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  • Tag: #pumpkin

    • Pumpkin gnocchi with baked pork and parsley – basil dressing

      Posted at 3:19 pm by Canito's fusion
      Nov 8th

      Pumpkin season and pumpkins everywhere where you can imagine. One of my previous posts was pumpkin soup with red lentils and when I prepared that soup, I still had a half of pumpkin left. So as I have gotten on fire with gnocchi preparation I prepared pumpkin gnocchi!

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      What do you need:

      1/2 pumpkin (around 800 – 1000 g)

      2 eggs

      4 cups corn flour (you may use a bit more as corn flour is not that good as plain flour for gnocchi)

      pinch of nutmeg

      salt and pepper

      1 tsp sage

       

      1 kg of pork 

      6 garlic cloves

      ground cumin

      olive oil 

       

      6 tbsp Greek yogurt

      1 handful of fresh parsley

      1 handful of basil 

      salt and pepper

      Firstly, prepare your pumpkin. Ideally one day ahead. Wrap the half of the pumpkin in an aluminium foil and bake it for about 45 minutes in a 250 – degree set oven. It is important that the pumpkin is well packed and the juice does not come out. When ready, let it cool down over night and you can start with gnocchi preparation ahead.

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      Next day, start with meat preparation. Mix ground cumin, pepper, salt and crushed garlic together with oil. Marinate the pork with it, put in baking tray, add bit of water and cover it with aluminium foil. Put it into the preheat oven (175 degrees) and bake it for 60 minutes covered and afterward, remove the aluminium foil and continue with baking next 45 – 60 minutes.

      When is meat getting ready, you can start with gnocchi preparation. Unwrap the prepared pumpkin and remove the kernels. Take a spoon or fork, take out the middle part, put it in bowl and smash it with fork. Add eggs, salt and pepper, pinch of nutmeg and flour. Make a smooth dough. I prepare “snake” by rolling it. Afterwards, cut it into pieces and shape it in gnocchi. It is always good to use fork and press each gnocchi so it will look pretty. But… I was too lazy 🙂

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      When ready, you can start boiling gnocchi and once floating on top, remove them, mix them with spoon of oil and sage. In the mean time, prepare dressing. Mix Greek yogurt, chopped parsley and basil leaves, pinch of salt and pepper.

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      Enjoy this autumn dish!

      Vero & Canito

       

       

       

       

       

      Posted in ALL, MEAT / FISH, PASTA DISHES | Tagged #autumn, #gnocchi, #pork, #pumpkin
    • Pumpkin soup with red lentils

      Posted at 12:23 pm by Canito's fusion
      Nov 7th

      Pumpkins. Pumpkins. And again pumpkins. You can see pumpkins everywhere! And we are not different. I have gotten pumpkin mood and bought one for us as well. That is simply autumn for me and pumpkin soup as a part of it. This time, I have prepared it with red lentils. And not to exclude our little monkey (he loves pumpkin!), I have prepared him his version as well 🙂

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      What do you need:

      1 decent sized pumpkin or one huge one and use a half of it as I did

      1 cup of red lentils

      1 onion

      olive oil

      1 tsp hot chilli powder 

      1 tsp turmeric

      1 tsp ground cumin

      2 garlic cloves

      1 vegetable stock

      Greek yogurt

      salt and pepper

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      Take a bigger pot, add olive oil and heat it up. In the mean time, chop onion and add it into the pot. Fry until golden. Afterwards, add crushed garlic cloves and all spices – chilli powder, turmeric and cumin. Fry it for approximately to minutes and add cut pumpkin. Mix it properly with all spices and fry it briefly (couple of minutes). When ready, pour water, add vegetable stock and cook until is pumpkin soft. When ready, blend pumpkin and pour it back to the pot. Add cup of red lentils and cook until soft. To finalize, you may add pinch of salt and pepper. I love pumpkin soup served with Greek yogurt and piece of bread or cracker aside 🙂 So go ahead if your taste buds like that idea.

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      Enjoy!

      Vero & Canito

       

       

       

       

      Posted in ALL, SOUPS | Tagged #autumn, #pumpkin, #soup, cooking
    • Carrot – pumpkin cake

      Posted at 8:18 pm by Canito's fusion
      Jun 9th

      We are not the biggest fans of sweets. Or to be precise, my husband he is really not into sweets and I like it occasionally. Mainly after breastfeeding 😀 I would eat the elephant if it was possible 😀 I have decided today, that I will prepare carrot – pumpkin cake as our fridge is lately full of carrots and pumpkins because of our little Canito.

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      What do you need for preparation: 

      4 eggs

      1 and a quarter of a cup of oil 

      2 cups of brown sugar

      2 spoons of maple syrup

      2 cups of self-raising flour  

      2 spoons of baking soda

      half a teaspoon of salt

      2 spoons of cinnamon 

      3 cups of grated carrots (around 6 pieces)

      1 cup of walnuts 

      1 cup of cooked and mushed pumpkin 

      Topping: 

      250 g of lactose cream cheese

      1 and a half cup of sugar 

      1 spoon of vanilla extract (maple syrup)

      lemon juice from 1 lemon 

      1 spoon of butter 

      Take a big bowl and add eggs, sugar and maple syrup and whisker together. When ready, add all dry ingredients – flour, baking soda, salt, cinnamon and oil. Cut pumpkin, boil until soft and blend it. At the end, add carrots, pumpkin mash and walnuts into the bowl and mix it properly. Poor the dough in the cake mould. Bake approximately an hour at 175 degrees.

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      In the mean time, prepare the topping – mix properly all ingredient. When the cake is ready, let it cool down, cover the top of the cake with prepared topping. Let it set around 3 hours and then serve 🙂 Enjoy your sweet moment!

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      Vero&Canito

       

       

       

       

      Posted in ALL, SWEET TOOTH / BREAKFAST | Tagged #baking, #cake, #carrotcake, #foodlover, #pumpkin, #sweet
    • Spicy pumpkin – carrot soup with Indonesian crackers

      Posted at 10:19 am by Canito's fusion
      May 23rd

      Pumpkin – this autumnal vegetable is part of our spring menu already few weeks as our little one is trying new tastes. And carrot is part of his almost daily menu as well. Therefore, I have decided to prepare spicy pumpkin – carrot soup and support this way our Canito.

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      What do you need for preparation:

      pumpkin 

      2 carrots 

      2 spoons olive oil

      1/2 onion 

      2 pieces of garlic cloves 

      ginger

      cumin 

      2 pieces of bay leaves 

      cayenne pepper, chilli powder 

      beef broth or water with vegetable/chicken stock 

      salt, pepper 

      Greek yogurt 

      coriander/parsley leaves

      Peel pumpkin and remove seeds, peel carrots as well. Cut the carrots and pumpkin into larger chunks. Place them to the pot and start cooking until soft and tender. When done, blend together in blender.

      Heat the oil in the large pan, add onion, garlic and bay leaves. Cook gently until soft and onion is golden. Add ginger, cumin, chilli powder, cayenne pepper and cook, stirring for a further minute. Afterwards, add beef broth or water with vegetable/chicken stock. At the end, add blended vegetables and let it boil.

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      To finalise, serve with a swirl of Greek yogurt and parsley/coriander leaves on top. I personally prefer parsley, however my husband coriander. You can eat it with Indonesian crackers as well. Let your taste speak 🙂

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      Enjoy it!

      Vero & Canito

       

       

      Posted in SOUPS | Tagged #pumpkin, #soup, #spicy
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