One side of my green Hokkaido pumpkin was still sitting on the kitchen counter. Too expensive and with a gold medal sticker on the side to throw out.
Peeling it is time consuming. I just took the seeds out and put it in the oven for 40 min at 180 C fan. There is enough pumpkin puree for 3 different recipes.
Recipe:
11/2 cup pumpkin puree
3/4 cup Greek yogurt
2 tbsp honey, lemon salt, pepper, fresh thyme
175 g sheep milk feta
30 g walnuts
I shelled some local walnuts harvested 3 weeks ago. This year is not a great walnut year. Every 3rd walnut was black and rotten inside.
Except the walnut, chuck everything in a blender and make a smooth dip. Pour in a bowl and top with walnuts, a drizzle of more honey and thyme
No comments:
Post a Comment