» SPINACH

Spinach and Cheese Stuffed Pasta Shells Recipe

admin — Tue, 06 Oct 2009 14:30:07 +0000

Spinach and Cheese Stuffed Pasta Shells:
INGREDIENTS

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 1/2 cups spaghetti sauce

Preparation:

* Preheat oven to 350 degrees F (175 degrees C).
* Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
* Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
* Spread 1/2 cup marinara sauce evenly over the bottom of a 9×13 inch baking dish.
* Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
* Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

FISH BALLS WITH SPINACH

admin — Mon, 11 May 2009 06:14:55 +0000

FISH BALLS WITH SPINACH RECIPE:

INGREDIENTS:-

Fish -500Gr,

Bread -15Gr,

Refined flour -10Gr,

Egg -1,

Onion -15Gr,

Milk – 30 ml,

Spinach -500Gr,

Anchovies –a few,

Bread crumbs -20Gr,

Salt & Pepper –to taste,

Butter -30Gr,

Fat – For fry.

PREPARATION OF FISH BALLS WITH SPINACH:-

Boil fish in bouillon.
Bone and skin mix with bread soaked into milk and squeezed.
Add finely Chopped Onions sauté into little butter.
Season with salt, Pepper and nutmeg.
Shape into rissoles; dip in flour then in egg and bread crumb deep fry.
Drain and absorbent Pepper and serve Garnished with Chopped Spinach cooked in butter in which same in which same chopped anchovy has been added.

GREEN RICE RECIPE

admin — Mon, 11 May 2009 05:49:44 +0000

GREEN RICE RECIPE:

INGREDIENTS:-

Pulao rice -300Gr,

Chinese Veg Stock -800Ml,

Spinach -225Gr,

Brocolli -225Gr,

Ground nut oil -1tbsp,

Cloves -2,

Garlic -2,

Grren Chilli -1,

Spring onions -1bunch,

Frozen peas -225Gr,

Soya sauce -2tbsp,

Salt -to taste,

Chieves -4 tbsp.

PREPARATION OF GREEN RICE:-

Place rice and stock in a large sauce pan, Bring to boil, reduce heat and simmer gently for 25minutes.
Blanch the Brocolli in sauce pan of boiling water for @ minutes.
Drain and set aside.
Blanch the Spinach in a Sauce pan of Boiling water for a few seconds until just wilted, Drain well, shred Spinch and set a side.
Heat oil in a non-stick or well seasoned cook and stir fry Garlic, Chilli, Spring Oninons and Brocolli for 1 minute.
Add cooked rice, Spinach, Frozen Peas and Soya Sauce.
Seasoned well and cook Gently for @ minutes.
Stir in Chopper Chieves.
Garnish with Chieves and Serve with a mixed Salad.

SPINACH SOUP

admin — Tue, 05 May 2009 12:23:55 +0000

INGREDIENTS :-

STOCK -1Lt,

SPINACH -2BUNCHES,

CORN FLOUR -20Gm,

SALT -TO TASTE,

PEPPER POWDER -TO TASTE.

PREPARATION :-

WASH SPINACH, PREPARE STOCK IN SIMMER.

BLANCH THE SPINACH TAKE PUREE.

ADD CORN LOUR TO STOCK AND BRING TO BOIL N SIMMER.

ADD SPINACH PUREE TO THE TO STOCK.

ADD SALT AND PEPPER.

GARNISH WITH FRESH FRESH CREAM, SERVE HOT.