Home Made Pumpkin Pie.It’s Easier Than You Think...

The Magical Pumpkin

Pumpkins ARE magical. They have pleasing shapes, are beautiful shades of orange and they smell of Autumn when you cut into them. Of course one of the best things about pumpkins is the way they taste! There are so many wonderful things you can create with pumpkins – never mind carving them into Jack O’Lanterns!

I am saddened by how many people throw away the seeds when they are carving their pumpkins. These seeds are not only good for you – they are absolutely delicious. All you need to do is clean them off and pop them in the oven for 20 minutes or so and presto – you have a snack that you won’t want to share with anybody else!

Luna Raye’s Perfect Roasted Pumpkin Seeds.

Ingredients

A pumpkin of course!

Directions

While you’re scooping all the gloop out of your pumpkin make sure to have a bowl handy in which you can reserve the seeds.

Preheat the oven to 150 degrees.

When you are finished with your pumpkin (carving it or preparing the flesh for a recipe) go back to the seeds and clean off as much of the gloop as you can, but don’t be too worried if there is a small amount left around the seeds.

Line a baking tray with parchment paper and spread the seeds out.

Lightly salt them and put in the oven. There is no need to add any oil.

Keep checking on them and giving them a swirl around the tray to make sure they are toasted on both sides.

When they are crisp to the bite take them out and serve them up.

You will wonder why you ever threw them away!

Roasted Pumpkin Seeds

So what else can you make with pumpkins?

• Soups.

• Stews.

• Curries.

• Roasted in the oven with some butter and maple syrup or brown sugar.

• Mashed on its own (or with potatoes) with lots of black pepper and some butter.

• As a filling for pasta, pasties and rotis (the best I ever had came from a little newsagents shop in Fiji).

• But my all time favourite recipe for pumpkins is the mighty pumpkin pie!

The UK is not big on pumpkin pie. It is near impossible to buy the usual canned pumpkin that many people use back in Canada or America. I have seen it in specialist stores but it usually requires a small bank loan just to purchase one can.

Most of my friends in the UK make funny faces when I talk of my love for pumpkin pie (they start talking about weird North American foods like peanut butter and jelly sandwiches or egg-y waffles (eggo waffles) with maple syrup and crispy bacon).

Maybe it’s the Canadian in me but it just doesn’t feel like Autumn without pumpkin pie. This year for Thanksgiving I was determined to make one from scratch. I thought it would be impossibly difficult, but I found the most amazing website which talked me through the whole process. I am not much of a baker but I am pleased to say the pie (well I actually had enough mixture for 2 pies!) came out beautifully. The website said that once you have tried pumpkin pie made from scratch you wouldn’t want to go back to the canned version and I absolutely agree!

Please follow this link for their really easy to follow and fun to read recipe for the perfect pumpkin pie made from real pumpkin.

For those of you who have never tried this wonderful dessert (usually served with whipped cream or vanilla ice cream) then give it a try. You will love it!

Yummy Pumpkin Pie Made From Scratch.

Focaccia Bread With Tomato, Basil, Avocado and Moz...

The other day the urge to bake struck again. This time I wanted to make some focaccia bread to have alongside a Jamie Oliver recipe for Chicken with Basil and Sweet Tomatoes. I thought it would be just the thing to mop up any flavourful juices (it was!).

I have baked focaccia bread before and it is relatively simple to make. The recipe I have used in the past calls for a bit more seasoning in the mixture and I have always enjoyed adding some extra toppings to it; olives, sundried tomatoes and caramelized onions being among my favourites. Here is the recipe courtesy of Terri McCarrell and All Recipes that I have used many times before.

Since the Jamie Oliver recipe had so many wonderful flavours going on, I decided to make a simpler focaccia (Focaccia alla Ligure) and garnish it with some sea salt. I sourced a different recipe for this bread from the brilliant site Rustico Cooking and although it turned out very well there was cause for concern. I activated the yeast according to the packet instructions but it called for slightly more water than the recipe needed. The result was very sticky dough. I kept adding a bit more flour but honestly I think I could have added the whole bag. So I left it to rise and waited to see what would happen.

What happened was that it rose successfully and I had twice as much of the sticky dough as before! I somehow managed to get it in the pan where it was left to rise for a further 45 minutes. (cat lovers may appreciate this – but at the precise moment my hands were completely and hopelessly covered in goo, Nutmeg decided she ‘wanted’ things. Water, food, cuddles, specially designed tents made from my collection of sarongs that I drape over cushions for her– you name it she wanted it. Patience is not her strong point and I got in trouble for making her wait! By the way ALL her food and water bowls had been cleaned and replenished before I started making the bread – she just enjoys being cheeky!)

Anyway I wasn’t able to ‘dimple’ the top of the bread because it was just too sticky. It actually didn’t look that bad and when it came out of the oven it looked, smelled and tasted fantastic! Although I had made it in anticipation of my chicken dish I couldn’t resist having a slice or two for lunch. I was in a Mediterranean frame of mind and so I decided on a simple open faced sandwich with tomato, basil, avocado and mozzarella.

It was simple, delicious and healthy. It was raining outside (finally some much needed rain!) so I sat indoors by the window and ate my lunch – it was like I had my very own plate of sunshine. These simple beautiful flavours just can’t help but put you in a good mood. It was just what I needed on a rainy Wednesday afternoon!

Luna Raye’s Recipe for Focaccia with Tomato, Basil, Avocado and Mozzarella

Ingredients

Focaccia bread, large piece sliced lengthways. (You can use store bought but if you decide to make your own even better! Try either recipe I have mentioned above – they are both delicious!)

Drizzle of good quality extra virgin olive oil.

1large vine tomato sliced

½ avocado sliced

5-6 good sized slices of buffalo mozzarella

Handful of basil leaves, roughly torn.

Salt and Pepper to taste.

Directions

If you’ve made your own bread, allow it to cool slightly on a wire rack, about 20 – 30 minutes.
Once cooled cut a generous sized piece and then slice that in half lengthways.

Brush lightly with some extra virgin olive oil and place under a medium grill.

As the bread starts to brown slightly (about 5 minutes) add the slices of mozzarella and place back under the grill.

While the mozzarella begins to melt slice the tomato and avocado.

Once the cheese has melted (about 3-5 minutes, but keep an eye on it) take the focaccia bread out and put it on a plate.

Add the sliced tomato and avocado and season with salt and pepper.

Tear the basil leaves and scatter them over top.

You can finish with an extra drizzle of olive oil if you choose.

It’s best to use a knife and fork as it’s a messy one to eat – but often the messiest food is the tastiest.

Enjoy!

Focaccia with Tomato, Basil, Avocado and Mozzarella

Bruschetta: A Delicious Half Time (Or Anytime) Tre...

Like many people this summer I will be watching the World Cup. I am not an avid football fan but I do enjoy the bigger matches and the World Cup is always exciting. During the England vs. USA game we needed some cheering up after Robert Green allowed the Americans to score an easy goal.

During the half time I decided to make a quick and easy bruschetta. This recipe is slightly different from traditional bruschetta recipes as I didn’t heat the tomato mixture before spreading it on the bread, but it is still full of flavour and goes very nicely with a chilled beer. We had Maple Moon Ale, an award winning ale from Joseph Holt’s Derby Brewery.

After our half time treat we felt slightly better about the match. We didn’t score another goal, but we didn’t allow another goal in either – which is something.

Luna Raye’s Half Time Or Anytime Bruschetta.

(If you want to make this at half time make sure you put the oven on 10 – 15 minutes in advance. So approximately 30 – 35 minutes into the first half of the match)

Ingredients

15 – 20 organic cherry or plum tomatoes.

1 clove of garlic, minced.

1 banana shallot finely chopped. (You can use any shallot but I prefer banana shallots as they are milder)

3 – 4 Tablespoons freshly chopped herbs. (I used Parsley, Coriander, and Sage) I would have loved to use some of my Basil but it’s struggling at the moment.

Pinch of sea salt.

Black pepper to taste.

Drizzle of extra virgin olive oil.

2 – 3 Tablespoons grated Parmesan cheese.

1 small baguette cut lengthways and then halved.

Directions

Preheat oven to 180 degrees.

Place the cut baguette slices on a baking sheet and put in oven to slightly toast them. (You can brush a little virgin olive oil on them at this stage if you wish).

While the baguette slices are gently toasting in the oven. Roughly chop the tomatoes and place in a medium sized bowl.

Add the minced garlic and chopped shallot and mix well.

Add the sea salt and some black pepper and gently blend in the chopped mixed herbs.

Take the baguette slices out of the oven and spread the tomato mixture liberally over each slice.

Finish with a light drizzle of virgin oil and a sprinkling of Parmesan cheese.

Place back in the oven for a further 5 minutes or until the Parmesan has melted and the tomato mixture is slightly bubbling.

Keep a close eye on them as you don’t want them to burn.

They should be on the plate by the start of the 2nd half (although it does help to have a kitchen assistant to speed things along!)

Happily serves 2.

Half Time or Any Time Bruschetta

My Poor Basil

Good Friends, Sunshine And Olive Tapenade....

As we get older it can become difficult to maintain friendships. There always seems to be something getting in the way of us reaching for the phone or writing a card or letter. Social networking sites don’t really help matters either. Sure we can ‘see’ what our friends have been up to, and keep tabs on their profile but it isn’t the same. It isn’t meaningful communication.

I met my best friend Jessica when we were 16 and had just finished an exam. We walked home together and talked about all sorts of things. A few days later she surprised me by giving me a call and inviting me to a David Bowie concert. It was the beginning of an extremely special and wonderful friendship that has lasted for the better part of 23 years.

Over the past 5 years however it felt like we were starting to drift apart. We both live on different continents and it was becoming increasing difficult to find the time to visit one another. Family commitments and work pressures also played their role, but somehow we managed to keep our friendship going.

I was absolutely overjoyed when I got a message from Jess saying that she was coming over to the UK to visit. It had been far too long! We had a wonderful time together and it really felt like no time had passed at all between us. The weather was on our side and we went for long walks in the country, explored farmers markets, visited some of Kent’s most exciting attractions (sadly we didn’t make it to Tea Pot Island in Maidstone – that has been saved for the next visit!) and hung out in the garden drinking wine and eating good food. We also had a short break in Bruges which gave us the opportunity to explore a wonderful city together. The food was excellent and I can’t say enough about the beer – delicious!

One of the first nights she was here, Jess prepared a wonderful little appetizer for us to eat in the garden. I had never had Tapenade before and I can’t believe how easy it is to make. This is definitely something to enjoy with good friends and good wine. Don’t forget to make a toast to the beauty of true friendship.

Jess’s Friendship and Sunshine Tapenade

Ingredients:

1 x 250 gram container of pitted Kalamata olives (you can use any kind of olives – just make sure they are pitted before you put them in the blender!).

1 clove of garlic.

Drizzle of Olive oil (mixture should be slightly moist and easy to spread).

Pinch of sea salt.

Black pepper to taste.

Directions:

Add all ingredients to a blender and mix well.

Spread on baguette slices and gently warm in the oven.

Serve with red wine in the garden and enjoy with good friends!

Jess’s Friendship and Sunshine Tapenade

Late Night Snacking: A Healthy Option...

Sometimes, even after a good dinner, I can feel a bit peckish in the evening. It’s important not to eat anything too heavy or sweet so close to bedtime as it can affect your sleep, but I have found the perfect night time snack for me.

When I get a late night food craving I reach for a piece of whole wheat toast and spread it with some organic all natural peanut butter and a mashed up banana. It has that perfect salty sweet combination that I love and also has the added benefit of promoting a deep and restful sleep!

Bananas are known for being one of the top foods for helping you get a good nights sleep. They are rich in melatonin and serotonin which have soothing qualities. They also contain magnesium, which is a muscle relaxant.

Whole wheat bread is another good late night food choice as its great for balancing your blood sugar and it’s also rich in serotonin.

If you get a late night craving, try this healthy snack!

Banana Bread: Old Favourite, New Favourite!...

I know we are already well into the New Year but I am still recovering from all the fuss and general craziness of the holiday season. During the holidays I was able to spend a bit more time in the kitchen trying out different recipes and experimenting with some new kitchen gadgets.  However, I was so caught up in exploring the new and different that I neglected a few things in my kitchen.

The main casualty of my neglect was a bunch of bananas which were almost at the point of no return. Not wanting to waste them, I found myself going back to one of my all time favourite recipes – Banana Bread.

Banana Bread is one of the easiest things to make. What is so wonderful is that you can have it just as it is OR you can jazz it up a bit if you want. Here are just some of the things I love to add to a basic Banana Bread recipe:

• Chopped Walnuts or Pecans
• Fresh Blueberries or Raspberries (you can also use frozen)
• Grated Courgette (Zucchini)
• Grated Carrot
• Semi Sweet Chocolate Chips

For this particular recipe – which is a low fat version – my husband and I decided to add 2 Heaping Tablespoons of Un-Sweetened Coco Powder and approximately 9 Glace Cherries cut into quarters. We also used a spring form cake tin rather than a loaf tin. The results were simply amazing and ok we confess… not as low fat as it could have been. However it was absolutely divine with a cup of tea and an episode of Columbo.

I found the recipe on the following site; lowfatcooking.about.com, which is brilliant. Have a go with the recipe as it is – or add a little something extra. Then sit back, relax and enjoy!

For low fat banana bread recipe click here

I have also written out the recipe below.

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Ingredients:

• 2 cups all purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/4 cup butter, softened or 1/4 cup trans-fat free shortening
• 2 large eggs or 1/2 cup egg substitute
• 1 1/2 cups mashed ripe banana (about 3 small bananas)
• 1/3 cup plain fat-free yogurt
• 1 tsp vanilla extract

Preparation:

Preheat oven to 350 degrees.

Spoon flour gently into measuring cups and level with a knife. Stir flour, baking soda and salt together in a medium bowl. Put aside. Place sugar and butter in a large bowl and beat at low speed with a mixer until well blended. Add one egg at a time and blend well after each one. Add in mashed banana, yogurt and vanilla extract, beat until blended. Add flour mixture and blend until just moist. Do not over-mix. Spray an 8 1/2 x 4 1/2-inch loaf pan with non-stick cooking spray. Pour batter into pan. Bake at 350 degrees for 60-70 minutes (until a toothpick inserted in the middle comes out clean). Remove from pan after 10 minutes or so and cool on a wire rack.

Yield: one loaf, 14 slices.