I’m one of those people who are freezing easily, especially in autumn when the heater is not on yet, but temperatures can get really low. Still, if the sun is out – just as it has been during the last two weeks here in Vienna – I’m not tired of having some salad for lunch or dinner, even if I’ve got my thick socks on. So, here’s an easy but yummy late summer and autumn salad combo for you!
Because it’s Halloween today, I’ld love to answer the big question what to do with all the pumpkin pulp that’s leftover after carving a Halloween pumpkin. I need to admit that I don’t celebrate Halloween, especially not in a sense like “eating sweets until you drop”. Still, I like focusing on seasonal events in my kitchen. This year, my sister and I carved Halloween pumpkins for the first time which was great fun and looked great in the end. Afterwards, I cooked curry and used up all the pumpkin pulp we scooped out of our pumpkins. Now I’ld like to share this zero-waste recipe and my method to carve Halloween pumpkins with all of you.
Autumn is here! That means: pumpkin season – finally! I am busy doing my weekly pre-cooking sessons for my work days: carb source, protein sources and veggies in different variations. Saves time and tastes good! :-) This week I also made this pasta and it tasted so good that I decided to publish it here! Enjoy!
makes 2-3 portions (depending on your hunger ;-) )
for the pasta:
200g wholemeal pasta (f.e. penne)
for the sauce:
1 garlic toe
3 tablespoons of sour cream, kesam or quark (or a vegan alternative)
1 handful of parsley
some curry powder
some ground cinnamon
some olive oil
grated cheese (vegan or dairy)
Pasta & Zucchini:
Cut zucchini in sticks (f.ex. size of the pasta).
Boil water in a pot. Add salt
Once the water is cooking, add pasta, some minutes after zucchini sticks. Cook both until pasta is al dente.
Drain the water.
Heat some olive oil in a pot.
Hack garlic and onion in tiny cubes, then add to the pot and fry.
Chop pumpkin into cubes and add to the pot, poor some water and simmer until pumpkin is soft. Just checkt with a fork. Season with some currypowder and ground cinnamon.
Transfer the pumpkin into a bowl or onto a plate and let it cool down a bit.
Put pumpkin, sour cream/kesam/quark or a vegan alternative, some water, salt and pepper into a blender and blend until creamy. Alternatively you can also use a hand blender. Season with more spice, salt and pepper to taste.
Mix sauce, pasta and zucchini and slightly heat up once more. Add chopped parsley.
Serve in bowls with some extra pepper and grated cheese.
Seasons: autumn, winter
I’ld be lying if I said I wasn’t a dessert-person. Often I wish it was different. But dessert is mostly just too good to leave out. Just like this one. The best thing is, that it can be varied easily, depending on the season, making it possible to serve this one all year around. I love the fresh taste of quark cream and fruits and think it’s lighter than most other desserts and starchy cakes. I hope you’ll like it as much as I do!
Last week I tried one further way of fasting: souping.
Until then I had only tried alkaline dieting and juicing. As the intermediate season like between autumn and winter is really suitable for doing a cleanse, I decided to do one again, but in another way. Read here how souping works, how I felt during these days and what foods and drinks I had.
In autumn figs and plums are my absolute favourite fruits. I had loads of plums in my freezer because I needed to store them well when I had to go to hospital for a few days. Therefore, I decided I need to make something out of these beauties. Of course, a compote would have been an option, but I wanted something more spectacular. Well, to be honest, a chia-jam isn’t that spectacular either and really simple, too. But it turned out really delicious, similar in taste as compote, but different in consistency and usable for lots of different meals. I hope you’ll have fun cooking and trying!