There was a great turn-out for the annual competition and barbecue. One of the highlights of the day is always the opportunity to sample dishes created by our members from produce grown on their plots.
Clare’s pumpkin pie and Pam’s pickled courgettes were two of the dishes of the day and both have been kind enough to share the recipes with everyone.
Pumpkin cake, recipe from Lazeros Maltezos, made by Clare O’Hagan
400g plain flour
Teaspoon of baking powder
Few drops vanilla essence
200g melted butter
3 eggs (2 yolks and one whole)
Sugar, between 180 to 200 grams depends if you want less or more sweet
Mix all ingredients in a large bowl.
The mixture will be quite oily.
Film mixture down by hand in a deep sided pie dish
Prick with a fork and bake blind for 5 minutes in a preheated oven at 160 to 180 degrees
400g grated pumpkin flesh
250g ricotta cheese
150g sugar and 3 eggs (whisk together sugar and eggs very well )
40g of flour and a pinch of cinnamon.
Mix the lot together and spoon onto the pie base
Cook in oven for about 25 minutes
Ingredients: 1 kilo courgettes; 2 medium onions; quarter cup salt; 2 and quarter cups white wine vinegar; 1 cup sugar; 2 tspns mustard seeds; 1 tspn turmeric; half tsp dried mustard pdr.
Method: Slice courgettes and quarter onions (separating layers). Put in large bowl, add salt and cover with water. Leave one hour (or longer). Drain and rinse.
Combine all other ingredients and boil. Pour this hot mixture over courgette mixture. Leave one hour and bottle. Leave to mature for a couple of weeks.
Photos above by Clare O’Hagan.