Chems
Established Member
Haven't had a Pumpkin for years but did this one today:
Show me your Pumpkin!
- Thread starter Chems
- Start date
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matt
Established Member
Erm...
Chems
Established Member
Based ours one like that one but better. :wink:
Chems
Established Member
Its Norm!
Doctor
Established Member
matt":20bhvhxd said:Erm...
That's uncanny, splitting image of my wife
matt
Established Member
And last years:
Doug B
Shy Tot
Bu&&er
SketchUp Guru
Established Member
Not bad for a five year old, I guess.
Doug B
Shy Tot
I knew there was something i was supposed to do with this thing.
By the time i read this thread last night Mrs B said i wasn`t in a fit state to be using sharp implements.
Will it last till next year :roll:
By the time i read this thread last night Mrs B said i wasn`t in a fit state to be using sharp implements.
Will it last till next year :roll:
JoinerySolutions
Established Member
Nooooooooooooo! What a waste, but nice carving skills there guys
Try eating them, lovely recipe for roasted or soup:-
Spiced roast pumpkin
Method
1. Preheat the oven to 190°C/gas 5.
2. Put the pumpkin cubes on a baking tray, spreading them out well in a single layer.
3. Using a pestle and mortar, grind together the coriander and fennel seeds, chilli powder and sea salt.
4. Sprinkle the spice mixture over the pumpkin, tossing to coat.
5. Drizzle with enough olive oil to coat and toss again.
6. Bake in the oven for 30-40 minutes, turning occasionally, until golden brown and caramelised.
Serves: 4-6
Prep: 15 min
Cook: 40 min
Ingredients
1kg pumpkin, peeled, deseeded and cubed
2 tsp Coriander seeds
2 tsp Fennel seeds
generous pinch of Chilli powder, or more to taste
sea salt
3-4 tbsp Olive oil
For soup just add to chicken or veg stock and simmer for 20 mins after roasting then blend. Cheap, tasty & filling.
Also try roasting the seeds with some olive oil and sea salt maybe a touch of cinnamon or chilli for 20 mins or so for cheap tasty beer snacks.
atb Rob.
Try eating them, lovely recipe for roasted or soup:-
Spiced roast pumpkin
Method
1. Preheat the oven to 190°C/gas 5.
2. Put the pumpkin cubes on a baking tray, spreading them out well in a single layer.
3. Using a pestle and mortar, grind together the coriander and fennel seeds, chilli powder and sea salt.
4. Sprinkle the spice mixture over the pumpkin, tossing to coat.
5. Drizzle with enough olive oil to coat and toss again.
6. Bake in the oven for 30-40 minutes, turning occasionally, until golden brown and caramelised.
Serves: 4-6
Prep: 15 min
Cook: 40 min
Ingredients
1kg pumpkin, peeled, deseeded and cubed
2 tsp Coriander seeds
2 tsp Fennel seeds
generous pinch of Chilli powder, or more to taste
sea salt
3-4 tbsp Olive oil
For soup just add to chicken or veg stock and simmer for 20 mins after roasting then blend. Cheap, tasty & filling.
Also try roasting the seeds with some olive oil and sea salt maybe a touch of cinnamon or chilli for 20 mins or so for cheap tasty beer snacks.
atb Rob.
Fecn
Established Member
Fecn
Established Member
No.. not on the machine.. though I did use some of the CNC cutters in my dremmel.
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