Filter
Reset
Sort ByRelevance
JANINE123
Well-stuffed pumpkin cream with steak strips
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Fry the ciabatta as indicated on the package.
-
Cut the top and bottom of the pumpkin, cut across.
-
Then cut the skin from the side with a long knife.
-
Remove the seeds and cut the flesh into small cubes.
-
Heat a soup pot and fry the pumpkin and the chopped red onion for 5 minutes in a third of the tablespoons of rosemary oil.
-
Add the stock and rice, let it simmer for 30 minutes until the pumpkin is soft.
-
Mash the pumpkin mixture with the hand blender and season with salt and lemon juice.
-
Strainer if desired.
-
Heat a frying pan over high heat and briefly fry the steak strips in the sunflower oil.
-
Divide the strips over the soup bowls with the pumpkin cream on top.
-
Garnish with the rosemary oil and a few needles of rosemary.
-
Serve with the ciabatta bread.
Blogs that might be interesting
-
280 minAppetizergelatin white, chicken bouillon, farmer's ham, parsley, mustard, creme fraiche, ice cubes,persillade of ham with mustard sauce
-
30 minAppetizergreen pepper, fresh spinach, feta, walnut, White wine vinegar, honey, sharp mustard, extra virgin olive oil,spinach salad with roasted bell pepper, feta and walnuts
-
20 minAppetizerpurple carrot, vinegar, sugar, tap water, orange, yogurt Greek style, mild olive oil, fresh mint, ensalada mixta, crayfish, shrimps, figs and seeds flatbreads,shrimp salad, crayfish and purple carrots
-
15 minAppetizerdry white wine, butter, curry powder, Mussels, fresh parsley,mussels with curry wine sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it