Sunday, 9 October 2011

Pumpkin fever.....

So the pumpkin season is here, as well as Holloween so I will post some stuff related to that. I personally LOVE this season because Canadian nature is absolutley amazing in the fall. All the trees are different shades of red, yellow and orange. It looks like the trees are on fire :)

I decided to share some pumpkin recipes with you.
Enjoy this season as much as you can, this is the best time of the warms up the soul and its extremely romantic....I really enjoy taking pictures of the trees and the fields.
At least once every fall I go by the lake, take pictures and just meditate to clear my mind.

Pumpkin Soup

This would be a great soup to serve on Thanksgiving prior to the meal. Instead of having lots of appetizers, you could offer your guests a nice mug of soup to sip on while they socialize and wait for the big meal. Soup helps to take the edge off the ...

See Pumpkin Soup on Key Ingredient.

Pumpkin dip

fall dips, fruit dips

See Pumpkin dip on Key Ingredient.

Pumpkin Pie Smoothie

See Pumpkin Pie Smoothie on Key Ingredient.

Roast Pumpkin Salad


■ 1.5 – 2kg butternut pumpkin, cubed 1.5cm x 1.5cm approx
■ olive oil spray
■ sea salt flakes
■ 1/2 cup pine nuts
■ 1/4 cup shredded mint
■ 30 grams fetta

Honey and Balsamic Dressing:  

■ 1/4 cup honey
■ 2 tablespoons balsamic vinegar
■ 1 tablespoon olive oil

1.Preheat oven to 200°C.
2.Place pumpkin onto trays lined with baking paper.
3.Spray lightly with olive oil and crush salt flakes over the pumpkin.
4.Cook pumpkin for at least 20 minutes, before turning. Cook for another 20 – 30 minutes, until the pumpkin is starting to brown.
5.While the pumpkin is cooking either dry fry the pine nuts or brown them on a lined tray under the grill, until they are golden. Store in an airtight container if it is a while before you will use them.
6.Remove pumpkin from oven when ready and allow to cool. (As this step can be completed ahead of time, you can place pumpkin in a container in the fridge.)
7.I prefer to shred the mint and crumble the fetta at the last minute. As such I will often cook the pumpkin the night before and just add the fetta, pine nuts and mint an hour or so before we need to eat.
8.The dressing should only be added immediately prior to serving.

1.In a small jar add honey, vinegar and olive oil.
2.Prior to using on the salad, with the lid on the jar shake vigorously to mix.
3.Take off lid and heat in the microwave for about 15 seconds.
4.Shake vigorously again and all ingredients should combine beautifully!

Presenting Salad:
■ Arrange pumpkin neatly on a large plate. Crumble fetta, toss the mint and pine nuts across the pumpkin. Drizzle dressing across the salad and enjoy! 

Happy Thanksgiving to you and your families!!!
Love E