Pumpkin Bread Recipe

2 Oct 2017 | 0 comments

Recipe for Pumpkin Bread by Daphne Lambert

Ingredients

  • 13⁄41b (800g) pumpkin
  • 2 tablespoons finely chopped pumpkin seeds
  • 21⁄2 1b (1 kg) strong white flour
  • 2 teaspoons salt 1 oz
  • (25g) yeast

Method

  • Set oven to 200°C
  • Cook the pumpkin, strain (reserve the cooking liquid) and sieve.
  • Dissolve the yeast in a little of the cooking liquid and leave 10 minutes until foaming.
  • Mix flour, salt, yeast, sieved pumpkin, pumpkin seeds and enough of the cooking liquid together until you have a soft malleable dough.
  • Knead for 5 minutes, turn into an oiled bowl and leave, covered, in a warm place, until double in size.
  • Turn the dough out and shape into rolls.
  • Place on a lightly oiled baking tray and leave to double in size before baking in a hot oven for 20-25 minutes.

Daphne Lambert has run a nutritional consultancy practice for over 25 years working with schools, colleges and organisations looking at ways to nourish well being. Daphne is the founding member of Greencuisine Trust where she brings her passion for food that truly nourishes, body, mind & soul, together with diverse experiences in the world of food, to her work as a nutritionist & educator.

Daphne teaches Living Nutrition at Trill Farm

Daphne's Buckwheat Breakfast Bowl

4 Mar 2017 | 0 comments

Daphne Lambert is an award-winning chef, author and founding member and director of Greencuisine Trust, an educational charity, set up to rethink our relationship to food. She is an expert in the field of health and nutrition and has many years of experience in helping people achieve optimum health. Daphne also leads seasonal nutritional weekend retreats at Trill called Living Nutrition, exploring the relationship between land, food, health and vitality.

Living Nutrition is a series of relaxing, practical and educational cooking courses held four times per year. Each weekend focuses on a different aspect of health - digestion, circulatory system, immunity and the importance of water; and on foraging for and cooking the current seasonal foods in the garden, hedgerows, woods and meadows.

The weekends build up a complete picture on how best to harmonise with the changing seasons and a deeper understanding of how the foods we choose to eat make a difference to the health of the environment and the individual.

Here's one of Daphne's delicious breakfast recipe recommendations from the upcoming Spring retreat: 


Sprouted Buckwheat Breakfast with Rhubarb

- Serves 1

Ingredients

  • handful of sprouted buckwheat
  • 1 tablespoon hemp seeds
  • 1 dessertspoon pumpkin seeds
  • 1 dessertspoon sunflower seeds
  • 110g almond milk
  • 1 teaspoon honey
  • 2 tablespoons poached rhubarb
  • 1 tablespoon ground flax

Method

Soak the buckwheat and seeds with the honey in the almond milk or overnight. The next morning add the rhubarb. Serve topped with ground flax.

 

Want to join Daphne on the next Spring Living Nutrition weekend retreat? Book here.

Chickpea and Wet Garlic Fritters

3 Jul 2016 | 0 comments

by Trill chef-in-residence, Chris Onions

 

We serve a version of this northern Italian recipe as a canapé on our Old Dairy Kitchen Feasts throughout the year, substituting the wet garlic for other seasonal herbs and vegetables. It works well with a herby mayonnaise or cumin scented yoghurt and soft cheese.

 

Serves 4

- 4 new season wet garlic (you can substitute with spring onions and garlic)

- 200g chickpea flour

- 650ml warm water

- salt

- 2 tsp nely chopped rosemary

- 1tbsp grated hard goats cheese

- 1 tbsp olive oil

 

Remove the roots from the garlic and slice as fine as you can. Warm the olive oil in a pan and add the garlic and fry gently for 5 minutes with no colour, add the rosemary and remove from the heat.

 

Warm the water in a large, thick bottomed pot and slowly sieve in the chickpea flour, stirring continuously. Add the salt and keep stirring until the mixture comes to a gentle boil.

 

Reduce the heat and cook for a further 40 minutes, stirring continuously as if making polenta. Take care as the mixture will become very thick and can stick to the bottom of the pot.

 

When the mixture begins to come away from the sides add the new season garlic, herbs and cheese and pour into a tray to set. When the mixture has cooled and set, slice to your desired shape and size. Heat a pan of sun ower oil to 180 degrees and deep-fry the slices until crisp and golden. Drain and serve immediately.

 

Chris Onions

Chris Onions runs the Old Dairy Kitchen. It is a working and teaching kitchen and occupies a central position in the front courtyard of Trill Farm. He spends his time making dishes created from foraging the hedgerows and the organically grown vegetables from Ash and Kate’s commercial garden.

You can join our team in Wednesday and Saturday for a delicious organic lunch made by Chris, using fresh ingredients from Trill. Visit here for details and booking.

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