JW Recipes

Posts Tagged ‘recipe’

What you need;

1small onion- chopped
2 cloves garlic- minced
2 Tbsp butter
1Tbsp fresh ginger -chopped
2 tsp curry powder
1/4 tsp celery seed
2 tsp pepper (I prefer white pepper for this recipe, but black will work)
@ tsp salt
1 bay leaf
2 cups pureed pumpkin
1/2 tsp nutmeg
1 tsp sugar
4 cups Chicken broth (or vegetable broth)
1 1/2 cups milk
1 Tbsp cornstarch (or arrowroot or tapioca powder)

chopped chives, or green onion (as garnish) optional

What you do:

Heat a large saucepan to a medium heat, then  add the butter. Add the onion, garlic,
ginger saute until the onion is translucent.

Mix in the curry, nutmeg, celery seed, salt, pepper and the bay leaf.

Stir in the pumpkin, & sugar in the broth and bring to the boil.

Reduce heat and simmer uncovered for about 15 minutes
lower the heat to simmer and remove the bay leaf.

Stir in 1 cup of the milk continue cook over low heat for
a few minutes.

In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.

Stir until thickened and bubbly, cook a couple more minutes.

What you need:

3 large potatoes
1 spanish onion
spanish olive oil
8 large eggs
8oz /225g chorizo sausages (hot)
1 handful pitted spanish olives (green olives)
salt (to season)

What you do:

Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons. Repeat this with the Spanish onion.

Pour olive oil in a deep frying pan over a high heat – use enough oil to just cover the onion and potatoes.

Once the oil is hot, drop in a slice of onion and this should start frying immediately. Cook the onion for around 10 minutes until golden and then add the sliced potatoes. Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.

Drain the oil from the potato and onion and mix in the egg and place into a separate dish. Let it rest for 10 minutes while you cook the chorizo and olives.

Chop the chorizo into chunks and half the pitted olives.

In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix.

Season and stir slowly

To make the tortilla place a non-stick pan over a medium heat and drizzle in a bit of olive oil.

Pour the tortilla mix inside the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the ‘non-cooked side’ of the tortilla back into the pan to cook.

What you do:

Follow my recipe for DEVILED EGGS.

If desired, add a drop of blue food coloring (or a dollop of guacamole), to give the eyeballs a greenish appearance.

Slice some green or black olives crosswise.

Place an olive slice in the middle of each egg.

Give the eyeballs a bloodshot look by dripping beetroot  juice or add a  little  water to tomato ketchup ( to make it runnier) onto the white of each egg, starting from the center and moving outward toward the edge.

Enjoy your bloodshot eyeballs!

What you need:

1 lb / 500 g of pumpkin pulp purée from a sugar pumpkin
12 oz /375 g  heavy cream or 1 12 oz. can of evaporated milk
4 oz / 115 g packed dark brown sugar
2 1/2 oz white sugar
1/2 tsp salt
2 eggs plus the yolk of a third egg
2 tsp of cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cardamon
1/2 tsp of lemon zest
1 pastry case

what you do:

Preheat oven to 220C / 425F / gas mark 7

In a large bowl mix together the sugars, salt,  all the spices and lemon zest. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well combined.

Pour into pastry case and bake for 15 minutes.

After 15 minutes reduce the temperature to 180C / 350F / gas mark 4 and bake for another 40-50 minutes, or until a knife inserted near the centre comes out clean.

Cool on a wire rack for at least an  hour.