Brilliant Orangitia Recipes

Like regular pumpkins, Orangitas are formally a type of squash. They look like a min pumpkin but their taste is somewhere in between a butternut squash and a pumpkin.

I sliced mine up into chunks with the skin on and roasted in the oven with a little olive oil that I spread all over with my hands. Because these are nice and compact the skin is soft and can be eaten along with the rest of the flesh. No Waste!!

These make a great addition to any dinner........... or read on to see exactly how I used up two orangitas, to make healthy family dinners, snacks, breakfasts, and sweet treats.

Pumpkin Spice

First things first, with autumn in full swing i decided to make some pumpkin spice to store in the cupboard and add to recipes (and lattes!).

2 tbsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp ground cloves

Pepitas

I love making pepitas!

There is something so satisfying about taking something that is normally thrown away and turning it into a healthy and delicious snack. And the joy with these orangita seeds is that, just like the skin they are quite soft and not as fibrous as the larger pumpkin seeds. They end up being really crispy.

• Scoop all the seeds out of the inside and wash away all the pulp. You may need to give the seed a but with a clean tea towel after to get the rest of the pulp off.

• Place on a baking tray in a large heap in the middle and place a large tbsp of butter in the middle.

• Place the tray in the oven at 180c for a few minutes to melt the butter.

• Remove the tray and mix the butter through the seed. Season with salt and pepper and spread the seeds out on the tray.

• At this point you can add any seasoning you like - I sometimes use a little harissa or some smoked paprika.

• Place back in the oven and continue to check and stir the seeds every 10 minutes until golden and crunchy. Approximately 30 minutes. Remember to keep checking as they can turn and burn quite quickly!

Enjoy as is or sprinkle on top of salads. They don't last long in our house!

Pumpkin Puree

After roasting two orangitas I used the majority (about 75%) to make pumpkin puree.

I simply placed the orangita in a food processor (with the skin on) and whizzed up until smooth and creamy. I will be honest the skin on does leave little bits through the puree but to be honest that is fine with me. Feel free to remove the skin if it bothers you.

The smoothness of the puree will depend on how long you let them roast for. I did find that orangita flesh is a little dryer than pumpkin flesh when roasted.

(Next time I use orangita to make puree i will boil the flesh and not roast!)

So why bother with pumpkin puree???

Well to be honest I could go on for a long time with a huge list of recipes but there are some below that use puree. In addition I keep puree in the freezer (in small batches) and use it in sauces, soups, muffins, hummus, instead of bechemel sauce in lasagne and most importantly in our house - chocolate brownie! All recipes coming up in the next blog.......

You can substitute pumpkin for sweet potato in my sweet potato hummus recipe here:

https://www.love-lifeinmotion.com/blog/welcome-to-my-real-blog

Pumpkin Spice Butter

I am obsessed with Australian blogger and foodie revolutionary Sarah Wilson http://www.sarahwilson.com/ and one of her recipes for Pumpkin Spice Butter in her I Quit Sugar Simplicious book, became a firm favourite of mine.

I've made a bit of an adaptation but both versions are super yummy. My version is a lot smaller and will not keep in the fridge for as long. Best used within the week.

• 1 cup of puree

• 1 tsp pumpkin spice mix

• 1 tbsp butter

• 3 tbsp maple syrup

• Place ingredients in a saucepan and on a low heat gently stir until boiling, keep stirring occasionally for 5 minutes and allow to cool before storing in the fridge.

We used this pumpkin spice butter to make the pumpkin spice icing in my muffins and 3 x bowls of Autumn Porridge - porridge topped with pumpkin spice butter, pecans and raw cacao nibs.

Also great on pancakes or toast with bananas and maybe an extra dash of maple syrup for a weekend breakfast treat!

As an after school snack, mix with a little peanut butter and serve with sliced apples or celery.

Pumpkin Muffins with Pumpkin Spice Icing

I couldn't do a recipe blog about orangitas and not include something sweet!

Enter my sugar free...... pumpkin muffins with pumpkin spice, cream cheese icing. They certainly hit the autumnal spot and the sweet spot at the same time.

I will be honest the kids weren't keen as they don't like pumpkin spice mix - neither of them like cinnamon! If you like cinnamon and pumpkin spice you will love these xx

1 cup puree

1 egg

1 cup of milk

1/4 cup maple syrup

2 cups self raising flour

1 tsp baking soda

1 tbsp pumpkin spice

1/4 tsp salt

1 tsp vanilla essence

Mix all of the wet ingredients together on a bowl then pour on to the dry ingredients.

Mix together very gently until just combined.

Place in muffin tins and bake in a preheated oven at 180C for 20-25 minutes.

Until springy and a tooth pick comes out clean.

Allow to cool on a wire rack before icing.

Stir together in a bowl - 3/4 cup of cream cheese and 1/4 of a cup pumpkin spice butter.

Optional - Add maple syrup to taste.

Spread on to muffins.

Optional - sprinkle walnuts and cacao nibs on to icing.

Sit back with a cuppa and a book and enjoy 10 minutes allowing your senses to enjoy the aroma and taste of autumn!!

Homemade Pizzas

For someone that loves to eat healthy I have to say..... I LOVE PIZZA!!

This has to be one of my ultimate comfort foods and over the years as a family we have tried so many weird and wonderful toppings and have always come to the same conclusion. No matter what the topping you cannot beat homemade pizza!

I have many recipes for pizza bases - I love Jamie Oliver for a basic pizza dough and recommend his recipe to anyone making pizza for the first time - Never fails!

I also love a sourdough pizza base but they take approx a week to make - from making the sourdough culture all the way through to making the dough. Well worth the effort though....... so if you love sourdough and pizza the following two links are ones that I have used in the past.....

https://www.pinterest.co.uk/pin/383720830733186148/

https://www.pinterest.co.uk/pin/AcGQk9WVj1dz6rzrDwJes5F85B2HaaR7907DO3Iq45OwZ8WrXoeWTNA/

For these pizzas used the following dough recipe which actually made 3 large pizzas. More than enough to feed our family. One of them was vegetable free but two of them were loaded with pumpkin and other delicious toppings.

Dough

• 400g Strong White Bread Flour or '00' Flour

• 100g of White Spelt Flour or another 100g of same flour as above

• 1 tsp yeast (1 sachet or 7g)

• 1 tsp salt

• 1 tsp sugar

• 1/2 pint tepid water

• Mix the sugar and yeast in with the tepid water and leave to the side for 10 minutes. It will become frothy on the top as the yeast starts to activate.

• Mix the rest of the ingredients in a bowl and make a well in the centre.

• Add the water and mix with a fork until a dough starts to form.

• Empty onto a floured worktop and knead for 5-10 minutes - until soft, springy and elastic dough.

• Flour the bowl and place the dough back in. Sprinkle flour on the top and cover with clingfilm for at least 15 minutes.

• Divide the dough into 3 and roll each ball out on a piece of non-stick baking paper (this bit is crucial) or silicone baking tray. I like to roll mine out thin as they still puff up slightly when cooking.

• Add your chosen sauce and toppings and bake in preheated oven for 8-12 minutes.

Sauces

I have two ways that i approach pizza - 1) I make absolutely everything from scratch - sauce included and i buy amazing toppings and make a thing of the whole event..... or ..... 2) I raid the fridge for any leftovers and creative finds and turn them into a pizza, occasionally splashing out on some mozzarella to make the whole thing authentic.

I will be honest, it's generally option 2 so I will give you a list of ideas that I have used in the past - and tell you what I used for these pizzas.

• Tomato puree - on it's own or mixed with a little tomato chutney or herbs - used this for these pizzas.

• Make a sauce with tinned tomato, onion, garlic, herbs, salt and pepper - blitz together in a blender and reduce down in a saucepan

• Sundried tomato pesto - alone or mixed with tomato puree

• Basil pesto - on it's own or mixed through tomato puree

• Homemade sugar free BBQ sauce

• Hoi Sin sauce

Toppings

These pizzas had:

1) pumpkin, bacon, feta, thyme, mozzarella

2) pumpkin, bacon, left over meatballs, spinach, mozzarella

Other amazing topping include any leftover roasted vegetables, broccoli, duck/chicken and spring onion with the hoi sin sauce, left over meats, and left over stews and curries (not too much sauce).

I have even eaten pizza with leftover mash potato and it was still amazeballs!! Let your imagination take over and please share any amazing combinations you find xx

Pumpkin Fritter and Poached Egg

Last but not least - this very simple fritter means that I get to eat vegetables at breakfast time - my favourite type of breakfast. Eggs and veg..... makes me full for longer, and I feel good knowing I'm well on my way to hitting my veg intake for the day.

Simply use your hands to shape cold, roasted orangita into a fritter and fry off in a tbsp of oil. Top with a poached egg and serve with wilted spinach!!

Please remember to share this blog with anyone that needs a little orangita love in their lives!

There are plenty of Orangitas at Canalside Farm so why not pop in and pick one up to try one of these recipes or maybe you have your own? We would love to see your pics so please share and tag us in #canalsidefarm & #victoriab_lifeinmotion

Victoria xx

Love Living your Life in Motion x