CORN & PUMPKIN BAKES
Ingredients
butter
or grease
about
80 ml Parmesan cheese, finely grated
250
ml corn kernels, cooked and drained
45
ml butter, melted
45
ml cake flour
325
ml milk, warmed up
4
jumbo eggs at room temperature, separated
250
ml yellow pumpkin or butternut, cooked, drained and mashed
250
ml mature cheddar cheese, grated
salt
and ground white pepper, to taste
15
ml cornflour
large
pinch of cream of tartar
Method
For
this recipe, you need to prepare your baking vessels beforehand. So, butter or
grease six ramekins of 180 ml capacity. Sprinkle Parmesan cheese over the
buttered areas and then lightly tip out the excess cheese. Place the ramekins
onto a large baking sheet and set aside until required.
Now
process the corn kernels until fine, place in a large mixing bowl then set
aside until required.
Place
the butter and flour in a small saucepan and mix well. Allow the mixture to
cook for a minute or two then slowly stir in the warm milk, whisking all the
time until thickened. Remove from heat and allow to cool for 15 minutes.
Into
the sauce, whisk the egg yolks, mashed pumpkin, cheese and fine corn kernels.
Season to taste with salt and pepper.
Whisk
the egg whites into firm peaks then sift in the corn flour and cream of tartar,
whisking briefly afterwards to incorporate it well. Fold the egg whites into
the vegetable mixture and spoon the mixture into the ramekins.
Bake
in an oven preheated to 200º C for 15 minutes or until nicely puffed, golden on
top and a toothpick inserted into the centre of the bake in the centre of your
baking sheet, comes out clean.
Remove
from the oven and if you want to unmould the bakes, run a knife around the
edges of the ramekins. Unmould and serve at once as a side dish to any roast.
You can also serve it in the ramekins if you like. With a crisp green salad and
toasted ciabatta bread, this is a fabulous meatless main course. Or, if you add
a few buttered toast fingers this is a hearty starter or light meal.
Yields
6 portions.
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