One is - What to do with an enormous amount of my children's candies and the second one is: What to do with leftover Halloween pumpkins (if they're still fresh)?
Mostly people think that with a pumpkin, the best option is to make a sweet pumpkin pie. I wouldn't agree...
So I have a great solution for the second problem - a gourmet and yet savory pumpkin dish, that everyone will love. Even the biggest pumpkin "skeptics" will ask for more!
Unfortunately, I still haven't found good solution for the first and biggest problem!
Every exquisite dish usually has one special, often "secret" ingredient. In this one, that is one of my favorite cheeses - Kashkaval (Кашкавал/Качкаваљ/Kačkavalj). It originated in Balkans: from Bulgaria, Macedonia, Greece to Serbia and is usually made by hand. This hard cheese is made from sheep's milk from mountainous, high altitudes, which gives this cheese very unique and strong taste. From Stara Planina (Bulgaria and Serbia) comes one of the best Kashkavals of all.
It should not be confused with Italian Caciocavallo.
|Kashkaval in Pirot-Serbia is made by hand!|
In honor of this great cheese, I added few more eclectic recipes where you can successfully/tastefully use it!
1/2 small pumpkin (peeled and cleaned),
2-3 tbsp Parmesan,
salt and pepper
For yogurt bechamel sauce:
2 tablespoons oil,
1 tablespoon of butter,
3 tbsp of white flour,
1/2 -1 cup of diluted plain yogurt (1/2 water 1/2 yogurt) or very watery yogurt
150 g of grated Kashkaval cheese,
Cook lasagna sheets and leave aside oiled, so the don't stick together, or make your own lasagna pasta sheets with a recipe from my Pasta page.
Grate your cleaned pumpkin. Saute chopped onion in a pan and after few minutes add the pumpkin. Stir and cook more for about fifteen minutes until is soft. Add pepper and salt to your taste. Take it from the stove and leave to cool a bit. Add 2 eggs. Mix well, leave aside.
For the bechamel sauce: heat the oil and butter, stir in the flour, cook a bit, then pour yogurt in, stirring constantly to avoid lumps to form. Cook until start bubbling. Take aside.
Grease baking sheet with oil and arrange chopped tomato at the bottom or 1/2 of small tomato can. Lay first layer of lasagna, than bechamel sauce, pumpkin mix and grated Kashkaval cheese etc... Finish with the pasta sheets, pour the rest of the chopped tomato (or can) over and sprinkle with Parmesan cheese. Cover with aluminum foil and bake about 20-25 minutes at 200 C/ 375F. At the end, bake uncovered for few minutes more.
More recipes with Kashkaval cheese*: