Patisson Biscuit Recipes

Patisson is translated from French as a vegetable plate. The name is given not accidentally, because due to its shape, the patissons recipes of which are not particularly complex, it is very convenient to stuff them.

Patisson belongs to the family of pumpkin and is very popular in America and Canada, in Russia the same patissons are rare, and in vain, because this is a very useful and early-ripe plant that contains many active microelements and antioxidants that have beneficial effects on the human body.

Collect the squash on the sixth day of ripening, since it is at this time that the pumpkins are covered with a gently-green thin skin and have an elastic flesh. Leave the patissons on the bed long can not, because they are white and become unsuitable for consumption. Fresh young squash recipes of dishes from them are difficult to list, you can boil, stew, fry, bake, make caviar, salads, stuff, salt, pickle ... In general, you can prepare a wide variety of dishes from squash recipes that contain the most usual ingredients.

Very delicious are obtained marinated squash recipes can contain different marinades: it can be slightly acidic or spicy. In the marinades necessarily includes vinegar, which can be replaced with citric acid, sugar, salt and a variety of spices, the most popular of which are carnation, cinnamon, bay leaf, dill and mint. Use marinade garlic, parsley and leaves and horseradish roots, which make pickled vegetables crispy and fresh.

Marinades can be sharp or slightly acidic, depending on the amount of vinegar or citric acid. Acute marinades can be stored without sterilization. The original marinade is obtained if the basis is sour apple juice. In this case, you do not need to add vinegar.

We offer a recipe for pickled squash.

For its preparation you need small, with a delicate cuticle fruit. They need to be washed, removed the stems and blanched in boiling water for 5 minutes, after which the fruits are cooled in running water. Then the patissons are cut into 4-8 parts (small can not be cut) and stacked in sterilized jars, pouring finely chopped dill and pounded garlic. For sharpness, you can put in each jar a piece of spicy chili peppers and two or three peeled pods of Bulgarian pepper.

Greens of parsley, dill, mint, celery and horseradish are cut and spread to the bottom of the can, in the middle and over the vegetables. Then squash the poultry marinade. After that, the banks are covered with clean, boiled lids and pasteurized for 12-15 minutes. To prepare a marinade for pouring a liter jar you need 350 milliliters of water, 20 grams of salt, 20 grams of sugar and 50 milliliters of 6% vinegar.

You can weld the squash with sugar - then you will get a very tasty jam. Fruits need to be peeled off from the peel and seeds, cut into parts and poured cold water for about five hours. After that, the scallops are twisted in a meat grinder. From one kilogram of sugar and 0.5 liters of water, syrup is cooked, then add the patissons to it and boil, stirring, until cooked.

Ogorodniki lovers and professionals appreciate this vegetable, because they know perfectly well that the bread recipes for winter preparations are available in large quantities - you can perfectly prepare for long-term storage. At the same time, vegetables do not lose their useful properties for a long time and can be stored in the cellar for more than a year. Caviar, marinades and various pickles will make the family table varied and refined.

In general, domestic canning is very widespread in Russia, since it allows to provide the whole family with vitamin-preserved products for the entire autumn-winter period. To do this, only you need to put your hands, patience, skill and love for your neighbors.