Out of season, fresh spinach leaves can become a real delicacy, but frozen greens are available all-the-year-round at a very democratic price. Of course, a salad of frozen spinach does not cook, but sauces, soups and snacks - no problem.
Mashed puree of frozen spinach with mint
If you do not know what can be cooked from frozen spinach, then pay attention to soups-mashed potatoes . Those that are generously flavored with cream, flour and butter, we leave aside, and concentrate all our attention on nutritious and useful recipes for the figure.
Ingredients:
- olive oil - 60 ml;
- onion - 130 g;
- garlic teeth - 4 pcs .;
- spinach - 600 g;
- broth - 1.4 liters;
- basmati rice - 3/4;
- mint leaves - 1/2 st .;
- yogurt for serving.
Preparation
In the abundance of olive oil, save the onion and combine it with the garlic teeth passed through the press. To fry add the defrosted and pressed from excess moisture leaves of spinach, and after, pour all the broth. Add rice to the soup and cover. Under this recipe, it is the starchy rice grains that will give the dish the necessary texture after whipping with a blender. After 15-17 minutes, throw in the soup mint leaves and start whipping. Serve with yoghurt, hot or chilled.
Frozen spinach sauce
The list of the most popular dishes from frozen spinach should be headed by a light green sauce, like this pesto, which can be added to pasta or salad.
Ingredients:
- frozen spinach - 200 g;
- a handful of fresh basil leaves;
- garlic teeth - 2 pieces;
- pine nuts - 1/2 st .;
- olive oil - 30 ml.
Preparation
Throw the defrosted spinach leaves in a blender and whisk together with basil, nuts and garlic teeth into a thick paste. Without stopping the work of the device, start pouring the olive oil, and then about 40-50 ml of water in small portions. The sauce is ready!
Phali of frozen spinach - recipe
Ingredients:
- spinach frozen - 800 g;
- kernels of walnuts - 1 1/2 items;
- garlic teeth - 3 pieces;
- a bunch of green parsley;
- nut oil - 70 ml;
- wine vinegar - 45 ml;
- ground coriander - 1 teaspoon;
- fenugreek - 1/2 tsp;
- grains of pomegranate - for filing.
Preparation
Nut kernels of walnuts for 6-8 hours prior to the beginning of preparation fill in with water. Swell nuts blender with garlic, thawed spinach leaves, parsley greens and nut butter. In the final pour in the wine vinegar, add spices and chill the resulting paste. The cooled mixture for phali can be rolled into balls and sprinkled with a grenade, and you can leave it in dipa format and spread on crackers and bread.