July 03, 2008

Donna's Silverbeet and (Pumpkin) Gruyere Gratin

It is chilly today and is quite miserable. It's been raining and it's been cold. The garden is bare and the branches on the trees are naked. The hint of Spring is still kept tightly in the buds, just not ready to share their secrets yet. Some tree branches covered in lichen, perhaps one out of ways to tell us the tree is dying. Yet, it is too cold to even bother get outside, let alone, get the chainsaw going and do something with it. Well, leave till Spring.

winter branch lichen

The Summer leftover is still scattered in the garden. The beds that I cleaned up are now sprouting some little seedlings of both weeds and herbs seeds. Coriander seeds which were left from harvesting were now happily springing their heads up on the ground and opening their leaves. Cold Winter is yet to come, little ones, so beware!

Coriander Seedlings

We grow pumpkins with two varieties: Queensland crown and buttercup. I do love both as they have different characteristic of flavour, but my choice is this deep nutty taste of buttercup with crispy green skin. Queensland crowns are grey-skinned which give them rustic look. This year's harvest, we also collected some small ones which are quite good to make pumpkin gratin.

Queensland Crown Pumpkins

I love pumpkin and I can sit with a bowl of pumpkin chips or pumpkin soup, nibbling the goodness of it for ages! The light lunch with pumpkin gratin can be quite satisfying while you can sit with a plate of small pumpkin still steaming hot with ooze of melted cheese! I am sending this gratin for Weekend Herb Blogging, created by the lovely Kalyn and hosted this week by Pam of Sidewalk Shoes.

Donna's Silver Beet and (Pumpkin) Gruyere Gratin

silver beet (pumpkin) gruyere gratin

Source: Donna Hay Magazine. Issue 32.

1 Tbs olive oil
2 cloves garlic, crushed
2 x 500g bunches silver beet, trimmed, rinsed and sliced
1/2 cup single cream
sea salt and freshly cracked black pepper
2 x 550g golden nugget pumpkins, halved with seeds removed (I use Queensland crown pumpkins)
1 1/2 cups grated gruyere cheese

Preheat the oevn to 180C. Heat a large saucepan over medium heat. Add the oil and garlic and cook for 1-2 minutes. Add the silver beet and cook for a further 2-3 minutes,s tirring, until soft. Add the cream, salt and pepper and cook for a further minute, stirring to combine. Place the pumpkins in a baking dish. Divide the silver beet between each pumpkin, top with cheese, cover with foil and bake for 40 minutes. Remove from the foil and bake for a further 10-15 minutes or until the tops are golden. Serves 4.


And you can tell that everyone likes them!


Y said...

What a clever way to serve pumpkin gratin. And homegrown pumpkin too!

nicisme said...

Looks superb!
I only discovered butternut squash last year, so I might have to try pumpkin this year after seeing this.

Peter G said...

Oh! This is really exquisite Arfi! Love the flavours and presentation! PS (I'm back!)

Kalyn said...

What a beautiful photo of the finished dish! It sounds delicious to me. I'm realizing that if it wasn't for Weekend Herb Blogging I wouldn't have known that in the U.S. this would be called Squash and Swiss Chard Gratin. (And I have both of those ingredients coming in my garden.)

Jeena said...

Fabulous, you are so lucky having home grown veggies! :-)

Passionate baker...& beyond said...

HAPPY BIRTHDAY AB.What a sumptious post!! You do live in paradise & it makes me feel happy to see you do so much justice to it!!! Have a GREAT DAY girl & a wonderful year ahead!!! Cake???

Dani said...

Oh yum! I have some little butternuts that would be perfect for this...and plenty of rainbow chard in the garden. Delicious!

(and how wonderful to find such a gorgeous food blog from the same hemisphere)