by Kim Ridley

Spicy Perky Pumpkin Dhal

 

Spicy Perky Pumpkin Dhal
Easy and delicious!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 tablespoons Ghee
  2. 2-3 Tomatoes diced
  3. 1 large Onion diced
  4. 1 Sachet Perky Pumpkin Spice Blend
  5. 1 Cup Red Lentils
  6. Rock Salt
Instructions
  1. In a saucepan wash the lentils and then add twice the amount of water and boil with a pinch of salt.
  2. In a frypan heat 2 tablespoons of Ghee then add the onion and brown slightly. Add the tomato and cook until softened.
  3. Once the lentils have cooked do not drain, add the tomato and onion sauce and stir. The Perky Pumpkin Spice Blend sachet can then be added and stir until thickened. Can simmer for a further 5-10 minutes.
  4. Let sit or serve immediately 🙂
Notes
  1. Rice can be served as an option.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
by Kim Ridley

Perky Pumpkin Hasselback Potatoes

 

Perky Pumpkin Hasselback Potatoes
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Ingredients
  1. Potatoes
  2. Olive Oil
  3. Perky Pumpkin Spice Blend
  4. Chicken breast
  5. Buttermilk
  6. Breadcrumbs
  7. Chopsticks
Instructions
  1. Pototoes
  2. Wash some medium sized potatoes and cut in half length-wise.
  3. Make small cuts all the way along but not right through the potato.
  4. Use chopsticks either side to help get even cuts and stop the knife cutting all the way through.
  5. Place on a foil lined tray and drizzle with oil.
  6. Sprinkle with Perky Pumpkin Spice Blend.
  7. Cook for around 30-40 minutes, oven set at 180 degrees or until potatoes are golden and crisp.
  8. Buttermilk chicken
  9. Soak chicken breast in buttermilk for a couple of hours.
  10. Remove from buttermilk and discard the liquid.
  11. Dip in breadcrumbs (these can be seasoned with more Perky Pumpkin spice blend).
  12. Place on a foil lined tray and over bake for about 20 minutes or until crisp and golden outside and cooked through on the inside.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
by Kim Ridley

Perky Pumpkin Soup

 

Perky Pumpkin Soup
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 sachet Perky Pumpkin & Chilli spice mix
  2. 1 brown onion - cut into halves
  3. 20g butter
  4. 500g pumpkin peeled cut into pieces
  5. 1 carrot
  6. 500g water, adjust to taste
  7. 1tbsp vegetable stock
  8. 30g thickened cream
  9. 2 pinches salt, to taste
  10. 2 pinches black pepper, to taste
  11. Fresh basil leaves, to garnish
Instructions
  1. Place brown onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  2. Add butter and saute 3 mins/120 degrees C/speed 1.
  3. Add pumpkin and carrot and chop 15sec/speed 7. Scrape down sides of mixing bowl with spatula.
  4. Add Perky Pumpkin & Chilli spice mix with the water and vegetable stock and cook 20min/100degree C/speed 1.
  5. Add cream (if using) and blend 1min/speed5-9, increasing speed gradually.
  6. Season to taste with salt and pepper then garnish with basil and serve hot.
Notes
  1. Serve Pumpkin soup with fresh crusty bread on the side.
Adapted from Thermomix recipe
Adapted from Thermomix recipe
The Spice Trading Company https://www.thespicetradingcompany.com.au/
by Kim Ridley

Perky Pumpkin & Chilli Ravioli

 

 

Perky Pumpkin & Chilli Ravioli
Vegetarian / Meat Optional / Quick & Easy / So Delicious
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Ghee
  2. Black Mustard Seeds
  3. Cumin Seeds (optional)
  4. Onion diced
  5. Tomatoes diced
  6. Salt (optional)
  7. Perky Pumpkin Chilli Spice Blend
  8. Farmers Union Pure Cream
  9. Gluten Free Spinach & Ricotta Ravioli
  10. Fresh Coriander to taste
Instructions
  1. Add the fresh ravioli to boiling water and cook over medium heat until the ravioli is cooked.
  2. In a separate pan, heat 1-2 tablespoons of ghee until hot. Then add 1/2 teaspoon black mustard seeds, 1/2 teaspoon cumin seeds and then the diced onion. Cook until brown. Then add the diced tomatoes and cook until softened. Add 2 tablespoons of Perky Pumpkin Spice Blend, a pinch of salt and stir. Add 1/2 cup (or to taste) of the cream and simmer for a few minutes.
  3. Add the sauce to the pasta and heat for 1-2 more minutes.
  4. Add the fresh coriander to garnish or stir through the pasta just before serving.
  5. Pasta ready to serve.....
Notes
  1. Quantities can change depending on how many you are cooking for.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
by Kim Ridley

Pumpkin Chilli Tofu Dip – Vegan friendly :)

Pumpkin Chilli Tofu Dip - Vegan friendly 🙂
Delicious, smooth & spicy!
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
Ingredients
  1. 1 sachet Pumpkin Chilli Spice Blend
  2. 1 block of silken extra soft tofu
  3. 1 tablespoon olive oil
  4. 5 teaspoons lemon juice
  5. 2-3 teaspoons apple cider vinegar
  6. 1/2 teaspoon sea salt, to taste
Instructions
  1. Place all ingredients in a blender.
  2. Process for 5 minutes , until very creamy & smooth. Alternatively mix by hand.
  3. Refrigerate for at least an hour to thicken.
  4. Use within 5-6 days.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
by Kim Ridley

Pumpkin Chilli Tofu & Rice Dish

Pumpkin & Chilli Tofu & Rice Dish
Simple, Healthy & Delicious!
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
Ingredients
  1. 1 block of Firm Tofu
  2. Olive Oil
  3. 1 Sachet Perky Pumpkin & Chilli Spice Blend
  4. 1 cup Basmati Rice
  5. Pinenuts
  6. Chilli Flakes
Instructions
  1. Coat a block of firm tofu with a mixture of olive oil and Perky Pumpkin & Chilli spice blend.
  2. Bake until golden & crisp.
  3. Cut into cubes and add to cooked rice with toasted pinenuts and chilli flakes.
  4. Serve with hot vegetable broth - optional
The Spice Trading Company https://www.thespicetradingcompany.com.au/
by Kim Ridley
Perky Pumpkin & Chilli Gourmet Dip - Spice Mix

Roasted Perky Pumpkin & Coconut Soup

 

Roasted Perky Pumpkin & Coconut Soup
Serves 4
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Ingredients
  1. For Roasting -
  2. - 1 kg pumpkin, chopped into small chunks
  3. - 1 large apple, chopped into chunks
  4. - 1 ½ TBS coconut oil, melted
  5. - 2 tsp Perky Pumpkin & Chilli Gourmet Blend
  6. ………………………………
  7. - 1 medium size onion, chopped
  8. - 1 TBS coconut oil
  9. - 500ml vegetable stock
  10. - 400ml coconut milk
  11. - 2 tsp Perky Pumpkin & Chilli Gourmet Blend
  12. - Salt and pepper to taste
Instructions
  1. Heat oven to 200° C
  2. Mix chopped pumpkin and apple with coconut oil and Perky Pumpkin & Chilli Gourmet Blend.
  3. Spread on an oven tray and roast for 15 - 20 minutes. Turn over the pumpkin and apple and roast for another 15 minutes. The pumpkin should be tender and slightly caramelised.
  4. In a large saucepan, melt remaining coconut oil and lightly brown the onions.
  5. Next add the roasted pumpkin and apple, vegetable stock, coconut milk, Perky Pumpkin & Chilli Gourmet Blend and stir to combine.
  6. Season to taste by adding salt and pepper, if preferred. For a bigger kick of chilli add more Perky Pumpkin & Chilli Gourmet Blend to your liking.
  7. Bring to a boil then simmer for about 15 minutes.
  8. Pour soup into a blender and process until smooth. Or for a more rustic texture, use a large whisk to blend the soup.
  9. Serve with a sprinkling of Perky Pumpkin & Chilli Gourmet Blend on top.
The Spice Trading Company https://www.thespicetradingcompany.com.au/