Tag Archives: Traditional

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


235ml warm water

20g fresh yeast (10g dried)

2 tablespoon honey

1/2 cup canned pumpkin
2 tablespoons olive oil

1 teaspoons salt

500g strong organic bread flour

1/2 teaspoon dried oregano leaves


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!

Apple Crumble

Apple crumble is one of life’s best comfort foods. It ticks all the boxes, especially when served with custard, ice cream, or on special occasions, both.

Originally designed to cope with the rationing of ingredients during World War II.  This dish can contain a myriad of ingredients, both sweet and savoury. And also a kaleidoscope of toppings. But for me, especially at this time of the year, it has to be homegrown apples, with a simple butter, sugar and flour crumble mix.

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The only addition to luxury I include is the sautéeing of the apples in a golden caramel. I feel this gives an extra layer of flavour to the apples.  But they can be simply peeled, sliced and added to the dish, without the pre cooking.

Traditional Apple Crumble


575g Apples, peeled, cored and sliced to 1 cm thick

2 tablespoons caster sugar

25g butter

For the crumble

175g plain flour

110g golden caster sugar

110g cold butter


Preheat the oven to 1900C. Melt the butter with the sugar and put in a frying pan and heat until the butter melts. Stir the sugar and butter together and add the sliced apples. Once starting to soften, and the apples are turning golden then put in the baking dish.
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Put the flour and *crumble* sugar in a bowl with a good pinch of salt, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs.  Shake the bowl and any big bits will come to the surface – rub them in.  Alternatively, pulse in a processor until like breadcrumbs (don’t over-process).

Pour the crumb mix over the apples to form a pile in the centre.  Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.

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Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

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