Showing posts with label calabaza. Show all posts
Showing posts with label calabaza. Show all posts

Friday, October 19, 2012

Cream with pumpkin, potatoes and leeks



Hi,

with all this rain, changes of temperature and colds, a vegetable cream is just great. Moreover, a soup without pieces, for the joy of the kids.

Ingredients (serves 6):
500 g pumpkin
1 potato
2 leeks
1/2 shallot
70 cl water
3 Tbsp extra virgin olive oil
1/2 dice of vegetable broth
steak spices, salt, pepper
(optional) sesame and rosemary for the decoration

Directions:
Clean the leeks, cut the white and light green part in slices, and sauté it in the pressure cooker with the olive oil and the chopped shallot.

Peel and cut the pumpkin and the potato in big dices. Add the diced vegetables to the pressure cooker, pour in the water, then add two pinches of steak spices and the half dice of vegetable broth and let cook for 10 minutes since the pressure cooker starts to whistle.

Once you open the pressure cooker, blend the vegetables with the immersion blender, and spice it with a pinch of salt and some ground pepper. Serve it and, if you like, decorate it with sesame and a bit of rosemary. And don't forget the croutons!

Enjoy!


Friday, October 12, 2012

Pumpkin risotto

A classic from Northern Italy: risotto di zucca (that is, pumpkin)...with some minor change caused by my fridge...



Ingredients (serves 2):
50 - 75 cl vegetable brooth
1/2 shallot
250-300 g pumpkin
1/4 glass red wine (I'll tell you why later)
rice for 2 (4 good handfuls)
Parmesan and butter as needed
Extra virgin olive oil, salt and pepper

Directions:
How to cook the pumpkin?
Peel it and cut it into dices (they don't need to be too small). Cook it by steaming it in the pressure cooker, i.e., put it into the basket with a "fingerful" of water (how much is that? say 1.5 cm) for 10 minutes. Once ready, put the pumkin in a tall beaker and blend it to a cream with the immersion blender.

Now yes, the risotto! First of all, warm up the broth or make it with half a dice of vegetable broth. If you like, you can also use the cooking water of the pumpkin. Chop the half shallot and sauté it with two tbsp of extra virgin olive oil. Add the pumpkin and the rice. Let it toast and then pour in the wine...

Ok, now I'll tell you the secret of the red wine...while preparing the risotto this morning,  I went to the fridge to get some white wine and OMG THERE WAS NONE.
After a few moments of despair and frustration, I poured in a bit of red wine (1/4 glass) and then waited, lurking in silence and watching out for any possible strange smell...but no!! The truth is that, unexpectedly, the red wine fits well!

To summarize, back to the directions, when the wine has evaporated, lower the heat and cook the rice by adding the broth little by little and stirring continuously. When the rice is almost done, add a pinch of salt (no more) and turn the heat up a bit to let the excess water evaporate. Do the mantecatura with grated parmesan to taste and a knob of butter. Finally, sprinkle with a bit of ground black pepper.

Enjoy!



Wednesday, October 10, 2012

Pumpkins time



Hi!

If you walk around for some shopping at this time of the year, you'll see pumpkins everywhere: from real and edible ones, to the fake ones, decorated and ready to be taken out for Halloween...
So, I saw so many of them, and they were so attractive that I couldn't help but look for a good tutorial to make a fabric one...what a pity, huh? ;)

Here is my pumpkin and the good tutorial:
 http://www.happyhourprojects.com/2011/09/well-i-dont-have-much-time-this-week.html



It's very easy and rather quick to make. For my pumpkin I used a 1m square of orange fabric, and for the filling I used cotton. The final diameter is about 30cm.


One more thing...from the fabric that was left over, I cut another square of about 15cm, and I made a mini-pumpkin pin cushion...how cute:






I hope you liked it! Cheers!