Tag Archive for 'roast pumpkin'

Pumpkin, Maple and Walnut Bread

Pumpkin has entered center stage in my kitchen over the past few weeks. I love it in in all shapes and forms, in soups, salads, sides, mains and especially deserts. I have been trying out lots of recipes recently and this pumpkin bread is one of my newest inventions. I had some roasted pumpkin left over from a major Sunday dinner experiment – a whole stuffed and roasted pumpkin. I filled a rather big white (also called “Ghost” or “Casper”) pumpkin with rice, Moroccan spices, chickpeas and apricots and roasted it for 2 hours. As this was an experiment, I had no clue how much time everything would take to cook, which led to an overcooked pumpkin and undercooked stuffing. Aside from that, the pumpkin also ruptured and all the lovely juices escaped. Not good! I salvaged the whole thing by cooking the stuffing with some of the pumpkin and more chicken stock and turned it into a Moroccan pumpkin risotto. Unusual, not overly attractive, but delicious nonetheless. My kids warned me however to not post this one on my blog, which I reckon was good advice.

The left-over pumpkin was delicious, beautiful dark orange in color and very sweet. Perfect for pumpkin bread. I added some lovely spices to it and sweetened it with maple syrup. It turned out delicious and I can’t wait to make it again. It’s great for breakfast with maple sweetened yogurt or afternoon tea with a dollop of whipped cream.

Note: I made this recipe again with roasted butternut squash. The squash was much moister than the pumpkin I used initially and the bread turned out very “soggy”. My advice would be to either drain the roasted pumpkin/squash over a towel-lined colander for an hour or to use less of it. Another option is to use raw grated pumpkin (a food processor does the trick) the same way you use carrots in a carrot cake. I used this method successfully with 3 cups of raw grated pumpkin. Good luck!

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Roast Vegetable Quiche

This is a wonderfully versatile quiche recipe. The crust is delicate, crisp and light and blew all my worries in the wind once I tried it for the first time. It doesn’t contain any butter, which I didn’t think was possible at first. However, the careful baking instructions make this a winner and it will from now on be the main crust for any type of quiche I’ll bake. I made it with caramelized leeks recently, which was wonderful. I used the same recipe as below, without the pumpkin and cauliflower and substituted the Gorgonzola with Parmesan cheese. I sprinkled half of the Parmesan on the bottom of the crust before adding the filling and used the remaining half on top of the egg mixture. Since I had only one leek left in my fridge today, I decided to add some of my all time favorite roast pumpkin and cauliflower and it was delicious. The Gorgonzola added a nice note to it, but fresh goats’cheese or gruyere would be delicious as well. Read the instructions for the crust carefully. It takes a bit of patience and time to make the pastry taking into account the chilling and blind baking time. It’s worth it. Good luck!

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Crust

1 cup whole spelt flour

1/2 cup + 1 tablespoon of coarse cornmeal (polenta)

1/4 C ice water (more or less)

1/3 C extra virgin olive oil

1/2 tsp salt

Filling

3 eggs

1 egg separated

3/4 cup milk

1 /2 cup Gorgonzola cheese, crumbled

1 leek, white and light green parts only, thinly sliced

2 cups pumpkin, cut into 1/2″chunks

1 1/2 cups cauliflower florets

3 tablespoon of extra virgin olive oil

1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme

1 teaspoon salt

Directions

Crust

  1. Pre heat the oven at 200 C (400F).
  2. Rub together all the ingredients for the crust with the fingertips , except for the water.
  3. Add the water, a little at a time, till everything comes together in a ball. It should not be sticky. Do not knead at any time.
  4. Place the ball of dough on an 8 inch pie pan and pat it out to cover the bottom and up the sides of the pan. Make sure there are no holes. Prick all over lightly with a fork. Cover the pan with a plastic wrap and chill for 30 minutes.
  5. Remove plastic wrap from dough in pie pan and cover with parchment paper. Fill pan with pie weights or dried beans
  6. Place the dish in the bottom rack of the pre heated oven and bake for about 20 minutes (This cooks the bottom of the crust better). Remove the foil and beans and bake for another 4 minutes.
  7. Transfer the pan to the centre of the oven and bake for another 15 minutes or till the crust is dry and crisp. It will move away from the sides of the pan.
  8. Separate the egg. Brush a little egg white on the bottom and sides of the crust and bake for about 3-4 minutes. Remove the crust from the oven and cool completely.

Filling

  1. Toss pumpkin cubes in 1 tablespoon olive oil, spread out on paper lined baking sheet and roast for 20 minutes or until tender and slightly caramelized, approx. 25 miuntes
  2. Toss cauliflower florets in 1 tablespoon olive oil and spread on another lined baking tray. Roast for 20 minutes or until tender.
  3. Heat 1 tablespoon oil over medium heat. Add the leeks and thyme and stir occasionally until soft and lightly caramelized, about 15-20 minutes. Remove from heat and let cool completely. Combine with roasted vegetables.
  4. Whisk together the eggs, egg yolk and the milk and season with salt.
  5. Fill crust with vegetables until they reach about 3/4 of the crust, up the sides.
  6. Pour the egg/milk mixture over the vegetables, until it comes to just a little below the vegetables. Sprinkle with Gorgonzola.
  7. Place the pan in the centre of the pre-heated oven and bake for about 30 minutes or until the filling is set.
  8. Cut and serve hot.

Roast Pumpkin and Chickpea Salad with Sun Dried Tomato Dressing

 

A friend brought this salad to a party many years ago and I totally fell in love with it. I asked her for the recipe and made it ever since. The ladies at my cooking classes went completely gaga about it as did every woman I have ever made it for. What can I say; it’s a great salad for the ladies.

Ingredients

Serves 4

  • 1 medium Butternut Squash, peeled and cut into 1 inch cubes
  • 1 1/2 cups cooked chickpeas
  • 2 tablespoons chopped basil, coriander (cilantro) or mint
  • Olive oil for roasting 

Dressing

  • 1/2 cup sun dried tomatoes
  • 1/4 cup red wine vinegar
  • 3 cloves garlic
  • 1 tablespoon balsamic vinegar
  • 1/3 cup olive oil
  • Salt and pepper

Directions

  1. Preheat oven to 375 F (190 C). Toss pumpkin in a little olive oil and spread out evenly on paper lined baking tray. Roast for 30 minutes or until tender, turning halfway through. Allow to cool.
  2. To make dressing: heat both vinegars and sun dried tomatoes in small sauce pan on low heat until tomatoes have softened. Place softened tomatoes with vinegar, garlic, olive oil, salt and pepper in food processor and pulse until ingredients are combined and dressing is still a little chunky. Check and adjust seasoning to taste.
  3. Toss pumpkin and chickpeas in dressing, place in serving bowl and sprinkle with herbs.