Ok, I fudged on the title. But when I cook lasagna I just have to think of Garfield, especially when it has the same colour as his coat. Did I watch too much TV when I was young, or do you have any food that reminds you of a cartoon hero as well?
Since I love lasagna, I tried a lot of vegetables and sauces. But my favourite version is with pumpkin (not surprising since pumpkin is my favourite vegetable ;) ). I planned to post this recipe a few weeks ago, but since I started my new job, I realized how many time I had as a student! I hope you forgive me that I made myself rare in the last weeks!
2 medium sized tomatoes
1 garlic clove
1 tablespoon olive oil
500ml strained tomatoes
200ml vegetable stock
100ml dry white wine
100g cream cheese
200g sour creme
3 tablespoons parsley
8 lasagna noodles (you need 4 layers)
cinnamon, curry, chilli powder, salt, pepper
1. Clean the pumpkin and carrots and cut them to palatable sizes. Chop the onion finely. Preheat the oven to 175°C/350°F.
2. Heat the olive oil in a pan and roast the onion in it. Deglaze the onion with the white wine and vegetable stock. Pour the strained tomatoes, pumpkins and carrots in the pan. Press the garlic glove in the pan and let it cook for about 10min. Let the cream cheese melt in the sauce. Season the sauce with salt, pepper, curry and chilli powder and a pinch of cinnamon. Mix the sour cream with the parsley and season it with salt to taste.
3. Cover the bottom of a casserole with pumpkin sauce. Then layer 2 lasagna noodles over the sauce (or as many noodles as you need to cover the sauce). Afterwards sauce, then noodles, and so on. Cover the last layer of noodles with the sour cream. Slice the tomatoes and put them on top of the sour cream and salt them.
4. Put the lasagna in the oven for 25min.
I know, some people hate me for even mention this word in September. And I know that I was complaining about christmas candy in the supermarkets last week… BUT: I planned to bake a pumpkin pie forever and was enthused by the idea of using Spekulatius as the bottom, which I saw at Cherry Blossom’s Table. I just HAD to try this! Furthermore fall is showing his ugly face, dispersing all the summer feelings with a lot of rain. I hope this is justification enough to buy christmas cookies in September (even the cashier at the supermarket gave me a funny look!)…
I used the filling from this recipe, because I wanted to bake a flat pie instead of a huge cake since I have to eat most of it myself. But I felt like I have to cut the sugar, because 180g seem to be a lot for a pie!
for the crust:
250g Spice Spekulatius (I guess in the US you get them under: Dutch Windmill Cookies)
for the filling:
200g cream cheese
110g brown sugar
1 teaspoon cinnamon
1 pinch clove powder
butter for the form
1. At first you have to steam the pumpkin and puree it without water. Canned pumpkin should work as well.
2. Process the spekulatius cookies in a food processor until you have fine crumbs. Melt the butter and stir it with the crumbs.
3. Grease a spring form with some butter and press the cookie mass evenly at the bottom of the form.
4. Preheat the oven to 175°C (350°F). Mix the pumpkin puree with the cream cheese, sugar, spices and eggs. Put the filling evenly onto the spekulatius bottom and bake it for 60mins.
Today I am a bit excited about my blog entry, because I want to contribute a recipe for the cooking event ‘Herbst vegetarisch‘ (Autumn vegetarian) which was initiated by Franzi of ‘Wo geht’s zum Gemüseregal‘. This event piqued my interest because I really like theme cooking and love the great amount of vegetables during fall.
I was thinking the whole week about autumn dishes and had
hundrets a lot of recipes in mind. Then I tried to pick the vegetables which remind me most of autumn: pumpkin, onions, potatoes and chestnuts. I figured that I should cook a solid meal, which is a welcome change to the light summer dishes. Well, the most solid meal I can think of is a German stew. I found a recipe for an onion sauce a while ago and thought I could use the flavour for my dish:
1 garlic glove
300g potatoes (waxy)
350g pumpkin (Hokkaido)
250g chestnuts (cooked)
1 tablespoon sunflower oil
100ml red wine
100ml vegetable stock
1/2 teaspoon caraway
1 tablespoon soy sauce
1 bay leaf
1. Cut the onions into rings and roast them in the oil. Press the garlic into the pot and deglaze it with the red wine, soy sauce and vegetable stock. I used a Shiraz, but I guess it doesn’t really matter which one you use (at least if you aren’t an expert). Put the bay leaf and the caraway into the pot. Let it shimmer at low heat.
2. Clean the vegetables and cut them into palatable sizes. Pitch the potatoes into the pot and let them cook for 5 min. Then put the pumpkin, chestnuts and carrot pieces into it and let it shimmer at medium flame for about 15min with half-opened lid. I used cooked chestnuts in a vacuum package, but you can also use fresh ones. I guess you have to cook them before, because this would take longer.
3. When the vegetables are soft and the sauce is viscid you can flavour to taste with salt and pepper. Remember to remove the bay leave before you serve the stew!
I know the dish won’t win a prize for the look, even though I tried to make the best out of it with a bit of my beloved balsamico reduction :)