Thursday, 1 November 2012

Happy Halloween



or Samhain to those of you who are pagan. We had a lovely day yesterday, Daddy carved a pumpkin and the wee man has spent most of the time pointing at it and saying wow! He is currently trying to make trumpet noises by blowing through the cut holes (I should point out that it is no longer lit)!

Good news, I should have my phone back at the end of this week which means lots of lovely photos for the blog yippee! LO was dressed as a vampire in his tuxedo babygro and one of my scarves as a cape - quite the charmer, we might need to do a re-take. I must say the tux babygro has been a favourite - we can drag it out for any occasion from birthday bash to Chicago gangster at a murder mystery party, and now dracula. It has no feet so has lasted far beyond the age on the label, but best of all it's a babygro, so if you're at a party, there is no need to wake and change him into pyjamas late at night.

So the money saving part of this blog is not a pumpkin soup recipe. I imagine that pumpkins will be getting cheaper in supermarkets over the next week and I am bored of making soup with the innards so sought out alternative recipies. Lo and behold, I found two in one book: the Abel & Cole Cookbook (which came free with a veggie box). A staple book in our family as the instructions are easy and the results always delicious. Although we now get our veggies locally, the quality from Abel & Cole was unbeatable and they have plenty of free and delicious recipes online, so do take a look http://www.abelandcole.co.uk/recipes.

Chicken and Pumkin Casserole
This is very easy to make. I'm a fan of 'one pot wonders' - delicious nutritious, feeds masses, and easy to clear up. This one got the thumbs up from the grandparents too. It involved browning the chicken (8 small pieces) and onions (1/2 mug) in oil and butter. Adding chopped pumpkin (or squash - 2 mugs) and carrots (1 mug), stock (1.5 mugs) and sage, and leaving to simmer for 30min. Top with cashews or walnuts and serve with a hunk of bread.

This was followed by a custard pumpkin tart which I served with sweet seasonal and apples.

Of course, don't forget to bake the seeds with just a touch of oil, season with salt and pepper and eat while they're warm and crispy.

Delicious, so get out there and take advantage of the cheaper seasonal produce.

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