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Make the most of your pumkin 1.

25 October 2017

Pumpkin is delicious, healthy and versatile - and it is in season. Enjoy our favourite recipes for the autumn's most iconic vegetable, and do not forget to save a few pumpkins for your Halloween party.

Warm pumpkin and walnut salad
1 small pumpkin, cut into cubes
50ml vegetable oil
salt and freshly ground black pepper
100ml clear honey
75ml cider vinegar
150 g walnuts, chopped
handful pumpkin seeds
handful fresh watercress leaves
1 shallot, peeled, finely sliced
125g feta, crumbled, to serve
Preheat the oven to 200C. Place the pumpkin into a roasting tray. Drizzle over the vegetable oil, sprinkle season with salt and freshly ground black pepper. Roast for 20-25 minutes, or until softened. Meanwhile, heat the honey and cider vinegar in a small frying pan over a medium heat, or until dissolved. Stir in the walnuts until well combined.
Mix together the watercress leaves, shallot, roasted pumpkin and pumpkin seeds until well combined. Drizzle over the honey and vinegar mixture and stir until the leaves are coated in the dressing. Sprinkle over the crumbled feta. Serve immediately!
Pumpkin and rosemary muffins
Ingredients for 12 pieces:
80ml vegetable oil
200g  flour
1 tsp baking powder
pinch salt
3 fresh rosemary sprigs, finely chopped
2 free-range eggs, lightly beaten
100ml plain yoghurt
275ml milk
1 tbsp honey
240g cooked pumpkin, cut into ½cm cubes
handful pumpkin seeds
Preheat the oven to 200C. Sift the flour and baking powder into a large bowl. Stir in the salt and rosemary. Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined. Add pumpkin cubes. Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Oil the muffin tin, and por in the mixture. Sprinkle the pumpkin seeds over the muffins. Bake in the center of the oven for 20–25 minutes.

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