De La Casa » pumpkin

buckwheat & rye scones

christinajbartlett — Fri, 07 Nov 2014 03:16:55 +0000

Of our many items in storage in NZ, it’s my cookbooks I most miss. Cookbooks carry so many memories – the dinners Jesse and I would bake during our first year of marriage straight from Jamie Oliver’s 30 Minute Meals, the revitalizing meals Mum and I would make for one another from The Detox Cookbook, […]

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pumpkin chocolate brownies

christinajbartlett — Fri, 07 Feb 2014 03:16:41 +0000

It was time to whip out the studio lights this week – not ideal but despite living in the sunniest city in Canada it is still darn-well pitch black by the time I finish work and take public transit home (never thought I would be a daily public-transit-er! However, I never thought I would live […]

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maple wholewheat pumpkin bread

christinajbartlett — Tue, 12 Nov 2013 20:06:02 +0000

I’m milking pumpkin season for all it’s worth. You see, us New Zealanders don’t bake with pumpkin. This pumpkin-mad season is all quite foreign, quite exotic, and altogether quite fun. Also uncommon in New Zealand is pumpkin carving. With Halloween barely celebrated (compared to North America anyway) and giant orange pumpkins near impossible to find, […]

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pumpkin & sage risotto

christinajbartlett — Sun, 27 Oct 2013 05:17:18 +0000

I’ve already discovered the joy of brown butter for use in sweet baking, as in the spiced apple cake cookie’wiches. But a recent wave of inspiration called for a trial: herbs fried in brown butter. Browning butter means gently heating butter without stirring until it begins to foam and darken. Throw in a bunch of […]

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wholegrain risotto with chicken & squash

christinajbartlett — Fri, 12 Apr 2013 03:34:20 +0000

This is a deliciously hearty and nutritious take on the traditional risotto, using the less-commonly used wholegrain; barley. Toasted first, the barley maintains a beautiful nuttiness in this risotto, taking on the flavours of a good quality vegetable stock, the sweetest of squashes, and a mix of aromatic herbs. Pot barley seems to be more […]

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stuffed mini pumpkins & the city of edmonton

christinajbartlett — Sun, 13 Jan 2013 17:21:37 +0000

Surprisingly, one of our favorite destinations on our 2 week vacation was Edmonton. Surprising because we were thinking of it solely as a stop over – 2 nights in Edmonton to allow us to pack some action packers FULL of groceries and regroup before returning to the North. We expected it to have big city […]

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tomato pasta sauce {& spaghetti squash}

christinajbartlett — Sat, 24 Nov 2012 17:07:17 +0000

That’s not spaghetti. Well, not spaghetti in the pasta sense. There exists, over on this side of the world, the strangest of vegetables fruit – the spaghetti squash. Foreign to us Kiwi’s, it’s a type of squash that is similar to what we call pumpkin when raw, but once cooked, the innards become long separate […]

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blueberry & basil scones

christinajbartlett — Sun, 28 Oct 2012 21:00:05 +0000

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I say, I wonder what’s going to happen exciting today?” said Piglet. Pooh nodded thoughtfully. “It’s the same thing,” he said. ― A.A. Milne Blueberry […]

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pumpkin oatmeal bars

christinajbartlett — Sun, 21 Oct 2012 15:39:31 +0000

Pumpkin in sweet goods is a new concept to me. Having grown up only eating pumpkin roasted (always in it’s skin!) with dinner, or tossed through a salad (commonly with chickpeas and balsamic dressing) at a cafe, the concept of pureeing and cooking it in a dessert is still a little strange. And a little […]

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matcha pumpkin cheesecake brownie

christinajbartlett — Thu, 18 Oct 2012 01:03:53 +0000

This cheesecake brownie is the epitome of fall. Hot cup of green tea meets holiday season pumpkin pie, atop the most simple and fudgy one bowl brownie (one bowl only if, like me, you opt for mixing it up in the pot you melted the butter and chocolate in.. anything to avoid having to wash […]

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