Thursday, March 21, 2013


This recipe from the website is really good. She says "We were once in a situation of too many pumpkins and no potatoes, so we had the idea of cooking the pumpkin same way we roast potatoes in Greece - that is with lemon juice and oregano. It’s so delicious, light and colorful!"

And she's right. I left out the yeast, but would probably add it next time as I'm trying to develop a taste for it.

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