Two in one…
This week, I bought some butternut squashes and gave a second try to Aniko’s tökpörkölt-idon’tknowwhat-nameitwas (a Hungarian word with lots of ö) after I’ve tried it last year with a hokkaido pumpkin.
Everybody gets a second chance! It was great! With the butternut squash it was great! I didn’t like it with hokkaido, but this time I recommend you to make it and have it with potatoes.
It was so great that I had to make it again. But this time I wanted to make baked Palatschinken filled with you-ö-know-ö-what. Well… I had everything in the house. The squashes, milk, flour, eggs – no problem. I just didn’t feel like standing a lot of time in the kitchen to make the Palatschinken.
Then I remembered a recipe for the easy blintz cheese puff which was in the book “Sundays at Moosewood’s” – perfect! The taste of pancakes in an easy way! I changed the recipe for the batter a little bit (according to the content of my fridge) and omitted the filling desribed in the recipe.
The result was very good. So I have to write down the recipe! It’s for 4 people, this week, two friends are staying in my house, so I have the luxury of having my dinner with others.
First, make a you-know-what:
1 kg butternut (or whichever you like) squash (or pumpkin)
a little bit of oil
1 large onion
salt, pepper, paprika, marjoram
a little bit of water
2 tblsp flour
100 g of sour cream
For the pancake-part, you make a batter:
1 1/3 (about 335 ml) cups flour
1 1/4 tsp baking powder
1 1/4 (about 310 ml) cups milk
1/4 (about 60 ml) cup melted butter
And no gratin-style-dish without grated cheese! About 100-200 gramms.
Chop the onions, heat the oil in a large skillet. Sauté the onions for quite a while (low heat, 10-15 minutes). Meanwhile, peel the squashes and cut them into cubes.
Set the skillet aside from the stove, add about 1 tsp of paprika, stir well, put the skillet back to the heat an add the squash. Season with salt, pepper, and marjoram, add a little bit of water (maybe until 1/3 of the height of the squashes), cover and let it simmer for about 10 minutes.
Meanwhile, make a batter of flour, milk, eggs, butter, baking powder and a pinch of salt.
Preheat the oven (175°C)
When the squashes are done, mix sour cream and flour in a separate bowl and add it. Stir into the squash-mix and wait until everything has thickend. Set aside.
Grease a baking pan, pour the half of the batter into the pan and bake for 5-10 minutes until the dough has set. Then cover with the you-know-what, grated cheese and with the rest of the dough. Bake 30-45 minutes until it is golden brown.
Filed under: Recipes: Vegetables | 3 Comments
Tags: cheese, oven, pumpkin