- 10 microns cucurbits or 5 large
- flour for breading
- oil for frying
- 2 onions, sliced
- 2 carrots chopped
- Two dust. grated garlic
- 4 n. P. Chopped dill
- 1kg yoghurt
- freshly ground pepper
- 4 n. P. Breadcrumbs
How to make?
Wash the courgettes, sweep, cut into thin julienne slices, the flour well on both sides, light fry and leave to drain on absorbent paper. Saute onions in olive oil until translucent.
Mix the yogurt, chopped dill, grated garlic, carrots, salt and plenty of freshly ground pepper.
In 25/100 ring form sprinkle breadcrumbs, lay a pumpkin layer, a layer of onions, a layer of yoghurt mixture and continue thus ensuring settles last one layer of yoghurt mixture.
Bake the pumpkin cake in a moderate oven for about 40 minutes (being careful not darken too) and cut into triangular pieces 40 to 50 minutes after cooling.[wpurp-searchable-recipe]Pumpkin Cake – – – [/wpurp-searchable-recipe]