Serves 4
1 purple onion, sliced
Juice from 1/2 lemon
Pumpkin about 1kg, cut into 2cm cubes
12 cherry tomaotes
Salt & pepper
Olive oil
1. Preheat oven to 200C.
2. Squeeze lemon juice over sliced onions. Add a pinch of slt to season and leave aside.
3. Add 2 tbsp of olive oil, 1tsp salt & pepper to taste, mix pumpkin well to coat.
4. Place marinated pumpkin and cheery tomatoes on baking tray and roast for 30 mins, till caramelised and burnt in parts.
5. When done, top with pickled onions and the juice. Add a swirl of olive oil to finish.
by curly
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Wednesday, August 31, 2011
Cream of Pumpkin soup
Cream of Pumpkin Soup:
1/2 a medium pumpkin
1.75 litres water
60g Celery (finely sliced)
3 cloves Garlic (chopped)
1 large Onion (chopped)
1 potato, 1cm cubed
30g butter
40g flour
2 Knorr chicken cubes
1 tablespoon rolled oats
200ml UHT milk
1 tbsp sugar
Pepper to taste
1. Boil 1.75 L of water.
2. Clean out the pulp of 1/2 a pumpkin, reserve the seeds to toast for a snack. No need to remove the pumpkin skin, but cut the pumpkin to about 1 inch pieces and toast them in the oven for about 20-30 minutes until the pumpkin is soft. Toasting the pumpkin caramelises the sugar in the pumpkin for a lovely sweetness.
3. Once the pumpkin is soft, the skin can be removed easily. Put the pumpkin into a food processor or blender, but don't start blending yet! =)
4. In a frying pan, melt the butter and fry the onion, garlic, potato and celery until soft. To this mix, reduce heat slightly and add the chicken cubes and flour and stir thoroughly for about 1 or 2 minutes. Add some of the hot water until you get a thickened watery mixture. Add in the oats, but you don't need to cook it further.
5. Put this thickened mixture into the food processor or blender, and blend it with the pumpkin. If needed, you can add more hot water.
6. Pour the blended mix back into the soup pot, add in the rest of the hot water, milk and sugar, then turn up the heat.
7. When the soup is boiling, put it back into the thermal pot for a time to let the flavours mix. You do not have to reheat the soup before serving.
8. Freeze or refrigerate whatever soup not consumed.
by Brenda
1/2 a medium pumpkin
1.75 litres water
60g Celery (finely sliced)
3 cloves Garlic (chopped)
1 large Onion (chopped)
1 potato, 1cm cubed
30g butter
40g flour
2 Knorr chicken cubes
1 tablespoon rolled oats
200ml UHT milk
1 tbsp sugar
Pepper to taste
1. Boil 1.75 L of water.
2. Clean out the pulp of 1/2 a pumpkin, reserve the seeds to toast for a snack. No need to remove the pumpkin skin, but cut the pumpkin to about 1 inch pieces and toast them in the oven for about 20-30 minutes until the pumpkin is soft. Toasting the pumpkin caramelises the sugar in the pumpkin for a lovely sweetness.
3. Once the pumpkin is soft, the skin can be removed easily. Put the pumpkin into a food processor or blender, but don't start blending yet! =)
4. In a frying pan, melt the butter and fry the onion, garlic, potato and celery until soft. To this mix, reduce heat slightly and add the chicken cubes and flour and stir thoroughly for about 1 or 2 minutes. Add some of the hot water until you get a thickened watery mixture. Add in the oats, but you don't need to cook it further.
5. Put this thickened mixture into the food processor or blender, and blend it with the pumpkin. If needed, you can add more hot water.
6. Pour the blended mix back into the soup pot, add in the rest of the hot water, milk and sugar, then turn up the heat.
7. When the soup is boiling, put it back into the thermal pot for a time to let the flavours mix. You do not have to reheat the soup before serving.
8. Freeze or refrigerate whatever soup not consumed.
by Brenda
Pumpkin soup
(1) 500g of Pork Ribs or Lean Pork (if you prefer less oily soup) or
2 Chicken Thighs (remove the skin if you want it less oily)
(2) 5 red-dates (remove the seed)
(3) Half a pumpkin (cut it in big chunks)
Cooking Procedure:
(1) Boil the meat with the red-dates in a pot of water until cooked.
(2) Add the pumpkin, let it boil and then simmer for 10mins.
Viola! If you like eating pumpkin, you can cut the pumpkin into
smaller pieces becoz it will break down and blend into the soup and
you get mouthful of pumpkin mash with every mouthful.
The above is for 6-8 persons.
Bon Appetit!
by mum2jj
2 Chicken Thighs (remove the skin if you want it less oily)
(2) 5 red-dates (remove the seed)
(3) Half a pumpkin (cut it in big chunks)
Cooking Procedure:
(1) Boil the meat with the red-dates in a pot of water until cooked.
(2) Add the pumpkin, let it boil and then simmer for 10mins.
Viola! If you like eating pumpkin, you can cut the pumpkin into
smaller pieces becoz it will break down and blend into the soup and
you get mouthful of pumpkin mash with every mouthful.
The above is for 6-8 persons.
Bon Appetit!
by mum2jj
Steamed Pumpkin Cake
Ingredients
300g pork belly
1.25 litre water
600g rice flour
2 Tbs corn flour
250ml oil
15 shallots, thinly sliced
50g dried prawns
15 dried mushrooms, soaked till soft and
thinly sliced
1 Tbs soya sauce
600g pumpkin, skin removed and thinly sliced
2 tsp salt
1/2 tsp pepper
1 spring onion, coarsely chopped
1 fresh red chilli, coarsely chopped
3 tsp roasted white sesame seeds
Method
1. Scald the pork belly in a pot of boiling water for 10 minutes and drain. When cool, slice into thin strips and set aside.
2. To a mixing bowl, add rice flour, corn flour and 750ml of water. Stir well until a smooth mixture forms. Set aside.
3. To a heated wok, add oil and fry the shallots over medium fire until it turns lightly golden. Drain and set aside the shallots. Keep the shallot oil.
4. Using half of the shallot oil, stir-fry the dried prawns for one minute before adding the mushrooms, pork belly and 1/2 Tbs of soya sauce. Fry the mixture for five minutes before setting it aside (above).
5. Use the remaining shallot oil to stir-fry the pumpkin for five minutes before adding 1/2 Tbs of soya sauce, salt and pepper.
6. Cover the wok and continue cooking the pumpkin over medium heat for 20 minutes. Add 500ml of water gradually to the pumpkin as it cooks (above). Stir occasionally and as the pumpkin softens, use a spatula to break it up into smaller pieces.
7. Mash the cooked pumpkin with a spatula until a semi-smooth consistency forms. If you prefer a coarser or smoother texture, adjust accordingly.
8. Add the flour mixture to the mashed pumpkin. Mix well (above).
9. Stir in most of the dried prawns, mushroom and pork belly. Mix well.
10. Pour the mixture into a container (18cm diameter, 6cm deep) and sprinkle the remaining dried prawns, mushroom and pork belly over the surface, taking care to gently press the toppings down onto the cake mixture (above).
11. Steam the cake for one hour until it is firm and cooked through.
12. Garnish the cake with spring onion, chilli, fried shallots and sesame seeds.
Makes three cakes.
bymngzara
300g pork belly
1.25 litre water
600g rice flour
2 Tbs corn flour
250ml oil
15 shallots, thinly sliced
50g dried prawns
15 dried mushrooms, soaked till soft and
thinly sliced
1 Tbs soya sauce
600g pumpkin, skin removed and thinly sliced
2 tsp salt
1/2 tsp pepper
1 spring onion, coarsely chopped
1 fresh red chilli, coarsely chopped
3 tsp roasted white sesame seeds
Method
1. Scald the pork belly in a pot of boiling water for 10 minutes and drain. When cool, slice into thin strips and set aside.
2. To a mixing bowl, add rice flour, corn flour and 750ml of water. Stir well until a smooth mixture forms. Set aside.
3. To a heated wok, add oil and fry the shallots over medium fire until it turns lightly golden. Drain and set aside the shallots. Keep the shallot oil.
4. Using half of the shallot oil, stir-fry the dried prawns for one minute before adding the mushrooms, pork belly and 1/2 Tbs of soya sauce. Fry the mixture for five minutes before setting it aside (above).
5. Use the remaining shallot oil to stir-fry the pumpkin for five minutes before adding 1/2 Tbs of soya sauce, salt and pepper.
6. Cover the wok and continue cooking the pumpkin over medium heat for 20 minutes. Add 500ml of water gradually to the pumpkin as it cooks (above). Stir occasionally and as the pumpkin softens, use a spatula to break it up into smaller pieces.
7. Mash the cooked pumpkin with a spatula until a semi-smooth consistency forms. If you prefer a coarser or smoother texture, adjust accordingly.
8. Add the flour mixture to the mashed pumpkin. Mix well (above).
9. Stir in most of the dried prawns, mushroom and pork belly. Mix well.
10. Pour the mixture into a container (18cm diameter, 6cm deep) and sprinkle the remaining dried prawns, mushroom and pork belly over the surface, taking care to gently press the toppings down onto the cake mixture (above).
11. Steam the cake for one hour until it is firm and cooked through.
12. Garnish the cake with spring onion, chilli, fried shallots and sesame seeds.
Makes three cakes.
bymngzara
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