"Halloween ..."
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- CommentAuthorC.W
- CommentTimeOct 18th 2007
I know soya milk is safe, thanks.
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- CommentAuthorDray
- CommentTimeOct 18th 2007
Pumpkin is also great in homemade curry's.
It also stores great (like garlic). For those who like to store veg over-winter in the shed - like me,
this year will be great, as the floods in GB have left a crop that has matured late, and the farmers
are artificially aging them with heaters to turn them from green to orange.Any green pumpkins will mature nice and slow through the winter.
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- CommentAuthorC.W
- CommentTimeOct 19th 2007
I kind of like the idea of green pumpkin pie. WOnder if it will give us belly ache? I'm alergic to pain so wont attempt to find out!
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- CommentAuthorDray
- CommentTimeOct 31st 2007 edited
Just done the pumpkin thing - this the recipe I'm going to try with the innards.
Wish me luck
1 meduim pumpkin
4 Eggs
2 slice Whole wheat bread, crumbled
2 tsp Vegetable oil
1 1/3 cup Nonfat milk powder
1 1/2 tsp Baking powder
1 tsp Vanilla
1/2 tsp Orange extract
1 tsp Ground cinnamon
1/8 tsp Ground cloves
1/4 tsp Ground nutmeg
8 tsp SugarPreheat oven to 350 F/180 C/ Mark 4.
In a blender container, combine pumpkin, eggs, bread
and oil. blend until smooth. Add remaining ingredients. Blend until
moistened. Continue to blend for 1 minute. Pour batter into a 4X8 nonstick
loaf pan that has been sprayed with a nonstick cooking spray.Bake 35-40 minutes until brown. Cool in pan.
Should serve (looking at what's in the tray - about 6-8 small potions er...portions)
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