It’s the day before the market shopping. As most of you already know, I check my storage before making my week menu and shopping list.
I only have a little freezer in which I mainly store curry pastes, miso, a few containers of ready made pasta sauce, some frozen dough sheets ( filo, puff), always 1 bag of frozen peas, some bread and fresh bought fish or meat. . Often there is also a bigger leftover lasagna or pasta dish for occasional emergency situations.
I get often comments on recipes with 🐙, knowing they are so intelligent ( as are pigs). But, still, now and again, I love to prepare and eat them. They are soo stylish.
After the inspection of the freezer/fridge my eye fell on a portion of polpo and a larger portion of oven cooked good quality pumpkin. This will make an amazing dinner combination. What else do I find in the fridge? : a few carots, a piece of ginger, 1 red chili and a fresh onion. With 4 garlic cloves, 125 ml of light cream, some fresh parsley and 30 grams of pine nuts on top we will have an amazing dinner.
This morning I boiled the frozen octopus in salted water with some extra bay leaves for approximately an hour. I prefer to do this with open doors due to the smell🙃.
Defrost the pumpkin puree (600-700 grams).
Mix the pumpkin puree with 2 teaspoons of curry powder, 1 teaspoon of cumin seeds, 1 teaspoon of dried basil, 1 cube of good quality stock and 125 ml of light cream.
Toast the pine nuts in a dry pan. Remove and cool down. Fry the vegetable cubes in a little drizzle of olive oil in the same pan. Stir regularly. Add 1 teaspoon of cumin seeds and some salt. Once ready, put everything on a plate. Reheat the pan. Bake the 🐙 cut in parts.
Heat the pumpkin puree. Stir now and again.
Take a beautiful plate. Spread some puree, Put some tentacles on the puree. Spread the vegetable cubes and pine nuts. Finish with fresh parsley.
Not bad for an almost empty fridge/freezer😃
Doc V's Healthy Kitchen 