Archive: October 2016

Dessert – Halloween Pumpkin Recipes

October 31st 2016 by .

You can’t have a 3-course meal without the most important course; dessert! Halloween is nigh, so see how you can make these two final delicious dishes with a little help from Kitchen Door Workshop.

Pumpkin Seed Brittle

Ingredients –

  • Kosher salt and sea salt to taste
  • Cooking Spray
  • ½ Teaspoon ground cinnamon
  • 3 Tablespoons olive oil
  • 125g Unsalted butter
  • 250g Pumpkin seeds
  • 700g Sugar
  • 120ml Water

To Make –

Preheat the oven to 150C and then rinse your pumpkin seeds and shake them dry. Next, spray a baking tray with non-stick cooking spray and spread the pumpkin seeds out onto the tray, making sure to keep them in an even layer. Dry your pumpkin seeds out by roasting them in the oven and then remove the pumpkin seeds, turning the temperature in the oven up to 160C.

Drizzle your olive oil over the pumpkin seeds, tossing them around to ensure that they are well coated. Sprinkle the seeds with salt to taste and then roast again until they are browned and crisp, which can take anywhere between 30 and 40 minutes. Remove them from the oven and put them over to one side to cool.

Next, line your baking tray with greaseproof paper and coat it again with cooking spray. In a medium sized saucepan add the sugar, cinnamon, water and unsalted butter in together, along with a sprinkling of salt.

Bring this mixture to the boil, stirring occasionally until the sugar is dissolved. If you have one, check the temperature regularly with a candy thermometer (if you don’t have a candy thermometer don’t worry! Offthemeathook has a great guide on measuring temperature without a candy thermometer). You’ll need the temperature to reach around 145 – 150C, which can take anywhere between 8 – 13 minutes.

The mixture should gradually turn brown, looking caramelised. Start to watch out for the colour of your mixture; if it is starting to look too dark, you might be burning it. Once it starts to smell like caramel (perfect), quickly stir in your pumpkin seeds so that they are evenly spread throughout the mixture and then take your brittle off the heat.

Pour your mixture into your prepared baking tray and spread the mixture quickly out into a thin layer using a rubber spatula or similar implement. Let it cool for about an hour and then gently peel it off the greaseproof paper. Drop it into a bowl to break or snap it into pieces yourself. Pumpkin brittle is great for enjoying with a cup of tea or just as a sweet snack from time to time!

Good Ole Pumpkin Pie

Ingredients –

  • Plain flour for dusting
  • ½ Teaspoon salt
  • ½ Teaspoon nutmeg, grated
  • 1 Teaspoon cinnamon
  • 1 Tablespoon icing sugar
  • 175ml milk
  • 2 Eggs
  • 25g Butter
  • 140g Caster sugar
  • 350g Sweet shortcrust pastry
  • 750g Pumpkin, deseeded and cut into chunks

To Make –

Place your pumpkin chunks in a large saucepan and add water until covered then bring to the boil. Cover your saucepan with a lid for around 15 minutes or until the pumpkin is tender. Then drain the pumpkin of water and let it cool.

Preheat the oven to 180C (160C for a gas oven), then dust your counter with flour and roll out the pastry to your desired thickness. Use the pastry to line a 22cm loose-bottomed tart tin, cut off the excess and chill the pastry for 15 minutes. After this, blind bake your pastry (adding baking beans) for 15 minutes, then remove the beans and cook for a further 10 minutes until the pastry is a pale golden brown.

Leave your pastry off to one side to cool down and in the meantime, increase the temperature of your oven to 220C (200C gas). In a medium-sized bowl, beat your eggs and then mix together the eggs with the sugar, salt, nutmeg, half your cinnamon, milk and the butter (make sure to melt your butter in the microwave beforehand). Push your pumpkin mixture through a sieve into a separate, larger bowl and add the rest of the mixture in, stirring it to combine it all together.

Pour the entire mixture into your pastry shell and then cook it for 10 minutes. Reduce the oven temperature to 180C (160C gas) and bake for a further 35-40 mins until your pie filling has just about set. While leaving the pie to cool mix together the rest of your cinnamon with the icing sugar. Remove the pie from the tin and then dust your cinnamon/icing sugar mixture over the top. Serve immediately, preferably with some whipped cream or ice cream on the side!

That’s the last of our ‘pumpkin style’ recipes for now so enjoy Halloween this evening, whether you’re out ‘trick or treating’ with friends and family, or you’re at home busy fitting your new kitchen doors while Friday the 13th plays in the background.

Main Course – Halloween Pumpkin Recipes

October 28th 2016 by .

Last time around Kitchen Door Workshop gave our readers a few ideas for Soups and Salads as a means of polishing off all the extra pumpkin you may have in preparation for Halloween. This time, we look into main courses. While they are a member of the squash family, pumpkins are incredibly versatile foodstuffs as they can be used in both sweet and savoury dishes.

We take a look at two family favourites that can easily incorporate pumpkins to spice up your evening meal in October.

Chicken Gnocchi with Bacon in Pumpkin Sauce

Ingredients –

    • Salt and Pepper to Taste
    • ½ Teaspoon chilli powder
    • ½ Teaspoon garlic powder
    • 2x Teaspoon smoked paprika
    • 170g Parmesan cheese
    • 200g Sliced spring onions
    • 200g Sliced Bacon
    • 225g Cream cheese, cubed
    • 300g Diced chicken breasts
    • 340g Pumpkin puree
    • 250ml Milk
    • 2 Packets/900g Gnocchi

To Make –
Start off by bringing a large pot of water to boil over a high heat, and then adding your gnocchi and cooking them according to the directions on the packaging. Once the gnocchi is well cooked, drain the water, add a little olive oil to the gnocchi in order to keep them moist and to prevent them from sticking and then set them aside.

Fry your bacon in a skillet over medium heat until crispy (or as you like it) and then place the bacon in a paper lined plate to drain off any fat remaining. Add your diced chicken to the pan, seasoning it with salt and pepper to taste. Lightly fry your chicken until it is no longer pink and then remove it from the pan and set it aside.

Drain the pan of any remaining fat and then add in your cream cheese. Stir the cream cheese gently until it starts to melt, adding in the pumpkin puree, parmesan cheese, paprika, chilli powder and garlic powder afterwards. Stir in your milk until the mixture is fully combined and smooth. Add your gnocchi, chicken and bacon to the pan and gently stir together for about 5 minutes, letting the sauce warm the gnocchi, bacon and chicken respectively. Your sauce should be thick and creamy at this point, but if it is too thick you can always add a little more milk to thin it out.

Season the dish with salt and pepper if needs be, then add your spring onions and serve immediately. The rich flavours of the chicken and bacon complement the creamy pumpkin sauce beautifully and really helps to warm the cockles of your heart.

Pumpkin Lasagne for Vegetarians

Ingredients –

      • Paprika and Nutmeg, to taste
      • Salt and Pepper to taste
      • 25g Parmesan style vegetarian grated cheese
      • 250g Fresh ricotta cheese
      • 250g Green lasagne pasta sheets
      • 1kg Pumpkin; which has been peeled, the seeds removed and then cut into small cubes
      • 90ml Extra virgin olive oil
      • 150ml Milk

For the Bechamel Sauce –

      • 55g Butter
      • 55g Plain flour
      • 350ml Milk

To Make –
Firstly, preheat your oven to 180C then heat the olive oil in a large pan with medium depth. Add your pumpkin to the oil. Cook it for about an hour, stirring occasionally until it is cooked and tender. Season your pumpkin with paprika, a grating of nutmeg and salt and pepper to taste.

While your pumpkin is still on the heat, add your ricotta cheese and then stir it well. After stirring, remove it from the heat, covering the mixture and allowing it to stand while you prepare the bechamel sauce. Melt your butter in a small saucepan, adding the flour little by little while stirring so that lumps do not form as you stir. Once the flour has evenly absorbed the butter, you will need to cook the sauce for a further 4 minutes or so. Then simply add the milk a little at a time, stirring gently until you create a smooth and creamy sauce.

Arrange a layer of your lasagne sheets in the bottom of an ovenproof dish. Now spoon around a third of the pumpkin mixture over your lasagne sheets lay more sheets over the top and then rinse and repeat until you have a nice layered sandwich of pasta and pumpkin. Finish your lasagne off with a final layer of pasta sheets and then pour your milk over the top, allowing it to drain through to all the pasta layers. Bake the mixture for 10 minutes in the oven, then remove the lasagne and spread your bechamel sauce on top. Bake for 15-20 minutes, until all the milk has been absorbed and the lasagne starts to look nice and crisp.

Remove your bake from the oven to sprinkle parmesan style grated cheese on top and then place back in the oven for a final few minutes. Make sure to watch the lasagne at this point, lest the parmesan starts to burn! Serve your bake immediately with a nice side salad or with a batch of fresh garlic bread. What a delicious way of finishing off your extra pumpkin supplies!

Halloween Pumpkin Recipes from Kitchen Door Workshop

October 26th 2016 by .

Halloween is coming up at the end of this month. You could be a fan of all things spooky, including the decorations, the sweets and the dressing up, or you might just be a fan of creating newer and scarier horror film marathons every year. Whichever way you like spending Halloween, it is likely that you will be carving out a little pumpkin to put on your doorstep for ‘All Hallow’s Eve’.

Pumpkin carving is a great activity to spend time having fun with family and friends. There’s just one problem; what do you do with all that leftover pumpkin? Kitchen Door Workshop has you covered with a full 3-course meal of ideas on what you can make out of your leftover pumpkin supplies.

Today we’ve got a Soup Recipe and a Salad Recipe for you to try.


The Soup – Pumpkin and Chestnut Soup

Ingredients – 

  • Salt and Pepper to taste
  • 1 Stock cube (flavour of your choice)
  • 115g White onion (half a medium sized white onion)
  • 400g Potato (1 large potato), peeled and cut into cubes
  • 800g Pumpkin, cubed
  • 300g Tinned chestnuts

You will also need a food blender for this recipe.

To Make –

In a pan, lightly fry your onion half until it is cooked, but make sure to take it off the heat before the onion starts to colour. Next add your potato and pumpkin cubes into a large pot, along with the tinned chestnuts and your seasoning. Crumble in your stock cube and then dice your onion, adding it to the mixture.

Add hot water until all the ingredients are covered and then cook on a high heat until the water has been absorbed by the rest of the mixture. Once the water has been absorbed, take your mixture off the heat and then blend it until smooth.

Taste test your soup, adding extra salt and pepper as you feel necessary and then blend once more. Serve the soup immediately with double cream and a tiny pinch of cinnamon, or freeze it in containers to eat later.

For added flair, you can hollow out a mini pumpkin (making good use of the innards in your soups and salads!) and serve your Pumpkin and Chestnut soup in cute little pumpkin bowls. The wonderfully nutty flavour of the chestnut combined with pumpkin creates a delicious, savoury soup that is bound to warm you up as the weather gets colder.

The Salad – Pumpkin and Mango Salad

Ingredients –

  • 1 Pumpkin, cut into large cubes with the seeds kept on
  • 1 Large head of Lettuce (around 450g),
  • 4 Medium-sized mangoes (around 800g), cut into chunks
  • 50g Almonds
  • 180g Sliced Fennel

For the Dressing –

  • 4 Tablespoons olive oil
  • 4 Tablespoons honey
  • 4 Tablespoons bottled lime juice (or the juice of two fresh limes)
  • Salt and pepper to taste

To Make –

Start by washing and cutting up your lettuce into more manageable, bite-sized pieces. Then preheat your oven to 220C and then place your cut pumpkin onto a baking tray, ‘skin side’ down. Drizzle with your olive oil and then sprinkle with sea salt. Roast the pumpkin for anywhere between 30-45 minutes – the tips should be a little burnt and crisp and the insides should be nice and soft.

In a separate bowl, combine the olive oil, honey, lime juice and salt and pepper to make your dressing. Adjust your seasoning to your taste and then transfer your roasted pumpkin pieces into a separate bowl, pouring half the dressing over the pumpkin. Toss gently to ensure that the pumpkin is well coated.

Toast your almonds in the oven for around 10 minutes, or until golden. In another bowl, toss together your mangoes, sliced fennel and lettuce. Add the other half of your dressing and toss gently once more. Finally serve the salad on plates of your choice, adding the roasted pumpkin pieces and toasted almonds on top. This salad works wonderfully as a side salad, a starter or as a tasty and filling lunchtime meal.

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