Pumpkin And Feta Loaf Recipes

Steps:

• Pre-heat oven 150°C.
• In large bowl, mix together all ingredients well.
• NOTE: I used hand mixer to insure was mixed well.
• NOTE: Mixture should be moist at this point; if not, would suggest adding more pumpkin --- couple of spoonfuls at a time to get desired consistency.
• Oil spray loaf pan.
• Place mixture into loaf pan and bake for about 40 - 45 minutes.
• NOTE: I place my loaf pan on a flat tray.
• ENJOY!
• Slice and serve with chili sauce on a bed of rocket.
• NOTE: Adjust seasoning to your liking.

Steps:

• Preheat oven to 350 degrees and grease 2 loaf pans.
• Mix together well the pumpkin, sugar, oil and eggs.
• Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
• Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.

Steps:

• Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
• Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
• Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
• Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.

Steps:

• Preheat oven to 220deg Celsius Line a flat baking tray with baking paper.
• Place pumpkin on a microwave-safe plate, cover and microwave on HIGH (100%) for 3-4 minutes or until tender. Drain and allow to cool. Mash with a fork.
• Combine flour, sugar, nutmeg and cheese in a large bowl and mix well.
• Combine pumpkin, cream and 1/4 cup milk in another bowl or jug. Add to flour mixture. Stir until mixture comes together, using a flat-bladed knife. Add remaining 1 tbl milk if needed.
• Turn dough onto lightly floured surface and knead until just smooth - do not overwork.
• Roll our dough to a 20cm x 30cm rectangle. Roll up form 1 long end to the other linke a Swiss roll, and place on prepared tray.
• Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25-30 minutes or until golden and cooked through.
• Serve warm with butter.
• You can also replace the tasty cheese with a soft, creamy feta, crumbled.

Steps:

• Preheat oven to 220C (200C fan).
• Toss pumpking and unpeeled garlic cloves with 2 tbsp olive oil and place in a single layer in a baking tray.
• Bake for 20 minutes, then remove garlic and turn pumpkin. Bake for a further 20 minutes, or until tender and edges are beginning to brown.
• For dressing, peel roasted garlic and place in a food processor. Add lemon juice and remaining olive oil and whiz to combine. (You can also use the oil from the marinated feta - if there are flavours and not just oil eg. safron and chilli marinated feta).
• Combine warm pumpkin with pine nuts, feta and spinach, then gently toss with dressing. Season to taste and serve.

Steps:

• Preheat oven to 375 degrees.
• Lightly oil a 2-quart baking dish.
• In a saute pan, heat sherry or apple juice over medium-high heat. Add onion and saute, stirring until onion is soft, about 2 minutes. Add garlic, tomato, zucchini and pumpkin. Saute 2 more minutes and set aside.
• In a medium bowl, whisk together egg and egg whites, buttermilk and yogurt. Add feta, spices, bread crumbs and saut‚ed vegetables. Mix well.
• Spoon into loaf pan or casserole. Bake 25 minutes or until firm. Serve hot.