At this time there is a grand'affare in the kitchens of the blogosphere, even looking at the cover, it comes to dinners in all the magazines and badarci, same thing on TV, the windows of delis are like the sirens of Ulysses emanating their song soothing sound of a violin-shaped tortellini and pork sausages ...... to me this thing, however, triggers a feeling of satiety not only visually, right in the stomach and passes me is the desire to cook than to eat, we believe that is the time when I start to "diet" without trying it? Of course that's just my perception of the period of cooking time you put the turbo as well to your stove and enjoy it if you do not create my own Paturnie, I maybe some time that the fasting tasty little things you feel, I'll come browse what's coming to your table.
The pumpkin cake is very versatile though and we can cook in the first is as a condiment and as a filling, but at least I use it also as a side dish of potatoes and in the same way as its characteristic sweet could turn up their nose to those who love the savory flavors, the aromas dress with abundant flavor and slightly stronger in order to counter the sweet and meet the wishes of all.
In this case, then you can even eat the peel, as long as healthy and well washed, preferably organic as mine. The chestnuts themselves are very tasty and they make a good marriage, for example
This was the outline of a slice of grilled chicken served simply, and if it is light, pumpkin and chestnuts are part of the satiating and full-bodied dish.
Ingredients: one medium pumpkin (I used a valance), a pack of chestnuts, 1 tablespoon coriander seeds 1 tablespoon fennel seeds 1 tablespoon dried oregano, 1 / 2 tablespoon salt, pepper Dry to taste, a sprinkle of cinnamon, oil, salt.
Preparation: Choose a pumpkin from the skin healthy and free from bruises, (preferably organic) and wash it well first half and then cut it into slices. Scooping the seeds and set them aside for an aperitif. Put the seeds in a blender, chilli, salt and blend together, leaving the rough. Pour it over slices of pumpkin, sprinkle with cinnamon, add the chestnuts and oil well together, now would be the ideal mix with your hands so that all parts of the pumpkin flavor, but if you decide to use an alternative two spoons.
Bake at 200 degrees for about 20 minutes or until the pumpkin is tender.
0 comments:
Post a Comment