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Christine John | healthtips
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3 years ago

Cooking with pumpkin

Aug 27th 2013 at 10:56 PM

Cook the pumpkin Hokkaido

Hokkaido pumpkin unlike traditional pumpkin not cumulative to gigantic proportions tends to average around 10 to 30 cm, and so is the process more enjoyable.

Hokkaido pumpkin has an orange, sometimes green or brindle color, pleasantly aromatic pulp contains pro vitamin A, vitamin C, B, proteins, carbohydrates, fiber, calcium, magnesium and iron.

Read also: How come alive pumpkin

The seeds can be found so rewarding zinc. The fruit can be stored for long periods in a cool place (the refrigerator, basement), or we can parakeet and keep in the freezer.

Pumpkin Hokkaido when processing mostly peel, the skin is very hard, but when cooking or baking soon softens. Pumpkins are only washed, we can snout brush, cut in and then remove the seeds.


Soup of Hokkaido

Pound Hokkaido pumpkin, lemon juice, olive oil, basil, curry, salt, sour cream spoon

The washed pumpkin peel, just get rid of her seeds and cut into cubes. Sautee them in oil with curry powder, pour half a liter of water and simmer until tender.
Then Blend, or else we can dilute with water, add salt, add lemon juice and basil. Dodoes on a plate with a spoon of sour cream (in this case, but leave out the lemon) pumpkin cut into slices (about half an inch thick), sprinkle them with barbecue spices and olive oil under wraps fry on both sides. Before the end of cooking to give everyone a slice of cheese and let it melt.

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