Traditional recipes

Pumpkin baskets

Pumpkin baskets


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We thaw the pie sheets.

Spread each sheet on the worktop and grease it with sunflower oil or melted butter (I used oil).

We cut each sheet lengthwise into three and then widthwise into three, so as to obtain 9 squares.

We place the squares in muffin tins, three in a shape.

We do the same for the other sheets.

Put the tray in the oven (preheated oven at 180 degrees) and leave them for about 5 minutes, until lightly browned.

We take out the tray and we can prepare the pumpkin filling.

We clean the pumpkin in the middle and put it to boil or bake (I baked it), until it is soft. Let it cool.

Peel a squash, grate it and put it in a bowl. Add yogurt, bananas, honey and lemon juice. We make a fine puree with the help of a blender or a potato masher.

Set aside and prepare gelatin according to the instructions on the package.

When it is dissolved, add it to the puree and mix.

We will fill the baskets, on top we can put nuts, rosehip jam or anything else you want.

Sprinkle with powdered sugar and refrigerate until ready to serve.



Pumpkin recipes

Delicious and perfect for autumn

This pie is also sugar-free processed, unless you use Dr. Oetker's Finesse Orange Peel instead of fresh orange peel.

Vegan, uncooked and creamy. Can you ask for more?

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    Stew with pumpkin and green lentils

    400 grams of pumpkin baked and cut into cubes

    1 can (400 ml) coconut milk

    1 bell pepper not very large

    1 tablespoon tomato paste

    coriander / green parsley for seasoning

    The lentils are boiled in a separate bowl. When ready, drain well and set aside.

    In a large bowl, place the finely chopped onion to harden together with the diced bell pepper. After a few minutes, add the coconut milk and powdered spices and let it boil for 2-3 minutes, then add the tomato paste and mix well. Add the boiled lentils and the cooked pumpkin and leave it on the fire for a few minutes to absorb the liquid. At the end, add the finely chopped green coriander or parsley, according to your preferences.

    You can add lime juice when serving, if you prefer the sour taste.

    If you make the stew with more sauce, you can eat it with boiled rice.


    1. Boil the pumpkin for 20 minutes and then mix and allow to cool.
    2. Add sour cream and mix alternating with sugar.
    3. Put eggs, one after the other, and finally the pumpkin puree. Add flour mixed with baking powder and salt and mix well.
    4. Pour the dough into a form greased with butter and lined with flour. Leave for 10 minutes on high heat and then 40 minutes on medium heat. Allow to cool in the pan and then remove.

    Useful advice:

    ✽ Eggs for cake are removed from the refrigerator half an hour before use.

    ✽ In the boiled pumpkin you can put a little cinnamon before mixing for flavor and for a more intense taste.


    Pumpkin salads: 5 delicious and easy to prepare recipes

    Delicious and fragrant, pumpkin is full of vitamins. Used in a variety of recipes, it is extremely nutritious and beneficial to health. Pumpkin can be eaten in the form of porridge, soups, dessert or juice. And pumpkin salads will diversify your family's diet.

    Pumpkin salad with figs

    A less common combination of pumpkin, tomatoes, mushrooms, figs and green grapes. Sprinkle with seeds and rosemary. Serve with oil and breadcrumbs.

    Pumpkin salad with cheese

    Pumpkin is cut into straws, mixed with arugula, sprinkled with sesame seeds and almonds. For the sauce - mix the olive oil, lemon juice and pesto sauce.

    Pumpkin salad with chicken

    Add the salad mix, grilled chicken fillet, bean pods, tomatoes and green onions. For the sauce do not complicate - it fits olive oil and lemon juice.

    Pumpkin salad with arugula

    Despite the easy preparation, the taste of the salad - it's perfect. Sprinkle with cleaned and slightly fried pumpkin seeds and flax seeds.

    Pumpkin salad with berries

    Make an original pumpkin salad with berries. Suitable chickpeas, mung beans or lentils. Add cherry tomatoes, baked beets, red onions and arugula leaves.


    Pumpkin pie

    1. Cut the margarine into pieces that are wrapped in aluminum foil and put in the freezer for 10 minutes.

    2. In a bowl, place the flour and cold margarine and mix coarsely. Add the two small glasses of well drained yogurt. Mix to obtain a homogeneous dough. Wrap the dough in cling film and let it cool for an hour.

    3. Prepare the filling: the grated pumpkin is hardened in melted margarine. Add sugar, cinnamon and simmer for 10-15 minutes.

    4. Remove the dough from the cold and spread it on the table sprinkled with flour, in a one centimeter sheet. Cut the sheet in three and place the left side over the right one. Then put the top and bottom edges of the third sheet, mixing them by stretching with the twister. Repeat the operation twice more and then gather the dough in a ball that is left in the freezer for an hour.

    5. Divide the dough in two and spread two sheets, the thicker support and the top as thin as possible. Place the foil in the pan greased with margarine. Distribute the filling and then cover with the second sheet. Bake for 30 minutes. Then leave to cool in the pan and bring to the table sprinkled with powdered sugar.


    Peel a squash, grate it and squeeze the juice.

    Put the butter in a large saucepan over which you heat the pumpkin with the sugar and let it simmer for 10-15 minutes or until the pumpkin has softened.

    For the dough, put all the ingredients (except the flour) in a bowl.

    Mix with a fork or a fork and then add the flour gradually until you get a soft dough that does not stick to your hand, knead until it becomes elastic. Divide the dough in half and spread two sheets about 2-3 mm thick (I made the sheet for the base a little bigger to cover the walls of the tray)

    Wallpaper a heat-resistant tray with butter and a little flour, place the larger sheet covering the walls of the tray, then pour the cooled pumpkin.

    Place the second sheet perforating it from place to place with the tip of a knife then grease with a little beaten egg or a little milk.

    Put in the hot oven at 180C / 350F / gas 4 for 40 minutes or until the pie is browned. Remove the pie from the oven, leave to cool and cut into pieces of the desired size.

    I cut when it was quite warm because I had a house full of cravings :)


    Pumpkin recipes with diabetes

    In the autumn and winter months, type 2 diabetes can not only enjoy the taste and aroma of cooked pumpkin, it reaps the nutritional benefits of this winter squash.

    A cup of canned pumpkin (see nutritious, below, for freshly cooked pumpkin) rings at just 83 calories and 20 grams of carbs, giving you 7 grams of fiber, 3 grams of protein, and 763% of the recommended daily dose of vitamin A.

    Pumpkin can add a deep flavor and nutritional value to sometimes & # 8211 mild diabetes, soups and low-sugar desserts.

    For a simple dish that packs a lot more food than peach potatoes, try emptying a box of pumpkin into a pan and heating it with ginger, curry or pumpkin spice. Add 2 teaspoons of sugar substitute and a dash of salt for a terrific plate, dessert or main vegetarian course.

    Low-fat cooking, low-carb diets and vegetarian cooking experts also offer some very nice pumpkin recipes. I composed 12 of these ideas here and separated them into breakfast, lunch and dinner, and dessert and snack ideas for diabetic meal plans.

    All of these links provide information on size and carbs, so take note to increase the correct portion in your meal plans.

    Diabetes pumpkin breakfast recipes

    Pumpkin lunch and table recipes

    Skillet beef and pumpkin recipes

    Diabetes pumpkin recipes and snack recipes

    Low-Pumpkin Pumpkin Recipe-Carbo

    Sugar-free pumpkin pudding recipe

    The Skinny on pumpkins

    Did you know that a pumpkin is a squash and that a pumpkin is a fruit and not a vegetable? It's true.

    Nutrients for 1 cup of fresh boiled pumpkin meat:49 calories, 2 g protein, 12 g carbohydrates, 0 g fat, 0 mg cholesterol, 2 mg sodium, 3 g fiber, 37 mg calcium, 1.4 mg iron,, 564 mg potassium, 1 mg zinc, 50 mg selenium, 12 mg vitamin C, 1 mg niacin, 21 mg folic acid, 2650 IU vitamin A, 3 mg vitamin E


    Pumpkin salads: 5 delicious and easy to prepare recipes

    Delicious and fragrant, the pumpkin is full of vitamins. Used in a variety of recipes, it is extremely nutritious and beneficial to health. Pumpkin can be eaten in the form of porridge, soups, dessert or juice. And pumpkin salads will diversify your family's diet.

    Pumpkin salad with figs

    A less common combination of pumpkin, tomatoes, mushrooms, figs and green grapes. Sprinkle with seeds and rosemary. Serve with oil and breadcrumbs.

    Pumpkin salad with cheese

    Pumpkin is cut into straws, mixed with arugula, sprinkled with sesame seeds and almonds. For the sauce - mix the olive oil, lemon juice and pesto sauce.

    Pumpkin salad with chicken

    Add the salad mix, grilled chicken fillet, bean pods, tomatoes and green onions. For the sauce do not complicate - it fits olive oil and lemon juice.

    Pumpkin salad with arugula

    Despite the easy preparation, the taste of the salad - it's perfect. Sprinkle with cleaned and slightly fried pumpkin seeds and flax seeds.

    Pumpkin salad with berries

    Make an original pumpkin salad with berries. Suitable chickpeas, mung beans or lentils. Add cherry tomatoes, baked beets, red onions and arugula leaves.


    Spicy pumpkin in Sicilian style

    Image from Pixabay

    In Sicily, this preparation is part of a more consistent appetizer, which contains vegetables and meat. It is also an excellent garnish for any type of grilled steak.

    Ingredients for 4 servings: 1 kg pumpkin cut into thin slices, 5 tablespoons olive oil, 1 clove whole garlic, peeled, 1 tablespoon caster sugar, cinnamon powder, 1 glass of wine vinegar (200 ml), a handful of mint leaves, salt , pepper.

    How to prepare spicy pumpkin in Sicilian style

    • Heat the oil in a deep saucepan and sauté the pumpkin together with the garlic for about 3 minutes (after it has heated up, we can remove the garlic). Put the pan aside.
    • Mix the pumpkin slices with the sugar and cinnamon, then add the vinegar, mint and a little pepper. Cover with a lid and let it infuse for at least 15 minutes before serving.


    Video: Πλέκτο καλαθάκι κολοκύθα με βελονάκι. (June 2022).


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