recipe

  • Hold onto Autumn and use your stored pumpkin for this lovely recipe...

    Autumn_Leaf_in_leaf_litterLashing rain from frequent storms makes it feel like Autumn is over.  In Greek mythology, Autumn began when Persephone was abducted by Hades to be the Queen of the Underworld. In distress Persephone's mother, Demeter who was goddess of the harvest, caused all the crops on Earth to die until her daughter was allowed to return, marking spring.

    I think maybe it is more to do with temperatures dropping and chlorophyll in leaves declining allowing us to see the other chemicals present but it's a nice story!

    Regardless of its origins Autumn is when the mercury drops and we can think of soup.  Lovely thick soup, warm chunky bread and melting butter. And if you have pumpkins stored in your Haxnicks Veg Sacks  its time to get one out an warm up the advancing winter.

    And what better ingredient than pumpkin?  It is perfect for adding body and a creamy texture to soup.  It is also low in saturated fat, very low in cholesterol and high in fibre not to mention it packs a punch in cold fighting super heroes like Vitamin C.    An all round super food so here is my very simple to make take on the recipe.

    Pumpkin Soup

    Preparation: 30 – 35 minutes Cooking time: 45 – 55 minutes Serves: 6 – 8

    Ingredients:pile_of_pumpkins

    2lbs (900g) pumpkins

    2 medium sized onions

    2 tbs olive oil

    1 1/2 pints (700ml) stock

    6 floz (150ml) double cream

    Salt and pepper to taste

    Sprig of parsley to decorate

     

    Directions:

    1. Chop and fry the onions gently with the olive oil in a pan large enough to take the entire soup.
    2. Deseed and chop the pumpkin into little chunks, add these to the frying pan. Cook gently stirring occasionally for a further 5 – 10 minutes.
    3. Add the stock, salt and pepper and bring to the boil for about 10 minutes.
    4. Add the cream and boil again.
    5. Now put the whole lot into the liquidiser and whizz until smooth.
    6. Serve with a few parsley leaves placed on top, hot, with delicious fresh bread on a cold winters day.

    For a printable PDF click here Pumpkin Soup 

     
  • Halloween special... Pumpkin Pie anyone?

    From the pictures on Social Media it appears that this was a bumper year for pumpkins and squashes.  I am sure that this was not without its difficulties, particularly keeping them watered in the long hot summer.  Not something we have cause to worry about often!  But the results speak for themselves so I am sure that there are many of you in need of another pumpkin recipe so here it is.

    Pumpkin Pie topped with Pecans

    Some say pumpkins are not that flavoursome however, after spending hours hollowing them out at Halloween you can’t possibly let all that free food go to waste! So I have this recipe for a sweet pumpkin pie that makes a change from what you eat during the year.

    This pie can be eaten hot or cold, and is rather nice with cream, ice cream or crème fresh. Delish!

    Ingredients

    Filling                                                                                           Pastry

    2 eggs                                                                        6oz 170g plain flour

    2 tablespoons soft dark brown sugar                                  2oz 50g icing sugar

    1 can sweetened condensed milk                                         5oz 140g salted butter

    400g pumpkin flesh                                                                  1-2 tbsp. cold water

    50g plain flour

    1/2 teaspoon salt

    1/2 teaspoon ground ginger

    100g pecan halves broken into little bits

    1/2 teaspoon ground cinnamon

    Preparation time: 25 minutes Cooking Time: 45 minutes Serves: 6-8

    1. Firstly make the pastry: Sieve the flour and icing sugar into a mixing bowl. Rub in the butter until it resembles fine breadcrumbs. Add enough cold water to make a good dough, do not overwork the pastry.
    2. Wrap the dough in cling film and leave in the fridge for 15- 20 minutes.
    3. Grease a 9”, 23cm diameter pie tin and place in fridge.
    4. Turn the oven on to 190°C, gas mark 5.
    5. Now for the filling. Cut the pumpkin flesh into thin slivers or little squares ½ cm x ½ cm.
    6. In a separate bowl place ALL the other ingredients and mix hard with a wooden spoon until you have a gooey consistency.
    7. Add the pumpkin pieces and mix in.
    8. Get the pastry and tin from the fridge. Roll out the pastry to fit the tin then add the filling ingredients - If there is too much mixture you can always bake it in a little ramekin and cook separately.
    9. Lastly, put your pecan nuts into a bowl and bash with the end of the rolling pin until they are the size you want them.  I like little chips.  Then sprinkle them on top of the pie and place the pie into the oven for 35-45 minutes.

    For a printable copy click here Pumpkin Pie topped with Pecans

  • Wishing you luck with Fire in the Kitchen!

    one One of our regular bloggers, Madeleine Cardozo has just released a new cookery book.

    As well as an Fire_in_the_kitchenauthority on growing veg, Madeleine is a trained chef.  Our readers have been enjoying the recipes from her last book Plot to Pot for some time.

    With her latest book she has now turned her hand to the world of teenagers.  Fire In the Kitchen tempts teenagers, and younger children with a passion for cookery, into the kitchen.  It contains lots of family favourites and new dishes that are sure to be on the menu going forward.

    Always with an eye on the garden and with the last of the raspberries currently being harvested she kindly offered to share one of her recipes.  Here is her  delicious Raspberry Smoothie recipe to give you a taste of Fire In the Kitchen.

    Recipe

    We understand Fire in the Kitchen is selling fast on Amazon in the run up to christmas and wish Madeleine the best of luck with this soon to be family favourite.

     

  • Fancy some foraging? Bramble is the best free food...

    Blackberry or bramble...  Love them or hate them?

    In my garden they are a BIG nuisance, terribly invasive they've overtaken the edges of the garden and each year they creep further towards the house.  Much as I dislike them at home, in the hedgerow on my leisurely stroll to work they are different,  Here they are an abundant gift from Mother Nature which will provide all sorts of treats when teamed with the thousands of apples that have come off my tree this year.

     

  • Is this pudding the best thing about summer?

    Summer Pudding or Summer Fruit Pudding is a British dessert traditionally made of sliced white bread, layered in a deep bowl with fruit and fruit juice. The first reference to it as Summer Pudding in print was in 1904, but identical recipes for the much less catchy soiunding 'hydropathic pudding' can be found as far back as 1868.  You can of course still make it with stale bread but for a little extra indulgence my recipe uses brioche to add a buttery softness.

    So, I use strawberries, raspberries and currants Lone-raspberrybecause that's what I grow but if you have been more adventurous and have tayberries, loganberries, cherries or blueberries then these could be used too and have your children proclaiming that their family "make it with Tayberries and its simply the best!"  Nothing like creating a new family classic!

     

    Summer Pudding—using brioche

    This has got to be one of my best recipes; it is so easy and delicious. I make a lot of these in the summer with my children.  They feel so important to have made such a great pudding. You can use a variety of fruits, I always think it is nice to have a few blackcurrants as they are very flavoursome against the gentleness of the raspberries. Of course you can use some fruit that you have frozen to mix with the fruit that is in season.

     

    Preparation: 20 minutes Cooking time: 5 minutes

    Waiting time: min 3 hours Serves: 6 – 8

     

    Ingredients:

    2lbs (900g) soft fruits, raspberries,summer-pudding-with mint-on-top

    strawberries, blackberries, white/black/redcurrants...

    6oz (150g) caster sugar

    6 – 8 slices of Brioche

     

     

    Directions:

    1. Use a soufflé dish or pudding basin; cover the bottom of it and the sides with slices of
      brioche.
    2. Hull* the strawberries.
    3. Put the fruit into a pan with the sugar on a low heat, until the fruit has softened for 4 – 5 minutes.
    4. Take it off the heat and spoon out the fruit leaving most of the juices in the pan.
    5. Cover the top of the fruit with more brioche and pour the remaining juice on top of that.
    6. Put a plate that fits into the bowl on top and weigh it down with some kind of weight.
    7. Put it in the fridge for 3 hours – overnight is best.
    8. Finally, just before you are ready to serve, take it out of the fridge.  Take off the plate and the weight, loosen the edges gently and turn it out onto a serving plate.
    9. Perfect served cold with a splash of cream.

     

    * Hull means to take the stalks off the strawberries.

    For a printable copy click here Summer Pudding 

  • Fluffy, melt in the mouth potato scones for dinner anyone?

    I am about to harvest my second lot of potatoes - tonight if the rain stays away long enough.  And I am planning a frenzy of potato related cookery to celebrate starting with these light and fluffy Potato Scones.  Perfect for breakfast with a nice fried egg and some good brown fruity sauce but just as at home served at a dinner party.

    Potato Scones

    This recipe for Potato Scones is a newish one to me, but a brilliant find. Anything different to do with potatoes is always interesting. My children love these and so do I.  Because they are filling I almost feel as if they are a meal in themselves. They are rather smarter than plain ordinary mash, and go really well with either sausages or something special like poached salmon.

    Preparation: 10 minutes Cooking time: 25 minutes

     

    Makes: 10 – 12 scones

     

    Ingredients:Pile_of_Small_potato_scones

    5 medium sized potatoes

    1 tbsp butter

    2oz (50g) plain flour

    Salt and pepper

    1 tbsp olive oil

     

     

     

     

    Directions:

    1. Firstly peel, cook and mash the potatoes.

    2. Add the butter to the potatoes and mix until melted.

    3. Add enough flour to make the mixture pliable like dough.

    4. Make up 8cm x 1.5cm (3 x 1/2”) rounds, you should be able to make about 10 or 12 of these.

    5. Prick the surface of each scone with a fork – this allows the heat through to the centre of the scone, when cooking it.

    6. Meanwhile heat up a frying pan with just a little olive oil, covering the bottom.

    7. Place the scones in the pan and fry them gently for about 3 minutes on each side.

    8. Best served hot.

     

    I do hope that you enjoy these fluffy little morsels .  For a printable copy of the recipe click here.

  • Carrot or Courgette Cake

    Carrot or Courgette Cake

    This is a vegetable cake, it can be nutty by adding the walnuts, or extra yummy by adding the optional cream cheese icing, which is completely delicious. If you have too many courgettes you can even add these instead of carrots.

     Preparation: 20 minutes Cooking time: 50 minutes Serves: 8

    Ingredients:

     

    Cake:

    carrot-or-courgette-cake

    8oz (225g) plain flour

    1 tsp baking powder

    1/2 tsp baking soda

    1 tsp cinnamon

    1/4 tsp salt

    4 floz (110ml) vegetable oil

    6oz (175g) sugar

    2 eggs

    8oz (225g) grated carrots

    4oz (110g) chopped walnuts – optional

    Icing

    4oz (110g) cream cheese

    2oz (55g) soft butter

    1 tsp vanilla flavouring

    10oz (275g icing sugar

    Directions:

    1. Pre-heat the oven to 170°C /325°F/ gas mark 3.
    2. Sieve the flour, baking powder, soda, salt and cinnamon into a bowl. Mix

    3. In another large mixing bowl beat the eggs, add all the sugar and then slowly, little by little add the oil beating all the time. This may look a little odd but worry not as it will look better after you have added the rest of the ingredients.
    4. Add the dry ingredients, carrots and the nuts – if you are having nuts. Mix it all up.
    5. Pour the mixture into your tin and put it in the oven for 45 – 50 minutes, until it is golden brown and has passed the* cake cooked test.
    6. Take it out of the oven, allow it to cool for 20 minutes, before turning it out onto a wire rack.
    7. When it has cooled properly spread your icing on the top.

    Icing

    Cream together the butter, cream cheese and vanilla, when this is soft add in the icing sugar. It should have the consistency of very soft smooth butter.

    Downloadable pdf for you to print here Carrot or Courgette Cake.

    We would love to see your finished cakes.  Post with #Haxnicks

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