Pumpkin & Shrimp Pasta Gratin with Pumpkin White Sauce

Yes, finally! My kid's exam is over! It is such a relief and happy feeling. ;) I guess most of us parents just feel stressed out because the kids go through the grueling exam period. But now that it's over, no matter how she fare, I am contented that she had did her best. So from now on, we are all ready for our holiday plans, scheduling and packing, yoohoo! And since I was relatively busy with my kiddo's exam, I didn't manage to bake or cook all those things I had planned, namely for MFF and AB. I was even planning to bake a pumpkin cheesecake today for Halloween but had to let go since I ended up packing up my kids books and notes.*haiz*

Nevertheless, I did make something with pumpkin (in the Halloween theme. haha). Something delicious and homey for the family to enjoy. It's Pumpkin & Shrimp Pasta Gratin with Pumpkin White Sauce....seriously delicious and comforting. ;D

Okay, if you have not eaten baked pasta before, you have got to try it! You will not regret it especially if you love pasta...like me. ;) I got this fabulous recipe from none other then MASA himself. Ever since HHB told me that MASA has a Taiwanese website, I've been visiting him ever since, lol! I think I will never get bored browsing through all those yummy dishes he cooks up. ;)) So maybe you can go check him out later....I mean go check his website out, haha!

Since our dear MASA didn't give specific amount in his recipe, I had to do a rough estimate on most of the ingredients. Okay, without further ado, here is my version of the recipe:

Ingredients for Pumpkin & Shrimp Pasta Gratin with Pumpkin White Sauce (Serves 4-5)
15-18 tiger prawns, shelled & devined
400g Japanese Pumpkin (preferred but okay to use others if don't have)

•  Sliced thinly, 200g to be used for the Pumpkin White sauce while the other 200g in the gratin. Note that you can eat the skin too, just make sure you scrub it clean. ;)

2 tbsp chopped garlic
1 box of Penne Pasta
1 serving of White Sauce (see link for MASA recipe)
2 tbsp butter
1 cup frozen peas, defrosted
250g grated mozzarella cheese
4 tbsp grated Parmesan cheese 
2 tbsp butter
Salt & Pepper

For the White Sauce: 
30g butter
35g cake flour
400ml fresh milk
100ml dairy heavy cream

• In a sauce pan over medium low heat, add in butter. When the butter melted and started bubbling, add in the flour all at once.
• Quickly whisk in the flour and butter together till it comes together. Continue stirring for at least 2 -3 minutes to cook the flour, making sure not to burn it.
• Then slowly add in half of the milk and continue to whisk, making sure there is no lumps. 
• When the mixture has come together to a thick smooth consistency, add in the rest of the milk and heavy cream. Stir well.
•  
• Continue to cook the sauce till it thickens slightly. One way to test it is to use a wooden spoon or spatula and run your finger through the back of the spoon. If the sauce stays clear from the path, it's good to go.

Pumpkin White Sauce: 

• In a large pan, add in the 2 tbsp butter, then add in the chopped garlic. Saute for a minute and add in 200g of the thinly sliced pumpkin.
• After 2-3 minutes, add in the prawns and stir fry till the prawns just turn pink.
•  
• Remove the prawns from the pan (you don't want to over cook them). Leaving the pumpkins still in the pan, add in about 150ml of water and let it slowly stew for 5-8 minutes till soft.
•    
• When the pumpkin is soft, off the fire and let cool for 10 minutes.
• In the meantime, boil your pasta till al dente. Scoop out and set aside for use later. 
• Scoop the pumpkin and all the stewed water in the blender and zap it till its a smooth consistency.
• Add the pumpkin puree to the reserved white sauce earlier.
•   
• Mix it well till you get a smooth golden saucy consistency. Add a couple tablespoon of milk and heat up the mixture if it's too thick. At this point, give the sauce a taste test, you can add salt and pepper to make it the desired taste you like.
•    
• Preheat the oven to 180C.
• At this point, add in the pasta and stir well till everything is coated. Add in the cooked prawns, peas and stir well.
• Ladle the pasta mixture into a buttered gratin dish or bake dish. 

 

•  Now add in the rest of the 200g thinly sliced pumpkin, and spread over the mixture. 
• Lastly add in the cheeses, sprinkling all over the top. Pinch in bits if  the reserved 2 tbsp cold butter all over the top. 

 

• Bake in the preheated oven for 20-25 minutes till the top is bubbly and golden brown. Serve while it is still hot.

Bare in mind that the white sauce or the pumpkin white sauce can be made ahead. So on the day you need it, all you have to do is assemble and bake. Alternatively, assemble everything, freeze it and bake it as when you need. No harm done since everything is already cooked just needs to bake it up to melt those cheeses. ;)

Now, don't tell me you don't want a plate of this golden cheesy pasta? I had 2 by the way, haha! The sweetness from the prawns and pumpkin really gave this pasta a  full rich flavor. It's creamy, its sweet, it's cheesy, it's everything a comfort food should be. BIG YUM! Something to note, if possible, try to get Japanese pumpkin for this, as it's much sweeter, smoother and creamier. Worth every penny. ;)

Hope I have motivated you to cook this nice comfort meal for your family, if not for yourself. ;) 
Lastly, wishing everyone a spooky Halloween Day today! Cheers everyone!

Best Vanilla & Chocolate Milk Pudding

There are so many versions and ways of making a pudding. Some people associate pudding as bread pudding, while others think of it as rice pudding. I have only tried the latter once while I was still in States...didn't really fancy it. But I had made bread puddings several times now (nice comfort food). These are usually the more hearty ones. For end of the meal, desert varieties, there is baked custard pudding, like creme brulee and non baked (no egg) chilled pudding as well. When it comes to my kids, they usually relate pudding as the non baked, chilled pudding that is made with just the simplest ingredients, like milk and cream. ;) My elder child love (the word "love" here is actually under-rated) pudding. She would bug me to buy whenever we do groceries together. Somehow I seldom make it at home...I don't know why? *bad mummy, lol!*

Since my kid is going through the "gruesome" exam week right now, I figured why not make her what she love most. Vanilla and Chocolate milk pudding....the best I've ever made so far. :))

Yeah, you might think this is such an easy recipe, why bothered to post it up? Oh no, this is really a surprise for me as well, but I have not made such a smooth, creamy and delicious pudding before! lol! Both my kids, even my hubs were going like "Mmmmm...how did you make it so so smooth and creamy?" And I was asking myself that question too, haha! 

Okay, why not just make all chocolate or all vanilla? Why mix? I guess I wanted to try both and make it the best of both worlds, hehehe. :D In fact after tasting it, I found that these two flavors actually compliments each other and not over powering over the other. Okay, in case you are wondering what is that tiny specs on the surface of the pudding in the above pic, it's just condensation going on...I'm slow with cameras. :P

I read quite a number of pudding recipes online and manage to come up with this one myself. But do try it, I guarantee you will love it as much as I do. ;)

Ingredients for Vanilla & Chocolate Pudding (serves 4, fills four 6 oz ramekins)

250ml fresh full cream milk

40g caster sugar

1/2 stick vanilla pod, slit open

10g gelatin powder

30g quality dark chocolate, chopped

10g quality cocoa powder

165ml + 50ml dairy heavy cream

• Place the chopped chocolate and the 50ml heavy cream in a heat proof bowl, microwave it for a minute. Let the mixture sit for 5 minutes and then mix well. Sift in the cocoa powder and whisk well till you get a smooth, thick consistency. Set aside for use later.
• In a small pot, heat up the milk, sugar and vanilla pod over medium low heat. Once the sugar has melted and the milk is almost boiling (tiny bubbles on the side of the pot appears), remove from the heat and let cool for 3-5 minutes.
• Add in the gelatin powder and whisk well, making sure it is melted thoroughly.
• Add the 165ml heavy cream into the milk gelatine mixture. Stir well and sieve mixture.
• Pour half of this milk cream mixture equally into 4 ramekins, half way through. Chill for at least 30 minutes or till the surface is slightly firm to the touch.
• Add the chocolate mixture to the other reserved half milk cream mixture and whisk well till no visible lumps. Sieve again and pour into the 4 ramekins that already has the chilled vanilla milk pudding inside, dividing equally.
• Chill again, this time up to 2 hrs or more. Serve when ready. Enjoy!!

How about topping it off with some Oreo cookie crumbs to dress it up a little and add that extra texture? Yums! My kids really love this very much....will for sure make this again. ;) Hope this little treat will motivate my kid a little from all those annoying exams going on. :P

Of course, the shot that actually show how smooth and creamy this pudding is. This pudding is so smooth! It melts slowly in your mouth and the vanilla chocolate flavors lingers a while. Thumbs up!! ;) Chilled desert is so good in such hot weathers. Do remember the part about sieving the mixture, it does help remove tiny lumps which is definitely not desirable in such deserts.

I am happy to submit this to this month's  Aspiring Bakers #24 (October 2012)  Jellies & Puddings hosted by Charmaine of MiMi Bakery House

Enjoy your long weekend everyone! Cheers!