Skip to main content

The Twitter Guide to Pumpkin

During the week I asked Twitter friends what were their favourite pumpkin ideas. Actually it was a simple request, one little tweet (Twitter miniblog post), and I was surprised by so many replies and retweets (repeat posts). Here are the responses:

@sgere: pumpkin polenta! we just had that for dinner on Sunday

@Amykr: I love pumpkin ravioli or since it is late some pumpkin bread

@Kimbitz: my 5 year old asked for pumpkin pie today - something in the air? I make my pie with honey and coconut milk - fantastic!

@achillesmama: RT @frombecca: so now have pumpkin on my mind ... maybe pumpkin risotto tonight ... other pumpkin ideas anyone?

@VeronicaFitzhug: after din din you should watch the christin ricci movie pumpkin. it's 1 of my favs & soundtrack is awesome. love that ricci chick

@fridley: Pumpkin pudding!! Had it the other night. Delicious!!

@crazybrave: try pasta with chunks of pumpkin roasted with cumin and chilli, grilled ricotta and pesto.

@JohannaBD: nothing beats pumpkin soup with crusty bread

@divinepurple: pumpkin scones. mashed pumpkin with honey and carroway seeds. classic pumpkin soup. pumpkin gnocci

@lavieenchocolat: Dorie Greenspan has a great stuffed pumpkin recipe on her website.

@Miss_Melbourne: @frombecca I'm planning on making tortellini with pumpkin, feta & pine nuts..yum!

@KathrynElliott: @frombecca I'd make @FoodStories beetroot, pumpkin & haloumi salad with chilli dressing

@essexgourmet: @frombecca How about roasted Pumpkin with Gorgonzola cheese - great with a baked ham or a simple pork chop... Yum?

@doriegreenspan: @frombecca a pumpkin recipe? here's a great one: http://tinyurl.com/ctcq9b

@ciarando: @frombecca Roast pumpkin risotto w sage & pinenuts is absolutely heavenly. Oh & don't forget sweet pumpkin pie! Mmmmmmmm...

@megmaker: @frombecca Pumpkin is so autumnal! You must be down under :-)

@transcribe: Love pumpkin sound with melted cheese on toast as a side ;)

@starrnat: i'll be having pumpkin soup for dinner i think

@figandcherry: @frombecca pumpkin and cauliflower curry!? Or pumpkin, chorizo and chickpea soup: http://bit.ly/Fsapa

@KeyIngredients: pumpkin risotto family fave - roast it first for max flavour.

@queenglass: ...How about pumpkin bisque? Or grilled with a balsamic reduction glaze?

@MaryLuzonfood: Pumpkin ravioli with a sage butter sauce! Yummm.

@lyndons: Aaaah. U just can't go past sliced pumpkin *roasted* hot and fast & toasty..

@Allyinspirit: Haven't had sweet pumpkin pie for decades * Used to make it myself * Thanks for reminder * Can almost taste it now.

@NON53N53: been a while - I tend to just make pumpkin soup - I'm boring :o)

@lyndons: Rockpool Sydney has an excellent unusual side-order: Baked pumpkin & sweet potato with yoghurt & mysterious [2 me] herbs... yum.

@GypsyOwl: Would love to see the pumpkin blog post :) Missed submitting. Did you get pumpkin drizzle? (a glaze)

@GypsyOwl: :) 2 C powderd sugar, 2 TBSP Pumpkin (pie filling), 1TBSP milk Whisk Together & drizzle ovr pastry (sprinkle w minced pecans)

@fridley: Pumpkin pudding - Recipe in translation if you want it. My wife puts them all in Japanese so its a challenge... :-) (note from Becca - a recipe in 8 tweets)

1.Line cake tin with butter;
2.In a small bowl,put 100g caster sugar+50cc h2o & caramelise in microwave for 5min. Place in base of cake tin.
3.Remove pumpkin seeds and skin,cut into small pieces totaling 500g.Steam or microwave until soft.Blend until smooth.
or force through a strainer
4.Add 80g caster sugar,2.5 tbs cornstarch,3 eggs,150cc cream,cpl drops of vanila ess,+few dashes of nutmeg & cin powder(to taste). Then mix.
5. Add pumpkin mix to the cake tin and tap to remove large air bubbles.
6. In a preheated 180C oven,steam bake(place cake tin in larger container filled with boiling h2o up to half the height of cake tin) 30min.
7. Done if when skewered, stick remains clean.
And that folks is the best damm pumpkin pudding recipe I have ever tasted. I especially love it the next day out of the fridge...

@Ozquilter: good idea, I have a savory pumpkin pie recipe to include as well :)

@fridley: @ozdj And again with the pumpkin.... :-) @frombecca

THANKS to my wonderful twitter follow friends!

Comments

Popular posts from this blog

Boeuf Bourguignon (Inspired by Julia Child)

This week was an exciting moment in the food blogging world as the movie Julie & Julia opened. (here in Australia we've still got a couple of months to wait though ... and my fingers are tapping the kitchen table impatiently). The movie features two stories: the memoirs of Julia Child and the story of food blogger Julie Powell cooking her way through Julia's recipes. One of the things I'm delighted about with the movie is that it features some of my French (classic) favourites. They've never gone out of style with me. They are the dishes I taught myself as a teenager and have been cooking ever since. Every winter since I first cooked this recipe, I've warmed family and friends with Boeuf Bourguignon. Here's my adaptation using mustard, not flour, for thickening. Where possible, for added depth of flavour, I prepare a day ahead of eating, and start preparations with the marinade the day before that. Boeuf Bourguignon 1.5 kg (3 1/2 lbs) casserole beef ...

Paper Bag Cookery - En Papillote

There's something delightful about receiving a parcel. It's the discovery process in the opening that enchants. This holds true also for food. Cooking in parchment paper, ...... en papillote in French or al cartoccio in Italian, was one of the earliest cooking techniques that I experimented with as a child. Perhaps I was enchanted (then as now) with the hidden treasures of aromas and taste. When the best of the season's ingredients are folded in a pouch (of parchment, bag or aluminium foil) and then baked, the flavour is captured within and released as the parcel is opened. One of my most memoriable parcels was Tuscan perfection at Cibreo in Florence and provides the perfect example of cooking with this technique. A parcel of aluminium foil arrives at the restaurant table. The simple package is opened to reveal flat wild mushrooms, which had been baked in a little oil, and tickled with a few fresh herbs. All the flavour, all the aromas were retained. Simple! Delicious! M...

CSIPETKE (Hungarian Pinched Noodles)

I love sharing food with friends, and cooking for them, and there is no greater honour than being invited into a friend's home and having them cook in a labour of love to share with me. A couple of weeks ago I spent a leisurely Sunday lunch in the home of my friends Georgie and Janos. That day they treated me to homestyle Hungarian fare. I've never made Csipetke, and they've been kind enough to give me a lesson, shared here with you. They even took the photo.   Csipetke: home made pasta for soups   80g continental flour  1 small egg salt  Mix flour with egg and knead until firm dough forms. Sift a little flour on a hard surface and roll dough with a rolling pin until it is 1mm thick. Dip your fingers into flour and pinch small pieces from the dough (about 5mm x 5mm). Add small pieces of dough to boiling soup (such as gulyas soup) or boiling salty water. It is cooked when it comes to the surface (about 2 - 3 minutes).  If we're lucky maybe they'll share the...