Tag Archives: pumpkin

Pumpkin Spiced Cake- Nothing Ghoulish about it!

Sometimes all that will stem the flow of desiring to bake is a plain, but delicious Madeira sponge.  This is my Halloween version of same. It contains the all important mix of spices, and the pumpkin puree that I introduced in my Pumpkin Bread post. I think warming spices at this time of year are mellow and aromatic, before we take the leap in the wintery fruit cakes and highly spiced gingerbread creations associated with Christmas.

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Pumpkin Bread- Halloween with a twist!

Pumpkins, pumpkins everywhere! They are literally in every shop, on every street.  And why not? Pumpkin pie is of course, on the agenda, with a secret recipe given to me by my great friend and blogging guru Evin. But for something different try these rolls. They use pumpkin puree, which, thankfully is getting more readily available. I get mine in Ardkeen Foodstores.

Pumpkin Bread Rolls- Halloween with a twist!

Pumpkin Bread

Pumpkin Bread

Ingredients:

235ml warm water

20g fresh yeast (10g dried)

2 tablespoon honey

1/2 cup canned pumpkin
Pumpkin
2 tablespoons olive oil

1 teaspoons salt

500g strong organic bread flour

1/2 teaspoon dried oregano leaves

Method:

For the dough:  Pour the warm water into a jug and whisk in the yeast. Let sit until frothy, about 10 minutes. Whisk in the honey, 2 tablespoons olive oil, and the pumpkin puree.

Pumpkin Bread

In your mixing bowl, whisk together the flour and salt.  Make a well in the centre of the dry ingredients then pour in your wet ingredients.

 

On slow speed, mix all the ingredients together.  Knead the dough until it comes together in a smooth and elastic ball. Coat this dough with oil and leave to prove for about 2 hours, or until doubled in size.

Pumpkin Bread

Preheat oven to 220oC, and divide the dough into equal pieces. You may also freeze the dough for up to three weeks.

To create the rolls: cut off sections of dough 20g at a time and roll them into a ball shapes.  Snip them with a scissors to give the traditional indentation of a pumpkin. Set aside and continue with the rest of the dough.  Leave to rest until puffed up.  Brush gently with beaten egg yolks. Bake for about 15 -20 minutes until cooked.  While the rolls are baking, in a bowl mix together the 1/3 cup olive oil with, salt, pepper, and oregano. When the knots are done, toss in the olive oil mixture to coat.

Pumpkin BreadDivine!

Roasted Carrot and Butternut Squash Soup

Soup

Butternut squash is so common in the supermarkets these days and is a great standby for roasting for dinner, or in this case roasting for soup. Similar to a pumpkin, it becomes sweeter and richer the darker the orange.  And although like the tomato, it’s technically a fruit, it is a good source of fibre, vitamin C, manganese, magnesium and potassium, and a really good source of Vitamin A and Vitamin E.

Roasted Carrot and Butternut Squash Soup

Ingredients:

2 tablespoons of olive oil

25g butter

1 medium onion, diced

1 stick of celery, washed and sliced

600g carrots, peeled/ scrubbed and chopped

½ butternut squash, peeled and chopped

2 pints homemade chicken stock or water

salt, freshly ground pepper

Garnish pesto or toasted walnuts

Method:

Preheat the oven to 180oC.  Add the oil to a roasting tray and toss the chopped carrot and butternut squash in it.  Roast for 30 minutes until starting to colour.

Soup

 

Melt the butter and sweat the onion and celery for 10 minutes with a lid on. Then add the carrots and squash.  Cover and cook gently for 5 minutes, stirring occasionally.  Add the chicken stock and return to a simmer.  Season well with salt, pepper and sugar.  Bring to the boil with the lid off and cook for approx. 5 minutes until the vegetables are just tender.

Soup
Liquidise and add more stock for a thinner consistency.  Serve hot with a blob of pesto or the toasted walnuts.

If this soup is made ahead, reheat uncovered and serve immediately. It will lose its fresh taste and bright lively colour if it sits at length in a pot.

Soup

Divine!