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Pumpkin boats, stuffed with cheese

Pumpkin boats, stuffed with cheese


Choose, wash, dill the dill and cut it finely.

Boil an egg hard.

Mix the sweet cottage cheese with the soft butter, finely chopped dill, salt (to taste) and the hard-boiled and chopped boiled egg.

Wash and peel the pumpkins, then slice and scoop with a teaspoon, making sure that the outside remains intact. Cut the bottom of the pumpkins to have stability.

Fill the pumpkin boats with the filling of sweet cheese, egg, butter and salt.

What resulted after the pumpkins were sliced, leveled and hollowed, cut into small pieces and then mixed with finely grated telemeau, salt and pepper. (I also added the sweet cheese filling with egg, dill and butter, which I had left)

This mixture is placed on the bottom of the tray greased with butter beforehand, after which the pumpkin boats are filled, filled with the sweet cheese mixture.

Beat the two eggs well and add cream and salt. Mix well, for uniformity and pour into the pan, over the pumpkin boats filled with sweet cheese.

Put in the oven, on the right heat and when they have browned, remove the tray and serve hot.



Pumpkin boats stuffed with chicken breast and cheese - tasty, good-looking and tasty!

The pumpkins are very soft, and the filling is juicy and extraordinary. They can be prepared both at the daily table and at the holiday table.

INGREDIENT:

-1 chicken breast (or minced meat)

- Fresh basil & # 8211 optional

-70 gr of mayonnaise or cream

-salt and black pepper - to taste

METHOD OF PREPARATION:

1.Cut the zucchini stalks, then cut them lengthwise and carefully remove the pulp from the inside, using the teaspoon. Salt, pepper and grease well with pumpkin oil on both sides.

2.In a pan greased with oil, place the zucchini upside down and bake in the preheated oven at 180 ° C for 10 minutes.

3.Cut the chicken breast, washed and dried, small pieces. Fry the meat in a pan with hot oil until it is ready and golden.

4.Cut the onion into quarter slices, then fry it in the pan with oil, in which the chicken breast was cooked.

5.Cut the pumpkin pulp into very small pieces and add them to the onion pan. Cook the vegetables until all the liquid has evaporated and the composition begins to brown.

6. Between a bowl, mix the diced tomatoes and the chopped greens. Then add the chicken breast, 30 g of grated cheese, mayonnaise, garlic, given through the press, and pumpkin pulp with onions. Season with salt and pepper to taste and mix.

7. Fill the boats with the obtained composition and place them on the baking tray. Sprinkle with grated cheese.

7.Insert the tray in the preheated oven to 180 ° C for 5-10 minutes, until the cheese melts.

From this amount of ingredients you get 6 delicious boats. The preparation is very original and good-looking.


It is the tastiest food in pumpkin & # 8211 very light and simple, so that anyone can prepare it!

Zucchini is a versatile ingredient that can be prepared in various ways. Today we offer you a seasonal recipe for pumpkin rolls with cheese and garlic filling, which leaves your mouth watering. If you don't like garlic, then you can replace it with black pepper or other favorite spices. The pumpkins are very tender and fragrant, with a spicy note of garlic. This delicious and appetizing snack is served cold.

ingredients

Method of preparation

1. Cut the zucchini into thin slices and salt them.

2. Fry the zucchini in oil on both sides until golden brown.

3. Then move them on a paper towel to absorb the excess oil.

4. Grate the cheese through a large grater, add the mayonnaise and grind the garlic. Mix all ingredients well.

5. Chop the greens (I used parsley).

6. Place the cheese filling on the edges of the zucchini and roll them tightly into rolls. Sprinkle the sides with greens.


Quick quiche with pumpkin and eggs

Pain is a burden! This goes without saying, but we must not minimize the consequences of any pain, chronic or acute. The most commonly used treatments in Western culture are pills and antibiotics. However, in recent years, there has been a trend towards a return to traditional remedies, natural remedies and alternative medicine practices specific to Eastern Eastern culture.

Given that there is not (yet) an ideal medical practice, 100% safe and universally valid, most likely, the truth is in the middle of the two cultures. One such product that has appeared relatively recently on the market but has been used for thousands of years is CBD oil cream.

For starters, what is CBD?

If the term "CBD" is foreign to you, it is useful to know that this is an abbreviation for cannabidiol, a natural extract from the cannabis plant. And no, this substance has no hallucinogenic effects, because it does not contain THC (tetrahydrocannabinol), the substance that places cannabis use outside the law. Therefore, in Romania, any product containing cannabidiol is perfectly legal.

What is CBD cream used for?

When you apply creams or ointments on the skin, they can have benefits both for the surface of the skin and for the layers under the dermis. Most CBD oil creams work on both levels. The human body has an endocannabinoid system that normalizes appetite, mood, pain and pleasure.

Cannabinoid substances, such as CBD, activate the endocannabinoid system through skin receptors, muscle tissue, and nerve endings. This explains why most CBD creams are used to relieve chronic pain, inflammation and itching.

How to use cannabidiol cream?

Usually, the use of such creams with CBD oil is extremely simple. For local treatment, you need to identify the source of the pain or discomfort and just apply the cream. The process is similar to using a moisturizer.

Depending on the amount of CBD oil in the composition of the cream, you will be able to get faster or slower effects. It is advisable to start using this type of cream with a lower concentration and, over time, you can increase the percentage of cannabidiol. Watch out! If you have allergic problems, read the list of ingredients carefully and consult your doctor before using the cream.

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The main effects of using products that are applied directly to the skin and contain cannabidiol are to reduce the sensation of pain, reduce inflammation and improve skin health. For example, two common conditions in which the use of a CBD cream is recommended are arthritis and psoriasis. Moreover, although the application of the cream is local, the effects are felt throughout the body. You will feel more relaxed, calmer and less stressed!

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Pumpkin boats with marinated meatballs and mozzarella

When you don't know what to cook anymore, the unique food combinations always save you from confusion. For example, have you ever considered combining pumpkin or zucchini with meatballs and baking everything in the oven?

The pumpkin boats with marinated meatballs that we offer you today are a simple and effective recipe that you can prepare for a quick meal. You can also do it if you have marinated meatballs from the previous day, but you want to give them a new interpretation. You can use regular pumpkin or zucchini. You can also make meatballs from beef, pork or turkey.

  • 3-4 zucchini
  • 2 teaspoons olive oil
  • 2 cloves of garlic
  • salt
  • pepper
  • 500 g minced meat
  • parsley
  • an egg
  • 2 onions
  • Tomato juice
  • oregano
  • thyme
  • 200 g mozzarella
  • 100 g parmesan

Cut the zucchini in half and hollow out the core as if you were peeling an avocado. Do not remove the whole core, just enough to make room for the meatballs.

Sprinkle the zucchini with olive oil and bake for 10-15 minutes until soft.

In the meantime, you can take care of the meatballs. Mix the minced meat, a finely chopped onion, crushed garlic, salt, pepper, an egg and parsley. Mix well, then form round meatballs.

Put a little olive oil in a pan and brown the meatballs on each side until they change color. Add the second chopped onion, tomato juice, oregano, thyme and mix. Let everything boil together for 10 minutes.

Fill the zucchini with meatballs and a little sauce. Sprinkle with mozzarella and grated Parmesan cheese on top and bake for another 10 minutes, or until the cheese has melted.


ZUCCHINI WITH THREE CHEESE IN THE OVEN

Zucchini with three types of baked cheese are prepared in a maximum of 30 minutes and are perfect for a light summer dinner.

Simple recipe, easy to make, zucchini with baked cheeses are tasty, with perfect texture, without being soft and losing their taste. This recipe for these zucchini with baked cheeses is as simple as it turns out to be. There is nothing more pleasant than having a plate of vegetables au gratin with the most delicious cheeses.

To get a delicious recipe for baked pumpkin cheese you need to keep in mind a few tips:

  • 1. they will not jump because in this way the water is removed and they become too soft
  • 2. do not put crowded in the tray
  • 3. Do not cut very small pieces. Depending on their size, if they are cut in half lengthwise, they can be left whole (in the case of small ones), then in halves or quarters.

You can use local zucchini, but those with dark green or yellow skin (zucchini) are also delicious.

Baked cheesecakes smell extraordinarily good when taken out of the oven. They are delicious hot.

If you are a pumpkin lover I invite you to click here to be directed to my collection of pumpkin recipes.

You will find 8 recipes for pumpkin soups and broths, other recipes for boiled pumpkin (goat pumpkin or boats filled with rice and tomatoes), pizza recipes, muffins, meatballs, stuffing and much more.

Now I leave the list of ingredients and how to prepare for baked pumpkin cheese:

INGREDIENT:

pumpkins / zucchini small-medium (young)

grated mozzarella cheese

To prepare the zucchini with three types of cheese, I cut the ends of the pumpkins, then I cut them in half lengthwise. I sprinkled pepper and olive oil and baked them for 5 minutes in the preheated oven at 200 ° C. I then took them out, sprinkled a little garlic in the press, sprinkled with a little more oil and continued to cook for another 5 minutes.

During this time I grated mozzarella and emmetaler cheese and mixed it with parmesan, salt and chopped green parsley.

I took out the zucchini, covered them with cheese and continued to bake them for 10-15 minutes, until the cheese was lightly browned, and the pumpkins became slightly soft (we don't leave them until they become very soft).

When I took them out of the oven, I added a little finely grated Parmesan cheese and ate them with great appetite.


Pumpkin meatballs, with cheese, tasty and healthy

The pumpkin meatballs are very tasty and we often make them in the summer, but I hadn't made the cheese version for a long time, I almost forgot how tasty they are!

If you put the right sauce next to it, we already have a perfect snack, writes caietulcuretete.com.

Ingredients pumpkin meatballs with cheese

500 g of zucchini
100 grtelemea
1 or
3 cloves garlic
1 dill connection
50 gr flour
salt pepper

How to prepare pumpkin meatballs with cheese

Peel a squash, grate it and squeeze the juice. Sprinkle a little salt and leave it aside for 10 minutes, to leave the juice.

Drain the zucchini well from the juice and put them in a bowl. Add the telemeau given by the small grater.

Add the egg, finely washed and chopped dill, flour and salt and pepper to taste.

Stir until smooth.

Take a spoonful of the composition and put it in the hot oil.

Brown the meatballs over medium heat on both sides.

When they are ready, we take them out on absorbent napkins, in order to eliminate the excess oil. If you want a friendlier version, you can bake them in a non-stick pan, with just a tablespoon of oil.

They are very good cold, served with a garlic sauce or a delicious tzatziki sauce.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


  • 350 g zucchini (2 pieces)
  • 1 salad (or a small onion)
  • 50 ml oil
  • 3 eggs
  • 200 g cream cheese Philadelphia type
  • 1 teaspoon grated with salt
  • pepper
  • 1 teaspoon baking powder
  • 1 tablespoon breadcrumbs
  • 200 g flour
  • 100 g zucchini (a small piece) and 20 g Parmesan for decoration

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Meat and cheese pies & # 8211 Turkish pies or baked boats

Pies with meat and cheese & # 8211 Turkish pies or baked boats & # 8211 Turkish recipe. It looks like pizza but the dough is richer, with yogurt and olive oil. The minced meat filling is very tasty, with onions, garlic, tomatoes and peppers, similar to the one from eggplant stuffed carnations.

These pies with meat and cheese (Turkish pies or baked boats) are very easy to prepare and their filling can be varied with other vegetables (slices of tomatoes or peppers, eggplant or mushrooms) or with several types of cheese. After baking, sprinkle with chopped greens.

Pides are easily recognizable by the elongated shape of the boat. Mine were 30 cm long and approx. 8-10 cm. They fit 3 in an oven tray (33 x 42), placed wide.

This dough is great! I really liked it and I will do it on other occasions.


Pumpkin in the oven

Peel a squash, grate it and squeeze the juice.
Cut them into sticks about 12-14 cm long and about 1-5.5 cm thick.
Salt them and leave them to wait for 15 minutes, until they leave their juice.
Drain and wipe with absorbent wipes.

Make a mixture of breadcrumbs and well-crushed telemeau in a bowl, which will look like crumbs.

Separately, beat the yogurt, oil, green dill well (optional).
Pass the pumpkin sticks, first through the yogurt mixture, then through the breadcrumbs, so that they are "dressed" in a thick layer on all sides.
Place them slightly apart in a tray lined with baking paper.

Put in the hot oven, for about 25 minutes, at 190 degrees or until the zucchini is done and add a nicely browned crust on top.

Serve warm, plain or with a yogurt / sour cream or cheese sauce.