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Pan Seared Scallops with Butternut Squash and Brown Butter Hazelnuts

Sunday, September 24, 2023

This is an elegant meal that is really easy to prepare. Scallops take only 3-4 minutes to cook until caramelized yet succulent. The trick to achieving that golden crust without overcooking the scallops is to heat your cast iron or stainless steel skillet over high heat for a few minutes until very hot and the scallops should be dry when they hit the pan. Pairing the plump, juicy and perfectly browned sea scallops with creamy butternut squash puree (parsnip puree would be fabulous too) that's roasted with garlic and thyme and brown butter hazelnuts is simply heavenly.

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Carnival Squash with Parmesan and Honeycomb

Friday, September 22, 2023

A hybrid between sweet dumpling squash and the acorn squash, the carnival squash (or carnival pumpkin) is nutty and sweet in flavour. They are excellent in salads, soups, or roasted as a side dish. The skin of carnival squash is bright, has so many varied patterns and completely safe to consume.
Roasting brings out the best in this squash. And honeycomb and freshly grated Parmigiano-Reggiano are just really special touches that take this autumn squash to the next level. This definitely deserves a place on your dinner table this season.

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Keto Roasted Butternut Quiche with Pork Rind Macadamia Crust

Saturday, August 19, 2023

Another classic and traditional dish made with a blind-baked keto-macadamia crust and sage roasted butternut squash. Nestled in a creamy rich egg mixture and topped with briny feta and crunchy pine nuts, this butternut squash dish is a great every day low-carb meal. If you have some leftover roasted pumpkins on hand, this would be a perfect recipe to use them up. Use a regular crust instead if low carb diet ain't your thing or leave it out completely and bake the quiche in a casserole dish.

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Garam Masala Mashed Pumpkin with Harissa Black Lentils

Saturday, January 14, 2023

The earthy harissa-flavoured beluga lentils go so perfectly with the rich and creamy mashed pumpkin, which makes a nourishing and delicious meal to have on a cold winter day!
I prefer to make my own pumpkin puree by roasting them in oven until very soft, then simply process them into a puree. But you can use canned variety too. Black lentils are also known as beluga lentils since they resemble beluga caviar, the most prized of all caviar varieties. They hold their shape exceptionally well when cooked, very much like French lentils (aka Le Puy lentils). Feel free to use other types of lentils instead if you can't find them.

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Roasted Pumpkins with Feta, Pepita and Tomato

Wednesday, December 14, 2022

Pumpkins are culinary jack-of-all-trades and can be prepared in many ways. In this simple roasted pumpkin recipe, the hokkaido wedges and truss cherry tomatoes are refined with dried tomatoes, fennel-feta, and pepitas. Best of all, the dish is very easy to make and will be ready under an hour.

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Pumpkin Quince Curry

Thursday, November 10, 2022

This creamy and delicious vegetarian curry with an abundance of fragrant spices, that's balanced by sweet pumpkin and quince, is a great way to feed your family. It's easy to make and ready in 30 minutes. Serve it with fresh coriander, coconut flakes and flat bread or steamed rice.

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Keto Pumpkin Schnitzels

Wednesday, October 26, 2022

These non-traditional schnitzels with a seasonal twist - PUMPKIN would make a delicious Thanksgiving or fall appetizer. The crunchy nutty cheesy coating of the pumpkin schnitzel is a perfect complement to the sweet soft pumpkin inside. They are perfect to eat on its own, but you can dip them with a sour cream sauce or homemade mayonnaise with herbs if desired. I used Hokkaido pumpkin, which doesn’t have be skinned, but butternut, or muscat pumpkin would also great for the recipe.

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Harissa Hasselback Butternut Squash

Monday, February 14, 2022

Very likely that you have seen the cute roasted Hasselback potatoes before, but you can also use this technique on a many other vegetables, for example, eggplants, tomatoes, and butternut squash! Slow-roasting in paprika sauce, and the use of harissa oil, smoked paprika and honey help intensify the flavour, esp. the sweetness of butternut squash. The final result is sure to impress the guests and looks really delicious and elegant as a vegetarian centrepiece, particularly with the simple yet yummy Feta and carrot top topping. Don't you just love the colour contrast? However, if you are going to serve this to vegans, just leave out Feta and use pomegranate seeds, nuts and mint instead.

	Easy Roasted Bell Pepper Sauce
1 / 800 g Butternut squash, peeled, halved lengthways and seeds scooped out 650-800 g Roastged bell pepper sauce (or your favourite pasta sauce or simply use canned tomatoes) 2 tbsp Harissa 2-3 Garlic cloves, smashed 1 tbsp Olive oil 2 tbsp Harissa oil Rosemary and sage 1 tbsp Runny honey 1/2 tsp Smoked paprika 100 g Feta, crumbled Carrot tops (or dill or parsley), chopped	1 jar / 640 g Roasted red peppers 1 Shallot, chopped 2 Garlic cloves 1 tbsp Olive oil 1 tbsp Apple cider vinegar 1/2 tsp Red pepper flakes 3/4 tsp Italian seasoning Salt and black pepper to taste

In a large blender or food processor, combine all ingredients for the sauce, including the liquid from the roasted peppers, and process for 20 seconds or longer if you prefer a smooth sauce. I am just fond of a slightly chunky sauce. Set aside.
Preheat the oven to 200C/400F. Put a squash half flat-side down on a chopping board between two wooden spoon handles or chopsticks. Cut down in 1/2cm intervals (the spoon handles will stop the knife going all the way through). Repeat with the other half.
Put the roasted bell pepper sauce, harissa, garlic and 1 tbsp of olive oil in a large baking dish, season well and stir. Put the squash halves into the dish, flat-side down on top of the sauce. Slot the rosemary and sage into the gaps, drizzle with the harissa oil and season well. Cover the dish with a large sheet of foil then cook for 30 minutes.
Remove the foil, drizzle over the honey and sprinkle with smoked paprika. Roast for a further 30-40 minutes or until the squash is completely tender. Sprinkle over the feta and carrot top to serve.

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Pumpkin Cinnamon Raisin Rolls

Tuesday, February 01, 2022

Pillowy soft and pleasantly sweet, these light and tender pumpkin spelt rolls are filled with cinnamon sugar and raisins and glazed with a simple but very tasty vanilla icing. If you want to make them ahead, cover the baking pan with assembled rolls with plastic wrap and refrigerate overnight. Remove the plastic wrap and bake the next morning for a wonderful breakfast and the leftover would be fantastic as an afternoon snack.

Dough	Filling&Icing
120 g Pumpkin purée, homemade or canned 90 ml Whole milk 30 g Unsalted butter 30 g Brown sugar 1/4 tsp Sea salt 1/2 tsp Vanilla extract 1 Large egg 7 g Active dry yeast 370 g White spelt flour	80 g Brown sugar 1 tbsp Cinnamon powder 1/2 tsp Ground ginger, optional 60 g Salted butter, softened to room-temperature 150 g Raisins 80 g Powdered sugar 1 tbsp Freshly squeezed orange juice

In a medium saucepan, whisk pumpkin purée, milk, butter, coconut sugar and salt over low heat until combined. Remove from heat and add vanilla. Let it cool until very warm to the touch.
In the bowl of your stand mixer fitted with a dough hook, add in pumpkin mixture, egg and yeast until combined. Add in spelt flour and stir on low speed for 5 minutes until the dough comes together. Increase the speed and knead for 2-3 more minutes until the dough is pull away from the sides of the bowl.
Turn out the dough on a work surface and shape into a ball. Grease the inside of the bowl with a small amout of butter or oil, then return the dough back to the bowl and rotate the ball of dough, so that it is completely covered with oil. This will prevent the dough from sticking to the bowl as it rises.
Cover the bowl with a clean kitchen towel or with a piece of plastic wrap and put the bowl in a warm, draft-free area of your kitchen. Let it sit until it has doubled in volume, about 1 hour.
Remove the kitchen towel and punch down the dough. Take the dough out and put it on a floured surface, cover with the kitchen towel, and let rest for about 10 minutes.
Line a 26-cm/10-inch springform pan with a piece of baking paper or simply grease the pan with butter. Combine coconut sugar, cinnamon and ginger if using, in a small bowl and set aside.
Roll the dough out on a lightly floured surface into approximately a 10×14 inch/26x 35 cm rectangle. Brush the softened butter over the entire surface of the dough. Sprinkle the coconut sugar mixture evenly over the surface of the dough. Scatter the raisins on top of the sugar mixture.
With the long end toward you, roll the dough up evenly into a log. With the seam side down, use a sharp knife to cut the log into 8 pieces. Place them into the prepared pan. Cover the rolls with a clean towel and let rise for 30 minutes to one hour.
Once the cinnamon rolls have risen, preheat the oven to 190C/375F. Bake for 25 minutes in the middle of the hot oven until lightly browned on top.
Stir together the powdered sugar and orange juice until smooth. Drizzle the icing over the rolls. Serve warm or at room temperature.

same dough, but with date filling

After a challanging year of OX, here we are in the Year of the Tiger. I would like to wish you to be as brave and powerful as a tiger. I hope you find health, achievement, laughter, but also love, wisdom, and optimism. Have a safe and fun Chinese New Year!

Xin Nian Kuai Le, Gong Xi Fa Chai!

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Bread Machine Pumpkin Spelt Bread

Thursday, January 20, 2022

Let the bread machine do all the mixing and kneading work for you! This easy-to-follow spelt bread recipe requires minimal work with a bread machine. All you have to do is shape the dough into a loaf and bake. It's fuss-free, quick, and so delicious. You can enjoy having fresh homemade bread any time of the year and it makes a perfect alternative to everyday white bread. Store completely cool bread well-wrapped, at room temperature, for several days and freeze for longer storage. If you don't want to include gingerbread spice, then leave it out or use cinnamon instead. Liquid whey is the liquid of strained yoghurt. You can either make it yourself or get it from the store or simply use water, milk or buttermilk instead for the recipe.

150 ml Liquid whey (liquid of strained yoghurt)
200 g Hokkaido pumpkin puree (or canned pumpkin puree)
50 g Ghee, melted
100 g Wholemeal spelt flour
380 g White spelt flour
50 g Coconut sugar (or brown raw sugar)
1/2 tsp Kala Nama black salt (or sea salt)
1 tsp Gingerbread spice mix
2 tsp Active dry yeast
1 Small egg for the topping
1 tbsp Sesame seeds for the topping

Have all the ingredients at room temperature. Place kneading blade in bread machine pan. Add the ingredients to the machine’s pan as suggested by the manufacturer. Usually liquid first, then dry ingredients. Select the DOUGH cycle.
After 5 minutes, open the machine and touch the dough to check its consistency. The dough should form a soft ball around the kneading blade. If it is too dry, add ½ to 1 tablespoon liquid whey or water at a time. If dough is too wet, add 1 tablespoon flour at a time until the right dough consistency is reached. When the cycle is done, turn out the dough and shape into a loaf. (You can also make this in your stand mixer. Add whey, pumpkin puree and melted ghee in the bowl of a stand mixer fitted with a dough hook. Stir together until mixed. Add in the rest of dough ingredients. Mix on low for 3-5 minutes until a dough comes together. Increase the speed and knead for 8 minutes until the dough has become elastic and smooth. Transfer dough to a lightly greased bowl, turning once to coat. Cover, and let rise until doubled, about 1 hour. Gently deflate dough, and transfer to a lightly floured work surface to shape the dough.)
Place in a standard-size loaf pan and cover with lightly sprayed plastic wrap and allow to rise 40-50 minutes. Near the end of the rise, preheat oven to 180C/350F. Whisk the small egg until combined and brush the top of the dough. Sprinkle the sesame seeds over.
Bake 35 to 40 minutes. Tent with aluminum foil after 25 minutes to prevent over-browning. Remove the bread from oven and cool in the pan for 5 minutes before turning out onto a rack to cool.