Sunday, 25 September 2016
Thursday, 22 September 2016
Its this time of year when I enjoy cooking with pumpkin the most. We can find pumpkin spice in just about everything around us this time of year. From our favorite chocolate bar right down to our lip balm. But nothing says autumn more to me the the smell of fresh baked Chocolate Chip Pumpkin Cookies. Or a nice warm bowl of Pumpkin Soup. Here is one of our families favorite pumpkin soup recipes. It is so delicious and perfect comfort food.
Serves 4 - 6
1 Tablespoon Olive Oil
1 brown onion coarsely chopped
1 clove of garlic crushed
2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 large butternut pumpkin, skin and seed removed and roughly chopped
1 Tablespoon curry powder
1 cup vegetable stock
1/2 cup cream
Salt and Black pepper
parsley, natural yogurt to serve
Heat oil in a large saucepan over medium - high heat. Add onion and garlic. Cook for a few minutes, stirring, or until soft and golden. Add cumin and coriander. Cook, stirring for 1 minute.
Add pumpkin and stir to coat. Add stock and curry powder. Bring to a boil, stirring occasionally. Simmer, partially covered for 20 minutes or until the pumpkin is soft, stirring occasionally. Set aside to cool.
Stir in cream and transfer to a blender. Blend until smooth or as desires. Season with salt and pepper.
Ladle into bowls and serve with a dollop of yogurt and fresh parsley.
Sunday, 18 September 2016
Thursday, 15 September 2016
I have been writing and doing recipes for our community and 4 other communities news letters recently. So for September I added my favorite Pumpkin Chocolate Chip cookie recipe. nOne thing that I love so much about this recipe is that my lovely neighbors are vegetarian. This recipe has no eggs in it and so I can share it with them. I think September is one of their favorite months because they know its time for Pumpkin Chocolate Chip Cookies. I hope your family enjoys this recipe as much as mine and my neighbors do.
Pumpkin Chocolate Chip Cookies
Makes 2 dozen (can be doubled to make more)
1/2 cup butter
1 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
5 Tablespoons pumpkin puree
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 1/2 cup all purpose flour
1 cup chocolate chips ( I use milk chocolate but you can use what you like)
Preheat oven to 350F
Combine the butter and sugars and mix well. Add the vanilla and the pumpkin and mix until smooth. Combine all the dry ingredients in a separate bowl and add to the wet ingredients mixing just until combined. Stir in the chocolate chips.
Bake on an uncreased cookie sheet at 350F for 12 - 15 minuted or until the start to puff up. Cool slightly before removing from pan.
Sunday, 11 September 2016
Saturday, 10 September 2016
Its September and the children went back to school so I thought I would find a new book to read in my spare time, you know because moms have so much spare time :) I found this book on a Summer Reading list and decided to give it a try. I read it in 2 days. In fact the hubs thought I was crazy when he woke up one morning at 2 am and found me reading. What can I say when a book is good I just can't put it down. So if you are looking for a good book to carry you through those difficult days when the kids are back in school give The Light Between Oceans a try. It is also being made into a movie and was just released here in the states this weekend. I am anxious to go and see it and see how it compares.
Posted by Alisha Whitfield at 15:41