{"id":3691,"date":"2015-10-12T17:26:50","date_gmt":"2015-10-12T15:26:50","guid":{"rendered":"http:\/\/whatfoodcan.com\/es\/?post_type=project&#038;p=3691"},"modified":"2025-05-09T15:42:34","modified_gmt":"2025-05-09T13:42:34","slug":"mini-hokkaido-vegetariano","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/mini-hokkaido-vegetariano\/","title":{"rendered":"Mini Hokkaido vegetariano"},"content":{"rendered":"\n<p>Mini Hokkaido vegetariano es una belleza natural ya por si y sabe como un d\u00eda de oto\u00f1o: colorado, calido, soleado y con muchas aromas. La preparaci\u00f3n es bastante facil y necesiatr\u00e1s una hora aprox. Los 4 componentes: mini hokkaido, couscous, yogurt de limon y el relleno se preparan por separado y al final se junta todo. La calabaza hecha en horno tiene un sabor dulce, por eso hemos optado por un relleno ligero, un poquito acido y crujiente. \u00a1Pruebala!<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_zutaten.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"225\" src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_zutaten-300x225.jpg\" alt=\"whatfoodcan_zutaten\" class=\"wp-image-3702\" srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_zutaten-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_zutaten-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_zutaten-220x165.jpg 220w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Ingredientes para 2 mini hokkaido = 2 personas (quedar\u00e1 del relleno suficiente para rellenar un tercer mini hokkaido).<\/p>\n\n\n\n<p>2 mini hokkaido \u00e1 350gr. aprox. cada uno<\/p>\n\n\n\n<p>300 gr. acelgas<\/p>\n\n\n\n<p>4 zanahorias<\/p>\n\n\n\n<p>1 manzana grande y acida (un tipo que se usa tb. para pasteles como la reineta)<\/p>\n\n\n\n<p>2 cebollas amarillas medianas<\/p>\n\n\n\n<p>130 gr. couscous<\/p>\n\n\n\n<p>200 ml yogur natural cremoso, 3,5% de grasa<\/p>\n\n\n\n<p>50 gr. de uvas pasas<\/p>\n\n\n\n<p>50 gr. de nueces (walnut) picadas en trozos gruesos<\/p>\n\n\n\n<p>perejil o cilantro fresco<\/p>\n\n\n\n<p>1 limon<\/p>\n\n\n\n<p>1\/2 cucharadita de gengibre<\/p>\n\n\n\n<p>1\/2 cucharadita de cilantro<\/p>\n\n\n\n<p>1\/2 cucharadita de comino<\/p>\n\n\n\n<p>Sambal Olek o chili para los que lo prefieren un poco picante<\/p>\n\n\n\n<p>aceite de oliva, sal, pimienta negra<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>Yogur de limon y hierbas frescas<\/strong><\/p>\n\n\n\n<p>a\u00f1adir al yogur un poco de jugo de limon frecso y un poco de la piel rallada. Picar el perejil o el cilantro finamente y remover todo. Dejar el yogur preparado en un lado.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_yoghurt.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_yoghurt-300x225.jpg\" alt=\"whatfoodcan_yoghurt\" class=\"wp-image-3706 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_yoghurt-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_yoghurt-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_yoghurt-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Couscous<\/strong><\/p>\n\n\n\n<p>Este couscous te saldr\u00e1 suelto y no pegajoso: pon los granos del couscous en una olla mediana. A\u00f1ade una cuchara de aceite de oliva, un poco de jugo de limon fresco, una pizca de sal y pimienta negra molida. Remover todo. Por separado hierve agua y viertelo encima de los granos. <strong>Importante:<\/strong> el nivel del agua por encima de los granos no debe superar la mitad de la yema de tu dedo indice! Cierra la tapa y dejalo reposar unos 5 minutos. Deja el couscous listo en un lado.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_couscous.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_couscous-300x225.jpg\" alt=\"whatfoodcan_couscous\" class=\"wp-image-3709 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_couscous-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_couscous-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_couscous-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Mini hokkaido<\/strong><\/p>\n\n\n\n<p>Lavar bien las dos calabazas. Corta una loncha muy fina por debajo de cada uno, para que no \u00abbailen\u00bb. Necesitar\u00e1s un cuchillo bueno. Ahora cortas la tapa de arriba y sacas con una cuchara todo el tejido y los granos del interior de larcalabaza. Que quede bien limpio. Frota bien el exterior e interior de las dos calabacitas con aceite de oliva. Mejor usas las manos. <strong>Importante:<\/strong> hay que salar bien el interior de cada calabaza, sino, quedar\u00e1n sosas. Precalentar el horno a 200\u00ba. Cierra las calabazas con sus tapas y colocalas encima de la parilla (encima de un papel de horno) en el horno. Hornear unos 30 minutos. <strong>Atenci\u00f3n:<\/strong> antes de poner las calabazas en el horno, prepara la verdura: rallar las zanahorias, cortar las acelgas (sin los tallos) y las cebollas, cortar en quadros la manzana.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_hohl.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_hohl-300x225.jpg\" alt=\"whatfoodcan_hohl\" class=\"wp-image-3712 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_hohl-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_hohl-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_hohl-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Relleno<\/strong><\/p>\n\n\n\n<p>Calentar aceite de oliva en una sarten grande y poner las cebollas cortadas en quadritos ligeramente saladas a asar unos 8 minutos (hasta que esten transparentes y no quemadas). A\u00f1adir las zanahor\u00edas ralladas, tb. con una pizca de sal y asar unos 5 minutos m\u00e1s. Las acelgas cortadas siguen de la misma manera para 3 minutos. Remover lentamente todo. Ahora a\u00f1ade la manzana cortada, uvas pasas y nueces junto con las especies. Deja que se mezclen bien los sabores. Asar unos 3 &#8211; 4 minutos m\u00e1s. Remover.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_whatfoodcan.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_whatfoodcan-300x225.jpg\" alt=\"fuellung_whatfoodcan\" class=\"wp-image-3715 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_whatfoodcan-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_whatfoodcan-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_whatfoodcan-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Cuando las calabazas esten practicamente hechas (nesesitan unos 30 minutos en el horno) a\u00f1ade el couscous. Dale a todo un toque final con un poco de limon, o chili y rectifica con sal y pimienta. El relleno debe estar bien mezcaldo y caliente.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_couscous_whatfoodacn.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_couscous_whatfoodacn-300x225.jpg\" alt=\"fuellung_couscous_whatfoodacn\" class=\"wp-image-3718 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_couscous_whatfoodacn-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_couscous_whatfoodacn-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_couscous_whatfoodacn-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Saca las calabazas del horno, quita las tapas y rellena el interior con la masa de verdura y couscous. Al final le echas encima una buena cucharada de yogurt de limon, colocas la tapa y lo sirves con un poco de ensalda en un plato. Rico rico!<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/hokkaido_cover_whatfoodcan.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/hokkaido_cover_whatfoodcan-300x225.jpg\" alt=\"hokkaido_cover_whatfoodcan\" class=\"wp-image-3721 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/hokkaido_cover_whatfoodcan-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/hokkaido_cover_whatfoodcan-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/hokkaido_cover_whatfoodcan-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Muchas gracias a Rita Penica de la Biosph\u00e4re en Berlin Neuk\u00f6lln. Hace unos a\u00f1os prob\u00e9 este plato como menu del d\u00eda y todos los clientes fueron con su plato acabado a la cocina para agradecerle esta delicia. Ahora hemos reavivado juntas la receta, la hemos afinado un poco m\u00e1s y es un gozo y alegr\u00eda de comerla. \u00a1Buen provecho! Jutta &amp; Rita<\/p>\n\n\n\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":3696,"parent":0,"template":"","meta":{"_acf_changed":false},"skill":[374,363],"class_list":["post-3691","project","type-project","status-publish","has-post-thumbnail","hentry","skill-comida","skill-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mini Hokkaido vegetariano | What food can<\/title>\n<meta name=\"description\" content=\"Mini Hokkaido vegetariano es una belleza ya por si y sabe como un d\u00eda de oto\u00f1o: colorado, calido, soleado y con muchas aromas. La preparaci\u00f3n es bien facil\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/whatfoodcan.com\/es\/project\/mini-hokkaido-vegetariano\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mini Hokkaido vegetariano | What food can\" \/>\n<meta property=\"og:description\" content=\"Mini Hokkaido vegetariano es una belleza ya por si y sabe como un d\u00eda de oto\u00f1o: colorado, calido, soleado y con muchas aromas. 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