We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Heat the onion in hot oil. Add a cup of water and the washed and chopped spinach. Let it cook for 15-20 minutes.
Transfer the spinach to a heat-resistant dish, sprinkle with salt and add quail eggs. Put the spinach in the preheated oven at 200 degrees for another 20-25 minutes.
Sprinkle paprika and pepper on top. Serve the spinach with crushed garlic as for mujdei.
WE PAINT EASTER EGGS WITH WHAT GIVES US NATURE
We are going through a delicate and at the same time difficult period, which brings us back to nature more and more. You miss it too, don't you?
What if we start by taking advantage of the rich colors it offers us? & # 8230 Nothing simpler! Naturally painted eggs.
Let's paint Easter eggs with natural colors
RED & # 8211 red onion peels
ORANGE & # 8211 yellow onion peels
MOV & # 8211 fresh / frozen blueberries
2 cups of each ingredient, respectively 2 teaspoons of turmeric, 2 cups of water, 2 teaspoons of vinegar for each color
Method of preparation:
1. Boil 2 cups (2 teaspoons of turmeric) of ingredient and 2 cups of water in a row, let it boil, then let it simmer for another 15-30 minutes until the solution is concentrated. The longer we let it boil, the more intense the color will be, but also the darker.
2. Leave the colored solution to cool and strain the residue left by the ingredients if we want to obtain a uniform color. If we want marbled eggs, we keep the solution intact.
3. Boil the eggs in a separate bowl and let them cool.
4. Put 1-2 eggs in a jar with colored solution and leave for about 20-30 minutes. If the color is intense enough (to our liking), we take them out. If we want a more intense color we leave them overnight in jars with colored solution in the refrigerator
5. Remove the eggs on clean napkins, grease them well with oil and place them in a dry place.
The GREEN color can be a little too light, so choose an intense fff spinach, add a little red cabbage to the bowl in which you boil the spinach or combine the ready-made solutions
Intense and bright colors you will get only if you use eggs with white shell
Seafood with quail egg
Ingredients (for one person):
& # 8211 A little salad
A quail egg
A slice of lemon
& # 8211 2 cherry tomatoes
3 shrimp and bent
a little homemade mayonnaise
This recipe is very simple, but delicious! Put a good background of mixed spices as usual. Add a good layer on top of the pink salmon. Put a good spoonful of homemade mayonnaise on top. Arrange cherry tomatoes and mayonnaise and quail egg around. Hang on the edge of the glass and shrimp, lemon slice divided in half.
Method of preparation
In a bowl, mix the soft butter at room temperature, along with the cream, egg, egg yolk and vinegar, until you get a cream. Add flour mixed with baking powder and salt. Knead a smooth dough that you wrap in a cling film and put it in the fridge for an hour.
You thaw the spinach (mine was frozen) and drain it well. If it is fresh, scald it for 5 minutes in salted water, let it drain, then cut it into small pieces.
Mix the spinach with the shredded cow's cheese, with chopped parsley, then add salt and pepper to taste.
Boil quail eggs, leave them to cool and peel them. Cut the telemeau into cubes.
Spread the dough in a thin rectangular sheet and spread the spinach on the surface of the dough, leaving a margin of 2 cm. Take 9 quail eggs and put them in line (along the length of the dough), do the same with the telemeau. Then a new row of eggs and then finish with a row of telemea. Run carefully, as tightly as possible. Put the pie in a large tray, lined with baking paper.
Put the tray in the preheated oven at 190 degrees C. After 10 minutes, stir the fire to 180 degrees C and bake the pie for 35-40 minutes, until well browned.
Spinach with quail eggs - Recipes
A recipe that I tried before, but that I haven't had time to post so far. But as it's time for fresh spinach, I had to take the recipe out of mothballs and recommend it to you, especially since it can be an appetizer for the Easter meal. This is a dukan-style recipe, but one that can be cooked for everyone.
Cruise Phase, Consolidation, Definitive Stabilization
We prepare the spinach like here (click on the word "here" and it will take you to the recipe).
Wash the tomatoes well and cut a cap at the top (from the tail). Remove the round part from the base for stability when placing them on the plate. Remove the core with a teaspoon, sprinkle a little salt and turn them upside down to drain.
Fill the tomatoes with the spinach composition, forming a hollow on top. Put them in a pan and leave them for 10 minutes in the oven heated to 180 degrees. Remove the tray and place a quail egg in each recess, and then put them back in the oven for another 10 minutes (or until you see that the egg has become eyes). They can be served hot as a starter or garnish on a grill or in the oven.
Method of preparation
Peel the spinach and wash the whole leaves in several cold waters, then bring them to a boil and drain the water. Bring to the boil again covered with water together with the cleaned and quartered onion, the carrot and parsley root and a pinch of salt. After 10-15 minutes from the first boil, drain the water, pass under a stream of cold water. Chop the spinach leaves with a knife and then blend until you get a fine puree.
Heat the oil and then brown the diced bacon, remove from the oil after it has browned and in that oil add the spinach puree, season it and add a teaspoon of dehydrated vegetables without salt, add a little water, add adjust to taste and simmer over low heat until slightly thickened. If desired, you can add a tablespoon of sour cream for cooking (I did not have).
Serve hot with laid quail eggs (they are boiled, when the water boils, after we have broken them or more on Romanian, we make them Romanian eggs, in water) and the crispy pieces of bacon.