Selfsufficientish.com

Really been enjoying work this morning...surveying this thread
Having made loads of notes of recipes to try I shall add my twopenniesworth.

I use allsorts in Lasagne, pumpkin included, I don't bother pureeing, just chop it up and when I'm frying off the onions and everything else thats going to go in Iput in the pumpkin. It soon cooks and beefs out the lasagne.

In fact I should stop calling it lasagne, it's literally flavour of the month in a square pasta dish. Might have courgettes, marrow, butternut, spaghetti squash, peppers (if I'm lucky), chillis, french beans, spinach, tomatoes of course, and mushrooms when I can be sure they are edible ones!!

I also do a rissoto with much the same thread

Licorice allsorts lasagne sounds like an interesting pud.

Millymollymandy wrote:Licorice allsorts lasagne sounds like an interesting pud.

This is either a revelation of a future Tv chef or the product af a disturbed mind

i agree with what peggy sue is saying - once you have a basic risotto recipe down, u can add whatever u need to use up and its still yummerz!

16. Roast Pumpkin, Sage & Dolcelatte Risotto
(sorry i dont do imperial! - except for when im sewing, oddly)

30g Butter
1 Onion, chopped
1-2 Cloves of Garlic, crushed
300g Risotto Rice
500g Pumpkin, diced
Glug of Olive Oil
Glass of White Wine (optional)
900ml Chicken or Veg Stock
15 leaves of Sage, approx, finely shredded
200g Dolcelatte Cheese, diced

1. Melt the butter in a pan, then add the chopped onion. Sweat til soft then add the garlic.
Meanwhile place the diced pumpkin a roasting tray, coat with a little olive oil and put in a hot oven 180C/GsMk 5 to raost for about 30 mins.

2. Rinse the rice, then add to the pan, stirring to coat evenly in the butter. Cook, stirring for 2-3 mins.
If using the wine, tip this into the pan and bring up the heat a little and cook til the liquid has evaporated. Alternatively, just drink the glass of wine If not using the wine, start adding the stock to the pan a ladleful a time, until it has all been used. This could take upto half an hour so perhaps you could pour yourself another glass.

3. Once the rice is plump and tender, add the roast pumpkin, dolcelatte and sage. Stir through and season to taste. Serve hot. YUM!


17. Creamy Coconut & Pumpkin Soup

Glug of Olive Oil
Handful Cumin Seeds
1 Large Onion, chopped
1-2 Clove of Garlic, finely chopped
1 kg Pumpkin, diced
2-3 large carrots, chopped
3-4 medium potatoes, diced
1 1/2 pints chicken or veg stock
1 x 400g tin Coconut Milk
Handful chopped fresh corainder
Red Chilli, deseeded and chopped finely (how much or whether you use it at all is up to you!)

1. Heat a couple of glugs of oil in a large pan, then add the chopped onion. Once softened, add the cumin seeds and garlic, stirring to ensure the seeds are coated in oil. Cook for a minute or so.

2. Add all the other chopped vegetables and stirring occasionally, cook for a further 5 minutes or so, then add the stock. Bring to the boil, then simmer with the lid on for about 20 minutes, until the potatoes are tender.
Remove from the heat and add the coconut milk. Blend til smooth, then add the chilli and coriander. Season to taste and gently bring the heat back up.
Serve with crusty wholemeal bread. YUM!

Oooh that's what someone meant by you looking so good in your avatar in the mugshot thread! You're gorgeous!

Pumpkin/Squash Muffins

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Preparation Time: 25 mins
Cooking Time: 12-15 mins

Ingredients
115g butter or margarine
175g brown sugar
115g golden syrup/honey
225g cooked and mashed pumpkin/squash
1 egg, beaten
200g plain flour, sieved
pinch of salt
1 tsp bicarbonate of soda
1½ tsp ground cinnamon
1 tsp grated nutmeg
50g sultanas

Instructions
1. Preheat the oven to 200C and place 14 paper cases in a muffin tray.

2. In a large bowl cream the butter until soft. Add the sugar and golden syrup and beat until light and fluffy.

3. Stir in the beaten eggs and pumpkin until well mixed. Sift over the flour, salt, bicarbonate of soda, cinnamon and nutmeg. Lightly fold these ingredients into the mixture.

4. Stir in the sultanas and spoon the mixture into the prepared muffin cases. The cases should each be about two thirds full of the mixture.

5. Bake in the centre of the oven for 12-15 minutes.

19 red's pumpkin scones
20 red's pumpkin pie
21 red's pumpkin pieless

I do pumpkin pieless too - with a crunchy topping.

Anyway when a recipe says muscovado, what is that? Is it dark soft brown sugar?

Ta Susie, that's what I use - and guess what - they actually sell it (and the light stuff) in France these days!!!

Millymollymandy wrote:I do pumpkin pieless too - with a crunchy topping.

Anyway when a recipe says muscovado, what is that? Is it dark soft brown sugar?

i dunno what it is in French - but its darker and treaclier than soft dark brown sugar.

how do you make the crunchy topping on your pieless?

lol red I've just been reading on my own posting summat that I know I didn't write..... then realised what you'd done but all of a sudden it's gone and changed before my very eyes!

Found the pastryless one, it was in a link in another thread linked tothis one!

PUMPKIN PIE (without pastry)

Adapted from Betty Crocker’s Pumpkin Pie. This one is a bit different. Metric measures are my workings out.

FILLING
2 cups pumpkin puree (490g)
1 can evaporated milk (12oz) (I don’t know what this is in metric - I just use the whole can!)
1/2 cup egg whites whipped (I use 2 whole eggs- who’s dieting?!)
1/2 cup granulated sugar (100g)
1/2 cup flour (62.5g)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
3/4 tsp baking powder
1/8 tsp salt
2 tsp orange peel grated

TOPPING
1/4 cup brown sugar
1/4 cup rolled oats
1/4 cup chopped walnuts (my addition)
1 tbspn marg or butter, melted

Preheat oven to 180C. Butter a pie/flan dish.

Combine pumpkin, milk and egg (or egg whites) in a mixing bowl.

In another mixing bowl, combine sugar, flour, spices, baking powder, salt and orange peel.

Mix the wet ingredients with the dry ingredients until just moistened. Pour entire mixture into the prepared flan dish.

To prepare topping, combine brown sugar, oats, walnuts and marg/butter in a smaller bowl until thoroughly blended. Sprinkle over filling.

Bake for 50 to 55 minutes. Eat cold.

Should have added that I use dark soft brown sugar for this topping rather than just 'brown' which could mean brown granulated.

I've just been searching for this thread in the cooking section anyway I want to vouch for this soup as it was very nice:

http://www.asda-recipes.co.uk/recipe/887.html

A traditional Cypriot pastry which is made during winter using stored squash. Not only very tasty but also nutritious and can be eaten warm or cold.

Ingredients: The stuffing is prepared twenty-four hours before baking, to allow the flavours to mix and allow the cracked wheat to expand in the mix. The stuffing includes - three cups of diced squash, four Tbsp of cracked wheat, three Tbsp of olive oil, two Tbsp of sugar, one cup of sultanas, one tsp of cinnamon, half a tsp of salt and pepper.

Ingredients: For the dough are four cups of flour, one Tbsp of freshly squeezed lemon juice, one tsp of salt, half a cup of olive oil and half a cup of water.

(1) As mentioned above prepare the stuffing 24 hours before baking
(2) The next day, prepare the dough by placing the flour in a bowl and mix in the salt
(3) Add the olive oil and hand mix until the oil is thoroughly absorbed
(4) Gradually add the water and lemon juice and knead until the dough feels firm
(5) Cover the bowl and leave the dough, in a warm place, to rest for 40 minutes
(6) Re-knead your dough for about five minutes
(7) Divide the dough into 6-8 pieces and make each into a ball
(8) Roll each ball into a round shape which is 15cm in diameter and about 3mm thick
(9) Brush the edges with water and fill the centre with 2 Tbsp of stuffing
(10) Fold in half and seal the edges with a fork
(11) Place on a baking tray and cook in a pre-heated oven at 180c for about 20-25 minutes until brown