Description
Dear cooks and guests, I offer you a recipe of delicious meals. Now is the autumn and just the time of harvesting pumpkins. Big, small, orange, beige and a wide variety appear on our tables in a variety of dishes. About the benefits of this vegetable a lot is written govoritsya. So I'm not going to list the advantages of this vegetable. Just prepare a simple and tasty dish. The recipe is not exotic. In a cookbook that is dated to 1917, detailing the different recipes with roasted pumpkin is not just for consumers but also for the Royal family!
Ingredients
-
Pumpkin
1 kg
-
Minced chicken
500 g
-
Cream
100 ml
-
Cheese
100 g
-
Chicken egg
1 piece
Cooking
Cut the pumpkin in half. I was 2kg, so the formula specified weight 1kg. Based on this otmecheny the rest of the ingredients, i.e. pound pumpkin. If you have a little vegetable, then cut off only the upper part, like a cap.
Clearing the pumpkin from the seeds, remove the pulp. This is best done with a knife to remove the Apple seeds. The pulp is removed so that the edges are still 5-6mm.
Cut pieces of cut, fill with cream and proverjaem 5 minutes.
Mix the minced meat+ steamed pumpkin slices+ egg+ chopped fresh herbs.
Add the grated cheese, salt and pepper to taste.
Stuffed with a pumpkin
Wrap it in foil. Put in a container with a small amount of water. Put in oven for 30 minutes at t - 180°. PS : if you use a small pumpkin and cut it the lid, then close it filled with vegetable stuffing and place in baking pan with water. PS Botanists consider pumpkins a nightshade berry, but we know as a vegetable.
After half an hour, open our pumpkin, put on top a teaspoon of butter and set for another 10 minutes. Stuffed pumpkin ready.
The pumpkin was soft and perfectly cut. The filling is holding its shape.
Seeds can not be thrown away (optional). Seeds wash, dry and fry in medium heat on both sides. If you fry, they will be perfectly cleaned. If you overcook, the kernel will crumble, but the healing and beneficial properties not lose.
Help yourself!
Bon appetit!
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