Another summer of homegrown goodness, and it’s all come to its inevitable end. No more mangoes. All gone. The last few have been chopped up for one last day of snacking but the rest must be frozen for posterity. Cryogenic mango will save the day in the months to come. – the trick is to use them wisely.
The Ashes at the Gabba is a HUGE deal and the preparation for the “catering” our group organises for each day is taken extremely seriously. Limes cut for the drinks. Nibblies for elevenses and threesies. Salads and/or rolls for lunch. It’s serious Masterchef picnicking stuff.
Tonight’s effort (guinea pigging work mates tomorrow) is a roasted pumpkin and feta pastry.
How it goes:
Thaw 2-3 pieces of puff pastry.
Oven to 180-200 Celsius.
Slice and dice the pumpkin (I used a half of one) and spread it on an oiled (or baking paper lined) tray. Season it with the herbs and spices of your choice. I love harissa flavourings – but turmeric and garlic go well also. Whatever you like really. Roast for 20 minutes and then get it out to cool a bit.
Whisk up three eggs and 100mls each of light sour cream and milk (you could also use cream if you’re feeling decadent).
Oil two muffin trays. Slice each pastry sheet into 9 squares (for a big muffin tray) or 16 squares (for a small muffin tray) and line each with a square of pastry. (I got 12 large and 24 small out of this recipe). ** Don’t forget to oil the tray!! These suckers are difficult to get back out.
Fill each pastry with some spiced pumpkin. Spoon the egg mix over each. Don’t overfill. Crumble some feta over the top. I used a whole packet (250g).
These go into the oven for another 20 minutes or until golden. Let them cool in the tray before getting out onto a wire rack to finish cooling. Because the egg mixture ran over a bit, I ended up using a cake tester to loosen the edges of each to get them out of the pan.
My bad. Here it is – all in one bowl. Oven at medium heat (180 degrees celcius).
3 ripe bananas and 2/3 cup of caster sugar – mash up in a bowl. Go easier on the sugar if you like. The end product is on the sweet side.
Melt 75 grams of butter, add a tablespoon of maple syrup and one egg – stir in well.
Then add 1 and 1/2 cups of self raising flour – mix in.
And you’re good to go. Into muffin or small loaf pans – I use paper cases ‘cos it reduces the cleaning up and my oven is rubbish 😦
Bake for 20 mins – go for a light brown on top or the old skewer test.
Frosting options – while still hot, skewer a few times and drizzle more maple syrup over; allow to cool and smother in nutella and shredded coconut; or you can be fancy and do the proper frosting using 100 grams of cream cheese and 2 more tablespoons of maple syrup.
I’ve been feeling under the weather for a while now. Just when I think I’ve got the dreaded lurgy licked, it’s back with a vengeance. Given the fab fruit coming into season in the Aussie summer now – this bug has no chance! Fresh juice to drink, use to do my soaked muesli, add to yoghurt and glasses of water to keep hydrated. I’ve got vitamin c coming out the wazoo at the moment.
It’s weird how all the imagery for the “big” Christian holidays are from the northern hemisphere. Easter – rebirth, spring, etc – when we’re heading into winter and hibernation. I reckon we time the chocolate fest best though – get a good head start on the winter spread and whack on a lump of lard before it even starts cooling down. It’s still 30 degrees celcius outside, but the chocolate is cool as I like it best out of the freezer. Anyway, happy easter to you. I hope you caught up with family and friends, warmed through a few hot cross buns and had a nice cuppa with a choccie for afters. Our family has a big fry up breakfast and then roast for lunch (a late one thankfully). Too much food, way too much. But lovely to see everyone anyway.