Traditional recipes

Pappardelle with spinach sauce

Pappardelle with spinach sauce

Bake the whole garlic in the oven wrapped in aluminum foil for 15-20 minutes to soften.

Boil the pasta according to the instructions on the package, drain and keep warm. Put a pan with hot oil and add the chopped onion until soft. Add the mushrooms and garlic core and simmer for another 2 minutes, then add the juice. of lemon and boil for another 2 min. Add, mixing the spinach leaves and whipped cream. Season with salt and pepper, then keep on the heat until the spinach leaves have softened slightly.

Serve the pasta with Parmesan cheese sprinkled on top. This preparation can be made without spinach.

Pasta with spinach pesto sauce

Spinach pesto pasta is a very simple recipe. Preparation takes a maximum of 20 minutes. The good part is that you can prepare the sauce in larger quantities and then keep it in the fridge. It can be an ideal side dish for canapés, but also as a side dish with white meat - chicken or fish.

Ingredient: 3 & # 8211 4 hands full of fresh spinach, 2 & # 8211 3 tablespoons grated Parmesan cheese, 3 & # 8211 4 tablespoons olive oil, half a lemon juice, 2 cloves garlic, a handful of nuts or seeds pine, salt and pepper (to taste), a few cherry tomatoes.
Pasta of your choice: fusilli, feathers, butterflies, spaghetti, etc.

It has been scientifically proven: the child's intelligence comes from the mother

Recipes with loboda leaves, two dishes

Method of preparation: Start with the pesto sauce. You need a blender in which you put all the ingredients and mix them until they become a paste. If it is not creamy enough, add water (light version) or olive oil.

After making the pesto sauce, boil the pasta and follow the instructions, so as not to overcook them. When they are ready to cook, drain them with a strainer. Then put the pasta in a large bowl, add the spinach pesto sauce and chew well. Serve with grated Parmesan cheese on top and a few cherry tomatoes soaked in oil to enhance the flavor.

Pasta with gorgonzola and spinach sauce

The recipe is very good, but 200g of pasta is extremely much for a portion! It would be preferable to be whole, but even so, the portion must be reduced! Afterwards, you complain that you are gaining weight! :) .. So is the amount of oil. I only put a teaspoon of oil to 80g of pasta and they came out very tasty :) quality, not quantity.

Gorgonzola is a type of cheese with mold. It is commercially available both sweet and spicy. The recipe is very tasty. Worth a try!

About frozen spinach

Frozen spinach is commercially available in several forms: burnt whole leaves, shredded and frozen spinach in the form of blocks but also practically in the form of capsules (briquettes) or cubes or spinach cream with cream or flavor additives (I avoid this !). Chopped spinach can also be larger or finer in grain, but this can be solved later with a hand blender or a kitchen processor. The most practical seems to me the frozen spinach in cubes or capsules because it is easily sliced. I take just as much spinach out of the bag as I need and the rest goes back to the freezer.

Frozen spinach is used as such, straight from the bag. It must not be thawed and drained. In addition, in Transylvania and Banat (I am from Arad) I have not heard of spinach made with hardened onions and tomato juice. We do not fry the spinach in any way but we add it to a white sauce prepared a few minutes before. Garlic is the one that is not missing from this creamy spinach puree and is added only at the end (it is not fried because it becomes indigestible and completely changes its taste and aroma).

This recipe for spinach puree with milk and garlic does not take me more than 30 minutes if I use frozen spinach. With the fresh one, the thing is more complicated: it must be chosen by the tails, washed in 3-4 cold waters, then scalded for 1-2 minutes, drained and chopped.

Because I have problems with my stomach, I try to avoid fried foods (especially lentils) and to adapt the classic recipes to a more dietary eating style. Because I like the taste and texture of the sauce white Bechamel (also called rântaș or roux) I have to find solutions to get them without the hardening & # 8211 frying process. Those who do not have such problems and love freshly cooked spinach in the form of food with white sauce and garlic I can see here how this is prepared.

This spinach puree goes well with scrambled eggs, meatballs or with & # 8222pita with egg & # 8221 (bundaskenyer) that is, the skewers next to him (the recipe here).

From 500 g of frozen spinach results about 4-6 servings of spinach puree. It depends on how much you like spinach, but in our country it rarely gets cold in the pot.

  • 2-3 tablespoons of olive oil
  • 1 clove of garlic
  • 4 eggs
  • 100 g of baby spinach
  • 250 ml tomato juice
  • a teaspoonful of sugar
  • salt and pepper to taste

Put the oil in a pan, lightly fry the chopped garlic clove, then add the tomato juice, sugar, salt and pepper to taste. If you want, you can add other spices or herbs that you like.

Simmer for two to three minutes, add the washed and dried spinach, then, after the spinach has softened, break the eggs on top.

*If you use normal spinach, wash it and scald it for 1-2 minutes in boiled water, drain it, chop it and put it in the tomato sauce. And if you have it frozen, you just have to defrost it and Drain it, then use it.

Salt and perish eggs, cover the pot with a lid and continue cooking until the eggs are cooked as you like.

Serve with toast or wholemeal bread, it's a delight. Enjoy!

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