Pumpkin dishes adds not only color, but also a special flavor. But in an amount such as Halloween, it is not used ever. It was at this festival raises the question of what to do with seeds and pulp left over after cooking Jack-lantern.
The Indians roasted pumpkin slices on the fire and made of strips of dried pumpkin mats. The first American settlers carved pumpkins at the top, removed from it all seeds and filled the inside with milk, honey and spices and baked the pumpkin in hot ashes.
Despite the fact that the pumpkin is 90% composed of water, it is a very good source of vitamins and keratin, is rich in fiber and low-calorie.
There are about 50 varieties of pumpkins. They can be grown anywhere in the world, except Antarctica, differ in size and even color, but the taste of all pumpkins are virtually identical.
Dishes from the pumpkin is very diverse. It can be soups, pastries, desserts and much more. Cooking pumpkin desserts, it is worth remembering that the smaller the size of a pumpkin, so it sweeter. In some recipes for pumpkin can be easily replaced by bush pumpkins or squash.
Start cooking with pumpkins cleansing itself. This is done quite simply. We must cut off the ends of the pumpkin, cut it in half, using a spoon scoop out the seeds, clean off by a thick rind and cut the remaining flesh is as indicated in the recipe.
Roasted seeds
Soak fresh pumpkin seeds in cold water for 1 hour. Drain and rinse. Arrange in the pan in one layer, heat the oven to 150 degrees and bake for 30-35 minutes until golden brown. Sprinkle with salt and serve.
Spicy Pumpkin Soup
In vegetable oil fry 1 finely chopped onion, 1 clove garlic, 1 teaspoon grated ginger root and 1 kg pumpkin, cut into small pieces. Salt and pepper to taste. Pour 1 liter of chicken broth and cook for about 30 minutes until cooked pumpkin. Let it cool and make a puree in a blender or food processor. The resulting puree to pour back into saucepan, boil and serve, decorate with greens cilantro sour cream and crackers.
Pumpkin Greek
Pumpkin cut into small pieces and fry in olive oil with salt and chili peppers a couple of minutes. Add tomato puree, add a little garlic and basil and put the stew on low heat until pumpkin is soft. Serve as an independent and can dish, sprinkle it on top chopped ripe tomatoes and greens, and as a garnish for stewed meat.
Salad of roasted squash
Take 2 cups of pumpkin flesh, cut into cubes, arrange it on the pan, sprinkle with olive oil and sprinkle with black pepper and bake at 180 degrees for 30 minutes. Let it cool. Connect the 80 g of chopped black olives, 80 g feta cheese, cut into cubes and 3 tablespoons oregano leaves, mix with pumpkin and fill with aromatic vinegar and salt.
Pancakes with pumpkin
Mix 1 cup yogurt with 1 beaten egg, salt, 250 grams of flour and add 150 g pumpkin, grated on a coarse grater, all thoroughly. The dough is put a spoon in a heated, political, oil pan, and fry on both sides. Serve hot or cold.
Pumpkin under milk sauce
1 kg pumpkin cut into slices and fry, put in a pan, pour milk sauce of medium thickness, sprinkle with 2 teaspoons of dried bread, spread butter and bake in the oven. For the sauce: In small saucepan, melt 40 g butter, add 40 g of flour, stir and immediately add 500 ml of milk, pepper, and, still stirring, bring to a boil and keep the minutes on medium heat until thick.
Despite the fact that the pumpkin is 90% composed of water, it is a very good source of vitamins and keratin, is rich in fiber and low-calorie.
There are about 50 varieties of pumpkins. They can be grown anywhere in the world, except Antarctica, differ in size and even color, but the taste of all pumpkins are virtually identical.
Dishes from the pumpkin is very diverse. It can be soups, pastries, desserts and much more. Cooking pumpkin desserts, it is worth remembering that the smaller the size of a pumpkin, so it sweeter. In some recipes for pumpkin can be easily replaced by bush pumpkins or squash.
Start cooking with pumpkins cleansing itself. This is done quite simply. We must cut off the ends of the pumpkin, cut it in half, using a spoon scoop out the seeds, clean off by a thick rind and cut the remaining flesh is as indicated in the recipe.
Roasted seeds
Soak fresh pumpkin seeds in cold water for 1 hour. Drain and rinse. Arrange in the pan in one layer, heat the oven to 150 degrees and bake for 30-35 minutes until golden brown. Sprinkle with salt and serve.
Spicy Pumpkin Soup
In vegetable oil fry 1 finely chopped onion, 1 clove garlic, 1 teaspoon grated ginger root and 1 kg pumpkin, cut into small pieces. Salt and pepper to taste. Pour 1 liter of chicken broth and cook for about 30 minutes until cooked pumpkin. Let it cool and make a puree in a blender or food processor. The resulting puree to pour back into saucepan, boil and serve, decorate with greens cilantro sour cream and crackers.
Pumpkin Greek
Pumpkin cut into small pieces and fry in olive oil with salt and chili peppers a couple of minutes. Add tomato puree, add a little garlic and basil and put the stew on low heat until pumpkin is soft. Serve as an independent and can dish, sprinkle it on top chopped ripe tomatoes and greens, and as a garnish for stewed meat.
Salad of roasted squash
Take 2 cups of pumpkin flesh, cut into cubes, arrange it on the pan, sprinkle with olive oil and sprinkle with black pepper and bake at 180 degrees for 30 minutes. Let it cool. Connect the 80 g of chopped black olives, 80 g feta cheese, cut into cubes and 3 tablespoons oregano leaves, mix with pumpkin and fill with aromatic vinegar and salt.
Pancakes with pumpkin
Mix 1 cup yogurt with 1 beaten egg, salt, 250 grams of flour and add 150 g pumpkin, grated on a coarse grater, all thoroughly. The dough is put a spoon in a heated, political, oil pan, and fry on both sides. Serve hot or cold.
Pumpkin under milk sauce
1 kg pumpkin cut into slices and fry, put in a pan, pour milk sauce of medium thickness, sprinkle with 2 teaspoons of dried bread, spread butter and bake in the oven. For the sauce: In small saucepan, melt 40 g butter, add 40 g of flour, stir and immediately add 500 ml of milk, pepper, and, still stirring, bring to a boil and keep the minutes on medium heat until thick.
