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What to cook with pumpkin: cupcakes, pasta and sorbet

It seems from pumpkins Many dishes have already been prepared, but in fact ideas pumpkin recipes there is still plenty, so there will always be room for experimentation: salads, snacks, soups, sauces, delicious side dishes and even ice cream!

Our blogger Natalya Petrova (aka natalikka) offers 5 ideas of dishes with pumpkin.

If harvest pumpkins It was a success, you can make the simplest, but very important preparation — pumpkin puree or juice. The first is easy to portray with a blender, the second with a juicer.

The mashed potatoes or juice obtained in this way are best frozen and used in winter for preparing sauces, mousses, ice cream, and also as an additive to main dishes.

The simplest thing you can cook out pumpkins — juice, product, useful in all respects. However, the juice from pumpkins It will be even tastier if you add carrots to it for sweetness and an apple for sourness.

Therefore, if you have a juicer, hurry to cook vegetable juice from pumpkins, carrots and apples.

Take 200-250 g of pumpkin, 4-5 carrots and an apple, peel the vegetables and cut into large pieces. Cut the core of the apple.

Squeeze the juice of vegetables and apple juice. Save fruit and vegetable cake, it can also be used. Shake freshly squeezed juice and pour into glasses (2 servings).

You can decorate with a slice of apple and a thin circle of carrots.

Elegant and tasty!

Cupcakes with pumpkin, decorated with butter cream and pecans

After cooking fruit and vegetable juice, there is always a lot of pulp or, more simply, cake. It is right to add it to pastries, for example, to make small tasty cupcakes — cupcakes.

If there is no oil cake, then pumpkin puree can be used as a substitute, it should be 1/2 cup.

What do you need:

  • 1 cup of pumpkin and carrot cake
  • 120 g flour
  • 100 g sugar
  • 50 g of softened butter
  • ¼ Art. of milk
  • 1 egg
  • a handful of chopped pecans
  • ½ tsp baking powder
  • ¼ tsp salt

For cream:

  • 70 ml of cream (fat content 15-20%)
  • 70 g Mascarpone
  • 30 grams of powdered sugar
  • whole pecans, orange peel for decoration

What to do:
Heat the oven to 180-190 ° C.
Combine dry ingredients (flour, baking powder, sugar and salt) in a deep bowl.

Then add the softened butter and quickly knead the dough.

After that add pumpkin cake, milk, egg and chopped nuts — again mix the dough until smooth.

Put the dough in the molds, filling them in 1/3 of the volume. Bake in a preheated oven for about 20-25 minutes.

Readiness check with a toothpick — it should come out of the test dry.

Cool the cupcakes on a wire rack, and at this time, prepare the cream.

In one container with a mixer, whip the cream, and in the other mix the mascarpone with powdered sugar.

Carefully combine the two mixtures, trying to maintain airiness.

Put the cream on the cupcakes, you can use a regular spoon or pastry syringe.

Decorate the surface of the cream with grated orange peel and pecan halves.

What do you need:

  • 200 g diced pumpkin
  • 4 slices of bread for toast (better than grain or spiced rye-wheat)
  • 1-2 cm stem of leek
  • 1/4 tsp dried oregano
  • ¼ tsp dried thyme
  • a handful of lightly roasted almond flakes
  • 2 tbsp. l olive oil
  • soft goat cheese (can be replaced with feta, curd cheese or cream)
  • salt and pepper
  • a pair of thyme sprigs, 3-4 peas pink pepper for decoration

What to do:
Fry the leeks in a pan in olive oil for 2-3 minutes.

Add chopped pumpkin and fry until cooked: pumpkin should become soft inside and light brown outside.

Add to pumpkin almond flakes, mix everything well, salt, pepper, add oregano and thyme, and continue cooking for another 2-3 minutes.

Cool the prepared vegetables.

Cut out circles from bread using a cooking ring or a mold. Lightly brown the bread in a dry frying pan or in the oven under the grill.

Collect the salad: put a culinary ring on a plate, lay down toasted bread, then vegetables, and goat cheese on top.

Smooth the surface and remove the cooking ring.

Garnish the salad with thyme sprigs, pink peppercorns, and lightly sprinkle around with olive oil (you can sprinkle the salad with crumbs of toasted bread).

Pumpkin puree is very good to add to the paste.

For example, you can cook homemade tagliatelle with it.

The paste will turn out to be a rich yellow color with a pleasant pumpkin flavor (the degree of saturation of the color of the finished paste depends on the pumpkin variety).
To the dough for pasta from 100 g of flour and 1 egg (about 2-3 servings), you need to add 1.5 tbsp. l mashed potatoes from pumpkins.

For this you need to clean pumpkin, cut it into large chunks and bake at 180 ° C for 25 minutes or a little longer.

Baked pumpkin It is necessary to punch a blender to obtain a smooth mash.

At the time of making the dough for pasta, such pumpkin puree should first be mixed with the egg, slightly shaken with a fork, and only then add this mixture directly to the flour.

Next — knead the dough thoroughly, adding flour if necessary. As a result, you should have a dense, but plastic mass (if the dough turned out to be not completely homogeneous and with cracks, you should add some water to it).

Let the dough rest for 30 minutes.

In the meantime, prepare a machine for noodles. Rested dough, roll into a layer of thickness not more than 1 mm, cut the dough with a nozzle for tagliatelle.

If you do not have a machine, roll the dough with a rolling pin into a thin layer, then roll the rolled dough into a roll and cut the noodles with a sharp knife about 0.6-0.7 mm thick.
Fresh noodles are cooked quickly and will be ready in 4-5 minutes.

Homemade tag pumpkin Serve, sprinkled with chopped herbs and cheese, or with meatballs, watering with creamy sauce.

For the sauce, take 100 ml of cream, add a handful of Parmesan, bring the mixture to a boil and cook for a few minutes until thick, remove it from the stove, lightly salt and pepper.

Original idea pumpkin season!

It can be served both as a dish of your own, and as an accompaniment to a snack.

What do you need:

  • 200 g pumpkin, peeled and diced
  • 200 ml of water
  • 4 tbsp. l sugar with riding
  • 1 tsp cream cheese (for example, mascarpone)
  • 1 tbsp. l lemon juice

What to do:
Pour water into a saucepan, add sugar, heat over medium heat until sugar is completely dissolved.

Add chopped pumpkin and cook for 15 minutes. Cool slightly and blend with a blender until smooth.

In pumpkin puree, add lemon juice and mascarpone, mix.

Put the mixture in the ice cream maker and freeze according to the instructions.

If you do not have an ice cream maker, put the mixture in a shallow container and put it in the freezer for 3-4 hours, then every hour take the container out of the freezer and mix the mixture with a fork.

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