A abóbora que comprei para o jantar de Halloween era enorme e serviu para este gratinado, uma tarte doce e ainda sobrou metade com a qual fiz uns frasquinhos de doce.
Portanto, para compensar a minha falta da semana passada, esta semana teremos 3 receitas com abóbora....
Ingredientes (4 pessoas)
- 400 g de abóbora descascada;
- 2 a 3 batatas doces grandes;
- 4 colheres de sopa de azeite;
- 2 cebolas médias picadas grosseiramente;
- 1 colher de sopa de margarina/manteiga;
- 4 ovos;
- 200 ml de natas (creme de leite);
- 100 g de queijo parmesão e gruyere ralados grosso;
- Sal, pimenta e noz moscada;
Lave bem as batatas com a casca. Algumas batatas doces têm formatos esquisitos e vai ser mais fácil descascá-las desta forma. Numa panela com água e sal, coloque as batatas e a abóbora e deixe ferver cerca de 10 minutos. Escorra e reserve.
Tire a pele às batatas. Corte a abóbora e as batatas em cubos pequenos. Pré-aqueça o forno a 180.º C.
Na panela, aqueça o azeite e refogue a cebola até ficar loirinha com uma pitada de sal. Junte os cubos de abóbora e a batata-doce e deixe refogar cerca de 10 minutos. A meio, coloque um pouco de pimenta. Vá mexendo, para não pegar. Verifique e retifique os temperos.
Coloque o refogado de batata doce e abóbora num recipiente de ir ao forno untado com manteiga. Bata os ovos com a noz moscada, as nata e metade do queijo, uma pitada de sal e pimenta e despeje por cima. Deixe que se introduza na mistura e polvilhe com o resto do queijo. Leve ao forno cerca de 30 minutos.
The pumpkin I bought for Halloween dinner was huge and served the gratin, a sweet pie and half still left with which I made some jars of candy.So to compensate for my lack of last week, this week we have 3 recipes with pumpkin ....
Ingredients (4 people)
- 400 g of peeled pumpkin;
- 2 to 3 large sweet potatoes;
- 4 tablespoons of olive oil;
- 2 medium onions, coarsely chopped;
- 1 tablespoon of margarine / butter;
- 4 eggs;
- 200 ml cream;
- 100 g of grated parmesan and gruyere;
- 400 g of peeled pumpkin;
- 2 to 3 large sweet potatoes;
- 4 tablespoons of olive oil;
- 2 medium onions, coarsely chopped;
- 1 tablespoon of margarine / butter;
- 4 eggs;
- 200 ml cream;
- 100 g of grated parmesan and gruyere;
- Salt, pepper and nutmeg;
Wash the potatoes with the skin. Some sweet potatoes have odd shapes and will be easier to peel them this way. In a saucepan with water and salt, place the potatoes and pumpkin and simmer about 10 minutes. Drain and set aside.
Remove the skin of potatoes. Cut the pumpkin and potatoes into small cubes. Preheat oven to 180.º C.
In saucepan, heat olive oil and saute onion until golden with a pinch of salt. Add the diced pumpkin and sweet potato and cook about 10 minutes. Halfway through, add a little peppe and stirr. Check and rectify the seasoning.
Place the sautéed sweet potato and pumpkin in a greased baking container. Beat eggs with nutmeg, cream and half the cheese, a pinch of salt and pepper and pour over the mixture. Sprinkle with remaining cheese. Bake in preheated oven 30 minutes.
Wash the potatoes with the skin. Some sweet potatoes have odd shapes and will be easier to peel them this way. In a saucepan with water and salt, place the potatoes and pumpkin and simmer about 10 minutes. Drain and set aside.
Remove the skin of potatoes. Cut the pumpkin and potatoes into small cubes. Preheat oven to 180.º C.
In saucepan, heat olive oil and saute onion until golden with a pinch of salt. Add the diced pumpkin and sweet potato and cook about 10 minutes. Halfway through, add a little peppe and stirr. Check and rectify the seasoning.
Place the sautéed sweet potato and pumpkin in a greased baking container. Beat eggs with nutmeg, cream and half the cheese, a pinch of salt and pepper and pour over the mixture. Sprinkle with remaining cheese. Bake in preheated oven 30 minutes.
BOM APETITE!! / BON APPETITE!!!
