Name: Pumpkin Gougere
Ingredients: 75 g Dairy free margarine; (3oz); 250 ml Water; (8 floz); 100 g Plain flour; (3 1/2oz); 1 pn Salt; 3 md Sized eggs; 200 g Pumpkin or squash; diced (7oz); 2 tb Oil; 1 200 g tin green lentils; 50 g Smoked ham; diced (2oz); 2 Tomatoes; skinned, deseeded; ; and diced; 1 tb Flat leaf parsley; chopped; 25 g Pumpkin seeds; (1oz); Salt and freshly ground black pepper

Evidence, evidence, evidence, will be the one thing wanted when the great white throne is set, when the books are opened, when the graves give up their tenants, when the dead are arraigned before the bar of God. Without some evidence that our faith in Christ was real and genuine, we shall only rise again to be condemned. I can find no evidence that will be admitted in that day, except sanctification. The question will not be how we talked and what we professed, but how we lived and what we did. Let no man deceive himself on this point. If anything is certain about the future, it is certain that there will be a judgment; and if anything is certain about judgment, it is certain that men’s “works” and “doings” will be considered and examined in it (Jn. 5:29; 2 Cor. 5:10; Rev. 20:13). He that supposes works are of no importance, because they cannot justify us, is a very ignorant Christian. Unless he opens his eyes, he will find to his cost that if he comes to the bar of God without some evidence of grace, he had better never have been born.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Sainsbury’s, Sainsbury11	4	servings

INGREDIENTS

75	g	Dairy free margarine; (3oz)
250	ml	Water; (8 floz)
100	g	Plain flour; (3 1/2oz)
1	pn	Salt
3	md	Sized eggs
200	g	Pumpkin or squash; diced (7oz)
2	tb	Oil
1		200 g tin green lentils
50	g	Smoked ham; diced (2oz)
2		Tomatoes; skinned, deseeded
		; and diced
1	tb	Flat leaf parsley; chopped
25	g	Pumpkin seeds; (1oz)
		Salt and freshly ground black pepper

INSTRUCTIONS

FOR THE CHOUX PASTRY
FOR THE PUMPKIN FILLING
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the butter in a saucepan with the water and slowly bring to the boil.
Add the plain flour and salt and beat in until you have a smooth dough.
Allow to cool for 5-10 minutes.
Gradually beat the eggs into the choux paste and continue beating until the
paste is thick and shiny. Spoon or pipe the mixture around a shallow
ovenproof dish. Bake for 25 minutes.
Meanwhile, cook the pumpkin for 5-10 minutes until just tender. Drain and
toss in the oil. Stir in the tin of lentils, tomatoes and the ham. Pile the
mixture into the centre of the choux and cook for a further 10-15 minutes
until the choux is well risen and golden brown and the filling is heated
through.
Scatter with the pumpkin seeds and parsley and serve immediately.
Converted by MC_Buster.
NOTES : A tasty starter or supper for a special occasion.
Converted by MM_Buster v2.0l.

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