Serves 4 – 6
Ingredients
1 pumpkin (6 or 7 lb, 8 in diameter)
1 cup finely diced onion
2 slices rye bread, diced
½ cup(packed) grated Swiss cheese
2 tsp prepared horseradish
1 ½ cup milk
1 – 2 cups vegetable stock
salt, black pepper, cayenne, nutmeg to taste
Optional rye croutons
2 tsp Dijon mustard
Method
Preheat oven to 350 F
Prepare the pumpkin as though you were going to make a lantern, but stop short of carving the face, cut off the top, remove the seeds and stringy stuff
Place onion, bread, cheese, horseradish and mustard inside the pumpkin, mix with your hands until well combined
Add milk and stock (as much as you can fit in) along with the seasoning, stir it up
Line the pumpkin lid with a piece of foil, place it on top, place the filled pumpkin on an ungreased baking tin.
Bake until the pumpkin is tender (about 2 hours or so).
To test for tenderness, remove the lid and gently stick a fork into the side, it should go in easily
To serve, scoop deeply to bring some pumpkin pieces from the sides and bottom along with the soup. If desired top with croutons.
Showing posts with label Bellfield. Show all posts
Showing posts with label Bellfield. Show all posts
Sunday, 12 October 2008
Thursday, 31 July 2008
Cabbage with Potato, Feta and Cheddar Cheese
In response to a plea, here is the recipe before I have tried it, although I shall soon!
Ingredients
450g potatoes, peeled and cut into chunks
25g butter
4 Tbsp milk
1 Tbsp olive oil
2 garlic cloves, crushed
450g cabbage cut into thin strips
Fresh ground pepper
125g cheddar cheese
75g feta cheese
½ tsp paprika
Method
1. Put potatoes into salted water, bring to the boil and simmer until tender, about 15 minutes, drain and mash with butter and milk, season to taste.
2. In a pan, heat the olive oil and sauté the garlic for 1 – 2 minutes, or until just browned.
3. Add the cabbage and sauté until just wilted, not soft, add lots of black pepper.
4. Grease a baking dish and cover with the mashed potato.
5. Cover with the cabbage, add the cheddar and feta cheese, sprinkle the top with paprika.
6. Bake for 20 – 25 minutes in oven at 180 degrees until the cheese has melted.
Ingredients
450g potatoes, peeled and cut into chunks
25g butter
4 Tbsp milk
1 Tbsp olive oil
2 garlic cloves, crushed
450g cabbage cut into thin strips
Fresh ground pepper
125g cheddar cheese
75g feta cheese
½ tsp paprika
Method
1. Put potatoes into salted water, bring to the boil and simmer until tender, about 15 minutes, drain and mash with butter and milk, season to taste.
2. In a pan, heat the olive oil and sauté the garlic for 1 – 2 minutes, or until just browned.
3. Add the cabbage and sauté until just wilted, not soft, add lots of black pepper.
4. Grease a baking dish and cover with the mashed potato.
5. Cover with the cabbage, add the cheddar and feta cheese, sprinkle the top with paprika.
6. Bake for 20 – 25 minutes in oven at 180 degrees until the cheese has melted.
Tuesday, 8 April 2008
Cauliflower Gratin
Ingredients
1 onion, diced
1 clove garlic, crushed
1 small cauliflower
1oz plain flour
1oz butter
little butter for frying
½ pint skimmed milk
3 oz Scottish mature cheddar, grated
Method
Place the onion and garlic in a heavy based pan and sauté in a little butter for 5 minutes, stirring occasionally.
Break the cauliflower into florets and add to the pan, continue cooking with a lid on, so the vegetables cook partially in their own steam while you make the sauce.
Place the flour and butter in a saucepan over a moderate heat to make a roux, gradually add the milk, stirring between additions.
Remove from the heat and add the cheese. You can also add mustard and black pepper to give it a nice kick. (I always add 1 tsp Dijon mustard for every pint of cheese sauce.)
Place the cauliflower mixture in an ovenproof dish and cover with the sauce, sprinkle more cheese over the top and bake for about 20 minutes until the cheese is golden brown.
1 onion, diced
1 clove garlic, crushed
1 small cauliflower
1oz plain flour
1oz butter
little butter for frying
½ pint skimmed milk
3 oz Scottish mature cheddar, grated
Method
Place the onion and garlic in a heavy based pan and sauté in a little butter for 5 minutes, stirring occasionally.
Break the cauliflower into florets and add to the pan, continue cooking with a lid on, so the vegetables cook partially in their own steam while you make the sauce.
Place the flour and butter in a saucepan over a moderate heat to make a roux, gradually add the milk, stirring between additions.
Remove from the heat and add the cheese. You can also add mustard and black pepper to give it a nice kick. (I always add 1 tsp Dijon mustard for every pint of cheese sauce.)
Place the cauliflower mixture in an ovenproof dish and cover with the sauce, sprinkle more cheese over the top and bake for about 20 minutes until the cheese is golden brown.
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