Tag: #zucca

Pumpkin Risotto

Pumpkin Risotto

I love that Autumn fills the markets with delicious pumpkins and every year I love to make Pumpkin Soup .  Whenever I make soup though I always make too much, but this is a good thing because it means I can freeze some.  What also 

Pumpkin Spice Muffins with Brown Sugar Cream Cheese Frosting

Pumpkin Spice Muffins with Brown Sugar Cream Cheese Frosting

Finally the weather is demonstrating Autumnal tempertures, not that I had much patience to wait to start with the pumpkin recipes. I had originally planned on making muffins, and although they were delicious (especially still warm from the oven) , the following morning they looked 

Pumpkin Pancakes with Bacon & Maple Syrup

Pumpkin Pancakes with Bacon & Maple Syrup

Everyone loves pancakes for breakfast, but sometimes it’s nice to change your usual recipe and try something different.  These pumpkin pancakes offer a bit of spice, the crispy bacon gives you a deliciously salty crunch and strangely enough, all this marries well with a good quality Maple Syrup. 

Pumpkin Pancakes

  • 155g Self Raising flour (or 155g plain flour + 2 teaspoons baking powder)
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • pinch salt
  • 250ml milk
  • 200g puree pumpkin (I used Libby’s canned brand)
  • 30g butter, melted
  • 1 large egg
  • 8 rashers of bacon

  1. Whisk flour, sugar, cinnamon, ground ginger, nutmeg and salt together in a large bowl.
  2. In a separate bowl, stir together the milk, canned pumpkin puree, melted butter, and the egg.
  3. Pour liquid ingredients into dry ingredients, and whisk until smooth and well combined.
  4. Melt some butter in a frying pan over medium heat, and ladel the same amount of batter for each pancake.
  5. Cook pancakes about 3 minutes per side.
  6. Cook bacon in another frying pan until golden and crispy.
  7. Serve pancakes with bacon and Maple Syrup.

Pancake di Zucca con Pancetta & Sciroppo di Acero

Tutti amano i pancake per colazione, ma a volte è bello cambiare la tua ricetta abituale e provare qualcosa di diverso. Questi pancake di zucca offrono un sapore speziato, la pancetta croccante e salata  stranamente sposa benissimo con un buon sciroppo di acero di qualità.

  • 155g farina auto-lievetante (o 155g farina ’00’ + 2 cucchiaini lievito in polvere per dolci)
  • 2 cucchiai di zucchero semolato
  • 1/2 cucchiaino cannella
  • 1/2 cucchiaino zenzero in polvere
  • 1/8 cucchiaino noce moscato
  • pizzico di sale
  • 250ml latte
  • 200g purè di zucca (ho usato la marca Americana ‘Libby’s’ in scatola)
  • 30g burro, sciolto
  • 1 uova grande
  • 8 fette di ‘bacon’ or pancetta
  1. Mescolare la farina, lo zucchero, la cannella, lo zenzero, la noce moscata e il sale in una grande ciotola.
  2. In un altra ciotola, mescolare insieme il latte, la purè di zucca in scatola, il burro e l’uovo.
  3. Versare gli ingredienti liquidi con gli ingredienti asciutti e mescolare a mano con una frusta per ottenere una miscela omogenea e con tutti ingredienti ben combinati.
  4. Sciogliere un po’ di burro in una teglia sopra il fuoco medio e versare la stessa quantità di pastella per ogni pancake.
  5. Cuocere i pancake circa 3 minuti per lato.
  6. Cuocere la pancetta in un’altra teglia.
  7. Servire i pancake con la pancetta e il sciroppo d’acero.

 

Pumpkin Soup

Pumpkin Soup

The festive season makes me want to pull out all my ‘comfort food’ favourites, and apart from dessert, nothing screams comfort more than a hot bowl of soup.  I have many recipes that I love but one that I love is pumpkin soup. The success