[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""]

Risotto with pumpkin and coconut cream

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Risotto with pumpkin and coconut cream of Bio Sun Mediterranean

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Ingredients

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150 g rice

3 glasses vegetable broth or water

40 g grated parmesan cheese

1/2 teaspoon black pepper

2 laurel leaves

1/2 teaspoon nutmeg

Chopped parsley to taste

Salt

1 bottle of pumpkin and coconut cream Bio Sun Mediterranean

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Preparation

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  1. In a saucepan, heat the pumpkin puree together with the broth.
  2. In another saucepan, add a little extra virgin olive oil and the bay leaves. When it is hot, add the rice and stir it, without getting to brown.
  3. From here we add the mixture of broth and pumpkin little by little to the rice, stirring constantly until everything is used. In total you should cook for about 20 minutes. Add nutmeg, pepper and salt.
  4. In the end, remove the bay leaves and add the grated Parmesan. Mix well and serve with a little chopped parsley.

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Meatballs with pumpkin and coconut cream of Bio Sun Mediterranea

Ingredients

1 pot of pumpkin and coconut cream

300g of minced beef

1 egg

50g of bread crumbs

Salt

Thyme

Oil

Rosemary

A splash of milk

Preparation

  1. Season the meat, mix the egg and the bread crumbs previously wet with milk to make it more syrupy. Make small balls of meat and reserve them.
  2. Fry the meatballs in a pan with olive oil until they catch a little color. Add a pinch of thyme and fresh rosemary. Let the flavors be integrated.
  3. Wet with the pumpkin and coconut cream and cook the meatballs over low heat, preferably covered for 5-7 minutes. Serve the meatballs with the sauce.

Cream of pumpkin and coconut of Bio Sun Mediterranean

Ingredients

1 pot of pumpkin and coconut cream

100g bacon

Preparation

  1. Pour the Bio Sun Mediterranean pumpkin and coconut cream into glasses.
  2. Fry the slices of bacon in a pan and add them in the glasses next to the pumpkin cream.
    Enjoy a healthy healthy meal.

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Clam and pumpkin pie.

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Clam cake with pumpkin cream of Bio Sun Mediterranean

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Ingredients

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1 sheet of pasta breeze

300 gr. of clams

1 pot of pumpkin and coconut cream

3 eggs

75 gr. Of flour

1/2 l. milk

Olive oil

Salt

Parsley

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Preparation

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  1. To make the béchamel, chop the chives and garlic cloves finely and put them in a pot with a little oil. Add the meat of the clams and sauté. Incorporate the flour and rehógala.
  2. Pour the juice of the clams and the milk little by little while you move with a rod. Season, add chopped parsley and cook for 5 minutes. Spread the béchamel over the shortcrust pastry. Reservation.
  3. Add the pumpkin and coconut cream jar along with the eggs and mash. Pour the mixture over the béchamel sauce and put the cake in the oven. Cook at 200º C for 15 minutes. Let it temper, unmold and serve in portions. Garnish with a sprig of parsley.

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Cannelloni with pumpkin cream.

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Cannelloni with pumpkin and coconut cream of Bio Sun Mediterranean

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Ingredients

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1 bottle of pumpkin and coconut cream Bio Sun Mediterranean

50 g of bacon

50 g of shredded emmental cheese

10-12 plates of precooked cannelloni

160 g of cream

100 g of parmesan

Ground black pepper

Olive oil

Salt

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Preparation

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  1. Heat the pumpkin cream in a pan and add emmental cheese, mix well to melt the cheese.
  2. Put the plates of the pre-cooked cannelloni in a bowl with hot water to hydrate them. Meanwhile, make the bacon cut into cubes in a pan without adding oil, as the bacon contains a lot of fat and part of it will come off during cooking. When it has browned, remove it by reserving the fat left in the pan.
  3. Mix the bacon with pumpkin cream, taste the mixture and rectify salt or pepper if necessary. Arrange the cannelloni plates well drained on the work surface and distribute the pumpkin filling on them, roll up to form the cannelloni and reserve.
  4. Prepare the sauce, make it in the pan in which part of the bacon fat has been left. Pour the cream, grated Parmesan, black pepper and simmer until the cheese melts and get a creamy sauce.

    For the plating:

  5. Arrange the cannelloni in the dishes if you are going to serve them warm or in a baking dish if you want to serve them hot. Sprinkle the pumpkin cannelloni with the parmesan sauce and give them an oven punch if you wish. Finish by decorating with a couple of turns of pepper mill, some basil leaves and some parmesan flakes, which besides color, will enhance the flavor.

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