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Posts Tagged ‘Olive Magazine’

Creamy Pumpkin Gratin

Posted in All things food, Recipes, tagged , , , on October 26, 2018| Leave a Comment »

You’d have to be living in a bubble to not know tis pumpkin season!  Our pumpkin season started quite early as I had planted a couple of Hokkaido pumpkin plants in the polytunnel this year, and they gave us lots and lots of fruit.

Just as well we like this pumpkin… and by the way, it stores really well in a cool, dark press… if it gets a chance to.

As we had a busy time through September, and even into early October, with B&B guests this recipe featured quite a bit.  It is definitely a keeper!

The original recipe from Olive Magazine features butternut squash, but let me tell you it works just as well with pumpkin.

If you are carving a pumpkin this weekend, try this out with your dinner.  It is totally yum.

Creamy Pumpkin Gratin

Ingredients:

  • Hokkaido pumpkin – peeled and thinly sliced (I use a mandolin)
  • 300 ml cream
  • 150 ml milk
  • 1 tsp mustard
  • 1/2 tsp dried chilli flakes
  • 1 clove garlic – crushed
  • A bunch of sage leaves – chopped

Method:

Heat oven to 180 deg. C

Prepare your pumpkin.  Grease an ovenproof dish, and arrange your pumpkin slices.

In a small saucepan heat the cream, milk, mustard, chilli, garlic and sage for a few minutes.  Stir well to incorporate the mustard.  Pour this liquid over the pumpkin.

Bake for 20 minutes or so, take your dish out of oven and press the pumpkin down into liquid (I use an egg flip for this).  Return to the oven for another 15 to 20 minutes until golden brown.

You can leave the gratin to sit for a few minutes before serving.

 

 

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Courgette Scarpaccia

Posted in All things food, Recipes, tagged , , , on September 22, 2015| 4 Comments »

Do you buy food magazines?  I don’t usually.  I have in my time subscribed to some, but after a year I find I get fed up of them, or find that I’m lucky if there is a recipe a month that I will try.

However, I like to ‘treat’ myself to an occasional magazine which is what I did when we were travelling to France.  I bought Olive magazine at the airport…. I hadn’t bought it in years.  Folks, I can honestly say that within half-an-hour of sitting down with it I wanted to try so many recipes.  I currently have a list of 15 from the September issue I want to try.

We’ve already tried the smashed cucumber twice…. verdict? It is delicious.

There are two courgette recipes to try.

Now courgettes…. people either love em or hate em!  Well that’s the way it is in the house.  I quite like them, but you know who is very very ambivalent about them.

This year, I was really good and only planted a single courgette plant, but, of course, it has been quite prolific…. giving us lots of courgettes!

This brings me to the second recipe that we’ve tried  – Courgette Scarpaccia.

Courgette Scarpaccia

Courgette Scarpaccia

We had very nice AirBnB guests who were willing to be tasters when I tried it first. Thank you Adrian and Lilli.  We all liked it, but felt it could do with something else, and the extra something we decided was thyme.

Never one to let the fact that I am entertaining strangers deter me from trying new recipes, I made it yesterday varying the recipe a little.  I hope the team at Olive magazine will forgive me!

Here’s my version.

Ingredients: (makes enough for 6 as a starter)

  • 450 g courgette
  • 3 scallions
  • Olive oil
  • 75 g plain flour
  • 1 tsp baking powder
  • 3 eggs
  • Splash of milk
  • Few sprigs of thyme
  • 4 tbsp. Mossfield Organic cheese – grated (or your favoured cheese)
  • Lots of Black Pepper
  • Parmesan cheese – shaved

Method:

Slice your courgette really finely using a mandolin.  Put in sieve, sprinkle with salt, and set aside to drain for about 30 minutes.

Line a swiss roll tin with baking parchment and oil well.

Heat oven to 200 deg. C/180 deg for Fan oven.

Put your flour and baking powder into a bowl, make a well in the centre and break in your eggs.  Using a balloon whisk mix flour and eggs together…. add milk should the mixture be too thick.  (You need your mixture to be like a yorkshire pudding mixture.)  Add the cheese and black pepper, mixing in well.  Add the fresh thyme, and most of your sliced courgettes.  Toss the remaining slices of courgettes in olive oil and set aside for a minute.

Slice your scallions and place on baking sheet with a good dollop of olive oil.  Bake in oven for 3 minutes.

Remove your tray and pour in your courgette mixture, spreading it out as evenly as possible.  Now arrange the saved courgette slices on top.

Bake in oven for 20 minutes…. until golden brown.

Remove from oven and add the shaved parmesan.

This is delicious served warm.  And is equally delicious cold as a ‘picnic’ next day.

Enjoy!

 

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