Thursday, 17 November 2011

Pumpkin and Bacon Slice


500g Kent or Butternut pumpkin boiled and mashed (let it cool)
350g Bacon diced
8 Shallots sliced
2 Garlic Cloves finely chopped
60 Grams of Butter
1/2 Cup Flour
1 1/2 Cups of Skim Milk (Use full cream if you the like)
6 Eggs

What to do:

Saute the bacon, shallots and garlic until the shallots are soft. Add the butter and melt, then add the flour and stir until well combined. Add the pumpkin and the milk and mix in well. Let it boil and thicken. (The same as you would making homemade white sauce) Let it cool and stir in the whisked eggs. Pour into an oven proof slice tray or pie dish. Cook in a preheated 180 degrees oven for approx 45 or set in the centre and golden on top. Serve warm with veges or lovely cold with salad.

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