This Halloween surprise with what the season calls for: comfort food and a table that invites lingering conversation.
PUMPKIN AND MUSHROOM CURRY
INGREDIENTS:
1 Hokkaido pumpkin
600g whole mushrooms
400ml coconut milk
2 large tomatoes
1 onion
3 large garlic cloves
Salt, to taste
Olive oil, as needed
2 dessert spoons curry powder
Black pepper, to taste
Rosemary, to taste
PREPARATION:
Start by cutting the pumpkin into pieces and halving the mushrooms. Wash both well and drain off any excess water. Arrange them on a baking tray and season with olive oil, salt, black pepper and rosemary, to taste. Place in a preheated oven at 200 °C, using the fan setting with both the top and bottom heating elements, until dry and lightly toasted at the edges.
While the vegetables are roasting, prepare the sauté. Place the sliced onion, halved garlic cloves and peeled, chopped tomatoes in a pan. Sauté everything in olive oil. When the onion begins to brown, add the coconut milk and season with curry powder and salt, to taste. As soon as the sauce is hot, remove the pan from the heat and blend the ingredients with an immersion blender until smooth. If you would like a more intense tomato flavour, add a small amount of tomato paste. You can add more curry powder according to your taste,
Remove the pumpkin and mushrooms from the oven and carefully stir them into the prepared sauce. Finish with lemon zest for a fresh, aromatic touch.
Serve with rice, as desired.
PUMPKIN AND SPICE CAKE
INGREDIENTS:
CAKE
250g plain flour
2 tsp baking powder
1 tsp baking soda
2 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt
150g white sugar
150g brown sugar
420g pumpkin purée
170g unsalted butter, softened
4 L eggs
60ml vegetable oil
FROSTING
115g unsalted butter, softened
225g mascarpone cheese
1 tbsp vanilla extract
1/4 tsp salt
450g powdered sugar
PREPARATION:
Start by preheating the oven to 180 °C and preparing two 15 cm diameter cake tins by greasing them and lining the bases with parchment paper.
In a bowl, mix the dry ingredients — flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt — and set aside. In another bowl, beat the softened butter until creamy and add both types of sugar, continuing to beat until light and fluffy. Then add the oil and mix well. Add the eggs one at a time, mixing between each addition.
Next, incorporate the dry ingredients into the wet mixture, stirring until a smooth batter forms. Finally, add the pumpkin purée and gently fold it in until everything is well combined. Divide the batter between the two tins and bake for about 30 to 35 minutes, or until the cake is firm and golden. Leave to cool completely before applying the frosting.
To prepare the mascarpone frosting, beat the butter with the mascarpone cheese until creamy. Add the vanilla extract and salt, mixing well, then gradually add the sifted powdered sugar until the frosting is light and silky. Refrigerate for at least two hours to firm up.
When the cake is cool, cover one layer with frosting and place the second layer on top. Finish by spreading the remaining frosting over the top and sides, decorating as desired.
