According to the materials of the site www.kuking.net
Spiced Pumpkin Puree Soup
This soup is prepared very simply, it looks aesthetically pleasing, you can safely serve it to guests. Dressings are served separately for the soup, which everyone adds to his own plate to his taste.
Ingredients:
For 16 servings:
- 1 yellow pumpkin (2.5 kg peeled)
- 2 large onions
- 2 cloves of garlic
- 50 g butter
- 1 tsp paprika
- 200 g cream
- Nutmeg (grated) - on the tip of a knife
- White pepper - on the tip of a knife
- 1/4 liter vegetable stock
- 40 ml sherry
- 2-3 tbsp worcestershire sauce
For refueling:
- 100 g of green pumpkin seeds
- 300 g onions
- 1/2 tsp starch
- 2 tbsp pumpkin oil
- 2 slices of rye bread
- 2 tbsp butter
- 200 g Cherry Tomatoes
- 6 tbsp. l grated Parmesan cheese
Cooking method:
- Cut the lid off the pumpkin. Separate seeds and fiber from the pulp, remove them. Carefully scrape out the flesh, taking care not to damage the crust. Then wash the pumpkin inside and out and put it down to dry for drying.
- Peel the onion and garlic, chop finely. Melt the butter in a large saucepan, simmer the onion and garlic until transparent, overnight. Add slices of pumpkin, season with salt, pepper, paprika, nutmeg, pour the vegetable broth and simmer all together for 20 minutes.
- Wipe the finished soup in mashed potatoes (in a blender or through a sieve). To taste add sherry, cream, Worcestershire and soy sauce.
- For dressings: fry pumpkin seeds without oil until aroma appears. Pour them into a vase. Peel the onion, cut into thin rings, sprinkle with starch and fry in hot vegetable oil over high heat, stirring constantly, until crisp. Put in another vase. Cut bread into small cubes, fry in hot butter until crusted, put croutons in a third vase. Cut the tomatoes in half and serve separately. Pour Parmesan in a separate vase and place next to the rest of the gas stations.
- Pour the warm soup into an empty pumpkin. Next to put dressings and sour cream or cream.
Closed cherry pie
This is a favorite dessert of many celebrities. Serve whipped cream pie.
Ingredients:
For 6 servings:
Filling:
- 50 g sugar
- 3 tsp powdered sugar
- 1 tbsp. l lemon juice
- 400 g cut in half and stoned
- 1 tbsp. l cherry liqueur (optional)
- 1 tbsp. l decoys (optional)
Dough:
680 g of ready-made frozen shortcrust pastry (unfreeze)
Cooking method:
- Boil sugar with 100 ml of water in a saucepan over low heat. Add lemon juice and cherries. Increase heat to medium and cook for 5 minutes. Dissolve starch in 1 tbsp. spoon of liquid and add to the cherry. Cook for another 2-3 minutes until thickened. Add liquor if used and leave to cool.
- On a surface sprinkled with flour, roll half of the dough to a thickness of 5 mm. Lay a dough with a diameter of 20 cm with a dough. Sprinkle with semolina, if used, and then put the cooled cherry filling on top.
- Roll out the remaining dough into a circle. Lubricate the edges with water and lay a circle on top of the cake. Trim the edges with a knife and pinch with a fork. Make 2 cuts on top, refrigerate before baking for 30 minutes in the refrigerator.
- Preheat the oven to 180 ° C. Put the pie on a baking sheet. Lubricate the top of the pie with milk, sprinkle with powdered sugar. Bake 40-45 minutes until golden brown.
Sorbets with blueberries and lemon
If you have not yet left the summer mood, treat yourself and loved ones with these light refreshing desserts.
Ingredients:
For 4-6 servings:
For blueberry sorbet:
- 500 g blueberries
- 500 ml of water
- 110 g sugar
- 2 tsp finely grated lemon zest
- 60 ml of lemon juice
- 2 egg whites
For lemon (lime) sorbet with mint:
- About 6 limes (480 g) or 2 large lemons
- 110 g sugar
- 310 ml of water
- 1 tsp grated lime zest (lemon)
- 250 ml lime juice (lemon)
- 2 tbsp. l chopped fresh mint
- 2 egg whites
Cooking method:
- Mix blueberries with water in a saucepan, bring to a boil and cook, without covering, for 15 minutes. Add sugar, stir on fire, not boiling until sugar dissolves. Remove from heat, cool, add zest and juice. Beat the blueberry mixture until smooth. Pour into a mold suitable for a freezer, close and freeze until the sorbet is almost hardened.
- Mix sugar with water in a pan, cook, stirring over low heat, not boiling until the sugar dissolves. Cook over low heat, without lid and stirring, for 10 minutes. Set aside and let cool. Add the zest of lemon or lime, juice and mint to sugar syrup, pour the mixture into a mold suitable for the freezer, cover and also freeze until it is partially hardened.
- Beat both sorbets with an electric mixer with egg whites in two large bowls or alternately in a food processor until a smooth mass is obtained. Pour into tall elongated containers and freeze until hardened. Serve in tall glasses, garnished with blueberries, thinly sliced zest and mint leaves.
Seafood paella
A traditional Spanish dish is lunch for all in one pan.
Ingredients:
For 6 servings:
- 1.2 l chicken stock
- 30 mussels peeled
- 125 ml white wine
- 4 tbsp. l olive oil
- 450 g chopped chicken breasts
- 175 gr chorizo (Spanish raw smoked sausage), chopped
- 100 gr pancetta or smoked bacon, finely chopped
- 1 onion, finely chopped
- 3 cloves of garlic, crushed
- A pinch of saffron, a few sprigs of thyme, a pinch of chili pepper
- 2 red peppers, peeled and chopped
- 400 g rice for paella
- 2 bay leaves
- 1 tsp paprika
- 50 g diced butter
- 6 ladies fingers tomatoes
- 6 tbsp. l finely chopped parsley
- 12 large shrimp, peeled
- 450 g squid, peeled and cut into rings
- Lemon slices for decoration
Cooking method:
- Preheat the oven to 150 ° C. In a saucepan, combine the broth and saffron. Bring to a boil, set aside so that he insists.
- Rub the mussel shells with a brush, peel the threads sticking out of the shells and discard all open mussels. Put prepared mussels in a pot of wine.
- Cover and cook over high heat for 2-3 minutes. Drain, retaining the liquid in which everything was boiled. Allow to cool. Throw away all the mussels that have not opened.
- Heat 3 tbsp. l olive oil in a large pot for paella or in a refractory form. Add chicken; cook 5 minutes until golden brown. Get out and set aside. Add chorizo and pancetta, fry for 4-5 minutes. Remove from pan and set aside.
- Put onion, garlic, thyme, chili and bell peppers in a pan. Cook for 5 minutes until soft. Add rice, bay leaf and paprika, cook, stirring, 2 minutes. Add all the liquid in which the mussels were cooked and the broth. Return the chicken and chorizo to the common pan.
- Put the pan in the oven, cook for 15-20 minutes until rice is ready. Add mussels, butter, tomatoes and parsley. To season. Return the dish to the oven for 5 minutes. Heat the remaining olive oil in a pan and fry the shrimp for 2-3 minutes. Add squid rings to shrimp, cook over high heat for 1 minute. Sprinkle shrimp and squid with paella and serve immediately, garnished with lemon slices.
Enjoy your meal!
