Tuesday, April 26, 2011
Orange bread! Or how to hide another vegetable in dinner
Our oven door exploded 3 weeks ago. AUGH it is the bane of my life at the moment.
I think I'll bake some... nope.
I want to make a slow cooked... nope.
I have leftover fruit so could whip up some... nope.
And so on.
I also got a fabulous pumpkin from a friend's yard on the weekend, and in true Samhain style to celebrate the harvest, I made damper with said pumpkin to share for lunch tomorrow.
Ah hah! No, I didn't bake it. Or make a fire. I used the Bessemer my lovely sister gave us for a wedding gift.
First time ever using it to "bake" in and it worked a treat. It is sheer tiredness that is keeping me from eating the whole thing RIGHTNOW with butter and a hot cup of tea.
Not too sweet, not too savoury. Sadly it is a bit "a pinch of this" recipe but I hope you can follow along.
1/4 of a pumpkin - about 600g
2 and a bit cups of plain flour, converted into self raising flour
A big pinch of cinnamon
About half that of ginger
1/4C of cream
Pinch of salt
A small palmful of sugar
Ugh when it's written out like that it looks really weird. But I cook by feel and sound so that's how it's written.
Anyways - cut the pumpkin skin off and then cut it up, steam it til it's soft, cool and then squish down with a fork. You don't want a puree but squished bits of pumpkin. Well, I don't anyway - I like a bit of texture. Add the rest of the ingredients and mash together with a fork. The "bit" of flour is because you need to work it with your hands a little, and it should be a fairly damp dough. Sometimes you'll need a bit more flour than other times. It depends on the pumpkin and the flour and the cream/milk and the phase of the moon. But the dough shouldn't be overworked, or too dry. Damp.
Heh that's the "damp" part of damper perhaps?
Form it up into a cob and put it on a floured baking tray in a 200C oven. Or in the Bessemer if you have one, on a low heat for about 1/2 an hour. It kind of steams rather than bakes, in the Bessemer, so it won't sound hollow when it's done but it'll taste just as good.
So this is an awesome way to get more pumpkin into someone, and it goes well with tomato soup or based meals, any soup especially pumpkin, sweet things as well as it's a bit sweet. I put a bit of paprika in it sometimes too, or chilli. It goes well with Mexican food too.