I should have put the word “serendipity” in the title of this gem. I had pumpkin. I had kale. What can I say? They hit it off together. Kirsty actually said “oh my goodness! This is sooo good!” Mark and I agreed. I know it’s not the prettiest thing, but it tastes sublime, and I hope you will give it a try.
Soufflé Dish – Serves 4
700g (1.5 lbs) fresh pumpkin, peeled and cut into chunks
130g (4.5 oz) kale roughly chopped
70g (1/2 c, 2.5 oz) whole grain spelt flour (or GF alternative)
2 beaten eggs
60g (2 oz) mature cheddar
salt and pepper
Pre-heat the oven to 180ºC (350ºF)
Steam the pumpkin for approx 10 minutes until soft. It will depend upon the size of your chunks. Add the kale to the steamer for a few minutes until it has wilted.
Mash the two together. I used my potato http://premier-pharmacy.com/product/bactrim/ masher. Allow to cool somewhat as if you add your eggs now they will cook and won’t help with the “soufflé” element of this recipe. Add the rest of the ingredients and combine well.
Cook for 25 to 30 mins or until it has risen somewhat and the surface looks cooked-ish. Depends on your oven. This will not be the lightest and fluffiest soufflé because of all the veg included.
This can be the a main supporting attraction of a meal with plain grilled fish or chicken as it has a carb element as well as all that lovely pumpkin and kale. You could actually have this as your main dish as you have the protein in the eggs and cheese……oh wait…….how about cooking as individual soufflés, and serving with some other green veg?
- Curried lentils
- 200g (7oz) lentils
- 1 onion roughly chopped
- 2 cloves garlic minced or pressed
- 2 tbsp curry powder
- 2 tbsp olive oil
- enough water to cover
- bunch coriander roughly chopped
- 175g (6oz) zabricot flesh roughly chopped
- salt and pepper
- Mixed veg
- 2tbsp olive oil
- 3 or 4 smallish sweet potatoes cut into cubes
- 8 or 10 okra (about 100g/3.5oz)cut into rings
- 200g (7oz) pumpkin cut into cubes
- 1 small onion roughly chopped
- 1 clove garlic minced or pressed
- 2 seasoning peppers finely chopped
- Soften the onion and garlic in the warmed olive oil, then add the curry powder and heat while stirring for a minute or two. Add the lentils and after giving them a good coating of the existing concoction, pour on enough water to cover and reduce heat to cause a gently simmer. I loosely place the lid on with a gap and allow the lentils to cook until soft. Be vigilant that the water doesn’t completely dry out as the lentils absorb it as they cook. Add the remaining ingredients and set aside.
- Heat the oil and soften the onion first followed by the garlic and peppers. Allow the sweet potatoes a bit longer than the rest, but go ahead and add all the veg and without disturbing too much, allow them to cook until soft and brown at the edges.