INGREDIENTS FOR THE PUMPKIN
1 butternut pumpkin, halved lengthwise, seeds removed
1 bulb garlic, halved cross section
INGREDIENTS FOR DRESSING
flaked almonds (for serving, optional)
Nothing beats the crispy, buttery, garlicky goodness of this pumpkin dish. Serves 8-10 as a side.
#FestiveBites #VeganChristmasClassic #PlantBasedXmas
Watch how to make it here https://youtu.be/KT2l5CRsUG4
Christmas recipe for Hasselback Pumpkin
Preheat the oven to 190°C, line a baking tray with baking paper
Peel halved pumpkin. With a small sharp knife, carefully make incisions across each pumpkin halve, about half the way through, being careful not to completely cut, this creates a wafer like effect and makes each ‘slice’ crunchy at the crust. Take the time to practice so you get fine, even slices
Slice the garlic bulb in half and place on the lined baking tray, then place the prepared pumpkin halves, sliced side up. Dot each pumpkin half with a little Nuttelex between the slices and season with salt and pepper
Bake for about 40-50 minutes depending on the size of the pumpkin
Remove from oven, leave on the baking tray or transfer to serving platter and pour over the herb dressing
✨ Introducing the Christmas dessert that’s about to steal the show at your table: Cherry Red Wine Jelly with Persian Fairy Floss!
🍷🍒🧚♀️✨
Brace yourself for a festive treat that’ll make everyone’s taste buds sparkle with joy. 😍💫 Trust me, this enchanting combo of rich red wine and juicy cherries will have your guests begging for seconds. And when you top it off with the ethereal Persian fairy floss, it’s pure dessert magic!
🧚♀️✨ So, gather your loved ones around and get ready to indulge in the most delicious holiday spectacle ever. 🎄🤤 Head to the link in my bio to find the recipe and make sure your Christmas table shines brighter than Rudolph’s nose! ✨🎅📸 #ChristmasDessert #DessertMagic #FoodPhotographyClass
Cherry red wine jelly with Persian Fairy Floss
Serves 4-6
Dessert Gluten-free
3tsp gelatine or 3 leaves gelatine
450 ml good red wine
250 g stoned sweet cherries
1 tsp sugar to taste
To decorate
Cherries
Persian fairy floss
Soften the gelatine in 150ml of red wine. Put the stoned cherries and remaining wine in a saucepan, bring gently to simmering point. Remove from the heat and strain the hot juices over the gelatine. Stir until the gelatine has dissolved. Sweeten the liquid to taste. Cool slightly before pouring into a coupe or wine glasses. Stand and when cold, refrigerate until set.
Decorate with fresh cherries and a tuft of Persian Fairy Floss.
https://www.youtube.com/channel/UCnlbrx45BWcGnGz4iFAWA7A
