Traditional recipes

Pumpkin muffins

Pumpkin muffins

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The zucchini is washed and cleaned if it has seeds. Carrot too. Place them on a large grater in a bowl (zucchini) and on a small one (carrot), over which salt is placed. Leave for 10 minutes.

After 10 minutes, squeeze well and move to another bowl. Over them put the egg, dry the flour, sesame seeds, dill, salt, pepper, garlic. Mix well and place in muffin tins.

Bake for 20 minutes on low heat. Serve as such or with sour cream.

Good appetite!

Method of preparation

Mustard Crust Potatoes

Cut the potatoes into thicker slices and boil them in water with a pinch of salt. When the potatoes

Eggplant salad with leurda and mayonnaise

Put the eggplant in a tray with baking paper and put on medium heat to bake. Come back

Salted muffins with cheese, pumpkin and pepper

I've made these savory muffins with cheese, pumpkin and pepper dozens of times and I still haven't gotten bored of them. I took them with me on trips, instead of sandwiches, I ate them for breakfast or I prepared them instead of an appetizer for guests. They came out just as good every time and finished quickly. I found the recipe on BBC Good Food several years ago, but instead of brie I used whatever cheese I had on hand. Most of the time, I put goat cheese, which fit perfectly.

The vegetables I used were always the same because I really liked the combination of pumpkin and pepper. But if you do not have them at hand or want to experiment, I am convinced that they also go with broccoli, asparagus, carrots, peas, sun-dried tomatoes or even olives. As I told in #vegthemag, these muffins are a good opportunity to use leftover vegetables or cheese from the refrigerator.

The vegetables you add must be lightly cooked. Even if this adds an extra 10 minutes to the preparation process, don't skip it. I also tried raw vegetables, but they didn't turn out as well. Once hardened, they soften easily and get a better taste. Also, I recommend you not to give up oregano because it gives the muffins a special aroma.

Top 4 recipes for pumpkin rolls & # 8211 amaze your guests with some original appetizers!

Delicious and fragrant pumpkin rolls, regardless of the filling, always capture everyone's attention. Because we are in the middle of the pumpkin season, we offer you some more delicious pumpkin recipes. Discover the top 4 simplest recipes of the most delicious appetizers. You get a special dish, which is very easy and simple to prepare, but which has an amazing taste, looks very appetizing, is delicious and very juicy. These amazing rolls will delight the taste buds and will beautify any meal.

1. Pumpkin rolls with chicken breast


-2-3 tablespoons water or soup

Method of preparation

1. Wash and cut the zucchini into long, very thin strips. You can use the peeling knife.

2. Join two strips of zucchini so that the base for the roll is wider. Sprinkle with salt and ground black pepper.

3. Cut the chicken into small pieces and arrange it along the entire length of the pumpkin strips.

4. Cover the meat with a layer of boiled carrot, given through the small grater.

5. Sprinkle with grated cheese and roll the zucchini strips. If desired, you can fix the rollers with toothpicks.

6. Arrange them in a baking dish, preventively greased with oil.

7. Pour a little water or soup into the form.

8. Cover the baking tin with aluminum foil and place in the preheated oven at 170-180 ° C for 15 minutes.

9. Remove the aluminum foil and sprinkle each roll with grated cheese. Return the form to the oven for another 5 minutes.

2. Pumpkin rolls with tomatoes


-1-2 servings of melted cheese

Method of preparation

1. Use the new, medium-sized pumpkin. Wash them and cut them into 5 mm thick strips.

2. Sprinkle with salt and leave at room temperature for 10 minutes.

3. Fry the zucchini in a pan with hot oil on both sides. Let them cool.

4. Grate the melted cheese. Mix it with the crushed garlic and mayonnaise.

5. Cut the tomato into small strips. Wash the greens.

6. Spread on a strip of zucchini with the cheese mixture. Arrange a piece of tomato on the wider edge of the zucchini. Next to the tomato, arrange a few small sprigs of dill and parsley.

7. Roll the zucchini and arrange it on a salad leaf.

8. Repeat the process with all the zucchini slices.

3. Pumpkin rolls with mushrooms


-400 g of fresh mushrooms

Method of preparation

1. Wash and peel the zucchini. Cut them lengthwise into 5 mm thick strips.

2. Deepen the zucchini in a saucepan with boiling water and cook for 2-3 minutes.

3. Boil the mushrooms in a saucepan with water and a pinch of salt. Cut them into small pieces and fry them in a pan with hot oil.

4. Peel the onion and carrot. Chop the onion. Put the carrot through the small grater.

5. Fry the onion in a pan with hot oil until it becomes semi-transparent. Add the carrot and fry the vegetables until they are ready.

6. Add the mushrooms to the fried vegetables and mix. Cover the pan with a lid and fry for 3-5 minutes. Match with salt to taste.

7. Arrange one tablespoon of filling on each strip of boiled zucchini. Spread the filling in an even layer and roll the zucchini. Secure the roller with a toothpick.

8. Arrange the rolls on a tray. Garnish with greens, cherry tomatoes and green olives.

4. Pumpkin rolls with cheese


Method of preparation

1. Wash and peel the zucchini. Cut them lengthwise into 7 mm thick strips.

2. Sprinkle each slice of zucchini with salt and ground black pepper. Fry the zucchini in a pan with hot oil on both sides.

3. Arrange the fried zucchini on a kitchen towel so that it absorbs the excess oil. Allow to cool.

4. Mix the cottage cheese with the cream and salt. Add chopped greens and crushed garlic. Stir.

5. Grease each strip of zucchini with the filling obtained and roll it. Do this with all the zucchini strips.

Pumpkin muffins

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Cook an appetizing breakfast with Martha Stewart: zucchini muffins

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Pumpkin and tomato sauce

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Halloween pumpkin appetizers

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Muffins with yogurt and bananas

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Salad with cucumbers and zucchini

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Baked chicken with zucchini and ricotta

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Muffins with eggs and sausages

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Lasagna with sausages and zucchini

muffins with pumpkin
Lasagna with sausages and zucchini is a delicious dish and a tasty alternative to the traditional lasagna recipe. The combination of sausages, zucchini, cream cheese and Parmesan has a special flavor. This dish can also be served when you have guests. You can also match a glass of white wine. [..] Other information about: lasagna, pasta, sausages, zucchini

Pumpkin muffins & # 8211 a very delicious snack that you can't help but remember!

Zucchini are very delicious vegetables, which are associated with the beautiful summer weather. They can be used both for canning and for the preparation of various dishes, including desserts. Below is a recipe for delicious pumpkin muffins. They are prepared very simply and quickly, and the result will surely delight everyone.



1. Wash the zucchini and pass it through the large grater.

2. Put the cheese through a large grater and mix it with the grated zucchini.

3. Add the eggs and mix.

4. Mix the flour with the semolina and baking powder. Pour the mixture obtained into the bowl with the pumpkin and mix.

5. Add the milk, salt, ground black pepper and olive oil.

6. Get a homogeneous dough, similar to greasy cream. If the dough is too liquid, add flour. But if you get too thick a dough & # 8211 add a little more milk.

7. Pour the dough into muffin tins. Put them in the preheated oven at 180 ° C for 20 minutes, until golden brown. Take the toothpick test.

Pumpkin dumplings

Gnocchi with pumpkin, a great idea for a delicious and nutritious lunch. A recipe that I recommend you try, not only during fasting! It is ideal for the warm season, when the pumpkins are in high season!

Gnocchi with pumpkin - Everything you need to know about the recipe

  • What are gnocchi? Although they easily fall into the category of "pasta", gnocchi are actually dumplings based on potatoes. It is a dough that is very similar to the dough used in Romanian cuisine in the recipe for "Galuste cu prune" or "Gomboti".
  • How do we know that gnocchi have boiled? It rises to the surface of the water! They are extraordinarily fluffy, tasty and versatile! We can also use them for sweet and salty recipes.
  • What vegetables can we use with pumpkin? Eggplant slices, cherry tomatoes, purumb.
  • We can harden and cubes of bacon, sausages or chicken breast, for a variant that is not fasting.

All the ingredients needed to prepare the recipe for "Pumpkin Gnocchi" are waiting for you LIDL stores from all over the country! Again in Lidl kitchen you can easily find similar recipes, for even more inspiration in the kitchen! Click on the title of each recipe to see the ingredients and how to prepare it!

Ingredients for 4 servings:

  • 500g BIO zucchini
  • 2 tablespoons Primadonna olive oil
  • a large white onion
  • 2-3 cloves of garlic
  • 500g dumplings Combino
  • 2 liters of water
  • salt and pepper to taste
  • ½ green parsley link

We wash zucchini, cut them into slices, without peeling them.

Peel a squash, grate it and chop it finely. We clean the garlic and pass it through the press.

Heat olive oil in a large saucepan. Heat the onion until it becomes translucent. Add the garlic, mix, cook for 1 minute.

Add the pumpkin slices. Season to taste with salt and pepper. Saute over medium heat for 10-12 minutes or until zucchini are al dente.

Boil 2 liters of water with a little salt. When the water boils, add the gnocchi. Boil for 2-3 minutes or until the gnocchi rise to the surface. We drain them in a sieve.

We put gnocchi over the hardened zucchini. Add the finely chopped parsley. Mix well, leave on medium heat for 4-5 minutes, to blend the flavors.

Fans Pumpkin pie and walnut pie you will like to find both flavors present in these pumpkin muffins. The candied pecan streusel spice gives the autumn muffins a delightful crisis of addiction. Get ready to make extras, because they will disappear quickly.

Curry powder is not just a creamy chicken spice and vegetable dishes. The hot spice pairs nicely with cinnamon and ginger in these autumn muffins. The best part of this muffin recipe is that you can use almost any winter pumpkin you have on hand throughout the fall and winter season. Fresh sweet pumpkin or walnut pumpkin would be both excellent options.

Method of preparation

Mustard Crust Potatoes

Cut the potatoes into thicker slices and boil them in water with a pinch of salt. When the potatoes

Eggplant salad with leurda and mayonnaise

Put the eggplant in a tray with baking paper and put on medium heat to bake. Come back