pumpkin and recipes
Okay guys, I am back with more pictures of the fabulous Batman lantern and recipes.
Pumpkin-apple jam
2 cups pumpkin flesh, puréed
1 cup (200g) sugar (all purpose, white)
1 big apple (makes about a cup, peeled and cut)
Cook all ingredients for about 30 minutes, until the jam has a nice thick consistence. Fill into clean jars. Put the jars upside down so they seal nicely.
Makes for two glasses of jam.
Melon-ginger jam
1 Galia melon (or any other of the small melons). Peeled and sliced.
200g /1 cup sugar
1 Tsp ginger powder (you can use fresh ginger too, but I have no idea how much...)
Cook everything for 30 to 40 minutes until it thickens. Fill into clean jars. Put the jars upside down so they seal nicely.
Makes one glass of jam. (200g)
Filling:
2 cups pumpkin flesh, fresh, puréed
1 cup sugar (I used brown, but you can use what you have at hand)
cinnamon and nutmeg
1 pudding mix vanilla
chopped almonds or nuts, optional
Mix pumpkin, sugar and spices in a pan and cook until soft. Should take 30 to 50 minutes. Depends an how small your pumpkin flesh was puréed.
Prepare pudding mix like it says on the package (use water instead of milk!), stir pudding mix into the pumpkin mix and let cook for another minute. Take from stove and let cool down.
Prepare crust.
Crust:
2 cups flour
1 cup sugar, white
200 g margarine
ca 50ml oil (sunflower)
Mix the first 3 ingredients and add oil as needed until it's all smooth and you can form a ball that stays in form.
Fill your pan with the crust, or in my case small muffin pans. Because I like to make small things...
Pour filling into the crust, put chopped almonds or nuts on top. I used hazelnuts that were soaked in salt-water for 30 minutes.
Bake for 30-40 minutes by 200°C until brown.
Let cool down.
This is a vegan recipe!
Pumpkin-apple jam
2 cups pumpkin flesh, puréed
1 cup (200g) sugar (all purpose, white)
1 big apple (makes about a cup, peeled and cut)
Cook all ingredients for about 30 minutes, until the jam has a nice thick consistence. Fill into clean jars. Put the jars upside down so they seal nicely.
Makes for two glasses of jam.
Melon-ginger jam
1 Galia melon (or any other of the small melons). Peeled and sliced.
200g /1 cup sugar
1 Tsp ginger powder (you can use fresh ginger too, but I have no idea how much...)
Cook everything for 30 to 40 minutes until it thickens. Fill into clean jars. Put the jars upside down so they seal nicely.
Makes one glass of jam. (200g)
Filling:
2 cups pumpkin flesh, fresh, puréed
1 cup sugar (I used brown, but you can use what you have at hand)
cinnamon and nutmeg
1 pudding mix vanilla
chopped almonds or nuts, optional
Mix pumpkin, sugar and spices in a pan and cook until soft. Should take 30 to 50 minutes. Depends an how small your pumpkin flesh was puréed.
Prepare pudding mix like it says on the package (use water instead of milk!), stir pudding mix into the pumpkin mix and let cook for another minute. Take from stove and let cool down.
Prepare crust.
Crust:
2 cups flour
1 cup sugar, white
200 g margarine
ca 50ml oil (sunflower)
Mix the first 3 ingredients and add oil as needed until it's all smooth and you can form a ball that stays in form.
Fill your pan with the crust, or in my case small muffin pans. Because I like to make small things...
Pour filling into the crust, put chopped almonds or nuts on top. I used hazelnuts that were soaked in salt-water for 30 minutes.
Bake for 30-40 minutes by 200°C until brown.
Let cool down.
This is a vegan recipe!