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[title] => Jesenska gastro zvijezda: sedam popularnih recepata s bundevom
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1. Punjeni bundevin cvijet
Cvijet bundeve dobro oprati, napuniti ga mekim sirom, po želji šunkom, zatvoriti čačkalicom te ga uvaljati u brašno, otresti višak, potopiti u razmućena posoljena jaja. Potom cvijet popržiti u vrućem ulju i ocijediti na salveti.
2. Juha od bundeve
Bundevu presjeći napola, izvući pupu i isjeći je na male kockice. Na vrućem ulju ispržiti na sitno narezanu kapulu dok se ne zazlati, potom dodati komadiće bundeve, te i njih lagano nakratko prepržiti. Dodati temeljac, petrusimul, po želji i đumbir, začiniti i kuhati dok bundeva posve ne omekša. Štapnim mikserom usitniti komadiće bundeve do željene gustoće, vratiti na vatru, dodati malo vrhnja za kuhanje, kuhati još koju minutu, začiniti dodatno po želji. Poslužiti uz prepržene kockice kruha.
3. Pire od bundeve
Izvući pupu bundeve, isjeći je na kockice i kuhati u zasoljenoj vodi dok ne omekša. Nakon toga usitniti, dodati malo masla, malo mlijeka, ako želite pikantnije i muškatnog oraščića, soli, papra, promiješati da se dobije glatka masa. Poslužiti uz meso i umak.
4. Rižot od bundeve
Zazlatiti kapulu na ulju, a u međuvremenu bundevinu pupu narezati na kockice i prokuhati u vodi. Na kapulu dodati rižu, par minuta miješati, a onda početi podlijevati pripremljenim temeljcem. Potom dodati polovinu skuhane bundeve i nastaviti kuhati. Nakon 15-ak minuta dodati preostali temeljac, bundevu, malo cimeta, uz miješanje nastaviti kuhati dok riža ne bude gotova. Skinuti s vatre, dodati malo masla da dobije kremoznost, začiniti dodatno po želji.
5. Bundevino gusto varivo
Bundevinu pupu otkidati na male komadiće, dodati kapuli izdinstanoj na masti, miješati dok ne omekša. Potom dodati vodu ili temeljac, te lagano kuhati. U uzavrelu posoljenu vodu dodati krumpire i mrkvu isječene na kockice, grašak, poriluk, usitnjeni kaul, te kada se skuha procijediti i povezati s bundevom. Kuhati još nekoliko minuta i začiniti.
6. Bundeva punjena mesom
Kao i tikvice i bundeva se može puniti, na način da joj se prvo pažljivo odreže vrh, izvuče dvije trećine pupe i očisti od sjemenki. Pupu isjeći na što manje komadiće. Na ulju izdinstati kapulu, dodati joj mljeveno meso, provrtiti na vatri, a potom dodati usitnjenu mrkvu i bundevu, te podliti temeljcem. Provrtiti i potom dodati šaku riže, začiniti solju, paprom, vegetom, može i malo muškatnog orašćića i crvene paprike, te nastaviti još neko vrijeme dinstati. Potom smjesom puniti tijelo bundeve, vrh zatvoriti folijom, i peći u nauljenoj posudi u koju smo dodali i malo vode.
7. Džem od bundeve
Izvući bundevinu pupu i isjeći je na kockice. Oprati nekoliko jabuka, skinuti im koru, isjeći ih na kockice. Spojiti jabuke i bundeve u vrućoj vodi (ne u velikoj količini, tek da ih pokrije) te uz stalno miješanje kuhati dok ne omekšaju. Štapnim mikserom usitniti u glatku smjesu, te dodati šećer, limunov i narančin sok, cimet, i uz stalno miješanje nastaviti kuhati još 20 minuta. Vruću gustu smjesu preliti u sterilizirane staklenke (držane na sto stupnjeva sat vremena), a nakon što se napune čvrsto ih zatvoriti i preokrenuti na poklopac. Držati tako dok se ne ohlade.
Tanja Šimundić Bendić, foto: shutterstock
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1. Punjeni bundevin cvijet
Cvijet bundeve dobro oprati, napuniti ga mekim sirom, po želji šunkom, zatvoriti čačkalicom te ga uvaljati u brašno, otresti višak, potopiti u razmućena posoljena jaja. Potom cvijet popržiti u vrućem ulju i ocijediti na salveti.
2. Juha od bundeve
Bundevu presjeći napola, izvući pupu i isjeći je na male kockice. Na vrućem ulju ispržiti na sitno narezanu kapulu dok se ne zazlati, potom dodati komadiće bundeve, te i njih lagano nakratko prepržiti. Dodati temeljac, petrusimul, po želji i đumbir, začiniti i kuhati dok bundeva posve ne omekša. Štapnim mikserom usitniti komadiće bundeve do željene gustoće, vratiti na vatru, dodati malo vrhnja za kuhanje, kuhati još koju minutu, začiniti dodatno po želji. Poslužiti uz prepržene kockice kruha.
3. Pire od bundeve
Izvući pupu bundeve, isjeći je na kockice i kuhati u zasoljenoj vodi dok ne omekša. Nakon toga usitniti, dodati malo masla, malo mlijeka, ako želite pikantnije i muškatnog oraščića, soli, papra, promiješati da se dobije glatka masa. Poslužiti uz meso i umak.
4. Rižot od bundeve
Zazlatiti kapulu na ulju, a u međuvremenu bundevinu pupu narezati na kockice i prokuhati u vodi. Na kapulu dodati rižu, par minuta miješati, a onda početi podlijevati pripremljenim temeljcem. Potom dodati polovinu skuhane bundeve i nastaviti kuhati. Nakon 15-ak minuta dodati preostali temeljac, bundevu, malo cimeta, uz miješanje nastaviti kuhati dok riža ne bude gotova. Skinuti s vatre, dodati malo masla da dobije kremoznost, začiniti dodatno po želji.
5. Bundevino gusto varivo
Bundevinu pupu otkidati na male komadiće, dodati kapuli izdinstanoj na masti, miješati dok ne omekša. Potom dodati vodu ili temeljac, te lagano kuhati. U uzavrelu posoljenu vodu dodati krumpire i mrkvu isječene na kockice, grašak, poriluk, usitnjeni kaul, te kada se skuha procijediti i povezati s bundevom. Kuhati još nekoliko minuta i začiniti.
6. Bundeva punjena mesom
Kao i tikvice i bundeva se može puniti, na način da joj se prvo pažljivo odreže vrh, izvuče dvije trećine pupe i očisti od sjemenki. Pupu isjeći na što manje komadiće. Na ulju izdinstati kapulu, dodati joj mljeveno meso, provrtiti na vatri, a potom dodati usitnjenu mrkvu i bundevu, te podliti temeljcem. Provrtiti i potom dodati šaku riže, začiniti solju, paprom, vegetom, može i malo muškatnog orašćića i crvene paprike, te nastaviti još neko vrijeme dinstati. Potom smjesom puniti tijelo bundeve, vrh zatvoriti folijom, i peći u nauljenoj posudi u koju smo dodali i malo vode.
7. Džem od bundeve
Izvući bundevinu pupu i isjeći je na kockice. Oprati nekoliko jabuka, skinuti im koru, isjeći ih na kockice. Spojiti jabuke i bundeve u vrućoj vodi (ne u velikoj količini, tek da ih pokrije) te uz stalno miješanje kuhati dok ne omekšaju. Štapnim mikserom usitniti u glatku smjesu, te dodati šećer, limunov i narančin sok, cimet, i uz stalno miješanje nastaviti kuhati još 20 minuta. Vruću gustu smjesu preliti u sterilizirane staklenke (držane na sto stupnjeva sat vremena), a nakon što se napune čvrsto ih zatvoriti i preokrenuti na poklopac. Držati tako dok se ne ohlade.
Tanja Šimundić Bendić, foto: shutterstock
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14. svibanj 2024 13:26
