igforum.bio / always-add-lemon-roasted-pumpkin-with-wild-mushrooms-and-gruyere - 297541
M
% Always Add Lemon roasted pumpkin with wild mushrooms and gruyère Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome!
Mason Rodriguez Member
access_time 2 minutes ago
% Always Add Lemon roasted pumpkin with wild mushrooms and gruyère Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome!
thumb_up Like (18)
comment Reply (2)
share Share
visibility 375 views
thumb_up 18 likes
comment 2 replies
A
Ava White 1 minutes ago
Log into your account Forgot your password? Get help Password recovery Recover your password A passw...
S
Sophia Chen 2 minutes ago
Benito Martin and Jess Johnson SERVES 6-8 20g butter 2 onions, thinly sliced 200g wild mushrooms, su...
S
Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Always Add Lemon roasted pumpkin stuffed with wild mushrooms and gruyère By You Magazine - November 1, 2020 Roasted pumpkin makes for a brilliant vegetarian centrepiece, and the addition of the cheese makes this one feel incredibly indulgent.
Sebastian Silva Member
access_time 10 minutes ago
Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Always Add Lemon roasted pumpkin stuffed with wild mushrooms and gruyère By You Magazine - November 1, 2020 Roasted pumpkin makes for a brilliant vegetarian centrepiece, and the addition of the cheese makes this one feel incredibly indulgent.
thumb_up Like (38)
comment Reply (1)
thumb_up 38 likes
comment 1 replies
J
James Smith 3 minutes ago
Benito Martin and Jess Johnson SERVES 6-8 20g butter 2 onions, thinly sliced 200g wild mushrooms, su...
J
Benito Martin and Jess Johnson SERVES 6-8 20g butter 2 onions, thinly sliced 200g wild mushrooms, such as chanterelle and porcini, cleaned and sliced 50ml white wine 6 thyme sprigs, leaves picked and roughly chopped 170g stale bread, sliced 1.8kg pumpkin 100ml cream 100ml mushroom, vegetable or chicken stock 60g grated gruyère cayenne pepper, for sprinkling 1 tbsp grated parmesan olive oil, for rubbing 1. Heat the butter in a sauté pan over a medium-low heat. Add the onions with a pinch of salt and pepper and cook gently and slowly until they are well on their way to being caramelised. This takes 15-20 minutes.
Jack Thompson Member
access_time 15 minutes ago
Benito Martin and Jess Johnson SERVES 6-8 20g butter 2 onions, thinly sliced 200g wild mushrooms, such as chanterelle and porcini, cleaned and sliced 50ml white wine 6 thyme sprigs, leaves picked and roughly chopped 170g stale bread, sliced 1.8kg pumpkin 100ml cream 100ml mushroom, vegetable or chicken stock 60g grated gruyère cayenne pepper, for sprinkling 1 tbsp grated parmesan olive oil, for rubbing 1. Heat the butter in a sauté pan over a medium-low heat. Add the onions with a pinch of salt and pepper and cook gently and slowly until they are well on their way to being caramelised. This takes 15-20 minutes.
thumb_up Like (19)
comment Reply (3)
thumb_up 19 likes
comment 3 replies
G
Grace Liu 14 minutes ago
2. Next, add the mushrooms and wine with another pinch of salt and sauté for 5-7 minutes until t...
J
Joseph Kim 14 minutes ago
3. Toast your bread until lightly golden in colour. Set aside....
Show 1 more replies
S
2. Next, add the mushrooms and wine with another pinch of salt and sauté for 5-7 minutes until the mushrooms release their juices, are cooked and the liquid has reduced to almost dry. Add the thyme and, finally, check for seasoning before setting aside.
Sophia Chen Member
access_time 12 minutes ago
2. Next, add the mushrooms and wine with another pinch of salt and sauté for 5-7 minutes until the mushrooms release their juices, are cooked and the liquid has reduced to almost dry. Add the thyme and, finally, check for seasoning before setting aside.
thumb_up Like (6)
comment Reply (1)
thumb_up 6 likes
comment 1 replies
N
Noah Davis 12 minutes ago
3. Toast your bread until lightly golden in colour. Set aside....
C
3. Toast your bread until lightly golden in colour. Set aside.
Christopher Lee Member
access_time 10 minutes ago
3. Toast your bread until lightly golden in colour. Set aside.
thumb_up Like (21)
comment Reply (0)
thumb_up 21 likes
E
4. Cut around the stem to make a hole in the top of your pumpkin roughly the same size as the palm of your hand. Pull the top off gently, then scrape out the seeds and pulp on the inside and discard.
Elijah Patel Member
access_time 30 minutes ago
4. Cut around the stem to make a hole in the top of your pumpkin roughly the same size as the palm of your hand. Pull the top off gently, then scrape out the seeds and pulp on the inside and discard.
thumb_up Like (26)
comment Reply (2)
thumb_up 26 likes
comment 2 replies
H
Harper Kim 24 minutes ago
Season the inside of the pumpkin with salt and pepper. 5....
J
Joseph Kim 19 minutes ago
Preheat the oven to 220C/200C fan/gas 7. 6....
E
Season the inside of the pumpkin with salt and pepper. 5.
Ella Rodriguez Member
access_time 7 minutes ago
Season the inside of the pumpkin with salt and pepper. 5.
thumb_up Like (31)
comment Reply (0)
thumb_up 31 likes
H
Preheat the oven to 220C/200C fan/gas 7. 6.
Hannah Kim Member
access_time 24 minutes ago
Preheat the oven to 220C/200C fan/gas 7. 6.
thumb_up Like (35)
comment Reply (3)
thumb_up 35 likes
comment 3 replies
L
Lily Watson 13 minutes ago
Combine the cream and stock in a saucepan and heat until just below simmering point. Layer the mu...
K
Kevin Wang 5 minutes ago
7. Repeat until all ingredients have been used and the pumpkin is filled generously....
Show 1 more replies
M
Combine the cream and stock in a saucepan and heat until just below simmering point. Layer the mushroom and onion mixture, bread, cheese, cream and stock into the pumpkin. I like to add a little salt and pepper and a tiny sprinkling of cayenne pepper.
Mason Rodriguez Member
access_time 36 minutes ago
Combine the cream and stock in a saucepan and heat until just below simmering point. Layer the mushroom and onion mixture, bread, cheese, cream and stock into the pumpkin. I like to add a little salt and pepper and a tiny sprinkling of cayenne pepper.
thumb_up Like (40)
comment Reply (3)
thumb_up 40 likes
comment 3 replies
E
Ella Rodriguez 11 minutes ago
7. Repeat until all ingredients have been used and the pumpkin is filled generously....
E
Elijah Patel 33 minutes ago
You don’t want it exploding though; if it doesn’t all fit, you’ll have a little excess fill...
Show 1 more replies
R
7. Repeat until all ingredients have been used and the pumpkin is filled generously.
Ryan Garcia Member
access_time 50 minutes ago
7. Repeat until all ingredients have been used and the pumpkin is filled generously.
thumb_up Like (43)
comment Reply (2)
thumb_up 43 likes
comment 2 replies
L
Liam Wilson 21 minutes ago
You don’t want it exploding though; if it doesn’t all fit, you’ll have a little excess fill...
Z
Zoe Mueller 39 minutes ago
Rub the outside of the pumpkin with olive oil and roast it on a tray, uncovered, for 2-3 hours or...
D
You don’t want it exploding though; if it doesn’t all fit, you’ll have a little excess filling. 8. Finish with the parmesan and replace the pumpkin top.
Daniel Kumar Member
access_time 22 minutes ago
You don’t want it exploding though; if it doesn’t all fit, you’ll have a little excess filling. 8. Finish with the parmesan and replace the pumpkin top.
thumb_up Like (8)
comment Reply (3)
thumb_up 8 likes
comment 3 replies
M
Mia Anderson 10 minutes ago
Rub the outside of the pumpkin with olive oil and roast it on a tray, uncovered, for 2-3 hours or...
M
Mia Anderson 18 minutes ago
9. Serve by removing the top and scooping a spoonful of the inside (including some pumpkin) on to...
Show 1 more replies
E
Rub the outside of the pumpkin with olive oil and roast it on a tray, uncovered, for 2-3 hours or until the outside is darkened, tender and you see the cream mixture on the inside simmering out of the top. Allow to cool for 10 minutes or so before serving.
Ella Rodriguez Member
access_time 12 minutes ago
Rub the outside of the pumpkin with olive oil and roast it on a tray, uncovered, for 2-3 hours or until the outside is darkened, tender and you see the cream mixture on the inside simmering out of the top. Allow to cool for 10 minutes or so before serving.
thumb_up Like (10)
comment Reply (2)
thumb_up 10 likes
comment 2 replies
O
Oliver Taylor 2 minutes ago
9. Serve by removing the top and scooping a spoonful of the inside (including some pumpkin) on to...
C
Charlotte Lee 9 minutes ago
To order a copy for £22.10 with free p&p until 15 November go to mailshop.co.uk/books or�...
N
9. Serve by removing the top and scooping a spoonful of the inside (including some pumpkin) on to plates. Now buy the book Our recipes are taken from Always Add Lemon by Danielle Alvarez, which is published by Hardie Grant, price £26.
Noah Davis Member
access_time 13 minutes ago
9. Serve by removing the top and scooping a spoonful of the inside (including some pumpkin) on to plates. Now buy the book Our recipes are taken from Always Add Lemon by Danielle Alvarez, which is published by Hardie Grant, price £26.
thumb_up Like (39)
comment Reply (2)
thumb_up 39 likes
comment 2 replies
V
Victoria Lopez 13 minutes ago
To order a copy for £22.10 with free p&p until 15 November go to mailshop.co.uk/books or�...
H
Henry Schmidt 4 minutes ago
All Rights Reserved...
S
To order a copy for £22.10 with free p&p until 15 November go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks&#8217 maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu&#8217 s sticky mustard marmalade ribs July 25, 2021 Annie Bell&#8217 s white peach bellinis recipe August 8, 2021 M&#038 S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay&#8217 s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna&#8217 s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine.
Sofia Garcia Member
access_time 56 minutes ago
To order a copy for £22.10 with free p&p until 15 November go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks&#8217 maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu&#8217 s sticky mustard marmalade ribs July 25, 2021 Annie Bell&#8217 s white peach bellinis recipe August 8, 2021 M&#038 S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay&#8217 s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna&#8217 s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine.
thumb_up Like (15)
comment Reply (1)
thumb_up 15 likes
comment 1 replies
M
Mason Rodriguez 37 minutes ago
All Rights Reserved...
J
All Rights Reserved
Jack Thompson Member
access_time 30 minutes ago
All Rights Reserved
thumb_up Like (45)
comment Reply (3)
thumb_up 45 likes
comment 3 replies
G
Grace Liu 2 minutes ago
Always Add Lemon roasted pumpkin with wild mushrooms and gruyère Fashion Beauty Celebrity Health Li...
J
Julia Zhang 27 minutes ago
Log into your account Forgot your password? Get help Password recovery Recover your password A passw...
Show 1 more replies

Write a Reply

Similar Discussions