Traditional recipes

Spinach puff

Spinach puff


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I melted the butter in a pan, added the spinach, seasoned with salt, pepper and nutmeg and let it simmer. Then I added sour cream, Parmesan cheese and left the spinach to cool a bit. Next, I incorporated the yolks, the beaten egg whites, I mixed them lightly in the composition.

I placed the soufflé in nice porcelain pots and sprinkled a little Parmesan on top. I put them in the preheated oven at 200 degrees C for 45 minutes.




8 Spinach puffs to surprise you

You may not know it, but spinach is very rich in calcium and protein. In addition, vegetables have antioxidant and anti-inflammatory components that contribute to the proper functioning of the body. Isn't it wonderful to rely on foods that do so much good for our health? Better when they are part of recipes that are irresistible and very easy to make, as is the case with puff.

Classic French cuisine, souffleu (French "souffleu", "flower") is a very light dish made in the oven, which usually lasts on the basis of a combination of egg white, egg yolks and white sauce (or béchamel).

However, with a little creativity and not afraid to put your hands dirty, you can invent new possibilities in the kitchen and surprise the family with unusual options - but without losing taste.

Check out eight soufflé recipes that carry Popeye’s favorite vegetables as one of the main ingredients. They have a cone on the outside and are a mega cream on the inside.

It serves as a supplement for fish, chickens and minced meat. Or, if you prefer, as a main course. You decide! )

1. Simple Spinach Souffle

If you've never made a soul before, it's a good recipe. You will need half a packet of spinach, vegetable broth, butter, wheat flour, milk, grated Parmesan cheese, two eggs, salt, pepper and nutmeg. A secret is to cook the spinach in the stock of vegetables, bringing even more flavor to the dish. Enjoy it? The full recipe here.

2. Spinach souffle with bacon

It's hard for a recipe that carries bacon between ingredients to get bad, isn't it? Also use mozzarella and parmesan cheese in this recipe. The soul forms a delicious cone from the top and inside it is polished and full of flavor. Seriously, how can I resist? See the full step.

3. Spinach soufflé with tofu

For those who love a touch of creativity when it comes to cooking, this recipe is literally a full plate. In addition to taste, it is rich in calcium and very easy to make. The combination of spinach and tofu is incredible, and the end result is a light and tasty soul. Final touch: pieces of cheese mine on top of the oven bowl. Hmmmm! Check the preparation method.

4. Healthy spinach soufflé

This Spinach Puff recipe has different ingredients: coconut oil (extra virgin olive oil or ghee butter can also be used) and coconut milk (which can be replaced with other types of vegetable milk of his preference, such as brown rice or milk). Were you curious to see the full recipe? Is here.

5. Souple of gluten-free spinach

An excellent choice for those looking for a healthy diet, soufflé is a recipe that can be easily adapted to those with dietary restrictions. In this version, for example, nothing goes with gluten. Ingredients include a glass of yam milk and 5 tablespoons of brown rice flour. See the full list and how to prepare here.

6. Simple gluten-free spinach and lactose-free

Another light, gluten-free and lactose-free option. Remember that the breath must go directly from the oven to the table and that it is normal for it to look more pleasant after a while. This recipe is very tasty and has a high income. Perfect for lunch with the whole family, you know? Here's how to prepare.

7. Gluten-free spinach puff and tempered lactose

The difference of this recipe is that the traditional cream is replaced with soy cream. Oregano, parsley and fine herbs are the spices chosen to leave the spinach breath with the taste of wanting more. Who said lactose-free foods can't be a delight? See the full recipe.

8. The spinach souffle fits

This soufflé is a great delight to give that variety in the diet. When the souls are golden, you can take them out of the oven and taste them. or put grated cheese on the gratin! Sounds irresistible, doesn't it? See the video recipe step by step.

Which of these recipes will you try today? Tell us in the comments! And don't forget to share this post with your friend who is passionate about spinach.


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Spinach soufflé with potatoes

Thaw the spinach and let it drain in a colander.
Peel the potatoes, cut them into cubes and boil them in salted water and grated nutmeg.
The well drained spinach is mixed, in a bowl, with eggs (egg whites can be whipped), sour cream and spices. Then add the boiled and drained potatoes, breadcrumbs, flour, baking powder and crushed garlic.
Mix everything well, season if necessary, then set aside for 30 minutes to penetrate all the ingredients well.
Grease a Yenna bowl with butter and sprinkle with breadcrumbs. Pour the spinach mixture into the Yenna bowl, grate a little cheese and put it in the preheated oven for about 20-30 minutes.
Spinach can be served as such or as a garnish for steaks.
If you want, spinach can be fried in oil, like meatballs.
Great appetite!

PS. I got the idea from "my sister " Laura Schuster (http://leckereien.blogspot.com/) whom I thank very much!

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially


Pumpkin puff with cheese & # 8211 classic recipe

Pumpkin puff with cheese & # 8211 classic recipe. A souffle with vegetables it can also be made with asparagus, zucchini, cauliflower, broccoli, fresh bean pods or mushrooms.

The basic recipe of a soufflé consists of a white flour sauce (Bechamel) mixed with raw yolks and whipped with beaten egg whites. The simplest soufflé is cheese, without vegetables. You can also make sweet soufflés with chocolate or fruit & # 8211 e.g. souffle of oranges, cherries, sour cherries, pineapples, etc.

The soufflé is a kind of & # 8222bau-bau & # 8221 for many housewives and I honestly don't know why. I haven't missed a breath in the over 20 years I've been cooking. The key of success it is the thorough beating of the egg whites, their light mixing in the composition and baking at high temperature (in a preheated oven). Simple!

Here's how I made one he blew cauliflower & # 8211 very tasty too!

I was in the market these days and I found many seasonal vegetables: garden asparagus, classic pumpkin or zucchini (those with striped or darker skin), green garlic and fresh peas.

For this pumpkin soufflé I used a heat-resistant shape of 25 x 18 x 6 cm. The soufflé grows much taller so you need higher side walls. You can also bake soufflés in individual ceramic shapes (ramekins). You will need to reduce the baking time to 25-30 minutes as they are done faster.

  • approx. 500 g classic zucchini or zucchini (1 large or 2 smaller)
  • 4 eggs separate the yolks from the whites
  • 60 g grated cheese (Gouda, Emmentaler, Tilsit, Trapist etc) or cheese with white or blue mold
  • ground pepper (preferably white)
  • 20 g butter to grease the form
  • 1 tablespoon breadcrumbs for wallpaper form
  • 50 g of cheese sprinkled on top
  • 30 g butter for the flakes on top

Spinach puff

1. Choose the spinach leaves, and after washing them in more water, cut their tails and thick ribs. Pour water into a pot and put on medium heat, salt and boil the spinach leaves for 3-4 minutes until soft. Remove the leaves from the water and puree them with a blender. Then boil the puree on low heat for about 10 minutes, until all the water has evaporated from it.

2. Break the eggs and separate the egg whites from the yolks. Mix the yolks well in a saucepan with flour, then pour the milk slowly, always stirring with a wooden spoon. The mixture should be put on a very low heat, so that when it starts to boil it is immediately removed from the heat. Add the spinach puree, salt, pepper and stir again.

3. Preheat the oven to 180 degrees and lightly grease the soufflé shapes with oil. Beat the egg whites until they become a hard foam, and incorporate them into the mixture. Put everything in the oven for about 35-40 minutes, so that the soufflé rises. It is best to have the soufflé served immediately!


Spinach soufflé with potatoes

Thaw the spinach and let it drain in a colander.
Peel the potatoes, cut them into cubes and boil them in salted water and grated nutmeg.
The well drained spinach is mixed, in a bowl, with eggs (egg whites can be whipped), sour cream and spices. Then add the boiled and drained potatoes, breadcrumbs, flour, baking powder and crushed garlic.
Mix everything well, season if necessary, then set aside for 30 minutes to penetrate all the ingredients well.
Grease a Yenna bowl with butter and sprinkle with breadcrumbs. Pour the spinach mixture into the Yenna bowl, grate a little cheese and put it in the preheated oven for about 20-30 minutes.
Spinach can be served as such or as a garnish for steaks.
If you want, spinach can be fried in oil, like meatballs.
Great appetite!

PS. I got the idea from "my sister " Laura Schuster (http://leckereien.blogspot.com/) whom I thank very much!

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially


The main bar

About us

Clubulbebelusilor.ro is, since 2011, one of the most important online resources for parents in Romania. What do you find with us? All you need!

Aspiring mothers, future, new and current mothers can find current affairs articles about pregnancy, childbirth, newborn and infant care, the normal development of the baby, breastfeeding, diversification, healthy eating, family educational activities and many more. modern parenting articles, empathic education and mutual respect.


Spinach soufflé with cheese

If you want to cook a spinach dish, you can choose to make spinach soufflé with cheese. The soufflé is generally more difficult to make, but this is not the case with this recipe. It does not require much skill or time. This spinach soufflé recipe is easy to prepare and is very tasty and nutritious. Spinach is a rich source of vitamins (A, C, K, E, D) and minerals calcium, iron, magnesium, phosphorus, potassium and zinc.

Ingredient:

  • 1 kg of spinach
  • 3 eggs
  • 50 gr of butter
  • 1 cup sour cream
  • 150 gr of grated cheese
  • 1 tablespoon flour
  • salt pepper.

Method of preparation

Wash the spinach well and bring to a boil, then drain and chop. Put the butter and flour in a saucepan, leave a little, then add the spinach. After a few minutes, gradually add the cream and stir constantly. Remove from the heat and mix with part of the grated cheese, about 100 gr. Season with salt and pepper and allow to cool slightly.

After it has cooled, add the yolks, arranged in turn. Whisk the egg whites with the mixer and add them. Pour the composition into a pan greased with butter and sprinkle the remaining grated cheese on top and put in the oven. The oven must be preheated. Keep on high heat for about 40-45 minutes, then remove and serve.


Bake spinach in the oven

1 Preheat the oven to 160 ° C. Peel an onion and finely chop. Melt the butter in a medium saucepan over medium heat, add the onion and sauté until softened. Add the spinach, cover and cook for 3 minutes, stirring occasionally until completely thawed. Remove the lid and cook for another 1 minute, to evaporate all the juice.

2 Mix the flour with the milk and salt, add to the spinach and simmer for 1 minute, stirring until thickened. Take it off the fire. Separate the eggs, rub the yolks and add to the spinach.

3 Beat the egg whites in a medium bowl and gradually add to the spinach mixture. Pour into a heat-resistant form and bake for 25 minutes, until it rises and turns golden. The oven does not open! Serve immediately.

1 serving: kcal 287 kJ 1,205 protein 17 g carbohydrates 11 g fat 20 g cholesterol 502 mg sodium 160 mg


Quiche with spinach, mushrooms and Cheddar cheese

In a medium skillet, melt the butter over medium heat. Add the onion and garlic, and cook for about 7 minutes, until golden brown. Add the spinach, mushrooms, feta cheese and half a cup of cheddar cheese. Add salt and pepper, and stir for 2-3 minutes, then place the composition in the round pie tray in which you previously placed the pie sheet.

In a bowl, mix beaten eggs with milk, season with salt and pepper. Pour the mixture over the spinach composition in the pan, allowing the eggs to mix well with the spinach and cheese.

Bake in the preheated oven for about 15 minutes, then sprinkle the rest of the Cheddar cheese on top and bake for another 35-40 minutes, until the composition has set in the middle. Remove from the oven and let stand for 10 minutes, then serve.


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