I grew up with pickled pumpkin and I hate it. We had large pumpkins like vegetable marrow, yellow or red pumpkins.

At the local farmers markets I never saw Butternut Squash. But I discovered them in this shop: 1000-Körner-Markt .

So we had

Bacon & pumpkin pasta

Even the children ate this without any comments!

-==== REZKONV-Recipe – RezkonvSuite v0.99

Title: Bacon & pumpkin pasta
Categories: Main Meal
Yield: 4 Servings

3 tablesp. Olive oil
140 grams Pancetta or bacon; 5oz , cut into cubes
1 small Onion, thinly sliced
25 grams Butter; 1 oz
500 grams Pumpkin or butternut squash; 1 lb 2 oz, peeled,
— deseeded and diced
20 grams Pack fresh sage, finely shredded
400 grams Pasta; 14 oz, we used penne
25 grams Freshly grated parmesan; 1 oz, plus extra to
— serve

==============================SOURCE==============================

BBC Good Food Magazine, September 2005
— Edited *RK* 09/16/2005 by
— Ulrike Westphall

1. Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or
bacon, then cook for a few mins. Add remaining oil and the onion.
Cook for 5 mins, until the onion softens and the pancetta is crispy.

2. Stir in the butter, then tip in the pumpkin or squash and sage.
Mix well to combine, then season. Cover and cook for 6-8 mins,
stirring occasionally until the pumpkin is soft, but not falling
apart.

3. Meanwhile, cook the pasta according to pack instructions. Drain
and add to the pumpkin mixture. Stir in the parmesan and season.
Serve in pasta bowls sprinkled with extra parmesan. :

PER SERVING 634 kcalories, protein 23g, carbohydrate 81g, fat 27g,
saturated fat 6g, fibre 5g, added sugar none, salt 2g

:PREP 10 mins
:COOK 20 mins
:EASY

:MAKE IT VEGETARIAN Fry halved mushrooms with the onion instead of
pancetta.
:MAKE IT GREENER: Add a couple of handfuls of baby spinach before
adding the parmesan.

=====

I had no 20 cm cake tin, so I used a 22 cm springform tin. And instead of black seedless grapes I used green.

Harvest grape cake

-==== REZKONV-Recipe – RezkonvSuite v0.98.6

Title: Harvest grape cake
Categories: Cake
Yield: 1 Ø 20 cm cake tin; 8 Servings

Butter, for greasing
450 grams Seedless black grapes; 1 lb
225 grams Plain flour or Italian ’00‘ flour; 8oz
140 grams Golden caster sugar; 8oz
1 teasp. Baking powder
5 Eggs
3 tablesp. Olive oil
Icing sugar, for dusting (optional)

============================SOURCE============================

BBC Good Food Magazine, September 2005
— Edited *RK* 09/11/2005 by
— Ulrike Westphal

It should be made when black grapes are at their best, after the
harvest at the end of September or early in October.

1. Heat oven to 180 °C/fan 160 °C/gas 4. Grease a deep, round 20 cm
cake tin. Dust the grapes with a little of the flour. Put the
remaining flour, sugar and baking powder into a large bowl. Add the
eggs, one at a time, beating well with a whisk after each addition,
until the mixture is the consistency of batter.

2. Add the grapes and olive oil and mix well together. Pour the
mixture into the prepared tin and bake for about 1 hr until golden
and well risen. Turn out onto a wire rack and leave to cool. If you
like, dust the top with icing sugar to serve.

:EASY
:PREP 15 mins :COOK 1 hr
:Low fat

:PER SERVING 288 kcalories, protein 89, carbohydrate 48g, fat 9g.
saturated fat 2g, fibre 1 g, added sugar 18g, salt 0.33g

=====

more recipes and entries in English

It’s the first time I made a soup with corn-on-the cob. Where I live the maize is grown for the cattle.

Chunky corn chowder

Delicious!

-==== REZKONV-Recipe – RezkonvSuite v0.98.6

Title: Chunky corn chowder
Categories: Soup
Yield: 4 Servings

100 grams Unsmoked bacon; 4 oz, cut into small pieces
1 medium Onion, finely chopped
2 Celery stalks, strings removed and finely chopped
1 Garlic clove, crushed
2 teasp. Chopped thyme leaves or a pinch of dried thyme
450 grams Corn kernels; 1 lb , about 5 ears
2 large Potatoes, cut into 1 cm cubes
1 Bay leaf
300 ml Chicken stock; 1/2 pt, from a cube is fine
150 ml Milk; 1/4 pt
3 tablesp. Single cream
Pinch cayenne
Chopped chives or spring onions, to serve

========================SOURCE=======================
BBC Good Food Magazine, August 2005
— Edited *RK* 09/16/2005 by
— Ulrike Westphal

Superhealthy – good source of vitamin C. This soup depends on the
freshest corn for its flavour. You can add the cobs, once you’ve cut
the kernels off, to the simmering soup for even more corn flavour.
Just remove them at the end of step 3.

1. Fry the bacon in a pan for about 10 mins until the fat runs out
and the bacon is crisp. Remove with a slotted spoon, drain on
kitchen paper and set aside.

2. Add onion, celery, garlic, thyme and a pinch of salt and pepper
to the fat in the pan. Cook over a medium heat for about 10 mins
until the onion is translucent. Do not brown. Add corn, potatoes,
bay leaf and stock.

3. Bring the soup to a boil over a high heat, then reduce to a
simmer. Cook for about 20 mins until the potatoes are very tender.
Discard the bay leaf. Add the milk and cream, and heat through. 4
Spoon a third of the soup into a blender and let cool slightly.
Puree until smooth, then return to the pot. Season to taste with
cayenne, salt and pepper. Heat through and ladle into bowls. Scatter
with the reserved bacon and the chives or spring onion.

PER SERVING 288 kcalories, protein 13g, carbohydrate 41 g, fat 9g,
saturated fat 4g, fibre 4g, added sugar none, salt 1.33g

:PREP 15 mins
:COOK 40 mins
:EASY

=====