Recipes from pumpkin pulp after juicer. Pastila from cake: review of the best recipes for making homemade pastila from cake

Moonshine made from apple pulp is gaining popularity, since the raw materials are used almost 100% without waste. When apples are processed into juice, pomace remains, from which you can prepare mash for good apple moonshine.

Apple chacha is a natural alcoholic drink, harmful impurities are kept to a minimum. Alcohol does not need to be purified if all technologies are followed and it is distilled two or more times.

Due to the small amount of fructose in the pomace, it is necessary to add sugar; moonshine from the remaining apple pomace will retain the taste and smell of apples.

Tip: to prepare mash with apple pulp, do not squeeze the apples dry. A small amount of juice increases the fructose concentration, improving the taste and aroma of the alcohol.

Recipe

It’s easy to prepare mash for moonshine at home, adhering to the minimum requirements. Unused pulp after making juice, cider or Calvados is an excellent raw material that does not have to be thrown away.

Ingredients:

• Apple pulp – 10 kg
• Granulated sugar – 5 kg
• Water – 35 l
• Yeast – 350 g pressed or 100 g dry

Making mash

1. Place the apple pulp in a container prepared in advance where the mash will ferment. Calculate the container in such a volume that there is free space for the foam released during the fermentation process; for this recipe you need a container with a volume of 60-65 liters; recalculate for yourself depending on the amount of ingredients
2. Fill the cake with water at a temperature of 30 degrees
3. Add sugar, but preferably already diluted in the form of sugar syrup, so the sugar will dissolve faster and better. Mix well.
4. Dissolve yeast in water in advance, add to wort and stir
5. Close the container tightly and install a water seal or medical glove; make a hole in the fingers in advance
6. Place the mash in a dark, warm place, the temperature should be at least 18, but not more than 28 degrees
7. For the first five days, stir the mash, settling the rising cake cap; after the cake stops floating, you don’t have to stir it.
8. The duration of fermentation is from 6 to 10 days. It depends on the fermentation conditions. The end of fermentation can be determined by the deflation of the glove or the cessation of the release of gas bubbles by the water seal, as well as the bitter taste of the mash
9. When the mash is finished, filter it from the cake through several layers of gauze

Getting moonshine

1. Distill the mash for the first time almost dry to strength in a stream of 5-7% alcohol
2. Measure the strength of the resulting raw alcohol and calculate the amount of absolute alcohol
3. Dilute with water to 30% and distill again
4. Collect the head fractions of the first 10% of absolute alcohol and pour
5. Collect the drinking fraction, the so-called “body” of moonshine, select it until the temperature in the cube is 92 degrees
6. Collect the rest of the “tails” separately for further processing.
7. Apple moonshine will be ready after you dilute it to 40 degrees with clean drinking water and let it stand for at least 7 days in a glass container.

The amount of ingredients in the recipe gives about 5 liters of high-quality, tasty and aromatic apple moonshine with a strength of 40 degrees.

Calories, kcal:

Carbohydrates, g:

Bulk, strong and juicy are loved by all age categories and segments of the population without exception. Of course, everyone has their own preferences - some adore the sour Antonovka, others cannot live without gnawing on the honey Golden. Apples are great on their own, tasty and healthy, especially when fresh. Considering that vitamins are lost during any heat treatment, let’s pay attention to those products that fresh apples give us. Natural apple puree and apple pulp retain all the advantages of the original fruit. Today on the agenda is apple pulp.

Calorie content of apple pulp

The nutritional value of apple pomace will depend on the variety of apples from which it is produced. Sweet and sour, hard and fluffy apples vary in the amount of calories and dietary fat, but on average, apple pulp is a low-calorie product. The calorie content of apple pulp is approximately 45-47 kcal per 100 grams of product. The percentage ratio of proteins / fats / carbohydrates looks like this: 3% / 5% / 87% (calorizator). The nutritional value of dishes prepared from apple pulp should be calculated taking into account the products used.

Composition of apple pulp

The well-known saying that eating one apple a day guarantees a person’s health is not just nice words, but the truth, confirmed by many years of research. Few people will eat apple pulp just like that, but its vitamin and mineral composition will not change.

The chemical composition of apple pomace inspires respect; it includes: vitamins, and, as well as useful minerals, etc. The fiber contained in apple pomace will work as a scrub for the intestines even after heat treatment. Apple pulp also contains enough essential oils and dietary fiber (calorizer).

It is calculated that on average, from a kilogram of apples (weighed already peeled, without seeds and tails) of average juiciness, 280-300 grams of pulp are obtained. In this case, a little more than 600 grams of juice comes out, and the rest is foam that forms on top of the juice. If you strain it, the resulting mass will be nothing more than the most delicate applesauce, which is recommended to be immediately consumed as food - for joy and benefit to the body.

The benefits and harms of apple pulp

The dietary fiber in apple pomace helps maintain normal weight, as it perfectly normalizes intestinal motility. The blood cleansing properties of apples fully apply to apple pomace, which is why it is useful for people with problems with the cardiovascular system.

Apple pulp can cause harm only to people with high stomach acidity, and then only if you eat a kilogram of fresh pulp in one sitting, which is problematic purely physically - dryish pulp is uncomfortable to eat. When cooked, apple pulp is absolutely harmless.

Properties of apple pulp

In the days of manual juicers (called juice squeezers and resembled a meat grinder in shape and operating principle), the leftovers from preparing apple juice were usually thrown away or used to feed poultry. Few housewives bothered to peel apples from seeds; only broken and rotten areas of apples were removed. The labor-intensive process of squeezing juice did not leave time to worry about the purity of the pulp.

Having any model of electric juicer in their arsenal, modern housewives know that after spending some time peeling fruit, they will end up with clean pulp that is ready for further use. So, apple pulp is the dry remains of apples after the juice has been squeezed out of them. If the apples are very juicy, the pulp will be damp, but ideally, juice should not be obtained from it.

Using apple pulp in cooking

The simplest solution for consuming apple pulp is to add it when cooking compotes or jelly. Please note that any baked goods, especially those with cottage cheese, will become fluffy and airy if you add apple pulp to it. It has been noticed that baked goods with apple pulp remain soft for a long time and do not become moldy. If you are making juice on stream and there is too much pulp, you can freeze it by placing it in freezer bags.

During the fruit and berry harvest season, many begin to intensively use juicers and juicers to prepare various drinks for the winter. After the spinning procedure, a large amount of cake remains, which is a pity to throw away. Try making marshmallows from it. We will tell you how to do this correctly in this article.

An example of a recipe for making homemade marshmallow will be presented based on apple pulp, and below you can familiarize yourself with various options for preparing pulp marshmallow from other products.

• apple pulp – 1 kilogram;
• granulated sugar – 150 grams;
• water – 50 grams.

If you plan to make marshmallows from the pulp, then the apples should be squeezed in their peeled form, without peels and seeds.

The spent pulp is transferred to a frying pan with a thick bottom or a basin, kneading the apple mass with your hands. Any large parts of the apple found are chopped with a knife and sent back.

Add water to the apples and boil the contents of the pan for 5 minutes with the lid closed. If the squeezes are very dry, then you can add 2 times more water.

After the apples have softened, granulated sugar is added to them. Mix everything thoroughly and put on the fire to boil for 15 - 20 minutes. The mass should thicken and decrease slightly in volume. To prevent the puree from burning, it must be constantly stirred with a spatula. Cool the finished applesauce slightly.

There are three ways to dry puree:

• In the oven. The puree is laid out on a silicone mat or wax paper lightly greased with vegetable oil. The layer should not exceed 4 - 5 millimeters. Dry the marshmallow at a temperature of 180 degrees for 20 minutes, and then dry it until ready at a temperature of 60 degrees. Important feature: the oven door should be open approximately 3 fingers.
• In an electric dryer. The puree is placed in a container for preparing marshmallows or on wire racks covered with baking paper. To prevent the pastille from sticking, the trays are lubricated with vegetable oil. The product is dried at a maximum temperature of 65 - 70 degrees. If the marshmallow is dried in several tiers, then for uniform drying, the trays are periodically swapped.
• On air. You can also dry pastille from cake in a natural way. To do this, the containers are placed on a glazed balcony or simply outside. Containers with marshmallows must be protected from insects. To do this, cover the trays with gauze so that it does not touch the fruit mass. Drying time – 4 – 5 days.

The finished marshmallow is rolled into rolls or cut into arbitrary geometric shapes. Store the product in the refrigerator in a plastic container or glass jar.

Watch the video from the channel “Free Buyer” - How to make delicious marshmallows from apple pulp

Recipes for homemade pulp pastilles

The technology for preparing marshmallows from other fruits is the same as from apples, so only the ingredients will be presented in the recipes below.

Apple-peach marshmallow

• apple pulp – 500 grams;
• peach cake – 500 grams;
• granulated sugar - 3 tablespoons.

Plum marshmallow with salt

• plum cake – 1 kilogram;
• salt – 0.5 teaspoon.

Boiled with water, the cake is rubbed through a sieve to remove the skin, and then salt is added.

Plum marshmallow with honey, sesame and vanilla

• plum cake – 500 grams;
• honey – 3 tablespoons;
• sesame – 1 tablespoon;
• vanilla - on the tip of a knife.

Honey and vanilla are added to the cooled plum puree, freed from skins. Before putting the marshmallow out to dry, sprinkle it with toasted sesame seeds.

Apple and plum pulp pastille with honey, poppy seeds and sesame seeds

• plum cake – 500 grams;
• apple pulp – 500 grams;
• honey – 5 tablespoons;
• poppy seed – 1 tablespoon;
• sesame – 1 tablespoon;
• vanilla - on the tip of a knife.

Plum-apple marshmallow with cinnamon, honey and coconut flakes

• plum cake – 500 grams;
• apple pulp – 500 grams;
• honey – 5 tablespoons;
• cinnamon - to taste;
• coconut flakes - 2 tablespoons.

Apple pulp pastille with cinnamon

• apple pulp – 500 grams;
• cinnamon - to taste.

Pastille of plums and apples with seeds, walnuts and vanilla

• plum cake – 300 grams;
• apple pulp – 300 grams;
• sunflower seeds – 1 tablespoon;
• crushed walnuts - 1 tablespoon;
• vanilla - on the tip of a knife.

Cherry and peach pulp pastille

• cherry cake – 500 grams;
• peach pulp – 500 grams.

Oleg Kochetov in his video will talk about homemade marshmallows from cherry cake

Soups

It is best to make it from vegetable pulp puree soups. Fill the cake with a small amount of water so that it is saturated with moisture. Then put this paste on the fire and cook until done. You can add boiled meat, eggs or mushrooms to taste. And then put it in a blender and beat. Season with salt and pepper. Your soup is ready!

You can also use cake for ordinary soups, but it will not look very impressive.

Porridge

It is best to use pumpkin pulp. Take millet or rice and add water or milk. Shortly before the cereal is ready, add the cake and cook a little more.

The porridge is ready. Add honey, nuts, dried fruits, butter. And you can serve it.

Pancakes and cutlets

Cake can be used to make excellent vegetable pancakes or cutlets. They are prepared according to the usual recipe. Before use, we recommend keeping the cake in water for a while so that it is saturated with moisture. This is especially true if you have very dry cake.

Casserole

If you're cooking vegetable casserole, add eggs, semolina, sour cream, salt, and spices to the cake.

Fruit pulp will also come in handy. It is good to use for regular cottage cheese casserole.

Salad

Carrot and beet pulp make excellent salads. Simmer the pulp a little in a frying pan along with the onion. Remove from heat. Transfer to a salad bowl. Add boiled eggs, grated cheese, finely chopped bell pepper. Season with your favorite sauce and you're done!

Bakery

Use a small amount of cake to make cookies, muffins and even bread. Just add it to the dough and stir. If there are large particles of vegetables or fruits in the cake, first grind them in a blender.

Dry crackers

We take any cake or a mix of several and add seeds, nuts, dried fruits, seasonings, spices, sugar or honey. What the soul asks for and in the quantity that you personally like.

Mix the mixture in a blender until smooth. Cover a baking tray with baking paper and spread the mixture there in a thin layer (2-3 mm). We set the temperature to the minimum, put the baking sheet in the oven and dry... In 8-12 hours you will have crackers ready, which are stored for a long time, have a pleasant crunch and are great as a healthy snack.

Candies

If you get very dry cake, try making candy from it. Mix fruit pulp with thick honey, chopped nuts and dried fruits. Then manually form round sweets from the mixture and decorate them with a whole nut on top. Place in the refrigerator for several hours.

The same can be done with vegetable cake, only replace the honey with thick sour cream. Decorate the ball with a leaf of parsley or cilantro. Children will be interested in eating such healthy candies instead of boring salad.

Filling

Add vegetable cake, chopped onion, vegetable oil, herbs and spices to boiled rice. Simmer the mixture a little.

This filling is universal. It can be eaten separately, or put into pies, dumplings, manti, or stuffed into pancakes. Or just wrap it in thin Armenian lavash and eat it like that.

Make pie filling from fruit pulp. Prepare it the same way you always do. If necessary, pre-soak the cake with water.

Beverages

Is it possible to make a drink from a mass in which there is not a drop of liquid left? Certainly! For example, a smoothie. Mix the pulp in a blender along with juicy berries, fruits or vegetables. Pour some herbal tea or mineral water. Depending on the type of smoothie (fruit or vegetable), add spices, sugar, honey.

And some craftsmen make moonshine and chacha from apple or grape pomace.

The first thing the cakes were good for was vegetable puree soups. Pour the vegetable cakes with water and leave for 15 minutes. During this time, they absorb moisture from the water that was lost when squeezing the juice. This must be done in order to understand whether more water needs to be added. Next, bring the resulting slurry to a boil and, stirring, cook for another 3 minutes. Add salt to taste. I sometimes add chopped garlic and herbs (dill, parsley) to this soup. Serve with sour cream! For this soup, cakes of any roots are suitable: carrots, beets, potatoes, celery. The next dish that I mastered when I started drinking freshly squeezed juices daily was vegetable casseroles. For this purpose, again, cakes of any vegetables (carrots, beets, potatoes, cabbage) are suitable. For 250 grams of cake (remains after squeezing the juice from about 4-5 medium-sized root vegetables), add 1 egg, 2 tablespoons of sour cream, 1 tablespoon of semolina, salt to taste. This whole mass is laid out on a baking sheet, previously greased (I most often use vegetable oil). Baked in the oven for about 20 minutes at 200 degrees. Any sour cream sauce, as well as tkemali sauce made from green plums, is suitable for the casserole. Pancakes from vegetable cakes are prepared in a similar way. To do this, for 250 grams of cake, take 2 eggs, about 150 grams of flour, baking powder or soda slaked with kefir, salt and spices to taste. Knead the dough to the consistency of thick sour cream. And the pancakes are fried in a hot frying pan in vegetable oil. Also good with sour cream or any other sweet and sour sauce. The first recipe I used: beetroot/beetroot-carrot salad. In the original version, you fry the onion, add grated beets, seasonings to taste and tomato sauce, and simmer until soft. Can be eaten as a salad or spread on bread (preferably dark). But cakes (beets or beets with carrots) are also great. It can be eaten both warm and cold. My next discovery was the use of sweet cakes (from fruits) for mousses. The cakes of any fruit (apples, peaches, apricots, strawberries, grapes) are suitable. Grind some other fruit in a blender (preferably a juicier one, for example, kiwi, strawberries or grapes; currants or gooseberries are also good). To this crushed mass add the fruit cakes from which the juice was squeezed. Everything is whipped again. Let it sit for a while so that the pulp is filled with new juice. And Bon Appetit! Well, today I baked a wonderful cake made from cakes (carrots, beets and apples). To do this, I took 175 grams of butter. I ground 200 grams of sugar in it until a white homogeneous mass was formed. I added 2 large (selected) eggs to it. If the eggs are small, then 3 pieces will be needed. All this needs to be beaten. I quenched the soda in apple cider vinegar - it went there. I poured flour (300 grams) with vanilla sugar into the resulting mass and then added all the cake remaining from squeezing the juice (about 250 grams). Placed in a pan greased with vegetable oil and baked in the oven for 30 minutes at 180 degrees. It turned out so delicious! Especially with cold milk!

In contact with

Anyone who makes fresh juices regularly has to wonder what to do with the pulp from the juicer. If you also like to treat yourself to homemade fresh juices, we have great news for you. The squeezed pulp is suitable not only for a trip to the trash can and endless washing from the juicer, but also for many really useful things.

Juice pulp consists of fiber and plant fibers. The human body does not absorb them very well, but they are still useful: they cleanse the gastrointestinal tract. This is an excellent reason to enrich your menu with fiber.

1. Soup and broth made from pulp

Vegetable soup will become thicker and more nutritious if you add the pulp obtained from vegetables to it. Vegetable pomace makes good raw material for simple broth. Just like the commercial says, just add water (and a little extra seasoning). Boil this broth for 40 minutes and then strain. You can put pasta in it (by the way, you can also cook it using a juicer).

2. Vegetable meatballs and cutlets

If you prepared fresh juice from a set of different vegetables, mix the resulting pulp with flour, salt, egg and seasonings. It makes an excellent preparation for cutlets or meatballs.

3. Vegetable crackers

The cake can also make a healthy dry snack. It will require a dryer or oven. Add any seeds to the vegetable pulp (sesame, sunflower, pumpkin are suitable), salt, spices and mix until smooth. If desired, you can add coconut flakes. The resulting dough should be placed on a baking tray in as thin a layer as possible. Cut the cracker dough into squares and leave in the dryer/oven for 3-4 hours at 60°C. The cookies should be crispy.

4. Baking

Carrot pulp is an ideal base for carrot cake: you need to add cinnamon, soda, flour, butter, water and sugar. The fruit pulp is suitable for cookies and muffins.

5. Spreads and gravies

The pulp, spices, lemon juice and garlic can make an excellent sauce. To do this, put all the indicated components in, season with sour cream, yogurt, avocado or tomato - and you will get a mixture that can be served with crackers, used as a dressing or sauce for sandwiches.

6. Spices

Another good option for anyone with a dehydrator is to use vegetable pomace to make homemade seasonings for soups and sauces. Just imagine the rich taste and aroma - and all this without any food additives!

7. Treats for pets

You can always treat not only a rabbit, hamster or guinea pig, but also a dog with what remains of fruits and vegetables.

8. Fertilizer

For those who have a vegetable garden or garden, leftover fruits and vegetables can be useful as raw materials for compost.

This year there is a huge harvest of fruits, apples too. Many people make juice using modern juicers, but few know that the remains of apples after squeezing, the so-called pulp, also have many uses.

Apple jam from pulp

• apple pulp - 1 kg
• sugar - 800 g
• water - 1 glass

Fill the apple pulp with water. Cook for about 5 minutes. Add sugar, stir and cook, stirring constantly, over low heat until thickened. Then cool, put into jars, close with airtight lids and store in a cool place. Apple pulp jam is ready!

Paste

The finished marshmallow looks like this (this is ready-made, cut into portions into strips and “woven” for beauty):

The recipe itself is outrageously simple. We take our cake, pour it into an enamel pan, add 2-3 tablespoons of water there and evaporate for 5-10 minutes. After this, place it on a baking sheet, having previously spread parchment there. The layer of “apple dough” should not be too thin, but not too thick. After this, put the baking sheet in the oven for “baking” at about 100 degrees and with the door ajar. As a result, after 15-25 minutes you will get a very tasty mass, suitable for dessert. Due to the fact that we do not use any additives (including sugar), the dessert is low in calories and healthy! :)

Cake cake

Beat sugar and eggs into a stiff, fluffy foam. Add vegetable oil. Without ceasing to stir, add flour little by little. First add baking powder to the flour. At the end, add the cake, add nuts and raisins. Line a baking dish with special paper, grease it with butter and pour the dough into it. Bake at 180-200 degrees for 40 minutes.
The pie is ready when a dry wooden stick inserted into it comes out clean.
There is no need to immediately remove the cake from the mold; let it cool slightly, otherwise it may settle. If desired, the cake from the cake can be cut into two parts and coated with jam or sour cream.

There are no problems with disposal of “waste” from the juicer. Now you will know what you can make from orange, apple or other vegetables and fruits cake.

Fresh juice should be drunk within 30 minutes after preparation. It is during this period that the greatest concentration of useful elements is found.

Orange pulp

After fresh orange juice, you can prepare a lot of pleasant delicacies with orange pulp. For example:

1. Milkshake, smoothie.
2. Curd dessert (cottage cheese+orange cake+milk+sugar/condensed milk).
3. Paste.
4. Candies (baby dry formula + orange pulp. Dry and cover with chocolate).
5. Baking (orange pulp is perfect for almost any cookie or pie or cupcake).
6. By adding vodka, you can make a tincture for holiday parties or soaking baked goods.

Advice! Before squeezing the orange, wash it and rub the skin on a fine grater. Orange zest is very suitable for any baking. When dried, it can be stored for weeks.

A very tasty and original orange pomace cake requires only 2 fruits, 2 eggs, a little potato starch, sugar and baking powder. Add 2 tablespoons of sugar and 1 potato starch to the pulp of 1 orange. This puree is poured into a microwave-safe mold, previously lined with baking paper. Bake for 2 minutes at maximum power. Remove the pan and let the puree harden. Beat 2 eggs and 3-4 tablespoons of sugar using a blender or mixer. Add 50 grams of melted butter, orange zest and a little juice (you can add juice from a whole orange - this will give you a juicier taste). Mix 3 tablespoons of flour, 1 baking powder and 1 starch. Add to eggs. The result is a dough similar in consistency to pancake dough. It should be poured on top of the cooled 1 cake layer into the mold and placed in the microwave for 4-5 minutes. If the top is wet, that's okay, underbake! Remove from the mold after half an hour.

Apple pulp

The second most popular fresh juice is apple. Basically, with apple pomace, you can do everything with it that you can do with orange pomace. With the exception of alcoholic tincture, but this is rather for everyone. How to make delicious candies or cookies from apple pulp? Prepare according to the following recipe. You will need:

• 1 kg apple pulp;
• 100 grams of dates;
• 50 grams of almonds;
• 50 grams of walnut kernels.

Making sweet cake cookies is very simple. First, soak the dates in plain water for 2 hours. We do the same with nuts, but they can be soaked longer. Before further processing, the nuts should be dried (you can use an oven or microwave) and crushed until smooth along with the dates (a blender, meat grinder, food processor or coffee grinder will help). Then gradually add apple pulp and stir until smooth. The cookies are laid out on a baking sheet in a thin layer up to 0.5 cm and baked at low temperature. If such cookies are coated with coconut, icing or chocolate, they will become very similar to candy. Additionally, you can add raisins or berries to the dough to add sourness. Note that thanks to the ingredients you will get a surprisingly healthy sweet that you can give to a child without a twinge of conscience!

Pear pomace

It’s quite rare to make fresh pears, but this fruit is quite suitable for this. What can you make from pear pulp? Everything is the same as from orange! The following recipe will make a cake with pear pulp especially delicious. You will need:

• 250 grams of pear pulp;
• 200 grams of sugar;
• 300 grams of flour;
• 175 grams of butter;
• 2-3 eggs;
• baking powder or soda slaked with vinegar;

How to make cake from cake? Grind sugar and butter to a whitish mass, beat in eggs, add baking powder or slaked soda. Then gradually add vanilla sugar and flour along with the cake.

Cake cakes can be prepared either in portions, in separate forms, or in one large mass. They are baked in the oven at 180 degrees for 30 minutes.

Carrot pulp

It's hard to find a person who doesn't like fresh carrots. But it takes quite a lot of carrots and produces a decent amount of cake. What to do with carrot cake? Here are some ideas:

1. Use as an additive for borscht or soup. Put all the pulp that remains in a bag or container and hide it in the freezer until the next time you prepare the first dishes.
2. Cook vegetable puree soup.
3. Make a casserole.
4. Carrot pulp in minced cutlets adds an interesting twist.
5. Carrot cutlets.
6. Make a filling for roasting poultry, fish or meat.
7. Bake a vegetable, mushroom or meat pie with carrot cake.
8. Bread.

What to cook using carrot pulp? One of the pleasant, healthy and tasty recipes is carrot cutlets. You'll need:

• 2-3 cups carrot cake;
• 150 ml 2.5% kefir;
• about 6 tablespoons of flour;
• 2-3 tablespoons of sugar;
• half a teaspoon of soda;
• salt;
• cinnamon;
• vanilla sugar.

Mix carrot pulp with kefir, add salt, soda, sugar, vanilla sugar, cinnamon. Mix thoroughly and add flour to form cutlets. These vegetable cutlets should be fried over medium heat on both sides, first rolled in flour.

Pumpkin cake

There are not many fans of pure pumpkin juice, but if you squeeze carrot juice into it in a ratio of 1 to 1, or add cream, then it acquires a completely different, richer and more pleasant taste!

On a pleasant note: pumpkin is a very juicy vegetable, so for 1 glass of fresh juice you only need a couple of pieces of pumpkin.

What to cook from pumpkin pulp?

1. You can bake a delicious pie or pancakes.
2. Cookies or cupcakes.
3. Pumpkin makes a very tasty puree soup.
4. Pasta with pumpkin (how to prepare tagliatelle pasta with pumpkin pulp? To do this, add 1.5 tablespoons of mashed baked pumpkin puree to the text. This will add flavor and color to the finished pasta).
5. Ice cream sorbet (200 grams of water + 4 tablespoons of sugar + 200 pumpkin pulp on fire for 15 minutes. Beat the cooled mass with a blender, add 1 tablespoon of lemon and the same amount of cream cheese. Leave in the freezer for 3-4 hours, stirring occasionally with a fork).
6. Paste.
7. Rice porridge with pumpkin is a favorite treat for many children and adults.

How to prepare vegetable puree soup from pulp? You will need cake, water, herbs, garlic, salt and sour cream. First, soak the pumpkin pulp in water for 15 minutes. Then put it on the stove to cook. If all the water has been absorbed, you should add a little more. Bring the mixture to a boil and simmer for another 5-10 minutes, add salt. If you are not satisfied with the consistency of the resulting puree, then beat it in a blender. This soup can be seasoned with garlic, herbs and sour cream, then the taste will be more interesting and rich. Cake is not just “waste” from fresh juices, but a full-fledged product from which an experienced and savvy housewife can prepare a lot of delicious and healthy dishes!

Calories, kcal:

Carbohydrates, g:

Bulk, strong and juicy are loved by all age categories and segments of the population without exception. Of course, everyone has their own preferences - some adore the sour Antonovka, others cannot live without gnawing on the honey Golden. Apples are great on their own, tasty and healthy, especially when fresh. Considering that vitamins are lost during any heat treatment, let’s pay attention to those products that fresh apples give us. Natural apple puree and apple pulp retain all the advantages of the original fruit. Today on the agenda is apple pulp.

Calorie content of apple pulp

The nutritional value of apple pomace will depend on the variety of apples from which it is produced. Sweet and sour, hard and fluffy apples vary in the amount of calories and dietary fat, but on average, apple pulp is a low-calorie product. The calorie content of apple pulp is approximately 45-47 kcal per 100 grams of product. The percentage ratio of proteins / fats / carbohydrates looks like this: 3% / 5% / 87% (calorizator). The nutritional value of dishes prepared from apple pulp should be calculated taking into account the products used.

Composition of apple pulp

The well-known saying that eating one apple a day guarantees a person’s health is not just nice words, but the truth, confirmed by many years of research. Few people will eat apple pulp just like that, but its vitamin and mineral composition will not change.

It is calculated that on average, from a kilogram of apples (weighed already peeled, without seeds and tails) of average juiciness, 280-300 grams of pulp are obtained. In this case, a little more than 600 grams of juice comes out, and the rest is foam that forms on top of the juice. If you strain it, the resulting mass will be nothing more than the most delicate applesauce, which is recommended to be immediately consumed as food - for joy and benefit to the body.

The benefits and harms of apple pulp

The dietary fiber in apple pomace helps maintain normal weight, as it perfectly normalizes intestinal motility. The blood cleansing properties of apples fully apply to apple pomace, which is why it is useful for people with problems with the cardiovascular system.

Apple pulp can cause harm only to people with high stomach acidity, and then only if you eat a kilogram of fresh pulp in one sitting, which is problematic purely physically - dryish pulp is uncomfortable to eat. When cooked, apple pulp is absolutely harmless.

Properties of apple pulp

In the days of manual juicers (called juice squeezers and resembled a meat grinder in shape and operating principle), the remains from preparing apple juice were usually thrown away or used to feed poultry. Few housewives bothered to peel apples from seeds; only broken and rotten areas of apples were removed. The labor-intensive process of squeezing juice did not leave time to worry about the purity of the pulp.

Having any model of electric juicer in their arsenal, modern housewives know that after spending some time peeling fruit, they will end up with clean pulp that is ready for further use. So, apple pulp is the dry remains of apples after the juice has been squeezed out of them. If the apples are very juicy, the pulp will be damp, but ideally, juice should not be obtained from it.

Using apple pulp in cooking

The simplest solution for consuming apple pulp is to add it when cooking compotes or jelly. Please note that any baked goods, especially those with cottage cheese, will become fluffy and airy if you add apple pulp to it. It has been noticed that baked goods with apple pulp remain soft for a long time and do not become moldy. If you are making juice on stream and there is too much pulp, you can freeze it by placing it in freezer bags.

Moonshine made from apple pulp is gaining popularity, since the raw materials are used almost 100% without waste. When apples are processed into juice, pomace remains, from which you can prepare mash for good apple moonshine.

Apple chacha is a natural alcoholic drink, harmful impurities are kept to a minimum. Alcohol does not need to be purified if all technologies are followed and it is distilled two or more times.

Due to the small amount of fructose in the pomace, it is necessary to add sugar; moonshine from the remaining apple pomace will retain the taste and smell of apples.

Tip: to prepare mash with apple pulp, do not squeeze the apples dry. A small amount of juice increases the fructose concentration, improving the taste and aroma of the alcohol.

Recipe

It’s easy to prepare mash for moonshine at home, adhering to the minimum requirements. Unused pulp after making juice, cider or Calvados is an excellent raw material that does not have to be thrown away.

Ingredients:

• Apple pulp – 10 kg
• Granulated sugar – 5 kg
• Water – 35 l
• Yeast – 350 g pressed or 100 g dry

Making mash

1. Place the apple pulp in a container prepared in advance where the mash will ferment. Calculate the container in such a volume that there is free space for the foam released during the fermentation process; for this recipe you need a container with a volume of 60-65 liters; recalculate for yourself depending on the amount of ingredients
2. Fill the cake with water at a temperature of 30 degrees
3. Add sugar, but preferably already diluted in the form of sugar syrup, so the sugar will dissolve faster and better. Mix well.
4. Dissolve yeast in water in advance, add to wort and stir
5. Close the container tightly and install a water seal or medical glove; make a hole in the fingers in advance
6. Place the mash in a dark, warm place, the temperature should be at least 18, but not more than 28 degrees
7. For the first five days, stir the mash, settling the rising cake cap; after the cake stops floating, you don’t have to stir it.
8. The duration of fermentation is from 6 to 10 days. It depends on the fermentation conditions. The end of fermentation can be determined by the deflation of the glove or the cessation of the release of gas bubbles by the water seal, as well as the bitter taste of the mash
9. When the mash is finished, filter it from the cake through several layers of gauze

Getting moonshine

1. Distill the mash for the first time almost dry to strength in a stream of 5-7% alcohol
2. Measure the strength of the resulting raw alcohol and calculate the amount of absolute alcohol
3. Dilute with water to 30% and distill again
4. Collect the head fractions of the first 10% of absolute alcohol and pour
5. Collect the drinking fraction, the so-called “body” of moonshine, select it until the temperature in the cube is 92 degrees
6. Collect the rest of the “tails” separately for further processing.
7. Apple moonshine will be ready after you dilute it to 40 degrees with clean drinking water and let it stand for at least 7 days in a glass container.

The amount of ingredients in the recipe gives about 5 liters of high-quality, tasty and aromatic apple moonshine with a strength of 40 degrees.

Carrot juice is a tasty and healthy drink that you have probably not only ever tried, but also prepared yourself at home. Packaged juice (even in glass jars, which is considered healthier and of higher quality) cannot be compared with freshly squeezed juice - fresh juice. Especially with something that is prepared with your own hands, with love!

Most likely, when you prepared juice at home for the first time, you were surprised by the amount of pulp that remains after squeezing the juice. But the cake has a large amount of fiber, which you simply cannot throw away!

What to cook from carrot cake (or other vegetable or fruit) is a question that is of interest not only to you. The network has many recipes for preparing various dishes, ranging from salads and appetizers to full-fledged main courses: vegan cutlets, soups, burgers, pies, muffins, pates and even sushi! It turned out that carrot cake does not need to be thrown away; from it, like from whole carrots, you can prepare a considerable number of healthy, and at the same time tasty, dishes. Let's get to know them.

Guacamole with carrot cake, herbs and avocado

Guacamole is a thick sauce or paste, which is originally prepared from the pulp of a ripe avocado with lime or lemon juice, salt and red hot pepper. Often tomato pulp, onion, garlic, parsley, cilantro, bell pepper, and spices are added to guacamole.

The recipe for our guacamole is slightly different from the original. We will need:

• 1/2 bunch fresh cilantro (or parsley)
• 1 ripe avocado
• 2 tbsp. l. carrot cake
• 1 tbsp. l. lemon juice or to taste
• salt, ground black pepper

Finely chop the greens. Puree the avocado (with a fork or blender). Mix greens with carrot cake, avocado, lemon juice and salt. To stir thoroughly. You can put it back in the blender to give the guacamole a uniform, smooth texture.

Serve the sauce on croutons, tortillas, tortillas, vegan burgers, and fresh vegetables. Guacamole is a great pasta dressing.

Carrot pulp cutlets

Making carrot cutlets is no more difficult than squeezing juice out of carrots! Vegetable cake (you can use a mixture of carrots, potatoes, zucchini, pumpkin, etc.) should be mixed with mashed potatoes and spices. Then form cutlets and fry in vegetable oil until golden brown.

In the recipe, potatoes replace eggs - they serve to hold the remaining ingredients together.

You can serve cake cutlets with any vegetable side dish, cereals or pasta.

Carrot pulp sushi

Everything ingenious is simple. How to replace rice in sushi and rolls to create a raw food dish? Of course with carrot cake! Nori seaweed, carrots, cucumber, avocado, pickled hot pepper, a little soy sauce (raw) and wassabi - all you need to enjoy delicious live rolls.

Dietary, low-calorie, aromatic and tasty carrot cake soup. By analogy, you can prepare pumpkin soup.

We will need:

• 2 tbsp. vegetable cake
• 2 tbsp. coconut milk (almond milk is fine)
• 0.5 tsp. fresh ginger, grated
• 1 tsp. curry spices
• 1 clove of garlic
• salt pepper

Pour the cake into 1 tbsp. coconut milk, add a clove of finely chopped garlic, curry. Add salt. Cook over low heat for 10-15 minutes. When the cake has boiled and becomes tender and soft in taste, pour in the 2nd glass of milk, add ginger, ground pepper and bring to a boil. As soon as the carrot soup starts to boil, turn off the stove.

The soup will be hot, spicy, with a smoky flavor thanks to the fresh ginger.

Gingerbread cupcakes made from carrot cake

It makes no difference whether you make muffins from fresh grated carrots or use the cake left over from the juice. In any version - muffins or vegan ones - they will turn out incomparable!

Free from eggs, yeast, milk and other animal products. Eggs are replaced with ground flax seeds.

Spices include ginger, cloves, cinnamon, vanilla, which gives lean muffins an incredible aroma and taste. This is an autumn recipe, hearty and warming.

Carrot cake

A similar recipe - . There are some differences in ingredients and preparation technology. Carrot cake is made without eggs and is completely vegan.

Spices: cinnamon. Addition to the pie - walnuts.

Compared to carrot cakes, the cake is a cheaper and easier option for vegetarian baking.

Raw food cakes made from pulp

To make crackers, you will definitely need a dehydrator (dryer for vegetables and fruits) or a summer sun. Just like the muffins, ground flax seeds are used to hold the dough together. Thanks to flax, the dough will have a dense texture and easily roll out on the table surface.

Flax seeds are an optional ingredient. You can make it from carrot cake with herbs and spices, adding a little water. However, when dried, the bread may crack slightly and look less appetizing.

By the way, you can serve these crackers with guacamole with avocado and the same carrot cake!

Carrot pulp jam with lemon

• 500 gr. carrot cake
• 500 gr. Sahara
• 1 finely chopped lemon
• 1/3 tsp. cinnamon
• 1/4 tsp. ground cloves

Mix all ingredients in a saucepan and cook over low heat. Stir the jam constantly. After 15-20 minutes. the carrots will soften and become saturated with the aroma of spices and lemon.

And after another 10 minutes. The jam can be removed from the stove and poured into pasteurized glass jars.

If you have your own options for preparing vegetarian dishes from carrot cake, send them by email or write in the comments.

Bon appetit!

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In the last issue we talked about.

Do you like freshly squeezed juice? If yes, then most likely you often use carrots to prepare it. So you have repeatedly thought about how you can use the carrot pulp left after squeezing the juice. She is so attractive to look at and there is so much of her left that I can’t bring myself to throw away this beauty. And it is not necessary! We invite you to adopt several recipes in which you can use carrot cake.

Carrot pancakes

Ingredients:

• 1 cup carrot pulp
• 2 eggs
• 1 glass of kefir
• 1.5 cups flour
• 0.5 tsp soda
• sugar, vanilla sugar, salt - to taste

Mix all ingredients in a deep bowl. The result should be a dough with a consistency similar to thick sour cream. If the dough turns out liquid, add flour. Place the frying pan on gas and lightly grease it with vegetable oil. We carry out this procedure only before frying the first batch of pancakes. We fry the next batches of pancakes without oil, since it is already in the dough.

Cottage cheese casserole with carrots

Ingredients:

• 0.5 kg carrot cake
• 1 kg cottage cheese
• 4 eggs
• 4 tbsp semolina
• 1 cup of sugar
• 1 cup raisins
• zest of one lemon

Set aside 1 egg. Mix the remaining ingredients thoroughly. Take a baking dish, grease it with butter and lay out the dough. Now take the previously laid egg and beat it thoroughly with a whisk. Brush the casserole with beaten egg and sprinkle with semolina or breadcrumbs. Place the pan in an oven preheated to 200 degrees for 40 minutes.

Carrot soup

Ingredients:

• 1 liter of meat broth
• 400 g carrot cake
• 1 onion
• 100 grams of processed cheese
• 1 tbsp vegetable oil
• greenery
• ground black pepper

Finely chop the onion and lightly fry it in vegetable oil along with the carrot pulp. Next, pour 1 cup of broth into the pan, cover with a lid and simmer over low heat for 5 minutes. Pour the remaining broth into the pan and bring to a boil. Then add onions and carrots to the pan, grated processed cheese, salt and pepper to taste and, stirring continuously, bring the soup to a boil again. Now season it with chopped herbs and remove the pan from the heat. All that remains is to let the soup cool for 15-20 minutes and beat it with a blender.

Lenten carrot cookies

Ingredients:

• 2 cups carrot pulp
• 0.5 glasses of water
• 1 cup of sugar
• 1.5-2 cups flour
• a pinch of salt

Pour carrot pulp, sugar, salt into a bowl, add water and mix thoroughly. Add flour little by little until we have a soft, elastic dough. Divide the dough into portions and roll them into layers 1.5-2 cm thick. Cut out the cookies using baking molds or a regular glass. We take a baking sheet, cover it with parchment and lay out our cookies, then place the baking sheet in an oven preheated to 200 degrees for 10 minutes.

And finally, a little advice. If you have much more carrot cake on hand than you need to prepare a dish, do not rush to throw it away. Divide it into portions and freeze. And you will definitely need it!

HEALTHY PRODUCTS FROM JUICE EXTRACTER 1. Fiber. 2. Baking powder. 3. Additives to tea. 4. Tea substitute I think that many owners of gardens and vegetable gardens, like me, were wondering what to do with a rich harvest of fruits, berries and vegetables. It happens that what is grown with love cannot be eaten, processed, stored for the winter, or distributed. And if you have a juicer, then there’s an added headache: where to put the pulp remaining after extracting the juice? So much cake in the form of pancakes, baked goods, salads, etc. I just can't handle it. But this is the most valuable product - fiber. Fiber is dietary fiber containing hemicellulose, pectins and non-carbohydrate compounds. It plays a huge role in human nutrition: it accelerates digestive processes, removes harmful substances from the body, promotes weight loss, as well as the prevention and treatment of a number of dangerous diseases. Every day a person should eat up to 35 grams with food. fiber. Most of us do not consume even half of this amount. One fine day I was grinding tea leaves in a meat grinder and admiring the resulting granules. And then I thought, why not grind the pulp remaining in the juicer in a meat grinder* and dry it in a regular dryer? The product obtained in this way will be nothing more than granulated fiber, similar to which many people buy as a dietary supplement. To make sure my thoughts were correct, I armed myself with the Internet. Firstly, I learned a lot of interesting information about fiber, its content in certain plants, methods of consumption, etc. Secondly, I managed to find information about how it is produced on an industrial scale. Here I will only briefly note that fiber is produced mainly from the pomace (cake) obtained after squeezing the juice. The cake is granulated by passing through dies and dried to a moisture content of 5–8%. The temperature during drying depends on the purpose of the cake and the type of drying equipment. If the cake is used for the production of fiber as a food additive, then it is recommended to dry the granules at a temperature of 35 * - 40 * (to preserve the vitamin complex) and not higher than 95 * (so as not to destroy pectins). In the production of fruit and vegetable powders for the baking industry, higher temperatures are used (120 - 150 *). Having summarized the information received and realizing that such conditions can be provided at home, I got down to business. The apples were still unripe, but that didn’t stop me. I was interested in the fact itself - what would come of it. And everything turned out great! I prepared the following products from the cake: 1. Granulated and powdered fiber. 2. Baking powder. 3. Additives to tea. 4. Tea substitute. 1. FIBER. 1.1. Granulated fiber. I picked apples. Washed it. I cut it. I put it through a juicer. The juice from unripe apples surprisingly turned out very tasty. The cake was passed through a meat grinder. I was unable to get good granules through a fine grid, but through a large grid I got excellent granules. If desired, you can get denser granules by turning the cake in a meat grinder twice. Next, I dried the granules in an electric dryer at 65* until crisp (it took me 4 hours to dry). Drying time depends on the degree of juice extraction. The drier the pulp comes out of the juicer, the faster the granules dry. I tried it! It turned out to be so delicious! They pop like seeds. After such an excellent result, I wanted to experiment with the composition. On the website of a famous Russian fiber manufacturer, I studied the composition of the products. It is very diverse. In addition to fruits, berries and vegetables, bran, herbs, nuts and seeds of various plants are added to it. Therefore, I decided to prepare a version of granulated fiber by adding oatmeal to the apple pulp. I took the cake (900 g). Then I ground oatmeal (150 g), poured it onto the cake and mixed it. The result was excellent worm pellets. True, laying them out on baking sheets and pallets is not very convenient - they always tend to stick together. I dried them the same way as last time, at 65*. I really liked the result. The taste is soft and balanced. 1.2. Powdered fiber. Why powder? Firstly, it is more convenient to add it to food. Secondly, in powder form, fiber works better in the body. I came across the following information: “The finely dispersed (fine) structure and large surface of the powders make it possible to neutralize and remove metabolic products, toxins, bacteria and heavy metals from the body. But, most importantly, the human body can extract 2-4 times more biologically active substances from powders compared to consuming fresh vegetables and fruits.” Making the powder is simple. I ground the granules in a coffee grinder. Look how perfect the powder turned out! And I also decided to experiment with this fiber. I took 30 g. apple fiber, 40 gr. oatmeal, dried red rowan berries (25 gr.) and lingonberries (5 gr.). Each ingredient was ground in a coffee grinder. And I just mixed it. I loved this option so much! Dried berries added not only excellent taste and aroma to this fiber, but also benefits corresponding to their composition. In this way, you can create an endless number of fiber options by adding to it ground in a coffee grinder: - bran and cereals; - various dried berries; - nuts, seeds; - sprouted and dried grains; - dried herbs... CONSUMPTION OF FIBER. Fiber should be introduced into the diet gradually, starting with 1 tsp. and increasing to 3 - 6 tbsp. in a day. It is recommended to take fiber 30 minutes before meals with a glass of water. And you can add it to kefir, yogurt, porridge, soup, cottage cheese, casseroles, baked goods, etc., i.e. into a thick product. This way the fiber is more evenly distributed throughout the entire dish. Fiber harmoniously complements the taste of a familiar dish, making it healthier and less caloric. I like to add fiber to yogurt or fermented baked milk. I add 1 - 2 tsp. per glass. I stir, wait about 5 minutes for the fiber to swell and eat it with pleasure. It turns out very tasty! And, of course, useful! 2. BAKING POWDER. Currently, fruit, berry and vegetable powders are widely used in baking. Adding powders to the dough improves the condition of the crumb, color, taste, porosity, quality of baked goods, reduces calorie content, and also enriches them with dietary fiber, minerals and vitamins. Such products do not go stale for a long time. It has been established that bakery products containing from 5 to 10% powder by weight of flour have the best organoleptic characteristics. In the production of bakery products, it is proposed to use a wide range of powders: - fruit and berry powders: apple, pear, currant, strawberry, raspberry, gooseberry, plum, cherry, lingonberry, rowan, blueberry, blueberry, cranberry, sea buckthorn, etc. - vegetables: carrots, pumpkin, beets, tomatoes, Jerusalem artichoke, zucchini, onions, bell peppers, white cabbage, broccoli, radish, etc. If you wish, you can purchase the powder, but having your own garden, it seemed illogical to me to buy it. I tried to grind apple chips in a coffee grinder before, but I wasn’t very good at it - you can’t put a lot of them in a coffee grinder, and there were a lot of pieces left over. But the granules were ground perfectly! I baked 2 versions of bread with powder - apple and raspberry. For the apple powder for baking, I dried the granules in the oven on parchment lined baking sheets. Started drying at 120*. After 20 minutes, I lowered the temperature to 80* and dried until crisp. Periodically stirred the granules for uniform drying. By the way, these granules turned out tastier, apparently due to light frying. 3. FRUIT AND BERRY ADDITIVES IN TEA. For such additives, cake from any fruit and berries is suitable: apples, pears, plums, apricots, peaches, grapes, strawberries, currants, raspberries, blueberries, etc. You can, of course, add simply dried berries and fruits to tea. But, firstly, we remember that we need to attach the pulp from the juicer. And, secondly, tea with such granulated additives is brewed better. The fact is that flavoring and aromatic substances from pieces of fruit and berries enter the tea infusion longer than from tea, so they do not have time to fully express themselves. And granular additives are brewed simultaneously with tea and give it a wonderful taste and aroma. I brewed fermented fireweed tea with the same amount of dried apples and granulated and dried cake. Both teas were brewed for the same time – 10 minutes. Tea with granulated additives has a pronounced apple aroma and taste, while in tea with apple chips they are slightly noticeable. This means that the pulp from the juicer plays its role perfectly here too. 4. TEA SUBSTITUTE. While researching information about fermented teas, I came across the brochure “Making Sugar and Tea at Home,” which recommends preparing tea substitutes from various fruits, berries and vegetables. To obtain tasty drinks, it is recommended not just to dry them, but to fry them: “Dried fruits (berries), such as raspberries, currants, strawberries, etc., do not require further processing. Only for individual cases, a small amount of berries is lightly fried and used in this form to make the mixture. But apples, hawthorn and rowan must be fried. Almost always, waste from extraction plants (squeeze of berries and fruits) should also be roasted, which again helps to improve their tea qualities. Vegetables - carrots and pumpkin - are fried until dark brown. In this way, roasted fruits, vegetables and berries greatly change their taste properties and become an excellent material for preparing independent drinks. No sooner said than done. I fried the granules in the oven at 150*. You need to do this carefully, because there is a risk of burning the granules. I brewed tea in the usual way. The result was a very tasty drink, sour and refreshing. And what a color!!! Real tea! Of course, it didn’t taste like tea, but it didn’t taste like compote either. I highly recommend it to anyone who loves teas with fruit and berry additives! You can drink it as a stand-alone drink, or you can add a couple of teaspoons of granules to any tea. STORING FIBER, BAKING POWDER, TEA ADDITIVES AND TEA SUBSTITUTE. Since all these products are very hygroscopic, they must be stored in a dry, warm and dark place, hermetically sealed. A LITTLE MATH. I had 3 kg. chopped apples (clean weight, no waste). After the juicer I got 930 g. cake. After drying, it turned out to be only 85 grams. granules One teaspoon fits 5 grams. granules Those. I got these five grams from about 3 apples (without the weight of waste). I eat 2 tsp a day. its fiber, which is equal to six apples! I don’t know if anyone manages to eat that many apples every day? But I can easily cope with two teaspoons. This photo shows how much fiber came out of 3 apples. In general, the experiment was more than a success! I am very pleased! I can say that enough time has passed since the preparation of the first fiber for me to be convinced of its beneficial effect on the body. Now I make juice, even if I don’t really need it, fortunately, there is enough material. I now need fiber, baking powder and tea additives. I plan to prepare fiber from carrots, pumpkin, and beets in the near future. And next year - from berries. I will definitely make various supplements from bran, nuts, seeds, herbs, sprouted grains, etc. author unknown