Sunday, July 31, 2011

Pumpkin flour


One decent sized pumpkin, roasted in the oven whole until soft. I had cut a hole in the top and scooped the seeds out prior to cooking. I then puréed it and passed it through a sieve, and then spread over a lined tray.

It was then placed in to an oven at 50 degrees Celsius, with the door held ajar with a spoon. it stayed in there for about 8 hours, near the end I tore up the 'leather' and placed it on a rack, and back in the oven until completely dry.


It was then blitzed in a blender (it still needs a bit more grinding). I'm not 100% sure what I'm going to do with this, I'm thinking pasta or gnocchi.

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