A family friend has donated their last remaining pumpkin of last years crop. Our current season's pumpkin vines are laden with plump butter nut offerings, but are some way off from eating.
This basic salad is a great way to get that roast vegetable hit with out having a full on roast meal.
What you need....
500g pumpkin
500g beetroot
olive oil
salt and pepper to taste
soft goats cheese
Make it happen....
1. Peel the pumpkin and beetroot. Cut into large pieces and toss in a little Olive oil, season with salt and pepper to taste.
2. Place in a hot oven 210c for 20min or until tender.
3. Remove from the oven and cool. Arrange on a platter for serving. Top with the cheese, I have rolled the little cheese balls in some cracked pepper and rosemary.
4. Drizzle with some olive oil just before serving.
Oh so hot and sweet, pictured is my Wednesday lunch of flat bread, split Thai sausage and my strawberry and Tequila sauce. A little flash for lunch but I was keen to see what the sauce had turned out like - very happy with the result.
What you need....
500g strawberries, washed and hulled
1 1/2 cups sugar
3 tbsp harissa paste
1 tsp dried hot chili flakes
2 nips Tequila
Make it happen....
1. Put all ingredients in a microwave bowl, stir, cover and cook on high for 20 min, stir every 5 min.
2. Spoon the sauce into sterilised jars, cover with a tight fitting lid. Turn the jar upside down until cool.
3. Store in the refrigerator.
K
Yesterday I got my hands on some stunning strawberries and today I find myself eating this lovely conserve on my morning toast....
What you need.....
2 kg strawberries washed and hulled
2 kg sugar
1 large lemon, juice only
1/2 cup Cointreau Liquor
Make it happen....
1. Add the berries, lemon juice and cointreau to a large pot, heat and simmer for 10 min until the berries are soft.
2. Add the sugar and boil for around 30 minutes until thickened slightly.
3. Stir frequently and skim the froth from the top, discard.
4. Remove from heat and pour into sterilised jars, cover with tight fitting lids and turn upside down until cool. The mixture should be glossy, thick and bright red. This is a conserve not a jam , so it will be a little runny.
So sweet and fully flavoured this conserve is perfect with scones and cream. I also like to bake some little tart shells and fill them with some mascapone and dollop the conserve on top - instant and impressive desert. If you can't be bothered making your own tart shells, just grab some from the shops to have on stand by.
K
The crunch of a freshly dug carrot is such a lovely thing. The carrots were lucky to make it home from Doug and Lorna's house without being devoured by the little girls.
I am also using some gifted Pipsqueak's Pear Cider from the Little Creatures boy's I met at beer fest. You need one bowl and one spoon to make this, very simple.
What you need....
1 cup vegetable oil
2 eggs
1 cup brown sugar
2 cups self raising flour
3 tbsp dutch cocoa
2 tsp bicarbonate soda
1 tsp ground Cinnamon
1 tsp ground nutmeg
1 cup grated carrot
1 cup chunky walnuts
1/2 pear cider
2 tbsp honey
Make it happen....
1. In a large bowl mix the oil, eggs and sugar until they are well combined.
2. Add the flour, cocoa, bicarb and spices, mix well.
3. Add the remaining ingredient's, combine well and place the mixture in a cake tin of choice.
4. Bake at 170c for one hour or until cooked through.
This is a double banger, beetroot from Kate and Rod who have the best pizza oven known to man - thank you.
And Porter from my dear friend Chris who has presented me with some beautiful Cider, Stout and Ale varieties. A very thoughtful man, insuring there is one bottle to cook with and one for the cook. Nice.
We are using James Squire, Jack of Spades Porter for this cake it is slightly lighter than a stout and has chocolate characteristics.
What you need....
1 cup of Porter
250g butter
4 tbsp Dutch cocoa
200g tub sour cream
2 eggs
2 1/2 cups self raising flour
2 cups Castor sugar
1 medium beetroot, finely grated
Make it happen....
1. Melt butter with the porter in a saucepan over low heat. Remove for heat, add the cocoa and whisk to combine. It will froth up a little to begin with.
2. Whisk the sour cream and eggs together, add the flour and sugar, whisk to combine and pour in the porter mixture whilst the machine is running.
3. Fold in the grated beetroot and pour into a lined tin of choice. I have used a greased bunt tin.
4 Place in a 160c oven for 1 hour or until cooked through.
5. Cool and dust with icing sugar or cream cheese frosting if you like things a little sweeter.
