Cauliflower Fritters

WEETONS ROASTED BUTTERNUT SQUASH, SAGE & GOAT’S CHEESE SOUP

Weetons Roasted butternut squash soup resized webWe have been supplying Weetons Food Hall in Harrogate for many years with spices and condiments. This year they have produced 10 new recipe cards to celebrate their 10th birthday and we think this soup sounds delicious!  Try using different varieties of squashes or pumpkins to vary the final result.

Serves 4

Ingredients

  • 1 butternut squash, peeled and de-seeded (roughly 1kg weight)
  • 2 tsp honey
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 8 sage leaves, chopped
  • 1 sprig thyme
  • 1 bay leaf
  • 2 onion, finely diced
  • 1 leek, green tops removed and finely diced
  • 1 carrot, finely diced
  • 2 clove garlic, crushed
  • 1 mild red chilli, de-seeded and finely diced
  • 750ml vegetable stock
  • 100g goat’s cheese
  • 100ml double cream
  • 1 spring onion, finely sliced
  • Sea salt
  • Freshly ground black pepper
  • Juice 1/2 lime

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the butternut squash into large chunks and toss with half the olive oil and honey in a roasting tray and season with sea salt and freshly ground black pepper. Roast for about 30 minutes, turning occasionally, until golden and soft.
  2. In a large saucepan melt the butter with the remaining olive oil and sweat off the onions, garlic, carrot, leek, herbs and chili over a low heat until soft and the onions are transparent.
  3. Add the roasted squash and stock to the pan, bring to the boil and simmer for 20 mins. Remove from the heat and process the soup through a liquidizer in batches for a really silky finish. Return to the pan and season to taste with the lime juice, sea salt and freshly ground black pepper.
  4. Gently heat the cream in a small sauce pan until nearly boiling, remove from the heat and crumble the goat’s cheese into pan and whisk until smooth.
  5. Serve the soup with some of the goats cheese cream drizzled over and a sprinkling of the sliced spring onions and a few drops of extra virgin olive oil.

STEENBERGS PUMPKIN PIE

pumpkin-pie-mix-organicPumpkin season wouldn’t be the same without a recipe for Pumpkin Pie.  Here we have used our own blend of Pumpkin Pie Mix, a delicious organic blend of cinnamon, nutmeg, ginger & cloves that gives the perfect flavour to the traditional pumpkin pie.

Steenbergs Pumpkin Pie

Ingredients

  • 375g/ 13oz shortcrust pastry
  • 3 medium free range eggs
  • 425g/ 15oz puréed pumpkin (either canned or homemade – see below for making your own)
  • 195g/ 6½oz Fairtrade golden brown caster sugar
  • ¼tsp sea salt
  • 3tsp Steenbergs organic Pumpkin Pie spices
  • 335ml/ 11½ fl oz evaporated milk

Method

  1. Preheat the oven to 200oC/ 400oF.
  2. Roll out the pastry and use it to line a 23cm round pie dish, to about 3mm thick.  Blind bake the pastry case for about 10 minutes.
  3. Now mix up the filling.  Whisk the eggs lightly in a bowl.  Add the Fairtrade caster sugar, sea salt, Steenbergs Pumpkin Pie Spices, pumpkin purée and then evapourated milk.  Give it a good whisk after each ingredient to ensure that it has been mixed through thoroughly.
  4. Reduce the oven temperature to 170oC/ 340oF.  Take the part-baked pastry from the oven and pour in the filling.  Bake for about 45 minutes, or until the filling has just set; if you insert a skewer into the centre of the pie filling, it should come out clean.
  5. Allow to cool completely, then serve with cream.
  6. If you’re feeling indulgent, how about adding a smidgeon of Jack Daniels to the pie (about 2tbsp).

How to make your own pumpkin purée:

  1. Chop up the pumpkin, removing all seeds and internal fibres and the skin and dice it into 3cm squares.  Boil with water for about 10 minutes.  Drain then process in your food processor until smooth; or
  2. Chop up the pumpkin, removing all seeds and internal fibres, then place onto a baking tray and bake for 20 minutes at 180oC; now scrape out the cooked flesh and process until smooth.

WHOLE FOOD MARKET PUMPKIN PIE SMOOTHIE

WF Dian sampling pumpkin pie smoothieA longstanding stockist of Steenbergs spices and home baking ingredients, Whole Foods Market in London is great at creating new recipes to showcase their products.  Here’s a deliciously creamy, dairy free smoothie they created using Steenbergs Pumpkin Pie Mix.

Whole Foods Market Pumpkin Pie Smoothie

Ingredients: 

  • 1 cup pumpkin purée
  • 1 large ripe banana
  • 1 cup unsweetened soymilk or coconut milk beverage
  • 1 tablespoon honey
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 teaspoon pumpkin pie spice
  • 5 ice cubes

Method

Combine all ingredients in a blender and blend until smooth. Pour into 2 glasses and serve.

STEENBERGS PUMPKIN, GINGER & SAGE RISOTTO

pumpkin & sage risottoFinally a homely, savoury Steenbergs family risotto recipe which is perfect for cosy nights in.  You can use fresh pumpkin purée as detailed above or, to make this at any time of year, our jars of pumpkin puree work a treat!

Steenbergs Pumpkin, Ginger & Sage Risotto

Ingredients:

Method

  1. Heat oil in a thick-bottomed frying pan. Add onion, leek, garlic, sage, chilli and ginger
  2. Add rice and cook for 3-5 minutes, stir to allow rice to be coated in oil and glazed
  3. Heat the stock and puree together in a saucepan. Add a ladel of hot stock and puree to the rice. Allow liquid to be absorbed before adding another ladel. Repeat until all stock used and rice in slightly tender but still has a little bite!

 

Food Blogs November 2010 (Part 2)

Friday, December 10th, 2010

At Mahanandi during November, Indira proposed a Telugu menu for Thanskgiving celebrations, which looks a good menu.

While at Not Without Salt, Ashley has been sweetening up her Thanskgiving with delicious Mock Almond Crunch biscuits that I might try for my daughter’s rearranged birthday party (she had chicken pox for the original date, so we had to cancel).  I love the toasted almonds to give the sweet bite that nutty crunch.  Then Ashley talks about dark days during November, happy snow days and Duckfest, a day for preparing ducks from slaughter to plate.

While at Orangette, Molly Wizenberg thinks she might have found her new favourite Chocolate Chip Cookie recipe and so I might need to also bake that for Emily’s birthday party.  I am always on the quest for a better chocolate chip cookie recipe, not that the one I currently use from Jane Fearnley-Whittingstall is bad, but this is one of those fab biscuits that just can be made in so many different ways.  A good chocolate chip cookie has a great balance of bitterness and sweetness and different textures coming from the biscuit and the chocolate.  Then Molly treats us to a great way to cook carrots with onions and thyme, which is a rare treat into the world of vegetable recipes.

At The Wednesday Chef, Luisa Weiss bakes a squash pie for a German-American Thanksgiving in Berlin and points us to a great video from The New York Times on making the perfect pie crust and links back to Orangette for a Chard, Onion, and Gruyère Panade from back in 2005.  Luisa, also, baked some Benne Wafers that in her words are “insanely good”.

While Ree Drummond at The Pioneer Woman Cooks puts us all to shame with the sheer volume of blogging she manages to do and cooking that she gets done.  Several recipes caught my eye, including: Green Bean Casserole which sounds a clever way to sneak in some veg past the kids (by the way it does include bacon so it is not vegetarian); Hard Sauce which is a Texan version of Brandy Butter using whiskey rather than brandy and used to scoop over puddings at Thanksgiving, especially apple pie and pumpkin pie; Bobby’s Pumpkin Bread Pudding With Vanilla Creme Anglaise per Bobby Flay; Parker House Rolls that are an essential bread for Thanksgiving.

At Wild Yeast, Susan explains to us why you cannot switch baker’s yeast for soudough starter in bread recipes and vice versa at Going Wild.  Then, there is a recipe for Cranberry Bread that was ideal for Thanskgiving 2010 (or future Thanksgivings) and a Caramel Cheesecake, which sounds great for two reasons: I like cheesecake; and I also was given cheesecake for my birthday cake also in November, so snap.  While at Bread Cetera, there is a recipe for Baguettes a la Bouabsa, which call for an immense 21 hour fermentation period; they are (Steve B says) brilliant and after that length of prep time, I should hope they are stupendous.

Recipe For Pumpkin Pie

Sunday, November 1st, 2009

What to do with all that lovely pumpkin that you’ve got after scooping out your pumpkin, or just because they are such good value discounted in those shops that have overstocked.  This year we’ve made a classic pumpkin pie – which was deliciously indulgent – and a warming pumpkin soup.

Pumpkin pie with cream

Pumpkin pie with cream

Here’s our Steenbergs sweet and traditional pumpkin pie recipe that has the texture of cheesecake with the warm spices of winter – cloves, cinnamon, ginger and nutmeg.   It uses Steenbergs organic Pumpkin Pie mix that I invented, so I make no apologies for using it in the recipe, however you can make your own using equal amounts of cinnamon and ginger and half of each nutmeg and cloves.

Ingredients

375g/ 13oz shortcrust pastry
3 medium free range eggs
425g/ 15oz puréed pumpkin (either canned or make it yourself – see later for making your own)
195g/ 6½oz Fairtrade golden brown caster sugar
¼tsp sea salt
3tsp Steenbergs organic Pumpkin Pie spices
335ml/ 11½ fl oz evapourated milk

1.  Preheat the oven to 200oC/ 400oF.

2.  Roll out the pastry and use it to line a 23cm round pie dish, to about 3mm thick.  Blind bake the pastry case for about 10 minutes. 

3.  Now mix up the filling.  Whisk the eggs lightly in a bowl.  Add the Fairtrade caster sugar, sea salt, Steenbergs Pumpkin Pie Spices, pumpkin purée and then evapourated milk.  Give it a good whisk after each ingredient to ensure that it has been mixed through thoroughly.

4.  Reduce the oven temperature to 170oC/ 340oF.  Take the part-baked pastry from the oven and pour in the filling.  Bake for about 45 minutes, or until the filling has just set; if you insert a skewer into the centre of the pie filling, it should come out clean.

5.  Allow to cool completely, then serve with cream.

6.  If you’re feeling indulgent, how about adding a smidgeon of Jack Daniels to the pie (about 2tbsp).

7.  To make your own pumpkin purée:

(1) chop up the pumpkin, removing all seeds and internal fibres and the skin and dice it into 3cm squares.  Boil with water for about 10 minutes.  Drain then process in your food processor until smooth; or

(2) chop up the pumpkin, removing all seeds and internal fibres, then place onto a baking tray and bake for 20 minutes at 180oC; now scrape out the cooked flesh and process until smooth.