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As requested during last nights chat, enjoy! 
Vegetarian Pumpkin Chilli - warming, sweet and delicious!
Ingredients
2 large Onions (chunky diced)
1/2lb (225g) Mushrooms (sliced)
1/2lb (225g) fresh Pumpkin (diced)
1lb White Cabbage (chunky diced)
2 leeks (sliced)
1 large tin chopped Tomatoes (or about 1 1/2 lb of fresh skinned toms if you have them)
1 large tin red Kidney Beans (or fresh if you have them)
1 large tin Baked Beans
Garlic (to taste)
Salt and Black Pepper
Chilli Powder (to taste - you may choose to use fresh chilli's instead)
1 knob Butter or Margarine
2 tablespoons sugar (optional)
Method
1) Melt butter in a large pan, add onions and lightly fry until golden.
2) Add mushrooms and stir until they soften, then add the leeks, tin of baked beans and tin of tomatoes (or about 1 1/2 lb of fresh and skinned toms if you have them).
3) Reduce heat to simmer. Add leeks, carrots, pumpkin and cabbage, tin of drained Kidney beans, topping up with water to cover the vegetables.
4) Add 2 cloves crushed garlic (or to taste), salt and black pepper (to taste) and chilli powder (or fresh chilli's).
5) Cover, reduce heat and simmer for 30-45 minutes, or until vegetables are tender.
6) Add sugar if needed (personally I find it helps to reduce the 'bite' of the chilli and helps to lift the flavours of the vegetables).
7) Use a little corn flour mixed with water to thicken if needed.
8) Serve hot with boiled rice and warm Pita bread.
Can also be made as a regular (non vegetarian) chilli, use 1lb of beef mince and brown it off before adding the onions in step one of the method. I like to play around with this recipe, adding whatever I have to hand, before now I've added sliced banana and diced apple into the mix with very good results! If Mr Dobby would let me I would also add a couple of fresh peppers, but as he cant stand them I'm not allowed, but why not give them a go and get experimenting!
Pork & Pumpkin Bisque - a filling, warming and sweet soup!
Ingredients
1lb (454g)Pork
1lb (454g) fresh diced Pumpkin
1 large Onion (medium chopped)
2 large Leeks (sliced)
1 tin chopped Tomatoes
2 tablespoons Sugar
Garlic (to taste)
Mixed Herbs
Salt and Black Pepper
Cornflour (to thicken as required)
Method
1) Brown meat in a little oil, drain and roll in seasoned flour.
2) Fry onions until golden, then add leeks, pumpkin, carrots and tin chopped tomatoes.
3) Add pork back into pan, season with mixed herbs (1 teaspoon), 2 cloves crushed garlic (or to taste), salt and freshly ground black pepper.
4) Add 2 tablespoons sugar (or to taste, depending how sweet you wish the dish to be), top up with water and simmer for 30-45 mins, or until the Pumpkin and other vegetables have become tender.
5) Mix a little cornflour with water and add to simmering bisque to thicken, according to how you like it (I tend to leave it quite thin myself, but that's only personal preference)
6) Serve hot with boiled rice and fresh buttered crusty bread, delicious!
Pumpkin Pie
Ingredients
1 1/2lb (675g) fresh Pumpkin
4oz (125g) Caster Sugar
3 eggs
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 teaspoons cinnamon
5 tablespoons milk
10oz (275g) plain flour
2 1/2oz (65g) hard margarine
2 1/2oz (65g) lard
3-4 tablespoons water
Method
1) Place Pumpkin (cored, peeled and diced) into a colander over boiling water and steam for about 20 minutes (or until tender). Then mash to a pulp and cool.
2) Sift the flour and 2 tablespoons of cinnamon into a bowl. Rub in the fats until the mixture looks like fine breadcrumbs.
3) Mix with water to form a firm dough, knead lightly and roll out onto a floured board.
4) Lightly grease and then line a 10.5" (26cm) flan dish with the pastry, reserving the pastry trimmings.
5) Bake at 375°F (190C, Gas Mark 5) for 15-20 minutes.
6) Whisk the eggs and sugar together adding the nutmeg, ginger and 1 teaspoon of ground cinnamon. Fold in the mashed Pumpkin and 4 tablespoons of milk, then pour into the pastry case.
7)Roll out pastry trimmings and cut into strips. form any design you like with strips, using milk to stick down, then brush remaining milk over any visible pastry.
8) Bake at 375F (190C, Gas Mark5) for about 40 mins or until filling has set. Sprinkle with a little sugar and serve hot or cold! Delicious hot with ice cream or fresh dairy cream!
Ok, thats the 3 recipies I usually use for Pumpkin, please feel free to add your own, try these and experiment as you will!
Please post your results and let us know how you have gotten on!
Vegetarian Pumpkin Chilli - warming, sweet and delicious!
Ingredients
2 large Onions (chunky diced)
1/2lb (225g) Mushrooms (sliced)
1/2lb (225g) fresh Pumpkin (diced)
1lb White Cabbage (chunky diced)
2 leeks (sliced)
1 large tin chopped Tomatoes (or about 1 1/2 lb of fresh skinned toms if you have them)
1 large tin red Kidney Beans (or fresh if you have them)
1 large tin Baked Beans
Garlic (to taste)
Salt and Black Pepper
Chilli Powder (to taste - you may choose to use fresh chilli's instead)
1 knob Butter or Margarine
2 tablespoons sugar (optional)
Method
1) Melt butter in a large pan, add onions and lightly fry until golden.
2) Add mushrooms and stir until they soften, then add the leeks, tin of baked beans and tin of tomatoes (or about 1 1/2 lb of fresh and skinned toms if you have them).
3) Reduce heat to simmer. Add leeks, carrots, pumpkin and cabbage, tin of drained Kidney beans, topping up with water to cover the vegetables.
4) Add 2 cloves crushed garlic (or to taste), salt and black pepper (to taste) and chilli powder (or fresh chilli's).
5) Cover, reduce heat and simmer for 30-45 minutes, or until vegetables are tender.
6) Add sugar if needed (personally I find it helps to reduce the 'bite' of the chilli and helps to lift the flavours of the vegetables).
7) Use a little corn flour mixed with water to thicken if needed.
8) Serve hot with boiled rice and warm Pita bread.
Can also be made as a regular (non vegetarian) chilli, use 1lb of beef mince and brown it off before adding the onions in step one of the method. I like to play around with this recipe, adding whatever I have to hand, before now I've added sliced banana and diced apple into the mix with very good results! If Mr Dobby would let me I would also add a couple of fresh peppers, but as he cant stand them I'm not allowed, but why not give them a go and get experimenting!
Pork & Pumpkin Bisque - a filling, warming and sweet soup!
Ingredients
1lb (454g)Pork
1lb (454g) fresh diced Pumpkin
1 large Onion (medium chopped)
2 large Leeks (sliced)
1 tin chopped Tomatoes
2 tablespoons Sugar
Garlic (to taste)
Mixed Herbs
Salt and Black Pepper
Cornflour (to thicken as required)
Method
1) Brown meat in a little oil, drain and roll in seasoned flour.
2) Fry onions until golden, then add leeks, pumpkin, carrots and tin chopped tomatoes.
3) Add pork back into pan, season with mixed herbs (1 teaspoon), 2 cloves crushed garlic (or to taste), salt and freshly ground black pepper.
4) Add 2 tablespoons sugar (or to taste, depending how sweet you wish the dish to be), top up with water and simmer for 30-45 mins, or until the Pumpkin and other vegetables have become tender.
5) Mix a little cornflour with water and add to simmering bisque to thicken, according to how you like it (I tend to leave it quite thin myself, but that's only personal preference)
6) Serve hot with boiled rice and fresh buttered crusty bread, delicious!
Pumpkin Pie
Ingredients
1 1/2lb (675g) fresh Pumpkin
4oz (125g) Caster Sugar
3 eggs
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 teaspoons cinnamon
5 tablespoons milk
10oz (275g) plain flour
2 1/2oz (65g) hard margarine
2 1/2oz (65g) lard
3-4 tablespoons water
Method
1) Place Pumpkin (cored, peeled and diced) into a colander over boiling water and steam for about 20 minutes (or until tender). Then mash to a pulp and cool.
2) Sift the flour and 2 tablespoons of cinnamon into a bowl. Rub in the fats until the mixture looks like fine breadcrumbs.
3) Mix with water to form a firm dough, knead lightly and roll out onto a floured board.
4) Lightly grease and then line a 10.5" (26cm) flan dish with the pastry, reserving the pastry trimmings.
5) Bake at 375°F (190C, Gas Mark 5) for 15-20 minutes.
6) Whisk the eggs and sugar together adding the nutmeg, ginger and 1 teaspoon of ground cinnamon. Fold in the mashed Pumpkin and 4 tablespoons of milk, then pour into the pastry case.
7)Roll out pastry trimmings and cut into strips. form any design you like with strips, using milk to stick down, then brush remaining milk over any visible pastry.
8) Bake at 375F (190C, Gas Mark5) for about 40 mins or until filling has set. Sprinkle with a little sugar and serve hot or cold! Delicious hot with ice cream or fresh dairy cream!
Ok, thats the 3 recipies I usually use for Pumpkin, please feel free to add your own, try these and experiment as you will!
Please post your results and let us know how you have gotten on!
DDL
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