Ginger macaroni with pumpkin
Beginner's Handbook for Cheese Makers
My first book is out! ✨
I have written the guide that I wish I had got it at the start. 112 pages of useful experience, tried-and-tested recipes and tricks to avoid common mistakes. First edition of the book arrived at from the printing press. As this is a limited, private edition, the first run will sell out quickly.
An easy and quick lunch idea. Vegetarians and vegans can also eat it if they replace the cheese.
Ingredients
- 500 g pumpkins baked
- 3 dl plant milk Alpro Not Milk
- 1 db purple onion small head
- 1 gerezd garlic
- 5 cm leeks
- salt
- pepper
- coriander
- ginger refrel right
- bazsalikom refrel right
Instructions
- First roast the pumpkin.
- Chop the onions and start sautéing them in a little oil.
- Season to taste: salt, pepper, coriander, ginger, basil.
- Add the milk.
- Add the roasted pumpkin, blend with a hand blender for a few minutes and you're done. Serve with fresh basil and cheese, to taste.
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