What we're eating this week

So even though I haven't been posting we have been eating.  I made a really yummy birthday cake for Fluffrick's birthday, much nicer than the one I made for my birthday.  

This is what we are eating this week:

FRIDAY

Risotto - well it was supposed to be until I realised we had hardly any risotto rice, so we had Risini instead, with Leeks, Courgettes and Peas

SATURDAY

Carrot Humus, Baba Ganoush, Pitta Chips and Tabbouleh

SUNDAY

Roast Chicken, Stuffing, Carrots, Broccoli, New Potatoes and Gravy

MONDAY

Chicken Byriani - sort of 

TUESDAY

Pasta with Squash and Sage

WEDNESDAY

Cauliflower and Broccoli Patties, Chips and Peas

THURSDAY

Mushroom and Cavelo Nero Lasagne

And as we got yet another squash in the veg box this week, here is how I make Pumpkin Pie

Ingredients:

For Base: 

20 Ginger Nuts (or however many there are left in the packet if I didn't tell Fluffrick they were for something specific)

50g of Melted Butter

Blend the biscuits in the food processor and them add the melted butter and blend again.  Press into a 25cm flan tin and chill

For Filling

500g Cooked Pumpkin/Squash

410g Can of Evaporated Milk

2 Free Range Eggs

125g Sugar

Half a teaspoon of Salt

3 teaspoons of Spice (Nutmeg, Ginger, Cinnamon, Mixed Spice)

Blend the cooked pumpkin in the food processor, add the evaporated milk, eggs, sugar, salt and spice and blend until smooth.

Pour over the chilled biscuit base and cook in a preheated oven at Gas Mark 6 for 15 minutes and then a further 45 minutes at Gas Mark 3.  Allow to cool before serving.