Friday, February 27, 2009
Friday, February 20, 2009
Tuesday, February 17, 2009
Had a wife but couldn't keep her.
He put her in a pumpkin shell,
And there he kept her very well.
(English Nursery Rhyme)
I have been harvesting some of my pumpkins that I have been growing during summer. This variety is called Kent or Jap pumpkin. It is almost bright orange inside and has a wonderful nutty taste. I cook many recipes with pumpkin - one of which is listed below. You can use any kind of pumpkin.
Is it good for me?
Pumpkin is an excellent source of beta carotene. It also contains dietary fibre, potassium, and vitamins C and E.
Pumpkin Penne (Pasta)
Serves 6 – 8
Ingredients and Method:
½ tablespoon unsalted butter Melt over low heat in large heavy saucepan
400 grams fresh pumpkin, peeled & thinly sliced - 2 onions, peeled and thinly sliced - 1 clove garlic chopped - 1 teaspoon curry - Add and saute until lightly caramelised (about 20 minutes - stir often) . You might have to add a little bit of water.
Pepper and salt to taste - Add and stir
½ cup of fresh cream - Add and stir
250 grams Penne pasta - cooked al dente in salted boiling water
To bring it altogether:
60 grams grated Parmesan cheese and 60 grams Cheddar cheese - Drain pasta return to the pot and mix in gently pumpkin onion mixture and cheese and serve.
Sunday, February 15, 2009
Friday, February 13, 2009
Wednesday, February 11, 2009
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