Dearest Readers, please forgive me as I just have a quick In my Kitchen this month. Mainly because I'm knee deep in Halloween planning mode at the moment!
What is new in my kitchen is actually from my recent trip to Hong Kong and China. If you follow me on Instagram you can see where I am currently in this great big world but also (embarrassingly), the amount of food that I eat. And although I had luggage limits I couldn't resist buying this chopping board from a regional cooking school in China. I love how asymmetrical it is which means that I can rest it on it's side after cleaning it which I wasn't able to do with my previous one which would just roll away!
This set of plates and bowls were a purchase from a small local store in Yangshuo, China. I loved the greeny blue shade and everywhere that we went in Guilin, they would use these plates and bowls. Clearly they're not rare or vintage! The teapot is from a street seller also in Yangshuo. I'm terrible at negotiating but managed to get this down to a reasonable price and I think it ended up costing me about $30AUD which provided a practical souvenir from the trip.
I can't return home without food of some sort and the top sweets are osmanthus cakes. Chinese cakes are really quite different from Western cakes the only thing in common is really sweetness. These are well bone dry small little powdery cakes. I'm doing a great job of selling these aren't I? ;) The other item is more for Halloween. I can see myself using this as witch's hair or something!
And today's recipe is a bit more in the Halloween spirit. I love pumpkin flavoured items and this is no exception. They're terrifyingly easy (sorry got a bit carried away there with Hallowe'en fever!) and they are absolutely delicious. If you are looking to hide vegetables for children or adults these will do perfectly and I loved the ease in which they were made especially compared to how delicious they were. In fact after my first batch I whizzed up the remaining pumpkin and made a second batch! Definitely for any hungry monsters in your life!
So tell me Dear Reader, have you ever tried Asian sweets? What do you think of them?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
An Original Recipe by Not Quite Nigella
Preparation time: 5 minutes
Cooking time: 20 minutes
Makes about 10 pancakes (depending on the size)
- 250g/0.5lb roasted pumpkin
- 1 1/4 cup milk
- 2 eggs
- 1 cup plain all purpose flour
- 1 teaspoon baking powder
- 4 tablespoons honey (plus more for serving or you can also use maple syrup)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon all spice
- Butter or oil for frying and an extra pat of butter per stack
Step 1 - Blend the pumpkin with the milk and eggs until smooth. Place in a large mixing bowl and add the flour, baking powder, honey, cinnamon, nutmeg and all spice. Mix well.
Step 2 - Preheat a frypan or skillet on medium heat and once it has reached temperature, add a little butter or oil. Ladle the batter onto the frypan and cook until bubbles appear on the surface of the pancake. Gently turn over and cook on the other side. Serve with an extra pat of butter and more honey or maple syrup.