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Pumpkin ciulama

Pumpkin ciulama

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In a saucepan, add the oil and when it has warmed up, add the chopped onion, let it harden a little, then add the cleaned and diced zucchini, enough water to cover, salt and pepper to taste.

Let the zucchini boil well, turn off the heat and, with the help of the blender, pass them (or with the mashed potatoes).

In a bowl, mix the sour cream with the flour, the crushed garlic, add the pumpkin, put it on the fire again until it thickens.

We serve it with chopped dill or parsley (or why not, as a garnish next to the steak).

Calf ciulama

1 kg meat, 1 l water, 1 carrot, 1 onion, 1 parsley, 1 tablespoon butter, 1 tablespoon flour, salt.
Cut the meat into suitable pieces. Bring to a boil with a liter of cold water and salt. The meat must be covered with water. When it boils, take the foam 2-3 times. Add a carrot, an onion and a parsley root. Bring to a simmer. The pan is kept covered for three quarters. Separately, in a saucepan, fry, without browning, a tablespoon of flour with a good tablespoon of butter. Extinguish with the juice in which he boiled the camel. Let it boil for a few minutes. The sauce should be as thick as cream and without any lumps. Pour the sauce over the camels, after removing the vegetables, keep them hot on the fire, without boiling. If the food is not served immediately, keep the pan in hot water and put a few pieces of fresh butter on top, so that no skin forms. Depending on the taste, mushrooms and chopped butter can be added to the ciulama. The food becomes tastier.

Sanda Marin, Cookbook, Cartea Românească Publishing House, Bucharest

Zucchini bread with garlic recipe for pumpkin, zucchini, pumpkin or lard schnitzel

Zucchini bread with garlic recipe for pumpkin, zucchini, pumpkin or squash schnitzel. Pumpkin bread with garlic in golden crust and crispy breadcrumbs. How to properly fry zucchini without soaking in oil? Recipes with pumpkin. Recipes for bread crumbs in breadcrumbs.

I can't wait for these truffles to appear to make breaded zucchini or pumpkin schnitzels. In Arad, the zucchini is called "ludăiță", the diminutive of "ludaie" & # 8211 meaning pumpkin pie. In some areas zucchini are called "pumpkin" and zucchini is the version of zucchini with dark green skin. In Italy, all zucchini are called "zucchini", not just dark green ones.

In the markets of Arad there are many varieties of pumpkins, grown by local producers: pumpkins with light green, dark green or striped (zebra). In the picture you can also see asparagus from the gardens of the Arad households.

We also really like "patison" pumpkins (flat star-shaped pumpkins). Zucchini and squash have a white, creamy and very tasty core. Classic zucchini (light green) are more watery and must be squeezed well before frying.

Schnitzel (Schnitzel in German lb.) means cut, slice. The slices can be made of meat, cheese or vegetables, so the name does not only refer to meat fried in breadcrumbs. Pane comes from the Latin from pane = bread. Pan schnitzel means a slice rolled in flour-egg-breadcrumbs that is fried in a hot oil bath. The most well-known schnitzel pane is even Wiener Schnitzel (Viennese schnitzel) which is prepared according to a well-established recipe & # 8211 see here. There are recipes for schnitzels (slices of meat) that do not have breadcrumbs & # 8211 for example Rahmschnitzel & # 8211 the recipe here.

Many people incorrectly call "bread" any thing rolled in flour and egg, without breadcrumbs. Yes, they can be made into pumpkins or meats, but they can no longer be called breadcrumbs because the breadcrumbs are missing. It has a very well established role because the crust formed by it works as a barrier against the penetration of oil into the preparation! Which is not the case when we slice only through flour and egg. The breadcrumbs can also be prepared at home if you follow this recipe.

These breaded zucchini can also be made simple, seasoned only with salt, but this time I decided to season them with a little granulated garlic. Sensational came out! I preferred to put the garlic powder directly on the pumpkin, before rolling them in flour-egg-breadcrumbs, because its aroma is better impregnated in them. In addition, I did not want to ruin the crispy crust of breadcrumbs by subsequent sprinkling with mujdei because it would soften it.

Along with this breaded zucchini, I also prepared a quick yogurt sauce with freshly crushed garlic. It's refreshing and goes great with these pumpkin schnitzels.

From the quantities below it results approx. 4-6 servings of zucchini breaded with garlic or pumpkin schnitzels.

Pumpkin salad fried with yogurt - recipe

For this recipe it is better to use zucchini than pumpkin, because they have less juice and remain firmer after cooking.

Also, the yogurt should be creamy, without whey. You can use, for example, Greek yogurt.

If you want to get a diet salad, opt for an assortment of yogurt that is low in fat. This way you will have a dietary substitute for mayonnaise. Yogurt sauce with garlic can be used with other types of salads.

Also, bake the zucchini on the grill or in the oven and avoid frying.


  • 2 zucchini or small zucchini
  • 200 g of yogurt
  • 2 cloves of garlic
  • 2 tablespoons oil
  • salt and dill, to taste

Method of preparation

Peel a squash, grate it and cut it into cubes. Sprinkle with salt and let stand for a few minutes. Drain excess fluid.

Heat the oil in a pan and add the zucchini. Fry them on both sides, browning slightly. It doesn't have to flicker at all.

Remove the fried zucchini on a plate lined with paper towels.

While the pumpkins are cooling, you can prepare the yogurt sauce.

Peel a squash, grate it and squeeze the juice. Put them in a bowl with a little salt. Rub them a little with the back of a teaspoon to leave the juice.

Then add the yogurt and finely chopped dill.

After the pumpkins have cooled, add the yogurt sauce over them and mix gently, without crushing the vegetables.

Fried pumpkin salad and yogurt should be kept cold for at least 30 minutes before eating.

Serve on slices of bread, with glue or crackers (dry biscuits).

You can eat it with the addition of raw vegetables, such as tomatoes or bell peppers.

The remaining salad is kept in a saucepan in the refrigerator. However, it is recommended to consume it in 2 days.

We also recommend other recipes with pumpkin:

1. Iuliana Florentina Avram, Pumpkin salad with yogurt and garlic, Recipes of all kinds:
2. Liviu Gheorghe, Tudori Ilie, Mihai Minoiu, Călin Ianța, Dovleceii, Healing and Purification through Food and Fasting, Vol. II, Kamala Publishing House, Brașov, 2000, p. 119

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

The summer pumpkin season is usually from June to mid-August, when summer pumpkin can be found everywhere in farmers markets, supermarkets and CSA baskets. You can even harvest summer squash from your own vegetable garden - if you're lucky enough to have one. And beware, these summer pumpkins come in waves, so get ready for a whole bunch of them and get ready for harvest.

Whether you want to make summer squash noodles, squash casserole, summer squash soup or just cook them - we've covered you with these 32 salty summer squash recipes . No more wondering what to do with all that summer squash. Take a look at these amazing ways to cook summer pumpkin, get inspired and get ready to cook pumpkin all summer long!

Next: 16 great tomato recipes for summer

Felicia Lim is the author of the food blog Dish by Dish, where personal stories are intertwined with simple, healthy recipes (most of which are gluten-free or cereal-free).

Come to her blog and say hello, preferably with a cake in one hand and a clogged cup of tea in the other!

The fastest way to prepare mushroom ciulama. Simple recipes

Careful! From the start you need to know a… let's call it a "trick". Most housewives put flour directly into the sauce from hardened mushrooms. Do not do this because the flour does not dissolve well and makes lumps. Dissolve the flour with a little cold water before putting it over the mushrooms and the sauce will have a uniform consistency. Otherwise… increase at work!

Ingredients for mushroom ciulama

  • 500 g mushrooms
  • 2 tablespoons flour
  • 100 ml of cream
  • 2 tablespoons oil
  • 1 suitable onion
  • 1 bunch of green parsley
  • salt
  • pepper

How to prepare mushroom ciulamala

  1. Peel an onion, cut it into small pieces and fry in hot oil until soft.
  2. Wash the mushrooms well, clean them, cut them into thin slices, put them over the onion and harden the mixture until the juice is reduced.
  3. Dissolve the flour with a little cold water and pour it over the mushrooms. Fill with hot water depending on how much sauce you want the ciulamau to have.
  4. Season with salt and pepper to taste, and let the mixture simmer until the sauce begins to thicken. When you put it on the table you can add cream and decorate it with chopped green parsley. It goes great with warm polenta. Good appetite!

95% of the zucchini is water, so when it is cooked, the water will evaporate. Therefore, add salt first on the zucchini and then allow the excess water to drain before cooking. While consuming this fruit, do not remove the peel because it contains important nutritious beta-carotene, the vitamin component acting as an antioxidant, thus protecting the cells from oxidative damage. Edible pumpkin flowers are often used in French and Italian cooking.

courgettes au gratin is an easy to digest and very tasty dish, suitable for hot days when you want to eat something nutritious, without being heavy on the stomach. The preparation is flavored with garlic and basil fresh.

Wednesday's recipe. Mushroom ciulama (Romanian recipes to your taste)

Are you looking for Romanian recipes? Then it penetrates deep into the villages of deep Romania. The historical Maramureș is a real encyclopedia of Romanian networks, for any season.

If I were to call now a dish specific to the summers and autumns of Maramures, then the first thing that would come to my mind is this: mushroom ciulama.

If you hadn't had the opportunity to look for the mushrooms with their brown coat, round and bonhomie like some, through the forests of Moros. Parisian bourgeois of the nineteenth century, then, at this time, you could find them on the market. And, once you have stopped with them in the kitchen, you can still do one thing: close your eyes and, catching the smell of reavan, wet leaves, earth, imagine for a moment that you are in the woods. Mushrooms rinse quickly under running cold water.

Even if you are tempted to leave them in the water for a long time, my advice is not to do it. Cold water could oxidize the white "flesh" of the mushrooms. And, anyway, you will boil them in two or three waters, time to "let" the sand and clear. This is what any careful connoisseur of Romanian recipes will tell you.

But before you throw them in the pot, don't forget to cut them into slices. In the last water add a finely chopped onion. Let it boil like this, together, for an hour, over a low heat, adding warm water from time to time.

Read the recipe further on ANTENA SATELOR and find out all the details of this delicious Romanian recipes.

Want to know more about these cannelloni with pumpkin, mushrooms and goat cheese?

The first thing you need to know about this recipe is that cannelloni are not made from pasta. I replaced them with some thin slices of pumpkin which will give a different and fun point to your recipe.

These sheets are very easy to make especially if you have one mandolin the home. Of course, please be very careful with it and always use the protector, because it is easy to cut with its sharp blades.

You can also make them with a large, well-sharpened blade. When you see what easy to do and how rich the recipe is, it will certainly open up a world of possibilities.

These cannelloni have no meat, bacon or even tuna. Is a vegetarian recipe prepared with a mixture of vegetables and goat cheese that gives it a delicious taste.

As mentioned earlier, this recipe is ideal for a balanced diet, with more vegetables and easier.

Another important change is that he has no bechamel. In fact it is not the first time we do them without it and I assure you that you will not miss.

At home I used this recipe to make a simple and rich dinner. I served a chicken soup for the first course and for the second, these light cannelloni.

You do not have to cook the sheets for a long time because, being so thin, a few minutes in varoma It is more than enough. This will prevent them from falling apart and make it more comfortable to work with them.

This recipe is best taken fresh, hot and with melted cheese. If you don't have much time to do it right now, you can leave the cannelloni ready, failing to give them the heat and serve them.

it keep well in the refrigerator for at least 2 days.

I haven't tried yet freeze them but I don't think they'll have a problem. So, if you dare, leave us a comment with your experience.

Video: Ciulama de ciuperci


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