things have taken a DRASTIC and DRAMATIC turn for the best… counrty pumkins is CHANGING..it hasnt even begun really..but this is good…updates comin soon…YEAAAAAAHHHHH
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SUPER SOUP
Soup on any menu or even at home …especially at my home means left overs, using up bones etc..not that glamerous really. BUT there is a way to wow your guests, families, friends or even just making it fun for yourself.
Putting soup in a home made bowel.. MADE OF BREAD! get a simple flat-bread recipe and mould it to a bowl and cook it. to serve spoon your soup into the bread-bowel and serve ASAP. its so fun and looks great and gives the soup A BIT MORE OF A VIBE
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Balsamic vinegar, Fig and Goats cheese Filo Parcels
If ever there was an oppertunity to say AWOOOGA, this is it…. oh wow.
Take some ready-made filo pastry and flatten out 4 sheets…spread a little melted butter over each one and layer one on top of the other… in the center of the top piece of filo put some chopped basil leaves, sprinkle with toasted pine nuts, drizzle on some reduced balsamic vinegar (not too much..don’t want to drown the goats cheese or soak the pastry) and then spoon on a good dollop of goats cheese…. sprinkle with salt and pepper and its happy days…..
take up the corners of the filo pastry and twist upwards and together…smash it in the oven for 20 minutes at 180 or until golden brown and serve HOT. AWOOOGA
Posted in Starters, Vegetarian
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Sweet Potato, Basil and Feta mini-quiches
AMAZING.
Great starter options served with a fresh green salad or as a beautiful summer picnic lunch with warm, fresh, crusty bread and a selection of cheese.
Recipe for the filling:
Diced sweet potatom baked in the oven with rosemary, olive oil and seasoning.
Mix this in a bowel of chopped sun dried tomatos, plenty of crumbled feta, fried sliced red onion and roughly chopped basil.
Before ready to serve place mixture in cases and add the egg mix. I use a couple of eggs mixed together with seasoning and a dash of cream
bake in the oven until the egg mix has set- usually around 15 minutes
delicious
Posted in Starters, Vegetarian
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Pea and pesto soup
Its been pouring with rain and everything is cosy in my kitchen here in the alps. pot of pea and pesto soup is bubbling away and it is guarenteed to warm up the coldest, filthiest mountain biker.
heres how:
Leeks, onion, garlic, ginger- fry them off and add a bit of white wine which you reduce to a syrupy consistancy.
bang in a packet of frozen peas and plenty of water, boil it up and then whizz in a generous dollop of basil pesto and half a goats cheese wheel. you can strain it if you want but to be honest this is a humble, country soup…i like the rustic texture.
bobs your uncle…
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UP AND RUNNING!
hooray. Country pumpkins is ready…. website is UP, menus are PLANNED, activities are ORGANISED…. its gonna be grand- come join us 
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WINNER starter for summer
Its baking hot here so bung a vine tomato on a skewer followed by a big lump of mozzarella, 4 black olives and two sun-dried tomatos..repeat this again and then bake in oven for 10 mins untill the mozzarella goes gooey and tomatoes go pop. sprinkle with olive oil, salt and pepper and serve with a couple of basil leaves… SO good.
Posted in Starters, Vegetarian
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