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Pumpkin Banana Curry

October 07, 2015

This is a delicious, light curry which makes a perfect summer lunch over basmati rice. It's a great introduction to the wonders of Indian cooking for your more "curry-phobic" friends and also works as a complimentary side dish to a spicier main course.

Pumpkin Banana Curry

By

Ingredients:

  • 3 tbsp light oil
  • 1 medium onion
  • 3 cloves garlic, chopped
  • 3 tbsp Kowloon Curry
  • 1 1/4 lbs pumpkin or orange winter squash, peeled, seeded and cubed
  • 2 ripe tomatoes, chopped or one cup of diced tomatoes with juice
  • 1 1/4 cup vegetable stock
  • 1 3/4 cups cooked or canned chickpeas
  • 1 large banana
  • Small bunch cilantro or parsley to garnish salt to taste

Instructions:

  • Sauté onion, garlic , ginger in the oil until the onion is translucent. Add the pumpkin/squash and the curry powder, tossing so that the pumpkin pieces are well coated with curry.
  • Stir the tomatoes, chickpeas, salt and stock into the mixture; simmer until the squash is cooked through (approximately 20-23 minutes).
  • Slice the banana in 1/2 inch slices and stir into the mixture with the cilantro. Cook over low heat for a further 5 minutes and serve.

Prep Time: 10 minutes

Cook time: 10 minutes

Yield: 3 as a main meal, 5-6 as a side dish. Servings

Pumpkin Banana Curry

2015 Great BC Bake-Off: Winning Pie Recipes

September 27, 2015

Adding a sweet public participation component to 2015 BBQ Off the Bypass Event event was the sixth annual Great BC Bake-Off, an amateur baking competition hosted by Well Seasoned. In the Great BC Bake-Off there were three categories:

1. Fruit Pie: winner, Sandra Sayer, for her Dutch Apple Jack Pie
2. Anything Pie: winner, Beth Watt, for her Corn & Onion Galette
3. Butter Tart (because we’re Canadian, eh?): winner, Colleen Hayes, for her Big Dog BBQ Butter Tarts

We were lucky enough to have the winner's share their recipe with us (lucky you!):

Great BC Bake Off Winners | Fruit Pie | 2015

Great BC Bake Off Winners | Anything Goes | 2015

Great BC Bake Off Winners | Butter Tart | 2015

Strawberry & Avocado Margaritas

August 20, 2015

Strawberry + Avocado Margaritas | A Different Kind of Summer | Well Seasoned, a gourmet food store

Blackberry & Proscuitto Crostini with Fresh Chevre

July 21, 2015

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Blackberry & Proscuitto Crostini with Fresh Chevre

Recipe Type: Hors d'Oeuvre (appetizer)
A tasty little appetizer that features fresh, local, seasonal! ‪#‎bceatlocal‬ ‪#‎shoplocal‬
Ingredients
  • 1 baguette
  • 3/4 cup balsamic vinegar
  • 2 tablespoons sugar
  • 12 oz fresh, local blackberries
  • 8 ounces fresh, Milner Valley chevre goat cheese
  • 2 teaspoons chopped garlic
  • 1/4 teaspoons dry Italian seasoning
  • 1/4 teaspoons coarsely ground black pepper
  • 1 tablespoon milk
  • 4 ounces thinly sliced prosciutto
Instructions
  1. Preheat broiler. Slice baguette into 16 diagonal slices. Place bread on broiler pan and broil 4 minutes or until golden brown, turning once; set aside.
  2. Bring balsamic vinegar and sugar to a boil in a saucepan over medium heat. Boil 10 minutes or until reduced to ½ cup. Remove from heat and stir in blackberries. Cool completely.
  3. Combine chevre, garlic, Italian seasoning, pepper and milk in a blender or food processor and blend until smooth. Cut prosciutto slices crosswise into 3 pieces.
  4. To assemble, brush balsamic reduction on each slice of baguette and spread with about 1 1/2 teaspoons cheese mixture. Top with 1 piece prosciutto and 1 blackberry from the balsamic reduction. Repeat with remaining ingredients.

Best-Ever Braised Short Ribs

January 26, 2015

recipe-best-ever-short-ribs

Creamy Polenta Recipe + Gremolata Recipe

2014: Day 12 - Champagne Marmalade Pudding

December 22, 2014

Day 12: Gift & Stocking Stuffer Ideas

Mackays is a family run business that has stayed true to its values of producing small authentic batches of preserves for a quality homemade taste. Once a year they do a Christmas Preserve & a Christmas Marmalade.

The Christmas preserve is made with strawberries, raspberries, blackcurrant and redcurrants. A little mulled wine is added, for the true taste of Christmas.

The Christmas Marmalade smells like Christmas! Made with bitter Seville oranges, tasty cranberries and a hint of spice. These are both a delicious treat, perfect on a warm scone a buttery croissant or in a traditional bread pudding. It also makes a lovely hostess gift! 

Champagne Marmalade Pudding

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 cup soft unsalted butter (plus some for greasing)
  • ⅓ cup sugar
  • ⅓ cup light brown sugar
  • ⅔ cup Mackays Marmalade with Champagne (or your favourite)
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 large eggs
  • Zest and juice of 1 orange ( reserve juice of ½ orange for glaze)
  • Slightly sweetened whipped cream for garnish
Instructions:
  1. Preheat the oven to 350°F and butter an 8inch square ovenproof dish. Put half of the marmalade and juice of ½ orange into a small pan and set aside to make a glaze later.
  2. Put all the other ingredients for the pudding batter into a food processor, process them and then pour and scrape the batter into the buttered dish, smoothing the top. Put in the oven and cook for about 40 minutes – until a cake tester will come out clean. Remove from the oven and leave in the dish.
  3. Warm the glaze mixture in the pan until melted together, then paint the top of the cake, letting the chunks or slivers of peel garnish the top of the pudding-cake. Use a large spoon to serve, garnish with a generous dollop of freshly whipped cream.
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