戀上南瓜

每次到超市，當我看到南瓜，就會聯想到那獨有的甜味及金黃色彩，眼睛一亮，想買的時候，老公總要皺眉頭，勸我不要買，不過南瓜是秋天當造的瓜菜，怎能不吃呢？因此最後還是給我弄了一個回家！呵呵！早前超市就設有一個南瓜部，各種各類的南瓜成籮成箱，我就買了一個奶油南瓜（長型好像葫蘆的那種），放了兩個星期，上個禮拜的某天我就把它整個處理了：用了大半個來炒蝦球，特地剩下190g來焗黃金亞麻籽蛋糕。老公下班後，我跟他說有好東西讓他嚐嚐（嘻嘻），我沒告訴他是什麼，只是讓他先吃完，問他味道如何？他說好吃，問我用什麼材料做，我說這是秘密！他一再問我，我才告訴他就是他最抗拒吃的南瓜咯！呵呵！
做這個南瓜雪芳蛋糕，跟一般的雪芳蛋糕做法一樣，只是壓南瓜泥那個步驟比較費時費力。別光看只是一小塊的南瓜，卻壓得我的手腕酸了一陣子，下次要想想有什麼方法可使。

黃金亞麻籽蛋糕





其實每次焗雪芳，我都有個問題，就是為何自己焗的在焗爐裡還是膨脹得高高的，出爐以后，盡管我已盡快的將它倒過來待涼，但最後蛋糕的高度還是下縮了一點。這到底是哪個環節出問題呢？是水分多少的問題？是打蛋白的問題？
看來是要請教蛋糕專家才知道問題出在哪兒。不過，怎樣也好，味道口感還是比什麼也重要吧，自己吃的，不管他的高度了。哈哈。

奶油南瓜還可以做其他糕點呢，有興趣的話可以看看下面Jamie的Butternut squash muffins 食譜：

Jamie Oliver:

"My kids love these squash muffins. They taste a bit like carrot cake, as the two vegetables are very similar - I've simply swapped carrots for squash. Both of them are wonderful carriers of flavours like cinnamon, cloves and vanilla. The skin of a butternut squash goes deliciously chewy and soft when cooked, so there's no need to peel it off. Give these little cakes a go - they're a perfect naughty-but-nice treat. And a great way of getting your kids to eat squash!"

Makes 12 muffins

Ingredients

• 400g butternut squash, skin on, deseeded and roughly chopped
• 350g light soft brown sugar
• 4 large eggs
• Sea salt
• 300g plain flour, unsifted
• 2 heaped teaspoons of baking powder
• A handful of walnuts
• 1 teaspoon of ground cinnamon
• 175ml of extra virgin olive oil

Method:

1. Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases.
2. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
3. Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes - if it comes out clean, they’re done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.
Source: Channel 4
奶油南瓜炒蝦球