Monthly Archives: October 2014

Pumpkin Pudding with Walnut Topping



  • Butter for greasing
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1/3 cup brown sugar
  • 2 egg whites
  • 1/2 teaspoon pumpkin pie spice
  • 1-2 tablespoons walnuts chopped
  • 1 teaspoon butter softened
  • 1 teaspoon brown sugar


  • Preheat oven to 350F.
  • Lightly grease about 4 custard cups and set aside (it depends on the size of the cup)
  • Lightly beat egg whites and beat in pumpkin puree, milk, brown sugar, and pumpkin spice mix
  • Divide pudding into custard cups.
  • In a separate bowl mix together brown sugar, butter, and walnuts
  • Sprinkle over the pudding
  • Place custard cups in a baking pan.  Pour water for about an inch to the baking pan
  • Place in the oven and bake for about 20-25 minutes or pudding is set and firm to touch.

Vegetable Pasta with Almond Coconut Sauce



  • 4 oz Penne or Rotini
  • 1 lb mixed vegetables (mushrooms, bell pepper, broccoli, carrots, zucchini etc.)
  • 2 teaspoons olive oil
  • 2 cloves garlic
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons almond butter
  • 1/4 cup coconut milk
  • 2 tablespoons water
  • 2 tablespoons chopped almond toasted


Carrot and Apricot Cake with Poppy Seeds



  • 3 eggs
  • 3/4 cup castor sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract (or 1/2 teaspoon grated orange rind)
  • 3 oz dried apricots
  • 8 oz shredded carrots
  • 9 oz all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 tablespoons poppy seeds
  • 2 oz chopped walnuts






  • Add enough water to cover apricots and let stand for about 15-20 minutes.  Chop them into small pieces
  • Preheat oven to 350 F. Line a 9×5 loaf pan with parchment paper and grease lightly
  • In a large bowl beat eggs and sugar until smooth.  Add oil, orange rind/orange extract and vanilla extract and beat until frothy.
  • Squeeze excess juice from carrots and stir into the egg mixture with chopped apricots.
  • Sift flour, baking powder, baking soda and salt together
  • Add four mixture into the wet ingredients in 3 batches until well combined
  • Mix in poppy seeds and walnut pieces
  • Spoon batter into the prepared pan and smooth the top
  • Bake for about 1 hour to 1 hour and 15 minutes (or until a tooth pick inserted comes out clean).
  • Leave in pan for about 10 minutes
  • Transfer to a wire rack and cool completely

Note:  After making the cake, I felt like the amount of poppy seed I added was a bit too much.  So it can be reduced to 1 tablespoon or 1 1/2 tablespoons.


Rotini with Broccoli and Croutons



  • 4 zo Rotini
  • 8 oz broccoli florets
  • 1/3 cup dried navy beans
  • 1/2 cup black olives
  • 2 teaspoons pesto sauce
  • 1 tablespoon + 2 teaspoons extra virgin olive oil
  • 1 sprig fresh basil leaves chopped
  • 2 whole wheat bread slices
  • Ground pepper
  • salt to taste
  • Parmesan cheese (optional)


  • Cook pasta, drain and set aside
  • Soak navy beans overnight and cook until done.  Drain and set aside
  • Spread broccoli florets in a cookie sheet and spray with cooking oil  Bake in a pre heated oven at 400F for about 20 minutes.
  • To make the croutons, brush bread on both sides with extra virgin olive oil and then cut into small squares.
  • Heat a skillet and add cut bread cubes and fry for about 5 minutes in very low frame or until golden.
  • To assemble, add pasta, broccoli, olives, and navy beans to a large skillet and mix well
  • Mix 1 tablespoon olive oil with pesto sauce.  Sprinkle over pasta and mix
  • Add salt, ground pepper, chopped basil, and croutons and mix well
  • Sprinkle with parmesan cheese if preferred.
  • Yield: 2 main dishes

Cardamom Scented Apple Crumble



  • 2 green (granny smith) apples
  • 1 1/2 cups blackberries
  • 1/4 cup light brown sugar
  • zest and juice of one orange
  • Butter for greasing

For topping:

  • 1 cup all purpose flour
  • 1/2 cup castor sugar
  • 1/2 cup slivered almonds crushed
  • 2 tablespoons cold butter
  • 1/2 teaspoon crushed cardamom seeds
  • Pinch of salt





  • Preheat oven to 400F
  • Peel and core apples.  Cut them into about 1/4 inch cubes
  • Grease a baking pan and set aside
  • Add cut apples to the baking dish and scatter blackberries over apples
  • Sprinkle brown sugar and orange zest evenly over the blackberries
  • Pour orange juice over the fruits.
  • To make the topping cut butter into small chunks
  • Rub butter with flour until it resembles coarse bread crumbs
  • Add sugar, slivered almonds, salt and cardamom and mix well
  • Scatter topping over the fruits and press lightly
  • Bake for about 30-35 minutes
  • If the topping is not browned, increase heat to 425F and bake for another 5 minutes.
  • Serve warm with ice-cream.