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Today's recipe comes with two ingredients that I haven't presented to you yet, but I don't really know how accessible they are in our supermarkets. There are some products specific to Japanese cuisine and the aroma of both is fish. The dashi I use is in the form of granules, I can only compare it with vegeta, but it has a marine taste and soup is made from it. Bonito flakes (google tells me it's a palamid) are made from dried fish, then shaved into very thin slices with a special utensil.
- 500 gr fresh spinach
- 2 tablespoons soy sauce
- 1-2 teaspoons of dash dissolved in 50 ml of water
- 1 packet of bonito flakes (katsuoboshi)
Preparation time: less than 30 minutes
RECIPE PREPARATION Japanese spinach:
In a large pot put salted water to boil. When it starts to boil, add the cleaned spinach and leave for about a minute. Rinse in cold water and set aside to drain.
Meanwhile, mix the soy sauce with the dashi dissolved in water.
Drain the spinach well and cut into 2 cm pieces. Place in bowls and pour the soy sauce mixture with dashi. Sprinkle with bonito flakes and serve
Beat the eggs in a bowl until light and airy.
Add dasha broth and 1 teaspoon soy sauce. Stir.
Grease the pan a little with oil and heat over medium heat.
Pour the egg mass and dasha into the pan until you get a thin pancake. Use chopsticks to remove any air bubbles.
When the omelet is lightly browned on top, work with chopsticks to peel off the edges.
Now, the hard part: imagine that the omelet is divided by horizontal lines into three sections, the first of which is farthest from you. Use the chopsticks to run 1/3 of the omelet from the far side to the center. Now roll those 2/3 of the omelet over the remaining 1/3.
Pour some of the egg and dasha mixture over the empty side of the pan, lifting the toasted omelette so that the liquid mixture flows underneath.
Repeat the steps until the tamago gets 2.5 cm thick. Remove from the pan and press with a bamboo sushi mat. Then cool the dashimaki to room temperature and remove the mat.
- 1 kg of fresh spinach or 450-500 g frozen
- 3-4 tablespoons of oil
- 1 small onion
- 2-3 cloves of garlic
- 200 ml sour cream for cooking
- salt to taste
First of all, if you have fresh spinach, wash it very well in some water. Drain well and cook for a few minutes, until soft.
Then chop the onion and fry it in oil until soft, over low heat. Add a little salt to keep it from burning.
Add the crushed or grated garlic and leave for another minute or two. Then put the chopped spinach bigger or smaller, depending on how you like it.
*If you have frozen spinach, let it thaw, drain it and chop it.
Cover the pan and cook for another two minutes, then add the cream and salt to taste.
Cover again and cook for a few more minutes to make your tastes.
The food is ready and you can serve it hot with poached eggs. Good appetite!
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Spinach pie with salted cheese & # 8211 Spanakopita & # 8211 Greek recipe
Spinach pie with salted cheese & # 8211 Spanakopita & # 8211 Greek recipe. Spanakopita recipe with feta or telemea, spinach and thin pie sheets. How to make spinach pie? Pie recipes. Spinach recipes. Commercial recipes with thin pie sheets.
This pie with spinach and cheese is very easy and quick to prepare. You can use both fresh and frozen spinach (preferably leaves, not chopped). The spring aromas of this Greek specialty are given by the spinach leaves and green onions in the composition.
About spanakopita we can say that it is a traditional Greek dish: a pie made of thin sheets (filo or Greek sheets) greased with melted butter or olive oil and filled with a thick layer of spinach sautéed with green onions and then mixed with feta cheese and eggs . Other versions of this wonderful pie are pascal cake from Liguria (Italy) or pita zeljanica from Serbia and Bosnia. (source)
I have made this wonderful spinach and cheese pie about 3 times so far and my family was very happy with it. How can it not be? Besides the fact that it looks extremely good, it is also very tasty! We liked it hot and cold, the next day.
Fresh spinach can also be eaten raw in salads. It is a very healthy vegetable that contains many vitamins and minerals. When we cook it, it is good not to overcook it because it loses these properties and becomes very unsightly (green becomes brown). Many children refuse spinach dishes for this reason: they are unappetizing.
Mine are great lovers of spinach and most often I prepare it in the form of puree with white sauce and garlic (recipe here) or variant lighter (recipe here) accompanied by mesh eggs, skewers (see here) or meatballs (see here).
For this pie with spinach and salted cheese (spanakopita) I used fresh spinach bought from the market. The traditional cheese is feta (Greek cheese) but you can also adapt the recipe with a softer and creamier Romanian telemea. The sheets used are from the thin ones for the pie (NOT puff pastry!). I also needed a good olive oil and a little butter. Because I really like the spinach-garlic combination, I decided to put 3-4 puppies in the filling. Not all spanakopita recipes include garlic or greens, but only green onions, feta cheese and a little grated nutmeg. I was inspired by here.
You can also make thin sheets at home if you have the right space and you know how - find the recipe here.
From the quantities below it results approx. 6-8 servings of pie with spinach and salted cheese or spanakopita.
1. Recipes that you can prepare in less than 10 minutes
Smoothie with raspberries and oatmeal
The first recipe opens the day - so a breakfast preparation, which will be ready in just a few minutes and which gives you energy for many hours, thanks to the combination of cereals and fruits.
- 150 g raspberries
- 1 sliced banana
- 120 ml unsweetened almond milk
- 50 g of oatmeal
- 200 g low-fat yogurt
- 1 teaspoon maple syrup
Nothing simpler: all the above ingredients are mixed in a bowl or jar with the help of the vertical mixer, after which the drink is ready to be enjoyed.
Avocado and egg toast
A snack with high nutritional value, also suitable for breakfast
- 2 slices of toast
- a Coptic avocado
- 2 eggs
- half a lemon
The avocado fruit is cut in half and crushed until a paste is obtained, which we mix with a little salt and lemon juice. With this dough, grease the slices of bread, then add the pre-fried eggs on top in the pan, or in the fryer with hot air instead of oil.
Goat cheese omelet
A quick, tasty and filling snack, which does not take more than 10, at most 15 minutes, before it is ready. The recipe is designed in such a way as to obtain 4 servings.
- 8 large eggs
- salt pepper
- 1 tablespoon butter
- 120 g of crushed goat cheese
- 4 cloves green onions
- 3 tablespoons olive oil
- 1 tablespoon wine vinegar
- 1 teaspoon mustard
- 6 cups of arugula
- a small, heated wand
Mix the eggs, ½ teaspoon of salt and ½ teaspoon of pepper in a bowl and add a little water. In parallel, heat the butter in a pan over medium heat and fry the eggs for 2-3 minutes. Next, sprinkle the cheese and green onion on top, finely chopped, and fold the omelette twice, from the edges to the center, after which you can cut it into 4 equal pieces.
Separately, mix the oil, vinegar and mustard with a pinch of salt and a little pepper and pour the sauce over the arugula. Serve with the heated baguette.
Chicken salad with avocado and cucumber
A combination as simple as it is tasty and healthy, based on chicken breast and avocado.
- a cup of soybeans
- 1 chicken breast
- ¼ cucumber, peeled
- ½ avocado
- de lemon juice
- 2 teaspoons olive oil
- 1 teaspoon assorted seeds
- Verde lettuce
First, boil the soybeans for about 3 minutes, then leave them with the chicken breast and cucumber in a bowl. In a blender, mix the avocado core, some of the lemon juice and olive oil, then add this mixture over the contents of the bowl.
On a plate, roll out a few lettuce leaves, add the mixture prepared in the bowl on top, and at the end, sprinkle a few assorted seeds and a little of the remaining lemon juice.
Japanese miso soup - more than a culinary treat
Miso, a traditional Japanese ingredient, is ubiquitous in Japanese cuisine. For the Japanese, miso represents the taste of food made by their mother, the taste of "home".
Miso is a very nutritious superfood, but also an aromatic and very versatile ingredient in the kitchen. Miso can be diluted, used as a dressing, in its thicker form it can be pickled or marinated, sprinkled over grilled or steamed food. But, in most cases, miso is consumed in large quantities in soups and is served for breakfast, lunch and dinner.
Health benefits of miso paste
Miso is, in fact, a paste of fermented soybeans, obtained from cooked soybeans, salt, water and fermented crops called kōji, obtained from rice, wheat or barley, to which is added a mushroom called Aspergillus oryzae. The soy mixture is left to mature for six months or even three years. It has a smooth or granular texture and a color that varies from light cream to dark brown.
In addition to giving it an intense color and delicious aroma, this long fermentation process makes miso a superfood — it is rich in minerals and calcium and contains many vitamins, including vitamin E, which is not present in soy before fermentation. Also, the fermentation process converts soy protein into an amino acid that is easier to digest, providing the benefit of a plant-rich protein food.
Miso is a probiotic, a living ingredient. Lactic acid bacteria help maintain the health of the digestive system.
Linoleic acid and saponin, two natural chemicals present in miso, are known for their ability to lower cholesterol and the risk of heart disease.
Isoflavones and vitamin E in miso reduce the risk of osteoporosis.
Reduced risk of cancer
A 2003 report published in the Journal of the National Cancer Institute tracked 21,852 Japanese women for 10 years and found that those who drank at least three bowls of miso soup a day reduced their risk of breast cancer. half - the results were more impressive in premenopausal women.
Studies on the role of the intestines in physical and mental health have suggested that miso is good for both: a study published in "Psychiatric Studies" found that people who eat more fermented foods, including miso, have fewer symptoms of social anxiety.
Remedy for hangover
After a night of drinking, your body needs amino acids, water, vitamins and minerals to eliminate alcohol from the body. A bowl of miso soup has all these things - plus sodium that helps you stay hydrated.
Miso has the same origins as other Asian ingredients, including Vietnamese fish sauce and Korean kimchi: it's all about the ancient method of preserving food by fermentation. The most widespread belief about miso is that it was invented in prehistoric China in the form of a fermented salty preservative called hishio and was introduced to Japan by Buddhist monks in the 7th century. As Buddhism spread throughout the country, miso became an important source of protein - especially for the central regions of the country. Miso was a valuable source of food for warrior samurai between the middle of the 15th century and the end of the 16th century. Even today, despite the wave of culinary Westernization of Japan, millions of Japanese still start their day with a serving of fermented miso soup.
The traditional method of obtaining miso is as follows: soybeans are soaked in water, then cooked, crushed, shaped into lumps the size of an ostrich egg and hung on the string, so that bacteria in the air begin the fermentation process. . After a few weeks the Bulgarians - now hard and full of mold - mix with salt and water to make miso paste. Until recently, you could still see the rice cakes full of miso lumps hanging under the eaves of country houses.
Today, miso is produced on a larger scale, but the basics are the same: a culture of bacteria called koji is introduced into cooked rice. Koji is mashed with cooked soy, water and salt and then fermented.
Three types of MISO
Although miso is made in the same way, there are several types of miso that vary in color, from cream or light brown to red or dark brown, with flavors ranging from sweet to salty with a rich complexity. In general, the color is a good indication of taste, the lighter the color, the less salty miso is.
The most common type of miso in the West is kome miso ("rice miso"), made from cooked rice and soybeans (and sometimes barley). The mixture is left to ferment between six months and three years and has a color that varies from light cream, light brown to reddish brown, and the taste varies from moderately sweet to very salty.
In the West miso can be found and classified by color:
White miso (shio miso) is soft and creamy, smooth and moderately fragrant. This type of miso is good in soups, dressings and marinades. Some people also use it in dessert recipes.
Yellow miso (shinshu miso) derives its name from the mountainous central part of the main island, Nagano Prefecture, where it is obtained. It has a smooth texture and an intense yellow color, tends to be saltier and has a universal use.
Red miso (miso), which also includes the famous Sendai miso, is found in a smooth but granular form. It is salty, and, like shinshu-miso, it is a miso that can be used anyway. This thick, reddish-brown paste is fermented for up to three years, which gives it an intense and complex taste. In Japan, red miso is used especially for soups served for dinner is very good and for marinades and sauces for fresh vegetables.
Other types of miso can be found in Asian shops: miso mugo, made with a crop based on barley or wheat and which is generally used in the warmer regions of Kyūshū and Shikoku Islands. Miso mothers, made only from soy, are found mainly in the Nagoya area. It has an intense and very salty taste, with a bitter tint and has a dark brown color. Chōgō miso means "mixed miso," uses more than two varieties of crops and is appreciated for its very balanced taste and aroma.
What kind of miso is good to use
Any type of miso can be used in the same way for cooking, just adjust the amount according to the flavor of the type of miso used. But if you want only one type of miso, then it is good to use yellow miso. (If the name is not mentioned on the label, you can look for a slightly brown color.)
Where you can find miso
In the West you can find organic miso paste, produced in the West or imported from Japan, in specialized stores or in online stores. Miso is a fermented food and keeps well for long periods of time if stored in an airtight container and in dark and cold places.
How to make miso soup
In the preparation of miso soup it is good to avoid boiling it - because it destroys both the taste and the probiotics in miso. If the soup is boiling, it can be removed from the heat just before adding miso.
Miso soup with tofu and wakame
Among the many variations of miso soup, here is a classic recipe, consumed especially for breakfast. It is the Japanese equivalent of the western sandwich. If you don't have wakame (dried kelp), try watercress, peas or even broccoli. The charm of miso soup lies in its versatility - so you can experiment with various ingredients and create your own recipe.
Quantities for 4 servings
3 1/3 cups Dashi (a Japanese soup base, optional)
1 tablespoon miso tip
2 pieces green onions, finely chopped diagonally
- Soak the dried seaweed in 4 tablespoons of water for 10-15 minutes, then strain. Meanwhile, strain the tofu and cut into cubes.
- Pour dashi (if used) into a pan, bring to medium heat until it starts to boil. Put the miso paste in a small bowl, then add a little warm dashi from the pan, enough to dilute and soften it.
- Add the seaweed, tofu to the pan, then let the soup boil for a few seconds, then turn off the heat immediately.
- Add miso to the pan, mix well until smooth. Pour the soup into preheated bowls, decorate with green onions and serve immediately.
Shiitake miso spinach soup with mushrooms
The charm of this soup is that, in addition to its delicious taste, the juices left by the shiitake mushrooms replace the dashi soup base.
Quantities for 4 servings
200 gr fresh Asian mushrooms (can be enoki and shimeji) or assorted mushrooms (pleurotus)
1 cup chopped spinach leaves
1 tablespoon lightly fried sesame seeds for decoration
- Put the dried shiitake mushrooms in a saucepan with 3 ½ cups of water and set aside for 10-15 minutes until the rest of the mushrooms are ready. When the shiitake mushrooms are soaked in water, take them with a spoon with holes and drain as much juice from them. Remove the hard stems (which can be used for a soup juice or may have other uses) and cut into small pieces, then put back in the pan.
- Peel and finely chop the fresh mushrooms.
- Put the pan with shiitake mushrooms on low heat and leave until it starts to boil. Add the fresh mushrooms and turn the heat to medium. Add the spinach leaves. Take the pan off the heat.
- put the miso pasta in a bowl, add a pinch of soup and mix with the pasta to dilute it. Add the mixture to the pan and mix well.
- Put the soup in bowls, sprinkle with sesame seeds and serve immediately.
Source used: https://www.rodalesorganiclife.com/food/health-benefits-of-miso-soup
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Spinach & # 8211 contraindications and precautions
Spinach is not recommended for consumption in the case of certain categories of people suffering from certain diseases, according to csid.ro. Thus, writes the quoted source, spinach should not be consumed by patients with rheumatism, gout, hepatitis, kidney or bladder stones, gastric or intestinal inflation or arthritis, because it contains oxalic acid, contraindicated in these diseases.
Several studies have shown that spinach, consumed in large quantities, can be a factor in the appearance of kidney stones because it is rich in calcium and oxalates.
Another study showed the link between spinach consumption and anticoagulant drugs, such as warfarin. Due to the rich content of vitamin K, consuming spinach in significant quantities can decrease the effectiveness of warfarin.
Before starting a spinach-based diet, it is advisable to consult your doctor to see what is the ideal amount you can consume, depending on your problems and medical history.
- Before you chop the tomatoes for the chicken dish with spinach, you can peel them. To make this as easy as possible, boil a saucepan of water and when it starts to boil, scald the tomatoes (put them in hot water and take them out in five seconds).
- You can use in the preparation 1 bunch of green onions and 1 bunch of green garlic.
- If you want to add a special taste and texture to the dish, add a diced sweet potato.
Spinach with garlic and milk, step by step video recipe
Spinach with garlic and milk, video recipe. How to make a spinach with milk and garlic. Spinach sauce with garlic and bechamel base, step by step recipe.
I will not hide from you, since childhood I have a great weakness for this spinach with garlic and milk. The top, this simple dish and so, but so tasty, I did not discover it in the kitchen of my Grandmother, who prepared from spinach exclusively her spinach soup, in which floated delicious scallops of smoked bacon and "noodles" of Romanian omelet, but through neighbors.
I was quite young when Tünde moved into our yard with her mother Ibike and her father, whom I forgot her name. I haven't heard from them in a long time, the family has emigrated to Canada since the old regime, but on the blonde girl, with blue eyes like two flowers don't forget me (yes, a trivial comparison, but which in the case present expresses the truth better than any other formulation), I still remember it fondly. She was about the same age as me and beautiful fire, her parents were inspired when they chose her name, which in Hungarian would mean "fairy". Well, in this childhood friend's house, I discovered the brilliant combination that is this spinach with garlic and milk next to “bundas kenyer”, meaning french toast, lost bread or, on our language & # 8230 frigans.
After so many years of experience in the kitchen, I can't help but think that this was, more than likely, the route traveled by many other dishes specific to the ethnic groups who lived here in Banat and who are part of so diverse today. and, I could say, the cosmopolitan gastronomy of Banat. Children who have become friends and eaten in each other's homes, mothers who have become friends in turn and who have exchanged recipes & # 8230 this is how culinary diversity is born, raised and polished.
Returning to today's recipe, it's very simple. The base is a bechamel sauce, to which is added the blanched spinach, plenty of garlic and a drop of freshly grated nutmeg, if you like. It goes great with eggs prepared in any way, from eggs to omelets or poached eggs. It goes just as well with a poached or grilled chicken breast and in my mother-in-law's house I discovered the same spinach sauce served with meatballs or, at other times, sautéed chicken liver.
Properties of spinach
In addition to the wonderful taste, these fleshy leaves, full of chlorophyll, contain a significant amount of folic acid, vitamins B1, B2, B6, B9, PP, C, E and K, carotene, proteins, lipids, carbohydrates, mucilages, lutein, iron, as well as a specific substance called spinach, so when we prepare a meal with spinach, at the same time we will also benefit from its properties of mild laxative, depurative, antianemic, hypotensive, nutritious, remineralizing, aphrodisiac and hypoglycemic. So we have every reason to include it as often as possible in the diet, cooked in various ways or even raw, in the form of salads (see the recipe for spinach salad with prosciutto and melon or salad with spinach, halloumi and pears).
In order for this recipe, already very simple, to become child's play, we made a video recipe for you, which you can watch immediately after the list of ingredients at the end of the article, you will also find the text version of the recipe, in printable format. Increase at work (which will be little) and great appetite (for a simple but very tasty food).
What do you need
- 2 cans of frozen spinach or 3 tablespoons fresh spinach, cleaned, blanched and chopped
- 1 tablespoon brown brick
- 1 tablespoon cottage cheese with large cream, baked, unused
- 3 tablespoons sour cream
- 1/2 cup milk
- 6 large beaten eggs
- 1/2 cup of universal flour
- 1/2 cup yellow corn
- 8 sheets of melted filo dough
- 4 ounces (1 stick) melted butter