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Strudel with spinach and goat cheese

Strudel with spinach and goat cheese


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I really like goat cheese and spinach just as much. I ran to Victor (master HAplea: P) to see what he prepares well with such a combination and I did too. I just simplified the recipe a bit.

  • a puff pastry dough (800 gr)
  • 500 gr leaf spinach (I can't stand commercially chopped spinach, it looks like something: P
  • 500 gr goat cheese
  • a box of 200 ml sweet cream
  • 1 leg fresh green parsley
  • 1 leg fresh green dill
  • a little salt
  • oregano
  • 2 lg olive oil

Servings: 30

Preparation time: less than 60 minutes

RECIPE PREPARATION Strudel with spinach and goat cheese:

I let the dough thaw, during which time I cut the spinach into large pieces and mixed it with goat cheese. I washed the parsley and dill and chopped them not very finely.

I added the greens over the cheese composition, a little salt and kneaded the dough. Then I added sour cream and mixed to incorporate well.

I cut the dough into strips on the edges, put the spinach composition in the middle of the sheet and braided the dough.

Because I didn't even have an egg yolk, I greased the strudel with olive oil and sprinkled oregano.

I baked for about 40 minutes.

The beast came out!

Tips sites

1

preferably to grease the dough with beaten egg, it comes out much nicer;)

2

to move the strudel in the tray in good condition, either fill it directly in the tray or on the worktop, but keeping the plastic foil from the dough. Using the foil, quickly move it to the tray and then gently pull the foil under the strudel.


Tart with spinach and goat cheese

We offer this tart with spinach and goat cheese, as a delicious breakfast or a snack full of nutrients.

Today, Chef Adelina proposes a tart with spinach and goat cheese. In addition to a delicious and nutritious breakfast or snack, this dish rich in iron and calcium is also a good opportunity for the little ones to discover new flavors.

Ingredients

  • 400 g of tender dough, https://diversificare.ro/retete/2012/10/aluat-fraged-pentru-placinte-tarte-si-alte-bunatati-de-la-1-an/
  • 400 g spinach, frozen or 800 g raw
  • 150 ml of milk
  • 2 eggs
  • 250 g goat cheese
  • 1/2 teaspoon nutmeg

Steps needed to prepare

  1. Preheat the oven to 200 C, spread the dough and place it in a tray lined with baking paper, prick it in several places with a toothpick or fork and leave it in the oven for 10 minutes.
  2. Using a blender, grind the spinach, add the eggs, milk, nutmeg and half the amount of cheese.
  3. If you choose to use raw spinach, boil it and then continue the recipe according to the above.
  4. Mix everything, then remove the dough from the oven, and if it has swelled, press a little and put the resulting mixture on top.
  5. On top, add the remaining cheese cut into pieces, leave everything in the oven for 15 minutes, until the filling hardens.

We wish you a good appetite and enjoy this dish to the fullest. It harmoniously combines various flavors and more nutrients needed by children (and not only).


Tart recipe with spinach and cheese

dough
Gradually incorporate the cold butter into the flour, thyme and salt mixture. At the end, add the egg and knead until you get a soft ball of dough. The dough can be spread directly on the tray, or it can be wrapped in plastic wrap and refrigerated for at least 40 minutes.

Filling
Wash the spinach very well, cut the tails and cook for a few seconds in a pot of boiling water and salt. (Tip: You can put hot tap water directly in the pot to reduce the cooking time). Remove the spinach from the pot and allow to cool. When it has cooled, it is squeezed very well and finely chopped.
Grate the cheese / cheeses in a large bowl, then finely chop the green onions. Heat the olive oil in a Teflon pan. When the oil has warmed up, add the butter cubes, then lightly brown the green onions. After a few minutes, put the spinach in the pan, mix well and turn off the heat.
Put the mixture in the pan over the grated cheese and break the two eggs on top. Mix the composition well.
Remove the shell from the refrigerator and spread in a thin layer. Put the crust in the tart pan, make a few holes with a fork and cover with baking paper over which sprinkle rice, pasta or dried beans. Bake at 160 degrees for up to 15 minutes. Allow the dough to cool, then pour the composition into the pan. Put the tray back in the oven at 180 degrees for 40 minutes.
Remove the tart from the oven and allow to cool. It can be served plain or with a little chicken or turkey.


Quiche with spinach and goat's milk

Quiche with spinach and goat's milk. Ever since I wanted to make spinach quiche! I saw somewhere in the city and I was a little shocked by the price of a small portion and I said that I should start making it at home. That way I could put what I wanted in it. However, I paid the most attention to the dough, which often goes unnoticed and is underestimated. Nobody thinks much about him. It's just shape. I also wanted to give it a special taste, not just mix flour with butter and water.

The spices helped me again and with a mix of dried thyme, by me, and rosemary sprigs ground in a mortar I turned a simple and bland dough into a tasty and tasty one on its own. Composition is a bonus.

I really think this recipe can change your opinion about spinach, especially since it is barely felt at the end. The cheese is also strong in taste, the cream makes everything more velvety and the spinach, stewed, baked and mixed with the two is no longer so strong. In addition, you can adjust the quantity. Less spinach will feel even more subtle. However, the color will be visible and is extraordinarily beautiful. I like green.

Now let's follow the steps to see how it is prepared. Spor!

ingredients
(for a quiche)

180 gr. flour
90 gr. cold butter
2 tablespoons plain water
1 peak sea salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

200 gr. goat telemea
150 gr. fresh spinach
2 tablespoons sour cream
2 whole eggs
freshly ground black pepper
salt (optional)

Preparation time: 1 hour and 20 minutes

1. It took. We start with the dough that has to stay in the fridge for 30 minutes after it is ready. In a bowl sift the flour, add salt and spices. We mix. We grate the butter and start mixing it with our hands. We have to crush all the butter well and combine it with the flour. We also add the 2 tablespoons of water that help us to stick the dough even better. Now he gathers alone. We don't have to knead much, just gather all the dough in a ball, wrap it and put it in the fridge. 30 minutes.

2. Composition. In the meantime, we can start composing. Put the cheese in a bowl of cold water. We wash the spinach leaves, break the stalk and smother them in a heated pot. As long as it softens. Let's put it aside. In another bowl, crush the telemeau with a fork, add the two whole eggs, mix, pour the two tablespoons of cream and continue to mix. At the end we add the spinach cut into small strips and black pepper. We only add salt if the cheese is not too salty. Stir once more and you're done.

3. ripening. Take the ball of dough out of the fridge and spread it with a fork. On a surface sprinkled with flour and the twister as well, sprinkled with flour. Or spread the dough directly into the baking tin with your hands. The baking tin must be greased with butter first. We make a few holes with the fork in the dough and pour the composition. Put in the hot oven at 180-200 degrees for 40-45 minutes. Let the fire be strong at first, then appropriate. We check that the surface is reddish. Remove and leave to cool. It's going to drop a little, but don't worry. That's normal.


Ingredients for spinach with cheese:

100 g fatty butter with min. 80% fat

4 large eggs (over 70 g) or 5 smaller (55-60 g) separate the egg whites from the yolks

300 g fresh spinach or 200 g frozen spinach or nettle mix

1-2 cloves of garlic or a few sprigs of green garlic, a handful of leurd

salt, pepper, a little lemon juice

400 g cream cheese (Philadelphia, Almette or similar)

4-6 slices of pressed ham, ham or prosciutto

or 4-6 slices of smoked salmon

or colored peppers, cucumbers, garlic


Quiche with spinach and goat's milk

Quiche with spinach and goat's milk. Ever since I wanted to make spinach quiche! I saw somewhere in the city and I was a little shocked by the price of a small portion and I said that I should start making it at home. That way I could put what I wanted in it. However, I paid the most attention to the dough, which often goes unnoticed and is underestimated. Nobody thinks much about him. It's just shape. I also wanted to give it a special taste, not just mix flour with butter and water.

The spices helped me again and with a mix of dried thyme, by me, and rosemary sprigs ground in a mortar I turned a simple and bland dough into a tasty and tasty one on its own. Composition is a bonus.

I really think this recipe can change your opinion about spinach, especially since it is barely felt at the end. The cheese is also strong in taste, the cream makes everything more velvety and the spinach, stewed, baked and mixed with the two is no longer so strong. In addition, you can adjust the quantity. Less spinach will feel even more subtle. However, the color will be visible and is extraordinarily beautiful. I like green.

Now let's follow the steps to see how it is prepared. Spor!

ingredients
(for a quiche)

180 gr. flour
90 gr. cold butter
2 tablespoons plain water
1 peak sea salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

200 gr. goat telemea
150 gr. fresh spinach
2 tablespoons sour cream
2 whole eggs
freshly ground black pepper
salt (optional)

Preparation time: 1 hour and 20 minutes

1. It took. We start with the dough that has to stay in the fridge for 30 minutes after it is ready. In a bowl sift the flour, add salt and spices. We mix. We grate the butter and start mixing it with our hands. We have to crush all the butter well and combine it with the flour. We also add the 2 tablespoons of water that help us to stick the dough even better. Now he gathers alone. We don't have to knead much, just gather all the dough in a ball, wrap it and put it in the fridge. 30 minutes.

2. Composition. In the meantime, we can start composing. Put the cheese in a bowl of cold water. We wash the spinach leaves, break the stalk and smother them in a heated pot. As long as it softens. Let's put it aside. In another bowl, crush the telemeau with a fork, add the two whole eggs, mix, pour the two tablespoons of cream and continue to mix. At the end we add the spinach cut into small strips and black pepper. We only add salt if the cheese is not too salty. Stir once more and you're done.

3. ripening. Take the ball of dough out of the fridge and spread it with a fork. On a surface sprinkled with flour and the twister as well, sprinkled with flour. Or spread the dough directly into the baking tin with your hands. The baking tin must be greased with butter first. We make a few holes with the fork in the dough and pour the composition. Put in the hot oven at 180-200 degrees for 40-45 minutes. Let the fire be strong at first, then appropriate. We check that the surface is reddish. Remove and leave to cool. It's going to drop a little, but don't worry. That's normal.


You need ready-to-buy lasagna sheets, at least a box, or two if they are smaller, half a kilogram of fresh spinach, 300 g of fresh goat cheese, 14 slices of smoked ham, very thinly sliced ​​(prosciutto crudo type ), 40 gr finely chopped walnuts, 1 piece of mozzarella, 2 eggs, a cup and a half of sour cream, for cooking, 3-4 tablespoons of olive oil.

Preheat the oven. Fry the fresh spinach leaves in about two tablespoons of olive oil, a little salt and pepper. Meanwhile, prepare the heat-resistant dish, in which you will make lasagna, greasing it with a tablespoon of olive oil, then place 4 lasagna sheets. Put over them half of the spinach leaves in the pan and half of the goat cheese, 5 slices of smoked ham and two tablespoons of crushed walnuts. Then place another row of lasagna sheets and repeat the operation. Finish with a layer of lasagna sheets.

Beat the two eggs, sowing, add salt and pepper, cut the mozzarella pieces and add it, then pour everything over the last sheets of lasagna, and place the last slices of ham on top with a handful of nuts. Put, as a final layer, a little lime seed and bake for about 40 minutes. After the needles, remove the lasagna from the oven, first cover it for about 10 minutes with an aluminum foil, before serving.

Try this video recipe too


Hungry with mushrooms, spinach and bellows cheese (goat)

That we call it omelette, dandelion, pap, omelette or scrambled eggs, it's still around. Eggs well beaten with a fork, matched with a pinch of salt and pepper and then turned over in a hot pan smeared with a little oil, lard or even butter. This is the basis, to which we can add, as far as possible, availability and imagination, the most diverse ingredients: pork smoked meats, chicken pieces, steak leftovers, cheeses (cow, sheep, goat, with noble mold white, green or blue), sausages (local or from other lands), mussels, mushrooms, green onions, spinach, dill, parsley, or other greens, tomatoes, cucumbers, and even potatoes. And in addition to salt and pepper, we can season it with various spices or mixtures of them, including Madras Curry. At the end of the article you will find references to all the omelettes we have embedded so far. By clicking on the link you go directly to that story. And now, another one (if it's a starch) or one (if it's a dandelion).

What do you need?

The number 10 achievement involves, in addition to eggs, salt, pepper, oil, a few mushrooms, some green onions and young spinach leaves (ie small leaves), a handful of goat cheese on the bellows and, for decoration, some smoked curd sheep.

How do you proceed?

  • Wash the mushrooms with a little water, drain well and slice
  • Peel and wash the onion, then cut it into slices
  • Thoroughly wash the spinach leaves so that the sand does not grind your teeth and then chop it into strips that are not too wide.
  • Beat the eggs well with a pinch of salt and freshly ground mosaic pepper, then add the crushed bellows cheese to the composition.
  • Take a non-stick pan (I used the one with a ceramic layer, which behaves excellently and then cleans incredibly lightly), grease it with a little vegetable oil and fry the mushrooms in it over medium heat for 3 minutes, until they begin to brown
  • Add the onion and spinach and cook for another 1 minute, maximum two
  • Pour the beaten eggs mixed with cheese into the pan and mix the composition well for 2 minutes, during which time the denaturation and coagulation of the egg proteins takes place (ie it coagulates, to be more explicit)

Turn the result (which can be scrambled eggs, starch, paprika or activated charcoal - depending on where you are and how careful / skilled you are at what you do) into the plate, and start shave (don't laugh): shave on top of some smoked curd, shave then the brandy finger, after which you can laugh and the contents of the plate.

Have fun and see you healthy again!


Spinach and goat cheese pie: rainbow in the sky and health!

It has always been said that digestion starts in the mouth & # 8230 but in fact it starts from the moment you look at a dish. And if that dish looks good and is served on an elegant plate, you feel how the salivary glands take it healthy by flooding your mouth and making you swallow dry.

And if you have felt this, it is hard to believe that the taste is not in line with what your eyes feel!

And because Dajar Romania challenged me & # 8230 I sit now and think: after 50 years of cooking which is "unicorn recipe”?

I can't answer this question because I'd be inclined to think I'm gathering a stud.

However, more jokingly, more seriously, the unicorn recipe is any of the recipes prepared with love, beautifully presented and which triggers the swallow in the century.

And because we're talking about cooking, and I've been thinking about various recipes & # 8211 both traditional Romanian and foreign & # 8211 I said to present you something slightly dietary and traditional Romanian, respectively: Spinach pie with goat cheese.


In a bowl put sifted flour and add cold butter and mix until you get a crumbly dough, then add beaten eggs, water and salt. Knead until you get a homogeneous dough that you will give for at least 30 minutes in the refrigerator.
Meanwhile, mix the cheese with the spinach and then add the beaten eggs. Add salt and pepper to taste and a nutmeg tip. Mix well (with a vertical mixer) until the composition is homogeneous.
Take the dough out of the fridge and divide it into 2 parts. Spread a sheet of dough then place it in a pan greased with butter and lined with flour. Add the spinach cheese composition and cut off the excess dough.
Spread the rest of the dough, then cut strips of dough and place them over the cream cheese.
Grease the dough with beaten egg yolk with milk then sprinkle with sesame seeds. Put the tart in the preheated oven for about 50 minutes, until it browns nicely.

Try this video recipe too


Video: Η Νικόλ μαγειρεύει γεμιστά (June 2022).