Wednesday, October 10, 2007

Pumpkin and Mushroom Roll

Dinner tonight was a bit of an experiment - and as it tasted really good so I am passing the 'recipe' on.

I combined roasted pumpkin, sauteed mushrooms and cheese. It was season with freshly cracked black pepper and a little cumin. This was then rolled in filo. I used water between the filo layers to cut down calories. I cooked it at 200 C and then a quick blast at 230 C to make it golden.

Served with some funky lettuce and bingo - dinner was done with minimum effort.

2 comments:

kyles said...

I love that dinner was done with a minimum of fuss, when one of the ingredients was roasted pumpkin...giggles... roasted pumpkin would be the end result for me, not a starting ingredient :) I love that you inspire me, I admire your culinary talents :)

Kim said...

Hi there - thanks for swinging by my place! These look like a great idea and something the boys would love. Filo is fantastic and I like your idea of brushing/spraying w/ water instead of oil (I'm on Project Boombalardy at the mo, so anyway on cutting down fat intake is appreciated!). I reckon you could mix some leftover cooked rice through whatever filling you were using and it'd work a treat as well.