Tag Archive: vegetables


Pumpkin

Pumpkins were collected from the garden in October. And they still stay fresh.

Pumpkin gratin recipe

Ingredients
1 kg pumpkin
3 bell peppers (red, yellow and green)
100 g sausage
1 tablespoon vegetable oil
3 cloves og garlic
1 tablespoon butter
salt
pepper
200 g noodles

Preparation method
Cut the pumpkin into several pieces. Cook for approximately 10 minutes. Let the pumpkin cool for a bit. Peel it and cut into cubes. Scald the tomato and peel it. Remove the cores and seeds from bell peppers. Cut sausage, peppers and tomato into cubes and fry in hot oil. Cook pasta al dente in lightly salted water. Drain and cool down. Grate cheese and mix it with salt and crushed garlic. Vegetables, sausage and half of the cheese mix with pasta. Put the mixture into the buttered casserole dish, sprinkle with the other half of the cheese and bake at temp. 180 ° C approximately 25 minutes.

 

Pumpkin bread recipe

Ingredients
1 kg pumpkin flesh
1 kg flour
1 teaspoon salt
50 g fresh yeast
300 ml water
3 tablespoon sesame seeds
1 egg white

Preparation method
Cut the pumpkin into the cubes and cook them in 300 ml of boiling water for about 45 minutes. Leave pumpkin in a colander to drain and cool down. Transfer into a bowl. Blend the pumpkin into puree using the food processor or blender. Measure out 200 ml of water in which a pumpkin was cooked. Mix  the yeast with water, add 2 tablespoons of flour and mix again. Let it rise for 10 minutes until  doubled. Place the flour, salt, yeast mixture and pumpkin puree into a large bowl, and knead to make a smooth dough. Let it rise for about 30 minutes. Place it in a lightly greased and floured pan. Fill the pan about half full with dough. Brush the surface of dough with egg white. Sprinkle with sesame seed. Let it stay for rise for another 30 minutes. Preheat oven to 180 ° C. Bake for 45 minutes.

 

Pumpkin cheesecake recipe

Ingredients
500 g full fat creme cheese
1 cup pumpkin puree
5 eggs
3 tablespoons sour cream
1 cup sugar
60 g vanilla instant pudding
1/2 teaspoon ground cinnamon
1/3 teaspoon spice for gingerbread
1 teaspoon vanilla extract
200 g biscuits
120 g butter

Preparation method
Bake  the pumpkin flesh in the oven at the temperature 200° C for about 60 minutes. Puree the pumpkin in a food processor. Measure out about 1 cup of pumpkin puree. Freeze the rest of puree for later use. Combine the crushed biscuits and butter. Put the mixture onto the bottom of the prepared pan. Chill in the refrigerator for about 30 minutes. Beat the eggs well. Gradually add the sugar and pumpkin puree, beating constantly. Add vanilla extract, cheese and sour cream, mix together. Add instant pudding and spice, and mix again. Pour the filling over the biscuits. Preheat the oven to 180° C. Bake for 70 minutes.

 

Pumpkin and apple mousse recipe

Ingredients
4 apples
4 tablespoons sugar
4 tablespoons water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
200 g pumpkin puree

Preparation method
Peel the apples, cut into quarters and remove the core. Put into the pot, add sugar, water, cinnamon and nutmeg. Simmer for about 10 minutes. Keep stirring it every now and then. When the apples fall apart, add the pumpkin puree and mix. Simmer for another 15 minutes on low heat.

 

 

Pumpkin soup recipe

Ingredients
1 kg pumpkin flesh
1 red onion
several cloves of garlic
1 l vegetable stock
100 g smoked bacon
salt
pepper
dried culinary herbs (parsley, chives)

Preparation method
Preheat oven to 200° C. Roast pumpkin, onion and garlic for about 1 hour.  Remove pumpkin skin when cooling down. Fry up the bacon. Cut vegetables into small pieces and transfer into a cooking pot. Pour in stock. Cook for 10 minutes. Blend with an immersion blender until smooth. Season with salt, pepper and dried herbs. Add pieces of bacon.

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“Pyotr Vassilyitch, his wife and all his household lead a very monotonous life, quiet and peaceful; they are happy … for there is no other happiness on earth.
The Two Friends by Ivan Turgenev

Onion

Drying Peppers

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Pickled Bell Pepper with Honey

Chilli Pepper in Oil

It’s cold outside.

And hot pepper, and hot oil in the kitchen.

Pickled Peppers

Garden in September

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Early cloudy morning

Raining

Cosmos still blooming,

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Rhubarb luxuriates.

Pears under the old pear tree.

Late blooming gladiolus.

Rudbeckia is beautiful even after flowering.

Asters

Fried zucchini, fried potatoes and fresh tomatoes for dinner.

Green tomato chutney

I got antonovka apples from my relatives and stewed apples with sugar.

My own invented recipe for “Rosa Rugosa Poetry Jam”:

Ingredients
60 dag rose hips
120 dag antonovka apples
2 chilli peppers
a handful of lemon basil
75 dag sugar
600 ml water

Method preparation
Remove the seeds from rose hips. Boil water and sugar until sugar dissolves completely. Place rose hips, chilli peppers and apples into this syrup. Bring to a boil and reduce heat to simmer. Cook until fruit are soft and mashable. Add chopped basil and cook again for 20 minutes.

And my cat.