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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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15 minMain dishpeanut oil, sliced string beans, HAK Red and Brown bean mix, baking flour, medium sized egg, lime, fresh coriander, raw vegetables radish mix, sesame oil,fast bean stirrer with fried egg -
60 minMain dishTasty tomatoes, lemon, olive oil, green olives, Red onion, garlic, ground cumin (djinten), sweet pointed peppers, couscous, vegetable stock, flat leaf parsley, Moroccan,pointed pepper with tomato and olive -
15 minMain dishTwente trash bulb, traditional olive oil, fresh cod burger, Red onion, gherkin cubes, cucumber, Tasty vine tomato, butter lettuce, salad dressing with yogurt,Dutch cod burger with pickles salsa and salad -
30 minMain dishleeks, garlic, smoked bacon, Mussels, sunflower oil, Dutch stir fry mix, baby potatoes,mussels with bacon and Dutch vegetables
Nutrition
175Calories
Fat25% DV16g
Protein4% DV2g
Carbs2% DV5g
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