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Pumpkin pudding


Saute finely chopped onion and garlic in oil, add diced peppers and thinly sliced ​​zucchini. After 3-4 minutes add 1 cup of water and let it boil for 15 minutes. Put the bowl aside, add the drained corn kernels, season with salt and pepper, and after the composition has cooled a little, add the yolks, grated cheese, flour and melted butter. At the end, beat the egg whites and mix them lightly in the composition together with the finely chopped dill. Pour into a greased pan lined with flour or breadcrumbs and leave in the oven on low heat for 40-50 minutes

Serve plain or with spicy tomato sauce


Pumpkin pudding

We want the summer menu to be different from the rest of the year. And the wide variety of fruits and vegetables allows us to experiment! Today we present you an interesting dish - pumpkin pudding. Easy, tasty and savory!

1. Wash the zucchini and cut them into small pieces. Put the zucchini in a sieve, salt and leave for 10 minutes. Then squeeze with your hands and place the zucchini on a paper towel. Young pumpkins with a thin skin may not be cleaned, and older ones must be cleaned.

2. Wash the mint, dry it, break the leaves. Peel an onion and cut it into thin slices.

3. Heat a tablespoon of oil in the pan and fry the onion for 4 minutes.

4. In a bowl, beat the eggs, cream and Parmesan cheese with a mixer.

5. Add mint, onion and zucchini. Season with salt and pepper, mix.

6. Grease the baking tin with the remaining oil. Put the composition in the form and bake for 35 minutes in the oven heated to 180 ° C. Allow to cool slightly, then remove the pudding from the pan. When serving, you can decorate with dill and parsley.


3 zucchini
250 grams of chicken (breast)
4 eggs
2-3 slices of bread
200 gr cow's cheese
4 tablespoons sour cream
salt

The zucchini are sliced ​​as thin as possible and put in a sieve to drain.

Meanwhile, the chicken breast is boiled with a little salt and the bread is fried and crushed with a rolling pin (to obtain breadcrumbs).

Eggs are mixed with cottage cheese and sour cream. Add salt to taste.

In a bowl put the zucchini on baking paper. Place the diced chicken and the cheese mixture on top.

Sprinkle the breadcrumbs on top and put in the oven at 180 degrees for 40-45 minutes.

! Tips: small pumpkins are best because they have no seeds!

Budincca can be turned into food for adults if the chicken is replaced with 250 gr cubes of kaizer browned in two tablespoons of oil!


PUMPKIN BUDINCA WITH CHEESE AND MUSHROOMS

Pumpkin pudding with cheese and mushrooms is a tasty, simple, easy appetizer-snack recipe, which can successfully replace dinner or breakfast. I think it is the most pumpkin pudding which I have prepared so far.

I prepared it for dinner, because I wanted a Swedish buffet style meal. I miss the evenings with friends, the long tables I sat at stories until late at night, so last night I prepared such a dinner for my family, and Pumpkin pudding with cheese and mushrooms and was a great success.

Last week I received a lot of pumpkins / zucchini and I kept cooking recipes with them. One of the new recipes was that of pumpkin rolls stuffed with cheese, but I also prepared other recipes that my family eagerly eats: with baked tomatoes and parmesan, gratin, salad with yogurt and garlic or bread. If you want to be inspired, I leave you a link to all the pumpkin recipes I have prepared over time, so click here and you will be directed to recipes.

I only have good things to say about pumpkin and I would start with the fact that it does not make you fat! They contain a lot of water and extremely few calories. They are vegetables that have a lot of nutrients, vitamins, fiber and minerals.

In summer I love to cook recipes with pumpkin. Either they are local or they are dark green or yellow. Do not peel them, as they contain all their nutrients.

The combination of pumpkin and cheese is perfect, but the mushrooms and ham bring an extra taste and flavor. We are fans of mushroom pudding, the recipe that won over all our friends. You can find the recipe if click here.

I like recipes like this because they can be served at parties, they can be taken at a picnic, in a package. Although it seems easy, you will find that it is full enough and it is so tasty that you will not just want a slice.

This recipe is a combination of what I have prepared over time and it seems to me that it came out sensational. I did a little improvisation, but I wrote down the quantities used.

Pumpkin pudding with cheese and mushrooms it is very easy to do. There is no need to separate the eggs, to waste time mixing the egg whites separately. But, you have to be careful that the zucchini does not leave a lot of water, so after you grate it, through the grater with big holes, you will sprinkle a little salt and leave it in a sieve for about 15-20 minutes, then squeeze by hand.

If you leave water even after cooking, the amount will be smaller and will not influence the texture of the pudding. For the same reason, of the water left by vegetables, I also prefer canned mushrooms. They do not leave water because they are already cooked and will not change color pumpkin pudding.

For this pudding you do not need flour or starch and you will certainly not put baking powder. I prefer to use bread that has been in the pantry for two days. As you will see in the last picture, it looks very beautiful even after baking, without being cracked.

As for the cheese used, I chose cheese, but you can replace it with mozzarella, gouda or emmentaler. Next to cheese I put Parmesan cheese that brings personality and extra flavor, but if you don't have it at home you can leave only one type of cheese that melts.

If you want to see how to prepare pumpkin pudding with cheese and mushrooms I leave below the list of ingredients and how to prepare presented step by step below:

INGREDIENT:

1 zucchini / zucchini maricel & # 8211 long and thin (550g) or 2 medium

1 medium onion, finely chopped

2 slices of prague ham or other lean ham - 60-90g

1 can of mushrooms (400g net quantity)

150 g of older bread crumbs

1/4 teaspoon cumin powder

garlic powder as you take between two fingers

I washed the zucchini / zucchini well, wiped it, then shaved it through the grater with big holes. I sprinkled a little salt and put it in a strainer, so that the water in it would drain. I left it for about 15 minutes. During this time I peeled the bread, and I weighed the core to have 150 g. I put the bread core in a bowl and poured the milk over it, taking care that all the pieces can absorb the liquid evenly.

Separately, in another strainer I put the mushrooms.

During this time I chopped the onion finely and hardened it in oil. I added the ham when the onion became glassy and continued to sauté, stirring occasionally in the pan.

The zucchini in the strainer left water in the meantime, but to make sure I had as little liquid in the pudding as possible, I squeezed it well by hand, then I put it over the onion with ham and I sautéed it around 3 minutes. At the end I added the mushrooms and left everything on the fire, stirring occasionally for another 2 minutes. I took it off the heat and let it cool.

In a large bowl I put 6 eggs, I added sour cream, salt, pepper, garlic powder and cumin powder (be careful not cumin!).

I mixed the egg composition well with the cream, then I incorporated the bread crumbs tightly in my hand to remove the excess liquid (in my case not a drop dripped), then the grated cheese and parmesan through the grater with large holes.

I also added the pumpkin composition with mushrooms and mixed until smooth. I poured into the tray lined with baking paper and baked the pudding for 40 minutes in the preheated oven at 180 ° C. Depending on the strength of your oven and the consistency obtained, the pudding may be ready in 30 minutes.

You will know that it is ripe when it is browned and firm to the touch. Take it out on a grill and let it cool so that it can be sliced ​​nicely.

I didn't have the patience and I cut it warm. It smelled so good in my kitchen that I couldn't stand it too long.

I hope you like it as much as we liked it.


3 zucchini
250 grams of chicken (breast)
4 eggs
2-3 slices of bread
200 gr cow's cheese
4 tablespoons sour cream
salt

The zucchini are sliced ​​as thin as possible and put in a sieve to drain.

Meanwhile, the chicken breast is boiled with a little salt and the bread is fried and crushed with a rolling pin (to obtain breadcrumbs).

Eggs are mixed with cottage cheese and sour cream. Add salt to taste.

In a bowl put the zucchini on baking paper. Place the diced chicken and the cheese mixture on top.

Sprinkle the breadcrumbs on top and put in the oven at 180 degrees for 40-45 minutes.

! Tips: small pumpkins are best because they have no seeds!

Budincca can be turned into food for adults if the chicken is replaced with 250 gr cubes of kaizer browned in two tablespoons of oil!


3 zucchini
250 grams of chicken (breast)
4 eggs
2-3 slices of bread
200 gr cow's cheese
4 tablespoons sour cream
salt

The zucchini are sliced ​​as thin as possible and put in a sieve to drain.

Meanwhile, the chicken breast is boiled with a little salt and the bread is fried and crushed with a rolling pin (to obtain breadcrumbs).

Eggs are mixed with cottage cheese and sour cream. Add salt to taste.

In a bowl put the zucchini on baking paper. Place the diced chicken and the cheese mixture on top.

Sprinkle the breadcrumbs on top and put in the oven at 180 degrees for 40-45 minutes.

! Tips: small pumpkins are best because they have no seeds!

Budincca can be turned into food for adults if the chicken is replaced with 250 gr cubes of kaizer browned in two tablespoons of oil!


Pumpkin pudding - tasty and easy to prepare! Welcome to the table!

Today, the team Bucătarul.eu offers you a very simple recipe for pumpkin pudding, which is extremely tasty, very fine and nicely browned. "Pumpkin Pudding" is the perfect choice for a lunch or dinner in the summer season. It is delicious, consistent, with a soft and creamy texture and a delicious taste.

ingredients

- 0.5 teaspoon of baking soda

Method of preparation

1. Grate the zucchini and squeeze the liquid. Finely chop the cheese or grate it, chop the greens.

2. Mix the baking soda with the cream and let it sit for 5 minutes. Add the eggs, salt and pepper, beat with a fork, then sprinkle with flour and mix.

3. Add the cheese, grated zucchini and greens, mix and pour the composition into a small form greased with oil or butter.


RECIPE OF THE DAY: Pumpkin pudding

Pumpkin pudding

Delicious appetizer, pumpkin pudding and gaining a leading place this season.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Ingredient:

600 gr zucchini (1 piece)
2 eggs
100 gr Telemea cheese
2 tablespoons sour cream
4 tablespoons flour
1/2 baking powder
1/2 bunch of parsley
1/2 teaspoon salt (for pumpkin)
pepper and salt to taste
100 gr cheese

Method of preparation:

Wash the zucchini, cut into cubes and sprinkle with salt. Mix gently and leave for about 30 minutes, until it leaves its juice. Squeeze and put in a larger bowl. Add the chopped Telemea cheese, eggs, sour cream and mix well. Add the finely chopped parsley, salt if necessary and pepper to taste. Gradually add the flour mixed with the baking powder and mix until you get a homogeneous composition.

The resulting composition is placed in a heat-resistant pan greased with butter and lined with a flour powder, leveled and sprinkle with grated cheese.

Bake for about 35 minutes on the right heat. After baking, leave to cool and then portion. It can also be served hot.


Pumpkin pudding, meat and tomatoes

Aromatic, juicy and rosy, the pumpkin pudding, tomatoes and meat will be to the taste of the whole family. The fine zucchini combines perfectly with the juicy meat, and the reddish and slightly crunchy crust gives the dish a special look.

Ingredient:

-5 medium-sized pumpkins (1.2 kg)

-100 g of cheese (optional)

Method of preparation:

1. Peel and chop the onion. Fry it in a pan with hot oil until lightly browned.

2. Add the minced meat to the pan. Match with salt and ground black pepper. Stir.

3. Add the tomato paste to the pan and mix. Fry until the meat is ready.

4. Wash the zucchini. Put them through a large grater and sprinkle with a little salt. Leave them at room temperature for a few minutes, then drain the juice.

5. Wash the tomatoes and cut them into slices. Grate the cheese.

6. In a bowl, beat the eggs with the cream. Season with salt to taste and mix.

7. Grease a baking tin with oil and place half of the amount of grated pumpkin in it.

8. Place the minced meat in the form, then cover with the remaining zucchini. Place the tomato slices and pour the beaten eggs into the shape. Sprinkle with grated cheese.

9. Bake the pudding in the preheated oven at 180 ° C for 30-35 minutes. Baking time depends on each oven.


The family always asks for an extra portion of pudding, without knowing that it is pumpkin SavurosTV

Note: All rights in this clip belong to the author who created the material. The CevaGustos site does not own any rights from these videos. CevaGustos just takes these clips and posts them, without altering their original shape.

19 Reviews

The recipe is ok the music is a bit annoying.

Very tasty and easy to make. I can't wait to try. But what could you recommend instead of curd? For me, excluding dairy products, I don't like any of them.

I don't agree with the music, otherwise it's ok

I went with the thought that ... if I put the zucchini on the grater in the freezer I will be able to make this pudding in the winter and I am delighted. Thanks for the recipe congratulations & # 8230succes

GOOD EVENING. EVEN TODAY I MADE BUDINCA, I WANT DV RECIPE, I DIDN'T EXPECT IT TO GET SO GOOD. I IMPRESSED EVERYONE. THEY LIKED IT VERY MUCH. THANK YOU VERY MUCH. DO YOU WEAR?


RECIPE OF THE DAY: Pumpkin pudding

Pumpkin pudding

Delicious appetizer, pumpkin pudding and gaining a leading place this season.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Ingredient:

600 gr zucchini (1 piece)
2 eggs
100 gr Telemea cheese
2 tablespoons sour cream
4 tablespoons flour
1/2 baking powder
1/2 bunch of parsley
1/2 teaspoon salt (for pumpkin)
pepper and salt to taste
100 gr cheese

Method of preparation:

Wash the zucchini, cut into cubes and sprinkle with salt. Stir gently and leave for about 30 minutes, until it leaves its juice. Squeeze and put in a larger bowl. Add the chopped Telemea cheese, eggs, sour cream and mix well. Add the finely chopped parsley, salt if necessary and pepper to taste. Gradually add the flour mixed with the baking powder and mix until you get a homogeneous composition.

The resulting composition is placed in a heat-resistant tray greased with butter and lined with a flour powder, leveled and sprinkle with grated cheese.

Bake for about 35 minutes on the right heat. After baking, leave to cool and then portion. It can also be served hot.