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Pumpkin slices

Pumpkin slices

Wash the pumpkin, peel it and then cut it into slices that are somewhat suitable, so that they are not too thick (they remain raw in the middle) and not too thin. Beat the eggs very well with the spices, mix well and in the meantime put 2-3 teaspoons of flour to make a suitable composition, Each slice of zucchini is given through the egg composition, and put in the pan with hot oil. Fry on both sides until they catch a golden crust,

I wish you good appetite, and it's really worth trying.

Wash the pumpkins, cut off their heads and slice them. You can leave them peeled or you can clean them, depending on your preferences. Mix in a bowl the flour, mustard, salt, pepper and water until the composition is homogeneous. Pass the zucchini slices through the mix and fry them in a pan with hot oil beforehand. Turn the pieces from side to side so that they fry evenly. When their color has completely changed, turning golden, you can take them out of the pan and put them on a plate. Proceed in this way until you finish frying all the slices of zucchini.

One of the secrets you can keep in mind to get rid of excess oil is to place the zucchini pieces on a kitchen napkin, which will absorb the fat.

Fasting bread zucchini serve with crushed garlic and freshly chopped dill.

Try the fasting pumpkin recipe too, to enjoy a delicious dish, even during this period when meat is missing from your menu.


Another fungal disease, botrytis or gray rot, affects pumpkins in a similar way. As the name suggests, the difference lies in the color of the plaque that forms on the leaves, stems and fruits.

Characteristically, the disease is most often affects the ovary. The affected tissues soften, turn brown and are covered with a gray flower with black dots. The spores of the pathogen persist in the soil for up to 2 years.

Rotten sclerotia enters the soil, where in winter, and in spring they become a source of infection for new plants. Its speed increases with the excess nitrogen in the soil. In any case, it is important to prevent contaminated plant debris from entering the soil.

How to prepare pumpkin bread

I don't usually peel pumpkins for this recipe. I only clean them if I don't have very fresh pumpkins and the peel has started to turn slightly yellow or is stained.

Sprinkle the pumpkin slices with salt on both sides. They will leave a little water that will help the flour stick to them.

If you use breadcrumbs, then roll the zucchini in the following order: flour & # 8211 egg & # 8211 breadcrumbs. If you do not want to use breadcrumbs, then just pass them through flour and egg.

slices of zucchini ready for frying

I prepare all the zucchini slices, only then I heat the pan with oil.

The oil must be well heated when we start frying. The zucchini slices should sizzle when we put them in the pan. This way the breadcrumbs will brown immediately and will not absorb much oil.

Pumpkin meatballs!

We present you the recipe for delicious pumpkin meatballs, which will occupy a worthy place on your table. A few ingredients available and a little time are all you need to prepare this appetizing dish. Be sure to prepare pumpkin meatballs and pamper your family!


-200-300 g of toasted bread

-salt, ground black pepper - to taste


1.Wash the zucchini. Remove the stalks and peel them and seeds.

2.Put the zucchini cleaned through a small grater. Sprinkle with salt, mix well and let it rest for 10 minutes.

3. Meanwhile, grind the toasted bread with the blender to the crumb stage. You can crush it with your hands, but the process will take longer, and the crumbs obtained will not be small enough.

4. Pass the garlic through the garlic press.

5. Squeeze the grated zucchini well with your hands to remove the juice released by them.

6. Add the bread crumbs, crushed garlic and eggs to the bowl of squeezed zucchini. Pepper the composition and mix it very well.

7. Shape the meatballs from the resulting composition and fry them in a large amount of hot oil, on both sides, until golden brown.

8. It would be best to serve pumpkin meatballs with fermented cream. They are tasty both hot, immediately after cooking, and after cooling.

Be sure to save this recipe to pamper your loved ones with delicious meatballs throughout the summer!

17 ideas for uncooked summer dinner to keep you well fed and cool

After a long day at work in the summer, sitting on a hot stove is not something many of us want to do. So when it's too hot to turn on the oven, keep cool with one of these meals without cooking.

I completed this collection of cooks summer dinner ideas so you can enjoy tasty, healthy, fresh and satisfying meals with minimal time and energy.

Related: 30 fresh and delicious summer salads

These are quick and easy recipes perfect for you to enjoy all summer long and none of them involve cooking in the oven, hob or microwave. At most, you will need to boil a teapot.

Not only are these recipes great for dinner, but they are also perfect for potlucks, packed lunches and summer parties. Choose from Raw Maine Taco boats, root vegetable noodle salad with sesame almond sauce, miso pumpkin noodles, rice paper rolls with mango and mint, chopped Asian salad with sesame ginger sauce and so many other dishes. delicious food.

Click on the gallery link above to see my collection of 17 uncooked summer dinner ideas among which you can enjoy Memorial Day through Labor Day.

Mel is the author, recipe creator, photographer and editor of the blog A Virtual Vegan. She is passionate about food and loves to create and cook delicious, wholesome and wholesome vegan recipes. A virtual vegan is the place where he shares the food he loves and shows that, with a little imagination, vegans can eat exciting, incredibly delicious food! Her first cookbook is due to be published in the spring of 2019. Follow her on Facebook and receive her new recipes and news sent directly to the e-mail box, joining her mailing list Here.

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Top 5 most tasty baked pumpkin recipes for a memorable dinner!

Team Bucă offers you 5 delicious recipes of baked pumpkin for every taste. The recipes are easy to prepare, and the dishes obtained are very tasty, appetizing and healthy. If you want a juicy dish, then prepare baked pumpkin in sour cream sauce, and if you want a crunchy snack, then choose baked pumpkin with crispy Parmesan crust. For special occasions you can prepare pumpkin or pumpkin oladati combined with tomatoes and cheese, and & # 8220pizza & # 8221 from pumpkin will surprise any gourmet.

1. Baked zucchini in sour cream sauce


& # 8211 1 tablespoon chopped parsley


1. Preheat the oven to 220 degrees.

2. Cut the zucchini into 1 * 1 cm cubes. If the pumpkins have a small diameter, then cut them into 1 cm thick rounds.

3. Put the zucchini in a plastic bag, add the chopped parsley, salt, pepper and oil.

4. Wrap the bag at the top so that air enters and shake it well, so that the pumpkins mix evenly.

5. Line the tray with foil, place the vegetables, level them and bake them (in half) for about 20 minutes.

6. Grate the cheese, add the dill, cream, salt and pepper to taste, mix well.

7. Pour the sauce over the pumpkin and bake until ready.

8. Place the zucchini on a flat plate, grind the garlic on top and enjoy the divine taste of the food. You can decorate the pumpkins with green threads.

2. Baked zucchini with tomatoes and cheese


& # 8211 salt and ground black pepper


1. Cut the zucchini into 1 cm thick slices and the tomatoes into thinner slices.

2. Press the garlic through a press or a small grater.

3. Fry the zucchini on both sides until golden brown and place on a tray.

4. Sprinkle the garlic on top and place the tomato slices.

5. Season with salt and pepper and sprinkle with cheese.

6. Bake the zucchini at 180 degrees for 25 minutes.

3. & # 8220Pizza & # 8221 from the pumpkin


& # 8211 1/2 teaspoon dried herbs (to taste & # 8211 dill, oregano, basil)

& # 8211 150 g of meat products (salami, pastrami, ham)


1. Preheat the oven to 180 degrees.

2. Cut the zucchini into 1 cm thick slices, sprinkle them with a mixture of salt, pepper and herbs and place them on a tray greased with oil (if the pumpkins are ripe, then you need to peel them and seeds).

3. Sprinkle the zucchini with finely chopped garlic.

4. Peel the tomatoes (put them in boiling water for a few minutes) and cut them into thin slices.

5. Cut the meat products into thin slices or strips.

7. Dilute the mayonnaise with water or soup so that it can be easily distributed over the entire surface.

8. Assemble & # 8220pizza & # 8221 & # 8211 place the tomatoes over the pumpkin, place the meat products on top, then the cheese and pour the diluted mayonnaise over the vegetables.

9. Cover the pan with foil and bake for 30 minutes.

10. Then remove the foil, raise the temperature to 250 degrees and bake the zucchini until golden brown.

11. Serve hot food.

4. Baked pumpkin oladii


& # 8211 1 teaspoon baking powder

& # 8211 150-200 g of cheese (mozzarella, adygei cheese, suluguni cheese and other)

& # 8211 greenery to taste (dill, parsley or green onion)


1. Preheat the oven to 200 degrees.

2. Put the zucchini through a large grater, salt them and let them sit for 5 minutes. Squeeze the zucchini and drain the liquid.

3. Finely chop the greens, grate the cheese.

4. Add all the ingredients to the pumpkin and mix well.

5. Line the tray with baking paper and place the dough with a spoon. During baking, the oladi will stretch, so place them at a distance.

6. Bake the oladi for about 15 minutes until golden brown.

5. Baked zucchini with crispy crust


& # 8211 a few tablespoons of finely grated Parmesan cheese

& # 8211 1 outlet of herbs from Provence

& # 8211 salt and ground black pepper


1. Preheat the oven to 200 degrees.

2. Cut the zucchini (cleaned) into 1 cm thick slices and season with salt and pepper.

3. Mix in a bowl: herbs, cheese and breadcrumbs.

4. Beat the egg in a separate bowl.

6. Soak the zucchini in the egg, then pass them through the cheese mixture and place them on the tray.

7. Bake for 7-10 minutes, then turn and bake for another 5-7 minutes until golden brown.

8. Place the zucchini on a nice plate and serve with sour cream and garlic sauce.

Pumpkin slices with cheese and dill

Peel a squash, grate it and squeeze the juice.
Put the egg, flour, sour cream, grated cheese and finely chopped dill over the pumpkin, add salt and pepper and mix well with a spoon.
Heat oil and take a spoonful of the composition and place in the pan until browned on both sides.

We served them with tomatoes and boiled egg from which we made a mushroom!
Good appetite!
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Eggplant salad with leurda and mayonnaise

Put the eggplant in a tray with baking paper and put on medium heat to bake. Come back

Pumpkin meatballs & # 8211 fasting lunch!

Even if they do not contain meat, still, pumpkin meatballs are perfect for diversifying the menu or for the fasting period. Especially if you serve them with fermented cream sauce and garlic.


-1 teaspoon of spice for chicken or skewer

-1 glass of rice (boil it in 2 glasses of water)

-2 tablespoons flour or semolina.

-2 tablespoons tomato paste

-1 tablespoon with a little flour

-1 teaspoon of khmeli-suneli


1.Wash the rice, pour water, add salt, bring to a boil and simmer under a lid until the water evaporates. The rice will be al-dente.

2. Cut the onion into medium pieces and fry it a little on the pan with oil.

3. Pass the carrot through the large grater, add it to the pan and sauté the vegetables until they are almost ready. Then let them cool.

4. Peel a squash, grate it and squeeze the juice. Add salt to taste, stir and leave for 15 minutes, until the juice is gone.

5. Transfer the zucchini to a sieve, press with a spoon to drain the juice, then squeeze them with your hands.

6. Add fried vegetables, rice, a little salt (zucchini and rice are already seasoned with salt), black pepper, chicken seasoning and flour. Mix the ingredients very well with your hands.

7. Break chopped pieces and form round meatballs with wet hands, throwing the balls from hand to hand.

8. Pass the meatballs through the flour, transfer them to the pan and put them in the preheated oven at 180 ° C for 20 minutes.

9. In a pan, add oil, then tomato paste and sauté for 3 minutes.

10. After 1 minute, add flour, mix and continue to fry the tomato paste.

11. Gradually add the hot water, stirring with a spatula, until you get a smooth sauce without lumps.

12. Bring the sauce to the boil and simmer for 3 minutes.

13. Chop the greens and pass the garlic through the small grater.

14. Season the sauce with salt, sugar (if you find it sour), khmeli-suneli, greens and garlic. Stir and simmer for 1 minute. At the end, add bay leaves, take the sauce off the heat and leave it for a while.

15. Remove the meatballs from the oven, pour the sauce on top and bake for another 15 minutes. You can serve them after they have rested for 10 minutes.

Although it is fasting, lunch or dinner is very appetizing! The combination of pumpkin with spices and rice is very tasty!

Crispy Baked Pumpkin Ingredients:

  • pumpkin & # 8211 according to the possibilities, I had three not too big, maximum one kilogram to have had together
  • 250 ml of yogurt
  • 50 ml olive oil
  • biscuit
  • 50 grams of drier Telemea cheese
  • salt

Preparation of Crispy Baked Pumpkin:

Obviously, if you use large pumpkins with a slightly stained / dry peel, they are peeled, the very tender ones can be left with the peel. Cut the zucchini into sticks 12-13 cm long and 1-1.5 cm thick. Sprinkle with salt and look at them for about 15 minutes.

Meanwhile, mix the breadcrumbs (enough, to be fair, I used wholemeal bread crumbs, homemade, half a 750 gram pita bread) with finely grated telemeau:

Specifically, I saw in the other cooking options all kinds of combinations in the mixture in which the zucchini are rolled, some are given through the egg, in others the flour is mixed with breadcrumbs or cornflakes are used, breadcrumbs with chopped garlic, various greens or Parmesan .

Combine the olive oil with the yogurt and then beat a little with a fork:

After the pumpkins have sweated well (salt extracts water from them), wipe them with absorbent paper and dip them, three sticks at a time, in the mixture of yogurt and olive oil. Roll well and throw in the plate with breadcrumbs and cheese. Shaking the plate horizontally to roll the pumpkin sticks, dress on all sides in breadcrumbs. Place on a tray covered with baking paper:

Put nicely in the preheated oven at 190 degrees Celsius for 25 minutes (until browned):

I served them as soon as they cooled a little, with tzatziki sauce and a fresh bread with tomatoes: