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Wash the spinach and leurda, peel the garlic and wash it. Bring a saucepan of water to a boil, add salt and when it boils add the spinach and let it simmer for 3 minutes.
Remove and drain the spinach, then chop it after it has cooled. Finely chop the leurda and garlic. Put the whipped cream in a saucepan, add the leurda and garlic, mix for two minutes and then add the chopped spinach, pepper and salt, if necessary.
Mix all the ingredients for another minute and turn off the heat. Place the spinach dish on the plates; fry in a tablespoon of olive oil or put in water with vinegar and salt two egg yolks and place them next to spinach. Good appetite!
Transylvanian spinach with egg yolks & # 8211 see what kind of ingredients you need for this recipe
Transylvanian spinach with egg yolks
Spinach is a plant with therapeutic effect, it is considered a medicine that cleanses the body, detoxifies it, it also treats and prevents anemia. It can be used raw in salads, boiled in soups or low as I predict in the recipe below.
Low spinach ingredient:
- 400 g frozen spinach (previously boiled and finely chopped)
- 3 pieces of garlic
- 1 l milk
- 2 tablespoons sour cream
- 2 tablespoons flour
- salt, pepper and delicate
- 70 ml oil
Method of preparation:
After the spinach has thawed, squeeze it a little with water and fry it together with the oil and crushed garlic.
Season with salt, pepper and a little delicacy, then leave for a while until you smell the garlic and extinguish it with a whisk.
The thickening consists of 2 tablespoons of flour, gradually homogenized with a little water, until it becomes a fine paste, then add the milk and the 2 tablespoons of sour cream.
Leave it on the fire until it thickens, it is usually served with egg yolks.
Spinach leaves they contain Coenzyme Q10, which is an antioxidant that plays an important role in strengthening muscles, especially the heart muscles that continuously pump blood throughout the body. Thus, Co-Q10 can be used to prevent many cardiovascular diseases, such as hyperlipidemia, heart failure, high blood pressure and other coronary heart disease.
Maintain bone health
Spinach is a good source of vitamin K, which works to retain calcium in the bones, thus leading to bone mineralization. In addition, other minerals such as manganese, copper, magnesium, zinc and phosphorus also help build strong bones. In turn, this can help prevent osteoporosis. In addition, these minerals are essential for maintaining healthy teeth and nails.
Helps the digestive system
Spinach has the ability to protect the mucous membrane of the stomach, thus reducing the risk of gastritis or ulcers. Moreover, some substances found in spinach can stimulate the resistance of the lining of the digestive tract, thus preventing inflammatory bowel disease.
Atherosclerosis is caused by hardening of the arteries. It has been shown that a pigment called lutein found in spinach can reduce atherosclerosis, heart attacks and strokes. This is because the antioxidants in spinach tend to lower cholesterol and other fat deposits that may be in the blood vessels.
Helps during pregnancy
Folic acid found in spinach is necessary for a growing fetus because it helps the normal and healthy development of the nervous system. The transfer of this nutrient can also be done during breastfeeding. That is why it is recommended to eat spinach both before birth and after birth.
There are many anti-inflammatory compounds in spinach leaves. Therefore, spinach is one of the most powerful vegetables when it comes to reducing inflammation throughout the body. This not only protects the heart, but also reduces the inflammation and pain associated with conditions such as arthritis and gout, which affect millions of people around the world.
Spinach is made up of various important constituents that have been shown to be effective in preventing various types of cancer. These include bladder cancer, prostate cancer, liver cancer and lung cancer. Different nutrients in spinach such as folate, tocopherol and chlorophyll act through different mechanisms to protect the body of people suffering from cancer. Recent studies have shown that spinach is very effective against aggressive prostate cancer, and this has been linked to epoxidanthophylls, which are unique carotenoids along with neoxanthin and violaxanthin, which directly reduce tumor activity and spread the cancer throughout the body.
Read also: Bean stew with sausages (low beans)
Protects the skin
Various phytonutrients and spinach pigments have been shown to protect the skin from the sun's harmful rays, including UV rays. They not only protect, but also repair to some extent damaged genes, thus preventing long-term skin cancer.
Recommendations for you and your home
Slow Cooker 6.0L DuraCeramic Sautéed
Vessel with lid, enameled cast iron, 3.3L, round, red
Frying pan, enameled cast iron, round, 20cm, turquoise
Daniela Iustina Horja, May 1, 2015
SPINACH is not boiled in water because it loses its vitamins, but is boiled directly in the sauce (bechamel). It is much tastier and you do not have the feeling that you are eating boiled grass.
Violeta Violeta Anisoara, April 14, 2014
I do not prepare spinach with rantas, only onions, garlic and sour cream. and of course the missing egg yolks, it is worth preparing and serving, have a good appetite, with all due respect VIOLET
Ionescu Florin, February 21, 2014
I do it without a hitch. I put the frozen spinach over a slightly hardened medium onion with two cloves of garlic. after it has opened, I leave it for another 2-3 minutes. and put a cube of butter, salt, pepper and dill (fresh or frozen) and another clove of finely chopped garlic. After approx. 2 min. with the lid on it I put a good handful of good quality parmesan, turn off the heat, mix well and leave it for another 2min. with the lid on or how long do the eggs separate. I have been cooking for some time and I have learned from my mother and grandmother that the worst thing in a meal is uncooked flour. So I looked for solutions to replace it and found that a little butter put in the last boils of food (or water from boiling potatoes or pasta) is healthier than rancid no matter how well done. At least for me and my family it's better. Good appetite!
Maria Iusan, October 20, 2013
I DO IT WITHOUT ONIONS AND I DON'T MAKE A SEPARATE RANTASU I PREHEAT A SPOON OF FLOUR WITH GARLIC AND MILK I PUT A LITTLE MORE ABOUT A CUP OF BOILED AND SPINISHED CHINESE SPINACH I SUIT ON SALT AND PEPPER AND I ADD A SPOON OF SMANT HI
Mary (Chef), October 10, 2013
chefs, October 10, 2013
Add the cooking cream and lemon juice to the spinach puree. a goodness! And the stitches, make Romanian stitches, eggs boiled in salted water and put a piece of butter on top when they are ready!
100 g sour cream (decoration and taste)
We will boil 3-4 l of water in a tall pot.
After we have cleaned the spinach from the tails and washed it well under running water, we add it to the pot to scald for about 3-4 minutes.
Then we will drain the hot water in a strainer.
After it has cooled and drained, chop the spinach or put it in a blender (In this recipe, the spinach was chopped because it gave a better texture to the dish.).
Separately in a Teflon pan (or a double-bottomed pan) heat the butter with the oil, then add the flour once, stirring constantly with a spatula so that it does not burn and the flour soaks into the fat.
We pour the milk warm over the flour, stirring with a fork until we get the so-called sos bechamel.
Let the sauce boil for about 5-10 minutes (if it thickens too much then add milk), then add the chopped spinach and crushed garlic, stirring gently until the ingredients are mixed.
Season everything with salt, pepper to taste, and if we want the food to be thinner, add more milk.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Spinach with garlic will be served warm in deep plates, decorated with 1-2 tablespoons of sour cream and toast.
Tricks and ideas
The spinach dish with garlic goes very well with eggs prepared in any way: scrambled eggs omelette laid or as well as a garnish on a grilled chicken breast etc ..
Spinach puree with scrambled eggs
Wash well, in several waters, the chosen spinach and put it to infuse in boiling water, slightly salted.
Drain and finely chop or pass it through a sieve, meat grinder or robot.
Separately, make a white sauce: boil 2/3 of the amount of milk and dilute the flour with the rest of the cold milk.
Add it to the boiling milk and stir continuously, over low heat, until it thickens and no longer has the specific taste of flour, then salt to taste. Remove from the heat and incorporate the butter.
Put the dish back on low heat, add the spinach puree, garlic, mix, season with salt and pepper to taste and simmer for a few minutes. If necessary, add a little of the water in which the spinach or milk was boiled.
Remove from the heat and keep warm.
Separately, fry the eggs in hot oil so that the egg white is set and the yolk is soft.
Serve while they are hot, serving the spinach puree on a plate over which to place 2 eggs, sprinkling on top, for taste and decoration, salt, freshly ground pepper or vegeta or paprika, according to taste and preference.
Pan-fried spinach, poached eggs
Breakfast or maybe spring lunch: spinach mesh. And spinach and mesh can be made in many ways. The healthiest (unless the spinach stays raw and becomes salad) is this:
You take two hands of spinach leaves, wash them thoroughly and shake them a little. Take a clove of garlic, cut it into three or four pieces and throw it in a pan in which you have heated a teaspoon of olive oil. Put the spinach and keep it on the fire for a minute, not more. Sprinkle a little salt over it and put out the fire.
With eggs, it's simple: put enough water in a frying pan to cover an egg, let the water heat up until it bubbles on the bottom of the pan (90 degrees Celsius) and break the eggs in the water. If you want, you can put a little vinegar in the water. I haven't put it in a while. In three minutes (over medium heat) the eggs are only good, the egg white is done, the yolk is soft. For medium yolk, soak the egg in water for 6 minutes.
Finely chopped peppers, crushed parsley in olive oil with salt, with this I completed the dish here.
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I should have the courage to eat spinach. When I was little, my mother used to give me spring every week ... I don't know, I'm not into spinach.
very good recipe! I'm really going to give it a try today :-)
[& # 8230] Adi Hădean & # 8211 with a spring goodness that you have to cook on the run, until the fast starts [& # 8230]
exceptional. & # 8230.eu I cooked spinach differently but it is clear that there was not much left & # 8221live & # 8221 in it after boiling & # 8230your idea is wonderful, thank you.
I also had a spinach breakfast last weekend, so I left the spinach very little in the pan to keep its texture, unfortunately I forgot to put the garlic, yes, no baths, I'm recovering this weekend. And this time I think I will try with poached eggs, healthy all the way :)
There were no problems with the spinach, with the laid eggs & # 8230 they were a premiere. It is true that the drop of vinegar put also had its purpose but otherwise I solved them (I mean soft / hard yolks) from the adjustment stove eye flame).
The children ate the new & # 8222 lab preparation & # 8221 but the reactions were OK, without the slightest criticism.
Spinach with eggs
Along with nettles, spinach is one of the heralds of spring in the kitchen. In addition to the delicious taste, it also brings countless health benefits.
Spinach contains vitamins C and E, as well as magnesium and selenium, substances with antioxidant effect, which fights against oxidative stress. Also, the rich content of beta-carotene and lutein make spinach a particularly effective food for improving eyesight. Moreover, spinach contains a lot of vitamin K, which is beneficial for the bone system.
You can eat spinach simply, in a spring salad seasoned with olive oil, lemon juice and salt, as well as cooked. You can cook a vegetarian version of spinach food, but if you eat eggs instead, you can always try to prepare spinach with eggs & # 8211 an absolutely delicious and full of nutrients lunch.
1. Wash the spinach, scald in water with a pinch of salt and drain in a colander. Then cut into small pieces and fry in a hot pan with a little oil. Season to taste with salt, pepper and mustard and pour into a greased pan.
2. Make 4 recesses in the back of the spoon in which the broken eggs are placed, as for the meshes. Put a small cube of butter on each egg, put the tray in the hot oven and bake, at the right heat, for 10-15 minutes.
3. Separately, boil the potatoes, puree and mix with hot milk, a little butter and salt to taste, and mix the cream with the grated telemeau.
4. Spinach with boiled eggs is served immediately with mashed potatoes and a tablespoon of cream cheese over which sprinkle the paprika.