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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 dishcooked beetroot, fresh sage, mascarpone, semi-skimmed milk, lasagna all'uovo, pumpkin lasagne sheets, grated goat's cheese,lasagne of pumpkin with beetroot, mascarpone and goat cheese -
30 minMain dishsuper potatoes, butter, crooked skintone, sugar snaps, carrots, garden peas, milk, sundried tomatosauce,summer stockpot with slavink -
40 minMain dishlemon juice, ketjapmarinademanis, ginger powder (djahé), ginger root, cayenne pepper, chili powder, peanut oil, wok oil, chicken breast, potato, pistachios, celery, orange, coriander, Greek yoghurt, cottage cheese, garlic, flat leaf parsley,chicken satay with celery and baked potato -
21 minMain dishdishwashing bun, fresh pointed cabbage, fresh parsley, Red pepper, press orange, ginger syrup, sour cream, carrot julienne, traditional olive oil, Falafel,shoarma sandwiches with falafel and spicy cabbage lettuce
Nutrition
175Calories
Fat25% DV16g
Protein4% DV2g
Carbs2% DV5g
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