Pumped for Pumpkins.

It's the time of year for pumpkins and they are everywhere. Having grown up in Canada, pumpkins always remind me of the fall, the time of the year when the leaves change and it's get colder.  And it’s the cold outside that invites us to eat more warming, hearty dishes.

This is one of them.

These pumpkin and apples are cooked with plenty of woodsy herbs like rosemary, sage and bay leaves. The sweetness of the roasted pumpkin and apple marries so well with the earthy tastes of these herbs. I add one of my favourite aromatics – garlic, a good pinch of sea salt and drizzles with chili infused oil (you must stock this!). 

I finished off the dish with a favourite cheese of mine – chèvre or goat’s cheese.  This soft creamy accompaniment adds an indulgent little twist to a healthy dish.  A delicious meal that’s perfect for a cozy night at home.  Enjoy!

roasted pumpkin with apples and chèvre

serves 4

1/2 Small Kent Pumpkin (about 500g), sliced with skin

3 organic apples, sliced with skin

1/4 cup/60ml white wine

plenty of fresh herbs – lemon thyme, sage, rosemary

a few garlic cloves, crushed

good pinch of sea salt

chilli oil

180g chèvre, crumbled

Preheat oven to 180 degrees C.  Place all the ingredients except cheese into a roasting tray and bake for about 1 hour (covering the pan for half the time).  Take out and drizzle with more oil and crumbled chèvre on top.  

**Beautiful handmade ceramic plates from Golden Brown Fox.

Another simple supper

You don’t have to sacrifice flavour and taste just because you don’t have a lot of time. I know I sound like one of those cooks on television but I do think there is something to what they’re saying. When I don’t have a lot of time but crave something delicious I look to one or two main ingredients to help me - for instance, my special ingredient tonight: the sweet potato.

Ok here I go…Sweet potatoes are an absolutely wonderful, often overlooked vegetable. They are a root vegetable – not to be confused with potatoes which are 'tubers'. They're not as starchy as potatoes and full of nutrient rich beta-carotene – which works to boost immunity and sight (much like carrots). Sweet potatoes are also full of vitamin C, potassium, fibre and so much more. I’ve even heard people say it’s the most healthy vegetable of all.

It’s crazy when you think that something that tastes this sweet, creamy and rich could be so wonderfully good for you too. I combine sweet potatoes with a few other delicious ingredients – cherry tomatoes, fresh thyme, red onions and grapes – topped with mozzarella and parmesan and baked until wonderfully golden, gooey and crisp.

Just twenty minutes and you have supper. Sundays like this definitely work for me.

For more simple Sunday suppers – see here

sweet sunday supper
2 large serving or 4 small

3-4 medium sweet potatoes/kumera, sliced into 1-2 inch chunky pieces
a few sprigs fresh thyme
1 tbsp olive oil
pinch sea salt and black pepper
1/2 red onion, sliced
1 cup cherry tomatoes, halved
1/2 cup red grapes
2 red chillies, sliced (used dried if you don’t have fresh)
1/2 cup fresh mozzarella cheese and parmesan cheese, grated
splash of balsamic vinegar or worcestershire sauce

Preheat oven to 220 degrees fan forced (this is hot but perfect because it will give a little charred flavour to the potatoes)
Prepare a baking tray with baking paper. Add sweet potato pieces, drizzle with oil and mix around. Sprinkle with salt, pepper and add thyme sprigs. Baked for 10 minutes and take out. Add onions, tomatoes, grapes, red chillies to tray and bake another 5 minutes. Take out sprinkle with cheese and bake for another 1-2 minutes or until melted.  Take out, dress with a splash of balsamic or worcestershire sauce and serve with fresh rocket or salad greens – enjoy!