Yeehah's Pumpkins

PUMPKIN CHOC-ORANGE CAKE

125g butter/marg, chopped
1 tablesp grated orange rind
1/2 cup firmly packed brown sugar
1 egg
1 1/4 cups SR flour
1 teasp bicarb soda
3/4 cup cold cooked mashed pumpkin
1 tablesp golden syrup
1/4 cup orange juic

Grease & flour 14 x 21 cm loaf pan.

Combine all ingredients in bowl of electric mixer, beat on low speed until all ingredients are combined.

Then, beat on medium speed until mixture is smooth and changed in colour.

Spoon and spread mixture into prepared pan.

Bake in moderate oven 180oC about 55 mins.

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SAVOURY PUMPKIN PATTIES

This is a "rule of thumb" recipe, practice will make it good!

Use cold mashed potato, mix with approx half that amount of mashed pumpkin. Whisk an egg for every 2 cups of combined cold mash, combine. Add a heaped tablespoon of SR flour, sifted with a bit of salt (my lot like it salty, about 1/2 teaspoon) per 2 cups of mash mix. If it's not coming together to a manageable doughy consistency, gradually add more SR flour. Form into patties, dust with flour.

Preheat a frying pan for a few minutes (more for a thick based pan), cover base with oil, shallow fry patties until golden brown and flour has cooked through. Might have to squash them a bit flatter when you turn them over the first time!

p.s. I have also tried whisked egg + leftover rice + mashed pumpkin + chopped leftover roast meat + SR flour patties. As long as the rice has gone sticky (e.g. what's left in the bottom of the rice cooker - not rinsed!) it works pretty well.

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CURRIED PUMPKIN MUFFINS

2 cups SR flour
1 cup plain flour
1 teasp bicarb soda
2 teasp sugar
2 teasp ground cumin
2 teasp ground coriander
1/2 teasp salt
1 cup cold cooked mashed pumpkin
2 tablesp hot vindaloo curry paste
1 egg
1/4 cup (60ml) vegetable oil
1 cup milk

Grease 12 hole muffin pan (I use canola spray).

Combine all ingredients in large bowl, stir with large metal spoon until just combined.

Spoon mix into prepared pan.

Bake Mod Hot oven 200oC about 25mins.

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PUMPKIN SCONES

Another rule of thumb recipe!

For every 1/2 to 3/4 cup of mashed pumpkin (less if it's runny, more if it's dry) - sift 2 cups SR flour into a bowl, rub in 30g margarine. Mix in mashed pumpkin. Add milk (soy or cow) until reach a good doughy consistency. Turn onto floured surface, roll/press flat till about 4cm thick, cut with round cutter, place on greased tray, brush tops with milk, cook in preheated hot oven 220oC until brown and risen.

Aquarium's Summer Treats

Iceberg lettuce dressing:

This is sweet with a tang to it. Kids also love it.

1/5 cup (normal teacup) of thick cream, add several splashes of white vinegar and about 2-3 teaspoons of sugar.

Stir with a spoon to dissolve the sugar and pour over a bowl of iceberg lettuce leaves...

Maybe stir with tongs to coat the leaves more.

Squashed strawberries desert:

This is great in summer as a very light and refreshing dinner for a hot day (one punnet of strawberries each + fresh bread rolls)
clean strawberries and remove stems/leaves.

Squash directly in soup plate (not soup bowl) with a fork.

If making large quantity squash in a saucepan with spud masher.

Add a tablespoon of thick cream (a tablespoon or two per punnet strawbs) and 2-3 teaspoons sugar and stir to dissolve.

Do not under any circumstances use a motorized jig on the strawbs and do not add ice.

Ice curdles the cream, and whirrlyjigs totally spoil the texture of strawbs.

Anyway, refrigerate for a few minutes if you want it nice and cold.

Now the warmer weather and longer days are starting, my chooks have started to lay more eggs. On the average I'm getting just over 6 eggs a day from the chooks and some days 5 from the ducks.

Here are a couple of great egg recipes from my kitchen.

Baked Custard

3 eggs

2 tablespoons sugar

1 teaspoon vanilla

2 & 1/2 cups milk

nutmeg or cinnamon

Beat eggs, sugar & vanilla together lightly, add milk stir to combine.

Pour into ovenproof dish, sprinkle with nutmeg or cinnamon.

Stand dish in baking dish with enough water to come half way up sides of dish.

Bake in oven at 200 degrees C for 60 minutes.

Note: I check by using in metal spoon to see if the egg is cooked & set.

Egg & Bacon Pie

4 eggs

3/4 cup packet pastry

3/4 cup grated cheese

3/4 cup milk

3/4 cup bacon

3/4 cup cream (opt)

spring onions chopped or 1 diced onion


Combined all together in bowl and mix.

Spread into round oven pie dish.

Cook 200 degrees C for about an hour or until cooked and golden brown.

Note: We usually eat it with a garden salad.