By Kevin Hall Ingredients 1 kg kent or buttercup pumpkin, peeled, de-seeded and roughly chopped. 3 pears, cored and chopped. 2 cloves garlic, peeled and chopped. 1 brown onion, peeled and chopped. 4 tbsp olive oil. 1 tbsp thyme leaves. 1 litre vegetable stock, warmed. 60 gm butter, cubed. Method 1. Preheat oven to 180 [more]
EASY PUMPKIN PIE By Kevin Hall 2 sheets frozen shortcrust pastry. 2 ¼ cups cooked mashed pumpkin Roasted is best. 395 gm can sweetened condensed milk. 2 tbsp cornflour. 2 eggs. ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp mixed spice METHOD Heat oven to 180* C. Line a 25cm pie dish with [more]
Ingredients 1 tablespoon butter 1⁄2 cup sugar 1⁄4 teaspoon salt 1 egg 1 cup mashed pumpkin (cold) / 750grams Steam until cooked but still firm. Place in warm oven to dry out. 2 cups self-raising flour Directions Beat together butter, sugar and salt with electric mixer. Add egg, then pumpkin and stir in the flour until just combined. Turn on to [more]