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Dollychiaa
Pumpkin hasselback
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Ingredients
Directions
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Preheat the oven to 220 ° C. Halve the bottle gourd lengthways and remove the pips and threads. If the shell is very woody, scrape it off with a peeler. Place the pumpkin halves with the convex side up on the baking sheet and cut them into ½ cm from the bottom in width into thin slices. Keep the halves covered with plastic foil until use.
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Mix in a bowl of paprika, cinnamon and freshly ground black pepper with olive oil and brush the pumpkin generously. Also grind some sea salt on top. Put here and there sprigs of rosemary and thyme between the slices.
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Put the baking sheet in the oven and fry the pumpkin in 30-35 minutes until golden brown and done. Serve half the pumpkins on a large shelf.
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40 minMain dishpeanut oil, sunflower oil, shallot, Red onion, garlic, Red pepper, Thai curry paste, green pepper, baking flour, Broccoli, zucchini, peeled tomato, vegetable stock, herbal broth, chickpea, flatbread, Greek yoghurt, full yogurt, cucumber, garlic, cumin powder (djinten), fresh fresh mint, fresh coriander,vegetable curry with chickpeas and raita -
25 minMain dishsoy sauce, chicken fillets, Broccoli, onion, curry powder,broccoli curry rice with chicken satay -
40 minMain dishsticking potato, fresh Catalan bratwurst, onion, traditional olive oil, medium sized egg, frozen kale,kale with sausage from the frying pan -
20 minMain dishpeanut oil, sunflower oil, ham, pig farm, onion, garlic, ginger powder (djahé), fresh ginger, ketjapmarinademanis, lemon, sesame seed, unsalted cashew nut,indonesian babi soy sauce
Nutrition
175Calories
Fat25% DV16g
Protein4% DV2g
Carbs2% DV5g
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