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:
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
Carrot Humus, Baba Ganoush, Pitta Chips and Tabbouleh
Roast Chicken, Stuffing, Carrots, Broccoli, New Potatoes and Gravy
Chicken Byriani - sort of
Pasta with Squash and Sage
Cauliflower and Broccoli Patties, Chips and Peas
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
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
500g Cooked Pumpkin/Squash
410g Can of Evaporated Milk
2 Free Range Eggs
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.