Anna Jones’s delicious Gruyere and pumpkin pie recipes

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Although some of the pumpkins currently on display in the fruit and vegetable stores are destined to become jacks, the best is for saccharification. Try this delicious Gruyere pie or instant chili sauce soup
I am a pumpkin week. In my early years in California, I was interested in everything about Halloween, so I had a special love and doubt about pumpkins. Now, there are more varieties of cooking moaning on the shelves of the fruit and vegetable shop than you saw for the rest of the year, as well as the well-shaped thin-skin jack for carving.

I have a huge, pale green princely pumpkin sitting on the kitchen table for a month – it will sit there for ornamental beauty until I am determined to invade it. This size pumpkin needs a big knife and an attitude. But do not delay: The advantage of these skin-harder bamboo shoots is that they retain their shape in the oven, with less moisture than the late summer varieties. Their taste is also stronger than the summer pumpkin, which is suitable for sending to the ground this week.
Although the giants of these vegetable worlds will remain for months, the longer you store them, the longer they cook. They are often large enough to make a full week’s dinner. I cut the big stuff into smaller pieces and put the sliced ??pumpkin in the fridge and put in soup, curry, stew, the pie, or just a simple bake.

If you want to cook with them, you should avoid specially planted pumpkins at all costs. Believe me, I try to make them taste delicious! An ordinary cooking pumpkin can still be easily carved for Halloween, the meat being scraped out will make a quick, stellar soup ready for the time you need to create a Jack o’-lantern.

I urge you to buy a pumpkin and cook this week. Their prices are surprisingly cheap, especially after Halloween, no matter what you think, you do not need to be scissors Edward to solve the problem.

Savory Grillele and pumpkin pie
I’m not a pumpkin fan, but this cheese-inspired version has a lot of time in my kitchen.

4-6 parts
1 tablespoon olive oil
25 grams unsalted butter
1 onion, cut into thin slices
450 grams of pumpkin or pumpkin, peeled, cut into 15 mm squares
1 teaspoon coconut or light brown sugar
2 teaspoons balsamic vinegar
2 eggs, gently beat, plus a gently beaten egg, brush
Salt and fresh black pepper
120 g swiss, grated
25 grams of cheese, freshly ground (I use vegetarians)
A small piece of sage leaf, fried

for
300 grams of ordinary flour, I use
30 grams of cheddar cheese,
150 grams unsalted butter, frozen, chopped

1 For pastries, place flour, cheddar and butter in the food processor, add a little salt. Proceed until the mixture resembles bread crumbs. Add 80 ml of cold water and process until the mixture forms a smooth ball. Wrap in cling film, cool for 30 minutes.

2 At the same time, do fill. Stir the onion in oil and butter for 5 minutes at low heat, or until soft. Add pumpkin cubes and occasionally stir for 2-3 minutes.

3 Add about 125 ml of water and simmer. Close the lid, lower the heat, cook for 20 minutes or until the pumpkin softens. Stir the sugar and balsamic vinegar and cool.

4 Preheat the oven to 200C / 400F / gas 6. Place the large pan into the pan. Put your pastry on a 30 cm disc and place it on a prepared baking sheet.

5 Place the cooled pumpkin mixture in a large bowl, roughly crushing it, leaving a few large pieces of texture. Add 2 eggs, seasoned with salt and black pepper, then stir in half Gruyere.

6 Sprinkle the rest of the Gruyere on the pastry, leaving a 2 cm border. Fill the center of the pastry with a mixture of pumpkins, then fold the 2 cm border, roughly pleated. Wash the dough with the rest of the egg and sprinkle with cheese. Bake for 30 minutes, or until golden, cooked.

7 Use a warm pie, decorated with fried sage leaf, if used.

Four ingredients of pumpkin soup
The perfect recipe for any trim after pumpkin carving. If you can forgive me a little cooking oil and salt, you only need these four ingredients.
4
1 red onion, chopped
1 tablespoon fennel seeds, add 1 teaspoon 1
Kg pumpkin
1 red pepper, chopped

1 Chop red onion and add fennel seeds to a hot oil pan. Sweat slowly for 10 minutes or until it is soft and sweet.

2 At the same time, cut off any skin from the pumpkin, scooped the seeds, placed the seeds in the sieve, placed the sieve in a bowl of warm water and let the seeds sit down.

3 Cut the pumpkin to 2 cm in size. Once the onion is ready, add the pumpkin to the pot. Cover the lid with 2 liters of boiling water, add pepper and let stand for 25-30 minutes until the pumpkin becomes soft.

4 At the same time, remove the pumpkin seeds from the orange shell and wash well. Add a little oil and salt to the hot frying pan and 1 teaspoon fennel seed. Bake the seeds, stirring until golden yellow.

5 Once the pumpkin is cooked, use a hand mixer to beat the soup until it becomes creamy. Put the roasted seeds in a warm bowl and add some butter bread if you like.

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