Pumpkin Hummus
Ingredient:
- 250 grams of chickpeas, washed and drained
- 1 pumpkin (about 425 grams)
- 65ml olive oil
- 35ml tahini
- 80ml lemon juice
- 30ml chili sauce
- 2 cloves garlic, minced
- 5 grams of salt
- Grilled pita bread
- Fresh vegetables
- Preheat oven to 350 degrees C, line muffin tins with parchment paper. Mix first 8 ingredients. Using an electric mixer, beat mixture on low speed for about 30 seconds, then beat on medium speed for 2 minutes.
- Fill the prepared cake pan 3/4 full, bake for about 20 - 22 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the oven for about 10 minutes, then remove from the oven and let cool completely.
- Cover the cake with cream, decorate the cake with cream and enjoy.
Pumpkin Ice Cream
Ingredient:
- 1 pumpkin
- 1.5 grams pumpkin pie powder
- 950 grams of soft vanilla ice cream.
Making:
- Using a large bowl, mix pumpkin and pie spice until well blended.
- Stir well with cream, put the cake in the refrigerator and enjoy.
Pumpkin Butter Puffs
Ingredient:
- For the puff pastry
+ 2 packets of instant avocado pudding mix
+ 340 grams of unsweetened condensed milk
+ 2.5 grams cinnamon powder
+ 1.5 grams ginger powder
+ 125 grams pumpkin
+ Fresh cream
- For cakes:
+ 200ml water
+ 100 grams butter
+ 2.5 grams of salt
+ 300 grams of flour
+ 6 eggs
+ 40 grams jaggery (instead of sugar)
+ 1/3 melted semisweet chocolate.
Making
- Using a bowl, mix the pudding mixture, milk and spices, put in a mixer and beat at medium speed for 30 seconds.
- Mix pumpkin and whipped cream if desired, refrigerate for about 1 hour or overnight.
- Using a medium saucepan, combine water, butter and salt and bring to a boil.
- Reduce heat to low, add flour a little at a time and stir until mixture is smooth.
- Remove mixture from heat, add eggs, 1 at a time, beating well with an electric mixer. Continue beating until mixture is smooth and glossy, spooning each tablespoon into a greased baking tray.
- Bake at 400°C for 10 minutes then reduce temperature to 350°C.
- Bake for about 25 more minutes or until the cake turns golden brown and remove from the oven.
- Cut a slit down the centre of each puff pastry and bake in the oven for 30 minutes with the oven door open. Cool on a wire rack, then just before serving, spoon about 125g of filling onto the puff pastry, sprinkle with jaggery and drizzle with melted chocolate.
