Monday, 12 September 2011

PUMPKINS GET THE LOSELEY SUMMER MEADOW BUTTER MAKEOVER IN TIME FOR HALLOWEEN



I was pleasantly suprised by these Halloween recipes from Loseley Butter. Pumpkin Soup is an obvious choice but I like the look of the Pumpkin Roll, as it looks so different. Perfect for Halloween if you don't like soup !

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Pumpkins are a versatile, delicious and traditional option for cooking a whole host of recipes, and for this Halloween the simple addition of Loseley’s Summer Meadow Butter can send those lucky enough to be offered the option to share into a warm Heavenly state.


Loseley offers two very different recipes below including an easy-to-construct soup along with a sweeter option.


PUMPKIN SOUP WITH LOSELEY SUMMER MEADOW BUTTER
Pumpkin soup is ideal for warming cold hands for Halloween particularly when served in mugs.

INGREDIENTS

Loseley Summer Meadow Butter 25g (1oz)
Onion 1, peeled and chopped
Carrot 1, peeled and chopped
Peeled Pumpkin 350g (12oz), roughly chopped
Milk 750ml (1 ¼ pints)
Salt and freshly ground black pepper
Natural Yoghourt 150g (5oz)
Dried Pumpkin Seeds to garnish (optional)

METHOD
Melt the Loseley butter in a large, lidded saucepan and add the onion and carrot. Cook gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft but not brown.

Add the pumpkin, milk and seasoning and bring gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft.

Transfer the soup to a blender or food processor and puree until smooth, in batches if necessary. Return to the saucepan, reheat gently and serve swirled with yoghourt and garnished with pumpkin seeds. Accompany with hunks of warmed bread.

10 minutes preparation time
40 minutes cooking time
183 Kcal per portion
8.8g fat per portion of which 5.4g is saturated
4 servings
Suitable for freezing
Suitable for vegetarians



CREAM CHEESE PUMPKIN ROLL WITH LOSELEY SUMMER MEADOW BUTTER


This recipe offers a quirky alternative to Halloween regulars and is perfect to share as treat not a trick!



INGREDIENTS

Eggs 3
Sugar 270g
Ginger ½ teaspoon
Nutmeg ½ teaspoon
Lemon juice 1 tablespoon
Cinnamon 2 teaspoons
Pumpkin 156g
Flour 168g
Baking powder 1 teaspoon
Powdered sugar 57g

FROSTING

Cream cheese 8oz
Loseley Summer Meadow Butter 113.5g
Powdered sugar 474g
Vanilla extract 1 teaspoon

METHOD

Beat eggs for a long time until they are a pale yellow colour, then beat in sugar and stir in rest of the ingredients.

Spray a jelly roll pan with cooking spray or line it with wax paper and bake at 350 for 8-12 minutes.

Lay out a pillow case or a flat dish towel and sprinkle it with powdered sugar, invert the cake on top of a towel and roll up immediately. Let cool completely.
 
Frost with the Loseley Summer Meadow Butter mix, roll back up, and refrigerate. Sprinkle with powdered sugar and nuts (if desired) and serve.

229 calories per serving
9.4g total fat per serving
15 mins preparation time
5 servings

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons and Waitrose. Visit http://www.loseley.com/  for more information.

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3 comments:

  1. these both look great - i have always fancied making pumpkin soup - might give it a try!

    ReplyDelete
  2. I like to look for recipes with pumpkins at this time of the year. We have some growing in the garden, so I think about the way we are going to enjoy them once they are harvested!
    love your recipes... the sacla/ butternut squash risotto is a family favourite

    ReplyDelete
  3. We love pumpkin in many recipes. As my husband is Italian, he loves pasta with pumpkins. I also often cook pumpkin risotto, or pasta bake. Not very keen on pumpkin pie, even if we lived in the States for three years, I didn't acquire taste for it. Thanks for recipes!

    ReplyDelete

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