Sunday, September 14, 2008

Weekend pumpkin cookin

Its pumpkin season once again. Its funny how I've only ate pumpkin once in my 23 years of life while I was home. May be mum didn't really know how to cook it or what to cook with it?

Any ways, I rediscover the taste of pumpkin just these few years from friends and cooking mags. I even ate weird looking pumpkin custard - which is a Thai dessert and its delicious. Made pumpkin soup and pumpkin curry several times - my "guinea pig" (that's JP) seems to like it.

So now I'm a bit more "daring" (che-wah!! kekakeka....). I used pumpkin for our weekend! Made pumpkin and chicken pie for Saturday dinner and pumpkin and fish lasagna for Sunday. For the 1st dish - nothing weird about it as its a pie - normal-lar! 2nd dish is lasagna!! The favourite dish of Garfield!! And its made with FISH.... I know some people may think; YUCKY! but to tell you the truth its not bad if you season the fish fillets properly.

Not meaning to be selfish, here's the recipe to those wanting to try it. Its from Betty Bossi, a Swiss cooking mag.

Pumpkin & fish lasagna with tomato salad with balsamic & basil dressing

This is Owen's portion.

Mise-en-place & prep time: about 20 mins.
Cooking time: 30 mins
For a 3 liter lasagna or a square oven prof dish.

Light Béchamel sauce
600 ml cold milk
3 tbsp flour
3/4 tsp salt
pepper and nutmeg powder to taste

700 g pumpkin, grated
400g fish fillets, sliced into 1cm thick
1/2 bouquet of marjoram
1 tbsp salt
pepper to taste

12 pcs of lasagna sheets
70g Parmesan cheese

  1. Pre-heat oven at 200°C. Well grease the lasagna dish. Pour milk into a saucepan, stir in the flour, salt and nutmeg powder. Keep stirring until mixture to just a boil, then remove from heat.

  2. Mix very carefully all the ingredients for the sauce, making sure that the fish fillets are not broken.

  3. "Pile" up lasagna by alternating 5 to 6 tbsp of Béchamel sauce, 3 pcs of lasagna sheets, follow by the sauce/fish & pumpkin mixture. Repeat the process till the last of mixture and lasagna sheets are used up. Sprinkle Parmesan and pop it into the oven for 30 mins. When cooking time is up, remove from the oven and let it "rest" for 5 mins.

I actually like this recipe but JP finds that the fish smells. So perhaps next time I'll use minced pork instead and I'll even add in onions, some chopped potatoes, some chili powder and bay leaf to "spice" it up. I really like this version of Béchamel sauce. But still I enjoy using sour cream instead. As for lasagna sheets, I've always use the quick non-pre-cook type like the ones from Barilla. Fresh is great but then again, unless I live in Italy where there's an all traditional Italian pasta shop in every street corner OR have time to make my own, I'll continue to use the cheats way!


The Heart of Paul said...


Janet C said...

A friend of mine mix pumpkin into flour to make steam buns (gives it the yellow colour, so no need to use artificial food colouring)! Now, this is really a multi-purpose vege!