So here we are for the weeklong bayram holiday in our house in the ancient village of Assos. Daughter No 1 is here and friend Frances from Selçuk which is close to Efes/Ephesus. Frances arrived bearing a little pumpkin/balkabak – to my initial horror, I saw it was whole, unlike the ones in Istanbul which are all cut up and ready to go. I really thought I would have to take a saw to it but to my surprise, a sharp kitchen knife was enough to cut it in half without undue sweat and then into chunks. Then imagine my pleasure in going out into the garden wielding a pair of scissors in order to cut some sage leaves. We used olive oil from Frances’ own olive grove which lies in the hills above Selçuk. As for the parmesan, I had the foresight to bring some with me from Istanbul as the bakkal or local village shop, doesn’t run to exotic things like that!
50g/2oz parmesan, grated
Method
§ Drizzle the cream over and scatter on the cheese. Return to the oven for 20 minutes until bubbling and golden. Serve on its own or with the Sunday roast.
Tips
I didn’t use the cream as I thought it would be just too rich. But I don’t doubt that it’s probably a yummy addition!
Only the front half has parmesan on it as two of our party wanted it plain!
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
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Best regards,
Vincent
petitchef.com
Hi first time at your lovely blog. I love the idea of pampkin au gratin.It seasonal and tasty.
thank you both for your lovely comments! I have been amazingly busy,Vincent, that's why I haven't been able to do anything re petitchef. Will certainly check it out! Thanks!
Katerina, did you try this recipe?? I really love it myself!!! with the cheese ….