ROASTED PUMPKIN, MARJORAM, AND BLUE CHEESE FRITTATA
Bunker in for cold weather with this cozy, autumnal frittata.
Provided by Donna Hay
Categories HarperCollins Frittata Dinner Brunch Butternut Squash Parmesan Blue Cheese Cheddar Cheese Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
- Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
- Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.
PORTUGUESE SQUASH (OR PUMPKIN) FRITTERS - FOREVERMAMA
My mom used to make fritters much like these when I was growing up and it evokes great memories for me. Unfortunately she never measured anything and she didn't leave written instructions for her recipe. So I've been searching and experimenting fritters that resemble hers. These are close. She would make these when she had leftover squash. She never did make them with pumpkin, but made them using buttercup squash. I made these using leftover buttercup squash from Christmas dinner
Provided by ForeverMama
Categories Breakfast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, add the squash or pumpkin. Add all remaining ingredients and mix thoroughly with a wooden spoon.
- Depending on the wetness of your squash or pumpkin you may need to add the milk. (The consistency should be a bit thicker than pancake batter). Mix all ingredients well.
- Place enough oil in a deep fry pan and heat. Drop full teaspoonful's of batter into the hot oil. Be careful to not have the oil too hot because it will overcook the outside and not the inside. The oil should be hot enough to cook through until lightly browned/golden.
- Place fritters on paper towels to absorb oil.
- Roll each fritter thoroughly in cinnamon sugar mixture. I place these in a corning ware with a lid and add more sprinkled sugar/cinnamon on top. Time turns the sugar/cinnamon into a syrup and they're yum that way too.
Nutrition Facts : Calories 173.1, Fat 1.7, SaturatedFat 0.6, Cholesterol 46.5, Sodium 423.4, Carbohydrate 34.4, Fiber 1.6, Sugar 7.1, Protein 5.3
PORTUGUESE SQUASH SOUP
Make and share this Portuguese Squash Soup recipe from Food.com.
Provided by Chef Gorete
Categories Potato
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- To a large pot add all of the vegetables, spices, oil and broth. Add enough cold water to the pot to just cover the vegetables. Simmer the soup until the vegetables are tender. With a hand blender, puree the soup on low until creamy and lump free.
- Note: If you prefer a vegetarian version, simply substitute a vegetable broth or water.
Nutrition Facts : Calories 230.3, Fat 2.7, SaturatedFat 0.5, Sodium 951, Carbohydrate 47.3, Fiber 6.8, Sugar 5.7, Protein 7.2
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