Quizzes & Puzzles1 min ago
Spinach
13 Answers
i have just bought a big bag of spinach, can anyone recommend any recipies?
I have found one for spinach and ricotta pie topped with filo pastry but mrwarpig loves meat and this one is veggie, any suggestions?
Thanks
warpig
I have found one for spinach and ricotta pie topped with filo pastry but mrwarpig loves meat and this one is veggie, any suggestions?
Thanks
warpig
Answers
1 to 13 of 13
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Spinach & Salmon Fettuccine
8 ounces dry fettuccine pasta
1/4 cup butter
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
Metric:
225 g dry fettuccine pasta
55 g butter
235 ml milk
8 g all-purpose flour
100 g freshly grated Parmesan cheese
225 g smoked salmon, chopped
30 g chopped fresh spinach
15 g capers
15 g chopped sun-dried tomatoes
50 g chopped fresh oregano
Note: Cooked, cubed chicken may be substituted for the salmon.
8 ounces dry fettuccine pasta
1/4 cup butter
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
Metric:
225 g dry fettuccine pasta
55 g butter
235 ml milk
8 g all-purpose flour
100 g freshly grated Parmesan cheese
225 g smoked salmon, chopped
30 g chopped fresh spinach
15 g capers
15 g chopped sun-dried tomatoes
50 g chopped fresh oregano
Note: Cooked, cubed chicken may be substituted for the salmon.
Creamed Spinach
1 1/2 cups whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
Salt and ground black pepper
Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth.
Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes.
Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Metric:
355 ml whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
30 g butter
25 g all-purpose flour
50 g grated Parmesan cheese
2 g ground nutmeg
Salt and ground black pepper
1 1/2 cups whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
Salt and ground black pepper
Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth.
Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes.
Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Metric:
355 ml whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
30 g butter
25 g all-purpose flour
50 g grated Parmesan cheese
2 g ground nutmeg
Salt and ground black pepper
Mashed Potatoes with Spinach & Corn
1 1/2 pounds new potatoes, scrubbed and quartered
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup heavy cream
salt and pepper to taste
1 tablespoon olive oil
1 1/2 cups whole kernel corn
1 (10 ounce) package fresh spinach, stems removed
1 1/2 teaspoons minced garlic
Place potatoes in a pot and cover with water. Bring to a boil and add 1/4 teaspoon salt. Boil until potatoes are tender, about 15 minutes.
Drain water and mash potatoes together with butter and heavy cream until light and fluffy. Season with salt and pepper to taste.
Heat a large skillet over medium heat. Pour in olive oil and saute corn 2 to 3 minutes.
Stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted.
Fold mixture into mashed potatoes.
Adjust seasonings and serve immediately.
Metric:
680 g new potatoes, scrubbed and quartered
2 g salt
115 g butter, softened
120 ml heavy cream
salt and pepper to taste
15 ml olive oil
230 g whole kernel corn
280 g fresh spinach, stems removed
4 g minced garlic
1 1/2 pounds new potatoes, scrubbed and quartered
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup heavy cream
salt and pepper to taste
1 tablespoon olive oil
1 1/2 cups whole kernel corn
1 (10 ounce) package fresh spinach, stems removed
1 1/2 teaspoons minced garlic
Place potatoes in a pot and cover with water. Bring to a boil and add 1/4 teaspoon salt. Boil until potatoes are tender, about 15 minutes.
Drain water and mash potatoes together with butter and heavy cream until light and fluffy. Season with salt and pepper to taste.
Heat a large skillet over medium heat. Pour in olive oil and saute corn 2 to 3 minutes.
Stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted.
Fold mixture into mashed potatoes.
Adjust seasonings and serve immediately.
Metric:
680 g new potatoes, scrubbed and quartered
2 g salt
115 g butter, softened
120 ml heavy cream
salt and pepper to taste
15 ml olive oil
230 g whole kernel corn
280 g fresh spinach, stems removed
4 g minced garlic
Wash, drain and dry spinach leaves.
Chop finely.
Add to pan (preferably glazed earthenware) with 1/4lb of butter per lb of spinach and cook slowly for 30 minutes. Allow to cool.
Next day, add 1 1/2 oz of butter and cook for 10-15 minutes. Allow to cool.
Repeat for two more days.
On the fourth day, add 2 oz of butter and cook for 10-12 minutes. Serve hot with your other vegetables.
Abbe Chevrier, per Elizabeth David.
Chop finely.
Add to pan (preferably glazed earthenware) with 1/4lb of butter per lb of spinach and cook slowly for 30 minutes. Allow to cool.
Next day, add 1 1/2 oz of butter and cook for 10-15 minutes. Allow to cool.
Repeat for two more days.
On the fourth day, add 2 oz of butter and cook for 10-12 minutes. Serve hot with your other vegetables.
Abbe Chevrier, per Elizabeth David.
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