food | style
pumpkin bread Fiery By Finn Guy Ingredients
425g Pumpkin puree 4 Free range eggs 250ml Sunflower oil 150ml Water
600g Caster sugar 450g Plain flour
2 tsp Bicarbonate of soda 1 tsp Salt
1 tsp Nutmeg 1 tsp Cinnamon ½ tsp Ground cloves ¼ tsp Ground ginger Pumpkin seeds (optional)
Method
1. Preheat the oven to 180C. 2. Grease and flour two 20 x 10 cm loaf tins.
3. In a large bowl whisk the pumpkin puree, eggs, oil, water and sugar until combined.
4. In a separate bowl mix together the flour, bicarbonate of soda, salt and spices.
5. Stir the dry ingredients into the pumpkin mix and combine together.
6. Pour into your prepared tins and sprinkle on the pumpkin seeds. 7. Bake for 50 minutes.
Method
1. Peel and chop the onion and carrot 2. Heat the oil in a pan on a medium heat.
3. Add the onion and carrot and gently cook for 5 minutes to soften stirring occasionally.
4. Stir in the garlic, chilli and flour and cook for 1 minute.
5. Add the tomatoes, puree, thyme, stock, sugar and lemon juice to the pan and bring to the boil.
6. Reduce the heat and simmer for 20-25 minutes.
7. Carefully ladle the hot soup into the blender, season with pepper and blend until smooth.
72
www.styleofwight.co.uk
tomato soup Ingredients
1 Small onion 1 Small carrot 400g Chopped tomatoes 1 tbsp Tomato puree 2 tbsp Olive oil 1 tsp Fresh thyme 450ml Vegetable stock Pinch of sugar Squeeze of lemon 1 Crushed garlic clove Half a fi nely chopped red chilli 1 tbsp Plain flour Black pepper
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