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Layered potatoes with spinach and cheese sauce

Layered potatoes with spinach and cheese sauce

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We wash the potatoes, peel them, cut them into cubes and boil them in water with a pinch of salt.

While the potatoes are boiling, prepare the sauce.

Put the butter in a double-bottomed saucepan. Put the pan on the fire and, when the butter has melted, add the flour. Stir quickly with a whisk so that it does not become lumpy, leave it on the heat for a while, then start pouring a little warm milk, stirring constantly until you pour all the milk. Add salt and pepper. Let it boil until the sauce thickens.

Add the telemeau and mix. We stop a little sauce, which we will pour on top, and in the rest we put the spinach. We mix the composition. In a form that goes in the oven, greased with butter and sprinkled with breadcrumbs, place half of the amount of potatoes.

Place the spinach with sauce, a new layer of potatoes, then the preserved cheese sauce.

Sprinkle with grated Parmesan cheese and bake until nicely browned.

Kara Lang |

Known for: Her success as a Canadian footballer at the FIFA World Cups, Olympics and Vancouver Whitecaps Women.

Herbal for: 17 years

Observed benefits: I noticed a huge difference in my ability to recover, especially how quickly I managed to remove lactic acid after intense workouts or games. Which would normally take me a few days to recover, but I would recover in 24 hours.

Typical herbal meals: For breakfast I will have a bowl of smoothie made with cabbage, spinach, mango, bananas, vanilla protein powder and almond milk mixed and covered with granola, hemp seeds, chia seeds, berries and butter caju. Other options include a tofu and oatmeal breakfast burrito overnight.

At lunch I will have a salad with greens, lentils, a mixture of raw and cooked vegetables, quinoa, tempeh and avocado, topped with hemp seeds, pumpkin seeds and a creamy tahini sauce. Dinner is usually a Buddha Bowl pesto: brown rice, arugula, fried carrots and sweet potatoes, spicy chickpeas and pesto, topped with pumpkin seeds and parsley. Sometimes I will change it with enchiladas made with beans, sweet potatoes, spinach, cashew cheese, jalapenos, spicy enchilada sauce and corn tortilla (baked), covered with guacamole with a salad on the side.

Snacks are usually hummus and vegetables, apples and almond butter, smoothies, homemade protein balls (cocoa, black beans, dates, chocolate protein powder, chocolate chips).

Preferred herbal protein sources: Lentils, chickpeas, black beans, organic tofu and tempeh.

Tips on how to start an herbal diet: Start by focusing on including more vegetables on your plate at each meal. Learn how to cook vegetables properly. Many people think they don't like vegetables because they have ever eaten overcooked or improperly cooked vegetables. Focus on whole foods. If you include a few legumes, tofu or tempeh plus a few nuts and seeds at every meal, you will get enough protein throughout the day. A clean vegan protein powder does no harm, especially at first if you worry that you are not getting enough, but in the end, you will learn that you can get absolutely more than enough protein by consuming whole foods alone.

Herbal supplements take: I swear on a B12 supplement because it is the only nutrient we can't get from plants and all vegans should take it. An omega seaweed is also a great idea because most people are deficient in omega. Algae are the best source because they are much less contaminated than fish oil.

Favorite herbal products: I really like Vegan Nuzest Protein Powder due to its transparency and clean ingredients. Creamery cheese and Miyokos cheese and butter, because both are made from cultivated nuts, are less processed than other options and my kids eat them often. I am a big fan of the garbanzo bean flower for pancakes, waffles and pastries because it provides an extra amount of iron and protein.

Mackerel with potato garnish and garlic sauce

You need:
2 pieces of mackerel cut into 2 cm slices
1/2 clove of garlic
1 tablespoon raw celery put on the grater with small holes
1-2 tablespoons sour cream
3 potatoes cut into 4 lengthwise

Put the mackerel pieces in a bowl with a little salt and let it draw its salt. Then place in a pan with hot oil and fry on each side until golden.
Garlic sauce is prepared as follows: the garlic cloves are ground with a teaspoon of salt. Then rub with 2 tablespoons of oil, added little by little. Add celery and sour cream and mix well several times.
Potatoes cut into quarter lengths are boiled in a pot of salt. When they are cooked, put them in hot oil and fry them.
Separately, prepare the polenta.

What are you cooking tomorrow

charlie, the frozen spinach may not be boiled or cut, I used the one in the jar, but it's no problem, you chop it and boil it.
Regarding the biscuit salami, cellophane is perfect, you can also use parchment paper.
I'll give you a recipe too.
sausage biscuits
1 kg biscuits, 700 gr. shit, 250 gr. nuts, 30 gr. cocoa, 100 gr. powdered sugar, 200 million sweet milk.

Break the biscuits into small pieces, cut the shit and put it on the fire with milk, when the shit softens add the chopped walnuts 20 gr. cocoa and biscuits. Mix until the biscuits are soft, pour the composition on a sheet of parchment or on a cellophane sprinkled with cocoa.
Roll the composition until it takes the shape of a salami. Allow to cool and powder with sugar.
Good appetite!

frozen spinach is definitely boiled. be sure to take it out of the freezer in time, take it out of the bag and leave it in the strainer until it thaws.

I do this:
cook 2-3 onions, add a little water and leave it until soft. I add the spinach, salt, pepper, vegeta, a little water and let it simmer. at the end I add a tablespoon of broth and 2 cloves of garlic cut into thin slices.

Maricica, whatever it was, I only now learned that the pizza dough must be allowed to rise in the tray. The waterfall is still there. Look, that's why my countertop didn't work too well for me.

Today I don't feel like sitting at the pan too much, because I have a cold, so I will only do:
- polenta
- mushroom ciulama

We will eat ciulama in type 1, and polenta with egg, cheese and sour cream in type 2.

As for the Romanian cuisine, it is a pity if it is compared to others. Not to mention that we are just beginning to recover the socialist years. only now do we find out what mascarpone, ham, celery, brown rice, cereal flakes, seafood, etc. are? and so on My sister from overseas would sometimes like to tell me a recipe, but many of the ingredients used there are completely unknown to me. Look, I realized why Romanians are so sick: they don't eat as diverse as other peoples.

French fries

Finally, I managed to post this long-promised recipe & # 8230

Ideal for a delicious dinner, wonderful for children. The potatoes of the Romanians, the everyday ones, which often take us out of the impasse in preparing a meal for our family, this time we prepared them in "French style". Is that so, isn't it? The important thing is that these "French" are really refined, delicious and very full & # 8230Normal, the ingredients they contain, can not be otherwise. I don't know if you prepared the potatoes in this way, but the boiled egg gives them a special delight, and the combination of cheese, cream and butter goes perfectly with the potatoes and eggs. If you want a deeper look and taste you can add ham. They are wonderful and you will certainly not be sorry for the time lost with cutting into rounds and placing them in the tray, because I must admit, this is a little meticulous. But even when you taste the final result, you will surely want to repeat the recipe & # 8230

So I'm getting to work on you, too, because I'm just done. (And so it took an eternity until I was able to write this recipe & # 8230)


  • 1.0-1.2 kg of red potatoes
  • 500 gr. telemea or feta cheese (according to preference)
  • 400 gr. pressed cheese
  • 7-8 eggs (boiled)
  • optional: 150 - 200 gr. ham (from Prague, pressed, etc.)
  • 50 gr. butter for greased tray
  • 1 teaspoon salt
  • 150 ml. sweet milk
  • 350 gr. sour cream
  • 100 gr. flour
  • 2 eggs
  • 2 tablespoons butter
  • salt, pepper (to taste)

Method of preparation

-Wash the potatoes well, put them with water and salt in a saucepan and boil them in the shell until soft, about 25 & # 8211 30 minutes, then drain well and set aside to cool.

-Grass the cheese and cheese on a small grater.

-If you prefer ham (as I did), cut the ham into small, thin pieces that will brown slightly in a pan with very little fat (butter / oil), then leave on a paper towel to absorb excess fat.

-Put the 7-8 eggs that are at room temperature, in a bowl with cold water and a little salt and boil "hard-boiled eggs" (approx. 8-10 minutes after they start to boil), cool with a stream of cold water, clean and slice into thin slices.

-When the potatoes are cold enough to handle them, peel them and cut them into thin slices.

-After we have prepared all the necessary ingredients, we take care of the sauce.

-In a saucepan melt the butter over low heat, add the flour and mix for 1-2 minutes, then gradually pour the milk, then the cream, mix well to avoid the formation of & # 8222cocoloas & # 8221 and boil continue until it becomes a thicker ciulama. Remove from the heat, season with salt and pepper to taste and leave to cool. (If you think the ciulamaua is too hard, it can be thinned by adding a little more milk.)

-When the sauce has cooled, add the 2 eggs and mix well.

-Grease a heat-resistant dish with butter and place the first layer of potato slices, the second layer of egg slices, the third layer of ham, cheese and cheese, pour some of the sauce, add the next layer of potatoes. 8230 and continue in the same way until the ingredients are finished, and on top (the last layer) it must be made of potatoes, over which a little sauce is poured. (There can be several alternating layers of potatoes - eggs - cheese / cheese - ham, always with potatoes on top).

-Stop a handful of grated cheese / cheese to sprinkle over the potatoes, when they are almost ready.

-Put the tray in the preheated oven at 180 ° C, for about 30 minutes, or until the potatoes are slightly browned.

-5 minutes before turning off the oven, sprinkle the grated cheese over the potatoes and leave them in the oven for the last minutes, until they melt and the potatoes are au gratin nicely.

-When ready, remove the tray from the oven and let it rest for about 15-20 minutes before serving.

-French potatoes are served as such, with cream, with your favorite salad, as a side dish to various meat dishes, or & # 8230 according to everyone's preference.

-Depending on the size of the tray you can opt for two or more layers of potatoes and taking this into account the ingredients and sauce will be evenly distributed and distributed between the layers, without forgetting to keep a few tablespoons of sauce to grease on top and a handful of cheese for au gratin.

Cheese and spinach pie

• 1 kg of spinach
• 300 g feta cheese
• 100 g ricotta
• 1 packet of pie sheets
• 300 g green onions
• 1 ½ cup of olive oil
• 1 ½ cup of milk
• 1 dill connection
• 50 g melted butter
• 2 eggs
• salt
• pepper
• nutmeg.

Method of preparation:

Peel and wash the spinach, cut it, salt it and squeeze it well until the water is removed. Add the spinach, onion, chopped dill, grated cheese, milk, eggs, pepper, nutmeg and half the amount of oil. Mix everything very well. Grease the pan with oil and spread the pie sheets, one by one (greased with melted butter). After spreading more than half the amount of sheets, add the filling. Spread the filling evenly in the pan and then cover with the rest of the sheets, also greased with melted butter. Before putting the pie in the oven, grease the top with melted butter. Leave the pie on the right heat at 180 ° C for about 40-60 minutes. wishes you more cooking!

This recipe is a traditional Greek recipe and is called Spanakopita.

Creamy potatoes with bacon and spinach

Good evening dear ones, today I will present you the recipe for creamy potatoes with bacon and spinach.
On the weekends, I usually make more food, especially meat, to have a few days. And since I needed a garnish, I thought I'd try something new instead of the classic mashed potatoes.
Below is the recipe. Although the picture doesn't look very appetizing (I still have to learn from the photo) the potatoes are extraordinary.

Creamy potatoes with bacon and spinach


10 smaller potatoes
a small red onion
2 cups fresh spinach
50g bacon
200g cream
2 wire tarhon

Steps to follow:

Peel the potatoes, cut them into cubes and boil them with a little salt and tarragon threads.
While the potatoes are boiling, cut the bacon into cubes, chop the onion finely, wash the spinach and cut it thicker.
When the potatoes are cooked (be careful not to leave them until they start to crumble too hard) take them off the heat and drain.
Put a pan on the fire with 2 tablespoons of oil.
Fry the onion, then add the spinach and bacon.
When the spinach is done (a few minutes) add the cream and keep it on the heat for a while, until the cream heats up.
Take the pan off the heat and add the potatoes, salt and pepper.
Mix all the ingredients.

Additional Information:

I got the idea to boil the potatoes with tarragon threads from a show on paprika tv and it even gives a better taste to the potatoes.
If you think it's too little spinach, you can use more.

I also didn't get to tell you what I did for the Halloween kids. In the end I had ghost-shaped butter biscuits (which I struggled to decorate but children came after them before I could take a picture of them) and glazed apples.

This year I was taken by surprise by the kids & # 8230 I was expecting it to come half an hour later :).

Culinary Guide | Eat healthy

Boil the potatoes in their skins in salted water. Meanwhile, in a non-stick pan, melt the butter, add the Gorgonzola cheese and sour cream and keep on low heat until a homogeneous and bound mixture is obtained. It is set aside. Peel a squash, grate it and squeeze the juice. While they are still warm, put them in a bowl and mix them with the yolk and salt, then add the flour gradually, kneading well by hand until you get a soft dough, a little sticky, but easy to work. Form gnocchi of about 3 cm, which you then boil in salted water until they rise to the surface. (Boil only when the water boils). Remove from the water with a whisk, drain and mix with Gorgonzola sauce. Serve with grated Parmesan cheese, pepper to taste and chopped parsley.

Practical advice: In order for the gnocchi to have a special aroma, the potatoes can be baked (45 minutes at 375ºC). In this way even less flour is used.

Layered potatoes (French fries)

Peel the potatoes well and put them in a larger pot. put water and hard. boil until soft,

the eggs are washed and boiled for hard-boiled eggs.

when the potatoes and eggs have boiled. remove from the heat and put cold water over them to cool them a bit. then peel the potatoes and eggs.

We take a deeper tray where we will prepare the potatoes in layers. grease the pan with olive oil and start cutting the potatoes into 1 cm thick slices. we put a layer of potatoes,

then cut the eggs into rounds (2 eggs in a layer) and place them over the potatoes,

add salt, pepper and finely chopped onion,

cream is mixed with a large spoonful of mustard and then put with a spoon over potatoes and eggs (we do not put everything but one layer, we leave for the rest of the layers),

after we put the cream again we cut a layer of potatoes,

eggs, salt, pepper, marjoram, sour cream. and follows the last layer which ends with a layer of potatoes, eggs, salt, pepper, marjoram, sour cream. and as an ornament we put cherry tomatoes and olives. and we put the grated cheese on top (I didn't have cheese so I put what I had).

when finished we put everything in the preheated oven for about 30 minutes (until the potatoes and cheese are browned).

It is served as a side dish to meat or simply with sour.