Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: cookie1 on February 20, 2011, 06:30:45 am
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Macaroni Cheese with Pumpkin:
At least 6 maybe 8:
Ingredients:
125g parmesan
125g cheddar
600g jap or Queensland blue pumpkin
2 stalks rosemary leaves
sea salt
1/8 verjuice or white wine
1 litre milk
1 bay leaf
80g unsalted butter
80g plain flour
1 teaspoon freshly grated nutmeg
200g macaroni
75g goat's fetta
Preparation:
Peel and deseed pumpkin, cut into 2cm pieces, put on baking sheet,sprinkle with chopped rosemary and some EVOO and roast about 20- 25 minutes at 2000.Sprinkle the verjuice over and return to the oven for 5 minutes.
Grate parmesan and cheddar in TMX and set aside.(in separate bowls)
Heat milk in *:, with bay leaf until it reaches 1000. Use ^^ and reverse.
Set aside for leaf to flavour the milk and then remove leaf.
Melt butter in bowl 1000 for about 2 minutes at speed 1.
Add flour and mix at 1000 for about 2-3 minutes. Use speed 1.
While on speed 2 add warm milk through the MC hole. Cook at 1000 for about 7 minutes on speed 3.
Add nutmeg and parmesan to white sauce and stir until cheese is melted through. Remove and cover with glad wrap to stop a skin forming.
Cook macaroni according to the EDC.
When cooked add the macaroni to the cheese sauce and pumpkin. Stir through gently. Stir through the crumbled fetta. Put into a large casserole dish, sprinkle the cheddar over and bake at 180/200 for 10-20 minutes.
Photos:
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1010168.jpg)
Tips/Hints:
This recipe is from Maggie Beer but I have tweaked and Thermomixed it. The instructions are from memory so you may need to alter them. It freezes well.
members' comments
O2K - Made this tonight with a combination of pumpkin, sweet potato, carrot and broccoli. I roasted the orange ones and quickly steamed the broccoli before adding it to the mix. Delicious, and DS1 ate the lot - yay! Also plenty of leftovers for DH for lunch tomorrow. Thanks for posting the conversion.
JD - We had this for a light lunch Cookie and it was really nice. I started off by cooking the total amount of pumpkin before I saw how many the dish served so then adjusted everything else down to 1/2 quantities. I did put all the pumpkin in though. No complaints from DH about another vegetarian meal.
Snoozie - Absolutely beautiful. Very rich. Have plenty left to freeze.
KerrynN - We made this again the other night and to my surprise it seems to pass muster as a replacement for "Cheesy Pasta from the Box" - even with the pumpkin in it!
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Sounds and looks good to me Cookie. Nice as a side dish to chicken/lamb.
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Sounds pretty good to me as well Cookie1. I think your family are just too spoilt if they didn't like it ;)
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I used it as the main with salad Judy as it had so much cheese in it. DH kindly informed me that perhaps we should have more meat meals!!!! We're having steak tonight, pork roast last night and lamb chops tomorrow night. ;) ;)
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Men like their meat Cookie but we all know it isn't necessary every single night. I'm sure he doesn't complain too much.
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thanks cookie, looks nice and easy too. will make it this week ;D
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Made this tonight with a combination of pumpkin, sweet potato, carrot and broccoli. I roasted the orange ones and quickly steamed the broccoli before adding it to the mix. Delicious, and DS1 ate the lot - yay! Also plenty of leftovers for DH for lunch tomorrow. Thanks for posting the conversion. :-*
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that does look good :)
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not a fan of mac and cheese but might give this one a go once thermie gets back :)
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Can anyone direct me to a site that has a photo of a Queensland blue pumpkin?
I'm wondering if it is similar to anything we have here and am also wondering if I can get seeds. I grow several varieties of winter squash and pumpkin but this is a new name to me.
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Andiesenji, try looking at http://www.google.com.au/search?q=photos+of+queensland+blue+pumpkins&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a for photos of Queensland Blue pumpkins.
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andie this is a site on the page cuilidh posted that sends internationally, just checked... and im sure there are a few others..i had trouble finding sites that would sent oz seeds overseas...thanks now there is one..woohooo
http://www.egardenseed.com/Queensland_Blue_Squash_Seeds_p/0104.htm
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There is a wonderful seed supplier in the UK that has some interesting pumpkins seeds if you are interested Andie and Frozzie. You probably grow them already Andie :D :D :D
http://www.chilternseeds.co.uk/list.php?type=search&value=Pumpkin
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Thanks so much for the info links.
I grow Blue Hubbard squash but have not come across a blue pumpkin.
The Hubbards (http://davescupboard.blogspot.com/2008/11/blue-hubbard-squash.html) can grow so big and have such a tough hide that it takes an ax or heavy machete to split them. I saw them in half and pieces on a band saw.
The largest I ever grew was on a vine that self-seeded at one edge of the compost pile and I picked off most of the flower buds, leaving just a dozen. The BIG one was 30 inches long and weighed just under 30 pounds. Even when they are that large, the flesh is still good.
Unlike many squash, the flesh is brittle and breaks apart but is still quite moist so doesn't need water, as do some squash varieties.
A friend who moved to Singapore a few years ago, took some seeds with her and her neighbors are thrilled when she gives the squash away. Apparently it is something like a squash that used to show up in local markets decades ago but is no longer grown commercially.
Isn't it interesting how food plants migrate around the world?
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Oh thanks cc...
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andie in france the last couple of years they have been bringing back some old style vegies that were never really made commercial and were grown in the days of when villages grew their own veg..called the forgotten vegetables or ancient vegetables (legumes oubliés or legumes anciens) and now as organic is very popular here and getting back to basics so to speak their are alot of companies that are now selling some of these vegies in seeds and alot of chefs are now using these vegies in their cuisine. Im sure these vegetables have come from all over..like people I think its hard to know true origins of anything..
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I think it is great that heirloom vegetables and fruits are gaining popularity - I think it is a direct descendant of the "Slow-Food" movement.
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Like the look of this, Cookie. Will make it at the weekend when the GC come. Thanks.
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I ended up freezing quite a lot of this and last night I had some from the freezer. It still tasted lovely, so at least I know it freezes.
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Nice to know, thanks Cookie.
Haven't heard of that saying about Grandma's before - nice one :-*
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I saw it in a Singapore newspaper and thought how beautiful it was. It would certainly have applied to Mum.
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We had this for a light lunch today Cookie and it was really nice. I started off by cooking the total amount of pumpkin before I saw how many the dish served so then adjusted everything else down to 1/2 quantities. I did put all the pumpkin in though. No complaints from DH about another vegetarian meal ;) ;)
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No complaints from DH about another vegetarian meal ;) ;)
nowadays, i really wouldn't take much note whether a meal was vegetarian or not, my main criteria is the taste factor. DD made this for my birthday, and it was very nice and made with lots of love which gave it a 'certain element'
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I'm glad you both liked it. I love it.
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lucky you CP....my kids are way too young to be cooking anything for me and DH is allergic to cooking lol so Im it!
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Absolutely beautiful. Very rich. Have plenty left to freeze.
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Glad you liked it. It freezes really well.
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We made this again the other night and to my surprise it seems to pass muster as a replacement for "Cheesy Pasta from the Box" - even with the pumpkin in it!
Of course DS9 said he couldn't taste the cheese.... ??? one wonders some times.
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This sounds yummy.
In the original recipe am I correct in assuming that 1000 should be 100?
Trying this today.
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I couldn't see 1000 anywhere Boot, maybe you printed the recipe out and it has since changed. I presume you are talking about the temperature?
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Maybe the 1000 only occurs in Tapatalk but it is the original recipe on page one of this thread.
I think it is in reference to temperature but i am not sure.
Don't know how to attach a quote to show you.
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Whereabouts in the recipe is the 1000? We should be able to check and let you know fairly quickly once we know where you are seeing this number.
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Macaroni Cheese with Pumpkin:
At least 6 maybe 8:
Ingredients:
125g parmesan
125g cheddar
600g jap or Queensland blue pumpkin
2 stalks rosemary leaves
sea salt
1/8 verjuice or white wine
1 litre milk
1 bay leaf
80g unsalted butter
80g plain flour
1 teaspoon freshly grated nutmeg
200g macaroni
75g goat's fetta
Preparation:
Peel and deseed pumpkin, cut into 2cm pieces, put on baking sheet,sprinkle with chopped rosemary and some EVOO and roast about 20- 25 minutes at 2000.Sprinkle the verjuice over and return to the oven for 5 minutes.
Grate parmesan and cheddar in TMX and set aside.(in separate bowls)
Heat milk in *:, with bay leaf until it reaches 1000. Use ^^ and reverse.
Set aside for leaf to flavour the milk and then remove leaf.
Melt butter in bowl 1000 for about 2 minutes at speed 1.
Add flour and mix at 1000 for about 2-3 minutes. Use speed 1.
While on speed 2 add warm milk through the MC hole. Cook at 1000 for about 7 minutes on speed 3.
Add nutmeg and parmesan to white sauce and stir until cheese is melted through. Remove and cover with glad wrap to stop a skin forming.
Cook macaroni according to the EDC.
When cooked add the macaroni to the cheese sauce and pumpkin. Stir through gently. Stir through the crumbled fetta. Put into a large casserole dish, sprinkle the cheddar over and bake at 180/200 for 10-20 minutes.
Photos:
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1010168.jpg)
Tips/Hints:
This recipe is from Maggie Beer but I have tweaked and Thermomixed it. The instructions are from memory so you may need to alter them. It freezes well.
members' comments
O2K - Made this tonight with a combination of pumpkin, sweet potato, carrot and broccoli. I roasted the orange ones and quickly steamed the broccoli before adding it to the mix. Delicious, and DS1 ate the lot - yay! Also plenty of leftovers for DH for lunch tomorrow. Thanks for posting the conversion.
JD - We had this for a light lunch Cookie and it was really nice. I started off by cooking the total amount of pumpkin before I saw how many the dish served so then adjusted everything else down to 1/2 quantities. I did put all the pumpkin in though. No complaints from DH about another vegetarian meal.
Snoozie - Absolutely beautiful. Very rich. Have plenty left to freeze.
KerrynN - We made this again the other night and to my surprise it seems to pass muster as a replacement for "Cheesy Pasta from the Box" - even with the pumpkin in it!
The 1000 appears 3 in the method of the recipe.
Thanks.
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I see that as 100o Boot, even in your copy of the recipe.
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I see that as 100o Boot, even in your copy of the recipe.
I see where the problem is Boot, the degrees "o" is not reading as a superscript character on Tapatalk.
I hope you can now enjoy your macaroni and cheese!!
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Ha ha. Thanks Cuildidh.
Simple when its pointed out!
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Oh golly I have just seen this. I'm so glad you wonderful people worked it out.