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Pumpkin bite

Pumpkin bite

Cut the zucchini into round slices, as well as the tomatoes and peppers.

We grate the cheese and the cheese.

Grease the pan with butter and line it with breadcrumbs and start to put layers of vegetables, braise and sausage.


First a layer of pumpkin, then a layer of sausage, some peppers, basil leaves and a little grated cheese. Then a layer of slices of tomatoes, peppers, basil leaves, parmesan and a good layer of grated cheese

We continue with the layers in what order we like but in the end there should be a layer of tomatoes, a layer of cheese and basil.

Beat eggs in which we add some grated cheese and pour the composition over the vegetables. Sprinkle the cheese on top and bake for about 45 minutes at 180 degrees.



Pumpkin bite with cream, in cheese crust. A seasonal recipe that will conquer you instantly

Today we present you a very tasty recipe for pumpkin mousse in cream sauce and cheese crust, which is incredibly simple to prepare and is ready in just 20 minutes! It has an extra fine and juicy texture and an aroma so pleasant that you can't help but like it. It is a very tasty and hearty dish, perfect for a dinner with family or friends. Have a good appetite!

ingredients

- 100 g of mushroom mushrooms

Method of preparation

1. Fry the mushrooms (cut into slices) in a little oil until all the liquid left by them evaporates.

2. Season with spices and greens to taste.

3. Then add the finely chopped onion and thinly sliced ​​ham.

4. Cut the zucchini into suitable pieces and add them to the pan. Season to taste. Fry the zucchini a little and then take them out.

5. Place the zucchini in one form (or more, smaller) in a single layer.

6. Using a blender, grind the remaining composition in the pan until a homogeneous paste results (if desired, you can add a little cream).

7. Spread the pasta evenly over the pumpkin, pour cream on top and cover with grated cheese.

8. Put the composition in the oven for 10-15 minutes, until it browns and forms an appetizing cheese crust.


Potato and pumpkin bite

1. Fry the finely chopped onion in a hot pan with a little oil. Add the meat and stir until hardened. Then add the diced tomatoes, tomato juice and tomato paste. Simmer for 15-20 minutes and season to taste with lemon juice, salt, pepper, oregano, garlic and parsley.

2. Peeled and washed potatoes and zucchini are cut into slices and fried in oil.

3. In a pan greased with butter, place layers of potatoes, zucchini, half of the minced meat, part of the grated cheese, then again the potatoes, zucchini, the rest of the meat, grated cheese and the last layer of pumpkin and potatoes.

4. Dissolve the flour in the milk and put it on the fire. Stir continuously and remove from the heat after the first boiling. Add the cream, a pinch of salt, pepper and nutmeg, then pour over the moussaka and bake over medium heat for 40-45 minutes.


Pumpkin bite

Cut the zucchini into long slices, bake on a grill pan greased with oil.

Heat the butter in a pan. Add the chopped onion, lightly fry, then add the meat. Stir, stirring constantly, for about 5 minutes. Add the tomato juice with the diced tomatoes, salt, spices to taste, and keep on high heat, stirring, until the liquid evaporates. Leave to cool, then add the egg and 100 g of cheese.

On the bottom of a form (20/30) greased with oil, put slices of zucchini lining the surface. Pour the filling, level and place the rest of the zucchini slices.

Pour the liquid cream evenly all over, sprinkle with the rest of the grated cheese, then the Parmesan cheese.

Place in a preheated oven at 200 degrees C for 45 minutes or until the surface is browned.

It is not served immediately, but after about 30 minutes, when it will be easier to cut.

The same can be done with eggplant.

TOTAL: 1755 grams, 2935.5 calories, 169.8 protein, 242.8 fat, 25.2 carbohydrates, 5.4 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


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Pumpkin bite with mutton

Pumpkin nutmeg recipe with minced mutton and tomato sauce with vegetables

Greek Musaca (original recipe)

The original Greek moussaka recipe made with meat, eggplant and potatoes and white bechamel sauce on top, just like the one you can eat on holiday at taverns in Greece :)

Eggplant bite with chicken

Eggplant mousse with minced chicken, mixed with turkey (optional), prepared with onions, carrots, tomatoes, eggs, green parsley and cheese


Pumpkin bite-ketogenic diet

Pumpkin nutmeg-ketogenic diet recipe is an easy-to-prepare recipe that can be served for lunch and dinner. It is a hearty food, it is not nauseous, and minced beef can be replaced with minced chicken, pork or turkey.

The ketogenic diet (about the ketogenic diet-click here) is a very low-carbohydrate, high-fat diet. It involves drastically reducing your carbohydrate intake and replacing it with fat. This reduction in carbohydrates turns your body into a metabolic state called ketosis. When this happens, your body becomes incredibly efficient at burning fat for energy. It also converts fat into liver ketones, which can supply energy to the brain.

Ingredients pumpkin nutmeg keto diet recipe:

  • 2 zucchini
  • onion
  • olive oil
  • 500 g minced beef
  • salt & pepper
  • basil
  • 450 ml of tomato sauce
  • 125 g mozzarella
  • 100 g parmesan.

Preparation of pumpkin bite-video recipe- ketogenic diet recipe

Cut the zucchini into thin slices. We cut the onion into cubes.

In a large pan put 2 tablespoons of olive oil, onion and leave to harden for about 5 minutes. Then add the minced meat, salt, pepper and let it simmer for about 10 minutes, stirring occasionally. Add the tomato sauce, cook for 5 minutes on the right heat, and at the end add fresh basil.

In a heat-resistant pan, place the zucchini, season with salt and pepper, then put half of the meat over the zucchini in the pan and spread everything in an even layer. Sprinkle 30 g of parmesan, then put a layer of pumpkin, the rest of the meat, 70 g of grated parmesan, mozzarella, fresh basil and pepper.

Put in the preheated oven at 190 degrees for about 45 minutes.

The pumpkin nutmeg recipe can be served as desired, hot or cold with cream or Greek yogurt.

If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Method of preparation

Put the minced meat in a bowl and mix with salt, pepper, a little thyme, finely chopped greens, bell peppers cut into small cubes, then pour into the pan with hot oil, stir so as not to stick, and when the meat has become whitish and the water has evaporated, add 1 glass of water, 1 cup of tomato juice and leave on low heat until reduced, and after this time, adjust the taste and set aside.

During this time, the zucchini cut in half in width, then each half into thin slices, powder with salt and leave on a sloping shredder to drain.

Fry the zucchini slices in oil or very well they can be put in the tray on baking paper, in the oven.

In a bowl, beat eggs well and mix with sour cream.

In a tray or other heat-resistant dish, put a few tablespoons of tomato juice, then tomato slices, slices of zucchini, then meat, over the meat a few tablespoons of sour cream with egg, again slices of zucchini, tomato slices, on top pour the rest of the cream mixed with the rest of the tomato juice, then in the oven, on low heat for 1 hour.


1. Preheat the oven to 225 degrees C. Peel the onion and garlic, then chop them. Heat them in a tablespoon of hot oil. Add the meat and fry until crispy. Mix the broth with oregano, tomatoes and canned juice, then simmer for 20 minutes, without a lid. Wash and chop the parsley. Add it to the mixture, with salt and pepper.

2. Peel and wash the potatoes, then cut them into thin slices. Arrange them side by side on a pan greased with oil. Sprinkle with 2 tablespoons of oil, then bake for 10 minutes. Remove the tray from the oven and reduce the temperature to 180 degrees C.

3. Wash and peel the zucchini, then cut them into slices. Put 1/3 of the amount of baked potatoes in a soufflé form, put half of the minced meat filling on top, then the pumpkin slices. Crush and sprinkle 50 g of feta cheese on top. Add the rest of the ingredients, the last layer being the one with baked potatoes.

4. Melt the butter, sprinkle with flour and mix. Pour the milk and boil the sauce for 10 minutes, with salt, pepper and nutmeg. Pour the sauce and bake the moussaka for 45 minutes.


How to make pumpkin bites

courgettes peel and cut into rounds about 1 cm, then sprinkle with a Salt powder and drained in a strainer for about 15 minutes.

Onion cleaned and finely chopped, put to harden in a pan with oil hot, until it softens (becomes translucent), then add minced meat (taking care to open with a spatula ), stirring constantly until it changes color and becomes soft (eventually add meat / vegetable / water soup to be well cooked).

Separately, in another Teflon pan with oil hot, they will fry pumpkin slices, go through White flour, until lightly browned (golden), then stacked on a plate until use.

In the mixture of meat obtained and cooled will be added eggs beaten with 2 tablespoons sour cream, seasoned to taste with salt and pepper.

a Jena rectangular pot / ceramic shape, anointed with oil and sprinkled with biscuit, will sit down a layer of fried zucchini, a thin row of meat, alternating them until the end. The last row should be of zucchini that will be covered with sliced ​​tomatoes.

Meat / vegetable / water juice and white wine pour over the mousse, put the dish in the preheated oven at 170 degrees for about 45-50 minutes, until the juice left decreases.

Near the end, will beat a egg with the rest of the cream, which will be spread over the entire surface with a spatula, gaining musacaua a pleasant au gratin look.


Pumpkin bite

Cut the zucchini into long slices, bake on a grill pan greased with oil.

Heat the butter in a pan. Add the chopped onion, lightly fry, then add the meat. Stir, stirring constantly, for about 5 minutes. Add the tomato juice with the diced tomatoes, salt, spices to taste, and keep on high heat, stirring, until the liquid evaporates. Leave to cool, then add the egg and 100 g of cheese.

On the bottom of a form (20/30) greased with oil are placed slices of zucchini lining the surface. Pour the filling, level and place the rest of the zucchini slices.

Pour the liquid cream evenly all over, sprinkle with the rest of the grated cheese, then the Parmesan cheese.

Place in a preheated oven at 200 degrees C for 45 minutes or until the surface is browned.

It is not served immediately, but after about 30 minutes, when it will be easier to cut.

The same can be done with eggplant.

TOTAL: 1755 grams, 2935.5 calories, 169.8 protein, 242.8 fat, 25.2 carbohydrates, 5.4 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 24 Review (s)

Pumpkin bite-ketogenic diet

Pumpkin nutmeg-ketogenic diet recipe is an easy-to-prepare recipe that can be served for lunch and dinner. It is a hearty food, it is not nauseous, and minced beef can be replaced with minced chicken, pork or turkey.

The ketogenic diet (about the ketogenic diet-click here) is a very low-carbohydrate, high-fat diet. It involves drastically reducing carbohydrate intake and replacing it with fat. This reduction in carbohydrates turns your body into a metabolic state called ketosis. When this happens, your body becomes incredibly efficient at burning fat for energy. It also converts fat into liver ketones, which can supply energy to the brain.

Ingredients pumpkin nutmeg keto diet recipe:

  • 2 zucchini
  • onion
  • olive oil
  • 500 g minced beef
  • salt & pepper
  • basil
  • 450 ml of tomato sauce
  • 125 g mozzarella
  • 100 g parmesan.

Preparation of pumpkin bite-video recipe- ketogenic diet recipe

Cut the zucchini into thin slices. We cut the onion into cubes.

Put 2 tablespoons of olive oil, onion and sauté in a large pan for about 5 minutes. Then add the minced meat, salt, pepper and let it simmer for about 10 minutes, stirring occasionally. Add the tomato sauce, cook for 5 minutes on the right heat, and at the end add fresh basil.

In a heat-resistant pan, place the zucchini, season with salt and pepper, then put half of the meat over the zucchini in the pan and spread everything in an even layer. Sprinkle 30 g of parmesan, then put a layer of pumpkin, the rest of the meat, 70 g of grated parmesan, mozzarella, fresh basil and pepper.

Put in the preheated oven at 190 degrees for about 45 minutes.

The pumpkin nutmeg recipe can be served as desired, hot or cold with cream or Greek yogurt.

If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Video: Vegan Pumpkin Pie Bites (November 2021).