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Roll with spinach and cream cheese

Roll with spinach and cream cheese


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A wonderful roll, fluffy, light, tasty, which I have not prepared before, but which I really liked! I found the recipe on Adriana's blog.

For sheet:

  • 450 g frozen spinach (1 bag),
  • 5 eggs,
  • 10 tablespoons flour,
  • 1/2 teaspoon salt.

For the cream:

  • 200 g natural cheese cream (I used Delaco),
  • 200 g telemea,
  • 60 g of sheep cheese (cottage cheese with salt for the winter),
  • 1 canned corn.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Roll with spinach and cream cheese:

First prepare the roll sheet: drain the spinach in a sieve (it must be very well drained); mix eggs with salt until they double in volume and light in color. Add the flour and incorporate it into the egg foam, then add the drained spinach; mix carefully.

Wallpaper a tray (40/30) with baking paper and pour the prepared composition; uniformizam. Bake in the preheated oven at 180 degrees for 15-20 minutes; we prick the top with a toothpick, if it is baked the toothpick will come out clean.

Remove the tray from the oven, wait 1 minute and then roll the top with the sheet on which it was baked. Let it cool.

We grate the telemeau on the grater with small meshes, as well as the sheep's cheese; we mix the two together with the cream cheese, until we obtain a fine cream. I also put a spoonful of sour cream, which was very tasty and I couldn't help myself :)

Incorporate in the cream the corn grains (according to taste), well drained. With the obtained cream we fill the roll sheet. Roll carefully, wrap the roll in plastic wrap and transfer it to the refrigerator. We cut it after it has been cold for at least 3 hours.


RECIPE PREPARATION Spinach roll appetizer with cream cheese and kapia pepper:

Heat the grape seed oil in a frying pan together with the chopped garlic, approx. 3 minutes on high heat, then add the frozen spinach puree, fill with a cup of cold water and cook for approx. 15 minutes. The starch is mixed with the cooking cream brought to room temperature and added to the spinach puree, in a thin thread, stirring continuously, until it is incorporated, then it is left to cook for approx. 5 minutes on low heat.

The spinach puree is left to cool for approx. 30 minutes.

After it has cooled, add the eggs, stirring until incorporated, then the cheese, grated smoked cheese, season with salt and pepper and mix gently until a homogeneous dough is obtained.

Line a large baking tray with parchment paper, then turn the spinach and cheese dough over and bake in the preheated oven for approx. 25 minutes at 200 degrees.

After the dough is baked, take it out of the oven and leave it to cool, carefully, in the tray for approx. Ten minutes.

Meanwhile, prepare the cream cheese. Thus: the kapia pepper is washed, cleaned and cut into cubes. In a large bowl, add the 2 kinds of cream cheese and kapia pepper cubes, stirring gently, until incorporated into the cream.

Spread the cream cheese over the cooled surface on the entire surface, then lightly roll the roll with the help of the baking sheet. Attention is very fragile, you have to be patient! Then refrigerate for at least 30 minutes before serving, preferably until the next day.


Spinach roll and 2 cream cheeses

Anisoara67 sent a wonderful recipe to our Contest: Spinach roll and two cream cheeses. 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.


ingredients
top: 4 eggs, a pinch of salt, 200 g spinach puree, 75 ml olive oil, 120 g flour
cream cheese with carrots: 100 g bellows cheese, puree from 100 g baby carrots
cream cheese with dill: 100 g bellows cheese, a tablespoon of sour cream, green dill.


Method of preparation
Prepare the top by mixing the egg whites with a pinch of salt. Rub the yolks with the oil then incorporate the spinach puree into them. Mix the hard foam egg whites with the yolks rubbed with spinach, add flour and bake the composition in a smaller tray in which I put baking paper, about 15 minutes, on the right heat.
Frozen baby carrots are boiled in salted water then mixed and pureed and mixed with bellows cheese. Mix until you get a homogeneous cream.
The remaining cheese is mixed with a tablespoon of sour cream then mixed with finely chopped dill.
Peel the dough from the baking paper, spread it on top, in an even layer with cream cheese and carrots, then carefully spread the other cream with dill, roll it tightly and let it cool for at least 2 hours before cutting it into slices.
Good appetite!


Appetizer roll with spinach

Ingredients

Appetizer roll top

  • 170 & # 32 g & # 32 spinach
  • 3 & # 32 pieces & # 32 large eggs & # 32 or 4 smaller ones
  • 100 & # 32 g & # 32 faina
  • 30 & # 32 ml & # 32 oil
  • 1/2 & # 32 teaspoon & # 32 baking powder
  • 1/2 & # 32 teaspoon & # 32 salt
  • 30 & # 32 ml & # 32 milk

Filling

Mix the flour with the baking powder and then add them to the spinach mixture and incorporate them with a spatula.

Whisk the egg whites with half a teaspoon of salt. Incorporate the foam into the composition gradually and mix with ample movements.

Once you have incorporated the entire amount of foam, use a tray lined with baking paper. We used a 28/43 cm tray but you can also use the stove tray.

Distribute the composition over the entire surface of the tray and level the composition. Put the table with the table 2-3 times and then put it in the preheated oven at 160 C for 15 minutes or until the top passes the toothpick test.

Remove the countertop from the tray with baking paper. Transfer it to the work surface and place another piece of paper on top. Return to remove the base paper. Roll the counter immediately and let it cool.

Appetizer roll filling :

Mix a little in the cream cheese and then put it on the counter. Spread it over the entire surface of the countertop, but put less at the end of the countertop.

Place the slices of ham over the cream cheese and then roll the top.

Starting from the rolled end, roll in the opposite direction with baking paper. Wrap the roll in cling film and put it in the fridge for 3-4 hours. Then the roll can be portioned and served, good appetite!


Roll with spinach and cream cheese

1. Mix eggs for 2-3 minutes with a pinch of salt. Add the oil and milk and mix for another minute.

2. Add the flour and bake the powder and mix with a spatula.

3. We wash the spinach and clean it of the central rib. We dry the excess water with napkins and chop it coarsely. Add the spinach over the egg mixture and mix.

4. Wallpaper a tray with baking paper and spread the composition with a spatula. Put the composition in the preheated oven at 200 degrees for 20-25 minutes or until it starts to lightly brown on the edges.

5. After removing the roll from the oven, leave it to cool. Spread the cream cheese all over its surface and then add the salami. I was running with the help of paper. Leave in the fridge for 20 minutes (or cut immediately as I did). I had a little crack, but I can't explain how tasty it is.


Roll with spinach and cream cheese - Recipes

Green spinach has already appeared on the market. And since the spinach gives strength (that's how Popeye taught us) let's eat it in a roll recipe. You can prepare and adapt this roll to your own taste. For example, you can add pieces of smoked salmon, slices of turkey ham, bell peppers, green onions, etc. If you try different options, please tell me how they turned out.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Ingredient:

- 4 egg whites plus 2 egg yolks

Preparation:

The spinach is cleaned and boiled, then finely chopped or mashed in a blender. Add the yolks, finely chopped dill, cornstarch, oat bran, dehydrated onion, salt and pepper to the spinach and mix.

Beat the egg whites with a little salt with the hard foam mixer and gradually integrate them into the spinach composition, stirring from the bottom up.

The resulting composition is spread in the oven tray on baking paper (rectangular shape (about 25 x 20 cm) and put in the oven in the oven heated to 180 degrees for about 12-15 minutes.

Leave to cool, possibly roll with baking paper and wrap in a towel for about 10 minutes.

Unfold and spread the cheese evenly, then roll and refrigerate. You can add over the cheese and broken pieces of salmon slices, chicken ham & # 8230etc.

Store in the refrigerator and eat cold.


Spinach and Cream Cheese Roll

Prepare the top by mixing the egg whites with a pinch of salt. Rub the yolks with the oil then incorporate the spinach puree into them. Mix the egg whites hard with the yolks rubbed with spinach, add flour and bake the composition in a smaller tray in which I put paper for baking, about 15 minutes, on the right heat.

Frozen baby carrots are boiled in salted water then mixed and pureed and mixed with bellows cheese. Mix until you get a homogeneous cream.

The remaining cheese is mixed with a tablespoon of sour cream, then mixed with finely chopped dill.

Peel the dough from the baking paper, spread it on top, in an even layer with cream cheese and carrots, then carefully spread the other cream with dill, roll it tightly and let it cool for at least 2 hours before cutting it into slices.


Spinach roll with cheese & # 8211 simple appetizer roll recipe or with ham, salmon

Spinach roll with cheese & # 8211 appetizer roll recipe. Roll with spinach, cream cheese and ham, smoked salmon or vegetables. How to make green and fluffy roll with spinach, or nettles, leurd, green garlic? Festive appetizer recipes. Spinach recipes. Appetizer roll recipes.

This spinach roll with cream cheese is very tasty and good-looking. A very fluffy green roll, with a bright color and filling to choose from. It can be filled with various creams based on cheese (cream cheese, cream cheese, ricotta or urda cream) and thin slices of pressed ham (ham), smoked salmon or colored bell pepper sticks.

The recipe for this spinach roll was given to us by our dear friend and collaborator Mya Benea. Mya chose to make the roll top starting from the recipe already published by us: a fluffy top prepared from a white sauce (Bechamel) made of butter, flour and milk to which are added egg yolks and, separately, beaten egg whites. These make the top airy, fluffy and extremely fragile. In addition, Mya mixed a quantity of spinach into the dough.

In the spring you can also use tender nettle leaves or a combination of spinach and nettles. Old garlic can be replaced with leurd or green garlic. What great flavors they have!

Here are the two appetizer roll recipes that are the basis of this dish: the one with mushrooms (see here) and the one with ham, cream and cheese (see here.)

This spinach roll must have a soft and fluffy top! That's why a Bechamel sauce is made and the eggs are separated (the egg whites are whipped). Well-beaten egg whites are a natural loosening agent that brilliantly replaces baking powder. If we beat the whole eggs, the roll would come out thick and rough, like a carpet or a sheet of synthetic turf & # 8211 and we don't want that!

Overall it is a rolled sheet prepared from a spinach puree with milk and garlic & # 8211 slightly thicker than the one we usually make & # 8211 see here.

The filling can be simple (cream cheese) or with slices of ham, slices of smoked salmon, colored peppers, etc.

From the quantities below results a spinach roll with long cheese of approx. 40 cm and about 6-7 cm thick. It is baked in a tray of 30 & # 21540 cm. At least 20 beautiful slices can be cut from it.


Spinach roll with leurda and cheese

It's official! Spring has come, or so I hope! So, let's put it in seasonal recipes, I say! The first thing I bought the other day when I went to the market was fresh spinach, which I really missed. In vain I put it in the freezer, as if it's not like this bought from the spring market. The culmination is that Luca also likes it a lot, no matter how it is cooked. But this time I said to try something new, a spinach roll with cheese, very light, only good for breakfast. It's a perfect appetizer for Easter, by the way, if you want to cook something different this year.

Ingredient:
& # 8211 1 kg of fresh spinach
& # 8211 2 links leurda
& # 8211 a white onion
& # 8211 2 eggs
& # 8211 4 tablespoons grated flour
& # 8211 2-3 cloves of garlic
& # 8211 300g cow cheese
& # 8211 150g cream cheese
& # 8211 salt and white pepper to taste

First I heated the oven to 180 degrees and placed the grill in the middle. Then I washed the spinach and broke the large stalks, then I cut the stalks from the leurda and washed the leaves well. I then put them to boil in a large pot with boiling water and left them for about 20 minutes. Then I drained them in a sieve and passed them under a stream of cold water, to stop the boiling process and maintain its green color.

I also put the spinach and leurda in a blender and I mixed them until they became pasta. I added eggs, I mixed, then flour and finely chopped onion. I poured the obtained paste in a 20 & # 21530 cm tray, lined with baking paper, I evened it with a spatula and I put the tray in the oven for 20-25 minutes.

While the spinach leaf was baking, I prepared the cream, respectively the KitchenAid robot did all the work and in 30 seconds it mixed the cottage cheese, the cream cheese and the garlic. I put salt and freshly ground white pepper and ready the cream.

For the spinach sheet I prepared a clean and slightly damp kitchen towel. I turned the baked sheet over on the towel, and I rolled it carefully, so that it wouldn't crack when I rolled it with cream cheese. Then I unfolded the sheet, spread the cream cheese on it and rolled it again. I wrapped the roll in cling film and let it cool overnight.

After a few hours in the cold, this is what the spinach roll, leurda and cream cheese looked like.

Some small clarifications: you don't have to use only spinach and leurda, you can use any seasonal greens: nettles, loboda, stevia, dandelion leaves, etc. You can also put bellows cheese instead of cottage cheese and you can flavor the cream cheese with fresh basil, rosemary, mint, etc. There are many possibilities and combinations, just a little courage to have and to ask the aunts at the market stall what greenhouses she sells there? You would be amazed at how cheap these & # 8220 weeds & # 8221 are, so fragrant and healthy! No, let it be good for you and enjoy one another with the final pictures of the spinach roll with leurda and cheese.



Comments:

  1. Samuzragore

    Well done, what a phrase ..., the brilliant idea

  2. Mabuz

    I am at last, I apologize, there is a suggestion that we should take a different path.

  3. Weylin

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  4. Slean

    Maybe



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