Posts Tagged ‘pumpkin’

Sasha and his family, growing beautiful plants and seeds in their organic farm

Thursday, August 5th, 2010

Sasha from Sun and Seed, growing organic plants and seeds with real passion

Sasha and his family produce cold-pressed pumpkin seed and sunflower seed oils, employing traditional, old fashioned methods and aiming for the best.

The result is very different from the cheap refined oils that one could find in supermarkets.

“Our farm is almost completely self-sufficient. We make considerable effort to keep our environmental impact positive in all aspects of our production.

It is not only about producing organic seeds. We always use recycled glass for Sun and Seed jars and bottles, never transport our products using airfreight; and all of our agricultural waste is either composted or used to generate power for our workshop.

We believe that neither our customer nor the environment requires anything unnatural, so we crafts our products using traditional techniques and artisan imagination.”

Sasha grows Sun and Seeds plants in Vojvodina (northern Serbia), where the land is very fertile and there is no heavy industry – therefore no pollution.

As the business grew, the family teamed up with other farmers in the area who were as passionate about great organic food.

They began to work together to grow more types of organic food and market them through the Sun & Seed collective.

Today they are able to produce a comprehensive range of our award-winning products.

The quality is high, the taste is great and they are organic and healthy!

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National Vegetarian Week, day five: Ravioli!

Friday, May 28th, 2010

Delicious pumpkin Ravioli

Serves 4

Pasta Ingredients

400g of flour
4 eggs
1tsp salt
2tsp extra virgin olive oil

Filling Ingredients

2kg pumpkin, cut into quarters
15ml olive oil
1 large red onion, peeled and finely chopped
225g mostarda di frutta (or sweet chutney)
1tsp salt
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
125g  cheese

To Serve

30g butter
30g fresh parley chopped
150g cheese

Method

1 Combine the pasta ingredients, lightly knead and leave in a cling filmed bowl to refrigerate for 1 hour.

2 Heat the oven to 200C, 400F, Gas Mark 6 and bake pumpkin until soft, approximately 30 minutes.

3 Remove the seeds and scoop out the baked pulp, finely chop and place into a bowl.

4    Heat the olive oil and sauté the onions.

5 Reduce heat and add the mostarda di frutta, salt, and ground spices, mix well.

6 Combine the cheese, pumpkin and onion/spice mixture into a bowl and set aside.

7 Using a pasta machine or fat rolling pin, roll out the pasta dough 15cm by 50cm and 2mm thickness. Layer the pasta sheets between tea towels to prevent them from drying.

8 Place a heaped teaspoon of the mixture into 2 rows at approximately 10cm distance apart.

9 Lightly spray the pasta with water and sandwich this with a top layer thus creating a sandwich effect.

10 Using a ravioli cutter, cut into 5 cm squares and place into boiling water as quickly as possible.

11 To serve, drain the pasta and return into the pan along with the butter, and parsley. Lightly mix and serve with grated cheese.

 

 

Recipe by The Vegetarian Society