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spinach

Ricotta-lemon pasta with spinach

Ricotta-lemon pasta with spinach

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A traditional Italian dish that is not widely known and is not served in most Italian restaurants, but it deserves a place there.
The mildness of the ricotta nicely balances the slightly bitter taste of the lemon zest. Spinach, parmesan, and simple seasoning with just salt and black pepper make this dish a great meal time in the summer sunshine.

Preparation time: 20 minutes
Level: Easy
Quantity: for two

Ingredients:
100 g of spaghetti
100 g of fresh spinach leaves
200 g of ricotta
50 g of grated parmesan
Grated zest of 1 lemon
2-3 tbsp olive oil for frying
2 medium garlic cloves, finely chopped
Season with sea salt and freshly ground black pepper

A few lemon wedges to squeeze the juice over the pasta while eating

Preparation:

  1. Boil the spaghetti in salted water according to the instructions on the package
  2. At the same time, pour olive oil and spinach leaves into the pan and let the spinach leaves cook for a few minutes,
  3. Grate the peel of one lemon, add half the amount of lemon peel to the spinach, finely chop the garlic and add to the spinach.
  4. Add ricotta, stir, and fry for a few minutes. When the pasta is ready, transfer the pasta directly from the cooking water to the pan to the spinach-ricotta mixture.
  5. Add parmesan, season with black pepper and sea salt, and mix.
  6. Add 4-5 tablespoons of pasta cooking water, let it boil for a while, and serve.
  7. To serve, place the pasta on a plate, and sprinkle over black pepper and grated parmesan. Add the rest of the grated lemon peel to the pasta. Place a few lemon wedges on the edge of the plate.
    Serve immediately
    Ready!!
Spanakopita

Spanakopita

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A traditional Greek open pie served in Greek restaurants around the world. It is still a festive pie eaten all over Greece. Spanakopita (σπανακόπιτα) and similar pies are believed to have been made in Greece since ancient times.
I made my version where I used quite a few different herbs which gave the pie a fresh, light, and nice taste. In addition to traditional spinach, I added fresh mint, dill, and parsley.

Preparation time: 30 min preparation, 30-40 min baking
Level: Medium
Quantity: Serves four to six

Ingredients:
250 to 350 g of baby spinach
A handful of mint leaves
A handful of fresh dill
A handful of fresh parsley
250 to 300 g feta cheese crumbled into pieces
2 eggs
250 g filo dough
100 g of melted butter for brushing the dough
2 tbsp cooking oil for frying
1 medium onion finely chopped
3-4 medium garlic cloves chopped
Black pepper and a little sea salt for seasoning (feta itself is relatively salty)

Preparation:

  1. Heat a thick-bottomed pan over medium heat, pour the spinach in parts, mix, and let it shrink.
  2. Crumble the feta cheese into pieces in a bowl and when the spinach has shrunk, add it to the cheese. 3. 3. Finely chop the garlic and onion and fry in a little cooking oil for a few minutes and add to the cheese and spinach mixture.
  3. Finely chop the parsley, mint, and dill and add to the filling mixture.
  4. Add two eggs and a little salt and black pepper. Stir the mixture until smooth.
  5. Melt the butter in a pan, grease a heatproof pan or baking dish with butter, and line it with a layer of phyllo dough. Brush lightly with butter.
  6. Stack eight layers of phyllo dough one on top of the other in this way, buttering the next layer each time.
  7. Pour the filling mixture into a form covered with phyllo dough and spread evenly. Cover the filling with eight layers of filo pastry, buttering each layer again.
  8. When the last layer is placed, set the dough so that it remains nice on top and closed at the edges.
  9. Brush the last layer generously with butter and bake at 200 degrees C for 35-40 minutes until the pie is golden brown.
  10. When the pie is ready, let it stand for 10 minutes or a little longer, then it is better to cut it.
  11. Eat warm, but the pie is also very good when cooled.
    Ready!!
Salmon en croute

Salmon en croute

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Some consider this food to be a variation of beef wellington, only made using fish, some consider it just a salmon pie, but in any case, it is delicious food. I was lucky to taste it for the first time many years ago at the closing banquet of a conference in France. I don’t think I remember this food very precisely and I don’t claim to follow it exactly. When preparing it, you don’t have to put two salmon filets together, it can be done successfully with a single layer of salmon, and then you don’t have to wait that long to get ready with the food. I made this food as an appetizer for Christmas lunch, but I think that it is too much to be an appetizer, it is more like a main dish.

Preparation time: about 1h
Level: Average
Quantity: 5-6 thick, about 4 cm slices

Ingredients:
Two 20-25 cm long salmon fillets, skin and all bones removed
150 g of cream cheese
a large handful of raw baby spinach or about 200g of frozen spinach
2 garlic cloves finely chopped
salt and black pepper for seasoning
frying oil for spinach and garlic
50 g of room temperature butter
400 g of butter from the puff pastry, it is difficult to do it myself, I used an Estonian bakery product
1 egg to spread the dough
lemon sectors for serving

Preparation:
1. Remove the skin from the salmon fillet. To do this, slide a sharp knife sideways under the edge of the fillet, the fish must be skin below on the work surface. Hold firmly from the edge of the skin, hold the blade downwards and push the knife along the skin and remove it cleanly.
2. Finely chop the garlic, place in a pan with cooking oil and spinach, heat gently for a few minutes, season with warm pepper, and leave to cool. If using frozen spinach, thaw it before frying or thaw directly in a pan.
3. When the spinach has cooled completely, add the cream cheese and mix
4. Sprinkle a little flour to the working surface and roll the dough into a wider and flatter rectangle.
5. Place the dough on a baking sheet covered with parchment paper. Place one salmon fillet in the middle of the puff pastry, grease it with 25 g of butter, and season with salt and pepper
6. Spread the mixture of spinach and cream cheese on the salmon fillet.
7. Also grease the other half of the fillet with 25 g of butter, season with salt and pepper, and place on top of the salmon fillets covered with the spinach-cream cheese mixture.
8. Grease the edges of the puff pastry with the beaten egg and lift the edges of the puff pastry over the salmon fillet on both sides and press tightly together.
9. Press the ends of the dough firmly with the back of the knife and turn it up against the dough. If there is too much dough at the ends, cut them shorter. The ends would be 4-5 cm ideal.
10. Turn the assembled pie upside down so that the edges of the dough are down.
11. Grease the pie with the egg, pull the stripes across the dough with a knife, do not cut through the dough
12. Shake pepper and sea salt over the pie
13. Bake at 180 degrees for about 45 minutes, depending on the oven. The salmon must be completely cooked.
14. Cut the pie with a very sharp knife or bread knife into slices about 4 cm thick. Serve with a lemon slice, from which you can squeeze the juice while eating the pie.
Ready !!

Spicy crispy chicken-spinach quiche

Spicy crispy chicken-spinach quiche

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What if someone likes a little spicy, fried food, different cheeses, pies made with green plants? One possibility is to find a way to combine these components in the same recipe or if not possible in different dishes. In the early autumn, 2019, I tried to do this and make an open pie that includes, chili-flavored fried chicken, fresh spinach leaves, blue cheese, and cheddar. Initially, it was pure improvisation, which became a recipe that I share now with you.

Preparation time: 1,5h
Level: Easy
Quantity: eight

Ingredients:
Dough:
200 g cold butter
360 g of wheat flour
0.5 teaspoons sugar
0.5 teaspoon sea salt
8 tablespoons cold water

Filling:
450 ml of milk
500 g chicken fillet
150g mold cheese
2 packs (200) of spinach leaves
6 eggs
a handful of smooth-leaf parsley
200g cheddar cheese
cornflour for frying
olive oil for frying chicken
black pepper, salt, dried oregano, basil for seasoning
0.5 teaspoons of sharp ground chili

Preparation:
1. To make a dough, chop butter, add flour, sugar, salt, and water. Mix dough roughly, you don’t need a very even dough
2. Place the dough in the refrigerator for about 30 minutes until you have prepared the filling.
3. Cut chicken, season, stir in cornmeal and fry for 3-4 minutes on high heat
4. Heat the spinach in a hot pan for 2-3 minutes
5. Whisk the eggs in the milk until smooth, grate the cheese, chop the parsley and add to the mixture,
6. Cover the oven mold with the dough and bake for 15 minutes at 220 degrees, punch holes in the bottom with a fork to let the air out
7. If slightly crispy, cover the pastry with fried chicken, add spinach, mix gently
8. Pour the milk-egg-cheese mixture over the chicken layer
8. Bake for about 30-40 minutes until lightly browned. Serve hot or cold.
Done !!

Tarka Dhal

Tarka Dhal

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Tarka on Punjabi keelne väljend ja mistahes keeles seda ka ei öelda, Indias ja India naaberriikides tähendab see vürtside küpsetamist, et lõhnad ja maitsed muutuksid tugevamaks ja aroomid välja pääseks. Vürtside küpsetamine on minumeelest India köögi alus ja seda tehakse peaaegu alati India roogade valmistamisel.

Dal või Dhal tähistab üldisemas mõttes kaunvilja, kas läätsi, ube või herneid. Tarka Dhal praetud vürtsidega läätseroog.
Postitan siia Darka Dhali retsepti, millest osa mõtteid on pärit Radilt, osa Jamie Oliverilt ja Puspesh Pantilt. Tegemist on kindlasti India köögi klassikalise retseptiga, mida on lihtne valmistada ja mis on väga maitsev.

Valmistamisaeg: 15 min ettevalmistus. 30 küpsetamine
Tase: lihtne
Kogus: kuuele kuni kaheksale

Koostisosad:
1 tass kollaseid või punaseid läätsi
1 sibul (peeneks hakitud)
2 küünt küüslauku (peeneks hakitud)
1.5 cm ingveri tükk/kuubik (peeneks hakitud)
1 tl pruune sinepiseemneid
1 tl mustköömne seemneid
1 tl jahvatatud koriandrit
1 tl jahvatatud kurkumit
1 tl Garam Masalat
pool pakki külmutatud spinatit või värsket
maitse järgi tšillit (0,25 tl võiks olla sobiv kogus)
maitse järgi musta pipart ja soola
3 keskmist küpset tomatit (3 tk) või tomatipastat
2 spl sorts köögikoort (soja-, kookose- vms)
1 spl toiduõli
võimalusel peotäis koriandri lehti peale hakkida

Valmistamine:
1. Haki sibul, küüslauk ja ingver peeneks
2. Lõika tomatid tükkideks
3. Kuumuta toiduõli keskmisele temperatuurile, lisa vürtsid, prae neid 1 min pidevalt segades. Lisa ingver, küüslauk ja sibul ja prae veel 1 min.
4. Lisa natuke vett ja läätsed. Vala vett nii palju, et see ulatuks umbes 2 cm üle läätsede.
5. Lisa tomat ning spinat ja keeda kuni läätsed on pehmed. Maitsesta sooja ja pipraga.
6. Sega valmis toit korralikult läbi. See toit võib või peab välja nägema nagu mitte kõige ühtlasema tekstuuriga puder.
7. Serveerimiseks lõika peale koriandrit ja serveeri basmati riisi või India lameleivaga

Valmis!!

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