Grateful

I love my life and I’m so grateful to be conscious of that feeling. Cooking for others is a way to express my feelings and certain ingredients make you smile even more.

I often have a few small sized tasty pumpkins waiting for a recipe. The one of today is approximately 1,2 kilo total weight. Remove the skin and seeds and cut the pumkin in moonshaped slices of 1,5-2cm. Brush some olive oil on each side and spread on baking paper on an oven tray. Season with pepper and salt. Bake in the oven at 200° for 20-30 minutes. Turn halfway.

Prepare the 120 grams ( for 2p) whole wheat polenta in salted water, following the instructions. Season with pepper, salt and chopped fresh rosemary. Spread in an oiled oven dish. Spread the pumpkin on the polenta. Spread 4 chopped garlic cloves. Melt 140 grams of a blue goat cheese in 150 ml of milk. Season with pepper and fresh rosemary. Spread on the pumkin.

Bake in the oven at 180° for 20-25 minutes. Serve. Have a lovely Sunday evening and a beautiful week. 😍


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