Pumpkin – tasty and useful vegetable which can be used in cookery. Pumpkin contains zinc, vitamins A, C and E that is very useful for health. Beautiful orange color of pumpkin and a firm peel distinguish this vegetable against the background of other representatives of the vegetable kingdom of a kitchen garden. What it is possible to make of pumpkin if it grew at you in a garden?
Pumpkin puree
Make puree. For it juicy pulp of a fruit is used. Cut pumpkin from top to down in half. Remove seeds and fibers. Postpone them.
Put a half of pumpkin pulp down in a dish for roasting or a frying pan, add a cup of water and leave to be baked for 1.5 hours. Then just scrape out pulp and make puree in the kitchen processor.
As soon as pumpkin puree is made, it can be used in all your favourite recipes: from pastries to pancakes. It is also possible to store it several months in the freezer.
Pumpkin broth
Seeds in pumpkin keep on soft fibers. These fibers can be used for preparation of pumpkin broth. Separate seeds from fibers. Postpone seeds, and put fibers in water and boil. To add taste, it is possible to put in vershoks broth of carrots and a celery. You cook broth about 30 minutes until water changes color. Filter broth. Freeze it and use for preparation of soups or stewing of vegetables.
Dish from fried seeds of pumpkin
Fried seeds of pumpkin – the most tasty dish. Seeds of pumpkin should be washed out and placed in the frying pan oiled vegetable in one layer. Move a frying pan here and there that oil could flow on seeds from above. Now it is possible to salt them or to strew with cinnamon and sugar.
Cover with sweet seeds apples in sugar, cakes and any pastries. Salty seeds of pumpkin add to salads.
Cookies from pumpkin in sweet glaze: recipe
Cookies from pumpkin – great delicacy for having a snack. Covered with a thick layer of creamy glaze, it surely will be pleasant both to children, and adults. It is required to you: – 1 pack of a desi (180 grams), – 1 glass of sugar, – 1 glass of the made pumpkin puree, – 1 egg, – 2 glasses of flour, – 1 teaspoon of baking powder, – 1 teaspoon of baking soda, – 1 teaspoon of cinnamon, – 1 teaspoon of vanilla, – ½ teaspoons of salt. For glaze: – ½ glasses of a refiner syrup, – ¼ glasses of milk, – 3 tablespoons of a desi, – 1 glass of icing sugar, – ¾ a vanilla teaspoon. Warm an oven to 175 wasps. Shake up oil with sugar in high-capacity. Add some pumpkin and egg puree, again well mix. In separate capacity mix the remained dry ingredients. Add them to the prepared mix with pumpkin puree and mix. Form the dough into small balls and roll them. Put on the baking tray covered with parchment and bake before emergence of a golden crust of 9-11 minutes. Get cookies from an oven and cool it. While cookies are baked, prepare glaze. Mix a refiner syrup, oil and milk in a small pan. Boil the prepared weight and remove from fire as soon as it begins to boil. Add icing sugar and vanilla, shake up by means of a nimbus. When cookies a little cool down, water it with glaze and cool completely.