Recipe for January 2007
Pumpkin (Cucurbita maxima)
Varieties of several species of Cucurbita carry the name pumpkin. Pumpkin, as here described, is the edible fruit of cucurbits used for feed or food when ripe, and having somewhat coarse, strongly flavored flesh. Pumpkins are produced on trailing annual plants, having large, generally 5-pointed leaves. Fruits are variable in size, color and shape, ranging from 3 to as high as 60 pounds in weight. They have a moderately hard rind, with a thick, edible flesh below, and a central seed cavity.
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Pumpkin Cake
(Cucurbita maxima)
Ingredients (4 serves)
• 300g Fresh pumpkin
• 100g Prima wheat flour
• 70g Butter
• 1 teaspoon brown sugar (could add more)
• 200g Crumbs about (made with Prima bread)
• 1.5 litre water
Method
• Husk pumpkin and scoop out inside with a spoon
• Cut pumpkin into 1/2inch cubes
• Boil 1.5 litre water
• Set the pumpkin cubes apart from boiling water
• Steam, until soft(about 15 minutes)
• Mash steamed pumpkin
• Combine mashed pumpkin, sugar, butter, wheat flour well and smooth
• Separate steam mixture about 10 minutes
• Knead steamed mixture into pumpkin dumpling of 2/3inch diameter
• Press dumpling into cake shape with both side of crumb
• Deep fry pumpkin cake in peanut or coconut oil (will be tasty with coconut oil) until golden brown.
Next recipe in February 2007.
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