Tag Archive for 'pumpkin'

Mysterious Brownies

Looking at the title, you might wonder if you should even consider reading this post. How can brownies be mysterious, if all it takes is flour, butter, sugar, eggs and chocolate to make them. It really doesn’t get much more straight forward.  To my excuse, I am in a state of frantic pre-holiday chaos and with my brain crammed with to-do-lists, I had to come up with something quick, and this was it. The title actually does fit the brownies quite well, since they got a few untypical ingredients that are best not mentioned when it comes to picky eaters. I assure you however, that no one will ever be able to tell what exactly they are and these brownies will be devoured in no time. There’s no way you can detect the pumpkin (even if you want to) and my family thinks they are just delicious. Guilt free snacking at it’s best!

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Pumpkin Crème Brûlée

This is a really lovely dessert I have made several times during the past few weeks. It is a breeze to make and tastes delicious. The hint of spices, beautiful creamy texture and mild pumpkin flavor make it the perfect dessert for a holiday meal or a dinner party. My favorite part is that I can make this a day or two ahead and not worry about it again until everyone has finished their main course. I just take it out of the fridge, fire up my blow torch and within minutes it’s ready.

I like to serve it in 1/2 cup ramekins, which is just the right amount of dessert after a big meal. The first recipe I followed used larger cups and less eggs, therefore increasing the cooking time in the water bath to more than an hour. Although I only had my 1/2 cup ramekins, I didn’t expect there would be a great difference in cooking time. Oh, how wrong I was. I thought I had plenty of time to pick my kids up from school before returning to a perfect dessert. So upon opening the oven door about an hour later, my beautiful crème brûlées had turned into a wrinkly and solid and completely uneatable version of what they should have been. Lesson learned –  check the size of your ramekins and adjust accordingly. And after about 30 minutes of cooking time, check your custards and give them a little shake. They are ready when they still have a slight wiggle in the center.

Another near mishap occurred when we made this crème brûlée in one of my “cooking get-togethers”. We accidentally used 2 instead of 1 cups of pumpkin puree, with the same amount of sugar, eggs and cream. It still turned out wonderful, just a bit more pumpkiny and took a few minutes longer to set. The recipe below asks for only one cup of pumpkin puree for 2 cups of cream, but if you like a stronger pumpkin flavor, go ahead and use more. Continue reading ‘Pumpkin Crème Brûlée’

Savory Pumpkin Crumble

It feels like a small eternity since my last post, and the person who threw away this recipe is partly to blame. I was so upset for having lost it and close to giving up my search, when I found it in the trash can of the bathroom. Who knows how it got there and what exactly made me look in there, but I am so relieved for having found it.

I made this crumble last week and while eating it, I said to my family that this is the recipe I want to be famous for. I had searched google forever to find a good savory pumpkin crumble recipe, but found mostly desserts and a few savory recipes that I didn’t really fancy. So I came up with this and I was so surprised and excited at the result that I made the above-mentioned, self-glorifying remark. You see, it doesn’t always work this way. I spend many hours in the kitchen experimenting, with frequent mediocre results. I usually keep trying until I am satisfied, but it takes a lot of time, patience, good will from the family and money. So when I get something right straight away (actually it was the second try in this case) I am thrilled.

Crumble until recently has meant dessert for me, usually with apples, rhubarb, berries or a combination of all. My mother-in-law taught me the basics years ago, which is flour, oats, brown sugar and butter. Simple, yet delicious. Since I am a nut-lover, I have alwyas added chopped almonds to this and experimented with walnuts, pine nuts, dairy- and sugar free versions, but the traditional version is still the best.

Last year, I have learned something invaluable from 101 Cookbooks. If you melt the butter before adding it to the dry ingredients, mix it all up and then put the mixture in the freezer for 30 minutes, you get the crunchiest crumble topping. This method also allows for less butter with the same fabulous effect. So now instead of using one stick butter (113g) I use only 2/3 of it. I am so happy with this new technique, I might never go back to the dairy-free option.

So go ahead and try this. I would love to hear what you thought of the crumble. Don’t be shy…

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Chicken and Pumpkin Curry

This is a version of my favorite go to curry recipe. The base is so versatile and can be used with fish. shrimp, tofu, beans and yes, chicken. It comes together easily and if you are a quick chopper, will be ready in no time. What makes this taste so good are a few essential ingredients – fresh garlic, ginger, lemongrass, Indian curry powder, coconut milk and coriander (cilantro). For the rest you can add what is already in your fridge or freezer. I try to use many different colored vegetables and herbs, which make this meal just as appealing to the eye as to your stomach.

Bear in mind the different cooking times for the vegetables, particularly if using pumpkin. I added it to the pan roughly 10 minutes before the remaining vegetables. Zucchini usually goes in at the end, as it quickly looses its texture and color. 

As to the chicken, here’s a tip that you might or might not know yet. If you cut the chicken breasts into bite size pieces and marinate them in buttermilk for a couple of hours in the fridge, the meat won’t turn tough and dry during the cooking process. It makes such a difference in texture. I can’t stand dry chicken breast and this is what I do to avoid it. Another option is to use a marinade of lemon juice, olive oil, salt and pepper, especially if you want to cook a whole breast in one piece. If you want to keep this recipe dairy-free, omit the buttermilk, or make your own using 1 cup soy milk and 1 tablespoon lemon juice or try the lemon juice and olive oil marinade.

You can make this as spicy as you like. I add a chili if I have one, otherwise  a bit more curry powder or cayenne pepper can spice things up. Here’s one last tip for cooking lemongrass. Only the lower 5-6″ (12-15cm) are soft enough to be eaten once you have removed the tough, outer husks. Slice the light green sticks into very thin rounds and then mince. You want them to be as fine as possible, otherwise they might not soften in the pan and you’ll end up with some chewy lemongrass bits in your curry. Use the left-over husks to make delicious lemon grass tea. Add the ginger peel as well, if you like.   Continue reading ‘Chicken and Pumpkin Curry’