I washed the pumpkins, cut the extremities, put them on the large grater, powdered them with a little salt and left them for 5-10 minutes. Then I squeezed them.
In a bowl I put 100g grated mozzarella, finely chopped leurda after thawing (I had in the freezer), dill, sour cream, olive oil, salt, pepper, zucchini that I squeezed and chewed well.
I beat the eggs well and I put half in the pumpkin composition, chewing slowly. I put the rest of the eggs and I chewed slowly.
I greased a pan with oil and lined it with flour, put the composition, grated the rest of the mozzarella on top and put it in the preheated oven at 180 ° for 30 minutes.
After that I left it in the oven for 10 minutes with the door open.
I received word in writing that Electrolux Passion4Cooking has reached us and is looking for Traditional Transylvanian Recipes, and how Transylvanian & hellip
Today we cook meatballs together. And not just any kind, but potato meatballs with cheese. One goodness, not another! The meatballs come out fluffy at & hellip
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Hello! I'm Corina, but I'm also called Urecheata. Welcome to my kitchen!
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Pumpkin Puff and leurda (by Simona72) - Recipes
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Grate the zucchini well, leave it for a few minutes with a little salt, then squeeze the water.
I added over the carrots and fried onions, 2 liters of chicken soup and 1/2 liter of milk. I let it boil for a few minutes.
Pumpkin cream soup Diversification recipes
I added the grated zucchini to the pot.
Flour and semolina, mix with a little yogurt (or sour milk) and pour over the soup. Bring to the boil. Stir the fire and add: salt, pepper and garlic to taste.
Make sure that the zucchini has been salted before, let it boil for 15-20 minutes. or until it softens. Add the washed and finely chopped dill, and at the end sour cream, yogurt or sour milk if desired.
Serve with hot peppers.
Eggs with leeks
6 eggs, 2 tablespoons butter, 1/2 tablespoon flour, 2 cups milk, 1 sprig of leek, 6 slices of bread, 1 tablespoon grated cheese, salt.
Romanian stitches are being prepared. Place each well-drained egg on a plate of fire-resistant, on a slice of bread toasted in butter. Separately, make a white sauce as above, but instead of cheese, put a leek cut like noodles and smothered in butter. Pour the sauce over the eggs, sprinkle with grated Parmesan cheese and put in the oven over high heat.
Bacon with leurdă (wild garlic), and cream. A delicious preparation
It is a rather rustic and tasty papic, so, from the afternoon spent in the country. I don't know, you probably still care about my childhood and the tastes of that time. I don't associate it with anything in particular, but it has to be something.
Maybe the werewolf food that one of the grandparents used to make was very rare, I have no idea. After all, I am lucky to have spent the first years of my life in the village, otherwise I would not call myself and feel so peasant in various situations of my life. With self-irony and, of course, phallosis of Banat.
I hardened the leurda cut big in butter and oil, not much, to soften it a bit. Then I poured the sweet cream and let it bubble gently, 2, 3 minutes on low, low heat. I only tasted it with salt and paprika.
I thought he was missing something, so I added the small pieces of bacon at the end. It is good to brown them first, then add leurda. I decided to "smoke" the food only at the end. Eaten with homemade pita, it's something. Maybe with hot peppers, as I did, and with egg eyes or omelette or boiled egg. Or what you like.
Seasonal snack with leurdă - delicious and creamy, ideal for canapés!
Team Bucătarul.eu offers you an excellent snack recipe with leurd, which goes great with fresh or toast. "Snack with leurd" is a creamy paste, very fragrant and spicy, with a delicious and invigorating taste. Enjoy this spring appetizer with slices of bread or boiled potatoes!
- 1 large bunch of fresh leurd
- 1 fresh cucumber (medium size)
Method of preparation
1. Wash the leurda, dry it and cut it into small pieces. Put the greens in a bowl, add a pinch of salt and grind.
2. Grate the cucumbers.
3. Squeeze the cucumber juice.
4. Mix the leurda and grated cucumber.
5. Add the cream and mix. Refrigerate the snack for about 30 minutes, then grease it on the bread or place it on top of the hot boiled potatoes.
Puff pastry roll with Prague ham, corn and dill
& # 8211 1 frozen puff pastry dough (400 g), 100 g thinly sliced Prague ham, 150 g canned corn kernels, 100 g cream cheese with ham, 50 g slices of red bell pepper, 15 g dill leaves, seeds of white sesame, oil
Thaw the dough. Wash the corn and drain well. Finely chop the dill. Spread the cream cheese on the dough leaving the edges free. Sprinkle with dill, pepper and corn. Cover with slices of ham. Roll wide and close the ends. Wallpaper a tray with baking paper, grease it with oil and place the roll. Grease it with oil and sprinkle with sesame seeds. Put in the preheated oven over high heat (200) until browned, about 30 minutes. Cool, cut into slices and serve.
Good appetite! (if you liked it leave a comment)
Top Kitchen with Lavi
WOW !! It looks gorgeous and absolutely yummy !!
Simply love it! Wonderful idea for a zucchini dish.
I like any soufflé with vegetables, and this one with pumpkin is the best) Pup
Love it, love it, love it!
But what a nice tasty recipe.
Congratulations and see you soon.
I did it once and I really liked it! Must be repeated .. :)
I was really tripping over 2 pumpkins in the fridge and I was thinking what good is finding them! :)
Thanks for the idea!