I am not claiming this meal to be a success; the mushy texture of the pumpkin didn’t go very well with the slippery thin wanton wrappers. I have made successful wanton wrapper ravioli, using a ricotta, parmesan, egg and spinach filling. I think the pumpkin filling would be excellent with firm egg pasta, but I didn’t have time to make it. I roasted the pumpkin for extra sweetness, also to dry it out a little.
The best topping for this, I think, would be a crispy sage butter sauce, but I don’t have sage growing at the moment. Neither do I have florence fennel or peas, two other regrets that I will have to rectify! But I do have lots of buttercrunch lettuce.
December 23, 2008 at 12:32 pm |
I made myself a onion jam and mozerella pizza (bought unleavened base) for an entre and then a few hours later seared Bok Choy (or rather it would have been seared but as I don’t have gas a kind of seared/broiled effect) pea pods egg and cashew medley
December 23, 2008 at 12:46 pm |
melissa, is the laing competitiveness kicking in? I like the idea of the onion jam… is that onions caramelised with brown sugar?
December 23, 2008 at 12:58 pm |
nah – just caremalised onions and garlic and thyme and salt sugar would make it too sweet I did actually think it would be nice to put roast pear and feta on but it felt like too much effort – as for comprtitveness – I’m just trying to bond with you
December 23, 2008 at 1:00 pm |
yum, maybe i’ll make that for dinner…
December 24, 2008 at 12:09 pm |
C’mon you two – Christmas spirit and all that.
Sarah – I made very yummy quiches to take to Maria yesterday…the thing that made them so good was that I had cream left over from the weekend, so made them with eggs, feta and cream.
Low fat? Definitely not – but very delicious!
xx Helen