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Baked Stuffed Hokkaido Pumpkin

Tuesday, October 25, 2011

A beautiful whole baked Hokkaido filled with ground beef, pumpkin seeds, shiitake mushrooms, ricotta, herb and spices. It’s delicious, remarkably easy and can be prepared in advance. The filling should be for enough for either two mini Hokkaido pumpkins or a large one. If you have too much filling left, bake a casserole!　
Inspired by Essen und Trinken

1 Hokkaido pumpkin
20 g Dried shiitake
3 tbsp Corn oil
2 Shallots
2 tbsp Pumpkin seeds, finely chopped
6 Allspice, finely crushed
3 Juniper berries, finely crushed

2 tbsp Thyme leaves
400 g Ground beef
3 tbsp Breadcrumbs
1 Large egg
50 g Ricotta
Salt and pepper

Cut off top of pumpkin to make a lid and spoon out the seeds and pulp. Rub the inside with some salt. Place, cut side down, on a piece of kitchen paper, for 30 minutes.
Soak the dried shiitake in a bowl of warm water for 15 minutes until softened. Squeeze out the water and finely chop the shiitake. Finely dice the shallots.
Preheat the oven to 190C/375F. Heat 2 tablespoons of corn oil in a skillet. Add in chopped shallots, shiitake, allspice, juniper berries, pumpkin seeds and thyme. Cook until softened and fragrant, about 5 minutes.
Place the ground beef,breadcrumbs, egg, ricotta, and shiitake mixture in a large bowl. Season with salt and pepper. Mix until all the ingredients are well blended.
Fill the pumpkin with ground beef mixture and place on a baking tray together with the lid. Brush the pumpkin with 1 tablespoon of corn oil. Bake at the 2nd rack from bottom for an hour. About 10 minutes before the pumpkin has finished baking, cover with aluminum foil.

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Hasselback Potatoes with Creamy Gorgonzola Dressing

Friday, October 21, 2011

Swedish version of baked potatoes. These baked potato fans, also known as “accordion potatoes”, were named after the Hasselbacken Hotel in Stockholm, Sweden that first introduced them in the 1700s. They are crisp on the outside, tender on the inside and make an excellent accompaniment to baked cod, and roasted wagyu beef, or simply as an appetizer served with herb sour cream or blue cheese dressing. Potatoes may be fanned in advanced and placed in cold water to prevent discoloring until ready to use. Dry potatoes well before baking.

Creamy Gorgonzola Dressing	Hasselback Potatoes
1 cup Mayonnaise 1/2 cup Plain yogurt 1/4 cup Buttermilk 1 clove Garlic, crushed 1 tbsp Worcestershire sauce 2 tbsp White wine vinegar 1/2 tsp Sugar 1/2 tsp Freshly ground black pepper Dash of hot pepper sauce, or to taste 80 g Crumbled Gorgonzola	6-8 Oval-shaped potatoes, medium sized 4 tbsp Olive oil 3 Garlic cloves 4 Rosemary sprigs Salt

In medium bowl, stir together all dressing ingredients except cheese. Gently fold in the crumbled Gorgonzola. Dressing may be made 2 days ahead. Cover and refrigerate.
Preheat the oven to 200C/400F. Rinse and dry the potatoes. Grease a baking pan with a tablespoon of olive oil. Put each potato, in turn, in the bowl of a wooden spoon, and cut across at about 3mm intervals.
Brush the rest of olive oil all over each potato, then arrange in the baking pan together with garlic cloves and rosemary sprigs. Sprinkle with salt. Bake the potatoes in the middle of the oven until tops are crispy and potatoes are cooked through, 45 minutes. Serve warm with creamy blue cheese cheese dressing.

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Balsamic Brussels Sprouts with Lemon Thyme Breadcrumbs

Tuesday, October 18, 2011

Brussels sprouts don’t have to be boring and tasteless. Ordinary ingredients, if used and combined properly, could bring ‘wowed’ result. The balsamic vinegar and shallots emphasize the delicate sweetness and earthiness of Brussels sprouts, while the toasted spelt bread crumbs lend extra crunchiness and additional flavour to this winter dish.
Inspired by Food Network

Thyme Breadcrumbs	Braised Sprouts
2-3 slice Spelt bread 1 tbsp Olive oil 1/2 tsp Dried garlic powder 2 sprig Lemon thyme, leaves only Salt and freshly ground black pepper	750 g Brussels sprouts, trimmed and shredded 4 tbsp Extra virgin olive oil 2 tbsp Minced shallots 2 Garlic cloves, finely chopped 100 ml Balsamic vinegar 280 ml Vegetable broth Salt and freshly ground black pepper

Pulse the bread to rough breadcrumbs in a food processor. Heat the olive oil in a frying pan over a medium-high heat, and fry the breadcrumbs with garlic powder and the thyme until golden brown and crisp, 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
Heat olive oil in a large skillet over medium-high heat. Add in shallots, and stir until fragrant. Add in shredded sprouts and garlic, and sauté, tossing frequently, until sprouts are nicely browned.
Increase the heat to high, then pour in balsamic vinegar and vegetable broth. Cook until sprouts are tender and glazed, about 20 minutes. Season to taste with salt and black pepper. Transfer to a warm serving bowl and scatter bread crumbs on top.

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Savoury Pumpkin Spelt Tartlets with Sage and Lemon Thyme

Saturday, October 15, 2011

Not only is pumpkin delectable and loaded with nutrients, but it can also be used to make a variety of sweet and savoury holiday tarts. Mellow, sweet flavour of pumpkin blends so well with cheese and herbs. The cream is used to give extra smoothness and richness to the filling. To enjoy them at their best, serve those tartlets soon after baking.
Inspired by Gordon Ramsay Recipes

Whole Grain Spelt Hazelnut Pastry	Filling
100 g Whole grain spelt flour 100 g Ground hazelnut Pinch of fine sea salt 80 g Unsalted butter 2 Large egg yolks 1–2 tbsp Cold water	200 ml Whipping cream 10 Sage leaves, snipped Few lemon thyme sprigs, plus extra leaves to sprinkle Sea salt and freshly ground black pepper 300 g Pumpkin purée 2 Large eggs, lightly beaten 3 tbsp Freshly grated Parmesan

To make the pastry, combine whole grain spelt flour, hazelnut and salt in a bowl. Using your fingers, rub the butter into the flour mixture until it resembles coarse meal. Add the egg yolks and 1 tbsp water and pulse until the mixture starts to clump together. If it is too dry, add another 1–2 tsp water, until you can press the dough together into a ball. Wrap in cling film and chill for at least 30 minutes.
Meanwhile, for the filling, put the cream into a small saucepan and add the snipped sage, lemon thyme sprigs and a pinch of salt. Bring just to a simmer, then remove from the heat and leave to infuse and cool completely.
Roll out the pastry thinly on a lightly floured surface and use it to line twelve 5cm tarlet tins, trimming off the excess pastry. Place on a baking tray and chill for an hour.
Preheat the oven to 180C/350F. Line the tartlet cases with greaseproof paper and baking beans or dried beans and ‘bake blind’ for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove from the oven and lower the setting to 170C/340F.
Strain the herb-infused cream through a fine sieve into a bowl, discarding the herbs. Stir in the pumpkin purée, beaten eggs and freshly grated Parmesan. Season well to taste. Spoon the filling into the pastry cases, then sprinkle a few lemon thyme leaves on top. Bake for about 20–25 minutes until lightly golden and set. Let the tartlets cool in the tins before unmoulding.

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Pistachio Cranberry Biscotti

Tuesday, October 11, 2011

Crunchy, nutty, and acceptably sweet, those Italian twice-baked cookies are really delicious and make a great coffee dunker. They can be adapted to include any of your favourite nuts, fruit or spices. I like the combination of 'red cranberries and green pistachios', that makes those an ideal Christmas treat. Serve them for the dessert or afternoon snack.

190 g All purpose flour
1/2 tsp Cinnamon powder
1/2 tsp Star anise powder
4 Egg whites
Pinch of salt
100 g Sugar
50 g Dried cranberries, roughly chopped
100 g Pistachio, roughly chopped

Whisk together the flour, cinnamon powder and star anise powder. Set aside. Preheat the oven to 150C/300F. Line a loaf pan, 10x33-cm / 4x13-inch with baking paper.
Beat the egg white and pinch of salt until foamy. Gradually add in sugar and beat until stiff. Add in the flour mixture and fold to combine. Add in chopped chopped dried cranberries and pistachios.
Pour the batter into the prepared loaf pan and smooth the surface. Bake for 30 minutes. Remove the cookie loaf from the pan and cool on a wire rack for 10 minutes. Adjust the oven temperature to 75C/170F.
Cut the cookie loaf diagonally into 3/4-inch thick slices. Place back on a baking tray lined with parchment paper. Bake for another 80 minutes, or until dry. Remove from oven and cool on wire racks.

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Fried Couscous Salad with Gorgonzola

Friday, October 07, 2011

Couscous, if not prepared properly, could taste really bland and boring. This Italian inspired fried couscous was a really pleasant surprise. The crunchiness of the toasted couscous, and rich, sharp flavour of Gorgonzola with tangy vinaigrette dressing are simply a perfect blend.

Stir-fried Couscous Salad with Gorgonzola

Inspired by Giada De Laurentiis

Couscous	Dressing
500 ml Hot vegetable broth 1/3 tsp Salt 280 g Couscous 60 ml Extra-virgin olive oil 2 Garlic cloves, peeled and crushed 80 g Gorgonzola, cut into 1/2-inch pieces 1/2 Large cucumber, peeled, seeded, and cut into 1/2-inch pieces 4-5 Sun-dried tomatoes, chopped 2 tbsp Chopped red basil leaves	60 ml Extra-virgin olive oil Zest and juice from 1/2 large lemon 1/2 tsp Salt 1/4 tsp Freshly ground black pepper

In a medium saucepan, bring the vegetable broth and 1/3 teaspoon salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes.
Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the Gorgonzola, cucumber, sun-dried tomatoes, and red basil. In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth. Pour the dressing over the salad and toss until the couscous is coated.

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Witches Fingers Halloween Finger Cookies

Tuesday, October 04, 2011

A little creepy and gross, but really fun to make, those Halloween finger cookies are actually delicious and great for spooky decorations for your Halloween party.
Inspired by The Baking Pan

30 g Blanched almonds, finely ground
170 g All-purpose flour
Pinch of salt
100 g Unsalted butter, room temperature
80 g Granulated sugar
40 g Powdered sugar
1 Egg
1 tsp Almond extract
Some blanched almond halves
Strawberry jam

Whisk together the ground almonds, flour, and salt in a bowl. Set aside. Beat the butter, and sugars until well mixed. Add in egg, almond extract and beat until blended. Sift in the flour mixture and stir until mixed.
Wrap the dough with plastic film and chill for at least 2 hours or overnight. Prepare 2 large baking trays and line with baking paper. Remove the dough and roll teaspoons of dough into a finger shape. Place a blanched almond half into one end of the cookie to form a nail and squeeze in the center of the dough create a knuckle shape. Use a small knife to cut a few small ridges in the knuckles. Place them back to the fridge to chill 15 minutes.
Preheat the oven to 190C/375F. Remove the cookies from the fridge and bake for about 10 minutes or until lightly golden brown. Remove cookies from the oven and allow them to cool for 5 minutes. Lift up the almond half, put a little bit of the strawberry jam around the edges of the nail base, and press the almond half back into place, so the jam oozes out from around the edges. Place them on a wire rack to cool.

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Gorgonzola Radicchio Salad with Orange Vinaigrette

Saturday, October 01, 2011

Like arugula, this bright purplish red radicchio has a slightly peppery and bitter taste. It is loaded with nutrients and has no fat or cholesterol. The salad, a perfect blend of sweet, sour, salty and bitter, tastes so crispy, really flavourful, and easy to throw together.

Orange Vinaigrette	Salad
60 ml Orange juice 2 tbsp White balsamic vinegar 80 ml Olive oil 2 tsp Dijon mustard 2 tsp Honey 1 tbsp Sesame seeds, roasted Freshly ground black pepper and salt, to taste	1/2 Radicchio, torn into bite-sized pieces 100 g Gorgonzola, cubed 1 handful Arugula leaves 100 g White grapes, seedless 1/4 Mango, diced 1 tbsp Sundried tomatoes, diced

In a small jar with a tight-fitting cover, combine all vinaigrette ingredients. Cover and shake well until blended. To store, refrigerate for up to 1 week. Shake well before serving.
Combine all salad ingredients in a large salad bowl.Toss with orange vinaigrette. Serve with a glass of Chardonnay for a pleasant and light lunch.

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Baked Peanut-Filled Pumpkin Patties

Wednesday, September 28, 2011

A telltale sign of the arrival of autumn and harvest time is the presence of all sizes and kinds of pumpkins. This humble vegetable (or fruit?) is far more than just a festive symbol. Pumpkins are delicious and very low in calories yet good source of vitamins, fibers and antioxidants. The golden colour and sweet, mellow taste adapts really well to many flavours and wonderful in all kinds of autumnal dishes. So if you've been searching for a healthy and tasty autumn snack recipe, go ahead and try this quick and delectable pumpkin recipe!

Pumpkin Dough	Peanut Filling
1 Small Hokkaido pumpkin 120 g Whole grain spelt flour 1/2 tsp Pumpkin pie spice blend (or cinnamon) 1-2 tbsp Brown sugar Sesame seeds Poppy seeds 2 tbsp Olive oil	200 g Roasted peanut, chopped 80 g Butter, melted 100 g Powdered sugar

Cut the pumpkin in half. Scrape out the seeds and pulp from the center. Place pumpkin halves on a baking sheet, cut side down, and roast in a 180C/350F for 45 minutes, or until pumpkin is fork-tender. Peel off the skin from the pumpkin. Place them in a blender and process until smooth. You need about 500 grams of pumpkin puree. Store the rest in the freezer for the later use.
Mix the pumpkin puree, whole grain spelt flour, and spice in a bowl. Mix until the dough is smooth. Add more flour if needed. Stir together the chopped peanut, melted butter and powdered sugar in a bowl.
Divide dough into 28 portions and shape each into a ball. Flatten each dough into a round, fill the center with a teaspoon of peanut filling. Gather the edges to enclose the filling. Coat the ball with sesame or poppy seeds. Lightly press it down to flatten the ball.
Grease a baking tray with olive oil. Place the pumpkin patties on the tray and bake at 180C/350F for 20 minutes.

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Passionfruit Curd Hearts

Saturday, September 24, 2011

The addition of passion fruit has taken the classic lemon curd to delectable new heights. The exhilarating blend of the tangy, sweet, and heavenly floral scent of passion fruit and citrus flavour has resulted in a refined and sophisticated curd that’s a perfect dessert on it's ow or as a filling for cookies and tarts.
There are two types of passion fruit, purple passion fruit and yellow passion fruit, which differ in appearance but taste the same. The pulp and the seeds are both edible.
Passion fruit has hundreds of medicinal properties that have been used throughout history. The properties and compounds in passion fruit are used to lower blood pressure, aid in digestion, control spasms and treat asthma.

Cookie	Passion Fruit Curd
200 g Butter, at room temperature 50 g Powdered sugar 300 g All purpose flour	3 Eggs 100 g Caster sugar 70 ml Fresh lemon juice Pulp from 4 passion fruits 100 g butter

Beat butter and icing sugar mixture until pale and creamy. Stir in flour until a soft dough forms. Wrap the dough with a cling film and refrigerate for 30 minutes.
Preheat oven to 180C350F. Roll out dough to 3-4mm thick. Use a 5cm heart cutter to cut out 40 shapes. Use a 3cm heart cutter to cut the centre out of half of the hearts. Place on a baking tray. Chill in freezer for 15 minutes. Bake for 10-12 minutes.
Combine eggs, butter and caster sugar in a medium saucepan. Whisk in fresh lemon juice and passion fruit pulp. Cook over low heat, stirring, for 15 minutes or until the mixture thickens. Transfer the mixture to a clean bowl and place in the fridge for 1 hour to chill. Sandwich a heart base and a heart outline together with the passion fruit curd.

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Almond Bars with Bergamot and Mint & A Visit From The Fairy Hobmother

Tuesday, September 20, 2011

Before getting down the details of this delicious and healthy energy bar recipe, I want to take this opportunity to share with you something exciting....Many of you have heard of the Fairy Hobmother from the Appliances Online who has been visiting blogs, granting wishes and spreading joy!
A little while ago, I left a comment and a wish on The Peach Kitchen, who had just been visited by the Fairy Hobmother. And to my pleasant surprise, the Fairy knocked on my door and gifted me an Amazon gift card, so I can treat myself something nice.
Want to be the next LUCKY one? Just make a wish with your *heart* and leave a comment under this post......I am sure the Fairy is listening...Good Luck and thank you again, Fairy Hobmother!

Almond Bars with Bergamot and Mint

Inspired by Schrot&Korn

70 g Almond meal
35 g Chopped almonds
1 tbsp Bergamot herb, finely chopped
1/2 tbsp Mint, finely chopped
40 g Cranberries, chopped
1/4 tsp Salt
1 tbsp Walnut oil
1 tbsp Maple syrup
2 tbsp Water

Preheat the oven to 180C/350F. Line a 23 cm x 14 cm loaf pan with a baking paper. Stir together the almond meal, chopped almonds, chopped herbs, cranberries and salt in a bowl.
Add in walnut oil, maple syrup and water. Mix well with a fork or your hand until all the ingredients come together. Press it onto the bottom of the prepared pan.
Bake in the middle of the hot oven for about 10 minutes. Remove from oven and allow to cool. Cut into slices and serve.

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Baked Stuffed Hokkaido Pumpkin

Hasselback Potatoes with Creamy Gorgonzola Dressing

Balsamic Brussels Sprouts with Lemon Thyme Breadcrumbs

Savoury Pumpkin Spelt Tartlets with Sage and Lemon Thyme

Pistachio Cranberry Biscotti

Fried Couscous Salad with Gorgonzola

Stir-fried Couscous Salad with Gorgonzola

Witches Fingers Halloween Finger Cookies

Gorgonzola Radicchio Salad with Orange Vinaigrette

Baked Peanut-Filled Pumpkin Patties

Passionfruit Curd Hearts

Almond Bars with Bergamot and Mint & A Visit From The Fairy Hobmother

Almond Bars with Bergamot and Mint

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Stir-fried Couscous Salad with Gorgonzola

Almond Bars with Bergamot and Mint

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Angie

If you enjoy my recipes and want to support me, THANKS!

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