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Check with pumpkin and poppy seeds

Check with pumpkin and poppy seeds

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We put the grated pumpkin in a hot pan together with the butter on the fire to harden until it softens. With the help of a fork, grind it a little more and if you want now you can add your favorite flavors to the pumpkin (vanilla, rum).

In a bowl, beat the eggs together with the sugar until they become like a foam, add the flour, the baking powder and the poppy seeds and mix well. Put the tablespoon of oil and the hardened and cooled pumpkin. If the pumpkin has left water then drain the water, do not put it on it.

Homogenize and pour into a cake pan. Put everything in the oven until it passes the toothpick test, at 180 degrees.

You will have a fragrant and moist cake, perfect to serve in the morning for coffee.

Wet pumpkin cake - delicious and flavorful

  • Wet pumpkin cake (Maria Matyiku / Epoch Times) Wet pumpkin cake

With a moist, slightly dense top and a delicate blend of spices, the pumpkin cake is perfect for breakfast with a coffee, for children to snack or whenever you feel like a simple and tasty dessert.


200 g butter at room temperature (180 g for top, 20 g for greased trays),
1 ½ cups of sugar,
2 large eggs,
425-450 g of pumpkin pulp (baked or steamed),
2 cups flour,
1/2 teaspoon salt,
1 sachet of baking powder,
1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg or 3 teaspoons flavored gingerbread spices


There are several options for preparing pumpkin puree. If you use fresh pumpkin (Turkish or pie), cut it in half first, peel it, slice it and bake it at 240 C for 30-40 minutes, until the core penetrates. By this method the pulp is consistent, by baking removing part of the liquid part of the pumpkin.

Another method of preparation is steaming the pumpkin core, after it has been peeled and cut into cubes. It is a faster way to get pumpkin pulp.

The pumpkin can just as well be boiled in boiling water. Depending on the type of pumpkin used, the core may become watery. To remove excess water, the boiled pulp is placed in a strainer for a few hours to remove excess water.

The pumpkin pulp, whether baked or boiled, is crushed with a fork until it becomes pasty. Even if there are a few pieces of pumpkin left, they will melt during baking.

Pumpkin pulp from a jar or can can also be used.

Before preparing the cake batter, preheat the baking oven to 175 ° C. Prepare 2 cake trays measuring 20X 10 cm, which are greased with butter. Cut a strip of baking paper the width of the tray that sits along the length of each tray. Sprinkle a little flour on the sides.

In a bowl, first mix the dry ingredients: flour, salt, baking powder and spices (cloves, cinnamon and nutmeg).

In another bowl, rub the butter well with the sugar using a mixer on medium speed. Add the eggs one at a time, stirring constantly, until the dough becomes light and fluffy.

Then add the pumpkin pulp.

Gradually pour in the flour mixture, stirring gently, until all ingredients are incorporated.

Pour the dough into the pre-prepared trays and spread evenly with a small spatula or the blade of a greased knife.

Place the trays in the oven and bake for 60 to 65 minutes or until a toothpick inserted in the center of the countertop comes out clean. The cakes are left in the tray to cool approx. 10 minutes, then remove and put on a grill or board to cool completely.

If you want to give it a more festive shape, the cake can be decorated as you prefer: with melted chocolate, or a powdered sugar paste mixed with a little lemon peel and juice.

Candies, dried fruit, nuts or chopped seeds can be sprinkled on top.

The cake can be frozen for up to 3 months in a special freezer bag. Before serving, thaw the cake overnight in the refrigerator.

  1. Concentrate and then grind the cashews.
  2. Put icing, water, salt, cinnamon in a blender and prepare the milk.
  3. Put the frac12 of the milk obtained in a bowl, add the millet and simmer the mixture, stirring constantly until it thickens, then set aside to cool.
  4. Prepare the fruits and nuts for garnish and d & eacutecor.
  5. Remove the semolina & icircn the bowls, add as you prefer dried fruits, nuts, seeds and a little syrup on top.
  6. You can consume it immediately.
  1. Simmer by adding the cashew nuts in a bowl and grind for 10 seconds / speed 10.
  2. Add & frac12 of the amount of water, salt, cinnamon, put the lid, measuring cup and blend 1.5 minutes / speed 10, gradually pour the rest of the water directly on the lid of the bowl. Remove the milk in a bottle / bowl.
  3. Set the bowl and add 450g of milk, then the grinder and cook for 12 minutes / 90 & degC / speed 2-3.
  4. Prepare the fruits and nuts for garnish and d & eacutecor.
  5. Remove the semolina & icircn the bowls, let it cool a bit, then add dried fruits, nuts, seeds and pour a little syrup on top.
  6. You can consume it immediately.

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For today's recipe, Thermomix helped me to weigh all the ingredients, to prepare the finest cashew milk and to cook at a controlled temperature the perfectly homogeneous and lump-free fat.

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Lemon and poppy cake is a delicious cake recipe that you can prepare very quickly. At the beginning, rub the yolks with 100 g of sugar. Add the oil and poppy seeds. Stir a little until smooth.

Separately mix the egg whites with a pinch of salt, gradually adding the rest of the sugar. Mix until the foam is very hard. Put the egg white and lemon peel over the yolk and mix lightly with a spoon.

Pour the quenched baking powder with lemon juice over the composition, then incorporate the flour. We continue to mix lightly. Put the dough in a form lined with oil and baking paper. Bake the cake in the preheated oven at 180 ° C for 45 minutes.

When we take the cake with lemon and poppy seeds out of the oven, we grease it with lemon icing and powdered sugar, to which we use only 4 tablespoons of sugar, we keep the rest to powder.
I wish you good luck!

Peel a squash, grate it and put it on the fire with the sugar and vanilla sugar until well softened. We pull after the fire and add the semolina. Let it cool, then add the slightly fried pumpkin seeds. If you like cinnamon you can add a teaspoon.

Put the milk, oil and sugar in a bowl on the fire and let them boil for 3-4 minutes. Let them cool and add the poppy seeds, the egg, the baking soda quenched with vinegar and finally the flour. An elastic, non-sticky dough should come out. Divide the dough into two parts. Spread the first very thin sheet with the rolling pin, then put half of the filling and roll it. We do the same with the second sheet.
Put in the preheated oven at 180 degrees for 30 minutes. In order not to burn, put baking paper on top.
We cut it only after it has cooled.

Try this video recipe too

Top 3 recipes to try with pumpkin & # 8211 the simplest recipes with pumpkin

Pumpkin cream soup recipe

Ingredients for pumpkin cream soup:

  • salt
  • 2 tablespoons olive oil
  • 1 bell pepper
  • 1 hot pepper
  • 2-3 garlic cloves
  • 1 celery
  • 2 white onions
  • 800 g Turkish pumpkin
  • pepper.

Pumpkin cream soup

How to prepare pumpkin cream soup

Peel a squash, grate it and boil it in salted water. Add a few drops of olive oil and bring to a boil over medium heat.
Meanwhile, peel the onion, celery, garlic, bell pepper and cook with the pumpkin. Allow to simmer over low heat.
Test if the vegetables have boiled and strain them. Onions, garlic and peppers are set aside, and the pumpkin and celery are mixed with a mixer.
Mix the pumpkin puree with the juice in which it boiled, add olive oil, salt and pepper, as desired, and bring to a boil, then garnish with green parsley leaves and hot pepper slices. Pumpkin cream soup is served with croutons.

Baked pumpkin recipe

Ingredients for baked pumpkin:

Baked pumpkin recipe

How to prepare baked pumpkin:

Cut the pumpkin into slices or cubes and set aside the seeds.
Put the pumpkin in the pan, sprinkle with oil, a nutmeg tip and coarse salt. (If you like it sweeter than natural, sprinkle 1 teaspoon of sugar on top).
Put the pumpkin in the hot oven, let it bake for about 20 minutes and enjoy the aroma. The baked pumpkin recipe is ready!

Pumpkin and walnut pie recipe

Ingredients for pumpkin and walnut pie:

  • For the dough:
  • 250 g flour
  • 125 g butter
  • 1 or
  • 125 g sugar
  • salt
  • For the filling:
  • 800 g pumpkin
  • 2 eggs
  • 200 ml liquid cream
  • 150 g sugar
  • 1 sachet of vanilla sugar
  • 1 nutmeg powder
  • 1 pinch of salt
  • For garnish:
  • 300 g walnut kernels.

Pumpkin pie

How to prepare pumpkin and walnut pie

For the dough, rub the butter and sugar with a spoon, add the egg and mix. Add the flour, salt and mix again quickly. The dough is gathered in a ball that is left to cool for 20 minutes.
Pumpkin pulp, without peel and seeds, boil in water for 20 minutes. Then mix to obtain a puree in which you add cream, eggs, caster and vanilla sugar, nutmeg and salt.
Roll out the dough into a sheet that is transferred to the baking tin, drill with a fork and pour the pumpkin mixture. Sprinkle chopped walnuts all over the surface to form a kind of lid. Bake for 40 minutes. When the walnut is nicely browned, the pumpkin and walnut pie is ready.

Pumpkin and poppy cake - Recipes

Posted by Postolache Violeta on March 22, 2016 in poppy bars baking recipes fasting recipes childhood recipes | Comments: 43

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My dear, I have been following you for a long time in silence so far. The result is the same - is it the fault of the car?

It can't be the car's fault. Rather, either the salt has come into direct contact with the yeast, or put too hot water / milk over the yeast. Put the liquids first and then the solids. Put the salt last (not to come in contact with the yeast)

with great pleasure, Violeta. You did very well, I saw today the pictures you attached to me on the site :)

Ever since you published them, I've been thinking about them, they were very tasty and they disappeared immediately, they will definitely remain children's favorites!

If they came out to me, having problems with leavened dough means it's the perfect recipe !! I'm supeeeeeer.

I made them yesterday and they turned out to be a delight! they brought me back in time and brought me to tears of nostalgia and emotion! Thank you very much for the recipe, I had completely forgotten about poppy seeds :)
I only have one question: can I make the cake in the evening and keep it in the fridge until the next day? or then it doesn't grow in the oven anymore?
Thanks for the reply

Hi. I now made mayonnaise and the fermentation time is longer. I kneaded today and put it in the fridge until the next day. You can also do this with yeast. Put only one gram and make the dough with a little flour and a little water taken from the quantities of the recipe. When it makes balloons, it means that it is leavened and you can knead it with the rest of the ingredients. When the dough is ready, put it in the fridge, in an area with 4 & # 39. The next day take it out and let it simmer in volume then form the horns.

Can water be replaced with milk? do they come out tastier?


How much sugar do you need for the syrup? As the recipe says 50 ml of syrup. does that refer to sugar?

How did you do with the bread machine?
Did you put all the ingredients and what program did you choose?
Thank you!

Yes, you put the ingredients in the order specified in the car book (I put the wet ones first) then I set to the program for kneading and leavening, 8 in my case.

That's what I did, but as soon as I took the dough out of the machine, about half of the tub left.
And they didn't come out in the end.

Pie ready in just a few minutes!

In just a few minutes, he won't abduct from your time. And cheese lovers will enjoy it the most. If you want you can replace the cheese with sausages or even combine them together!


- sesame seeds for decoration.


1. Take the puff pastry and spread it a little with the blender.

2. Using a sharp knife or a pizza knife, cut the dough into 3 & # 2153 cm squares.

3. Cut the cheese into equal cubes.

4. In the middle of each square put a piece of cheese and join the ends, first 2 opposite ends to the middle, then the other 2 to the middle. Glue all the edges well.

5. In a form with a diameter of 26 cm well greased with oil, transfer the cheese squares with the side glued down at a short distance from each other. Cover with cling film and leave for 10 minutes.

6. After 10 minutes, remove the foil and grease the buns with a beaten egg. If desired, you can sprinkle with sesame seeds (or poppy seeds or sunflower seeds).

7. Bake in the preheated oven at 200 ° C for about 15-20 minutes or until nicely browned. Baking time depends on the parameters of the right oven.

Cheese buns came out delicious and very fluffy, filled with pieces of cheese that melt in the oven and make them even more appetizing. Serve the buns as hot as possible.

Poppy and egg white check

Poppy and egg white check, with cranberries and orange juice. Simple and quick check from the remaining egg whites, without baking powder. Butter gives it a tender texture and a special flavor! Fresh orange juice and grated lemon peel give it a very fresh and delicate note.

I was left with 5 egg whites and I prepared this cake with lots of poppy seeds, oranges and sour cranberries (dehydrated). You can also put pieces of shit, raisins or candied orange peels (recipe here). I used butter instead of oil and this felt very distinct. This poppy cake has a special finesse and a slightly moist and very tender consistency.

I did not use baking powder! If the egg white foam is beaten thoroughly (hard, glossy) no other growth agents are needed. The air incorporated in the foam it is the one that helps to grow the cake or the pandispan. The oven must be well heated (at 170 C) before baking the cake.

The shape I use is 26 x 12 cm with a height of 7 cm.

Pumpkin and poppy pie is a cake recipe that is also recommended for beginners. Turn on the oven over low heat. Cut a sheet of baking paper and place it in the tray carefully.
Make yeast mayonnaise, 2 teaspoons of sugar, a little warm water and flour and then put the bowl in a warm place.

I took the 2 bags of pumpkin, put them in a strainer, washed them under a stream of cold water, let it drain, then squeezed it well. I put it in a bowl with a cup of sugar and 3 beaten eggs well with a pinch of salt, cinnamon and vanilla and almond essences. attention - from the essence to put only a little that the aroma is strong.

I put 3 teaspoons of poppy seeds, I mixed well with 8 tablespoons of flour. Then put 700 gr in a bowl. flour, yeast, a pinch of salt, a tablespoon of sugar, 100 ml of oil and 300 ml of warm water.

Make a crust that I divided into 2 with the rolling pin, I spread a sheet in the tray, I put the pumpkin composition and then I put the 2nd sheet. I pricked the pie from place to place with a fork.

I greased it with beaten egg and put it in the oven for 25 minutes until it browned nicely. When I took it out of the oven I put a clean caraway - so that the pie with pumpkin and poppy seeds would be tender.

Pumpkin and poppy pie is cut into diamonds or squares, powdered with caster sugar.
A large tray from the Kitchen Shop would have been useful.

Video: Opskrift: Græskarsuppe. Lækker og cremet suppe med græskar (June 2022).