2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
What is autumn without a pumpkin-nurse? We would like to give you, dear summer residents, who have taken from their gardens an excellent harvest of golden pumpkins, several culinary recipes with this useful and very vitamin-rich vegetable
Pumpkin Meat Pot
For this hearty lunch dish you will need: one pumpkin, a little meat to taste (beef, pork, lamb, chicken) - 250 grams, a couple of potatoes, 1 onion, two tablespoons of vegetable oil, a third of a glass of 10 percent cream, salt and spices. This amount of ingredients is designed for a small pumpkin for literally 1-2 eaters.
First, let's cut the filling for the pumpkin pot. To do this, cut the onion into cubes and put it to sauté in oil over the fire, add to it after five minutes the diced meat and potatoes. If you are adding poultry, then add a piece of butter to the vegetable oil for flavor.
Also add spices to the sautéing, including salt, add a little water for stewing food, reduce heat to low and simmer the pumpkin filling under the lid until the meat pieces are almost cooked.
In the meantime, prepare a pumpkin pot. To do this, cut off the cap from the pumpkin, take out the center with the seeds with a spoon. Put the filling in the formed pumpkin pocket, pour in the cream, cover the pumpkin with a hat and put it in the oven preheated to 150 degrees C. The temperature in the oven should not be too high, keep this in mind. Otherwise, the pumpkin and its skin will scorch strongly from the fire, but will not languish, as it should.
Simmer the pumpkin in the oven until its pulp is ready. If it has softened, the pumpkin can be removed, placed on a large platter and served with spoons. Greenery lovers should sprinkle the pumpkin filling with chopped dill or parsley (cilantro, celery, basil) to taste.
Sweet pumpkin pot
Now a similar recipe with stuffed pumpkin as above. But this time the filling will be sweet, dessert. You will also need a pumpkin (preferably "guitar" variety) from a kilo to one and a half in weight. For the filling you will need: seedless raisins (one spoon), a couple of tablespoons of peeled almonds, but you can use almond petals for baking, four sweet and sour apples, a teaspoon of cinnamon, 100 grams of plums, two tablespoons of sugar, 100-150 grams of butter butter and rice three large spoons (Basmati rice is better).
For the "guitar" filling, boil the rice, pour the raisins with hot water to stand for about fifteen minutes.
Wash the pumpkin, cut into two halves. Remove the seeds from it, scoop out the pulp with a sharp spoon. Do not leave very thin walls near the pumpkin. The seedless pumpkin pulp will also go into the filling. She needs to be cut with a knife. Rinse plums and chop randomly. Do the same with apples. If almonds are used as grains, they need to be chopped and pan-fried. If almond petals are added to the filling without preliminary preparation. Next, you need to combine the prepared foods with raisins, sugar, cinnamon, butter, mix them.
Start preheating the oven. In the meantime, put the filling in the prepared bowls of the pumpkin halves. Pumpkin halves should be put on a baking sheet greased with vegetable oil and baked for two hours at low temperature.
You can serve dessert pumpkin in halves on a common dish, but it would be more correct to cut it into portions, and pour melted butter or sweet sauce on each of them.
Porridge with pumpkin "Tsarskaya"
Such porridge is truly royal, as it was prepared for the royal and noble tables. Fragrant, honey, golden. For her, you will need 100-150 grams of pumpkin pulp, 100 grams of dried apricots, half a glass of yellow millet, a tablespoon of butter, a couple of tablespoons of honey, half a glass of fat milk, one glass and a quarter of water.
To prepare such a delicious royal porridge, dried apricots should be thoroughly washed, held in water for a little (10 minutes), then transferred to a saucepan for future porridge. Add washed millet, water, pumpkin, cut into small cubes into it. Now you can boil millet and pumpkin over the fire until the water boils out of the pan.
Next, add milk to a saucepan, butter and simmer for another 10-15 minutes with the lid closed. It is best to cook such a dish in a slow cooker or in a cast-iron cauldron. Make sure that the porridge does not burn at any stage! After cooking, the porridge should stand covered with a towel and a lid for another fifteen minutes, and it will be ready to eat!
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