Potato And Pumpkin Bake Food

PUMPKIN POTATO BAKE

Steps:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Grease the baking dish with a little bit of vegan (or regular) butter.
• Prepare vegetables: Peel the potatoes and cut them into cubes. Next, cut the pumpkin into similar sized cubes (if using Hokkaido pumpkin there will be no need to peel it). Place the vegetables into the prepared dish, add salt and pepper to taste and mix with your hands.
• Prepare the rest of the ingredients: Top and tail the lemon grass sticks and remove their outer leaves. Chop them very very finely. Next, peel and grate the ginger. Remove the seeds of the chili (or leave them there if you like things hot) and chop the chili very finely. Place all these ingredients in a bowl and stir in the coconut milk.
• Bake: Pour this mixture over the potatoes and pumpkin, dot with the remaining butter or vegan alternative, and bake for 40 or 50 minutes until the potatoes and the pumpkin are very tender. Sprinkle with parsley.
• Serve with salad or as a side dish.

PUMPKIN & POTATO GRATIN

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
• Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
• Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
• Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).

PUMPKIN-POTATO GRATIN

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
• Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.
• Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.
• Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.

EASY POTATO & PUMPKIN BAKE

Steps:

• Make up cheese sauce according to packet directions.
• Layer potato, pumpkin, bacon & onion.
• Pour over 1/3 cheese sauce.
• Repeat until all ingredients are used.
• Sprinkle grated cheese on top.

POTATO PUMPKIN MASH

Steps:

• Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until tender., Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until tender., Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butter and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm., Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.

POTATO AND PUMPKIN BAKE

Steps:

• Preheat oven to 200°C Grease a 10-cup capacity ovenproof dish.
• Place potato and pumpkin onto separate microwave-safe plates. Drizzle each with 2 tablespoons water. Cover with plastic wrap. Microwave each on HIGH (100%) for 3 minutes or until potato and pumpkin are almost tender. Drain. Transfer to ovenproof dish. Stir in corn.
• Pour soup into a jug. Add eggs and thyme. Season with salt and pepper. Beat with a fork until well combined.
• Pour egg mixture over vegetables, shaking dish to allow egg mixture to run through to the base. Sprinkle with cheese. Bake, uncovered, for 45 to 50 minutes or until golden and cooked through. Serve.
• Tip: For extra protein, you could add 2 cups of shredded barbecued chicken at the end of step 2.
• Variation: You can replace the pumpkin with orange sweet potato, and the corn kernels with 200g cooked chopped bacon.

POTATO, PUMPKIN AND HAM BAKE

Steps:

• Cook the potato and pumpkin in boiling water until just tender, drain.
• Heat oil in a frypan over a medium heat and cook onion and ham for 2 minutes.
• Combine with the potato and pumpkin in an oven proof baking dish.
• Combine the remaining ingredients except the extra cheese.
• Pour over the potato and pumpkin.
• Sprinkle with extra cheese and bake in a 180c oven 35-40 minutes until golden brown and set.