Traditional recipes

Pumpkin pudding

Pumpkin pudding

  • 3
  • pumpkins
  • 3 eggs
  • 150g telemea
  • 2 tablespoons sour cream
  • 4 tablespoons flour
  • 1/2 baking powder
  • 1/2 bunch of parsley
  • 1/2 teaspoon salt (for pumpkin),
  • pepper and salt to taste
  • 50 gr cheese.

Servings: 4

Preparation time: less than 120 minutes

RECIPE PREPARATION Pumpkin pudding:


  1. We remove the pumpkin seeds and put them on the large grater.

  2. Sprinkle salt over them and mix.

  3. Put them in a strainer for 30 minutes.

  4. After the time expires, squeeze them well and add the grated telemeau, eggs and sour cream.

  5. Mix well and add finely chopped greens.

  6. Gradually add flour mixed with baking powder and mix.

  7. Line the tray with baking paper or grease with oil and line with flour.

  8. Level the top of the pudding and sprinkle with grated cheese.

  9. Bake for about 35 minutes on the right heat.

  10. Let it cool in the pan, then portion and serve.


PUMPKIN BUDDHA

It's hot and I know you don't want to turn on the ovens, but this recipe is worth it because it cooks quickly, baking doesn't take long, and the taste is phenomenal. It is a light, summer, cheap and tasty food.

I like his lunch at lunch, along with the salad, but it also fits on appetizer platters, cut into small pieces, or as a side dish for a hearty meal. It is good both hot and cold, it can be stored for 3-4 days in the refrigerator, it can be packaged, it is a recipe to keep.

For the preparation I used Pambac flour type 000 and I obtained a fine, airy, perfect dough! I highly recommend Pambac products if you do not already use them.

INGREDIENTS

170 g Pambac flour, type 000.

Butter and breadcrumbs for the tray

I washed and cleaned the pumpkins, sliced ​​them and set them aside.
I melted the butter in a bowl, then added: eggs, milk, flour, baking powder, pepper and cheese. You can use any cheese that melts nicely, I "recycled" a piece of cheddar and a piece of tilsit. As the cheese is already salty, I did not add salt to the composition.
After mixing the dough, I added the pumpkin slices and mixed.

I greased a 20 & # 21520 cm tray with butter and lined it with breadcrumbs. You can also use baking paper, but for crisp and delicious edges I recommend the breadcrumbs.
I turned the dough over in the pan, grated Parmesan cheese on top and put it in the preheated oven at 180 degrees for about 35 minutes. (Until it browns well).

After baking, let it cool a bit and serve it hot with spicy sauce and baked pepper salad.


PUMPKIN BUDDHA

It's hot and I know you don't want to turn on the ovens, but this recipe is worth it because it cooks quickly, baking doesn't take long, and the taste is phenomenal. It is a light, summer, cheap and tasty food.

I like his lunch at lunch, along with the salad, but it also fits on appetizer platters, cut into small pieces, or as a side dish for a hearty meal. It is good both hot and cold, it can be stored for 3-4 days in the refrigerator, it can be packaged, it is a recipe to keep.

For the preparation I used Pambac flour type 000 and I obtained a fine, airy, perfect dough! I highly recommend Pambac products if you do not already use them.

INGREDIENTS

170 g Pambac flour, type 000.

Butter and breadcrumbs for the tray

I washed and cleaned the pumpkins, sliced ​​them and set them aside.
I melted the butter in a bowl, then added: eggs, milk, flour, baking powder, pepper and cheese. You can use any cheese that melts nicely, I "recycled" a piece of cheddar and a piece of tilsit. As the cheese is already salty, I did not add salt to the composition.
After mixing the dough, I added the pumpkin slices and mixed.

I greased a 20 & # 21520 cm tray with butter and lined it with breadcrumbs. You can also use baking paper, but for crisp and delicious edges I recommend the breadcrumbs.
I turned the dough over in the pan, grated Parmesan cheese on top and put it in the preheated oven at 180 degrees for about 35 minutes. (Until it browns well).

After baking, let it cool a bit and serve it hot with spicy sauce and baked pepper salad.


PUMPKIN BUDDHA

It's hot and I know you don't want to turn on the ovens, but this recipe is worth it because it cooks quickly, baking doesn't take long, and the taste is phenomenal. It is a light, summer, cheap and tasty food.

I like his lunch at lunch, along with the salad, but it also fits on appetizer platters, cut into small pieces, or as a side dish for a hearty meal. It is good both hot and cold, it can be stored for 3-4 days in the refrigerator, it can be packaged, it is a recipe to keep.

For the preparation I used Pambac flour type 000 and I obtained a fine, airy, perfect dough! I highly recommend Pambac products if you do not already use them.

INGREDIENTS

170 g Pambac flour, type 000.

Butter and breadcrumbs for the tray

I washed and cleaned the pumpkins, sliced ​​them and set them aside.
I melted the butter in a bowl, then added: eggs, milk, flour, baking powder, pepper and cheese. You can use any cheese that melts nicely, I "recycled" a piece of cheddar and a piece of tilsit. As the cheese is already salty, I did not add salt to the composition.
After mixing the dough, I added the pumpkin slices and mixed.

I greased a 20 & # 21520 cm tray with butter and lined it with breadcrumbs. You can also use baking paper, but for crisp and delicious edges I recommend the breadcrumbs.
I turned the dough over in the pan, grated Parmesan cheese on top and put it in the preheated oven at 180 degrees for about 35 minutes. (Until it browns well).

After baking, I let it cool a bit and served it hot with spicy sauce and baked pepper salad.


Pumpkin pudding

First we put the zucchini on the small grater, we give them a pinch of salt and we leave them aside. We also put the carrot and onion on the small grater. I put the telemeau on the big grater.

Beat the eggs well. Add salt and pepper. Add flour, baking powder and gradually oil. Add the well drained grated zucchini (squeeze well in your hand until it leaves all the water), add the carrots, onion, telemeau and finely chopped dill. Mix well and pour the mixture into a tray lined with baking paper.

Put in the preheated oven at 200 degrees for 30-35 minutes. or until nicely browned,


Pumpkin pudding: a low-calorie recipe

I am not one of those people who eats pumpkin with great pleasure.

I received, however, some "fats" freshly picked from my fine garden and I had to do something with them. This recipe intrigued me and I can say, with all my appetite, when it comes to this vegetable, that the result was delicious.

Ingredient:

1.6 kg of peeled pumpkin
500 grams of cheese
4 eggs
10 tablespoons rice (I used basmati but I'm wondering if the risotto would have been more appropriate)
6 tablespoons flour (I used corn flour)
100 ml of extra virgin olive oil
1 teaspoon of crushed coriander seeds
3 cloves of garlic
1 bunch chopped green parsley (or dill)
salt pepper

For the top:

2 eggs
200 ml yogurt
3 tablespoons flour (corn, breadcrumbs)
oil and flour (breadcrumbs, corn) for greased and lined tray

The preparation method is as simple as possible - the pumpkins are cleaned and washed:

Grate on a grater with large holes, add eggs, cheese, rice (raw), flour (in my case corn), greens, chopped garlic and crushed coriander, spices:

Pour the oil and mix everything evenly:


The composition is poured into a pan greased with oil and lined with flour:


Level and sprinkle with the 3 tablespoons of flour on top (corn, breadcrumbs):

Beat the two eggs with the yogurt and spread on top:

Place in the oven at 180 degrees for one hour:

Allow to cool in the pan (serve hot or cold, not hot) and portion. I put meatballs and a fresh tomato sauce (scalded, peeled, diced and boiled tomatoes with salt, pepper, crushed garlic and a little olive oil).

It's just as good and simple, I even thought it would be ideal for dinner, with a little tomato sauce or yogurt.


Pumpkin Pudding - Recipes

Cook the pumpkin pudding recipe with cream and dill

Enter the contest by posting an image showing your dish with the Kotányi dill spice you used in the recipe

And you can win one of the 5 prizes, each prize consisting of: box with KOTÁNYI products and custom knife KOTÁNYI blade 7.5 cm (images are for presentation)!

1) COOK THE KOTÁNYI RECIPE OF ZUCCHINI AND DILL PUMPKIN

ZUCCHINI PUMPKIN WITH CREAM AND DILL

2) ENROLL IN THE CONTEST BY PUTTING AN IMAGE WITH YOUR PREPARATION NEXT TO THE KOTÁNYI DARK CONDIMENT THAT YOU USED IN THE RECIPE

To enter the contest you just have to create a post on the Facebook group & # 8220Baby & & # 8211 diversification and recipes Flaveur & # 8221 https://www.facebook.com/groups/Baby.Diversification.Retete.Parents in the period 11 & # 8211 November 13, 2019.

Present your own photo of the dish made by you together with the Kotányi dill spice that you used in the recipe. Careful. Contest entries with images are only accepted with the Kotányi dill spice required in the respective recipe and not with any other Kotányi spice!

and use the hashtag:

3) AND YOU CAN WIN ONE OF THE 5 PRIZES OFFERED BY KOTÁNYI

If you meet the first 2 conditions of participation you are registered in the draw after which you can win one of the 5 prizes, each prize consisting of: box with KOTÁNYI products and KOTÁNYI custom knife!