(no subject)
It's been a while but Bramble's Pumpkin has been history for some time already:
The Pumpkin Odyssey continues
(Sorry about the picture quality. It's the dark time of the year (meh!)
and the lights in our kitchen are quite bad for photography...)
After reading carefully what each of you wonderful, helpful
people suggested, Bramble, Granny and I went to town:
Cut the pumpkin in half.
With an ice cream scoop, scoop out the seeds and mystery mush in the centre:
Rinse the seeds for later use
Steal a little bit of pumpkin for an ad hoc stew: pumpkin, carrot, rutabaga, celery, parsnip,
leek, scallion, parsley, (bell peppers in different colours), coconut milk and green curry.
And MY did it turn GOOD!! Thank you very much Simon for the tip!!!
Put the pumpkin halves on a deep oven pan (the dratted things leak like no tomorrow!)
Cook forever in 200C. Once the smell of burning pumpkin juice becomes too much,
take them out and marvel at the sloppy appearance of the former pumpkin halves.
Scoop out (the ice cream scoop was still the best tool for this) the now cooked pumpkin mush.
The 2.5 kg pumpkin (with a tiny slice stolen for the stew) resulted a scant litre of pumpkin mush!
Then, the pie. As we wanted to try all kinds of things with the mush we had so little of,
we made one half of a pumpkin pie. Or, so we thought. It makes me wonder just
how big the American pie dishes actually are as I couldn't fit but maybe a half of
(the half of the) filling in this small casserole dish (for the lack of a small pie pan).
Still, YUM, so VERY GOOD!!!
The rest of the filling went into an oven proof gravy dish and got baked that way, with the pie :D
That too was YUMMY!
And the rest of the mush went into buns. This recipe was a googled, Finnish version,
with the dough containing besides pumpkin mush, also grated carrot, and
the Christmas spices that seem to be typical for pumpkin dishes:
cinnamon, allspice, ginger and cloves. They too were good if a bit odd what with
the spices making them taste more like gingerbread than bread :)
What we still haven't done is to roast the seeds. They have been stored
for now in a paper bag, and part of them will be planted next spring *nods*
Thank you, all!! The Kello family has now joined the Pumpkin Fan Club!
Side note
After uploading the poor pumpkin pictures, LJ decided to make a Russian out of me:
I wonder if this approach is better than the previous methods of doing the same :P (Yes. That was very non-PC. I'm ashamed of myself.)
The Pumpkin Odyssey continues
(Sorry about the picture quality. It's the dark time of the year (meh!)
and the lights in our kitchen are quite bad for photography...)
After reading carefully what each of you wonderful, helpful
people suggested, Bramble, Granny and I went to town:
Cut the pumpkin in half.
With an ice cream scoop, scoop out the seeds and mystery mush in the centre:
Rinse the seeds for later use
Steal a little bit of pumpkin for an ad hoc stew: pumpkin, carrot, rutabaga, celery, parsnip,
leek, scallion, parsley, (bell peppers in different colours), coconut milk and green curry.
And MY did it turn GOOD!! Thank you very much Simon for the tip!!!
Put the pumpkin halves on a deep oven pan (the dratted things leak like no tomorrow!)
Cook forever in 200C. Once the smell of burning pumpkin juice becomes too much,
take them out and marvel at the sloppy appearance of the former pumpkin halves.
Scoop out (the ice cream scoop was still the best tool for this) the now cooked pumpkin mush.
The 2.5 kg pumpkin (with a tiny slice stolen for the stew) resulted a scant litre of pumpkin mush!
Then, the pie. As we wanted to try all kinds of things with the mush we had so little of,
we made one half of a pumpkin pie. Or, so we thought. It makes me wonder just
how big the American pie dishes actually are as I couldn't fit but maybe a half of
(the half of the) filling in this small casserole dish (for the lack of a small pie pan).
Still, YUM, so VERY GOOD!!!
The rest of the filling went into an oven proof gravy dish and got baked that way, with the pie :D
That too was YUMMY!
And the rest of the mush went into buns. This recipe was a googled, Finnish version,
with the dough containing besides pumpkin mush, also grated carrot, and
the Christmas spices that seem to be typical for pumpkin dishes:
cinnamon, allspice, ginger and cloves. They too were good if a bit odd what with
the spices making them taste more like gingerbread than bread :)
What we still haven't done is to roast the seeds. They have been stored
for now in a paper bag, and part of them will be planted next spring *nods*
Thank you, all!! The Kello family has now joined the Pumpkin Fan Club!
Side note
After uploading the poor pumpkin pictures, LJ decided to make a Russian out of me:
I wonder if this approach is better than the previous methods of doing the same :P (Yes. That was very non-PC. I'm ashamed of myself.)