Thursday, May 18, 2017

Pumpkin and Spinach layered pie

This meal was so simple and delicious I decided everyone should learn how it was made so that you can enjoy it for yourselves.
* Prepare a round cake tin by placing a piece of baking paper in the bottom and heating your oven to 180°.
* Thinly slice about a quarter of a pumpkin.
* Shred finely about 6 spinach leaves or you could use baby spinach leaves if you prefer.
* Grate a couple of cups of tasty cheese.
* Slice very thinly about a half a red onion.
* Whisk together 4 to 6 eggs with a couple of spoons of natural yoghurt or sour cream.
From here it's as simple as layering everything into the cake tin starting and finishing with pumpkin ... finally pour in the egg mixture and sprinkle a little cheese on top. Bake until pumpkin is soft and cooked right through and a gorgeous golden brown on top.
This pie is also very nice eaten the next day and equally delicious served cold in the lunch box.

Tuesday, May 9, 2017

Spiced pumpkin, corn and nutty crunch salad

*Bake in a moderate oven diced pumpkin which has been coated with a little olive oil and any of your favourite spices ... I have used praprika lemon pepper and salt.
*While baking shred or break up red baby cos lettuce onto a platter.
*Add and combine fresh herbs of coarsely sliced mint and coriander.
*Crunch is achieved by adding fresh corn kernels and some chopped unsalted cashews or similar nuts of choice.
*Dressing is made by whisking together some softened pepperberry honey, natural yoghurt, mustard seed, a small amount of olive oil and finely sliced fresh herbs of coriander and mint.
*When the pumpkin is cooled add it to the salad and drizzle with the dressing before gently tossing and finishing off with a few more chopped nuts.
*Serve with your favourite protein ... my choice tonight was crumbed butterfly prawns.