Soups, salads, pasta - the list of dishes where spinach is used as the main ingredient is almost endless. This product contains a lot of useful substances and is able to bring bright notes to any recipe. Together with Stanislav Balaev, the brand chef of The Toy Moscow restaurant, we figure out how to properly prepare this product, and what dishes with his participation can be made at home.
Spinach soup
Ingredients:
- Spinach 300 g
- Shallot 30 g
- Garlic 5 g
- Vegetable broth 100 gr
- Cream 100 ml
- Olive oil 20 g
- Broccoli 30 g
- Potatoes 30 g
- Salt
- Pepper
- Ricotta 50 g
- Roasted salmon 30 g
Cooking method:
Fry onions and garlic in olive oil in a pan until golden brown. Then pour the vegetable broth over the ingredients. Add chopped potatoes, broccoli and cook until tender. After the vegetables have boiled, add the spinach, cook over low heat for another 10 minutes. Add salt and pepper to taste. Beat the prepared soup with a blender. Pour in the cream and cook for another 3-4 minutes. To serve, garnish the soup with ricotta and fried salmon.
Spinach Pasta
Ingredients:
- Spaghetti 200 g
- Spinach 1 bunch
- Garlic 2 cloves
- Olive oil 2 tbsp l.
- Hard cheese 70 g
- Ground pepper to taste
- Salt
Cooking method:
Boil spaghetti in salted water until al dente (read also: Italian tips: how to make the perfect pasta). While the pasta is cooking, rinse the spinach, chop (not very finely). Send whole peeled garlic cloves to a preheated frying pan with olive oil, heat for about a minute so that the garlic gives off its aroma, and then remove. Place spinach in a skillet and simmer for about 3-4 minutes. Next, drain the water from the pasta, send the spaghetti to the spinach, salt and pepper to taste. Serve with grated cheese, if desired, add a few fresh basil leaves.
Spinach in cream
Ingredients:
- Spinach 500 g
- Butter 30 g
- Cream 20% 150 ml
- Nutmeg
- Pepper
- Salt
Cooking method:
Rinse the spinach and cover with hot water until it becomes soft. Then put it in a colander, dry and chop coarsely. Melt the butter in a frying pan, add the spinach, pour the cream and simmer for about three minutes. Add salt, pepper, nutmeg to taste, simmer for another minute, stirring occasionally. Serve as a side dish for meat and fish or as a separate dish.
Spinach and beetroot salad
Ingredients:
- Spinach 300 g
- Beetroot 350 g
- Goat cheese 150 g
- Garlic 1 clove
- Olive oil 3 tbsp l.
- Pepper
- Salt
Cooking method:
Boil the beets and cut into large slices. Then chop the garlic, cut the goat cheese into cubes, roughly tear the spinach with your hands. Combine ingredients in a salad bowl, drizzle with olive oil and season. If desired, sprinkle the finished dish with seeds or nuts to taste.
Photo: Getty Images
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