Traditional recipes

Pumpkin pies

Pumpkin pies

Leave the dough to thaw.

First prepare the filling so that it has time to cool.

Peel a squash, grate it and squeeze the juice.

Mix with sugar, butter and salt and put on the right heat in a saucepan.

Do not put water.

Stir from time to time so as not to get caught.

Camd the juice formed dropped completely mixed with lemon juice and vanilla sugar.

Remove from the heat and leave to cool.

Put a sheet of dough on the worktop given with flour and smooth with a rolling pin.

Cut into 10 pieces.

Put a tablespoon of pumpkin on each piece.

Grease the edges with egg yolk, fold side by side and press the edges with a fork.

Make 3 oblique cuts on each pate and put in a tray the wallpaper with baking paper.

Grease with egg yolk.

Put the tray in the preheated oven at 180 degrees for 25-30 minutes.

When they are nicely browned, they are ready.

Leave to cool.

Good appetite!

4. Black pumpkin burgers

With black beans, pumpkin puree and rolled steel, & quot; these burgers are a fiber bomb, in a good way & quot, says Cabrero.

For regular burger lovers in your crowd, go ahead and replace ground beef with at least 90% lean (tick the label). "To reduce saturated fats, which is important for heart health," lean meat is the key, "says Cabrero. But you should not completely avoid saturated fats. However, the more herbal diet, the better, especially if you have a heart disease in your medical history.

Visit Complete for the entire recipe.

Nettle paste with garlic and pumpkin seeds

Nettle paste with garlic and pumpkin seeds it is a seasonal delicacy that we invite you to try.

Nettle paste with garlic and pumpkin seeds: Ali & # 8211 Flickr

Nettle is more than an invasive weed. It is really a source of energy, food and healing for the body.

Phytotherapists appreciate it for its medicinal qualities, and nutritionists for its diverse composition.

Its young leaves can be eaten as such, in salads or juices. Or they can be incorporated into various recipes: pies, pesto, sauces, soups, broths, meatballs, etc.

Pumpkin pie

Pumpkin pies (Photo source:

For the pumpkin pie you need the following ingredients:

  • 500 g white flour
  • 2.5 kg of pumpkin
  • 225 g caster sugar
  • 50 g powdered sugar
  • 150 g lard
  • 50 g butter
  • 100 ml oil
  • 2 pcs
  • cinnamon
  • vanilla
  • salt

A crust is made from flour, water and an egg. Peel a squash, grate it and put it in a baking tray. After baking, mix with caster sugar, vanilla and cinnamon and allow to cool.

The coca is divided into eight equal parts. Spread a sheet from each. Grease the sheets with butter and butter, then sprinkle the baked pumpkin, seasoned, and fold into four.

The pieces of pie, greased with egg yolk on top, are placed in trays. Keep in the oven for half a pint. After baking, sprinkle with powdered sugar.

Pumpkin with citrus for pies and pies (for winter). Soft, juicy and very fragrant!

Soft, fine, juicy, fragrant and delicious! The ideal filling over pies, pies and tarts! It can also be served as such! The result will exceed all your expectations!

-1500 g of pumpkin
-300 g of sugar
-7 g of lemon salt
-half a lemon
-2 oranges.

1. Peel a squash, grate it and squeeze the seeds. Cut it into medium cubes.

2. Wash the lemon and oranges well. Cover them with hot water and let them simmer for 30-40 seconds. Then cut them into medium cubes.

3. Add the citrus fruits to the bowl in which you put the pumpkin.

4.Add lemon salt and sugar. Mix very well.

5. Allow the resulting composition to "rest" for 4 hours at room temperature. Stir once every 30 minutes. As a result, pumpkin and citrus will release a lot of juice.

6. Transfer them to sterilized jars with a volume of 500 ml. At the end, add the juice released by them in jars, filling them completely.

7. Cover them with sterilized lids and place them in a tall saucepan with the bottom lined with a clean cloth. Pour cold water into the pan so that it covers ¾ from the height of the jars.

8. Sterilize future cans for 20 minutes from boiling water over low heat.

9.Remove them one by one from the water and close them tightly.

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

11. Put the canned food in the storage place!

We wish you good appetite with your loved ones!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


It gives me great pleasure to prepare dough and puff pastry, so the satisfaction of preparing a quality puff pastry at home for a delicious pumpkin strudel is by no means a big challenge. It seems pretty hard, but once you get used to the basic packaging, it will look like a flower to your ear.


For the puff pastry:

  • 500 gr. flour
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • a pinch of salt
  • 300 ml. cold water
  • 1 tablespoon vinegar
  • 2 tablespoons oil
  • 200 gr. butter
  • 700 gr. pumpkin
  • 80 gr. NUTS
  • 100 gr. sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

The first part of preparing the puff pastry consists in mixing the flour with a pinch of salt, sugar and honey, over which cold water is added (little by little), vinegar and oil.

Knead the resulting crust until it comes off the fingers then leave it aside covered with a kitchen towel.

To get a layered and crunchy dough, I need a packet of butter to spread on the dough sheet. It can be used very cold, in which case it can be spread as an extra sheet with the help of 2-3 tablespoons of flour the size of three quarters of the dough sheet to place on top of the initial dough, or it can be used at room temperature. to make it easy to grease 2/3 of the sheet as I did for the pumpkin strudel.

The packaging is done for the first time in three steps that I tried to present in the photos below:

The first time in three - the left side (1/3 of the dough) not greased over the second third, then it will be covered by the right side.

The second time in four - the folded ends folded towards the center up to half (leave 1 cm. Free space between the ends for the next step).

The third time the two sides join as if we were closing the covers of a book.

“An incredibly tasty dessert, prepared easily and quickly, from very simple and available ingredients. Gray pâtés are a traditional dish in Ukrainian cuisine, being frequently cooked in rural areas. They consist of a thin layer of semolina and flavored cheese filling ", writes

Ingredients for the semolina composition

  • 90 g of semolina
  • 450 ml of milk
  • 10 g of vanilla sugar
  • sugar to taste
  • a pinch of salt.

Ingredients for the filling

  • 180 g of sweet cottage cheese 10%
  • 20 g of raisins
  • 10 g of vanilla sugar
  • Sugar to taste.
  • Other ingredients
  • an egg
  • ½ teaspoon of sugar
  • a pinch of salt
  • 10 g butter
  • molding flour
  • frying oil.

Method of preparation

Prepare the filling: mix the sweet cottage cheese with the scalded, washed and dried raisins, vanilla sugar and caster sugar, adjusting the amount to taste. Choose a greasy, moist cheese so that it is malleable and maintains its shape well.

Mix the egg, ½ teaspoon of sugar and a pinch of salt until smooth.

3.Prepare the semolina composition: pour the milk into a saucepan. Add caster sugar (we added a tablespoon), vanilla sugar and a pinch of salt. Mix and bring the resulting solution to the boil.

Stirring constantly, gradually incorporate the semolina into the hot milk, then boil the porridge for 3-4 minutes, until it thickens.

It is important that the semolina porridge is homogeneous and thick. Otherwise you will not be able to shape the pies.

Shape the pies: sprinkle the work surface with plenty of flour. Moisten the spoon with cold water, fill it with semolina porridge and transfer it to the flour layer. Quickly shape a cake out of it. Put a teaspoon of cheese in the middle of it, then glue the edges, completely covering the filling. Give the pate obtained the shape of a boat.

You need to shape the pâtés while the semolina porridge is hot. If it cools down, you will not be able to shape it. Therefore, you need to work quickly and cover the pan with a lid so that the porridge does not cool down.

Dip the pâtés in the beaten egg.

Then place them in the pan with a little hot oil and fry them on both sides until golden brown.

Transfer them to a plate lined with paper towels to remove excess oil.

Pumpkin recipes with diabetes

In the autumn and winter months, type 2 diabetes can not only enjoy the taste and aroma of cooked pumpkin, it reaps the nutritional benefits of this winter squash.

A cup of canned pumpkin (see nutritious, below, for freshly cooked pumpkin) rings at just 83 calories and 20 grams of carbs, giving you 7 grams of fiber, 3 grams of protein, and 763% of the recommended daily dose of vitamin A.

Pumpkin can add a deep flavor and nutritional value to sometimes & # 8211 mild diabetes, soups and low-sugar desserts.

For a simple dish that packs a lot more food than peach potatoes, try emptying a box of pumpkin into a pan and heating it with ginger, curry or pumpkin spice. Add 2 teaspoons of sugar substitute and a dash of salt for a terrific plate, dessert or main vegetarian course.

Low-fat cooking, low-carb diets and vegetarian cooking experts also offer some very nice pumpkin recipes. I composed 12 of these ideas here and separated them into breakfast, lunch and dinner, and dessert and snack ideas for diabetic meal plans.

All of these links provide information on size and carbs, so take note to increase the correct portion in your meal plans.

Diabetes pumpkin breakfast recipes

Pumpkin lunch and table recipes

Skillet beef and pumpkin recipes

Diabetes pumpkin recipes and snack recipes

Low Carbo Pumpkin Recipe-Carbo

Sugar-free pumpkin pudding recipe

The Skinny on pumpkins

Did you know that a pumpkin is a squash and that a pumpkin is a fruit and not a vegetable? It's true.

nutritious for 1 cup of fresh boiled pumpkin meat:49 calories, 2 g protein, 12 g carbohydrates, 0 g fat, 0 mg cholesterol, 2 mg sodium, 3 g fiber, 37 mg calcium, 1.4 mg iron,, 564 mg potassium, 1 mg zinc, 50 mg selenium, 12 mg vitamin C, 1 mg niacin, 21 mg folic acid, 2650 IU vitamin A, 3 mg vitamin E

3 recipes with pumpkin, the star of autumn

Although it does not enjoy as much celebrity as other fruits, pumpkin can be included in a lot of healthy and tasty recipes, bringing with it a considerable intake of vitamins and antioxidants. Moreover, it provides a small number of calories, but a lot of nutrients essential for the proper functioning of the body.

Among its most important benefits are:

  • Improves eyesight due to its high vitamin A content
  • Strengthens the immune system, thanks to vitamin C.
  • Protects the skin with a large number of antioxidants
  • Stimulates weight loss with fiber

Here are 3 recipes with pumpkin to try this fall.

Pumpkin soup with oranges


  • 500 gr pumpkin
  • 1 onion
  • 1 carrot
  • 600 ml vegetable soup
  • juice from 3 oranges
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 nutmeg powder
  • cream (for serving)
  • parsley (for serving)

Method of preparation

Heat a tablespoon of butter in a pan, add a finely chopped onion and a finely grated carrot and fry until soft.

Put on them a tablespoon of olive oil and 500 g of diced pumpkin and keep on the fire for three minutes, stirring constantly.

Quench with 600 ml of vegetable broth, add the juice of three oranges and simmer for half an hour.

Put everything in a blender, add a tablespoon of honey and a nutmeg powder.

Serve with sour cream and parsley.

Pumpkin smoothie


  • 1 cup boiled pumpkin
  • 1 tablespoon honey
  • 200 gr creamy yogurt
  • vanilla essence to taste
  • 1 tip of cinnamon knife
  • 1 pinch of ginger powder

Method of preparation

Put the boiled pumpkin, honey, yogurt, vanilla essence and spices in a blender.

Mix the ingredients very well and pour into glasses.

Pumpkin jam


Method of preparation

Cut the pumpkin pulp into small cubes and place them in a non-stick bowl. Add the caster sugar over them and wait until the juice is left and the sugar melts a little.

Cut a lemon in four and put it over the pumpkin with sugar, then put the pot on low heat. After half an hour, remove the lemon pieces, but let it continue to simmer until it reaches the desired consistency.

Stir to make sure it doesn't stick to the bottom of the pot.

The jam is poured hot into clean, dry jars, to which hermetically sealed lids are placed.

Uncooked pumpkin tart

A fragrant and delicate dessert, with a taste of autumn (or winter). And you don't even need an oven to prepare it (except for pre-baking the pumpkin). But you still need patience: the tart only gets better the next day. In order to serve this dessert more easily, I recommend using individual forms. In this case, only about 4 hours of cold storage are enough. Next time I'll do the same.

  • for crust:
  • 150 g ground nuts
  • 1 teaspoon Green Sugar
  • 60 g coconut oil (cold pressed gives an extra coconut flavor)
  • for cream:
  • 300 g baked pumpkin
  • 250 g cream cheese or mascarpone
  • 100 g butter at room temperature
  • 50-100 g Green Sugar powder (I grind Green Sugar in the coffee grinder), depending on how sweet the pumpkin is or at least cinnamon and vanilla

Mix the ground walnuts with the sweetener and melted butter. A composition like wet sand should come out. Spread in a tray with removable walls (mine is 25 cm in diameter), lined with baking paper, press with your hands to form a base. If you want, you can also form a small round edge. Or divide the composition evenly into glass or ceramic shapes. In this case, no paper is needed.

In a bowl, beat all the components of the cream with a mixer. The obtained composition is poured over the crust, leveled and cooled overnight. Or at least for 4 hours, if you use individual forms.

Remove the tart from the pan on a plate, garnish according to preference, portion carefully and serve.

TOTAL: 930 grams, 3270.7 calories, 40.8 protein, 335.4 lipids, 34.5 carbohydrates, 16.1 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.