Enjoy Pancake Tuesday!

Enjoy Pancake Tuesday

Shrove Tuesday, or Pancake Tuesday is the eve of Lent— is celebrated across the world with in many different ways. Brazilians samba in the streets of Rio, and New Orleans throws its most famous party of the year, in some areas of England, housewives still compete in the unusual tradition of popping on their aprons and racing each other holding pancake-filled skillets. Each contestant must toss and flip her pancakes into the air at least three times before crossing the finish line.

In Ireland, Eggs and Butter were once forbidden during the 40 day Lenten fast so on Shrove Tuesday Irish bakers used to make pancakes to use up their stores of eggs and butter.

Easy Pancakes...... 2 large eggs 1 cup/mug milk (do not use low-fat or nonfat) 1 cup/mug flour 1 tablespoon sugar 1 teaspoon vanilla essence 1/2 teaspoon salt Extra butter for cooking Note: Make sure you use the same sized cup/mug for measuring the milk & flour 1. Crack the egg into a large mixing bowl or food processor 2. Pop in the flour, milk & a half teaspoon of salt. 3. Whisk it all up together until its nice & smooth or turn on the processor and blend until nice and smooth. 4. Heat a non stick pan, pop a little butter to melt and then add the pancake batter. You can cook a couple of small ones together or one large one that fits the pan. 5. Cook for 1 to 2 mins and use a spatula to turn them over or have a go at flipping them (mind the ceiling!) 6. Once they are cooked on both sides transfer to a plate, with greaseproof paper between each pancake, this prevents them from sticking. Pop them into a warmed oven. 7. Wipe the pan with kitchen paper before you begin cooking the next batch and continue cooking until you have finished the batter. American Pancakes 1 egg 1 cup of self raising flour 1 cup of milk 1 teasp of vanilla essence Pinch of salt As American Pancakes have self raising flour they are thicker in texture and therefore are more filling...use same method as above for preparing…

Great Fillings & Toppings

• • Traditional fresh lemon juice & caster sugar
• • Mixed berries , icing sugar & a little fresh cream
• • Berry Coulis, pop 2 handfuls of berries into a small food processor with 1 teasp of icing sugar
• • Stewed apple with raisins & ice cream
• • Fruit of the forest yoghurt with mixed berry jam
• • Chocolate spread with sliced banana
• • Chocolate Spread with chopped nuts or dried cranberries & blueberries
• • Strawberry or raspberry jam with a little cream
• • Sprinkle drained chopped pineapple with brown sugar, pop on a line baking tray @ 180 for 10 mins, serve with pancakes & ice cream
• • American Pancakes drop a handful of blueberries into the batter and cook
• • American grate a pear into the batter and cook
• • American pancakes, top with crispy bacon & maple syrup

Savoury pancakes

Drop the sugar & vanilla essence

Use the exact same method for cooking..

• • Sauteed chopped Mushrooms with garlic, fresh parsley, white wine & 1 tablespoon of cream
• • Chopped ham & wilted spinach
• • Roast red peppers, crumbled feta cheese & fresh basil
• • Tuna, creamy sauce & little grated mozzarella
• • Buffalo mozzarella, plum tomatoes fresh basil
• • Seafood with fresh dill & light cream sauce

Asiany Pancake Stack

50g plain flour

1 egg

100ml milk

½ teasp of chilli powder

½ teasp of ground turmeric

½ teasp of cumin

Salt/ ground pepper

Filling

1 onion finely chopped

2 cloves of garlic finely chopped

2 carrots peeled & diced

1 cup of frozen peas

1 courgette diced

1 handful of broccoli

1 red pepper diced

1 handful of fresh coriander

Method:
1.	Sift the flour into a mixing bowl with the spices. Add the egg and stir to combine, then gradually whisk in the milk to form a smooth batter that is about the thickness of double cream. Transfer to a jug and set aside.
2.	To make the filling, heat the oil in a large frying pan over a gentle heat. Stir in the onions and curry powder and cook, stirring occasionally, for about 2 minutes until the onions are slightly softened. Add the garlic and cook for another minute
3.	Pop in the carrots and red pepper and cook for 5–6 minutes, then add the broccoli and courgettes. Cook, stirring occasionally, for a further 5 minutes until softened. Stir in the peas & chopped coriander pour in a little water. Cover and cook for about 5 minutes until all the vegetables are tender.
4.	Meanwhile heat a frying pan, preferably non-stick, on a moderate heat. Brush lightly with 1 tsp of the oil. Pour in about a third of the pancake batter and quickly tilt the pan around so the batter forms a large even pancake. Cook for about 1 minute on each side, then remove and place on kitchen paper. Repeat with the remaining batter to make 2 more pancakes, greasing the pan with a little more oil each time.
5.	Place 1 pancake on a large platter and spoon half the vegetable curry over. Top with the second pancake, add the remaining curry and finish with the third pancake. Scatter a little more coriander over the top, cut into wedges using a sharp knife and serve at once.

Valentines....

Top 10 Aphrodisiac Foods

Avocado

The Aztecs are rumoured to be one of the first people to think of avocados as a love potion. It didn’t take long for the Spanish to catch-on that this fruity treat had a lot going for it. So widespread was its reputation, that for a time, Catholic priests banned their parishioners from eating this popular fruit.

Chocolate

The Aztecs referred to chocolate as Nourishment of the Gods, Chocolate contains chemicals though to effect neurotransmitters in the brain. Dark chocolate contains more antioxidants than red wine (cancer preventing enzymes) .. The secret for passion is to combine the two.

So powerful is its magnetic draw that a few monasteries banned it for being too much of a stimulant food

Chillies ....

....are believed to stimulate the endorphins – which are essentially pleasure hormones released in the brain… In Southern Italy some villages have chilli munching competitions…

Figs

In southern Europe, figs are often thrown at newly married couples as a token of well-being and fertility. Cleopatra couldn’t keep her hands off this sensuous fruit - and her love life was pretty dramatic!

Honey

The Egyptians use honey to make Love Potions and In England, during medieval times, newly married couples would share a cup of mead in the hope that their marriage would be a long and sweet one.

Oysters

Rumour has it that Casanova, perhaps the world’s best known lover, used to eat 50 raw oysters every day – his secret to securing a passionate love life.

Berries

Strawberries and raspberries they're especially great when combined with Champagne or chocolate.

Caviar

The Russians enjoy with a shot of vodka, caviar’s a luxury choice for indulging your partner. Besides being rich in vitamins and minerals its a stimulant and a taster of good things ahead…

Champagne

Nothing beats the sensual appeal of Champagne. Perhaps it’s the bubbles, the fresh flavour…

Also Coffee – Pinenuts – Bananas…

Valentine’s Indoor Picnic

We all have one of those friends who is a fantastic cook. If this is your loved one then here’s a way to surprise and add the wow factor but spend very little time in the kitchen.. create an indoor picnic, (coffee table, cloth, candles, cushions, music)

Mont d'Or

Swiss & French Vacheron Mont D’orVacheron Mont D’or is a beautiful soft, rich, seasonal cheese made from cow's-milk in Switzerland or France usually in villages of the Jura region (an origin that has been officially controlled since 1981. It is only produced between August 15 and March 15, and sold between September 10 and May 10. It is sold in round boxes of various diameters made of spruce and is so delicious served warm in its original packaging and eaten like a fondue.

Celebrate Valentines with a difference

Create An Indoor picnic !!

Cover a coffee table with a tablecloth, placemats, shimmery material, or even a single duvet cover

Dig out some outdoor candles, lanterns, tee lights, cushions etc. Pop on some romantic music....

Here’s The Menu….

Baked Vacheron Mont D’or

Served with a selection of

Grilled veggies, olives, salad , crusty bread & charcuterie

You will need....

1 box of Vacheron Mont D’or

(available from Sheridan’s Cheesemongers log on to www.sheridanscheesemongers.ie)

Alternative 1 box of camembert or brie

1 loaf of fresh crusty bread or fresh bread rolls

1 bowl of fresh rocket or baby leaf salad

Small bowl of marinated olives

2 grilled red peppers

Mixture of charcuterie, salami, coppa, Parma ham bressola etc.

1. Pop the cheese into a warmed oven of 180 for 10 mins

2. Pop the crusty bread into the oven for 5 mins

3. Toss the salad gently in a little balsamic

4. Pop the peppers on a little serving dish and also the olives.

5. Lay the charcuterie out on a wooden board or platter.

6. When cheese & bread are warmed pop on the wooden board or platter with spoons for scooping.

I love to have this with a sparkling wine or champagne as it works so well with the texture and smoothness of the cheese. Enjoy....

Sensational Chocolate Puddings...

Makes 6

These little puds need to be served straight from the oven.

Its really important to not overcook them so the best way is to either set the timer or really watch the time & bake for exactly 12 mins.. They should be moist & saucy in the centre..

Serve with a little bowl of whipped cream or icecream on the side...

They need to be chilled for a minimum of 4/5 hours, however you can make and chill for up to 2 days!!

You will be an absolute pudding God/Goddess when you produce these little delights!!!!

All you need is...

250g butter

5 eggs

75g caster sugar

250g chocolate.. 70% cocoa

50g plain flour

Preheat oven to 180

1. Whisk up the eggs until pale then add the sugar and whisk until well combined.

2. Half fill a medium pot with water, put the chocolate & butter into a heat proof bowl, and pop over the heat mixing slowly to combine.

1. When melted take off the heat and slowly add egg mixture beating until smooth.

1. Then gradually fold in the flour.. Pour into buttered little ovenproof dishes and chill for 4/5 hours /overnight or up to 2 days

1. When ready to have dessert…. Pop into the oven on a tray for exactly 12 mins @ 180

Chocolate Fondue with fresh berries & marshmallows

1 ½ bars of good quality dark chocolate

2 tbls of cold butter in little cubes

Zest of an orange (if you have it)

1 handful of fresh berries (your choice)

1 handful of marshmallows

Break the chocolate into squares and pop into a small bowl over simmering water. When the chocolate is melted add the butter cube by cube. The chocolate will take on a nice glossy shine.

Pop the bowl onto a plate surrounded by the berries and marshmallows with some cocktail sticks to pierce the berries and mallows…

This is a fab dessert as its so romantic to share and the mixture of flavours work really well..

If you happen to have a fondue set in your cupboard this is the perfect opportunity to use it!

Fillets of salmon with warm balsamic dressing

2 fillets of salmon

2 tbls of olive oil

2 tbls of balsamic vinegar

Extra olive oil for cooking

Snipped chives for garnish

Preheat the oven to 180 – place the salmon fillets on a baking tray drizzled with olive oil and cook for about 12 to 15 mins depending on the thickness of the fillet..

Meanwhile warm the olive oil and balsamic … do not boil… drizzle this dressing over the salmon and top with snipped chives…

Italian Baked potatoes

3 potatoes sliced thinly

2 ripe vine tomatoes sliced

10 fresh basil leaves

1 handful of grated Parmesan cheese

1 handful of breadcrumbs

½ cup of cream

salt & freshly ground black pepper

Build layers of the potato, tomato, basil & cheese (in a small ovenproof dish) sprinkling each layer with salt & pepper as you go.

Tip the cream into the mixture and cook in the oven @ 200/400f, Gas 6 for 30 mins checking to ensure the potatoes are cooked thru.

While the oven is on why not chop up 1 red pepper, 1 red onion, 2 cloves of garlic, 1 courgette and cook for 20 mins sprinkled with a little olive oil…

Pepper Crusted Fillet Steaks

2 x 8 oz Fillet Steaks

Coarse Salt & fresh cracked black pepper

Splash of olive oil

Drizzle the fillets with olive oil then season on both sides with Course Sea Salt, Cracked black Pepper & a drizzle of olive oil

Heat the oil in a small pan medium high heat. Cook fillets for 3 to 4 mins each side for medium rare

or more to your liking…

Red wine Jus

Its best to make the red wine jus first as you can leave it to rest.

1 cup of red wine

4 cubes of cold butter

Salt & Pepper

Place the wine in a small saucepan, boil until reduced by half, takes about 6 mins.

Remove from the heat and add the butter bit by bit until butter is melted and sauce is thickened. Season with salt & pepper.... and its ready to go!!!

Heartwarming Soups

Hearty Winter Soups

There is nothing quite like a hot bowl of soup on a cold winter’s day, a bit like today.. We are heading for a bit of a cold spot over the next few days so why not get cracking at brewing up some batches of Heartwarming Soups..

Soup is basically a warm food that is made by combining ingredients such as meat and or veggies w with stock, juice or water. Traditionally, soups are classified into two main groups: clear soups and thick soups. So you’ve got the French Classification of clear soups buillion and consommé.

Thick soups are more filling soups and in some cases there is little to distinguish soups from a stew except a soup will have more liquid, therefore making soups extremely good on the purse strings.

Some ingredients used to thicken & make more robust soups include, potatoes, rice, eggs, lentils, beans, grains, pasta, milk, cream, coconut milk,

Soup or Chowder - Chowder is a generic name for a wide variety of seafood or vegetable stews and thickened soups, often fortified with diced potatoes, milk or cream however some healthier varieties use a mixture or cream and tomatoes.

Were not sure where the name chowder came from however it is possible it came from the French Chaudière, the type of pot in which the first chowders were probably cooked.

Examples: Seafood Chowder, a mixture of diced potatoes, sauted onions, mixed seafood, milk & cream

Smoked Haddock & Leek Chowder – mixture of leeks, butter sautéed, with a little flour, milk, cream and smoked haddock…

Trivia… The Cambell Soup Company invented condensed soup in 1897, in the US.. Tomato, Cream of Mushroom, & Chicken Noodle, Americans consume approx 2.5 billon bowls of these soups alone each year.

The great thing about making soups is that you do not have to follow any recipe you can make it up as you go along with the ingredients & leftovers you have at hand…

Heartwarming Soups - The Very Basics..

Mixture of Veggies + Liquid which can be water, stock, tomato juice+ flavourings = herbs, spices, seasoning.

Pop the mixture of veggies into a pot completely cover with a liquid, bring to the boil, simmer until tender, blend with a hand blender. Soups can be lumpy, very thick in consistency or simply very drinkable.. its your choice, just add some more stock or water if you want it to be thinner in consistency…..

Additional Flavourings – honey, ginger, fresh chilli, chilli powder, cumin, coriander fresh & ground,

• Carrots, potato, veggie stock cube, honey, salt & pepper
• Leeks, 2 potatoes, veggie stock, salt & pepper
• Sweet Potato, carrots, veggie stock, pinch of chilli.
• Thai Curry Paste, coconut milk, leftover chicken
• Can of tomatoes, 3 cups of water, 1 pinch of chilli powder, 1 cup of pasta, 1 cup of Bolognese meat sauce

Dress them up….

Croutons, toasted pita bread, a scattering of chopped herbs or roasted pine nuts and serve with a basket of mixed breads for an extremely economical dinner, and how easy is it when you can prepare them well in advance and simply heat and serve.

Turnip & Wholegrain Mustard Soup

1 medium sized turnip peeled & cubed

4 medium potatoes cubed

1 white onion chopped

1 tbls of chopped garlic

1 litre of veggie stock

1 tbls of wholegrain mustard

3 tbls of cream

Cracked black pepper & a little salt

Couple of glugs of Olive Oil

Sauté the onions in some olive oil until nice and translucent. Pop in the garlic and cook for about another min before adding the turnip & potatoes, cook for about 5 mins before adding the veggie stock. Continue to cook the veggies until when pierced they are quite soft.

Whizz with hand blender or food processor when cooked. Return the pot to the heat, add the cream & wholegrain mustard stirring until well combined. Season to taste with cracked black pepper…

This soup is delicious with a good loaf of wholesome brown bread.

Thai Chicken, Lemongrass & Coconut Soup

Serves 4

3 chicken breasts or chicken thighs, thinly sliced

2 carrots finely chopped

1 cup of frozen peas

2 teasp of red curry paste

1 can of coconut milk (reduced fat)

1 cup of chicken stock

2 stems of lemongrass, white part finely chopped

4 cloves of garlic

1 teasp of black peppercorns

6 kaffir lime leaves finely chopped

1 small red chilli thinly sliced

1 tbls of fish sauce

2 tbls of lime juice

1 teasp of soft brown sugar or palm sugar

Coriander leaves as garnish

Pop the curry paste, lemongrass, peppercorns & garlic into a food processor/blender and process until they all blend together to form a smooth paste.

Transfer the paste to a non stick saucepan, gently heat on low temperature, gradually adding the coconut milk and stock , bring to the boil.

Add the thinly sliced chicken, carrots and kaffir lime leaves, bring back to the boil and simmer for 10 mins. Add the peas, Stir in the lime juice, fish sauce, sugar and chilli.... Enjoy

You could also add some noodles just remember to use a bigger pot!

Donellis Roast Carrot & Parsnip Soup

With a drizzle of honey

Serves 4

4 carrots peeled and cubed

2 parsnips peeled and cubed

2 potatoes roughly cubed

2 cloves of garlic

1 tablespoon of olive oil

2 tbls of honey

1 litre of veggie stock

Salt n pepper to season

1 tablespoon of chopped fresh herbs

Heat oven to 180 – place carrots, parsnips, potatoes , garlic & honey on a baking tray and drizzle with the olive oil. Cook for about 15 mins until veggies are soft.

Transfer to a pot with warmed veggie stock cook for a further 5 mins and then puree with a hand blender to your desired consistency… season to taste, Transfer to bowls with some freshly chopped herbs. Delicious served with brown bread or try pita bread.

Asiany Sweet Potato, Roast Cashew & Chilli

6 sweet pots peeled and cubed

1 litre veggies stock

1 teasp butter

1 tsp chopped red chillies

1tbls chopped ginger

1 tbs chopped garlic

3 carrots peeled and cubed

1 white onion

2tbs soy sauce

1 can of coconut milk

few sprigs of coriander plus extra garnish

10 cashew nuts

Melt butter in largish pot pop the chillies, ginger, garlic, carrots and onions sauté for 5 mins. Add the sweet pots and veggie stock and bring to the boil for 15 mins or until soft.

Blend the sweet pots mixture until smooth. Add the soy sauce, coconut milk and coriander. Pop the cashew onto a non stick pan to toast gently.

Serve the soup in bowls with a sprinkle of cashews & Coriander.

Delicious with a chilli garlic bread…. Combine 2tbs of butter with 1 clove of finely chopped garlic and a red chilli finely chopped. Slice a French bread stick (not quite the whole way thru) & spread the butter mixture lightly over each round. Wrap in foil and pop in the oven for 10 mins & 180.

Donelli’s Minestrone Soup

This soup is really a meal in itself, its wonderfully filling, warming and satisfying and is so versatile. It will keep in the fridge for about 4 days and freezes perfectly. You can also either have this as a purely vegetarian soup or with chorizo sausage, bacon or Pancetta. Serve with crusty bread for the perfect lunch or how about a fireside supper!!

400g Borlotti beans – 1 can

400g Haricot beans – 1 can

1 large onion chopped finely

3 celery stalks halved then sliced

2 carrots sliced

1 courgette halved then sliced

1 red pepper cubed

1 yellow pepper cubed

2 cloves of garlic crushed and chopped

400g chopped tomatoes whizzed

2 litres veggie stock

1 handful of basil leaves torn

1 teaspoon of smoked paprika

150g orza or other small pasta shapes

2 tablespoons of olive oil

To Serve

2 tablespoons of shaved Parmesan cheese

2 tablespoons of basil pesto

Optional

2 tablespoons of chopped chorizo sausage

2 tablespoons of bacon or Pancetta

Method

Heat 1 tablespoon of olive oil & sweat the onion over medium heat for about 2 mins. Then add the garlic, celery, peppers and continue to sauté for about 2 mins, add your carrots remainder of olive oil & ½ teasp of smoked paprika and sauté until combined.

Combine your pureed chopped tomatoes & stock and add to the veg mixture, cook uncovered for about 10 mins, then add the pasta, courgette & beans & remainder of smoked paprika. Continue to cook for a further 10 mins until pasta is al dente. Season with salt n pepper and scatter with torn basil leaves.. Ladle into bowls and top with shaved Parmesan and or a teasp of basil pesto.

Delicious Eggs

What a versatile Food.... Fresh Eggs!!!

Nutritious & Economical

Firstly let’s look at what kind of hen eggs are for sale in Ireland...

Battery Eggs

These are eggs which come from hens which are reared in battery cages, there have been many improvements in these cages over the years. However the hens are still in crowded conditions and do not have access to natural light and free movement.

Eggs with the label ‘Barn Eggs’ are eggs which come from hens which are bred in doors in sheds with large tiers of perches plus floor space, nest boxes are provided and there may be natural light, systems vary but can be crowded , however they are an improvement on the battery system.

Eggs with the label ‘Free range’ are eggs which come from hens which do have access to an outside area with vegetation. However this does not mean that these hens are fed on a natural diet...

Eggs with the label ‘Organic Eggs’ come from hens who are fed on a natural diet.. In addition the stringent standards of the Organic Standards are also met.

Eggs & nutrition.

Eggs are a concentrated nutritious source of good quality protein (especially Organic Eggs) They are easy to cook and can provide nutritious, economical meals in minutes for all the family.

2 Eggs provides nearly one third of the daily protein required by an average woman and almost one quarter of a man’s requirement.

Over the years there has been some concern that eggs increase cholesterol, however there have been many studies and one conducted by our own Trinity College has shown that this fear of cholesterol rising with eggs is unfounded and that 7 eggs a week or an egg a day can play an important role in achieving a nutritious diet in a healthy child or adult without having an effect on cholesterol levels.

Cooking Eggs....

Breakfast ideas

Simply scramble – add bacon, smoked salmon, chopped tomatoes, mushrooms, fresh herbs...

Boil – butter fingers of toast and simply dip in!!

Poach – crack egg into a small bowl, bring water to the boil, stir to swirl and slide egg in ....cook for 2 mins

Remove with a slotted spoon and pop on top of a toasted bagel.

Lunch – Dinner

Egg Salad hard boil the eggs – cool in cold water, peel slice in half – add to a salad of mixed leaves, cucumber, tomatoes, red onion & radish

Poach – and top on buttered bagels or brown bread

Add some spinach , mushrooms, bacon or smoked salmon... also try some steamed asparagus sprinkled with a little parmesan cheese.

Make an omelette – 2 eggs, 1 tbls water, salt & pepper... whisk – heat a non stick pan ... pop onto the pan and cook for 2/3 mins, fold over or pop under the grill to finish...

Try these fillings....

Spinach, mushrooms & grated mozzarella

Chorizo, red pepper & goats cheese

Tomatoes, finely chopped red onion, grated cheddar

Bacon, grated mozzarella & tomato

Smoked Salmon, dill & cream cheese

Quick Baked Eggs, mushroom & cheese

2 eggs

2 tbls of cooked mushrooms

2 tbls of grated cheese

Salt & Pepper

Pop a tbls of mushrooms into two ramekin dishes

carefully break an egg into each ramekin

Sprinkle over with salt, pepper & cheese

Place dishes into a shallow roasting dish or cake tin

Pour boiling water to cover half way up ramekin

Bake in a heated oven 170 c for 10 mins... until the white is just set and the yolk still a bit wobbly...

Serve with toasted brown bread.

Huevos Rancheros – Serves 4

Ranch Eggs….These tasty eggs are a traditional Mexican mid morning dish served to Ranch workers who had been working since day break. It’s very old traditional dish and every Ranch Kitchen would have had their own version. This recipe is an easy one for you to try.

4 flour tortillas

1 white onion finely chopped

1 green/red/or yellow pepper

2 red chillies, finely chopped

1 clove of garlic finely chopped

½ teasp of dried or 1 handful fresh oregano

1 can of chopped tomatoes

1 can of kidney beans drained & rinsed well

1 small cup of water

1 tbls of olive oil

8 eggs

1. Heat the oil in a large frying pan over medium heat.

2. Add the onion and pepper and cook for five mins until they are soft.

3. Add the chill & garlic and cook briefly.

4. Pop in the chopped tomatoes with the oregano and water, bring to the boil, turn down the heat, and simmer gently for 8-10 mins until the sauce thickens, then add the kidney beans heat for a further 2 mins.

5. Season with Salt & Pepper

6. Smooth over the top of the mixture and make eight hollows with the back of a spoon.

7. Crack the eggs into each hollow and pop the lid on the pan.

8. Heat the tortillas on the grill or in the oven and quarter when warm.

9. Cook the eggs for 5 mins or until they are set.

Scoop out 2 eggs serves per person with the tortillas served on the side. You can also serve on the side tomato salsa, sour cream, refried beans, avocado, & grated mozzarella cheese for a complete meal!!

Pumpkin Time!

Pumpkins have become extremely easy to buy and many of us may have some ‘lurking about’ after Halloween, here are some great dishes to help you get cooking with pumpkin… have a look in the shops at the different varieties and don’t forget the beautiful butternut squash, from the same family but really sweet and delicious..

Baked pumpkin with penne & basil butter

Serves 4

1kg pumpkin

100g real butter

600g penne pasta

80g pinenuts

¾ cup shredded basil

4 tablespoons of Parmesan cheese

1. Cut pumpkin into big bite size pieces, place on a baking tray, drizzle with olive oil and cook @ 220 until tender…

2. Meanwhile cook the pasta in lots of boiling ½ teasp of salted water until just al dente. Heat butter over medium heat in a small pan until foaming add garlic, cook for 2 mins then add pinenuts, cook till golden be careful not to burn

3. Remove from heat, add basil.

4. Drain pasta, add the basil butter, pumpkin & 2 tablespoons of parmesan combine and serve immediately… with the extra parmesan in a little bowl on the side...

Asiany Butternut Squash Ginger & Coconut Soup

Serves 6

1 large butternut squash peeled and roughly chopped

3 medium sized potatoes peeled & chopped

2 garlic cloves chopped

2 inch piece fresh ginger grated

1 large onion chopped

1 litres veggie stock or about 5 cups

1 cup of coconut milk

1 tablespoon of peanut oil

pinch of nutmeg

salt & pepper to taste

Season with chopped coriander

1. Heat the peanut oil and pop in the onion & garlic cook until tender.

2. Pop in the squash, potatoes & half the grated ginger.. cook for a few mins.

3. Add ½ the veggie stock allowing the veggies to soak up the liquid then add the remaining stock and simmer until veggies are tender.

4. Blend soup and then gradually stir in coconut milk and pinch of nutmeg..

5. Season to taste and serve with scattered coriander on top..

Served with crusty bread…..

Warm Roast Squash Spinach & Feta Salad

1 medium butternut squash

1 red onion thinly sliced

2 large handfuls of baby spinach

2 tbls of pinenuts

1 orange juiced

1 handful of feta cheese cubed

1 tsp of paprika

2 tbls of olive oil

1. Slice the butternut in half, scoop out the seeds, chop into cubes without the skin on. Heat the oven to 200 pop the squash on a tray and drizzle with olive oil.

2. Pop the pinenuts onto a baking tray and cook for about 5 mins until golden. Remove from tray pop on a plate.

3. Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika and pumpkin.

4. Leave to cool

5. Combine the butternut mixture with the spinach, transfer to a bowl

6. Scatter the pinenuts and feta gently thru the spinach.

7. Lastly squeeze over the fresh orange juice

Some quick ideas….

· Salty Pumpkin Seeds, scoop out the seeds, wash, dry pop on a non stick baking tray for about 7 mins @ 180, remove sprinkle with sea salt and use as a snack or sprinkle over soups & salads....

· Roast pumpkin as a side dish – cut pumpkin in half scoop out the seeds, chop into large sized chunks drizzle with olive oil, pop onto a baking tray in a preheated oven for 15 mins or until tender.

· Creamy Pumpkin & Sweet Potato Mash – cut pumpkin in half, scoop out the seeds, quarter and peel. Chop into bite sized cubes. Peel sweet potato cut same sized as pumpkin, steam for 15 mins or until tender. Mash until smooth with 2 tbls of warmed cream & salt & pepper

· Make a delicious risotto w roast Pumpkin, fresh sage, mushroom & parmesan

· Add cubed pumpkin to a veggie curry in lieu of potatoes.

· Small varieties include the Orange Minikin, Golden Nugget & Gem Squash are delicious roasted whole or stuffed with rice, nuts & spinach..