INGREDIENTS
- Stuffed pumpkins:
- – Medium pumpkin 1 unit.
- – Cooked barley 150 g.
- – Pure cooked ham in julienne 50 g.
- – Contemporary cooked shelled corn 1 unit.
- – A handful of spinach leaves.
- – Leek 2 stems (white) sheared.
- – Grated cheese c/n.
- – Contemporary cheese c/n.
- .
- Stuffed potatoes:
- – Medium potatoes 3 models.
- – Salt entrefina c/n.
- – Cauliflower ¼ unit.
- – Inexperienced 3 stems.
- – Cream cheese 3 tablespoons.
- – Parsley a handful.
- – Milk c/n.
- – Salt and pepper.
- – Nutmeg.
- – Grated cheese.
- .
1.For the pumpkins, lower them lengthwise and take away the pulp (reserve the seeds). Make superficial cuts and season with salt, pepper, garlic and thyme.
2.Place within the medium oven and prepare dinner till tender.
3.Hole out and reserve.
4.Make a stir-fry with the leek, corn, ham and spinach, add the cooked barley, grated cheese and slightly of the pulp that we eliminated to hole them out. Season and fill. Then, gratin with the contemporary cheese.
5.Toast the pumpkin seeds and add on the finish.
6.For the Potatoes: Bake the potatoes with very clear pores and skin with high quality salt. Cook dinner till they’re tender after which hole them out.
7.Saute grated cauliflower with inexperienced.
8.Add to the mashed potatoes with cream cheese, chopped parsley and a splash of milk if obligatory.
9.Season with nutmeg, salt and pepper.
10.Fill and add grated cheese to gratin.
And luxuriate in!.
