This month's We Should Cocoa is hosted by JibberJabberUK who has challenged us to create a vegetabley chocolate creation. Last month's Chocolate Showstopper challenge can be found on Choclette's blog here. You can read all about We Should Cocoa on the founder's blogs - Chocolate Log Blog and Chocolate Teapot.
Does your fridge ever suffer a case of the Saturdays? You know when you've been too busy to food shop during the week and all you're left with is some questionable carrots and three mushrooms? There is also a tiny tub of cream that is careering towards not being safe to eat. This is the crumble for you. You can clean out your veg drawer, and shake some pumpkin seeds out of your cupboards too.
1 munchkin pumpkin
2 medium sized carrots
Splash of cooking oil of your choice (rapeseed is my jam)
3 large chestnut mushrooms
1 small onion
Large splash of white wine
100ml double cream
Salt and pepper
30g plain flour
25gr pumpkin seeds
10gr roasted cocoa beans (see this recipe for more info on cocoa beans)
Salt and pepper
1, Prep all your veg first. Cut the tiny pumpkin into 8 slices and remove the inner goop. Peel and cut the carrot into little chunks. Slice the mushrooms and the onion. Remove the hard stalky part of the cabbage and cut the cabbage into thin strips.
2, Boil the pumpkin and carrot in a pan of salted water until tender. Drain. Remove the peel from the pumpkin.
3, In a frying pan, heat the oil over a medium heat and saute the onions until soft. Add in the mushrooms and cook until soft.
4, Add in the large splash of white wine and simmer until reduced by at least half. Throw in the prepared carrots and pumpkin and the cabbage. Pour over the wine and gently cook until you have a thick, creamy sauce. Season to taste.
5, Divide this between two little oven proof dishes. I have two of these little pie dishes. Preheat your oven to 200 o/c
6, Next make the crumble topping by roughly rubbing the butter into the flour until you have a lumpy breadcrumb type consistency. Chop the pumpkin seeds, walnuts, and cocoa beans finely and season with a little salt and black pepper. Combine the whole lot together. Divide and sprinkle over the top of the mini crumbles.
7, Bake in the oven for 20 minutes until piping hot and the topping is golden.