New recipes

Spinach salad with milk core

Spinach salad with milk core

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

For the beginning I washed the spinach, then I cut it into thin slices (that's how I cut the salad), onion slices, tomatoes, cucumbers and dill. I added the olive oil, salt, I mixed very well, and at the end the milk core from Delaco.

Spinach puree with milk kernel

Spinach puree a simple but tasty recipe served this time with fried egg and milk core from Delaco . Spring is coming fast and now is the time to take advantage of all the greens that appear on the market. Hence the idea of ​​combining this spinach puree easy to prepare with the delicious Milk core .

Ingredient Spinach puree :
1 kg spinach
250 ml of milk
2 tablespoons flour
50 ml oil
4 cloves garlic
1 or person
milk core

Preparation of spinach puree :
Spinach wash in several waters, clean the stalks, then boil in salted water. Strain and finely chop with a knife (you can also chop with a mincer or robot). Peel a squash, grate it and squeeze the juice. Heat 50 ml of oil, to which we add 2 tablespoons of flour and 2 cloves of crushed garlic then put and spinach Chop. Mix and add 250 ml of milk, salt to taste and the remaining crushed garlic. Let it boil for a while until the puree thickens a little and then take it off the heat. We can serve this spinach puree with fried egg, and I personally recommend serving with milk core. It is a real delight.

Spinach puree with milk and garlic & # 8211 diet recipe without rancid with frozen or fresh spinach

Spinach puree with milk and garlic & # 8211 diet recipe without rancid with frozen or fresh spinach. How to make creamy spinach puree? Frozen spinach dish with garlic and milk. Spinach recipes. Puree recipes. Garnish recipes.

I make this spinach puree with milk and garlic at least twice a month. We really like it because it is creamy, fine, has a bright green color (not washed, brown or yellowish) and is very quick and easy to prepare. It is a spinach dish suitable for children, as they are very pleased with its taste.

I love spinach picked from the garden or bought from the market and I often cook fresh spinach. Sometimes, however, time does not even allow me to reach the market and I choose the & # 8222B & # 8221 & # 8211 frozen spinach option. Plus, in the winter, when I have nowhere to buy fresh spinach, I often turn to it.

Aperitif with Milk Core

Aperitif with Milk Core

Here is how I promised the other day I came back with an idea to serve Cauliflower salad . I used Milk core which is one of my favorite cheeses in making this appetizer or snack, as you like to call it & # 8230. In addition to tomatoes, cucumbers, hot peppers, I also cut a few pieces of smoked bacon on a plate & # 8230. God, what a delight & # 8230. A simple and yet so good way & # 8230. What is sophisticated is not always very good. I have always been on the principle that simple foods, prepared by our mothers, grandmothers have a special flavor. Even if they are more old-fashioned, these dishes evoke pleasant memories now that, after years, I also prepare them for my children & # 8230. Are you right?

Ingredients Appetizer with Milk Core :

3 boxes with Milk core
tomatoes, cucumbers, hot peppers, onions
cauliflower salad (see recipe here)

Preparation of Appetizer with Milk Core :

Nothing is easier to prepare than this appetizer & # 8230. Even if you are taken by surprise by the guests, you do it honorably in front of them with this service. Prepare first Cauliflower salad as I described in the recipe ( Here ).
Milk core the cut washers. Tomatoes and cucumbers sliced. Put a round of Milk core, over cauliflower salad , cucumber slices, cauliflower salad , milk core round, cauliflower, and at the end the cheese & # 8230 You can alternate the rows as you wish & # 8230
I suggest you try this option even with Roe salad , this combination is also insane. You will be right if you try. Along with these appetizers I also put in the morning, onions, hot peppers, tomatoes, radishes, cucumbers and holy smoked bacon from the country & # 8230.

Aperitif with Milk Core

Have a good appetite! We hope you like this recipe as well.

Delicious spinach recipes - tasty and healthy!

Spinach is a wonderful vegetable, with a high content of iron, vitamins C, A, E, B6, potassium, magnesium and folic acid. But beyond these undeniable properties, spinach is also very delicious. Here are 5 simple recipes, easy to prepare, that will reveal the fantastic taste of spinach. Even the most capricious will be delighted!

Chicken soup with spinach

180 g chicken breast
180 g fresh spinach
4 cups chicken soup
2 tablespoons soy sauce
2 tablespoons finely chopped green onions
2 teaspoons sugar

Method of preparation:
Wash the spinach leaves thoroughly, then scald them in a pot of boiling water. Leave them for about 7 minutes, then take them out and put them in cold water. Separately, in another bowl, boil the diced chicken breast. When the meat is cooked, add it over the chicken soup with soy and sugar, which simmered until boiling. The spinach is passed with the help of a food processor, and the pasta is added to the soup on the fire. Leave for another 5 minutes, then sprinkle with finely chopped green onions. Serve hot, with croutons next to it!

Spinach pudding

1 kilogram of fresh spinach
1 & frac12 cup of hot milk
1 cup cheddar cheese, grated
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
a pinch of pepper
a nutmeg knife tip

Method of preparation:
Wash the spinach leaves well, then boil it when the water boils. When it's ready, squeeze it well, leave it to cool, then chop it into fringes. In a saucepan, over low heat, melt the butter, then add the flour, stirring constantly. Pour the milk and incorporate. Keep the mixture on the fire until it becomes a creamy sauce. Sprinkle with pepper, salt and nutmeg. In a yena bowl, place a bed of spinach, over which pour the white sauce. Top everything with a generous layer of cheddar cheese. Put everything in the oven for 15-20 minutes. A simple, extremely tasty recipe!

Spinach salad with gorgonzola

300 g fresh spinach
50 g walnut kernels
80 g gorgonzola cheese
30 ml balsamic vinegar
a tablespoon of olive oil
soy sauce

Method of preparation:
In a Teflon pan, fry the walnuts a little. In a large bowl, after you have washed it, put the bouquet of fresh spinach and pamper it with a drop of soy sauce, olive oil and pepper. Add the gorgonzola cheese cubes, walnuts and croutons on top. At the end, pamper the salad with balsamic oil, which, beforehand, you put on high heat and boiled until it reached a creamy consistency.

Spinach foam

200 g fresh spinach
100 g sour cream
5 egg whites
a clove of garlic

Method of preparation:
Scald the fresh spinach leaves. In a blender, put the spinach, sour cream, egg whites and crushed garlic and mix well until you get an airy, fluffy cream. Put the foam in a bowl, which you will leave to rest in the fridge for two hours. Serve the spinach foam with hot slices of toast.

Potato bite with spinach

1 kg of potatoes
500 g spinach
125 g sweet corn
a clove of garlic
olive oil

Method of preparation:
Boil the potatoes well, then pass them as for a puree. Add the olive oil. In a yena bowl, put a generous layer of puree. Then top it with a layer of spinach, which you have previously scalded, finely chopped and ennobled with garlic. The third layer should be sweet corn. Continue placing the potatoes, spinach and corn in layers, and finally season. Put the dish in the oven for 20 minutes, then serve! It's delicious, easy to prepare and cheap!

We will clean the onion, wash it, finely chop it and put it in a saucepan with high and roomy walls (we will use it until the end).

When the onion becomes translucent, add the pieces of lamb that I washed with water and vinegar (to remove the unpleasant odor) and leave them to harden for about 5-10 minutes.

Then add 2 cups of hot water, put the lid on the pan, simmer to simmer the meat.

From time to time we stir, and if the liquid drops we add hot water.

The spinach that I cleaned from the tail and washed well from the ground or sand under a stream of cold water, we add chopped (if necessary, and if we do not add it whole) in the pan after the lamb is well prepared.

Let everything boil together for about 30-40 minutes.

Towards the end we add the tomato paste, the finely chopped leurda.

Season to taste with salt and pepper.

This lamb dish with spinach will be served hot with polenta, with a green salad with radishes and green onions.

Today we have for you an absolutely delicious spinach puree recipe with Milk Core from Delaco!

To prepare it, first wash the spinach in more water, clean the stalks, then put it to boil in salted water. When it has boiled, strain it with a knife and chop it finely (you can also chop it with a mincer or robot).

Peel the garlic and grind it. Heat 50 ml of oil, to which you add 2 tablespoons of flour and 2 cloves of crushed garlic, then add the chopped spinach. Mix and add 250 ml of milk, salt to taste and the remaining crushed garlic. Bring to a boil until the puree thickens a little and then remove from the heat.

The spinach puree is served with fried egg with the tasty Maco de Milk cabbage from Delaco. It is a real delight that your family will love!

Similar recipes:

Spinach salad with nuts and garlic

Raw spinach salad recipe with walnuts, sunflower seeds and garlic, with olive oil dressing and lemon juice

Spinach salad in aspic

An original and tasty way to serve spinach: aspic.

Spinach pudding

Baked spinach pudding recipe with milk, breadcrumbs, sour cream and flour

Spinach soufflé with cheese

Spinach soufflé recipe with cheese, prepared with milk, eggs, flour and with margarine or butter

Waldorf salad

Waldorf salad, a simple salad recipe based on celery celery, fruits and nuts, seasoned with a mayonnaise dressing. How to prepare Waldorf salad and what variations the recipe allows.

In New York at the end of the 19th century, more precisely in 1896, at the charity ball of the Saint Mary Children's Hospital, chef Oscar Tschirky introduced in the menu this Waldorf salad, which will become extremely popular, one of the famous salads of American cuisine. . The recipe was based on celery green celery, apples and the indispensable star of American salads, mayonnaise.

Another famous American salad is Cobb salad, whose recipe you can discover with a click here. Let's not forget no less the famous coleslaw salad, with a rather Dutch origin but which, through American cuisine, came to conquer the whole world.

Later versions of this classic recipe brought additions and variations such as walnut kernels, pine seeds, grapes or raisins. Waldorf salad dressing tends to retain its creamy appearance, even though mayonnaise can be lengthened or even replaced depending on tastes with cream or yogurt.

One of the specific and indispensable ingredients in Waldorf salad is the celery stalk Apio. Our Romanians tend to replace it with celery root, which can be considered normal, if we consider that Apio celery stems are not as easy to find as the root. The taste of celery root can not be bad, however I would insist on the fact that the two give special values ​​to the salad, as such we will have a completely different salad than the original. Celery Apio brings a happy note of freshness to this salad and makes it so special. Replacing celery stalks with celery bunches leads to a completely different recipe, a variation called Emerald Salad.

Many consider Waldorf salad a summer salad. I am inclined to consider it more of an autumn-winter one. Celery celery season begins in the fall. At the same time we have plenty of apples and nuts, mayonnaise is better for us this season than in summer.

As a small and final recommendation, for a softer but crispier texture and to be easier to digest, the walnut kernel can be soaked in water the night before. Through this operation, the chemical composition changes, the heavy oils that make the nut sometimes difficult to digest dissolve and the texture is crispy and light. The next day, after the water drains, it is dried on an absorbent paper towel, after which we can brown them in the pan or in the oven for an extra flavor.


My favorite eggplant salad recipe
I was looking for a way to get a whiter salad that isn't spicy. For this, I mixed the baked eggplant with bread crumbs soaked in milk.

Bake two larger eggplants on the flame from the stove or in the oven, as each prefers. Peel a squash, grate it and squeeze the juice. After about 30 minutes we take them out, clean them of burn marks and seeds, then put them in a bowl and let them sit in the milk. Separately, we also put half a white bagel in the milk.

Strain the eggplants, chop them, mix them with well-squeezed bread crumbs. Homogenize, add salt and a raw yolk and pour oil, about 200 ml, a little, like mayonnaise. & # 160

Before serving, put the finely chopped onion in the salad and keep it a little in the water, so that the juice comes out quickly. We decorate as we like. I used olives, donuts, cherry tomatoes.


  1. Chaunceler

    informative article

  2. Falk

    I think you will allow the mistake. Enter we'll discuss it. Write to me in PM, we will handle it.

  3. Mirek

    The portal is simply wonderful, there would be more of them!

  4. Gilmore

    Right! Goes!

  5. Teremun

    This message is incomparable,))), I like :)

Write a message