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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 dishflour, Parmesan cheese, dried Italian herbs, dried tomato on oil, butter, egg yolk, olive oil, pumpkin, shallot, garlic, liquid honey, balsamic vinegar, ricotta, fresh sage, mixed leaf lettuce, fresh mixed herbs, lemon zest,spicy tartlet with sweet pumpkin and shallots -
15 minMain dishrib chops, oil, salt, pepper, perendressing,grilled rib chop with pear dressing -
90 minMain dishsalmon fillet, medium oranges, traditional olive oil, garlic, sprig of rosemary, parma ham, lime,salmon skewer with parma ham and rosemary -
25 minMain dishsomething crumbly potatoes, baking flour, (olive oil, Lincolnshire bratwurst, baby spinach, unsalted butter, French mustard,stew with spinach, cauliflower and lincolnshire bratwurst
Nutrition
175Calories
Fat25% DV16g
Protein4% DV2g
Carbs2% DV5g
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