…This recipe is a good one for using up the very last of the winter pumpkins! The result is a fancy-looking, soufflé-style quiche. Athos had a fantastic source of pumpkins from the Argeliers pick-your-own, “Top Fruits” this year.
600g of pumpkin or squash.
1 large onion
250 mL sour cream or light sour cream
2 eggs
2-3 rashers of bacon
1 Shortcrust pastry, either pre-prepared or homemade.
Preheat oven to 200°C. Roll out the pastry and place into tart mould. Peel, cook and puree the pumpkin. Chop onions and place in a fry pan with bacon bits. Cook at high heat until onions are completely soft, transparent and beginning to brown. Once cool, scatter on the pastry crust. In a bowl, mix the egg yolks with the sour cream, blending in the pumpkin puree. Beat the egg whites until it forms stiff peaks, then gently add this to the yolk/puree mixture. Pour over pastry crust/onions, bake for 35 minutes. Enjoy with a green salad and crusty bread!
Pumpkin Tarte, photo via Pillsbury
Ready, Set, Athos Crew 2013…
Crew Profile: Matthieu Potel
Having met and shared a laugh with Matthieu, many of you will be as pleased as we are that our english-speaking French Tour Guide is getting set for another season on board the Athos. Matt will join us mid-April to help familiarise 2013 crew with their surroundings and to get Athos into shipshape. As a professional Tour Guide, Matt has kept busy this winter while guiding groups to Zagreb (in -11 degrees!) and to Dublin to watch some of the 6 Nations Rugby. Of course, some of you may already know that Matt is a sports fan. During his well-spent youth he was seriously involved in county baseball (Yes, in France!). For those of you in the know, he’ll be keen to ask you what’s happening with the sport on the other side of the pond. In addition to baseball and rugby, Matt knows competitive Petanque, also known as boules, or bacci-ball in Italy. Alas, consider yourself warned in the event that he invites you to a game onside Athos! We’re glad to have you back, Matt!
Athos Tour Guide 2013, Matt
Meet more of our crew soon!
