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Baked pumpkin balls with cheese and bulgur with vegetables

Baked pumpkin balls with cheese and bulgur with vegetables

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For the dumplings: put the pumpkin in the oven. In the meantime, we prepare the panko breadcrumbs, and for that we need white bread, 1-2 days old. For breadcrumbs, use only the core. Break the core into pieces, put it in the bowl of the robot clean and perfectly dry. Mix until crushed. Place in the oven tray with baking paper. Place in the preheated oven at 50-60 degrees (slightly warm) for 5-10 minutes, until the breadcrumbs begin to dry. If breadcrumbs remain, store them well in paper bags or metal boxes with lids.

After the pumpkin is cooked, remove the peel, grind it with a fork and let it cool. Add the grated cheeses, plus the other ingredients, less the breadcrumbs and mix. It will result in a slightly soft composition. Add breadcrumbs until the composition binds, I had 3 large tablespoons of breadcrumbs. We take a teaspoon of the composition, roll it in the rest of the breadcrumbs, form the balls with our hands. Fry them in hot oil over medium heat until golden brown. Remove on paper napkins.

For the garnish: put bulgur in a bowl. Add hot water to pass over the bulgur. Cover the bowl with cling film and leave for 10-15 minutes. In the meantime, we take care of the vegetables. Cut the mushrooms into slices, the zucchini into cubes (I cut it in half, then into quarters and remove the middle with seeds, using only the pulp). Heat the onion and garlic, add the mushrooms and zucchini and heat over high heat, until they are finally penetrated. Add the boiled bulgur, salt and pepper to taste. You can add your favorite greens (parsley, dill, thyme…)

Serve the hot garnish together with the balls. You're welcome!!!

Uncooked pumpkin cheesecake

We have prepared, in just a few simple steps, the simplest and tastiest recipe for pumpkin cheesecake. It does not require baking and you do not need much time to prepare it. Follow the recipe below and tell us how it turned out.

Here's how to make a pumpkin cheesecake without baking:

Pumpkin puree is made like any other puree: boil the pumpkin and grind.

In a food processor, crush the graham crackers together with the rest of the ingredients for the counter. Mix until you get a smooth and crumbly result. Using a spoon, line a tray with the countertop obtained earlier.

Put in the freezer and start filling the cheesecake.

In a large bowl, beat the sweet cheese with the caster sugar and brown sugar until you get a creamy result. Add the pumpkin puree, vanilla essence, cinnamon, ginger and nutmeg. Mix well until smooth. Add the whipped cream to the composition until it becomes silky.

Remove the tray from the freezer and pour the filling evenly over. If you want, you can sprinkle a little cinnamon on top or extra whipped cream.

The pumpkin cheesecake recipe is kept in the fridge for at least 2 hours before serving.

Baked pumpkin balls with cheese and bulgur with vegetables - Recipes

I added mineral water and cinnamon.

I also put flour with baking powder and I homogenized.

I baked the pancakes in the pan, just putting a drop of sunflower oil on the first one, first on one side, until air bubbles appeared.

I turned them over and let them brown on the other side as well. about the same story with any kind of pancakes.

And I served the pumpkin pancakes each to my liking. with honey, jam, chocolate, whipped cream, etc.

Bulgur with vegetables

I was the other day full of ideas for the Finisher's dinner, we didn't have anything for us either, I wanted something consistent, and with vegetables given that she is on strike and refuses almost any vegetable except the potato, her life! I didn't have time to moisturize the quinoa or anything, so I remembered that we forgot on a corner of the shelf :)) some bulgur! This goodness should not be hydrated unless you want to excel in zeal and boil faster :))). However, I noticed that it is made faster than rice. He being a much healthier and more wonderful substitute for him, as I said loud and clear in this fruit recipe here. So we put a little more to all eat, and in the end we adults put salt in the plate separately. Shock and horror, my husband loved it, well, I admit that I fooled him a bit and I put some grated Parmesan cheese on top :)). If you don't like it, there's no problem! It remains for babies and for lunch the next day and with a little meat, you have a hearty, healthy meal without wasting too much time. Okay, I'm already talking and it's not good, let's get to work! I'm just telling you that Gandacel ate well, I was very happy that after so many days of torment the food doesn't reach the floor directly on foot. First it popped, it got saturated and then the show started! :)))

1 grated carrot

1 medium onion, finely chopped

Half a large red bell pepper or a smaller one chopped as well

1 mashed potatoes into small cubes

2-3 tomatoes for the tomato sauce

A tablespoon of olive oil

* Bulgur is not a must to hydrate, only if you want it to boil faster. In which case you can leave it for 1-2 hours.

1. I put in a pan a tablespoon of oil, chopped vegetables and enough water to cover them halfway. I simmered everything over medium heat until the vegetables softened.

2. I filled it all the time with water, do not let the vegetables harden, they must suffocate. So keep an eye on them and put water constantly. I put a large kettle with hot water and periodically filled it with warm water.

3. Meanwhile, I put the tomatoes on the grater with the peel. If you want the harder option, boil them until they crack and then blend them, it's perfect anyway.

4. When the vegetables have softened and are ready, I put the tomatoes and mix.

5. If you want to add some spices, pepper, basil, now is the time. Then let the sauce boil for another 2-3 minutes.

6. Then I put the bulgur and water (300ml) and let it boil until it has absorbed most of it and softened. Just like pilaf. I put the 300 ml of water already having enough liquid in the pan, just like in the picture below. If all the liquid and bulgur are absorbed at the end, it is not soft and does not crumble easily between the fingers, then add more water. But for me it was ok with 300ml, it was very good and only a little watery remained.

7. We served with a little parsley on top.

Have edible babies!

Arugula salad with baked pumpkin and caramelized nuts

2 teaspoons honey, freshly ground black pepper, 2 tablespoons red wine vinegar, pecans, 2 tablespoons brown sugar, 2 tablespoons butter, sea salt, 5 tablespoons olive oil, 350g diced pumpkin, arugula, dried blueberries

Method of preparation

Preheat the oven to 200 degrees Celsius. In a bowl, combine the diced butternut squash, a tablespoon of olive oil and salt, mixing well.

Transfer the pumpkin to a baking sheet and let it cook for about 20-25 minutes, until soft. Take it out of the oven and let it cool.

Meanwhile, melt the butter in a pan over medium heat. When ready, add the brown sugar and then the pecans. Saute them, stirring frequently, for 7-10 minutes. Remove from the heat and let them cool.

Mix vinegar, honey, the other 4 tablespoons of olive oil, salt and pepper. Then assemble the salad: combine the arugula, pumpkin, pecans and dried blueberries in a bowl, add the dressing and mix well.

Autumn guguluf with pumpkin and pears

The pears are washed, dried with a kitchen towel, the seeds and tails are removed and cut into thick slices of about 0.5 cm. That is, neither thin nor thick.

Separate the egg whites from the yolks, mix the egg whites with a little salt powder, add 4 tablespoons of raw sugar and continue mixing until the sugar has melted. The yolks are mixed with the rest of the sugar until they turn white, the sugar has melted and acquired the consistency of a cream. Add the oil, like mayonnaise, in a thin line, then the baked pumpkin puree, the milk all at once, and mix a little more with the whisk after you put the milk. Add the melted chocolate on a steam bath and mix until incorporated. Mix flour with cinnamon, baking powder and add to wet ingredients. Gradually add the egg white foam and mix gently, with a pear type, from bottom to top, to get as little air out of the egg whites.

In the shape of a guguluf greased well with butter and lined with flour, put a layer of dough, then slices of pear, another layer of dough, other slices of pear and a last layer of dough and a last layer of pears. Shape in a preheated oven at 160 degrees C, bake for 45-50 minutes, increase the flame to 170 degrees C and leave for another 10 minutes. Allow the gugulu to cool until it becomes warm, place it on a plate, turn it over with a firm motion and remove it from the mold. Glaze with melted chocolate and whipped cream on a steam bath. Allow to cool completely, portion and serve.

How do we prepare the recipe for fine cake with pumpkin and walnut?

  1. We break the eggs, we separate the egg white from the yolk.
  2. Add a pinch of salt over the yolks and mix a little. We leave them aside to intensify their color.
  3. Beat the egg whites well (with a robot or using a mixer). When the egg whites are beaten, add the sugar and continue beating, until you get a glossy foam, and the sugar is completely dissolved.
  4. Over the yolk add the melted butter, little by little, just like the mayonnaise. Then add vanilla, cinnamon, milk, walnuts, grated pumpkin, while mixing everything well. Then add half of the beaten egg whites and mix gently, from bottom to top. Add the rest of the egg whites and mix.
  5. We add the flour together with the baking powder, lightly, little by little, in the rain, during which time we mix everything.
  6. In a form or tray lined with baking paper put the mixture obtained.
  7. Bake in the oven for 30-40 minutes at a temperature of 190-200 degrees Celsius.
  8. Check if it's baked with a toothpick.

Gina's advice:

-At the end we sprinkle vanilla flour with sugar, after which you can make another decoration using a template and powdering with cocoa or cinnamon. If you do not have a template, put a few leaves and then powder with sugar.

-Apples can be used instead of pumpkin, but well drained of juice.

-When serving, you can put a word of vanilla whipped cream or a globe of vanilla ice cream & # 128578

And I invite you to see the video recipe, to see everything I do. You can subscribe to my youtube channel if you like these recipes & # 128578

Recipes with Gina Bradea & raquo Recipes & raquo Fine check with pumpkin and walnut, the recipe of yesteryear

How to prepare pumpkin hummus

1. Preheat the oven to 200 degrees Celsius.
2. Cut the pumpkin in half, sprinkle with olive oil, add salt and pepper and place face down on a baking tray.
3. Bake the pumpkin for 30 minutes or until well cooked.
4. After the pumpkin is cooked, peel the pulp with a spoon. Weigh 150 grams of it and set aside for the next step.
5. In a food processor or blender, add all the ingredients and strain until you get a fine paste.
6. If it is too thick, thin it with lemon juice or water.
7. Pumpkin hummus is served decorated with olive oil and red pepper.

Baked pumpkin balls with cheese and bulgur with vegetables - Recipes

I declare open the week of recipes based on pumpkin. I decided to give you a recipe every day of this week, especially dessert, with it. I like recipes based on baked pumpkin, and if it has a little cinnamon, it's excellent. If you are on a diet pumpkin has the advantage that it can be used in many dessert recipes.

Today we start with a simple recipe, which is based on sweet pumpkin puree.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Nutritional scale - starting Tuesday


-2 cups mashed pumpkin (normal cups, not large ones)

- 4-5 lg powder sweetener (or to taste)

- 1 ½ lgt cinnamon (or less, depending on taste)

- 10-12 pieces mini madlene (recipe HERE)


For the pumpkin puree, all you have to do is cut the pumpkin in four and put it in the oven (or you can cut it into cubes, cover the pot and put it in the microwave). After baking, scoop it out so hot and put it in the blender. Put in a bowl two cups of the puree thus obtained.

Hydrate the gelatin and then take it out of the water and drain it well, then pour it over the still hot pumpkin puree and stir so that the gelatin melts (if you feel that the gelatin is not enough to harden the puree you can supplement with another 1 -2 sheets depending on the case).

Add the sweetener and cinnamon and mix.

In the previously prepared form or forms (preferably made of silicone so that you can remove it more easily, but it is eaten straight from the bowls), put 2-3 mini madlene and then pour the pumpkin puree on top.

Refrigerate the forms for at least 4-5 hours and then you can enjoy them with the greatest pleasure.

Baked pumpkin balls with cheese and bulgur with vegetables - Recipes

I hardened the pumpkin in melted butter. I added the sugar and left it on the fire for 10-15 minutes until the sugar melted and the pumpkin softened. I added cinnamon and ginger to taste.

I spread the puff pastry on the table and cut it into strips on the edges on either side, 5 cm apart, with cuts 3 cm apart, as in the picture. I placed the dough sheet in a cake pan lined with baking paper, with the middle part uncut down and the fringes hanging on the edge. I then put the pumpkin composition. I put the cut ends on top alternately on one side and then on the other, at an angle, to give the impression of braiding.

I put the tray in the preheated oven, over medium heat (temperature 200-220 degrees), and I baked for about 30 minutes, until the dough is browned. I served it with powdered sugar.

Video: Gemüsepfanne (June 2022).