Ratatouille – a dish that was born in Provence, and then quickly spread throughout the southern region of the country, is now known and loved by many not only in France, but all over the world. Classic ratatouille should contain zucchini, eggplant, bell pepper, tomatoes. Vegetables are cooked in olive oil with onions and /or garlic and, of course, Provencal herbs – fresh or dry. Modern chefs, of course, often modify the recipe in every possible way, as it happens with all known classical recipes. Let me introduce you to my version. In this recipe, I used ratatouille as a pie filling. Suitable when a simple vegetable stew is a little boring. Pumpkin dough is just a godsend. It’s nutritious, delicious, bright!
I cooked pumpkin soup, the pumpkin remained, thought about it, decided to look at the recipe on the Internet. I found a very tasty, fragrant, spicy, moderately hot sauce. Of course, you have to cook to your taste.
When we pronounce the word “halva”, as the eastern sage noted, our mouth does not become sweet, and we imagine a sweet grayish mass of seeds, but in the East “halva” means sweets. Some cook halva with carrots, others with semolina, and I suggest you cook an unusual and delicious, and most importantly, a healthy dish with PUMPKIN.
Kulesh is a very satisfying dish, it is both the first and the second. So you can please everyone by cooking it. And with a pumpkin, it’s also elegant, and on a chilly autumn day it will warm you up.
Sweet pumpkin with the taste of sour cranberries and honey is stunningly delicious. It is usually believed that fresh vegetables are healthier than boiled ones, but pumpkin drink with cranberries, prepared according to this recipe, is not inferior to freshly squeezed juice in terms of vitamins and minerals. This drink will become a real vitamin treasure for the body and will be wonderful to support the immune system, besides the drink is delicious, sweet with a delicate texture.
This recipe for cooking hot snacks is somewhat reminiscent of the well-known Julien. And what is especially good is that the main ingredient can be absolutely anyone. Today I want to offer an unusual combination of fish and pumpkin. But don’t worry, everything is going well and complementing each other. And the one who does not know what he has done will never guess the presence of a pumpkin.
Sometimes it happens that there are pieces of sponge cake left when making cakes or pastries? I do! And here is a recipe that I recently found for the remains of a biscuit! It was very simple and useful, and even faster! Great healthy breakfast!
Gratin in French means “crispy crust”, which is formed when the cheese melts. I want to offer a variant of this dish made from seasonal vegetables – potatoes and pumpkins. The dish turns out to be satisfying, despite the absence of meat products, as well as very tender and fragrant.
