Pumpkin and carrot pie

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pumpkin and carrot pie:

We put the peeled zucchini on the large grater and on the small grater, the carrot and onion. Beat the eggs with the mixer, add the oil and flour mixed with baking powder. Squeeze the vegetables and add them over the egg mixture. Season with salt and pepper to taste, finally add the grated cheese and pour the composition into a heat-resistant dish, greased with butter and lined with breadcrumbs. Bake on low heat for 30 minutes.


Meatballs with celery and carrot

When we talk about meatballs, we first think of minced meat. But I like the news especially in the kitchen and sometimes I do.

When we talk about meatballs, we first think of minced meat. But I like the novelties especially in the kitchen and sometimes I make some kind of meatless meatballs. They are light, good meatballs and can be eaten as an entree, main course or side dish to meat or fish dishes or steaks.

what we need:

1 small celery
2 carrots
1 or
3-4 cloves of garlic
salt pepper

for frying 4-5 tablespoons oil

How do we proceed:

Well, everyone would start by cleaning the vegetables. We do the same, so as not to contradict the unwritten rules of the kitchen. So we clean the vegetables and grate them on the smaller side. I only use carrots and celery because that's what princesses want, but you can also add potatoes, zucchini, onions, etc., according to everyone's taste and equipment.
We also clean the garlic and crush it well with a little salt until the water comes out of it. Put it over the grated vegetables, add the egg (without the shell of course), salt and pepper and mix everything. If you have dill or parsley in the house you can put if not, overlook like me.
And so in a hurry I finished making the mixture.
We now heat the oil in a pan and start to form the meatballs and send them to the frying pan. We don't need to give them egg or flour, we just wet our hands with cold water and that's it. We fry them nicely on both sides and after frying we store them in a bowl as far away from the eyes of the curious so that there are at least a few left to put on the table.

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Ingredient:

750g of zucchini
1 large onion
150g flour
6 eggs
1 sachet of baking powder
240g Almete cheese
300g ham
100g parmesan
80ml oil
200g liquid cream for cooking (you can also use normal cream)
200g Dalia cheese
Salt and pepper to taste
Tomato flutes for garnish on top
Sweet paprika for sprinkling on top

Method of preparation:
Put flour in a bowl, add the baking powder sachet and mix.

We cut the ham into very small cubes.

We put the cheese on the small grater.

We wash the pumpkins, remove their heads and cut them into small cubes.

We clean the onion and cut it into small pieces.

In a frying pan with oil, put the onion to harden and leave it until it turns slightly brown.

After the onion has hardened, add the zucchini and let it harden until it becomes glassy, ​​stirring from time to time so that it doesn't stick.

After the zucchini has hardened, add the bacon, leave it on the fire for another 5 minutes to fry a little, then remove the pan from the heat and leave the composition to cool.

Meanwhile, in a large bowl, put eggs and mix well.

Add sour cream and oil and mix again.

Add the grated cheese and Parmesan cheese and mix again until smooth.


In this composition we add the composition of onion, zucchini and bacon hardened and left to cool, then mix.

Add flour, in the rain and mix until fully incorporated.

Salt and pepper to taste and mix again.


Grease a pan with oil and line it with flour.

Pour the composition obtained in a greased and wallpapered tray.


Decorate the surface of the soufflé with slices of tomatoes.

Sprinkle the paprika between the tomato slices and put the tray in the preheated oven on low to medium heat, until it bakes and browns slightly, I left the pie in the oven for 50-60 minutes, the baking time may depend on oven.

After removing the pie from the oven, leave it to cool a bit, then serve it, it is excellent both hot and cold, absolutely DELICIOUS. I recommend you try it. It keeps wonderfully for the next day, if you put it in a cellophane bag.








Simplutz

I took this recipe from Laura Adamache's blog and adapted it with small adjustments.

The quantities are for a 24/35 cm tray

700 gr of zucchini
250 gr carrots
8 eggs
160 gr flour
125 gr vegetable oil
200 gr grated cheese
A small teaspoon of baking powder
An onion
Salt pepper,
A nutmeg powder

Grate the carrots, zucchini and onion. Put the zucchini with a pinch of salt and leave for half an hour.
Mix eggs in a bowl with oil then add sifted flour and mix with baking powder.
Pumpkins drain well of the liquid they left and mix with eggs and flour. Then add the carrots, onion and cheese and season well. Pour the composition into a tray lined with baking paper, spread evenly and put in the oven heated to 180 degrees (medium) for about 35 minutes.


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Liquefy the yeast with 2 teaspoons of sugar, then add a little warm milk. Leave to rise for 10 min. Then add over the flour together with the grated vegetables, the rest of the milk (warm) in which the rest of the sugar and salt have dissolved, and the melted and cooled butter.


Knead until a homogeneous dough, slightly sticky elastic due to the vegetables.


Leave to rise until it doubles in volume 45-60 min.


Then form 24 loaves from the dough and place them in the tray, on baking paper and leave them to rise covered for 30-40 minutes.


Lightly grease with egg yolk mixed with a little milk.


Bake for 20 minutes. in the preheated oven at 300 F (150 C).

Serve warm with butter and salted cheese. The recipe for Pumpkin and Carrot Bread was proposed by the Daneza13


Pumpkin dumplings: preparation step by step

The first step we will take is to grate the zucchini on the large mesh grater. Squeeze the juice.

We fill a 200 ml glass. with the zucchini passed through a grater.

Use the same measuring cup for the other ingredients.

We put the zucchini in a bowl. We add the eggs here. Stir.

We also pour the cream in that glass. We put it in the composition.

Gradually add the flour with the salt, sugar and baking soda.

Leave the mixture for 10 minutes for the baking soda to work.

The dough is ready.

Fry the pancakes in a hot pan, with a little oil, over medium heat with a lid on both sides.


"No regrets" pie with pumpkin, carrot, cheese and baked dill

I've been looking for more and more silhouette-friendly recipes lately, and I admit it's not easy at all. That's because I want to cook and eat with pleasure, to my heart's content (but not to the point of refusal!), Without worrying that all those calories will steal from my "budget" of fruits and other meals that I have on during the day.

But this recipe for pie (or pudding, as it is also called on the internet) with pumpkin and cheese seemed promising to me. Plus it gives me a free hand to add what and how much I like in it, so that I get a tasty, healthy, filling dish, but with few calories.

Here are the ingredients I relied on and how to make this great pie!


Preheat the oven to 220 degrees Celsius. Place the zucchini slices on a large baking tray, grease them with oil on both sides and season. Put them in the oven and leave them for five minutes, until they brown a little.

Spread the thawed dough on a work surface sprinkled with a little flour, then cut the edges so that the dough is around 30cm x 15cm. Place the dough on a baking sheet greased with a little oil.

Make an edge of about 2 cm around the dough. Grease the edges with a little beaten egg. With a fork, prick the base of the dough, then spread the tomato pesto on it. Add the slices of pumpkin and arrange carefully on the base of the dough, then sprinkle the marinated peppers evenly on top. Sprinkle with grated cheese. Put the tart in the oven and bake for about 20 minutes, until golden. Cut into slices and serve hot with a lettuce.


Cook with love

Born out of necessity, her passion for cooking grew over time and turned into the desire to become a professional in the field. On my blog you will find Romanian recipes but also from international cuisine, simpler or more complex, I hope - useful - for everyone. I expect you to know me better in my group https://www.facebook.com/groups/retetesipreparate/ and on the official page of the blog which is this https://www.facebook.com/Cook-with-love- 110667047130280 /

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Bean stew with carrots and pumpkin

Do you like bean recipes? Try this simple and delicious bean stew!
ingredients
400 gr beans
2 carrots
1 onion
a hot pepper
2 cloves garlic
2 tablespoons oil
2 zucchini
salt
A few celery leaves
Method of preparation
The chosen beans are boiled with water 3 times the amount of beans. After boiling for 5 minutes, remove from the heat and leave in the water for two hours. Then the water is thrown away.
The beans are boiled again with finely chopped onions, sliced ​​carrots, oil, hot peppers, salt, sliced ​​zucchini, celery leaves and sliced ​​garlic.
Let it cook for 90 minutes, but depending on the beans, it can be ready after an hour.
Good appetite.


How to prepare fasting food with celery and carrots

I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.

Immediately below it you will find the recipe in video format, where you can see exactly how I prepared this simple fasting food.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!


Video: Hearty Roasted Pumpkin Carrot Ginger Soup (January 2022).