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Spinach puff

Spinach puff

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Put the butter in a larger pan to melt but not to burn. Add flour, fry for a few seconds and quench with milk, stirring constantly, taking care not to make lumps. When the paste is made into a thicker cream, remove from the heat and place in a larger saucepan with cold water. When it has cooled, add the yolks separated from the egg whites, but add one at a time, then stir until incorporated. Add the other one so that all the 4 yolks are put. Add salt, pepper, half the amount of grated cheese, finely chopped spinach chopped with a knife, do not blender and at the end put the egg whites hard foam. Stir from the bottom up.

Take a fireproof dish or a smaller tray as I had which must be greased with margarine and lined with breadcrumbs. Put the souffle in the pan and put the rest of the grated cheese on top. Bake for 45 minutes at 180 degrees (preheated oven) and is ready when the composition in the middle will rise up and be nicely browned.

Good appetite!

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.

Spinach cream with mozzarella croutons

I think I'm already craving you and salivating at the thought of her, as I do now. I can tell you that it was a real success for all those who tasted it & # 8230 because I can still hear, excellent, the best cream I have ever eaten, woooow. Yes, that's right, although nothing out of the ordinary seems to be from the list of ingredients, everything depends on the way it is cooked, the order of putting the ingredients in the pot, but also the quality of the top quality ingredients.

As I have been teaching you lately, at least for me, there is no day without a liquid preparation, without a soup or a soup and I advise you to do the same.

So I invite you to consult the list of ingredients, but also the preparation which is very simple and fast.

For many other recipes for soups with or without meat or fasting and much more, find in the section soups and broths 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.

Spinach cream with mozzarella croutons

  • 500 g fresh spinach
  • A small onion
  • 3-4 cloves of garlic
  • 50 ml vegetable oil with neutral taste
  • 70 g butter
  • 50 g white flour
  • 300 ml cooking cream with at least 30% fat
  • 2 l of water
  • Salt and pepper to taste

Ingredients for breaded mozzarella croutons:

  • 300 g mozzarella
  • 50 g flour
  • 100 g breadcrumbs
  • 2 eggs
  • Frying oil

Method of preparation:

Peel the onion and garlic and cut them coarsely.

Wash the spinach and drain the excess water.

Put the onion oil, garlic, a little salt in a pot and sauté until soft.

Add the spinach and sauté it until it softens, then add the water and boil for 5 minutes from the moment it starts to boil.

Put the butter and flour in a pan and sauté them for 2-3 minutes over medium heat.

Pour the flour mixture over the spinach and cook for another 5 minutes.

Turn off the heat and add the cream, season with salt and pepper. Then mix until you get a fine and homogeneous cream.

Preparation for mozzarella croutons:

We cut the mozzarella into cubes, we pass it through the flour, we pass it through the egg, then through the breadcrumbs, and through the egg and once again through the breadcrumbs.

Heat a frying pan with oil bath and fry the cubes in hot musai oil to get a crust, otherwise they will break.

That was for today, probably the tastiest and best cream I've eaten lately. May it be useful to you!

Recipe of the day: Spinach souffle

Spinach puff from: spinach, butter, garlic, mushrooms, milk, flour, eggs, nutmeg, parmesan, salt, pepper.


  • 225gr spinach, chopped
  • 50g unsalted butter
  • 1 clove of garlic, crushed
  • 175gr assorted mushrooms
  • 200ml milk
  • 20gr flour
  • 6 eggs
  • 1 nutmeg powder
  • 25gr parmesan, race
  • salt and pepper

Method of preparation:

Preheat the oven to 190C. Cook the spinach for 3-4 minutes. Drain and rinse with cold water, then drain very well in a strainer.

Melt the butter and cook the mushrooms and garlic for a few minutes. When the mushroom juice has evaporated, add the spinach. Cover and keep warm.

Put 45ml milk in a bowl. Heat the rest of the milk. Add flour and egg yolks and beat in a blender.

Stir in the warm milk, then transfer to a pan and simmer until thin. Add the spinach mix. Season with salt, pepper and nutmeg.

Grease a heat-resistant dish and sprinkle with Parmesan.

Beat the egg whites. Heat the spinach mixture and add a tablespoon of beaten egg whites and mix. Then incorporate the spinach mix into the remaining egg whites.

Homogenize. Transfer to the prepared bowl. Sprinkle the rest of the parmesan. Bake for 25 minutes.

  • approx. 1 kg of spinach
  • 250 g kaizer or bacon
  • 200 ml sour cream 18-25% fat
  • 2 eggs
  • a little oil, salt
  • 1 green onion, 2-3 cloves garlic (I didn't put it this time but you shouldn't omit them)
  • for sour you have vinegar, whey, sorrel, lemon juice or anything if you like sweeter
  • fresh dill

How do we prepare the spinach soup recipe?

Put about 4 fingers of water in a large pot and when it boils add the well-washed spinach and (don't do like me) clean the tails.

We scald it until it drops (2-3 minutes), then we take it out in a strainer.

Separately fry the sliced ​​bacon, onion and garlic.

Put the chopped spinach and mix well. Add about 3 liters of water, a little salt and let it boil.

After about 15 minutes the spinach should be cooked so straighten the soup rub the egg yolks with sour cream and add little by little the hot juice, then pour everything into the pot.

We put the remaining 2 egg whites in the pot with the soup, always stirring.

We taste salt and if you like it more sour add vinegar, whey, lemon juice, just one of them. :)

Serve with chopped dill on top.

It can also be made in the bacon-free version, so heat a little oil in the pot, heat the onion and garlic a little, add the well-washed and sliced ​​spinach leaves, let it drop, add water and continue as in the recipe above. :)

And in the version of spinach soup without bacon:

Observations for the spinach soup recipe

If you sour it with whey, boil it when you add water.

You can make an omelet from the 2 eggs and then cut it into strips and put it in the soup, and serve the cream separately.

You can also add onions when the soup starts to boil and the crushed garlic at the end.

I think it would be great if you put leeks instead of garlic.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

6 Spinach Lemon Recipes

The best healthy preparation is when we find recipes for dishes that combine beneficial ingredients with a quick and easy way to do it! Wanting a menu full of practical recipes and, at the same time, non-greasy and caloric, doesn’t require too much, does it? Spinach pancake is such a recipe, and that without too much difficulty, we can become something light and easy.

Easy to prepare, rinsing is a dough made of flour, eggs, milk and oil. It can be sweet or salty and can be served for breakfast (usually American) or as a main course for lunch or dinner. Spinach is a vegetable with a lot of iron, a source of energy and rich in nutrients. We have separated a few light recipes for spinach pancakes that combine the usefulness of one with the nutritional benefits of the other. Check it out!

1 - Light spinach pancake recipe with sun-dried tomatoes and tofu


  • 1 cup whole wheat flour
  • 300 ml of skim milk
  • 2 tablespoons flax seeds
  • 2 tablespoons quinoa
  • 1 or
  • 2 tablespoons olive oil
  • salt
  • Dried tomatoes
  • spinach
  • tofu
  • Olive oil
  • Calabrian pepper

Method of preparation

To make the dough, beat all the ingredients in the blender until well blended and you see a homogeneous dough. Heat an uncovered pan over medium heat and place a drizzle of olive oil. Pour the contents of the mixer into the pan until the bottom is covered. After about three minutes or when the dough begins to darken, it's time to turn. If you have turning problems, if the pancakes do not clean, it is because you are not yet at that point. Fry the bars and set aside. To make the filling, take a dried tomato, tofu and spinach (keeping the latter). Season with hot peppers.

Put the tofu, spinach and dried tomato fillings in pancakes, wrap, cover with a little tomato sauce and bake for a few minutes.

2 - Light spinach pancake recipe with sweet potatoes and ricotta


  • 4 sweet potatoes
  • 5 tablespoons cornstarch
  • 2 precious stones
  • 2 clear
  • 3 tablespoons corn oil
  • Pepper and salt

Method of preparation

Peel the potatoes. Cool the onion. Pass the sticks through a sieve and knead. Mix the mashed potatoes and onions with the egg yolks, salt, pepper and amide. Beat the egg whites and add the mixture. Mix well and mix well. Make pancakes in the pan, waiting for one side to soften and loosen before turning. Mix the spinach with the ricotta and salt and fill the pancakes.

3 - Recirculation light with spinach cheese, with white cheese


  • 3 tablespoons whole wheat flour
  • 1 tablespoon white wheat flour
  • 240 ml of skim milk
  • 3 teaspoons light butter
  • 5 tablespoons quinoa
  • 2 eggs
  • salt
  • 1 bunch of spinach
  • 2 thick slices of light white cheese
  • 1/2 chopped onion
  • salt

Method of preparation

Beat all the dough ingredients in the blender. When the dough is smooth, small amounts of dough in a preheated pan. Wait for one side of the brown, turn it over and do the same with the other side. For the spices, melt the onion, add the spinach, add the cheese and shake for a longer period. If the spinach water does not dry out, drain it. Beat the cheese, onion and spinach in a blender to form a homogeneous cream. Add salt to taste and prepare pancakes.

4 - Light tuna pancake recipe


Method of preparation

Beat the dough ingredients in the blender together with some spices to taste. When the dough is smooth and creamy, heat the pan, put a drizzle of olive oil and put a sufficient amount of dough to line the bottom of the pan. When one side is brown, turn it over and wait for the other side to turn red. Put ready-made pancakes on a plate and repeat. Do this with all kinds of dough. Wash onions, olives, spinach and tuna. For the sauce, peel, remove the seeds and cut the six tomatoes. Saute for five minutes. Set them as you wish. Fill the pancakes with tuna and spinach, wrap them, put them in a form, cover the salad with the sauce and bake for a few minutes.

5 - Light spinach pancake recipe with spinach pasta and ricotta filling


  • 1 cup chopped spinach
  • 2 cups skim milk
  • 2 tablespoons light butter
  • 1 cup and a half whole wheat flour
  • 2 eggs
  • salt
  • 250 g of fresh ricotta
  • 1 tablespoon whole wheat flour
  • 4 tablespoons skim milk
  • 4 tablespoons grated Parmesan cheese
  • parsley
  • nutmeg
  • salt
  • 1 cup light cream
  • 1 tablespoon whole wheat flour
  • 1 teaspoon light butter
  • ½ cup of skim milk
  • nutmeg
  • salt

Method of preparation

For the dough, beat all the ingredients in the blender. When the dough is smooth, put too little dough in a preheated pan. Fry evenly on both sides of the rinse so that both turn golden. Knead the ricotta and combine with the rest of the ingredients. For the sauce, put the butter and flour in a pan and mix until soft. Remove from heat, add milk and cream, mix well and return to stove to cook for 5 to 10 minutes. Prepare it any way you want. When the sauce starts to thicken, turn it off. Fill the pancakes with ricotta cream, close the pancakes and serve with the sauce.

6 - Light spinach rinsing recipe with spinach paste and chopped chicken filling


  • 1 cup chopped spinach
  • 1 cup and a half of skim milk
  • 1 cup whole wheat flour
  • 3 tablespoons flax seeds
  • 1 or
  • 1 tablespoon olive oil
  • salt
  • 300g of chicken breast
  • 5 tablespoons light curd
  • 1 tablespoon chopped thyme
  • 4 tablespoons ketchup
  • 1 small onion
  • 1 tablespoon olive oil
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1/2 cup ketchup
  • 3 tablespoons chopped onion
  • parsley
  • salt

Method of preparation

Beat the milk, egg, olive oil, spinach and salt in a blender. After three minutes, add the flour and beat for another three minutes. Mix the flax seeds and leave the dough for five minutes. Then put the dough in the pan a small amount. Fry one side, rotate and fry the other. For the filling, take the boiled chicken and pieces. Start by cutting the onion in the olive oil, add the chicken, thyme, curd and ketchup. To prepare the sauce, also start drinking onions with olive oil. Then add the water, ketchup and cook. Finish with a pinch of salt and chopped parsley. Roll out the pancakes with the chicken, wrap them and cover with the sauce.

Corn cake is considered one of the most traditional recipes in Brazilian cuisine. Who has never eaten a delicious corn cake at Grandma's? Or did you not indulge in the traditional Junini festivities? The corn cake combines a lot with the teas, coffee and juices to be served in the afternoon snacks. Although the ingredient p

Anyone who likes to always be in good shape is definitely trying to be well-informed about the latest research on healthy eating and the fitness world, so that they can fit the advice that these studies indicate. However, it is true that from time to time things appear that contradict others, which leaves many people in doubt as to which of them is truly correct and should be followed. For example, if one day

Spinach recipe with pasta

Preparation time: Ten minutes
Cooking time: 20 minutes
Total time: 30 minutes
Method of preparation: baking
The difficulty of the recipe: average

If you have never tried to combine pasta with spinach, now is the time. Here are the ingredients you need to get out of the pantry to prepare this delicious dish:

- 150 grams of fresh spinach
- 250 grams of pasta
- two tomatoes
- three tablespoons of olive oil
- salt and pepper to taste.

First of all, put a pot of water on the fire and add a little salt. When you notice that it is boiling, add the pasta. Let them simmer for about 20 minutes. In the meantime, you can prepare spinach and tomatoes. Wash the leaves well, cut the stalks and chop them finely. As for tomatoes, they can be cut into shapes and pieces of various sizes, depending on preference.

When the pasta is ready, take it off the heat and drain the water in which they boiled. Rinse them under a stream of cold water, then add the chopped spinach, olive oil, salt and pepper. Homogenize the composition and serve the pasta with the chopped tomatoes.

Spinach puree with milk - everything you need to know about the recipe

  • Fresh spinach is ideal for the recipe Spinach puree with milk, due to the intense aroma. But you can also use frozen spinach, leaves or puree. If we use 500g of fresh spinach in our recipe, it means that we use 350-400g of frozen spinach.
  • We can use milk or sweet cream. If we use sweet cream for cooking, it is important to let the spinach boil a few times, over a very low heat, so that it becomes creamy.
  • Is spinach puree left for the next day? We can put it in a heat-resistant dish, break 2 eggs on top and put it in the oven until the eggs are done. For extra taste, we can add freshly grated spinach and parmesan.
  • If we do not tolerate fresh garlic, we can replace it with garlic powder or granulated garlic, you can find it in LIDL on the spice rack.

Ingredients for 4 servings Spinach puree with milk:

  • 500g fresh spinach
  • 30g Pilos butter (2 tablespoons)
  • 30ml D’Or vinegar oil (2 tablespoons)
  • 25g Belbake flour
  • 150ml milk Pilos
  • 2-3 cloves garlic (to taste)
  • salt and pepper
  • eggs for serving

All the ingredients needed to prepare the recipe for spinach puree with milk are waiting for you LIDL stores!

We wash the spinach very well, leaf by 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 scald the spinach. The spinach should be scalded for a few minutes, until it softens. We drain it very well in 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 fits best with the recipe Spinach puree with milk? An egg! Eye egg, posted egg 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!

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