Moroccan baked pumpkin dip
- Flow temperature:Room temperature
- Processing Type:Shredding
On the eve of All Saints' Day, Chelyabinsk food-blogger and journalist Lena Moskalenko cooked pumpkin specifically for Woman’s Day and offers to taste everything from a Moroccan snack to an exquisite French dessert.
Butternut cut, peel off the seeds, wrap in foil and bake at 220 degrees until cooked, cool and peel the skin.
A mixture of Moroccan spices pour boiling water, add 1 tsp. grape seed oil and left to swell.
Grilled cashews grind.
Chop the leek and shallot randomly, chop the garlic, spasserovat vegetables in butter, pour in fresh orange and add cashew crumb to warm.
Fold everything in the bowl of a blender, scroll until smooth, add steamed spices and mix. Serve on bruschetta with fresh mint leaves.
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