Fresh Produces And Farmer's Market

Every forth Saturday of the month in our local town is our Farmer's Market Day.  I often go to the market and I enjoy buying some fresh produces of the growers.  It is good to know and to see the activities of our community.  The produces are from cheese, meat, fish, eggs, spread-jams to fruit and vegetables;  and a lot more.  One Saturday I bought mini pumpkins, they are so cute, I was curious what it would taste like.  I roasted and stuffed the pumpkins with vegetables;  for the garnish of my potato croquettes. It was delicious!

Stuffed Mini Pumpkin with Vegetables

The Recipes

Stuffed Mini Pumpkins with Vegetables

Ingredients

2 Mini pumpkins

Mix veg for stuffing:

1cup chop spinach/silver beet

2 small zucchinis, sliced finely

4 mushrooms, sliced finely

1 clove garlic and mix fresh herbs (thyme, mints)

2 tablespoons Parmesan cheese

2 tablespoons olive oil-approx

Salt to taste

Method

Rub the pumpkins with some oil, wrap in foil.

Bake the pumpkins in a hot oven until soft (45-55 minutes)

(Do it while you have any baking going in the oven- more practical!)

The filling:

Sauté the vegetables with the oil until soft (I like it this way)

Add the garlic, herbs and salt to taste.  Cook further for a few seconds.

(This way the taste of the garlic is stand out, if you do not like it, - sauté the garlic together with the veg)

To Fill-up the pumpkin

Fill the pumpkins with the vegetables mixture while still warm.

Cut a pumpkin into 2, horizontally, scoop/discard the seeds.  Sprinkle some of the Parmesan, then place the filling mixture on the bottom part of the pumpkin, add extra Parmesan, then cover with the top of the pumpkin.

To serve

Serve the mini stuffed pumpkin with crusty bread or as a garnish

Enjoy

Potato Croquettes

Potato Croquettes Garnished with Stuffed Mini Pumpkin

Potato Croquettes

Makes 9

Ingredients

Potatoes

2 large whole cooked potatoes, peeled and mashed

2 large eggs

Salt to taste and pepper/herbs (thyme, parsley)

1 cup dried breadcrumbs

Oil for deep-fry

Filling

100 g cooked chicken

1 mushroom, chopped finely

1 small carrot, chopped finely

1 tablespoon chopped spinach

1tablespoon oil

1tablespoon flour

Salt to taste

Method

To cook the filling:

Saute the mushroom, carrot, spinach, with the oil; cook until softened.

Add in the cooked chicken, and mix.  Stir in the flour and continue cooking.

When the mixture is not sticking to the cooking pan; it is cooked.  Cool aside.

Preparation for the potato:

Mix the mashed potato, salt /pepper/herbs with the two egg yolk until combined.

Shaping the Croquettes:

Divide the potato mixture into 9; shape them into small balls

Divide the filling into 9, shape them into small balls (this size has to be smaller than the potato)

Stuff the potatoes balls with these filling.  Keep aside!

Get the white egg ready – beat it lightly.

Crumbed the croquettes: 

Roll the croquettes onto the breadcrumbs then dip them into the egg white then roll them again,

onto the breadcrumbs.  Keep in the fridge until you are ready to fry.

To Fry:

Deep - fry the croquette in hot oil until golden brown.

To serve:

Serve hot as a snack or as an entree.

I love to eat them with hot chili (fresh/raw or chili sauce)

Enjoy

Susy Hardjono