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Sunday 20th October 2013
Mini Stuffed Pumpkins
When we went pumpkin picking recently, we may have been over enthusiastic in the amount of orange gourds that we returned with, particularly those described as 'munchkins'.
Straight away I knew what I wanted to do with them; far too perfect to not be enjoyed whole, they were crying out to be stuffed with a delicious vegetarian concoction.
Mini Stuffed Pumpkins
- Makes: 1 pumpkin serves 1 person, multiply for the right amount of 'guests'
- Preparation time: 20 minutes
- Cooking time: 35-45 minutes
Ingredients
- munchkin pumpkins, 1 for each person
- a knob of butter
- 3 blocks/pellets of frozen spinach
- 1tbsp mascarpone
- small block of blue cheese (matchbox size), crumbled
- black pepper for seasoning
- basmati rice mixed with mediterranean vegetables (peppers, courgette, onions, etc)
- grated parmesan
You'll also need:
- a sharp knife
- metal, circular (pastry) cutter
- Press the cutter down into the top of the munchkin pumpkin to mark out the area to be cut, then carefully cut down into the hollow centre of the pumpkin all the way around the circle. I am a little clumsy with a knife, so actually hammered the cutter down to cut through the tough exterior, then used the knife to prise the lid off.
- Remove the lid and scoop out all the pith and seeds. Slice the pith and seeds from the bottom of the lid.
- Wilt the frozen spinach with butter in the microwave for one minute. Stir through the mascarpone cheese and season with black pepper.
- Crumble in the blue cheese and fold in the rice mixture.
- Divide the mixture between the pumpkins up to the bottom ledge of the lid area. (This will allow expansion space for the rice as it cooks).
- Replace the lid loosely and place on a baking tray. Place this baking tray on a large and deep baking tray with water in, this will help keep the pumpkin moist as it is roasting.
- Cook in the oven on 190°C/375°C/Gas Mark 5 for 35-45 minutes until the pumpkin's sides are soft to the touch.
- Remove the lid and sprinkle on some grated parmesan. Replace the lid and return the over for a further two minutes for the cheese to melt.
- Serve with salad for a light lunch, or with spring green vegetables and a chicken breast/grilled tofu.
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Ham & Cheese Muffins
I'm quite passionate about a balanced and nutritious packed lunch for school children, forget this nonsense that all children must have school dinners to ensure they are eating the right foods; have you seen how unappetising they are?
As The Boy started school recently, I've been keen to make sure he's interested and eager to open his lunchbox each day, but after a few weeks of varying the fillings of sandwiches and wraps, even I was getting bored of them! I decided to make him savoury muffins (with hidden vegetables) in place of sandwiches, and they went down a treat.
Ham & Cheese Muffins
- Makes 12
- Preparation time: 10-15 minutes
- Cooking time: 20-25 minutes
Ingredients
- 250g/9oz plain flour
- 1tsp baking powder
- 50g/4oz grated cheese
- 50g/4oz ham. chopped
- 2 eggs
- 300ml semi-skimmed milk
- 1tbsp sunflower oil
- 1 medium courgette, grated
- 1tsp salt
- 1 medium carrot, grated
- pepper for seasoning
- Grate the courgette, place in a sieve over a bowl, sprinkle on 1tsp salt and place a small plate on top. This will press all the excess water out of the courgette, the salt helps the liquid drain. Leave for around 10-15 minutes while preparing and mixing the remaining ingredients.
- Whisk the two eggs, sunflower oil and milk together, then sift in the flour and baking powder. Slowly fold the mixture together until thoroughly combined.
- Rinse the draining courgette to remove excess salt, press out the remaining liquid in kitchen towel.
- Fold into the mixture the grated carrot, ham, cheese and courgette and add a small pinch of pepper for seasoning.
- Divide between 12 muffin cases and bake in a preheated oven (190°C/170°C fan) for 20-25 minutes.
- Use as an alternative to sandwiches in a lunchbox or serve warm with jacket potato, cheese and beans/vegetables for a light dinner.
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Pear & White Chocolate Cupcakes
I absolutely love the flavour of pears, especially lightly cooked, but am not a huge fan of them uncooked as the texture is often too gritty for me. As I had a batch that were 'on the turn', I decided to whip up some cupcakes which would make good use of them.
Pear & White Chocolate Cupcakes
Ingredients:
- 4oz self-raising flour
- 4oz caster sugar
- 4oz butter
- 2 eggs
- 1tsp vanilla bean paste
- 1tbsp vanilla yoghurt
- 1 pear, peeled and chopped
- white chocolate drops
- buttercream
- chocolate spread
- white chocolate
- Cream the butter and caster sugar together until light and fluffy.
- Whisk in the eggs and vanilla extract, add a little flour if the mixture starts to curdle.
- Sift the flour in and mix thoroughly.
- Stir through the vanilla yoghurt gently.
- Divide into cake cases and cook in a preheated oven (200°C/Gas Mask 6) for 12-15 minutes.
- Transfer to a wire rack to cool.
- Mix the buttercream, but before transferring to a piping bag with a star nozzle, smear chocolate spread around the outside of the bag. When the buttercream is piped, there will be a gentle hint of chocolate in the topping.
- Grate white chocolate and sprinkle over the top of the buttercream.
I'm sure that more than one is allowed, there is fruit in it after all?
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Carrot Tarte Tatin
I'm always on the lookout for quick and easy vegetarian recipes to whip up, and this a super-easy one which can be prepared in advance and then only takes 15 minutes to cook through before serving with some fresh green vegetables or salad.
Carrot Tarte Tatin
- Serves 4
- Preparation: 30 minutes
- Cooking Time: 15 minutes
Ingredients:
- 600g (1lb 5oz) carrots, cut into 2.5 cm chunks
- 2tbsp clear honey
- 25g (1oz) butter
- 1tsp dill
- optional extra: 150g (5oz) paneer, chopped
- optional extra: 2tbsp parmesan, grated
- 350g (12oz) ready-made and rolled puff pastry
- plain flour
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Bring a large saucepan of lightly salter water to the boil. Add the carrots, bring back to the boil and cook for 10 minutes, until just tender. Drain, toss with the honey, butter and dill, and season to taste with salt and pepper.
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Preheat the oven to 200°C/400°F/gas mark 6. Spoon the carrots over the base of a 20cm (8 inch) tarte tatin tin or round cake ting with a depth of about 3cm (1.5 inches). Roast in the oven fr 15 minutes or until the carrots are caramelised.
- Mix the chopped paneer into the caramelised carrots, and sprinkle 1tbsp parmesan over the top of the mix. This is the point that the tarte can be left covered, to cook through later.
- Lay the puff pastry out on a flour worked surface and place the pan on top to draw around it onto the pastry, leaving an extra cm of pastry all the way around the diameter. Place the pastry circle carefully over the carrot (and paneer) mix, and tuck the excess down the sides of the tin to make a border.
- Bake in the oven for 15 minutes, or until the pastry is puffed and golden.
- Remove the tin from the oven, place a flat plate over the tin and turn over to release the tarte. Sprinkle 1tbsp parmesan over the top of the tarte while it is still sizzling hot, allowing it to melt slightly before serving.
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This recipe comes from the 'Vegetarian Step-By-Step Cookbook' by Parragon. This easy to use cookbook is a fool-proof recipe book that even the most reluctant cooks could use to create vegetarian recipes. Every recipe comes beautifully laid out with a step-by-step guide accompanied by photographs. I am someone who looks at a recipe and becomes flummoxed by the bamboozling instructions; I tend to look at the ingredients and the finished product and charge ahead. This recipe book takes a nervy cook's hand and holds it gently, leading it slowly down the path to good, wholesome, family food. If I can do it, anyone can.
I received this book to try out as a Parragon Book Buddy, my opinions are honest and unbiased.
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Blackforest Gateau
I have a long history of failing to make 'big' cakes in my oven, but when I saw a recipe for a ring cake I remembered that I have a Bundt tin and I decided to have a go at making a cake for my dad's birthday. What else could I make for a man who thinks the 1970s were the best decade ever than a blackforest gateau, but 21st century style.
Blackforest Gateau
- Preparation time: 20 minutes
- Cooking time: 25-35 minutes
- Serves 8-10
Ingredients:
- 200g (7oz) softened butter
- 200g (7oz) golden caster sugar
- 4 large eggs, beaten
- 150g (50z) self-raising flour
- 50g (2oz) cocoa powder
- ½tsp baking powder
- 1tsp vanilla bean paste
- 4tbsp kirsch or brandy (optional and should be omitted if the cake is being given to a minor)
- 4tbsp cherry pie filling
- 150ml double cream
- 1tbsp icing sugar
- fresh cherries (with the stalks still on if possible)
- bar of white chocolate
- dark chocolate curls
- You'll also need a 20cm (8inch) Bundt tin, well greased and floured (I actually then put mine in the fridge as it was a warm day and the butter was melting through the flour.)
- Heat the oven to 180°C/160°C fan, 350°F, gas mark 4.
- Beat the butter and golden sugar in a bowl until smooth and creamy. Gradually beat in the eggs, a little at a time, adding flour if the mixture starts to curdle. Stir through the vanilla bean paste.
- Sieve in the flour, cocoa and baking powder and beat gently until smooth.
- Spoon the mixture into the tin and level the surface. Bake for 25-35 minutes until firm and well risen, test with a skewer which should come out clean.
- Place the cake in the tin onto a wire rack to cool. When cool (and not before or the cake will fall apart!) turn upside down and remove from the tin.
- Measure a line around the circumference of the cake halfway up the height, and carefully slice through this to have a top and bottom half.
- Whip the double cream up until stiff and it holds its shape. Stir through the icing sugar to sweeten. Spread this onto the bottom half of the ring, and spoon the cherry pie filling onto the top of this. Place the top half of the cake back on top.
- Melt the white chocolate in a bain marie (or in a bowl over boiling hot water, it shouldn't touch the water). Pour the chocolate over the top of the cake allowing it to dribble down the sides and hole to create. Place the cherries on top, and put the cake in the fridge to set.
- Once almost set, sprinkle the dark chocolate flakes on top (if this is done when the white chocolate is still warm, it will melt into it). Return to the fridge to set the white chocolate.
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Silver & Glass (#SundayPropShop)
Whenever I take a photograph I'm always very aware of the background, of the angle, the shadows cast by me. I don't always get it right, but I do try. It's only in the last six months that I've really become aware of different aspects of lighting; natural light versus a flash, slightly dull daylight as opposed to bright sunshine.
And staging.
In the past I've taken a simple photograph of a review product, or of a recipe I've created. Simple and uncluttered. But when I look back at the photographs that I've taken of some of my best culinary creations, I cringe. Poor lighting, no frills, dodgy angle; nothing to show it off. And I had no idea about any of this until I discovered Capture By Lucy who stages her photographs beautifully. Every photograph is so beautiful and like a work of art.
Now I'll admit that I'm not about to buy a bunch of appropriately coloured flowers to make a cake look better, because it's just not me. However, Lucy has made me realise that there are better things to present a quiche on than my standard, grey, Ikea crockery. That there's probably something better than a white plate as well. She has made me think about all the vintage glassware that I have from my nan and great aunt, polish up the silver cake slice and tongs, use the patio table in the golden hour.
Which is why my poor dad had to wait for a slice of his Blackforest birthday cake earlier…
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I'm linking this up with Capture By Lucy's Sunday Prop Shop; a new linky showcasing the way props are used in photographs.
First Week Memories
This is a memory post. One for me, not one which will interest anyone reading it really. My blog tends to be a mix of real life events, play activities, reviews and photographs. 95% of it is written with the audience in mind, sometimes there comes a post where it is so I can remember something. This is one of those times.
Tuesday
I took The Boy into school at our allocated time, and we were accompanied in by the headteacher who was coming to check on the new pupils. I didn't mind her walking in with me as she's actually a parent from my school, so have spoken a few times with her. I handed The Boy over to his new teacher who showed him his peg, hung up his P.E. kit, book bag and told him where to put his lunch bag. Apparently I didn't need to send a second bottle of water in for him to keep in the classroom. We went into the classroom, I showed him where the toilet was and he asked the teacher if she'd like to play dominoes with him. Kissing him and walking away broke my heart, and I was ready for my little self-indulgent weep when I found the headteacher next to me again. While I understand that she was trying to reassure me, I was a bit miffed that I was robbed of my tears. This was a big moment for both of us.
It was only when I got home and the sun broke through the mist, that I realised I'd forgotten to give him a hat. I couldn't nip one in for him as I didn't want to disturb him.
When I picked him up at 3.20pm, he was happy to see me and I noted the big difference between nursery staff who were happy to share what he'd done that day and how much he ate, a teacher doesn't seem to do that. As a teacher myself I get that, but as a parent on the first day, I'd have appreciated the opportunity to find out about my precious bundle and whether he'd been anxious or not. A lesson learnt for my own professional practise.
Over the course of the three hours following picking him up, I managed to ascertain that he'd; played tag with the teacher on the field (best bit of the day), painted a rainbow house, listened to Winnie the Witch, eaten most of his lunch (no yoghurt or mini roll but did eat his wrap, crisps & fruit which is good considering the dinner hall was a distraction), played dominoes, blew his nose himself, asked to go to the loo and had milk, banana and apple for snack. He couldn't remember any children's names, which is what he said about nursery too.
A successful first day then!
Wednesday
Nana took and picked up The Boy today, a difficult step for me, but needs must!
The Boy had a terrible night, and woke up with a horrendous hacking cough that sounded like whooping cough. His nose was both blocked and streaming, and it was the type of grottiness that would have seen him stay home from nursery, but not something that I could do to him on only his second day of school. A hearty dose of Calpol and he was in the hands of Nana to take to school.
After I'd staggered home from school, I had time to give him a cuddle before I whacked some pasta on for him to eat dinner. This earlier dinnertime is something that's really tricky to adjust to when I'm working until 15 minutes before he needs to eat. Time to stock up on some Little Dish meals for my working days until I can batch cook him something that can be reheated easily.
Thursday
Another Nana day, and I am finding it particularly difficult to not be the one to pick him up at the end of the school day. To not be the one who sees that little face, carries the lunchbag with a few scraps left in it or the bookbag with the latest painting, not hold his sticky little hand, catch his stumbles on the 500 yard walk home. It's tough. Especially as this week is hard work in school and I'm not getting home until gone 5pm.
I came in exhausted and found a little boy with huge, dark, purple shadows under his eyes, pale and physically shattered. One thing that I am noticing is that The Boy is wolfing down his dinner, portions that he would struggle with before. It astounds me because he's not that much more active than with me, but it must be the constant stimulation and ongoing chatter.
Today I've established that his favourite part of the day was playing on the field. I knew this school was the right choice; nestled away in the corner of our town, no through road, rolling banks on a large field, it's the perfect surburban school. He also came home with two more paintings; the bow from yesterday, and a fabulous painting. It was clearly of something but I couldn't quite work it out at first, until he told me it was a xylophone. I was astounded.
Friday
The Boy was absolutely shattered today walking to school and I expected tears, but luckily he was still very excited to be going. It was the first day that I'd taken him since his starting day and mum hadn't explained what they did in the morning first thing, so luckily the teacher saw me hovering as she walked around to the classroom at 8.55 a.m. He tottered in quite happily with her, but the final turn and wave before he went into the building was a real heart-wrencher.
I managed to get all the washing done (but not dry because of the weather) during the day, and one or two blog-posts. I am trying to get into a new routine so that our weekends are free for playing together.
After school, The Boy and I played together in the garden quite happily and he chatted about one or two other things that he'd done in school. He's not very forthcoming in his information as he can never remember what he's done, or so he says. I nipped in to get a drink for us and I heard a huge wail; he had fallen backwards off the swing and nearly winded himself. He has never fallen off his swing before, so it shows how tired he is. Cuddles, chocolate and Peppa helped sort him out. It just shows how desperately tired he is from school.
It's Scrunching Time!
Pegging out the washing on the line earlier, The Boy came running up to me and presented me with a yellow leaf. He asked why it was yellow, and I explained that it was because Autumn was coming and during that time the leaves turn yellow and fall from the trees. He quickly realised that it meant Summer was ending and complained because, "I like Summer and it means we get to play outside a lot!" (I should probably point him at any of our outdoor play posts from the past twelve months to illustrate that the weather doesn't phase us!)
I do like Autumn, it brings with it new curiosities and wonders of nature, and is a great time of year to expand a child's knowledge and understanding of their world. We love hunting for conkers and being the ones to discover an unopened spiky case, the first people ever in the world to see that shiny, chestnut brown conker. We also have a great hunt for acorns, but they have to still be in their cup; there are far too many conkers that fall and ditch their cup on the way, and somehow they're not quite so magical then!
The other aspect of this time of year that we love is scrunching through mounds of golden and russet leaves.
I'm the type of person who wears sandals until November (unless it's raining) but even I know it's not sensible to kick piles of leaves around in anything other than Autumn boots, goodness only knows what treasures lie beneath.
So what's the first sign of Autumn you've seen?
Sunday 1st September 2013
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