The little Sugar Pie pumpkin climbing the fence.

It doesn't matter much which sort of pumpkin or squash you've got. Last time I made them using Cucurbita pepo var. styriaca, the oil pumpkin (seen above, the green-striped pumpkin).


Pumpkin cardamom muffins

200g flour
1 tsp baking powder
1g salt
1 tsp ground cardamom
2 tsp chopped orange zest
175g sugar
100g egg
200g pumpkin purée (either made by a steaming and puréeing or straining and mashing the pumpkin after boiling)
50ml oil
80g cranberries or cowberries

pumpkin seeds, to sprinkle on top

Whisk eggs until homogeneous and slightly bubbly. Add sugar and the pumpkin purée. Mix in orange zest, cranberries and oil.

In another bowl sift flour with baking powder, cardamom and salt.
Add half of the flour to pumpkin mixture and stir well. Then add the rest of the flour and stir until all flour is just mixed in but not super smooth.

Divide batter between muffin tins. Nine regular size or six jumbo size.

Sprinkle some seeds on top and pop into a 210C oven. Then lower the temperature to 180C and bake for about 25 minutes.





Childhood favourite. Every now and then my granny makes these. Even now that I'm all grown up.



Kohupiimapallid
aka Estonian curd cheese fritters


750g curd cheese*
125g sugar
6 eggs
330 - 350g flour
2 tsp baking powder
pinch of salt


Mix sugar into curd cheese.
Add eggs one by one.
Sift baking powder into flour and add a bit of salt.
Combine flour mixture with egg and curd cheese mixture. Mix thoroughly.
Leave the batter to rest for half an hour.
Fry spoonfuls of batter in plenty of oil until rising to the surface and golden on all sides.



*Ricotta may be used as a substitute but it does have a firmer, drier consistency. Might have to reduce the amount of flour by a couple of spoonfuls.

Berries & cherries
The best of summer.









June was rainy, so we had some nice plump strawberries. Since July, however, it has been hot hot hot.
Still, plenty of blackcurrants, red and golden raspberries, red gooseberries. Black raspberries were not as plentiful, but it's only been a year since we planted it.
Seen above in the fifth and sixth row, gooseberry pudding and panna cotta with sour cherry compote.



Blackcurrant trifle
consisting of

Blackcurrant mousse*
Sponge cake
Whipped cream


*Click for Blackcurrant mousse recipe.