PUMPKIN (Continued - I)

The journey of the pumpkin seeds continue from the compost to the backyard, they are alive, they grow and bear fruit.  The pumpkin was harvested, respected and appreciated, new recipes are born, a few dishes are cooked in my kitchen.  The journey has not ended.

Pumpkin vegetables soup, pumpkin ravioli, beautiful dishes are cooked deliciously so far.  The fun definitely has begun.

Today is a baking day, bread and scones.  Mini pumpkin bread loaves with sun-dried tomato are dainty and delicious.   Pumpkin scones, plain, savouries and sweets are always favourite for any family.

Pumpkin date scone is excellent for anyone who has to take less sugar in their diet.  The date is the natural sweetness for the scone, and they are readily available and inexpensive.

Let's do it, start to gather all the ingredients. To begin with the 'Mini Pumpkin Bread loaves With Sun-Dried Tomato: these are what we need- flour, cooked grated pumpkin, butter and oil, sun-dried tomato, milk, salt.

For the Scones, the ingredients are self-raising flour, cooked grated pumpkin, butter, milk and salt, for the sweet ones some dates are added.
The baking trays have to be cleaned, then buttered.  Line the baking tray with baking paper for the scones.
Double check that everything needed is there.  Yes, all are there and plenty enough.
Recipes: The scone and the bread.

Beautiful golden pumpkin date scone fingers

Pumpkin Date Scone Fingers

1 cup heap full self-raising flour

35 g butter, soften

2 tablespoon cooked grated pumpkin

1/2 cup milk

16 dates, halved, toss in some of the flour, keep aside

Rub the butter to flour thoroughly

Add in the dates, then the cooked pumpkin and the milk

Mix together, quickly to make a soft dough

Transfer on to the floured board, knead gently and lightly

Roll out to a cm thick dough, cut into four cm length

Bake on a preheated hot oven at 200 degrees C for 10 minutes.

Baking The Date Scone Fingers

The date scone fingers are ready to bake (left) and golden brown freshly baked scone fingers (right)

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Baking and Preparation

Mini Pumpkin Bread Loaves With Sun-Dried Tomatoes

Ingredients:

275 g self-rising flour

A pinch of salt

1/2 cup cooked grated pumpkin

35 g butter and 3 tablespoon oil

8 sun-dried tomatoes, chopped

1 cup milk

Method:

Place flour in a large bowl, make a well in the middle

Put the pumpkin on it, add in the milk, butter/oil

Mix together quickly and lightly

Now you have a thick and soft dough

Use a spoon to scoop the dough

place them on the tin

bake in the preheated hot oven

at 200 degrees C for 13 minutes.

Freshly baked mini bread loaves

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TASTING

Hot Pumpkin Leaf Soup Served With The Mini Pumpkin Bread Loaf

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It is a lovely day for baking today, raining and wet outside, keeping warm inside was the best thing to do.  I am glad that I did, and that I am able sharing the recipe with you all.

Have a good weekend, be relaxed and restful

To be continued.

Thank You For Visiting My Blog

Susy