A few day ago, we had our 1st Pumpkin from our garden,..yes! And it is this beautiful one, A Japanese pumpkin called, you can read it! Look at this lovely one:
And I made this lovely dinner:
I can tell you that my hubby Peter gave my dinner a 10/10! Ooh yes! 🙂 Let’s see how I made it all!
Recipe: For 2 persons, with seconds
Ingredients:
For the spiced oven roasted veggies:
420 gr peeled pumpkin, treads & seeds removed, cut up into bite-sized chunks
1 young green courgette, cleaned, cut up into bite-sized chunks ( if you have a big courgette, remove the seeds!)
2 koolrabi’s, peeled & cut up into bite-sized chunks
For the spice-mix:
2 tablespoons finely cut up thyme, big stalks removed
black pepper: 10 grins
Himalayan pink salt in a grinder: 8 grins
1 teaspoon ground garam masala
1/4 teaspoon ground cumin
Smoked paprika powder, the mild version: 1 + 1/2 teaspoon
3 + 1/2 tablespoon of a fruity extra virgin olive oil
For the sweet potato mash:
4 big sweet potatoes, peeled & cut up into chunks
Herbamare salt
unsweetened soy milk
For the fried organic chicken fillets:
280 gr organic chicken fillets
a fruity evoo
black pepper
pink salt
Method:
- Preheat your oven to 200°C ( 400 F ) for 10 minutes. In the meantime, take a non-stick oven dish & arrange all of your cut up veggies in 1 layer in it. Scatter your thyme all over it & divide your sides too. Now, drizzle your fruity oil all over them, evenly drizzled. With clean hands, mingle everything together & place into the center of the hot oven to roast for about 25-35 minutes or until the veggies are nicely brown coloured & cooked through. Turn veggies over after half of the roasting time. Watch the kohlrabi pieces. Normally, they need a long roasting time. Check with a fork!
- At the same time, cook your sweet potato pieces in boiling water until al dente. I added some herbamare salt to the cooking water. Drain well & cook the steam off, on low heat. Now, add a splash or 2 unsweetened soy milk to it & mash. Season with that lovely pink salt & black pepper. Taste one last time. Keep warm.
- Fry your chicken pieces into that same fruity oil on both sides until golden brown & cooked through. Season with pink salt & black pepper. Keep warm. Let the chicken rest for about 5 minutes. They need that. Plate up like picture above & enjoy with your loved one & a good glass of Belgian beer like Jupiler! 🙂 MMM! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr
Wat een mooie pompoen
Hilde
Verstuurd vanaf mijn inniePad
> Op 8-sep.-2015 om 20:15 heeft Sophies Foodie Files het volgende geschreven: > > >
Dan je wel, Hilde. Ze was 2362 gram!
Very nice!
Thanks, Arthur! 🙂
Beautiful pumpkin and delicious meal!!
Thanks, sweet Suzanne! x
Sophie that is such a gorgeous pumpkin I’m not sure that I could have chopped it up! 😛 Veggies sound gorgeous… maybe I’ll go on a pumpkin hunt! 🙂
With a big knife, it was no problem! 🙂
Lol… I was thinking more of it being beautiful and wanting to keep it to look at! 😛 I’ve just bought butternut squash to use in your recipe 🙂 yumyum x
My butternut pumpkins are not ripe yet! 😦 Enjoy! xxx It seems that you can keep these pumpkins dry until March next year! 🙂
We need to find a method of pest control before we can even attempt to grow such gorgeous things 😦
My roasted veg is ready… it’s VERY yummy! Thanks for the inspiration Sophie! 🙂
You are so welcome, sweety! xxx I am so happy that you loved it! x
That pumpkin is gorgeous and congrats on your first pumpkin harvest! I love the colour and the shape of it. You certainly cooked a beautiful dinner with your pumpkin xx
This is a lovely Japanese pumpkin with flesh that holds it shape during routing. It has a warm more nutty flavor! 🙂
Pumpkin is so yummy and I’m happy you grow your own.
Ooh yes! 🙂
Look at that beauty!!!! How fabulous!
Thanks, sweet Elaine! 🙂
Home grown pumpkin…how cool is that, Sophie. That’s a great meal!!
Thanks so much, sweet Angie! 🙂 Enjoy! xxx
Loved the use of spices here Sophie! That pumpkin is gorgeous!❤️
Thanks, sweety! 🙂 xxx
Such a perfect little pumpkin! Your spice mixture for it sounds yummy!
It isn’t that little you know! It was 2850 g! 🙂
Yikes–that IS big! I don’t really use grams as a measure so i didn’t pay enough attention!
haha! 🙂
What a beautiful pumpkin you grew! I am sooo impressed with your gardening skills! Of course Peter gave this dinner a 10/10 it looks amazing!
xxx
A lovely 1st Japanese pumpkin! We also grow them here in Germany. They are one of our favorites for roasting! MMM!
Here too! x