Balkabagi Pasta: Pumpkin cake
Balkabagi Pasta: Pumpkin cake
Serves 4
INGREDIENTS:
300g penne (or rigatoni) pasta
150g pumpkin flesh, diced
70g pumpkin seeds
250ml stock
1 medium onion, finely chopped
1 tbsp sour cream
salt and freshly-ground black pepper
oil for frying
INSTRUCTIONS:
1. Cook the pasta in a pan of lightly-salted water according to the manufacturer's instructions.
2. Combine the pumpkin flesh and stock in a pan and simmer gently for about 15 minutes, or until soft.
3. Grind half the pumpkin seeds in a coffee grinder and add to the pumpkin mix. Add a little oil to a pan and use to fry the whole pumpkin seeds and the onion until the onion is soft (about 5 minutes). Stir this mixture into the pumpkin mix. Stir in the sour cream and season to taste.
4. Drain the pasta, place in a bowl then pour over the pumpkin mixture. Serve immediately.
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-balkabagi-pasta
Kastaneli Pasta: Chestnut cake
Kastaneli Pasta: Chestnut cake
Serves 4
INGREDIENTS:
1kg sweet chestnuts
300g icing sugar
1 egg yolk
60g unsalted butter
2 tbsp cocoa powder
150g tea biscuits
125ml milk, warm
1 batch buttercream icing
grated chocolate to decorate
INSTRUCTIONS:
1. Cut a cross in the top of the chestnuts with a sharp knife. Place in a pan of boiling water and cook for about 10 minutes.
2. Drain, allow to cool until they can be handled then peel the chestnuts and rub off the brown skin. Transfer to a food processor then add the butter, icing sugar and egg yolk. Process to a smooth batter then transfer half the batter to a bowl. Add the cocoa powder to the batter remaining in the food processor and blend to combine.
3. Meanwhile, add the milk to a flat-bottomed bowl and dip the tea biscuits in this for a few seconds before using to line the sides and base of a 1.5l round Pyrex bowl. Use the plain chestnut puree to cover the biscuits, spreading them along the base and sides of the bowl then use the chocolate purée to fill the centre of the cake. Cover the clingfilm and set in the refrigerator overnight to set.
4. The following day, use a palette knife or filleting knife to loosen the sides of the cake then invert onto a serving plate. Cover with the buttercream icing, decorate with chocolate shavings and serve.
Turkey Recipes 2016
