Archive for Oktober, 2013

Pumpkin Walnut Muffins

Good morning everybody! These moist and fluffy pumpkin muffins are a good option for breakfast muffin, a sweet snack or a host gift.

Enjoy baking!

Pumpkin Walnut Muffins with Maple Syrup Glace

(12 muffins)

Muffins

1 cup spelt flour
3/4 cup walnuts, roasted and ground
1 tablespoon chickpea flour
2/3 cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon vanilla sugar or extract
1 pinch salt
1 pinch nutmeg
1/3 cup cranberries
1 cup hokkaido pumpkin, coarsely grated

½ cup soy milk or almond milk
½ tabelspoon apple vinegar
2 tablespoons sunflower oil
2 tablespoons agave syrup
½ cup pumpkin puree (how to make pumpkin puree)

Maple syrup glace

1 cup icing sugar
1/2 teaspoon cinnamon
3 tablespoons maple syrup
½ tablespoon soy cream
1 tablespoon margarine, creamy

Garnish

12 walnut halves

How to

Preheat the oven to 220°C, for recirculation heat 180°C.

Put the baking cases in the muffin pan.

Mix soymilk and apple vinegar, set aside for 2 minutes.

Add oil, soy yoghurt and maple syrup in another bowl and mix with a dough scraper.

Combine flour, baking soda, walnuts, chickpea flour, sugar, vanilla sugar, baking powder and soda, cinnamon, salt, nutmeg, cranberries and pumpkin in a big bowl. Then mix the dry and liquid ingredients.

Fill the dough into 12 baking cases.

Bake the muffins in the mid-oven-level for around 22-25 minutes.

Let the muffins cool down on a cooling rack.

Maple glaze

Stir icing sugar, cinnamon, maple syrup, soy cream and margarine in a medium bowl. Till it’s thick but creamy.

Coat the muffin top with the glace and top each one with a walnut halve.

Enjoy!

The next recipe will be the pumpkin beluga lentil fritters.

Pumpkin Pear Vanilla Jam & Pumpkin Orange Ginger Jelly

With this two recipes of a Pumpkin Pear Vanilla Jam and Pumpkin Orange Ginger Jelly I made something out of the ordinary jam and jelly recipes. Pumpkin isn’t a typical German ingredient for a jam, jelly or other sweets. I want to try somehing new with this versatile vegetable.

And by the way pumpkin is one of my favourite vegetables. Usually I make roasted pumpkin wedges (see recipe of our Chrismas Dinner with roasted pumpkin), pasta with creamy white wine pumpkin sauce, pumpkin curry, or a spicy soup with coconut cream.

Hope you’ll like the Pumpkin Pear Vanilla Jam and Pumpkin Orange Ginger Jelly!

Pumpkin Pear Vanilla Jam

(3 x jars (200ml, 1 cup) and 3 x jars (150ml, 3/4 cup))

500g Hokkaido pumpkin, small dices
500g sweet, ripe pears, pealed and diced
1/2 cup water
1/2 vanilla pod (vanilla beans and pod)
1/3 cup fresh orange juice (about one orange)
500g jam sugar 2:1 (1kg fruit to 500g jam sugar)
100 ml lemon juice

How to

Pumpkin Pear Vanilla Jam

Prepare the jam jars. Clean the jars with boiled water, also the jam funnel.
Put the jar lids in a bowl and pour with boiled water. Cover the lids completely with the hot water.

04_PumpkinJam

Put pumpkin, pears, water and vanilla pod in a big pot and boil them for 20 minutes, till they’re soft-boiled.


Puree with an electric blender and pass through a sieve. Put the orange juice in a measuring cup and add the puree, it should be around 750ml.


Mix the pumpkin puree with vanilla beans and jam sugar in a big pot.
Bring the mixture to boil and stir it the whole time. Take care the fruit-sugar mixture is very hot!
Cook it for 3 minutes.
Add lemon juice and cook the jam for another 3 minutes.

Jam jar filling

Put the jam funnel on the clean jam jar and fill to brim. Take a jar lid out of the hot water using a fork. Turn the lid on with the help of a tea towel; take care the jam jar is very, very hot!!!
Flip over the jars on the lid for 3 minutes. Than turn it back. After a while it comes to a vacuum in the jar.

07_PumpkinJam

The texture of the pumpkin pear vanilla jam its like seabuckthorn jam.

Few days ago I heard, about the possibility to make a pumpkin reduction from the hookaido pumpkin seeds. The pumpkin spongy centre and pumpkin (flesh) from the jam recipe above. So I used a ½ vanilla pod for this, for a lighter vanilla flavor.

The reason why I created these recipe for the pumpkin orange ginger jelly. Because I don’t want to waste food.

Pumpkin Orange Ginger Jelly

(3 x jars (200ml, 1 cup) and 1 x jars (150ml, 3/4 cup))

300-400g hookaido pumpkin seeds, the spongy pumpkin centre, s. picture
200g hokkaido pumpkin, diced
1 liter (4 cup) water
1/2 vanilla pod (only the pod from the jam above) or ½ teaspoon vanilla beans
1/3 cup fresh orange juice (about one orange)
1 teaspoon orange zests
50 ml lemon juice
2 tablespoons fresh ginger, finely grated
500g jam sugar 2:1 (1kg fruit to 500g jam sugar)

How to

Pumpkin Orange Ginger Jelly

Prepare the jam jars. Clean the jars with boiled water and the jam funnel.
Put the jar lids in a bowl and pour with boiled water. Cover the lids completely with the hot water.

Add all pumpkin inward ingredients with 1 tablespoon ginger and water in a big pot. Boil all for about 40 minutes.


Puree with an eclectic blender and pass through a sieve.
Put the orange juice in a measuring cup. Add the pumpkin puree, it should be around 750ml.


Add the vanilla pod, 1 tablespoon ginger and boil it for 5 minutes.
Mix the pumpkin puree with jam sugar in a big pot.
Bring the mixture to boil and stir it the whole time. Take care the fruit-sugar mixture is very hot!
Cook it for 3 minutes.
Add lemon juice and cook the jam for 3 minutes.
Remove the vanilla pod.

The filling is just like the explanation of the jam filling above (Pumpkin Pear Vanilla Jam/Jam jar filling)

Enjoy!

The next recipe will be a vegan pumpkin walnut muffin with maple syrup glace.

Peach Nut Shortcrust Pastry

I made this delicious peach nut shortcrust pastry with some of the last regional peaches. Now it’s time for the walnut harvest. So I decided to make a moist peach nut shortcrust pastry, with walnuts, almonds and a vanilla custard cream. The pastry has a light marzipan flavor.

Peach Nut Shortcrust Pastry

(12 pieces)

Almond Shortcrust Pastry

120 g (1 cup) spelt flour
100 g (3/4 + 1/8 cup) almond flour
1 tablespoon chickpea flour
60g (1/4 cup + 1 tbsp) sugar
1 teaspoon vanilla sugar or extract
1 teaspoon lemon cests
80 g (3/8 cup) cold margarine
1 tablespoon iced water

Vanilla Custard Cream

2 tablespoons cornstarch
1/2 tablespoon chickpea flour
175 ml (3/4 cup) vanilla soy milk
50 ml (1/4 cup) soy cream
1 teaspoons vanilla beans or vanilla extract
2 tablespoons brown sugar
1 pinch salt

Peaches and Walnuts

4-5 sweet peaches
2-3 tablespoons walnuts, grinded
4 tablespoons elder flower syrup
2 tablespoon almond flakes, roasted

How to:

Almond Shortcrust Pastry

Mix spelt, almond, chickpea flour, sugar, vanilla sugar and lemon cests.

Add margarine and cold water and knead everything quickly with cold hands.

Form a ball and cover with clear film and put it in a fridge for 30 minutes.

Vanilla custard cream

Mix the cornstarch and chickpea flour with 4 tablespoons of vanilla soymilk and 2 tablespoons brown sugar in a bowl. Add vanilla beans or extract and salt.

Heat up the rest of the soy milk and the soy cream till it boils, set aside and mix the vanilla mixture to the hot soymilk.

Shut down the heat. Put the pot back on the hotplate, boil and stir it for 1 minute till it is thick.

Cut the peaches in 16 segments.

Preheat the oven to 200°C/392°F (180°C/356°F heat recirculation).

Roll the dough between two clear films, put it in a tart baking pan and make a high rim.

Prick the dough base several times with a fork.

Cover the dough with a baking sheet and spread 1,5 cups lentils to bake the pasty for 20 minutes.

Spread the grinded walnuts over the hot pastry and cover with the hot custard cream.

Arrange the peach segments on the hot custard cream.

Put the cake back in the oven for 15 minutes.

Then brush the syrup over the hot peaches and put the cake back in the oven for another 10 to 15 minutes, till the peaches lightly caramelize.

Remove the cake from the oven.
Sprinkle the roasted almond flakes over the hot cake and leave to cool down.

05PeachNutShortbreadcrustPastry

Optional you can replace the peaces with pears and take other kind of nuts for the pastry.
Enjoy the colours of fall and the plentiful harvest!