If you have some leftover cooked Pumpkin, it would be a good idea to mix it into Pancake batter. Today I had almost 1/2 cupful of Pumpkin, but it doesn’t matter how much to add. You can add more or less, just adjust the thickness of the batter with Milk. This recipe makes very thick …
I made this Pumpkin Cheesecake based on a New York-style Cheesecake recipe that I use. I just added pureed Pumpkin and extra Flour. For a nicer colour contrast, I used Arnott’s Choco Ripple Cookies for the base. Other black coloured sweet biscuits can be used. Cake Tin 18cm Round Springform Cake Tin Ingredients Base125g Arnott’s …
I have a super easy Ice Cream recipe ‘Azuki Ice Cream’. The ingredients are Tsubu-an (Sweet Azuki Paste) and Thickened Cream. I made this ‘Pumpkin Ice Cream’ in the same way. I first made sweet Pumpkin Paste and mixed it with whipped Cream. I wanted to add Rum rather than Vanilla, so I added Rum-steeped …
All my Scone recipes are based on Auntie Lorna’s Scone recipe. I needed to alter the amount of Milk for these scones because I added 1/2 cup pureed Pumpkin. It is a coincidence that these Pumpkin Scones have a strong resemblance to the famous coffee shops’ scones. I have never been to those coffee shops …
This dessert looks like custard but it contains No Egg. This is based on my Panna Cotta recipe and I added smoothly pureed Cooked Pumpkin. Enjoy with your favourite syrup or sauce. Today I enjoyed it with Maple Syrup. Makes 4 Servings Ingredients 2 teaspoons Gelatine *about 8g2 to 3 tablespoons Water1 cup Milk1/4 cup …
As my Pumpkin Doughnuts were so successful, I wanted to bake a Pumpkin Cake. I looked for the recipes. Many of them require a lot of Spices. I decided to use my own Pound Cake recipe. I didn’t add any spices, but I added Rum. I think I could have added Rum Steeped Sultanas. Maybe …
The other day I made leftover cooked Pumpkin into ‘Pumpkin Dango Dumplings’ using Glutinous Rice Flour. Today I used Regular Self-Raising and made it into Doughnuts. The process is almost identical. You mix the pureed Pumpkin with Flour. I added some Sugar for these Doughnuts. Makes 20 Balls Ingredients 100g Cooked Pumpkin *1/2 cup when …
Today I had some leftover cooked Pumpkin. I wanted to use it up to make something Japanese. So, I mixed it with Shiratamako (Japanese Glutinous Rice Flour) and a little bit of Water, and made it into Dango Dumplings. They look pretty, don’t they? Makes 2 Servings (20 Pieces) Ingredients 50g Cooked Pumpkin *pureed100g Shiratamako …
‘Hōtō’ Noodle Miso Soup is my family’s favourite Noodle Miso Soup. It can be a perfect dinner on a cold winter day. I usually make the Noodles from scratch, but you can use ready-made Udon Noodles OR Pappardelle. If you have some leftover Dumpling Wrappers, that would be a perfect substitute. Makes 4 Servings Ingredients …
This is the Pumpkin version of ‘My Family’s Potato Salad’. Japanese Pumpkin, which texture is similar to dry type Potato, should be used. However, it is impossible to find where I live. Today I used Kent Pumpkin. Makes 4 Servings Ingredients 1/6 to 1/4 Pumpkin *about 600 to 700g100g Bacon *cut into small pieces1 Cucumber …
Japan has great Pumpkins that have rather dry and powdery texture like Chestnuts. Since I moved to Australia, I have tried to create some pumpkin dishes that I used to cook in Japan, but all Pumpkins available in Australia, including a Pumpkin called Japanese Pumpkin, have turned too watery, sloppy or mushy. They are not …
As I was so happy with my ‘Green Vegetable Soup’, I tried to make ‘Orange Vegetable Soup’ today. The base is Pumpkin Soup, which I am not a big fan of, though my son and daughter love my ‘Pumpkin Soup’. Because of the Tomato I added, this orange colour soup tastes fruity and I love …
In Japan, pumpkins are often cooked in soy sauce flavoured broth. All you need is a saucepan and I used to cook this dish in that way. But I can’t do that here in Australia. The pumpkin that is closest to the common Japanese pumpkin is Kent Pumpkin, and Kent Pumpkin is sometimes sold labeled …
Here is the recipe written for my son and daughter to make their mother’s ‘Pumpkin Soup’. I never use Oil for this soup. Just like cooking Japanese soup, I simply cook vegetables in stock. I always use ‘Massel’ chicken stock or vegetable stock. It’s a very simple fuss-free recipe and any novice cooks can make …