Pumpkin Delight
Ingredients:
400 g pumpkin, 8 slices of bread for toasting, 3 eggs, 2 yolks, a teaspoon of vanilla sugar, 100 g whipping cream, 150 g milk, 80 g sugar, a tablespoon of butter, a teaspoon of cinnamon.
Read more A soldier suspected of carrying drugs detained in Alytus
For the syrup: a glass of water, 3–4 tablespoons of sugar, a teaspoon of cinnamon, orange peels, a few cloves.
Preparation:
1. Boil syrup from water and sugar, season with cinnamon, cloves, and orange peels, let cool. Cut the pumpkin into sticks, pour the syrup over, and leave in the fridge overnight.
2. Cut off the bread crust, lay the slices on the table and roll them thinly. Scoop the pumpkin sticks from the syrup and drain.
3. Wrap 3–4 pumpkin pieces in each bread slice. Grease a baking dish with butter, place the bread and pumpkin rolls inside.
4. In a bowl, beat eggs, yolks, vanilla sugar, cream, milk, sugar, and cinnamon, pour over the rolls. Bake in an oven preheated to 200 °C for about 25 minutes.
Autumn Pie
Dough: 100 g butter, 1 egg, 180 g flour, 100 g sugar, a teaspoon of grated lemon zest, a pinch of salt.
Filling: 1.5 kg pumpkin, 3 eggs, 120 ml heavy cream, 100 g brown sugar, a teaspoon of cinnamon, half a teaspoon of ground ginger, a pinch of ground cloves,
Preparation:
1. Crumble the flour with room temperature butter. Add the egg, sugar, a pinch of salt, lemon zest, and knead by hand until the dough is smooth. Form a ball, wrap in plastic wrap, and chill for 3 hours.
2. Roll out the dough into a 28 cm diameter sheet and place it into a 24 cm round baking pan. Press the edges. Prick the sheet with a fork, cover with foil, and add peas. Bake at 180 ºC for about 15 minutes. Remove the peas. Let the pie base cool.
3. Peel the pumpkin, remove seeds, cut the flesh into large cubes, place in a baking pan, and bake at 180 ºC for about 50 minutes. Drain the baked pumpkin, cool, and mash. You will need 2 cups of pumpkin puree for the pie.
4. Separate egg yolks and whites. Beat the whites until stiff peaks form. In a bowl, mix pumpkin puree, cream, egg yolks beaten with sugar, and spices. Fold in the egg whites and mix well.
Read more North Korea launched an unidentified flying object towards the Sea of Japan
5. Pour the mixture onto the partially baked pie crust, place in an oven at 200 ºC, bake for 35 minutes, sprinkle with sugar and cinnamon, and bake for another 5 minutes. Cool, cut, and serve with whipped cream.
Pumpkin Pancakes
Ingredients: a quarter of a medium pumpkin, 2 eggs, a tablespoon of sugar, a glass of flour, 100 g sour cream, a pinch of salt, oil.
Preparation:
1. Peel the pumpkin and grate it finely. You will need 2 glasses of grated pumpkin for the pancakes.
2. Beat eggs with sugar and a pinch of salt, add sour cream and flour. Mix to a sour cream-thick batter.
3. Heat oil in a pan and form round pancakes about a centimeter thick with a large spoon.
4. Fry until the pancakes are slightly browned.
5. Serve with orange syrup or sweet and sour jam.
Pumpkin Jam
Ingredients: 1.5 kg pumpkin, 1 kg sugar, 2 oranges, 3 lemons, 6–8 cloves.
Preparation:
1. Peel the pumpkins, remove seeds, cut the flesh into cubes.
2. Scrub the lemons and oranges with a brush and rinse under running water.
3. Do not peel the fruits, cut them into as thin slices as possible, and divide into four parts.
4. Put the pumpkins and fruits into a pot, add 1 liter of water, bring to a boil, reduce heat, and simmer for about 30 minutes.
5. Add sugar, cloves, stir and heat until the sugar dissolves. Simmer for another half hour. Pour the hot jam into jars and seal.
5. The golden-colored aromatic pumpkin jam is perfect with pancakes, curd casserole, or porridges.
Read more In Vilnius, a man assaulted a minor
