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Pumpkin roll

Pumpkin roll

Peel a squash, grate it and add sugar (if necessary) and cinnamon.

The dough is divided and each piece is spread, greased with grated pumpkin, then rolled and placed in the tray. Then grease with beaten egg and sprinkle with sugar.

Put in the oven for about 40 minutes.


Method of preparation

Pumpkin cream roll

I started by sautéing the pumpkin in butter, along with the vanilla until soft. We set it aside

Pumpkin roll

The pumpkin was baked in the oven and left to cool. We beat the eggs with a pinch of salt and gradually


Pumpkin Roll

1. Preheat the oven to 190C. Grease a tray and line with flour.

2. In a large bowl, mix the flour, sugar, baking powder and spices for the pumpkin pie. Add the pumpkin puree, eggs and lemon juice. Pour the mixture into the pan. Spread the mixture evenly.

3. Bake at 190C for 15 minutes.

4. Place a damp towel on a work surface, sprinkle with powdered sugar and place the pumpkin top on the towel. Roll with a towel and leave to cool for 20 minutes.

5. For the filling, mix the cream cheese, butter, vanilla and sugar in a bowl, using a mixer.

6. When the countertop has cooled, unfold and spread the filling and roll immediately (not in the towel this time). Wrap in plastic wrap and store in the refrigerator. Cut into slices just before serving.


Rich in B-complex vitamins, but also in slow-absorbing carbohydrates and omega fatty acids, pumpkin becomes an excellent food for brain health and nervous system. The pumpkin is thus suitable for those who take exams or go through a period of intellectual overload, but also for people with nervous disorders, memory disorders, insomnia or even ailments of peripheral nerves, as is the case diabetic neuropathy or in the case of those with liver disease.
For people with anemia, it is recommended to consume both pumpkin and seeds, thus bringing to the body a sufficient intake of folic acid and vitamin B12.
Soy or tofu cheese, as this vegetarian food is also known, can be a very healthy alternative to your daily protein intake. If you regularly consume the cheese obtained from soybeans, you will reduce it bad cholesterol level from the body and you will even reduce your risk of developing many forms of cancer.
Phytoestrogens in soy products, such as daidzene and genistein, neutralize the action biological estrogen. These isoflavones are also associated with inhibiting the reduction of bone density in the lumbar area over periods perimenopause and postmenopausal. In addition, scientists have found that substances in tofu and other soy-based foods can increase mineral density. spine.

Pumpkin and tofu roll
ingredients:
»1 kg of pumpkin pie, peeled and seeded
»1 ½ tablespoons of olive oil, plus a small amount for greasing the sheets
»300 g drained and finely chopped tofu
»½ cana (50g) race parmesan
»4 green onions, thinly sliced
»5 dill strands, finely chopped
»Black pepper, freshly ground
»6 pie sheets
Method of preparation:
Preheat the oven to 200 degrees C.
Line a baking tray with parchment paper.
Cut the pumpkin into 2 cm cubes. put them in a large bowl, add 1 tablespoon of oil and mix well.
Spread the pumpkin on the prepared tray and bake it for 20-25 minutes or until it is browned and tender.
Transfer half of the baked pumpkin, all the tofu and half of the Parmesan cheese in a blender and process them until you get a homogeneous paste.
Pour this paste into a large bowl. Add the remaining pumpkin, green onions and dill, season with pepper and mix gently.
Cover a tray with paper, spread a sheet of pie and grease it with a little oil. Place another sheet on top, grease this one as well. Repeat with the rest of the pie sheets.
Spread the pumpkin mixture along one of the large sides of the leaves, leaving 5 cm to the edge. Roll carefully once, then fold the sides inwards and continue rolling, closing the filling inside.
Put the roll on the prepared tray. Grease it with the rest of the oil and sprinkle the remaining Parmesan cheese on top.
Bake for 20-25 minutes or until the sheets look golden and crispy.
Good luck!


Pumpkin Roll

1. Preheat the oven to 190C. Grease a tray and line with flour.

2. In a large bowl, mix flour, sugar, baking powder and spices for the pumpkin pie. Add the pumpkin puree, eggs and lemon juice. Pour the mixture into the pan. Spread the mixture evenly.

3. Bake at 190C for 15 minutes.

4. Place a damp towel on a work surface, sprinkle with powdered sugar and place the pumpkin top on the towel. Roll with a towel and leave to cool for 20 minutes.

5. For the filling, mix the cream cheese, butter, vanilla and sugar in a bowl, using a mixer.

6. When the countertop has cooled, unfold and spread the filling and roll immediately (not in the towel this time). Wrap in plastic wrap and store in the refrigerator. Cut into slices just before serving.


Pumpkin Roll

1. Preheat the oven to 190C. Grease a tray and line with flour.

2. In a large bowl, mix flour, sugar, baking powder and spices for the pumpkin pie. Add the pumpkin puree, eggs and lemon juice. Pour the mixture into the pan. Spread the mixture evenly.

3. Bake at 190C for 15 minutes.

4. Place a damp towel on a work surface, sprinkle with powdered sugar and place the pumpkin top on the towel. Roll with a towel and leave to cool for 20 minutes.

5. For the filling, mix the cream cheese, butter, vanilla and sugar in a bowl, using a mixer.

6. When the countertop has cooled, unfold and spread the filling and roll immediately (not in the towel this time). Wrap in plastic wrap and store in the refrigerator. Cut into slices just before serving.


Ingredients: 500 g pumpkin, 2 large potatoes, 1 carrot, 1 paprika, 1 small piece of celery, 1 onion, 1 clove garlic, 1 tablespoon ginger root, peeled and diced, 100 g butter or 3 tbsp of olive oil, salt, white pepper (optional), sour cream (optional), parsley or green coriander, roasted pumpkin seed kernels or croutons

For the complete recipe click here.


Peel a squash, grate it and put it in a saucepan, along with 2 tablespoons of sugar, a pinch of salt, a cinnamon stick and simmer until it starts to soften. Remove the cinnamon stick and add the breadcrumbs, and when the filling has cooled, add a little vanilla sugar. Mix the flour with the salt, and in another bowl, dissolve the yeast with 2 tablespoons of sugar in 100 ml of warm water. Pour the dissolved yeast over the flour and knead lightly, gradually adding warm water, until you get a homogeneous crust. Add a little oil to make it easier to shape, then let the dough rest for 10 minutes. Divide the dough into three equal parts, and from each side shape a pie sheet, over which pour a part of the filling and roll the sheet gently. After you have finished the three rolls, place them in a baking tray, which you grease with a little oil beforehand. Leave the roll in the oven for 30 minutes, until it is browned, then powder it with a little vanilla sugar.

You can serve the fluffy pumpkin roll both at home, with a cup of revitalizing tea, and at a picnic, in the middle of nature!


Pumpkin Roll - Recipes

PUMPKIN ROLL

My love for sweets
He really has no cure.
I want a dessert every day.
Today: pumpkin roll.

  • 400 gr pumpkin puree (leave the pumpkin in the oven for 50 minutes)
  • 5 tablespoons powdered sugar
  • 2 sachets of vanilla sugar
  • 1 teaspoon cinnamon
  1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, then add the sugar gradually and mix until the foam is "beating".
  2. Mix the yolks together with the oil, then add the yolks over the egg whites mix lightly with a silicone spatula.
  3. Sprinkle with flour and mix with the same spatula
  4. Pour the composition into a tray measuring 45 & # 21535 cmLeave in the oven for 15-20 minutes, until the toothpick test passes
  5. For the filling, mix the pumpkin puree with the sugar and cinnamon and you're done.
  6. Spread this mixture over the rolling pinthen roll (with baking paper). The procedure must be done while the worktop is hot, so that it can run easily
  7. Good appetite!


Video: Pumpkin Roll (November 2021).