Traditional recipes

Pumpkin pudding

Pumpkin pudding


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These days, when we live alone around the house, I also prepare quick recipes, with what else I can find in the fridge. You can add other vegetables to this dish if you wish.

  • 2 zucchini
  • 3-4 green onion threads
  • 1/2 link dill
  • 1/2 bunch parsley
  • 400g cow's cheese
  • 3 tablespoons sour cream
  • 3 eggs
  • 1/2 red bell pepper
  • salt
  • pepper
  • 2 tablespoons breadcrumbs
  • butter for greased tray
  • 3-4 green onion threads
  • 1/2 link dill
  • 1/2 bunch parsley
  • 400g cow's cheese
  • 3 tablespoons sour cream
  • 3 eggs
  • 1/2 red bell pepper
  • salt
  • pepper
  • 2 tablespoons breadcrumbs
  • butter for greased tray

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Pumpkin pudding:

Peel a squash, grate it and squeeze the juice. Chop the green onions, cut the peppers into cubes, and finely chop the dill and parsley. Mix the eggs with salt, then add the cheese and cream and mix with a vertical mixer. Add the zucchini, green onions, dill, parsley, pepper, salt, pepper and mix well. Grease a heat-resistant dish with butter, sprinkle the breadcrumbs, pour the pudding to level.

Put the tray in the preheated oven at 190g C and leave it for 35-40 minutes until the pudding is nicely browned.


Posts Tagged with # pumpkin-pudding-and-sweet-cheese

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Light pumpkin pudding & # 8211 an economical snack!

We offer you an authentic baked pumpkin pudding. In combination with the sauce, the pudding comes out very fragrant and delicious!

INGREDIENT:

-1.3 kg of zucchini or zucchini

-2 tablespoons sunflower oil

-200 g of Champignon mushrooms

-300 ml of cream for cooking

-black pepper (ground) to taste

METHOD OF PREPARATION:

1. Peel the zucchini and carrots and put the vegetables on a grater. Season with salt and mix well. Let it work for 15 minutes for the pumpkins to leave juice. Then drain the excess liquid.

2. Put the cheese on a grater. Mix the vegetables with the grated cheese, eggs, sunflower oil and 1 chopped onion with garlic.

3. Line a heat-resistant form with baking paper or grease with oil. Pour the pumpkin mixture into the mold. Sprinkle with the remaining cheese.

4. Bake in the preheated oven at 200 ° C for 40 minutes.

5. While the pudding is baking in the oven, prepare the mushroom sauce. Chop the onion and mushrooms on a chopping board. Heat the pan with oil and fry them seasoning with salt, black pepper, oregano and dried basil. After the mushrooms have reduced in volume and browned, add the cream for cooking and fry for a few more minutes.

6. After the pudding is cooked, let it cool a bit. Serve with the mushroom sauce and sprinkle with a little greens.

This dish is perfect for lunch or dinner. And if you bake it in portioned forms or in clay pots, then you can even serve it on the festive table.


Pumpkin pudding, minced meat and tomatoes. I love this delicious recipe!

Today we delight your taste buds with a delicious recipe for pumpkin pudding, minced meat and tomatoes. This dish is ideal for dinner, it is prepared extremely quickly and easily, from ordinary ingredients. The whole family will be happy, enjoying this tasty and light pudding. We wish you good luck!

ingredients

- 2 tablespoons tomato paste

- 100 g hard cheese (optional)

Method of preparation

1. Fry the onion in the pan, add the minced meat, season with salt and pepper, add the tomato paste.

2. Grate the zucchini, salt and squeeze the juice.

4. Beat the eggs with sour cream, salt.

5. Grease the baking tin with oil, put half of the pumpkin, place the minced meat on top, then again a layer of pumpkin. Put the tomatoes. Pour the egg and cream mixture on top and sprinkle with grated cheese.

6. Bake the pudding in the preheated oven at 180 degrees for 30-35 minutes.


Pumpkin pudding or pie with cheese

If you eat a portion we are sure. Recipes & rsaquo Zucchini Pudding craftlog. Baked pumpkin pudding with mushrooms and mushrooms. How not to delight your taste buds by joining the pumpkins. Put the zucchini, carrot and cheese on the grater with large holes. In a large bowl, beat the 5 eggs well. Finely chop the onion and garlic, grate the carrot and cut the pepper into juliennes. Fry them for 5 minutes in a little oil. Add the sliced ​​sausage and 1. This easy Chicken Rice Casserole makes an elegant and tasty dinner. Seasonal appetizer, pumpkin pudding is gaining a leading place this season.

Serve the potato pudding with pumpkin and enjoy a consistent and tasty meal. Follow our recipe and pamper your taste buds! We put the zucchini, carrot and cheese on the grater with large holes.

We will drain the zucchini in a strainer or press it in the palms.


Pumpkin Pudding and Sweet Cheese: A Tasty and Easy to Make Recipe

It turns out that I received some very nice pumpkins from some people with a wonderful garden. I wouldn't have eaten them, they were so beautiful, but I couldn't keep them as decorative objects either. So I decided that some of them would end up in a pasta sauce, some in a soup and some in a pudding. The simplest and tastiest pudding!

I had at my disposal the following ingredients:

  • 3 pumpkin, which I grated on the large grater
  • 2 medium onions, finely chopped and lightly sautéed in a tablespoon of oil
  • 4 eggs
  • 1 box of sweet cheese (500 gr), with large granulation (here we have various varieties of sweet cheese, some with a finer texture, others with a less fine texture)
  • a tablespoon of wholemeal flour (consider this step optional, especially if the eggs are large)
  • salt, pepper, nutmeg to taste
  • a sliced ​​tomato for decoration

First I hardened the onion a little, so that it became translucent. Then I put the grated zucchini in a bowl for the mixer, I put the onion over them, with the little oil in which it was hardened, I mixed. I then added the sweet cheese and spices.

I tasted to see if it was salty enough, after which I added eggs and a tablespoon of flour in the rain. The composition mixes well and easily with a spatula, but if you want you can also mix with the mixer, at a medium to low speed.

I greased a tray with butter (if you don't want a greased tray, take a non-stick one or put a baking sheet), I poured the composition and decorated with tomato slices. It depends on everyone's oven, but as a guide I baked the pudding at 180 degrees for 40 minutes, and then another 10 minutes with ventilation, to tan it and the tomatoes to bake.

It goes great and hot, and cold, and as dinner, and as a snack, and as breakfast! It is very tasty, and those ripe tomatoes give it an extra taste and aroma.


Best Pumpkin Breath - Prepare from 3-4 pumpkins, 3 eggs, salted cheese and spices

Best Pumpkin Puff - Prepare from 3-4 pumpkins, 3 eggs, salted cheese and spices.

The tastiest casserole of pumpkin - You need 3-4 pumpkins, 3 eggs, salted cheese, garlic and spices.

Ingredient: 3-4 zucchini, 3 eggs, 250 g salted cheese, 1 clove of garlic, greens, spices.

Method of preparation:

For starters, we put the pumpkins through the large grater. In a bowl, beat the beaten eggs. Add the spices, greens, crushed garlic and mix well. Grate the cheese.

Add the zucchini, eggs and mix well until smooth. Pour the composition into a tray lined with butter.

Bake at 180 degrees for 25 minutes.

Pumpkin benefits:

Zucchini is an excellent source of potassium and manganese and can provide an important supply of vitamins B1, B6 and C. It also contains important nutrients such as phosphorus, copper, magnesium, folic acid, zinc, iron, calcium, vitamins A and K. Here are some of the benefits of eating pumpkin:

1. Stimulates digestion. Rich in quality fiber, potassium and water, but with modest sodium resources, zucchini has diuretic properties and is very easy to digest. Therefore, the diet with this vegetable is tolerated by people who have digestive, heart or kidney problems. Nutritionist Eric Favre recommends pumpkin juice in treating constipation and diarrhea. Zucchini is ideal for diabetics and overweight.

2. Maintain eye health. The high content of carotenoids (lutein) makes pumpkin a perfect herbal remedy for vision problems. It has excellent anti-aging properties, can improve memory and reduce infectious processes.

3. It lowers blood pressure and prevents heart disease. Reduces the risk of heart attack and stroke (due to magnesium and folate). It is beneficial in lowering blood pressure (magnesium, potassium).

4. Helps in the treatment of gastritis and ulcers. Zucchini is a source of fiber, but their quantity and quality vary depending on the age of the zucchini. The young contain pectin, the mature cellulose. In addition, zucchini is a real gastric bandage, being indicated in gastritis, ulcers and other diseases of the digestive tract.

5. Prevents colon and lung cancer. Due to the fibers, it prevents colon cancer. Improves metabolism, prevents lung cancer and reduces symptoms in diseases such as benign prostatic hyperplasia.

6. Reduces inflammatory processes in the body. It has an anti-inflammatory role in osteoarthritis, rheumatism, polyarthritis.

7. Improve memory. Zucchini contains antioxidants and helps rebuild nerve cells (vit B1, B6). In addition, the high content of carotenoids (lutein) makes pumpkin a perfect herbal remedy for vision problems. It has excellent anti-aging properties, can improve memory and reduce infectious processes.


Light pumpkin pudding & # 8211 an economical snack!

We offer you an authentic baked pumpkin pudding. In combination with the sauce, the pudding comes out very fragrant and delicious!

INGREDIENT:

-1.3 kg of zucchini or zucchini

-2 tablespoons sunflower oil

-200 g of Champignon mushrooms

-300 ml of cream for cooking

-black pepper (ground) to taste

METHOD OF PREPARATION:

1. Peel the zucchini and carrots and put the vegetables on a grater. Season with salt and mix well. Leave it on for 15 minutes for the zucchini to leave the juice. Then drain the excess liquid.

2. Put the cheese on a grater. Mix the vegetables with the grated cheese, eggs, sunflower oil and 1 chopped onion with garlic.

3. Line a heat-resistant form with baking paper or grease with oil. Pour the pumpkin mixture into the mold. Sprinkle with the remaining cheese.

4. Bake in the preheated oven at 200 ° C for 40 minutes.

5. While the pudding is baking in the oven, prepare the mushroom sauce. Chop the onion and mushrooms on a chopping board. Heat the pan with oil and fry them seasoning with salt, black pepper, oregano and dried basil. After the mushrooms have reduced in volume and browned, add the cream for cooking and fry for a few more minutes.

6. After the pudding is cooked, let it cool a bit. Serve with the mushroom sauce and sprinkle with a little greens.

This dish is perfect for lunch or dinner. And if you bake it in portioned forms or in clay pots, then you can even serve it on the festive table.



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