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A surprise appetizer: Pumpkin and nori
In the sleeve of this dish have some serious bargaining chips. First, appearance – hardly anyone would guess that this stylish appetizer of pumpkin is so easy to prepare. Second, a good combination of ingredients – earthy pumpkin, nori seaweed with a rich flavor of the sea, sweet “almonds” of pumpkin seeds make the flavors rotate like a kaleidoscope. Thirdly, a convenient form sticks of pumpkin easy to eat with your hands, so it is a great format unusual snacks. Could list on and on, but I hope that these arguments are more than enough!
Ingredients 2 servings 200 g of pumpkin pulp 1 sheet nori 2 tbsp pumpkin seeds 1 tsp honey 1 tsp sesame seeds 1/2 tsp. sugar vegetable oil black pepper salt Preparation
Clean the pumpkin from the skin and a soft core and cut pulp from its 6 small rectangular bars. Brush each one with vegetable oil, season all sides with salt and black pepper, put in the form, cover with foil and bake in a preheated oven at 190 degrees for 25 minutes, until soft pumpkin. If you wish, you can season the pumpkin with cumin, coriander, cumin or even miso, but without fanaticism – the taste of pumpkin in any case, should be the primary.
While the pumpkin bakes, prepare the peanut brittle (of course it is not real sets but for convenience we will call them so). Fry pumpkin seeds in a dry frying pan, stirring constantly, until Golden brown, remove the pan from the heat, add a teaspoon of honey and a pinch of salt, and immediately stir. Put the seeds and honey in six approximately equal piles on wax paper – so the cooled brittle will easily peel.
Cut the nori sheet into 6 parts. Took out the pumpkin from the oven, let it cool slightly, and then when the pumpkin cubes can be taken with your hands, wrap each of them in nori (to glue the edges of the algae, they can be slightly moistened). Dip each end of the pumpkin sticks in sesame seeds, and serve with almonds and soy sauce to dip it in a pumpkin in nori. published
Author: EXA Onegin
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: arborio.ru/tykva-i-nori/
Ingredients 2 servings 200 g of pumpkin pulp 1 sheet nori 2 tbsp pumpkin seeds 1 tsp honey 1 tsp sesame seeds 1/2 tsp. sugar vegetable oil black pepper salt Preparation
Clean the pumpkin from the skin and a soft core and cut pulp from its 6 small rectangular bars. Brush each one with vegetable oil, season all sides with salt and black pepper, put in the form, cover with foil and bake in a preheated oven at 190 degrees for 25 minutes, until soft pumpkin. If you wish, you can season the pumpkin with cumin, coriander, cumin or even miso, but without fanaticism – the taste of pumpkin in any case, should be the primary.
While the pumpkin bakes, prepare the peanut brittle (of course it is not real sets but for convenience we will call them so). Fry pumpkin seeds in a dry frying pan, stirring constantly, until Golden brown, remove the pan from the heat, add a teaspoon of honey and a pinch of salt, and immediately stir. Put the seeds and honey in six approximately equal piles on wax paper – so the cooled brittle will easily peel.
Cut the nori sheet into 6 parts. Took out the pumpkin from the oven, let it cool slightly, and then when the pumpkin cubes can be taken with your hands, wrap each of them in nori (to glue the edges of the algae, they can be slightly moistened). Dip each end of the pumpkin sticks in sesame seeds, and serve with almonds and soy sauce to dip it in a pumpkin in nori. published
Author: EXA Onegin
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: arborio.ru/tykva-i-nori/
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