Now I am drooling--sorry. Salad with homegrown lettuce and cherry toatoes, chicken roulade with broccoli and cheese, my killer pumpkin pie made with dark rum and candied ginger for afters.
2c. pumpkin; 3/4 c. brown sugar;3 eggs,beaten; 1tsp molasses;1 1/4 c. 18% cream;11/2 tsp cinnamon; 1/2 tsp each-salt ginger allspice and nutmeg; 2 tbsp dark rum; 1/4 c. minced candied ginger, 1 baked pie crust
Cream pumpkin and sugar; add rum and molasses, mix in eggs , add spices and combine well with cream. Sprinkle candied ginger over pie crust and pour in filling.
Bake at 375* F 40-60 minutes or until filling barely jiggles in the middle. Sometimes I substitute pureed roasted sweet potatoes for the pumpkin.
Inkadog, - Thanks for that. Just like to ask, is 18% cream the same as our single cream and do you use tinned pumpkin? I have seen it in some supermarkets over here. I will download the recipe and try it.
For tonights tea we are having. Plaice, mashed potatoes, cauliflower and broad beans with parsley sauce.
Inkadog, thank you so much for that recipe. Molasses do not figure largely in my larder, so will substitute honey; am assuming that pumpkin is cooked before using.
Tonight, had friends over for dinner and did baked cooking apples stuffed with grated quince and honey for pud; fabulous aroma from the quinces.
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Chicken korma.
all the root veggies from the garden made into a thick soup with hot crusty bresd
Pork, onion and apple loaf, with jacket potato, home made garlic mushrooms and grilled tomatoes.mmmmm -- might make some sauce to go with it.
Now I am drooling--sorry. Salad with homegrown lettuce and cherry toatoes, chicken roulade with broccoli and cheese, my killer pumpkin pie made with dark rum and candied ginger for afters.
incadog, that pumpkin pie sounds wonderful, any chance of a recipe?
Yes. Inkadog the recipe for pumpkin pie would be appreciated
Chris.
Here it is-
2c. pumpkin; 3/4 c. brown sugar;3 eggs,beaten; 1tsp molasses;1 1/4 c. 18% cream;11/2 tsp cinnamon; 1/2 tsp each-salt ginger allspice and nutmeg; 2 tbsp dark rum; 1/4 c. minced candied ginger, 1 baked pie crust
Cream pumpkin and sugar; add rum and molasses, mix in eggs , add spices and combine well with cream. Sprinkle candied ginger over pie crust and pour in filling.
Bake at 375* F 40-60 minutes or until filling barely jiggles in the middle. Sometimes I substitute pureed roasted sweet potatoes for the pumpkin.
Cottage Pie with cabbage, afters I think WW fromage frais.
Inkadog, - Thanks for that. Just like to ask, is 18% cream the same as our single cream and do you use tinned pumpkin? I have seen it in some supermarkets over here. I will download the recipe and try it.
For tonights tea we are having. Plaice, mashed potatoes, cauliflower and broad beans with parsley sauce.
Chris.
Inkadog, thank you so much for that recipe. Molasses do not figure largely in my larder, so will substitute honey; am assuming that pumpkin is cooked before using.
Tonight, had friends over for dinner and did baked cooking apples stuffed with grated quince and honey for pud; fabulous aroma from the quinces.