Making best use of winter produce
Here are some comfort foods to make with winter vegetables
By : migrator
Update: 2018-10-27 19:23 GMT
Chennai
Halloween Pie with sweet pumpkin
Ingredients
1 piecrust (bought or homemade)
1 1/2 cups plus 2 tbsp buttermilk
Parchment paper
400 gm sweet pumpkin, mashed
3/4 cup sugar
2 tsp ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Method
- Preheat oven to 425°. Fit the piecrust into a metal pie pan, pressing excess dough on the rim of the pan. Cut shapes from remaining piecrust to use around pie edge. Brush 1 tbsp buttermilk around pie edge; arrange shapes around it and brush them with 1 tbsp. buttermilk.
- Prick bottom and sides of piecrust 8 to 10 times with a fork. Line piecrust with parchment paper, and fill with pie weights. Bake for 15 minutes.
- Whisk together pumpkin, sugar, cinnamon, salt, vanilla extract, egg whites and yolk and remaining 1 1/2 cups buttermilk in a large bowl. Pour mixture into piecrust.
- Bake at 425° for 10 minutes. Reduce heat to 325°, and bake for 35 to 40 more minutes or until edge of filling is slightly puffed and centre is slightly wobbly. Cool on a wire rack 1 hour. Store in refrigerator up to 2 days.
Roasted Cauliflower and Spinach Salad
Ingredients
3 cups small fresh cauliflower florets
1/4 tsp. cayenne pepper
1 tbsp. olive oil
4 cups fresh spinach
1/4 cup dressing of your choice
1/4 tsp. garam masala
1/4 cup roasted almonds, chopped
1 tbsp fresh cilantro, chopped
Method
- Heat oven to 400°F.
- Combine cauliflower florets, cayenne pepper and olive oil; spread it onto a baking sheet sprayed with cooking spray or greased with butter. Bake for 15 to 20 minutes or until golden brown. Cool for 15 minutes.
- Mix dressing and garam masala until blended. Toss spinach with cauliflower and dressing mixture; top with nuts and cilantro.
Beef and Persimmon Korma
Ingredients
4 persimmons, cubed
1 red onion, finely chopped
11-inch ginger, finely chopped
3 green chillies, finely chopped (adjust to taste)
1 tbsp cumin seeds
2 tbsp cooking oil
450 gm minced beef
1.5 cups crushed tomatoes
2 tbsp garam masala
1 tbsp black pepper
1 tbsp coriander powder
1/4 tsp mace powder
1/4 tsp nutmeg powder
1/4 tsp clove powder
1 tbsp turmeric powder
1 cup yogurt
Salt to taste
1/2 cup fresh cilantro leaves, chopped
1cup chicken or beef stock
Method
- Heat oil in a heavy base pot and lightly roast the cumin seeds before stirring in the chopped onions and green chillies. Cook until onions have softened and changed to a light golden brown colour.
- Add the cubed persimmons, stir well and add the minced beef. Cover the pot, reduce the heat to a low medium and let it cook for about 15 minutes, stirring occasionally. Sprinkle a little water if required.
- Add all the spices, crushed tomatoes and chicken or beef stock and stir well. Stir in the yogurt and cover the pot and let it simmer for 10 minutes or until the fruit has softened. Sprinkle the fresh cilantro leaves on top and serve with basmati rice.
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