Goaty Pumpkin and Potato Gratin and Mâche with Pomegranate

After a long walk along the Rhine collecting items for home decoration (I’ve just recently fallen in love with Apartment Therapy), I came home to prepare a hokkaido for yet another pumpkin cake I plan to bake next week and since an entire hokkaido is way too much for one cake, I made a pumpkin and potato gratin with 1/4 of the hokkaido and what other ingredients I had left at home.

 
 
 
Goaty Pumpkin and Potato Gratin
(serves 2-3)

Ingredients:

8 small red potatoes, roughly sliced (I used Franceline)
250g hokkaido, cubed
3 TS olive oil
2 TS fresh or dried sage
2 TS sunflower seeds
2 TS butter or vegetable margarine
2 TS flour
250ml goat’s milk
1 ts instant vegetable broth (glutamate- and yeast-free)
1 small clove of garlic, grated
salt
freshly ground pepper
nutmeg, ground
100g goat’s milk feta cheese crumbles
2 TS Pecorino cheese, grated
1 slice toast or other white bread, crumbled

Directions:

1. Preheat the oven to 230°C.

2. Spread the cut potatoes and hokkaido separately on a prepared baking sheet, sprinkle with olive oil, salt and pepper and toss to combine. Bake on the middle rack for about 25 minutes until lightly roasted.

3. Meanwhile, melt the butter or margarine in a pot, stir in the flour and let turn lightly golden. Add the goat’s milk and bring to boil while stirring with an eggbeater in order to avoid the formation of lumps. Turn down the heat when the milk starts to boil, keep on stirring while adding the instant broth and garlic. The mixture should turn into a béchamel-like sauce. Set aside and season to taste with salt, pepper and nutmeg (remember that the feta will also add salt to the gratin).

4. Remove the pumpkin and potatoes from the oven and turn down the heat to 190°C. First, transfer the pumpkin into a prepared baking dish, creating an even layer. Sprinkle with the sage and sunflower seeds. Add the potatoes, creating another even layer.

5. Pour the goat’s milk sauce over the potatoes evenly and garnish with feta, bread crumbs and pecorino.

6. Bake the gratin in the oven for about 20-30 minutes until brown and crisp on top.

 

Mâche with Pomegranate, Dates and Bacon
(serves 2)
This actually is my wonderful flatmate Gesa’s creation.

Ingredients:

2-3 hands full of mâche
3 TS pitted dates, sliced
kernels from 1/2 pomegranate
2 TS lean bacon, small dices
3 TS olive oil
1 1/2 TS balsamico di Modena
1 ts Dijon mustard
1 ts honey
salt
freshly ground pepper

Directions:

1. For the vinaigrette, mix the olive oil, balsamic, mustard and honey in a small bowl, season to taste with salt and pepper and stir well to combine.

2. Put the mâche, dates, pomegranate and bacon in a bowl, add the vinaigrette and toss carefully to combine.
 

 

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