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Shrimp and squid in creamy sauce
Fish and chips
Marmalade
Bean stew
Pasta carbonara with chicken
Stewed cabbage with potatoes and tomato paste
Green salad with poached pumpkin
Step-by-Step Cooking Instructions
Step 1
Cut the pumpkin into 1.5x1.5 cm cubes, transfer to a saucepan with honey, crushed peppercorns and cardamom pods and a pinch of salt. Pour in wine, put on moderate heat, bring to a boil and cook the pumpkin until soft.
Step 2
Remove the pumpkin with a slotted spoon and let it cool. Boil the wine over moderate heat twice, strain.
Step 3
Remove the zest from the lemon, squeeze 2 tbsp. l. juice. Mix lemon juice, 2-3 tbsp. l. wine syrup and zest. Season with salt and pepper. While whisking, pour in the pumpkin seed oil.
Step 4
Season the pumpkin with part of the sauce, mix. Cut the salad into ribbons or tear, separate the tarragon leaves from the branches, mix with the salad. Season lightly and toss with pumpkin. Transfer to a salad bowl, sprinkle with seeds and chopped chili peppers.
Ingredients
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