The pumpkin pie, is a no bake recipe and need refrigerating for a couple of hours, so again, hope that works for us in time.
No bake pumpkin Pie
This is a made up recipe, with inspiration of 3 other recipes I had, I have tried it and it tastes lovely. Just hope that we have enough time to refrigerate it enough to make and eat it at the same from spade to plate session.
No Bake Pumpkin Pie
1 c cooked pumpkin
1 c milk
¾ c brown sugar
2 tbsp cornstarch
¼ tsp salt
½ tsp cloves
½ tsp ginger
1 ½ tsp cinnamon
¼ tsp nutmeg
Making the shell
2 oz melted butter
7 oz crushed ginger nuts biscuits
Mix and press into the bottom of a lined pie dish
Combine all ingredients in a heavy duty pan, consistently stirring. Bring to a boil over medium heat until thicken. Pour into the pie crust and let cool before refrigerating. (have put in the freezer to speed up the cooling period)
This recipe serves 4.
2 cups red lentils
1 medium onion finely chopped
1 tsp sunflower oil
2 medium zucchini diced
3 3/4 vegetable stock
1/2 tsp ground tumeric
salt and pepper
Crusty bread to serve.
Cook onion in oil until soft.
Reserve a hand full of zucchini to use later
Add the remaining zucchini to the pan. Cook for 2-3 minutes, add the stock and tumeric and bring to ta boil.
Reduce the hear over and simmer for 30 mins. Season with salt and pepper
When the soup is ready, puree with the hand blender. Then just before serving add the reserved zucchini to the soup and cook for 1 minutes. Serve with warm crusty bread.
This coming year I hope to plant more vegetables in my back garden so that the from spade to plate group does not have to go out in wind and rain to the allotment to get the produce. Having the main ingredients in my back garden should be much easier.
This week we shall plant red baron winter onions, which we hope to harvest June 2018
This week we June, Sayoko, Glo, Simone, Maria Jose, Rozenn and Sarolta joined me.