5. Pumpkin Polenta Cheese Fries:
You Need:
1 cup milk
2 cups chicken stock
1 tsp fresh thyme
1 tbsp. extra virgin olive oil
1 tsp salt
Cooking spray
1 cup yellow cornmeal
1 cup pumpkin puree
1 cup shredded Mozzarella cheese
How To:
Use wax paper to line a pan and spray with cooking spray.
Boil the milk and chicken stock. Add the oil, thyme and salt. Reduce heat and add the cornmeal. Add the cheese and pumpkin and keep stirring for about five minutes.
Pour into the lined pan and refrigerate for about four hours.
Preheat the oven to 400 degrees.
Take out the mix from the fridge and cut in long strips. Place them on the greased cookie sheet and bake for about 25 minutes.
Serve this fun and family-friendly snack while it is warm.
6. Pumpkin And Chickpea Curry:
You Need:
1 kg pumpkin
1 tbsp. sunflower oil
2 chopped onions
6 cardamom pods
3 tbsp. Thai curry paste
250 ml vegetable stock
3 large stalks of lemongrass
1 tbsp. mustard seeds
400 ml coconut milk
400 g chickpeas
2 limes
Handful mint leaves
How To:
Heat oil and fry the onions, cardamom, lemongrass, mustard seeds and curry paste untill fragrant.
Add pumpkin, followed by the coconut milk and stock. Let it simmer.
Add chickpeas and cook for another 10 minutes.
Squeeze the lime juice and garnish with mint leaves.
