From my experience, the simpler the cooking the better

Need to cut slices or cubes, add garlic, pepper, cumin, salt and butter and in the oven, served as a side dish to meat dishes, or with potatoes and onions roasted on the thighs, and as a main dish. Asian design is also good – with a bow pumpkin cubes, add the garlic, chilli a bit of fresh ginger, peeled tomatoes, sauce, again a great app for. Excellent and pumpkin-potatoes, boil the potatoes and squash separately, together in the ratio 1:1a as usual porridge with butter and milk, season with salt, serve best with.

Of the other species you can grow pumpkins

need a holder that can be used in the same way as Hokkaido, and it seems that you can eat even in raw form, taste, say, like cantaloupe gallium. I, of course, not the taste or gallium, so can’t judge pumpkin small, pear-shaped and before using should be sufficiently hard scales is all I do, but because it, all interesting types in the garden is simply no room. But instead I looked at the common pumpkin, which is definitely interesting every year enrich the diet, I highly recommend. After cooking caution inside the long fibers that really do look like spaghetti, so it is. Before using or a whole pumpkin cooked in water in full, given that its size is quite difficult, or may be longitudinally obtained from sesame seeds and cutting to the side, put on pan, bake in the oven at 180°C for 30 minutes. After a short  fork vydlabeme “spaghetti”, which serve immediately with any attachment spaghetti sauce – tomatoes with garlic, onion and Basil, a mix of minced meat and protlaku, we also can sprinkle cheese, meat to make salad just to change the way we used to cook spaghetti. And for you, it may be as soon as the child asks where spaghetti is grown (like my niece), you can easily that on the field.

Let him grow any pumpkins before treatment always insides with seeds. But this because they healthy and in good adjustment, even very tasty. Seeds good if suddenly (it is necessary in the production of and juices in action when little), so we use 1 liter bones, 50 g of salt, stir and put for 24 hours in the fridge to Mature and proselyte. It on the baking sheet in the oven at 80°C for 2-3 hours, and often seeds.

We store in glass jars with a permanent exhibition

But if we love pumpkin seeds, we can get pumpkin directly on pumpkin seeds oil. Here, the seeds without hard peels such as green, which we know from the shops with a balanced diet, but of course, tastier as in the oven with frequent mixing, after drying, you can even in the pan with the salt as or to try to cook a spicy, Oriental delicacy in a bowl, you can prepare a mixture of 3 tablespoons of sugar, after teaspoon of salt, cumin and cinnamon, you can add a pinch of salt. In a saucepan a little olive oil, add pumpkin seeds, 2 tablespoons sugar and, until the sugar start to caramelize. Then mix in a bowl with spices, oklepeme and let cool.

Stewed pumpkin, juice pumpkin:

And so I don’t forget this Goliath, and even in the end, the recipe for the compote and juice from the pumpkin. Stewed pumpkin in Cuba or balls, 3 kg of pumpkin, add 300 to 500 g of sugar and 2 tablespoons of citric acid and leave overnight in cold conditions to ripen.

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