tag:blogger.com,1999:blog-37188293.post1915371161491591776..comments2024-02-14T01:03:32.678+01:00Comments on THE GREAT BIG VEGETABLE CHALLENGE: The March of the Pumpkins!Charlotte Humehttp://www.blogger.com/profile/18168363478317650666noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-37188293.post-46596453251884896132007-11-08T00:53:00.000+01:002007-11-08T00:53:00.000+01:00Charlotte - My apologies for the delayed response....Charlotte - My apologies for the delayed response. I am in the midst of completing my Master's thesis and often don't get around to doing what I love (reading food blogs and cooking). Anyway, here are my recipes for pepita (hulled pumpkin seeds) brittle and candied pepitas:<BR/><BR/><I>Pepita brittle</I><BR/>100g pepitas<BR/>85g vanilla caster sugar<BR/><BR/>1) Scatter sugar in the base of saucepan and make a caramel out of it. This is best achieved over a medium heat. Wait until the sugar has started to brown before swirling the pan, then leave it to brown more. You want it quite dark.<BR/>2) Throw in the pepitas. Stir briefly. <BR/>3) Pour onto a buttered or lined baking tray. Leave to cool and set.<BR/>4) Bash into chunks, forming a the brittle, which can be served alongside desserts (like panna cotta or creme caramel) or on top of ice cream.<BR/><BR/><I>Candied Pepitas</I><BR/>180g/2 cups pepitas<BR/>5 tablespoons sugar<BR/>1 large egg white, beaten<BR/>pinch of coarse salt, plus more for seasoning<BR/>pinch of ground allspice<BR/>pinch of cayenne pepper<BR/><BR/>1) Preheat oven to 180 C.<BR/>2) Stir ingredients together in a bowl.<BR/>3) Spread mixture in a single layer on a baking sheet lined with parchment paper.<BR/>4) Bake until pepitas are golden and slightly puffed, approximately 10 minutes.<BR/>5) Season with salt.<BR/>6) Stir gently, leaving some clumps.<BR/>7) Let cool completely in a bowl before storing in an air-tight container for up to three days. Sprinkle a small handful over pies (pumpkin is a natural choice during Autumn). You can also snack on them, but that may not be the healthiest of choices given the sugar.Shaunhttps://www.blogger.com/profile/08345640038135299538noreply@blogger.comtag:blogger.com,1999:blog-37188293.post-69750810461538883762007-11-03T02:23:00.000+01:002007-11-03T02:23:00.000+01:00Pumpkin soup with maple syrup - yum!Pumpkin soup with maple syrup - yum!Cynthiahttps://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-37188293.post-47238130292354351382007-11-02T18:17:00.000+01:002007-11-02T18:17:00.000+01:00Shaun - You are right. It is a very easy vegetable...Shaun - <BR/>You are right. It is a very easy vegetable to work with. Its accomodating. Tell me more about how you make the brittle - I am really intrigued.<BR/><BR/>Top Veg <BR/>I loved your post - thank you for linking to the soup.I hadnt thought of frying the pumpkin seeds - did you just saute them in a little oil?<BR/><BR/>Valli<BR/>Get your pumpkin carver round and make some pumpkin soup. Its fabulous and great for the autumn evenings...if it is cold where you are? Where in the States are you?<BR/><BR/>Meg<BR/>You owe it to that poor pumpkin to be generous with its flesh!<BR/><BR/>Celia, <BR/>I am a late convert to Maple Syrup too. It is great as an alternative sweetener in recipes... I have to ration it though. A it is expensive and B, my children are gluttons with maple syrup.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37188293.post-58509720047395926652007-11-02T07:02:00.000+01:002007-11-02T07:02:00.000+01:00Pumpkin is a dream to work with. It can still hold...Pumpkin is a dream to work with. It can still hold its shape when roasted, and it is luxurious in texture when pureed. I love its depth and bright, warming colour. The hulled sweets can be roasted with butter and spices to make a nice brittle to serve with cinnamon ice cream. If only it were Autumn in the Southern Hemisphere - your soup appeals greatly.Shaunhttps://www.blogger.com/profile/08345640038135299538noreply@blogger.comtag:blogger.com,1999:blog-37188293.post-70134963826164536382007-11-01T14:46:00.000+01:002007-11-01T14:46:00.000+01:00HiWe fried the seeds of our pumpkin - & they are r...Hi<BR/>We fried the seeds of our pumpkin - & they are really good to snack on - they have almost all been eaten now.<BR/>The tale of our pumpkin is in this post, & I will link your soup recipe to it, if that is OK:<BR/>http://topveg.com/2007/10/28/green-thumb-sunday-homegrown-pumpkins/<BR/><BR/>It must be good with 9 out of 10!<BR/><BR/>Thanks<BR/><BR/>TopVegAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-37188293.post-11983997423340417152007-10-31T20:58:00.000+01:002007-10-31T20:58:00.000+01:00I think our vegetal effort for the evening (okay, ...I think our vegetal effort for the evening (okay, maybe for the week) will be jack-o-lanterns. I have, at this point, cleaned out enough pumpkins that the smell is starting to make my appetite wilt. Although I will say, the pumpkin and bacon risotto looks fantastic.Meghttps://www.blogger.com/profile/12795753563127975720noreply@blogger.comtag:blogger.com,1999:blog-37188293.post-80603263477991394182007-10-31T16:33:00.000+01:002007-10-31T16:33:00.000+01:00The soup does sound amazing!! My pumpkin sits outs...The soup does sound amazing!! My pumpkin sits outside on my deck, untouched and uncarved. I now live in a condo so no trick or treaters for me this year. My daughter is the pumpkin carver and has outsurpassed me for years!Valerie Harrison (bellini)https://www.blogger.com/profile/10205920305666658534noreply@blogger.comtag:blogger.com,1999:blog-37188293.post-73722662944603508302007-10-31T14:36:00.000+01:002007-10-31T14:36:00.000+01:00Happy Halloween Freddie and Friends!You've so many...Happy Halloween Freddie and Friends!<BR/>You've so many wonderful pumpkin recipes to try - I've loved looking at all the other blogs and their pumpkin ideas. I think maple syrup was made for pumpkins - I'll add some to my pumpkin muffins next time! Perfect! (I used to say I didn't like maple syrup - then I went to Vermont!).<BR/><BR/>I love the idea of the throne for visiting veg!<BR/><BR/>CeliaCelia Harthttps://www.blogger.com/profile/12776686088752602321noreply@blogger.comtag:blogger.com,1999:blog-37188293.post-47010453074714339262007-10-31T13:57:00.000+01:002007-10-31T13:57:00.000+01:00Hannah - I hope it goes well and tastes good. We h...Hannah - I hope it goes well and tastes good. We have just enjoyed MR P for lunch. It was a dignified end.<BR/><BR/>Alice - Pumpkin Pasta sounds good. David at Book the Cook ( his blog is on my list to the right) has a great pasta with pumpkins and mussels recipe on his site.<BR/><BR/>Amanda,<BR/>I know, I know. They have a thick skin!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37188293.post-19559547411191700822007-10-31T13:15:00.000+01:002007-10-31T13:15:00.000+01:00Poor Mr P! But surely he knew he had it coming - p...Poor Mr P! But surely he knew he had it coming - pumpkins, by now, must be quite pragmatic about the whole thing. Looking forward to making your gorgeous soup. Happy Halloween to you all!Figs, Bay, Winehttps://www.blogger.com/profile/15453787426889071004noreply@blogger.comtag:blogger.com,1999:blog-37188293.post-38337081896535633452007-10-31T12:32:00.000+01:002007-10-31T12:32:00.000+01:00This evening I shall be attempting pumpkin pasta.....This evening I shall be attempting pumpkin pasta... I have never cooked with pumpkins before so I am looking forward to how it turns out!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37188293.post-67708461587311213892007-10-31T11:48:00.000+01:002007-10-31T11:48:00.000+01:00Hello all of you - Happy Halloween! You are more ...Hello all of you - Happy Halloween! You are more than welcome to gate crash for cake!!!<BR/><BR/>Tonight we are having your pumpkin and bacon risotto - I can't wait to try it. I roasted the pumpkin left over from my carving with some whole garlic, olive oil and salt and pepper and it smells delicious! I am going to stir this through your recipe in place of the steamed pumpkin. We will raise our glasses of bad blood juice in toast to you all and your delicious recipe!<BR/><BR/>Hannah<BR/>xxxHannahhttps://www.blogger.com/profile/13075493987847290019noreply@blogger.com