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Breaded zucchini flowers with cheese

Breaded zucchini flowers with cheese

Excellent in any way you would prepare them ....

  • 2 eggs
  • 5 tablespoons flour
  • 5 tablespoons mineral water
  • salt
  • pepper
  • 7-8 zucchini flowers
  • 100 gr cheese
  • a cup of oil for frying (palm)

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Breaded zucchini flowers with cheese:

The pumpkin flowers are cleaned (the best photos and the step-by-step cleaning method I found here at Laura A).

We prepare the composition for bread:

Beat eggs with salt, add flour, then grated cheese on a fine grater, and mineral water, then pepper powder.

Carefully take the zucchini flower and roll it through the composition and then fry it in hot oil.

We turn it over so as not to break it and when it has browned nicely, we take it out on a plate.

So tasty ...

Pumpkin Bread Flowers

1. Finely chop the garlic and anchovies until they become a thick paste and combine with ricotta, lemon peel and herbs in a large bowl. Season with black pepper and a little salt, then mix well.

2. Gently open each zucchini flower and fill generously with the ricotta mixture, then wrap the petals, twisting on top. There is no need for the petals to completely wrap the filling, as the dough will make it stick.

3. In a large skillet, heat the oil over medium heat until very hot (195C), but not burnt.

4. In time, make the dough by mixing the egg white in a large bowl until it hardens, then sift the flour on top. Add lemon juice and water, stirring just to combine.

5. To see if the oil is hot enough, toss a small piece of bread. It should brown in 20 seconds. Pass each flower through the dough to cover on all sides, then fry in oil. They return after 40-60 seconds. When they are golden, take them out, sprinkle with sea salt, drain on kitchen paper and serve.

You have to see it too.

Breaded cheese with garlic sauce and cream & # 8211 It 's really perfect!

1. Using a knife, cut the zucchini into rounds.

2. We put them in a bowl. Add salt, pepper, crushed garlic and mix well.

3. For the sauce, pour the cream into a bowl. Add dill, crushed garlic, salt, pepper and mix well.

4. For the breadcrumbs, beat the scrambled eggs. Add the cream, salt, flour and mix well.

5. Add the cheese given through a small grater.

6. We give each pumpkin circle through flour, then through breadcrumbs.

7. Bake the zucchini in a hot pan with oil until nicely browned.

8. Serve the breaded zucchini with sour cream and garlic sauce!

Pumpkin for winter in the form of jam

Pumpkin for the winter in the form of jam & # 8211 sounds good, right? And yet a little strange and unusual. However, pumpkin jam is tasty and worth a try!

To prepare pumpkin jam, you can use, as indicated, older pumpkins. Peel a squash, grate it and squeeze the seeds. To make a fine jam, after putting the zucchini on the small grater, pass them with a vertical blender (go on the small grater).

To 1 kg of grated pumpkin add 1 kg of sugar. (As I like the jam to be less sweet, at 1.7 kg of pumpkin, I put 1 kg of sugar). Let this mixture sit for an hour or two, then boil it. Boil until it acquires the specific texture of jam. Towards the end I added the juice of a lemon and some roinita leaves.

To check if it's ready, I put a plate in the freezer. I take it out and put a teaspoon of hot jam on it, and it hardens almost instantly and I find out very quickly what texture it has, without having to wait too long. When ready, put hot in sterilized jars. Turn with the lid down and place under a blanket until cool. And another pumpkin recipe for winter is ready.

  • 16 pumpkin flowers
  • 2 eggs
  • 150 g of flour
  • nutmeg
  • 1/2 glass of white wine
  • 10 tablespoons olive oil
  • salt pepper

Method of preparation

  1. Put the flour, yolks, salt, pepper and nutmeg in a bowl and mix until smooth, then gradually add the wine.
  2. Separately, beat the egg whites and then add them over the flour mixture.
  3. Remove the pistils by twisting the zucchini flowers, then pass each flower through the prepared dough and fry them for 1-2 minutes in hot oil, until they turn golden brown.
  4. Then place the flowers on a plate, take a paper towel and absorb the excess oil from each flower.

The breaded flowers are served warm, along with a vegetable salad. Good appetite!

Flowers are not just for vases. Learn how to eat them!

Nicknamed the Girl who cooks with flowers, Romana Rista from Arad teaches Romanians to "flourish" their food. Whether she makes sauces, garnishes or cakes, the young woman uses flowers. It is famous for lavender meringues and tarts decorated with fresh flowers that can be eaten as such. With its help, we present you some special recipes.

Most flowers are ideal in salads, or as a decoration for tarts. The pansies have a slightly mentholated aroma. They contain vitamins A and C. Violets can add to salads, but they can also be part of raw desserts. Both the flowers and the watercress leaves have a peppery taste and it is good to eat them uneaten. You can "throw" the petals in salads.

Chamomile can be put in sauces. Protects the skin, soothes colic, toothache, is antiseptic and relaxes. Lady's heel or slipper (Condurul) is ideal in salads and juices, contains a lot of vitamin C, is a good diuretic, expectorant and antiscorbutic. Its petals have a spicy aroma.

The blue flowers of the lamb's tongue have a cucumber-like smell and aroma, being ideal in salads. Zorelele is used in cooked dishes, slightly changing the taste of sauces. The pans have a lemon flavor. Field clover is sweet in taste and rich in minerals. Marigolds, in small quantities, can be used as a substitute for saffron. Their yellow petals color the jumps.

Other edible flowers are apple, cherry, yucca, lion's mouth, tulip, sunflower (petals), coriander, blueberries, basil, dandelion, lavender, freesia, jasmine, mallow, galdiole, lilac, passion flower, magnolia, carnation.

Keep in mind, however, that in order to add them, the flowers must come from organic crops. Avoid the flowers found on the side of the road, they are full of dust and niches. Ideally, you can find them in forests and meadows.

Recipe. Lavender meringues

The egg whites, left at room temperature for a few minutes, are beaten with sugar added in the rain, gradually (50g crystal sugar per egg white) and a pinch of salt until the meringue, glassy in color, stays "sticky" on the spoon. Mix a tablespoon of lavender flowers in 3 egg whites.

The meringues are formed with the back of a spoon, or with a spatula, placed in a tray covered with baking paper, then sprinkled with lavender flowers and baked for an hour in the preheated oven at 110 degrees C.

Recipe. Pumpkin flowers in beer batter

Prepare a thin pancake dough - from flour, eggs (3 tablespoons of flour to an egg), a pinch of salt, spices (thyme, sumac) and beer as needed to ensure the smooth consistency of the dough.

The pumpkin flowers are washed, their stalks, pistils and stamens removed. Heat the oil in a saucepan, then the flowers, rolled in the ready-made dough, are fried. It is eaten hot, preferably with a leurd salad, telemea, potato chips and blueberries.

Breaded pumpkin pudding

& Icirc & # 539i must:
3-4 young pumpkins
4 or & # 259
2-3 tablespoons f & # 259in & # 259
frying oil
300 g as horse or horse & # 259 shaved
250 ml sm & acircnt & acircn & # 259
p & # 259trunjel verde
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and slice it. half a cm, sprinkle with salt and drain and drain. Remove the liquid from the liquid and dab the zucchini slices with a napkin. Put the zucchini pieces through the flour and fry the eggs and fry them in oil.
In a greased bowl of hyena, place a layer of pumpkin, then sprinkle like grated horseradish, another layer of squash, like grated horseradish, smash and grind and finish. . Pour the two remaining eggs, beaten, over the pumpkins.
Bake on medium heat for about 40 minutes, until the mixture is browned on top.

Preparation: 45 minutes Baking: 40 minutes
Re & # 539et & # 259 by Nina Niculae, Buc & # 537ani commune, Giurgiu county

  • 1 kg of zucchini
  • 1 bunch green onions
  • 1 link green garlic
  • 100 g fat fermented cream
  • 200 g boiled chicken breast
  • 30 butter
  • 30 g of flour
  • 300 ml milk
  • 100 cheese
  • oil, for anointing
  • salt to taste
  • 1 white pepper powder

Wash the pumpkins, remove the heads and cut them into thin slices. Sprinkle with salt and drain.

In a non-stick pan, make the bechamel sauce. Melt the butter over low heat, add the flour all at once and mix with a pear. Start pouring the milk, stirring vigorously to avoid lumps. When the sauce boils, add the cream, season with salt and white pepper and turn off the heat.

Peel the onion and garlic, chop them and add them to the sauce. Cut the chicken breast into cubes.

In a high-walled pan, greased with oil, arrange a layer of pumpkin slices, then pour a few tablespoons of sauce, level and sprinkle the chicken breast pieces. Do the same until you finish the ingredients, taking care to finish with a layer of pumpkin.

Put in the preheated oven and bake the pudding for 30 minutes, at 180 ℃. Sprinkle the grated cheese and leave it until it browns nicely. Serve hot or cold.


Pumpkin pudding with cheese and mushrooms is a tasty, simple, easy appetizer-snack recipe, which can successfully replace dinner or breakfast. I think it is the most pumpkin pudding which I have prepared so far.

I prepared it for dinner, because I wanted a Swedish buffet style meal. I miss the evenings with friends, the long tables I sat at stories until late at night, so last night I prepared such a dinner for my family, and Pumpkin pudding with cheese and mushrooms and was a great success.

Last week I received a lot of pumpkins / zucchini and I kept cooking recipes with them. One of the new recipes was that of pumpkin rolls stuffed with cheese, but I also prepared other recipes that my family eagerly eats: with baked tomatoes and parmesan, gratin, salad with yogurt and garlic or bread. If you want to be inspired, I leave you a link to all the pumpkin recipes I have prepared over time, so click here and you will be directed to recipes.

I only have good things to say about pumpkin and I would start with the fact that it does not gain weight! They contain a lot of water and extremely few calories. They are vegetables that have a lot of nutrients, vitamins, fiber and minerals.

In summer I love to cook recipes with pumpkin. Either they are local or they are dark green or yellow. Do not peel them, as they contain all their nutrients.

The combination of pumpkin and cheese is perfect, but the mushrooms and ham bring an extra taste and flavor. We are fans of mushroom pudding, the recipe that won over all our friends. You can find the recipe if click here.

I like recipes like this because they can be served at parties, they can be taken at a picnic, in a package. Although it seems easy, you will find that it is full enough and it is so tasty that you will not just want a slice.

This recipe is a combination of what I have prepared over time and it seems to me that it came out sensational. I did a little improvisation, but I wrote down the quantities used.

Pumpkin pudding with cheese and mushrooms it is very easy to do. There is no need to separate the eggs, to waste time mixing the egg whites separately. But, you have to be careful that the zucchini does not leave a lot of water, so after you grate it, through the grater with big holes, you will sprinkle a little salt and leave it in a sieve for about 15-20 minutes, then squeeze by hand.

If you leave water even after cooking, the amount will be smaller and will not influence the texture of the pudding. For the same reason, of the water left by vegetables, I also prefer canned mushrooms. They do not leave water because they are already cooked and will not change color pumpkin pudding.

For this pudding you do not need flour or starch and you will certainly not put baking powder. I prefer to use bread that has been in the pantry for two days. As you will see in the last picture, it looks very beautiful even after baking, without being cracked.

As for the cheese used, I chose cheese, but you can replace it with mozzarella, gouda or emmentaler. Next to cheese I put Parmesan cheese that brings personality and an extra flavor, but if you don't have it in the house you can leave only one type of cheese that melts.

If you want to see how to prepare pumpkin pudding with cheese and mushrooms I leave below the list of ingredients and how to prepare presented step by step below:


1 zucchini / zucchini maricel & # 8211 long and thin (550g) or 2 medium

1 medium onion, finely chopped

2 slices of prague ham or other lean ham - 60-90g

1 can of mushrooms (400g net quantity)

150 g of older bread crumbs

1/4 teaspoon cumin powder

garlic powder as you take between two fingers

I washed the zucchini / zucchini well, wiped it, then shaved it through the grater with big holes. I sprinkled a little salt and put it in a strainer, so that the water in it would drain. I left it for about 15 minutes. During this time I peeled the bread, and I weighed the core to have 150 g. I put the bread core in a bowl and poured the milk over it, taking care that all the pieces can absorb the liquid evenly.

Separately, in another strainer I put the mushrooms.

During this time I chopped the onion finely and hardened it in oil. I added the ham when the onion became glassy and continued to sauté, stirring occasionally in the pan.

The zucchini in the strainer left water in the meantime, but to make sure I had as little liquid as possible in the pudding, I squeezed it well by hand, then I put it over the onion with ham and I sautéed it around 3 minutes. At the end I added the mushrooms and left everything on the fire, stirring occasionally for another 2 minutes. I took it off the heat and let it cool.

In a large bowl I put 6 eggs, I added sour cream, salt, pepper, garlic powder and cumin powder (be careful not cumin!).

I mixed the egg composition well with the cream, then I incorporated the bread crumbs tightly in my hand to remove the excess liquid (in my case not a drop dripped), then the grated cheese and parmesan through the grater with large holes.

I also added the pumpkin composition with mushrooms and mixed until smooth. I poured into the tray lined with baking paper and baked the pudding for 40 minutes in the preheated oven at 180 ° C. Depending on the strength of your oven and the consistency obtained, the pudding may be ready in 30 minutes.

You will know that it is ripe when it is browned and firm to the touch. Take it out on a grill and let it cool so that it can be sliced ​​nicely.

I didn't have the patience and I cut it warm. It smelled so good in my kitchen that I couldn't stand it too long.

I hope you like it as much as we liked it.