Welcome back, my lovely readers! Before we launch into the excitement of the seasonal joy that Momma Fox brought to us this month, I have to ask you all a question. Are you all as sick of pumpkin-themed things as this disgruntled journalist is? You are? Good. I'm so glad I'm not the only one. Now before the rest of you grumble at me, do not misunderstand me, please. I like autumn and all the cosy things that come with it as much as the next person. Taking a walk with the beautifully coloured leaves crunching under my boots is wonderful. But why does everything have to be pumpkin obsessed? It's not the only fall vegetable, you know?
I mean, pumpkins didn't even exist here in England until the 16th Century. We used to use turnips instead, and they are just as wholesome and delicious, in my humble opinion. A fact I was rudely reminded of when I accidentally upset the ghost of my great, great grandmother on a visit to Mummy's house last week. The spectre then refused to talk to me for the rest of the visit. I can't say I minded, though, as she refused to acknowledge the modern fascinations.
I am rambling already, however, so I will get on with what I'm supposed to be here for. My last visit to Momma Fox's was rather unusual, I must say. Not only had the pint-sized miracle gone completely overboard with Halloween decorations, a lot more than last year, in fact, she also had what seemed to be an entire Hagrid-sized box full to the brim of jars stuffed to the top with more of the orange devil pulp than I've ever seen. I had tottered somewhat shakily into my seat by her stove and only just managed an overwhelmed whisper at the sight. Asking her, "Ummmm, Momma Fox. Just what are we supposed to do with that much pumpkin?"
The kitchen marvel, of course, had a cheery and enthusiastic reply for me, obviously still full of the joys of Spooky Season. It seemed I was going to be tasked with distributing all the product of her harvest to the other writers in the SOUP offices, and then whatever was left could be donated to the local homeless shelters. While it was a generous offer, I did have to wonder if any of it would be fit for anyone but ghosts to enjoy once I had managed to beg anyone to take it off my hands. I didn't want to disappoint my kind mentor, though, so simply smiled and assured her that I would find the supplies a good home. It was the least I could do after she pressed this month's recipe into my waiting hand, and I practically drooled with anticipation. The pumpkin salsa and nachos were going to be the perfect thing to serve next time Tabitha announced that we were going to have another impromptu house party.
For the Pumpkin Salsa:
Ingredients:
1 can (14 oz) diced tomatoes
1 cup pumpkin puree
1 small red onion, chopped
3 cloves garlic
1/4 cup coriander leaves, chopped
2-3 small jalapeno peppers
1/4 teaspoon cumin
2 tbsp lime or lemon juice
salt & pepper
Directions:
1. Place the tomato, red onion, garlic, coriander leaves, and jalapenos in a muggle food processor or blender and blend well. You could also use a brisk application of the Permisceto mixing spell, but make sure to squash any lumps before proceeding.
2. Pour the mixture into a small pewter cauldron or saucepan and add the remaining ingredients.
3. Bring the pan to a boil using a medium to high heat or your Thermeum spell for approximately 2-3 minutes.
4. Reduce the heat, add a lid, and simmer for 30 minutes, occasionally stirring in a clockwise direction.
5. Remove from the heat and set aside to cool completely. (You can make the Nachos while doing this)
6. Serve with the ghost nachos and dipping vegetables such as carrots, or store the mixture in a jar with a lid in the refrigerator.
For the Ghost-shaped Nachos:
Ingredients:
4 wholewheat tortillas
1 1/2 tsp oil
Directions:
1. Lay a tortilla wrap out on your chopping board and brush with a little oil. Cut out ghosts using a cookie cutter, scissors or both. Cut them as close together as possible to minimise waste. You should be able to get about 8-10 from each wrap, depending on the size of your cutter. You could also use a gentle application of Diffindo to cut them if you are feeling particularly creative and brave.
2. Heat a muggle oven to 200C/180C fan/gas 6. Put all the tortilla shapes on 2 or 3 large baking sheets and bake for about 4-5 mins or until golden and crisp.
After yet another afternoon spent cooking and laughing with Momma Fox, I have to say that this month's recipe was going on my personal top ten list of things she has shown me. It is the perfect combination of spicy goodness and smooth heaven. So please don't forget to try it and let me know how it turns out!
Until next time, lovely readers, keep on cooking and don't let the spooks and spectres in your life spoil your day!! - Nikita