Pumpkin fritters and salad with apricot dressing

Name: Pumpkin fritters and salad with apricot dressing
Ingredients: 80 g Flour; 450 g Pumpkin; 15 g apricot jam; 10 g Baking powder; 2 units.items Eggs; 125 g soft blue cheese cut into thick slices; 30 ml Olive oil; one large handful of arugula; 0.5 units.items seeds from a vanilla pod; 30 ml fresh lemon juice; 45 g apricot jam; 60 g Butter; Salt

Pampoenkoekies is a traditional South African dish, often served with cinnamon sugar. In this recipe, Vickie gives it a modern twist!The spicy apricot dressing combined with the creamy vanilla pumpkin cookies pairs perfectly with the Durbanville Hills Collectors Reserve Chenin Blanc. A full-bodied wine that is well supported by creamy vanilla notes and oak. Hints of lime provide a beautiful balance to the spiciness of the apricot dressing.

Ingredients

80gFlour

450gPumpkin

15gapricot jam

10gBaking powder

2units.itemsEggs

0.5units.itemsseeds from a vanilla pod

60gButter

Salt

30mlOlive oil

30mlfresh lemon juice

45gapricot jam

125gsoft blue cheese cut into thick slices

one large handful of arugula

Preparation

Cook the pumpkin until tender and mash.
Mix the pumpkin with the flour and salt in a medium mixing bowl until smooth.
Add the remaining ingredients and mix until smooth.
Heat the butter in a non-stick pan over medium heat and fry spoonfuls of the pumpkin mixture.
Cook until small bubbles appear on the surface, then carefully flip and cook the other side.

For the dressing, mix the apricot jam, olive oil, and lemon juice in a small bowl and set aside.

Serve the pumpkin fritters with slices of blue cheese, arugula, and a drizzle of the apricot dressing.

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Pumpkin fritters and salad with apricot dressing

Ingredients