Two kinds of pumpkin goo

Pumpkin oatmeal

Norsk
Havregrøt
40 g (1 dl) havregryn
150ml vann
søtning etter smak
et dryss salt
~100g gresskarpuré
1/2 ts gresskarpaikrydder
En god klatt kokoskrem

- Bare bland og kok hele greia til den er fin og tykk

"Risotto"
1/2-1 blomkålhode, malt til "ris"
1 sjalottløk, hakket
1 dl kraft
1 ts tomatpuré
1/2-3/4 boks gresskarpuré (200-300g)
1-2 dl kokosmelk/krem
1-2 ts hvitløkspulver
et dryss svart pepper
et dryss muskat

- Stek løk til gyllen og tilsett blomkålris, krydder, tomatpuré og kraft
- La stå til blomkålen er spiselig myk og vannet er kokt vekk
- Tilsett gresskarpuré og kokosmelk/krem, la det småkoke til det er tykt og kremete
(Jeg savnet litt krydder i retten her. Så finn på noe lurt!)


Pumpkin risotto. Yes, I know... very pretty.

English
Pumpkin oatmeal
40 g (1 dl) oats
150ml water
sweetener to taste
a sprinkle of salt
~100g pumpkin puree
1/2 ts pumpkin pie spice
A good dash of coconut cream

- Just mix and cook the whole thing until it is nice and thick

Pumpkin "risotto"
1/2-1 cauliwlower, "riced"
1 shallot, chopped
1 dl stock
1 ts tomato paste
1/2-3/4 can pumpkin puree (200-300g)
1-2 dl coconut milk/cream
1-2 tsp garlic powder
a sprinkle of black pepper
a sprinkle of nutmeg

- Fry the onion until golden, add cauliflower, spice, tomato paste and stock
- Leave it to simmer until the cauliflower is edible-soft and the water has cooked off
- Add pumpkin puree and coconut milk/cream, leave it to simmer until it's thick and creamy
(I'd like to have some mor spices/seasoning in this dish. So come up with something clever!)

Pumpkin oatmeal source
Pumpkin risotto