La Différence

La Différence
A passion for food

Monday 19 October 2015

A taste of Autumn...Pumpkin Soup


                                                           Pumpkin Soup

I managed to grow several really large pumpkins and lots of smaller ones this year on the plot.
Whilst saving most to carve for Halloween I decided to cook all the smaller ones trying out a few of the thousands of  pumpkin recipes on the Web at this time of the year.   It's not a traditional vegetable at all here in the UK but having made this beautiful soup I realise what I've been missing.  So creamy & flavoursome, it totally delightful.   I served this up back in it's shell just for aesthetic reasons... personally I much prefer it in an ordinary soup bowl.

Here's the recipe for this delicious warming soup. It should serve 6-8 heary portions

The ingredients:-

A 2lb pumpkin (weight before peeling)  seeded & chopped ( I scooped mine out so I could use the shell)  
Save the seeds for roasting (optional)
2 large carrots chopped
2 sticks of celery chopped
2 medium leeks chopped
1 large onion diced
4 tbsps rapeseed or olive oil
1 medium heat chilli chopped finely
6 cloves of garlic minced
2 Rosemary Sprigs stalk removed & finely chopped or 1 tsp dried
A small bunch of fresh Thyme Stalks remove & finely chopped or 1tsp dried
1 litre of chicken or vegetable stock (1¾ pints)
Salt & pepper to your own taste
3 tbsps of either double cream or creme fraiche
the juice of half a lemon
the roasted seeds for sprinkling later
a little parsley or thyme for garnishing

Method:-
Start by tossing the  diced pumpkin in 2tbsp of the oil then roasting  in a hot moderate oven  ( 200c/ 400f/ gas 6)
Place the shell & lid if using on an oven tray rub over with a little oil and bake for the last 15mins with the pumpkin flesh
sprinkle the seeds on this tray a roast for a few minutes more ( if you want to use them)
In a large saucepan add the remaining oil and gently sautee the leeks, carrot, onion, celery, chilli and garlic until soft,
Add the roasted pumpkin flesh to the sauteed vegetables along with rosemary & thyme and then the stock.
Bring to the boil then simmer for around 10 minutes
Blitz the soup until smooth adding the cream/creme fraiche and the lemon juice.
Check to seasoning and adjust to your own taste
Serve piping hot  adding a swirl of fresh cream or a dollop of creme fraiche and garnish with the seeds & a sprig of parsley or thyme



If you would like more posts like this then please help &  leave me a comment below 








  

Tuesday 13 October 2015

Iced Ginger Cake (courtesy of Mary Berry)

                                                                Iced Ginger Cake 

I always bake several of these gorgeous cakes towards the end of October each year... It's funny how ginger & treacle seem to be the flavours I remember most of all around Halloween & especially Bonfire night here in the UK.  This cake has all those treacly warming flavours that go so well with cold, damp dark nights that we all enjoy before the onset of winter.  

I baked mine in my 8inch ring mould but the recipe can also be made in an 18cm /7in  deep square cake tin greased & lined
I used Wilton cake release from Lakeland in my unlined mould .
Set the oven at 160c/325f gas 3

If you prefer to measure your ingredients here's a handy Conversion Chart


THE CAKE
4oz/ 100g margarine (I used stork)
4oz /100g light muscovado sugar (Brown Sugar)
2 eggs
5 oz /150g Black Treacle Or Molasses
5oz/ 150g Golden Syrup or Corn Syrup
8oz/ 225g plain flour (All purpose)
1 heaped tsp ground ginger
1tsp mixed spice (Pumpkin Spice)
half tsp bicarbonate of soda
2 tbsp milk
>
TO DECORATE
6oz  175g icing sugar (Confectioners Sugar)
2 tbsp stem ginger syrup * see below
3-4 tsp water ( to mix to a smooth but thickish glaze)
either 1x1 in piece stem ginger chopped finely & mixed into the icing
or sliced as I have with a few added halved cherries

* if you aren't using jarred stem ginger then just add 2 tbsp of corn syrup mixed with a little ginger powder

>
METHOD

Whisk the margarine/butter, sugar, treacle, syrup and eggs together until really well combined
Fold in the sifted flour & spices.
Add the bicarb to the milk mix then add to the batter and stir in.
Pour into your chosen tin.
Bake for 1 hour @ 160c and then turn down to 150c/300F/Gas 2 for a further 15 to 30 mins until firm to the touch.
Cool in the tin for around 10-15 minutes
Turn out & cool completely before icing
>
Sift the icing sugar into a bowl, add the ginger syrup and water, Mix till smooth.

Either add the chopped ginger now and pour over the cooled cake or drizzle down the sides of the ring cake and decorate as I have done.



If you would like more posts like this then please help &  leave me a comment below