ORIGINAL KUMLA RECIPE FROM MOM
Swedish-Norwegian potato dumplings. Serve with lots of butter and sour cream.
Provided by Bud
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 25
Number Of Ingredients 9
Steps:
- Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.
- Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.
- Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.
- Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.
- Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 37 g, Cholesterol 85.1 mg, Fat 11.4 g, Fiber 2.6 g, Protein 30.8 g, SaturatedFat 3.8 g, Sodium 296.4 mg, Sugar 0.6 g
KUMARA OR SWEET POTATO PIE (NEW ZEALAND)
POSTED FOR ZAAR WORLD TOUR 5. This mouthwatering kumara pie is Kiwi. A delicious alternative to pumpkin pie. The sweet potato is first steamed and then blended with a mixture of dark brown sugar, eggs, milk and warm spices like cinnamon, nutmeg and cloves. The mixture is baked in a basic pie shell for about 35-40 minutes. The result is a deliciously smooth, sweet pie with a fragrant aroma. From http://australianfood.about.com.
Provided by UmmBinat
Categories Pie
Time 1h10m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl sift together the flour and icing sugar. Add the butter and use your fingertips to gently rub and combine until the mixture resembles coarse crumbs of different sizes but none larger than a pea.
- Add the ice-cold water and gently mix with your hands until mixture comes together. Roll into a ball and wrap in plastic. Refrigerate while you steam the sweet potato.
- Steam sweet potato chunks until tender.
- Place chunks into a blender or food processor along with milk, sugar, butter, cinnamon, nutmeg and cloves. Blend until smooth. Let the mixture cool a little before adding the eggs and vanilla essence and then blend again to combine. Set aside.
- Pre-heat the oven to 350F (180C).
- Remove pie dough from fridge and place on a floured surface. Roll out to fit larger than the pie tin. Place dough in tin and press down onto base and up the sides with your fingers to make the shell. Trim the sides and then press down with a fork or your fingers.
- Line pastry shell with baking paper and fill with pie weights. Bake in the oven for 10-12 minutes until partially cooked. Remove from oven and remove pie weights and baking paper. Cool for 1 or 2 minutes.
- Pour sweet potato mixture into the pie shell and bake for a further 35-40 minutes. Remove from oven and cool.
- Serve with whipping cream or vanilla Ice cream on the side.
Nutrition Facts : Calories 466.2, Fat 18.5, SaturatedFat 11.2, Cholesterol 99.1, Sodium 218.1, Carbohydrate 69.8, Fiber 4, Sugar 35.1, Protein 6.5
SWEET POTATO (KUMARA) AND LENTIL PIE
Published in the New Zealand Woman's Weekly, 16 January 1991. A delicious vegetarian flan that appeals to meat eaters and vegetarians alike. This has become a firm family favourite and one the the few recipes that I regularly make.
Provided by Kiwi Kathy
Categories Savory Pies
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pastry:.
- Put flour and baking powder into a food processor fitted with metal chopping blade and pulse to combine.
- Add butter and process.
- Add water and process until dough just starts to ball.
- Remove from processor and lightly knead.
- Roll out the dough and use to line a 23cm flan dish.
- Chill while preparing the filling.
- Filling:.
- Put lentils and bay leaf into a saucepan.
- Pour in sufficient water to come 2.5cm above the lentils.
- Cook for about 20 minutes, or until soft and all the water has been absorbed.
- Remove bay leaf and set lentils aside.
- Peel and chop sweet potato (kumara) and cook in boiling salted water until tender. Drain and mash.
- Peel and finely chop the onion and saute in oil until the onion becomes clear. Remove from heat.
- Beat the eggs in a small bowl.
- Mix together the eggs, lentils and onion mixture. Add the soy sauce, tomato paste, cumin and salt.
- Spoon mixture into prepared flan dish. Smooth top surface over.
- Bake at 180 degrees C, for 45 minutes until golden and set. Sprinkle cheese over top after baking for 30 minutes.
- Serve hot or cold with salad.
- NB: You can use ready bought Short Crust Pastry.
KUMARA PIE
From the NZ restaurant Kai in the City (a restaurant based on traditional and contemporary Maori kai combined with the best of international cuisine). With purple kumara you may need to add about 1/2 cup of milk to soften the purée. However, if you use golden kumara, which are more moist, you may not need to add any milk.
Provided by Pikake21
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the base.
- Process all the ingredients in a food processor until the pastry starts to come together.
- On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
- Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes.
- Cool.
- For the filling.
- Process all the ingredients in a food processor until well mixed.
- Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C.
- Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.
KUMARA (SWEET POTATO) & RICE PATTIES
A lovely low fat vegetable entree or lunch, which is great served hot or cold. Nice for a picnic or served in a burger.
Provided by Stardustannie
Categories Lunch/Snacks
Time 30m
Yield 12-16 patties, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice in a large saucepan of salted water until done.
- Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth.
- Cut the zucchini into small dice (about the size of the baby peas) add this and all other ingredients to kumara and mix well, season with salt & pepper.
- Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel.
- Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce.
- Note: Nice eaten cold drizzled with lemon juice.
Nutrition Facts : Calories 365.4, Fat 3.6, SaturatedFat 0.9, Cholesterol 46.5, Sodium 162.4, Carbohydrate 73.1, Fiber 7.6, Sugar 8.4, Protein 10.5
SWEET POTATO (KUMARA) WEDGES
This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as 'kumara' in New Zealand where I am from. Serve with sour cream.
Provided by Nikki Harris
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
- In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
- Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 98 g, Fat 2.9 g, Fiber 14.2 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 250.2 mg, Sugar 19.1 g
KUMARA(KUMALA OR SWEET POTATO) PIE
Make and share this Kumara(Kumala or Sweet Potato) Pie recipe from Food.com.
Provided by Queen Dana
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 ° F.
- Boil Kumara until tender and drain excess water.
- Mash with butter & add beaten eggs and pineapple juice.
- Place mixture into a greased oven dish and decorate with pineapple rings and sprinkle lightly with brown sugar, cinnamon and nutmeg.
- Bake for 30-40 minutes or until golden,
- **This pie is delicious served with Ice-cream or Whipped cream~.
Nutrition Facts : Calories 210.2, Fat 6.3, SaturatedFat 3.6, Cholesterol 59.9, Sodium 154, Carbohydrate 34.8, Fiber 5, Sugar 8.1, Protein 4.2
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