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Fashion Food - Vellutata di zucca e mele aromatizzata di zenzero
Una vellutata inspirata ad una fashion blogger molto simpatica. Il colore autunnale della vellutata richiama perfettamente il outfit di Franceska.
INGREDIENTI:
500 gr. di zucca gialla
2 mele
1 patata
1 scalogno
un radice di zenzero
sale e pepe nero
olio d'oliva
brodo vegetale
yogurt greco q.b
rametti di rosmarino
PREPARAZIONE:
Pulite mele e zucca e metterli su una teglia. Cospargere di sale, pepe nero e olio d'oliva. Aggiungete anche i rametti di rosmarino e infornate a 200°C fin quando sono pronte.
Nel fra tempo fate rosolare cipolla tritata, patate e zenzero. Aggiungete il brodo e fate cuocere per un po. Quando sono pronte la zucca con le mele aggiungetele anche queste nel brodo. Fate cuocere ancora per un po a frullate finchè ottenete una crema. Regolate di sale e pepe nero e servite con yogurt greco.
Buon appetito :)
PREPARATION:
Clean apples and pumpkin and place them on a baking sheet. Sprinkle with salt, black pepper and olive oil. Also add the sprigs of rosemary and bake at 200 ° C until they are ready.
In between time, fry chopped onion, potato and ginger. Add the stock and cook for a while. Once cooked pumpkin with apples add them these in stock. Cook for a while to blend until you get creamy. Season with salt and black pepper and served with greek yogurt.
Enjoy your meal
Fashion Food inspired by Fran̤eska Coniku РVelout̩ of pumpkin and apple flavored with ginger
A velvet soup inspired by a very nice fashion blogger . The color of the velvety autumnal soup recalls perfectly the outfits of Françeska.
INGREDIENTS:
500 gr. yellow squash
2 apples
1 potato
1 shallot
a ginger root
salt and black pepper
olive oil
vegetable broth
greek yogurt q.b
sprigs of rosemary
INGREDIENTS:
500 gr. yellow squash
2 apples
1 potato
1 shallot
a ginger root
salt and black pepper
olive oil
vegetable broth
greek yogurt q.b
sprigs of rosemary
PREPARATION:
Clean apples and pumpkin and place them on a baking sheet. Sprinkle with salt, black pepper and olive oil. Also add the sprigs of rosemary and bake at 200 ° C until they are ready.
In between time, fry chopped onion, potato and ginger. Add the stock and cook for a while. Once cooked pumpkin with apples add them these in stock. Cook for a while to blend until you get creamy. Season with salt and black pepper and served with greek yogurt.
Enjoy your meal
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