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Pancakes with pumpkin paste

Pancakes with pumpkin paste

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Mix well, well, the wet ingredients and at the end add flour, so as to result in a dough with the consistency of a thicker cream. Put the cold dough for 15-30 '. Meanwhile, mix in a separate bowl a few tablespoons of powdered sugar with cinnamon.

Put a Teflon pan on the heat, sprinkle / grease it very little with oil and a little polish, take it out of the dough and form lumps that will spread forming the pancakes. Bake them on both sides, then take them out with a spatula on a plate and in their place, but only after sprinkling them with oil again, add another dough and do the same until we finish baking all the pancakes.

The hot pancakes, in the order in which we take them out of the pan, sprinkle them abundantly with the mixture of sugar and cinnamon, then overlap them in a bowl with a lid. Being hot, the sugar melts instantly and its sweetness and cinnamon aroma penetrate each pancake, and this pumpkin-cinnamon combination gives a special taste, a special taste!

They can be served as such or according to preference with jam / jam of your choice and decorated with whipped cream.

Good appetite!


  • sheets
  • 230 g-235 g type 00 flour (plus for spreading sheets)
  • 4 tablespoons sunflower oil
  • 1 tablespoon of vinegar
  • 115 ml of hot water
  • a teaspoon of salt
  • Filling
  • 1 kg grated pumpkin
  • 100 g butter
  • 125 g sugar
  • 50 g butter + 50 g oil for spreading sheets
  • vanilla or cinnamon
  • powdered sugar for powdering

Ingredients American pancakes with apple sauce

1 cup wholemeal flour

1 ½ teaspoons of baking soda

Preparation American pancakes with apple sauce

Mix flour, salt and baking soda in a blender bowl. Add butter, milk and egg. After the ingredients are well incorporated, add the apple sauce and vanilla essence and mix well.

Then take the contents with a cup or a large spoon and bake the pancake sheets one by one in a special pan greased with butter or a little oil.

Pumpkin cream soup and red lentils recipe

Ingredients for pumpkin cream soup and red lentils:

  • 500 gr. of pumpkin
  • 2 pcs. medium potatoes
  • 100 gr. red lentils
  • 2 cloves of garlic
  • 1/2 Kapia pepper or 1 teaspoon paprika
  • salt and pepper to taste
  • 3 tablespoons olive oil.

Pumpkin soup and red lentils

How to prepare pumpkin cream soup and red lentils:

Peel the potatoes and squash, wash and cut into cubes. Put the olive oil in a large bowl and leave it on the fire to heat. Add in the oil the red lentils and the garlic cut in half and leave to harden for a minute. Then add the diced pumpkin and potatoes and kapia pepper. Add cold water to cover all the vegetables and cook for about 30 minutes.
The well-cooked vegetables are removed from the heat and passed through a vertical blender. When the pumpkin cream soup recipe has obtained the desired consistency, season with salt and pepper to taste and cook for another 2-3 minutes.

So, these are the simplest recipes for pumpkin cream soup. Try them this fall and tell us what your favorite recipe is!

Pumpkin piece

To prepare this dish you will need the following ingredients:

  • ripe pumpkin pulp & # 8211 400 gr
  • wheat flour & # 8211 0,5 kg
  • dry yeast & # 8211 half a bag
  • granulated sugar & # 8211 5 table. spoons
  • salt & # 8211 half a tablespoon
  • sunflower oil & # 8211 4 tables. spoons
  • thick apple jam for filling & # 8211 the amount of taste.

Calorie content can be reduced by reducing the amount of sugar and changing the filling & # 8211 for example, fresh apples instead of jam or anything else unsweetened.

  1. Unfold the pumpkin, separate the meat from the peel, cut into pieces
  2. Pour into a saucepan, pour water to completely cover the pieces and cook until ready
  3. When they are soft, drain the water, put the pumpkin pulp in a mixer and whip with a puree
  4. Vegetable powder, salt, sugar, add flour and yeast, knead the dough well
  5. Cover and place in a warm place for 1.5 & # 8211 2 hours to fit. The test volume should increase two and a half times & # 8211 three times
  6. Knead the dough again, dividing it into 15-20 small pieces
  7. Roll each piece, place in the middle of the filling and shape the pie
  8. Place the pies on a baking sheet covered with wax paper and leave them on the table. at 20-30 & # 8211 the antenna must be separated
  9. Lubricate the surface of each strong sweet tea and place it in the oven, preheated to 180 degrees Celsius.

Baking takes 25-30 minutes. In the process of baking, you can fix the tea cakes again & this will make them blush.


250 g buckwheat flour,

Warm water 200 / 300g (according to consistency)

Mix well that to the pancake dough flour with water, salt and pepper

Heat a large diameter pan (pancakes), put half a tablespoon of coconut oil

Pour with a Polish dough and form pancakes

They come back when the edges are crispy and well done.

Remove to a plate and cover permanently with a lid to keep it soft.

How to make pumpkin caviar correctly

Before cooking, you must carefully study the recipe and make sure that all the necessary products are available. The main ingredient is the pumpkin and it is the one that needs to pay maximum attention. The fruit must be complete, free from visible damage and defects.

It must be prepared in advance, ie cleaned, all seeds and fibers removed and crushed, depending on the method of preparation. To improve the taste of pumpkin snacks, it is recommended to leave the table for several hours with spices for impregnation or pre-baking. In addition, we need other vegetables: carrots, onions, garlic and others. They must also be cleaned and crushed. All ingredients should be fried in vegetable oil in a pan and seasoned, focusing on taste preferences.

It is important to follow the sequence of actions for the recipe and to know the nuances that will improve the quality of pumpkin caviar.

American pancakes

Ingredient: 300 g pumpkin, 3 tablespoons oil, two tablespoons sugar, 350 ml mineral water, 1/2 teaspoon cinnamon, 150 g flour, two teaspoons baking powder.
Preparation: peel the pumpkin, cut it into quarters and bake for about an hour in the oven over medium heat. Then crush with a fork and mix well with sugar and oil until it becomes a paste. Add mineral water and cinnamon, then flour mixed with baking powder. A non-stick pan and very little oil are used for frying. The pancakes are served plain or with cream, according to taste.

Nettle paste with garlic and pumpkin seeds

Nettle paste with garlic and pumpkin seeds it is a seasonal delicacy that we invite you to try.

Nettle paste with garlic and pumpkin seeds: Ali & # 8211 Flickr

Nettle is more than an invasive weed. It is really a source of energy, food and healing for the body.

Phytotherapists appreciate it for its medicinal qualities, and nutritionists for its diverse composition.

Its young leaves can be eaten as such, in salads or juices. Or they can be incorporated into various recipes: pies, pesto, sauces, soups, broths, meatballs, etc.

3 special pancake recipes, good for any meal

Loved by adults, but especially by children, pancakes are more versatile than you think. We usually eat them stuffed with jam and we really like them! But why not try other recipes with other fillings? Whether they are sweet or salty, pancakes are very easy to prepare, even for beginners.

Here are 3 different pancake recipes that the whole family will love:

Pancakes with meat and rice


For pancakes

1 liter of milk

400 gr flour

For the filling

  • 500 gr minced meat
  • 2 tablespoons rice
  • 500 gr preserved mushrooms
  • 4 tablespoons tomato paste
  • 300 ml of tomato juice
  • 1 bunch of dill
  • salt

Method of preparation

Mix the beaten eggs with the flour and dilute with milk until you get a creamy consistency and bake pancakes a little thicker.

Separately, sauté the chopped onion and add the mushrooms and meat. When the juice left by the mushrooms has decreased, add the pasta and tomato juice and simmer until reduced.

Add the rice (boiled separately) to the meat mixture, then the chopped dill.

When the composition has cooled a little, fill the pancakes, close the ends (so that the filling does not fall) and roll.

Scandinavian pancakes with potatoes and salmon


  • 500 gr potatoes
  • 1 onion
  • 1 or
  • 2 tablespoons flour
  • 100 gr smoked salmon
  • 200 gr cream cheese
  • 2 tablespoons lemon juice
  • half a bunch of dill
  • a few slices of cucumber
  • salt

Method of preparation

Peel a squash, grate it and squeeze the juice.

Finely chop the onion and place it over the grated potatoes, add the beaten egg, flour, a little chopped dill and salt.

Fry in pancakes from this composition, taking care to be nicely browned on both sides. Remove them on paper towels to remove excess oil.

Put a tablespoon of cream cheese mixed with lemon juice on each pancake, then slices of salmon.

Roll the pancakes and decorate with dill threads and lemon slices.

American oatmeal pancakes with blueberries


  • 1 cup oatmeal
  • half a cup of cottage cheese
  • 2 eggs
  • vanilla essence
  • a cup of blueberries
  • 100 gr honey

Method of preparation

Mix in the food processor the oatmeal with the cottage cheese, eggs and vanilla essence until you get a homogeneous composition, the consistency of cream.

With the help of a polish, pour the composition in the center of a non-stick pan and let it spread as much as she wants. Don't try to spread it all over the pan. American pancakes are smaller and thicker than ours. Bake on both sides.