Filter
Reset
Sort ByRelevance
Susan B.
Pumpkin with creamy cheese fondue
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
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.
-
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.
-
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.
-
25 minMain dishminced beef, mild paprika, hot pepper sauce, garlic, olive oil, tagliatelle, onion, Kale, tomato, Parmesan cheese,tagliatelle with kale and spicy meatballs -
85 minMain dishOrganic pumpkin, mild olive oil, organic green lentils, fresh sage, pomegranate, garlic, mushroom tent, hummus natural, organic watercress,richly filled pumpkin with lentils, mushrooms and pomegranate -
25 minMain dishlean ham, sunflower oil, peanut oil, onion, garlic, fresh ginger, Red pepper, tomato paste, ketjapmarinademanis, meat broth from tablet, Meat bouillon, all-in-one, cornstarch,Indian stew -
30 minMain dishsolid potatoes, butter, sprouts, cabbage, rib chop, silver onion, Brown sugar, Curry,belgian stoemp with pork chops
Nutrition
815Calories
Sodium0% DV3.7g
Fat72% DV47g
Protein82% DV41g
Carbs14% DV41g
Fiber16% DV4g
Loved it