Ingredients
Serves 4-6Best Pumpkin Soup
30 g butter
1 brown onion, chopped
2 cloves garlic, chopped
3 rashers free-range bacon, diced (optional)
½ tsp ground cumin
½ tsp ground nutmeg
1 kg pumpkin, peeled and roughly chopped
4 cups chicken stock
¼ cup cream
Salt and freshly ground black pepper
¼ bunch chives, snipped, to garnish (or you can use parsley or coriander)
Cheese Twists
Makes 12
2 sheets frozen ready-rolled puff pastry, just thawed
1 egg, lightly beaten
1/3 cup finely grated parmesan cheese
½ cup finely grated cheddar cheese
Saucy Chocolate Pudding
Serves 4-6
1 cup self-raising flour
3 tbsp cocoa
1/3 cup caster sugar
½ cup milk
100 g butter, melted
2 eggs, lightly beaten
½ tsp vanilla extract
¼ cup brown sugar
1 ¾ cups boiling water
Vanilla ice cream, to serve
Method
Best Pumpkin Soup
Melt the butter in a large saucepan over medium heat and cook the onion, garlic and bacon, for 3–4 minutes, or until the onion is soft. Add the spices and fry gently for 1 minute. Add the pumpkin and stock. Bring to the boil and simmer, covered, for about 20 minutes, or until the pumpkin is tender.
Cool slightly and puree in several batches in a food processor or blender (or you can use a hand-held stick blender in the saucepan). Return to the saucepan, stir through the cream and gently reheat. Season with salt and pepper to taste. Ladle into serving bowls and garnish with herbs.
Cheese Twists
Preheat the oven to 200ºC. Line a large baking tray with baking paper.
Place 1 sheet of pastry on a large chopping board. Brush with the egg and sprinkle evenly with the cheeses. Top with the remaining sheet of pastry and press down firmly. Cut into 2 cm wide strips and twist (there should be 4–5 twists in each strip).
Place the twists on the tray and press the ends down firmly so they do not untwist. Bake for 12 minutes, or until golden brown and crisp. Transfer to a wire rack to cool.
Saucy Chocolate Pudding
Preheat the oven to 180ºC (160ºC fan). Grease a 1-litre soufflé dish.
Sift the flour, 2 tablespoons of the cocoa, and the caster sugar into a large bowl. Combine the egg, milk, butter and vanilla in a jug. Make a well in the flour mixture and gradually add the milk mixture, lightly stirring until combined (do not overmix). Pour into the baking dish and smooth over the top. Evenly sift over the remaining cocoa and sprinkle over the brown sugar, then gently pour over the boiling water.
Place on a baking tray (in case the pudding bubbles over a little) and bake for about 30-35 minutes, or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Serve hot with vanilla ice cream.
Tip: It’s best to use a quality Dutch cocoa when making this pudding as it gives a smooth, rich chocolaty flavour and a lovely dark colour.
Additional recipe for non-chocolate lovers (not demonstrated):
Lemon Delicious
Serves 4-6
3/4 cup sugar
2 eggs, separated
1/3 cup self-raising flour
Grated rind and juice of 1 lemon
1 ½ cups milk
Preheat the oven to 180ºC (160ºC fan). Grease a shallow casserole dish.
Cream the butter and sugar, add the egg yolks and beat well. Sift in the flour, then add the lemon rind and juice. Add the milk slowly to the creamed mixture, stirring well. Beat the egg whites until stiff, then fold into the mixture and pour into the baking dish. Bake for about 45 minutes.