Pumpkin and Carrots in Japanese Curry

Ingredients

2 Cups/480ml Chicken Broth

1 Large Onion, Thinly Sliced

1 Carrot, Cut to 1cm Cubes
Half a Pumpkin, Cut to 1cm Cubes

3 Cubes Japanese Curry Roux 
Hotdogs

Method

1. In a Wok, heat up some oil and sweat the onions.

2. Once onions are soft, add in carrots and Pumpkin

3. Pour in chicken broth

4. Bring to a boil and lower to medium heat

5. Add in Curry Roux and mix well

6. The curry should be thickened and bubbling away.

7. Add hotdogs and leave it simmering for about 5 minutes.

8. Enjoy!

Roast Pumpkin and Carrots

Ingredients

Half a Pumpkin, Cut to cubes

1 Carrot, Chop to pieces

Extra Virgin Olive Oil

Salt

Pepper

1 Tsp Dried Thyme

Method

1. Mix carrot and pumpkin together, tossing them with Extra Virgin Olive Oil and thyme

2. Arrange them nicely in roasting pan. Do not lay them on top of each other.

3. Sprinkle pepper and salt over them (to taste)

4. Pre-heat oven to 250 degrees C.

5. Roast them for 20 mins

6. Enjoy!

Pork Chops with Roasted Pumpkin and Gravy using Happycall Pan

Ingredients

2 Pork Chops

1/4 Pumpkin, Peeled and chop to 1 cm cubes

Salt and Pepper

Extra Virgin Olive Oil

Peanut Oil

*Gravy

2 Tbsp Unsalted Butter
2 Tbsp Flour
2 Cups Beef Stock
Black Pepper or to taste
Sea Salt to taste

Method

1. Marinade the pork chops with pinch of salt and pepper on both sides and chill for at least 2 hours

2. Heat up Happycall Pan on medium heat.

3. Add 1 Tbsp Peanut Oil

4. Place pork chops on pan, close the cover and wait.

5. Pre-heat Oven to 180 degrees 

6. Put pumpkin into roasting pan, pinch of salt and pepper to taste and a drizzle of Extra Virgin Olive Oil

7. Roast for 25 minutes

8. Once you see steam coming out from the Happycall Pan, the pork chops are done.

9. Serve pork chops with roasted pumpkin and Gravy

10. Enjoy!

*Gravy

1. Heat the butter in a large saucepan

2. Add the butter over medium heat

3. Then mix in the flour, and cook until lightly browned. 

4. Slowly add the beef stock and pepper. Cook and whisking until the gravy is thick and smooth.

5. Season the gravy with salt (If necessary)

6. Enjoy!

Roast Root Vegetables (Potato, Onion, Pumpkin and Capsicum)

I love Roast Vegetables, except that i love eating them as a main and not as side dishes. They are full of flavour and so healthy! Look at the colours!

Ingredients

1 Large Russet Potato, Chop to quarter or cubes, skin on

1 Large Red Onion, Slice to 1cm thickness

Half a Pumpkin, Cut to cubes

1 Orange (or Any Colour) Capsicum, Chop to pieces

Extra Virgin Olive Oil

Salt

Pepper

1 Tsp Dried Thyme

Method

1. Mix all root vegetables together, tossing them with Extra Virgin Olive Oil and thyme

2. Arrange them nicely in roasting pan (I need 2). Do not lay them on top of each other.

3. Sprinkle pepper and salt over them (to taste)

4. Pre-heat oven to 200 degrees C.

5. Roast them for 30 mins

6. Enjoy with a glass of Red Wine!

Pumpkin Soup

Ingredients

1 Pumpkin, (Best if you have Buttersquash)
Milk
EV Olive Oil
Salt and Pepper to taste

Method

1. Cut up pumpkin into 1 inch cubes and steam for 10 minutes
2. Blend the pumpkin into a paste
3. Pour the paste into a stockpot, add in milk to form the consistency that you like. (How thick or watery depends on you)
4. Bring the soup to a boil, add salt and pepper to taste
5. Enjoy

*Croutons are homemade too, not store bought. If you are interested, can send me a msg and i share with you.