Baked Pumpkin

baked pumpkinPumpkin spice latte, pumpkin pie & even pumpkin on pizza (say what?!) – pumpkins are everywhere and I can tell you that I don’t mind it one bit! I may have a teeny tiny obsession with the vegetable and I fully blame Cinderella for igniting this flame that makes me want to take pictures with, next to and/or standing by pumpkins (of all shapes – note these 3 mini ones. I couldn’t resist the autumnal cuteness!) for an Instagram!

This obsession lead me to researching pumpkin recipes on my go-to site to get inspiration – Pinterest and around 40 pins of pumpkins later I found this recipe which looked super quick and easy so I gave it a go…

pumpkin recipe

(Serves 4)

  • 2kg pumpkin
  • 2 tbsp olive oil
  • 125g bulgur wheat
  • 1 onion roughly chopped
  • Bunch of flat leaf parsley
  • Bunch of chives
  • 100g firm goat’s cheese cut into 1cm pieces
  1. Preheat the oven to 200 degrees.
  2. Slice the top of the pumpkin and scoop out the seeds and pulp.baked pumpkin
  3. Brush the inside with a tablespoon of olive oil and bake for 30 minutes.
  4. Meanwhile, cover the wheat with the hot vegetable stock and cover for 20 minutes, until the water is absorbed.bulgur wheat
  5. Heat the remaining olive oil in a small frying pan and add the onion then the garlic. Cook until softened.
  6. Combine the onion mixture with parsley, wheat & most of the chives, goat’s cheese. Season with salt.
  7. Remove the pumpkin from the oven and spoon the mixture into the pumpkin before returning it to the oven for another 25-30 minutes.
  8. Garnish with the remaining chives and goat’s cheese.

baked pumpkin baked pumpkin

Chickpea & Cucumber Tahini Salad

chickpea saladchickpea saladsummer salad Every time I watch an episode of Keeping up with the Kardashians (my not so guilty pleasure) I get immensely jealous of the salads Kim, Kourtney and Khloe constantly munch on. What is in those beauties? This inspired me to have a little Pinterest spree on summer salads and I came across this chickpea & cucumber tahini salad, which I thought I would give a go. Like most recipes I find of the ‘net, I changed it up a little to make it my own.chickpea summer salad

You will need:

  • 1 tin of cooked chickpeas
  • 1 medium sized cucumber (cut into ¼ inch chunks)
  • 4 radishes (cut into ¼ inch chunks)
  • A handful of parsley (chopped)
  • A handful of dill (chopped)
  • A handful of mint leaves (chopped)

For the dressing:

  • 60 ml of tahini
  • 60ml water
  • 1 large lemon
  • 1-2 teaspoons of lemon zest
  • 2 spring onion (diced)
  • A handful of parsley (chopped)
  • A handful of dill (chopped)
  • A handful of mint leaves (chopped)
  • Salt and pepper

chickpea salad

  1. First prepare the salad by blitzing all of the dressing ingredients in a blender or food processor to make it smooth. If too thick, add some more water.
  2. Toss the chickpeas, cucumber, radishes and herbs together. Drizzle with half of the dressing and mix.
  3. Refrigerate until ready to serve.

chickpea salad

Mini aubergine pizzas

mini aubergine pizzasAubergines. Never been much of a fan, much to my mother’s dismay. No amount of aeroplane or train noises could make me eat them as a kid, and not even as an adult, until I found this recipe on Pinterest; mini aubergine pizzas. I thought I would give them a whirl. After all, pizza is always a good idea.

The dish is really easy, healthy and quick to make. Plus it looks dead impressive and innovative to any dinner guests you may have. Many thanks Pinterest, don’t know what I’d do without ya!mini aubergine pizzas

You will need:

  • 2 medium aubergines
  • 1 tbsp oregano
  • 200 ml passata
  • 1 tbsp tomato puree
  • Grated mozzarella
  • A couple of basil leaves
  • Any toppings of your choice
  1. Wash and chop the aubergine’s ends and slice them, half a centimetre thick.
  2. Grill the slices on a griddle pan for a minute on each side and place on a baking tray.mini aubergine pizzas
  3. In a pan, mix the passata with tomato puree, salt, pepper and oregano.
  4. Spread about the tablespoon of the mixture onto each slice and add the mozzarella and toppings onto the aubergine slice.mini aubergine pizzas
  5. Place under the grill at around 200 degrees for about 3-4 minutes, until the cheese melts.
  6. Lastly, add the basil leaves, either whole and chopped up.

mini aubergine pizzas mini aubergine pizzas

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