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.
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!
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.
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
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!