Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “Pumpkin”

Tortellini Bake

This is another Jamie Oliver recipe – I love his style as it quite general and if you add a bit more of this and little less of that, it stills tastes great!

This dish takes very little effort and is a beauty – baked filled pasta – what could be better?  Shoving it all in one baking dish and forgetting it until the oven bell rings is the way I love to cook.  I was very surprised by how well the pasta cooks but as it is fresh it only takes about 5 minutes if boiled so baking it in a creamy sauce was a definite winner…

I used panko crumbs for the topping and it was very successful.

 

Baked Tortellini

Ingredients:

1 kg pumpkin, peeled, cut into 2cm pieces

Olive oil cooking spray

1/2 small barbecued chicken

300 ml cream

375 g packet spinach and ricotta tortellini

100 g baby spinach leaves

1 cup pizza cheese

1/2 cup panko crumbs

Method:

Preheat oven to 220°C/200°C fan forced.

Line a large baking tray with baking paper.

Spread pumpkin on prepared tray and spray with oil and season with salt & pepper.

Cook pumpkin on top shelf of oven for 12-15 minutes or until tender.

Discard skin and bones from chicken the shred the meat.

Combine chicken, pumpkin, cream, tortellini, spinach and half of the cheese in a large bowl.

Transfer mixture to casserole dish

Combine breadcrumbs, butter and remaining cheese in a medium bowl.

Sprinkle crumb mixture over tortellini mixture.

Bake for 12-15 minutes or until top is golden and tortellini is cooked

 

Bon Appetit!  🙂

Warm Roasted Pumpkin & Spinach Salad with Dukkah, Pine Nuts & Persian Feta

Dukkah is a wonderful mixture of herbs and spices and can be readily bought at most supermarkets.  I use a pistachio and almond based one which gives a lovely nutty flavour to the dish.

We rarely eat pumpkin any other way these days.  This wonderful warm salad is so versatile and very, very tasty.

You can add or omit ingredients as you wish – it’s lovely with rocket leaves if you prefer the peppery taste.  You can also add in red onion or peppers – it just depends on what you have to hand…  I always use Persian Feta as it is beautifully rich and creamy and is marinated in herbs.  The taste is divine…

Delicious on its own or as a side dish, we also pile it on top of sourdough bread the next day for lunch – heavenly…

Warm Spinach Salad

Ingredients:

Half a butternut pumpkin

I cup of fresh continental parsley roughly chopped

2 tablespoons olive oil

2 tablespoons of Dukkah

A couple of big handfuls of baby spinach

2 tablespoons of toasted pine nuts

Persian Feta to sprinkle on top

 

Method:

Cut the pumpkin in to even size cubes

Throw into a non-stick roasting pan and add the parsley, oil and dukkah

Toss well and roast for about 30 minutes on 180c fan-forced

Shake occasionally to prevent sticking

When cooked, place in a bowl and throw in the spinach and toasted pine nuts

Put a lid on the bowl and shake thoroughly,

The heat of the pumpkin will wilt the spinach

Serve topped with crumbled Persian feta to taste

 

Bon Appetit   🙂

 

Simon’s Pumpkin, Spinach and Feta Rotolo

Here’s another one from Simon – he’s cooking something new each week!

This was adapted from a Jamie Oliver recipe he spotted in a magazine.  A few tweaks of his own and this is Simon’s Pumpkin, Spinach and Feta Rotolo.

This looks spectacular as well as tasting sensational.  The possibilities are endless if you want to add or omit anything.

Persian Feta is our favourite – it has a beautiful tang is a luscious addition to any dish…

Pumpkin & Spinach Rotolo

Ingredients:

1 butternut pumpkin peeled and chopped into large pieces

1 red onion (chopped)

Olive oil

salt & pepper for seasoning

1 teaspoon dried thyme

500 g frozen spinach

1 whole nutmeg for grating

4 garlic cloves

700ml jar tomato passata

6 large fresh pasta sheets

100g Persian fetta

20g freshly grated parmesan cheese

Method:

Preheat the oven to 180c (fanforced)

Coat the pumpkin pieces with a little olive oil and roast for around 30 minutes or until tender

Heat a lug of olive oil in a large pan and add the chopped, thyme and a pinch of salt & pepper

Cook for 10 minutes stirring occasionally

Defrost the spinach according to the packet instructions, drain and cook until any liquid is evaporated

Remove from heat and season with salt, pepper & nutmeg

Mash the roasted pumpkin and also season with salt, pepper & grated nutmeg

In a separate pan gently fry the peeled and crushed garlic in a splash of oil

Pour in the passata and add a splash of water to the empty jar, swirl it around and add to the passata

Bring to the boil and simmer for just a few minutes.

Season with salt & pepper and pour into a casserole dish

Dip the pasta sheets in boiling water for around 20 seconds to soften if necessary (it depends on the brand or if you use home-made pasta) or brush with water so they don’t dry out

Evenly divide and spread the pumpkin over the sheets

Sprinkle over the cooked spinach and crumble over the feta

Roll up the sheets and cut each one into 4 chunks

Stand the chunks of rolled up pasta side by side in the tomato sauce

Finely grate over the parmesan cheese

Bake for 35 to 40 minutes until golden and crisp

Lovely with a crispy green salad…

Bon Appetit!  🙂

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