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Stir pumpkin in coconut milk and sesame

The rhythm was already supported before I left on vacation but since my return I have not touched the ground, and nothing cooked risotto from the previous small . And I think it will last even 15 days easily. I almost missed my concert tickets purchased 3 months ago, last Friday regret quickly erased the first notes of " Perfect Skin" by Lloyd Cole And His small at all Alhambra. Awesome as usual.

more time to make any race, so when I find 30 minutes to cook this is the end of the world. I missed the Salon du Chocolat and I'll miss the evening Peppers Gerard Vives Fine Dining at 104. December is traditionally the quietest of the year ...

Memories of China away but I was surprised to see that they also ate the pumpkin or squash, as in Europe, I do not know why it seems incongruous to me, without no reason. It is cut into slices or cubes, steamed and then passed to the grill or barbecue. The barbecue is not feasible on a terrace of 92 in November, I preferred the wok for a recipe for Pumpkin Asian pumpkin reduced Annecy late October and was very well preserved. No loss of time with the wok as it cooked "à la minute".

I give you the recipe for 6 people but you can do depending on your taste and weight of pumpkins. If it is, once you get to mix and mash and lengthening it with a little milk, broth or cream soup flavors of Asia.

Stir pumpkin in coconut milk and sesame

1.2kg of fresh pumpkin
45g sesame seeds
1 piece of fresh ginger 30g

15g cumin coriander powder
20ml olive oil 1 small red chili

2 fresh onions
375ml coconut cream
375ml vegetable stock 30g

chopped cilantro 2 cloves garlic Fresh

Cut pumpkin into cubes and finely chop the fresh ginger and red pepper seeded. Finely chop cloves garlic fart oignons.Chauffez the wok over high heat and fry the sesame seeds for 2 minutes so they are golden brown. Add a little olive oil, let it melt the chopped onions for 4 minutes then add chopped garlic cloves, finely chopped fresh ginger, chopped red pepper, cumin powder and coriander powder. Heat for 2 minutes. Then add the pumpkin chunks and cook for 1 minute and stir in coconut cream and vegetable broth. Bring to a boil then reduce heat and simmer for 10 minutes covered. Remove lid and cook for another for a few minutes so that the pumpkin is tender. Salt lightly and garnish with toasted sesame seeds. Divide the pumpkin into 6 individual plates and garnish with chopped coriander. Serve immediately.

You will find another proposal wok grated pumpkin in Cathy . A test also

Finally, some pictures of the brunch URBN Hotel Shanghai. A bit far to go Sunday, but if you ever considered a trip to this city, please not to make a turn.

The URBN Hotel is one of boutique hotels that are beginning to invade Shanghai in particular the French Concession. Few rooms and an ethic for this hotel aims to be as sustainable development possible. Recycled materials, 100% local and it is rather successful. Downstairs is the restaurant run by David Laris, Anglo-Saxon chief in charge of many major hotels. It offers international cuisine as generous and greedy only Anglo-Saxon can do.

Bircher muesli

Egg Benedict, Spinach

Fresh fruit salad with yogurt

Very high quality of food produced and purchased from local kitchen simple but everything is very good. We went for Sunday brunch (the balcony was reserved for a birthday of a little Chinese girl chic) egg Benedict with spinach, caesar salad, bread and tuna lawyers, fruit salad and yogurt, hamburger home Bircher muesli with coconut, rolled meringue / mango / passion, rhubarb crumble with the best custard I've ever eaten voluptuous vanilla, chocolate cake, all washed down with lemonade ice calamansi. A true moment of peace.