4 servings
Ingredients
2 tablespoons olive oil
½ teaspoon garlic powder
1 peeled, chopped onion
1 cup (210 grams) white short grain rice
2 cups (600 grams) peeled, grated Castilla Pumpkin
¼ teaspoon powdered curcuma
125 ml dry white wine
3 cups (750 ml) chicken or vegetable broth
½ chopped red pepper, without seeds
¾ cup (90 grams) grated Parmesan cheese
2 chopped scallions
Black pepper
Preparation
1. Fry the garlic and onion for 3 minutes. Turn down the heat and cook the rice and the pumpkin for 3 minutes.
2. Mix the curcuma and the wine, add the rice and when it boils cook over low heat for 5 minutes, always stirring
3. Add 1 ½ cup broth; when it boils turn down the heat and keep cooking for 25 minutes, until the liquid is absorbed.
4. Add the red pepper, cheese. Scallions and Black pepper.
Apple Pie
6 servings
Ingredients
1 teaspoon mixed spices
1 packet butter cake mix
45 grams dried coconut
440 grams drained, canned apple slices
4 tablespoons melted apricot jam
Preparation
1. Mix the powdered spices with the butter cake mix and prepare it.
2. Pour half the mix on 20 cm greased, floured pie tin. Arrange half the apple slices, then pour the rest of the mix and cover with the rest of apple slices.
3. Bake for 50-60 minutes. Spread apricot jam.
Oven temperature: 160°C
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