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Spinach with mesh and potatoes


Put salt water in a saucepan, when it boils, add the spinach, wash it very well and simmer it for about 5 minutes, then put it in a strainer.

Finely chop the onion and garlic and fry in a little oil, add the cleaned mushrooms, sprinkled with lemon juice and chopped; cook together for 5 minutes and add the drained and chopped spinach. The mixture is kept for 10 minutes on a continuous stirring heat.

In a saucepan, place ½ of the spinach composition, 1 row of thin slices of potatoes and spinach. Cover everything with water and simmer for 25-30 minutes, adding hot water from time to time. In the last 5 minutes, put eggs (in the spinach, make 3-4 holes and break the eggs), cover with a lid and keep on the fire until they are ready.

Good appetite!


Spinach with chickpeas and mozzarella

Spinach is rich in minerals and vitamins, perfect for the proper functioning of the body. With a high content of beef A, B6, C, E, K, folic acid, iron, calcium but also magnesium, potassium and many others.

It is recommended to eat spinach especially for those suffering from asthma, diabetes, tension, bones, skin, hair, kidney stones and the list goes on.

I never thought of doing such a thing, but on a sunny spring afternoon I went for a walk in the woods near my house. There I was going to meet a lady who was picking nettles & # 8230 it wasn't very hard for me to talk to the dance and that's how I found out that she collected them for her own consumption, and from here for about half an hour I talked about one about another, but also about how to cook nettles.

You know, I got this recipe for spinach cake from her and I'm going to present it in detail, in what follows.

So I invite you to stay by the list of ingredients, but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

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Ingredient:

  • 500 g spinach leaves
  • 5 eggs
  • A can of chickpeas
  • 2 bunches of green onions
  • 2-3 cloves of garlic
  • 50 ml vegetable oil
  • 200 g mozzarella
  • Salt and pepper to taste

Method of preparation:

Wash the spinach in 2-3 waters.

Peel the onion and garlic, finely chop them.

Coarsely crush the chickpeas with a fork.

We put the mozzarella on the large mesh grater.

Wallpaper a cake tray with baking paper.

Bring a pot to a boil and sauté the spinach. We take it out in a sieve and drain it well and let it reach room temperature.

Saute green onions and garlic in oil with a little salt until soft.

Coarsely chop the spinach and place it in a bowl.

Add hardened onions, eggs, crushed chickpeas, salt and pepper.

Pour into the cake pan and bake for 30-35 minutes.

Take it out and let it cool in the pan in which it was baked, then put it on a grill and let it cool completely.


Ingredients for the recipe for baked eggs with spinach and mushrooms:

  • 175 g mushrooms
  • 250 g spinach
  • 4 eggs
  • 150 ml sour cream
  • 1 teaspoon buoy
  • 2 cloves of garlic
  • 2 tablespoons oil
  • 1 green onion

How do I prepare the recipe for baked eggs with spinach and mushrooms?

The oven is preheated to 200 degrees Celsius.

First we will fry the mushrooms and spinach until the oven reaches the right temperature.

We clean the mushrooms from the stalks, wash them and wipe them well and cut them into slices.

We will fry them in a pan in hot oil, together with the crushed garlic.

We keep them on medium heat, stirring often until they turn brown and the water in the pan decreases.

Add the spinach leaves and keep them for another 2-3 minutes, stirring to make them even.

Add salt and pepper to taste and place in an ovenproof dish.

For a more intense garlic flavor, double the amount.

In the layer of mushrooms and spinach, lightly press with a spoon to create 4 depressions.

We will carefully break one egg in each. Add the sour cream over the egg whites and leave the yolks uncovered.

Put the dish in the oven for 12 -15 minutes until the eggs are well set. Depending on your preferences, you can leave less to keep the yolks soft.

Sprinkle the paprika on top and finely chopped green onions.

Serve hot, and I guarantee there is nothing left to have time to cool.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.


SPINACH PUREE WITH MILK AND GARLIC

Spinach puree with milk and garlic it is a simple recipe, easy to prepare, which I prefer accompanied by scrambled eggs or laid eggs, but it also works as a garnish next to a fish.

Even if I like fresh spinach, most of the time I cook it in frozen form, because it is found all year round. If it is frozen, I buy simple spinach, either cubes, or whole and scalded leaves, or chopped. It really doesn't matter, it's important not to have creams, creams or other additives. It is used immediately, taken out of the freezer, without being thawed and drained. If I happen to cook with fresh spinach, I have to make sure I weigh more than 1 kg, because there is very little left after washing, removing the tails and scalding.

The recipe for spinach puree with milk and garlic I've been making since I know myself. I learned it from a former colleague of my mother's. My mother-in-law was impressed that she found out that I make such good spinach, she told me that she really likes how it turns out for me. You will realize that such a compliment does not come easily, because it was not from diplomacy or something else. We prepare every month, at least once or twice, spinach puree with milk and garlic.

My secret: I don't put flour! Spinach puree with a little flour or semolina has a creamy consistency and good taste.

It is easy to make and very tasty. You don't have to be an expert in the kitchen to prepare spinach puree recipe with milk and garlic.

Spinach puree with milk and garlic is my child's favorite. I am lucky with a child who loves spinach, broccoli or peas.

The only one in the house who doesn't go for spinach is my husband, but if it's just this dish ready for lunch, he also eats a portion.

When the passion for taking pictures intertwines with cooking, new experiences appear. I tested a Panasonic Lumix DMC-LX 100 camera, which is why I tried to make 3 recipes in record time and present them to you. Recipe of spinach puree with milk and garlic although we prepare it quite often, as I said before, she escaped unposted, so I took advantage of the fact that this is what her child wanted for lunch and here I included her in this experiment. As you can see in the presentation picture, this device reproduces the colors very well, even in a dark weather like today. I would have needed a little more time to get used to this compact and very nice little camera, so I worked on the automatic mode for the beginning and I would say that I am satisfied with the result.

Later update: with this picture I won the LUMIX photo contest and I will go to Poland, for a training session with Panasonic.

Now I leave the list of ingredients and how to prepare for spinach puree with milk and garlic , which we eat accompanied by scrambled eggs.

INGREDIENT:

1 tablespoon grated flour & # 8211 optional

3 tablespoons sour cream for cooking

To be served:

To prepare spinach puree with milk and garlic, first chop the finely chopped onion. When it becomes glassy, ​​add the frozen spinach.

Pour the milk and simmer. When the liquid starts to drop and shows signs of thickening the composition, season with salt, a knife tip of nutmeg and freshly ground pepper, then add flour dissolved in sour cream. Put the crushed or crushed garlic and mix. At this moment, we prepare the eggs in the mesh, then we can stop the fire on the spinach (but, during this time, we turn the spoon in the spinach so as not to let it stick to the bottom of the pot). Simple, fast and good!

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Spinach with garlic and milk, step by step video recipe

Spinach with garlic and milk, video recipe. How to make a spinach with milk and garlic. Spinach sauce with garlic and bechamel base, step by step recipe.

I will not hide from you, since childhood I have a great weakness for this spinach with garlic and milk. The top, this simple dish and so, but so tasty, I did not discover it in the kitchen of my Grandmother, who prepared from spinach exclusively her spinach soup, in which floated delicious slices of smoked bacon and "noodles" of Romanian omelet, but through neighbors.

I was quite young when Tünde moved into our yard with her mother Ibike and her father, whom I forgot her name. I haven't heard from them in a long time, the family has emigrated to Canada since the old regime, but on the blonde girl, with blue eyes like two flowers don't forget me (yes, a trivial comparison, but which in the case present expresses the truth better than any other formulation), I still remember it fondly. She was about the same age as me and beautiful fire, her parents were inspired when they chose her name, which in Hungarian would mean "fairy". Well, in this childhood friend's house, I discovered the brilliant combination that is this spinach with garlic and milk next to “bundas kenyer”, meaning french toast, lost bread or, on our language & # 8230 frigans.

After so many years of experience in the kitchen, I can't help but think that this was, more than likely, the route traveled by many other dishes specific to the ethnic groups who lived here in Banat and who are part of so diverse today. and, I could say, the cosmopolitan gastronomy of Banat. Children who have become friends and eaten in each other's homes, mothers who have become friends in turn and who have exchanged recipes & # 8230 this is how culinary diversity is born, raised and polished.

Returning to today's recipe, it's very simple. The base is a bechamel sauce, to which is added the blanched spinach, plenty of garlic and a drop of freshly grated nutmeg, if you like. It goes great with eggs prepared in any way, from eggs to omelets or poached eggs. It goes just as well with a poached or grilled chicken breast and in my mother-in-law's house I discovered the same spinach sauce served with meatballs or, at other times, sautéed chicken liver.

Properties of spinach

In addition to the wonderful taste, these fleshy leaves, full of chlorophyll, contain a significant amount of folic acid, vitamins B1, B2, B6, B9, PP, C, E and K, carotene, proteins, lipids, carbohydrates, mucilages, lutein, iron, as well as a specific substance called spinach, so when we prepare a meal with spinach, at the same time we will also benefit from its properties of mild laxative, depurative, antianemic, hypotensive, nutritious, remineralizing, aphrodisiac and hypoglycemic. So we have every reason to include it as often as possible in the diet, cooked in various ways or even raw, in the form of salads (see the recipe for spinach salad with prosciutto and melon or salad with spinach, halloumi and pears).

In order for this recipe, already very simple, to become child's play, we made a video recipe for you, which you can watch immediately after the list of ingredients at the end of the article, you will also find the text version of the recipe, in printable format. Increase at work (which will be little) and great appetite (for a simple but very tasty food).


Spinach - 73 recipes

Our selection of spinach recipes - selected dishes that can be prepared with fresh or frozen spinach.

Spinach is a plant that resembles autumn and rises under the blanket of snow, showing its leaves as soon as it settles in spring. It is a long-awaited and very welcome plant at a time when the human body came out of winter with some deficiencies of vitamins and mineral salts that it contains in full. Spinach is used in many recipes: soup, salad, soup, pie, puree, pudding, etc.

Here is its rich content in nutrients: 93.5% water, protein 3.7%, carbohydrates 3.6%, carotene 3.6 mg, vitamin C 40 mg, vitamin B2 gamma 230, calcium 98 mg, iron 13 mg , phosphorus 73 mg.

Culinary advice:

Spinach it is boiled in an open pot and over a low heat in boiling water in which salt is added to maintain its chlorophyll and not to lose its green color.


Pancakes with spinach and beaten eggs

Salted pancakes with spinach and beaten eggs can be a delicious appetizer, but also a very tasty breakfast, full of nutrients.

Ingredient:

Pancakes& # 8211 250 g flour, 500 ml milk, a tablespoon of oil, a pinch of salt, 2 eggs oil for greased pan
Filling: frozen spinach, an onion, oil

Method of preparation:

Heat the spinach puree in the pan, chop the onion finely and fry. Then add the spinach and cook until soft. Season with salt and pepper and leave to cool.
Pancake & # 8211 put the flour in a bowl, make a hole in the middle of it and break the eggs. Add oil, salt and a little milk. Mix well until smooth, then add the rest of the milk, little by little, until it reaches the consistency of a cream. Grease the pan with a little oil, heat it well and pour the dough with a polish. They turn to the other side and then sit on a plate. Fill with spinach puree.


Spinach with rice and eggs on the lid

1. The spinach is cleaned, washed, scalded in salted water and drained in a strainer. The rice is cleaned of impurities and washed in cold water.

2. Lightly fry the chopped onion in oil, then add the rice and finely chopped spinach. Stir until everything is covered with a thin layer of oil and cook for just one more minute, stirring constantly until everything is covered with a fine start of oil. Quench with vegetable broth and simmer for 10-15 minutes.

3. Add diced bell peppers and tomato juice. Season to taste and continue to simmer until the rice is soft. Make 4 holes with a spoon and put the eggs as for the stitches. Add a cube of butter, cover with a lid and simmer until all the egg whites are hardened and the yolk is just superficial.


Fresh spinach with mesh & # 8211 recipe

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.

  • about 800 g of spinach (after breaking the stalks, about 300 g go)
  • a small white onion
  • 500 ml of milk
  • sunflower oil
  • 3, 4 cloves of garlic
  • a tablespoon of flour
  • salt

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 for a long time.


Video: Αυγολέμονο Πατάτες με Σπανάκι! Greek daily recipes (January 2022).