PUMPKIN RECIPES

“Witch and ghost make merry on this last of dear October’s days.”

With Halloween approaching, Food Friday must pay an obligatory tribute to Halloween food and drink!

Pumpkin Fritters
Ingredients

500 grams mashed pumpkin (not too young a pumpkin, as it can be watery)
125 grams flour
2 level teaspoonfuls baking powder,
Salt to taste
Pepper to taste
Ground nutmeg, mace and fenugreek to taste
1 beaten egg
A little milk if the consistency is too viscous
1 extra egg and breadcrumbs for coating
Vegetable oil for frying

Method
Mix well all ingredients and dip into beaten egg before coating with breadcrumbs
Drop with a tablespoon into hot oil
Lightly brown both sides
Drain on absorbent paper and serve hot

Pumpkin Scones
Ingredients

2.5 cupfuls self-raising flour
1 cupful mashed pumpkin
55 grams butter
1 egg
0.5 cupful milk
1 teaspoonful of salt
1 teaspoonful of mixed herbs
Pinch nutmeg
Pepper to taste

Method
Beat butter until soft
Add pumpkin and egg and mix well
Add milk, mixing well
Slowly add flour
Turn dough onto a floured board and knead well
Roll out dough to 2 cm thickness and cut with cookie cutter into 5 cm circles
Place on greased baking tray
Bake at 200˚C for 15 minutes.

Pumpkin Milkshake
Ingredients

1/3 cup cold mashed pumpkin
1/4 - 1/2 cup cold milk
1/4 teaspoonful vanilla essence
1/2 teaspoonful ground cinnamon
A pinch of ground cloves
A pinch of ground nutmeg
A pinch of ground mace
2 tablespoonfuls brown sugar
2 cupfuls vanilla ice cream
1-2 cinnamon cookies

Method
Place all ingredients except for the cinnamon cookies in a blender
Start with 1/4 cupful milk and then slowly add more if needed to make the blender process it all
Sprinkle with crushed cinnamon cookie crumbs and dust with cinnamon before serving.