Pumpkin paste

Pumpkin paste

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Heat 2 tablespoons of oil in a pan.

Then add the finely chopped green onion stalks and let them cook for 2 minutes.

Peel a squash, grate it and add it to the onion and mix well.

Reduce the heat to low and cover the pan with a lid.

Stir every 5 minutes for 20 minutes, making sure the zucchini do not stick to the pan.

When cooking with the lid on, the zucchini will leave the juice and will not stick to the pan.

When the pumpkins have softened well, turn off the heat.

Pass the zucchini with a blender, add the crushed garlic, season with salt and pepper, add 1 tablespoon of olive oil, lemon juice and mix lightly.

Let it cool, then put it in the fridge.

Serve with tomatoes, cucumbers ... what everyone wants!

Good appetite!


1. Remove the olive seeds, pressing them one by one with the width of the knife, until the olives fall apart and the seeds come out.
2. Repeat the procedure until you have removed the seeds of all the olives, then chop the black olives with a small knife, as if you were preparing eggplant salad.
3. Add the garlic, oregano, dried tomatoes (add extra flavor to the olive paste), lemon juice, pepper and paprika, if you prefer a slightly spicy taste.
4. Finely chop all the ingredients, and as the black olive paste forms and becomes fine, gradually incorporate the olive oil, until you reach a more airy consistency.
5. Serve black olive paste, or chilled tapenada, on slices of crispy bread, as an appetizer, or use it in your favorite dishes, to add extra flavor to fresh food.

Zucchini bread with garlic recipe for pumpkin, zucchini, pumpkin or lard schnitzel

Zucchini bread with garlic recipe for pumpkin schnitzel, zucchini, pumpkin or ludăiță. Pumpkin bread with garlic in golden crust and crispy breadcrumbs. How to properly fry zucchini without soaking in oil? Recipes with pumpkin. Recipes for bread crumbs in breadcrumbs.

I can't wait for these truffles to appear to make breaded zucchini or pumpkin schnitzels. In Arad, the zucchini is called "ludăiță", the diminutive of "ludaie" & # 8211 meaning pumpkin pie. In some areas zucchini are called "pumpkin" and zucchini is the version of zucchini with dark green skin. In Italy, all zucchini are called "zucchini", not just dark green ones.

In the markets of Arad there are many varieties of pumpkins, grown by local producers: pumpkins with light green, dark green or striped (zebra). In the picture you can also see asparagus from the gardens of the Arad households.

We also really like "patison" pumpkins (flat star-shaped pumpkins). Zucchini and squash have a white, creamy and very tasty core. Classic zucchini (light green) are more watery and must be squeezed well before frying.

Schnitzel (Schnitzel in German lb.) means cut, slice. The slices can be made of meat, cheese or vegetables, so the name does not refer only to fried meats in breadcrumbs. Pane comes from the Latin from pane = bread. Pan schnitzel means a slice rolled in flour-egg-breadcrumbs that is fried in a hot oil bath. The most well-known schnitzel pane is even Wiener Schnitzel (Viennese schnitzel) which is prepared according to a well-established recipe & # 8211 see here. There are recipes for schnitzels (slices of meat) that do not have breadcrumbs & # 8211 for example Rahmschnitzel & # 8211 the recipe here.

Many people incorrectly call "bread" any thing rolled in flour and egg, without breadcrumbs. Yes, they can be made into pumpkins or meats, but they can no longer be called breadcrumbs because the breadcrumbs are missing. It has a very well established role because the crust formed by it works as a barrier against the penetration of oil into the preparation! Which is not the case when we slice only through flour and egg. The breadcrumbs can also be prepared at home if you follow this recipe.

These breaded zucchini can also be made simple, seasoned only with salt, but this time I decided to season them with a little granulated garlic. Sensational came out! I preferred to put the garlic powder directly on the pumpkin, before rolling them in flour-egg-breadcrumbs, because its aroma is better impregnated in them. In addition, I did not want to ruin the crispy crust of breadcrumbs by subsequent sprinkling with mujdei because it would soften it.

Along with this breaded zucchini, I also prepared a quick yogurt sauce with freshly crushed garlic. It's refreshing and goes great with these pumpkin schnitzels.

From the quantities below it results approx. 4-6 servings of zucchini breaded with garlic or pumpkin schnitzels.

How to Make Zucchini Meatballs & # 8211 Best Tips & Tricks

1. How to make crispy pumpkin meatballs

These vegetarian meatballs are slightly crispy on the outside and soft on the inside. The best way to make them this way is to fry them in a pan.

I explained the process exactly in the recipe below, but keep in mind that if you want to make them even crispier you will need to increase the cooking time by about 1-2 minutes and turn them often from side to side to make sure that they do not burn.

Another way to make them crispy is to use less meatball composition and make them thinner. I know that many people like it thinner, and in this case, you can respect the cooking time in the recipe.

Now that we've learned how to make crispy zucchini meatballs, let's see what ingredients we can replace in this recipe.

2. What ingredients can we replace in the recipe with pumpkin meatballs

The ingredients are simple and combine perfectly to obtain the most delicious zucchini meatballs.

But I am sure that each of us has different tastes and wants to bring a personal touch to the food he cooks. So, if you are like that, you will be more than happy to know that you can replace some of the ingredients in the recipe with the ones you prefer.

You can change the spices with any of your favorites, and here are some ideas:

  • smoked paprika
  • mix of Italian spices
  • oregano
  • ground pepper
  • Cayenne pepper
  • ground cumin

In addition, you can make these pumpkin meatballs with cheddar cheese instead of mozzarella and parmesan, and you can replace almond flour with regular flour or, if you want a healthier option, you can choose oatmeal.

You can even replace the main ingredient and make vegetarian meatballs with yellow or green zucchini, cocozelle or cousa.

3. The best sauce for vegetarian meatballs

Spicy ranch sauce is one of my favorite sauces. It is also a great way to add some tasty fat to your Keto diet.

Other keto sauces you can serve with these pumpkin meatballs are tzatziki sauce and homemade mayonnaise.

If you are not on a diet, you can replace spicy ranch sauce with sweet chili sauce, marinara, homemade ketchup, barbecue sauce or harissa.

Now let's see what we can serve these pumpkin meatballs with.

4. What do we serve with pumpkin meatballs

I really like fresh lettuce, salsa or Pico de Gallo. And if you want something more consistent, then you should try them with fried chicken or steak and some pickles.

Another great idea is hummus and here are some delicious hummus recipes for you.

5. Drain the zucchini water well before cooking

I don't think it's a secret but it should be mentioned. Zucchini contains a lot of water and this is not a good thing for the pumpkin meatball recipe, so you will have to drain the water from them as well as you can.

It is very important to do this, because it helps the mixture to bind well and prevents the ingredients from spreading. It also helps make these pumpkin meatballs crispier on the surface.

To drain the water as much as possible, start by scraping the zucchini on the side with large holes in the grater. Then add a little salt and mix well.

Set aside for 5 minutes, after which you will notice that the pumpkins will begin to "sweat" or eliminate water. Now you should drain them as you can see in the clip below, then mix them with the rest of the ingredients and cook them.

Another thing to mention is that these pumpkin meatballs are also very popular with children, so it is a good way to add vegetables to their diet.

That was all for today, my dears. Now I'm sure you know how to make pumpkin meatballs, so let's move on to the recipe and the cooking itself.

And if you liked this video recipe for zucchini meatballs and you want to see other similar videos, please subscribe to my YouTube channel.

Useful tips for hostesses

Squashes can be used young, they are gentle and prepare faster.

Don't forget the spices, they give salads and caviar juice a pleasant aroma and an unusual taste.

Pumpkin preparations for the winter & # 8211 this is a very tasty delicacy that will decorate your table. They can be served with absolutely any dish. And the taste is amazing.!

Make sure you prepare fresh pumpkin for these golden recipes, make sure your family will be thrilled with these treatments.

Pumpkin paste with carrots - an old, simple and tasty recipe

  • Pumpkin paste with carrots (Maria Matyiku / Epoch Times) Pumpkin paste with carrots

Pumpkin paste is a very simple and tasty old recipe, which reminds us of childhood. It is the pasta that my mother used to make most often in the summer when there were plenty of pumpkins and we never got bored of it.

The zucchini with its light aroma, quite bland, takes from the sweetness and consistency of the carrot as well as with a part of the rich aroma of dill or parsley with which it is combined, the final result being as expected.

Because pumpkins are mostly water (more than 90 percent) they have a very low calorie content. Nutritionally, pumpkins are rich in fiber, vitamin C and potassium.

This healthy pasta can be served either for breakfast with toast, as an appetizer in dough crusts, stuffed tomatoes, cucumber medallions, or as a side dish to a lot of meat or pasta dishes.


3 small or one large pumpkin,
2 carrots,
1 small onion,
1 tablespoon oil,
salt and pepper to taste,
1/2 teaspoon paprika,
1 tablespoon flour,
150 ml of milk,
3-4 tablespoons sour cream (optional),
1 bunch of dill or parsley,
1 tablespoon lemon juice or apple cider vinegar (or to taste)

Method of preparation:

Wash the pumpkins well, remove the extremities and peel them, if they are ripe. Young pumpkins can be cooked in their skins. Zucchini are passed through a large-mesh grater.

Peel a squash, grate it and chop it finely.

In a pan (or saucepan) first put a tablespoon of oil and chopped onion.

Stir for a few minutes until the onion becomes glassy, ​​then add the grated zucchini and carrots. Sprinkle with salt, paprika and a little pepper and simmer for about 10 minutes until the vegetables are soft. Stir occasionally so that the food does not stick to the bottom of the bowl.

In a small bowl or deep saucepan, mix a tablespoon of flour with a little milk, until it reaches the consistency of a fluid cream.

Pour the mixture into the pan, mix well and let it boil for about 2-3 minutes.

If you want, you can also add a few tablespoons of cream. If the food has thickened too much, add a little more milk until it reaches the desired consistency.

Finally, sprinkle with finely chopped parsley or dill and add lemon juice or vinegar to taste.

Pumpkin salad with mayonnaise & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of pumpkin salad with mayonnaise is wonderful for the summer. It's so hot outside that we avoid everything that means cooked food. We eat more salads, vegetables and raw fruits. Gazpacho is another recipe that I make very often in summer because it is refreshing and healthy. So far I have been making various salads, but I have not been able to show you this salad. Because I had some very nice pumpkins in the fridge, I thought I would prepare something good with them. I also really like pumpkins, so I keep using them, especially in summer.

Zucchini are healthy, and in summer we find Romanian ones that are tasty and very cheap. When I was a child, pumpkins were very often present on our table. My grandmother used to make them fried or soup, and my mother meatballs. Since then, I also really like pumpkins. Now I prepare them mainly on the grill, in the skewer or simply as such. They are very good with a little oil and a little balsamic vinegar and possibly sprinkled with mujdei. For me, it is one of the dishes of my childhood. Along with a juicy tomato salad is an excellent summer lunch.

The recipe for pumpkin salad with mayonnaise is simple and easy. I steamed the pumpkins, but you can also boil them in the classic way if you want. Steamed, they do not absorb as much water and retain more nutrients. If the pumpkins are watery, as they were mine, you must drain them. This way the salad will not be watery, and the mayonnaise will not be diluted. If I still mentioned mayonnaise, it must be the house. It is much tastier and we definitely know what we put in it. You can also replace it with yogurt or sour cream if you want a lighter option.

For flavor, I used a few cloves of garlic, but it is also very good and a small onion that you chop finely. You can also add dill or parsley for flavor. I preferred not to add anything because I prefer it that way. Before serving, you must leave the pumpkin salad with mayonnaise in the refrigerator. It's very good cold, just as it's good eggplant salad. It can be served simply on bread, with fresh vegetables. It is absolutely wonderful and I sincerely hope you try it too. We really like this pumpkin salad with mayonnaise and I am convinced that you will like it too.

  • 6 slices of bacon
  • 1 large onion, chopped
  • 2 chopped carrots
  • 2 celery ribs, chopped
  • 1 apple from Grandma Smith, peeled and finely chopped
  • 2 cloves garlic, chopped
  • 4 packs (12 ounces) frozen, thawed pumpkin *
  • 1 container (32 units) of sodium-free, fat-free chicken broth
  • 2-3 tablespoons fresh lime juice
  • 1 1/2 tablespoons honey
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon ground & # 226nt ground
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground red pepper
  • 1/4 cup fresh
  • Garnishes: sm & # 226nt & # 226nă, ground red pepper

Cook the bacon slices in a crispy Dutch oven. Remove the bacon and drain on paper towels, reserving 2 tablespoons drops. Crush the bacon and set aside.

Chop onions and carrots in hot bacon drops in a Dutch oven over medium heat - 5 minutes or until the onion is tender. Add the celery and apple and leave for 5 minutes. Add the garlic and leave for 30 seconds. Add the butternut squash and chicken stock. Bring to the boil, reduce the heat and simmer for 20 minutes or until the carrots are tender.

Process the pumpkin mixture, in batches, in a blender or in a food processor until it is smooth.

& # 206back to the Dutch oven. Add the lemon juice and the following 7 ingredients. Boil for 10 to 15 minutes or until thickened. Melt with crushed bacon. Garnish, if desired.

* 3 kilograms of butternut squash, peeled, sown and chopped can be replaced with frozen butternut squash.

Note: For testing purposes only, I used Southash Frozen Butternut Squash from McKenzie.

Baked pumpkin salad economic recipe

Baked pumpkin salad economic recipe. A recipe with baked pumpkin peeled on the stove or on the embers, similar to eggplant salad. The taste and aroma are almost identical to those of eggplants but the price is much lower. Zucchini is always cheaper than eggplant, right?

If you've been looking for pumpkin salad with mayonnaise and garlic, then you can find it here.

I made this baked pumpkin salad in the shell as an experiment. I know from ancient times (from the & # 8222 golden age & # 8221) how housewives struggled to multiply everything, to make everything worse. That's how the recipe was born caviar salad with bread crumbs (or with boiled semolina) as well as eggplant salad multiplied with boiled and mashed pumpkins. Well, for the last recipe, you still needed at least 1-2 eggplants (about a quarter of the volume) for 6-8 pumpkins. The taste and aroma came from ripe eggplants but were somewhat diluted by boiled zucchini. In addition, many people do not tolerate eggplant salad well and have iron attacks from it. We also have a special recipe that saves the world from these shortcomings & # 8211 you can read it here.

I know that zucchini is a summer vegetable much loved by Romanians and that housewives are always looking for recipes with pumpkin. Many have pumpkins in their gardens and do not know what to do with them.

I also like them a lot and I cook them in the same way: bread, food (tuspais), stuffed, breaded, soufflé with cheese, meatballs with cheese or meat, tartlets with pumpkin or meatballs with grated zucchini. Here you will find all the pumpkin recipes published so far.

I decided to make a salad only from pumpkin (with oil and onion) but with the characteristics of eggplant: smoky aroma, pleasant taste and creamy texture. I relied on instinct and got to work. And something really good came out! You will see in the following. In addition, this salad is twice as spicy: firstly due to the low price of the ingredients and secondly due to the fact that the pumpkins do not bake like eggplant!

I used only 2 pumpkins in this test but you can multiply the recipe depending on the quantities needed. I say try it exactly as I did and see if you like it or not. You can choose to make it with onion or garlic, according to taste.


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