Home Cooking - Potato, Pumpkin and ...Prumble?

What we made for dinner was not really a prumble but alliterating is fun. 'Twas a cool Saturday night and my father just arrived back from overseas so we decided to stay home and relax for dinner. We had some really nicely marbled wagyu steaks from Peters Deli at Chatswood Chase that were calling out to for to cook them. We had some pumpkins lying around so a soup was in order and we had bought some potatoes for mashing earlier that day.

For our mash we add in a tub of philly sour cream, some butter and then season to taste. Mash is so light and fluffy I could eat it all the time mmmm especially when there are some fixings like cheese, bacon pieces etc to put on them ^^.

We used a combination of a butternut pumpkin and a Jap pumpkin to create the ultimate hybrid in pumpkin soup. The pumpkin soup was pretty thick but since we didn't have any cream so we had to add milk instead which thinned it a little. I still thought it was pretty tasty but next time I shall be trying NQN's recipe as it sounds tasty too.

Now for dessert ^^ whhheee! This recipe was from the blog that started it all. The first food blog that I came across by chance and hooked me into food so a big thanks for Helen at GYF for sharing this recipe for Apple, rhubarb and ginger crumble.

My crumbles always end up more like cobblers because the crumble is never really crumbly. My crumble did not have the ginger component which would added a nice touch especially during winter time but I did not have any powdered ginger :( I also squeeze some lemon juice over the fruits along with the brown sugar and cinnamon.

It was still a delicious dessert with the sweetness of the rhubarb and the slight sourness of the apples. The crumble has always been my favourite part and I think it will always be haha so as I bake more crumbles the ratio may shift to a higher crumble percentage :D


FFichiban