Hi Foodies, last night I made a regular pumpkin dish that has been a huge success in my household for lovers of pumpkin and also those who do not like pumpkin! I attach the recipe below and suggest you make it part of your vegetable diet. It is really very good.
The pumpkin photo doesn’t do it justice! The flavour is incredible!
For those who made the lentil dish, you will understand how simple foods like lentils can really taste so good, you’ll want to eat them every day!
I also cooked some Oakwood South African Bratwursts, sautéed spinach (with shallots because I didn’t have any garlic) and delicious steamed bok choy, which I overcooked by about a minute.
Oakwood smallgoods will feature at the new Daylesford store. I have written several Oakwood Smallgoods reviews and I am a huge fan of the skill and quality that Ralf and his crew offer to the community of Castlemaine. Local producers are well supported! Here are the Oakwood reviews:
https://maxifoods.net.au/kitchen/oakwood-cheese-krankys-product-review
https://maxifoods.net.au/kitchen/oakwood-free-range-berkshire-pork-cheese-kranskys
OK. Pumpkin and Mushrooms – very easy to make
Ing.
1 qtr (or half) Jap/Kent pumpkin, chopped into large chunks, skin on
1 punnet sliced mushrooms
1 onion, sliced or diced
1 large handful of Continental Parsley, coarsely chopped
1 teaspoon Massell Chicken stock (yes, it is vegan!)
A pinch of Murray River Pink Salt
1 pinch of cracked pepper
A teaspoon of butter (if you choose)
Olive oil and a cup of water
Method
In a stovetop pot with lid gently fry the onion in a tablespoon of olive oil. When golden, add the mushrooms. If you are using butter, toss it in now. After a minute or so toss in all the pumpkin and parsley. Add a cup of water.
Add the salt, pepper and Massel chicken stock.
Bring to the boil. Turn down to the lowest possible heat setting, cover and let it cook for about 30 mins. Check it every now and then to ensure the water has not run low and give it a turn or two.
Now eat!
Sautéed Spinach
Rule: your spinach quantity will reduce to about 5% of the original amount you put into the pot, so if you want to get any edible results from this dish, fill your pot to the brim before placing the lid on top!
Ing.
Heaps of baby spinach leaves
2 tablespoons olive oil
A splash of water
2-10 freshly chopped garlic cloves (I would use 10 every time!)
A pinch of Murray River Pink Salt
A sprinkle of cracked pepper
Method
In a stovetop pot (with lid) on medium heat, warm your oil and then toss in all the spinach. Add your garlic on top of the spinach, don’t let it fry in the oil, add the splash of water, salt and pepper. Put the lid on and let it cook for about 2 minutes.
Now eat!
Stay well.
