Friday, September 25, 2015


roasted pumpkin with arugula and goat's cheese. image: anouk de kleermaeker via taverne agency
recipe: lenoor ottink, after the break
preheat oven to 180Âșc.
cut pumpkin in wedges, unpeeled, and place in a bowl.
drizzle with plenty olive oil and sprinkle with salt and pepper.
arrange pumpkin wedges in one layer on a large baking tray, lined with baking paper.
bake for 25 minutes, add 4 cloves of garlic, thinly sliced and 1/2 red chilli, chopped and seeds removed, and bake for 5-10 minutes until pumpkin is golden.
place on a large serving dish with arugula leaves and crumbled goat's cheese.

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