We are searching data for your request:
Upon completion, a link will appear to access the found materials.
We defrost frozen products.
Chop the green onions and garlic clove and fry in a little oil. Add the spinach and add a little water or vegetable broth. Leave on low heat until the liquid drops. Match the taste with salt.
Sprinkle the fish fillets with salt and pepper and lemon, then brown in butter. Remove on paper towels, cool, then chop.
Place a layer of cheese in the middle on each sheet of dough, then spinach, pesto, carrot and fish slices, then spinach and cheese. Grease the edges with egg whites and place strips of dough on top. Join the edges with a fork, and then grease the foil with yolk.
Bake the packets at 190 g for 15-20 minutes, or until the dough is swollen and browned.
It can be served hot and cold.
Muffins with spinach and feta cheese
Salty muffins are a wonderful appetizer or snack. This time I made them with fresh spinach and feta cheese, given the main ingredients you can choose according to your preferences or what you have in the fridge. As easy and quick to make as they are, they are just as fast and disappear from the plate.
Put the fresh spinach leaves in a pan on the fire with a little oil, a pinch of salt and pepper and leave for 2-3 minutes on medium heat. Allow to cool, place on absorbent paper or gauze to remove excess water.
Sift the flour, add the baking powder and salt. Beat the eggs with a fork and add over the flour. Then add the olive oil, yogurt and spinach broken into large pieces, not chopped.
The feta cheese is cut into cubes and together with the sliced olives it is added to the dough.
Puff pastry packages with fish and spinach - Recipes
-500 g of white flour
-3 tablespoons oil
-a teaspoon of salt
-20 g fresh yeast
-300 ml of hot water
-a spoon of sugar
Ingredients for the filling:
-500 g mixture of stevia and spinach, scalded
-3 tablespoons of sunflower seed core
-3 cloves of garlic
-salt and pepper to taste
-3 tablespoons of honey
First we make a dough from the above ingredients. Let it rise until it doubles in volume. As the dough rises, we will prepare the mixture of stevia and spinach.
Put a pan on the fire. When it is hot, put about 3 tablespoons of oil and then put the finely ground garlic. Cook for about a minute and then add the stevia and spinach, washed, drained and finely chopped. to taste and turn off the heat. let cool.
When the dough has risen, we put it on the work table and divide it into 4-5 equal pieces. We take the first piece, we spread it with the rolling pin, in a sheet, about 0.5 mm thick. With the knife we make two cuts, both at the top and at the bottom, as in the next image.
On the entire surface of the sheet, we will sprinkle the mixture of stevia and spinach, over which we will sprinkle the sunflower core.
Now we will bring the top corner, over the filling, to the bottom cut.
The lower corner, we will pull it over the upper one.
What we got, we will fold in the middle of the sheet.
We will fold the edges in the same way, we will pull the top, then the bottom, over.
We bring the obtained square, in the middle of the remaining sheet and over it we will fold the corners.
The packages obtained, we will put them in a tray greased with oil and sprinkled with flour, with the joints at the bottom.
Put in the preheated oven, over medium heat, for about 30 minutes. or until they are nicely browned.
Vine leaves for winter. Conservation methods
Vine leaves for winter. Conservation methods. Vine leaves in a jar of salt or in the freezer (in a crate).When are the vine leaves harvested? How to preserve the vine leaves? Vine leaves in brine.
At least in our area, at the beginning of June, the housewives start picking vine leaves to store them for the winter by different methods. For what would Christmas and all winter be like without a vine with a leaf of vines, right?
They are good and the stuffed cabbage wrapped in sauerkraut, but I don't know how to say it, but it seems that the ones wrapped in vine leaves are a bit more delicate, tastier, more fragrant, more elegant. At least those made in our area of Moldova that are smaller in volume than, for example, those made in the western part of the country.
There is not just one but several methods of storing vine leaves over the winter. I will tell you only 3 methods below, the ones that seemed more practical to me and among which is the one that I know from my mother who has been doing this for years.
The first method would be to preserve them in salt / brine, preservation in plastic bottles (no salt) and a third method, that of their preservation by freezing that is, by keeping them in the freezer. Let's take them one at a time and see how they go.
How to choose vine leaves to keep them for the winter
First of all, however, you must remember that it is good that the leaves we gather are as large as possible and are whole, not broken. We also need to make sure that they are not sick, that is, attacked by various vine pests. The leaves should be as thin as possible, with delicate ribs, uniform in color, without spots or various larvae.
We will have to cut their tails and then wash them and then leave them to dry. Sometimes the vine is sprinkled with eggplant stone so it is recommended to rinse them in several cold waters for safety.
For conservation we will choose as much leaves as equal in size as possible!
Preservation with salt
Preservation with salt is done by 2 methods: with simple salt (never) or with brine.
To preserve vine leaves with salt we can simply use 2 methods.
A first option would be to place the vine leaves on top of each other in an "Indian string" so to speak, sprinkle salt on them and then roll them and put them in different containers such as jars, buckets, etc.
The second option would be to fold them 2-3 times, put them in the jar, sprinkle with salt and continue to form such rows of vine leaves and salt until we fill the jar.
Among them we can add a little dill. It will give a good taste to the fruits when we use them. Obvious. you will use it if you like the taste of dill.
The second method we can use is pickling. For this we can either put them directly in jars as they are collected or scald them before for 20-30 seconds in boiling water, until we see that they begin to change color after which we take them out and put them immediately in cold water. .
We let them cool, drain them well and then fold them and put them in jars. Ideally, the jars should be sterilized beforehand, as I explained here. Only after that we pour the brine over them a brine, ie water boiled with salt.
For brine, use 25-30 grams of high salt once (from pickles) per liter of water. Put the salt in water and boil for 2-3 minutes, thus forming the brine.
After we have poured the brine so that it covers the leaves as well as possible, we close the jar with the lid and then we can put it in the pantry.
Preservation WITHOUT salt, in plastic bottles
The procedure is very simple. Basically we will roll the leaves as tightly as possible and then simply stuff them in a very well washed and dried plastic bottle. The idea is to try to put as many leaves in the glass as possible so as to eliminate the air that could oxidize them over time.
Also, a glass jar can be used instead of a PET.
Store in the freezer
In order to keep them in the freezer, they must first be washed and then drained, then:
- scald them for 30 seconds in a brine, then take them out and put them in cold water for 2-3 minutes after which we take them out, let them drain and then group them, overlap 10-12 leaves, roll them, put them in bags and put them in the freezer.
- we can also put them directly as they are, without being scalded beforehand. We do the same, putting them in plastic bags as much as we know we will cook only once so that they are easy to thaw in the winter.
There are certainly other methods of storing vine leaves over the winter than I described here in this article. Out of curiosity, how do you store them? What method do you use?
Squeeze the meat from the sausages. Peel a squash, grate it and squeeze the juice.
Add salt and pepper and then put it in the fridge.
Preheat the oven to 200 Â ° C.
Overlap 6 times 2 sheets of dough spread on the board 6 rectangular sheets (25 x 20 cm). Salt the meat. Grease the dough with the spinach mixture and place a fillet on top.
Grease the edges of the dough with water and fold over
filling. It is placed on a tray lined with baking paper,
with the folded side down. Beat the yolks with and
grease the dough and bake for 35 minutes.
From the leftover dough, cut the chicks, grease them with a yolk, bake for 10 minutes. along with the chicken packets.
3 tablespoons olive oil, 4 slices of sliced green onions, 500 g fresh spinach, 100 g melted butter, 3 eggs, 400 ml milk, 100 g Greek yogurt, 125 g feta cheese, 2 packets puff pastry, sesame seeds
Preheat the oven to 180 degrees. Heat the oil in a pan and sauté the sliced onion. We throw the spinach over it and temper it until it withers. Grease a 28 × 20 cm tray with butter.
Separately, cut the puff pastry to the size of the tray. One layer will contain 4 sheets. Mix the milk with the yogurt and eggs and season with salt and pepper. Grease the dough sheets with melted butter (cover the other sheets with a damp cloth, so they don't dry out) and place the first layer in the tray: sprinkle the sheets with the mixture of milk and eggs and put half of the amount of spinach with onions on them.
We will have three layers, so we divide the filling in two and the yogurt mixture with eggs in three.
Next is another row of dough greased with butter, milk, spinach. On this layer we crush the feta cheese. On top comes another layer of dough. Pour the remaining milk over the last layer and sprinkle with sesame seeds or black onion seeds. Bake the pan for 35-40 minutes. Burek is served hot.
- 1 packet of pie sheets or rice sheets
- two sprigs of green onion
- 5 Chinese cabbage leaves
- 1 carrot
- half a celery
- 1 bell pepper
- 5 shiitake black mushrooms
- 100 g of rice noodles
- 50 g of mung bean sprouts
- 50 g of bamboo (canned)
- 2-3 teaspoons of soy sauce
- 1 egg white
Ingredients for the sauce
- 50 ml of soy sauce
- 3 tablespoons of fish sauce
- 1 hot pepper
- a spoon of sugar
- 2 cloves of garlic
- a tablespoon of rice vinegar
- 100 ml of hot water
Spinach provides water and nutrients to cells
This discovery comes after scientists were able to create human tissue on a large scale using 3D printers, but unfortunately, small tissue is much harder to make because of the extremely fine blood vessels that are vital to health. its.
Why did scientists choose the spinach leaf? For a very simple reason. It is full of "veins" that provide water and nutrients to the cells. As a result, the researchers used these veins of the plant to replicate the way blood moves through human tissue.
Preparation Pie with cottage cheese and spinach
The cleaned spinach is washed well and boiled in salted water, bring to a boil, until it softens well for about 2-3 minutes. Then drain well, chop finely, and mix with cottage cheese, cheese and 5 eggs. In a tray (preferably round) spread 200 grams of puff pastry and on top spread half of the spinach mixed with cheese, cheese and eggs, then put the other half of the remaining dough and on top the rest of the spinach, eggs, cheese and cheese. Bake for about 45-50 minutes, until well browned on top.
It is a snack rich in calcium and iron, perfect for children but also for adults :)
Try this video recipe too
SALTED SHEETS FROM LEAF
I want to present you a food from the finger food category, that is, only good to eat with your hands - on the green grass or at home - you decide. We will need few ingredients and very few culinary skills - these croissants are made without too much hassle.
So, let's see what ingredients we will need for 16-18 croissants.
puff pastry dough already spread round - 2 sheets
melted cheese (usually triangles) - 1 confection
feliat cooked ham - 150 gr
sesame seeds - 1 tbsp
milk - 1 tbsp
If we do not have the puff pastry already spread, then we spread it sheets with a thickness of 0.5 cm. Divide each sheet into 8-9 "triangles". Grease each triangle with melted cheese and arrange slices of prosciutto, then roll and shape into croissants.
Arrange the croissants on an oven tray, cover the sieve with baking paper, leaving enough space between them (the croissants will increase in volume during baking). Using a kitchen brush, grease the croissants with milk and press them with sesame seeds. Put the tray in the preheated oven (190 degrees C) for 15 minutes (watch the process carefully, as different ovens bake differently).
And finally a useful tip: do not overdo it with the amount of cheese, if I put too much during baking it will leak from the croissants.