Pumpkin Ideas

[braided-rug]

I thought I would start a thread for pumpkin ideas. Ones different from holiday recipes.


Pumpkin and Coriander/Cilantro Lasagne


You need:
10 dry lasagne sheets
2 kg peeled pumpkin
2 teaspoons olive oil
2 large onions, diced
2 teaspoons crushed garlic
2 teaspoons cumin
1 ½ teaspoons dried coriander
2 whole eggs
2 egg whites
2 tablespoons grated parmesan cheese
½ cup finely chopped fresh coriander
2 cups white sauce
1 teaspoon grated parmesan cheese
½ cup pine nuts
¼ cup cashew nuts

Method:
Preheat oven to 180C.

Cook lasagne sheets 2-3 at a time in boiling water until soft but still al dente. Drain well and cool.

Boil pumpkin until soft. Drain well, mash and allow to cool.

In a heavy-based frying pan, place oil, onion, garlic, cumin, and coriander and cook until onion is soft and beginning to brown and spices are fragrant.

When pumpkin is cold, add the cooked onion, eggs, egg whites, parmesan cheese and fresh coriander.

Stir cheese into White Sauce.

Place nuts in a food processor and blend until mixture resembles very fine breadcrumbs.

To assemble, place a layer of lasagne sheets on the base of an oiled deep, rectangular lasagne dish. Top with a third of the pumpkin filling and another layer of lasagne sheets. Repeat until you have 3 layers of pumpkin filling, finishing with a layer of lasagne sheets. Top with cheese sauce and sprinkle with nuts.

Bake for approximately 45 - 55 minutes.

From: www.abc.net.au/goldcoast/stories/s288424.htm

[braided-rug]

Fettucine with roasted pumpkin and pancetta


INGREDIENTS

1kg butternut pumpkin, chopped finely
2 tablespoons olive oil
Salt and freshly ground black pepper
2 cloves garlic, sliced thinly
4 baby (100g) onions, quartered
12 small fresh sage leaves
12 thin slices (180g) pancetta
375g fettuccine pasta
1 cup (250ml) cream
3 egg yolks
½ cup (40g) finely grated parmesan cheese
½ cup finely chopped fresh chives
Grated parmesan cheese, for serving, extra

METHOD

Preheat the oven to very hot (240°C/220°C fan-forced).

Combine pumpkin, oil, salt and pepper in a baking dish. Roast pumpkin in a very hot oven for 10 minutes. Add garlic, onions and sage to dish; bake in a very hot oven for a further 15 minutes or until pumpkin is tender.

Place pancetta on an oven tray; place in oven for the last 5 minutes of cooking time or until crisp.

Meanwhile, cook pasta in a large saucepan of boiling, well-salted water until just tender; drain. Return to pan.

Combine cream, egg yolks and parmesan in a medium bowl. Stir through hot pasta with pumpkin mixture and chives. Season to taste with salt and pepper.

Divide among serving bowls; top with extra parmesan.

Not suitable to freeze. Pasta suitable to microwave.

From: aww.ninemsn.com.au/article.aspx?id=118833

[braided-rug]

My husband was very impressed with the above recipe. I highly recommend it. Be careful to watch for burning.

[cupcake]

That sounds yummy. I am not familiar with pancetta. Maybe it is a thin sliced pork? We have thin slices of pork here that are smoked, would that work?

[braided-rug]

Can it be grilled until crisp?

www.bbc.co.uk/food/glossary/p.shtml?pancetta

www.deliaonline.com/ingredients/bacon-including-gammon,17,IN.html

[braided-rug]

I hope that lasagne wasn't the one we made, it was OK.


Just when you thought you knew everything that can be made with pumpkin, how about pumpkin crepes?

coffeeworks.blogs.com/coffee_and_tea/2006/10/pumpkin_crepes.html#comments

[cupcake]

People in France use pumpkin alot. They don't sell it in a can. A friend of mine from india made lunch one day and I watched her. One of the dishes she made was a stirfry with cut up potatoes, onions, garlic, cauliflower pieces, and shredded pumpkin. She says they normally put fresh peas inside as well but she was out that day. She put it all in together and stir fried it and it was very good. I have since made it at home and it was good. I left out the peas too.

[braided-rug]

I think I saw grated pumpkin for the first time on TV the other day, I thought it was interesting.

It could have been this recipe:

abc.net.au/secretrecipes/families/argent2.htm

[braided-rug]

Pumpkin, Treacle and Spice Cake

Moist and reminiscent of gingerbread, this large cake is cooked in a decorative Bundt tin but a plain ring tin may be used instead. It keeps and reheats well and is lovely with custard for pudding.

¾ cup treacle
2 ¼ cups brown sugar
1 ¼ cups cooked mashed pumpkin
¾ cup milk
2 ½ cups flour
3 ½ teaspoons baking powder
1 ½ teaspoons ground ginger
1 ½ teaspoons mixed spice
1 teaspoon ground nutmeg
180g butter, diced
2 eggs, beaten
Garnish (optional): icing sugar, extra treacle
Preheat oven to 180°C. Grease a 10-cup capacity Bundt tin.

Place treacle, brown sugar, mashed pumpkin and milk in a microwave-proof bowl and heat until dissolved, about 1 minute. Stir well and set aside to cool.

Place flour, baking powder, spices and butter in a food processor and pulse until mixture resembles fine breadcrumbs. With motor running pour in pumpkin mixture and process until smooth. Add eggs and mix a further minute.

Pour mixture into prepared tin and bake until well risen and a skewer inserted in the centre comes out clean, about 50-60 minutes. Turn cake out onto a rack to cool. If desired, serve cake dusted with icing sugar and with some warmed treacle drizzled over the top.
Serves 12-14

From: www.nzhouseandgarden.co.nz/Articles/Apieceofcake-entertaining.asp

[braided-rug]

Impossibly easy pumpkin pie recipe with no crust to make!

www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35939

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Runner-up 2001: Pumpkin Polenta Cake

This cake from The Baker columnist Flo Braker gets its unique texture and taste from cornmeal. It's the perfect dessert to serve when pumpkin-time rolls around. Accompany with softly whipped cream, ice cream or a simple puree of frozen raspberries or strawberries, sweetened to taste.

INGREDIENTS:

2 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 large eggs
1 cup canned pumpkin puree
1 cup medium polenta (cornmeal)
1/3 cup milk

INSTRUCTIONS: Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 10-inch angel food tube pan. For best results, have all ingredients at room temperature.

Sift together the flour, spices, baking powder, baking soda and salt; set aside. Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the brown and granulated sugars; beat until light. Add the eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low; add the pumpkin puree and polenta. Add the flour mixture to the pumpkin mixture alternately with the milk, ending with the dry ingredients, and stir just until well blended. Pour the batter into the prepared pan, spreading it evenly.

Bake for 55 to 65 minutes, or until a cake tester comes out free of raw batter. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for about 10 minutes. Invert the cake onto the wire rack; remove the cake pan. Let the cake cool completely before slicing.

Serves 10

PER SERVING (cake only): 525 calories, 7 g protein, 79 g carbohydrate, 21 g fat (12 g saturated), 115 mg cholesterol, 257 mg sodium, 2 g fiber.

From: www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/10/04/FDREC01.DTL

[braided-rug]

I had tried spoonbread before and I enjoyed it a lot.


Alabama Spoon Bread With Pumpkin & Chives

Ingredients:
1 1/2 cups buttermilk
1 cup solid-pack pumpkin (not pumpkin-pie mix)
4 large eggs, separated
3 tablespoons chopped fresh chives
4 tablespoons margarine or butter (1/2 stick)
1 1/2 cups yellow cornmeal
1 tablespoon brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper

Instructions:
Preheat oven to 350 degrees F. Lightly grease shallow 2 1/2-quart ceramic baking dish. In medium bowl, with fork or wire whisk, mix buttermilk, pumpkin, egg yolks, and 2 tablespoons chopped chives.

In 4-quart saucepan, heat margarine or butter and 1 1/2 cups water to boiling over high heat.

Remove saucepan from heat. In small bowl, with wire whisk, mix cornmeal, brown sugar, baking soda, salt, and pepper. Gradually whisk cornmeal mixture into hot liquid in saucepan until blended. Then whisk in pumpkin mixture.

In small bowl, with mixer at high speed, beat egg whites just until stiff peaks form. Gently fold egg whites, one-third at a time, into cornmeal mixture until blended. Spoon batter into baking dish and sprinkle with remaining 1 tablespoon chives.

Place baking dish in roasting pan on oven rack.

Pour boiling water into roasting pan until it reaches halfway up side of baking dish. Bake spoon bread 50 to 55 minutes until lightly browned and puffed and knife inserted 2 inches from center comes out clean.

Servings: 8

Nutrition Facts:
Amount Per Serving: Calories 220
Fat 9.0 g, Cholesterol 108.0 mg,
Sodium 515 mg,

Courtesy Of:
magazines.ivillage.com/goodhousekeeping

From: www.applesforhealth.com/HealthyBreads/abspbrwch4.html