Quince - this is the mysterious fruit of all the well-known. In view of dull, solid as a rock, tart in the extreme, but it has a gorgeous flavor that their presence can make gourmet-aristocratic.

In the Caucasus, the whole are growing gardens this wonderful fruit and a dish - meat with quince recipe which has ancient origins, there is prepared very often, especially in late autumn when the fruit ripens. Traditionally used for cooking lamb, but this is optional. With quince well with pork, beef and duck, goose.

Meat stew with quince

Ingredients:

• 400 gr. pork
• 400 gr. quince
• 1 onion
• vegetable oil
• salt
• spices

Cooking method:

What would you cook the meat stew with quince, quince washed, cut into slices, while removing the seed box. In a large pan, pour vegetable oil, and when it is glowing, spread slices of quince. Quince fried over high heat to the top formed a nice golden brown and the middle of it remains moist. In the process of roasting quince salt and pepper.

If a lot of quince, then it is not necessary to put all at once into the pan, otherwise it will give juice and browned. Fried thus quince temporarily set aside.

The meat is divided into pieces of about 3-4 per serving and fried in oil, flavored quince. Fry the meat until it browns, then put it in a pot, add salt and pepper. Then fry the onion, sliced ​​into half rings, put it to the meat, topped up with a little broth, water or wine - liquid, which is stew meat.

The meat is put on slow fire and stew until cooked and only then add to it roasted quince and spices to taste. All cover with a lid and stew for about 20 minutes to cook quince. Only with such an order component tabs dishes, quince is not raskvashennoy.

Quinces stuffed with meat

The original recipe is useful to make the family more diverse menu, but it is so good that the dish can be served and special occasions - on the holiday table.

Ingredients:

• 4 things. quince
• 200 gr. veal for stuffing
• 100 gr. fat ham
• Veal broth
• 20 c. butter
• 50 c. white bread
• 1 tbsp. Spoon flour
• 10 c. lemon juice
• 1h. spoon of mustard
• 1 onion
• 1 carrot
• 1 egg
• sugar
• salt
• spices

The number of products is designed for 4 servings

Cooking method:

Quince cleaned, peeled, seeds removed and part of the pulp to get the molds for meat. It is best to leave a wall thickness of about 1 centimeter.

The next step - the preparation of stuffing. Passed through a meat grinder meat, onions, carrots, a slice of white bread, pre-soaked. In the resulting mince add the mustard, salt, pepper and lemon juice.

This stuffing stuffed quinces, put butter on top and cover with a thin slice of ham to keep it in place during cooking, its pin toothpick.

Prepared in this way quince is placed in a pan and pour half the broth, then cover with a lid and cook over medium heat until tender. Then quince gently spread on a platter, and from the broth to cook the sauce it.

Flour diluted with water and pour in the broth, stirring occasionally. There also send the whipped yolks, salt, add pepper, sugar, lemon juice. Sauce necessarily bring to a boil, stirring constantly, until it lightly thickens.

Quince served at the table with the sauce, and as a side dish of boiled potatoes may be used, no harm will all sprinkle with herbs.

Quince in Kokand

This dish of oriental cuisine, rich in flavors and endlessly delicious, especially cooked in a cauldron, but if you cook in the cauldron is not possible, fit and deep frying pan, preferably with thick walls. Instead of the traditional lamb on the east, you can take the pork, the dish turns out not worse.

Ingredients:

• 200-300 grams of ribs or fillets with fat
• 200 gr. pulp for stuffing
• 100 gr. fat
• 4 things. quince
• 4 things. Potato
• 4 things. red bell pepper
• 2 pcs. hot pepper
• 2 pcs. turnips
• Zira
• salt
• greenery

Cooking method:

At the bottom of the cauldron or pan is laid fat meat or ribs, all sprinkled with salt and zira. If the meat is not enough fat, then you can add vegetable oil, but it is better to stick to exactly the technology. For meat put a peeled potatoes, cut in half pepper, carrots into large chunks, divided into 4 parts turnips.

For the stuffing of quince preparing the stuffing: Finely chop the flesh, it is added finely chopped bacon, all seasoned with salt and zira.

Quince thoroughly washed, so she got rid of the fluff, then cut in half and the seeds are selected. Stuffing put in a lot of quince, with a big slide to the surface it looked like a ball. Stuffed quinces put the top layer.

In this dish, it is important that the container in which it was prepared, was firmly closed. Steam should not go out of cover, otherwise it will not turn the very oriental flavor dishes, and in addition it will burn, if the water will evaporate actively. During cooking, do not open the lid and look inside.

The first 30 minutes preparing the dish at a fairly high heat, then it makes less and it is extinguished, in the meantime all his ingredients enrich each other's aromas and flavors. It will take another 2 hours and the result is saturated with meat juice vegetables, quince and tender meat unusual taste and aroma.

The benefits of pumpkin dishes can write a thesis. It is a true gift of nature, and they should definitely take advantage of. Pumpkin recipes are so diverse that their number can capture the imagination. In total there are about 500 recipes, from soups to cakes and desserts.

It is necessary to prepare a dish of pumpkin once, it becomes clear that this respect for our ancestors, this vegetable. Delicate taste, Aroma subtle at first glance it may seem that the pulp used exotic fruit.

Pumpkin porridge

It is the oldest and most common recipe for a dish of pumpkin, which sing the praises of nutritionists. Pumpkin porridge is ready to forgive, it turns out tasty, and most importantly - very useful, especially for growing organisms.

Ingredients:

• 800 gr. chopped pumpkin
• 100 gr. millet or rice cereals
• 0, 5 liters. milk
• sugar

Cooking method:

Pumpkin cleaned, cut into pieces, and cleaned of pulp from the skin. Then the pumpkin was cut into cubes, their size is not important, as they will have in the subsequent beat. Sliced ​​pumpkin placed in a small pot, add a little water, just 1 centimeter because during cooking juice is highlighted and the liquid will be sufficient. Cook the pumpkin is necessary to complete the softening and then tolkushkoy mash.

Separately, cook the porridge. At first sorted and cleaned barley, then cook as usual crumbly mess. Porridge is connected to the pumpkin puree, pour the milk, bring to a boil and boil for about 5 minutes. In the process of added sugar to taste and salt on the tip of a knife. Optionally, you can add raisins, cinnamon and vanilla.

Pumpkin Cheese

Sweet dishes of pumpkin recipes which is no surprise, is not always fit into the lunch menu. Another thing - the second dish with pumpkin and mushrooms. It turns out original and at the same time appetizing.

Ingredients:

• 400 gr. Pumpkin
• 1 PC. a medium-sized onion
• 1-2 hours. L. ground cumin
• 150 gr.tverdogo cheese
• 100 gr. mushrooms
• 3/4 cup bread crumbs
• 3 tbsp. tablespoons vegetable oil
• 1 tbsp. Spoon curry sauce

Cooking method:

Pumpkin washed, cleaned of seeds and peel, cut into cubes of 1 on 1 centimeter. Onions finely cut and fry, add to it chopped mushrooms plates. Roasted pumpkin mixed with onions and mushrooms.

This mixture is salted to taste, add the spices and 3/4 of the cheese. Then it is put in a roasting pan and stew under a lid on low heat until tender pumpkin. After that, the bread crumbs mixed with grated cheese, sprinkle this mixture. Then, all baked in the oven until the cheese as a oplavitsya

Lasagne with pumpkin cream

Different people have their own pumpkin dishes, the recipes of which can affect its originality. The Italian lasagna are many varieties, but with pumpkin cream, it turns extraordinary.

Ingredients:

For the cream:

• 1, 5 kg of pumpkin
• 1 onion
• milk
• nutmeg
• salt
• pepper

For the dough:

• 1 egg
• 300 gr. flour

For the sauce:

• 0, 5 liters. milk
• 50 c. flour
• 200 gr. soft cheese
• rosemary
• nutmeg
• pepper
• salt

Cooking method:

First, a pumpkin cream. To do this, finely cut and fry in olive oil onions. Then add to it chopped pumpkin, pre-peeled and seeds. Fry everything at low heat until soft pumpkin puree and education. Then add the nutmeg, salt and pepper to taste and a little milk.

For the sauce, heat the milk and throw it in the flour, when the sauce thickens, add shredded cheese, salt, pepper, nutmeg and rosemary. The sauce is mixed with pumpkin puree.

Prepare pasta for lasagna. Knead the flour on the egg with a little water. The dough should be as steep as for dumplings or noodles. The dough is rolled into thin layers, cut to shape for baking dishes. The sheets are boiled in salted water with a spoon of vegetable oil.

In the baking dish laid special baking paper or bottom and walls of the mold are coated with oil carefully. At the bottom lay a sheet of lasagna on a pumpkin cream and continue alternating layers. You should now have 4-5 layers. Bake in the oven at 190 degrees for about an hour.

Pumpkin jelly

Without such an original dish will not do the holiday table when dessert would like to submit something trivial, which would cause interest and memorable.

Ingredients:

• 300 gr. Pumpkin
• 60 g. sugar
• 6 c. gelatin
• 200 gr. water
• rum

Cooking method:

Pumpkin washed, cleaned and cut into small cubes straight. Then cut the pumpkin is filled with water, add sugar and cook until tender. Then it is cooled, the resulting syrup is poured and soaked therein gelatin. When it swells, the syrup is heated, but not heated. To give an original flavor to the syrup with gelatin add a little rum.

Slices of pumpkin nicely laid slides in ice-cream bowls and pour the prepared syrup. Then kremanki put in a cool place for hardening. Serve for dessert, decorated with mint leaf and powdered sugar.

Pumpkin pancakes with sausage

So pumpkin dish can pamper their loved ones for breakfast. Pancakes turn out light and hearty, just to start the day.

Ingredients:

• 250 gr. Pumpkin
• 100 gr. sausage premium
• 15 c. butter
• 2 eggs
• flour
• salt

Cooking method:

Pumpkin prepared as follows: washed, cleaned, rubbed on a coarse grater. Cut sausage into small pieces the size of a pumpkin close to the turnings. Mixed sausage with pumpkin and add the egg yolks, all thoroughly mixed, add the flour and salt.

The consistency of the dough for pancakes should remind cream. Spoon dough spread on the hot pan and fry in butter until golden brown pancakes on both sides. These pancakes are served hot with tomato sauce.

The American version of pumpkin dishes

In the American kitchen, a similar version called squash dishes and our traditional cuisine - a casserole. The dish is not common, so sometimes may vary the daily menu.

Ingredients:

• 1, 5 kg. Pumpkin
• 150 gr. white bread
• 50-70 c. bacon
• 2 tablespoons butter
• 1 onion
• 2 eggs
• 2st.lozhki breadcrumbs
• 2 cloves garlic
• paprika

Cooking method:

First bread soaked in water, drained and then it is milled. Bacon finely cut and fry. Melt the butter in a frying pan and fry the garlic and chopped onion. Then there add bacon, pumpkin bread and beaten eggs.

All is well mixed and spread in a greased baking dish. Top put small pieces of butter and sprinkle with paprika and breadcrumbs. Bake in a preheated 170 degree oven for 20-25 minutes.

Dish of pumpkin to lean table

It serves vegetarian option, the recipe comes from its Indian cuisine. It combines the vitamin supply of pumpkins and vegetable protein beans, a dish that is obtained and helpful, and hearty.

Ingredients:

• 450 gr. Pumpkin
• 250 gr. beans
• 50 c. flour
• 60 g. sunflower oil
• bow
• garlic
• greenery
• salt
• ground pepper

Cooking method:

Pumpkin washed, cleaned, cut into small cubes and put in a pot for cooking. Onions cut, passaged in oil and added to the pumpkin. In pan, water is added at the rate of 100 grams per kilogram of pumpkins and poured prewashed beans.

All it simmer, covered lid, until the beans are tender completely. After this meal salt, pepper, seasoned with oil and garlic, which is rubbed with salt.