Another great pumpkin recipe is this pumpkin risotto recipe. It is light and tasty and another great recipe for those colder winter evenings. Very filling too. We made this as part of our “grand Halloween Pumpkin Carving day”. The Uncle scooped and carved and Daddy cooked (lots). I love using the pumpkin whole – the outside for our decorating, pumpkin seeds for crafting (to come) and the flesh for eating. Perfect.
Daddy likes to “wing recipes”, so these are approximates:
Pumpkin (from one large pumpkin)
One large onion
250g Risotto rice
800-900ml vegetable Stock (check on your risotto packaging for amount of liquid needed)
Salt & Pepper
Reduce down the pumpkin significantly by frying garlic, pumpkin and rosemary in butter for at least 20-3ominutes.
After 15min or so start chopping one large onion and fry (in another pan), add a little garlic.
Once onions brown, add the risotto rice and stir.
Then add the reduced pumpkin.
Gradually add your vegetable stock, every 2-3 minutes. Letting the rice gradually absorb the stock.
Add Parmesan and salt & pepper.
Enjoy! It was delicious. Sorry I didn’t get a great photo of it – I was too busy slurping soup and eating risotto!
This is the scrummy yummy pumpkin soup recipe that we made on our Halloween Family Day. It was delicious and a great way to use the pumpkin “whole”. Whilst The Uncle carved, Daddy made soup – the potatoes made it nice and thick and creamy. It is super easy to make, but all our measurements are rough guesses.. basically, make it to suit your tastes!
Lots of pumpkin (approximate one large pumking/ 2 medium sized one)
3 cloves Garlic
2 large Potatoes
2 tsp Curry Powder
Slowly fry the pumpkin, raw potatoes, carrots, garlic and onion in butter and let it reduce
Add some 2 tsp of curry powder to taste and salt & pepper to taste
Add water and stock to cover everything
Let simmer and soften
Blend, taste an add any more stock/ salt/ pepper/ curry powder to get the taste right
Halloween is has never really very big for “me”, as an Austrian in the UK it often passed us by. But as mentioned before, the best thing about being in a multi cultural home, is that we can pick and choose our traditions. Last year, The Boy’s friends asked to join them trick or treating. We did. And it was much nicer than I had expected, mainly due to a very “nice” road in our area that had a real Halloween Party atmosphere. After experiencing that I wanted to check out Halloween Traditions like dressing like a mascot or pumpkin carving, but not limit ourselves to that.
This year we embraced Halloween from the beginning and I decided to try and make it not just about sweets (and ahem begging). We made our own Halloween costumes and… we booked in a day with The Uncle!
And what a lovely day we had. I hoping that this day will form the focus of our Halloween for years to come – a day all about family, spending time together, being creative and eating some yummy Halloween food.
The idea of the day was simple:
1) Visit The Uncle (including Granny, Grandpa, The Auntie and a cousin)
2) Scoop our pumpkins (The Uncle had bought no less than 8 pumpkins, one big and 7 small ons!)
3) Daddy to cook with the pumpkins (using some of these pumpkin recipes) – he ended up making a delicious mild curry pumpkin soup and a pumpkin risotto. The Boy slurped two whole bowls full!
4) The kids to help design the pumpkins and for The Uncle to carve them
So we did.
We had the best Halloween day ever. Hooray for Halloween Traditions and I am looking forward to next year already! Thank Uncle for a fabulous day!
So… we have gotten a little carried awar recently with all the Frankensteins, Zombies and Monsters.. so how about some cute Halloween treats with these Girly OWLS? Halloween doesn’t have to be all scary, I think there are plenty of “themes” that are cute and fun and can make Halloween nice for younger children, or those of us who do not like all the gore.
We kind of made these on a whim. These cute Owl Cupcakes, can be made using ANY cupcake recipe you want (try our super easy Vanilla cupcakes).
Well.. we are all slowly ramping up to Halloween, so I thought I would test out some Halloween cookies ideas with the kids: Frankensteins and Zombies… Oooooh!
Using our super versatile and easy basic cookie recipe, which contains no eggs, so no problem if small hands snaffle some cookie dough. And if you use room temperature butter it does stick together well and is great for cookie cutting.
Materials: we used small (8cm ish) gingerbread shapes, icing sugar, silver balls, large whit chocolate buttons, and icing gel pens
For Frankenstein we added 50g of cocoa powder mixed into a paste with a little milk to the basic cookie recipe!
1) Make your cookies. For Frankenstein we flattened the head with our fingers once it was on the baking tray. Then bake (at 180C for 10-12min) and let fully cool on cooling rack.
2) Make some icing – in this case green and we had some red icing left over from other cookies.
3) The kids did all the icing and decorating. I added the “heads” and face for them.