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Archive for May, 2009

Ingredients:

1/2 Grey Pumpkin (peeled and cut roughly into 2cm cubes)

250g Smooth Fetta (chopped into small chunks)

1 bunch of basil

1/4 cup of pine nuts

Ample Baby Spinach & Rocket Leaf Mix

Bean shoots or Snow pea shoots

Balsamic Vinegar and Oil for dressing

Method:

Spray a pan and the pumpkin

Bake at 180oC for 45mins – 1hr until the pumpkin is cooked and golden

Toast the pine nuts in a dry pan

When the pumpkin has cooled –

Mix all ingredients together in a large bowl

Drizzle with vinegar and oil

Serve and enjoy!

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Moroccan Pumpkin Soup

Peel 1/2 grey pumpkin and chunk into 3cm cubes

Peel and coarsley chopped carrot

1 finely shredded leek (white part only)

1/4 cup olive oil

3 cloves of freshly crushed garlic

1/2 tsp of chopped chilli

1/2 tsp of grated ginger

1/2 tsp of cinnamon

1 & 1/2 tsp of cumin

1/2 tsp of tumeric

1 & 1/2 litres of boiling water

1 vegetable stock cube dissolved in 1 cup of boiling water

1/3 cup of yellow split-peas

Warm the olive oil (medium heat)

sweat the garlic and leek for 2 – 3 minutes till soft

Add the spices and stirfry for 2 minutes until fragrant

Mix in the pumpkin and carrot and coat with onion/spice mixture

Pour in the water

Boil on medium/high heat until pumpkin is tender

Cool and then blend till smooth

Serve with fresh corriander and sprinkle with dukkah and/or toasted pumpkin seeds

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