Healthy Inspirations & More

What a delicious dish - I dare to say that this was MUCH better than most meals in the restaurants....unless they have a Michelin star ;-).

A tad tricky with the potato crust - but you can do it! 

A wonderful mix of flavours with the extra twist with some horse radish on the fish underneath the crust. 

The creamy parsley sauce just complements the great meal, which takes max. 45 minutes to prepare.

This is what you need (for 2 portions)

• 1 onion
• 1 spoon of ghee
• ½ spoon of flour
• 100 ml vegetable broth
• 100 ml cream
• 2 spoons of parsley
• 400 g Hokkaido pumpkin
• 2 spoons of butter
• a tad of water
• Salt, pepper, a tad of cardamom
• 170 – 200 g of potatoes
• 300 g fish
• 2 spoons of horse radish
• ghee

How to prepare it:

1.      Peel the onions and dice them, melt the ghee in a pot and braise the onions

2.      Add the flour, stir well, then add the broth and the cream and let it simmer for about 3-4 minutes.

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It's pumpkin time...and I loooove this vegetable. It is so versatile and can be used in all sorts of variations: As mash, fried, roasted, as soup, in a cake....or as here in a super delicious format, in a risotto dish!

My absolute favourite of the week and done in 40 minutes - here we go:

What you need:

• 1 onion
• 400 g Hokkaido pumpkin
• 150 g of risotto rice
• Butter or ghee
• 600 – 800 ml of veggie broth
• 100 ml of white wine
• 5 stems of parsley
• 4 spoons of olive (olive or walnut or mix them)
• Salt, pepper
• 50 g parmesan (grated)
• 2 spoons of walnuts

How to prepare it:

• Peel the onion and dice it
• Take the seeds out of the pumpkin and cut it into 1,5 cm big pieces (don’t forget to measure ;-) ). If you use Hokkaido pumpkin, this does not have be peeled!
• Measure the wine and prepare the broth (has to hot/warm for preparing the dish)
  Heat 1-2 spoons of butter or ghee in a wide pot, put the onions in and braise them until glassy
• Add the pumpkin and rice and braise for another 2...