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Spinach puff

Spinach puff


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Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Spinach soufflé:

Mix the yolks together with the sour cream and spices. The well-washed spinach is rubbed with salt and then mixed with the yolk mixture and large grated cheese. Add flour and beaten egg whites. We pour the composition in greased and wallpapered forms. Bake in the preheated oven for about 20 minutes


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Garnish 4 tablespoons butter 1 green onion, chopped 3 cloves garlic, chopped 1 nutmeg tip 1/4 cup flour 1/2 cup liquid cream 1/2 cup milk 1/2 cup gruyere cheese, grated 1/4 cup parmesan grated salt and ground black pepper, to taste 450g.

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Spinach dish with bechamel sauce

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Spinach omelette

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Spinach croquettes

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Spinach puff

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Bread with spinach and salmon

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Chicken meat stuffed with spinach

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Appetizer check with spinach and ricotta

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Fried Eggs With Spicy Onions And Spinach

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Caterpillars with spinach

2 tubes of croissant dough, 100g frozen spinach 100g sweet cottage cheese, 1 egg.

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Culinary recipes from Greek and Cretan monasteries. Spinach food

In the last issue we started a series of recipes inspired by culinary dishes made in Greek and Cretan monasteries and, after the recipe for Lithium, we propose a spinach dish.

Tasty and very healthy, spinach has an important iron content, which is very important for the body because it is part of the heme composition of hemoglobin and myoglobin, with a role in transporting oxygen. Rich source of minerals, vitamins and phytonutrients, the best way to consume spinach is raw, either in the form of salad or smoothie, but it can also be processed thermally, being prepared in soups and other dishes.

Due to its high iron content, spinach is a good choice especially during Lent because it strengthens the body. Maybe it is not in vain that nature gives it to us in spring, even before the beginning of Lent.

Few ingredients are used to eat spinach. As for how to prepare, this is a very simple one.

Ingredient:

  • 1 kilogram of fresh spinach, washed and cleaned
  • 2-3 large onions
  • 100 grams of tomato sauce (or broth, tomato paste)
  • 2 tablespoons butter or butter *
  • 2 bay leaves
  • 1 teaspoon basil
  • Salt, pepper - to taste
  • Lemon juice
  • 2-3 cloves of finely chopped garlic.

Method of preparation

Finely chop the onion and place in a bowl with the oil and a little warm water. Leave on low heat and cover with a lid. When the onion is ready, add the spinach leaves (washed and drained), bay leaves, basil, salt and pepper. Stir occasionally to avoid sticking to the bowl. Separately, the broth or tomato paste is thinned with a little cold water and added over the spinach. If we have chosen to use tomato juice, it can be put directly over the spinach.

When everything is ready, remove from the heat and add the garlic and lemon juice (according to your preferences, you can use the juice from a lemon or two).

Spinach can be eaten immediately or left to cool. Whichever option we choose, spinach stays just as good.

Depending on your preferences, we can fill the spinach with boiled rice or pasta. For a lower calorie intake, you can choose brown rice or wholemeal pasta. And for cooking enthusiasts, pasta can be made at home. The recipe is simple, and the taste of homemade pasta is absolutely wonderful. We promise to present you some pasta recipes in future issues. Until then, we wish you good luck!

* If we fast, we can also prepare spinach without butter or oil. The onion can be simmered in a little warm water to which the spinach and the rest of the ingredients are added.


Spinach recipes

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39 contemporary artists, curators and gallery owners sent a letter to Minister Iorgulescu requesting the cessation of the procurement session by which MCC wants to buy works worth [..]

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50 recipes with spinach to try this spring

With a lot of health benefits and a delicious taste, spinach is a superfood that you are not allowed to avoid in the spring. From vitamins A, C, K, E, D, to calcium, iron, magnesium, phosphorus, potassium and zinc, spinach has a wide range of good substances that you must take advantage of now, as you find it fresh on the market.

If you are looking for the best spring recipes, one of the first ingredients you need to stop at is spinach. You can use it in a lot of ways: in salads, pies, omelets, as a garnish for steak, in combination with egg for breakfast, in cream soups, smoothies, with yogurt or pasta.

To help you, we have prepared for you 50 recipes with spinach, which is more or less delicious. For a strong spring!

What is the healthiest way to prepare spinach
Spinach is one of the few greens that nutritionists recommend boiling before consumption, because this way the acids contained are released into the water (do not drink or use water as a stock), and the taste becomes sweeter. In addition, cooked spinach contains 3 times more nutrients than raw spinach, because it is better assimilated by the body.

How to boil spinach?
Put a pot full of water on the stove and only when it boils add the spinach. Leave it for 1 minute, without covering the pot.

This does not mean that you have to consume it only in this formula. Here are 50 recipes with spinach, which are worth trying. Increased cooking and great appetite!

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Spinach food

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Spinach dish with bechamel sauce

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Tart with spinach and cheese

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Spanakopita - Greek pie with spinach and feta cheese

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Chop with cherry tomatoes and spinach puree

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Spinach with rice

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Baked Spinach

Cream, Spinach 2 kg spinach 150-200 g cheese oil salt, pepper 1-2 eggs sour cream

Bean meal with spinach

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Spinach roll

Spinach 450g spinach 200g chicken breast 250g surimi 5 eggs, 1 large skim yogurt 5 tablespoons oat bran turmeric pepper salt (to taste)

Spinach omelette

Spinach 500gr. spinach 4 eggs 150gr grated cheese a little salty to choose pepper salt a clove of garlic butter you can add all the vegetables you want. I added pepper.

Spinach croquettes

Spinach, Crumb 600 gr spinach 300 gr ricotta or fresh urda 1 egg 100 gr grated Parmesan salt pepper bread crumbs

Spinach puff

Cream, Cheese ingredients: 250 g spinach (I used, spinach put in the freezer, scalded and finely chopped) 1 tablespoon flour 2 eggs 100 g cheese 100 g sour cream salt,

Bread with spinach and salmon

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Chicken meat stuffed with spinach

Meat dishes 2 chicken legs 2 slices pressed ham 200 g spinach 2 cloves garlic 1/2 onion salt pepper fresh basil. pt. garnish: 3 potatoes 1/2 onion 100 g kaiser 300 g spinach 100g sour cream.

Appetizer check with spinach and ricotta

Spinach, Check, Appetizers 6 eggs 6 tablespoons flour a pinch of salt 3 tablespoons oil 300 g spinach 200 g cottage cheese or ricotta

Spinach and cheese pie

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Colored spinach roll

Poppy, Spinach 200 g sliced ​​pressed ham very thin 250 g cow cheese 500 g spinach 2 eggs 1 bunch green dill 1 bunch green onion 1 bunch green garlic (I put 3 puppies I didn't have green) 2 tablespoons flour ground pepper a little salt.

Omelette with spinach and Mediterranean spices

Spinach, Water, 6 eggs 6 eggs 1 onion 2-3 cloves garlic 100 g spinach 150 ml sour cream 1/2 capsicum (piece) 1 teaspoon turmeric (turmeric) 1-2 tablespoons starch 1 teaspoon ground cumin 1 teaspoon paprika sweet salt pepper oil

Spinach

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Spinach

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Spinach puffs

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Low spinach

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Chicken roll with spinach

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Spinach omelette

100 g spinach leaves 3-4 eggs 4 tablespoons oil 2 peppers salt pepper

Fleas with spinach

Vegetarian recipes 300 gr. flour 3 eggs boiled and chopped spinach finely salt pepper aromatic herbs, butter for. fried.

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French dough spinach (square or round) one pack, 1kg spinach, 2 pieces carrot, 2 pieces red onion, 2 cloves garlic, grated cheese 200-300 gr, 2-3 tablespoons grated Parmesan, 4-5 tablespoons oil, 200 cream ml, salt and pepper to taste. baking paper

Spinach In Foetaj

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Spinach

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Spinach tortilla & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Spinach tortilla is the right recipe for this period. Spring has come, my dears! It's beautiful outside, the sun is shining and all kinds of fresh and vitamin-filled goodies have started to appear in the markets. Among them are spinach, nettles, loboda, leurda, healthy and tasty greens. I really like spinach, although as a child I ran away from it as much as I could. I managed in adulthood to appreciate its taste and benefits and I even eat it with pleasure.

The other day my mother brought me a big bunch of young and beautiful spinach, she bought for her and as usual she took quite a lot and shared it with me. As my husband saw it, he told me that in Morocco the spinach is put in the tortilla, resulting in a spinach tortilla delicious and healthy. Hearing this, I started to make Mr. Spinach tortilla, because I just have to make him eat something healthy and seasonal. He liked it very much and I said that I have to share the recipe with you too.

To make the spinach tortilla healthier, I no longer fried the potatoes in an oil bath with the onion, but I put them in the oven to soften them. I used a little oil, about 2 tablespoons for the whole amount. For an extra flavor I also used green onions, which are also found in the markets. The eggs were country, good and tasty and extremely yellow. You can season the tortilla to taste, with all kinds of spices, I only used salt and pepper so as not to lose the natural taste of spinach.

I put the spinach raw and mixed it with hot potatoes, then I only cooked it while I fried the tortilla on both sides, because I didn't want to take a lot of vitamins and nutrients. A wonderful spinach tortilla came out, my family really appreciated it and even my brother ate a piece, and he really doesn't kill himself with spinach.


The recipe is simple, tasty and can be prepared in a few minutes if you have a chopper or a blender at hand.
The leurda and spinach leaves are washed well in many cold waters to remove the soil from them. Put them in a centrifuge in which the salad dries and rotates until all the water is removed from them. If you do not have a centrifuge then I recommend spreading them on paper towels so that they absorb all the water.
Cut into strips and put in a chopper, mixing until a homogeneous paste is obtained.
Then add cashews (you can also use ordinary nuts, pine nuts, almonds) and lemon juice and mix again until completely crushed.

Add the grated Parmesan cheese and continue mixing. At the end, add the olive oil and salt to taste and mix with the mixer until you get a creamy paste.
At this point the pesto sauce of leurda and spinach can be used immediately for pasta, sandwiches or any other recipe.

If you want to enjoy its flavor longer, then I recommend putting it in a tightly closed jar to keep in the refrigerator. If it lasts, it should not exceed more than 7 days. I haven't tried it but I think it would be frozen, so it can be enjoyed in the middle of winter !!
Have fun and lust !!

We are waiting for you with us on the Instagram page.
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so we can see them too.
You can also find us on the Youtube channel - Bucataresele Vesele, where we are waiting for you to subscribe, don't forget to press the bell to see when we post new recipes !!
Thank you!!


Spinach puff

Souffle is a food I have loved for a long time. It is quite easy, there are many combinations, and it is to the liking of both adults and children. Spinach souffle is one of my favorites, especially because I love the combination of spinach with dairy, and on this occasion I determine the others in the house to eat green vegetables. If you try it you will definitely like it.

ingredients
30 gr butter
30 gr flour
300 ml milk
1 teaspoon salt
pepper, grated nutmeg
1 green onion
1/2 dill connection
200 gr chopped spinach
1/2 teaspoon hot pepper flakes
50 gr cheese
3 eggs husband

Preparation time: 30 min. Baking time: 25 min. No servings: 6


The chopped spinach used can be both fresh and frozen, the only condition is that it is well drained of water.

Melt the butter in a Teflon pan. Add the flour and cook for a few seconds. We gradually pour the milk, stirring constantly so that no lumps form. Let the sauce boil for a few minutes then turn off the heat. Add the well drained spinach, grated cheese, dill and finely chopped green onions. Mix well. At the end, season with salt, pepper and grated nutmeg to taste. We also add hot pepper flakes for extra hotness & # 8211 you can omit them if you don't like them.
Separate the egg whites from the yolks. Add the yolks over the sour cream and spinach and mix well. Beat the egg whites with a pinch of salt and then add them to the composition with light movements from the bottom up.

Grease with butter 6 small forms of souffle then cover them with breadcrumbs. Preheat the oven to 200 degrees. Pour the composition evenly into molds then put them in the hot oven. Bake the soufflés for 20-25 minutes until lightly browned on the surface. Serve hot, fresh from the oven. After the souffles cool, they lose volume, but they remain just as good.
Good appetite!


Breath

When I came to Romania I discovered Telemea cheese. Obviously I knew about feta, which is somewhat similar, but here I had the opportunity to discover the wide range of cheeses that exist in the form of telemea, be they cow, buffalo, sheep or goat, fresher or more mature.

And with the development of the taste for this cheese, I started to include it in the dishes I cook. So I want to share with you two delicious recipes that can be prepared this season.

Asparagus souffle with telemea

It's the asparagus season until the end of June, so I invite you to make the most of it. Yes, you can find asparagus all year round, but why not enjoy it more now, when it's in season?

The asparagus has that hard tail cut off, but because it is not a garnish, it does not need to be peeled. Instead, boil in salted water until soft. We don't want it al dente, but really boiled. Then cut the thin slices. For 6 servings (ceramic soufflé shapes, but if you don't have them, the aluminum ones that can be found in any supermarket are very good) we need 400 g of asparagus. The chopped asparagus is squeezed into a gauze so that it does not have too much water in it, which will then damage the soufflé. To this is added 100 g of aged sheep's milk and 300 g of fresh cow's milk, which is seasoned with pepper and, if necessary, a little salt. Add a tablespoon and a half of olive oil and a tablespoon of freshly chopped thyme. The next step is to incorporate 5-6 beaten eggs (depending on size).

Grease the forms with butter and sprinkle with breadcrumbs, then add the asparagus composition with cheese. Place the molds in a pan with water and place in the preheated oven at 160 o C for 45 minutes.

They can be eaten as a hot snack or as a side dish. And they can be served with Dutch sauce or tomato sauce.

Salmon roll with telemea

For this we need puff pastry and 500 g of fresh salmon. The fish is boiled in water with onion, carrot and celery, two tablespoons of wine, bay leaves and salt. Bring to a boil and then remove the salmon and leave to cool.

Chilled salmon and cut into pieces together with 250 g of crushed telemea are mixed with chopped parsley, mint and rosemary, two tablespoons of cooked rice and an egg yolk.

Spread the dough and place the composition on it, then fold it in half and close. Grease with egg yolk and prick so as to allow steam to escape from the inside during baking. Sprinkle with salt and sesame or poppy seeds or both and bake at 180 o C for 35-40 minutes.

It can be served plain or with sauce to taste, maybe tomatoes, maybe spicy, maybe bechamel.


Video: Season 12 επεισόδιο ολόκληρω (July 2022).


Comments:

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