Sunday, September 02, 2007

Pumpkin and Sesame Dip followed by Savoury Bread Puddings

Bit of a double-whammy tonight, as it was our 8 year anniversary (hooray for us!), so I thought I'd go a bit all out! We had Pumpkin and Sesame Dip to start, followed by the Savoury Bread Puddings with a green salad. For dessert we had Blood Orange Jelly and Vanilla Panna Cotta trifles. If anybody would like the recipe for that, just leave a comment, although be warmed - although it's easy enough to make, it does take a few hours.

Pumpkin and Sesame Dip
1/2 Jap pumpkin, peeled and chopped into 4 cm pieces
1/2 teaspoon olive oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
Bread of choice, to serve

1 - Preheat the oven to 200 C. Place the pumpkin, tossed in the olive oil, in a roasting pan, then bake in oven for 1/2 hour, or until the pumpkin is cooked through.

2 - Wait for pumpkin to cook, then puree with the sesame oil and 1/2 the seeds. Place in a bowl and top with remaining seeds, and serve with bread.

Savoury Bread Puddings

This is a pretty nifty way of using up that sad loaf of bread that is just about starting to think about moving into mouldy territory. Potential penicillin sources aside, it's also a nice dinner party dish - who doesn't like getting their own individual dish to eat out of? Yeah, yeah, so it's not quite as impressive as a souffle, but it sure is a heck of a lot easier, and you can pretty much pile in any vegetable you like - although for harder vegetables, like carrots, I would recommend steaming them until tender first, like I've done with the sweet potato here. It's also quite handy as you can prepare it ahead of time - just refrigerate after covering with plastic wrap. Bring back to room temperature before baking in oven, though, so your cooking ware doesn't crack.

2 tablespoons olive oil, to grease
9 slices wholemeal bread, crusts removed, and each slice cut into quarters
1/2 bunch silverbeet, stems trimmed and leaves well washed and roughly chopped
1 small sweet potato, peeled and diced, and steamed until tender
100 grams sun-dried tomatoes strips, drained of oil
100 grams hard feta, chopped roughly
6 eggs
250 ml (1 cup) cream
250 ml (1 cup) milk
100 grams parmesan cheese, grated
Freshly ground pepper

1 - Preheat the oven to 180 C. Line a large baking tray with non-stick paper, and grease 6 1 cup ramekins with the olive oil.

2 - Over a low heat, saute the silverbeet leaves in a large pan with a little saucepan until the leaves have wilted. Let cool, then squeeze the liquid from the leaves.

3 - Place two triangles of bread at the bottom of each ramekin, then 4 triangles around the sides. Divide the feta, silverbeet, sun-dried tomatoes and sweet potatoes among the ramekins.

4 - Beat together the eggs, cream, milk and pepper to taste in a large jug. Add the parmesan, then pour this mixture among the ramekins. Set aside for 20 minutes so the bread can absorb the mixture.

5 - Arrange the ramekins on the baking tray, then cook for 35 minutes, or until the puddings are puffed, golden and set. Let sit for a few minutes before serving with a green salad.


  1. Now this is such a good idea - I always half stale bread left over that i am turning into croutons or the like.
    This is a great excuse to go and buy me some of those nifty ramekins!!

    We are having your 'easy Canneloni' this week too!!

    Again thanks Jorth - this is such a great blog!!!

  2. Loved these so much I am making them for our picnic lunch at "Day on the Green" to see "Steely Dan" this Saturday. Keep up the great blog!!!

  3. Hi, was just surfing for Jap pumpkin recipes and found this. Sounds great! (Oh, and congratulations for Sep 02 last year! 1/2 way to 9th!)

  4. Hi, was just surfing for Jap pumpkin recipes and found this. Sounds great! (Oh, and congratulations for Sep 02 last year! 1/2 way to 9th!)

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