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The pumpkin is in the country, is waiting in the sand. Until you come to pick him and cut him into 10 pieces. Get that monster pits just out and put them in the ground. Then you have next year a big booty, orange, thick and very healthy!
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Cooking with and for children: Ode to the pumpkin Page Rank 9 Top Articles
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kimkardashianlewis on Thursday, April 9, 2015, 12:47:55, 3 Yaers Ago, Comments [0]
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Pumpkins come in all shapes and weights. Children they love. If only because you can tinker with it so great. But there are more options than spooky pumpkin faces make alone. Happy ... because crafting is not my thing. How about pumpkin fries? Or child-friendly pumpkin? Or chocolate-pumpkin pancakes? You can also profit from the seeds for a tasty nibble at parties.
Pumpkin Puree

Many of the pumpkin recipes begin with make pumpkin puree. There is a very simple way to do this!

How do I make it?

    Wash pumpkin, remove seeds and wires and cut into pieces about 2 cm. (Good news! The skin should not get off ... this just gives extra flavor and contains a lot of vitamins. By heating it is naturally soft.)
    Put the pieces of pumpkin in a ovenpot with lid or wrap it with aluminum foil.
    Let yarn for 45 minutes at 200 ° C.
    Puree with a blender until a smooth texture. Or mash with a fork.
    You can use the puree immediately or store in the freezer for another time.

Cinnamon-pumpkin-honey butter

Delicious is the cinnamon-pumpkin-honey butter! A whole mouth full. Literally and figuratively! Perfect on a croissant or sandwich. Your kids will enjoy it! Besides this recipe you can make easily together.

How do I make it?

Ingredients: 250g butter, 3 tablespoons pumpkin puree (cold), 3 tablespoons honey, 1 tablespoon sugar, 1 teaspoon cinnamon


    Mix the butter with the sugar and the cinnamon. Mix well until the butter is very airy.
    Mix 1 tablespoon each pumpkin puree with the butter and mix until well blended.
    If the 3 tablespoons been mixed, add the honey and beat the butter last very airy.
    Store covered in refrigerator.


Just because all the next dish shares its name with our delicious Belgian potato fries will be a bestseller for the kids!
The pumpkin fries ...

But beware! Cut the fries too thick and lightly flour them in! The inbloemen children will find delightful. Look how Pete does.


Pumpkin-chocolate pancakes

If you just do not know what to do on a gloomy Wednesday afternoon, these pumpkin-chocolate pancakes will make the day shine again! It seems odd to combine vegetables with sweet, but believe me ... the sweetness of the pumpkin tastes great with the chocolate. Autumn in a pancake!

Ingredients: 3 eggs, 115g flour, 140ml milk, heaped tsp baking powder, pinch of salt, 50g pumpkin puree, handful of small pieces of chocolate.

How to make it:

    Separate the eggs. (Break the whole egg in a bowl and make sure that the yolk remains completely. Grab your fingers gently the egg yolk from the egg white. I call this the Luna Park technique. You will understand why.)
    Put egg whites and yolks in separate bowls.
    Add all the other ingredients to the egg yolks and stir firmly.
    Meanwhile, blend the egg white is firm.
    Mix the protein with the dough by very quiet mixing with a spatula. The idea is that your dough nice frothy and will be thick.
    So! Ready to bake.
    Heat a pan with butter (preferably clarified butter) on high heat and cook pancakes of about 15cm wide.

Recipe by British Chocolates :-

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