zoo_music_girl (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
zoo_music_girl) wrote2008-11-04 09:35 pm
zoo_music_girl) wrote2008-11-04 09:35 pm
Jack the pumpkin is no more
We ate him.
Very tasty he was too.
Pumpkin, bacon and sage risotto
First, grow your pumpkin.
After a long summer of watering, protecting from slugs and snail and feeding, if you're lucky you'll have one of these:
When ripe, contemplate carving into a Halloween lantern but decide to cook it instead.
Peel and chop it. Chop an onion, a clove of garlic, and about five slices of smoked bacon. Gently fry the onion and bacon till the onion is soft and the bacon is cooked. Add the garlic, a mug of risotto rice and the pumpkin and fry gently for a couple of minutes. Slowly add 500ml of vegetable bouillon or stock and top up with hot water from the kettle if necessary. Add some chopped fresh sage and freshly ground black pepper and simmer gently until the rice is cooked.
With thanks to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ladymoonray for providing the pumpkin seedlings.
Very tasty he was too.
Pumpkin, bacon and sage risotto
First, grow your pumpkin.
After a long summer of watering, protecting from slugs and snail and feeding, if you're lucky you'll have one of these:
When ripe, contemplate carving into a Halloween lantern but decide to cook it instead.
Peel and chop it. Chop an onion, a clove of garlic, and about five slices of smoked bacon. Gently fry the onion and bacon till the onion is soft and the bacon is cooked. Add the garlic, a mug of risotto rice and the pumpkin and fry gently for a couple of minutes. Slowly add 500ml of vegetable bouillon or stock and top up with hot water from the kettle if necessary. Add some chopped fresh sage and freshly ground black pepper and simmer gently until the rice is cooked.
With thanks to
ladymoonray for providing the pumpkin seedlings.