https://itsnandi.com/gastronomy/Recent content in Gastronomy on Hello! I'm NandiHugoen-usTue, 29 Oct 2024 16:34:37 +0100https://itsnandi.com/gastronomy/pumpkin-spice/Tue, 29 Oct 2024 16:34:37 +0100https://itsnandi.com/gastronomy/pumpkin-spice/<p>I&rsquo;ve been making pumpkin spice purée for years now, with decent results. My method follows.</p> <h2 id="ingredients">Ingredients</h2> <ul> <li>good, ripe organic pumpkin</li> <li>sugar</li> <li>ground ginger</li> <li>ground cinnamon</li> <li>ground nutmeg</li> <li>ground cloves</li> </ul> <p>The spices go in step by step, ratios explained below. Spices differ by brand and by country, so any fixed recipe is misdirection.</p> <h2 id="method">Method</h2> <ol> <li>Cut the pumpkin into big chunks and put it in the oven for a good 40-45 minutes, until you see strong marks of caramelised sugar.</li> <li>Let it rest.</li> <li>Put 5-7 tbsp sugar on the stove and start caramelising. Don&rsquo;t wait until it&rsquo;s done, add 300-400ml water halfway.</li> <li>Wait until the caramel dissolves, keeping the gas on a low setting.</li> <li>Peel the baked pumpkin and add it to the caramel syrup.</li> <li>Add 2-4 full teaspoons of ginger powder. If the ginger is hot and spicy, use less.</li> <li>Add the same amount of cinnamon.</li> <li>Add half that amount of nutmeg, or slightly less. If it&rsquo;s strong, use a bit less.</li> <li>Add half or slightly less of ground cloves.</li> <li>Blend it into a smooth paste.</li> <li>After blending, adjust the flavour if needed. Sometimes extra ginger helps.</li> </ol> <h2 id="notes">Notes</h2> <p>Careful with the cloves. Too much spoils the blend easily. The other spices forgive overdoing it.</p>