• Vedrana

Autumn lunch


Hokkaido pumpkin, homemade kefir, zucchini, spices... let your home smell like yummy autumn lunch. How to make this yummy bite? Just keep reading :)


Ingredients

For the stew:

  • 300 g ground turkey

  • 1/2 of white onion

  • 3 tablespoons of olive oil

  • pinch of Himalayan sea salt

  • 1 teaspoon of Happy Lucia’s spice (basil and oregano)

  • 1 red bell pepper For the sauce:

  • 200 ml of homemade kefir

  • 50 ml of olive oil

  • 1/4 of white onion

  • pinch of Himalayan sea salt

  • 10 larger leaves of fresh basil

  • pumpkin puree from 1/2 hokkaido pumpkin

  • small slice of fresh ginger

  • small slice of fresh turmeric

  • 1/2 teaspoon of cinnamon For spaghetti

  • 2 zucchinis For a hokkaido pumpkin

  • 2 tablespoons of olive oil

  • pinch of Himalayan sea salt


Preparation steps

Preheat oven to 180 ° C.


Wash pumpkin and cut into halves. Remove the seeds, sprinkle generously with olive oil and with pinch of salt and place them face down on a lined baking sheet.

Bake for 40 minutes or until soft and let it cool.


To make a stew:

While pumpkin is baking, simmer the finely chopped onions in the oiled pan. When onion becomes glassy, ​​add the chopped peppers, salt and spices. Cook for 10 minutes and then add the meat. Pour over with some water. Simmer it all for another 10 minutes or until the meat is done. When the meat is done, let cool in the pan.


To make spaghetti:

Wash zucchinis, cut off the tops and use a Delimano spiralizer to make spaghetti. Add zoodles into boiling water and cook for one minute. Strain them and add to the stew.


For the sauce: In the Nutribullet blending cup add kefir, pumpkin, onion, salt, basil, olive oil, turmeric, ginger and cinnamon. Blend everything into a creamy mixture and add into the pan with zoodles and meat. Mix all and serve on beautiful Rendes plates. Enjoy the flavors!

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