Pumpkins and apples

A very brief and quick entry as I'm off to Paris for my fellowship interview tomorrow!! There is still so much to prepare but I just need a break as I feel my head will explode with science! I'm also very excited about Halloween and Stephanies Blogpary this month. Although it's not one of the traditions of the Netherlands, I think it's a fab holiday. Dressing up, trick-or -treating, lots of candy, scrummy food and a spooky atmosphere make for a perfect party I think. On top of that I can't get enough of pumpkins at the moment - Barry jokingly says I will turn into one soon, but who cares! They're tasty and healthy and lovely I think, and my friend Simone agrees which is why we have a whole Halloween pumpkin dinner planned for next week complete with pumpkin soup, bread and ice cream! However, first I have to get tomorrow out of the way and then I can focus on the kitchen again.

Anyway, back to the treats for this week: I made these little biscuits I discovered here (the beauty of online translaters) on Sunday as was very taken by them. First, they are easy to make. Second, they look beautiful and third, they have a lovely texture, crunchy without being hard or dry. I added some cinnamon and ginger for a more autumn taste which was nice and complemented the subtle pumpkin flavor. A perfect treat served along some hot mulled apple juice (put apple juice in a pan with some cinnamon, cloves and star anis, heat for about 5-10 min to let the flavors infuse) and to keep the brain going till tomorrow.

Little Sweet Pumpkins (makes 12)
30g cooked/roasted pumpkin
30g butter
25g sugar
pinch Salt
60g soft flour
2g cornstarch
pumpkin seeds

Cream butter and sugar together, when this is light and fluffy, add the salt and pumpkin. Mix well again and finally incorporate the flour and cornstarch. You should have a dough that is relatively firm but does not crack and leaves the bowl clean. Wrap in clingfilm and leave to rest in the fridge. Divide the dough into 12 parts, roll each of them into a small ball, flatten slightly to give a pumpkin shape. apply marks to the side with a toothpick and insert a pumpkin seed as the stem. Bake 17-20 min at 170°C.