- Whole Baked Pumpkin - General Cooking Principles
- Vegetable stew in a pumpkin baked whole
- Pumpkin, baked entirely “selyansky”, with meat
- Whole roasted pumpkin with cream cheese
- Pumpkin, baked whole with dried fruits and rice - “Honey”
- Dessert pumpkin, baked whole with apples
- Pumpkin, baked whole with bread, cheese and cheese - “in Geneva”
- Whole Baked Pumpkin - Cooking Tricks and Useful Tips
Whole pumpkin fruits are baked in the oven, taking advantage of their remarkably convenient shape. It was necessary for nature to try so hard - to create a delightful pot, which they then gladly eat along with the contents! And what fillings are suitable - do not count, do not try. Virtually the entire contents of the refrigerator, if only to be combined with each other, it is possible to have a sweet, and you can have real meat stew or roast.
Whole Baked Pumpkin - General Cooking Principles
• Whole baked stuffed vegetable. It should not be too large, the most suitable for roasting fruits weighing from 600 grams to 3 kg. You should choose a well-matured, rounded, pumpkin, which will stand firmly on the baking sheet.
• Vegetable should be washed in warm water before use, thoroughly rinsing off the remnants of dirt with a foam sponge. After that, cut the upper part with a sharp knife, retreating from the tail at least 6 cm down. Then, with the help of hands or a spoon, select all the fibers and the seeds that are in them, leaving only dense pulp. If the layer of pulp is too thick, carefully cut or choose with a spoon and it, leaving a layer of pulp on the outer wall, centimeter thickness. The separated tip is not thrown away, it is covered with a pumpkin after stuffing. What can I fill?
• hard cheese or brynza with cream, milk or bread;
• apples;
• boiled rice with dried fruits;
• vegetable stew;
• vegetables and meat.
• Depending on the filling, a whole baked pumpkin may be a dessert, a snack or a full-fledged independent dish.
• The fruit prepared for roasting is placed in an oven preheated to the desired temperature. The most suitable temperature for cooking pumpkins ranging from 180 to 200 degrees. Cooking time depends on the size of the baked vegetable. Willingness is determined by puncture of a sharp object (knife or fork). The peel of a well-baked pumpkin is easily pierced and the flesh under it is soft.
Vegetable stew in a pumpkin baked whole
Ingredients:
• medium-sized pumpkin, weighing about 1.3 kg;
• ripe fleshy tomatoes - 400 gr .;
• a pound of chicken breast;
• 400 gr. not too much boiled potatoes;
• two medium onions;
• two sweet peppers;
• garlic;
• canned white beans - 200 gr .;
• 50 ml of purified sunflower oil;
• a large bunch of dill;
• a spoon of freshly ground coriander;
• sweet corn, canned - 1 can;
• dried apricots - 150 gr .;
• spices to taste;
• creamy, natural, 72%, butter - 30 gr.
Preparation:
1. Pumpkin seed-cleaned grease from the inside with melted butter. Place the vegetable, covered with the previously cut off “lid” with a tail, on a baking sheet and send to bake for one hour. To prevent the tail from burning, wrap it with foil.
2. For two minutes, dip the tomatoes in boiling water, then quickly cool under cold water and peel off.
3. Cut the potatoes into large pieces, finely chop the garlic with a heavy kitchen knife. Peeled pepper and onion chop into half rings.
4. Pour the coriander into a dry frying pan and fry over high heat for about half a minute and pour in a saucer to cool. 5. In the same pan, add vegetable oil and fry onions on it a little. Add chopped chicken and cook without changing the heat.
6. To the meat that has come to half-ready, add potatoes, half-rings of sweet pepper, tomatoes and dried apricots, cut into large slices. Put the washed and dried beans from the moisture and pour a half liter of drinking water.
7. On an intense fire, bring the contents of the pan to a boil, stirring occasionally. Add finely chopped garlic with coriander, mix well and continue to simmer with moderate heat for about 20 minutes.
8. After that, add the preserved corn to the stewed vegetables, simmer for another five minutes, remove from the stove and mix with the chopped dill.
9. Put the vegetable stew in the baked pumpkin, cover with a “lid” and put in the oven for half an hour.
Pumpkin, baked entirely “in a selyanski”, with meat
Ingredients:
• one and a half kilograms of pork (pulp);
• medium-sized mature pumpkin;
• bitter white onions - 2 heads;
• a small bunch of fresh parsley;
• Dill greens;
• 40 ml of vegetable oil.
Preparation:
1. When choosing seeds from a vegetable, cut some dense pumpkin pulp off the walls and bottom.
2. With a piece of pork, remove all films and cut into equilateral slices. Semicolon shred the onion, cut the vegetable flesh cut into small cubes.
3. Connect the slices of meat with onions and pieces of pulp. Add finely chopped dill with parsley, lightly salted and mix thoroughly. You can add some of your favorite spices or just black pepper.
4. Fill the improvised pot with the prepared mixture, cover it with the cut-off part, as with a lid, and gently transfer it to the oiled roasting pan.
5. Put in the oven and bake for exactly one hour.
Whole roasted pumpkin with cream cheese
In fact, cream cheese is not needed. Take any acceptable quality, and creamy taste will create cream. Cheap and ... very tasty! Ingredients:
• medium sized pumpkin;
• cream “Peasant” butter - 50 g;
• a pound of hard, unsharp and mild cheese;
• liter of pasteurized liquid cream, 22% fat;
• a small pinch of nutmeg;
• sugar and salt in the third part of a teaspoon.
Preparation:
1. On the largest grater, rub the cheese into chips.
2. Oil cut into small, small blocks.
3. Add nutmeg and a little ground pepper to the cream, mix well.
4. Put the cheese chips in the prepared pumpkin “pot”. Pour the cream mixed with spices, add sugar, butter, salted and mix well.
5. Cover the “pot” with the cut off top and place the stuffed vegetable in the oven for one hour.
6. Prepare the dish, before serving, cool, so that the cheese mass is well frozen, and cut into slices.
Pumpkin, baked whole with dried fruits and rice - “Honey”
Ingredients:
• ripe pumpkin of small size;
• 30 gr. thickened homemade cream;
• one and a half tablespoons of sugar;
• 100 gr. pitted prunes;
• 50 gr. light honey;
• half a cup of long grain rice;
• dried apricots - 100 gr .;
• 120 gr. dark raisins.
Preparation:
1. Carefully, with a sharp, stiff knife, cut off the top of the vegetable. Pick the pulp with seeds and select with a spoon or carefully cut off a piece of hard pulp with a knife, leaving walls with a thickness of no more than one and a half centimeters.
2. In several waters, wash the rice and boil it in lightly salted water until ready. Then fold the grits into a colander, rinse well again with cold water and leave to all the water is gone.
3. Scald the dried fruits with boiling water, cover with warm water. After 20 minutes, drain the liquid and dry the fruit well.
4. Melt the cream, avoiding overheating too much. This can be done in a microwave or in a water bath. 5. Put boiled rice in a bowl, add to it dried dried fruits, sugar. Pour in the melted warm butter, mix thoroughly and immediately transfer the filling to the prepared pot.
6. Place the cut-off top on top and place the pumpkin in the oven heated to 150 degrees for an hour and a half.
7. Serve ready hot dish to the table, watering with melted honey. Warm honey can be served separately in a bowl.
Dessert pumpkin, baked whole with apples
Ingredients:
• small pumpkin;
• large Golden variety apples - 3 pcs .;
• a few sage leaves;
• needles of fresh rosemary - 5 pcs .;
• sour cream of average fat content - 75 gr.
Preparation:
1. Cut the butter into small, even cubes and place it on the bottom of the prepared pumpkin “pot”. Top with rosemary and sage.
2. Cut off the peel of apples, remove the core. Slice the fruit into small, thin slices and transfer them to butter.
3. Put sour cream on top, close the filling with the cut off part and wrap the vegetable in foil. The package should fit the fruit tightly, therefore, when wrapping, compress it carefully.
4. Carefully place the packed pumpkin on the baking sheet and set it in the oven preheated to the optimum temperature for 1 hour and 15 minutes.
5. Then take out, gently move the foil back and check the readiness by piercing the baked vegetable with the edge of the knife.
Pumpkin, baked whole with bread, cheese and cheese - “in Geneva”
Ingredients:
• one baguette, can be replaced with white bread;
• large pumpkin, weighing up to 3 kg;
• 200 gr. non-sharp high-quality cheese;
• freshly salted fresh cheese - 100 g;
• high quality vegetable or olive oil;
• nutmeg for taste - a small pinch;
• 250 ml of cow's milk.
Preparation:
1. Cut the baguette or bread into slices, not thicker than a centimeter. Spread the pieces on a dry baking tray and lightly dry in the oven. Suffice it to withstand pieces of bread at 150 degrees for ten minutes. 2. In milk, add a little salt and nutmeg, stir thoroughly with a whisk.
3. Crumble the cheese in a separate bowl, rub the cheese with a large grater and mix well.
4. In the prepared pumpkin, cut off a little bit of pulp from the walls and bottom, leaving the walls approximately centimeter thick.
5. Lay slices of dried bread on the bottom of the cavity, and place the mixture of cheese on it.
6. Fill all with milk mixed with nutmeg and cover with a lid, cut off the top.
7. Bake at 200 degrees for an hour.
8. Serve hot, well sprinkled with olive oil.
Whole roasted pumpkin - cooking tricks and useful tips
• The tail on the “lid” can be cut off, but if you still decide to leave, shorten it to 2 cm and wrap in foil so that it does not burn. If you put a whole vegetable in a foil package, its peel is guaranteed not to have a tan.
• If you are preparing a dessert dish, lightly sprinkle the walls and bottom of a vegetable pot with sugar and let stand for a little, so that the flesh is well absorbed.
• If you have baked a vegetable in foil, carefully move it from the pan to the plate. The package accumulates hot juice, which can burn.
