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If you've got pumpkins, you'll want to make some pumpkin soup. This one has an intriguing flavour and a smooth, creamy texture. I stole some peanut butter from the jar I use to bait the mouse traps. I prefer to base it on a good rooster stock but if you want a vegetarian or vegan version, a good vegetable stock would suffice. Makes 4-6 portions. … [Read more...]
Mini pumpkins are ready to eat now and make a marvellous receptacle for all types of stuffing. If you fill them with grated gruyere cheese and some crushed garlic you end up with individual cheesy pumpkin soups in their own bowl. I used the kernels from half a cob of corn, about 50g of grated cheddar cheese and a dollop of homemade pesto to fill … [Read more...]
I stuffed some mini pumpkins and baked them in the oven for dinner. The varieties were 'hooligan' (mottled), jack be little (flattened) and wee be little (dark orange, round). Delicious for breakfast too. Cut off the lid of the pumpkin. Cut a sliver off the base if necessary so it stands up straight. Scoop out the seeds with a knife … [Read more...]
Despite the success of this pumpkin cake, I'm not convinced that cooking cakes in the slow cooker has that much to recommend it. You essentially steam rather than bake it so it could easily be served as dessert. It's probably more energy efficient if you're baking just a cake in the oven. I'd lined the bowl with baking paper I didn't have to wash … [Read more...]
The secret of good soup is good stock. I make stock in a slow cooker by simmering bones and vegetables left over from roast dinners just covered with boiling water for a few hours. I strain it and freeze it until I need it. There are lots of pumpkins around at the moment so you might want to try mini pumpkin soup too. If you want to get more from … [Read more...]
