餅（いなり揚げ餅）｜兼業主夫ケンのキャンプ飯チャンネル / Ken Outdoor Cookingさんのレシピ書き起こし
Ken Outdoor Cooking Time required : 10minutes
Cream cheese and pumpkin salad | Transcription of Daichi & Yuna and's recipe
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Ingredients
- pumpkin : 300g
- carrot : 60g
- onion : 60g
- Mixed nuts : 20g
- Cream cheese : 100g
- Cucumber : 100g
- salt : a little
- mayonnaise : 50g
- Raisins : 20g
- Grated cheese : 20g
Time required
20minutes
Procedure
-
1)
Heat the pumpkin in the microwave
00:06
Roughly cut the pumpkin, put it in a heat-resistant container, wrap it, and heat it in the microwave for about 3 minutes. (A guideline is that you will collapse). When heating is complete, crush it roughly.
-
2)
Heat carrots and onions in the microwave
00:29
Put the sliced carrots and onions in separate heat-resistant containers, wrap them, and heat them in the microwave for about 3 minutes.
-
3)
Crush mixed nuts
00:54
Transfer the mixed nuts to a mortar or small plate and crush them into pieces.
-
4)
Mix cream cheese and pumpkin, add other vegetables and mix.
01:09
Put the heat-treated pumpkin in a bowl and mix well with the cream cheese. Add an appropriate amount of carrots, onions, sliced cucumbers and salt and pepper and mix.
-
5)
Add mayonnaise and topping ingredients to finish
01:52
Add mayonnaise and your favorite toppings to finish and mix gently to complete.
Point
・ A salad recipe made with fluffy pumpkin and creamy cheese.
-Can be used for lunch boxes and is ideal as a pre-made recipe.
・ It is delicious even if you put it on bread and toast it.
・ If you slice the cucumber into thin slices and then squeeze the water out with a little salt, it will not become watery when it is made.
・ Add mixed nuts, raisins, and grated cheese as you like.
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