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Pork roll with spinach

Pork roll with spinach



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I portioned the pork muscle, getting a wider and thinner piece. I seasoned the meat, folded it in its original form, put it in a bowl, added a little red wine and left it to cool overnight.

The next day, I took out the piece of meat, beat it a little and seasoned it.

I spread the meat on a plate, placed the spinach leaves, grated mozzarella, sliced ​​pepper and then rolled.

I tied the roll with a string, I placed it in a tray with baking paper (it could be without), I added a little wine and water in the tray and I put it in the oven, over medium heat, until it browned well.

It can be served as an appetizer and as a main course, along with a side dish / salad.




Spinach roll

Ludovica sent a wonderful recipe to our Contest: Spinach Roll. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro, or one of the 10 shopping vouchers worth 100 lei each, offered by Nichiduta.ro.

ingredients
800 g spinach
150 g sour cream
1 clove of garlic
1 baking powder
3 eggs
6-7 tablespoons flour
salt

Filling
200 g sweet cottage cheese
100 g of bellows cheese
1 red pepper

Method of preparation

The apanac is washed and scalded, the three eggs are separated, the egg whites are beaten with salt, separately the yolks are mixed with the sour cream, then it is homogenized after the spinach is chopped a little, it is added over the composition, the flour and baking powder are sprinkled and obtained a cake-like dough. Put it in the oven for 20 minutes on the right heat. After it is taken out of the oven, it is rolled hot with the help of a baking paper. Leave to cool, and when it is just warm, fill it with the cheese mixture and roll it tightly. Refrigerate for 1-2 hours and serve as an appetizer.


  • 1 lamb pulp
  • about 200 grams of frozen spinach, or 400 grams of fresh
  • 30 grams of butter
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons olive oil
  • 150 ml. dry white wine
  • 1 clean skin
  • salt pepper
  • 3 cloves of garlic

Preparation Lamb roll with spinach:

The boneless lamb pulp is cleaned of fat and skins, shaped so as to obtain a rectangular shape of as uniform a thickness as possible, salted and peppered, sprinkled with 2 cloves of chopped garlic, placed in a covered bowl. (or a plastic bag), sprinkle with a tablespoon of olive oil and leave overnight in the refrigerator:

Cook the spinach in butter (I used about 200 grams of frozen spinach):

After the liquid left by the spinach decreases, remove the pan from the heat, add the grated Parmesan cheese, pepper and a clove of chopped garlic (no salt needed, the Parmesan cheese is quite salty):

The meat is placed on a flat surface:

Place the spinach filling over the boneless lamb leg:

It is rolled and caught in several toothpicks:

Then it is tied with kitchen twine, trying to give the roll a uniform thickness:

Heat 2 tablespoons of extra virgin olive oil in a large pan and quickly brown the roll, turning it on all sides:

Place the browned roll in a heat-resistant dish, add the skinless tomato, sliced ​​and white wine:

Turn on the oven and set it at 200 degrees Celsius. The heat-resistant dish with lamb roll is covered with aluminum foil, then placed in the oven:

Bake covered for 30 minutes, then remove the foil:

Keep the roll in the oven until browned, turning a few times. Here is the ready-made lamb roll:

Remove the roll from the tray and keep warm, covered. After about 10 minutes, remove the string and toothpicks and cover the roll again. Meanwhile, strain the sauce from the bowl in which it was baked, adjust the taste of salt and pepper and transfer it to a saucepan, to be served with the lamb roll. The roll is cut obliquely into slices about 1 centimeter thick, which are served with the sauce and your favorite garnish:


300 gr spinach
300 gr cream cheese
2 tablespoons margarine
3 eggs
1 baking powder
4 tablespoons flour
1 red bell pepper

Beat the egg whites with a pinch of salt then add the spinach (I put it frozen, if you have it fresh it must be boiled beforehand) and the yolks.
Add flour and baking powder, mix well and pour the contents into a tray lined with baking paper (tray size 32 * 35).
Bake over medium heat for about 30 minutes. It does not need to brown, check with a toothpick to see if it has baked.
Carefully turn it over on another baking sheet face down.
Roll in paper and let it cool like this.
Meanwhile, prepare the cream: rub the margarine with the cream cheese, then add the finely chopped peppers. I had it from the freezer.
After it has cooled, spread the sheet again and grease it with cream cheese.
Roll in paper again and refrigerate for at least an hour.
After it has cooled, cut it into slices with a very sharp knife

Try this video recipe too


Scalded dough roll with cheese and spinach

Because I really like the combination of cheese and spinach, I prepared a delicious recipe for Rolled Cheese and Spinach Dough with which I enjoyed my family over the weekend.

I can tell you that it is the best roll sheet I have prepared so far!

It is a rolled sheet of scalded dough, that dough that is used to Ecler or choux a la creme recipes .

I saw such a recipe with rolled dough rolled at Vlăduț, the chef from Neatza with Răzvan and Dani and I was very pleased with the idea.

The roll sheet is so fluffy and airy, but also beautifully colored from the eggs used. I used eggs from chickens with a very intense yellow yolk.






I portioned the pork muscle, getting a wider and thinner piece. I seasoned the meat, folded it in its original form, put it in a bowl, added a little red wine and left it to cool overnight.

The next day, I took out the piece of meat, beat it a little and seasoned it.
I spread the meat on a plate, placed the spinach leaves, grated mozzarella, sliced ​​pepper and then rolled.
I tied the roll with a string, I placed it in a tray with baking paper (it could be without), I added a little wine and water in the tray and I put it in the oven, over medium heat, until it browned well.
It can be served as an appetizer and as a main course, along with a side dish / salad.


PORK ROLL WITH SPINACH

For the New Year, we prepared this pork chop roll. It was so tender and fragrant that I will definitely make it again soon. I don't kill myself so hard after the pork chop and I'm always afraid it's too dry, which I don't like. Well, in this combination it was a success, especially since the Slovaks in the chop make schnitzels on Sunday. and mine always ask for these schnitzels that I can't stand, a lot of dirty dishes and work, and in the end I smell horrible from the frying pan.

INGREDIENT: 1 kg pork chop
500 g spinach
2 suitable red onions
5 cloves of garlic or Kamis granulated garlic
2 tablespoons olive oil
Himalayan pink salt
ground black pepper Kamis
100 g raw feliat ham
cumin seeds Kamis

We wash the chop and dry it with absorbent wipes. I cut it in half without piercing it, then cut each half in half again. I sprinkled Kamis salt and black pepper on both sides. We wrap the piece of meat again as it was originally, we wrap it and let it cool until we prepare the filling.
We clean the garlic and pass it through the garlic device, or more simply we use the granulated garlic from Kamis.
I used spinach both frozen and fresh. I had a bag of baby spinach for salad and since it was in the fridge for a few days I got upset and put it in the filling.

We clean the onion, cut it into cubes and put it to harden in olive oil. When it is translucent we add the spinach, both frozen and fresh in my case. Heat and stir to mix, add salt and Kamis pepper, and before turning off the heat add the crushed garlic. Leave to cool.

We take the piece of meat from the cold and unwrap it on a wood chipper. Place the filling evenly,

and carefully and as closely as possible we roll the chop. I moved it next to it and placed the slices of raw prosciutto on the shredder, placed the roll and lifted the slices of ham on it. At the top I placed other slices of prosciutto, so that the whole roll was covered with slices of ham. Sprinkle with cumin seeds from Kamis in abundance. We tie the roll with a thicker thread (in the network) and put it in the oven. In the tray in which I baked the roll I added 100 ml of water.

I left it at 200 & # 176C for the first 30 minutes, then lowered it to 180 & # 176C for another 55 minutes. The rolling pin tray was covered throughout the baking period. I have two identical trays and I used the second one as a lid. Aluminum foil can also be used.
During baking, turn the roll on the other side, sprinkling it from time to time with the sauce from the pan. The last 5 minutes we discover the tray with the roll and move the oven to the grill stage. I let it become crispy and golden. Turn off the heat and let it rest for 10 minutes, remove the threads and slice it.

Serve with baked potatoes or your favorite garnish with a glass of good wine.

With this recipe I signed up for contest organized by Diva in the kitchen and Kamis Condimente.


Roll with spinach and urda

Here is a new recipe for our Contest sent by Anisoara67: Spinach and urda roll. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

ingredients
Top: 3 eggs, a pinch of salt, 3 tablespoons flour, 2 tablespoons oil, 200 g frozen spinach, a pinch of mint, pepper with lemon, a few sprigs of green dill
Filling: 300 g urda, 3-4 carrots, a few sprigs of green dill, a teaspoon of lemon peel, 140 g melted cheese, a powder of paprika (spicy), 50 g butter, salt, pepper with lemon, a marjoram powder


Method of preparation
1. Prepare the top by mixing the egg whites with a pinch of salt until they harden then add the yolks rubbed with oil, flour, well squeezed spinach, finely chopped dill, salt, a pinch of mint and pepper to taste. Line a tray with baking paper, pour the dough and bake for approx. 15 min, on the right heat. After baking the top, peel off the paper and let it cool.
2. Peel the carrots and boil them with water and salt. After they have boiled, stop a whole one that is cut lengthwise, in two pieces, the rest is put in the blender, until a fine puree is made.
3. Mix the urda with the soft butter, then divide it into two parts, mix it with the carrot puree and a sweet paprika powder, then season with salt, a marjoram powder and pepper, to taste.
The other part is mixed with melted cheese, finely chopped dill, grated lemon peel and pepper with lemon. Add salt if desired, to taste.
4. Spread the cottage cheese filling with carrots on the cold spinach top, then carefully spread the cottage cheese filling with melted cheese, without mixing it with the other filling and on the long side, line the carrot halves. Roll it gently, with the help of baking paper, let it cool for at least two hours before cutting it into slices.
Good appetite!


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