The most delicious recipes for dishes and conservation from the patissons

Patisson is a kind of pumpkin, which in French means "pie".It is an excellent vegetable for diet and baby food. It tastes like zucchini, but more refined and tender, slightly sweet, without herbaceous aftertaste. Patissons low-calorie, rich in vitamins and microelements useful to the body, perfectly suits for everyday and festive menus. There are a large number of recipes for dishes and conservation from the patissons.


content:
  • Preservation
  • Caviar
  • roe without tomato
  • caviar mayonnaise
  • Caviar from patissons
  • Acute caviar
  • Pickles
  • Patissons canned
  • Patissons cucumber, the method of hot filling
  • Patissons salted
  • Patissons in tomato juice
  • Pickled scallops
  • Mixed vegetables
  • Salads
  • Salad of squash in tomato sauce
  • Patissons with bell pepper and beans
  • Jam
  • Pastry jam
  • Jam with orange
  • VarenLe «Pineapple»
  • simmered dishes
  • soup
  • Winter salad
  • Cooked squash
  • Fried dishes
  • roll eggs
  • Mini cakes
  • Pancake cake
  • fritters squash
  • Scrambled eggs with squash
  • Patissons fried
  • Braised dishes
  • caviar from squash tofrying pan
  • Vegetable stew
  • Dishes in the oven
  • Patissons stuffed with rice and meat
  • Patissons stuffed with meat
  • Sweet dishes
  • Candied fruit
  • Sweet pancakes

Preservation

For conservesuu suit both small and ripe fruit, which will be a great snack for any garnish.

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Caviar

Patissons are an excellent raw material for cooking and preserving various caviar.

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Caviar without tomato

Formulation:

  • 3,6 kg of squash;
  • 250 grams of onion;
  • 30 grams of garlic;


  • 20 grams of sugar;
  • 25 grams of salt;
  • 120 grams 5% vinegar;
  • 220 grams of sunflower oil.

Patissons, cut into slices, fry in sunflower oil. Onions cut into half rings, fried. Chilled vegetables are passed through a meat grinder, add sugar, salt, garlic, vinegar. Pack the caviar in cans and sterilize half a liter cans for 75 minutes. After sterilization, the jars are sealed.

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Caviar with mayonnaise

Formulation:

  • 3 kg of squash;
  • For half a kilogram of carrots, onions, peppers Bulgarian;
  • 0.5 liters of mayonnaise;
  • 0.5 liters of tomato paste;
  • 0.5 cups of sugar;
  • 25 grams of salt;
  • 70 grams of 9% vinegar.

Grate the patissons on a grater, stew in a thick-walled saucepan for 2 hours with mayonnaise. Pepper, onions and carrots are passed through a meat grinder, add with tomato paste and stew for another 1.5 hours. Then add sugar, salt, vinegar. Stirred and interrupted with a blender. They allow to boil for 10 minutes and are sealed in sterilized jars.

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Caviar from scallops

Formulation:

  • 3 kg of patissons;
  • 1 kilogram of carrots;
  • 250 grams of onion;
  • 400 grams of tomato paste;
  • 35 grams of salt;
  • 55 grams of sugar;
  • 75 grams of 5% vinegar.

Patissons, onions, carrots pass through a meat grinder and stew for 1.5 hours. Add the tomato paste, salt, sugar and cook for another 1.5 hours. Pour in the vinegar. They allow to boil for a couple of minutes and are sealed in sterilized jars.

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Hot caviar

Formulation:

  • 4 kg of squash;
  • 1.2 kilograms of tomatoes;
  • For 800 grams of carrots and onions;
  • 4 pods of bitter pepper;
  • 130 grams of sugar;
  • 75 grams of salt;
  • Garlic head;
  • 60 grams of vinegar.

Patissons, tomatoes, carrots, onions are passed through a meat grinder and stew for 2.5 hours. Grind garlic, pepper and vinegar, add to caviar, stew for 15 minutes. Poured into sterilized jars, sealed.

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Pickles

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Squash canned

Recipe for laying on a jar:

  • 600 grams of patissons;
  • 12-15 grams of dill;
  • Pepper black peas;
  • Pepper fragrant;
  • 2-3 cloves of garlic.

Fill formulation:

  • 400-450 grams of water;
  • 30 grams of salt;
  • 30 grams of vinegar 5%.

For canning young patissons with a diameter of 4-5 centimeters are suitable. The washed fruits are blanched in boiling water for 4 minutes. Put in a jar of greens, peppers, garlic, and on top - patissons. Pour the cans of hot filling. Sterilize for 10 minutes. Add the vinegar and immediately cork.

Read also recipes for conservation and dishes from pumpkin http://woman-l.ru/vkusnye-recepty-iz-tykvy/
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Patissons with cucumbers, by way of hot packaging


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Bookmark recipe for three-liter jar:

  • 900 grams of patissons;
  • 900 grams of cucumbers;
  • 55 grams of dill;
  • 35 grams of cherry leaves or carrot leaves;
  • Garlic;
  • Fragrant pepper.

Fill formulation:

  • 1200 milliliters of water;
  • 80 grams of salt;
  • 35 grams of sugar;
  • 90 grams of vinegar 9%.

You can do the preparation of the squash in the jar along with the cucumbers without sterilization. Prepared vegetables are laid in layers. Fill with a boiling water cylinder, cover with a lid, stand for 5 minutes. Drain the water, again pour boiling water, cover with a lid and stand for another 5 minutes. Drain the second time. From above in the jar, add greens, garlic, pepper. Fill the boil for a couple of minutes. Pour in the fill, cork.

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Salted patissons

Recipe for laying on a 3-liter bottle:

  • 1800 grams of squash;
  • 30 grams of dill;
  • 25 grams of horseradish roots;
  • 25 grams of black currant leaves;
  • 10 leaves of laurel;
  • Pepper black peas;
  • Pepper fragrant.

Brine recipe:

  • 100 grams of salt;
  • Water.

This is the simplest recipe for salting patissons. Patissons are densely packed in a three-liter balloon, alternating with fragrant herbs layer by layer. Salt is falling asleep. Pour boiled water. Tightly sealed with plastic caps. Three days a day, you need to turn the balloon and shake to melt the salt. Do not open until consumed so that mold does not form.

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Patissons in tomato juice

Recipe for laying on a half-liter jar:

  • 300 grams of squash.
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Fill formulation:

  • 200 grams of tomato juice;
  • 50 grams of bell pepper;
  • 15 grams of salt;
  • 10 grams of sugar;
  • Pepper black peas;
  • Bay leaf.

To ensure that the patissons for the winter are more delicious, it is better to preserve them in tomato juice. To do this, the banks are sterilized for 3-4 minutes first. Fruits are cut into four parts, blanched in water for 5 minutes and filled with hot jars. Immediately pour boiling ready to fill: tomato juice boiled for 15 minutes with Bulgarian pepper, black pepper, bay leaf, salt and sugar. Quickly sealed. Sterilization is not needed.

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Marinated patissons

Patissons can be marinated as an independent product, and in a campaign with other vegetables.

Recipe of the bookmark:

  • 1.5 kg of squash;
  • Five leaves of cherry and black currant;
  • Three cloves of garlic;
  • A bunch of parsley and dill;
  • A pod of bitter pepper.

Fill formulation:

  • One liter of water;
  • 3 tablespoons of salt;
  • Two tablespoons of sugar;
  • Pepper;
  • 85 grams of 9% vinegar.

The patissons are blanched for 5 minutes before being placed in a saucepan, cooled in cold water. Stacked in a pot of greens. Fill with boiling pouring. Press down with oppression. Withstand two or three days at room temperature. Store in the refrigerator.

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Vegetable assortment

Recipe for laying on a three-liter jar:

  • For 450 grams of squash, tomato, zucchini, cucumber;
  • Bay Leaf;
  • Dill;
  • Pepper black with peas;
  • Pepper fragrant.
  • Garlic.

Fill formulation:

  • 1.3 liters of water;
  • 50 grams of salt;
  • 80 grams of sugar;
  • 100 grams of 9% vinegar.

Put fruits in a jar in the following order: zucchini, cucumbers, squash, tomatoes. Between the layers lay dill, bay leaf, garlic, pepper. Infuse the boiled fill. Sterilize for 13-15 minutes. Add the vinegar and cork.

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Salads

Patisson can form the basis of many salads for the winter.

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Salad of squash in tomato sauce

Formulation:

  • 1,2 kg of scallops;
  • For 300 grams of carrots and bell peppers;
  • 700 grams of tomato juice;
  • 30 grams 9% vinegar;
  • 35 grams of salt;
  • 70 grams of sugar;
  • 50 grams of sunflower oil;
  • 100 grams of garlic;
  • A pod of bitter pepper.

Boil 10 minutes of tomato juice, add carrots. After another 10 minutes - the pepper is sweet and bitter. After 10 minutes - diced, squash, salt, sugar, oil. Cook for 20 minutes. Add garlic and vinegar. Expand on the banks. To cork.

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Patissons with bell pepper and beans

Formulation:

  • 1 kilogram of squash;
  • 1 kilogram of pepper of Bulgarian rotunda;
  • 500 grams of beans;
  • 2 kilograms of tomatoes;
  • Half a cup of sugar;
  • 25 grams of salt;
  • Half a cup of sunflower oil;
  • Tablespoon 9% vinegar.

Tomatoes are ground in a blender. Patissons and pepper are cut into cubes. Beans pre-cook until cooked. Boil the crushed tomatoes in a thick-walled saucepan for 15-20 minutes. Add the pepper and cook for 10 minutes, add the squash and cook for another 10 minutes, the latter is added beans, sugar, salt, sunflower oil, vinegar. Boil another 10-15 minutes and sealed in jars.

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Jam

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Jam from the scallops

From the patisson you get a very tasty unusual jam.

Formulation:

  • Half a liter of water;
  • 1 kilogram of sugar;
  • 1 kilogram of squash;
  • A half-lemon;
  • One packet of vanilla sugar.

Patissons are cleaned of seeds and cut into small cubes. Blanched patissons 5 minutes. Prepare syrup from water and sugar. Add the patissons and boil for 15 minutes over low heat. Leave for 24 hours. This is repeated three times. Before the last provarka add zest and lemon juice, vanilla sugar. They are sealed in sterilized cans.

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Jam with orange

Formulation:

  • 1 kilogram of squash;
  • 1 kilogram of sugar;
  • Two oranges;
  • A half-lemon.

The patissons remove the seeds, cut into pieces and pass through the meat grinder along with the orange. You can take three oranges, only without white peel. The sugar is poured, mixed, allowed to stand for a couple of hours, so that the squash is allowed to juice and the jam is cooked for 45-60 minutes. Add to the jam for taste a peel of one orange and lemon juice. Boil another 15-25 minutes. Finished jam is sealed in jars.

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Pineapple "Pineapple"

Recipe for the bookmark:

  • 1 kilogram of squash;
  • 1 kilogram of granulated sugar;
  • Half a liter of water;
  • 1 lemon;
  • 1 jar of canned pineapple slices.

Patissons are cleaned of seeds, cut into cubes, blanched in water and poured into cooked syrup. Cook squash in syrup for 15 minutes twice in 8-12 hours. Then add a jar of canned pineapple, lemon juice and cook until done. Pour into cans and cork.

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Cooked dishes

Patisson can cook and cook with him various dishes.

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Soup puree

Formulation:

  • 350 grams of squash;
  • 140 grams of carrots;
  • 3 medium potatoes;
  • 75 grams of butter;
  • 1.5 liters of chicken broth;
  • Parsley;
  • Salt to taste.

Vegetables can be cut randomly. Fold in a bowl multivarki, salt, pour chicken broth, close the lid and cook for 35 minutes. Open the valve, let off steam, cool, and beat the soup with a submerged blender. Add butter, greens.

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Winter salad

Recipe:

  • 2 salted patissons;
  • 2 medium potatoes;
  • 350 grams of chicken giblets;
  • 2 carrots;
  • Large onion;
  • 3 eggs;
  • Mayonnaise or sour cream.

Boil potatoes, eggs, carrots, giblets. They let it cool down. All the ingredients are cut into slices or cubes, gently mixed, seasoned with mayonnaise, salted.

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Boiled squash

Formulation:

  • 500 grams of squash;
  • 700 grams of water;
  • Salt to taste;
  • Ketchup chili.

Patissons are boiled in salted water, spread on a plate, poured with ketchup.

Here you will find the best recipes for dishes and preserves from zucchini http://woman-l.ru/recepty-blyud-i-iz-kabachkov/
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Fried dishes

You can recreate many dishes from fried patisson.

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Fillets from fried eggs

Recipe:

  • 4 chicken eggs;
  • 20 grams of flour;
  • Two medium bulbs;
  • 180-200 grams of any stuffing;
  • 250 grams of squash;
  • 50 grams of sunflower oil;
  • 100 grams of brynza;
  • Salt, dill and parsley.

Whisk the eggs with egg whites, add salt, add flour, bake eggs in a frying pan as a pancake. Separately fry minced meat with chopped onions and squash until ready. Salt, pepper. On the middle of the omelette lay the stuffing and wrap it on both sides of the edge, forming a roll. When serving, cut into pieces, pour sour cream, sprinkle finely chopped dill and parsley.

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Mini-cakes

Formulation:

  • 4 medium patisson;
  • 3 large tomatoes;
  • 2 boiled eggs;
  • 1 head of garlic;
  • 450 grams of mayonnaise with a fat content of 50 percent;
  • 250 grams of hard cheese;
  • 2 eggplant;
  • 180 grams of sunflower oil;
  • 1 medium carrot;
  • Salt to taste.

Patissons, tomatoes and aubergines cut into circles. Eggplants are salted, let stand, drain excess liquid. Patissons panic in flour. Fry the circles of squash and eggplants in sunflower oil. Eggs, garlic, carrots are ground in a blender, mixed with mayonnaise. Stacked layer by layer and smeared with cooked sauce: patisson, eggplant, tomato. Sprinkle with grated cheese on top. Leave for a couple of hours to brew.

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Pancake cake

Test recipe:

  • 4 medium patisson;
  • 5 eggs;
  • One glass of flour;
  • Salt to taste.

Ingredients:

  • 400-500 grams of mayonnaise;
  • 160 grams of cheese;
  • 2 garlic cloves;
  • One medium carrot;
  • 2 tomatoes;
  • 250-300 grams of smoked sausage;
  • Salt to taste.

To prepare pancakes, tinder on a large grater, lightly squeeze, add eggs, flour, salt. Knead the dough. Put a portion of dough on a hot frying pan, neatly spreading over the surface. Pancake fry well on both sides. For the filling, chop the carrots, cheese, garlic in a blender. Add these products to mayonnaise, mix. Cut tomatoes and sausage with cubes. Spread the pancake on a plate, greased with mayonnaise with carrots and cheese. Sprinkle with sausage and tomatoes. So lay out a few layers. The top layer is decorated with greenery.

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Pancakes fritters

Dough recipe:

  • 800 grams of squash;
  • 4-5 eggs;
  • 300 grams of flour;
  • Sunflower-seed oil;
  • Salt, sugar to taste;
  • Soda;
  • Sour cream.

Patissons grind on a large grater, salt, lightly squeeze the juice, add eggs, flour, soda to the tip of the knife, a little sugar for taste. Give the test to go for 15-20 minutes. Bake pancakes under the lid. Serve with sour cream.

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Scrambled eggs with scallops

Recipe:

  • 150 grams of scallops;
  • 50 grams of olive oil;
  • 3 eggs;
  • Salt to taste;
  • 30 grams of milk.

Patissons fry in butter until ready, whisk eggs with milk, salt, pour into a frying pan, cover with a lid. You can add tomatoes. Prepare under the lid for 5 minutes.

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Fried patissons

Formulation:

  • 500 grams of squash;
  • 135 grams of sunflower oil;
  • 100 grams of flour;
  • 4 cloves of garlic;
  • Bitter pepper on the tip of the knife;
  • 300 grams of mayonnaise.

Patissons cut into circles, breaded in flour, fried in oil, folded in a colander, allowed to drain. In mayonnaise, add crushed garlic and pepper. After 40-45 minutes, cool off the patissons spread on a plate, salt, greased with mayonnaise. Ready meals are allowed to stand in the refrigerator for an hour and a half.

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Stewed dishes

Patisson can be stewed and combined with other vegetables, thereby obtaining a new culinary masterpiece.

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Caviar from scallops on frying pan

Formulation:

  • 600 grams of squash;
  • 160 grams of onions;
  • 250 grams of carrots;
  • 2 tomatoes;
  • 50 grams of sunflower oil;
  • Salt, pepper to taste.

All vegetables are cut into cubes. On a dry frying pan fry to softness of the patissons in small portions. On the oil - onions, carrots, tomatoes. Add them to the patissons, simmer for 15-20 minutes over low heat under the lid, salt. Cool the caviar in a blender.

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Vegetable stew

Formulation:

  • 250 grams of squash;
  • 230 grams of aubergines;
  • One sweet pepper;
  • 170 grams of onion;
  • 170 grams of carrots;
  • 3 tomatoes;
  • 80 grams of sunflower or olive oil;
  • Salt, sugar to taste;
  • Garlic;
  • Parsley, dill, basil, green onions.

Patissons, eggplants, peppers, onions, carrots, cut into cubes. Toast in onion onions, carrots, eggplants, sweet peppers, patissons, sliced ​​tomatoes. Salt, add a third of a teaspoon of sugar. The latter add finely chopped garlic and herbs at will. You can replace eggplants with pumpkin, mushrooms or broccoli.

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Dishes in the oven

Patisson can serve as an excellent raw material for cooking brass dishes.

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Patissons stuffed with rice and meat

Formulation:

  • 10 pieces of patisson;
  • 200 grams of pork meat;
  • 250 grams of rice;
  • 500 grams of water;
  • 350 grams of tomato juice;
  • 100 grams of sunflower oil;
  • One medium bulb and carrots;
  • 20 grams of flour;
  • Salt, sugar, pepper to taste;
  • Scented herbs as desired.

For the stuffing take the squash 6-7 cm in diameter. Cut the stalk. Carefully a teaspoon is chosen for the flesh to make a deep bowl. In the fruits impose a pre-prepared filling. For the filling, the rice is washed, boiled to half-ready in 400 grams of water. Meat is passed through a meat grinder, added to rice, salt, pepper, mixed. Put ready-made scallops in a frying pan, pour 100 grams of water and steal under the lid for 10-15 minutes. For tomato sauce carrots and onions cut into small cubes, fry in sunflower oil until soft, add flour, after a minute pour in tomato juice. Give the sauce to boil for 5-8 minutes, add salt, sugar and pepper to taste. Pour the patisson sauce, stew until cooked. You can bake in the oven. Finished patissons sprinkle with crushed herbs.

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Patissons stuffed with meat

Formulation:

  • 10 pieces of patisson with a diameter of 6-8 cm;
  • 600 grams of minced meat;
  • 140 grams of onions;
  • 170 grams of carrots;
  • Three medium tomatoes;
  • 200 grams of cheese;
  • 25 grams of sunflower oil;
  • Salt, pepper to taste.

The patissons cut the stem, use a spoon to select the pulp so that a plate turns out. Onions and carrots are ground in a blender, poured into mince, salt, pepper, mix well. Prepared stuffing fill the patissons. Carefully put the squash on a greased baking sheet. Tomatoes cut into 10 circles, spread them on the patissons, salt. Put bake in the oven for about 35-40 minutes. Sprinkle with grated cheese, bake for another 5-7 minutes.

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Sweet dishes

You can prepare sweet dishes from patisson, only your own imagination can limit the cook.

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Candied Fruits

Formulation

  • 1 kilogram of scallops;
  • 1 kilogram of sugar;
  • Half a liter of water;
  • 3 grams of citric acid.

Patissons cut with plates, blanch in water 1-2 minutes, pour into boiling syrup with citric acid, boil for 10 minutes three times, letting it infuse for 10-12 hours. Throw the patissons in a colander, allow to drain and dry until ready for 2-3 days at room temperature.

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Sweet pancakes

Formulation:

  • 400 grams of squash;
  • 2-3 eggs;
  • 1 cup of flour;
  • 135 grams of sunflower oil;
  • 5 grams of salt;
  • Soda;
  • Half a teaspoon of sugar;
  • Sour cream.

Rub grated patissons, lightly squeeze the juice, add eggs, flour, salt, sugar, a pinch of salt. Knead the dough and fry the pancakes with sunflower oil. Serve with sour cream, yogurt or whipped cream.

  • May 31, 2018
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