My grandmother was a good
cook, a kind of one who had to cook for a big family usually only with ingredients
that came from the local farm. Today you would call it 100% organic. I remember
how she would say to granddad to go catch a rooster for lunch. Gold liquid
served with homemade noodles or semolina dumplings. And that was just an ‘appetizer’.
They ate seasonally and did lot of preserving. On the other hand my mother enjoyed
using store products. She didn’t like spending too much time in the kitchen.
But my father is passionate cook, especially for baking. By strange circumstances
he become our le chef. One day while
going for work my mother had an accident and later, tomorrow, dad was a star in the kitchen.
I remember, it was long time ago my sister
and I came from school and pancakes were on the table. My father has made crepes
caramelized in orange juice and not only that, he also made those filled with
dark chocolate served with red wine sauce. I will never forget that experience and
how he showed to us how much food mattered to him.
It seems today we are all
fascinated with food, we all cook, there are TV channels, TV chefs, celebrities
cook, images of food are everywhere.
I really cannot tell if our
collective obsession with food has gone too far, but my obsession with pumpkins
this season is serious.
But I still follow tree magic
words: fresh, local and seasonal.
This Hokkaido pumpkin is produced by local farmer and the lady that sells them
at the market is very proud of them. One can tell how she smiles by only talking
about them and explaining how they taste.
They really do have hint of that nut flavor,
and I like to use them for stuffing, dips, spreads, soups..
6 cloves roasted garlic
3-4 tablespoons olive oil (garlic infused
olive oil, the one used for roasting the garlic cloves)
3 tablespoons cold water
1 can chickpeas, drained and rinsed
200g pumpkin puree (Hokkaido pumpkin)
sea salt to taste
To roast the garlic,
simmer peeled cloves in a small saucepan with olive oil for about 10 minutes
over low heat. First puree chickpeas, water, garlic and oil in a blender or
food processor until smooth. Add pumpkin puree and season with salt and
add more oil or water if needed. Blend
again until smooth.
Serve with warm bread
sticks, crackers, pita bread or anything you can think off.
pumpkin, almond, walnut and coconut muffins
80g ground almonds
self raising flour
tsp freshly grated nutmeg
tsp ground ginger
tsp vanilla paste
g pumpkin puree (Hokkaido pumpkin)
vegetable oil (sunflower)
juice of an orange
30gr almond flakes
walnuts, handful (chopped)
Preheat the oven to 180°C. Mix
all ingredients in a bowl with a spoon until all is combined. Line a muffin pan
with baking paper or muffin cases. Divide the mixture into them and sprinkle
with few shredded coconut. Bake for about 30-35 minutes, until golden on the