The school holidays are passing by in a blur of homemaking. We have spent many happy days at the allotment once again and the boys are thriving. I swear it’s like I’ve given them an “ent draft” and they will start sprouting soon! We have made many, many days preparing, steaming and freezing vegetables. There is no more space in the freezer for vegetables which is a great sign. My hubby has a giant brew of homemade cider fermenting away with Christmas in mind. There are still recipes to be tested and there is always work to be done though and when I sat down to write up these recipes I realised that it was the day before Hallowe’en so I’d better make it a bumper recipe blogpost!
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This week I have a lovely new recipe for orange and pumpkin pancakes (also gluten and dairy free providing you’re careful with your ingredients) over on Flogastronomy so just click on the image below to be taken to that recipe. The 6-year-old demolished a few batches of these pancakes over the past fortnight!
It’s so simple to slice up a pumpkin, drizzle the slice with olive oil and rub over with a few spices like paprika and cumin, then slow roast the pumpkin slice (skin still on) in a fan oven at 170 degrees for an hour. The result is a soft, yielding treat that I eat with a spoon. I can’t really call it a recipe; more half a recipe. If you pick up a pumpkin on discount try roasting the slices. Roast the lot then scoop away the cooked flesh and leave it to cool before freezing it as a savoury puree. It’s a great treat!
I am, obviously, a massive fan of bacon. So sweet bacon crumble, made with 2 simple ingredients, has featured on my dinner table a lot. All you need is a decent sliced bacon that’s not too fatty and some quality honey. In my final recipe today, I couple the crumble with a savoury pumpkin pie that goes so well with a light green salad – or even kale if that takes your fancy.