南瓜是我喜愛的一種蔬菜，Jamie Oliver 是寶貝女喜愛的一位廚師。每逢電視播映 Jamie Oliver的烹飪節目，寶貝女一定提醒基絲汀來看，然後說：『媽，你學這個煮給我吃啦！』
基絲汀總是如此回答：『好就好，怎麼記得如何做？媽媽沒記性啊！』
說了幾次這樣的話後，寶貝女學乖了。前年的母親節就送來一本 Jamie Oliver 的烹飪書。基絲汀收到這個母親節禮物後，自然要煮幾道書中的菜回饋給她囉。
今次試煮了書中的一道焗南瓜。焗南瓜本來是做配菜（配角）的，煎一件羊扒或牛扒做主菜（主角），就配搭得完美無瑕。但基絲汀覺得這個忌廉焗南瓜，可擔正做主角。它的味道一定搶盡風頭！
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| 照片 10-8-2008 |
但仍然非常。。。非常之好味！
忌廉焗南瓜食譜
忌廉焗南瓜食譜食譜改編自 Cook with Jamie p.350基絲汀@簡易食譜
預備時間:
烹調時間:
分量: 3 至 4人
材料:
- 南瓜 約 650克
- 鮮忌廉（light thickened cream 鮮奶油）3/4量杯
- 百里香（thyme）酌量
- 帕瑪森芝士 (Parmesan cheese 起司) 兩把（多少隨意）
- 豆蔻粉（nutmeg）1/8 茶匙
- 海鹽 酌量
- 黑胡椒粉 少許
- 橄欖油 適量
做法:
- 先把焗爐預熱至 200C / 390F. 南瓜去籽去皮，切粗塊。放進焗盤中，灑下適量海鹽、胡椒粉、百里香和橄欖油拌勻。放入焗爐內，焗約 20分鐘。
- 焗南瓜的時候，放一半帕瑪森芝士在鮮忌廉中，加豆蔻粉拌勻。
- 當南瓜焗完 20分鐘，開始軟身，拿出來，淋上第二項的忌廉混合物在南瓜上面，灑下其餘一半的芝士。再放入焗爐中，焗多 10分鐘。看到表面微黃，有少許泡泡出現，即成。
此食譜最初於 2008年10月8日發表，2015年3月1日更新。
溫馨提示：
- 百里香和豆蔻等香料在超市有得出售。
- 基絲汀住澳洲，卻發覺在唐人鋪也有豆蔻 nutmeg 買，而且價錢還便宜點。可能是包裝問題。超市中賣的是用很別緻的小瓶盛著，但唐人鋪中的卻是簡單一個膠袋。
聽說妳的網誌要搬家了啊！搬去哪兒呢？？
回覆刪除感覺文章應該要有圖片，好像都不見了@@a...
回應 hana:
回覆刪除我這個blog 搬了新網址：
http://www.christinesrecipes.com/
剛剛發現 IE 瀏覽器未能顯示圖片 :P
但用 Firefox 瀏覽就完全沒有問題。
盼望遲些 Google 轉移工作全部完成（需三天時間），圖片能在 IE 瀏覽器展示啦！
我也喜歡Jamie!!!!
回覆刪除他做菜很隨性,
可是做出來的菜色都看起來很美味!!! ^^~
哇...
這道焗南瓜聽起來就是很不錯的樣子,
吃南瓜對身體也很好...
真是道很棒的料理呢!!!!
回應阿咪：
回覆刪除我的寶貝女是他的『粉絲』fans
一有他的節目播放，就叫我看。
他做的菜真是很美味啊！
是呀，這個南瓜很好味，我會再弄來吃的～或許，下次，配牛排來吃。
真是聰明的女兒
回覆刪除送一本食譜就能吃到美食^_^
回應 Amanda:
回覆刪除知她莫若我啊！所以一定煮幾道她喜愛的菜式給她。
Hi Christine,
回覆刪除Thanksgiving is coming so i think it'd be a nice dish to share. Just wanted to know if i can use a non-stick baking pan (9" x 13") to make this dish? If i choose to use squash instead of pumpkin, is it okay?
thank you.
It doesn't matter if the pan is non-stick or not. I used ceramic baking tray that will keep most of the moist of the vegetable. Squash is ok.
刪除Hi Christine,
回覆刪除I forgot to ask the quantity (南瓜 約 650克) can serve how many people?
I live in the US and i couldn't get the word "light thickened cream". is there another name or any other substitute works?
thank you!
Could feed 2 to 3 people, depending on how hungry they are.
刪除I think you can use light cream or single cream.
Hi Christine,
刪除Thanks for your reply.
I tried to find "light cream" or "single cream" at the supermarket but got no luck.
i found one called "cooking cream" and look pretty thick from the picture. Is this cooking cream okay? If not, I will try to find light / single cream at other stores. Thank you.
Hi Christine,
回覆刪除I am attaching the weblink to show you what cooking cream i saw.
Kraft Philadelphia Cooking Cream: http://www.kraftbrands.com/philly/products/Pages/philadelphia-original.aspx
And, is the cream u used liquid?
Thanks.
The cream on the product page looks too thick.
刪除Mine is not runny though, it's quite thick, but not as thick as the picture you sent me.
I guess double cream will do if you can't find any light / single cream.
Hi Christine,
回覆刪除Thanks so much for answering my questions. However, the store staff seemed not to understand what is double / singer / light cream. I guess people in different countries call different names.
Can I use whipping cream or whipped cream? I have some fat-free whipped cream home. Is that okay? Or if whipped cream is okay, I should use non fat-free instread of fat-free? Whipping cream and whipped cream are commonly known in the US.
I really want to try making this dish!
Thank you!
Use whipping cream then. Either fat-free or non fat-free will be fine.
刪除Happy cooking !
Hi Christine,
回覆刪除Thanks so much for answering my "numerous" questions about the cream. i tried using whipping cream and finally i could make this dish. yay!!! u are absolutely right. it's very delicious!
i guess what u meant 胡椒粉 is black pepper but i put white pepper before i could think of black pepper. anyway, it's okay to put white pepper. next time, i will remember to put black pepper (not white pepper) as i think black pepper works better.
Thanks again!
You're welcome.
刪除So happy for you too!
你好，我次次煮呢個餸，都煮到水汪汪，已經試過減cream都一樣，請問有咩方法可解決。謝謝！
回覆刪除南瓜含水量不多的。如果你已減 cream 仍是水汪汪，奇怪呢。
刪除你有沒有用鋁箔紙蓋著去焗呢？
如果有，可能那是原因。
焗這道南瓜，不需要蓋著的。焗完後，剛剛好，不水也不乾
我煮左幾次，都係水汪汪，試過加芝士，減cream都唔得，請問有咩方法
回覆刪除你有沒有用鋁箔紙蓋著去焗呢？如果有，可能那是原因。
刪除焗這道南瓜，不需要蓋著的。焗完後，剛剛好，不水也不乾
Hi Christine,
回覆刪除I made this with butternut squash. My daughter LOVES it. I think she can eat an entire butternut squash if I let her. :)
Wow, that's incredible. So glad that your girl loved it.
刪除Christine, 一直很很喜歡看你分享的料理菜譜，前幾日無意中在超市看到有coriander seeds買，也是小瓶裝的，但不知道份量該放多少，不過之前按你的食譜做過，家裡人已經話好好味。我自己焗爐可能功率不太大，把南瓜焗軟就用了三十幾分鐘，唔知用鍋蒸熟再放焗爐焗得唔得？
回覆刪除謝謝你喜歡。歡迎繼續到訪。
刪除我想，若用鍋蒸熟再焗就容易爛，也會糊。只是個人意見而已。
Hi Christine，改用用烧烤的铁盘焗可以吗
回覆刪除Hi Catherine,
刪除當然可以。要小心留意燒焦，因為鐵盤導熱快。若你的盤質料厚，效果會好些。
Hi Christine，还是选用陶瓷盘，200度 fan bake焗完20分钟，有部分南瓜边角位置会有黑焦，这样正常吗？
回覆刪除Hi Catherine,
刪除焗爐是有些位置特別熱的。如果只是邊角突出處有些微焦黑，也不打緊。有些人喜歡。
如果你不想這些焦黑，可以嘗試中途把焗盤轉方向，然後繼續焗。