Pumpkin Enchilladas with Mole

(vegetarian and gluten-free)

It’s just possible that you might have some pumpkin flesh knocking about in the next few days, but if not, this magnificent Mexican recipe can be made with a roasted butternut squash instead.

By using some gluten-free tortillas, you can make this dish suitable for vegetarians and coeliacs alike.  If gluten-free vegetarian food sounds like a synonym for bland and boring, then you must try this dish which is packed with flavour; sweet rich mole sauce, spicy enchillada, cool sour cream and a fresh spritz of lime.  A great supper after a cold night’s trick or treating!

For the mole - pound red chillies, almonds, sesame seeds, peppercorns, cloves and coriander seeds in a pestle and mortar. Tip the paste into a dry frying pan and allow the mixture to char slightly.  Fry onions, garlic and cocoa powder in another pan with extra-virgin olive oil, then add chopped tomatoes.  Bring the tomato mixture to the boil then tip in the spice paste. Add stock, ground cinnamon and sugar and stir everything together. Cook for 20 minutes then transfer to a blender to make a thick smooth sauce.  Grate in good quality dark chocolate, and stir.

Roast the pumpkin or squash in the oven, then mix the soft flesh with refried beans, finely chopped red chilli and coriander leaves. Fill tortillas with the mixture, roll them up into an oven proof dish, cover with grated cheese and bake.

Serve with generous spoonfuls of the mole sauce, sour cream, lime wedges and more fresh coriander leaves.

Delicious!

Vanilla Angel Cake

A wonderfully light and simple cake, that looks and tastes fantastic.

In a large bowl whisk several organic free-range egg whites until light and quite frothy.  Add raw organic sugar - we use organic palmyra tree blossom sugar for this, sea salt, cream of tartar and pure vanilla extract, continue whisking until the mixture forms glossy stiff peaks.

Sift plain flour and raw organic icing sugar over the mixture, and very gently fold in with a large metal spoon until well blended.

Spoon the mixture into an un-greased Bundt (or tube) tin, making sure that there are no air pockets.  Bake in a moderate oven for thirty-five minutes, or until well risen, golden brown and springy to the touch.

Invert the cake, still in the tin, onto a wire rack and leave to cool completely upside down.

When cold slide a long rounded knife around the side of the tin and invert onto a serving plate. Dust with icing sugar.

We like to serve ours centre filled with our own sweet juicy blackberries.  Enjoy!

St Emilion au Chocolat

A special chocolate dessert with a soft almond macaroon base and rich dark chocolate topping.

Break macaroons into large chunks, place them in the bottom of a bowl and soak with brandy or amaretto.

Mix unsalted butter and raw organic sugar (we prefer Rapadura or Panela for this)  in a bowl until pale and fluffy.

Warm milk in a pan until it’s steaming, then add good-quality dark chocolate. Remove the pan from the heat and stir the mixture until it’s very smooth.  Set aside.

Add the yolk of a large organic free-range egg to the butter and sugar mixture, then slowly pour it into the hot milk and chocolate, mixing everything together.  Pour over the crushed macaroon base.  Sprinkle a few more crushed macaroons over the surface.

Cover the dessert and refridgerate for forty-eight hours until firm (if you can bear to wait!).

Serve with double cream.