In her first column, Jet van Nieuwkerk gives tips for a stress-free dinner. With her 'rules' you are guaranteed to have a successful dinner. You can serve this quick pumpkin dip with the starter to dip bread in.
You can make extra with these ingredients. Be sure that you have some left over for a cracker or sandwich the next day.
What do you need?
This is how you make it
Preheat the oven to 200 degrees. Cut the pumpkin (with skin) into four large pieces and place on a baking tray. Drizzle with a little olive oil and roast for about 45 minutes. Now you can easily remove the peel. Place the pumpkin pieces in a food processor along with the other ingredients. You can also use an immersion blender. Mix until smooth. In the meantime, taste good, maybe you can add a little extra salt or pepper. For the enthusiast:you can mix or stir chopped coriander through it.
Enjoy your meal!
Curious about who Jet van Nieuwkerk is? You can read that in the September issue of Santé. If you scroll through to page 59 you will find Jet's first column.
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