The one with the couscous and pumpkin

What you'll need (lunch for four):

• 1 cup of couscous
• 3 tablespoons of roasted pinenuts
• half a cup of plumped raisins
• 1 cup of vegetable stock
• 3 big hands of fresh spinach
• half a pumpkin
• 6 big tablespoons of fetacheese, in cubes
• 2 tablespoons of olive oil

What you'll need to do:

Start by making the couscous as said on the package. Stir fry the pumpkin for a couple of minutes in the olive oil and add the vegetable stock. Let it simmer until the liquid has evaporated and the pumpkin is quite soft. Take this of the fire and while it's still warm, add the spinach and stir with a wooden spoon. When the vegetables have cooled down a bit, add the couscous, together with the feta cheese, pinenuts and raisins.

We ate this dish lukewarm, but it can be eaten cold too. Enjoy!

The one with the pumpkin pie

I might be a bit late to join the pumpkin party, but I wanted to share one of my favourite pumpkin recipes over here. This pie is pretty easy to make, most time is needed to chop the pumpkin. Maybe there's some sort of strategy that I haven't heard about, if you have any tips and tricks, please feel free to share :-)

What you'll need:

• 2 small hokkaido pumpkins, deseeded and chopped (I removed the skin) 
• 2 onions
• 2 large free range eggs
• 1 small tin of tomato puree
• 4 tablespoons of olive oil
• 1 big cup of vegetable stock
• a big piece of (soft) goat's cheese
• 6 sheets of ready made pastry
• thyme, salt, and pepper, to taste

 

What you'll need to do:

Start by chopping the onions. Warm the olive oil in a big pan and stir fry the onions, then add the chopped pumpkins, and stir with a wooden spoon for a couple of minutes. Add the vegetable stock and let it simmer slowly with the lid on (it took me about 20 minutes), until the pumpkin is soft and most of the vegetable stock has evaporated. Take your pan of the heat and preheat the oven at 180ºC / 350ºF. Line a buttered pie tin with the pastry. Stir the eggs and tomato puree through the onions and pumpkin, season with thyme, salt, and pepper, and fill the tin with this mixture. Don't forget to add lots of goat's cheese before it goes into the oven! Remove the pie after 35 minutes, I served it with a green salad.

Looking for another recipe? There's more over here