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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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60 minMain dishlime, Red pepper, five spice wok sauce, Pork roast, cucumber, sunflower oil, mushroom stir-fry mix, 1 minute basmati rice, Japanese soy sauce,fivespice roulade from the oven -
15 minMain dishTarly, salt, turkey fillet, corn germ oil, stir fry mix, Chicken Curry stir-fry sauce, Hawaiian salad,tarly with exotic turkey curry -
75 minMain dishItalian, fish variation, potatoes, milk, Zaanse mustard, fresh chives,fish variation with chive puree -
25 minMain dishfrozen butter butter puff pastry, tomato, olive oil, garlic, fennel bulb, fresh rosemary, sardine fillet, lettuce, cucumber, feta, Salad Dressing, dried Provençal herbs,tomato pie with sardines
Nutrition
175Calories
Fat25% DV16g
Protein4% DV2g
Carbs2% DV5g
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