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Susan B.
Pumpkin with creamy cheese fondue
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Cut the caps of the pumpkins and scoop out the kernels and wires. Put the pumpkins and the caps on the baking tray and grill in the oven for 30 minutes until tender and soft.
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In the meantime, prepare the cheese fondue. Heat the wine in a pan with the sage, nutmeg and garlic. Add in portions and stirring the cheese. In a cup, mix the cornstarch with 3 tablespoons of water, add it to the cheese fondue while stirring and keep stirring until it is smooth and creamy.
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Put the fondue in the pumpkins and put in the oven for about 10 minutes. Serve with the baguette and raw vegetables to dipping. Then spoon out the pumpkin.
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40 minMain dishbreakfast bacon at a stretch, fresh Italian stir-fry vegetables, dried Italian herbs, tomato frito, minced beef, unsalted butter, wheat flour, semi-skimmed milk, grated old Gouda cheese 48, fresh lasagne sheets, balsamic vinegar, fresh basil,lasagne in a jar -
15 minMain dishMacaroni, Red onion, traditional olive oil, garlic, cut kale, unroasted hazelnuts, mini mozzarella, fresh basil,macaroni with kale and mozzarella -
25 minMain dishveal ester, pig oyster, strawberry, lemon juice, honey, liquid baking product, shallot, rose, basil leaves,veal or pork stews with shallots and strawberries -
20 minMain dishoil, smoked breakfast bacon, sausage, roll off bread, sauerkraut, sharp mustard, mayonnaise, sweet pickle, baked onions,meal rolls with sauerkraut and sausage
Nutrition
815Calories
Sodium0% DV3.7g
Fat72% DV47g
Protein82% DV41g
Carbs14% DV41g
Fiber16% DV4g
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