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Salmon, broccoli and spinach tart

Salmon, broccoli and spinach tart

For the dough, put the flour in a bowl and add the diced butter. Knead until you get bigger crumbs. Gradually add water and knead until the dough is smooth. Form a ball that you put in the fridge for 30 minutes.

Melt the butter and add the bouquets of broccoli, finely chopped onion and crushed garlic. Mix with a wooden spoon and add the salmon cut into pieces and the spinach cut into strips. Add salt and pepper to taste and cover with a lid and let the ingredients penetrate for 10 minutes, then let the composition cool.

Spread the dough and transfer it to a bowl greased with butter and lined with flour. Prick it from place to place with a fork and cover it with baking paper, place beans on top, and place the tray in the preheated oven for 15 minutes at 180 degrees C.

Meanwhile, grate the mozzarella, add it over the composition and mix.

When the time expires, remove the baking paper and beans and add the composition over the dough. Pour eggs well mixed with milk on top and put the tray in the oven for 40-45 minutes, also at 180 degrees C, until it browns nicely.

Let cool for a few minutes and serve the tart.



  • 2 packets of puff pastry (275 each)
  • 500 g frozen spinach
  • 200 g cream cheese (Philadelphia type)
  • 100 g smoked salmon
  • 1 small onion
  • 2 eggs
  • salt and pepper
  • a yolk (for greased)
  • black and white sesame seeds (for decoration)

Squeeze the thawed spinach well with liquid and put it in a bowl. Add cream cheese, eggs, coarsely chopped salmon, finely chopped onion, salt and pepper (do not overdo it with salt because smoked salmon also contains enough :)) and mix until smooth.

Divide the spinach composition in half and distribute it evenly over the two doughs, roll, thus obtaining two rolls. Grease them with yolk and decorate them with sesame seeds.

Bake for 35-40 minutes at 220 ° C, until nicely browned on top. Serve hot or cold. Good job and good appetite!
The recipe can be read here as well.

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Broccoli and spinach tart

Another good tart! This time I chose a composition of spinach and broccoli. As spinach is still found on stalls, and broccoli has an acceptable price, I decided to associate them with the desire to mislead Horia. He loves spinach but he grimaces at broccoli and I have to invent something & # 8230.

The tart turned out appetizing at first sight and delicious at first tasting. I invite you to try and I am waiting for opinions.

Dough ingredient:

Composition ingredients:

& # 8211 1 medium-sized broccoli

& # 8211 250-300g of fresh spinach (works and frozen)

Preparation:

The dough is worked quickly from the above ingredients and refrigerated for 30 minutes. Pay attention to the amount of flour, the dough should not be too much.

While the dough is in the fridge, we will prepare the composition. Put about 1 liter of salted water in a pot to boil. When the water boils, add the washed and cut broccoli in the bouquets as well as the spinach. They are left to boil for about 2-3 minutes.

Drain the vegetables well and mix them easily. Then add beaten eggs, diced ham, cottage cheese, salt and pepper. Mix well and the composition is ready!

Meanwhile, turn on the oven at 180 degrees Celsius and return to the dough.

We take a tray and grease it well with oil or butter. The dough is stretched enough to occupy the edges of the tray and is pricked with a fork so as not to swell during baking. Bake for about 15-20 minutes, until it turns yellow and is lightly baked. Then take out the tray, pour the composition and sprinkle the grated cheese on top. Put the tray back in the oven for another 25-30 minutes until the composition becomes coagulated and the cheese on top is browned.


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Mussel pilaf prepared with onions and garlic, sprinkled with white wine, seasoned with thyme and bay leaf

Saint Jacques shells with gratin mushrooms.

Saint Jacques shellfish recipe with champignon mushrooms and dry white wine, au gratin with cheese

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Jamie Oliver: I had some fantastic revelations about this recipe and I want to tell you about them.


Quiche with spring herbs and salmon

Few things are less appetizing than leftover fish for dinner. Eating it cold is not good, if you heat it it dries too much. As the #stopwastingromania problem is not to be thrown away, the best idea is to combine it with creamy ingredients, which will somehow preserve its flavor and texture.

The quiche that revived last night's piece of salmon also saved two bundles of leurdă plus one watercress from the market, because it's still a waste to let the wonderful spring greens wither on the stalls.

For the base of fragile dough or brisée dough, I mixed with my fingertips 100g of diced cold butter and 200g of flour plus a pinch of salt, until they turned into crumbs.

I tied the dough with 2-3 tablespoons of cold water, working it just enough to turn it into a ball that must be rested for 20 minutes in the cold.

I then spread out a thin sheet, slightly larger than the tart shape I had placed, pricked it with a fork and put it in the fridge for another 20 minutes.

With useless beans placed over the brisée pasta and the oven heated to 200 ° C, the ‘blind’ baking took 20 minutes.

During this holy third of the dough dough for 20 + 20 + 20 minutes, there was enough time to prepare the filling:

  • I sautéed leurda and watercress in two cubes of butter.
  • I formed the quiche machine from 300g of fresh cream of 30% fat, 2 whole eggs and 2 egg yolks, salt and a nutmeg powder. The remaining egg whites can be stored in the freezer for up to 12 months.

When the blind cooking time had elapsed, I removed the beans and sprinkled the chopped salmon and greens over the dough, followed by the appliance. I baked for another 25 minutes at 180 ° C, after which four people said they were very happy with another salmon dinner.

Quiche is a delicious way to capitalize on seasonal vegetables in combination with almost any protein you have on hand, left over from dinner or that feels awkward in the fridge. Welcome.


Salmon and spinach tart

The tart with salmon and spinach does not require many ingredients and does not take very long to prepare. Indeed, it would be nice to add an extra pinch of salt, I limited myself to the salt contained in Parmesan cheese, because I prepared it for the little one.

Mix the cold butter with the flour until you get a breadcrumbs. Add 1-2 tablespoons of water (in turn) to bind the dough and divide it in two. Grease the mini tarts with butter and put in each dough. Prick it with a fork and put the molds in the preheated oven at 180 degrees for about 15 minutes.
Meanwhile we prepare the filling:

  • 100 g of wild salmon
  • a handful of chopped spinach
  • 10 gr butter
  • 100 gr cream
  • 1 or
  • 2 tablespoons lemon juice
  • 2 tablespoons grated Parmesan cheese (to put on top)
  • a pinch of salt (optional)

We prepare the salmon on the grill in the classic way (about 5 minutes). Put the butter in a pan and add the spinach, which we let drop and then put it on the plate. Chop the salmon and mix it with the spinach and lemon juice.


When the 15 minutes have passed, take the tarts out of the oven, put the salmon and spinach mixture and carefully put the cream mixed with beaten egg on top. Sprinkle with grated Parmesan cheese and place the tarts in the oven for 30 minutes at 180 degrees.

I also prepared the delicious & # 8220spirale & # 8221 with salmon (recipe here).


Quiche with salmon, broccoli and spinach

Quiche with salmon, broccoli and spinach from: flour, butter, salt, water, salmon, broccoli, spinach, onion, garlic, eggs, mozzarella, milk, salt, pepper, butter.

Ingredient:

  • 230 g flour
  • 130 g cold butter
  • 1/2 teaspoon salt
  • 4 tablespoons very cold water

For the filling:

  • 250 g fillets of salmon
  • 100 g bouquets of broccoli
  • 200 g spinach
  • 1 small onion
  • 1 clove of garlic
  • 3 eggs
  • 50 g mozzarella
  • 100 ml of milk
  • salt
  • ground white pepper
  • 1 tablespoon butter

Method of preparation:

For the dough, sift the flour into a bowl and add the cold butter, cut into cubes. Knead with your fingers until you get big crumbs. Gradually add cold water and knead until the dough is smooth. Gather the dough into a ball, which you put in the fridge for 30 minutes.

For the filling, melt the butter and add the broccoli bunches, finely chopped onion and crushed garlic. Mix with a spoon and add the salmon cut into pieces, the spinach cut into strips, salt and pepper to taste. Cover the bowl with a lid and let the ingredients soak for 10 minutes, then allow the composition to cool. Grate the mozzarella, add it over the composition and mix.

Roll out the dough into a disc 10 cm larger than the diameter of the tray. transfer it to a bowl greased with butter and lined with flour. Prick it from place to place with a fork and cover it with baking paper, and place beans on top and place the tray in the preheated oven for 15 minutes at 180 ° C.

Remove the dough, remove the baking paper and beans and spread the filling over the dough. Pour the eggs well mixed with the milk on top and put the tray back in the oven for 40-45 minutes in the oven, also at 180 ° C, until browned.


BENEFITS

The Omega-3 fatty acids in salmon help lower cholesterol. Salmon consumption has been associated with a reduced risk of many cardiovascular problems, such as myocardial infarction, stroke and high blood pressure. Broccoli is low in calories, but rich in micronutrients. It contains glucorafanin, a chemical compound that the body processes in the form of anti-cancer compounds. Broccoli contains a significant amount of fiber, which helps reduce "bad" cholesterol (LDL) in the body.


Spinach thaws long before.

The oven is preheated to 210 ° C.

Lasagna pasta is boiled in salted water, respecting the time and cooking mode indicated on the package.

Grease with butter, a rectangular bowl, deep enough, add a layer of lasagna, a start of salmon, a start of spinach and Parmesan. Then continue in the same way with the rest of the ingredients.

Add salt and pepper and cover with sour cream and a little Parmesan cheese. Bake for 25 minutes.


Video: Salmon Broccoli Maximus Quiche Bruno Albouze (December 2021).