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Crushed potatoes with spinach

Crushed potatoes with spinach


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Boil the potatoes in their skins. Boil for 15 minutes when the water starts to boil. When ready, drain, rinse with cold water and peel. Cut into suitable pieces. Heat the olive oil in a non-stick pan and add the potatoes and fry for 15-20 minutes or until well browned on all sides, stirring occasionally.

In a bowl, mix all the spices (crushed mustard seeds, cumin, paprika, crushed garlic, grated ginger). Add 4-5 teaspoons of water and mix well. When the potatoes are ready, take them out on a plate. Add 1 tablespoon of olive oil and mixed spices to the pan. After 2-3 minutes add the spinach (thawed - if you use frozen spinach) and mix well. Sprinkle with lemon juice and season with salt and freshly ground pepper. After 2-3 minutes, put the potatoes back in the pan and mix well.

Serve immediately as such on fasting days, as a garnish for your favorite steak or sprinkled with cream for those who do not love meat :)

Good appetite!


Chicken breast fit with spinach

Here's a great tip for a tasty or healthy lunch or dinner, a chicken and spinach dish that you can prepare in 30 minutes. High protein content, low carb content and low calorie make this recipe ideal in the diet. Chicken breast fit with spinach can be served as such, with rice, potatoes, couscous or vegetables. Try this tasty recipe by chicken with healthy and fit spinach.

This recipe is one of my favorites and I repeat, it is very easy to prepare, so beginners should not hesitate to try it. It will be to the liking of all those who are trying to lose weight or who want to prepare their figure for the holiday at sea. In this recipe I replaced the meat with frozen spinach and kept the quantities so that I reduced the caloric content of this food, but it is just as filling. You can serve it without any garnish, the decision is yours alone. I wholeheartedly recommend adding mozzarella and corn to the recipe, I could not imagine this food without those ingredients. Believe me, everyone who has tried the recipe so far has fallen in love with it. In addition to the fact that this chicken with spinach is rich in protein, it has a high content of vitamins and minerals, and the amount of fiber is also appreciable.

So, if you are looking for a tasty, dietary and fit recipe for a high protein lunch or dinner, this is the place for you :)


If you like it, share it with your friends!






Ingredient:

Smaller potatoes (I used 16 pieces)
Chilly, salt and pepper to taste
Rosemary leaves (optional, I didn't put them because I don't like rosemary)
Zahr cough, to taste
Oil

Method of preparation:
In a pot we put water with salt and potatoes, which we wash well beforehand, and let them boil for about 15 minutes.

After they have boiled, we drain them in a strainer.

After they have drained, we put them in a tray sprinkled with a little oil.

We crush the potatoes, one by one, I used the utensil with which the potatoes are passed for the puree.


After we have crushed the potatoes, we grease them with an oil brush.

Season them with chilly.

Season with salt and pepper to taste.

Add a tablespoon of caster sugar over each potato, it gives it a sweet, amazing taste. If we want, we can now put the chopped rosemary leaves.

After that, put the tray of potatoes in the preheated oven and leave them on medium heat, until they brown nicely, about 20-25 minutes.

After they have browned, we take them out on the plate and serve them.






Potato salad with leurd and avocado mayonnaise

Maybe you have been wondering what to cook during this period and you didn't have many ideas, they look like this salad goes from breakfast to dinner and can even be served as a snack between meals.

From simple ingredients and available to anyone, you can get an excellent seasonal salad, especially because in markets and more recently and in stores you can find leurd, nettles, spinach and other green leaves specific to the spring season.

But it is not a problem if you want to do it for the rest of the year, because leurda can be replaced with a few sprigs of onion and green garlic.

He conquered me at the first tasting, the other day I went through the forest near the area where I live and to my joy, I found nettles but also leuda, so I started picking and I arrived home with big thoughts, to eat healthy and get my vitamins and minerals from the plants harvested from the forest, which is true I made some dishes, which you will soon find on the blog.

Stay tuned for the list of ingredients of the preparation method, which I hope you enjoy, as long as we still find them on the stalls.

Ingredient:

  • 1 kg of red potatoes for smaller salad or baby potatoes
  • 50 g fresh leurd
  • 2-3 ridges
  • 1 serving of avocado mayonnaise, recipe here
  • Salt and pepper to taste

Method of preparation:

Wash the potatoes well and boil them in salted water for 40-45 minutes, depending on how big the potatoes are. The water should cover the potatoes well, because during boiling they evaporate and it is possible that the potatoes will also absorb water.


After the potatoes have boiled, peel them and leave them on a counter to cool.

Wash the leurda well, drain it of water, remove its tails and cut it to 0.6-0.8 cm. We put it aside.

We wash the radishes and cut them into thin slices.

Preparation for avocado mayonnaise:

Peel an avocado, grate it and squeeze the juice.

Put the avocado pulp together with the rest of the ingredients in a blender and mix until you get a fine and homogeneous cream.


Dried bean soup with spinach

Today we make dried bean soup with spinach, a delicacy of Tuscan cuisine much appreciated around the world.

I remember that in our house, when beans were made, they had to take the big pot out of the pantry, one of about 15 liters :))) It was so funny, that every time I saw that red glazed pot, I knew what it follows.

Grandma comes from the Cluj area, from a mountain area with several villages belonging to a commune, each village had a nickname, although I could not find out why they had this nickname, I deduced that it was food and I hope you are not wrong. Tomatoes, haystacks, hilibari, and all these nicknames are still used today.

But today we make an Italian bean soup from Tuscany with much fewer ingredients, but extremely tasty and healthy at the same time. It can be served with or without Parmesan, being very good no matter how you choose to serve it.

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

For many other soup recipes with or without meat or fasting and much more, find in the soups and broths section or click on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 500 g ready-boiled beans
  • 300 g carrots (2 medium pieces)
  • 150 g parsnips (1 piece average)
  • 70 g celery root
  • 150 g onion (1 average)
  • 50 ml vegetable oil with neutral taste
  • 2 bay leaves
  • 3-4 cloves of garlic
  • 100 g baby spinach
  • Optional 100 g grated Parmesan cheese for those who do not fast

Method of preparation:

I boiled more beans because I also made a bean hummus with chimichurri and for the soup I stopped half a kilo of beans.

Wash the spinach and set it aside.

We clean the onions, vegetables, garlic and wash them.

Cut the onion and small garlic, carrots, parsnips and celery into larger cubes and put them to harden in oil with a little salt over medium heat, stirring occasionally in them for 10 minutes.

We also put the beans with the water in which they boiled over the vegetables, if necessary we add more water and boil for another 5-7 minutes on low heat, checking the taste.

Add the spinach to the soup, and from the moment it starts to boil again, cook for another 2 minutes, during which time it will taste with salt and pepper.

It is ready to serve with or without Parmesan, each as desired. Simple, fast and very tasty.


What does spinach contain?

  • Vitamin K, A, C, B1, B2, B3
    • Iron
    • Iodine
    • Zinc
    • Magnesium
    • Calcium
    • Potassium
    • Copper
    • Selenium
    • Omega-3 acids
    • Folic acid
    • Manganese
    • Magnesium
    • Etc.

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 the crushed garlic oil and garlic cloves to the pan 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 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

Black with jam

I mixed all the ingredients with the mixer. I put the cake in the preheated oven for 45

Lemon and berry cake

It is made very quickly and eaten the same way :)). first mix the margarine with the sugar and oil


Wrap with salsa, spinach and cashew cheese

If you were to ask me what are the most appreciated dishes of our bistro, wrapwill definitely be among them. It is a versatile preparation, you can take it to many areas, depending on the ingredients you use. If I think about it, I've experimented with wrap recipes for a book… (here's an idea for the future). For today I stopped at a fresh and flavorful recipe: wrap with salsa, spinach and cashew cheese, which I will guide you to achieve, from A to Z.

What do you need:

For glues:

  • 300 gr flour (as you prefer: white, wholemeal, intermediate, black, or a mix of wheat flour, rye, oats, etc.)
  • 125 ml of hot water
  • 50 ml of olive oil
  • a pinch of baking soda
  • ½ teaspoon of vinegar
  • sare, oregano
  • optionally, you can put small seeds.

For salsa:

  • a lawyer
  • 3 cloves green onions
  • 200 gr cherry tomatoes
  • 150 gr red beans (preserved or hydrated and boiled)
  • 150 gr corn (preserved or frozen and lightly pan-fried)
  • salt, pepper, coriander (I made coriander seed powder, but if you prefer you can also use fresh coriander leaves)
  • lemon juice.

For cashew cheese:

  • 100 g cashews
  • 2 sprigs of green onion
  • a spoonful of inactive yeast
  • a teaspoon of cumin seeds
  • salt, thyme
  • lemon juice
  • a tablespoon of olive oil
  • the water.

What else do you need:

How come:

Let's start with the glue dough. Put the salt water on the fire and bring it to the boil. Quench the baking soda with vinegar and set aside.

Sift the flour into a bowl and gradually add the hot water and oil until a dough is formed, then add the baking soda and oregano.

Knead a little and let it cool for 20-30 minutes.

In the meantime, we're dealing with salsa. We cut avocados, tomatoes and onions into pieces. We mix them with corn, red beans, salt, pepper, coriander and lemon juice.

For the cheese, we put cashew nuts in the cup of a blender (if you have time to hydrate them a few hours in advance, it's even better), green onions, inactive yeast, oil and very little water, just enough to help the blender knife, and mix well until you get a thick cream (if you put more water, no baths, you will get a delicious sauce). At the end, season to taste with salt, lemon, thyme and cumin seeds.

Remove the dough from the cold, divide it into 5-6 pieces from which we shape some balls. We take the dough balls one by one and spread them with a rolling pin so as to obtain a thin and relatively round sheet.

Bake the sticks in a pan over low heat, on each side, until golden brown, but we must not leave them for more than 1-2 minutes, otherwise they will harden and break when rolled. If, however, you forgot more about them in the pan, don't worry, they are perfect to be served with hummus or legumes.

The glues are ready, so we can start the last and most fun stage.

Grease the glue with cashew cheese, put the spinach, optionally carrots (cut long, very thin or grate), salsa, fold two sides of the glue over the composition, then starting from an unfolded edge roll the wrap tightly to the other side.


Crushed potato with spinach pesto, celery puree and caramelized carrot

I thought it would be useful for a recipe that is easy to make, with common ingredients, but whose final plate looks like that of a pretentious restaurant. Yes, I know he winks at you: mashed potatoes with spinach pesto, celery puree and caramelized carrots.The key to this preparation is to combine different, different, but not accidental, flavors and textures.

I don't know if you've tried celery puree so far, but I definitely recommend it: it's fragrant, with a lighter texture than the classic potato and, bonus, with fewer calories. Celery is rich in fiber (which is beneficial for transit), vitamins of group A, B, C (with a role in increasing immunity), minerals such as calcium, iron, potassium, magnesium (which helps the proper functioning of the nervous system and endocrine), antifungal and antibiotic substances that participate in the neutralization of free radicals.

Carrots and spinach - two other wonderful ingredients of today's recipe - also have special properties, but I will definitely tell you about them on other occasions.

Let's see next, step by step, what you need to do for a final woaw result.

What do you need:

  • a little celery
  • two potatoes
  • an onion
  • a trout (optional)
  • a cup of vegetable milk
  • a teaspoon of coconut oil (optional).

for caramelized carrots:

  • 500 gr carrots
  • a tablespoon of olive oil
  • a spoonful of honey
  • 200 ml stock of vegetables (see how to prepare it here: spinach risotto) or water
  • one orange
  • a grapefruit (optional).
  • 100 gr cashews or other nuts (Romanian walnut, hazelnuts, etc.)
  • half a lemon
  • 2 cloves of garlic
  • 500 gr spinach
  • olive oil
  • salt pepper.

Ingredients for mashed potatoes, as well as working instructions can be found here: Mashed potatoes

How come:

We clean the vegetables for puree and boil them in salted water.

We clean the carrots, if they are too thick we cut them in half and put them in the pan in the saucepan, in the olive oil. Mix the vegetable / water stock with the juice from an orange and, optionally from a grapefruit, with a spoonful of honey and a little salt.

Put the sauce in the pan over the carrots, cover with a lid and cook for about 20 minutes, until the liquid drops and the carrots are caramelized.

We prepare the pesto. In the cup of a blender we put the cashew nuts, the well-washed and whipped spinach, the garlic, the salt, the pepper and the lemon juice. Blend on low speed and add enough oil to bind the sauce. If we want a more fluid consistency, we can add water.

When the mashed vegetables are cooked, transfer them to a bowl and grind them with a hand blender (vertical blender) until you get a fine paste. Add a little vegetable milk and optionally coconut oil, to give creaminess to the puree and finally season to taste (salt, pepper).

Put the puree on the plate, over a few caramelized carrots, next to it we place a crushed potato, which we generously sprinkle with the spinach pesto. Now we are ready to amaze the guests!



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