Traditional recipes

Pork ribs with spinach

Pork ribs with spinach


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The ribs are washed, cut, seasoned and marinated in a mixture of yogurt, hot ketchup, soy sauce and mustard.

Leave them in the fridge for a few hours, then put them in the oven (I put them in a ceramic bowl), add a little more chicken soup and leave until they are well penetrated and browned.

The spinach is washed, the leaves are chosen and scalded a little in salted water.

Strain and place under a stream of cold water to retain its color.

Crush 3-4 cloves of garlic and fry with a little oil. Add 2 tablespoons of flour, and then milk and sour cream, until you get a more consistent sauce.

Cut the spinach and add it to the sour cream sauce. Boil a little more, add more salt and pepper to taste.



How do we prepare the pork chop recipe with fried apples and spinach?

Season the pork chop well and fry in the pan for 3-5 minutes on each side, depending on how thick the pieces are. Set aside, but covered and in a warm place so as not to cool down.

Peel an apple, grate it and cut it into quarters or halves. Put in the pan with a little olive oil and 50 g butter. Sprinkle with sugar and season with salt and pepper. Keep on medium heat for 5-7 minutes, turning occasionally until soft and beginning to caramelize. Care must be taken when turning them over because they become very fragile.

In another bowl we will prepare the spinach. Put the butter and oil in a deep pot and heat. Cook the minced garlic for 1 minute and then add the spinach leaves. Stir and hold for 2-3 minutes until penetrated. Add the sour cream and cook for another 1 minute.

The recipe and the photos belong to Maria Pintean and she participates with this recipe in the Great Winter Contest 2019: cook and win


Pork rib with spinach and egg yolk

The time of the old women has passed from the new calendar, but also from the old calendar. The weather has its secrets and it seems that this year it's a bit more heady than in other years. It's raining and sleet, it's sunny and hot at 20 degrees C, it's a passive wind that dries your bones. All this makes you hesitate when it comes time to get dressed, to go for a walk with your nephew. For the little one you put something in the bag, but for the elderly there is no room, because you will not go with the dresser after you. I'm lucky with my cell phone. In my city area, if you look at the weather on your mobile phone, see what is displayed there, you will be almost certain that the weather will be completely different.

Of the housewife! In vain I tried to write recipes on this blog, after the season. I don't succeed too often. Written recipes are often prepared according to the culinary preferences of the family's cravings. You can't avoid beans or smoked beans, or meat, fish or vegetable breads, or sauce dishes, if you are asked. You can't get around the entrails (kidneys, liver, heart), brain or tongue either. The fish cannot be missing at least one day a week. With the garnishes it is a bit simpler, we can adapt them to the seasonal vegetables on the market, without neglecting the quickly frozen vegetables.

Searching through my personal archive for pictures to write a new recipe, I was even surprised to find that I neglected the spinach. In early spring and late autumn, spinach is one of the ingredients often used in home cooking.

Memories, memories & # 8230.! In my childhood, I did not like spinach, although my mother prepared it properly. When I got married, after about 20 years in which I did not serve spinach food, I dared to serve spinach food prepared by my wife and I did not regret, I even became a fan of spinach food. My mother was surprised but also delighted when I asked her to prepare a spinach dish.

From my family's recipe book! We use spinach in seasonal salads together with lettuce, leurda and parsley, extra virgin olive oil and lemon juice and / or orange juice.

When time is running out we simply prepare spinach food with egg yolks.

We prepare the pie in homemade dough and spinach, chicken eggs, sweet cheese and salted cheese, fatty cream.

In the juice in which we boiled bird spines, we prepare green soup (loboda, spinach, leurda, lettuce, sorrel, green larch). Drizzle the soup with beaten eggs, whipped milk, sour cream or fatty yogurt.

Ingredients needed in the recipe: pork ribs, spinach, leurda, sorrel, chicken eggs, dried onions and green onions, garlic cloves and green garlic, bell peppers, tomato juice / tomato paste, fresh butter, coarse salt, peppercorns, thyme, rosemary , mustard seeds, bay leaves, rapeseed oil, lemons and oranges, lard, white wine, dill and green parsley.


First we make mayonnaise. In a small bowl, put warm water with a tablespoon of sugar and yeast. Set aside for 5 minutes.
In a deeper bowl, sift the flour and add mayo, egg, milk and oil. Framantam. Add a teaspoon of salt. Do not let the salt come into direct contact with the yeast, otherwise the dough will not grow.
Cover the bowl and set aside in a warm place, away from current, until it doubles in size.

We are preparing the filling. Peel and chop the onion. Cook, after it has softened a little, add the spinach and keep it on the fire until the water drops. Season with salt and pepper. Let cool.

Grease the pan with oil. If you want them like fried, put a little more oil in the pan.
We divide the dough into several pieces, depending on what size we want the pies to be. Spread each piece with the rolling pin, as thin as possible, put the filling in the middle and fold. Place in the tray with the folded side down.
After we have finished all the pieces, put the tray in the oven, brown the pies on one side and return on the other side.
Serve hot or cold.


Ingredients Spinach soté with butter and garlic

  • 500 grams of fresh spinach
  • 2-3 cloves of garlic, lightly crushed with the side of the knife blade
  • 2 tablespoons oil
  • 20 grams of butter
  • salt and freshly ground pepper

Preparation Spinach soté with butter and garlic

1. Choose the spinach leaf by leaf and, if desired, break the stalks. I always want to do this, because no matter how fragile the spinach is, the stalks have a different texture to the leaves, and if I had to wait for them to be cooked, the leaves would rot. once chosen, the spinach is washed well, in several cold waters, and wilted. We prepare the rest of the ingredients at hand.

2. The amount of 500 grams of spinach means quite a lot in volume. Therefore, we will choose a pan as large as possible. As soon as it is heat treated, the spinach will drop very, very much. We will add to the pan the crushed garlic oil and garlic cloves with the knife blade. Put the pan on medium heat and gradually heat it, until the garlic starts to smell and turn golden, at which point we will remove it. For a more intense garlic taste, we can add the crushed garlic at the end.

3. After removing the garlic, add the spinach to the well-heated pan, all at once. In just ten to fifteen seconds, during which time we have to mix quickly with a spatula, the water in the spinach will evaporate massively and it will decrease a lot.

4. Next sauté (sauté with the pan) or mix with the spatula a little more, until all the leaves are evenly cooked. We realize this because no more dense steam is formed. At the same time, the leaves become more intense green.

5. Season quickly with a pinch of salt and add the butter. Saute quickly until the butter melts. Season with pepper and our garnish & # 8211 spinach soté & # 8211 is ready. We take it out of the pan immediately, on a plate.

6. Before putting this spinach sauce on the plate, it is good to let it drain a little (1-2 minutes) on absorbent kitchen paper towels, folded in several layers. Not the other way around, but it's very likely that it will leave some green water that we won't like to see next to a well-prepared dish. I sliced ​​this spinach sauce and drained it 1 minute before serving.

Each portion came next to one spectacular duck breast with oranges, click on the picture below for his recipe.


Video: Do you have Pork Rib and Spinach? Try this easy recipe thats delicious (July 2022).


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