The time has come for young sorrel, fresh spinach and beet tops.
Do not restrain yourself in the market, buy spicy watercress, sour sorrel, garlic garlic, neutral spinach. Do not refuse parsley, dill, cilantro, tarragon, mint.
Nettle with its characteristic smell and a bit pungent taste is also a hit of the season!
Cut off the greens from the roots, if they are.
Then cut the stems and rinse them under running water, washing away the remnants of the soil, and fold them into a separate bowl.
Then, when there is a free minute, grind them with vegetable oil and a drop of vinegar — an excellent preparation for salad dressing, pasta sauce or additives in mashed potatoes.
Now you can wash the leaves.
Fill the sink with water and immerse all greenery in it, except nettle. Place a deep pan near the sink.
Rinse the leaves thoroughly in the sink and place them on the baking sheet. There is no need to dry the greens if you intend to use it immediately.
If she has to lie in the refrigerator for at least a day, put the grid out of the oven on a baking sheet — water from the leaves will flow into the baking sheet.
When all the greens are washed, you can decide what to do with it further: cook green soup, Stew in butter with garlic and vinegar, bake with eggs.
In my opinion, the best fate that can be prepared for garden greens is to mix it with cottage cheese. And what to cook from cottage cheese with greens depends on the circumstances. Cottage cheese mixed with finely chopped herbs, seasoned with a pinch of salt, black pepper and a spoon of vegetable oil is a great start to the day.
And you can spread on bread, and put a slice of tomato or avocado on top.
Or add an egg and some flour and fry cheesecakes, only unsweetened.
Or divided into small lumps and boil in barely boiling water: what’s not gnocchi?
In all «warm«Kitchens in one form or another are presented curd pies.
Well, well, if not with cottage cheese — we will consider it our unique product, but with young cheese. Greek spanakopita, Balkan Giban, Middle Eastern sambusaki, Armenian and Ossetian pies in fact — close relatives. The dough can be different, but the filling — greens, freed from excess juice, mixed with young cheese and, sometimes, eggs.
Most commonly used spinach, but this is more likely due to its availability and versatility, but the more diverse the composition of the green mixture, the more interesting, fuller the taste of the cake.
I really like an open pie with greens and cottage cheese, there is very little dough in it and a lot of toppings.
Such a cake is prepared very quickly, as, incidentally, is eaten.
What do you need:
- baking dish with a diameter of 24-26 cm with sides about 3 cm high
for the test:
- 250 g flour
- 60 ml of vegetable oil
- 60 ml butter
- 60 ml of boiling water
- 1/2 tsp salt
- 350-400 g of greens (spinach, sorrel, nettle, ramson, green onions, dill, parsley, cilantro in any combination)
- 350 g of cottage cheese
- 5 eggs
- 50 g of raisins
- 1 lemon
- 2 tbsp. l vegetable oil
- black pepper to taste
- nutmeg to taste
- salt to taste
What to do:
Cook the dough.
Butter cut into pieces, put in a bowl and pour boiling water.
Add salt and mix to melt the butter. Pour in vegetable oil, mix.
Add flour and knead soft dough, first with a spoon, then with a hand.
Thoroughly knead, let the dough remain non-uniform, «torn«.
On a piece of baking paper, roll out the dough into a circle of such diameter that the dough covers the bottom and sides of the mold.
Turn the dough on paper into a form, remove the paper, straighten the dough.
Prick the bottom with a fork and refrigerate for a while while the filling is prepared.
Rinse the raisins with boiling water, add vinegar and leave to swell.
Heat the vegetable oil in a large skillet and dip the washed and leafy greens.
If the greens had time to dry, add some water to the saucepan. Cook a few minutes, often stir the contents of the saucepan. As soon as all the greens have «withered», put it in a colander.
Squeeze moisture from slightly cooled greens.
Spicy herbs and stewed leafy greens carelessly chopped, add raisins along with vinegar.
Beat eggs slightly, mix with cottage cheese, herbs and stewed greens.
Season with salt, pepper, nutmeg — the filling should be tasty already at this stage.
Preheat oven to 200 ° C. Remove the dough from the fridge, put it in the oven and bake for 12-15 minutes.
You can insure and bake the form «blind«: Cover the dough with paper or foil, fill the load (peas, beans, coins, special pebbles).
Take out the form of baked dough from the oven, fill with filling.
Return to the oven, reduce the temperature to 160 ° C and bake the cake for 40-50 minutes, until the surface of the cake begins to spring when pressed with your finger.
Cool the cake on a wire rack.
Serve warm or cold.
If you still have a filling, lay it in muffin tins and bake: you get flan. Or add a spoonful of flour and fry the stuffing in a pan — there will be green cheesecakes, to which yogurt with lemon zest and hot pepper will be asked.
And if laziness is messing with dough, put the mixture of cottage cheese with greens in a greased baking dish, sprinkle with grated cheese and put in the oven: in 40 minutes a fine gratin will be ready!
Recipes Alena Spirina:
Meat with prunes
Sometime in the book of Elizabeth David, I saw a recipe for pork with prunes, which seemed to me very French elegant and at the same time simple.
My acquaintance with the culinary phenomenon called «vegetable broth» occurred at a time when no one had heard about the Internet ..
On the basis of cranberry jam in a few minutes you can make an excellent sauce based on English cumberland, which is ideal for roast beef.
Couscous with vegetables
Couscous appeared in our stores recently, ten years ago, together with another foreign grocery — polenta, bulgur, quinoa, amaranth.
Drunk cherry cake
About 30 years ago, Alena Spirina, being a very young, but already inquisitive cook, mastered the preparation of a cake called Drunk Cherry in Chocolate.
Eggplant with cheese
Recently, baking has become my favorite way of preparing eggplants.
At home — on a baking sheet in the oven, if possible — on an open fire See below.