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Tart with spinach and yogurt

Tart with spinach and yogurt


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Mix the ingredients for the top and lightly knead the dough. We wrap it and keep it cold until we take care of the filling.

We wash the spinach and set it aside.

In a pot, I used Zepter, put the oil then a few tablespoons of water and let it boil over low heat, add the chopped garlic and then after half a minute the spinach, add water and cover with a lid and let it simmer. to soften. It doesn't take long, up to ten minutes.

Drain the spinach from the liquid in which it was smothered and mix it in a blender.

Add cold yogurt, eggs one at a time, starch, salt and pepper.

Remove the top from the cold and spread it in the tart tray lined with baking sheet, taking care to lift the dough up to the edge.

Pour the composition and then gently let the edge down without pressing.

Grease with yolk and bake for 25 or 30 minutes at 180 degrees or depending on the oven until nicely browned. The composition hardens and we will be able to remove the tart easily.

When it is ready we can enjoy it with pleasure and warm but also cold. It is very, very tasty. I also recommend it for children.


Cheese and spinach tart

In a bowl put flour (both types), diced butter, salt and baking powder.
Mix by hand until you get a homogeneous dough and add cold water just enough to get a smooth, malleable, non-sticky dough, with a consistency similar to plasticine.

Cover the bowl and let it cool until we take care of the filling.

Put boiling water in a bowl.
Wash the spinach leaves well and when the water boils we put them in the bowl for a few minutes (2-3) just enough to soften.
We take them out in a strainer and let them drain.
Beat eggs with a fork, add cheese (you can put telemea, bellows, beef, cheese), flour and baking powder, sour cream and a little grated nutmeg and mix.

Grease the tart pan with butter, remove the dough from the cold (stop a little dough for knitting on the edge) and spread a round sheet with the rolling pin and put it in the tray, lining the tray completely.
Prick the dough with a fork and put the tray in the preheated oven for 5 minutes, during which time we spread the rest of the remaining dough, cut it into strips and form the braid on the edge.

Remove the tray from the oven, put the filling, braid, the remaining pieces of dough and grease with egg.
Put the tray back in the oven and let it brown nicely.
We serve hot tart.


Pumpkin stuffed with spinach and yogurt

I bought a few round pumpkins a few days ago, they are a little more expensive than the usual ones, but they are wonderful to fill. And because this month's challenge to Mystery box challenge & ndash Mysterious box is with pumpkin, I created an extremely tasty and simple recipe. This month 's ingredients, proposed by Cristin, the host of this month, are: zucchini, eggs, fish, strawberries, rhubarb, spinach, fresh cabbage, lemon, green onions, green garlic, and the star ingredient is yogurt.

So I opted for stuffed pumpkin recipe:

  • -4 round zucchini
  • -1 or
  • -150 g fresh spinach
  • -2 green onion threads
  • -1 clove of green garlic
  • -1 small carrot
  • -1 teaspoon lemon juice
  • -salt, pepper, hot pepper
  • -2 tablespoons olive oil
  • -1 red
  • -1 tablespoon butter

Tart with salted cheese

1. Combine soft butter with flour, yogurt and a pinch of salt until you get a smooth dough. Form a ball of dough and put it in the freezer for 10-15 minutes in plastic wrap.

2. Meanwhile, chop the onion finely and fry it in a tablespoon of hot butter in a pan until lightly caramelized.

3. Combine all cheeses with caramelized onions, eggs, salt (a little!) And pepper.

4. Spread the ball of dough on the floured countertop in a circle so that it protrudes a few centimeters from the edges of the tart tray, all around.

5. Roll the dough on the surface and transfer it to the greased pan, then shape it so that it takes the shape of the tray as well as possible. Cut off the excess dough.

6. Pierce the top with the fork as well as possible and bake for 20 minutes, or until browned, at 180 degrees.

7. After the top has browned, spread the filling on top of it and put it in the oven for another 15-20 minutes, or until the filling turns golden.


Tart with yogurt, blueberries and lime

Privatelaura spoils us with a delicious recipe for Tart with yogurt, blueberries and lime.

ingredients

pt blat
300 gr diet biscuits (sweet, not salty)
100 gr butter with low fat content
3 lg cocoa
100 ml of sweet milk

for filling
600 gr Greek yogurt
300 gr fresh blueberries
4 lg xylitol sweetener
1 lg starch
100 ml lime juice (lime)
3-4 tablespoons agave syrup
5 gr gelatin
3- 4 lg water
lime peel

Method of preparation

The biscuits are finely ground either with the robot or with the help of a rolling pin (if you do not have a robot, put the biscuits in a bag, tie it at the end and with the help of the rolling pin crush them until a fine powder comes out).
Melt the butter and pour it over the biscuits. Add cocoa and mix. A swirling composition will emerge, which we will thin with milk.
Once the countertop composition is finished, take a round baking form and spread the countertop with a spoon or what you usually use. Spread the biscuit paste on the walls of the form, so as to obtain a high edge. Bake for 5 minutes on high heat. Remove and leave to cool. We wash the blueberries, clean them of impurities and put them in a bowl on the fire, adding the sweetener. Mix the starch with 2 lg of water and pour it over the blueberries. When it binds, take it off the heat and leave it to cool. Do not keep much on the fire, it tastes a lot. Wash about 3-4 green lemons, peel them and squeeze the juice. Hydrate the gelatin in a few tablespoons of water for about 5 minutes, then heat until it melts. In a bowl, pour the yogurt, about 3-4 tablespoons of agave syrup and mix. Add lemon juice and a little grated peel and incorporate gelatin into the yogurt composition. Over the cookie sheet, pour the blueberry composition. In the middle of the countertop, we start to pour the yogurt composition, so that it will push the blueberries towards the edges and it will be lightly marbled. Sprinkle a little lemon peel and refrigerate for a few hours. Serve cold from the refrigerator. It's a real treat!


SPINACH with YOGHURT & # 8211 recipe + benefits

Spinach is considered the king of greens. It is rich in vitamins, minerals and chlorophyll. The recipe we present to you is inspired by Persian cuisine.

The best ways to cook spinach to keep as much of its valuable nutritional content as possible are annealing easy and preparation to steam. Boiling in water greatly reduces the content of water-soluble vitamins, such as vitamin C and vitamin B9.

Cooked spinach contains larger quantities of vitamin A, vitamin B6, vitamin B2and vitamin K. The mineral content is almost the same for both raw and cooked spinach: calcium, iron, magnesium, potassiumand manganese.

Sprinkling spinach with lemon juice enriches its taste and reduces calories. Olive oil helps with absorption lutein of spinach - an antioxidant that protects against macular degeneration.

This way of cooking spinach will certainly be to the liking of those who do not tolerate the taste of greens and are not used to eating spinach as such.

The combination of spinach, yogurt and garlic is good from the start, so you have nothing to lose if you try this food.

Vibrant colors, intense aromas and rich nutritional content. It is much tastier if you let it cool for a few hours or overnight.

• ½ kg of spinach
• 500 g of yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2-3 cloves of garlic
• 1 tablespoon of dried oregano
• salt and pepper

Put a pan on the fire and add the oil. Wash the spinach, chop it finely or break it into pieces and put it to harden. Sprinkle with oregano and add the crushed garlic. Stir and let the spinach cook until tender, about 10 minutes.

After it has cooled, put it in a bowl, add the yogurt, freshly squeezed lemon juice and a little salt to taste. Stir gently and serve.

1. SF GATE, How Nutritious Is Cooked Spinach? http://healthyeating.sfgate.com/nutritious-cooked-spinach-2408.html

2. LIVE STRONG, Nutritional Value of Fresh Vs. Cooked Spinach: http://www.livestrong.com/article/497467-nutritional-value-of-fresh-vs-cooked-spinach/

3. Rachel Ray, Yogurt with Spinach, Oregano, and Garlic Borani (Esfenaj): http://www.rachaelray.com/recipe/yogurt-with-spinach-oregano-and-garlic-borani-esfenaj/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Peel the potatoes and put them in a large pot to boil. When they are cooked, we drain them and make puree. Add the cream cheese, sour cream, butter and ½ teaspoon of salt. Mix all the ingredients together until everything is incorporated. Let's put it aside.

We wash the spinach, clean it of herbs and we will put it in boiling water for 5 minutes, until we burn it.

Preheat the oven to 180 degrees and in a ceramic tray / embarrassment that I greased with olive oil we will put the spinach drained well. Then place the grated cheddar cheese on top.

Mix the eggs together with 1 tablespoon of chives, thyme, salt and pepper and pour evenly over the spinach / cheese mixture.

We will put the slices of ham on top in the shape of a flower, covering the egg mixture.

On top we will put the mashed potatoes, either with a spoon or with a bag with a star tip, to have this delicious look.

Bake in the oven at 180 degrees Celsius on the bottom shelf of the oven for about 30 minutes. At the end I sprinkled finely chopped green onions. Allow to cool for a few minutes before cutting and enjoy.


Eggs with spinach, yogurt, oil and chili

Mix the yogurt, garlic and a little salt in a bowl and leave them there.

Preheat the oven to 300 degrees. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the leeks and onions and reduce the heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice. Salt.

Turn the heat to high and let them sit for 4-5 minutes, stirring frequently.

Transfer the above mixture to another large pan, without excess liquid. Make 4 "holes" in the center of the pan and carefully break one egg in each, taking care to keep the yolks intact. Put the pan in the oven for 10-15 minutes, until the egg whites turn white.

Melt the other tablespoon of butter in another pan and add the pepper and a pinch of salt. Add oregano and leave on the fire for another 30 seconds. Remove the garlic from the yogurt and add the yogurt over the spinach and eggs. Sprinkle the whole mixture with the seasoned butter.

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Method of preparation

Finely chop the onion. We crush the garlic. Put the crushed garlic over the yogurt, add salt and a tablespoon of oil. Gradually add the lemon juice and mix.

Prepare the stove and a high pan in which we put 2 tablespoons of oil. Add onion, mix and cook for 2 minutes.

Put the hazelnuts or pine seeds and cook for 1 minute.

Add the spinach. Homogenize and let it boil.

Season with ground pepper and salt. Let the preparation over medium heat until all the liquid left by the spinach evaporates. Close the stove.

Add the garlic sauce, yogurt and lemon juice. Homogenize and taste. Add salt, pepper and lemon juice, if needed.