Monday, 12 March 2007

Have more pumpkin than you have time? Rye-bread it.

There I was, standing in front of the fridge with an empty stomach and quite an empty mind, too. An empty stomach couldn't wait for meat stew, an empty stomach couldn't even wait for a half an hour for a lovely soup. So this stomach of mine, together with the mind, produced the idea of breaded pumpkin. A nice one.

I used quite thick slices of pumpkin, but a bit thinner ones would have been better for the seasonings to have an influence on the insides of them too. Although I used quite fresh rye bread, it would be easier to use some that is a few days old or even dried.

Rye-breaded pumpkin

Some pumpkin slices
Shredded rye bread
1 egg
Salt, pepper

1. Season the flour with salt and pepper, beat the egg, heat butter or oil in a frying pan.
2. One by one, roll the pumpkin slices in flour, in the beaten egg and finally in shredded rye bread (try to press as much bread on them as you can), then fry them.
3. When you have removed the pumpkin slices from the frying pan, you can add some salt to the egg and cook an omelette to go with them.

I ate the whole thing with garlic cream cheese and sweet apple puree. The rye bread coating was nicely crispy and kind of made me feel Estonian. Don't worry about browning it too much, it won't happen that fast. Simple, yet...simple. Again, a glass of cold milk is a must-have.

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