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Pumpkin salad

Pumpkin salad


I washed the pumpkins and peeled them. I cut them into cubes and boiled them in salted water. We don't boil the pumpkins too much, we leave them crispy slightly.

With a spatula I moved the pumpkins to a strainer and let them drain and cool.

I crushed the garlic, chopped the onion and the green parsley. I had the dill dried, ready to grind.

I put the well drained and cooled pumpkins in another bowl. I added 2 tablespoons of mayonnaise, a mixture of freshly ground pepper, crushed garlic and onion.

Also now I put the chopped greens (dill and chopped parsley).

I mixed everything and matched the taste of salt and pepper. I felt I needed more, so I added a tablespoon of mayonnaise.

I covered the bowl and put it in the fridge for an hour, to set the flavors.

I took the salad out of the fridge and served it on slices of toast with slices of tomatoes.


Pumpkin and pepper salad in a jar & # 8211 Once you make them, they can be kept for a long time

Pumpkin and pepper salad is the first to be eaten in winter. No matter how many jars I make, it ends immediately. My husband and children would eat this salad with all kinds of dishes. Try the recipe below too!

Ingredient:

  • 2 zucchini, 280 gr carrots
  • 350 gr onion, 600 gr bell pepper
  • 2 kg tomatoes, 150 ml sunflower oil
  • 200 g sugar, 2 tablespoons salt, 5 cloves garlic
  • 100 ml of vinegar, 10-15 black peppercorns

Method of preparation:

Rinse the pumpkins and cut off their heads. We then cut them into small cubes. We wash the bell peppers well and clean them of seeds. We cut them into cubes, just like pumpkins. Then peel the carrots and grate them.

Peel the onion and put it together with the tomatoes through a meat grinder or a blender. Those who want the salad to be more spicy can add chopped hot peppers.

Transfer the prepared vegetables, except for the zucchini, to a deep saucepan.Add in the pan, sunflower oil, sugar, salt, black peppercorns and chopped garlic.

Let the mixture simmer, then add the zucchini. Cook the vegetables for 40-50 minutes, stirring constantly. We make sure the salad doesn't burn.

At the end, pour the vinegar into the pan and mix. Turn off the heat and immediately pour the salad into sterilized jars. We screwed on the lids of the jars. We turn the jars upside down, wrap them in a thick blanket and let them cool.

After they have cooled completely, we store them in a dark and cool place, preferably in the basement or pantry. I enjoy cooking!


Pumpkin salad - the recipe that will not leave you indifferent!

The salad can be prepared with both pumpkin and eggplant.

INGREDIENT:

The volume of the glass is 200 ml. From the indicated amount of ingredients you will get about 4.5 liters of salad.

METHOD OF PREPARATION:

1.Prepare the jars beforehand: wash and sterilize them. Many housewives sterilize the jars in the classic or microwave oven, and we steam sterilized them.

2. Dissolve the tomato paste in a liter of water (you can probably replace it with tomato juice or chopped tomatoes in the same amount).

3.Then wash very well, clean and cut the vegetables (as you like: into cubes or strips). We cut them into strips. If you choose cubes, chop them all this way.

4.Cut the zucchini into longitudinal quarters, after which it will be easy to chop them into equal slices.

5.Cut the onion into crescent halves.

6.Cut the sweet peppers into strips.

7. Cut the tomatoes into slices - as for regular salads.

8. Bring the tomato paste solution to the boil. Add the cooked vegetables and spices (salt, sugar). Pour in the oil.

9.Mix and cook the salad for 20 minutes. The boiling time is always calculated from the moment the boiling starts. At the end of the cooking process, add the vinegar and mix.

10. Transfer the prepared salad into sterilized jars, closing them tightly.

11.Turn the jars with the lids down and cover them with a duvet. The next day you can hide them in the pantry, and in winter you can enjoy the salad, serving it as an appetizer or side dish.


Pumpkin salad (for winter)!

A delicious pumpkin salad! It is one of our favorites! Its taste is so pleasant that you want to eat it at every meal: it is largely due to its special marinade. Try to prepare it! We are sure you will not regret it!

INGREDIENT:

-1 kg of tomatoes or 800 ml of tomato juice

From the ingredients indicated above we obtained 4 jars of 500 ml of salad.

METHOD OF PREPARATION:

1. Remove the ends of the pumpkins, then cut them into short, thick strips. If they are old, peel and seed them beforehand.

2.Cut the onion in half crescents and put the carrot through the large grater.

3. Heat a little oil in a pan. Fry the onion in it until it becomes transparent. Then add the grated carrot and fry everything for about 4 minutes.

4. Peel the tomatoes and remove the stalks. Peel a squash, grate it and squeeze the juice. Pass all these vegetables through the meat grinder. Then pour them into a large saucepan and mix.

5.Add the fried vegetables, 3 cloves of garlic (passed through the garlic press), salt, sugar and oil. Stir.

6. Put the sauce obtained on high heat. Bring to the boil, then reduce the heat, cover with a lid and simmer for 10-12 minutes.

7. Then add the zucchini. Boil the salad under the lid for 25-30 minutes from the boil, over low heat. Stir a few times during cooking. Be careful not to overcook the pumpkins!

8. 2-3 minutes before the end of the cooking process, add the remaining vinegar and garlic, passed through the garlic press. Stir.

9. Transfer the hot salad to sterilized jars, sealing them with sterilized lids.

10.Turn the cans with the lids down and cover them with a warm blanket until they cool completely.


Fresh zucchini salads: the best recipes with gourmet photos

With cheese and tomatoes

  • Medium squash & # 8211 2 pcs
  • Slightly salted cheese & # 8211 150 g
  • Tomato & # 8211 4-5 pcs.
  • Fresh herbs (cilantro, parsley, dill) & # 8211 a lot
  • Ground black pepper and salt & # 8211 2-3 g
  • Garlic & # 8211 a few cloves
  • 9% vinegar & # 8211 2 teaspoons
  • Olive oil & # 8211 2.5 tbsp
  • Sesame optional.

Using an ashtray, peel the zucchini peel and cut them into small cubes. Add two tablespoons of 9% vinegar and marinate for 25 minutes. At this point, prepare the rest of the ingredients. My tomatoes and cut them into the same cubes.

The most important thing & # 8211 doesn't make them too small, otherwise when you mix the salad, they drain and lose their shape. Small greens and garlic. Add the faded tomatoes, greens, garlic, black pepper, salt and pickles in olive oil in the chopped pumpkin.

Mix well and place a fresh pumpkin salad on a plate in which you will serve for tasting on the table. Finally, rub the cheese on the largest grater and sprinkle the salad. If you want a more refined taste, you can add a little sesame.

In Swiss

  • Medium squash & # 8211 2 pcs
  • Hot red peppers & # 8211 1 pc.
  • Lemon (large) & # 8211 1 pc.
  • Fresh herbs (mint, parsley, basil) & # 8211 a small piece
  • Black pepper and salt & # 8211 2-3 g
  • Olive oil & # 8211 4-5 teaspoons.

Thin thin plates of pumpkin. To make this convenient, the zucchini must be freshly assembled and rather elastic. Fry slices of chopped lemon peel.

Prepare a gas station separately. Squeeze the juice from a lemon into deep bowls and add olive oil. Crush the red pepper and send it to the sauce. All ingredients are well mixed.

Fill the zucchini with the dressing obtained and let it sit for 15 minutes. The juice that will be removed as a result of pickling is drained and the vegetables are transferred to another bowl. Add fresh herbs, salt and black pepper. Everything, you can taste the fresh Swiss pumpkin salad.

With pine nuts

  • Medium squash & # 8211 3 pcs
  • Cedar nut & # 8211 40-50 g
  • Fresh lemon juice & # 8211 2-3 teaspoons
  • Olive oil & # 8211 3-4 tablespoons
  • Parmesan & # 8211 150 g
  • Salt and black pepper & # 8211: about 2-3 g.

In general, the recipe is simple. To make a fresh pumpkin salad with pine nuts look more appetizing, vegetables can be cut into thin slices using a vegetable peel.

If you do not have an ashtray, it does not matter, you can use a large scraper. Before adding pine nuts, fry for 5 minutes in a pan without vegetable oil.

In a separate cup, prepare the dressing. Mix salt, black pepper, lemon juice and olive oil. Combine all ingredients and mix.

Put the zucchini salad with walnuts in a clean bowl and add the Parmesan cheese on top. Cheese is better to cut in the same way as zucchini. Give her time to drink a little and you can try.

In Korean

  • Medium squash & # 8211 3 pcs
  • Peppers (different colors) & # 8211 2 pcs
  • Fresh carrots & # 8211 2 pcs
  • Dill, cilantro, parsley & # 8211 medium bouquet
  • Salt and black pepper & # 8211: about 3-4 g
  • Sunflower oil & # 8211 8-9 tablespoons
  • Garlic & # 8211 a few cloves
  • 9% vinegar & # 8211 4-5 teaspoons
  • Spices for salads in Korean & # 8211 not more than 3 tablespoons tea.

To prepare fresh pumpkin salad in Korean, we take medium-sized pumpkin. Remove the skin as desired, but if the length of the vegetables does not exceed 15 cm, it is not necessary to do so.

We remove the zucchini with a grater for the Korean carrot to make an elongated straw. Peel a squash, grate it and slice it.

Bulgarian pepper should have a different color, such as red and yellow. Remove the stem, the remnants of seeds and pass it through a grater, like all previous vegetables.

Combine all the components of the salad in a deep bowl, add salt, mix and get a nice assorted color of vegetables.

Prepare a gas station separately. In a pan, heat the vegetable oil and add the Korean spices. If you don't have one, you can combine red and black pepper, dried basil, coriander, paprika and turmeric separately. Hold the pan on the fire for up to 10 seconds and turn off.

To the obtained dressing add the chopped vegetables, mix well to absorb the flavor of the sauce. Add vinegar, chopped herbs and chopped garlic. Still shaking, transferring it to a deep cup and sending it to the fridge.

Korean-style squash salad should be prepared, the first tasting can be done in an hour. But for his taste was more saturated, let him insist overnight.

We would also like to share with you another option for cooking kabachkovogo salad in Korean in the movie:

Fresh zucchini salad with cucumbers

  • Fresh cucumber & # 8211 1 pc.
  • Medium squash & # 8211 2 pcs
  • Olives & # 8211 10-15 pcs.
  • Lemon juice & # 8211 0.5 tbsp
  • Green stones & # 8211 20 g
  • Garlic & # 8211 1 tooth
  • Leaf salad & # 8211 5-6 pcs.
  • Salt, coriander, black pepper to taste
  • Greek yogurt & # 8211 50 g.

We start the preparation according to the recipe by removing the young fruits from the shell and cutting with a thin straw. We add a little and offer the opportunity to stay 5-7 minutes. Prepare a cucumber at this time.

If his skin is old, then it is better to remove it. Like a zucchini, spread it with a long straw. Turn a salad leaf with your hands into small pieces, then mix all the ingredients.

In a separate cup, prepare the refill. Cut the dill dill, the garlic we press on the garlic. In Greek yogurt, add lemon juice, pepper, coriander, salt, garlic and herbs. Mix everything well and add to the vegetables.

Pumpkin and cucumber salad should sit for 30 minutes, then we move to a clean cup and sprinkle with olives before serving on the table.

Delicious towers for winter: proven culinary recipes. Prepare a notebook and a pen!

And then read homemade recipes for cocoa squash as in the store.

Do you think that vegetable soup without adding meat can't be tasty? In vain! Here we will teach you how to make wonderful vegetable soups. Have a hearty lunch!


Pumpkin and pepper salad in a jar & # 8211 Once you make them, they can be kept for a long time

Pumpkin and pepper salad is the first to be eaten in winter. No matter how many jars I make, it ends immediately. My husband and children would eat this salad with all kinds of dishes. Try the recipe below too!

Ingredient:

  • 2 zucchini, 280 gr carrots
  • 350 gr onion, 600 gr bell pepper
  • 2 kg tomatoes, 150 ml sunflower oil
  • 200 g sugar, 2 tablespoons salt, 5 cloves garlic
  • 100 ml of vinegar, 10-15 black peppercorns

Method of preparation:

Rinse the pumpkins and cut off their heads. We then cut them into small cubes. We wash the bell peppers well and clean them of seeds. We cut them into cubes, just like pumpkins. Then peel the carrots and grate them.

Peel the onion and put it together with the tomatoes through a meat grinder or a blender. Those who want the salad to be more spicy can add chopped hot peppers.

Transfer the prepared vegetables, except for the zucchini, to a deep saucepan.Add in the pan, sunflower oil, sugar, salt, black peppercorns and chopped garlic.

Let the mixture simmer, then add the zucchini. Cook the vegetables for 40-50 minutes, stirring constantly. We make sure the salad doesn't burn.

At the end, pour the vinegar into the pan and mix. Turn off the heat and immediately pour the salad into sterilized jars. We screwed on the lids of the jars. We turn the jars upside down, wrap them in a thick blanket and let them cool.

After they have cooled completely, we store them in a dark and cool place, preferably in the basement or pantry. I enjoy cooking!


Fresh zucchini salads: the best recipes with gourmet photos

With cheese and tomatoes

  • Medium squash & # 8211 2 pcs
  • Slightly salted cheese & # 8211 150 g
  • Tomato & # 8211 4-5 pcs.
  • Fresh herbs (cilantro, parsley, dill) & # 8211 a lot
  • Ground black pepper and salt & # 8211 2-3 g
  • Garlic & # 8211 a few cloves
  • 9% vinegar & # 8211 2 teaspoons
  • Olive oil & # 8211 2.5 tbsp
  • Sesame optional.

Using an ashtray, peel the zucchini peel and cut them into small cubes. Add two tablespoons of 9% vinegar and marinate for 25 minutes. At this point, prepare the rest of the ingredients. My tomatoes and cut them into the same cubes.

The most important thing & # 8211 doesn't make them too small, otherwise when you mix the salad, they drain and lose their shape. Small greens and garlic. Add the faded tomatoes, greens, garlic, black pepper, salt and pickles in olive oil in the chopped pumpkin.

Mix well and place a fresh pumpkin salad on a plate in which you will serve for tasting on the table. Finally, rub the cheese on the largest grater and sprinkle the salad. If you want a more refined taste, you can add a little sesame.

In Swiss

  • Medium squash & # 8211 2 pcs
  • Hot red peppers & # 8211 1 pc.
  • Lemon (large) & # 8211 1 pc.
  • Fresh herbs (mint, parsley, basil) & # 8211 a small piece
  • Black pepper and salt & # 8211 2-3 g
  • Olive oil & # 8211 4-5 teaspoons.

Thin thin plates of pumpkin. To make this convenient, the zucchini must be freshly assembled and rather elastic. Fry slices of chopped lemon peel.

Prepare a gas station separately. Squeeze the juice from a lemon into deep bowls and add olive oil. Crush the red pepper and send it to the sauce. All ingredients are well mixed.

Fill the zucchini with the dressing obtained and let it sit for 15 minutes. The juice that will be removed as a result of pickling is drained and the vegetables are transferred to another bowl. Add fresh herbs, salt and black pepper. Everything, you can taste the fresh Swiss pumpkin salad.

With pine nuts

  • Medium squash & # 8211 3 pcs
  • Cedar nut & # 8211 40-50 g
  • Fresh lemon juice & # 8211 2-3 teaspoons
  • Olive oil & # 8211 3-4 tablespoons
  • Parmesan & # 8211 150 g
  • Salt and black pepper & # 8211: about 2-3 g.

In general, the recipe is simple. To make a fresh pumpkin salad with pine nuts look more appetizing, vegetables can be cut into thin slices using a vegetable peel.

If you do not have an ashtray, it does not matter, you can use a large scraper. Before adding pine nuts, fry for 5 minutes in a pan without vegetable oil.

In a separate cup, prepare the dressing. Mix salt, black pepper, lemon juice and olive oil. Combine all ingredients and mix.

Put the zucchini salad with walnuts in a clean bowl and add the Parmesan cheese on top. Cheese is better to cut in the same way as zucchini. Give her time to drink a little and you can try.

In Korean

  • Medium squash & # 8211 3 pcs
  • Peppers (different colors) & # 8211 2 pcs
  • Fresh carrots & # 8211 2 pcs
  • Dill, cilantro, parsley & # 8211 medium bouquet
  • Salt and black pepper & # 8211: about 3-4 g
  • Sunflower oil & # 8211 8-9 tablespoons
  • Garlic & # 8211 a few cloves
  • 9% vinegar & # 8211 4-5 teaspoons
  • Spices for salads in Korean & # 8211 not more than 3 tablespoons tea.

To prepare fresh pumpkin salad in Korean, we take medium-sized pumpkin. Remove the skin as desired, but if the length of the vegetables does not exceed 15 cm, it is not necessary to do so.

We remove the zucchini with a grater for the Korean carrot to make an elongated straw. Peel a squash, grate it and slice it.

Bulgarian pepper should have a different color, such as red and yellow. Remove the stem, the remnants of seeds and pass it through a grater, like all previous vegetables.

Combine all the components of the salad in a deep bowl, add salt, mix and get a nice assorted color of vegetables.

Prepare a gas station separately. In a pan, heat the vegetable oil and add the Korean spices. If you don't have one, you can combine red and black pepper, dried basil, coriander, paprika and turmeric separately. Hold the pan on the fire for up to 10 seconds and turn off.

To the obtained dressing add the chopped vegetables, mix well to absorb the flavor of the sauce. Add vinegar, chopped herbs and chopped garlic. Still stirring, transferring it to a deep cup and sending it to the fridge.

Korean-style squash salad should be prepared, the first tasting can be done in an hour. But for his taste was more saturated, let him insist overnight.

We would also like to share with you another option for cooking kabachkovogo salad in Korean in the movie:

Fresh zucchini salad with cucumbers

  • Fresh cucumbers & # 8211 1 pc.
  • Medium squash & # 8211 2 pcs
  • Olives & # 8211 10-15 pcs.
  • Lemon juice & # 8211 0.5 tbsp
  • Green stones & # 8211 20 g
  • Garlic & # 8211 1 tooth
  • Leaf salad & # 8211 5-6 pcs.
  • Salt, coriander, black pepper to taste
  • Greek yogurt & # 8211 50 g.

We start the preparation according to the recipe by removing the young fruits from the shell and cutting with a thin straw. We add a little and offer the opportunity to stay 5-7 minutes. Prepare a cucumber at this time.

If his skin is old, then it is better to remove it. Like a zucchini, spread it with a long straw. Turn a salad leaf with your hands into small pieces, then mix all the ingredients.

In a separate cup, prepare the refill. Cut the dill dill, the garlic we press on the garlic. In Greek yogurt, add lemon juice, pepper, coriander, salt, garlic and herbs. Mix everything well and add to the vegetables.

Pumpkin and cucumber salad should sit for 30 minutes, then we move on to a clean cup and sprinkle with olives before serving on the table.

Delicious towers for winter: proven culinary recipes. Prepare a notebook and a pen!

And then read homemade recipes for cocoa squash as in the store.

Do you think that vegetable soup without adding meat can't be tasty? In vain! Here we will teach you how to make wonderful vegetable soups. Have a hearty lunch!


Pumpkin salad (for winter)!

A delicious pumpkin salad! It is one of our favorites! Its taste is so pleasant that you want to eat it at every meal: it is largely due to its special marinade. Try to prepare it! We are sure you will not regret it!

INGREDIENT:

-1 kg of tomatoes or 800 ml of tomato juice

From the ingredients indicated above we obtained 4 jars of 500 ml of salad.

METHOD OF PREPARATION:

1. Remove the ends of the pumpkins, then cut them into short, thick strips. If they are old, peel and seed them beforehand.

2.Cut the onion in half crescent and put the carrot through the large grater.

3. Heat a little oil in a pan. Fry the onion in it until it becomes transparent. Then add the grated carrot and fry everything for about 4 minutes.

4. Peel the tomatoes and remove the stalks. Peel a squash, grate it and squeeze the juice. Pass all these vegetables through the meat grinder. Then pour them into a large saucepan and mix.

5.Add the fried vegetables, 3 cloves of garlic (passed through the garlic press), salt, sugar and oil. Stir.

6. Put the sauce obtained on high heat. Bring to the boil, then reduce the heat, cover with a lid and simmer for 10-12 minutes.

7. Then add the zucchini. Boil the salad under the lid for 25-30 minutes from the boil, over low heat. Stir a few times during cooking. Be careful not to overcook the pumpkins!

8. 2-3 minutes before the end of the cooking process, add the remaining vinegar and garlic, passed through the garlic press. Stir.

9. Transfer the hot salad into sterilized jars, sealing them with sterilized lids.

10.Turn the cans with the lids down and cover them with a warm blanket until they cool completely.


Method of preparation

  1. Put in a large bowl 60 ml of oil together with 60 ml of lemon juice, then season with salt and pepper to the liking of your taste.
  2. add 570 g of pumpkin cut thin, 1/2 red onion julienned cut, 1 bunch of spinach minced, 100 g pecans, mix with the rest of the composition, then let everything marinate while you prepare the LaProvincia chicken.
  3. cut 450 g boneless chicken breast LaProvincia in what shape you want.
  4. Put in a pan a tablespoon of oil and allow to heat well over medium heat. Then add the chicken and brown it.
  5. Slice the browned chicken and mix it with the pumpkin marinade, 230 g of chopped spinach, 1/2 onion, 100 g pecans, 25 g race parmesan and Mint chopped.
  6. Serve the salad for lunch or dinner!

Chef's tip for pumpkin salad with chicken

  • Due to a complexity of ingredients (pumpkin, chicken, spinach, onions, pecans, parmesan, mint) this salad does not require garnish.
  • Because in this case the marinated ingredient is zucchini, it does not require a long time to catch the extraordinary taste. It is enough to be left in the bowl in which it was mixed with oil, lemon juice, salt and pepper then covered for a few minutes.
  • Depending on your preference, pecans can be replaced with hazelnuts or almonds.
  • Due to a much thinner peel, pecans are recommended for salads. Also, they do not give a heavy consistency to the salad in terms of calories. Pecans, unlike all other nuts, contain the highest percentage of fat, 70% beneficial and favorable to the human body.

35 minutes in the kitchen you enjoy a whole day

Did you think that zucchini can be so easily part of a salad? But to make such a good team with the chicken? And these are just two reasons to cook this dish over and over again. Make sure you make a larger portion so that the whole family can enjoy the salad you prepare!

Zucchini is a very versatile food, with a strong and invigorating taste. It can be cooked both by boiling, oil bath, in the oven, but also on the grill.


Cucumber and pumpkin salad. A colorful delight.

Cucumber and pumpkin salad is perfect for winter. The dark colored vegetables in a jar have a delicious taste. Try the recipe below. It's not complicated at all.

Ingredient:

  • 2.5 kg of cucumbers
  • 2.5 kg of zucchini
  • 400 g cauliflower, 400 g red pepper
  • 200 gr onion, 6 tablespoons salt
  • 5 cloves garlic, 1 bunch green parsley

Ingredients for the marinade:

Method of preparation:

Rinse the cucumbers in 2-3 cold waters, cut off their heads and then slice them. Peel a squash, grate it and chop it finely. Rinse the cauliflower and break it into small popcorn.

We cut the red peppers, remove their seeds, rinse them and then cut them into strips. Peel an onion and cut it into scales.

Put cucumbers, zucchini, cauliflower, red peppers and onions in a large bowl. Add salt and mix everything very well. Leave the vegetables aside for about 2 hours.

Peel the garlic and chop it. Rinse the green parsley, let it dry, chop it and add it to the vegetable bowl, along with the garlic.

Put the sugar in a pot. Add sunflower oil and vinegar. Put the pot on the fire and let the marinade boil. After it boils, we pour it hot over the vegetables.

Mix well and put the prepared salad in washed and dried jars. We screwed the lids well.

We put a few kitchen rags on the bottom of a pot. Put the salad jars in the pot and pour enough water to cover 3/4 of the height of the jars.

After the water starts to boil, leave the pot on the fire for about 15 minutes. Then remove the jars from the pot and let them cool.

After they cool completely, store them in a dark and cool place. From the given ingredients we should get about 5 jars with 900 gr of salad. Good appetite and increase cooking!


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