First of all, one almost feels sorry for him. Søren Staun Petersen, a former commercial photographer and founder of the blog chefsseason.dk, writes that he “didn’t eat anything but mostly pumpkin for five months” in preparation for his latest cookbook. The fact that the vegetables do not come out of his ears indicates his creativity. Because in “pumpkin – tough skin, healthy core” he has about 50 really unusual dishes, main dishes and salads, mush and purees from all types of pumpkin, gray, green and orange-red, vegetarian and with meat or fish. , jam and pickle – and at the end the dough.
Long live the food processor
For example: pumpkin pie and waffles, hummus and fries, potato salad and veggie burgers, lasagna and croquettes, flatbread, pancakes, muffins and cheesecake. Amazing, modern and so inviting, it will make you forget Halloween and wish it was pumpkin season all year round. The young chef is clearly good at his experiment, as can be seen from the beautiful portrait, so what? – shows how to naturally cut a pumpkin. After reading, if you don’t already have one, you’re guaranteed to buy a food processor to chop, chop, and blend. It simplifies everything.
You can learn from Søren Staun Petersen. For example, peeling a pumpkin is less tedious: cut it in half, remove the seeds and strings with a spoon, cut the halves into slices – and only then (with a good vegetable peeler) remove the skin. Or: Which pumpkin is good for what. Gray colors (Crown Princess, Blue Ballet, Butternut – although it doesn’t look gray at all) are good for baking, roasting and mush as they are not watery. The green ones (Delica or Sweet Mama) are perfect for desserts and sweet dishes due to their high sugar content. Orange-red ones, such as Hokkaido or Spotted Dogs, are low in dry matter and good for anything that requires a soft consistency or needs to be pureed.
Plate for giant berries is free
By the way, from a biological point of view, pumpkin is a huge berry, even if it is usually treated as a vegetable on the plate. It’s low in calories but also low in fiber, fills you up well, and contains plenty of vitamins A, B, and C, as well as potassium. It’s great for pairing it lovingly with other dishes and just as a boring side dish. If you’ve already tasted it: Next weekend my Sunday cake column will feature pumpkin and almond cake – not from Petersen, but from Markthalle-Neu baker Annette Zeller.
Would you like to cook more? Here you can find more recipes for every day.
Back to the main course: the quick recipe that I would like to recommend for today is a pie with pastry from the refrigerated section, in which, in addition to pumpkin, chicken fillet is hidden.
1 kg zucchini, chopped (gray variety, such as Crown Prince)
400 g of chicken fillet
3 cloves of garlic
2 sticks of leek
a little butter and oil for frying
fresh sprigs of thyme and rosemary
1 liter of white wine
1/2 l of vegetable juice
1/2 l cooking cream
Salt and pepper
1 roll of yogurt dough from the cooled part
Peel the pumpkin, hollow it out and cut it into small cubes of about 1 cm. Boil for 15 minutes.
Finely chop the onions, garlic and leeks and cook in a pan with a little butter and oil. Tie the thyme and rosemary sprigs together and add them along with the white wine and stock. Reduce to half over medium heat. Add cream and cook on low heat for about 15-20 minutes. Remove the bouquet garni and season with salt and pepper.
Grease an ovenproof dish. Roll the juicy dough and cut the edges of the sides of the pan. Shape two-thirds of the pumpkin into a thick mush and press into the mold to form a base of sorts. Put the chicken pieces and the remaining pumpkin cubes in a bowl and pour the sauce over them.
The rest of the dough is used as a cover. Close, poke three air holes in the middle and bake at 200 degrees up/down until the pastry is crisp and golden, about 20 minutes.
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