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5 unexpected foods with sorrel
The first spring greens, the basis of our favorite green soup with egg, sorrel – love from childhood, a sure sign that the yard is almost summer, ahead of three happy the hot months picnics, vacations and fresh fruits and vegetables. May is the best time to gather sorrel: nothing yet, but the long narrow leaves are already sticking beams in the gardens.
The ancient Greeks used sorrel for medical purposes – it was thought that its decoction or infusion helps to relieve pains in the stomach, the liver or the kidneys, and a poultice of the leaves has wound-healing properties.
Modern we are not sure about its healing properties. But we know that it is delicious and healthy. Sorrel – rich in antioxidants, vitamins C, E and provitamin a, And contains appreciable amounts of omega-3 fatty acids, iron, copper, zinc and magnesium – in cooking can not only be used for the preparation of green cabbage soup.
He looks great in open pies, fish dishes, sauces. See for yourself.
Sorrel pesto with almonds
Ingredients:
Preheat the oven to 160°C place the almonds on a baking tray, covered with baking paper and calcinate the nuts in the oven for 10-15 minutes until Golden. Remove from oven and let cool. In a mortar or blender, put the grated cheese, sorrel, garlic and almonds and blend thoroughly, slowly adding olive oil until a thick smooth sauce. Pepper, try it, add salt to taste.
The sauce can be stored in the refrigerator for a few days, but you can use it like regular pesto, that is as a condiment for pasta, fish, chicken or sandwiches.
Quiche with sorrel
Ingredients:
For the dough:
To prepare the dough mix in a deep bowl the flour with salt, add the butter and use your fingers to quickly connect it with the flour to form a large crumb. Little by little add the milk (or water) – ensure that the mixture is not liquid and can be collected in a balloon. It is not necessary to knead the dough for too long – make the ball flat disk, to make it easier to roll out, wrap in cling film and put in the refrigerator for at least half an hour.
To prepare the filling, wash and coarsely chop the sorrel. In a separate bowl, whisk the eggs with cream, salt and pepper. Add the sorrel and half a serving of Parmesan cheese, stir.
Preheat the oven to 210°C. Roll out the dough. Put it in oiled flat shape for open tarts. Line a rimmed dough baking paper, fill it with dry beans or rice and put in the oven for 5 minutes to allow the dough to harden. Remove from the oven, the beans back in the jar, discard the paper, and pour in the batter filling. On top sprinkle with the remnants of grated cheese, bake 30 minutes.
Salmon with spinach recipe of the TROISGROS brothers
Ingredients:
Roll the sorrel "cigar" and slice finely. Finely chop the shallot. In a deep saucepan put butter, pour in the wine, vermouth, a tablespoon of fish stock and stir in the shallots. Put on the fire and evaporate the liquid until the mixture reaches a syrup consistency. Add the cream, bring to a boil, stir in the sorrel and gently mix. Add a few drops of lemon juice, salt and pepper.
Salt, pepper fish and fry without oil in a frying pan with refrigerium coating: 25 seconds on one side and 15 on the other. So the salmon was tender, it needs to be slightly damp. Serve with a sauce of sorrel.
Lebanese soup with sorrel and lentils
Ingredients:
In the middle East are usually boiled soup with spinach and lemon, but we can use sorrel. At the bottom of the pan with a deep bottom rascality olive oil, add the onion and saute for 10 minutes. When onions become Golden, add the lentils, garlic, sorrel and mint, fill with water to cover by 5 cm, and put on fire. Bring to a boil, reduce heat and simmer until the lentils won't soften. Season with salt and pepper.
Risotto with sorrel
Ingredients:
At the bottom of a saucepan with a thick bottom heat the olive oil. Sauté the onions and celery for 5-6 minutes until soft. Add the rice and stir until all the grains are covered with oil and becomes transparent. Add two ladle of vegetable broth and again stir until the broth is absorbed.
Continue adding broth, ladle for ladle, and stir risotto. Constantly.
After 20 minutes, when the broth is absorbed and the rice reaches al dente (soft but slightly dense in the middle), remove the risotto from heat and stir in him a sorrel, butter and Parmesan.
Actively mix with a wooden spoon until creamy, try it, add salt and pepper, if needed. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: lady.tut.by/news/food/449751.html
The ancient Greeks used sorrel for medical purposes – it was thought that its decoction or infusion helps to relieve pains in the stomach, the liver or the kidneys, and a poultice of the leaves has wound-healing properties.
Modern we are not sure about its healing properties. But we know that it is delicious and healthy. Sorrel – rich in antioxidants, vitamins C, E and provitamin a, And contains appreciable amounts of omega-3 fatty acids, iron, copper, zinc and magnesium – in cooking can not only be used for the preparation of green cabbage soup.
He looks great in open pies, fish dishes, sauces. See for yourself.
Sorrel pesto with almonds
Ingredients:
- Sorrel – 150 g
- Almonds – 80 g
- Grated Parmesan or other aged cheese – 50 g
- Garlic – 2 cloves
- Olive oil – 15 ml
- Salt, pepper – to taste
Preheat the oven to 160°C place the almonds on a baking tray, covered with baking paper and calcinate the nuts in the oven for 10-15 minutes until Golden. Remove from oven and let cool. In a mortar or blender, put the grated cheese, sorrel, garlic and almonds and blend thoroughly, slowly adding olive oil until a thick smooth sauce. Pepper, try it, add salt to taste.
The sauce can be stored in the refrigerator for a few days, but you can use it like regular pesto, that is as a condiment for pasta, fish, chicken or sandwiches.
Quiche with sorrel
Ingredients:
For the dough:
- Flour – 300 g
- Butter, room temperature, diced, – 150 g
- Salt – pinch
- Warm milk – 8 ml
- Eggs – 3 PCs.
- Fat cream – 200 g
- Sorrel – 350 g
- Grated Parmesan or other aged cheese – 60 g
- Salt, pepper – to taste
To prepare the dough mix in a deep bowl the flour with salt, add the butter and use your fingers to quickly connect it with the flour to form a large crumb. Little by little add the milk (or water) – ensure that the mixture is not liquid and can be collected in a balloon. It is not necessary to knead the dough for too long – make the ball flat disk, to make it easier to roll out, wrap in cling film and put in the refrigerator for at least half an hour.
To prepare the filling, wash and coarsely chop the sorrel. In a separate bowl, whisk the eggs with cream, salt and pepper. Add the sorrel and half a serving of Parmesan cheese, stir.
Preheat the oven to 210°C. Roll out the dough. Put it in oiled flat shape for open tarts. Line a rimmed dough baking paper, fill it with dry beans or rice and put in the oven for 5 minutes to allow the dough to harden. Remove from the oven, the beans back in the jar, discard the paper, and pour in the batter filling. On top sprinkle with the remnants of grated cheese, bake 30 minutes.
Salmon with spinach recipe of the TROISGROS brothers
Ingredients:
- Salmon fillet 500 g each – 2 PCs.
- Heavy cream – 40 ml
- Vermouth – 4 ml
- Dry white wine – 8 oz
- Sorrel – 80 g
- Shallots – 2 PCs.
- Butter – 40 g
- Lemon – ½ PC.
- Salt, pepper, fish broth – as needed
Roll the sorrel "cigar" and slice finely. Finely chop the shallot. In a deep saucepan put butter, pour in the wine, vermouth, a tablespoon of fish stock and stir in the shallots. Put on the fire and evaporate the liquid until the mixture reaches a syrup consistency. Add the cream, bring to a boil, stir in the sorrel and gently mix. Add a few drops of lemon juice, salt and pepper.
Salt, pepper fish and fry without oil in a frying pan with refrigerium coating: 25 seconds on one side and 15 on the other. So the salmon was tender, it needs to be slightly damp. Serve with a sauce of sorrel.
Lebanese soup with sorrel and lentils
Ingredients:
- Olive oil – 15 ml
- Onion, finely chopped, 50 g
- Lentils – 250 g
- Garlic chopped – 2 cloves
- Sorrel – 300 g
- Dry mint – 1 tea spoon
In the middle East are usually boiled soup with spinach and lemon, but we can use sorrel. At the bottom of the pan with a deep bottom rascality olive oil, add the onion and saute for 10 minutes. When onions become Golden, add the lentils, garlic, sorrel and mint, fill with water to cover by 5 cm, and put on fire. Bring to a boil, reduce heat and simmer until the lentils won't soften. Season with salt and pepper.
Risotto with sorrel
Ingredients:
- Warm vegetable broth – 1½ l
- Olive oil – 3 tbsp
- Onion, chopped, – 1 piece.
- Celery chopped – 1 stalk
- Arborio rice – 375g
- Sorrel chopped – 150 g
- Butter – 75 g
- Grated Parmesan or other hard cheese – 50 g
- Salt and pepper to taste
At the bottom of a saucepan with a thick bottom heat the olive oil. Sauté the onions and celery for 5-6 minutes until soft. Add the rice and stir until all the grains are covered with oil and becomes transparent. Add two ladle of vegetable broth and again stir until the broth is absorbed.
Continue adding broth, ladle for ladle, and stir risotto. Constantly.
After 20 minutes, when the broth is absorbed and the rice reaches al dente (soft but slightly dense in the middle), remove the risotto from heat and stir in him a sorrel, butter and Parmesan.
Actively mix with a wooden spoon until creamy, try it, add salt and pepper, if needed. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: lady.tut.by/news/food/449751.html
