Dear cooking friends,
today there is another delicious pumpkin recipe for you: a pumpkin risotto.
And off we go: I unshell the pumpkin and cut it into small pieces (about 3cm cubes). I chop the shallow and the garlic. Now it’s the PowerCook’s turn. I run the program “fry” and wait until the pot is hot enough. Then I put the oil in and solve the butter in it. Shallot, garlic and pumpkin are sautéd, then the risotto rice is added. It should be wetted by the oil.
In the next step the white wine is poured and stirred under the mass until the liquid has evaporated completely. Now the broth is added. It lets the rice rise and gives it the right consistency. At the PowerCook I use the setting “fry” again and set the time to 30 minutes. Occasionally, I stir the mass.
A few minutes before the end of the cooking, I add the spring onions. I washed them before and cut them into rings. They give the dish a fresh flavor.
After the time has elapsed, the complete liquid should disappear and the rice should be even. When the PowerCook has done its work, I mix creme fraiche and Parmesan and into the risotto and taste it with pepper. The pumpkin has disintegrated into smaller pieces under the heat and the pieces are hardly noticeable in the soaked mass.
The result is a risotto at its best, which has got a very fine, light taste by the pumpkin.
Too bad for the pumpkin season is almost over! This recipe is to be cooked repeatedly in my kitchen in the future.
- ½ Hokkaido pumpkin
- 1 shallot
- 1 garlic clove
- 2 EL olive oil
- 50 g butter
- 350 g risotto rice
- 100 ml white wine
- 1 ¼ l beef broth
- 1 bunch of springs onions
- 100 g Creme fraiche
- 70 g grated Parmesan
Enjoy your meal!
today I dare a new experiment: this time it is baking time. Matching to today’s event (Halloween), I bake a beautiful pumpkin cake, as it is common in the USA. I haven’t ever eaten pumpkin cake and therefore I’m the more curios about the result!
First, I make the dough: eggs and sugar are beaten until creamy and then mixed with the oil. Flour, baking powder, cinnamon and salt are first mixed in a separate bowl, and the mixture is then stirred below the egg mass step by step. Finally the grated pumpkin is added and the dough is ready.
Then it’s off to the multicooker. I dust the bowl with flour before filling in the dough, so that the cake will come out easily afterwards. Then I set “cake”, the baking time is an hour.
After the time I open the lid: The result looks very fluffy and delicious. The cake is definitely baked. So I take it out of the bowl and let it cool down.
The icing follows as a decoration. The food coloring is not a must, but for Halloween I would like to have a cake, which actually looks like a pumpkin. So I decided to use an orange glaze. The color must be worked up according to instructions for use. I got myself a powder, which I first mix with a tablespoon of powdered sugar and a small sip of water until I am satisfied with the color. Fresh cheese, soft butter, the remaining powdered sugar and vanilla sugar I mix to a smooth mass and add the resolved color. I spread the glaze on the cake and add a few grooves to the smoothly coated mass, so that the cake looks really like a pumpkin.
With the optics I am already very satisfied. Now it’s time to try – I’m surprised. The cake tastes really extraordinary and very delicious. It is worth to try this recipe!
The pumpkin still has a great deal left, which can lead to a delicious soup, for example, or it can be frozen. However, I already have another good idea – let me surprise you!
For the dough
- 4 eggs
- 250 ml sunflower oil
- ¼ Hokkaido pumpkin, grated
- 1 pinch salt
- 2 tsp cinnamon
- 2 tsp baking powder
- 300 g flour
For the icing
- 100 g cream cheese
- 60 g butter
- 250 powdered sugar
- 1 sachet vanilla sugar
- 1 tbsp milk
- Food coloring (orange)
I wish you a nice and creapy Halloween party!
Hello to all autumn and halloween friends,
shortly before the scary feast, today a pumpkin bites the dust in my kitchen. The plan is a delicious, creamy pumpkin soup. It does particularly well when it becomes colder and colder outside colder and dark early. Here I want to try the program “soup” on the Multicooker today.
The pumpkin soup is some more effort than my last recipes. This is mainly due to the recalcitrant pumpkin. It must be peeled first and then chopped into about 2 cm small pieces. The seeds need to be removed.
Afterwards now chopping the shallot appears as a child’s play now. I roast the shallot with a little oil in the PowerCook on the program “fry”. The device tells me again when it is hot enough. Then I add the pumpkin cubes and pour the broth. Time for the “soup” program, half an hour should be enough. The spices come right at that: a little salt, pepper and a good dose of cumin, curry powder and ginger. Moreover the sopu needs a spoonful of sugar. One or two small chopped chillis give the soup later a pleasant spicy taste. But now the soup should simmer on its own for some time.
By the way: many other recipes for pumpkin soups additionally contain potatoes and carrots, for instance. I rather keep my hands off this ingredients, because thereby the soup is only stretched and without these components
Of this I prefer to let their fingers, because as the soup is only stretched and without these ingredients in the end the pure, not particularly dominant pumpkin flavor remains that makes the soup only so delicious.
After the cooking time is over, the pumpkin pieces are nicely soft. With the blender the whole becomes a viscid mass. So it also will be creamy, I taste them with cream and some more seasoning – done! Noone can any longer resist to the good smell an my testers are happy about the successful goodie.
The soup tastes best with a little fresh bread.
For ca. 6 portions
- 1 Hokkaido pumpkin
- 1 large shallot
- 750 ml beef broth
- 200 ml cream
- 1 tbsp sugar
- 1 tbsp ginger
- 1 – 2 chillis
- Salt, pepper, cumin, curry powder
A wonderful day together,
today there’s another multi cooker experiment including the recipe to try at home.
As I have only little time, I choose a quick made meal: a tortellini casserole with a simple ground beef and cream sauce suits very good. Also I’m interested in whether and how the multi cooker simplifies my cooking at this type of meal.
So I get startet. During the shopping I choose tortellini from the dairy case whose cooking time is only 2 minutes. Later on I can put them directly into the sauce.
Now to the actual cooking. The shallots are chopped as small as possible so the refine the taste discreetly and unobstrusively. This is it for the groundwork and now I start running the loewe PowerCook. First I use the programme “Fry”. The first positive surprise: The device informs me with a bleep when it is hot enough. With some oil I sauté the shallots and then add the ground beef. The latter must be cooked in this step. This proceeds fastest with the lid closed.
Then it’s the tomato paste’s turn. Once it is mixed with the meat mass, the cream can be stirred in. Now is a good moment in order to add some delicious seasoning: I’m not saving salt, pepper, paprika and different herbs. Here is space for experimenting and adding a personal touch.
At last I add the sieved tomatoes and stir thouroghly. Now for a second time I taste the sauce. If necessary – some more seasoning can be added at this stage. I prefer a little more seasoning knowing that the tortellini will weaken the flavor later on.
Green light for the torellini. Now they may dip into the sauce. For the whole mass becomes a casserole, I stir well and sprinkle grated chease onto my current result.
I’m not sure which programme to use now, so I choose the universal programme “Multi Cooker” and adjust 20 minutes and a temperature of 110 degree Celsius.
Hungry I’m waiting for the result. After the time I stand ready with my plate and put a large, cheese threads withdrawing portion on it. After the first bite, I am more than satisfied and my hungry mouths praise the delicious food.
Only few simple steps need to be done for the cooking, the result is convincing. For another time I am happy that you can conjure amazing dishes with little effort.
With a single device I could conduct my plan. This simplifies the cleaning, especially because the bowl is very easy to clean due to the coating. The second advantage is that neither during the frying nor during the cooking the smell has spread within the room. In this regard, the device keeps its promises.
With a satisfied smile I come to the conclusion that the multi cooker is really helpful for this meal.
For 4 – 5 portions
- 800 g tortellini
- 2 shallots
- 350 g ground beef
- 4 tbsp tomato paste
- 500 g sieved tomatoes
- 200 g cream
- 150 g grated cheese (e.g. Mozzarella)
- salt, pepper, paprika, Italian herbs
Enjoy your meal!
in the blog category “Recipes” I will try the PowerCook in the future. I like cooking, instructions I never read, however. So I just get started.
My first project: Puff pastry pockets, once wtih minced meat filling, once with vegetarian feta filling. My hungry eaters like this meal. So far I have baked it in the oven, now I’m going to give the PowerCook a chance to prove its worth.
I’m preparing everything and I’m filling the puff pastry. One half is taken to the oven as always, the other half is put into the PowerCook. The first advantage: the smart device doesn’t need to be preheated. This is a thing I keep forgetting.
The adjustment “Puff pastry pockets” is not existing, so I chose the “Pizza” programme as pizza is finally baked, too. The device suggests 20 minutes – this seems to be realistic. I turn the PowerCook on.
Already during the cooking time I find that my results will be differently. After 20 minutes the PowerCook remembers me that my first PowerCook meal is ready to eat. Also the pockets in the oven look good and ready.
The direct comparison shows the differences: In the multi cooker the puff pastry is risen much less than in the oven. Since my folding technique still leaves something to be desired, this is an advantage for the optics. Also, the dough is less dry but tastes juicy and has a nice tan .
(to the left you see the pockets from the PowerCook, to the right out of the oven)
My conclusion: both in the oven and in the PowerCook my recipe works well. In the oven the dough rises more but in the falvor no difference can be discerned. The advantage is that the PowerCook does his job more independently than the oven.
In case you got some appetite now, you can also cook the recipe at home:
Tastes both hot and cold
Puff pastry pockets with minced meat filling
- Puff pastry from the supermarket
- 250 g minced meat
- 1 small onion
- 100 creme fraiche
- 1 tbsp tomato paste
- salt, pepper, paprica
Finely chop the onion and fry in a pan with some oil until translucent. Add minced meat and fry until it is done. Stir in the creme fraiche, then season with tomato paste and spices. Devide the puff pastry into 6 or 8 equal pieces and fill them with the meat mixture.
Zwiebel fein hacken und in einer Pfanne mit etwas Öl anbraten, bis sie glasig sind. Hackfleisch dazugeben und garen. Die Creme Fraiche einrühren und anschließend mit Tomatenmark und Gewürzen abschmecken. Den Blätterteig in 6 oder 8 gleich große Teile teilen und mit der Hackfleischmasse füllen.
Vegetarian: Puff pastry pockets with feta filling
- puff pastry from the supermarket
- 200 g feta
- 3 tbsp olive oil
- 1 clove of garlic
- salt, pepper, basil
Cut feta into small pieces, mix with garlic and olive oil and season. Cut the puff pastry into 6 or 8 equal parts and fill with the feta mixture.
Enjoy your meal! See you next time 😉