Here is my former Canadian neighbour’s recipe for Smashing Pumpkin Soup.
- 4 potatoes or 2 sweet potatoes (which are better for you)
- 1 onion
- 2 carrots
- some spinach
- 1 half or 1 quarter Japanese pumpkin
- 1 pack of tofu
- lots of fresh ginger
- 2 cloves of garlic
- chicken or vegetable bouillon
- milk (to be used at the blending stage)
Boil all ingredients in bouillon until they are soft enough to go in the blender, then scoop them up, blend them with the milk to make them soupy, and put them back in the soup. Keep boiling until the ginger taste permeates the mixture. If it’s not gingery enough, add more!
Makes A LOT of soup, so be sure to have a big pot handy, or decrease the portions of the ingredients. You can add or delete ingredients as you see fit. The resulting soup should be orange. If you skimp on the pumpkin or carrots, it may come out a rather unappealing green due to the spinach. But if you don’t mind the look of it, never mind about that.
- 300ml graham crumbs
- 60ml sugar
- 60ml melted butter
Mix above ingredients and pat into pan. If you can’t find graham crumbs, you can crush granola bars or cookies. You can also replace the butter with margarine.
- 2 blocks of cream cheese
- 250ml sugar
- 4 eggs
- 10ml vanilla
Beat above ingredients in mixer until creamy and pour over crust. Bake at 175C for 25 to 30 minutes or until light brown around edges only. Cool and top with fruit or pie filling. Keep refrigerated.
(You can replace white sugar with brown if you want.)
- 2 frozen pie sheets
- 150 ml fresh cream
- 2 eggs
- 5 or 6 strips bacon
- bunch enoki
- bunch spinach
- 150 g cheese
1. Boil the spinach and cut in 4 cm chunks. Cut the enoki and warm it in the microwave for one minute and then squeeze out the excess water. Cut the bacon in strips.
2. Cook the bacon, enoki, and spinach under low heat in a frying pan with some salad oil. Add salt and pepper to taste. Let cool.
3. Put the egg and the cream in a bowl and mix them together. Add salt and pepper.
4. Put the pie sheets in the pie plate. Cut the sheets, if necessary, to fit the plate. Put lots of holes in the base with a fork so the heat will be able to get through.
5. Put the ingredients in (2) in and cover them with the ingredients from (3). The ingredients should be immersed in the liquid.
6. Add the cheese to the top, covering the whole dish.
7. Cook for about 25 minutes at 200℃. The quiche should have risen and the top of it should be browned.
- 400 ml sugar
- 150 ml undiluted evaporated milk
- 30 ml butter
- 500 ml miniature marshmallows
- 375 ml semi-sweet chocolate chips (or butterscotch, peanut butter, etc.)
Combine sugar, evaporated milk, and butter in a large, heavy saucepan (I use a big cast-iron frying pan). Stir over medium heat until mixture boils vigorously. Boil 4 to 5 minutes stirring constantly. Remove from heat. Add marshmallows and chocolate chips. Stir until chocolate and marshmallows melt. Pour into square cake pan. Chill until set and store in the refrigerator. Makes about 1 kg.
- 6 eggs
- 1/2 cup milk
- 1/4 cup ham (finely cut)
- 1 tbsp green onion (finely cut)
- 2 tbsp butter or margarine
- 1 cup shredded sharp cheddar cheese
- salt, pepper
1. Mix eggs, milk, ham, onion and seasonings.
2. Melt butter over medium-high heat in frying pan.
3. Pour egg mixture into pan. As the omelette begins to set, lift up edges with spatula so uncooked portion of egg can flow under the cooked portion.
4. When eggs are set but top is still moist, sprinkle 3/4 cup of cheese over top.
5. Fold one edge of the omelette over the cheese, then sprinkle with remaining cheese.