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Pumpkin Roasted with rosemary and ginger

This is one of the side dishes that impress with their simplicity: you never thought to cook the pumpkin in the oven, and then eat it with freshly ground pepper and grated fresh ginger? Well, I did not.

Maybe because I always ate pumpkin risotto or soup with some vegetables. What I like most vegetables is in fact its versatility: it always gives that extra touch or more flavor that complements the dish, making it a bit 'unusual. The pumpkin prepared in this way is really very good, crisp on the outside and soft inside, perfect with a little 'white rice, cheese, cold cuts, but also with meat and fish. In short, if you have any more pumpkin and do not know how to use it or just want to make this vegetable as long as the weather permits, I recommend you try this side dish, because truly deserves!

The recipe is Jasmine and, as I always say when it comes to other blogs, also take a look at her: some original idea is always! I made some minor modifications and quantities vary depending on the amount of ingredients available.

Recipe: Pumpkin Roasted with rosemary and ginger

• Pumpkin Neapolitan

• Oil

• Garlic • Salt • Pepper

• Rosemary •

grated ginger (optional)

Cut the pumpkin into quarters, then by quarters get some slices and peel with a knife.

Cover a baking sheet with parchment paper and place the slices of pumpkin, being careful not to overlap too much otherwise the baking will not be uniform.

Sprinkle each slice of pumpkin with a little olive oil and season with salt and pepper, add a sprig of rosemary and a clove of garlic to taste.

Preheat the oven to 180 ° fans (so the squash will dry better) and bake the pumpkin, which will cook for half an hour more or less (depending on the thickness of the slices). Churn out the pumpkin, remove the garlic slices and serve piping hot pumpkin with bread or with a little 'white rice.

My Dog Ate A Loaf Of Bread And Wrapper

Patties full soft with honey and pomegranate

pies soon as I tasted this, I was pleasantly surprised of their smoothness and softness, although there is no butter. When preparing a cake, I am always afraid it's too hard or it will not melt in your mouth as it should ... Well, not really the case that these sweets, with the winning combination of honey and whole wheat flour, are absolutely perfect for a snack, lunch, or as a dessert after a meal.
This recipe comes from the site "Peppermint and Licorice, which I've made some changes.

Recipe: Patties Whole soft honey and pomegranate
Ingredients (for 6 pies 10 cm in diameter):
• 130 grams of wheat flour
• 130 grams of rice flour
• 2 tablespoons honey Acacia

• 2 eggs • 60 g of sunflower oil
• 2 teaspoons baking powder
• 60 grams of sugar cane end
• 1 pinch of salt
• Pomegranate Juice
• Grains of pomegranate to taste

Preheat oven to 200 degrees. Pour the egg, sugar and honey in a large bowl, whisk together with the help of a whisk, add oil, pomegranate juice (we get simply squeezing the fruit cut in slices) and in the last pinch of salt. Sift the two flours with the yeast directly to the compound previously obtained, and incorporate the other ingredients until smooth and creamy, smooth and on which, on the surface will begin to appear small air bubbles. Grease and flour 6 molds, pour the mixture and sprinkle the grains of pomegranate. Cook for 5 min. the temperature above and then at 170 degrees until golden brown. Remove from oven, let cool in the molds, remove the cakes and serve warm, with a little 'of whipped cream and pomegranate grains like.