Sweet Dumpling, oven-roasted with prawns, tomatoes, goat cheese and white wine

End of September is a special time for me because I finally accept that summer is over and autumn has come. Even though I try  as often as possible to not wear socks ( hello cold!), but I don't resist anymore to include roast pumpkin into my menus.

The topping of prawns, finely cut tomatoes, fresh goat cheese and white wine complemented perfectly the fine chestnuttiness of the sweet dumpling.

Sweet Dumpling, oven-roasted with prawns, tomatoes, goat cheese and white wine

1 sweet dumpling, cut into 4 slices
250g prawns, peeled
2 -3 tomatoes
50g fresh goat cheese
1 glass of white wine
2 cloves garlic, finely chopped
a few sprigs of flat-leaved parsley, finely chopped
herbal sea salt
freshly ground black pepper
olive oil

Distribute the sliced pumpkin slices onto an ovenproof dish, sprinkle with olive oil and herbal salt and put it into the oven for 20 minutes at 200°C.
Meanwhile combine carefully the prawns, the finely cut tomatoes, the garlic, the fresh goat cheese and the white wine. Add the chopped parsley and season the mixture with sea salt and pepper.

Spread the prawn-tomato-cheese mixture onto the golden brown pumpkin and put it back into the oven for 5 minutes or until the prawns have changed their colour and the goat cheese has melted.

The sweet dumpling can be eaten with the skin and it is very filling.

introducing BLACK FUTSU

What sounds like the protagonist of a Japanese action movie or some blackish shimmering ornamental fish  is actually the most delicious kind of pumpkin I had tried in a while. Last week Mr. Herzog, my regional vegetable provider, had recommended it to me. Pure chestnut, only smoother and less dry - and it combined so perfectly with the last field-grown tomatoes!

Black Futsu with the last field-grown tomatoes

Slice the pumpkin (2cm each slice) and remove the kernels. Put the slices into a fireproof form and sprinkle them with olive oil, salt and pepper. Add the tomatoes, a big one cut in halves for the end pieces.
Bake them in the oven for 20 minutes to half an hour at 200°C. For the last 5 minutes add the rosemary sprigs, which will fill your kitchen with a wonderful mediterranean smell.

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