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Pumpkin bread with garlic sauce

Pumpkin bread with garlic sauce


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Wash the zucchini, peel it and cut it into thicker slices.

Beat the egg well with salt, vegeta, pepper and finely chopped dill.

Grate the cheese and mix it with the breadcrumbs.

We take each slice of zucchini and pass it first through the flour then through the egg and then through the cheese mixture with breadcrumbs.

After finishing the operation ... heat the oil and fry the zucchini until well browned on both sides.

We take them out on paper towels to drain the excess oil.

For the sauce:

Peel the garlic, grind it, add a pinch of salt and a pinch of oil and rub well with a teaspoon. When it has turned white, we mix it with the grated tomato.

Serve the hot zucchini sprinkled with garlic sauce and decorated with green parsley.


Wash the zucchini, peel it and cut it into thicker slices.

Beat the egg well with salt, vegeta, pepper and finely chopped dill.

Grate the cheese and mix it with the breadcrumbs.

We take each slice of zucchini and pass it


first through flour then through egg then


by mixing cheese with breadcrumbs.

After we finish the operation. hammer the


oil and fry the zucchini until golden brown


We take them out on paper towels to drain the excess oil.

Peel the garlic, grind it, add a pinch of salt and a pinch of oil and rub well with a teaspoon.


When it has turned white, we mix it with the grated tomato.
Serve the hot zucchini sprinkled with garlic sauce and decorated with green parsley.


Recipe: The most delicious pumpkin bread with garlic. I'm ready in 30 minutes!

Recipe. The most delicious pumpkin bread with garlic. & Icircn 30 minutes are ready!

Pumpkin bread recipe.A delicious recipe for pumpkin and garlic. & Icircn 30 minutes are ready!

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Pumpkin bread recipe.ingredients:

1 raw zucchini (size 25-30 cm)
frying oil
100 gr flour
salt

For the composition of breadcrumbs:

2 eggs
flour
salt
5 cloves of crushed garlic
salt and pepper to taste

Pumpkin bread recipe.Method of preparation:

Peel a squash, grate it and sprinkle with salt. Leave for about 20 minutes, then drain the juice formed.

The zucchini slices are swabbed with a dry napkin and passed through flour. The eggs are mixed with salt, pepper, crushed garlic, water and flour. The zucchini slices are passed through the composition of breadcrumbs (as in schnitzel) and we fry them in hot oil on both sides.

After frying, remove on an absorbent napkin to remove excess oil.


Fried zucchini

That and the beans don't go with pleasure, but I still appreciate the look.

I can't wait to make the zucchini bread according to your recipe, I think it will work out well if I follow the recipe.
I'll write what came out.

I am convinced that you will not have any problems with the pumpkin recipe, you just have to be careful not to burn the breadcrumbs too much.

Breaded zucchini goes very well with garlic sauce

It goes with garlic sauce, but I'm used to doing it only when I simply fry the pumpkin slices in oil. Well, convenience.

I also prefer breaded zucchini with garlic sauce! It is my favorite: p

:) Done, you convinced me: P I go over the convenience and next time I make a mujdei for breaded pumpkins.

this is my favorite food and of course with garlic sauce (or if I feel too hungry for them and I can't wait to make the sauce we eat clean and ready garlic :)). I'm already thinking about how they would sit on the plate in front of me. :))

I'm comfortable, but I see that you outdo me :)) Or maybe you're more greedy than me. If I still smell garlic after, then at least enjoy it properly. Anyway, compared to how long it takes you to make pumpkin bread, mujdeiul is child's play :)

I'm not comfortable at all. :( but I'm very greedy. :)

Aha. so you are greedy above :)) How good is a nickname. I also know who I'm talking to here: D

:)) you make me laugh. I don't think it matters that much to die of lust. :)))) the important thing is that you make us want something more like a pregnant woman. good thing I didn't discover your blog when I was pregnant: D

:))) I play stupid too, I can't be too serious at night. Don't be too happy, maybe you ever decide you want another child: P

The man who will be at the pan asks: Aren't the zucchini slices too thick? What thickness should it be?

:)) Sorry I kept you so far away from the pan. The thickness of the zucchini slices also depends on everyone's preferences, I made them a little thicker because I wanted the zucchini to feel as good as possible (about 1 cm). But you can make them as thin as you want, the important thing is that then you have time and patience to fry so many slices.

Before frying, I salt the pumpkin slices and leave them for an hour or two to leave the juice, then I squeeze each piece. The interest is to soften it and thus fry it faster. And I make the juice (sauce) with garlic, finely chopped tomatoes or tomato juice and a lot of greens. It doesn't spoil a little yogurt or sour cream to cut the strength of the garlic. I noticed that dairy products annihilate the smell of garlic and do not even go back on the neck (annoying for those around you).

Your suggestions are very useful, thank you for taking the time to share them with us. And it seemed to me that the cream seemed to "soften" the garlic a little more (and it goes great with the breaded zucchini).


How to prepare Zucchini bread simple and quick recipe

I washed the zucchini and peeled it with the peeler in a thin layer. I rinsed it again with cold water to get rid of the specific mucilage.

Zucchini contain saponins (substances that make foam in contact with water).

I cut the zucchini into thick slices of approx. 1 cm that I salted on both sides. Then I drained them in a strainer for about 15 minutes. Next to them you can see some graffiti eggplant slices.

The pumpkins left a lot of water and were a bit wet so I squeezed them lightly between my palms and lightly dab them with a paper napkin. If you do not wipe them well, the moisture in them will destroy the crust (it will crack when fried and oil will enter the pan).

I prepared the 3 containers for the panada: flour, egg and breadcrumbs. I beat the eggs with a fork and salted them a little. Now is the time to season (if you want) the breadcrumbs. I left it natural.

Pane = flour, egg, breadcrumbs

I work organized and systematically. That is, first I pass all the slices of zucchini through the flour and place them on a clean plate. Then I pass them through egg and breadcrumbs and put them on another plate. I don't heat the oil until I'm done.

See how fast things go like this!

Here's what these pumpkin breads look like before frying.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane


Serve the pumpkin bread simple recipe

After about 5 minutes I moved the pumpkins on a plate and placed them on the table. They are good warm but not really hot. I quickly rubbed 2 tablespoons of sour cream with 1 clove of crushed garlic and a little salt and I made a dip for them.

Not to forget! I also put 3 mint leaves and I assure you that it is the best garlic sauce you can make! Besides tzatziki, obviously.

Here is the section on how nice the layers look: crispy crust and soft and creamy core.

Try this simple and quick recipe for breaded pumpkin! With breadcrumbs! How else?


Method of preparation

Wash the zucchini, peel it
and cut it into thicker slices.

Beat the egg well with salt, vegeta, pepper and
finely chopped dill.

Grate the cheese and mix it with the breadcrumbs.

We take each slice of zucchini and pass it
first through flour then through egg then
by mixing cheese with breadcrumbs.

After we finish the operation. hammer the
oil and fry the zucchini until golden brown
good on both sides.

We take them out on paper towels to drain the excess oil.

For the sauce:
Peel the garlic, grind it, add a pinch of salt and a pinch of oil and rub well with a teaspoon.
When it has turned white, we mix it with the grated tomato.

Serve the hot zucchini sprinkled with garlic sauce and decorated with green parsley.


Pumpkin chips with garlic sauce

Their season has finally come! A cheap vegetable that does not have a strong taste and can be used in many recipes. I love pumpkins! I simply like fried, grilled, in soup, in cream soup, in the oven, in omelette, etc.

The story of pumpkin chips begins classically, with It was once a bag of pumpkin seeds. I put the seeds in the ground (we moved to the country house because of the pandemic) and made a plan for the first harvested zucchini to be eaten fried as I ate in Greece and Bulgaria. Okay & # 8230 there they were great also because we ate them hungry at lunch after we splashed and because we had like view the sea that I miss the most. And it's so good to be served! I miss eating at the restaurant so much, I swear !!

So, let's get back to our pumpkins. So the recipe for fried pumpkin as in Greece and Bulgaria (it is certainly eaten in other countries as well), as I prepared them, sounds something like this:

  • 2 pumpkins suitable for size
  • salt
  • 7 tablespoons flour
  • 400 ml of water
  • frying oil

1. I sliced ​​the zucchini thinly and sprinkled salt on them. Be careful not to make the salt too salty! I left them for about 10 minutes and drained the juice well, squeezing a little in their hand to get as many of them out.

2. Meanwhile I prepared the mixture of flour and water. Mix well so that it does not remain lumpy. The composition should come out more watery than the pancakes.

3. Heat the oil and when it is ready, take each zucchini, add it through the composition of flour and water and put it in the hot oil bath. Fry very quickly, turn on both sides and remove from the napkins to absorb excess oil.

4. I served them with garlic sauce prepared with crushed garlic, cream and sana plus fresh dill.

They are delicious, I love them !! It's the kind of dish you feel like you can't get enough of. You can try the same recipe with eggplant, maybe not sliced ​​as thin, a little thicker. You can arrange them differently in the plate, lined up, in the shape of a flower or I don't know how. My biggest problem is that I'm extremely greedy and impatient and I didn't stop to arrange them. I like to eat very hot food as soon as it is ready.

Personally, I like to eat them much more than ordinary breaded pumpkins. They come out a little crispy and together with the garlic sauce they are simply fantastic.