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Pumpkin porridge

Ingredients

Adjust Servings:

	700 g pumpkin
	200 g rice
	800 ml milk
	70 g butter
	3 tablespoons of sugar
	vanilla

Nutritional information

46 g

Protein

80 g

Fat

300 g

Carbs

2034

Calories

Pumpkin porridge

with rice and milk

Features:

Cuisine:

European

25 min
Serves 4
Easy

Ingredients

700 g pumpkin
200 g rice
800 ml milk
70 g butter
3 tablespoons of sugar
vanilla

Directions

When making pumpkin porridge, it’s best to use round-grain rice; this will ensure the porridge is tender and not crumbly.
Add a little vanilla sugar to the porridge, and this simple dish will turn into a wonderful dessert with an indescribable aroma.

Steps

Done

preparation

1. Peel and seed the pumpkin, then cut it into small cubes. Place it in a saucepan and pour in the milk.
2. Cook the pumpkin until soft, then add the rinsed rice.
3. Add sugar and vanilla (vanilla sugar can be used).
4. Simmer over low heat until the rice is tender and the liquid has almost evaporated.
5. Before serving, stir in the butter.

Bon appetit!

Chef Hanna

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Dish Magazine

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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