Today: April 27 2017
For many years in Latvia estimate the pumpkin on different parameters, paying attention not only to the size and taste. Pumpkin can be used for the preparation of both sweet and savory dishes. Ilze Yurkane introduce you to the different varieties of pumpkins and flavor combinations.
Pumpkin - a berry for every taste
"He who says he does not like pumpkin, just have not found her," - said the owner of K / Kliblapsas Ilze Venterzute. The population of this year, the most popular pumpkin, which can be eaten raw or baked in the microwave, as well as walnut, oil, nutmeg and juice varieties. They differ from each other and texture, and taste.
"For those who like cream soups, I recommend to cook the pumpkin cream soup pumpkin nut - she is sweet and very useful, because it contains a lot of beta-carotene, even more than the carrot," - says Ilze Yurkane. "In turn, the fry a better grade specifically designed for this purpose.
In pumpkins destined for cooking, fine-grained and dry flesh, so they are perfectly suited for cooking in a frying pan. Especially because of this sort of appetizing flavor reminiscent of beans, the same result would be tempting cooking crispy. " Those who do not have time for thorough preparation of the meal may like pumpkin for microwave ovens, which got its name because of its small size, it is convenient to put in the microwave and cook there. In turn, for sweet dishes is recommended to use oil pumpkin. It contains a lot of gelatin, which allows you to cook from her various puddings and creams.
Pumpkin contains a lot of vitamins, minerals and other useful substances such as amino acids, vitamin C, B vitamins, carotene, phosphorus, silicon, magnesium and copper, which are essential for proper metabolism. In addition, the pumpkin on 90% consists of water, which makes it a very good dietary product. In turn, contained in pumpkin juice gelatin helps to restore cartilage. "Pumpkin juice can also be combined with apples, carrots and other vegetables. I like it in combination with oranges - and how refreshing juice morning and afternoon instead of coffee. After drinking a cocktail instantly feel a surge of strength and energy, "- says Ilze Yurkane.
"When we were at a party at the K / Kliblapsas and filmed the story for" the tastiest Latvian stories ", I made six dishes, but I could still get at least as much," - says I. Yurkane.
In cooking, the pumpkin can be used in different ways - and in salads and soups, and desserts. In addition, it should be noted that the pumpkin - a berry that can be used in full: its seeds are very tasty fried, while the pulp is used in hundreds of different recipes. In turn, the skins can also be applied, with a very curious manner. It is dried and milled in a coffee grinder and the resulting powder was added to soups - it gives a feeling of satiety. The powder is highly concentrated and is ideal for vegetarian and dietetic meals, allowing you to achieve a sense of fullness without adding meat and without the extra calories. This powder can be sprinkled on salads, cheese or cereal.