Pumpkin Pie with Skyr (Græskartærte med skyr)

PumpkinPieSkyr

 

 

This recipe was found on Søndag 

Serves 4

1 refrigerated pie crust
500 g pumpkin
Oil
100 g Parmesean
4 eggs
1 dl cream
1 1/2 dl skyr
Salt, Pepper

Prebake the pie crust in a pie pan for 12 minutes at 200 C. Cut the pumpkin in small dice and sauté in oil until tender, but still with bite. Grate the cheese. Beat eggs together, then mix in cream, skyr, and cheese. Season with salt and pepper. Place the pumpkin down in the curst and pour the egg mixture atop. Bake for 30 minutes, or until golden and set.

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Pumpkin in Milk or Cream Sauce (Græskar i mælke- eller flødesauce)

Pumpkin in Milk or Cream Sauce

 

 

This recipe was found on Spise Med Mormor

2 kg pumpkin
Salt
water
40 g margarine
40 g flour
ca. 5 dl milk or cream
chopped parsley

Cut the pumpkin into small pieces, sprinkle them with salt, and let sit for an hour. Rinse and place in boiling water. While the potatoes are boiling, make a roux out of the margarine and flour in a separate pot and whisk in the milk. Heat until thickened. When the pumpkin is tender, strain them out and fold them into the sauce. Season the sauce to taste and add chopped parsley in before serving.

Pumpkin Curry (Græskarcurry)

Pumpkin Curry

 

 

This recipe was found on Hendes Verden

Serves 4-5

600 g pumpkin
50 g shredded coconut, dried or fresh
75 g unsalted peanuts
75 g sunflower seeds
1/2 dl canola oil
1 tbsp fennel seeds
1-2 fresh red chilies
1 tsp curry powder
5 bay leaves
1 tbsp mustard seeds
1 tbsp curry leaves
1-2 chopped onions
2 cloves garlic
1 lump of freshly grated ginger
1 tin coconut mil
2 dl water
1 bundle fresh cilantro

Marinade:
1 tsp mustard powder
1 tsp turmeric powder
1 tbsp sugar
1/2 tsp salt
2 tbsp water
Juice and rind of 1 lemon

Slice the pumpkin out into wedges, remove the shell and innards. Cut into chunks.
Blend the ingredients for the marinade together, place the pumpkin in, and let sit for at least 30 minutes.
Toast peanuts, sunflower seeds, and coconut in a dry pan. Blend with a bit of water and salt into a thick paste.
Heat up oil with mustard seeds, fennel seeds, curry powder, curry leaves, bay leaves, and minced chili. When the oil is hot and the mustard seeds pop, add onion, ginger, and minced garlic. Fry until golden on medium heat then add the pumpkin. Fry up for 2 minutes more.
Add the nut pesto, coconut milk, and water. Let simmer until the pumpkin pieces are tender. Season to taste with salt and pepper. Garish with cilantro and chili. Serve with basmati rice cooked with cloves, bay leaves, and a bit of cardamom.

Pickled Pumpkin with Shallots and Maple Syrup (Syltede græskar med skalotteløg og ahornsirup)

Pickled Pumpkin

 

 

This recipe was found on Hendes Verden

Marinade:
1 L boiled water, cooled
2 tsp salt
1 dl vinegar
200 g pumpkin cut into sticks
250 g small shallots

Brine:
2 dl white wine vinegar
1 tsp sea salt
1 dl maple syrup
50 g sugar
2 tbsp freshly grated horseradish

Mix the marinade together (aside from the pumpkin pieces and shallots). Add the pumpkin, cover, and refrigerate overnight. Strain out the marinade and discard. Peel the shallots. Heat white wine vinegar, salt, sugar, and maple syrup until the sugar is dissolved. Add horseradish, pumpkin, and shallots to the brine, and cook for 8 minutes. Place in a sterilized jar and seal. Store in a dark and cool place.

Mini Tarts with Shrimp and Pumpkin in Red Curry (Tarteletter med rejer og græskar i rød karry)

Mini Tarts with Shrimp and Pumpkin in Red Curry

 

 

This recipe was found on Hendes Verden

Makes 10

165 ml coconut milk from the can
1 tsp red curry
1-2 tsp fish sauce
1-2 tsp sugar
75 g diced fresh pineapple
75 g diced pumpkin
350 g pre-cooked tiger shrimp, peeled (and thawed if frozen)
A bit of sauce thickener or corn starch
Fresh cilantro
10 mini tart crusts

Bring the coconut milk, curry, fish sauce, and sugar to a boil. Add pineapple and pumpkin, reduce heat to low, and let the sauce thicken for ca 30 minutes.
Squeeze the shrimp hard to drain out as much surface water, remove the tails from all but 10 shrimp (these 10 will be used for garnish).
Thicken the sauce with thickener if needed, season to taste, and add shrimp.
Distribute between warm mini tart crusts; garnish with cilantro and shrimp. Serve immediately.

Pumpkin with Lemon Rind (Græskar med citronskal)

Pumpkin with Lemon Rind

 

 

This recipe was found on Spise Med Mormor

1/2 kg peeled pumpkin
1/2 kg powdered sugar
2 1/2 dl vinegar
Rind of 2 lemons

Peel the pumpkin. Remove the seeds and cut into bite-sized pieces. Bring vinegar, powdered sugar, and minced lemon rind to a boil in a pot. Add pumpkin and cook until it’s clear. Place pumpkin in a jar, reduce the syrup, and pour atop the pumpkin. Seal the jar immediately.

Pumpkin Gnocchi with King Trumpet Mushrooms and Sage (Græskar-gnocchi med kejserhatte og salvie)

PumpkinGnocchi

 

 

This recipe was found on Piskeriset på eventyr

Serves 3

500 g hokkaido pumpkin
4 1/2 dl flour
1 egg
Salt
Sage
Extra flour for rolling out the gnocchi
Canola oil
15-20 sage leaves
3-4 large king trumpet mushrooms
25 g butter plus extra for cooking
1/2 dl white wine

Wash the pumpkin, remove seeds, and cut into a dice. Weigh 500 g of it (safe the rest for later use, even by freezing if you want). Do NOT peel the pumpkin. Boill the pumpkin until tender, and strain. Blend the pumpkin to a mash in the blender and add the egg. Mix the egg into the mash along with a bit of salt and sage. Add the flour a bit at a time. Refrigerate for an hour.

Roll the dough out into long, thin sausages and cut into 2 cm long pieces. Boil in a large pot with for 2-3 minutes, or until they float. Fish them out of the water with a slotted spoon.

While the gnocchi cook, add a bit of canola oil into a small pan- about 1/2 cm deep. Heat the oil up well. Place the sage leaves in the oil and give them about 10 seconds before fishing them out and placing on a piece of paper towel.

Wash the mushrooms and slice. Place a liberal pat of butter into a pan and fry the mushrooms on medium heat. When they begin to colour, add white wine and let reduce to half the amount. Add 25 g butter and let it melt, then season to taste with salt and pepper. Serve the3 gnocchi with the mushrooms and sage leaves.

Pumpkin Bread with Pumpkin Seeds (Græskarbrød med græskarkerner)

Pumpkin Bread with Pumpkin Seeds

 

 

This recipe was found on Søndag 

Makes 2 loaves

25 g yeast
1 1/2 dl lukewarm water
1 dl honey
720 g flour
8 tbsp pumpkin seeds
3 dl pumpkin purée
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1 tbsp salt
Oil for greasing
1 egg
2 tbsp water
1 tsp salt

Dissolve the yeast in lukewarm water. Add honey and 3 dl of the flour. Cover with plastic wrap and let rise in a warm place for 20-30 minutes.

Place the pumpkin seeds in a food processor and grind them up.

Remove plastic wrap from your bowl; add 6 tbsp of the ground pumpkin seeds along with pumpkin purée, cinnamon, ginger, allspice, salt, and half of the remaining flour.

Turn the dough out onto a floured surface and knead the rest of the flour in a bit at a time. Keep kneading for 10 minutes, or until dough is smooth and supple.

Roll the dough into a ball and place in a greased bowl. Cover with plastic wrap and rise in a warm place for ca 1 hour.

Heat oven to 210 C. Punch the dough down and form into 2 loaves. Place on a parchment lined baking sheet.

Beat the egg with water and a bit of salt. Brush the loaves with the mixture and sprinkle the rest of the crushed pumpkin seeds atop. Bake for ca. 25 minutes. Cool on wire rack. Eat with butter.

Beef with Pumpkin and Onion (Okse med græskar og løg )

4

 

 

This recipe was found on Gastro a part of their “Get 6 Recipes from Pondus” article.

 

Serves 4

 

600 g beef tenderloin
1 pumpkin
2 dl apple cider vinegar
2 dl white wine
2 dl sugar
25 g butter
2 dl chicken stock
Salt
Pepper
Red leaf lettuce

 

Cut the tenderloin into 4 pieces. Cut the pumpkin into bite-sized pieces without the rind. Cook up half of the pumpkin with vinegar, wine, and sugar. Fry the other half in butter, until it takes on colour. Add stock to the fried pumpkin, boil the pumpkin pieces tender and run through a blender to create a smooth puree. Season the puree with salt and pepper. Rinse, dry, and break up the lettuce. Pan-fry the beef or grill it for 3 minutes per side. Arrange the tenderloin as shown in the photo with the pickled pumpkin pieces, that are just warm and glazed in the brine beforehand, a bit of pumpkin puree, and baked onion. Garnish with a bit of red lettuce.

 

Baked onion: 

4 red onion
25 g butter
25 g brown sugar

Peel the onions, and quarter them. Mix butter and brown sugar together, and rub the onions into the mixture. Bake the onions at 120 C for 3 hours.

Warm Pumpkin Salad with Apples

 

 

From Gastro

 

1 small hokkaido
2 apples
Olive oil
1 sprig fresh rosemary
Salt
Pepper
1 package baby salad greens
1½ tbsp white balsamic
Salt
Black pepper

Rinse the pumpkin- you don’t need to peel it- and scrape out the seeds. Rinse the apples, cut them, and remove the core. Slice very thin slices of both the pumpkin and apples with a mandoline. Place everything on a parchment-lined baking sheet and toss with olive oil, rosemary, and a bit of salt and pepper. Cook in the oven at 200 C for 25-30 minutes. Rinse the lettuce leaves and spin dry. Toss with balsamic vinegar, a bit of olive oil, and sprinkle a bit of salt and pepper atop if you wish. Place the apples and pumpkin the the salad.