I want to share this simple pickled pumpkin recipe with you. I thought I didn’t like pickled pumpkin until I tried this recipe: pumpkin cooked with vinegar, sugar and ginger. My mum gave me this recipe and I modified it a little, adding my ginger.
It is a nice little snack and great to serve with an aperitif.
I am still keen to do everything with pumpkin, although the city starts to become Christmassy. The Christmas markets have started yesterday but I am not yet in the mood for that. It is still autumn, people!
What you need for two small preserving jars:
200g pumpkin, peeled and chopped into small pieces
75ml white wine vinegar
100g cane sugar
1 tablespoon fresh ginger, finely chopped
Lemon zest from 1/2 lemon
Cover the pumpkin with the sugar and leave it for two hours to let the pumpkin absorb some of the sugar
Add the other ingredients and cook everything in a pot and then let it simmer for about 10-15 minutes
Fill into preserving jars
We started the weekend this morning with a sweet little treat: A blueberry Datschi. “Datschi” (pronounced “Dutchie”) is a German word used for a kind of cake. The word is mainly used in the South of Germany and it is used in different combinations, also with potatoes for example, so there is no real translation.
Last weekend we also had something sweet for breakfast: pancakes with caramelised peaches. Sometimes I like to make something special for breakfast on weekends.
Why not start the weekend with a fruity little treat? I fell in love with red currants lately and they had super fresh ones at the market yesterday.
I found this recipe in a magazine. For the red currant crumble, the red currants are mixed with minced almonds and honey, which compensates the soureness of the fruits. It is very nice to eat the red current crumble hot – directly out of the oven together with some plain yoghurt.
What you need for four people:
300g red currants
50g minced almonds
2 tablespoons honey
80g wholemeal flour
30g cane sugar
sugar powder for decoration
400g plain yoghurt
Remove the shrubs of the red currants
Combine red currants with almonds and honey and fill the mixture into 4 oven-safe glasses
For the crumbles combine flour, cane sugar and butter and mix with your hands
Add the crumbles on top of the red currants into the glasses
Put into the oven for about 30 minutes on 180°C
Dredge the glasses with sugar powder and serve with yoghurt