INGREDIENTS
- Stuffed pumpkin:
- – 1 unit of medium pumpkin.
- – 150 g of cooked barley or cooked rice.
- – 1 unit of corn.
- – 2 Hen breasts.
- – 1 handful of spinach leaves.
- – 2 stalks of leek (white).
- – C/N Grated cheese.
- – C/N Contemporary cheese.
- Pumpkin bread:
- – 250 g pumpkin puree.
- – 2 models of eggs.
- – 150 cc of impartial oil.
- – 300 g of sugar.
- – 2 models of tangerine or orange zest.
- – 1 tsp baking powder.
- – Pinch of salt.
- – 400 g of 0000 flour.
- – C/N Nutmeg and cinnamon.
2&cooking-recipesx20e3; straightforward and scrumptious recipes to get pleasure from pumpkin STUFFED PUMPKIN AND PUMPKIN BREAD.
STUFFED PUMPKIN:
1. For the pumpkin, lower it lengthwise.
2. Make superficial cuts and season with salt, pepper, garlic and recent thyme and olive oil.
3. Place in a medium oven and prepare dinner till tender.
4. Hole out and reserve.
5. Make a stir-fry with the leek, corn, cooked hen (shredded), cooked barley, grated cheese, pumpkin pulp, season with salt and pepper and fill, then gratin with the recent cheese.
6. Toast the pumpkin seeds.
PUMPKIN BREAD:
1. Put pumpkin or pumpkin cubes within the oven. When they’re cooked, make a puree and put aside.
2. Beat the sugar and oil effectively for a number of minutes (incorporate it in a thread).
3. Add the eggs one by one, add the zest and proceed beating.
4. Add the pumpkin puree.
5. Then again, sift the flour along with the salt, baking powder, nutmeg and cinnamon. We add to the combination.
6. Place in a savarin or pudding mould and place in a medium oven (preheated 170ºC) for about 50 minutes.
Different choices that additionally look good Raisins, recent or dried ginger, toasted pumpkin seeds, lemon or orange glaze.
