Archive for the ‘Pumpkin’ Category

Roast Squash Soup with Rosemary and Butter Beans

November 18, 2015

Roast Squash Soup with Rosemary and Butter Beans

Spiced Squash and Carrot Soup

November 5, 2015

Spiced Squash and Carrot Soup

Spiced Pumpkin Soup with Toasted Pumpkin Seeds

September 14, 2015

Spiced Pumpkin Soup with Toasted Pumpkin Seeds

Pumpkin labne cheesecake (Dan Lepard)

October 11, 2013

First the labne: to make about 400g, take two 500g pots of natural yoghurt – around 2% fat, not the thick, Greek kind – and pour into a large sieve lined with muslin and sat over a deep bowl. Place this in the fridge for about 24 hours, and you’ll be left with a thick yoghurt the consistency of soft cheese.

For the crust
100g shelled walnuts
75g dark brown sugar
2 tbsp sesame seeds
50g unsalted butter, cubed
75g plain flour
½ tsp cinnamon

For the filling
400g cooked and very soft pumpkin
150g caster sugar
Finely grated zest of an orange, or 1 tsp orange extract
1 tsp vanilla extract
300g full-fat cream cheese
400g labne
5 medium eggs
Caster sugar and sesame seeds, to finish

Dan step 1: grind walnuts, sugar and seeds til fine. Add butter, flour and cinnamon

1 Have a 20cm round cake tin ready, either springform or with a removable base. In a food processor, grind the walnuts, sugar and seeds until fine. Add the butter, flour and cinnamon, and grind into a dough. Press this into the base of the tin evenly then bake at 180C/160C fan/350F/gas mark 4 for about 20 minutes, then leave until cold.

Dan step 2: Peel pumpkin, chop into cubes, bake or microwave, covered, without water, until tender

2 Peel the pumpkin, chop into cubes and bake or microwave, covered, without any water, until very tender. (Mine took three bursts of 5 minutes on high, stirring in-between.) Pour off any liquid and put the pumpkin in a sieve over a bowl to drain even more. Leave until cold, uncovered.

Dan step 3: puree pumpkin, sugar, zest, vanilla. Add cream cheese, puree; add labne, eggs; puree

3 In a food processor puree the pumpkin, sugar, orange zest and vanilla. Add the cream cheese, puree again, then add the labne and eggs and puree until smooth, scraping the bowl down as you go through the stages. Line the insides of the tin with a band of nonstick paper, add the filling, then bake at 160C/140C fan/325F/gas mark 3 for 60-70 minutes or until there’s only a slight wobble in the middle, or until the centre reaches 68C/154F on a temperature probe. Leave to cool on a wire rack then chill to set firmly.

Dan step 4: caster sugar in pan with 25ml water, bring to boil; cook until caramel. Add sesame seeds

4 To serve, put 100g caster sugar in a saucepan with about 25ml water, bring to the boil then cook until you have a light, golden caramel. Add 2 tbsp sesame seeds, swirl the pan to mix them through off the heat, then let the foam to drop. Spread spoonfuls of the toffee on to a baking sheet lined with nonstick paper, leave to harden, then break them up and pile them in a centre of the unwrapped cheesecake.

Sweet and Sour Butternut Squash or Pumpkin (Madhur Jaffrey)

September 6, 2013

Sweet and Sour Butternut Squash or Pumpkin (Madhur Jaffrey)

Sweetcorn and Squash Salad

September 4, 2013

Sweetcorn and Squash Salad

Smoked Haddock and Pumpkin Soup with Parsley and Apple Swirl

September 4, 2013

Smoked Haddock and Pumpkin Soup with Parsley and Apple Swirl

Pumpkin Soup (Heston Blumenthal)

May 1, 2012

Roasted Squash and Shallots with Garlic and Sage

April 26, 2012

Chocolate Fruit Flapjack (Nigel Slater)

April 4, 2012