Pumpkin is one of the most popular and loved vegetables in South Africa. There are so many varieties, you will never get bored with them. You can cook it in so many ways. Boil it in a little bit of water, mash and serve or roast it in the oven and serve with a filling.
One of my favourite ways of using pumpkin is through pampoenkoekies. It is a wonderful addition to any meal... You can use many types of pumpkin and in South Africa the most common pumpkin used is Herbert Squash. When we lived in England we could not find it though, so we tried butternut. It worked wonderfully...
The trick is to make sure the pumpkin is very dry. If it is watery, the pampoenkoekies will stick and won't be easy to make. I know there are many people all around the world, including my wonderful husband, that believes that vegetables should be savory and sweet things should be eaten after the main meal, not with it, but trust me when I say, it is wonderful.
If you are happy with eating pumpkin for dessert, then why not? Just serve the pampoenkoekies with either cinnamon sugar or the sauce that follows at the end of the recipe. People will be impressed...
Ingredients:
2 cups of pumpkin (1 medium size butternut squash)
4 tablespoons of flour (mix white or brown rice, tapioca and chick pea flour in equal quantities)
2 teaspoons of Gluten Free baking powder
Salt
1 egg
Oil
4 tablespoons of flour (mix white or brown rice, tapioca and chick pea flour in equal quantities)
2 teaspoons of Gluten Free baking powder
Salt
1 egg
Oil
# If you are not a celiac, you can just use regular wheat flour and baking powder instead of the mix
Method:
1. Boil the pumpkin in a bit of water until soft (between 10 and 15 minutes). Make sure the pumpkin is very dry before using. Mash the pumpkin.
2. Add the flour, baking powder, salt and egg. Mix well.
3. Warm up a bit of oil in a frying pan. Place spoons full of pumpkin in the pan and fry on both sides until light brown.
4. Sprinkle cinnamon sugar on top or make a sweet syrup to pour over.
2. Add the flour, baking powder, salt and egg. Mix well.
3. Warm up a bit of oil in a frying pan. Place spoons full of pumpkin in the pan and fry on both sides until light brown.
4. Sprinkle cinnamon sugar on top or make a sweet syrup to pour over.
Sweet syrup:
1 tablespoon of butter/margarine
3/4 cup of water
3/4 cup of milk
1 1/2 cups of sugar
1 tablespoon of corn flour
3/4 cup of water
3/4 cup of milk
1 1/2 cups of sugar
1 tablespoon of corn flour
1. Bring the butter, water and sugar to the boil.
2. Mix the corn flour with a little bit of water and add. Let it boil for about 2 minutes.
3. Pour warm syrup over the pampoenkoekies instead of the cinnamon sugar.
2. Mix the corn flour with a little bit of water and add. Let it boil for about 2 minutes.
3. Pour warm syrup over the pampoenkoekies instead of the cinnamon sugar.
Article Source: http://EzineArticles.com/expert/Lizel_Salter/25370
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