Dip of baked pumpkin in Moroccan
Ingredients
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Description
On the eve of All Saints’ Day especially for Woman’s Day Chelyabinsk fudbloger and journalist Lena Moskalenko cooked pumpkin and offers a taste of everything — from the Moroccan snacks to exquisite French dessert.
How to prepare:
butternut cut, cleaned of seeds, wrap in foil and bake at 220 degrees until tender, cool and clean skin.
A mixture of Moroccan spices pour boiling water, add 1 teaspoon of grape seed oil and left to swell.
Roasted cashew grind.
Leek shallot and chop arbitrarily chop the garlic, fry the vegetables in butter, pour the orange juice and add the crumb of the cashew — warm.
Put all in a bowl of a blender, scroll until smooth, add the spices and stir steaming. Serve bruschetta with fresh mint leaves.
Translated by site: wday.ru
