Simple For Recipe

Saturday, 2 November 2019

Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette

This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.

Ginger Pumpkin Vinaigrette	Salad
100 g Roasted hokkaido pumpkin puree ©angiesrecipes 60 ml Avocado oil or extra virgin olive oil 60 ml Apple cider vinegar 3-4 tbsp Water 1 tbsp Flat leaf parsley 1 clove Garlic 1 Small chilli pepper 1 tbsp Date syrup or maple syrup 1 tbsp Chopped peeled fresh ginger 1/2 tsp Black salt Large pinch of freshly ground black pepper	600 g Organic Hokkaido pumpkin, roughly grated 1 Green capsicum, halved, deseeded, thinly sliced 1 handful Arugula leaves Seeds from 1/2 Pomegranate Candied walnuts & Brazil nuts (thanks, Abbe!)

Place all the dressing ingredients in the cup of an immersion blender, and process until emulsified. Adjust the seasoning. Chill until ready for use.
Wash the pumpkin thoroughly and dry with a clean kitchen towel. Roughly grate the pumpkin into a large mixing bowl.
Wash and dry capsicum. Half, deseed and thinly slice the capsicum. Add to the grated pumpkin together with arugula leaves and pomegranate seeds.
Add half of the dressing to the salad and toss to coat. Transfer the salad to a serving platter, garnish with candied nuts and serve with the remaining pumpkin vinaigrette at the table.

Labels: Fruit, Nuts and Seeds, pumpkin, Salads, Vegetables

Wednesday, 23 October 2019

Pumpkin Chilli Mini Cakes with Nutritional Yeast and Herbs

These mini savoury pumpkin loaves are really soft and tender with a nice crust, and are so moreish. They can be enjoyed as a weekday lunch with a seasonal salad or a bowl of soup, or as a snack throughout the day. Most pumpkin cake or bread recipes call for mashed pumpkins, but I decided to try this recipe and have a go at using grated raw pumpkin to create a lovely texture that's moist and a little chewier. Besides that, grated pumpkin will give you attractive flecks of orange in your baked goods.

250 g Organic hokkaido pumpkin
©angiesrecipes, unpeeled and finely grated
2-3 Red chilli peppers, finely sliced
200 g Refined spelt flour
1 tbsp Baking powder
25 g Nutritional yeast flakes
2 tbsp Fresh rosemary, chopped
1 tbsp Fresh parsley, chopped
3 Large eggs, separated
120 ml Dry white wine (or milk)
1 tsp Sea salt
8 x 5 g Butter for topping, optional

Thoroughly wash the pumpkin. Pat dry with a kitchen towel and finely grate. Rinse the chilli peppers. Dry and chop finely. Prepare a mini loaf pan with 8 holes. For easy removal after baking, grease and line the holes with baking paper.
Preheat the oven to 180C/350F with fan on. Whisk together the flour, baking powder, and nutritional yeast in a mixing bowl. Seperate the eggs.
Using an electric mixer, beat the egg whites until stiff. Set aside. In another mixing bowl, stir the egg yolks and white wine or milk until well combined.
Stir in grated pumpkin, chopped chilli peppers, herbs and salt until incorporated. Fold in 1/3 of the whipped egg white to lighten up the batter. Now fold in the rest of the egg whites until fully combined.
Divide the batter evenly among the 8 loaf pan holes. Top each with a piece of butter if using. Bake in the middle of hot oven for about 25 minutes until golden brown. Remove from the oven and Stand in pan for 5 minutes before turning out onto a wire rack to cool.

Labels: cakes, Herbs Spices and Seasonings, pumpkin, Something Abt Wine, Spelt

Saturday, 12 October 2019

Quinoa Filled Hokkaido

Autumn means PUMPKINS, one of the very low calorie vegetables. They are a particularly good source of dietary fibre, as well as a range of vitamins and minerals.

Quinoa (a mix of white and red), cooked in vegetable stock, scented with cinnamon, tossed with pumpkin seeds and cranberries, is stuffed into Hokkaido pumpkin halves, then baked until tender for a delicious, gluten-free, vegetarian meal. You can easily replace the Hokkaido with another squash like acorn or kabocha.

1 tbsp Olive oil
1 Small yellow onion, cut into 1/3-inch dices
3/4 tsp Ground cumin
150 g Quinoa, rinsed in cold water and drained
450 ml Vegetable stock
50 g Dried, unsweetened cranberries
1 / 800 g Hokkaido pumpkin
30 g Pumpkin seeds
1/3 tsp Ground cinnamon
1-2 tsp Fresh lemon juice
Salt and freshly ground black pepper

Heat the olive oil in a heavy-bottomed saucepan over medium heat. When it is hot, add the diced onion and ground cumin and cook, stirring frequently, until the onion is soft and golden brown, about 10 minutes.
Add the quinoa to the saucepan and stir to coat the grains. Add the stock and raise the heat to high. When the liquid comes to a boil, reduce the heat to low, add the cranberries, and cover the pan. Cook at a slow simmer until the liquid has been absorbed, 20 minutes.
Meanwhile, cut the Hokkaido pumpkin in half. Scoop out and discard the seeds and fibers. Place the pumpkin halves on a rimmed baking sheet and set it aside.
When the quinoa is cooked, remove the pan from the heat and stir in the pumpkin seeds, cinnamon and lemon juice. Season with salt and pepper to taste.
Position a rack in the lower third of the oven and preheat the oven to 190C/375F.
Divide the quinoa filling among the pumpkin halves. Transfer the baking sheet to the oven and roast until the quinoa is hot and the flesh of the pumpkins is tender when pierced with a skewer or fork, 50 minutes. Serve immediately.

Labels: Fruit, Gluten Free, pumpkin, Quinoa

Sunday, 10 March 2019

Hokkaido Coconut Soup

Super creamy and deliciously nourishing, this pumpkin soup with coconut milk is the ultimate warmer for cold rainy days. The warmth of fresh ginger adds a lovely kick to the soup. If you like, serve the soup with some roasted poultry leftover, a sprinkle of coconut flakes, pomegranate seeds and fresh herbs. It's also very easy to veganize the soup by using vegetable stock and leaving out the meat.

1 tbsp Coconut oil
1 Large shallot, coarsely chopped
30 g Fresh ginger, peeled, coarsely chopped
1.5 kg Hokkaido or other squash, deseeded, chopped
400 ml Coconut milk
400 ml Chicken broth or water
1 Lime, juiced
Salt and pepper
300 g Roasted duck breast, sliced
Parsley for garnishing
Desiccated coconut flakes for garnishing
Pomegranate seeds for garnishing

Heat oil in a large, heavy-based saucepan over medium heat. Add chopped shallot and ginger and cook, stirring, for 2 minutes until fragrant. Add pumpkin, coconut milk, chicken broth or water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until pumpkin is soft.
Remove saucepan from heat and set aside to cool for 10 minutes. Using an immersion blender to puree the soup until smooth. Add in lime juice and season with salt and pepper.
Ladle soup into bowls and garnish with roasted duck breast slices, chopped parsley and desiccated coconut flakes and / or pomegranate seeds.

Labels: Fruit, Poultry, pumpkin, Soups

Thursday, 3 January 2019

Roasted Entrecôte with Avocado Mayonnaise and Roasted Hokkaido

Entrecôte, also known as Rib Eye steak, is tender and marbled and perfect for frying or grilling.
Because of the higher content of fat in the meat, entrecôte has to be handled a little differently from other cuts of beef. If you like your beef rare, this particular cut might not be right choice because undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat. Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat with even more flavours.

Besides salting the steak generously, you can also use any spices and herbs that you love, but freshly milled black pepper is probably all you need.

Entrecôte	Avocado Mayonnaise
1-1.2 kg Entrecôte Sea salt Black peppercorns, crushed 500 g Hokkaido pumpkin, cut into bite-sized pieces 3 tbsp Beef tallow, melted 2-3 Large garlic cloves, pressed 3 sprigs Rosemary leaves Belgian endive, cut into thin wedges Parsley leaves for garnishing, optional	2 Medium ripe avocado, halved, seeded and peeled 1 tsp Dijon mustard 1 tbsp Lime or lemon juice 1 Garlic clove, peeled 1/2 tsp Sea salt 1 tbsp Mild olive oil

Take entrecôteout of the refrigerator 2 hours before the preparation. Season the beef all over with salt and black pepper.
Preheat oven to 200C/400F. Toss the diced hokkaido pumpkin with 1 tbsp of beef tallow. Season with salt and pepper. Roast the pumpkin for 25 minutes or until tender. Lower the oven temperature to 80C/175F. Leave the roasted pumpkin at the bottom rack of oven to keep warm.
Heat the beef tallow in a large grill pan or skillet until very hot. Add in entrecôte
©angiesrecipes and brown on all sides. Add in pressed garlic cloves and rosemary sprigs. Transfer everything to a baking tray and roast at 80C/175F for 80 minutes until medium.
Remove the entrecôte and cover with a layer of tin foil. Leave it aside to rest for 10 minutes while preparing the dressing.
Combine all ingredients for avocado mayonnaise in your immersion blender jar and process for 1-2 minutes until smooth. Store in an airtight container in the refrigerator until ready for use. It will stay fresh for 2-3 days.
Slice the beef and place them on a bed of roasted pumpkins and Belgian endives. Garnish with parsley leaves if desired.

Labels: beef, Fruit, pumpkin

Friday, 23 November 2018

Pumpkin Flax Bread (Eggless)

Did anyone go out Black Friday shopping today? I decided to avoid the crowds and the cold and hang out at home.

While most of you are probably ready to move onto all things peppermint and eggnog, I'm still over here swooning over this pumpkin bread. This was definitely our favorite pumpkin bread recipe this year and I made it so many times.

This recipe really intrigued me, because there are no eggs in it, but instead you add ground flaxseed meal. Flax is said to offer many health benefits and it contains omega-3, fiber and protein. It can also be used in recipes instead of eggs.

The texture and flavor of this bread are amazing. It's not too sweet and it's not overpowered with pumpkin flavor. It's a delicious hearty bread that tastes great for several days. This will be one of my go-to recipe for years to come.

You might also like:

Low-Fat Pumpkin Chocolate Chip Bread

Banana Bread with Crunchy Streusel Topping

Baked Pumpkin Donuts with Brown Butter Glaze

Cherry Almond Bread

Pumpkin Flax Bread (Eggless)
adapted from: All Recipes
(Printable Recipe)

6 Tbl. water
2 Tbl. ground flaxseed meal
1 1/2 c. sugar
1 c. canned pumpkin puree
1/2 c. canola oil
2 tsp. vanilla extract
1 3/4 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 c. mini chocolate chips

Preheat oven to 350 degrees. Grease a 9x5-inch baking pan with cooking spray and line with parchment paper. In a large bowl, whisk together the water and flaxseed meal. Stir in the sugar, pumpkin, oil and vanilla and whisk until combined. In a separate medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon and nutmeg. Add dry ingredients to wet ingredients, along with the mini chocolate chips and stir together until just combined.

Pour batter into prepared pan and spread out evenly. Bake in preheated oven for 65 minutes or until a toothpick inserted in the center comes out clean. I like to tent mine with foil the last 10 minutes of baking, so the top doesn't get too brown. Allow to cool in pan for 10 minutes, then remove and cool completely. Slice and serve.

Labels: bread, My Favorite Breads, pumpkin, Quick Bread

Monday, 15 October 2018

Einkorn Vanilla Protein Pumpkin Bread With Port Soaked Raisins

A delicious, nutritionally packed quick einkorn bread filled with my Autumn favourites - pumpkin and warm spices. It makes a perfect low sugar snack or breakfast with plenty of protein. You can swap the protein flavour and feel free to use other types of whole grain flour instead of einkorn.

50 g Vanilla whey protein powder
50 g Almond meal
150 g Einkorn berries, milled into flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Pumpkin pie spice mix

300 g Pumpkin puree
50 g Lemon curd
1 Large egg
2 tbsp Coconut syrup
50 g Ghee, melted
180 g Raisins, soaked in port wine and drained
1 tbsp Coconut flakes for topping

Line a standard-size loaf pan with baking paper. Preheat the oven to 190C/375F.
In a large mixing bowl, whisk together the protein powder, almond meal, milled einkorn, baking powder, baking soda and spice mix.
Beat pumpkin puree, lemon curd, egg, coconut syrup, and melted ghee in another bowl until smooth and well combined.
Sift in the flour mixture and fold to combine. Fold in drained raisins. Scrape the batter into the prepared loaf pan. Smooth the surface and sprinkle the coconut flakes over.
Bake in the hot oven for 30 minutes. Reduce the oven temperature to 170C/340F and bake 15 more minutes until nicely golden brown and a wooden toothpick, inserted in the middle comes out clean. Remove and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Labels: bread, Einkorn, Fruit, pumpkin, Whey

Wednesday, 22 November 2017

Tandoori Spiced Baked Chicken

This whole roasted chicken seasoned liberally with Indian tandoori masala and fresh herbs turns out crisp, juicy, and absolutely delicious. A perfect meal for feeding family and friends.


1,5 kg Whole chicken, trimmed, washed, dried 30 g Butter, cut into small pieces 1 tbsp Olive oil 20 Sage leaves 3-4 Rosemary sprigs Salt 1 tbsp Tandoori masala spice mix 2 Red onions, cut into wedges 1 kg Hokkaido pumpkin, chopped

Preheat oven to 200C/400F. Trim and rinse chicken. Pat the chicken dry inside and out with paper towel.
Place the chicken, breast-side up, in a large roasting pan. Tie legs with kitchen string and tuck wings under. Separate the skin by running your fingers between the skin and breast meat very gently. This helps the skin get crisp. Distribute 8 sage leaves and the butter under the skin.
Brush the chicken with olive oil and season with salt and tandoori spice mix. Place the rosemary and sage leaves in the chicken cavity.
Place pan on the lowest oven shelf. Bake chicken for 11/4 hours unil golden brown. After chicken has roasted for 40 minutes, add pumpkins and onion wedges and continue to bake, turning vegetables during cooking until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning).

Labels: Poultry, pumpkin