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Sweet Pumpkin Salad
¼ sweet pumpkin
1 tomato
1 eggplant
1 king oyster mushroom
½ pumpkin
5 asparagus spears
alfalfa
Sauce:
5 tbsp balsamic vinegar
2 tbsp diced onions
- Slice the sweet pumpkin into sizable portions with the rind still on, and cut the tomato into 6 pieces.
- Cut the eggplant into bite size portions, and also slice the pumpkin into big pieces.
- Cut the king oyster mushroom into thick slices, and parboil the asparagus spears.
- When all the ingredients are prepared, broil them and place on a plate.
- Drizzle with balsamic vinegar, and sprinkle an ample amount of alfalfa on top.
Sweet Pumpkin Patties
300g sweet pumpkin
3 big tsp flour
2 big tsp black sesame seeds
crown daisy leaves
1 small tsp pine nuts
2 big tsp cooking oil
some water
- Cut the pumpkin into thin squares, and cook with steam until they become soft and crush them while they are still hot.
- Add flour and black sesame seeds to the boiled and crushed pumpkin, and knead into slightly hard dough while drizzling with little water.
- Overly wet dough offers less satisfying feeling of chewing, while hard dough may not be soft enough. Sweet pumpkin has high water content and the dough tends to become watery quite easily.
- Add oil to a pre-heated frying pan, and put spoonfuls of the dough in the pan and shape them into round patties. Turn them over and press lightly to gently cook them thoroughly over weak heat.
- Arrange the cooked patties neatly on a plate, and serve with 3~4 pine nuts placed on top.
Sweet Pumpkin Pie
400g sweet pumpkin
200g bamboo sprouts
1 cup sea mussels
½ cup Enoki mushrooms
1/3 carrot
10 ginkgo nuts
1 leek root
2 big tsp olive oil
2 small tsp dark soy sauce
1 big tsp sugar
1 small tsp diced onions
some ginger juice
salt
- Peel the hard rind off from the sweet pumpkin and slice the sweet pumpkin into long, thin strips.
- Boil the bamboo sprouts once in hot water to remove the odor, then dry them and cut into comb-line shaped slices.
- Cut the leek into 3~4cm long pieces, and slice the carrot and Enoki mushroom into broad pieces of the same length.
- Boil the sea mussel to remove the flesh from its shells.
- Add olive oil to a hot frying pan, and saute the prepared sweet pumpkin, bamboo sprouts, sea mussels and carrot. Season with sugar, diced onions and ginger juice, then stir-fry together with the Enoki mushroom, ginkgo nuts and leek, and finally season with salt.
Sweet Pumpkin Soup
1 sweet pumpkin
1 onion
10 asparagus spears
3 big tsp butter
2 cups white stock
1 cup milk
salt
white pepper
- After cutting the sweet pumpkin in half to dig out the seeds, slice the flesh into 5 cm wide pieces and chop the onion.
- Melt the butter in a pot, then add the chopped onion to saute for around 20 minutes on gentle heat so the colour doesn't change. Add little more butter to the pot, put the sweet pumpkin pieces inside and cook briefly.
- Add the white stock (or water) and boil on medium heat.
- When the amount of water and solid ingredients in the pot are about equal, mix them in a blender. Add milk, boil for about 5 minutes on medium heat and season with salt and white pepper.
- Chop the rear ends off from the asparagus spears, parboil them and stir-fry briefly with butter.
- Serve the soup with 3~4 fried asparagus spears placed on top.
Sweet Pumpkin Baked with Cheese
½ sweet pumpkin
100g mozzarella cheese
- Wash the sweet pumpkin with the rind still on.
- Slice into even sized pieces, and remove the seeds completely.
- Sprinkle the diced mozzarella cheese on top of each pumpkin piece, and then place in a pre-heated oven and bake well.
Sweet Pumpkin and Beef in Marinade Sauce
600g beef shank
¼ sweet pumpkin
10 dates
10 ginkgo seeds
10 chestnuts.
Marinate sauce:
3 tbsp soy sauce
3 tbsp sugar
1 tbsp cooking wine
4 tbsp diced scallions
2 tbsp diced garlic
sesame salt, pepper
sesame oil
- Cut the beef shank into sizable chunks, and crisscross the chunks with knife marks to make them tender.
- Wash the sweet pumpkin in water and cut into big blocks with the rind still on.
- Make the marinate sauce, and soak the beef chunks in the sauce until thoroughly marinated.
- Put the marinated beef in a pot along with the peeled chestnuts, dates and water, and boil thoroughly. Then add the blocks of sweet pumpkin and continue to heat.
- When it starts to boil, open the lid to boil down till the beef is done and looking lustrous. Garnish with ginkgo nuts and serve on a plate.
Sweet Pumpkin Doria
1 bowl steamed rice
¼ sweet pumpkin
2 strips bacon
a little salt
white pepper
White sauce:
1 tbsp butter
2 tbsp flour
1 cup milk
a little mozzarella cheese
parsley powder
- Peel the rind off the sweet pumpkin, use a microwave to cook for a while and then cut into several pieces.
- Fry the bacon to crisp and then chop into small pieces.
- Make the white sauce. Add butter to a saucepan, add flour and cook right before it changes colour, and pour milk to increase volume. Season the sauce with salt and white pepper to finish.
- Put the rice and sweet pumpkin pieces in a gratin container, sprinkle bacon evenly on top followed by the white sauce and cheese, and roast in an oven at 220 C until the cheese changes colour.
Sweet Pumpkin and Sausage Saute
¼ sweet pumpkin
10 small Vienna sausages
2 tbsp olive oil
Tomato ketchup sauce:
½ cup tomato ketchup
1/3 cup Worcester sauce
1 tbsp sugar
parsley powder
- Cut the sweet pumpkin into long, thin strips, and crisscross the Vienna sausages with knife marks.
- Add olive oil to a frying pan, and when it gets hot, saute the hard pumpkin first, then add the sausages.
- Make the tomato ketchup sauce, add to the above and mix well.
- Place on a plate and sprinkle with parsley powder.
