Sunday, May 20, 2012

Pumpkin Cheese

We have had discussions recently with some of our customers about retro food. Pumpkin is a very old-fashioned food, and at this time of year very economical. This recipe is my adaptation of a dish a lovely older man made for me once, and then gifted me with the book he had used as his inspiration. So, with thanks to "The Ultimate Book of Household Hints", here is my take on Pumpkin Cheese.

Ingredients (serves 4-6)
1kg cooked pumpkin (steamed jap pumpkin is best)
2 tbs Udder Farm butter
½ cup cooked long grain rice
salt (approx ½ tsp) & good grind black pepper
1 cup Udder Farm Full Cream milk
2 Free Range eggs
60g Hastings Valley Matured Cheese – grated
2 tsp paprika
30g Hastings Valley Gloucester Cheese – grated – extra.


1. Pre-heat oven to 180°C.
2. Mash pumpkin with rice, butter, salt, pepper and milk.
3. Beat eggs, add to pumpkin with cheese.
4. Place mixture in a baking dish, sprinkle with extra cheese and paprika.
5. Bake for 20 minutes or until browned on top.

No comments:

Post a Comment