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Pumpkin appetizer

Pumpkin appetizer


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Peel a squash, grate it and cut it into small pieces. Cook the garlic (2lg oil) for a few seconds and remove. Add the chopped zucchini. Cook for a few minutes and then add a little water and simmer until soft (the zucchini).

After you have turned off the heat, salt it (zucchini) and let it drain in a sieve. Mix yogurt, eggs, oil (1/2 box), cheese, flour, baking powder and salt to taste. When the pumpkins have cooled, we dry them a little, on a paper napkin, then we put 3/4 of the amount in the dough. With the rest, decorate. Put the dough in a round shape, 20-24 cm in diameter, greased with a little butter and sprinkled with flour. Put the rest of the pumpkin and sprinkle with oregano. Bake for 30-40 minutes at 180-200 degrees C , or until ready.


Appetizer pie, minced meat with pumpkin, cheese and garlic. What goodness!

This pie can be made with any filling. After all, the most important thing is that the dough is made correctly. So simple! In this recipe we show you how to prepare this special recipe. You can use any type of flour you want to make the dough…

Ingredient:

  • 3 eggs
  • 8 tablespoons wheat flour
  • 8 tablespoons kefir
  • 3 tablespoons oil
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder

Ingredients for the filling:

  • 300 g minced meat
  • 1 onion
  • 3 cloves of garlic
  • 1 zucchini
  • 150 g of cheese
  • 1/2 teaspoon salt
  • SPICES
  • sesame, sunflower seeds

Method of preparation:

1. Using a knife, cut the zucchini into small cubes. We put them in a bowl. Separately mix the minced meat with finely chopped onion, crushed garlic, salt, spices and mix well.

2. In a separate bowl, prepare the dough. Beat the eggs with a mixer. Add salt, kefir, oil, flour, baking powder and mix well until smooth.

3. Pour half the amount of dough into a baking tray lined with oil. On top, add the minced meat and cover with the previously prepared zucchini. Add the grated cheese.

4. Add the remaining dough and finally decorate with sunflower seeds and sesame.

5. Bake at 180 degrees for 60 minutes, until nicely browned.

Zucchini are an important source of nutrients and are ideal for hot summer days, because they help us hydrate better. At the same time, let's not forget that they are also very tasty. They can also be used in a lot of dishes, from appetizers, to main courses and even in desserts.


Pumpkin pancakes. A simple recipe, a delicious appetizer - cold or hot

Pumpkin pancakes. These pancakes are good both hot and cold, served with sour cream and can be ready in less than 30 minutes.

Author: R.B. Tuesday, April 21, 2020, 6:18 p.m.

Pumpkin pancakes. Ingredient:

2 eggs
a cup of mineral water (or milk)
a suitable zucchini
2-3 tablespoons oil
dill
parsley
salt pepper
a cup of flour
grated cheese (about 2 tablespoons for each pancake)

Read also: Scovergi like at grandma's house. The original recipe. Find out what the secret ingredient is!

Pumpkin pancakes. Method of preparation:

Peel a squash, grate it and sprinkle with salt. Beat eggs well with salt and pepper powder, add mineral water, oil and flour. Mix well to even out the composition.

Read also: Fasting donuts. The secret ingredient in grandma's recipe that makes them fluffier and more flavorful

At the end, add the zucchini and finely chopped greens. Leave the composition in the fridge for 15-20 minutes to rest.

Read also: Pancakes. The secret of fluffy pancakes

Then fry the pancakes until they are browned on both sides (if you use a Teflon pan, no oil is needed for frying). We take them out and when they are hot, we fill them with grated cheese and roll them or fold them in four.

Read also: Cake with one egg! How to prepare delicious dessert

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Pumpkin appetizer cake & # 8211 Delicious recipe explained step by step, with pictures

1. For starters, we put the pumpkins through the large grater.

2. Mix the zucchini with salt.

3. Using a knife, cut the dill. We cut the tomatoes into rounds and we mix the garlic with mayonnaise.

4. Strain the pumpkins into a separate bowl.

5. Add the eggs, dill, pepper, flour and mix well until smooth.

6. In a hot pan with oil, fry a pancake consisting of a quarter of the composition.

7. At the end, line the pancakes with mayonnaise, tomatoes and form the cake.


Low-carb appetizer check

I used to like appetizer cakes, they are perfect for packing or at parties and picnics. I don't know how it is that until recently I didn't try the low-carb version. But I found this recipe and immediately put it into practice. A colorful and tasty cake comes out, and you can combine the filling according to your personal taste.
For those in Bucharest, you can find here sausages and other traditional quality products, without additives, I order constantly and I have always been very satisfied with the products.
If you omit the sausages, you get a vegetarian lchf cake.

For a cake about 25 cm long

  • 5 eggs
  • 2 tablespoons olive oil
  • 150 g of almond flour
  • 1 tablespoon psyllium bran
  • 1 teaspoon baking powder
  • 1 sprig of green onion
  • 50 g capsicum or green pepper (or mixture)
  • 50 g pitted olives
  • 100 g of chicken ham or other sausage (as "clean" as possible), to taste
  • 50 g of cheese

First prepare all the ingredients for the filling. They are cut into small pieces or cubes.
In a bowl, mix the almond flour with the psyllium bran and baking powder.
The eggs separate. Whisk the egg whites with a pinch of salt and beat the yolks with the oil until they double in volume.

Pour the beaten egg yolks over the egg whites and mix gently, from the bottom up. Add the dry mix, stirring carefully, so as not to leave the composition.

In turn, add the filling ingredients, from the lightest to the heaviest. Each time it mixes with light movements, from the bottom up. The obtained composition is poured into a cake form lined with baking paper. I had a bigger one, but 2 smaller ones can be used. Bake the cake over medium heat (170 degrees C) until it thickens and browns. It took me 45 minutes.

When ready, the cake is removed with paper on a grill. Cut after complete cooling.


Resists cold for about 3 days. It can be reheated on a hot pan.

TOTAL: 735 grams, 1958.1 calories, 104.8 proteins, 160.8 lipids, 40.9 carbohydrates, 27 fibers
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Zucchini Appetizer

Cut the zucchini into fairly thin slices, put the oil and garlic in the pan, and the sliced ​​zucchini, brown a little, then add a little water and simmer until the zucchini softens. Remove the garlic, salt and let it cool, drain the water. Meanwhile, mix well, yogurt, eggs, oil, parmesan, flour, baking powder and add salt to taste.

When the pumpkins have cooled, we dry them a little on a kitchen paper napkin so they don't get too wet, then we introduce them in the above composition. Hold a small part to put on top.

Put the composition in a round shape with a diam. of about 20-24 cm. greased with a little butter and sprinkled with flour, put the pumpkins kept aside, put the oregano in the oven at a temperature of about 180-200 degrees C, 30-40 minutes. or until you see it's ready.

You can also use a form of cake.
Instead of pumpkin, you can use other vegetables, bell peppers, onions, eggplant, etc.
For the one with peppers, put 2 bigger red / yellow bell peppers, cut into strips, then harden like zucchini.


Appetizer with Zucchini II

Cut the zucchini into cubes, put it in the pan together with 1/2 teaspoon of oil and a pinch of salt. Simmer in a pan over low heat until well softened. Remove from the pan and make a semolina from the water + semolina. Boil for 10 minutes then remove from the heat and add the diced zucchini, mozzarella and parmesan.

Grease a form of tart or muffins on the inside with oil or cold water and fill the form with the mixed semolina. Grease another form or a glass of oil or cold water on the outside and place it over the filling in the first form. Leave to cool (in the fridge).

When it has cooled, take it out of the molds, I turned it upside down and first took out the basic shape (which at this moment reaches the top. Then turn it over on the plate and carefully lift the shape that was on top (the one that formed the hole).

Separately, while the shapes are in the fridge, cut thin slices of a zucchini, fry the slices without oil on the Teflon pan or on the grill. Turn on the opposite side and now put a teaspoon of grated Parmesan or other cheese on each. When the Parmesan cheese softens, the slices are cooked.

Each shape is decorated with each shape. I also put some red bell peppers for decoration next to a small dill that survives in the balcony.


They can also be filled with:
- breaded chicken breast cubes
- small meatballs
- breaded cheese cubes
- fish meatballs
- or even boiled fish fillets or shrimp
- can also be served with a cheese and sour cream sauce (fondue / fondue)
etc.
I have no inspiration now. but precisely something else comes to mind: d


Do not take it out of the form until you have served it
They can be heated on the grill but a little because there is a risk of the cheese melting. Because of this (I say) better colder and served with a hot sauce or hot filling.


Delicious pumpkin cake, a fantastic appetizer

If you are looking for the best foods to help you lose weight, you can consider the zucchini. Is Romania one of the largest pumpkin growers in the world, along with Japan, China, Italy, Turkey and Egypt?
The high content of vitamins and minerals in pumpkin, as well as fiber, helps a healthy weight loss, without the feeling of hunger to make its presence felt too soon.

You can eat both cooked and raw zucchini, which is why it is considered a versatile, low-calorie and delicious sweet fruit. For a delicious meal, we present you the recipe for the pumpkin cake, a delicious appetizer.