Traditional recipes

Snails with pumpkin and coconut

Snails with pumpkin and coconut


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I took the sheet of dough out of the fridge.

I cleaned the pumpkin and put it on the grater with big holes.

I hardened the pumpkin with the sugar and vanilla essence.

After it softened a little, I put it in a strainer and let the juice drain well. From time to time I pressed with a spoon.

I let it cool.

I spread the pumpkin evenly over the sheet of dough. I sprinkled the cock over the pumpkin.

I rolled tightly (across the width of the sheet). (To cut the slices better, put them in the freezer for about 20 minutes to harden.)

I cut slices of 1.5-2 cm, greased them with a little butter mixed with a few tablespoons of milk and put them in the tray on baking paper.

I put the tray in the preheated oven at 180 ° C for 25-30 minutes.

Good appetite!


Pumpkin curry

  • 900 g pumpkin, cut into cubes
  • a 4 cm piece of ginger
  • 2 medium-sized onions
  • 4-5 cloves of garlic
  • 1 red hot pepper
  • 1 bunch of parsley (normally you need coriander but I didn't have it)
  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric
  • 400 g canned tomatoes
  • 2 cans of coconut milk (800 ml)
  • 500 g chickpeas



Pure, unrefined coconut sugar, 250g | Golden Flavors

Necessary ingredients:

  • 150g baked pumpkin puree
  • 100ml coconut milk (or any other vegetable milk)
  • 150g wheat flour
  • 1 egg (for the vegan version you can use flax seeds crushed and soaked in water)
  • 20g of coconut sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon baking powder
  • A pinch of salt

Method of preparation:

In a bowl, first mix the pumpkin, egg (or flax seeds if you choose the vegan version), coconut sugar, coconut milk, salt and oil until the composition becomes homogeneous.

Then, add the wheat flour and baking powder and mix until the composition becomes homogeneous again.

Heat the pancake pan (grease only the first pancake with oil) and fry the mini pancakes over medium heat on each side for about 2 minutes.

They can be decorated with blueberries, red currants, pomegranate seeds, honey or rose jam.


Pumpkin cookie workshop

I wanted them to be good, good and so, I consulted with the specialists.

I called my wonderful friend Liliana Blaga and asked her for the recipe & # 8230 I remembered the ideas at sea, but I also went after mine & # 8230 I put coconut butter, whole coconut instead & # 8230 and freshly ground wheat flour at our mill & # 8230 This time we sifted it a bit from the bigger bran & # 8230

These are what was left after I divided into little things & # 8230

I spread out a sheet and cut it with the shapes & # 8230 after it was baked, I took out the hearts and the stars and they left this edge & # 8230

Yes, they are delicious, but I increasingly like simple pumpkin & # 8230,

but what the hell is it like to go to school with baked pumpkin (I'd go for one & # 8230 I was okay, just when I started putting all the opinions of those around me into my heart, I didn't seem to like all that weird stuff either, and I started cooking "like the world" and so I noticed. that my hips have gotten really bad & # 8230 Ha, Ha & # 8230. this morning, so as not to "chuckle" on the pumpkin biscuits, I quickly made myself a carrot poppy with apple & # 8230

After this meal, we continue to make cookies, we will do a cookie workshop.

I will buy some more ingredients, I will consult more recipes and confectioners & # 8230

If you want to be invited to the workshop, I'm waiting for you & # 8230 A & # 8230 I understand you, you are far away or you have work & # 8230 It 's welcome and at least a recipe.


Gluten-free cookies with pumpkin, coconut and chia

Although I used to bake these gluten-free cookies with pumpkin, coconut and chia, only now I manage to bring it to your attention. I know you really liked my cookies, and I've been postponing them until now. Why? The reason is very simple: I had lost the paper on which I wrote down my recipe! But we have a happy ending: I found the paper and here are the cookies!

I don't know how you do it, but I write down recipes on everything I catch, especially on the pieces of paper, which I try to keep at hand. I don't always succeed, though!

As I have told you many times, most of my recipes are born instantly, on the kitchen table, after listing the ingredients I have around the house at that time. Because I always test ideas and spontaneous combinations, I write down the steps I follow right when I try the recipes. Armed with a scale, a few bowls and a pen placed on a piece of paper, I try goodies. Only after the recipe is ready and I am satisfied, I also put the recipe in the "big notebook" an agenda that I find easier than the foils we talked about above.

Now, going back to today's stars, these gluten-free cookies with pumpkin, coconut and chia, know that they are a very simple recipe (as usual) and even quick. The pumpkin in the composition can, of course, be replaced with something else & # 8212marrow of sweet potatoes, for example! These are very versatile gluten-free cookies, you can add your favorite flavors or fruits.


Pumpkin and cinnamon tart & # 8211 AIP recipe

This fall I set out to find a super good pumpkin tart recipe and I say it worked out! It was not easy and I did not succeed at first to get the desired result. It's entirely AIP, meaning dairy-free, grain-free, sugar-free, and I'm sure it's to the taste of all pumpkin lovers. We have another month of autumn and the markets are still full of this orange and sweet product. So I recommend you try it & # 8230 even several times!

Did you know that pumpkin is a fruit, not a vegetable? That's because it's that part of the plant that contains the seeds. It belongs to the same family as watermelon but is used both in desserts and in salty foods. This fall I prepared two very good pumpkin recipes, you can find them here:

How many pies could we make from the biggest pumpkin in the world? The world record was set in 2010 by a pumpkin of & # 8230 821 kilograms! You have the recipe below! I am waiting for your comments on the recipe: here, on the Food Facebook page, blame it! or in the Autoimmune Diet support groupâ & # x20AC; & # x2122;


Pumpkin and coconut smoothie

I don't think it's a secret that I like the combination of pumpkin pie and coconut, so if it's still pumpkin time I said to put on a smoothie with pumpkin and coconut only good to enjoy thinking about the weekend and the walks in park through the foliage gathered on the alleys. Yes, because that's what I booked for the weekend!

I discovered the flavor of pumpkin and coconut milk in a delicious soup, not in a smoothie, but because I always feel like those latte in cafes where cream abounds and all the flavors used are crammed into bottles and not even I know what the hell is written on the label (yes, my eternal problem with labels!), I said that I rather put my appetite in the nail and I make myself a smoothie to lick my fingers. And here it is!

Pumpkin and coconut smoothie

250 ml vegetable milk (I made milk from 2 tablespoons without the tip of hemp seeds and 250 ml of water)

150 grams of baked pumpkin pie (weighing 250 grams before baking)

1 teaspoon of liquid sweetener (I used coconut nectar, but it is optional, depending on how sweet the pumpkin is)

100-150 ml canned coconut milk refrigerated for a few hours in a ceramic bowl (separate the pulp and oil from the water contained in the can) + optional 1 teaspoon of liquid sweetener

vanilla paste or vanilla stick

Put the vegetable milk and baked pumpkin in a blender and mix well. Taste and if you need sweet, add the sweetener, cinnamon and nutmeg powder, vanilla and mix to blend.

From the refrigerated coconut milk we either make cream (in the recipe here you can find the preparation method), or we mix it well by beating it with the whisk (my choice) and with a teaspoon of liquid sweetener (optional), but not before collect only the solid part of the vessel, the water is discarded or used for something else.


Pumpkin soup with lemongrass and coconut milk

Baked pumpkin and Asian flavors in a hot soup for vegetarian menu.

Preheat the oven to 190C. Cut the pumpkin in half and remove the seeds. Place the pumpkin pieces on a tray lined with baking paper or aluminum foil, cut down and bake for an hour.

After baking, let the pumpkin cool then remove the pulp.

Cook the onion in the oil over medium heat for 7 minutes, simmer when soft. Add the garlic and lemongrass and cook together for 1 minute.

Turn on the heat and add 1 teaspoon of red curry, brown sugar, rice vinegar and soy sauce. Cook for 5 minutes, until you get a thick mixture. Incorporate the myrrh.

Reduce heat to medium, and add pumpkin pulp and concentrated vegetable soup. Mix well and bring to a boil over low heat.

Remove from the heat and add the coconut milk. Strain with a blender after the soup has cooled.

Serve cold or heated with core of ripe pumpkin seeds, basil and hot pepper flakes.

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MasterChef recipe - Jumbo shrimp with chilly, pumpkin puree and basmati rice

This is the recipe with which Izaura convinced the MasterChef jury that he deserves to pass the pre-selection stage.

Pumpkin puree

2-3 tablespoons of vegetable soup

Put a slice of pumpkin in the preheated oven at 200 degrees and leave it for 25-35 minutes until it becomes soft and the fork enters it easily. Peel a squash, grate it and squeeze the juice.

Ginger and onion are cleaned and cut into small pieces. Heat the ginger, onion, lime peel and 1 teaspoon of Red curry paste in a few tablespoons of oil and then add the baked pumpkin and vegetable soup. Leave it to boil for 5-7 minutes and at the end add the coconut milk, a few drops of lime and salt.

Jumbo shrimp with chilli

Peel the shrimp and put in the preheated pan with melted butter, a few chilly flakes and a teaspoon of green curry. Bake in the pan for 3-5 minutes until pink. Be very careful not to overcook.

Basmati rice with black mustard

Boil the rice according to the instructions on the package. In a pan, heat a tablespoon of oil and leave the mustard seeds in it for a few seconds. They are mixed with rice.

At the end, assemble the plate with a special ring for rice and pumpkin puree and the shrimp are placed on a few valerian leaves. Decorate with chives, reduced balsamic vinegar and Green Curry stain

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  • 280g of white or wholemeal wheat flour
  • 120g of baked pumpkin puree
  • 110g Xylitol or coconut sugar
  • 1 tablespoon baking powder without aluminum
  • A pinch of salt
  • Vanilla
  • Pumpkin seeds for decoration
  1. Mix the pumpkin puree with the melted coconut oil, flour, baking powder, coconut sugar or xylitol, salt and vanilla.
  2. We obtain a soft dough that is put in a biscuit gun and we form the biscuits directly in the unpainted oven tray, we decorate the biscuits with pumpkin seeds.
  3. Bake them in the preheated oven at 180 ° C, for about 12 minutes. The biscuits should not brown at all on the surface, but only discreetly on the edges.
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Comments:

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