Pumpkin gnocchi with sage sauce

It’s time to finish the pumpkin marathon. I enjoyed it pretty much, but there are so many new products that I want to try that pumpkin can wait till next fall. Farewell recipe is pumpkin gnocchi with sage and cream sauce.  I think this dish is a kind of comfort food: it’s easy to cook and, most important, it can be frozen. It’s a nice feeling to know that some proper portions of gnocchi are waiting for me in the fridge. Gnocchi are relatives to one of Slovak staple dishes “halušky” with the difference in shape and the fact that raw potatoes are used in most of halušky recipes.
( 🇸🇰 slovenský preklad  nájdete za anglickým textom)

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Pumpkin and apple puff pastry spirals (aka vertuta)

One day I will write “The Bessarabian cookbook”. Do you know where Bessarabia is? It’s a historical region in Eastern Europe between the Danube and the Dniester rivers, located both in the South of modern Ukraine and Moldova. Bessarabia was a kind of melting pot of many nations and in  their culinary traditions, you can see and taste influence of not only Ukrainian and Moldavian cuisines but also  Turkish, Balkan and Greek cuisines there. My native Odessa is not located directly in Bessarabia (well, it’s just around 40km from the place where the Dniester meets the Black sea) but being the biggest city in Ukrainian South it has a lot of Bessarabian people living there. That’s why you can find many  Bessarabian staple dishes in Odessa restaurants and that’s why I know how to cook them – I’ve just got used to them since my childhood.
Here is one of classical autumn dishes from that region, it’s called vertuta and it’s phyllo pasty roll of spiral with different fillings. I will share  a recipe with a  pumpkin and apple filling. I baked it with “ready to use” puff pastry which is closest to phyllo pasty.

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Spaghetti squash with chicken, leeks and mushrooms

It’s just amazing, how many new things I can discover in the “Food Universe”. Last year I could  barely name 3 pumpkin varieties and this fall I have realized there are so much more varieties to know and to try. Spaghetti squash was one of such new discoveries. None of my friends (even those who are “into food”) have ever heard about it. So I was excited to be the first who can share experience about this pumpkin. Here it is 🙂
(🇸🇰 slovenský preklad nájdete za anglickým textom)

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Pumpkin risotto with oyster mushrooms

It’s already the 6th pumpkin recipe here, but as I claimed that this autumn will be about pumpkin “I just can’t get enough”.

I’ve made pumpkin risotto for a cooking book I started doing not so long ago and it was so nice that I got inspired and created my own version of this comfort warming autumn dish.

Food and culture story. I’ve used oyster mushrooms in this recipe and I have to say  that these mushrooms are very popular in Slovakia, both in cooking and in medicine: you can find a huge number of different dietary supplements with beta-glucans extracted from them.  Oyster mushrooms are used like meat supplements in many dishes, I’ve even seen “fake tripe soup” made of them.
( 🇸🇰 slovenský preklad  nájdete za anglickým textom)

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Pumpkin-ricotta-bryndza-sage stuffed shells

I wanted to try stuffed shells long ago, but the only found suitable pasta was Conchiglioni and the price was 3.90euro for 500g packing. I am not frequent pasta eater so I preferred to spend this money on something that I will eat quicker. And then came classical story: сonchiglioni was on sale and I decided “now or never”.
Going through US pumpkin recipes I’ve noticed interesting “food and culture” fact: although sage and pumpkin combination is often called “traditional” it is unknown in my part of Europe. Of course I wanted to try it immediately. I was even lucky to find fresh sage in my friend’s garden. And as it’s fall and I have “pumpkin marathon” here in the blog. So shells stuffed with pumpkin, sage and ricotta were my pick of the recipes this time. A lot of authors add neither parmigiano reggiano nor pecorino romano to the filling, but as “wanna be” locavore I’ve made substitution and add Slovak bryndza. And I didn’t regret.

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This fall favourite: pumpkin bread with crunchy peanut butter

I tried this bread for the first time just 1 week ago and since then I’ve already baked 3 loaves because it’s so good that I just can’t get enough. It’s my favourite recipe of this fall so far. The recipe has obvious US origin and the key ingredient is canned pumpkin pyre which can’t be found here in Bratislava as it’s simply not produced. I  replaced pyre with mashed roasted pumpkin and it worked perfectly. I also found that crunchy peanut butter works better than creamy one as parts of peanuts in baked bread give extra “wow” factor.
(🇸🇰 slovenský preklad nájdete za anglickým textom)

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Roasted pumpkin and kale pilaf

Pumpkin season started here in Bratislava so I decided to join everyones madness about this “essence of fall” vegetable.
My relations with pumpkin are the story of love and hate as I have refused even to try any dishes with it since I was a kid. But then I moved to Slovakia where pumpkin is one of the staple fall vegetables and there are huge amount of dishes with pumpkin. I had to change my mind because many of them are cool.
This autumn I want to collect all of pumpkin recipes I like here in my blog. Let’s start with kale and pumpkin pilaf.

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