ReCIPES Ingredients 300g pumpkin 1 small onion 50g Roquefort 300ml water Olive oil Pumpkin and Roquefort purée tel. +34 610 172 763 [email protected] www.mibrasa.com Share your recipes! #mibrasa ReCIPES 0g p mal Ro ml w o Pu ef Pu for recipes! #mib 1 50 300 live Serves 2 25 minutes 1 Mibrasa casserole dish METHOD • Roast a whole onion with the skin intact for 25 minutes, preferably at the end of service from the previous day to take advantage of using the oven’s gentle and low heat. • Peel the pumpkin, cut into slices and place in a Mibrasa casserole dish. Take the casserole dish out and sauté for 2 minutes outside the oven. Pour in water and return to the oven to cook for 10 minutes. • Cut 4 onion layers into julienne. Remove the pumpkin from the oven and add to a blender glass with the onion. Crumble in some blue cheese, blend and then season with salt and pepper to taste. • The texture should be creamy and have a combination of smoky, sweet and salty flavours. Garnish the dish with a bread stick, blue cheese and pumpkin seeds.