Today we have a few things we like to give to you for Halloween. Yes, you can eat candy but if you would like some vegetables instead then here are some idea's that you might like.
VEGA WELLINGTON WITH
MUSHROOMS AND PUMPKIN (for 6-8 persons)
(preparation + - 1 h, furnace: + - 1 h 30 min, cooling: 30 min)
You need
- 1 small bottle- or butter squash, halved lengthways and seeds removed.
- olive oil
- 1 small dryed red pepper, crumbled
- 1/2 teaspoon ground cinnamon
- 1 tablespoon coriander seeds (ketumbar)
- 1 sprig fresh rosemary, leaves picked and cut.
- 2 red onions, peeled and sliced.
- small bunch fresh sage, leaves picked.
- 100 gr. cooked chestnuts, crumbled.
- 2 slices sourdough bread (eg).
- 3 cloves garlic, peeled.
- 1 (preferably organic) lemon.
- 20 gr. butter
- 250 gr. chestnut mushrooms, sliced.
- 200 gr. spinach or chard.
- 50 gr. pine nuts, roosted.
- 25 gr. sultanas.
- 500 gr. butter puff pastry
- 1 egg (preferably organic or free-range egg!)
- dash of milk
- Seasalt en pepper
Preparation:
Preheat the oven to 200 ° c. Cut the pumpkin lengthwise in
wedges and place on a large baking sheet. Sprinkle with a
dash of olive oil and also sprinkle with the dryed red
pepper and cinnamon. Crush the coriander seeds in a mortar,
add the rosemary leaves and stamp for 1 to 2 minutes more so
the flavors will release. Sprinkle over the pumpkin and toss
together so that each piece of pumpkin is well coated with
the spice mixture. Make sure all pieces pumpkin lies with
the skin side down, cover with aluminum foil and bake for +
- 45 minutes in the oven or until the pumpkin is soft. Let
cool and tear into pieces.
Meanwhile, heat a pan over medium heat and add a splash of olive oil and onions. Generously spinkle with seasalt and freshly ground black pepper and cook gently, stirring occasionally until the onion is soft and lightly browned. Add the last few minutes of cooking the sage and crumbled chestnuts.
In meanwhile grill the bread in a hot grill pan or toaster and rub the toasted bread well in with the halved garlic clove. Tear the toasted bread into small pieces and add to the onions in the pan, but only at the last moment, when the onions are ready. Turn off the heat and stir well. Taste, season with salt & pepper and grate the rind of the lemon over it. Melt the butter in a pan over medium heat and add the mushrooms with the chopped garlic clove. Bake until the mushrooms are soft and quite dry. Squeeze a little lemon juice, toss in a food processor and puree until smooth. Bring a large pot of salted water to the boil and cook the spinach it is soft. Drain in a colander, pressing gently to get rid of excess moisture and set aside.
Meanwhile, heat a pan over medium heat and add a splash of olive oil and onions. Generously spinkle with seasalt and freshly ground black pepper and cook gently, stirring occasionally until the onion is soft and lightly browned. Add the last few minutes of cooking the sage and crumbled chestnuts.
In meanwhile grill the bread in a hot grill pan or toaster and rub the toasted bread well in with the halved garlic clove. Tear the toasted bread into small pieces and add to the onions in the pan, but only at the last moment, when the onions are ready. Turn off the heat and stir well. Taste, season with salt & pepper and grate the rind of the lemon over it. Melt the butter in a pan over medium heat and add the mushrooms with the chopped garlic clove. Bake until the mushrooms are soft and quite dry. Squeeze a little lemon juice, toss in a food processor and puree until smooth. Bring a large pot of salted water to the boil and cook the spinach it is soft. Drain in a colander, pressing gently to get rid of excess moisture and set aside.
Cut the remaining garlic into slices, put them in a frying
pan with a little olive oil and fry until golden. Add the pine nuts,
raisins and spinach and cook until just heated through. Season with
salt & pepper. Turn off the heat. Make your vegetarian
Wellington. Roll out the dough on a greased baking sheet until the
dough has a size of + - 30 to 40 cm. Divide the mushroom mixture
over it, letting a strip free on all sides,
Spoon into a large bowl the spinach, pumpkin and the onion-bread mixture lightly together, pour it into a broad line on the center of the rolled dough. Let a strip free on both sides so you can roll the dough over the filling! Hold the side of the baking paper firmly and lift it with the dough, bringing it to the middle of the Wellington, so it overlaps the fill. Now pull the parchment back but leave the dough in place. Do the same with the other side. The dough should overlap in the middle ! Beat the egg with the milk and spread it over the edges of the dough to firmly close the seam. Fold the utter ends of the dough up so that the filling does not leak out. Put a baking paper on to a baking sheet. Roll the Wellington careful, with the seam at the bottom, on the baking sheet and brush it around with the egg mixture. Bake for + - 45 minutes in the oven until the pastry is golden brown.
Spoon into a large bowl the spinach, pumpkin and the onion-bread mixture lightly together, pour it into a broad line on the center of the rolled dough. Let a strip free on both sides so you can roll the dough over the filling! Hold the side of the baking paper firmly and lift it with the dough, bringing it to the middle of the Wellington, so it overlaps the fill. Now pull the parchment back but leave the dough in place. Do the same with the other side. The dough should overlap in the middle ! Beat the egg with the milk and spread it over the edges of the dough to firmly close the seam. Fold the utter ends of the dough up so that the filling does not leak out. Put a baking paper on to a baking sheet. Roll the Wellington careful, with the seam at the bottom, on the baking sheet and brush it around with the egg mixture. Bake for + - 45 minutes in the oven until the pastry is golden brown.
Serve in nice slices with the
vegetarian sauce from a previous recipe.
PUMPKIN PIE
(for 8
persons. Preparation: 15 minutes, cooking: 45 min)
You need
- 1 roll of ready-made
shortcrust pastry
- 500 gr. pumpkin
- 3 large eggs
- 230 gr. sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon four herbs mix
- 100 gr.boter
- salt
- 500 gr. pumpkin
- 3 large eggs
- 230 gr. sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon four herbs mix
- 100 gr.boter
- salt
Preparation:
Put the dough in a pie
dish, cover with dry beans and put for 15 min in the oven at 180 °
C. Peel the pumpkin, cut into cubes and let that steamcook. Drain and
mix. In a bowl you beat the eggs with 15 gr. sugar, salt and
spices. Melt the butter. Add the pumpkin and half the butter to
the egg mixture. Mix well.
Pour this preparation over the dough. Now sprinkle there the remaining sugar over. Then pour the rest of the melted butter all this. Let it bake in the oven for 45 min at 180 ° C. Finish with a few scoops of ice cream and cinnamon.
Pour this preparation over the dough. Now sprinkle there the remaining sugar over. Then pour the rest of the melted butter all this. Let it bake in the oven for 45 min at 180 ° C. Finish with a few scoops of ice cream and cinnamon.
A tidbit:
Pumpkins come in all shapes and sizes. As Halloween lataarn choose obviously a big, beautiful round type but for culinary preparations which have a fairly neutral flavor. So choose a smaller pumpkin species, which are usually sweeter and tastier in cakes, for frying or baking.
Pumpkins come in all shapes and sizes. As Halloween lataarn choose obviously a big, beautiful round type but for culinary preparations which have a fairly neutral flavor. So choose a smaller pumpkin species, which are usually sweeter and tastier in cakes, for frying or baking.
Eat them,
The Veggi Lady
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