Roasted pumpkin and butternut squash, hazelnut, butter bean and ricotta lasagna. Cooked and eaten in Finland. It’s huge, so lots of portions for the freezer.
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by feli468
4 Comments
EuropeEatsBot
Congratulations on your achievement!
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EuropeEatsBot
Congratulations on your achievement!
With your post as a Uruguayan Chef, immediately following posts from a Portuguese, a Dutch, a Bavarian, a Danish, a German, a British, a Berner, a Schleswig-Holsteiner, a Swiss and a Swedish Chef, we now have an impressive streak of 11 gourmets, each hailing from a different region.
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Hippodrome-1261
That looks impressive. How did you prepare your Bechamel sauce?
4 Comments
Congratulations on your achievement!
With your first post on EuropeEats we’ve upgraded your status to an official chef. To reflect this, your boring old grey flair **Uruguayan Guest** was replaced with the elusive golden flair **Uruguayan Chef**.
Keep up your work by contributing quality content: it will certainly inspire others!
_I am a bot, and this action was performed automatically. If you like it I’m happy._
Congratulations on your achievement!
With your post as a Uruguayan Chef, immediately following posts from a Portuguese, a Dutch, a Bavarian, a Danish, a German, a British, a Berner, a Schleswig-Holsteiner, a Swiss and a Swedish Chef, we now have an impressive streak of 11 gourmets, each hailing from a different region.
That hasn’t happened in quite some time. Since I’ve been keeping track, it’s even a record! Let’s keep up this unique variety! ✨
_I am a bot, and this action was performed automatically. If you like it I’m happy._
That looks impressive. How did you prepare your Bechamel sauce?
Lookin good.