Posts Tagged Pumpkin

Roasted Pumpkin Salad with a Za’atar dressing

Roasted Pumpkin Salad ith a Za'atar Dressing madebyjayne.com

Pumpkins were one of the successes on our allotment this year, although we didn’t grow a gigantic prize winner we did get a lot of smaller, more edible types, I grew 2 varieties this year Bon Bon which was a small variety and Musquee de Provence. Actually after buying my seeds I realised both were classed as squash, but squash or pumpkin they are used in the same way and any kind of pumpkin or squash will work here. I decided to try a Bon Bon first, its only small so was easy to use up, I simply sliced and roasted it. On its own served as a vegetable it was great, a really good tasting pumpkin with a nice texture. Even though it was only a small pumpkin there was still enough for several meals so the next day I made up this salad, it was so good I made it the day after too!

I love pumpkin in salad it lends itself to any flavour dressing and adds some autumn richness, salads feel as they ought to be more substantial now the weather is colder. I used za’atar in my dressing. Za’atar is a middle eastern herb blend containing marjoram, oregano, sesame seeds, sumac and salt. As well as using it in salad dressing I like to scatter it over roasted vegetables. It’s also lovely sprinkled over hummus. Za’atar is a handy herb blend to have in your cupboard.

This salad is great for lunch with the pumpkin either warm or cold. It would make a great starter served on a large platter with the pumpkin still warm from roasting. The feta cheese is an option but if you want to cut some calories or make this salad more paleo/vegan friendly leave it out.

Roasted Pumpkin Salad with a Za’atar Dressing (serves 2)

ingredients

  • 100 grams spinach leaves, rinsed and well dried
  • 1/2 a small red onion, diced
  • 150 grams roasted pumpkin/squash
  • approx 6 cherry tomatoes sliced into halves
  • 30 grams feta cheese, cut into cubes (optional)

for the dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh squeezed orange juice
  • 1 tsp za’atar herb blend
  • sea salt and fresh ground black pepper

method

  1. Roast the pumpkin by  de-seeding  the pumpkin and slicing, drizzle with olive oil salt and pepper and roast on 200 C, 400 F, Gas 6 for around 30 minutes until the pumpkin is tender,
  2. Place the spinach, onion tomatoes and pumpkin in a bowl. Season with salt and pepper to taste.
  3. To make the dressing place all the dressing ingredients into a small jug and whisk quickly with a fork to combine the ingredients, stir until liquid becomes slightly thickened.
  4. Pour the dressing over the salad ingredients and toss to coat. Serve the salad  and place little bits of feta onto each salad, I don’t mix the cheese with the dressing as it breaks up.

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Mini Pumpkin Donuts

Mini Pumpkin Donuts madebyjayne.com

I saw these on Pinterest last year, pumpkin time had passed for me so I kept the idea stored and now that “pumpkin time” has returned these were, of course, the first thing I wanted to make!

Please do make these! They are good, seriously good! The recipe was by the Blue eyed bakers and they say you will need “comfy pants”, indeed this is true! These cute little donuts are sweet and spicy with a hint of pumpkin pie, just perfect for kicking off autumn and pumpkin time!

Making baked donuts was a first for me, I wonder why have I never tried baked donuts before? I guess I’m not usually not a great donut fan as I find half way through you begin to taste the oil and the whole thing is reminiscent of fries! However with baked donuts they are more cakey and not oily. With mini baked donuts they are cute and the small size means less guilt (kinda, sorta!)

The recipe was in cups so for all those here in the UK I made the recipe and weighed all the ingredients in grams so you too can share in the delight that is the mini baked donut!

These donuts, as delicious and cute as they are do not store well, in fact not at all. You have a couple of hours at the most to enjoy these little treats, after that the sugar begins to melt! You can make the donuts ahead of time but don’t coat with the sugar until just before serving.

I pretty much followed the Blue Eyed Bakers recipe so have linked to that and just included the measurements in grams below. The only change I made was to leave out the cloves (husband is a hater) and I coated half of my donuts in plain sugar as cinnamon is not as popular here! I love cinnamon everything (does anyone remember those cinnamon toothpicks years ago?) but I am aware that as strange as it may be to me not everyone likes cinnamon as I do and actually the donuts themselves are quite cinnamon-y so the plain sugar-coating was equally good, these mini donuts really are my new favourite thing!

Mini Pumpkin Donuts

ingredients

  • 250 grams plain flour
  • 1.5 tsp baking powder
  • pinch salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 90 mls vegetable oil
  • 75 grams light muscovado sugar
  • 1 egg
  • 1.5 tsp vanilla extract
  • 170 grams canned (or fresh, pureed) pumpkin
  • 125 mls milk

for the sugar-coating (for half cinnamon sugar-coated donuts and half plain sugared donuts)

  • 100 grams melted butter
  • 130 grams sugar
  • 1.5 tsp cinnamon

For a mix of cinnamon sugared and plain sugared donuts mix 70 grams of the sugar with the cinnamon to coat one half of the donuts. Use the remaining sugar to coat the other half of the donuts.

method

mini pumpkin donuts madebyjayne.com

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Pumpkin Bread (cake)

This is called bread but it is a cake! To me making loaf cakes are the best. They are easy, not too fussy and best of all require little or no decoration so once the cake is in the oven, that’s it you’re done, it’s so satisfying. They are the perfect cake to make if you are in a hurry or don’t bake very often. Also loaf cakes seem to be a little more robust. So in keeping with trying to be healthier they stand up well to whole-wheat flour and brown, less refined sugar. Every time I make this I reduce the white flour and sugar a little more, replacing them with whole-wheat flour and brown sugar. I will eventually get around to making the cake a completely whole-wheat, brown sugar cake. I make this from Halloween to Thanksgiving, as soon as pumpkins start appearing!

Having lived in the UK for so long Thanksgiving was but a memory for me.
As a child in the US with an English mother we did celebrate Thanksgiving, she embraced the American cranberry sauce and sweet potatoes, no marshmallows in sight though!  I remember Thanksgiving through Christmas as one long, exciting period beginning and ending with the same turkey meal!
It was sad circumstances that bought me to the UK, my mother had died and when I came here to live with my Aunt, among so many other things, Thanksgiving was lost to me. It is not celebrated here and I always had to go to school or work, in fact I always  found it quite a sad day. I tried to recreate it one year in my early 20s and had one of my saddest moments when my one baked sweet potato fell & smashed on the floor. I was devastated!
Last year I discovered Twitter and as I followed in many others Thanksgiving preparations I had a revelation, I was going to celebrate Thanksgiving again! My husband and I went to an American restaurant in London for Thanksgiving dinner, I loved it!

This year we aren’t going out but I’ve thoroughly enjoyed following all the Thanksgiving talk and preparations on twitter. I will raise my glass on Thursday (when I get home from work!)
to join in the celebrations.

I tried making pumpkin pie a while ago but my oh too European husband couldn’t bring himself to try it so instead I will make this Pumpkin bread (which for some reason my husband finds more palatable!)  to enjoy over the weekend. It’s a combination of 2 recipes cut from magazines a long time ago.

This Pumpkin Bread will fill your house with seasonal aromas. The pumpkin does not really flavour the cake but adds great lightness even bounce to the texture. The taste is warm and spicy with cinnamon and nutmeg. Its perfect with a cup of coffee especially on a dull day, a lovely way to warm your soul as the colder days are coming.

Pumpkin Bread

  • 225 gram pumpkin puree (I used fresh pumpkin but I’m sure canned would be fine)
  • 2 large eggs
  • 115 ml extra virgin olive oil
  • 80 ml water
  •  250 gram brown sugar
  •  50 gram white sugar
  • 250 gram wholemeal flour
  • 50 gram white flour
  • 1 tsp baking soda
  • 1 tsp grated nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves

Preheat oven to 175 degrees C,  350 degrees F

  1. Grease and base line one 2 lb loaf tin.
  2. In a large bowl mix the pumpkin puree, eggs, oil, water and sugars. (I used my mixer but by hand works fine.)
  3. In a separate bowl whisk the rest of the dry ingredients (flours and spices).
  4. Fold the dry ingredients into the pumpkin mix.
  5. Pour into prepared loaf tin. Bake for 50 minutes to 1 hour until a cake tester comes out clean.
  6. Cool in tin for 15 minutes or so before turning out onto cooling rack.

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Thanksgiving / Pumpkin bread

Having lived in the UK for so long Thanksgiving was but a memory for me. 
As a child in the US with an English mother we did celebrate Thanksgiving, she embraced the American cranberry sauce and sweet potatoes- no marshmallows in sight though!  I remember Thanksgiving through Christmas as one long, exciting period beginning and ending with the same turkey meal!
It was sad circumstances that bought me to the UK, my mother had died and when I came here to live with my Aunt, among so many other things, Thanksgiving was lost to me. It is not celebrated here and I always had to go to school or work, in fact I always  found it quite a sad day. I tried to recreate it one year in my early 20s and had one of my saddest moments when my one baked sweet potato fell & smashed on the floor. I was devastated!
Last year I discovered Twitter and as I followed in many others Thanksgiving preparations I had a revelation- I was going to celebrate Thanksgiving again! My husband and I went to an American restaurant in London for Thanksgiving dinner- I loved it!
This year we aren’t going out but I’ve thoroughly enjoyed following all the Thanksgiving talk and preparations on twitter. I will raise my glass on Thursday (when I get home from work!)
to join in the celebrations.
I tried making pumpkin pie a while ago but my oh too European husband couldn’t bring himself to try it so instead I will make this Pumpkin bread (which for some reason my husband finds more palatable!)  to enjoy over the weekend. Its a combination of 2 recipes cut from magazines a long time ago.
The mix of white and brown sugars and flours is me trying to be healthier and using as little processed food as possible. The measurement conversions are as accurate as I could get, I constantly struggle trying to convert US to UK. I use the UK measurements when making this.

 

Pumpkin Bread

 

Ingredients:

 

225 gram pumpkin puree ( 8 oz )
2 large eggs
115 ml vegetable oil  (1/2 cup)
80 ml water  (1/3 cup)
200 gram brown sugar  (7oz)
100 gram white sugar  (3.5 oz)
200 gram wholemeal flour  (7oz)  
70 gram white flour  (2.5 oz )
1 tsp baking soda
1/2 tsp salt
1 tsp grated nutmeg
1 tsp cinnamon

 

1/4 tsp ground ginger
1/4 tsp ground cloves

 

Preheat oven to 175 degrees C,  350 degrees F

 

Grease and base line one 2lb loaf tin

 

In a large bowl mix the pumpkin puree, eggs, oil, water and sugars.
In a separate bowl whisk the rest of the dry ingredients (flours and spices).
Fold the dry ingredients into the pumpkin mix.
Pour into prepared loaf tin
Bake for 50 minutes to 1 hour (my oven takes an hour) until a cake tester comes out clean.
Cool in tin for 15 minutes or so before turning out onto cooling rack.

 

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