your roast pumpkin looks good and lots of nutrients.
Wow... your desserts look great.. so simple and nice...
Thanks!Would like to share this recipe:Oven-Roasted Pumpkin1. Clean and cut pumpkin into wedges. Remove skin,2. Lightly brush with olive oil and a wee bit of butter. Sprinkle sea or rock salt and a touch of coarse brown sugar. 3. Bake at 180C (preheated oven) for about 35-40 minutes.
thx for sharing viv. i really like your photos now...they're so much more different & well taken, not forgetting, professional looking compared to b4. =) i must try roast pumpkin some day.
Hi Hi,May i have the recipe for Pang Da Hai Tongshui with honey dates and longans ?You can email to me at firstname.lastname@example.orgHope to receive from you soon, tks.
Made the oven roasted Pumkin for the first time and me and my husband loved it....espesially the darker carmalized ends. I'm 34 and I've never made anything from the pumpkin let alone tried anything like this from it and am hooked!I will NEVER throw away another pumpkin again.fyi: Took the wedges out and popped in the seeds on the greesy sheet until they started to "pop" and then sprinkled some of the sea salt on them and they taste like large sunflower seeds. THANK YOU!
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