Make the top simple and easy by kneading a dough from the above ingredients (in maximum two minutes), which we will flour and cool after we put it in the freshness foil.
The peas are boiled in water until they almost soften, then drain completely from the water.
Put the oil in a pan and when it heats up slightly, add the chopped garlic from the knife. Put the peas, mix lightly then add 300 gr of sour cream and milk. Grate the carrot and mix well. Leave it on the fire until almost all the liquid drops. In the last 5 minutes we put the spinach cleaned and washed well. We adjust the taste of salt, we will not make the sauce too salty, we will have to take into account the cheese. Let it cool a bit.
The eggs will be mixed with the rest of the sour cream and the crushed cheese and then with the other slightly cooled composition.
Remove the dough from the cold and then spread it on the parchment sheet. We are careful to leave the edges slightly raised. We prick with a fork the coca from place to place.
Put the filling, and gently roll the edges over it.
Grease the edges of the appetizer with egg yolk and put it in the oven at 200 degrees for about 35 minutes. It is ready when it browns nicely.
We serve it according to desire and inspiration :)
Snack # 2
Wholemeal tart, pumpkin puree and chocolate ganache
- whole tart shells
- pumpkin puree
- liquid cream 32%
- raw sugar
- vanilla essence
- orange peel
Pulled duck and barley risotto with spinach puree
- pulled duck
- White wine
- frozen spinach
- red batavia
Who doesn't know how to make a mess? Eventually we all grew up with something like that, ever since we were very young. You would say that it is not a great philosophy to pass some vegetables, but in order to obtain a puree after which everyone will ask for another portion, you have to put a little effort. Not much. Just a little and the result will be spectacular.
Boil the potatoes in their skins until well softened. Peel a squash, grate it and squeeze the juice. Put in a pan and leave in the oven for about 20 minutes at a temperature of 15-20 degrees to evaporate the water. Remove and pass again. To 1 kg of potatoes cooked in this way (so not 1 kg raw), put 400 g of butter, salt and 100 ml of warm milk. Gradually add the butter as the previous pieces melt.
Celery is cleaned, but do not throw away the shells. The root is washed very well before use and the shells are kept for use in a basic soup that you can make and keep for other dishes. Cut the celery into large pieces and cook until soft. For a richer taste, the boiled pieces are sauteed in butter with salt and pepper. Put in a blender with a little olive oil to bind the puree. It is then strained through a fine sieve, which removes the crumbs from the celery composition.
We use the same procedure for carrots, parsnips or beets. For the beet, however, I like to add a little cumin powder, which is very well associated with the taste of beets.
We can easily use frozen peas if we are out of season.
Chop the shallots and sauté with a little chopped garlic. Add the peas previously left to thaw. Add lettuce leaves and mint leaves, salt and white pepper. All this is put in the blender with very little vegetable soup to help the bird. Be very careful not to get too much sauce, not too much liquid. The cream thus obtained is passed through a fine sieve to obtain a velvety puree.
If you want it to be greener, in the blender you can put some baby spinach leaves or even nettles (when it's their season), because they give a fresh green to the puree. But the taste should be peas, not spinach, so do not overdo it with spinach leaves.
To 1 kg of peas put 150 g onion, 6 lettuce leaves, 12-13 mint leaves, 1 clove of garlic and 8-10 spinach leaves.
This puree goes very well with chicken, fish, especially fatty fish such as salmon or mackerel.
The same can be done with broccoli, but without the back and without adding vegetable soup because broccoli is much more watery.
Spinach is a plant with a strong nutritious green, rich in taste and nutrients, native to Central Asia. The plant, representative of the amount of iron contained, is a beautiful food, it enriches the plateau by its specific taste, often associated with dairy products, flour. In Romania it is consumed in large quantities fresh and the climate offers a major potential to these sources of culinary delight.
Appearance: perennial plant with smooth or wrinkled green leaves, glossy with short tails or longer stems, gray-green flowers
Aperitif & # 8211 green salads, sauteed salads, spinach marinades
Warm entrance - cream soup
Accompaniment & # 8211 pastry dough, rice leaves stuffed with spinach
Main menu - Tarts, Pizza, Quiche, Spaghetti, Spinach rolls
Giant Spinach - very large leaves, rustic look, color bright green, culture of Winter
Spanac Lagos – large leaves robust, color dark green, culture of summer
Spanac Matador – fleshy leaves, color dark green, culture of summer
Plants associated with spinach
Tetragon - green leaves thinned to the top, summer culture, slightly bitter taste, drought resistant, origin New Zealand
Baselle de Malada & # 8211 glossy leaves, taste similar to sorrel, texture Crispy, summer culture, heat resistant, origin Asia and India
Spinach it is cultivated on a fertile soil in nitrogen, calcareous and sandy. The soil is sown for the first time early spring for fresh summer harvest, and the second time autumn for spring harvest, in locations where the temperature allows a late culture. It is a species of plant with preference for moderate light and temperature, the strong heat, not being a good ally, speeds up the growth of the floral stem. It is good to be irrigated often and abundantly.
Nutritional values/ 100 gr raw / frozen / canned spinach with liquid / boiled
Recipe Low Carb
That's what it's called, but from my point of view, we can also call it an omelet in the oven. It contains some carbs but I thought they were small enough to delight our senses this weekend. I say it has some carbs because it contains a few tablespoons of flour, a little baking powder but otherwise it is free like a bird in the sky. I didn't have the courage to try without flour because I thought that something had to support the whole weight of the ingredients. And I said that if it's still to enjoy and pamper ourselves, let's turn our backs on it.
& # 8211 5 chicken eggs (or I think about 10 quails would be needed)
& # 8211 100 grams of grated cheese
& # 8211 a handful of red olives (maybe even two hands)
It is more than simple to make: mix eggs with a whisk or mixer, add flour, baking powder and all the rest of the ingredients. The olives, I had them with seeds, so as not to cause unwanted accidents, I took out the seeds with the seeds and cut them smaller.
To bake this maclavais, I used the cake tray. I put a baking sheet, poured absolutely the whole composition and put the tray in the oven, 150 degrees (ie small-medium) for 50-60 minutes. You get caught when you see it big and swollen and golden-brown on top. However, the toothpick test is just as necessary in this case. Forget about 6 quail eggs that are absolutely optional. I mean, I put half of the composition in the tray, I lined up 6 boiled quail eggs, and I poured the rest of the composition.
Carbs are from flour and baking powder. The flour is a total of about 100-120 grams, so unfortunately we have about 70 carbs from a fire. With another 10 from the baking powder we appreciate at 80 for the whole cake. In my case there were about 10 slices and 2 slices on each table is enough. So a 20 carbs to make sure the number per meal is somewhat correct. I will try it again, I tell you honestly and I will come back with a much more beautiful picture.
Cook the rice in hot oil, add water and place in the oven for 30-40 minutes.
Finely chop the onions and rub with a little salt. Add balsamic vinegar.
Boil the mushrooms in water with a little salt and a tablespoon of vinegar, so that they do not turn black.
Peas and corn are boiled in salted water. When they are ready, they are put in a sieve to drain and cool.
Put the boiled peas, corn and mushrooms over the onion, cut and sautéed for a few minutes in very hot oil together with the crushed garlic.
Add greens, salt, pepper and nutmeg.
Remove the rice from the oven and leave to cool. After it has cooled, add the sour cream, stirring gently.
Combine the two compositions: rice and onion, mushrooms, peas and corn.
French cuisine Guide to the most popular French recipes
A glass of red wine accompanied by a plate of cheese and a delicious baguette. This could be the quintessence of French cuisine, which has traveled the world and won the hearts of millions of people. Of course, it should be mentioned that French cuisine is not just about wine and cheese. What makes it so special is the passion behind it. The French are very proud of their culture, gastronomy and national traditions. They have kept their authentic way of cooking food, which makes their kitchen even more appetizing.
I decided to gather some information about French cuisine, which any gastronomy enthusiast should know. In this article you will discover the most popular French recipes and you will have a daily dose of inspiration! & # 128578 This month is dedicated to French cuisine, and I will try to & bdquoveganize & rdquo some of their most popular recipes. Here you can find all French vegan recipes from my blog!
Rustic tart with spinach and chicken
It's a wonderful recipe for those days when you have guests and you want to serve them something more than an aperitif, but still don't spend too much time in the kitchen. From the quantities below comes a large tray, which reaches for 6-8 people.
salt, 1/2 teaspoon dried thyme
300 gr ready-made chicken breast (boiled or grilled)
We start by preparing the dough: flour together with lard, cheese and a generous pinch of salt we put them in the food processor and mix until it becomes crispy (about half a minute). Add the rest of the ingredients, mix until it becomes a homogeneous dough. We take the dough and flatten it, then we wrap it in food foil, we put it in the fridge for 30 minutes. If we knead it by hand, we try to work quickly without kneading too much.
We spread the dough with a rolling pin that is bigger than the baking tray (I used the oven tray). Grease the tray with a little butter and then put the dough, so that the excess rises on the edge, which flows over the tray, cut it. We prick the dough with a fork and put it in the fridge.
Cut the onion into scales, then put it to harden, over medium heat, until it softens for 8-10 minutes, then add the spinach, washed well and cut large. Season with salt and pepper, add oregano, let it harden until soft, in 3-4 minutes it should be ok.
Beat the eggs with sour cream, 100 gr grated Parmesan cheese, season with salt and pepper.
Baked tortellini with peas, ham and parmesan
A good portion of pasta It transports you instantly to the Italian lands. And you can't get bored of them when you have hundreds of possible combinations, with vegetables, cheeses and meat, with smoked or not, with different sauces and herbs that are more fragrant. What's more, they are made quickly, which is why pasta is a handy solution for a late dinner during the week.
This time, I propose a recipe for tortellini stuffed with spinach and ricotta, wrapped in a sour cream sauce and enriched with ham, peas and Parmesan cheese.
& # 8211 tortellini with spinach and ricotta 500 g
& # 8211 ham (can also be smoked), cut into strips 230 g
& # 8211 peas (can also be frozen) 300 g
& # 8211 butter 50 g
& # 8211 cooking cream 150 ml
& # 8211 whole milk 170 ml
& # 8211 parmesan race 100 g
& # 8211 garlic 4 puppies
& # 8211 salt, pepper
Preheat the oven to 180 degrees Celsius. Boil water in two pots: one large for tortellini, the other small for peas. In a large non-stick pan, sauté the sliced garlic in butter. Add the scalded and drained peas.
Add sour cream and milk. Bring to the boil, reduce the heat and simmer for five minutes. Put the chopped ham, mix and leave for another two minutes.
Put the pasta, cooked according to the manufacturer's instructions and drained well. Add salt, pepper and three quarters of parmesan.
Mix lightly and place the composition in a heat-resistant dish. Bake for about 10-15 minutes, until the Parmesan cheese turns yellow. Serve hot pasta.
Puff pastry in shapes with appetizer fillings
Appetizers based on puff pastry are always welcome, which is why when you prepare them it doesn't hurt to prepare a few double portions, so that you are insured for 3-4 days, at most one week. You never know when someone will step on your doorstep and it takes a long time to put something on the grill or in the pan. The reheated pies remove any housewife, clean headscarf.
And not only ! When the family dinner is far from ready, a beer or a glass of brandy can be found at hand in the fridge or in the pantry / balcony and any appetizer served nearby can quench the hunger that grinds everyone in the house. The housewife comes out with a serene face from the & # 8220cooking kitchen & # 8221 created in the kitchen area and everyone in the house looks at her. Often, during the long day, you barely managed to put something in your mouth at work & # 8211 a corn or a pretzel (bought on the run from the stall on the street corner), or a slice of bread with what you put in the package with whom you left home early in the morning.
In life you also face delicate situations! When there are small children and / or old people in the house who are taught to eat at a fixed time, the things written above are no longer relevant. The housewife does not dare to leave to chance what will be served for leeks or dinner. The little ones have their menu well established, according to age. The taboos of the elderly must also be taken into account, because the elderly have also gone through such situations. It's in the nature of things, we want it, we don't want it, we like it or we don't like it.
In the kitchen, the division of labor and in the culinary field always makes sense! The preparation of puff pastry and dough is not exactly my strong point in the kitchen. The reason invoked could be the patience that most of the time plays tricks on me. The training initiative and the related craft belong to my wife, and I limit myself to supplying everything necessary for all the useful ingredients for the preparation to be permanently in the pantry and in the refrigerator. The dough is prepared in slightly larger quantities than the one needed for a portion (usually from 1 Kg of flour) and stored in plastic food bags in the freezer. With the dough ready, the rest of the activity is greatly eased.
Why do we use homemade dough? We rarely use commercially purchased dough. If I found dough prepared with butter maybe I would buy more often. We don't like commercial margarine because of the burns it can cause on the chest / neck (I'm the head of the bad guys in this case), which is why we use it quite rarely and only if a larger amount of pies is needed for family anniversaries. . We prefer fresh butter bought directly from the producers' store, even if the dough doesn't grow as spectacular as when you used margarine.
What recipes do we prepare from freshly prepared dough at home or from home-prepared dough and then frozen? We prepare pies, croissants and rolls with all kinds of fillings, served as sweet appetizers & # 8211 sweet cheese pies or salty and smoked appetizers & # 8211 croissants with pork, rolls with pork and smoked cheese, rolls with pork. We prepare pies & # 8211 homemade meat pie and fluffy dough mushroom pie, homemade pie pie and sweet cheese or tarts & # 8211 cabbage tart, ham and beaten egg tart with wonder what, homemade dough tart and fish. When we prepare dough with margarine, we do not neglect the tarts with fasting fillings.
Ingredients needed in the recipe: dough for tarts / pies / pie, chicken eggs, fresh butter / rapeseed oil, various fillings & # 8211 sweet / salty / salty and smoked / smoked / mushrooms / fish.
- freshly prepared dough at home / frozen dough,
- various fillings,
- chicken eggs,
- sour cream.
Sweet fillings: sweet sweet cheese or sweet sweet cheese mixed with sour cream and chicken eggs or sweet sweet cheese mixed with sour cream and raisins, cherry jam / cherry jam / grape jam.
Salted fillings: Telemea sheep's cheese / cow mixed with sweet cow's cheese or Telemea's sheep's cheese / cow's mixed with sweet / smoked cow's cheese or pork (smoked meat and / or smoked sausages) chopped with a knife.
Other fillings: minced turkey / veal / pork or white fish, given through the mincer / finely chopped fish with a knife or mushrooms pulled in butter plus greens.
Fasting fillings: sweet cabbage hardened in rapeseed oil, mushrooms hardened in rapeseed oil, scalded leek and hardened in rapeseed oil.
The frozen dough is left to room temperature to die, then it is portioned and spread with the rolling pin, taking care to spread the flour on the board and on the rolling pin.
Step by step recipe
- Roll out the dough into sheets using the rolling pin. Portion sheets, using a well-sharpened knife or rotated with a handle, according to the size of the baking tins.
- Grease baking pans with fresh butter.
- Laying dough sheets into molds. Prick dough sheets with the tip of a fork.
- Place fillings in molds, in the dough sheet glued to the baking tin.
- Grease the cheese-based fillings with beaten egg mixed with a little sour cream.
- Insert baking trays in the hot oven of the stove. Baking over the right heat takes until the puff pastry is browned.
- Serve puff pastry, as appropriate, as a hot appetizer or as a sweet, cold dessert.
Bake the forms with butter or rapeseed oil. In the forms of the baking tray, place a sheet of dough, taking care to adhere to the shape of the baking tray. The dough from the molds is pricked with the tip of the fork so that the steam accumulated during baking can come out.
Every housewife with her culinary inspiration! Any other filling, according to the taste of the housewife and to the joy of gourmets and gourmets, eager to see what is baked in the stove oven, can be used.
The cheese fillings placed in the shapes of the baking tray, are greased on top with beaten chicken eggs with a little greasy cream.
Place the baking trays in the hot oven of the stove, at the right heat. The puff pastry is ready when it is lightly browned on the surface.
In heat-resistant dishes, the puff pastry is obtained fluffier and even if a little filling is drained, it reintegrates itself into the dough if the bowl is left to rest for 5 minutes, before removing the preparation from the bowl.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! All the housewives who respect each other have their culinary secrets and reserve dishes, in the idea of pleasantly surprising, whenever they have the opportunity, those seated around the table, with special dishes from their own recipe book.