When pumpkins are at their best this winter try this simple dip or better still spread it over some sour dough bread from Hope Farm and top with some fresh rocket and Gippsland goat`s cheese for a quick lunch .
Cook 500 gm of pumpkin that has been seeded , peeled and coarsely chopped in boiling water until tender .
In a fry pan add 1. onion peeled and sliced , along with 1 fat garlic clove and 1. tbs of olive oil , cook till tender but not coloured .
Add 2 tsp of ground cumin to the onion and garlic and warm through until the spice releases it flavour.
Now add the pumpkin mix until the spice mix coats the pumpkin.
Process the pumpkin with 2 tbs of natural Greek yoghurt in a blender until smooth .
Season with salt and pepper and stir through 1. tbs of freshly chopped coriander .
Serve on a crusty sour dough.
Yummo !
Cook 500 gm of pumpkin that has been seeded , peeled and coarsely chopped in boiling water until tender .
In a fry pan add 1. onion peeled and sliced , along with 1 fat garlic clove and 1. tbs of olive oil , cook till tender but not coloured .
Add 2 tsp of ground cumin to the onion and garlic and warm through until the spice releases it flavour.
Now add the pumpkin mix until the spice mix coats the pumpkin.
Process the pumpkin with 2 tbs of natural Greek yoghurt in a blender until smooth .
Season with salt and pepper and stir through 1. tbs of freshly chopped coriander .
Serve on a crusty sour dough.
Yummo !
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