The boys have a huge pumpkin patch, so I have thought of lots of recipes to enjoy the pumpkins while they are in season.
Cut the pumpkin into cubes and place into a plastic bag. Pour 1 -2 table spoons of olive oil into the bag and shake until the pumpkin is completely covered in oil. Place the pumpkin on a baking tray and put into a preheated oven 180c and roast until it is perfectly soft. In a frying pan, fry 1 onion and 2 cloves garlic in 1 table spoon of butter until soft. Add 1 cup of washed Arborio rice, fry for just a minute and then add 1 cup of white wine. Then gradually add 2-3 cups of chicken stock, (stirring periodically) depending on how you like your risotto, until the rice is soft. Whilst the risotto is cooking, place 200 grams of thinly sliced prosciutto individually on a baking tray and cook or place under a grill, until crisp. Once the risotto is to your liking, add the roasted pumpkin, black pepper and any fresh herbs you like. Serve the risotto with the crunchy prosciutto on top and a sprinkle of Parmigiano Reggiano.
Preheat the oven to 160c, and prepare a 22cm cake tin. Combine the following into a saucepan- 500gms of any dried fruit (I use 250gms Sultanas and 250gms Goji Berries) 1 cup of water , 1 1/4 cups caster sugar, 125gms butter, 1 table spoon of golden syrup and 1 tea spoon of bi-carb soda. Stir over a medium heat until the sugar dissolves. Bring to the boil and cook for 10 minutes. Leave this to cool and beat 2 eggs into the mixture, 1 cup of cold mashed pumpkin, 1 cup of Self raising flour and 1 cup of plain flour. Bake in the oven for 1 1/2 hours. Cool in the pan before turning out. This is a deliciously moist cake.
I hope you enjoy! Cathryn
