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Pumpkin and spinach roll by Jamie Oliver

Pumpkin and spinach roll by Jamie Oliver


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Preheat the oven to 180 degrees Celsius.

Bake the pumpkin for an hour and a half.

Meanwhile, heat a little oil in a pan over medium to low heat and add onion, thyme, salt and pepper. Cook for 10 minutes, stirring frequently.

Add the frozen spinach, cover and leave for 15 minutes, until the liquid has evaporated. Remove from the heat and add salt, nutmeg and pepper.

Peel a squash, grate it and squeeze the juice. Add salt, pepper and nutmeg.

Peel a squash, grate it and chop it. Add to a saucepan with a little olive oil and fry until golden. Pour the puree and a little water. Bring to the boil and cook for 3 minutes, then add salt and pepper.

Boil the lasagna sheets for 20 seconds and place them next to each other on a clean surface. Working quickly, so that the leaves do not dry out, divide the pumpkin and spinach compositions evenly and spread them with a spoon on each lasagna sheet. Then the feta cheese was cooked. Roll the sheets, cut them into 2 or 4 transversely, depending on the size of the sheets and place the rolls in the tomato sauce obtained previously, next to each other. Sprinkle Parmesan cheese and sage leaves greased with oil.

Cover with aluminum foil and cook in the preheated oven for 30-40 minutes, removing the foil halfway through.


4 important secrets in preparing salads

If you don't conceive salad than consisting of a few classic ingredients, which you repeat in your menu, you bring a disservice to this versatile dish, which is suitable for a lot of combinations.

Arugula and lettuce are not the only greens, and tomatoes, cucumbers, peppers and onions in typical Romanian salads can be substituted with a lot of other interesting, tasty and nutritious vegetables: avocado, mushrooms, zucchini, salad, fruit. Always be creative in preparing salads and change the ingredients every time, making new and spectacular combinations that will leave your mouth watering.

2. Wet vegetables

Washing vegetables for salad it is a crucial step in the recipe, but very few people make the effort to dry it very well afterwards, risking to get a loose, unsightly and tasteless salad. When the vegetables are added moist in the salad, the dressing no longer covers them properly and evenly. uses strainer to drain water well from freshly washed vegetables.

3. Mix with a spoon

Every time you see him Jamie Oliver or on Gordon Ramsay that he puts his hands in the salad bowl and mixes the ingredients rigorously, to know that he doesn't do it because he doesn't have spoons at hand or that he is in a hurry. It's a secret to making salads that very few people know: the salads are mixed with your hands, on the one hand, to spread the dressing evenly over the vegetables, and on the other hand, to "aerate" it and keep it fresh.

4. Dressing added at the end

Adding the dressing at the end is another common mistake that affects the taste of salads. When you pour the dressing over the ingredients, it tends to incorporate more into the surface and not spread evenly over all. The chefs recommend preparing the dressing in the salad bowl and only then add the vegetables, so that the mixing with the sauce is done from the bottom up.


For pies, before Jamie Oliver! Chicken and mushroom pie - VIDEO

1 pc. boneless chicken skin and skin, cut into strips
1 bunch of green onions (6-7 threads), finely chopped
1 cube of butter
salt and pepper
1 teaspoon grated ginger
1-2 bay leaves (preferably fresh)
150 g fresh mushrooms, cut into slices
1 tablespoon sour cream
1 teaspoon flour
1 teaspoon mustard
300 ml concentrated chicken soup
1 packet of pie sheets

Method of preparation:

Put the fried chicken pieces in a non-stick pan with butter.

Season the meat with salt and pepper, then add green onions, ginger, mushrooms and bay leaves. Mix them and let them harden until they soften slightly. Towards the end, add sour cream, flour, mustard and soup. Stir and let the filling boil for a few minutes, until it thickens a little.

Meanwhile, prepare a rectangular tray.

Put pie sheets on her bottom (a thicker layer). Pour the hot filling into the tray and cover with other sheets of pie. Grease the surface of the pie with milk or egg, stick a rosemary thread in the middle of it and put it in the oven, at 200 degrees Celsius, for 15 minutes or until it browns on top.


Jamie Oliver teaches you how to prepare the tastiest and most flavorful pancakes with cheese and spinach

Dear chef Jamie Oliver, proposes to pamper our family with the most tasty and flavorful pancakes with cheese and spinach, using ingredients that bring spring to the kitchen.

& Chef Jamie Oliver, we propose to pamper our family with the most tasty and flavorful pancakes with cheese and spinach, using ingredients that bring spring to the kitchen.

  • 225 g flour
  • 3 large eggs
  • 300 ml semi-skimmed milk
  • 2 teaspoons unsalted butter
  • 3 spring onions
  • 6 fresh coriander flowers
  • 6 fresh mint flowers
  • 2 fresh, green peppers
  • 1 teaspoon ground cumin seeds
  • 1/4 teaspoon turmeric
  • optional: plain yogurt, chopped coriander and red hot pepper, & icircn during serving
  • 400 g fresh or frozen baby spinach
  • vegetable oil
  • 400 g paneer (fresh cheese specialty)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion
  • 1 piece of 5 cm ginger
  • 3 cloves of garlic
  • 1 teaspoon curry powder
  • 4 tablespoons of double cream, or sm & acircnt & acircnă for cooking
  • 1 blade & acircie

How to prepare pancakes with cheese and spinach

Roast the spinach in a saucepan of boiling water for 3 minutes at 4 minutes or until it softens. Drain it through a sieve, roll it up and squeeze any excess water, then pass it through a food processor. Put it aside.
Cut the br & acircnza & icircn into 1.5 cm cubes. Heat 1 tablespoon of oil in a large non-stick pan, then fry the cheese cubes for 2-3 minutes, or until golden. Remove with a spoon and set aside.
Cut the onion into thin slices, then clean and wash the garlic and ginger well.
Heat 2 more tablespoons of oil in the same pan. Add the black mustard seeds and cumin seeds and mix by frying them for about 30 seconds, until they become fragrant, then add the onion and fry over low heat for about 5 minutes or 6 minutes. se & icircnmoaie.
Add the grated ginger, garlic and curry powder to the pan and continue to cook for another minute. Then add the spinach and let them simmer over medium heat for another 3 minutes at 4 minutes.
Add the cream or sm & acircnt & acircna and mix the composition for 2-3 minutes.
Squeeze the juice from half a lemon & acircie, then taste and season the taste, adding & acircnd more lemon juice, if desired. Keep the preparation warm.
To make pancakes, place the flour in a large bowl and mix with sea salt. Make room in the center and add the eggs and half of the milk.
Melt the butter in an average pan of about 20 cm. Allow to cool slightly, then add icircn dough and icircn together with the remaining milk. Homogenize the composition.
Finely chop the spring onion and hot pepper, then finely chop the herb leaves. Mix everything in the dough, mix with the cumin and turmeric seeds until well blended. Let the pancake batter rest for at least 15 minutes.
Lightly grease the pan with oil and put it on medium heat. Once the pan is hot, add a tablespoon of dough, & icircnclin & acircnd the pan so & icircnc & acirct to cover the base evenly and thinly. fry the pancake for 1 to 2 minutes, until it turns brown, then turn it with a spatula and brown it on the other side for another minute.
Do the same with the rest of the pancakes. You should have 8 pancakes & icircn total.
When you are ready to serve, place 1-2 large tablespoons of the spinach and cheese mixture in the middle of each pancake and fold them into triangles or rolls.
Optionally, take a little yogurt and sprinkle with some chopped coriander and chopped red chilli (if used).
Good appetite!


Video: Chatting with Jamie Oliver as Jamies Italian Gatwick opens