Der Beitrag Puff Pastry Snails with Spinach erschien zuerst auf kitchensplace.
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Whenever I’m invited, I think about what delicious things I could bring with me. It is important to me to try out new recipes every now and then and not always have the same souvenirs with me. This is how these delicious puff pastry snails with spinach were created. They are 100% vegan so that every guest can enjoy them too.
If there are no vegans at your next party, I can recommend my cheese and ham wraps as a souvenir. Not only do they look great, they also taste good to non-vegan guests.
Nutritional information per puff pastry snail:
Calories: 120 – Protein: 2g – Fat: 9g – Carbs: 8g
Puff pastry rolls with spinach
Ingredients
- 1 puff pastry roll
- 400g spinach (fresh)
- 60g cashew nuts
- 1 clove of garlic
- 40g olive oil
- 1 teaspoon of fresh cheese (vegan)
- Sea salt and some pepper
Directions
- Step 1 Sweat the spinach leaves in a deep pan with a little olive oil until it disintegrates. Season with a little sea eel and pepper.
- Step 2 Slightly chop the garlic clove and puree together with the cashew nuts, olive oil and some cream cheese in a blender or with the hand blender to form an even cream. Season with a little salt.
- Step 3 Roll out the puff pastry and sprinkle with the cashew cream. Then top with spinach after the spinach liquid has been squeezed out a little beforehand.
- Step 4 Roll up the roll slowly and then cut off 1-2 cm thick slices. Place these on a baking sheet and bake at 160 degrees fan-assisted for about 15-20 minutes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Puff Pastry Snails with Spinach erschien zuerst auf kitchensplace.
]]>Der Beitrag Cheese triangioli with spinach in cream sauce erschien zuerst auf kitchensplace.
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Do you also know that when you come home from work after a stressful day and are simply hungry? Then things have to happen very quickly in the kitchen so that the end of the day can really start and hunger is satisfied for the time being. Just for this case I have the right recipe for you! My cheese pasta with spinach and creamy cream sauce is conjured up on the table in 20 minutes, tastes great and will fill you up for the rest of the day. All you need for this quick cheese pasta is fresh pasta from the cooling shelf, spinach either fresh or from the freezer, cream, a little butter and of course Parmesan.
If you fancy more delicious pasta recipes, have a look here around.
Nutritional information per serving:
Calories: 435 – Protein: 16g – Fat: 25g – Carbs: 35g
Cheese triangioli with spinach in cream sauce
Ingredients
- 250g cheese triangioli from the refrigerator
- 200g spinach leaves, fresh
- 1 clove of garlic
- 20g butter
- 200ml Cremefine 7%
- salt, pepper, nutmeg
- optional: Parmesan cheese
Directions
- Step 1 Boil the triangioli briefly in water.
- Step 2 Meanwhile, steam the spinach in a pan with a dash of water. Add the garlic and squeeze it.
- Step 3 Add the triangioli to the spinach with a ladle of the pasta water and boil briefly. Deglaze with cream and stir in a knob of butter.
- Step 4 Season with salt, pepper and nutmeg and then serve together with Parmesan cheese.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Cheese triangioli with spinach in cream sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Potato Cakes with Spinach and Parmesan erschien zuerst auf kitchensplace.
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These potato patties have been on my to-do list for months! Once I made them too, but didn’t have enough time to take nice photos of them. But now the perfect opportunity arose because I still had mashed potatoes from the day before. I come straight to the point: These wonderful potato cakes are made from homemade mashed potatoes (or from boiled potatoes from the day before, which are processed into mashed potatoes). Then there are fresh spinach and parmesan cheese as well as flour and breadcrumbs so that the meatballs do not fall apart in the pan and, secondly, they get nice and crispy.
Preparing the potato patties from puree ensures that the inside of the patties remains soft and creamy. The breading makes them wonderfully crispy on the outside. All in all, a wonderful feast for every occasion. If you can prepare several servings directly, you can bake the meatballs again in the oven the next day.
Nutritional information per potato patty:
Calories: 155 – Protein: 5g – Fat: 6g – Carbs: 22g
Potato meatballs with spinach and parmesan cheese
Ingredients
- 500g potatoes
- 250ml milk
- 10g butter
- 40g spinach leaves
- 15g parmesan cheese
- 100g flour
- salt, pepper, nutmeg
- some breadcrumbs
- oil for the pan
Directions
- Step 1 Boil the potatoes in salted water for about 20 minutes until cooked. Then mash them together with the butter and milk and season with salt, pepper and nutmeg.
- Step 2 Chop the spinach and add to the potato mash together with flour and Parmesan and knead until the dough is no longer too sticky. If needed, add more flour and knead.
- Step 3 Shape the dough into 8 equal-sized patties and coat in breadcrumbs. Tip: If you wet your hands with water while shaping, the sticky dumplings will be easier to form.
- Step 4 Then fry the potato patties in a well coated pan with a little vegetable oil until golden brown on both sides and serve warm.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Potato Cakes with Spinach and Parmesan erschien zuerst auf kitchensplace.
]]>Der Beitrag Spinach risotto erschien zuerst auf kitchensplace.
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For me, a risotto is something very fine from the quick after-work kitchen. I like to create risottos in different variations over and over again. So my spinach risotto was created as a modification of the simple risotto without any additional ingredients.
You only need a few ingredients for my spinach risotto. This of course includes high-quality risotto rice, shallot and garlic as basic ingredients, enough water to boil the risotto, salt, pepper, butter, parmesan and of course fresh spinach. How to prepare the risotto is explained in the recipe guide at the end of this post.
If you feel like having more risottos, have a look here around.
Nutritional Information per serving
Calories: 358 – Protein: 13g – Fat: 9g – Carbs: 57g
Spinach Risotto
Ingredients
- 150g risotto rice
- 750ml water
- 200g spinach leaves
- 1 shallot
- 1 clove of garlic
- 10g butter
- 30g parmesan
- salt, pepper
- oil for frying
Directions
- Step 1 Finely chop the shallot and garlic and sauté in a pot with a little oil until translucent. Add the risotto rice, stir and fry briefly. Then deglaze with water until the rice is just covered.
- Step 2 Let the risotto simmer stirring and keep adding water as soon as everything has evaporated. Repeat the process until the water is used up.
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Step 3
Add the spinach and stir. Stir in the butter and parmesan cheese as well. Season to taste with salt and pepper.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spinach risotto erschien zuerst auf kitchensplace.
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