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Fasting with spinach

Fasting with spinach

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Prepare the filling first. Peel the onions and garlic, wash, chop and sauté lightly, until soft, in a good oil and over low heat.

Break the roots of the spinach and about 2 cm from the stem, wash well in 4-5 waters (so that no dust or dirt remains between the leaves), drain, and then cut coarsely and add, along with a glass with water in the pan in which the onion and garlic were hardened. Stir in the filling from time to time and simmer until the water drops.

Season with salt and pepper, to taste, leave for 1-2 minutes on the fire, until it drops well and then turn off the stove. Allow the filling to cool.

While the spinach is falling, make the dough. Put the flour in the kneading bowl, make a hole in the middle of it and put the yeast and sugar there. The salt is previously mixed with the flour. Pour hot water, first in the middle of the bowl and mix until the yeast and sugar dissolve. Then gradually add hot water and incorporate all the flour. To finish the dough, add the oil and knead a little, only until the dough becomes elastic and non-sticky. Cover the dough with a clean napkin and heat the bowl in a place away from cold air currents.

When the dough has doubled in volume (after 35-40 minutes), turn it over on the floured plate and knead a little more to release the bubbles. When the dough has become firmer, spread a sheet with a thickness of 5-6 mm. Cut with a shape, or with a glass, circles of dough and put two teaspoons of filling in the middle of half of them. Dampen the surrounding dough with a little water and cover with another circle of dough. Glue the dough circles around, first manually, and then with a fork.

Pour enough oil into the frying pan and when it heats up, put the langoustines. At this point, reduce the heat so that the langoustines penetrate easily and fry well (not burn quickly).

After the langoustines are nicely browned on both sides, remove with a spatula and serve hot. They are very good, even after they have cooled.

Spinach pilaf

Finely chop the onion and garlic and fry in oil.

Over the hardened onion add the rice washed in cold water.

Cook a little together, then add water, three times the amount of rice. Bring to the boil over medium heat.

When the water is almost gone, add the spinach and let it boil for about 5-10 minutes. Season with salt and pepper.

It is served both hot and cold, and can be a garnish for steaks.

Langosi with cheese

500g white flour (ooo)
25g fresh yeast

300g telemea
200ml mineral water (whipped milk)
3 tablespoons vanilla sugar
2 eggs
50ml oil
1 tablespoon lemon peel
frying oil
spices (salt, rum essence)

After this time, add the lemon peel, rum essence and gradually mix the rest of the flour until it is completely incorporated. The amount of water can be higher or lower, depending on the quality of the flour. Continue to knead the dough until it becomes elastic and no longer sticks to your hands or bowl.

To get fluffy langoustines, I recommend you break all the dough into pieces and then knead it until it becomes compact. Repeat the breaking of the dough and knead it again. Pour the oil over the dough and knead the dough until the oil is incorporated.

Cover the dough with a kitchen towel and let it rise in a warm place for about 40 minutes, until it doubles in volume.

The heat in the space where the dough is leavening should not be high, but constant and uniform if it is too hot, the yeast will burn and the dough will not leaven, and if it is too cold, again the dough will not leaven.

From the leavened dough, on a straight and flat surface (plate), lightly greased with oil, spread a 5mm thick sheet, from which you cut with a glass of langoustine, put a piece of cheese in the center and glue the edges of the dough so that the cheese to be well & # 171 closed & # 187 in the dough.

The obtained langos are left to rise for another 15 minutes, after which you fry them, on both sides, in hot oil, at the right heat. I recommend you to fry the langoustines in a bowl of tuci, and the amount of oil in the bowl should be 2 fingers.

When the langoustines have a golden color, take them out on a kitchen napkin so that the excess oil is absorbed. When they have cooled a little, sprinkle them with vanilla sugar.

Fasting langoustine with spinach - Recipes

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Peasant ham with leurd and spinach

A "food" that we can prepare in the early hours of the morning, but which can be cooked on the run and at lunch or dinner. You need some smoked pork, some curd or cheese (preferably smoked), green garlic, leurd, spinach and a minimum of spices: salt, pepper, chilli (or hot paprika).

What do you need?
Recommended quantities for a portion:

  • 3 slices of peasant ham
  • 3 slices of smoked curd (or cheese)
  • 5 - 8 leurd leaves
  • 1 & # 8211 2 small strands of green garlic
  • 1 healthy spinach bunch
  • Salt, pepper, chilli (hot paprika) - to taste.

How do you proceed?

  • Heat a non-stick pan (without oil) and brown in it, over high heat, the peasant ham
  • Remove the browned ham to a hot plate, add a thin slice of curd over each piece of ham, then cover with another hot plate and set aside to soften the cheese.
  • In the remaining fat in the pan, cook the washed and cut garlic in 2 - 2.5 cm strips for 2-3 minutes:
  • Then add the spinach and leurda, well washed and broken into large pieces
  • Season with salt and pepper, then simmer over medium heat until the greens are soft (3-4 minutes), then remove and place them next to the slices of ham and cheese.

Garnish with a little chilli powder and you're done!

Have fun and see you healthy again!

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Spinach food. Post-Ingredient Recipe

1. Bring a large pot of water to a boil and add a little salt.

2. Wash the spinach and choose the leaves carefully. You need to cut the stems and discard the leaves that are dry. When you're done, wash the spinach leaves once more.

3. After that, you need to add the spinach leaves to the pot when the water starts to boil. There may not be room for all the leaves at first, but the spinach loses volume along the way.

4. When all the spinach leaves are in the pot, leave them for another minute or two.

5. Then you have to take the pot off the heat and put the whole composition in a sieve, above the sink. After the water has drained well, pour the spinach on a large chopper or on a wide plate.

6. In a frying pan, heat the oil. When it starts to sizzle, add the onion to harden it, according to

7. After that, chop the spinach well.

8. When the onion softens very well, add the tomato paste. Mix well, then add the spinach.

9. Leave everything on the fire for another 10 minutes. When everything is close to the end, add the crushed garlic and salt and pepper to taste.

Quinoa salad with vegetables


To prepare the quinoa salad with vegetables you need: a cup of quinoa, 1/2 teaspoon sea salt, 2 tablespoons olive oil, 2 cloves chopped garlic, a finely chopped red onion, a zucchini cut into small pieces, 3 finely chopped carrots, 2 teaspoons of dried oregano or thyme, 1/4 teaspoon of hot pepper flakes, 1/4 teaspoon of ground black pepper, a teaspoon of freshly chopped parsley.

Method of preparation

After washing very well, quinoa is boiled in two cups of salted water. After boiling, leave for 10-15 minutes until all the liquid is absorbed. Meanwhile, fry the onion in a pan with a little oil, along with garlic, zucchini, carrots, thyme or oregano, hot pepper flakes and cook over medium heat for 8-10 minutes.

After they have browned, put the mixture over the quinoa and sprinkle a little salt or other spices on top, or garnish with freshly chopped parsley.

Langosi (II)

I programmed the bread machine to the "dough" program and after the dough was made, I took it out, put it on a board, kneaded it for another 2 minutes and then divided it into 15 pieces. I then placed it on a greased board, covered it with a clean towel and left it to rise for about 20 minutes.

Then I took a pan (I use the pan so that the oil does not splash on the stove) I put oil and I heated it. I then took a piece of dough, rolled it out and put it in the hot oil. After it was fried on one side, I turned it on the other side as well, I fried it, then I took it out on a paper napkin to drain the oil.
For variation, they can be filled with cheese (I put some with mozzarella), or with cheese mixed with dill.

They can be eaten plain or with garlic sauce, jam or sugar and scotrisoara. They are good and next to a glass of whipped milk, kefir, etc.

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