Cooking With Indulgence

[amethist]

PUMPKIN SOUP Serves 6

Ingredients.

1 tblsp Olive oil
1 small pumpkin, roughly 750gms, 1lb 10oz in total, skinned and cubed.
2 medium potatoes, peeled and cubed.
600ml, 1 pint vegetable stock.
2 tomatoes, chopped.
4 large fresh sage leaves
Sea salt and freshly ground black pepper.

For the garnish, 18 large sage leaves and extra olive oil for frying.

Heat the oil in a pan, and sweat the potato and pumpkin without browning for 5 minutes.

Add the stock, chopped tomatoes and the 4 sage leaves.

Cover and simmer for about 10 minutes, until vegetables are soft.

Using a blender, whizz the soup until smooth, then gently reheat. Season with salt and pepper to your own taste.

For the garnish, heat the extra oil in a frying pan. Once it is hot, fry the sage leaves until crisp.

Scatter the crispy leaves over the soup and serve immediately.

You can freeze this soup without the added garnish.

 

[cat]

Sounds delicious Amethist! i love the addition of the sage leaves.

This soup reminds me of walking home from school with when my children were young
on a bright but cold & windy autumn day.

Yummy!

 

[Nighthawk]

150g speculaas or spice biscuits, finely crushed
3/4 cup crushed hazelnuts
100 g butter, melted
400g cream cheese, softened
1/4 cup sugar
3 eggs
6easpoons plain flour
1/2 cup cream
1/3 cup Kahlua,Tia Maria or Baileys

Topping:
100 g whole rosted hzelnuts
caramalised condenced milk
1/12 cups of cream whipped

Brush a 20cm round springform pan with meted butter or oil. Line the base with non stick baking paper.
Mix together biscuits, hazelenuts and butter. Press half the mixture firmly into the base of the tin. Slowly press the rest around the sides using a glassto level and firm it in place. Refrigerate for 15 min

Preheat oven to 180c. Beat the creaqm chease and suger till smooth. Add the eggs one at a time beatting well after each addition. Blend together the flour and cream, beat it in and then add the liqueur. Pour into the tin and place on a baking sheet bake for 40 - 50 min remove from oven and let it cool. Once room temp place in fridge for several hours.

Whip cream and cover the cheese cake place hazelnuts all over and cover with carmelised condeced milk


Enjoy
If you have any questions please ask

NH

 

[James B.]

Glad to see cooking enter the Chit Chat realm. It makes a good Group, but it makes a great Chit Chat thread too, IMO. Will get some stuff together and post some cave man recipes and pics. Thanks NH.

 

[curiouser]

Um Yum. Cooking thread sounds like a delicious idea, thanks NH :)

 

[anni]

I just printed that out, since I've been assigned 'desserts' this year for Thanksgiving. It looks ridiculously. decadently GOOD, NH, thank you!

I'm looking for a tested and reliable trifle recipe for Christmas. The one I have requires the Bird's custard which isn't easily come by where I live, and I don't like just printing one out from Google. I know there are some awfully good UK cooks on here, so thought I'd take the opportunity to put out a plea.... . :) I'm going to be er, somewhat out of commision this season physically, so am trying to get the holiday ducks in a row early.

 

[amethist]

Hi anni

Are you wanting a custard you can make from egg yolks and milk, try searching for Creme Pattisiere. If you cant find one easy enough to make, just shout, I will fish out my old book, that has all the fancy stuff in from college. Will definitely be one in there.

You can just make your tifle as you like, then use the custard in place of the birds instant.

Amethist

 

[Nighthawk]

Anni,
I can find you a recipe if you would like also I can convert my recipes very quickly to US measurments if you would like? I have so many different trifle recipes.

 

[Nighthawk]

To make the caramelized condensed milk just place the can in a pot of simmering water and let it simmer for 3-4 hours
also to make the topping pour a little cream in the carmel to make a thick sauce. This topping is optional.

 

[Deleted member 6617]

I'm so embarressed....I just drooled all over my computer! :oops:

 

[Nighthawk]

PH,
Thanks for the smile...
Wow I just realized all my spelling mistakes, sorry but I guess they are not bad enough not to understand the instructions.

Thanks
NH

 

[amethist]

I am going to put all the "Cooking With Indulgence" recipes together into one thread over the next few days guys. so we can all add on to it, as it was on the old forum as a group. :cool:

Amethist