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Thursday, March 14, 2013

Pumpkin with coconut cream and basil, first a side dish and then a main


I had half a pumpkin to use, but just a little bit of Thai herbs mix (ginger, lemon grass, chili, garlic and coriander), certainly not enough to give my pumpkin a spicy flavor! Still, I felt like coconut, so I cut the pumpkin and two celery stalks with leaves and put them in my pot, then I added one can of coconut cream plus one can of water (to rinse the cream out), the remaining Thai herbs mix (about half tsp) and one organic veggie stock cube. I cook the lot until the pumpkin was soft, then I adjusted it for salt and added plenty of fresh basil leaves. I wanted to add some of my Vietnamese mint but it has all dried up (no rain in Auckland either) but the basil was strong flavored and I was surprised how nice this tasted in the end! I though of using this as a side dish (like in the photo) but I run out of time to make the main and since this dish had so much sauce I just added some cubed firm tofu to it when I warmed it up for dinner. I served with Thai rice. Very nice way of eating pumpkin in summer!

Photos and Recipes by Alessandra Zecchini ©

11 comments:

  1. Se trovo una mezza zucca la provo!! E se no, me la segno :-) Bacioni

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  2. Questo abbinamento lo sento per la prima volta e.. credimi, lo trovo proprio speciale!! Complimenti e un abbraccio amica mia! <3

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    1. Si abbinamento curioso ma funziona :-)

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  3. Hi Alessandra! That's very creative and I love this dish very much! Versatile to be a side or main...

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  4. Questa cosa del cocco con la zucca mi ispira non poco!

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    1. E dalle tue parti immagino che il cocco sia buono?

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  5. Che abbinamento particolare....io che adoro la zucca devo provare per forza!! anche se ho sempre qualche problema con il tofu....probabilmente non ho mai usato quello giusto.
    Ciao

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    1. Penso che ci voglia un po' ad abituarsi al tofu, ma comunque qui non è necessario, io l'ho messo solo per trasformare un contorno in un secondo :-).

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  6. That sounds really interesting and I bet it is tasty. Take care Diane

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  7. Guaeda Ale, anche col freschino di qua è perfetta!Mooolto gustosa e credo al farò asap!
    baci

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