Spice Roasted Pumpkin and Ricotta Brushetta

OMG I don't think I have ever mentioned on here that my favourite place to go to enjoy fresh farm produce and wine is Green Olive at Red Hill, right here on the Mornington Peninsula.  Noel and I actually attended a sausage making class there and enjoyed ourselves so much that we often go there just to enjoy their tapas style menu and sit, relaxing, enjoying the views which look over the winery,  the paddocks normally full with sheep grazing and the dam with the ducks waddling about.  (I have added some of our recent photos after the recipe.)

Why is this bruschetta so enjoyable?  To be honest I would never have strayed away from the traditional bruschetta made with tomatoes, red onion and feta until we went to Green Olive.  Roasted Pumpkin with cumin until tender, slightly mashed and served on crusty bread with ricotta.  It makes your taste buds dance - trust me!

Now the chefs at Green Olive actually serve this magnificent treat with Salsa Verde but we did not have this one hand (or the ingredients) so I improvised and drizzled balsamic glaze over the toppings.  It was still very nice (however if you live near the Mornington Peninsula do yourself a flavour and visit Green Olive).

Spice Roasted Pumpkin and Ricotta Brushetta

(recipe adapted from Green Olive)

Serves: 4

250 grams Jap pumpkin, peeled and diced large

cooking spray

2 tablespoons cumin seeds

8 slices crusty bread

olive oil

100 grams rocket leaves

100 grams fresh low fat ricotta

balsamic glaze, to drizzle

Preheat oven to 189 degrees Celsius.

Line a baking sheet with baking paper and spray with cooking spray.  Place pumpkin on baking tray in a single layer. Sprinkle with cumin seeds.  Spray pumpkin with a light layer of cooking spray.  Cook, turning once, for 20 - 25 minutes or until tender.  Remove from oven and allow to cool.

Meanwhile, preheat grill.  Brush with olive oil and place under the grill until lightly toasted.  Turn over and repeat with other side of bread.  Remove from grill.

Mash pumpkin lightly, retaining some shape and texture.

Place bread slices on serving plate or individual plates.

Place the rocket leaves on the bread slices.

Top evenly with pumpkin. 

Sprinkle ricotta randomly over the pumpkin.

Drizzle balsamic glaze over the bruschetta.

Serve immediately.

(Click here for a printable version of this recipe)

Beef and Pumpkin Rendang

It's absolutely no secret that our household loves curry.  Any type of curry regardless of it's origin.  It surprises me that when many people think of curries they think Indian considering all the tastes and flavours we have in the world.  So many different styles of curry and so many different versions of the one curry dish.

Rendang is a spicy meat dish which originated from Indonesia but is now commonly served in many countries. The curry paste is a mix of spices, which includes ginger, turmeric, coriander, cumin, lemon grass, garlic, shallot and chillies. Cooked with coconut milk traditional Padang Rendang takes hours to cook. However this recipe is both quick to prepare and cook plus having the added bonus of it being low fat.

The house smelled amazing not only once we started cooking the paste but while we waited for it to cook on the stove.  This recipe cook easily be adapted to a slow cooker recipe, obviously by adjusting the liquid and the cooking times.

Beef and Pumpkin Rendang

(Recipe adapted from WW Slow Cooking Cookbook)

Serves: 8

ProPoints per serve: 7

2 red onions, chopped

6 small fresh red chillies, chopped

2 lemongrass sticks, finely chopped

2 tablespoons finely grated fresh ginger

2 tablespoons ground cumin

1 tablespoon ground coriander

2 teaspoons ground turmeric

4 garlic cloves, finely chopped

1 tablespoon olive oil

2 tablespoons coconut milk powder

1 kilogram gravy beef, fat trimmed, cut into 3cm pieces

4 cups beef stock

800 grams pumpkin, chopped

200 grams green beans, cut into 5 cm lengths

4 fresh kaffir lime leaves, finely shredded

Process onion, chilli, lemongrass, ginger, cumin, coriander, turmeric, garlic and 2 teaspoons olive oil in a food processor until smooth.

Heat remaining oil in a large saucepan over high heat. Cook curry past, stirring, for 1 minute or until fragrant. Add milk powder and stir to combine. Add beef and stock and bring to the boil. Reduce heat and simmer, covered for 1 hour and 15 minutes or until beef is tender.

Add pumpkin and cook, covered, for 20 minutes or until tender. Add beans and cook for 2 minutes or until just tender.

Serve sprinkled with lime leaf. Add 3 ProPoints for ½ cup steamed rice.

(Click here for a printable version of this recipe)

Roasted Pumpkin and Carrot Soup

Pumpkin soup is our second favourite soup in the Murray house.. the first being Chicken and Sweet Corn and then Pumpkin Soup. 

Pumpkin was on special this week so I have two large pumpkins sitting on the bench top just staring at me and me staring back wonderful what is something else besides good ol' pumpkin that I could make with them. 

I came across this recipe with an Indian inspired influence on the flavours and thought well we all love pumpkin soup and we all love Indian so it should be a winner - right?

Not only did it still have the homely thick texture of pumpkin soup but it was laced with the undertones of a mild curry which went together perfectly.  I didn't add chilli while cooking as I wanted to assess the flavours.  To be honest it doesn't need the chilli unless you would like a little extra "kick". 

This soup is well worth trying.....

 

Roasted Pumpkin and Carrot Soup

(recipe adapted from Taste.com)

 

Serves: 12

ProPoints per serve: 1

 

2 kilogram Kent pumpkin, peeled, deseeded, cut into 1cm pieces

1.5 kilograms carrots, peeled, cut into 1cm pieces

60ml (1/4 cup) olive oil

4 brown onions, halved, thinly sliced

4 garlic cloves, crushed

2 tablespoons mustard seeds

1 tablespoon ground coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon ground cardamom

¼ - ½ teaspoon chilli powder (optional)

8 cups salt-reduced vegetable stock

4 cups water

Preheat oven to 210 degrees Celsius.

 

Line several baking trays with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until golden and tender.

 

Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for 20 minutes or until soft. Add garlic, mustard seeds, coriander, cumin, turmeric, cardamom and chilli powder, if desired. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.

 

Add the pumpkin, carrot, stock and water to the saucepan. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.

 

Transfer the pumpkin mixture to the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin mixture.

 

Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls.  Serve with low fat cream or low fat natural yoghurt if you would like a creamier soup.

 

(click here for a printable version of this recipe)

Roasted Pumpkin Chickpea and Rocket Salad

I recently made this lovely salad as we were invited for a BBQ at our dear friends' Tanya and Pete's house for Melbourne Cup Day yesterday.  In true tradition I had to make a "different" salad and I immediately fell in love with the sound of this recipe and the taste also.

Very easy to make just don't dress it too early or it will go soggy.  Be quick as it goes very fast - trust me!!

Roasted Pumpkin Chickpea and Rocket Salad

(recipe adapted from Good Taste March 2009)

Serves: 6

ProPoints per serve: 3

2 large red capsicums, halved, deseeded

cooking spray

750 grams Kent pumpkin, peeled, deseeded, cut into 2cm pieces

1 large red onion, halved, thinly sliced

1 x 400 gram can chickpeas, rinsed, drained

200 grams baby rocket leaves

1/4 cup apple cider vinegar

1/4 cup fresh orange juice

1 tablespoon olive oil

1 teaspoon wholegrain mustard

2 teaspoons caster sugar

salt

freshly ground black pepper

Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Spray with cooking spray. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and discard skin. Cut the flesh into thick strips.

Meanwhile, preheat oven to 190°C. Spray baking tray with cooking spray. Place the pumpkin on the tray. Bake for 20 minutes or until tender. Set aside to cool.

Combine the capsicum, pumpkin, onion, chickpeas and rocket in large bowl.

Combine the vinegar, juice, oil, mustard, salt and pepper in a small jug or jar.  Mix to combine well and sugar is dissolved. Pour over the salad just before serving and toss to combine.

(click here for a printable version of this recipe)

Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing

We had been requested to bring a salad as our contribution to Erica's 30th birthday. I knew exactly which salad everyone means when they say "Can you please bring a salad Jo?" Everyone adores the Crunchy Asian Salad that we make.

But I not only fancied something different, I had half a pumpkin that needed using. So roasting that was my first thought but honestly you cannot take a plate of cold roast pumpkin somewhere. Teamed with a tin of baby beetroots, some spinach and creamy bocconcini this amazing salad was created, I have no idea if anyone has done this combination before.

Next I needed a dressing, I made a vinegarette but it was oh so wrong. Noel suggested a few ingredients and voila we had a dressing, which included using Guiness!

Not only did I have a new salad but I had also just created an entry into the Royal Foodie Joust held by Jen at the Left Over Queen!! OMG here I was thinking that I was going to sit another month out!! Thanks Noel ~ MWAH! I love you....

Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing

Serves: 12
Points per serve: 2.5

1/2 medium jap pumpkin, peeled and cut into 3 cm chunks (approx 800 grams flesh)
cooking spray
1 tablespoon brown sugar
pinch salt
pinch finely ground white pepper
1 teaspoon ground cumin
2 tablespoons honey
1 tablespoon dijon mustard
1/2 cup Guinness
2 tablespoons orange juice
1 tablespoon olive oil
freshly ground black pepper
200 grams baby spinach leaves
1 400 gram tin whole baby beetroots, drained and halved
1 220g packet bocconcini, drained and quartered

Preheat oven to 200 degrees Celcius.

Line a baking tray with baking paper and spray with cooking spray. Place pumpkin on tray in a single layer. In a small bowl combine the brown sugar, salt, pepper and cumin. Sprinkle half over the pumpkin. Cook in oven for 30 minutes. Remove from oven and turn. Sprinkle with remaining sugar mixture and continue to cook for a further 20 - 30 minutes or until pumpkin is tender and sugar caramalised. Remove from oven and allow to cool completely.

In a small jug combine honey, mustard, Guinness and olive oil. Whisk all ingredients together until combined and smooth. Season to taste with black pepper.

In a large flat casserole dish or serving dish place the spinach leaves all over the bottom. Top with roasted pumpkin. Scatter the beetroot and bocconcini over the top.

Just before serving drizzle dressing over the whole salad.

(click here for a printable version of this recipe)

Garlic Steak with Creamy Mash and Pumpkin

What can I say? When I saw this recipe I knew I would have to cook it and soon. There is nothing I like better than marinated steak with mash. I have already shared Marinated Steak with Mash with you, which is an asian style marinated steak so I had to share this recipe also.

Combining balsamic and garlic in a marinade always smell divine. This was actually quite a quick meal bursting full of flavour, both in the steak and the creamy mash.

Garlic Steak with Creamy Mash

(recipe adapted from WW Cooking for Every One)

Serves: 4

Points per serve: 6

340 grams Jap pumpkin

1/4 cup balsamic vinegar

1/4 cup Worchestershire sauce

2 garlic cloves, crushed

4 x 150 gram steaks, visible fat removed

4 large potatoes, peeled and diced

3/4 cup skim milk

2 tablespoons wholegrain mustard

Preheat oven to 200 degrees Celsius. Place pumpkin on an oven tray lined with baking paper. Bake for 20 minutes.

Meanwhile, combine the balsamic vinegar, Worcestershire sauce and garlic in a shallow non-metallic dish. Add steak and turne to coat. Stand for 10 minutes.

Cook the potatoes in a small pan of boiling water for 10 - 12 minutes or until tender. Drain and return to the pan. Add the milk and mustard and mash until smooth, seasoning to taste with salt and freshly ground black pepper.

Preheat an oil sprayed chargrill pan or frying pan over high heat. Remove the steak from the marinade and cook for 3 minutes each side (for medium) or to your liking. Remove from pan, cover with foil and stand for 5 minutes.

Spoon mash onto serving plates, top with steak and drizzle with juices (if desired). Serve with the roasted pumpkin and other steamed vegetables of your choice.

(click here for a printable version of this recipe)

Pan Fried Veal with Tomato and Rosemary Sauce

This is a recipe that I have been wanting to try for awhile but have hesitated due to my husband's past dislike of veal. To be honest I was never sure where his dislike of veal came from considering he likes all meats but I am not complaining as now he has acquired the taste for it.
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The last time we went to the local RSL for dinner I order the veal cutlet and as usual Noel had a try of my meal, enjoyed the veal and we have been buying veal ever since. While discussing his recent change in tastebuds he actually told me "that it probably wasn't the veal he disliked in the past it was probably the way that I cooked it!!" What the?
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Anyway all is good in The House of Murray now and veal is now a regular meat on our menu. The kids enjoy it too, which is always a counted blessing.
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The verdict on this recipe - DELISH. "Mam you can cook this again" - words that bring joy to my ears.
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Overall a very easy dish to prepare and cook. The flavour of the rosemary infused tomato sauce with the mashed pumpkin was amazing and a really nice combination. The tenderness of the veal really made the dish so be careful not to overcook this delicate meat.
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Pan Fried Veal with Tomato and Rosemary Sauce

Adapted from: WW Pure Taste

Serves: 4
Points per serve: 6.5

1 tablespoon olive oil

4 x veal steaks, 150g each
2 tablespoons finely chopped fresh rosemary

2 teaspoons crushed garlic

1 small red chilli, seeded and finely chopped
4 x 425g tins diced tomatoes
1 tablespoon tomato paste

salt and freshly ground black pepper to taste
500g pumpkin, peeled and cut into chunks

200 grams baby spinach leaves

Heat 2 tsp olive oil in a non stick frying pan and cook the veal until browned on both sides. Remove from pan.

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Heat the remaining oil in the same pan, add the reosemary, garlic and chilli. Stirfry for 1 minute or until the rosemary becomes aromatic. Add the canned tomatoes and tomato paste, mix well and bring mixture to the boil. Simmer, uncovered, ove medium heat for 10 minutes or until the sauce thickens. Season to taste.

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While the sauce is simmering, steam the pumpkin until tender, season to taste and mash. Cover with cling wrap to keep warm (if need you can microwave for a minute or so to reheat prior to serving).

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When the sauce has thickened return the veal to the pan and simmer until the veal is just heated through.

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Place the pumpkin on a plate and top with the spinach leaves. Serve the veal on the bed of mash with the sauce spooned over.

Pumpkin Soup

Alright so I have to be honest and say that I haven't been in hiding this last two weeks but instead I have just had SO much on my plate (it's actually not funny) and not all of it was necessarily food!!
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As quite a few of you know our little girl broke her wrist almost two weeks ago, we have also had two birthdays come and go and I think, cross fingers that after a doctor's appointment today we may just start to get back to normal (but what is normality?) with the exception of the arm which is still going to take a few weeks.

.Thankfully part of the process of getting back to normal is that we are getting back into cooking some nice foods and with the weather turning just a little cooler in Melbourne I thought I would make a huge pot of Pumpkin Soup especially as I have had a huge full pumpkin sitting in the kitchen pleading with me to cook something with it.

Pumpkin soup is definitely a favourite at our place whether it's eaten for a snack or lunch and even dinner but especially as my version isn't thick and creamy. Not that it is a bad thing to be thick and creamy but not so good on the waistline! This recipe, which I cannot fully take credit for, as it's a hand down from my mam but as usual I have modified, does however allow the individual to jazz their serving up as they wish by adding a swirl of cream or as my children do, without fail, add a handful of grated tasty cheese!

Served with a delicious fresh crusty roll this is definately homecooking at it's best!

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Pumpkin Soup
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Serves: 16
ProPoints per serve: 0

Old Points per serve: 0

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4kgs Kent or Jap pumpkin, peeled, seeds removed and diced

2 onions, diced

16 cups water

2 tablespoons chicken stock powder

1 teaspoon crushed garlic

2 teaspoons crushed ginger

pinch ground nutmeg

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In a very large saucepan place pumpkin, onions, water, stock powder, garlic and ginger and bring to boil. Reduce heat and simmer for 20 to 30 minutes or until pumpkin is very tender. Allow to cool.
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Blend with a stick blender or food processor until smooth. If using a food processor you will have to do this in batches. Add nutmeg to taste.
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Return to medium heat and warm through - do not boil. Season with salt and pepper and serve by itself or with your favourite condiment ie a swirl of cream, some grated tasty cheese or even some fresh chives, etc.

Roast Pumpkin Salad

This is a great salad when you want something different and going to a friends house for a bbq I wanted to take something different. I actually made two salads last night, the Roast Pumpkin Salad and a Crunchy Asian Salad purely because I couldn't decide. I couldn't decide because they are both so nice and their flavours are just so different and exciting.

Roast Pumpkin Salad
Serves: 8
Points per serve: 1

2 cups Jap/Kent Pumpkin, peeled and chopped into bite size chunks
freshly ground black pepper
cooking spray
2 cups of salad leaves (mixed, baby spinach or rocket)
100g black olives, pitted
100g low fat fetta
3 tbs oregano leaves, chopped
1/4 cup balsamic vinegar
1 tbs olive oil

Preheat oven to 180 deg C. Coat a baking tray with baking paper or foil and spray generously with cooking spray. Lay pumpkin peices in a single layer on tray. Coat with cooking spray and sprinkle with pepper. Cook for approximately 30 minutes or until pumpkin in golden and tender. Allow to cool.

Place the salad leaves on serving platter or bowl. Top with cooled pumpkin, olives, crumbled fetta and oregano leaves. Toss gently to ruffle but not mix.

Combine the balsamic vinegar and olive oil is a small screw top jar, securing lid and shaking well to mix. Drizzle over the salad.