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  • Harvest/Halloween recipes

    I am looking at making pumpkin soup/pie with my pre-school group over the next couple of weeks.
    The problem is that all the recipes in my American bought books or from the internet call for canned pumpkin.
    We just can't get it!!!!!!

    Help.

    I am looking for a soup (or if all else fails a pie) recipe where the children can look at, examine, explore, feel, and taste in it's raw and cooked state.

    I am also hoping to use pumpkins at our Halloween party (1 year of our day nursery) and would welcome any ideas for pumpkin pie, cookies etc - involving fresh pumpkin of course!!!!!!

    I hope you can all set me straight!!

  • #2
    Re: Harvest/Halloween recipes

    go here:

    http://allrecipes.com/advice/coll/fa...rint/148P1.asp

    it tells you how to cook fresh pumpkin, and gives recipes for LOTS of things using only fresh pumpkin

    Good luck!

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    • #3
      Re: Harvest/Halloween recipes

      Thank you soooooo much!!!

      I have been trawling the internet for over 12 months, dreading this topic!!!

      Will let you all know how it goes (not for at least a week though, Don't want to go Spooky Too Early, although my "American" Halloween knee high socks are getting very restless!!!!!)

      Comment


      • #4
        Re: Harvest/Halloween recipes

        This might suit your needs. It's also good with Butternut Squash in place of the pumpkin.

        PUMPKIN SOUP
        3 tablespoons butter
        2 onions, chopped
        2 cups (500ml) pumpkin, cleaned and diced
        1 Granny Smith apple
        3 tablespoons (45ml) flour
        1 tsp. (5-10ml) curry powder or to taste
        pinch grated nutmeg
        3 cups (750ml) chicken stock
        2 1/2 cups (375ml) milk
        grated rind and juice of 1 orange
        salt, pepper and a pinch of sugar

        Fry onions in butter until soft and flavourful. Add butternut and saute to absorb butter and develop vegetable flavours (about 3 mins), stirring lightly from time to time. Add flour, curry powder and nutmeg, blending with vegetables. Add chicken stock, milk and orange rind and juice. Simmer slowly for 15-20mins, until vegetables are tender. Liquidise solids in a food processor or rub through a sieve. Taste, then add salt, pepper and a pinch of sugar. Serve topped with a dollop of cream and a sprinkling of parsley.
        Last edited by desertdweller; 10-07-2006, 12:11 PM. Reason: Added Metric measurements
        "America is the only country that went from barbarism to decadence without civilization in between." Oscar Wilde

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        • #5
          Re: Harvest/Halloween recipes

          That's fantastic!!

          I love the way you guys measure with cups, it makes it so easy in my pre-school!!

          I hope (sometimes) that my cup is the right capacity but my things always seem to turn out really tasty, or in the case of playdough very tactile!!!!!!

          I love the American style of cooking, have just bought the leve it and forget it range of cookbooks, working at least 11 hours a day I need a slow cooker!!!!(Quicker than me though after 11 hours!!)

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          • #6
            Re: Harvest/Halloween recipes

            I just went back and edited my posted recipe when I noticed that you are in The U.K. I got the recipe from my good friend in Cape Town so I added her original measurements for you.

            With this particular soup you don't have to be too fussy about exact liquid measurements anyway.

            Have fun!
            "America is the only country that went from barbarism to decadence without civilization in between." Oscar Wilde

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            • #7
              Re: Harvest/Halloween recipes

              That's great!!

              I have a lot to live up to.

              I apparently made the most delicious vegeatble soup last year with the children, I can neither remember the ingredients or the quantities!!

              All I remember is the children stabbing potatoes, mushing mushrooms, and crying when i opened an onion.

              I have a lot to live up to my boss is expecting me to produce that soup again and I simply can't!!!!

              I need a new and exciting soup, derived from an activity such as exploring harvest veg!!!!

              Wish me luck, I am trying it tomorrow, and my family may be eating pumpkin soup for the next 3 weeks!!

              Comment


              • #8
                Re: Harvest/Halloween recipes

                DC, Here's another one from my files that you might like:

                PENNSYLVANIA DUTCH BEEF-VEGETABLE SOUP


                SERVES 6 to 8
                This is a recipe that has been in my family for generations. You may alter the soup to your own tastes. If you can get a really good, low-salt beef broth, use that and cook some beef chuck in it.

                INGREDIENTS Homemade beef stock or good quality canned
                1/4 cup dry northern beans
                4 cups water, plus more
                2 cans (15 ounces each) whole tomatoes, broken apart, with juices
                Salt and pepper to taste
                1 teaspoon dried thyme leaves
                1 teaspoon dried marjoram leaves
                1 large onion, coarsely chopped
                1 large carrot, peeled and diced
                1 large celery rib, diced
                2 small turnips, chopped small
                1 cup shredded cabbage
                2 cups peeled, diced potatoes
                1 pound green beans, ends removed, snapped into 1-inch pieces
                1/2 pound frozen fordhook lima beans
                1/2 pound frozen corn kernels
                1/2 pound frozen peas


                Make stock with a nice chuck roast. I like to strain it, refrigerate until the fat congeals on the top and discard that. When the beef is cool, pull meat off bones, remove fat and shred meat. Reserve meat for later.

                Meanwhile, place beans in a small pot. Cover with water by about 1-inch. Bring to a boil and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Drain.
                Add dried soaked beans, 4 cups water and tomatoes to stock. Bring to a boil. Add fresh vegetables, salt, pepper, thyme and marjoram. Bring to boil again. Cover, reduce to simmer and cook 50 minutes. Add frozen lima beans and potatoes. Continue to cook for 20 minutes. Add reserved beef. I add the peas and corn at the very end and cook until tender, 5-10 minutes. This is even better when it sets, covered, for about 1 hour before serving, or even better the next day.
                "America is the only country that went from barbarism to decadence without civilization in between." Oscar Wilde

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                • #9
                  Re: Harvest/Halloween recipes

                  Thanks sooooo much!!!

                  The recipes are great!!

                  I am going to make enough to eat on for a week!!

                  As a new business, I have to make sure my staff have adequate breaks before me!!!!

                  If I can freeze these I may be well fed all winter!!

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                  • #10
                    Re: Harvest/Halloween recipes

                    Thanks to all who gave some lovely recipes.

                    We finally managed to make the most delicious pumpkin soup yesterday, based on a story of the same name.

                    I am making a huge batch this weekend to sell to our parents to raise funds to buy some new toys.

                    Thanks again

                    Comment

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