i think it's time to give the blog a bit of a rest.
if you have issues you need to discuss with me, feel free to write to me via my contact page
...that way i can write back privately.
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for now here's
my version of
cut a hole in the top of a pumpkin
remove the lid as if you were going to make a lantern
leave the seeds inside
place it on a baking tray
and roast it slowly in a moderate oven
until the skin is caramelised
let it cool for a bit
[otherwise it is like dealing with napalm]
while it is cooling
make the base by browning rather a lot of butter
and adding some honey
followed by equal parts of rolled oats and ground almonds
spread it in a big pie dish.
flatten it with the palm of your hand.
scoop the seedy bit out of the pumpkin
[your dogs will enjoy this with their dinners]
then scoop the flesh into a big mixing bowl
[the dogs can have the skin as well]
a good deal of sour cream
[i used several cups]
a generous pinch of salt
about a cup of muscovado sugar
freshly grated nutmeg, some cinnamon, vanilla and a little freshly grated ginger
in another bowl
beat 4 or 5 eggs
then beat them into the pumpkin mix
keep beating the mix [i use a balloon whisk]
until it is nice and smooth.
[the fragrance should be almost irresistibly delicious by now]
pour it over the prepared crust
bake in a slow oven until set and the top is nicely caramelised
[mine took about an hour and a half]
all this does take a lot of heat energy
it is delicious.
serve hot or cold with whipped cream.
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i guess the energy-efficient alternative would be a raw spiced pumpkin salad
...that's something i'm keeping for summer.