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Pumpkin pie with cheese

Pumpkin pie with cheese

  • 1 large zucchini
  • cow telemea
  • Parmesan
  • 1 or
  • 1 tablespoon flour
  • butter
  • salt pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pumpkin pie with cheese:

Put the zucchini on a large grater, squeeze the water and add an egg. Mix well, add salt and pepper, add flour. In another bowl, grate the telemeau. Put a little melted butter in a heat-resistant dish, grease it all over and add baking paper. Add half of the zucchini composition, put the grated telemeau on top, and grate a little Parmesan on top. Add the other half of the composition and bake for 45 minutes-1 hour.


Pumpkin pie

In a small bowl add the sugar and pass the yeast with a teaspoon until the composition becomes liquid, keep the bowl in a warm place for 10-15 minutes, during which time the yeast will rise.

Sift the flour into a bowl, add the spices to taste (salt, rosemary and cumin), leavened yeast and then, little by little, warm water.

Mix all the ingredients and knead the dough, gradually adding the oil.

Cover the dish with a clean towel and keep it warm until it doubles in volume.

Meanwhile we prepare the composition:

Peel a squash, grate it and chop it with an electric chopper. We leave them in a sieve, squeezing them occasionally, to eliminate the excess juice contained.

Knead the bellows cheese and grate the cheese, add the zucchini and the 3 eggs, season to taste and sprinkle with green basil. Mix all ingredients until completely homogenous.

From the raised dough, spread a uniform sheet, not very thick. Place it in the cooker bowl, previously greased with a little melted butter, add the pumpkin composition and the excess pie sheet over it. Color with tomato slices and grease with egg yolk.


Ingredients

Step 1

Pumpkin tart and goat cheese

Finely chop the onion and cook in a tablespoon of oil for 6-7 minutes, until it becomes glassy and soft. separately, the pumpkins are cut into lengths and the goat cheese is crushed in a bowl.

Assemble the tart in a tray lined with baking paper, and the puff pastry will be transferred to the tray. Put the hardened onion, half of the crushed goat cheese and the pumpkin slices over the dough.

Put the tart in the oven, at 180 degrees C, for 30 minutes, until the dough browns and the pumpkin slices take on color. Garnish with green onions, extra cheese and nuts. the tart can be sprinkled with a little olive oil at the end. Good appetite!


Pumpkin pudding with cheese

Grate the zucchini, sprinkle with salt and leave for a quarter of an hour.

Then squeeze the liquid very well and move to another bowl. Add the crushed telemeau, finely chopped green onions (I put dried chives), eggs and mix well. Pour the composition into a ceramic / glass form greased with butter.

Sprinkle with grated cheese or Parmesan cheese and shape in the oven over medium heat (170 degrees C) for about 40-45 minutes. The pudding is ready when the surface has browned. It is served hot, but it is good and cold.

It can also be made into smaller shapes, with shorter baking time.

TOTAL: 1230 grams, 1228.4 calories, 95.9 protein, 83.1 fat, 17.3 carbohydrates, 7 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.


Pumpkin Pie with Cheese - Recipes

CHEESE AND PUMPKIN PIE

Hello, my dears!
I was not left without ideas
Pope for the most gourmets:
Cheese and pumpkin pie.

INGREDIENTS

  • 350 gr flour
  • 200 ml of milk
  • 4 eggs
  • a sachet of baking powder
  • 150 gr melted butter
  • 350 gr cheese (cow or feta cheese)
  • 3 medium zucchini
  • a teaspoon of salt
  • butter for some trays
  • 100 gr grated cheese (sprinkled on top)

WORK PLAN cheese and pumpkin pie

  1. put the zucchini on the grater, salt them, then let them drain for about 15 minutes.
  2. add eggs over the pumpkinand homogenize with a tel.
  3. Gradually add melted butter, milk and crushed cheese
  4. Sprinkle the flour mixed with the baking powder and incorporate everything.
  5. Pour the composition obtained in a heat-resistant dish greased with butter (35 & # 21525 cm)
  6. Put in the oven for about 40 minutes. at 180 degrees, then sprinkle the cheese and leave for about 5 minutes. It is preferable to serve cold cheese and pumpkin pie, but it is very good and warm.
  7. good appetite!

Salted pie with cheese and pumpkin

This savory pie with cheese and pumpkin is a light snack, full of flavor and taste, suitable for any part of the day!

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It often happens that you get hungry between meals and want a light snack. A variant full of flavor and taste is this salted pie with cheese and pumpkin. It can also be served as a main meal with a vegetable salad or a vegetable garnish.

Below we offer you the ingredients and how to prepare this delicious salted cheese and pumpkin pie.


Salted pie with cheese and zucchini

I made these pies for a very long time, two months ago, right on my birthday, so you will realize how many recipes I have left over :)). It's true that in the meantime I posted more recent recipes, so I wasn't so lazy :). Now I also remembered these pies that sat quietly and waited for them to come to light.

The ingredients are for two cheese and zucchini pies (I made one in a round tray and the other in a rectangular tray)

  • It took
  • 500 gr flour
  • 1 sachet of dry yeast
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 340 ml of warm water
  • 2 tablespoons olive oil
  • Filling:
  • 1 red pepper
  • 1 green / yellow pepper (mine was half yellow and half green, so perfect)
  • 1 small white onion
  • 1 suitable red onion
  • 1 tablespoon olive oil
  • 2 small pumpkins
  • 100 gr cheese
  • 1 box of Delaco cheese with greens
  • 1 egg + 1 egg white (we use the egg yolk together with 3 teaspoons of milk)
  • a little salt and pepper
  • 8 tablespoons homemade or bought ketchup, slightly spicy (4 tablespoons for each pie)
  • Mediterranean spices

Method of preparation Salted pie with cheese and zucchini

  • In a cup mix the yeast with the sugar and a teaspoon of flour, add 100 ml of warm water and leave to rise for about 10 minutes.
  • Put flour in a bowl and mix with salt, and in the middle we make a hole in which we pour the leavened yeast. Knead by hand and add the rest of the warm water and finally add the oil. We finish kneading when the dough no longer sticks to the fingers.
  • Sprinkle a little flour on top, cover with a towel and put in a warm place away from drafts for about 1 hour.
  • During this time we take care of the filling.
  • We clean and wash the vegetables.
  • Cut the onion in half and then slice it, and cut the peppers into slices, but not very small. Heat the onion together with the peppers, in a pan with a little olive oil. Set aside to cool
  • We prepare two trays, I used a round one and a smaller rectangular one (approx. 25/30 cm) putting baking sheet in each
  • We spread in turn two sheets slightly larger than the trays in which they are to be placed, and we place them carefully in the trays.
  • Grease each sheet of dough with ketchup and divide the hardened vegetables on both sheets
  • In a bowl mix with a whisk egg, egg white, cream cheese and add a little salt and pepper
  • We also divide this mix in the two trays over the vegetables.
  • Then follow the cheese cut into small slices, and over the cheese we put the zucchini cut into thin slices
  • Gently pull the edges of the dough a little over the filling, then grease with a brush all over the egg yolk mixed with 3-4 teaspoons of milk
  • Grind Mediterranean spices on top

  • Put the trays in the oven for about 30 minutes in the preheated oven at 175 degrees or over medium heat.
  • Remove the trays from the oven and serve the pie hot or cold, according to your preferences.

Serve a slice of cheese and zucchini pie:


Baked pumpkin rolls with cheese

My dear ones, I thought that if we still have a sweet version of tort-spiral on the blog, it would be nice to have the salty version, meaning some pumpkin rolls with cheese and a lot of dill, as I like it :))
& # 8230si sper, si voua.

& # 8211 2 zucchini
& # 8211 200 g. Telemea (cow or sheep)
& # 8211 3 eggs
& # 8211 1 tablespoon cottage cheese
& # 8211 2 tablespoons sour cream
& # 8211 1 link dill
& # 8211 sare

Method of preparation:
Wash the zucchini and with the help of the vegetable peeler cut very thin slices, lengthwise (you can leave them as they are or you can peel them)

Grate the cheese and mix with 1 egg and half of the chopped dill.
On each slice of zucchini is placed a lump of cheese composition:

It is then rolled, not very tightly, so as not to break (although, even if this happens, it is not a tragedy: P, after baking this aspect is not visible at all)

Place the rolls in a round shape greased with butter / oil:

Mix the cream with the cream cheese, dill and the remaining eggs and pour over the pumpkin composition:

Bake for 30-35 minutes at 180 degrees (proper heat)
Leave it in the form to cool well and slice (if you do it while the dish is hot, the slice will break)


It took
2 eggs
300 g yogurt
3 tablespoons sugar
1 teaspoon salt
1 cube of yeast
100 g butter
500 g flour
Filling
300 g of cottage cheese
100 g sugar
2 eggs
100 g sour cream
2 tablespoons flour
lemon juice
Anointed
1 or

In a bowl beat eggs with sugar and salt, add melted butter and yogurt. In a bowl sift the flour, make a hole in the middle, add the yeast dissolved in a little warm water, the egg mixture and knead an elastic and non-sticky dough (if necessary add more flour) Cover and set aside to leaven.

Beat eggs with sugar, add cottage cheese, sour cream, lemon juice, flour and mix well, then refrigerate until used.

Divide the coca into 2 pieces. Spread a thin rectangular sheet, add the cheese on the entire surface and roll the ends halfway.

Place in a tray lined with baking paper, cover and leave to ferment for about 15 minutes. Grease with beaten egg and put in the preheated oven until nicely browned.

Try this video recipe too


PUMPKIN ROLLS WITH OVEN CHEESE

Baked pumpkin rolls with cheese & # 8211 tasty, simple recipe, easy to prepare with simple ingredients. Recipe for zucchini rolls with baked cheese, a delicious summer recipe (but it works in any season), is perfect for lunch or dinner and I would say it is one of the best pumpkin recipes.

When I prepared this recipe I imagined how I could replace some lasagna sheets with vegetables.

I had these pumpkins in the house and it would have been a shame to let them sit in the fridge. I told myself that I should do something new to my family, because I do it quite often pumpkin recipes (especially in summer) and I think that at some point they will get bored of the same recipes put on repeat. Recipe for pumpkin au gratin with tomatoes and goat cheese or pumpkin recipe with parmesan in tomato sauce they were in the top of my preferences, until I prepared this recipe. At this point I can say that he entered directly on the 1st place.

If you want to be inspired by my collection, then click here and you will be distributed by prescription.

Zucchini are extremely rich in nutrients, fiber, vitamins and minerals. They contain a very large amount of water and few calories, so they are indicated in diets. You can prepare a lot of recipes with their help, without fear of gaining weight.

To prepare baked pumpkin rolls with cheese you must choose firm, spotless peeled pumpkin.

It doesn't matter what variety of pumpkin you choose to prepare this recipe. They can be local pumpkins, zucchini (dark green peeled pumpkins) or yellow ones. To be honest, I would have preferred to use zucchini, because there would have been more color, a nice contrast between the dark green skin and the light-colored core.

Do not peel them. That's where all their nutrients are.

Some of them are lost during cooking, but something will remain.

I used cream cheese, but you can replace it with ricotta or cream cheese. For flavor I used garlic powder, but you can use one or two small cloves of garlic given by the press. I put in oregano cream cheese and fresh mint, but if you can't have these greens you can replace them with parsley, dill, basil, thyme & # 8211 depending on your tastes and what you have in the house.

Recipe for pumpkin rolls with baked cheese are rolls au gratin with cheese and bechamel sauce, the rolls being dipped in tomato sauce for extra flavor.

They came out tender and very tasty, so they were finished immediately. Below you have a picture with the rolls in the section that I hope will convince you to try the recipe.

The quantities I left down are for 4-6 people, depending on how big you make the rolls or how big the portions are.

They are perfectly warm, fresh out of the oven, but if you stay you can heat them the next day.

These rolls are an extremely tasty, light, summer dish, a totally different recipe from the classic appetizers of pumpkin rolls with cheese.

Now I leave the list of ingredients and how to prepare for baked zucchini rolls with cheese.

INGREDIENT:

(For 12 rolls of 4 slices & # 8211 suitable for 4-6 people)

2 pieces of medium-thick pumpkin

200 g cottage cheese / ricotta

120 g cheese (mozzarella) finely chopped

1 teaspoon chopped (fresh) mint

1 clove garlic given by the press or 1/4 teaspoon garlic powder

150 g bechamel sauce & # 8211 from the total amount of sauce prepared below

For tomato sauce:

1 teaspoon grated dried thyme

2 cloves of garlic given through the press

For bechamel sauce:

For starters I prepared the bechamel sauce, as shown here.

I brought the milk to the boil, then took it off the heat. I melted the butter in a bowl with slightly higher walls. When it started to sizzle, I added flour, mixed it well and let it harden easily, without coloring. I poured the milk gradually, I dissolved the flour, I seasoned it with salt, pepper and ground nutmeg and I let it boil until the sauce started to have consistency.

I washed the pumpkins very well, dried them, then sliced ​​them with a full length mandolin.

I marinated them with salt and olive oil, greasing each layer on a large plate. I left them for 30 minutes, during which time I prepared the tomato sauce and the filling.

I hardened the finely chopped onion in the hot oil, then I added the tomato juice, salt, pepper, sugar, thyme and two cloves of garlic given through the press, then I let it boil over low heat, with a lid, for about 10 minutes.

When it was ready, I poured it into the heat-resistant dish in which I was going to put them in the oven. I chose a large yena vessel: 35 * 22 cm.

To prepare the filling, I mixed cottage cheese with cheese, 150 g of bechamel sauce and an egg, then seasoned with salt, garlic powder, oregano and mint.

I mixed until the composition was homogenous.

I prepared my slices of zucchini to be rolled: I superimposed 4 slices of zucchini leaving a distance of 3-4 mm between them, as seen in the picture below.

I put a spoonful of filling and rolled, then I put them over the tomato juice.

Over each roll of pumpkin with cheese I put a tablespoon of the remaining cheese, and over the cheese a tablespoon of bechamel sauce prepared at the beginning of the recipe.

I baked the pumpkin rolls with cheese in the oven for 40 minutes at 180 ° C, but depending on the strength of the oven, you will leave it until the bechamel sauce starts to brown slightly.

God, they smelled good when I took them out of the oven!

I could hardly resist taking pictures of them.

I hope you like it as much as we liked it.

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Video: Perfect Pumpkin Pie (January 2022).