Sastojci: bundeva.
Priprema:
1. Kada ispecete bundevu, kasikom izvaditi meso bundeve.
2. Stavite meso bundeve u blender i blendirajte dok ne dobijete glatki pire.
2b. Ako nemate blender, bundevu možete dobro izgnječiti viljuškom ili gnječilicom za krompir.
3. Za potpuno gladak pire, po želji ga propasirajte kroz sitno sito.
Čuvanje i rok trajanja
- Može se čuvati u frižideru do 4 dana u dobro zatvorenoj posudi.
- Mozete zamrznuti u manjim porcijama do 3 meseca.
Saveti:
- Ako je pire previše redak, procedite ga kroz gazu ili sito 15–30 minuta.
- Ako je pregust, dodajte malo vode, mleka ili bujona, u zavisnosti od recepta.
- Pire je odličan za supe, soseve, njoke, hleb, mafine, kolače, palačinke, smutije i kaše.
- Za intenzivniji ukus koristite dobro pečenu bundevu, jer će biti slađa i manje vodenasta.
Dodatni sastojci (u zavisnosti od namene):
1. Za slatka jela: cimet, vanila ekstrakt, muskatni orah, đumbir u prahu, karanfilić, med ili javorov sirup.
2. Za slana jela: so, biber, beli luk u prahu ili svež, maslinovo ulje, puter, žalfija, majčina dušica, ruzmarin ili dimljena paprika.
3. Za kremastiju teksturu: puter, pavlaka za kuvanje, grcki jogurt, krem sir ili kokosovo mleko.
Za 500 g pečene bundeve možete koristiti sledeće količine:
1. Za slatka jela:
- ½–1 kašičica cimeta
- ½ kašičice ekstrakta vanile ili 10 g vanilin šećera
- ⅛–¼ kašičice muskatnog oraha
- ¼–½ kašičice đumbira u prahu
- Prstohvat mlevenog karanfilića (oko 1/16 kašičice)
- 1–2 kašike meda ili javorovog sirupa
2. Za slana jela:
- ¼ –½ kašičice soli
- ¼–½ kašičice mlevenog bibera
- ½ kašičice belog luka u prahu ili 1 čen sitno izgnječenog belog luka
- 1–2 kašike maslinovog ulja
- 15–20 g putera
- ½ kašičice sveže žalfije (sitno seckane) ili ¼ kašičice sušene
- ½ kašičice sveže majčine dušice ili ¼ kašičice sušene
- ½ kašičice svežeg ruzmarina (sitno seckanog) ili ¼ kašičice sušenog
- ¼–½ kašičice dimljene paprike u prahu
3. Za kremastiju teksturu:
- 15–20 g putera
- 2–4 kašike pavlake za kuvanje
- 2–3 kašike grckog jogurta
- 30–50 g krem sira
- 2–4 kašike kokosovog mleka
Napomena:
Ne dodaju se svi sastojci odjednom.
Izaberi 2–4 sastojka u skladu sa receptom koji pripremaš.
Na primer:
- Za pitu ili kolač: cimet + vanila + đumbir + med.
- Za supu: maslinovo ulje + beli luk + majčina dušica.
- Za pire kao prilog: puter + pavlaka za kuvanje + so + biber.
Azurirano: 27.07.2026.
Ingredients: pumpkin.
Preparation:
1. When you bake a pumpkin, spoon out the flesh of the pumpkin.
2. Put the pumpkin flesh in a blender and blend until you get a smooth puree.
2b. If you don't have a blender, you can mash the pumpkin well with a fork or potato masher.
3. For a completely smooth puree, pass it through a fine sieve if desired.
Storage and shelf life
- It can be stored in the refrigerator for up to 4 days in a tightly closed container.
- You can freeze in smaller portions for up to 3 months.
Tips:
- If the puree is too thin, strain it through cheesecloth or a sieve for 15-30 minutes.
- If it is too thick, add a little water, milk or broth, depending on the recipe.
- Puree is great for soups, sauces, gnocchi, bread, muffins, cakes, pancakes, smoothies and porridges.
- For a more intense flavor, use well-roasted pumpkin, as it will be sweeter and less watery.
Additional ingredients (depending on purpose):
1. For sweet dishes: cinnamon, vanilla extract, nutmeg, ginger powder, cloves, honey or maple syrup.
2. For savory dishes: salt, pepper, garlic powder or fresh, olive oil, butter, sage, thyme, rosemary or smoked paprika powder.
3. For a creamier texture: butter, heavy cream, Greek yogurt, cream cheese or coconut milk.
For 500 g of baked pumpkin, you can use the following quantities:
1. For sweet dishes:
- ½–1 teaspoon cinnamon
- ½ teaspoon of vanilla extract or 10 g of vanilla sugar
- ⅛–¼ teaspoon nutmeg
- ¼–½ teaspoon ginger powder
- A pinch of ground cloves (about 1/16 teaspoon)
- 1–2 tablespoons of honey or maple syrup
2. For salty dishes:
- ¼ – ½ teaspoon salt
- ¼–½ teaspoon ground pepper
- ½ teaspoon of garlic powder or 1 clove of finely crushed garlic
- 1–2 tablespoons of olive oil
- 15–20 g of butter
- ½ teaspoon fresh sage (finely chopped) or ¼ teaspoon dried
- ½ teaspoon fresh Breckland thyme or ¼ teaspoon dried
- ½ tsp fresh rosemary (finely chopped) or ¼ tsp dried
- ¼–½ teaspoon smoked paprika powder
3. For a creamier texture:
- 15–20 g of butter
- 2–4 tablespoons of cooking cream
- 2–3 tablespoons of Greek yogurt
- 30–50 g of cream cheese
- 2–4 tablespoons of coconut milk
Note:
- Not all ingredients are added at once.
- Choose 2-4 ingredients according to the recipe you are preparing.
- For example:
- For pie or cake: cinnamon + vanilla + ginger + honey.
- For the soup: olive oil + garlic + Breckland thyme.
- For puree as a side dish: butter + heavy cream (cooking cream) + salt + pepper.
Updated: 07/27/2026
Azurirano: 29.09.2026.
