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For this recipe I was inspired by Medi's recipes. What I added in addition, are the mushrooms.
- 450g frozen spinach
- 500g fresh mushrooms
- 350g sweet cottage cheese
- 2 green onion bindings
- 1 link fresh dill
- 1 bunch of fresh parsley
- 3-4 tablespoons olive oil
- 5 tablespoons flour
- 8 eggs
- salt and pepper to taste
Preparation time: less than 120 minutes
RECIPE PREPARATION Roll with spinach, mushrooms and cottage cheese:
Leave the spinach to thaw in a strainer. Put the oil in a pan that is put on the fire, then the diced mushrooms and put to harden, add the drained and chopped spinach, finely chopped greens and chopped green onions. finely chopped (I used only the green leaves from the onion) season with salt and pepper to taste and leave on the fire until all the juice is low. Leave to cool. Separately mix the cottage cheese with 6 eggs and 5 tablespoons of flour. then the cheese mixture is incorporated into the spinach with mushrooms. Mix well. Take a round shape (or you can use whatever shape you like), cover with parchment paper and pour the mixture. Pour 2 beaten eggs on top. preheat oven to 190gC until browned. Allow to cool, then serve. Good appetite
Roll with spinach, mushrooms and cottage cheese - Recipes
do you receive the challenge? :) the challenge to happiness, the new prize circulating in the blogosphere. if you want to enter the game, the challenge is waiting for you on my blog, take a nap! a great day !:)
Very simple, beautiful and good. Saved for preparation. Happy Birthday. To be healthy and always delight us with similar preparations.
I really like you here. and I came up with the idea of offering you two spring awards. which I received from a virtual friend. I received them with great pleasure and so I offer them.
Dana, thank you very much for the prizes, I will spend the evening picking them up!
Boscodina, because I like the challenge, this time I will accept it, I will come up with the answers to the challenge!
Snowdrop Thank you from the bottom of my heart Happy birthday to you too!
Evelina, I'm glad you like me, thank you for the prizes, I'll spend the evening picking them up!
This roll is really very tasty, which you told us about in the interview.
Now I wish you an easy birth and good luck at the TASTY BLOG FESTIVAL.
Thanks a lot Sidy, I'm glad you like the roll
Very good and easy to roll. I served it to my guests over the weekend and it was successful. Many kisses
Ancuta, I'm glad you were successful with the roll. And I always do it when I have guests, it is made very quickly, it is very tasty and effective
how much I like it too, it's a great idea! Happy Easter!
You should know that it is also made very easily and it is also very tasty. Where else can you say that it is also effective. Happy Easter to you too!
mmmm ?? how good is i to do thanks to flory idea
I think it is delicious and looks great. However, try to remove margarine from your use and use butter that is much healthier and gives it extra flavor. Margarine is harmful to the body as it is made from hydrogenated vegetable fats. I will definitely try your recipe, but with butter.
Mrs. Vio, thank you very much for the recipe, I told you that I will do it too, here it is, it was done a lot tonight and it is very good and really easy to do. I only put 3 eggs instead of dill, I put 2 leg. of parsley and instead of cheese I put goat cheese because I didn't have it but it came out really good .V kiss. 17.03.2012, ora00,23.
I made this roll again today, this time I followed exactly your recipe, it turned out very good. I wish you a HAPPY EASTER!
It turned out to be very charming, and it was very difficult for me to run it. where did i go wrong
I also rolled it. I think I left it a bit hard.
I also tried your recipe. Roll dough is extraordinarily good, which for a pretentious person like me, says a lot. Indeed, my dough cracked a bit when I put the filling, but only on the side.
For the dough I put the yolks first and at the end the whipped egg whites.
As for the filling, I put about 800 g of fresh mushrooms, I added a little white wine, hot peppers and dried tomatoes.
Unfortunately, I didn't pack the roll well, I hurried a bit, plus I finished the product in the tray where I baked it, which didn't leave much room for maneuver. So it 's a little airy and it' s probably going to fall apart when I cut it. So far I have only tried / eaten the heads while it was still hot. But I hope that after I take it off the baking sheet it will have more hold.
Thank you for sharing the recipe with us, it is very good and several types of fillings can be used.
Once again, congratulations.
How to prepare rolled spinach with cream cheese
First prepare the worktop. Separate the eggs and mix the egg whites with the salt until you get a firm meringue. And mix the yolks with the pureed spinach.
*You can use fresh spinach, scalded, drained and mixed until it becomes puree. But the frozen one also works very well. Let it thaw, squeeze the juice well and mix until creamy. It is important to have 80 grams of spinach so that the roll has a beautiful color.
Incorporate the yolks mixed with the spinach into the egg whites, mixing gently with a spatula. Then add the sifted flour together with the baking powder.
You need to get a light and airy dough.
Cover a tray (26 & # 21536 cm) with baking paper and spread the dough as evenly as possible. Bake the roll for 15 minutes at 175 ° C until it passes the toothpick test, no more. It should not be overcooked or browned.
After removing the roll from the oven, let it cool a bit and then roll it with the baking sheet. Leave it like this until it cools down.
*If you do not have a quality baking paper, peel off the roll while it is still hot, then wrap it again in the same paper and leave it to cool.
Meanwhile, prepare the cream cheese. Mix the soft butter with the paprika, then add the cream cheese, sour cream, salt and pepper. Mix well and the cream is ready.
Carefully remove the roll from the baking paper and spread the cream evenly. Roll tightly (being careful not to let the cream come out) and wrap the roll in a food sheet. Let it cool for a few hours or overnight, then you can cut the spinach slices with cream cheese.
Due to the butter in the composition, the cream will get a perfect consistency and the slices will cut very well. Wipe the knife after each cut.
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How to make mushroom filling for appetizer roll?
I cut fresh mushrooms into slices or quarters (depending on their size). I chopped the onion and hardened it in oil with butter until it became glassy. I put the mushrooms and a pinch of salt and I hardened them as well until they dropped well (leave a lot of water). I seasoned everything with salt and freshly ground pepper. Don't skimp on pepper because it gives flavor to this dish! I didn't make him a flour meal with milk.
I put 200 g of sour sour cream (as for sarmale or papanasi). I gave him another 1-2 boils. I put out the fire under the pan. I ended up sprinkling a handful of chopped greens (green parsley, dill, etc.).
I also put 100 g of grated cheese on the large grater and mixed. It will melt and bind this mushroom filling nicely.
The mushroom filling is kept at room temperature until the roll is filled (no more than 2-3 hours).
For the countertop:
4 egg yolks
150 ml sour cream
1 sachet of baking powder
1 teaspoon salt
5 tablespoons flour
200 g frozen spinach
4 egg whites
For the filling:
100 g feta & # 8211 rasa
125 g Philadelphia cream cheese
150 g salted telemea & # 8211 rasa
50 g mozzarella & # 8211 rasa
200 g canned mushrooms - slightly chopped
100 g diced ham
In a bowl, mix the yolks with the sour cream. Add the thawed spinach and drain well (in a handful) of water, then integrate the flour mixed with baking powder and salt.
At the end, add the beaten egg whites and mix lightly. Pour the dough into the tray lined with baking paper (dimensions 25 * 35cm) and bake it in the preheated oven at 180 ° C for 20-25 minutes.
Meanwhile, sauté the finely chopped onion and mushrooms in a tablespoon of oil. We take them out and let them cool. Mix the feta with the cream cheese and telemea, then add the ham. Stir until smooth.
At the end add the cooled mushrooms, then mix.
Remove the top, turn it over on a lightly damp towel, sprinkle with grated mozzarella, then the cheese mixture with the mushrooms. I was running easy. We put the roll in a foil after it cools down, then we leave it in the fridge for at least an hour.