Young pumpkin with dumpling bonus

Name: Young pumpkin with dumpling bonus
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 400 g Bread roll (from the previous day); 200 ml Milk; 400 ml Milk; 3 TABLESPOONS Butter; 250 g Mountain cheese (e.g. Comté); 1 collar Chives; 3 Eggs (Gr. M); 7-10 Tbsp salt, pepper, nutmeg; 3 small Hokkaido (à approx. 650 g); 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON Flour; 2 TABLESPOONS cherry brandy; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Don't miss the launch of the 2017 version of Hokkaido! And make sure you get the bread-and-mountain cheese upgrade for foodies

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

400 g Bread roll (from the previous day)
200 ml Milk
400 ml Milk
3 TABLESPOONS Butter
250 g Mountain cheese (e.g. Comté)
1 collar Chives
3 Eggs (Gr. M)
7-10 Tbsp salt, pepper, nutmeg
3 small Hokkaido (à approx. 650 g)
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON Flour
2 TABLESPOONS cherry brandy
7-10 Tbsp Aluminium foil

Directions

1
Dice the buns. Heat 200 ml milk with 1 tbsp. butter, add. Finely dice the cheese. Clean, wash and cut spring onions into rings. Wash the chives and cut into small rolls (put something aside for sprinkling). Knead both with half cheese and eggs under the rolls. Season with salt and pepper.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Cut a lid out of each pumpkin, scrape out the seeds with a spoon. Pour in the dumpling mixture. Put pumpkins with lid into a casserole dish, add 1⁄4 l hot water and broth. Bake in the oven for about 1 hour, cover with foil if necessary.
3
Heat 2 tablespoons of butter. Sweat flour in it, add 400 ml milk while stirring and simmer for about 5 minutes. Stir in the rest cheese and kirsch. Season with salt, pepper and nutmeg. Arrange pumpkins with sauce.