
@Anahaugh
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Halloween Pumpkin soup
600g peeled pumpkin 1 carrot peeled and chopped
1 onion chopped
4 cloves garlic cut in half
1 litre veg stock 100ml double cream
salt basil to garmish
4tb toasted pumpkin seeds
#halloween #pumpkin #recipe
250g / 8oz Odlums Self Raising Flour
125g / 4oz Shamrock Golden Caster Sugar
50g / 2oz Shamrock Chocolate Chips
1 level tsp Odlums Baking Powder
12g / ¼oz Cocoa
1 large Egg
150ml / ¼ pint Milk
½ tsp Goodall’s Vanilla Essence
125g / 4oz Butter
Rowse Honey or Fruitfield Jam
Shamrock Chocolate Chips
Smarties or jelly tots
Pretzel sticks or Liquorice laces
To make spooky spiders, spread honey or jam on cooled buns and top with chocolate chips. Insert 8 pretzel sticks or liquorice laces into the sides of each bun for the legs, and add 2 smarties or jelly tots for eyes.
250g / 8oz Odlums Self Raising Flour
125g / 4oz Caster Sugar
12g / 1/4oz Cocoa
50g / 2oz Chocolate Chips
1 Level Teaspoon Baking Powder
1 Large Egg
150ml / 1/4 pint Milk
1/2 teaspoon Vanilla Essence
125g / 4oz Margarine
To Decorate
For Buttercream:
125g/4oz Butter (room temperature)
225g/8oz Icing sugar (sieved) mixed with Cocoa Powder for chocolate topping & orange food colouring (mix red & yellow if orange not available) for Halloween
Plastic Spider/Halloween Novelty & sprinkles
Makes 12 muffins if using bun cases or 8 muffins if muffin cases used.
I love this time of year. Conor and Lucia have made their pumpkin lanterns and I never let anything go to waste. I make soup with the flesh that they have scraped out – which is also good with pasta. Sage is a herb that tastes particularly well with pumpkin.
This is a recipe that you could use any time of the year with butternut squash or with sweet potatoes instead of the pumpkin.
I mentioned recently how many butchers are making their own sausages and here is another chance to try some out. With colcannon, this makes a very tasty meal.
Colcannon is also delicious with any grilled meat or with Sunday lunch. I often use this onion gravy with roast meats or pork chops. Allowing it to carmelise adds great depth of flavour.
Happy cooking,
Neven
Penne with pumpkin, crispy bacon, sage and Parmesan
Serves four to six
4 tbsp olive oil
175g (175g) smoked streaky bacon lardons
500g (1¼lb) pumpkin, peeled, seeded and finely diced
15g (½oz) packet fresh sage, finely shredded
500g (1¼lb) penne pasta
50g (2oz) freshly grated Parmesan, plus extra to garnish
sea salt and freshly ground black pepper
Sausages with colcannon
Serves eight to 10
1.5kg (3lb) floury potatoes (such as Rooster), peeled and cut into chunks
8 traditional jumbo Irish pork sausages
225g (8oz) kale, finely shredded
2 scallions, very finely chopped
120ml (4fl oz) milk
75g (3oz) butter
Salt and pepper
Stout onion gravy, to serve (optional, see point 3)