INGREDIENTS
- Pumpkin - 300 g
- Pshono - 220 g
- Milk - 220 ml
- Apples - 2 pcs.
- Sugar - 3 tablespoons
- Raisins - 50 g
- Cinnamon - 1/4 tsp
COOKING METHOD
We take out the seeds from the pumpkin, cut it into slices 2 cm thick. Cut the apples in half, peel them and wrap them in foil. Bake together with pumpkin in the oven for 15 minutes at 160°C.
We wash the millet 2-3 times in running water, then soak it in boiling water for 5 minutes. Drain the water and soak again.
Pour millet with boiling water in a ratio of 1: 2 and cook for 20 minutes over medium heat under a lid.
We heat the milk well in a separate pan. Cut the baked pumpkin into pieces and add to the wheat porridge together with hot milk and applesauce.
We cook 10 minutes. Remove from heat, add sugar, raisins, cinnamon and vegetable-cream mixture. Wrap in a blanket and leave for 10-15 minutes.
pumpkin cupcake
INGREDIENTS
- Vegetable-cream mixture - 100 g
- Pumpkin - 300 g
- Flour - 200 g
- Sugar - 80 g
- Eggs - 3 pcs.
- Raisins - 75 g
- Dark chocolate - 50 g
- Cinnamon - 1/4 tsp
- Nutmeg - 1/4 tsp
- Baking powder - 2 tsp
- Salt - 1/4 tsp
COOKING METHOD
We steam the raisins in water, grind the chocolate on a grater. Beat the vegetable-cream mixture with sugar with a fork until smooth. Then - 2-3 minutes with a mixer.
We rub the pumpkin on a fine grater, salt. Then add eggs one at a time. Whisk for 2-3 minutes. Sift the flour into the mixture, add the grated pumpkin squeezed from the juice, baking powder, raisins, nutmeg, cinnamon and chocolate chips. Beat everything with a mixer until smooth.
We glaze the rectangular form with parchment, pour the dough into the form and level the surface with a spatula. Bake at 170°C for 40 minutes.
We take out ready cupcake from the mold, pour fondant and decorate.
Cake fondant
INGREDIENTS
- Powdered sugar - 80 g
- Milk of any fat content - 50 ml
- Pumpkin juice - 50 ml
- Vegetable-cream mixture - 50 g
COOKING METHOD
Sift the powdered sugar into a saucepan. Add and mix all ingredients. Place the saucepan over medium heat, stirring constantly. Cook the fudge until it thickens.
Take the fondant off the heat and cover the cake with it.
Roasted pumpkin seeds
INGREDIENTS
- Oil - 20 ml
- Salt - 5 g
- Pumpkin seeds - 50 g
COOKING METHOD
We clean the seeds from fibers, rinse under running water. Dry with a paper towel.
Preheat the oven to 160°C.
We lay a baking sheet with parchment, pour the seeds on it and dry for 5-7 minutes in the upper part of the oven.
After drying, take out the seeds, pour into a bowl. Grease parchment paper and sprinkle with salt. Lay the seeds back on the parchment paper in a single layer.
Dry the seeds for 15 minutes, stirring it after 7 minutes. Remove from oven and set aside on parchment paper to cool. The seeds are ready.
See also ("Everything will be delicious!")
Pumpkin Pie with Cinnamon
What we need:
900g pumpkin
400 g wheat flour
250 g butter
3 chicken eggs
200 g sugar
200 ml cream 30%
1 pinch cinnamon (to taste)
1 pinch vanilla (to taste)
1 pinch of salt (to taste)
How to cook pumpkin pie:
1. Sift flour and salt into a deep bowl. Grind between the palms with soft butter so that the mixture resembles breadcrumbs, then add a lightly beaten egg and knead the dough. Roll it into a ball, wrap in cling film and refrigerate for 30-50 minutes.
2. Peel the pumpkin, remove the seeds. Cut the pulp into cubes. Place in a heavy-bottomed saucepan or saucepan, add a little water and simmer until soft and the liquid has completely evaporated. Grind the pulp with a blender into a homogeneous mass. To make the puree even softer, it can be rubbed through a sieve.
3. Roll out the dough on a lightly floured surface and cover it with a round low shape with a diameter of about 30 centimeters. Put a sheet of baking paper on top of the dough and fill in any cereal. This will allow the cake to bake evenly. Bake for 15 minutes at 190 degrees.
4. Put pumpkin puree in a deep bowl, beat with two eggs, sugar, cream, spices and salt. Pour the mixture into the baked dough. Bake the cake for 50-55 minutes at 180 degrees. Wait for the cake to cool down.
Pumpkin soup with ginger
What we need:
1 kg pumpkin
15 g butter
1 onion
2 cm ginger root
1 teaspoon ground cumin
2 tsp salt
1. 5 liters of water
200 ml cream 15%
How to cook pumpkin soup:
1. Cut off the peel on the pumpkin and remove the core with seeds. Then cut the pumpkin into cubes. Peel the ginger root and chop it on a plank (can also be grated). Finely chop the onion.
2. Melt the butter in a saucepan, put the onion. Simmer, stirring, until the onion is soft. Add ginger, cook everything together, not forgetting to stir. Sprinkle them with ground cumin, stir.
3. Place the diced pumpkin in a saucepan and cover it with water. The water level should be about 1-2 cm above the level of the pumpkin. Be sure to salt. Bring the water to a boil, reduce the heat and simmer the soup, covered, at a low boil for 30 minutes or until the pumpkin is soft.
4. Let the soup cool and grind in a blender. Pour the pumpkin puree back into the saucepan, pour in the cream and heat the pumpkin soup without letting it boil.
pumpkin casserole
What we need:
500 g pumpkin
2 eggs
150 g apples
150 g butter
0.5 cup semolina
1 st. a spoonful of sugar
1 pinch of soda
vanillin (to taste)
salt (to taste)
How to cook pumpkin casserole:
1. Peel the pumpkin, cut into pieces, put to boil for 15-20 minutes in a pot of water. Then drain the water and ceiling or crush the pumpkin with a mixer.
2. Wash the apples, peel and grate on a coarse grater. Then put eggs in a bowl, beat sugar and salt with a mixer. Put the cooled pumpkin, apples, softened butter, semolina and vanilla in another bowl - mix it all well.
3. Add beaten eggs to the pumpkin-apple mixture and gently fold them into the dough. Prepare a baking dish and cover it with parchment, grease with oil and put the dough on it. Put the pumpkin casserole in an oven preheated to 200 degrees and bake the pumpkin casserole for about 30-40 minutes.
pumpkin cupcake
What we need for the cake:
200 g pumpkin
250 g flour
200-250 g sugar
4 eggs
1-2 tsp cinnamon
vegetable oil
vanilla
baking powder
salt
For fondant:
100 g orange juice
50 g sugar
50 g butter
1 teaspoon potato starch(or corn)
How to cook pumpkin cake:
1. Peel and grate the pumpkin on a fine grater. In a bowl, beat the eggs and sugar well until the mixture becomes creamy. Add the sifted flour with baking powder, cinnamon, a pinch of salt and vanilla, beat until the dough is smooth. Pour the dough into a cake mold and bake for about 45 minutes at 200 degrees.
2. While the cake is baking, prepare the icing for it. Pour into a bowl Orange juice, add sugar, butter there and put it on fire. Separately, take a cup and add starch there, then pour a little juice into it and mix. Then pour the contents of the cup into the juice with oil and cook until the mass thickens.
3. Remove the cake from the oven and drizzle with orange fondant.
We remind you that main product this week in the kitchen of the most delicious culinary project « »
- it's a pumpkin. From this autumn vegetable you can cook a lot of delicious and healthy meals. In today's edition, you will learn how to cook the following: Pumpkin roll with minced meat with spicy pumpkin sauce, Stuffed Pumpkin, American Pumpkin Pie, Pumpkin Meat Cake.
Everything will be delicious. Broadcast from 10/29/17 Dishes from pumpkin. Part 2. Watch online
Pumpkin roll with minced meat with spicy pumpkin sauce
Ingredients:
pumpkin - 600 g
eggs - 3 pcs.
flour - 100 g
salt - 10 g
baking powder - 5 g
chicken thighs - 4 pcs. (500 g)
dried apricots - 100 g
white dry wine- 100 ml
lemon - 1 pc.
garlic - 3 cloves
pumpkin seeds - 50 g
oil - 80 ml
black ground pepper- 3 g
ground cinnamon - 2 g
paprika - 2 g
dried thyme - 2 g
For sauce:
pumpkin - 300 g
apple (green) - 1 pc.
onion - 1 pc.
garlic - 3 cloves
chili pepper - 1 pc.
salt - 5 g
ginger root - 2 cm
oil - 40 ml
ground cinnamon - 4 g
nutmeg - 2 g
black ground pepper - 2 g
black sesame - 10 g
water - 40 ml
Cooking method:
Sprinkle the peeled pumpkin with oil and bake on parchment for 20 minutes. at a temperature of 180°C. Cool down. Kill a third of the baked pumpkin in mashed potatoes, put it on a sieve.
Beat eggs with salt, combine with pumpkin puree, add flour, baking powder, cinnamon and pepper. Spread the dough on a parchment-lined baking sheet. Bake 15 min. at a temperature of 180°C. Transfer the cake to clean parchment, roll up. Let cool 10-15 min.
For the filling - grind steamed dried apricots, leg meat, garlic, the rest of the baked pumpkin and peeled pumpkin seeds. Stir and fry minced meat for 5 minutes. in hot oil.
Add lemon juice and dry white wine, evaporate the liquid for 10-15 minutes. Then add lemon zest, salt, ground black pepper and thyme.
Unfold the biscuit cake on parchment, put the filling on it and wrap it in a roll. Wrap it in cling film and refrigerate for 2 hours.
For the sauce, sauté garlic and onion in oil. Add peeled and diced apple and pumpkin, as well as crushed chili and grated ginger.
Add water, simmer for 25 minutes.
Then add salt, cinnamon, nutmeg and ground black pepper. Kill everything with a blender. Add black sesame seeds to the prepared sauce.
Remove the roll from the refrigerator, remove the film and parchment. Serve with sauce.
stuffed pumpkin
Ingredients:
Muscat pumpkin - 3 pcs.
beef shank - 1 kg
flour - 100 g
tomatoes - 3 pcs.
carrots - 2 pcs.
onion - 3 pcs.
oil - 60 ml
dry red wine - 170 ml
garlic - 2 cloves
rosemary - 3 sprigs
salt - 10 g
ground black pepper - 6 g
Cooking method:
Cut the beef shank into pieces, roll in flour and fry in oil for 5 minutes. from each side. Add the onion cut into 8 pieces, carrot slices and tomato slices. Simmer 15 min.
Pour in the wine and simmer for another 10 minutes. Remove the cooked meat from the bones, return to the pan with the vegetables. Salt, pepper and mix.
In the pumpkin, cut off the top with the stalk, cut off the tail to form a lid. Remove the seeds and excess pulp, leaving a 1.5 cm thick wall.
Put rosemary and garlic inside the pumpkin. Then lay out the meat with vegetables. Cover with pumpkin lids, place on a parchment-lined baking sheet and bake for 1 hour. at a temperature of 160°C.
American pumpkin pie
Ingredients:
pumpkin (baked) - 400 g
wheat flour - 480 g
almond flour - 130 g
butter - 400 g
salt - 10 g
powdered sugar - 225 g
eggs - 5 pcs.
condensed milk - 250 ml
ground cinnamon - 8 g
ground ginger - 2 g
ground allspice - 2 g
ground cloves - 2 g
vanilla sugar - 12 g
potato starch - 60 g
orange - 1 pc.
water - 120 ml
Cooking method:
Mix wheat and almond flour with salt, vanilla sugar and powdered sugar. Pour onto a board, grate cold butter into the mixture, grind with your hands into crumbs.
Add the yolks, knead the dough, wrap it in cling film and refrigerate for 30 minutes.
Then roll out the dough between two sheets of parchment, put it in a mold, form the sides, cut off the excess edges. Put parchment on top, sprinkle with beans and bake the cake for 20 minutes. at a temperature of 180 ° C.
For the filling - beat the baked pumpkin until smooth, add eggs beaten to a light foam, as well as condensed milk, powdered sugar, cinnamon, salt, vanilla sugar, ground ginger, cloves and allspice, orange zest.
Dilute starch in water, add to the filling and beat the mass. From finished cake remove the parchment with the beans, pour the filling, bake the cake for 25 minutes. at a temperature of 180 ° C.
Meat cake with pumpkin
Ingredients:
pumpkin - 1.75 kg
flour - 700 g
eggs - 12 pcs.
salt - 40 g
baking powder - 25 g
butter - 300 g
pork (fillet) - 2 kg
tomato juice- 500 ml
chili pepper - 1 pc.
anise - 4 stars
soy sauce- 240 ml
ground nutmeg - 4 g
allspice peas - 10 pcs.
bay leaf - 4 pcs.
cream (33%) - 875 ml
water - 4, 25 l
orange - 4 pcs.
sugar - 400 g
Cooking method:
Boil water with anise, aromatic pepper, bay leaf and salt in two saucepans. Cut the pork into pieces, spread equally in boiling water with spices. Pour in soy sauce and cook for 1.5 hours. Then drain the broth, and cool the meat and disassemble it into fibers.
For sauce - mix tomato juice, soy sauce and salt, add finely chopped chili peppers. Simmer meat with sauce for 20 minutes. on two pans. Cool down.
cook biscuit cakes: Mix flour, sugar, baking powder, salt and grated butter in two bowls. Grind into crumbs, mix it with yolks, orange zest and juice, add grated pumpkin. Then add the beaten egg whites and mix gently.
Pour both portions of the dough onto parchment-lined baking sheets and bake for 30 minutes. at a temperature of 180 ° C. Cool.
For cream - mix cream with water and flour, add nutmeg. Cook, stirring constantly, 15 minutes. until thickened. Let cool, combine with butter and baked pumpkin puree.
Put half of the cream on the first cake, spread evenly and put the meat on the cream, setting aside a small part for decoration. Pour the cream over the meat, leaving a few tablespoons for brushing the cake.
Put the second cake on top, grease the surface of the cake with cream. Let the finished cake brew for 2-3 hours.
!" Halloween preparations begin. Culinary Igor Misevich will teach you how to cook delicious pumpkin porridge, crispy spicy pumpkin seeds and fudge cake. Also, the intricacies of carving muzzles from a pumpkin will be revealed for you. Issue guest - actor Alexey Tritenko.
On the eve of the most mysterious holiday of autumn - Halloween "Everything will be delicious!" announces an open list of dishes from the main vegetable of the season - pumpkin. Today, together with the guest of the project - a wonderful actor, the star of the series "When we are at home" Alexei Tritenko - cook incredibly delicious pumpkin porridge, crunchy pumpkin seeds with a slight taste of spicy spices and a cupcake with aromatic fudge.
« I came to "Everything will be delicious!" treat your culinary self-esteem. She fell below my baseboard! My good friends - a married couple - recently left me to sit with my two-year-old godson San Sanych. They said that if I play the role of a young dad in the series, I managed to learn a lot and should cope. And they asked him to cook pumpkin porridge - his favorite. I know how to cook well, I can easily fry shish kebab or meatballs. I thought that there is this porridge to cook. I chose a pumpkin - there is a small market near the house and grannies were just selling there. I threw a pumpkin into the pan, porridge - and cooked it. I tried to feed San Sanych - he flatly refused to eat it. Even spat! I had to run to the store for baby food. Of course, San Sanych and I did not tell his parents anything. But now I’m somehow ashamed - I didn’t cook porridge, I fed my godson with store food. I need to urgently learn how to cook pumpkin porridge. I understand that my friends will turn to me more than once with such a request - to sit with the child. And I want them to be able to fully trust me and rely on me in everything. And most importantly, I want to be a good godfather, who does not buy food from the store, but is able to cook a healthy dinner for the baby himself, ”- Alexey told about his culinary adventures.
Together with the culinary specialist, a real virtuoso of folk dishes Igor Misevich and the charming presenter Nadezhda Matveeva, you and the guest of the program will forget about the burnt, bitter and too liquid pumpkin porridge.
After all, learn:
How to choose best pumpkins with which your porridge will always be sweet and fragrant?
What kind of millet will help make the dish pleasantly viscous?
In what order should the ingredients be mixed so that the porridge cooks evenly?
And also a special Halloween master class! Turn a pumpkin into real mysterious decorations. After all, you can cut out faces for any mood with your own hands.
Everything will be delicious. Broadcast from 10/25/14 Pumpkin Dishes. Watch online
Ingredients:
pumpkin - 300 g
whole millet - 220 g
milk - 220 ml
apples - 2 pcs.
sugar - 3 tbsp. l.
raisins - 50 g
cinnamon - ¼ tsp
Cooking method:
Wash the pumpkin hot water. Remove the seeds from the pumpkin, cut it into slices 2 cm thick, bake in the oven for 15 minutes. at 160°C. Cut the apples in half, remove the seeds, wrap in foil and bake with the pumpkin.
Rinse the millet 2-3 times in running water, then soak it in boiling water for 5 minutes, drain the water and soak it in boiling water again.
Pour boiling water over millet in a ratio of 1:2 and cook for 20 minutes. over medium heat with a lid on.
Warm the milk well in a separate saucepan. Cut the baked pumpkin into 1 × 1 cm pieces and, together with hot milk and applesauce add to millet porridge.
Boil for 10 more minutes. remove from heat, add sugar, raisins, cinnamon and vegetable-cream mixture. Wrap in a blanket and leave for 10-15 minutes.
Roasted pumpkin seeds
Ingredients:
Oil - 20 ml
salt - 5 g
pumpkin seeds - 50 g
Cooking method:
Remove fibers from seeds by rinsing under running water. Dry with paper towel. Preheat oven to 160°C.
Cover a baking sheet with parchment, pour the seeds on it in one layer and dry for 5-7 minutes. at the top of the oven.
After drying, pour the seeds from the baking sheet into a bowl, grease the parchment with oil and sprinkle with salt. Lay the seeds back on the parchment in a single layer.
Dry the seeds for 15 minutes, stirring it after 7 minutes. Remove from oven, set aside on parchment paper to cool. When the seeds have cooled, pour them into a bowl. The seeds are ready.
pumpkin cupcake
Ingredients:
vegetable-cream mixture - 100 g
pumpkin - 300 g
flour - 200 g
sugar - 80 g
eggs - 3 pcs.
raisins - 75 g
dark chocolate - 50 g
cinnamon - ¼ tsp
nutmeg - ¼ tsp
baking powder - 2 tsp
salt - ¼ tsp
Cooking method:
Steam the raisins in water, grind the chocolate into crumbs. Use a fork to mash the vegetable-cream mixture with sugar until smooth. Then whisk for 2-3 minutes. mixer. Grate the pumpkin on a fine grater, salt. Add the eggs one at a time to the whipped vegetable-cream mixture.
Beat 2-3 min. sift the flour into the mixture, add the grated pumpkin squeezed from the juice, baking powder, raisins, nutmeg, cinnamon and chocolate chips. Mix everything with a mixer until smooth.
Line a rectangular tin with parchment, pour the batter into the tin, level the top with a spatula and bake for 40 minutes at 170°C. Remove the finished cake from the mold, pour fondant, decorate with seeds.
Pumpkin Cake Fudge
Ingredients:
powdered sugar - 80 g
milk of any fat content - 50 ml
pumpkin juice - 50 ml
vegetable-cream mixture - 50 g
Cooking method:
Sift the powdered sugar into a saucepan. Combine all ingredients in a saucepan, place saucepan over medium heat, stirring constantly. Boil the fudge until it has the consistency of honey. Remove the fondant from the heat and cover the cake with it.
