It’s pumpkin season!
To celebrate we are giving a FREE pumpkin & carving kit away with every Fruit Bat Box throughout October! We love pumpkins, you can literally do so much with them. Here are a couple of our favourites:
PUMPKIN PIE
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
PUMPKIN LATTE
Start by heating milk, pumpkin puree, and sugar on the stove. You can use whole or dairy-free milk. Coconut or almond milk would be delicious. Then we add vanilla, pumpkin pie spices, and strong coffee. The mixture gets divided between two mugs and it’s time for whipped cream.
PUMPKIN CURRY
Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
Hi Everyone! It’s all hands on deck at the Veg In A Box HQ, easily the busiest couple of months we’ve ever had! We just want to say thank you from the bottom of our hearts for all of your custom! A lot of customers have been asking if they can have their items delivered …
We’ve had quite a few emails and messages from our lovely customers asking if they could have a larger fruit & veg box with their budgeting box instead of the traditional fruit, veg & salad box as the seasons have changed and the colder months are coming. We adore our customers, so we have sorted …
We still can’t believe it, what an honour and to say that I’m chuffed is a serious understatement! The funny thing is we had absolutely no idea we were even nominated! It wasn’t until a lovely lady by the name of Alice who works for the Guardian got in contact to tell us that we …
Lately you might have noticed that we are very much trying to switch to a more Zero Waste approach, we think it’s such an important thing and really quite vital! We’ve been stressing a lil bit on how to effectively change our set up without breaking us, when thanks to ma friend Katie, I stumbled …
Free Pumpkin!
It’s pumpkin season!
To celebrate we are giving a FREE pumpkin & carving kit away with every Fruit Bat Box throughout October! We love pumpkins, you can literally do so much with them. Here are a couple of our favourites:
PUMPKIN PIE
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
PUMPKIN LATTE
Start by heating milk, pumpkin puree, and sugar on the stove. You can use whole or dairy-free milk. Coconut or almond milk would be delicious. Then we add vanilla, pumpkin pie spices, and strong coffee. The mixture gets divided between two mugs and it’s time for whipped cream.
PUMPKIN CURRY
Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
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