It becomes a bit boring to complain again but it's still cold and wintery in London and there is no sign of spring as yet! I feel upset, I want to be out and about! I want to go to the garden! I want sunshine and I want spring! This is my message to the Universe!
Feeling full of contradiction I decided to make a wintery, almost Christmasy cake and a summery picknicky hummus:)
I spent a while looking for a good cake with pumpkin purée and choose Anna Olson's Pumpkin and Cranberry Loaf: Food Network Canada Pumpkin Cranberry Loaf Anna Olson
The recipe uses cups for measurement so I used a glass, a standard size tumbler to measure (250ml)
Anna Olson's Pumpkin Cranberry Loaf
2 glasses (250ml) flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
120g unsalted butter, room temperature
1 cup sugar
2 eggs
1glass pumpkin purée
zest of one orange
1 tsp vanilla extract
1 glass orange juice
1 1/2 glass frozen cranberries
Preheat the oven to 170C (fan assisted). Sift the flour into a bowl and mix with spices, salt, baking powder and soda. In another bowl cream together sugar and butter until fluffy. Next add one egg stir and then add the second egg. Stir in pumpkin puree, vanilla extract, orange zest and orange juice. Next stir in the flour mix just until incorporated, fold in cranberries.
Transfer the batter into a loaf pan. Now I know now that mine was slightly too small but as it a silicone loaf pan it stretches on the sides and still came out ok so if you have a classic size loaf I would pour 3/4 of the batter and the rest of it bake in a small whatever kind of baking tray. Bake for 60 to 70 minutes and run the skewer test to make sure that it's thoroughly baked.
Off to hummus. I make all sorts of these but tonight was about using the remained pumpkin puree.
Classic hummus with an extra from pumpkin puree
1 can of chickpeas rinsed well
2 tbsp of light tahini paste
3 tbsp of pumpkin purée
2 tbsp of sesame oil or rapeseed oil
juice of half of a lemon
generous squirt of lime juice
1 tsp of chilli flakes
1 tsp of ground cumin
cold water (a few spoons)
salt and pepper
Now what I love about hummus is that all there is to do is to blend all ingredients together! Add more water if too thick. Add extra lemon juice, tahini or oil and season to adjust the taste to your liking but make sure that it is a hummus slightly coarse consistency. That's the beauty of homemade hummus! Yamas! Although that suppose be use when drinking;)
Feeling full of contradiction I decided to make a wintery, almost Christmasy cake and a summery picknicky hummus:)
I spent a while looking for a good cake with pumpkin purée and choose Anna Olson's Pumpkin and Cranberry Loaf: Food Network Canada Pumpkin Cranberry Loaf Anna Olson
The recipe uses cups for measurement so I used a glass, a standard size tumbler to measure (250ml)
Anna Olson's Pumpkin Cranberry Loaf 2 glasses (250ml) flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
120g unsalted butter, room temperature
1 cup sugar
2 eggs
1glass pumpkin purée
zest of one orange
1 tsp vanilla extract
1 glass orange juice
1 1/2 glass frozen cranberries
Preheat the oven to 170C (fan assisted). Sift the flour into a bowl and mix with spices, salt, baking powder and soda. In another bowl cream together sugar and butter until fluffy. Next add one egg stir and then add the second egg. Stir in pumpkin puree, vanilla extract, orange zest and orange juice. Next stir in the flour mix just until incorporated, fold in cranberries.
Transfer the batter into a loaf pan. Now I know now that mine was slightly too small but as it a silicone loaf pan it stretches on the sides and still came out ok so if you have a classic size loaf I would pour 3/4 of the batter and the rest of it bake in a small whatever kind of baking tray. Bake for 60 to 70 minutes and run the skewer test to make sure that it's thoroughly baked.
Off to hummus. I make all sorts of these but tonight was about using the remained pumpkin puree.
Classic hummus with an extra from pumpkin puree
1 can of chickpeas rinsed well
2 tbsp of light tahini paste
3 tbsp of pumpkin purée
2 tbsp of sesame oil or rapeseed oiljuice of half of a lemon
generous squirt of lime juice
1 tsp of chilli flakes
1 tsp of ground cumin
cold water (a few spoons)
salt and pepper
Now what I love about hummus is that all there is to do is to blend all ingredients together! Add more water if too thick. Add extra lemon juice, tahini or oil and season to adjust the taste to your liking but make sure that it is a hummus slightly coarse consistency. That's the beauty of homemade hummus! Yamas! Although that suppose be use when drinking;)
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