This seasons' first pumpkins from our Sunday farmers market turned into “Sonhos”.
"Sonhos", also means dreams in Portuguese. And that's kinda what they taste like. They are usually served during the festive season and depending of what region you find yourself in Portugal, you may need to seek out Filhoses, Belhoses ou Bilharacos. We enjoy these pillowy soft "Portuguese Pumpkin Fritters" at any time of the year although you start hearing about them around the festive season coated in sugar and cinnamon. I like them dipped in Port ganache too!
A little indulgent treat to ease us all in to these cooler days.
I hope you enjoy them as much as we do. I used Natoora (Onion squash) to give it that deep orange colour and for its meatiness and rich flavour.
This was my contribution for A Common Plate (#ACommonPlate), round III of a recipe swap challenge, dreamt up by @kayonreynalls which sprouted from @thesupperclubmag. A wonderful community that brings us all together through food.
Here are some of the gorgeous recipes that we've made so far. Some very talented ladies out there!
Chilli Garlic Pasta with Curried Breadcrumbs by Tina | @Loiveisinmytummy
Tortilla Española by Carmen | @tia_alia
Vineyard Chicken by Laurie| @photogbylmengoechea
Sweet & Spicy Korean bbq Tacos with Quick Pickled Slaw & Radish Salad by Michelle | @thevibrantkitchen
150g cooked pumpkin puree
3 medium sized eggs
130g plain flour
2 tbsp butter
2 tbsp sherry
2 tbsp sugar
1/4 tsp grated nutmeg
Pinch of salt
Oil for frying
To make pumpkin puree:
Preheat oven to 180 deg C. Cut pumpkin in quarters, place on tray skin-side up and roast for approximately 25 minutes or until flesh is soft. Scoop out flesh and blend after they have cooled completely. Set aside.
For the Sonhos
To make the choux: Place water, pumpkin puree, sugar and butter, into a medium-sized saucepan over moderate heat. Stir with a wooden spoon until all the butter has melted. As soon as the mixture comes to a boil, remove from heat and add flour in one fair swoop. Mix vigorously until well incorporated and dough forms a ball.
Turn the dough into a large bowl and allow to cool slightly. In a separate bowl, break eggs and beat lightly. Add in stages to the dough whilst mixing on medium speed. Add the spices, sherry and orange zest. Beat until you have a smooth glossy paste.
Heat the oil in a deep pan. Meanwhile, place the batter into a piping bag with large round nozzle. Gently squeeze the batter directly into hot oil. Using a scissors, cut into desired sizes as you squeeze out the dough. Carefully turn when golden brown on one side and with a slotted spoon, remove once browned on both sides. Drain excess oil on kitchen paper and sprinkle with cinnamon sugar (alternatively, serve with warm Port ganache).
100g Finely chopped dark chocolate
70g heavy Cream
In a small saucepan, simmer cream and port, stirring occasionally. Add the chocolate into a large bowl. When the mixture begins to bubble remove pour onto chocolate and stir until all the chocolate has melted and a smooth ganache has formed.