Pumpkin and Silverbeet Bake

Firstly, Happy New Year!

Wow, what a crazy time of year. I spent some time at my parent’s house in Brisbane for Christmas, as we do every year. It’s always nice to reconnect with loved ones we don’t see often and it’s even better to connect over delicious, homemade food.

This year, Mum and I worked like crazy in the kitchen in the lead up to Christmas Day but the end result definitely made it worth the hassel! For lunch we had roast chickens (slow roasted in an outdoor pizza oven), glazed ham, roast turkey, mango salad, beetroot salad, pesto potato salad, homemade sourdough bread, artisan beetroot ciabatta, pickled beetroot and roasted potatoes. Then followed on with dessert; Alexx Stuart’s Christmas cake and Lemony, Coconut custard, Blueberry and Raspberry ‘Cheesecake’ (Quirky Cooking) and Mango and Peach cobbler. Needless to say, 80% of my family slipped into a food coma soon afterwards.

In the evening we had an outdoor ‘pizza night’ where we cooked the pizzas in the pizza oven. We had prepared the bases and pizza sauce beforehand (sauce was made almost entirely of homegrown produce). We also used the Thermomix to grate the cheese. We used up a good portion of the lunch meat as toppings for the pizza too, which reduced our overall Christmas food waste significantly. My Mum also had the brilliant idea to send home pieces of cake with family members so nothing got thrown in the bin.

Healthy or not, after Christmas a light and easy meal comes in handy to give our bodies a break from heavier foods that we may not be used to eating. This is where the Pumpkin & Silverbeet Bake comes  in handy. It’s low fuss and packed full of nutritious veggies. It also uses up a large amount of silverbeet, which will be great news for the home gardener, as silverbeet grows like crazy and there is usually an abundance of the stuff at this time of year!

Pumpkin and Silverbeet Bake
2015/01/img_0454-0.jpg
Ingredients

500g Sliced Pumpkin (approx 2mm thick)

1 Onion

2 Cloves of Garlic

20g Butter/ Ghee/ Macadamia Oil

120g Corn Kernels

150g Silverbeet Stems

200g Shredded Silverbeet leaves

160g Cherry Tomatoes (any tomato is fine though)

300g Passata/ Tinned Tomatoes (BPA Free)

2 tsp Tomato Paste

1 tsp Veggie Stock Concentrate

1/4 tsp cumin

1/4 tsp nutmeg

1/4 tsp paprika

5 TBS Ricotta Cheese + 1 TBS filtered water

100g Pareman Cheese, grated

Handful of pepitas

 

Method:

1. Place Pumpkin on baking tray, drizzle with oil (macadamia) and sprinkle with a pinch of salt. Bake at 200 degrees for approx 15 minutes or until cooked. Once cooked reduce heat to 180 and leave on to pre-heat for the bake.

Thermomix:

2. Place onion and garlic into bowl. Chop 3 seconds/ speed 5. Scrape sides.

3. Add Butter, ghee or oil and cook Varoma/ 3 Minutes/ Speed 1.

4. Add all ingredients EXCEPT for shredded silverbeet leaves. Cook 100 degrees/ 7 minutes/ reverse/ speed 1.

5. Add shredded leaves and use the spatula to mix it in. Cook 100 degrees/ 8 minutes/ reverse/ speed 1.

6. Tip silverbeet mixture into a pie dish. Layer with cooked slices of pumpkin until the mixture is covered.

7. Mix ricotta with water until it has reached a whipped cream consistency. Spread over the pumpkin using a dessert spoon.

8. Add grated cheese and sprinkle pepitas on top.

9. Place in oven for approximately 20 minutes or until cheese is golden.

Traditional:

2. Thinly slice onion and mince garlic.

3. Add butter/ghee/ oil to a casserole dish on a stovetop over medium heat. Add onion and garlic and cook until softened.

4. Add all ingredients, EXCEPT for shredded silverbeet leaves, to the dish. Cook until silverbeet stems are softened and sauce is bubbling (approx 10 minutes)

5. Add shredded leaves and mix in with a wooden spoon. Allow to simmer until stems and leaves are soft. (approx 5 minutes)

6. Remove mixture from heat. Layer with cooked slices of pumpkin until the mixture is covered.

7. Mix ricotta with water until it has reached a whipped cream consistency. Spread over the pumpkin using a dessert spoon.

8. Add grated cheese and sprinkle pepitas on top.

9. Place in oven for approximately 20 minutes or until cheese is golden.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s