As every year we went to pick some funny shape pumpkins and here we have some curiosity for you
The word pumpkin identifies the fruits of various plants belonging to the family of Cucurbitaceae, especially some species of the genus Cucurbita( Cucurbita Maxima, Cucurbita pepo and Cucurbita moschata ), but also species belonging to other genres such as Lagenaria vulgaris or ornamental gourd . The collection period in Italy runs from September to November.
Pumpkin is commonly used in the kitchen of different cultures: in addition to the pumpkin pulp, they also eat the seeds, appropriately salted. Pumpkin is a vegetable that lends itself to a thousand recipes: it is cooked in oven, steam, risotto or soups, fried in batter. Particularly famous are the tortillas in mantovana, filled with the same variety of pumpkin. From the seeds you get a reddish oil used in cosmetics and traditional cooking. Even pumpkin flowers can be used, only masculine ones, those with the stem, called peduncle, thin, which, after being pollinated, are intended to dry, fry, after baking, such as zucchini.
In Anglo-Saxon countries, the pumpkin is used for the construction of the Jack-o'-lantern, a rudimentary lantern used during the Halloween party to drive out evil spirits that, according to legend, roam out of the land and say that if a person or animal possesses from one of these spirits approaching the house where a pumpkin is present, the latter light of an intense blue and the spirit that tries to enter is trapped in the pumpkin flame
Pumpkin was imported into Europe by Spanish Colonists from America.
But today we picked what we need for tomorrow to make our pumpkin delicious gnocchi with Coori Pasta mix https://www.coori.co.uk/products/gluten-free-pasta-mix-1kg served with sage and butter sauce and some smoked ricotta.
We are going to follow a very traditional recipe from one of my favorite books, but with a twist ....... Julia's twist !
And what are you cooking for Halloween ?
Recipe available from tomorrow, now we need to roast the pumpkins !
Julia’s meat balls
When half term approaches we all have to have millions of ideas to entertain the children, one of my favorite one is cooking, what a surprise!, but funny enough so is for my kids and some of their friends so during half term we always make sure we have a cooking date.
Children do have lots of favorite dishes, but one of the most popular one is Meat balls.
Hope you will enjoy making my recipe
500g mince beef
1 whole egg
Pinch of salt
100g grated parmesan cheese
50g gluten free bread crumb (https://www.coori.co.uk/products/gluten-free-bread-crumbs-500g)
100g of gluten free bread
100ml of milk or alternative to milk
Place the ingredients in a large bowl apart from the bread that need soaking in milk until is nice and wet.
When the bread is ready Mix all of the ingredients with your hand until you obtain a nice smooth meat dough, here is when the children normally have lots of fun ! It is not messy, but they can make their own meat ball, normally all different sizes ant they would probably make them into funny shapes, but that is all part of the fun.
The good thing about meat balls is that you can cook them in different ways, they can be fried in vegetable oil until they are nice and brown, or can be cooked in the oven at 220 for about 30 minutes the first 15 minutes the meat balls need to be covered with foil and the last 15 minutes finish cooking uncovered. They can also be cooked in tomato sauce to recreate the “Lady and the Tramp” memorable pasta moment.
This recipe it has been in my family for 5 generations and even today it creates great family moments. This is probably one of the first things I learnt when I was a little girl and so goes for my own children.
Meat ball are very nutrient and if you are not a big fun of beef you can use any other type of mince, turkey, chicken, pork end even lamb for the vegetarian option you can substitute the meat with mince soya .
I hope you have fun with the children and please share your results with us on
face book @CooriUK
Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of "Le Beccherie". Some debate remains, however. Accounts by Carminantonio Iannaccone (as first reported by David Rosengarten in The Rosengarten Report and later followed up by The Baltimore Sun and The Washington Post) claim the tiramisu sold at Le Beccherie was made by him in his bakery, created by him on 24 December 1969.Other sources report the creation of the cake as originating towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.Regardless, recipes named "tiramisu" are unknown in cookbooks before the 1960s and the Italian-language dictionary Sabatini Coletti traces the first printed mention of the word to 1980, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert.
Tiramisu may have originated as a variation of another layered dessert, Zuppa Inglese. It is mentioned in Giovanni Capnist's 1983 cookbook I Dolci del Veneto, Among traditional pastry, tiramisu also has similarities with many other cakes, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (dolce Torino), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the Bavarese Lombarda, which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In Bavarese, butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee.
On July 29, 2017, Tiramisu was entered by the Ministry of Agricultural, Food and Forestry Policies on the list of traditional Friulian and Giulian agri-food products in the Friuli-Venezia Giulia region.
With limited stock available you can purchase Nutri free Delicoius Savoiradi to have a go at your version of Tiramisu just click on the link below
If you do not suffer from a food allergy then it is unlikely that you know just how difficult this health problem can be to manage. Having to completely avoid certain foods might sound simple, but it is not always easy to know what is used in a product, particularly those that have been baked fresh at bakeries and coffee shops.
When you are following a gluten-free diet it can often be quite time consuming and frustrating to constantly have to read food labels to avoid gluten. This can be made all the more frustrating by complicated labels that simply are not clear as to whether the product in question contains gluten or not.