Recipes

600 g pumpkin

2 eggs

250 g of flour

200 g bread crumbs

some salt

Fat for baking

The pumpkin in about 1/2 cm thick slices, season with salt and coat in flour, egg and breadcrumbs. Fry in hot fat. Matching supplements are herbal sauces and salad.

Hokkaido pumpkin (Uchiki Kuri)

herbal salt

olive oil

Pumpkin or sunflower seeds
Cut the large pieces into bite Hokkaido. A casserole dish with olive oil fill ground covering. The Hokkaido pieces pour and stir. Sprinkle herbs salt over the pieces and add cores as needed. Approx. In the pre-heated for 25 minutes at 220 degrees in the oven. After 15 Miunten stir again and if necessary to recommend again with herb salt bestreuen.Auch as a substitute for sweets when watching TV very much. :-)))

1000 g pumpkin flesh

200 g onions

500 g tomatoes

250 ml vegetable stock

1/2 liter coconut milk

2 cloves of garlic

1/2 tsp ginger powder

1 teaspoon paprika

1 tbsp grated coconut

finely chopped parsley

1 pinch of grated nutmeg

1 pinch of chili powder, salt

1 pinch of saffron
For the coconut milk Boil 600 ml of milk and pour over 180 g of coconut flakes. 30 min soak, then the whole glass in a blender puree about 2 minutes. The tomato cut at the top crosswise. In a slotted spoon into boiling water dive, until the skin begins to loosen. Peel the fruit, remove the stem end, roll the dice. Chop the onions finely and dice the pumpkin. Cook tomatoes and onions in the vegetable stock for 15 minutes. Pumpkin, coconut milk durchgepreßte garlic cloves and spices are added. Cook over low heat for 20 minutes until the pumpkin is soft. The Puree the soup and season with salt. Arrange the pumpkin soup and garnish with grated coconut and parsley.

A medium-sized Hokkaido

1 kg ground pork

1 onion

salt

pepper

breadcrumbs

2 eggs
Wash the pumpkin well, cut into 2 halves, erode and then cut into cubes. Go in Hokkaido known with shell. Place the ground pork in a bowl, mix well with eggs, breadcrumbs and spices. Form small balls and fry in a pan. Hokkaido nuclei of the

Solve fibers, dab, place on a baking sheet, sprinkle with salt and roast until golden brown in the oven. Give pumpkin pieces in a pot, give onion and a bay leaf. Now add water. Allow everything to simmer well, mix by the end with the Pürrierstab and optionally season with broth. Meatballs and roasted seeds are added.

400 g pumpkin flesh

800 g waxy potatoes

2 small onions

4 tablespoons toasted pumpkin seeds

1 tablespoon olive oil

some fresh Pfeferminze
The potatoes cook in the steam or boil, still warm, peel and cut into slices. Mix with the sauce for 30 minutes. let them go. Grate the pumpkin with the raw food grater and then fry them in oil, lightly salt. The finely chop the onions, along with the pumpkin carefully the potato salad

mix. Garnish with pumpkin seeds and peppermint. What's it like in potato salad, it tastes twice as good the next day.

350 g pumpkin (Hokkaido, butternut or pumpkin)

200 g waxy potatoes

200 ml vegetable stock

1/2 red bell pepper

1/2 yellow pepper

3 spring onions

1 clove of garlic

chives

salt

pepper

1/2 tsp red curry paste

Juice of half a lemon

2 tsp pumpkin seed oil

lemon Balm
Peel the pumpkin and potatoes, dice and cook in the broth. Pouring and taking care to collect the broth. Cut the peppers into strips and the onions into rings. Peel the garlic and press through the press. Season with salt, pepper, curry paste, oil, lemon, the chopped

Herbs and two tablespoons of mix to brew a dressing. Mix everything and allow to stand for about 30 minutes.

600 g pumpkin

2 eggs

250 g of flour

200 g bread crumbs

some salt

Fat for baking
The pumpkin in about 1/2 cm thick slices, season with salt and coat in flour, egg and breadcrumbs. Fry in hot fat. Matching supplements are herbal sauces and salad.

1 pumpkin, 2,5 - 3 kg

1 white bread about 250-300 g

300 g grated Gruyere

400 g creme fraiche

salt

pepper

nutmeg
Wash pumpkin. Cut & cover aside, cause spongy interior together with little pulp. Cut bread into slices and toast on both sides, then cut into cubes. Preheat oven to 175 degrees. Hollowed Pumpkin alternately with a layer of bread crumbs, grated cheese and a few tablespoons creme fraiche filling & flavor. As long as, until the pumpkin is filled to 3/4. Finish with a layer of creme fraiche. the cover

Put the pumpkin & wrap in aluminum foil. Pumpkin on the bottom rack of the oven, bake for about 2 hours. To serve, remove foil, pumpkin flesh carefully with a ladle peel & mix with the bread and cheese mass together. About grind with plenty of freshly ground pepper.

4 untreated limes (or lemons)

500 g pumpkin flesh

preferably Hokkaido

100 g of sugar

1 packet gelatin white

4 egg whites

50 g of sugar

500 ml cream süßee

50 g of sugar
Wash the limes or lemons in hot water , wipe dry , rasp the shell thin, squeeze . Cut the pumpkin into small cubes dressed , give the expressed juice and the peel of the lime in a pot, add the sugar .

Boil the whole and about easily 15 minutes on simmer . In the meantime, the gelatin mix with cold water and leave to swell for about 10 minutes . The pumpkin puree and dissolve the gelatin in the hot pumpkin mass under stirring.

Now the mass is so long made ​​cold until a knife cut remains visible. Whip the 4 egg whites with the sugar until stiff , nothing goes from the bowl to the falls. Whip the cream until stiff and then pull the egg whites and the cream evenly among the squash mass . The finished cream in small bowls into portions and chill . I was able to make this dessert in a " cooking class " and I find it so delicious that it must not be withheld from the pumpkin friends .

400 g pumpkin

250 g of rice

1 piece of cinnamon

20 g glucose

Cinnamon for sprinkling

1 1/4 l milk

1 piece of lemon peel

2 g of salt

30 g butter

30 g of sugar
This recipe I found in a very old cookbook. The preparation is described a bit cumbersome, but you can ummünzen to our time. The rice is scalded with boiling water, put the milk, butter, and spices to a boil, stirring frequently, then the pot is covered and to the side of the cooker or in a cooking box (one knows

Today, almost no more) made ​​for slow squeezing out

of rice. The gourd is peeled and cut into pieces, cooked until soft and blended with the even cooked rice pudding.

A bit of added ginger will still result in a stronger taste. As already said, this is a very old recipe and unfortunately found in this cookbook and a picture. Nevertheless, I wish a good success.

500 g pumpkin flesh

300 g of flour

100 g raisins

150 g soft butter

150 g of sugar

2 eggs

1 tsp vanilla powder

1 tsp cinnamon

some salt

2 tsp baking powder

1/2 tsp nutmeg

Cloves and ginger to taste

about 40 paper cases
The pumpkin meat cook until soft and puree. Butter, sugar and eggs open airy. Salt, spices and pumpkin puree stir. Pull the mixed flour with the baking powder and raisins into the butter mixture. For beautifully shaped muffins best 2 paper cases into each set, the molds

fill and place in a baking tray. Bake the muffins in a preheated oven on middle drawer Bake for 20 to 25 minutes at 190 °.

100 g pumpkin meat, grated

100 g ground hazelnuts

200 g of flour

1/2 pk baking powder

1/2 level tsp cinnamon

2 eggs

Sifted icing sugar 210 gr

125 ml canola or sunflower oil

Preheat oven to 180 ° C already , prepare muffin tin ,

that is, the wells with butter and then the

Sheet put in the freezer compartment until use. Grate the pumpkin coarse, turn into a cloth , squeeze it well

and mix with the nuts. Flour with baking powder and cinnamon versieben , separate eggs. Egg yolks with sugar until creamy good . Once the mass is no longer increases in volume , the oil pour with stirring in a thin stream . Beat egg whites until stiff , first the pumpkin nut mixture, then stir flour into the yolk output . Last fold in the snow. The mass fill in the depressions of the muffin sheet and smooth . The muffins in the pipe bake for about 40 minutes . Take muffins out of the tube , allow to cool , fall out of the ramekins and serve. Maybe before or dust with powdered sugar.

750 g pumpkin

250 g of blueberries

2 tart apples

Juice of one lemon

1 kg preserving sugar

4 tablespoons apple brandy (can do without)
Peel the pumpkin and apples and dice small. Toss with blueberries. Simmer mixture for 5-8 minutes soft with lemon juice.

Preserving sugar and cook for 3 min bubbly. Apple brandy admit (or not) stir. Pour into hot flushed Twist-off jars.

Pumpkin elderberry jelly pumpkin

elderberries

Gelierzucker

Ratio of approximately 1: 1: 2 or vary according to taste something

Cook the same amount of pumpkin and elderberry and then pass through a sieve. Boil juice after cooling with commercial canning sugar as directed. Done.
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