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Bring salt water to a boil.
Wash the spinach, then cook for 2-3 minutes in boiled water.
Remove and drain.
In a frying pan, melt the butter together with the crushed garlic, then add the spinach and milk.
Match the taste of salt and cook for a few minutes.
The spinach dish is served with an egg on top.
The spinach season has already begun. I was glad to see my husband coming home with a big bag of freshly picked spinach, bought from the market. The taste doesn't even compare to the frozen one. It's much better, even if it's more work with him.
First break the stalks of the spinach leaves (this takes some time), then wash them thoroughly, as there may be dirt on them. Then put a large pot of boiling water, and when it boils, put all the spinach there. Don't be surprised if it drops a lot. Leave it for a few minutes, then drain it and finely chop it.
Cut the onion into small scales and put it to harden. Then put the chopped spinach, and stir continuously for about 2 minutes. Then add the milk and bring to a boil, stirring occasionally, for about 15 minutes.
Then sprinkle the flour, little by little, stirring constantly. Let it simmer for another 5 minutes, stirring in it, then add the crushed garlic, season with salt and, if desired, pepper and it's ready.
Fry the mesh, as you like, soft or hard, and place on a plate next to spinach. I really like the combination one by one.
In a large saucepan put boiling water with a little salt. Meanwhile, clean the spinach, break off the leaves on the stems and wash.
When the water boils, put the leaves and keep them on the fire for 5-7 minutes, until the leaves soften and, caught between two fingers, break. Strain, press until water is removed and place on a blender. Here it is finely chopped with a knife.
Now either continue the recipe or keep the boiled leaves in the refrigerator, in a covered bowl, for up to two days (I prepare the spinach as I come with it from the market, so that it does not take up much space in the refrigerator).
Put the oil in a saucepan over low heat, and when it heats up, add the flour. Mix with a spoon until a paste is formed & # 8211 if the mixture is too dry, add a little more oil.
After the pasta has been on the fire for 1 minute, gradually add the milk while mixing with a whisk. After a liquid composition has formed, thick and without lumps, add the chopped garlic cloves and spinach.
Stir, salt and keep the composition on the fire, stirring regularly for about 8 minutes. In parallel, make the egg yolks and serve over the spinach.
Frozen spinach is commercially available in several forms: burnt whole leaves, shredded and frozen spinach in the form of blocks but also practically in the form of capsules (briquettes) or cubes or spinach cream with cream or flavor additives (I avoid this !). Chopped spinach can also be larger or finer in grain, but this can be solved later with a hand blender or a kitchen processor. The most practical seems to me the spinach frozen in cubes or capsules because it is easily sliced. I take just as much spinach out of the bag as I need and the rest goes back to the freezer.
Frozen spinach is used as such, straight from the bag. It must not be thawed and drained. In addition, in Transylvania and Banat (I am from Arad) I have not heard of spinach made with hardened onions and tomato juice. We do not fry the spinach in any way but we add it to a white sauce prepared a few minutes before. Garlic is the one that is not missing from this creamy spinach puree and is added only at the end (it is not fried because it becomes indigestible and completely changes its taste and aroma).
This recipe for spinach puree with milk and garlic does not take me more than 30 minutes if I use frozen spinach. With the fresh one, the thing is more complicated: it must be chosen by the tails, washed in 3-4 cold waters, then scalded for 1-2 minutes, drained and chopped.
Because I have problems with my stomach, I try to avoid fried foods (especially lentils) and to adapt the classic recipes to a more dietary eating style. Because I like the taste and texture of the sauce white Bechamel (also called rântaș or roux) I have to find solutions to get them without the hardening & # 8211 frying process. Those who do not have such problems and love freshly cooked spinach in the form of food with white sauce and garlic I can see here how it is prepared.
This spinach puree goes well with scrambled eggs, meatballs or with & # 8222pita with egg & # 8221 (bundaskenyer) that is, the skewers next to him (the recipe here).
From 500 g of frozen spinach results about 4-6 servings of spinach puree. It depends on how much you like spinach, but in our country it rarely gets cold in the pot.
If we use fresh spinach, the cooking time increases by about 15 minutes, during which time it is necessary to scald the spinach in salted water (the frozen one is already scalded). The scalded or thawed spinach, we put it in a strainer to drain the water. Peel the onion and garlic.
Chop the onion as small as possible and cut the garlic into thin slices. Put 50 ml of oil in a hot pan. When the oil is hot, put the onion to harden and let it fry, at the right heat, until it becomes glassy, then add the garlic and let it roast until it starts to brown the onion. Add the spinach, mix well and let it cook for about 1-2 minutes (to catch the garlic flavor). Meanwhile in a bowl, put the flour over which we put the cream or yogurt, mix well so that they are not lumpy, add the milk and mix well further, until it becomes a homogeneous composition. Add the milk with flour and sour cream over the hardened spinach, mix well, season with salt, cover with a lid and cook on low heat for about 20-25 minutes (chewing from time to time, so as not to catch background). Meanwhile, in a frying pan, heat the remaining oil and make the egg yolks. Serve hot.
Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it
We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning
Boil eggs (about 6 minutes in boiling water), pour cold water over them, peel and set aside. The sauce is prepared by heating the butter in a pan, adding flour and after 1-2 minutes quenching with milk.
Continue to boil, stirring, so that it does not stick, salt, pepper, remove from the heat and add the yolk and a tablespoon of grated cheese.
Wash the sorrel leaves and fry a little in butter, add the cleaned, washed and chopped spinach and keep it on the fire until it boils and drops well, then add salt, pepper and add 3 tablespoons of sour cream.
Put the spinach in a pan greased with butter, place the eggs on top, lightly pressing them in the spinach, cover with the sauce, sprinkle with the rest of the cheese, put a little butter and put in the oven to brown.
1. Put on the fire a large pot with 4-5 liters of water and bring to a boil. Separately, prepare a large bowl with very cold water, preferably with ice cubes. When the water boils, add the spinach at once and press into the water with a whisk. We will cook the spinach only until it softens and loses its volume, ie 1-1: 30 minutes. We will then drain it from the hot water or we will lift it from the pot of boiling water with the foamer and we will immerse it directly in the bowl with ice-cold water. This thermal shock (bleaching) will guarantee the preservation of the intense green color of the spinach, even if it will still be cooked. Once all the spinach reaches the bowl with cold water, drain the liquid well through a strainer, pressing it lightly.
2. Finely chop the spinach with a knife. If you prefer, you can put it in a blender, obtaining a homogeneous paste intensely colored in green. I prefer the version with chopped spinach, which will give a little texture to the dish and which seems to have more naturalness.
3. Heat a saucepan of suitable size (about 2 liters) over medium heat. Add oil and butter. The role of the oil is only to raise the smoking temperature of the butter, which would otherwise burn easily. When the butter melts, add the flour and mix quickly until it is impregnated with fat. Gradually pour the warm milk. Stir vigorously after each new slice of liquid. In total, the basic bechamel sauce should boil for about 10 minutes on medium-low heat. It is good, therefore, to be more liquid from the beginning. If it thickens too much, add warm milk until it reaches a consistency similar to liquid cream.
4. Crush the garlic, to which 2 tablespoons of cold water are added, obtaining a concentrated mujdei.
5. After the base sauce is sufficiently cooked, add the chopped spinach (or frozen spinach, if using it). Mix well and bring back to the boil. If the spinach dish is too thick, thin it out with hot milk. It boils for a few more minutes. Spinach should simmer for a maximum of 3 minutes. We're not trying to destroy it, it's just to cook it properly. Season with salt and pepper to taste. Add the mujdei prepared in point 4 and finally, a little grated nutmeg, only if you like its aroma. The spinach dish is ready, it fits with any kind of egg dishes, etc.
You need 1 large potato, or 2 smaller, carrots and other roots for taste, a handful of spinach (100 g of boiled spinach), milk (or butter - a teaspoon), 1 egg, olive oil, salt, pepper .
Boil the potatoes with the roots, separately the spinach and the egg. After they have fermented, mix the potatoes in a blender or pass them. Add the milk (or butter), boiled egg and spinach. Add salt and pepper at the end, for older children.
You can put the puree in the oven, in a yena bowl, adding 2-3 cubes of butter on top, until it forms a golden crust.
Dissolve the salt in water. Sift the flour into a large bowl. Add water and oil in the center, then knead to obtain an elastic dough. Wrap the dough in food-grade plastic wrap and refrigerate for 30-35 minutes.
For the spinach filling, fill a pot with water, then put a teaspoon of salt, then boil over medium heat. When the water boils, add the spinach and cook for a minute. Remove the spinach from the pot and drain well.
Put a tablespoon of olive oil in a non-stick pan, add the cleaned and lightly crushed garlic clove. After a minute, remove the garlic and add the spinach.
Saute for 2-3 minutes on medium heat. Extinguish the fire and put it in a sieve to cool and drain. Once cooled, finely chop and place in a bowl. Add drained ricotta, egg, salt and pepper, grated pecorino.
Mix well until a homogeneous consistency is obtained. Remove the dough from the refrigerator and divide it into four equal pieces. Spread the dough on a powdered table of flour on a thin sheet about 2 mm thick.
Line the form with oil and flour, then add the first sheet of dough. The edges of the sheet must pass through the walls of the form. Place the first sheet evenly with olive oil and add the dough sheet.
Add the spinach filling and level well. Make three holes in the filling and add the 3 raw eggs. Cover the filling with another sheet of dough. Grease with olive oil and add the last sheet.
Cut the excess dough, tighten with the edges of the 4 sheets of dough. Grease the pie with olive oil and prick carefully, from place to place.
Bake the spinach pie in the oven at 180 degrees Celsius for 45-50 minutes. Remove the pie from the oven and cool for 4-5 minutes, then remove from the pan and place on a grill.
These spinach recipes offers you several options to cook healthy and ensure a diet rich in nutrients, children and family. Cook a spinach dish with the right ingredients today!
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