Pumpkin pie!

[ailbhe]

I made two. A pack of ready-rolled pastry, a pumpkin, the remains of a bottle of agave syrup, mixed spice, cinnamon, two eggs, an egg yolk, 250ml of oat cream, and hope. It was lovely!

I apparently got redcurrant jelly instead of cranberry but it was fine.

Now we have to have chicken and leek soup.

(Oh, and never buy packet-mix breadsauce.)

Comments

[rpdom]

I have to admit that I do buy packet-mix bread sauce. However I do make sure that the one I get doesn't list milk or lactose in the ingredients (only in the "May contain traces of..." warning).

G is fine with trace amounts, and I make it up with goat milk, which doesn't upset her.

Bread sauce always reminds me of my late Grandma's cooking. It was delicious with goose. I'm sure she used packet-mix though.

I keep meaning to make my own bread sauce, I have enough recipes for it, it's quite easy and I'm sure I've done it at least once before. I wonder if it will freeze ok? If so, I could make a batch of it and defrost/reheat whenever we want some.

[browngirl.livejournal.com]

That sounds like an utterly delicious recipe for pumpkin pie.

Redcurrants do share the tart red fruity nature with cranberries, though they are also quite distinct. I think that sounds like a perfectly fine substitution.

[ailbhe]

The jars of berry sauce were buy one get one free, and I picked up two - I didn't notice until after I opened it that I had one of each, presumably because one was mis-shelved.

[mrs-redboots.livejournal.com]

Why not buy packet-mix bread sauce? I always do (not that we eat it very often, maybe, twice a year), because I don't allow white bread house-room, and it really isn't the same made with whole-grain crumbs!

[ailbhe]

Oh, I quite like it with wholemeal bread - but I do buy plain white to go stale and crumb for sauce. I found the packetmix sauce to be more like wallpaper paste than anything else, and much too strongly flavoured.

We usually make it as follows:

Half an onion studded with cloves, and 2 bayleaves, maybe some black pepper, simmered in milk (or rice milk) for about an hour and removed, then stir in not-too-fine breadcrumbs until thick but not porridgey.