Put the beer in the freezer and leave it until it almost freezes (this will not make foam when we prepare the composition). Put beer in a bowl and add flour, stirring until you get a dough similar to a thick sour cream. Add salt and pepper to taste.
We clean the mushrooms, cut their legs and the twisted part towards the foot to obtain a straight surface. Sprinkle salt inside the mushroom and put it upside down. Leave it for 5-10 minutes to let the water out of them.
Cut the zucchini into as long slices as possible, sprinkle salt over it and let it drain.
Heat oil in a pan for about 1 cm and a half, when it is hot we start to put the mushrooms and zucchini through the dough. Fry on one side on the other for about 2 minutes on each side.
PUMPKIN BREAD WITH GARLIC AND YOGHURT
I never resist in front of a plate full of breaded zucchini, abundantly accompanied by the indispensable garlic and yogurt sauce. I eat to the last piece, and the next day I think lustfully about how good they were and I hardly refrain from preparing another portion, for fear of getting bored of this very filling snack that anyone can easily prepare .
- 2 zucchini- 500 gr.
- 2 eggs
- 80 gr. flour
- ½ teaspoon salt
- ½ teaspoon oregano
- 2 cloves of garlic
- ½ teaspoon vinegar
- 2 tablespoons olive oil
- 3 tablespoons yogurt
I prepare the zucchini that I cut into slices about 5-6 mm thick, sprinkle them with a little salt and let them drain a little on a plate in which I placed a paper towel underneath.
Beat the two eggs with a pinch of salt, then put in a separate bowl the flour and half a teaspoon of dried oregano.
I dab the zucchini slices well, which have removed a lot of water, after which I take them one by one and roll them in flour and beaten egg, repeating the operation for a more consistent crust.
I fry them in the cast iron pan that I placed on the middle eye of the stove on low heat until they penetrate easily and acquire a copper color.
For the mujdei, grind the garlic very well in a mortar with a little salt, add a few drops of vinegar to take them quickly, then slowly add two tablespoons of olive oil, stirring constantly until you get a kind of mayonnaise.
At the end I add the three tablespoons of yogurt and mix it well.
Two generous portions did come out, but mine was a little bigger…
Baked pumpkin in spicy and flavorful crust & # 8211 fasting recipe
Baked pumpkin in spicy and flavorful crust. Baked zucchini in flavored breadcrumbs served with yogurt sauce with garlic. Fasting recipe (vegan). Crispy slices of baked zucchini in brown crust with herbs. How are baked pumpkins made in the oven? Pumpkin in the oven. Recipes with pumpkin.
I have been cooking pumpkin lately because they are cheap, tasty and are abundant in the market. From breaded or au gratin pumpkins to those stuffed with cheese, vegetables or meat and reaching low food, zacusca or even pumpkin jam. I will leave you all these recipes at the end of the article.
These I baked bread in the oven they are made without an egg, being a fasting recipe (vegan). One of my favorite networks is the Pumpkin Pan & # 8211 see here. The name bread comes from the fact that the dishes are rolled in breadcrumbs (which is made from bread & # 8211 bread in Latin lb.). If we make pumpkin only with egg and flour, we can no longer talk about bread, but about fried pumpkin.
Many people run away (more recently) from fried foods in an oil bath, although if they are properly prepared and fried at the right temperatures, they do not soak in the surrounding oil. In addition, the crust of flour & # 8211 egg & # 8211 breadcrumbs creates a barrier against the penetration of oil into the preparation. Rather, the schnitzels or fried vegetables are only filled with oil in flour and eggs & # 8230 sometimes bite into oil.
Here you can make baked pumpkin in the pan. For an extra flavor, we mixed the breadcrumbs with aromatic herbs and natural spices: salt, pepper, granulated garlic, sweet and smoked paprika, hot pepper flakes (chili flakes), cumin. A great mix came out that fits marinating meats, not just for vegetables. Paprika makes this floury crust red!
From the quantities below I obtained a pan of baked pumpkin in a spicy and crunchy crust. In addition to them, I also made some eggplant rounds (recipe soon). The spice mix is at your discretion & # 8211 you can play with the proportions depending on the taste, how aromatic or spicy you want it.
How to prepare Zucchini bread simple recipe
Peel a squash, grate it and squeeze the juice. If you can no longer clean it, cut the pumpkin in half and clean it like this. If you clean with a normal knife, I recommend keeping the pumpkin in a kitchen towel because it slips and we don't want accidents.
The seeds are removed from the large pumpkins. If the seeds are white and not noticeable, they can be left, they are good and very healthy. If they are already yellow or yellow-brown, score with a spoonful of each slice.
Once cleaned, cut into slices. Basically half is placed on the board and cut into slices the thickness of a thicker finger. Being much more fragile and creamy than ordinary pumpkins, they can be cut a little thicker, it is really indicated. Place it on a tray and salt it well, because it leaves more water, you can put more salt in it. Drain well in a large strainer.
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 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 tell you about pumpkin and I would start with the fact that it does not gain weight! 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:
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.
How to prepare pumpkin bread
Usually, I don't peel pumpkins for this recipe. I only clean them if I don't have very fresh pumpkins and the peel has started to turn slightly yellow or is stained.
Sprinkle the slices of pumpkin with salt on both sides. They will leave some water that will help the flour stick to them.
If you use breadcrumbs, then roll the zucchini in the following order: flour & # 8211 egg & # 8211 breadcrumbs. If you do not want to use breadcrumbs, then just pass them through flour and egg.
slices of zucchini ready for frying
I prepare all the zucchini slices, only then I heat the pan with oil.
The oil must be well heated when we start frying. The zucchini slices should sizzle when we put them in the pan. This way the breadcrumbs will brown immediately and will not absorb much oil.
Crispy and quick "bread" zucchini
Crispy "bread" pumpkin, absolutely delicious, recipe with pictures. Fried zucchini in crispy flour crust, quick, vegan recipe. How to make pumpkin "bread" fasting, recipe, list of ingredients and how to prepare step by step.
Most Romanians have already discovered Greece, as a tourist and culinary destination. Greek dishes stand out for their simplicity and a particularly good taste, as for all the peoples of the Mediterranean basin, by the way. Those "pane" pumpkins, served as an appetizer at Greek taverns, are one of the most ordered dishes on the terraces by the sea and are loved by everyone. They arrive at the table in just a few minutes after being ordered and in addition, they are as delicious as can be. Especially if we have one with us sos tzatziki refreshing!
Depending on where they come from, there are different methods of preparing this type of pumpkin. Some contain flour and beer, some just flour, some different other ingredients. I chose to prepare the simplest one, discovered in a cookbook with the title Cretan cuisine, which I bought in Crete.
In Greek, this kind of fried pumpkin is called Kolokythakia tiganita. This does not mean at all that it would be "pané", although we are used to calling them that. I also talked about Viennese schnitzel recipe about that term Pane refers to fried foods in the fat bath after being dressed in flour, egg and breadcrumbs. Especially in breadcrumbs, that is, in bread, because Pane that's exactly what it means, dressed in bread. This is not the case with these Greek pumpkins, which contain neither traces of breadcrumbs nor eggs, which makes them suitable for those who have opted for a vegan diet or during fasting. In my opinion, however, although they have no trace of egg / breadcrumbs, etc., these pumpkins are by far the most delicious approach to fried pumpkins.
All we have to do is get into the holiday spirit with this simple and delicious recipe that I invite you to discover in the following.
Wash the pumpkins, cut off their heads and slice them. You can leave them peeled or you can clean them, depending on your preferences. Mix in a bowl the flour, mustard, salt, pepper and water until the composition is homogeneous. Pass the zucchini slices through the mix and fry them in a pan with hot oil beforehand. Turn the pieces from side to side so that they fry evenly. When their color has completely changed, turning golden, you can take them out of the pan and put them on a plate. Proceed in this way until you finish frying all the slices of zucchini.
One of the secrets you can keep in mind to get rid of excess oil is to place the zucchini pieces on a kitchen napkin, which will absorb the fat.
Fasting bread zucchini serve with crushed garlic and freshly chopped dill.
Try the fasting pumpkin recipe too, to enjoy a delicious dish, even during this period when meat is missing from your menu.
1. soy it takes a few minutes to soften, so you can start by pouring water into a bowl and leave it for 5 minutes.
2. One pan non-stick, put oil, onion and garlic finely chopped, carrot grated, salt and pepper. Add tomato juice and sauté the mixture for a few minutes over medium heat, until the onion becomes golden and soft, then leave the composition to cool.
3. In a bowl, put mushrooms finely chopped, rice washed, parsley finely chopped, the mixture of onion which cooled, a handful of biscuit and hominy, salt, pepper, thyme and sweet Boya. Squeeze well well soy which was left to soak and add to the composition.
The composition must be like that for sarmale, it must be neither too wet nor dry and very importantly, it must taste so that our pumpkins are flavorful.
4. courgettes they must be washed thoroughly without peeling them. They are much tastier that way, and in the oven the shell becomes soft. Cut the ends of the pumpkins, and then cut them into 2 equal parts lengthwise. I took out the contents with a knife and a teaspoon. Initially, I drew the outline of the core that I wanted to remove, and with the help of the teaspoon I carefully removed as much core as possible, in order to fit as much filling as possible, but without breaking its edges.
Don't throw away the core of the pumpkins! You can use it to prepare other dishes such as rice with zucchini, pasta with pumpkin and mushrooms or why not, you can even use them for scrambled eggs.
5. Fill courgettes with composition previously made, place them in a tray with high edges or in a yena bowl. Pour a cup of the water mixed with 2-3 tablespoons of Tomato juice, thyme and 2 Bay leaves. Cover the pan with foil and leave it in the preheated oven 180 degrees for approx 30 minutes, or until you notice that the rice grain is well cooked.
They can be served immediately with cashew cream on top, parsley and a little love. Good appetite!
If you like it, share it with your friends!
For the dough:
250g sweet cow cheese
1 sachet of baking powder
For the filling:
3 medium zucchini
Dill and fresh parsley
Salt, pepper and vegeta to taste
Karmis Fit Up spices for cheese, eggs and kefir (it's a mixture of herbs and herbs, if you don't use any spices you'll like)
2 tablespoons butter to harden
Gray for wallpaper tray
Butter for greased tray
Method of preparation:
We wash and peel the zucchini and cut them into small cubes.
We wash the mushrooms well and cut them into slices.
We cut the Parisian into small cubes.
Finely chop the dill and parsley.
In a large, large pan, put 2 tablespoons of butter, add the diced zucchini and leave for 10 minutes to harden. Add 250ml of water and sliced mushrooms over the pumpkin, season with Karmis Fit Up spices for cheese, eggs and kefir and leave everything on the fire until the water drops and the zucchini has softened.
Add the Parisian to the pan, season everything with salt and pepper to taste, add the finely chopped dill and parsley and leave the composition on the fire for another 10 minutes, then pour it into a strainer to drain any excess oil and water.
In a bowl put 4 eggs, oil and milk.
Mix in a bowl the flour with the envelope of baking powder and then add it in the bowl over the eggs, milk and oil. Add the sweet cottage cheese and mix everything until you get a pasty composition.
Grease a pan with butter, line it with semolina and pour in the tray 3/4 of the dough composition and over it add the filling with zucchini, mushrooms and parizer prepared before.
In the remaining dough composition, add 2 more whole eggs, mix and pour everything into the tray, over the filling. Put the pie in the oven for 40-50 minutes until golden brown. Serve both hot and cold.