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Pumpkin
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Topic: Pumpkin (Read 1890 times)
mummybunny
Hectare
Posts: 618
Loves the lottie
Pumpkin
«
on:
October 23, 2008, 11:48:00 »
Hi,
No doubt me and the kiddies will be making a pumkin face this year for halloween just wondering if there is anything i can do with the flesh? Be a same to waste it!
Any ideas?
Lucy
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mummybunny
Hectare
Posts: 618
Loves the lottie
Re: Pumpkin
«
Reply #1 on:
October 23, 2008, 20:25:21 »
no-one :'( lol
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manicscousers
Hectare
Posts: 16,474
www.golborne-allotments.co.uk
Re: Pumpkin
«
Reply #2 on:
October 23, 2008, 21:03:23 »
soup, makes a good base, or pumpkin pie, recipe on here, somewhere, I'm sure there was a discussion on here before :)
just remembered, we roast the pumpkin, onion , garlic etc for soup, with oil and flavourings, brings out the flavour ;D
«
Last Edit: October 23, 2008, 21:10:30 by manicscousers
»
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manicscousers
Hectare
Posts: 16,474
www.golborne-allotments.co.uk
Re: Pumpkin
«
Reply #3 on:
October 23, 2008, 21:05:32 »
from black forest dan
more traditional and has a deeper flavour with pumpkin, but you can also use courgettes if you've been a bit too successful and don't know what to do with them all - enjoy!
Pastry:
100g soft margarine
175g plain flour, sifted
15ml water
Filling:
500g pumpkin or courgette (finished weight)
2 beaten eggs
100g caster sugar
60ml milk
pinch ground nutmeg
pinch ground ginger
10ml (2 tsp) ground cinnamon
Method:
Remove skin and seeds from pumpkin or courgettes, cut into 1 inch cubes. Steam for 15 minutes until tender. Drain thoroughly and mash well with a fork or puree in a blender.
To make the pastry, place the margarine, 30g of the flour and the water in a mixing bowl. Cream it together with a fork for half a minute until well mixed. Then mix in the remaining flour gradually to make a fairly soft dough, using the blade of a knife to mix. Roll out the pastry on a lightly floured board and line a 20-24cm deep flan dish. Trim and decorate the edges. Chill the pastry in the fridge while you make the filling.
Beat the eggs with the sugar in a bowl; add the pumpkin/courgette puree, milk and spices. Blend well and pour into the pastry case.
Bake in a hot oven (220°C) for 15 minutes, then reduce the temperature to moderate (180°C) and bake for a further 30 minutes or until the filling is set.
Serve warm with cream, or it's also delicious cold from the fridge.
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debster
Hectare
Posts: 2,599
Re: Pumpkin
«
Reply #4 on:
October 23, 2008, 21:06:57 »
mmm i might give that a try
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mummybunny
Hectare
Posts: 618
Loves the lottie
Re: Pumpkin
«
Reply #5 on:
October 23, 2008, 21:12:53 »
Thanks manicscousers
That recipe sounds lovley will definatly be giving it a try.
;D
lucy
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kt.
Hectare
Posts: 4,805
Teesside
Re: Pumpkin
«
Reply #6 on:
October 23, 2008, 21:44:39 »
Is this what you need? A pumpkin & squash recipe book for £1:
http://www.kingsseeds.com/kolist/1/9/49015.htm
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All you do and all you see is all your life will ever be
honeybee
Hectare
Posts: 1,409
Cheshire
Re: Pumpkin
«
Reply #7 on:
October 23, 2008, 23:02:01 »
I always make soup with my little fellas.
I dont do measurements, just chuck it in, but its fab, believe me and the boys can not wait for pumpkin soup time :P
Boil up a light stock, maybe chicken stock, or boil your water and chuck in some leeks or onions,a pinch of salt, add your pumkin, a touch of nutmeg, cook till pumpkin is soft, then you can sieve it but I just run it through the smoothie maker, serve hot with a blob of creme fraise and you will have some very happy customers ;D
Keep it simple and that way you dont destroy the flavour of the pumpkin which is such a unique taste.
Just delicious :-*
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mummybunny
Hectare
Posts: 618
Loves the lottie
Re: Pumpkin
«
Reply #8 on:
October 24, 2008, 20:27:28 »
Hi ;D
ktlawson: -That book looks great i really want to try squash too but wouldnt even know where to start as there is so many! So just what i need thankyou.
honeybee: - Another great idea my kids love soup so well worth a try :D
Thanks lucy
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