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Pumpkin and eggplant zacusca

Pumpkin and eggplant zacusca



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A good zacusca, what more! .. :))

  • 2 large pumpkins
  • 6 -7 eggplant
  • 1 kg of capsicum yellow
  • 2 kg of red donuts
  • 1 kg onion
  • 400 ml oil
  • 800 ml tomato paste or broth
  • coarse salt, pepper
  • 6 was dafin
  • 1 clove of garlic
  • 1-2 hot peppers (optional)

Servings: 1

Preparation time: over 120 minutes

RECIPE PREPARATION Pumpkin and eggplant zacusca:

The donuts and eggplant are baked and cleaned, then chopped. Chop the peppers and onions coarsely. The donuts and peppers are put to harden, over low heat, in 200 ml of oil. Onions in 200 ml, separately. After about an hour, when they are already hardened, we put them in a large pot together and add the grated zucchini and chopped eggplant. Keep an eye on the pot so that it does not stick to the bottom. Let it cook for another hour, then add the spices + chopped garlic. Add the broth and let it boil for a few more minutes, then turn off the heat. Put zacusca in jars, seal, then put them in the oven for an hour at 180 degrees. Let them cool in the oven until the next day, then put them in the pantry.


Recipes for everyone

Zacusca from donuts with olives
4kg donuts 1kg bell peppers 1kg white onions 1kg red onions 300g pitted black olives 4 tablespoons tomato paste 600ml oil 3 bay leaves ± salt, pepper
Bake the peppers and donuts and then sprinkle with fine salt. Leave it covered with a plastic wrap for 30 minutes and then you can easily clean the skin. Peel the onion, cut the fish and put it in oil. Add the donuts and peppers, passed through the mincer or cut into small pieces. Boil the vegetables for 30 minutes, then add the olives and tomato paste. Stir often in the bowl so that the zacusca does not stick to its bottom. When the sauce decreases, add the spices and let it simmer for another 15 minutes or until the oil rises to the surface of the preparation. Put hot in jars, they are closed and sterilized, either by boiling in a pot of water for 50 minutes, or young in the preheated oven for at least 3 hours after the fire has gone out. (Gabriela Duma & # 8211 Dragasani)

Zacusca with spinach
1kg boiled spinach, drained, cooled 2kg onion 1kg capsicum 1kg donuts 1l oil 5 garlic cloves 3 hot peppers 2 bay leaves salt, pepper
Peel an onion and chop it through a meat grinder. Pass the spinach through the machine, but do not mix with the onion. Chilies, hot peppers and donuts are chopped together, and put in another bowl. Peel the garlic and cut it into thin slices, then put it in a bowl with cold water and a little salt. Heat the oil, put the onion and let it harden a little, then add the spinach. Leave the pot on the right heat and mix the composition from time to time. After the spinach juice has decreased, add the peppers and donuts. Add the bay leaf, salt and pepper (ground, but also grains), garlic and continue cooking until the zacusca reaches a convenient consistency. It is consumed fresh, it can be kept in the refrigerator for even a month. For longer storage, put hot in jars first kept in the oven for sterilization, then close and leave to cool slowly, covered with a thick blanket. The next day, boil in a bain-marie for about 30 minutes and cool slowly, as in the previous day, well covered. (Meda-Ana Matei - Bucharest)

Zacusca of horseradish donuts
3kg donuts 1 / 2kg horseradish 1/2 kg carrots 1kg celery 1l broth 200g onion 3 tablespoons honey 500ml oil 70g apple cider vinegar salt, pepper
Peel the vegetables and cut them into cubes or pass them through a meat grinder. The donuts are baked first and then cleaned of skins. Heat the ingredients separately and then put in a larger saucepan, along with the broth, honey, apple cider vinegar, salt and pepper to taste. Allow the zacusca to simmer until the oil accumulates on the surface. Always mix in the bowl, so as not to catch the zacusca. Eventually, a tin burner or a tile can be placed under the pot. It is best to prepare zacusca on the peasant hob, not on the stove, because the bottom of the pot is heated evenly. I tried to make zacusca in the stove oven and it was better that way than on the big eye on the stove. Zacusca is put hot in jars, they are closed and then sterilized, either in a bain-marie, for 1 hour, or in the oven of the stove, well heated, after the fire has gone out. Leave the jars in the oven until they cool completely. The next day, light the fire again for 30 minutes, then turn it off and leave the jars again until they cool. Then they can be put in the pantry. (Mariana Mirela Ferdean - Cluj – Napoca)

Tags: Donuts, Horseradish, Olives, Spinach, Zacusca
Posted in Appetizers Comments Off on Gusti zacusti?

Mashed vegetables

4kg eggplant 2kg donuts 2kg onion 3kg tomatoes 3 bay leaves 1 teaspoon ground pepper 1l oil ± salt

Bake the eggplant, clean and chop. Bake the donuts, clean them and cut them into small squares. Cut the tomatoes into quarters, bring to the boil and leave until a thicker broth is obtained. Cut the onion and cook in all the oil put in a larger pan. Then add the chopped eggplant, donuts, broth, salt, pepper, bay leaf and keep on the fire for 50-60 minutes, stirring constantly, so as not to stick to the bowl. When the oil comes to the surface, take the zacusca off the heat and put it, hot, in jars. The jars are tied and wrapped in newspapers. Boil, sterilize for 60 minutes. Leave the jars to cool in the pot in which they boiled. Boil another 30 minutes the next day. (Mioara Calin & # 8211 Radauti)


Eggplant and pumpkin gratin

Daniel Grigore beaten eggs with yogurt and sprinkle cheese on top.

Viorel Vio, June 9, 2014

Olive oil can be used very well for massage, it makes the skin elastic and velvety! ) :)

Daniel Grigore, May 28, 2014

Geanina Ionascu I put my soul, but the recipe is missing something.

Geanina Ionascu, May 28, 2014

you have to put your soul into what you do and everything is ok): P

Daniel Grigore, May 27, 2014

I kept it in the oven for an hour, all the vegetables remained hard. I threw everything away. I think you have to add something else, it has no taste.

Ioana Florentina Scarlat, May 17, 2014

I want to tell you. with regret :(. I made this recipe too :(! I DIDN'T GET OUT OF IT AT ALL, I threw it away :(! Total disappointment!

Lucia Gheorghe, May 16, 2014

I tried it too, but it didn't work out, it left too much water in my tray :(

Ioana Florentina Scarlat, May 7, 2014

That's what I wanted to ask: where do we use olive oil? :)

I think that in yogurt it goes to beat and some eggs (3-4 pieces).

Mariuta (Chef de cuisine), April 6, 2014

Lia Maria (Chef de cuisine), November 26, 2013

Scarlatescu Mihaela, November 20, 2013

Sorina Gabriela Anghel and delicious!

Miss Calin, November 20, 2013

Disappointed! Those of you who will try to make it first, cook all the vegetables with the oil mentioned otherwise, the eggplant remains strong. I never experiment again! :(

Sorina Gabriela Anghel, November 1, 2013

Sorina Gabriela Anghel and delicious!

Rodica Popescu, October 31, 2013

I think he forgot to say that the yogurt is rubbed with olive oil because only yogurt is vax.

Micky Honey, October 31, 2013

Gheorghe Turtoi, September 14, 2013

Teodora Niculescu, August 1, 2013

Olive oil instead of butter or why is it mentioned?

Cornflower (Chef de cuisine), July 17, 2013

AnaGabi Utzan, June 17, 2013

what is the oil for? cheese is not mentioned in the ingredients!

escuz (Chef de cuisine), January 5, 2013

and the oil when and how to put it?

sorina gabriela (Chef de cuisine), November 27, 2012

kok miori- regarding the preparation method. I answer your question. Eggplants like pumpkins are placed to be put in the oven raw. Nothing is fried. observe exactly how to prepare. Good luck and thank you for your interest. I wish you a wonderful day

kok miori (Chef de cuisine), November 24, 2012

Good idea and easy to prepare the question is eggplant fried before or directly in the oven?

Alexandrina (Chef), September 8, 2012

A delight! And how good it looks!

Lucica (Chef de cuisine), August 26, 2012

Very interesting and looks very good.

geanina grigoras (Chef de cuisine), October 3, 2011

interesting, but I don't understand where I use olive oil? and cheese doesn't write about the ingredients. interesting anyway. congratulations. I'll try it

Camelia Grosu (Chef de cuisine), February 7, 2011

It looks very nice. Congratulations.

Adriana K.D. (Chef de cuisine), February 2, 2011

Lia Maria (Chef de cuisine), February 2, 2011

Delights! I really like your preparation, I like how you explained it to us and it shows the recipe. Congratulations ! *****

Cely Snijec (Chef), February 2, 2011

Delicious. I will try this recipe too.

Adelina Damian-Fekete (Chef de cuisine), February 1, 2011

That's it, that's what I'm doing tomorrow! And pancakes, of course, that's the tradition. at least in France!

Mihaela11 (Chef de cuisine), February 1, 2011

Very fine and fragrant! ***** Congratulations for the meticulous explanations and the attention you pay to every detail.


Eggplant and pumpkin mousse - recipe

ingredients

• 2 large eggplants
• 2 pumpkins
• 1 red pepper or bell pepper
• 1 onion
• 400 g of tomatoes in juice (canned or tomato juice)
• 170 g of low-fat mozzarella
• 50 g of parmesan or cheese
• 2-3 cloves of garlic
• 1 tablespoon of olive oil
• 1 teaspoon of dried oregano

From these ingredients results a 4-6 portion nutmeg. Preheat the oven to 180 degrees Celsius.

Prepare all the ingredients: cut the eggplant and zucchini into slices or slices lengthwise, according to the thickness, finely chop the onion and pepper into cubes, crush the garlic, cut the mozzarella cheese into thin slices and put the parmesan on the small grater.

Eggplants and zucchini should be swabbed with paper towels to absorb any excess water.

Bake the eggplant and zucchini on the grill, greased with a little oil. Brown them on both sides a little.

Meanwhile, prepare the sauce. Put the oil in a pan with high walls. Saute the onion for 5 minutes, then add the pepper pieces and leave for another 5 minutes on the fire. Put the tomatoes together with the sauce, garlic and oregano. Boil the sauce for another 5 minutes.

Now you can assemble the musacaua. You can use a yena tray or a rectangular or square oven tray with high walls. The first layer will be the previously prepared tomato sauce. Place a row of eggplant slices over the sauce, then a row of zucchini slices. Grease again with tomato sauce and add a layer of parmesan.

Continue to alternate the layers of sauce, vegetables and cheese. Over the last layer of eggplant or zucchini add a layer of tomato sauce, parmesan and then cover the entire surface of the tray with slices of mozzarella.

Put the bowl in the oven and let the moussaka bake for 30-40 minutes, or until the cheese melts nicely and the moussaka has acquired a golden-brown hue.

Allow to cool, then cut into squares or other portions. When serving, add a little black pepper. Musacaua goes served with polenta or bread and a salad of greens.


Pumpkin zacusca with vegetables and garlic!

Every year, when the pumpkin season begins, we prepare this great zacusca: delicious, fragrant and useful. It is extremely easy to prepare!

INGREDIENT:

-a tablespoon of tomato paste

-salt, ground black pepper - to taste

METHOD OF PREPARATION:

1. Peel a squash, grate it and squeeze the juice. Cut them into cubes.

2.Cut the onions in half crescents.

3.Put the carrots through the large grater.

4.Cut the tomatoes in half. Grate them, peeling them at the same time.

5.Put the zucchini in a large pan. Add the water and simmer until they are almost ready.

6. Fry the onion and carrot in oil until soft. Then add the tomato paste and mix until smooth.

7. Add the toast, the tomatoes given by the grater and salt to taste in the pan, in which the zucchini are. Stir. Cover the pan with a lid and cook the vegetables until they are ready.

8. Add the garlic passed through the garlic press. Stir and simmer the zacusca under the lid for another 1-2 minutes.

9. At the end, pepper the zacusca to taste.

10. Transfer the zacusca into jars. Store it in the refrigerator.

11. Serve it with great pleasure!

USEFUL ADVICE:

1. If you use young pumpkins, you can use them as such, without peeling them.

2. If you put hot zacusca in sterilized jars, it will keep in the refrigerator for several months.


Zucchini pumpkin for the winter

From the multitude of pumpkin recipes, this is one of the most cost-effective, as it is stored all winter and can be eaten especially on fasting days, for breakfast or dinner.

Zucchini are very cheap, easily accessible and very versatile. The recipe can be re-adapted according to preference and possibilities. So, in addition to the given ingredients, you can also add eggplant, mushrooms or other vegetables that you like.

Pumpkin zacusca for winter - recipe

• 4 kg of pumpkin
• 1.5 kg of bell peppers, donuts or kapia
• 1.5 kg of tomatoes
• 1.5 kg of onions
• 1-2 carrots
• 200 ml of oil
• 1 tablespoon of salt
• 2 bay leaves
• 2-3 cloves of garlic
• optional: 1 teaspoon sugar, 2 ginger and 2 coriander seeds, ground

If the pumpkins are from the garden, or are from an organic source, there is no need to peel them. Cut off their heads and wash them well.

Prepare the other vegetables as well. Bake the peppers or donuts and peel them while they are warm. Clean the inside, removing the seedbed. Chop the mincer, like eggplant salad.

Peel a squash, grate it and squeeze the juice. Put the zucchini on the large grater and mix with the salt. Let them sit with salt in a bowl to leave as much water as possible.

Wash the tomatoes and put them on the grater to remove the peel.

Peel an onion and finely chop it. Heat the oil in a large, thick-walled saucepan and add the onion. Stir constantly for 2-3 minutes, until slightly hardened. Pour 1 cup of water and simmer over medium heat for about 10 minutes.

Then add the grated carrot and bring to a boil. Add a little warm water when you notice that the liquid drops.

When the onion has softened, add the well-drained grated zucchini. Now add the baked peppers, finely chopped.

Put the lid on and let everything boil for 10 minutes. Then add the tomatoes, salt, pepper, bay leaf and other spices.

Bring to the boil until the liquid drops, stirring often. When you notice that the oil has risen to the top, the zacusca is ready. Add sugar if you want the zacusca to be sweeter and not too sour.

Add the crushed garlic and mix well. Turn off the heat and let the zacusca sit with the lid on for another quarter of an hour.

Transfer the zacusca to the jars, screw the lids well and sterilize them for 30 minutes. Allow the jars to cool in the water in which they were boiled, or wrapped in thick blankets, somewhere in a corner of the room.

Source: Lust, Zacuscă de Zovlecei: https://pofta-buna.com/zacusca-de-dovlecei/

* 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.


Eggplant and pumpkin meatballs

Eggplants and zucchini, along with other seasonal vegetables are highly sought after especially by vegetarians but also by those who want to eat healthy. Therefore, we recommend today original meatballs, made of eggplant and pumpkin, which replace the classic combination of beef and pork.

ingredients: 2 small eggplants and 1 large eggplant, 2 young pumpkins, 1 onion, 100 grams of cheese, 20 grams of flour, 2 eggs, pepper, salt, 0.200 liters of oil.

Method of preparation: Eggplant is peeled, boiled and cut into pieces. Grate the zucchini and cut it into pieces. Everything is passed through a mincer, then mixed with grated onion, crushed cheese, flour, eggs, salt and pepper, globe the size of a walnut is formed, passed through flour and fried in a lot of oil. Serve hot or cold with a salad. If you want, add 250 grams of minced meat.


Eggplant salad with pumpkin

& Icirc & # 539i must:
2-3 eggplants
2-3 zucchini
150-200 ml oil
1-2 onions
5 cloves of garlic
salt pepper
Preg & # 259te & # 537ti a & # 537a:
Bake the eggplant. When they are hot, clean them carefully under a stream of cold water, making sure they are well cleaned of black skin. Then put them on a wooden bottom with a little salt and salt to drain the excess water (which is soaked). After they have drained, chop the eggplant with a wooden chopper and place them in a bowl.
Fresh zucchini, fresh, seeded, peeled radishes, boiled chicken in boiling water with the pot covered. After boiling, drain the zucchini, as they are hot. After draining well, chop the zucchini and place the chopped eggplant bowl in the bowl. Stir and pepper (to taste) and mix the mixture well with a wooden spoon, gradually adding the oil. Add the crushed garlic, chopped onion, wash, wash with cold water and squeeze well.
Rub well with a wooden spoon.

Preparation: 45 minutes Baking: 30 minutes
Re & # 539et & # 259 by Elena Varga, loc. Brad, Hunedoara County

Enter here and you will find a recipe with eggplant. Here you will find some eggplant tips.


Pea and pumpkin zacusca & # 8211 Video recipe

Pea and pumpkin zacusca is extremely tasty and sweet, much lighter than eggplant zacusca, both as a preparation and more easily tolerated by the body, especially if eggplant hurts our stomachs.
It is a summer zacusca with fresh and sweet vegetables, tender and velvety.
We have prepared bean pods and zucchini every summer, it is very tasty, especially if we have where to buy beans and garden pumpkins, neither from the supermarket nor from the solarium.
I found yellow pods and garden pumpkin, from a neighbor who grows them personally and sells them, letting you smell them with your own hand, which is a great pleasure and joy.
The fresh smell of vegetables and freshly broken stem in the gentle morning sun is part of the preparation ritual, a part that made me very happy, especially since the owner is a very thrifty man and does not use chemicals for the beautiful harvest. .
With clenched hands and a sunburnt face, furrowed with fine wrinkles of the third age, he still finds the strength to greet you with a wide and warm-parenting smile and politely invites you to follow him in the garden, he only knows the way with eyes closed.
He walks forward fast and with a passion hard to describe, and an implied pride, he gladly shows you all the work of his skillful man!
The garden, on the right, with rows guarding like soldiers in the prime of life, which is gently subordinated to it under the hands that work the black and soft earth.
On the left, the poultry yard and a few kids who look at you with astonished eyes, rejoice when they hear the voice of the one who feeds, caresses and loves them.
Moreover, I can't wait to prepare the wonderful zacusca of beans and squash, because I prepare a part for this wonderful man, who was left alone, as if forgotten by the weather, and carries his loneliness with dignity, without he complains.
He says that he knows how to cook his food every day, but he doesn't get involved in zacusca, that he has a lot of work in the garden and he doesn't have time to sit in the pot, and smoked zacusca is not to his taste. lui & # 8230
Among all the worries he has, he still knows how to throw an innocent joke, making him happy to see at least you, smiling and enjoying the beautiful summer days.
And if you praise his garden, he straightens his back and seems to rise, to show all his skill, and his lively eyes shine with joy, because someone appreciates his work.
It gives you a positive energy and a drop of strength to start in strength and joy, a new day, a beautiful summer day, with the smell of fresh vegetables.
When I took him the portion of zacusca, in the evening, I found him milking the goats and he rewarded me, without money, with two liters of fresh milk and a piece of cheese from the new batch.
And when he reached out to grab the hot jars of zacusca, it was as if a tear glistened in his gentle eyes, at the thought of his ex-beloved wife.
Therefore, this recipe for bean pods and zucchini is even more precious and I would be happy to have a neighbor like mine: gentle, skilled, hardworking and worthy of all praise!

& # 8211 2 kg yellow pasta beans
& # 8211 2 kg zucchini
& # 8211 2 kg peppers
& # 8211 1.5 kg carrots
& # 8211 1.5 kg onion
& # 8211 250 ml tomato juice
& # 8211 500 g tomato paste
& # 8211 400 ml oil
& # 8211 sare
& # 8211 peppercorns
& # 8211 was the bay

PREPARATION Pea and pumpkin zacusca, you can see in the video below.
Enjoy !


Friday, July 9, 2010

Cauliflower zacusca

1 cauliflower, 3 onions, 2 tablespoons wine vinegar, 1 kg tomatoes or 3-4 tablespoons broth, a few slices of lemon, salt, pepper, 1 piece sugar, 1 bay leaf, thyme, parsley leaves

Boil cauliflower in salted water. Boil sliced ​​onions in vinegar diluted with water, add the tomato sauce or broth, bay leaf, thyme, salt, pepper, sugar, lemon slices and parsley leaves. Pour the hot sauce over the drained cauliflower. Leave this sauce in the cold for 1-2 hours.

Pumpkin zacusca

1 kg pumpkin, 2 tablespoons salt, 2 large onions, 300g carrots, 100g grated ginger, 1-2 hot peppers, 2 tablespoons mustard seeds, 750 ml vinegar, 250g sugar

Peel a squash, grate it and squeeze the juice. Put it in a colander, sprinkle with salt and leave for an hour.

Then rinse, drain and put in a pan with finely chopped onion, grated carrots, ginger, finely chopped hot peppers, mustard seeds and vinegar.

Bring to a simmer for 25 minutes until softened. Add the sugar and the rest of the salt, stir until dissolved, then allow to cool.

Put the zacusca in sterilized jars and staple it, then take it to the pantry.

Zacusca of donuts and red peppers

1 kg of tomatoes.
6 gogosari.
6 bell peppers.
1 medium carrot.
2 pieces red onion.
500 gr mushrooms.
2-3 cloves of garlic.
50 g oil (olive).
2 tablespoons brown sugar.
salt (coarse), freshly ground pepper.

Boil the tomatoes and pass them through a sieve. Zacusca of peppers and donuts can also be prepared with commercial tomato juice. Meanwhile, cook the donuts and peppers. Clean, remove the stalk and seeds, and cut not too small slices.

Peel a squash, grate it and cut it into small pieces. Peel a squash, grate it and squeeze the onion and carrot. , put in the tomato sauce, together with the donuts, peppers and garlic. Add the sugar and the zacusca is seasoned with salt (coarse).

Summer zacusca

Ingredient:
- 2 dried onions
- 1 bunch of green onions
- 2 large eggplants (approx. 1 kg)
- 3 yellow bell peppers
- 3 red peppers
- 6 tomatoes (approx. 1 kg)
- 50 ml of oil
- 2 bay leaves
- 15-20 peppercorns
- salt
- pepper.

1. Bake the eggplant and peppers and kapia on an open flame. I baked them on the vegetable grill. The baked aubergines are grown and drained a little, and the baked peppers are sautéed in a bowl with a little salt to clean them easily.

2. Peel the eggplant and place it on a wooden surface to drain, do the same with the peppers.

3. After they have drained, chop finely.

4. Wash the tomatoes on a large grater, and separate the skin and any stalks.

5. Peel a squash, grate it and chop finely.

6. Heat the oil in a pan, I used Teflon, and when the oil is hot add the onion. Allow to soften, stirring constantly. Add the chopped eggplant and chopped pepper and chew again.

7. Then add the grated tomatoes, mix and simmer.

8. Add the bay leaf and peppercorns.

9. Finally add salt and match to taste with ground pepper.
It can be served cold or hot with different salads. I made a baked pepper salad with tomatoes and garlic.


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