|Pumpkin Soup with Fresh Harvest Song Walnuts
Preparation time 30 minutes
Pumpkin soup has been made for centuries in the counties where pumpkin was winter staple. It can be served plain or with modest additions of Walnuts and spices to give it more zest.
In a large heavy saucepan over very low heat, melt the butter or heat the oil. Add the pumpkin pieces and onion, toss to coat with the oil and gently cook until the onions are translucent. Toss frequently.
Add the broth or water and season with salt and pepper to taste. Increase the heat and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the pumpkin is soft. Using a slotted spoon, remove the pumpkin and onion from the pot to a good processor or blender, in batches, and process until smooth. Put the puree in another pot and still in enough of cooking liquid until the desired consistency is reached. Taste and adjust the seasoning.
Sprinkle servings with some fresh Harvest song Walnuts
Harvest Song Apricot Desert
Heat milk and sugar in a sauce pan. Dissolve corn flour in ½ cup cold milk and add to the above mixture. Cook to obtain creamy custard. Mix the Harvest song Apricot Jam with the creamy cool custard. Refrigerate the mixture until its cold. Decorate with pistachios, Fresh apricots and Fresh Harvest song walnuts.
|Yogurt Meat Pies with Harvest Song Fresh Walnuts
Cooking time: 12-15 minutes, Makes about 35 pies
Preparation: Make the dough and let rise. Divide into 35 equal parts. Roll into 3 ½ inch rounds. Combine all of filling ingredients together. Place 1 to 2 tablespoons of filling in center of each round, shape into opened faced pies by folding then pressing together each of four corners with finger tips.
Preheat oven to 400 Degrees. Place on baking sheet covered with foil and bake in preheated oven. For about 12-15 minutes until bottoms are lightly golden and tops start to brown.