Archive for October, 2017

Pumpkin

Posted: October 30, 2017 in Autumn, Comfort Food, Family, home cooking, Soups, Uncategorized

Whole Oven Baked Pumpkin

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Ingredients:

1 whole pumpkin

250g Grated cheese (Gruyére,cheddar, emmental, etc)

300ml Double cream

500ml Vegetable stock (or chicken stock should you prefer)

2 Bay leaves 

Rasp of Nutmeg

Salt & pepper

Method:

 

1st: Pre-heat your oven to 190°c. Place the pumpkin on a baking tray and cut the top quarter off the top of the pumpkin. Reserve to one side.

2nd: Scoop out the seeds from the interior and any fibrous bits.

3rd: Fill the pumpkin with the cheese.  Use any cheese you wish, I used a packet of pre-grated cheese which had a mix of Emmental, Gruyére, Cheddar and Red Leicester, but you are more than welcome to stick to one cheese or combinations of cheeses that you prefer.

4th: Pour in the pot of cream.

5th: Add the bay leaves, nutmeg and salt & pepper.  Top up the pumpkin with your choice of stock but make sure not to fill it to the brim.

6th: Put the lid back on the pumpkin and place it in the oven for approx 1hour (this can take any length of time from 45mins to 1hr 15mins), until the flesh comes away from the pumpkin’s skin or a knife can be pushed through (careful not to pierce the skin).

“At this point the pumpkin is in real danger of collapse.  The larger the pumpkin, the greater the danger!  Don’t panic, it will look deflated but will taste delicious.” HFW.

7th: Fish out the bay leaves and serve piping hot.

If there is any leftover, scoop the remaining flesh out and blitz with some extra cream, cheese & stock.

The perfect pumpkin recipe to celebrate this fantastic gourd and welcome in those longer autumnal evenings.

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If I could only use one herb or spice for the rest of my life, seasoning aside, I would have to (pun intended) stick with cinnamon.

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Spice prized for both flavour and medicinal properties; the brown coloured, woody spice is evocatively aromatic with warming sweet and savoury notes at the same time.

Ancient Romans used cinnamon to make their bitter wine palatable and Ancient Greeks used cinnamon to season meat and vegetable dishes.  The Arabic world used it to flavour tea and now include it in most sweet and savoury dishes.  The rest of the world add it to baked goods and continue to sprinkle it over sweet treats and desserts.

Cinnamon is high in antioxidants and contains anti-inflammatory properties; it helps protect cognitive function, the heart and fight diabetes.  Regular cinnamon use, such as sprinkled over your morning porridge, can help lower your glycemic load and even help you to lose weight.

In cooking, the sweet-spicy flavour and warmth of cinnamon enhances the taste of fruits and vegetables, is a perfect partner for chocolate and no apple pie would be worth eating without cinnamon.

When baking with cinnamon, the entire house smells comforting and feels safe, warm and homely.

As the temperature drops and autumn makes itself known to us it’s this feeling of comfort and warmth that I’m trying to evoke through my food but I’m not ready for hot custard over fruit crumbles sprinkled with cinnamon nor hearty stews infused with cinnamon stick; something sweet to accompany a morning coffee sounds just right and there is nothing better than a cinnamon roll in the morning (or at any other time of day!)

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Proper cinnamon rolls can be cumbersome to make as you need to make an enriched dough, allow time to prove etc. as can be seen above but they are seriously good to eat.  However, there are a couple of cheats that make this easy to do for breakfast without even having changed out of your PJ’s.

Cheat Cinnamon Rolls

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Ingredients:
1 Pack of Puff Pastry
Melted butter
Brown Sugar
Cinnamon powder
Icing Sugar and water for the glaze

Method:
1st: Spread the melted butter over the unrolled puff pastry
2nd:  Sprinkle over the brown sugar and cinnamon powder.
3rd: Roll the pastry back up and cut into slices.
Place in a preheated oven at 200˚C for 10-14mins or until puffed and golden.
4th: Allow to cool on a wire rack and once cool prepare your glaze.  Drizzle over your cinnamon rolls.