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Pumpkin and chicken red curry

If you’re feeling like Thai food tonight, but the take-out menus away and give this pumpkin and chicken curry recipe a try. We bet you’ll be converted! Serves: 4 Ingredients: <ul> <li>1 small pumpkin, halved, peeled and cubed</li> <li>2 shallots, chopped</li> <li>3 cloves of garlic, chopped</li> <li>1 tablespoon of red curry paste</li> <li>2 tablespoons of water</li> <li>1 can of unsweetened coconut milk</li> <li>2 tablespoons of Asian fish sauce</li> <li>1 lime, juiced</li> <li>2 teaspoons of brown sugar</li> <li>3 tablespoons of peanut oil</li> <li>0.5kg of chicken breast, cut into pieces</li> <li>2 tablespoons of fresh basil</li> <li>White rice to serve</li> </ul> Method: 1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes. 2. Using a blender, blend shallots, garlic, curry paste and water until smooth. 3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved. 4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok. 5. Add remaining oil to wok and return to heat. Add mixed curry sauce and cook, stirring. Add coconut milk mix and bring mixture to a boil. 6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender. 7. Garnish with basil and serve with white rice. Image: Taste

Food & Wine

Warming pumpkin and lentil dahl

With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks. There’s a little bit of slow simmering to be done here, but once you’ve tasted the effect of letting the flavours of the curry powder, stock and vegies infuse together, you’ll agree it’s worth it. Time to prepare: 45 minutes Serves: 2 Ingredients: ½ red onion 1 birdseye chilli 400g pumpkin 1 cube vegetable stock ½ cup red lentils 150g baby spinach leaves 1 tbs olive oil 1 tbs mild curry powder 2 cups hot water 1 can diced tomatoes ¾ cup brown rice 3 cups water 4 tbs plain Greek yoghurt Directions 1. To prepare the ingredients, finely chop the red onion and long red chilli (deseeded). Peel the pumpkin and cut it into 2cm cubes. Crumble the vegetable stock. Rinse the red lentils and wash the baby spinach. 2. Heat the olive oil in a medium saucepan over a medium-high heat. Add the red onion and cook for 5 minutes or until the onion is soft. Add the mild curry powder and long red chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute. 3. Add the vegetable stock cube, hot water, diced tomatoes, and the red lentils to the pan, stirring with a wooden spoon. Bring to the boil. Reduce the heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach. 4. Meanwhile, place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed. 5. Divide the dahl between bowls and serve with the Greek yoghurt. <div class="article-body"> Recipe supplied by <a rel="noopener" href="http://www.dpbolvw.net/click-8340400-12931890" target="_blank">HelloFresh</a>. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx" data-title="Warming pumpkin and lentil dahl | WYZA" data-description="With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-9dc2f3c2-c87e-44d7-8484-1873a8d8d70e">Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx">Wyza.com.au.</a></div> </div> </div>

Food & Wine

Roasted pumpkin and rice salad

The pumpkin roasts in the oven while the rice cooks on the stovetop, then you can potter around and make the dressing at your leisure. Serves: 4 to 6 as a meal, 6 to 8 as a side Ingredients: <ul> <li>2 tablespoons extra virgin olive oil</li> <li>600g peeled, deseeded pumpkin, chopped into 2cm cubes (about 800g with the skin and seeds still intact)</li> <li>1 cup brown rice, rinsed in running water until it runs clear</li> <li>1 clove garlic</li> <li>good pinch of flaky sea salt</li> <li>½ teaspoon honey</li> <li>Juice of 1 orange</li> <li>2 tablespoons white wine vinegar</li> <li>2 tablespoons sesame oil</li> <li>2 tablespoons peanut oil</li> <li>6 spring onions, thinly sliced</li> <li>4 sticks celery, trimmed and cut into 1cm slices</li> <li>¾ cup toasted pumpkin seeds</li> </ul> Method: 1. Preheat the oven to 200C and grease an oven dish with 1 tablespoon of the olive oil. Tip in the pumpkin and drizzle with the other tablespoon of oil. Bake for around 20-30 minutes, stirring occasionally, until the pumpkin is cooked and beginning to crisp up. Set aside. 2. While the pumpkin is cooking, put the well-washed rice in a medium saucepan with 450ml cold water. Cover and bring to the boil. Let simmer for 12 minutes, then turn off the heat (do NOT lift the lid) and let sit for 15 minutes. The rice should be perfectly cooked and all the water absorbed. 3. Next, make the dressing. Crush the garlic and salt together with the blade of a knife, then scrape into a screw-top jar. Add the honey, juice and vinegar and shake well. Add the oil and shake again until well mixed. Taste for balance and adjust accordingly. 4. When the rice and pumpkin have cooled down a little, tip both into a serving bowl. Add the spring onions and celery, then pour the dressing over the top and toss gently. Sprinkle the toasted pumpkin seeds on top and serve. 5. Best served at room temperature. This makes an excellent packed lunch or serve it alongside a piece of fish with some greens. Makes enough for four lunches or six to eight side dish servings. Written by Lucy Corry. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Maarten Holl/Stuff.

Food & Wine

Pumpkin and chickpea salad

This salad is tasty enough to enjoy as a main meal or serve as a side to roasted meals. Serves: 4 Ingredients: <ul> <li>2 tablespoon olive oil, with extra for greasing</li> <li>1 x 400g can chickpeas, drained rinsed</li> <li>½ butternut pumpkin, skin and seeds removed, cut into 2cm pieces</li> <li>60g spinach</li> <li>1 teaspoon ground cumin</li> <li>1 teaspoon sweet paprika</li> <li>1 tablespoon red wine vinegar</li> <li>Salt and pepper to taste</li> </ul> Method: 1. Preheat oven to 200°C. 2. Lightly grease large roasting pan with olive oil. Arrange pumpkin pieces in pan and sprinkle with cumin and paprika. Season with salt and pepper. Toss around so pumpkin pieces are well-coated. 3. Roast, turning vegetables once, for 20 to 25 minutes, until golden and tender. 4. Add the chickpeas to pan and roast a further five to eight minutes. Remove from the heat. Add spinach and toss together. 5. Whisk olive oil and vinegar together. Drizzle over pumpkin and chickpeas. Combine together and serve. Related links: <a href="/lifestyle/food-wine/2015/06/chicken-lettuce-cups/">Chicken lettuce cups</a> <a href="/lifestyle/food-wine/2015/05/broccoli-and-cheese-bake/">Broccoli and cheese bake</a> <a href="/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a>

Food & Wine

Lyndey Milan’s spiced chickpea, pumpkin and spinach salad

Serves: 4 Ingredients: <ul> <li>700g butternut pumpkin, peeled, seeded, cut in 2-3cm chunks</li> <li>1 ½ tablespoons (30ml) extra virgin olive oil</li> <li>1 teaspoon Dijon mustard</li> <li>1 tablespoon (20ml) apple cider vinegar</li> <li>Pinch sugar (optional)</li> <li>Salt and freshly ground black pepper to taste</li> <li>200g baby spinach leaves</li> <li>1 red onion, finely sliced</li> <li>120g soft goats curd cheese or feta, crumbled</li> <li>1 ¼cups spiced chickpeas</li> </ul> To make 1 ¼ cups spiced chickpeas <ul> <li>400 g chickpeas, drained and rinsed</li> <li>1 tablespoon (20ml) extra virgin olive oil</li> <li>1 teaspoon smoked paprika</li> <li>½ teaspoon ground cumin</li> <li>½-1 teaspoon salt flakes, or to taste</li> <li>Pinch of cayenne pepper or chilli powder (optional)</li> </ul> Method: 1. Preheat oven to 200°C. Toss pumpkin with 2 teaspoons (10ml) of extra virgin olive oil, place on a tray and cook for 10 minutes. 2. Meanwhile, combine remaining oil with mustard, vinegar, sugar, salt and pepper in a bowl or screw-top jar and shake until well combined or whisk together in a bowl. 3. Place spinach leaves in a bowl, top with onion and cheese and toss gently with the dressing. 4. To serve, individually plate the salad and then top with the pumpkin and spiced chickpeas. To make 1 ¼ cups of spiced chickpeas 1. In a bowl or plastic bag, toss together the chickpeas, olive oil, paprika, cumin, the 1 teaspoon salt and the cayenne if you want the extra kick of heat 2. Preheat oven to 180°C. Place the chickpeas on a tray and roast until they are golden and slightly crisp, 10 minutes, or 15 minutes for really crisp. <img width="208" height="139" src="https://oversixtydev.blob.core.windows.net/media/43631/lyndey-milan_208x139.jpg" alt="Lyndey Milan" style="float: right;"/>Lyndey Milan is an acclaimed Australian Chef and Philips Kitchen Appliances ambassador.

Food & Wine

Pumpkin scones

These scones are subtly spicy (well, unless you add the optional chilli, as then they're just plain punchy). Ingredients: <ul> <li>2 cups self-raising flour</li> <li>½ cup icing sugar</li> <li>1 tsp ground cumin</li> <li>1 tsp ground cardamom</li> <li>1 tsp ground chilli</li> <li>1 raw red chilli, chopped (optional)</li> <li>½ cup cooked pumpkin, mashed</li> <li>1 tbsp. butter</li> <li>300ml chilled milk mixed with 1 egg</li> <li>a little extra milk</li> </ul> Method: <ol start="1"> <li>Turn the oven on to 220C.</li> <li>Rub butter into flour; add everything else and mix gently.</li> <li>Shape scones by hand and place, almost touching, in a lamington tray (i.e. not too large, high-sided cake tin). Brush with the extra milk.</li> <li>Bake for 15-20 minutes or until the tops are brown.</li> <li>Serve with soup, or buttered for lunch with cheese. They are also surprisingly good with plum jam or medlar jelly.</li> </ol> Written by Jackie French. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Marina Oliphant.

Food & Wine

Indian roast chicken and pumpkin soup with garlic croutons

Nadia Lim’s Indian roast chicken and pumpkin soup with garlic croutons is the perfect recipe to warm you up on a cold winter’s night. Serves: Five Ingredients: <ul> <li>400g pumpkin, peeled and diced 1-2cm</li> <li>400g orange kumara, peeled and diced 1-2cm</li> <li>3 teaspoons curry spice mix</li> <li>600g skinless, boneless chicken thighs</li> <li>1 leek</li> <li>1 brown onion</li> <li>1 carrot</li> <li>3 teaspoons curry spice mix</li> <li>4 cups chicken stock</li> <li>2 cups water</li> <li>1/2 cup coconut cream (shake well before opening)</li> <li>1 teaspoon runny honey</li> <li>1/2 teaspoon salt</li> </ul> Garlic croutons <ul> <li>3-4 garlic pita breads (store-bought)</li> </ul> To serve (optional) <ul> <li>1-2 tablespoons coconut cream</li> <li>3 tablespoons coriander leaves</li> </ul> Curry spice mix <ul> <li>4 teaspoons mild curry powder</li> <li>2 teaspoons garam marsala</li> <li>1 teaspoon ground ginger</li> </ul> Method: <ol> <li>Preheat oven to 230°C. Line two oven trays with baking paper.</li> <li>Toss pumpkin, kumara, first measure of curry spice mix and olive oil on first prepared tray. Pat chicken dry, place on top of vegetables then season chicken and vegetables with salt. Roast for 15 minutes, until kumara is tender and chicken is cooked.</li> <li>Turn chicken halfway to ensure even cooking.</li> <li>While chicken and vegetables cook, finely dice leek and onion and grate carrot. Heat a drizzle of oil in a large pot on high heat.</li> <li>Cook leek, onion and carrot with a pinch of salt for about five minutes, or until soft.</li> <li>Add remaining curry spice mix and cook for one minute, until fragrant. Add stock, water, first measure of coconut cream and honey to pot with veggies and bring to the boil. Remove chicken from tray, set aside and keep warm. Add roasted pumpkin, kumara and salt to pot and simmer for 5 minutes.</li> <li>While soup simmers, cut pita breads into 2-3cm squares.</li> <li>Place on second prepared tray and bake for 5-6 minutes, or until golden brown and crunchy.</li> <li>Use two forks or clean hands to shred chicken into thin strips. Mash, blend or use a stick mixer to blitz soup until smooth, then season to taste with salt and pepper.</li> <li>To serve, divide soup between bowls and top with shredded chicken and garlic croutons. Garnish with a drizzle of coconut cream and a sprinkle of coriander leaves (if using).</li> </ol> Mmm, doesn’t that sound delicious! What’s your favourite type of soup? Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Pumpkin and sweet tomato shakshuka gratin

Looking for a filling, tasty and healthy brunch idea to impress the family? The search is over. This pumpkin and sweet tomato shakshuka gratin is a guaranteed hit. Serves: 4 Ingredients: <ul> <li>4 eggs</li> <li>½ brown onion, finely diced</li> <li>1 garlic clove, chopped finely</li> <li>½ red capsicum, finely diced</li> <li>200g sweet tomatoes, halved</li> <li>Half butternut pumpkin, peeled and cut into 1cm cubes</li> <li>½ tsp ground cumin</li> <li>½ tsp sweet paprika</li> <li>Bunch of basil, leaves picked</li> <li>3 cups passata</li> <li>1 cup water</li> <li>80g feta, crumbed</li> <li>1 cup Uncle Tobys oats traditional</li> <li>¼ cup olive oil</li> <li>Drizzle of olive oil</li> <li>Bea salt</li> <li>Black pepper</li> </ul> Method: <ol start="1"> <li>Preheat oven to 180 fan forced.</li> <li>Into a large baking dish (30x20cm) add the pumpkin, tomatoes, cumin and smoked paprika. Season with salt and pepper, drizzle with olive oil and toss to combine the spices.</li> <li>Place into the oven for 30 minutes or until the pumpkin has softened.</li> <li>In a saucepan over a med-high heat, sauté the onion for 2/3 minutes. Add the capsicum and cook for 2 minutes before adding the garlic and sauté for an extra minute. Season with a pinch of salt and pepper. Add the passata and the water to the pan, reduce the heat to low and leave to simmer until the pumpkin comes out the oven.</li> <li>When the pumpkin is soft, add the passata and the basil and stir through.</li> <li>In a dry pan, toast the oats until they are golden. Allow to cool.</li> <li>In a separate bowl, combine the fetta, oats and ¼ cup of olive oil and season heavily with black pepper.</li> <li>In the large baking dish, make 4 wells and break the eggs directly into the passata mixture.</li> <li>Finish the dish with an even topping of the fetta and oat gratin and bake for 12-14 minutes or until the eggs are cooked.</li> <li>Serve as a shared breakfast where all the family can tuck in.</li> </ol> Recipe courtesy of Will and Steve, The Gourmet Pommies, for <a href="mailto:https://www.uncletobys.com.au" target="_blank">UNCLE TOBYS Oats</a>.

Food & Wine

Pumpkin and lentil dahl

What do you get when you combine pumpkin with lentils, spices and water in a big pot? A delicious curry! Sounds pretty magical ‘eh? Anything that only uses one pot is magic in our books. Grab a fork and dig in, you’ll love everything about this fragrant dahl. Serves: 2 Ingredients: <ul> <li>1 tbs olive oil</li> <li>½ red onion</li> <li>1 tbs curry powder</li> <li>1 birdseye chilli</li> <li>400g pumpkin</li> <li>1 tsp vegetable stock</li> <li>2 cups hot water</li> <li>1 tin diced tomatoes</li> <li>½ cup red lentils</li> <li>150g baby spinach leaves</li> <li>¾ cup brown rice</li> <li>3 cups water</li> <li>4 tbs plain greek yoghurt</li> </ul> Method: 1. To prepare the ingredients, finely chop the red onion and birdseye chilli (deseeded). Peel the pumpkin and cut it into 2 cm cubes. Rinse the red lentils and the baby spinach. 2. Heat the olive oil in a medium saucepan over a medium-high heat. Then add the red onion and cook for 5 minutes or until the onion is soft. Add the curry powder and birdseye chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute. 3. Add the combined vegetable stock powder and hot water, diced tomatoes, and the red lentils to the pan. Bring to the boil. Reduce heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach. 4. Meanwhile, place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed. 5. Divide the dahl between bowls and serve with the yoghurt. Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Pumpkin soup with serrano ham and herbed rolls

This creamy pumpkin soup mixed with crispy serrano ham and herbed rolls will be the most delicious version of the soup that you have tried yet. Serves: Two Ingredients: <ul> <li>1 pumpkin</li> <li>1 tbsp olive oil</li> <li>½ brown onion</li> <li>1 clove garlic</li> <li>2 tsp cumin</li> <li>2 cups hot water</li> <li>1 tin cannellini beans</li> <li>4 slices Serrano ham</li> <li>2 bake-at-home herb rolls</li> <li>Handful parsley</li> </ul> Method: 1. Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, remove the pumpkin skin and cut the pumpkin into 3 cm pieces. Finely chop the brown onion and parley. Peel and crush the garlic, and drain and rinse the cannellini beans. 2. Toss the pumpkin in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 35 minutes or until tender. 3. Meanwhile, heat the remaining olive oil in a large saucepan. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook for a further 1 minute or until fragrant. Transfer the roast pumpkin to the saucepan with the hot water. Bring to the boil. Reduce to a simmer and add the cannellini beans. 4. Reline the same oven tray with baking paper and place the Serrano ham on the tray in a single layer. Cook in the oven for 5-10 minutes or until crispy. Add the bake-at-home herb rolls in the last 5 minutes until warm and crusty on the outside. 5. While the Serrano ham is crisping up in the oven, remove the large saucepan from the heat and, using a stick blender, blend the mixture into a smooth pumpkin and white bean puree. Season to taste with salt and pepper. Tip: You can adjust the consistency by adding extra water. 6. To serve, divide the soup between bowls. Top with the parsley and crumble over the Serrano ham. Serve with the bread rolls on the side. Recipe courtesy of <a href="https://www.hellofresh.com.au/" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Pumpkin risotto with bacon and parmesan cheese

This Italian rice-pot recipe will be devoured in no time once it is served on the table. Serves: Two Ingredients: <ul> <li>400g butternut pumpkin, skin removed and cut into 1 cm cubes</li> <li>1 tablespoon olive oil </li> <li>1 cube vegetable stock</li> <li>1 litre boiling water</li> <li>1 tablespoon butter</li> <li>½ red onion, finely chopped</li> <li>2 rashers bacon, rind and fat removed and finely chopped</li> <li>1 clove garlic, peeled and crushed</li> <li>1 birdseye chili deseeded and finely chopped</li> <li>1 cup arborio rice</li> <li>Handful parmesan cheese, finely grated</li> </ul> Method: 1. Preheat the oven to 200°C/180°C fan-forced. 2. Coat the pumpkin with half of the olive oil and a generous pinch of salt and pepper. Spread out the pumpkin evenly on a lined oven tray and bake in the oven for 30 minutes, or until soft and golden. 3. Place the vegetable stock cube and boiling water in a small saucepan over a low heat to keep it warm. 4. Add the remaining olive oil and butter to a medium saucepan over a medium heat. Add the red onion and the bacon and cook, stirring, for 5 minutes or until the onion is soft. Add the garlic, birdseye chilli and arborio rice and cook, stirring, for 1 minute or until the grains are toasted. Stir to coat well. Tip: For extra heat add the birdseye chilli seeds. 5. Add 1 cup of the stock mixture to the pan and stir continuously until all of the liquid has absorbed. Continue this process of adding 1 cup of stock at a time until all of the stock has absorbed and the rice is ‘al dente’. Remove from the heat and stir through the Parmesan cheese, the baby spinach, half of the parsley, and the roasted pumpkin. Season to taste with salt and pepper. 6. Divide the risotto between bowls and garnish with the remaining parsley and extra Parmesan cheese. Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Moroccan roasted pumpkin, brown rice and quinoa salad

Nutritionist Zoe Bingley-Pullin’s Moroccan roasted pumpkin, brown rice and quinoa salad is a real crown pleaser and will have everyone at the table asking for seconds. Serves: Four Ingredients: <ul> <li>1/2 large pumpkin, cut into 4 thick slices</li> <li>1/4 cup pumpkin seeds, crushed finely</li> <li>1 tablespoon olive oil</li> <li>1/4 teaspoon ras el hanout </li> <li>Salt and pepper, to taste</li> </ul> For the salad <ul> <li>1 cup SunRice Brown Rice & Quinoa</li> <li>2 cups water</li> <li>100g goat/feta cheese, crumbled (real feta, not processed)</li> <li>1/4 cup flaked almonds</li> <li>1/2 bunch coriander, chopped finely</li> <li>1/2 cup green olives, pitted and sliced</li> <li>50g baby rocket leaves</li> <li>1 punnet, cherry tomatoes, cut in half</li> </ul> For the dressing <ul> <li>1 tablespoon tahini paste</li> <li>1 teaspoon raw honey</li> <li>1 garlic clove, crushed finely</li> <li>1 tablespoon water</li> <li>1/2 tablespoon lemon juice</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Toss pumpkin in olive oil, ras el hanout, salt and pepper and press pumpkin into pumpkin seeds until coated.</li> <li>Place on a lined baking tray and bake for 20 to 30 minutes until well roasted.</li> <li>Meanwhile place SunRice Brown Rice & Quinoa in a saucepan with water, bring to the boil and cook until tender and water is absorbed.</li> <li>In a bowl combine cooked grains, goat cheese, almonds, coriander, green olives, rocket leaves and cherry tomatoes.</li> <li>To make the dressing, combine all ingredients in a jar or food processor and combine until a runny consistency is reached.</li> <li>Spoon a serving of salad on each plate, top with piece of roasted pumpkin, drizzle with dressing and sprinkle with extra coriander.</li> </ol> How tasty! Do you enjoy dishes like this one? Recipe courtesy of SunRice ambassador, Zoe Bingley-Pullin. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Garlic and parmesan roasted pumpkin

This simple side dish makes use of the sweet, nutty taste of butternut pumpkin, combining it with the irresistible flavours of garlic and parmesan. Ingredients: <ul> <li>500g butternut pumpkin cut up into small chunks</li> <li>4 tablespoons butter, melted</li> <li>3 cloves of garlic, minced</li> <li>Salt</li> <li>Pepper</li> <li>Parsley leaves, finely chopped</li> <li>⅓ cup grated parmesan cheese</li> </ul>

Food & Wine

Saltimbocca chicken with green beans and pumpkin mash

Saltimbocca literally means “jumps in the mouth” and it’s not hard to see why with this tasty supper. Butterflying and tenderising the chicken breast is worth the extra effort – it will allow the fillets to cook quickly and for the Serrano ham to crisp up beautifully. Serves: Two Ingredients: <ul> <li>400g pumpkin, skin removed and cut into 2cm pieces</li> <li>Two teaspoons of butter</li> <li>Three sprigs of sage, leaves removed</li> <li>100g Serrano ham</li> <li>350g chicken breast, butterflied and tenderised</li> <li>Clove garlic, peeled and thinly sliced</li> <li>100g green beans, trimmed</li> <li>1/2 lemon, cut into wedges</li> </ul> Method: <ol> <li>Preheat the oven to 220ºC/200ºC fan-forced.</li> <li>Place the pumpkin in a large saucepan of salted water. Cover and bring to the boil. Cook for 10 minutes or until tender. Drain. Return to the saucepan and generously season with salt and pepper. Mash with a potato masher or fork until smooth. Cover to keep warm.</li> <li>Meanwhile, in a medium ovenproof frying pan heat the butter over a medium-high heat. Fry the sage leaves until crispy, then remove from the pan.</li> <li>Layer up your saltimbocca by starting with a slice of Serrano ham on the bottom, topped with a piece of chicken breast, some of the crispy sage leaves, and then another piece of Serrano ham. Place the frying pan back over a medium-high heat. Add the layered chicken and cook for one minute on each side and then transfer to the oven for 10 minutes or until cooked through.</li> <li>Meanwhile, in a small frying pan, add a dash of olive oil and the garlic and fry for 1-2 minutes, or until fragrant. Add the green beans and cook, tossing, for 1-2 minutes, or until heated through and slightly tender.</li> <li>To serve, divide the pumpkin mash and garlic beans between plates. Top the mash with the saltimbocca chicken. Serve with the lemon wedges.</li> </ol> Top tip: To tenderise the butterflied chicken, bash it with a meat mallet or rolling pin. This is an important step to ensure your chicken cooks evenly in the allocated time. Mmm, doesn’t that sound delicious? Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="/%20https:/shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

The best pumpkin soup recipe ever

As winter kicks in there's nothing more comforting than a warming bowl of yummy soup to feed the body and soul. And this recipe is quite scrumptious. Prep: 14 minutes Cooking time: 25 minutes Serves: 4 to 6 Ingredients 1 tablespoon olive oil 1 brown onion, coarsely chopped 1 garlic clove, crushed 2 teaspoons of ground cumin 2 teaspoons of ground coriander 1 large-sized butternut pumpkin, skin and seeds removed and roughly chopped 1 tablespoon curry powder (mild or medium, depending on your preference) 1 cup of vegetable stock Â½ cup of cream Salt and cracked black pepper Parsley, natural yoghurt, to serve Method 1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for a few minutes, stirring, or until soft and golden. Add cumin and coriander. Cook, stirring for 1 minute or until aromatic. 2. Add pumpkin and stir to coat. Add stock and curry powder. Bring to the boil, stirring occasionally. Simmer, partially covered, for 20 minutes or until the pumpkin is soft, stirring occasionally. Set aside to cool slightly. 3. Stir in cream and transfer to mixing bowl or blender. Blend until smooth or as desired. Season with salt and pepper. 4. Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with coriander and serve.

Food & Wine

Chickpea salad with roasted pumpkin, sun-dried tomato and feta

Here's a salad to convert people who say they don't like chickpeas – it's fast, easy, tasty, and can be doubled or tripled to serve a crowd. It's also a good portable lunch, but remember it tastes best slightly warm or at room temperature rather than fridge-cold. Serves: 2 to 4 Ingredients: <ul> <li>2 tablespoons olive oil</li> <li>500g diced pumpkin</li> <li>2 cloves garlic</li> <li>400g tin chickpeas, drained and rinsed</li> <li>10 sun-dried tomatoes</li> <li>1 ½ tablespoons red wine vinegar</li> <li>½ cup diced feta</li> <li>½ cup finely chopped fresh flat-leaf parsley</li> </ul> Method: <ol> <li>To begin, heat your oven to 200°C. </li> <li>Put the pumpkin, olive oil, and garlic in a bowl and mix well, then tip on to a baking tray.</li> <li>Roast for 20 minutes, then add the chickpeas and sun-dried tomatoes and cook for another five minutes. Remove from the oven and set aside to cool slightly.</li> <li>While you're waiting, squeeze the garlic cloves into a serving bowl. </li> <li>Add the vinegar and a pinch of salt and whisk together. </li> <li>Add the chickpea and pumpkin mixture and stir gently. </li> <li>Fold through the feta and parsley and serve.</li> </ol> What a tasty sounding salad? Do you think you’re going to try it, or do you have a similar recipe that you like? Let us know in the comments below. Written by Lucy Corry. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/04/bacon-and-potato-meatloaf/">Bacon and potato meatloaf with spicy roasted capsicum and chickpea salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/turkey-and-sage-burgers-with-onion-and-fennel-relish/">Turkey and sage burgers with onion and fennel relish</a> <a href="/lifestyle/food-wine/2016/05/potato-and-cauliflower-masala-dosa/">Potato and cauliflower masala dosa</a>

Food & Wine

Rotolo with pumpkin, hazelnuts, soft cheese and sage butter

The thought of rolling up what is essentially some great big cannelloni into a tea towel and poaching it sounds like a recipe for disaster, but it is surprisingly straightforward. The pumpkin, hazelnut and soft cheese combo is a crowd-pleasing winner, but you can fill the rotolo with anything you like; sautéed mushrooms, spinach and ricotta or courgette, feta and lemon are all good alternatives. If you really can't be bothered with the process of making pasta dough and rolling it out, then by all means, get hold of some pre-made pasta sheets. Ingredients: <ul> <li>500g of 00-grade or high-grade flour, plus a little extra</li> <li>1 tsp salt</li> <li>5 large eggs</li> <li>half a large butternut pumpkin, peeled and de-seeded</li> <li>olive oil</li> <li>salt and pepper</li> <li>100g soft white cheese such as ricotta, buffalo mozzarella or chèvre</li> <li>½ cup toasted hazelnuts, roughly chopped</li> <li>200g butter</li> <li>handful of sage leaves</li> </ul> Method: <ol> <li>Preheat the oven to 180ºC.</li> <li>Start with the pasta. In a large mixing bowl, combine the flour and salt, then create a well in the middle, drop in the eggs, whisk them up with a fork a little, then gradually work the flour into the eggs until everything is incorporated and you are left with a dough. Knead for several minutes so that the dough becomes smooth and elastic, then shape into a flat discus shape, cover with cling film and refrigerate for at least half an hour.</li> <li>In the meantime, cut the pumpkin into crescents and add to an oiled baking dish. Season well with salt and pepper and roast until tender.</li> <li>Roll the rested pasta out, using a pasta machine (or a rolling pin, alternatively), to a thickness of about 1-2 millimetres. What you want to end up with is a length of pasta about 80cm long by 20cm wide.</li> <li>Place a fresh, clean tea towel out on the bench and lay the sheet of pasta over the top. Trim the ends so that you have at least two inches of tea towel showing lengthways at each end. Arrange a generous amount of pumpkin down the middle, allowing for a few inches on either side. Run a length of cheese down the middle of the pumpkin, and scatter over the hazelnuts.</li> <li>Using the tea towel as a guide, tightly roll the whole thing up as you would a sort of Swiss roll, making sure that you keep everything tightly together. Pinch down the ends, and wrap the tea towel around the outside of the roll, tying the ends together with string. Place in an accommodating roasting dish, top up with boiling water so that the whole thing is submerged, and pop in the preheated oven for about half an hour, topping up the pan with more hot water if necessary. Check to see if the pasta is al dente – after half an hour it should be nicely done. Carefully remove from the pan, unwrap from the tea towel, and cut into thick slices. Serve with the sage butter spooned over the top.</li> <li>As the rotolo is cooking, make the sage butter sauce. Melt the butter in a saucepan over a low heat until the white milk solids have separated out. Strain the milk solids off and discard, and return the clarified butter to the heat in a pan. Once it is quite hot, add the sage leaves and fry quickly until they are crisp. Remove from the heat and use to spoon over the rotolo. Serve immediately.</li> </ol> What else would you like to stuff in your rotolo? Share your ideas in the comments section below. Written by Sam Mannering. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Related links: <a href="/news/news/2016/07/new-research-says-pasta-doesnt-actually-make-you-fat/">New research says pasta doesn’t actually make you fat</a> <a href="/lifestyle/food-wine/2016/06/roast-winter-vegetable-pasta/">Roast winter vegetable pasta with herb and lemon dressing</a> <a href="/lifestyle/food-wine/2016/06/bolognaise-style-mushroom-ragu/">Bolognaise-style mushroom ragu</a>

Food & Wine

Pumpkin patties

Looking for a healthy dish that doesn’t compromise on the taste factor? Well these pumpkins patties from community member, Elizabeth Gardner, are both delicious and wholesome. Serve them with salad or in a bun to make a healthy burger. Ingredients: <ul> <li>1-kilo pumpkin, cut into slices (leave skin on)</li> <li>½ red onion, finely chopped </li> <li>3 slices ham, finely diced </li> <li>2 cloves garlic, crushed </li> <li>⅓ cup of rice flour</li> <li>1 teaspoon dried coriander </li> <li>1 egg, beaten </li> <li>Salt and black pepper, to taste</li> <li>1 tablespoon olive oil for frying</li> </ul> Method: 1. Cook pumpkin with your preferred method and set aside. 2. Add onion, ham, garlic and egg into a bowl and combine. 3. When cool enough to handle, remove pumpkin skin and mash pumpkin until smooth.   4. When cool, add pumpkin to bowl and stir. Add herbs and rice flour and stir. Season to taste with salt and black pepper. 5. Set in the fridge for about 30 minutes.  6. Heat olive oil in a pan not letting it get too hot. 7. Measure out spoonfuls of the mixture, dab them in rice flour and then add to pan. Flatten out patties and cook evenly until golden on both sides. Or, if you like them extra crisp, cook until crunchy on the outside.

Food & Wine

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News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

Pumpkin and chicken red curry

Warming pumpkin and lentil dahl

Roasted pumpkin and rice salad

Pumpkin and chickpea salad

Lyndey Milan’s spiced chickpea, pumpkin and spinach salad

Pumpkin scones

Indian roast chicken and pumpkin soup with garlic croutons

Pumpkin and sweet tomato shakshuka gratin

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Pumpkin patties

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