Monday, March 29, 2010
Monday, March 22, 2010
From little things big things grow.....
OK, maybe a little late, but I have a pumpkin!!!!!!
Might look small, but that pumpkin plant is REAL big.....
Might look small, but that pumpkin plant is REAL big.....
Sunday, March 14, 2010
Rule change??
Breaking news....Given the last few photos of competitors, in order to make the competition fairer i think i might calculate the winner by dividing the weight of the pumpkin by the weight of the competitor!!! HIghest score wins!!!
(Just kidding boogs)
(Just kidding boogs)
And they keep coming....
Well, we're getting to the pointy end of the competition, and the photos keep coming. Here is another one..
Good work..
Pumpkin Muffins with a Frosty Top
Well I never.... Old mate jamie has come through with the goods again.... Pumpkin muffins!!!
"They taste a bit like carrot cake, but we have substituted the carrot with pumpkin"
400g Pumpkin, skin off roughly chopped
350g light brown sugar
4 large free range eggs
Sea salt
300g plain flour
2 heaped teaspoons baking powder
Handful of walnuts
1 teaspoon cinnamon
175m extra virgin olive oil
For the topping
Zest of 1 clementine (what is that??)
Juice of half a lemon + the zest
140ml sour cream
2 heaped teaspoons icing sugar
1vanilla pod (for the yuppies amongst us, otherwise 1 tsp good old extract)
I love the method... Chop up the pumpkin in a food processor, chuck in the rest (but not the icing stuff) give it a whirl and put it into a muffin tray (makes 12) Whack it in a 180 degree oven for about twenty minutes and your done!! How easy is that!! A real mans recipe.
Mix together all the frosting ingredients and pour it over the top of the muffins when they're done.. Voilla!! Could be a prize for the first bloke to email me a picture of the finished product.. This is what they should look like
"They taste a bit like carrot cake, but we have substituted the carrot with pumpkin"
400g Pumpkin, skin off roughly chopped
350g light brown sugar
4 large free range eggs
Sea salt
300g plain flour
2 heaped teaspoons baking powder
Handful of walnuts
1 teaspoon cinnamon
175m extra virgin olive oil
For the topping
Zest of 1 clementine (what is that??)
Juice of half a lemon + the zest
140ml sour cream
2 heaped teaspoons icing sugar
1vanilla pod (for the yuppies amongst us, otherwise 1 tsp good old extract)
I love the method... Chop up the pumpkin in a food processor, chuck in the rest (but not the icing stuff) give it a whirl and put it into a muffin tray (makes 12) Whack it in a 180 degree oven for about twenty minutes and your done!! How easy is that!! A real mans recipe.
Mix together all the frosting ingredients and pour it over the top of the muffins when they're done.. Voilla!! Could be a prize for the first bloke to email me a picture of the finished product.. This is what they should look like
Wednesday, March 10, 2010
Jack and the GIANT..............
Well, pumpkin of course. Here is the proud owner of the pumpkin shown in the previous post
Tuesday, March 9, 2010
Rosevears Pumpkin
Spotted along the banks of the Tamar River, just before the Rosevears Hotel, was this GIANT pumpkin.. It's the handy work of young Jack...
Now, I'm pretty sure this pumpkin is heavier than the grower!
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