Linsey Dawn On A Airplane

ilek_8 for @ Zellmi - desired ingredients: Hokkaido potatoes, feta cheese

filled pumpkin

ingredients:
A Hokkaido pumpkin

soy sauce 3-4 large potatoes, an onion

3 small garlic cloves
3-4 cm ginger root
about 200g 250g strong schafsfeta
od another strong black pumpernickel bread
1 bunch spring onions
smooth parsley
lemon
sour cream
sea salt
marjoram black pepper
, shredded (or fresh, according to availability)

preparation: Wash
-the pumpkin thoroughly at 180 ° c is about 20km minutes in the oven, then remove and allow to cool and cut off the lid. scrape out the seeds should now be fairly easy to accomplish. (Which can cores overnight are placed in salt water, then dissolve the remaining pumpkin gedöns to you next can roast day ...) swing
-the clean scraped pumpkin inside with soy sauce, set aside
-the potatoes they cook in the shell, deter and equal to peel, cut into cubes
-deduct onion and cut cubes into coarse
-remove the garlic and and dice
-the ginger root cut with a sharp knife also cube into fine
-the feta cheese into cubes
crumble-the pumpernickel gross
-the spring onions into thin rings
-smooth parsley coarsely chop

the sauté onions olive oil in a bit of good if they are translucent, add the potato cubes and stir leave after a short time, add roast garlic and ginger. marjoram with plenty of freshly ground black pepper and 1 tablespoon juice. Add the spring onions and Season to taste with sea salt really strong. continue stirring. then with a good squeeze of lemon juice and 3 tablespoons refine sour cream, simmer briefly on leave. then take the plate, plenty of fresh chopped parsley, feta cubes and add the brown bread crumbs. Mix everything gently and season to taste if necessary again. it must taste very pungent and spicy as potato and pumpkin take plenty of salt taste!

now give the final filling is dense in the pumpkin and fill it completely. be in a fireproof dish on the bottom rail in a preheated oven at 180 ° c and bake for another 20 min. the filling is firm and not crumble when cut open from the pumpkin. So everyone gets a pumpkin carver with a little filling process of your own creation.

if you have a filling zurückbehältst rest, keep warm and easy mitservieren later.
the filled pumpkin that is the way, enjoyed with shell suits, a rich green salad, so as lamb's lettuce, arugula or spinach with finely diced onion and a simple vinaigrette. to drink is a high-quality red grape juice served hot or at room temperature.

good appetite with this tasty recipe!

for what has been worth the wait! @ Zellmi