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ROASTED
PUMPKIN WITH CASHEWS RECIPE
This recipe
will teach you how to make Roasted Pumpkin with Cashews. It
is a quick and easy recipe to make. I love the taste of the
roasted pumpkin with onion, cashews, sesame seeds and the
rest of the ingredients as you could not imagine what a great
flavour these few ingredients give the Roasted Pumpkin with
Cashews.
Roasted
Pumpkin with Cashews Ingredients
1 Tbs olive oil
1 Tbs lemon juice
1 tsp dijon mustard
1 Tbs olive oil extra
1 Tbs sesame seeds
2 Tbs parsley leaves
salt and pepper to taste
60g cashews roughly chopped
1 red onion cut into thick wedges
1 kg pumpkin seeded, peeled and cut into wedges
Roasted
Pumpkin with Cashews Method
Make sure the oven is preheated
to 200 degrees. Toss the pumpkin and onion with the oil then
arrange them in a single layer on a baking tray lined with
non stick baking paper and bake for 1 hour. During the last
5 minutes of cooking place the cashews and sesame seeds on
another tray and put it in the oven to and cook for 5 minutes
or until golden. Mix together the olive oil, lemon juice and
mustard and season with sat and pepper and stir well. Arrange
the pumpkin and onion on a serving plate and drizzle over
the dressing then add the parsley leaves, cashews and sesame
seeds. The Roasted Pumpkin with Cashews is great served with
boiled jasmin rice.
Enjoy your freshly made Roasted
Pumpkin with Cashews!
ROAST
VEGETABLES WITH PENNE RECIPE
This
recipe will teach you how to make Roast Vegetables with Penne.
It is a quick and easy recipe to make.
This is a wonderful combination of sweet potato,
eggplant, onion, garlic and penne pasta. My family like any
meals that have pasta as they are real pasta eaters and the
flavour of this meal is really sensational.
Roast Vegetables with Penne Ingredients
2 Tbs
olive oil
1 onion chopped
2 cloves garlic chopped
360g dried penne pasta
1/4 cup vegetable stock
1 eggplant cut into 1.5cm cubes
500g sweet potato peeled and cut into 1.5cm cubes
Roast
Vegetables with Penne Method
Preheat
the oven to 200 degrees then place the sweet potato cubes
in a bowl and toss with half the oil and place on a baking
tray lined with non stick baking paper and roast for 20 minutes.
In the remaining oil toss the eggplant, onion and garlic and
roast with the partly cooked sweet potato for another 20 minutes
or until all the vegetables are cooked. Cook the penne pasta
until just cooked then drain and add the vegetable stock and
gently combine with all the roast vegetables to serve.
Enjoy your freshly
made Roast Vegetables with Penne!
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