For my birthday daughter Kay sent over a box of mixed groceries and fruit - what a welcome gift because it includes things I pass on as being an unneeded luxury. Not much now left - a few apples and a red pumpkin-type vegetable. Time to transform them into dinner.
Counting calories, I thought at first pumpkin soup followed by stewed apples, but it seemed a shame to not elevate the ingredients into something rather special. ( also it took forever to cut just a slice out of the pumpkin as wrists not strong enough to really attack it - scoring and re-scoring until finally I could break through ). Into the hollowed out space went salt, black pepper, a good knob of margarine instead of butter, a little bit of water instead of white wine, piece of garlic, piece of root ginger, a little cinnamon and then popped back the wedge I had cut out and into the oven to bake. Zilch to no calories according to Weightwatchers so it had to be decadent Apple Crumble to follow! Think Americans call it Brown Betty instead?
That is what I call a perfect wet day in April dinner, and easy to take off the little bit of burnt edge to the Apple Crumble.
pumpkin ready to add ingrdients |
Apple Crumble has desicated coconut this time added to topping. |
Pumpkin is so versatile. The way you cooked it was/is fantastic.
ReplyDeleteThen serve on parsley coucous.
Hadn't thought of that Debbie. Ta. Sounds like a nice compliment to it.
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