The latest recipes

Spinach puree

Spinach puree


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Spinach puree:

We put the spinach to boil, I used frozen spinach and I had to wait until it boiled well. After it has boiled, add a tablespoon of flour and a beaten egg with salt, leave it on the fire for about 10 minutes. I served it with hot polenta.


Ingredients Spinach soté with butter and garlic

  • 500 grams of fresh spinach
  • 2-3 cloves of garlic, lightly crushed with the side of the knife blade
  • 2 tablespoons oil
  • 20 grams of butter
  • salt and freshly ground pepper

Preparation Spinach soté with butter and garlic

1. Choose the spinach leaf by leaf and, if desired, break the stalks. I always want to do this, because no matter how fragile the spinach is, the stalks have a different texture to the leaves, and if I had to wait for them to be cooked, the leaves would rot. once chosen, the spinach is washed well, in several cold waters, and wilted. We prepare the rest of the ingredients at hand.

2. The amount of 500 grams of spinach means quite a lot in volume. Therefore, we will choose a pan as large as possible. As soon as it is heat treated, the spinach will drop very, very much. We will add to the pan the crushed garlic oil and garlic cloves with the knife blade. Put the pan on medium heat and gradually heat it, until the garlic starts to smell and turn golden, at which point we will remove it. For a more intense garlic taste, we can add the crushed garlic at the end.

3. After removing the garlic, add the spinach to the well-heated pan, all at once. In just ten to fifteen seconds, during which time we have to mix quickly with a spatula, the water in the spinach will evaporate massively and it will decrease a lot.

4. Next sauté (sauté with the pan) or mix with the spatula a little more, until all the leaves are evenly cooked. We realize this because no more dense steam is formed. At the same time, the leaves become more intense green.

5. Season quickly with a pinch of salt and add the butter. Saute quickly until the butter melts. Season with pepper and our garnish & # 8211 spinach soté & # 8211 is ready. We take it out of the pan immediately, on a plate.

6. Before putting this spinach sauce on the plate, it is good to let it drain a little (1-2 minutes) on absorbent kitchen paper towels, folded in several layers. Not the other way around, but it's very likely that it will leave some green water that we won't like to see next to a well-prepared dish. I sliced ​​this spinach sauce and drained it 1 minute before serving.

Each portion came next to one spectacular duck breast with oranges, click on the picture below for his recipe.


Method of preparation

If the spinach is raw, from the market, it will have to be washed well, the stalks will be thrown away and the leaves will be put in a pot with hot water to burn. They can be boiled in a few boils, then strained, rinsed in cold water and cut into small pieces.

We can relieve this preliminary stage if we take a bag of frozen spinach from the supermarket or a box of fine spinach, cream (frozen vegetables and fruits fully retain their qualities and nutritional principles).

We clean the garlic cloves, wash them well and cut them into small pieces, then we harden them with oil. Add salt, dill, larch and a slice of butter, then brown them a little until the garlic becomes shiny, without burning, because if it changes color it becomes toxic. Add the spinach and leave it to harden for a while to intensify its flavor, then add the cooking cream and 150 ml of sweet milk. Bring everything to a boil, but chew from time to time so that it does not stick to the bottom of the pot.

Rub a tablespoon of flour with cold water until it becomes creamy and are no longer lumpy, then add over it 150 ml of milk and mix. We pour this composition over the spinach in the pan and let them boil until they thicken and we feel that the spoon is harder to turn and the smell of flour has disappeared.

When ready, let the food rest with the lid covered.

We prepare the friganele as follows:

Cut the bread into suitable slices (it would be preferable to have ready-sliced ​​bread) and prepare, in 2 deep plates, milk and eggs - which we will beat well with a pinch of salt.

In a non-stick pan, melt a small cube of butter (do not put all the butter at once because it will burn and the friganele will come out black and with a taste of burnt and smoke).

Pass each slice of bread through the milk (if it has soaked too much, press it a little more), then through the beaten egg and put it in the pan to brown for 1-2 minutes on each side, then take it out in a heat-resistant dish. We do this until we finish all the slices of bread. We can use oil instead of butter to fry them, but in combination with spinach puree I prefer butter.

Put the friganele and the spinach puree on the spread plates. Serve simple.

Note: I specified iodized salt because, in the case of people who do not eat meat at all, the amount of iodine in the body decreases quite a lot, as does sodium and even potassium. So in the case of vegetarians it is necessary to eat salt and especially iodized salt.


Ingredients

Step 1

Spinach puree with milk

We wash the spinach very well, the fruit with the leaf. We remove the larger elbows and ribs.

In a large pot, boil 2-3 liters of water. When the water boils, add a teaspoon of salt and spinach. The spinach should be scalded for a few minutes, until it softens. We drain it very well through a sieve.

Chop the spinach as small as we want, using a wooden knife.

Heat the oil and butter in a saucepan. When the butter is melted, remove from the heat and add the flour. Mix very well until we have no lumps. Put on the fire again, on low heat, 2-3 minutes, stirring constantly.

Add the spinach, mix. We also pour the milk. Keep the spinach puree on low heat until creamy. Season to taste with salt, pipette and garlic passed through the press.

What goes best with the recipe for spinach puree with milk? An egg! Eye egg, eggplant or even soft boiled, depending on your preferences. However, spinach puree goes very well with any kind of meat or even plain. May you be the best!


After peeling the spinach, wash and boil for about 10-15 minutes in boiling salted water. It is then strained well through a sieve, left to cool, then passed through the mincer. Heat the flour in half the amount of butter, then quench it with milk and add the spinach pulled through the mincer. Boil for about 20 minutes, stirring with a wooden spoon. Add salt. When ready, remove from the heat and let stand. For taste, it is recommended to add ground pepper and grated nutmeg to the spinach puree.

The tarts are prepared as follows:

After sieving the secret on a board, put the oil, butter, sugar, baking soda and eggs in the middle and knead well until a compact crust is formed. Leave the crust on for about 10-15 minutes on one side, then put it in tart shapes, covering only the inside wall of the tart shape, and leave it empty in the middle. They are baked. After baking, leave to cool and then take out of the molds. In the empty place. they are filled with spinach, and the Romanian stitches are placed on top. When served, sprinkle with melted butter on top.

Nutritional values ​​for 250g servings:


500 g fresh (or frozen) spinach

Spinach, if it is fresh, it will be cleaned of stalks, then washed in several waters (to remove the sand from the back of the leaves) and it is boiled in a pot with 1 liter of water and a pinch of salt, about 10 minutes. If the spinach is frozen then we put it directly to boil, without waiting for it to thaw.

After boiling, the spinach will be drained and cooled in a strainer (possibly it can be stopped a little from the juice from the stew).

Put it in the kitchen blender spinach with milk, mixing for a few seconds, until it becomes a paste (or if you want a visible spinach, then give up the blender and chop with a knife).

Spinach puree obtained, will be transferred to a Teflon pan with butter heated, stirring gently until creamy.

For better taste, they will be added mashed garlic cloves, a pinch of salt, pepper and lemon juice (depending on the desired taste).

Spinach puree it can be used as a garnish for some chicken skewers or plain egg yolks.


500 g fresh (or frozen) spinach

Spinach, if it is fresh, it will be cleaned of stalks, then washed in several waters (to remove the sand from the back of the leaves) and it is boiled in a pot with 1 liter of water and a pinch of salt, about 10 minutes. If the spinach is frozen then we put it directly to boil, without waiting for it to thaw.

After boiling, the spinach will be drained and cooled in a strainer (possibly it can be stopped a little from the juice from the stew).

Put it in the kitchen blender spinach with milk, mixing for a few seconds, until it becomes a paste (or if you want a visible spinach, then give up the blender and chop with a knife).

Spinach puree obtained, will be transferred to a Teflon pan with butter heated, stirring gently until creamy.

For better taste, they will be added mashed garlic cloves, a pinch of salt, pepper and lemon juice (depending on the desired taste).

Spinach puree it can be used as a garnish for some chicken skewers or plain egg yolks.


Properties of spinach

It is a vegetable and, as such, its good benefits are not left out. It is a food that can be purchased in the supermarket throughout the year and there are countless recipes that can be made with them.

100 g of this vegetable provides all the folic acid you need in a day, half of vitamin C and two-thirds of vitamin A. Its contribution to magnesium and iron is also important and is a great antioxidant. It is one of the vegetables with more protein, minerals and vitamins and is suitable for showing beautiful skin and hair.

The amount of proposals to prepare with spinach is infinite, we have from croquettes, empanadas, alone and sauteed, to sour cream, stews, tortillas, pancakes, salads and raw. all recipes are with the best skills to be able to take this rich food in a healthy way and with an incredible flavor. If your job is to prepare purees, but spinach is not part of your diet, you can try other recipes on our blog, Here I leave the link.


After peeling the spinach, wash and boil for about 10-15 minutes in boiling salted water. It is then strained well through a sieve, left to cool, then passed through a mincer. Heat the flour in half the amount of butter, then quench it with milk and add the spinach pulled through the mincer. Boil for about 20 minutes, stirring with a wooden spoon. Add salt. When ready, remove from the heat and let stand. For taste, it is recommended to add ground pepper and grated nutmeg to the spinach puree.

The tarts are prepared as follows:

After sifting the secret on a board, put the oil, butter, sugar, baking soda and eggs in the middle and knead well until a compact crust is formed. Leave the crust on for about 10-15 minutes on one side, then put it in tart shapes, covering only the inside wall of the tart shape, and leave it empty in the middle. They are baked. After baking, leave to cool and then take out of the molds. In the empty place. they are filled with spinach, and the Romanian stitches are placed on top. When served, sprinkle with melted butter on top.

Nutritional values ​​for 250g servings:


Video: Σουτζουκάκια Σμυρναίικα Με Πουρέ Πατάτας. Πέτρος Συρίγος (July 2022).


Comments:

  1. Deveon

    It is a pity that I cannot speak now - there is no free time. But I'll be free - I will definitely write what I think on this issue.

  2. Guin

    Message deleted

  3. Rafiq

    Where really here against talent

  4. Nikobar

    In my opinion, you are wrong. I propose to discuss it.

  5. Langundo

    This remarkable thought, by the way, just falls



Write a message