A Cosy Autumn Day in the Irish Countryside | Pumpkin Baking & Autumn Decorating | Slow Living

A busy October day, preparing homemade food for my Philips week away at work, making the most of pumpkin season with some autumn baking, and bringing a little autumn into the house.

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Pumpkin Yeast Buns

Ingredients

375 g strong bread flour
10 g dried yeast
125 ml lukewarm milk
Pinch of sugar
180 ml pumpkin purée
45 g melted butter
1 tsp salt
Egg wash and seeds (optional)

Method

Mix the yeast with the lukewarm milk and sugar. Add the flour, pumpkin purée, butter and salt, then knead until smooth and elastic.

Cover and leave to rise for approximately 2 hours. Divide into 10 buns and leave to rise again for about an hour, until doubled in size.

Brush with beaten egg and sprinkle with seeds if using. Bake at 180°C for approximately 20 minutes, until golden and cooked through.

Pumpkin, Oat & Pecan Bars

Ingredients

250 g rolled oats
250 g pumpkin purée
2 eggs
250 ml milk
2 tbsp melted butter
3 tbsp honey or maple syrup
2 tsp cinnamon
2 tsp mixed spice
¾ tsp baking powder
Pinch of salt
A handful of pecans

Method

Mix the pumpkin purée, eggs, milk, butter, honey, spices, baking powder and salt. Stir in the oats.

Transfer to a greased 20 × 20 cm tin and scatter chopped pecans over the top.

Bake at 180°C for approximately 30 minutes, until set. Allow to cool before cutting.

Pumpkin Mousse Parfait

Ingredients

250 g cream cheese
200 g thick Greek yoghurt
400 g pumpkin purée
50 g pecans
2 biscuits
2 tbsp rolled oats
3 tbsp maple syrup, or to taste
1 tsp vanilla extract
½ tsp cinnamon
½ tsp ground ginger
Pinch of salt

Method

Crush the pecans and biscuits, then mix with the oats.

Blend 170 g cream cheese, 150 g Greek yoghurt and 2 tbsp maple syrup for the cream layer.

For the pumpkin mousse, blend the pumpkin purée with the remaining cream cheese, yoghurt and maple syrup, vanilla, cinnamon, ginger and salt.

Layer both mixtures in glasses with the crumble and refrigerate until serving.

Pumpkin Waffles

Ingredients

300 ml milk
150 g pumpkin purée
60 g melted butter
220 g plain flour
1 egg
1 tsp baking powder
½ tsp cinnamon
1 packet vanilla sugar
Pinch of turmeric
Pinch of salt

Method

Combine the dry ingredients, then add the egg, milk, pumpkin purée and melted butter. Mix into a smooth batter.

Cook in a preheated waffle maker for approximately 7 minutes, depending on your machine. Transfer to a wire rack to keep them crisp.


#SlowLiving #AutumnHomemaking #PumpkinRecipes #CountryLiving #SeasonalCooking #AutumnDecorating