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Chicken roll with spinach

Chicken roll with spinach

For the Easter Holidays we also prepared these rolls, according to the recipe for chicken medallions.

The spinach is scalded in water in which I put spices and garlic to taste. Bring to a boil, until slightly softened. Remove to a strainer, drain well and leave to cool.

The chicken breast splits in two, without cutting to the end. Cover with cling film and lightly beat with a hammer. Put the fillet obtained on a piece of baking paper, fold the paper and flatten and even out the meat with a rolling pin.

Season to taste with salt, pepper and paprika. Put the filling on one end of the net and start rolling as tight as possible.

Part I filled with spinach, red peppers and cheese, part with red and green peppers and cheese. The filling can vary depending on everyone's preferences.

We wrap the obtained roll in baking paper and tighten it well at the ends. Then we wrap it in aluminum foil, tightly fastened at the ends.

Put it in a bowl with boiling water and when it starts to boil, put the roll in water. Cover with a lid and simmer for half an hour.

Leave to cool, remove the foil and slice.


Spinach roll

1. Melt the butter in a pan and place the spinach for 3 minutes. Then remove from the heat, add the cream, egg yolks and flour. Mix to taste the salt and pepper.

2. Mix the spinach mixture and beat the egg whites. Then add to the spinach mixture.

3. Spread baking paper in the baking tray of the stove, pour the sponge dough and spread it evenly. Bake for 15 minutes. Remove on a baking sheet and roll, leaving to cool in this way.

4. Roll out the roll, fill it with cream cheese over which the salmon is placed. Transfer to a cling film that is rolled tightly at the ends and left in the refrigerator overnight.

2 / 5 - 1 Review (s)

Chicken roll

For the holidays, I propose a light appetizer that balances the caloric dishes on the Christmas table.

This chicken roll is suitable for both appetizers and sandwiches or even served as a main course, along with a vegetable puree. I like it, because it is very versatile, you can put in it any vegetables you like (carrots, peas, olives, mushrooms, etc.) and various spices.

If sometimes you have a craving for sausages or you want to replace them with something healthy and homemade, then I invite you to make this roll. It tastes like sausage, but it is healthy and does not contain preservatives. I'm not even saying it's easy to make, it takes longer to cook.

We need: 650 g chicken breast, 1 capsicum, 100 g green / black olives, 1 clove of garlic, salt, pepper, 100 g bacon, dried thyme.

Put the chicken breast in the food processor, 2/3 of it and chop it well, and chop some of it into cubes.

In a bowl put the chicken breast (both the pasta made in the robot and the minced one with a knife), the chopped capsicum pepper, the finely chopped garlic, the spices and the pitted olives. Mix well.

We moisten a baking paper well with water, squeeze it and put it on the work table. We put the composition for the roll, placed in a rectangle in the center, we place the bacon strips, then we tighten the roll with the help of the paper so that the bacon remains in the middle.

Now is the time to wrap the roll well in baking paper, then moisten another piece of paper and wrap the roll in this paper, so that water does not enter during cooking.

We tie the ends with food thread.

In a large pot put a few peppercorns, 1 bay leaf, allspice berries, 1 onion cut into four, a carrot and 3-4 liters of water. When it starts to boil, put the roll and boil it on low heat for 1 hour and 20 minutes, then remove the roll, tear the baking paper and let it cool completely before cutting it.

If we do not consume it immediately, after it has cooled, we wrap it well in food foil or vacuum it.


What is the best filling for spinach appetizer roll?

The best filling for me is the one with cream cheese and smoked salmon. Spinach with cream cheese and salmon is a perfect combination. They just go perfectly together. The spinach I used for this appetizer roll was frozen spinach leaf by leaf from Bonduelle. It is of very good quality and very tasty. The cream cheese was made with greens, and the smoked salmon was of good quality and without too much salt. Sometimes I hit some extremely salty marks. Of course you can replace salmon with a good quality chicken or turkey ham, bresaola or prosciutto. Choose the best quality products anyway. You need a small amount, so it's worth it.

Before slicing this appetizer roll with spinach, it must be left in the fridge for at least 2 hours. In this way the cream cheese will harden and will be easy to portion. It is very important to roll it as tight as possible, but not enough to break the worktop. With this basic recipe you can make many other options. It depends only on you and your imagination. My father liked it very much, so he told me he wanted it on the holiday table too. For some time he has completely given up meat, so try all kinds of combinations based on fish and vegetables. I also really liked it, so I shared it with my father, but I will definitely do it for the holidays, along with broccoli tart and Telemea cheese.


Spinach roll

1. Melt the butter in a pan and place the spinach for 3 minutes. Then remove from the heat, add the cream, egg yolks and flour. Mix to taste the salt and pepper.

2. Mix the spinach mixture and beat the egg whites. Then add to the spinach mixture.

3. Bake paper in the baking tray of the stove, pour the sponge dough and spread it evenly. Bake for 15 minutes. Remove on a baking sheet and roll, leaving to cool in this way.

4. Roll out the roll, fill it with cream cheese over which the salmon is placed. Transfer to a cling film that is rolled tightly at the ends and left in the refrigerator overnight.

2 / 5 - 1 Review (s)

Spinach roll with cheese & # 8211 simple appetizer roll recipe or with ham, salmon

Spinach roll with cheese & # 8211 appetizer roll recipe. Roll with spinach, cream cheese and ham, smoked salmon or vegetables. How to make green and fluffy roll with spinach, or nettles, leurd, green garlic? Festive appetizer recipes. Spinach recipes. Appetizer roll recipes.

This spinach roll with cream cheese is very tasty and good-looking. A very fluffy green roll, with a bright color and filling to choose from. It can be filled with various creams based on cheese (cream cheese, cream cheese, ricotta or urda cream) and thin slices of pressed ham (ham), smoked salmon or colored bell pepper sticks.

The recipe for this spinach roll was given to us by our dear friend and collaborator Mya Benea. Mya chose to make the roll top from the recipe already published by us: a fluffy top prepared from a white sauce (Bechamel) made of butter, flour and milk to which are added egg yolks and, separately, beaten egg whites. These make the top airy, fluffy and extremely fragile. In addition, Mya mixed some spinach into the dough.

In the spring you can also use tender nettle leaves or a combination of spinach and nettles. Old garlic can be replaced with leurd or green garlic. What great flavors they have!

Here are the two appetizer roll recipes that are the basis of this dish: the one with mushrooms (see here) and the one with ham, cream and cheese (see here.)

This spinach roll must have a soft and fluffy top! That's why a Bechamel sauce is made and the eggs are separated (the egg whites are whipped). Well-beaten egg whites are a natural loosening agent that brilliantly replaces baking powder. If we beat the whole eggs, the roll would come out thick and rough, like a carpet or a sheet of synthetic turf & # 8211 and we don't want that!

Overall it is a rolled sheet prepared from a spinach puree with milk and garlic & # 8211 slightly thicker than the one we usually make & # 8211 see here.

The filling can be simple (cream cheese) or with slices of ham, slices of smoked salmon, colored peppers, etc.

From the quantities below results a spinach roll with long cheese of approx. 40 cm and about 6-7 cm thick. It is baked in a tray of 30 & # 21540 cm. At least 20 beautiful slices can be cut from it.


Chicken roll with greens.

Slice the chicken breast, beat the slices lightly, then sprinkle with salt and pepper. The spinach for filling is washed well, drained of water and chopped a little. Chop the other greens coarsely and mix with the spinach. Take the slices of meat, put a bunch of greens on the wider side and roll as tight as possible. If necessary, it is attached with a toothpick. After the rolls are ready, heat 2-3 tablespoons of oil and fry the rolls on each side. Take them out on a paper towel. Each roll is rolled in flour, beaten egg and breadcrumbs, then fried in an oil bath. Remove on paper towel and keep warm. Wash the spinach and greens for the salad. Put the spinach in a bowl (if the leaves are bigger, cut or break the pieces), add the chopped greens, sliced ​​onions and tomatoes cut in half. Stir, sprinkle with salt and sprinkle with lemon juice and olive oil. Cut the rolls in half obliquely and serve with salad. Optional garnish can also be served.


3 spinach recipes worth cooking

Spinach is rich in antioxidants, iron and fiber, becoming a reliable friend to our health. & Icircl we can consume both raw, cooked and cooked, even in the long term, being recommended in the diet of adults, as well as children.

Spinach salad with cheese and cherry tomatoes

This salad is full enough and can replace a meal, such as lunch or dinner. In addition, she is low in calories, so she is friendly with our figure.

Randi: & bdquo Time spent with family is the most precious gift.

  • 100 gr croutons
  • 200 gr cherry tomatoes
  • 150 gr baby spinach
  • 250 gr goat / cow / sheep cheese or feta cheese
  • 1 teaspoon olive / coconut oil
  • according to taste c & acircnepa seeds / other seeds / nuts
  • to taste balsamic vinegar or lemon & acircie juice
  • to taste salt

Chop the ingredients as desired, mix well and the salad is ready!

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Omelette roll with spinach and vegetables, gluten free

This roll is very easy to cook, looks great and can be eaten anywhere, at breakfast, at the office or at dinner.

  • 2 eggs
  • A handful of fresh spinach
  • & frac12 carrot ras
  • A teaspoon of grated beets
  • 2 green finely chopped green onions
  • A pinch of salt to taste

Method of preparation: You need a large, non-stick pan, such as a pancake pan. Break the eggs and beat them well with salt to taste, until they become frothy, then put them in the pan. Mix the other ingredients in an bowl. Place the vegetable mixture (over the egg in the pan, as if in a pizza starter, then roll the & bdquoclătita & quot obtained from the omelet. The roll is ready and can be served with your favorite dressing (sm & acircnt & acircnă, mayonnaise, avocado sauce, etc.). page 2 & gt & gt


Chicken roll

For the holidays, I propose a light appetizer that balances the caloric dishes on the Christmas table.

This chicken roll is suitable for both appetizers and sandwiches or even served as a main course, along with a vegetable puree. I like it, because it is very versatile, you can put in it any vegetables you like (carrots, peas, olives, mushrooms, etc.) and various spices.

If sometimes you have a craving for sausages or you want to replace them with something healthy and homemade, then I invite you to make this roll. It tastes like sausage, but it is healthy and does not contain preservatives. I'm not even saying it's easy to make, it takes longer to cook.

We need: 650 g chicken breast, 1 capsicum, 100 g green / black olives, 1 clove of garlic, salt, pepper, 100 g bacon, dried thyme.

Put the chicken breast in the food processor, 2/3 of it and chop it well, and chop some of it into cubes.

In a bowl, put the chicken breast (both the pasta made in the robot and the minced one with a knife), the chopped capsicum pepper, the finely chopped garlic, the pitted spices and olives. Mix well.

We moisten a baking paper well with water, squeeze it and put it on the work table. We put the composition for the roll, placed in a rectangle in the center, we place the bacon strips, then we tighten the roll with the help of the paper so that the bacon remains in the middle.

Now is the time to wrap the roll well in baking paper, then moisten another piece of paper and wrap the roll in this paper, so that water does not enter during cooking.

We tie the ends with food thread.

In a large pot put a few peppercorns, 1 bay leaf, allspice berries, 1 onion cut into four, a carrot and 3-4 liters of water. When it starts to boil, put the roll and boil it on low heat for 1 hour and 20 minutes, then remove the roll, tear the baking paper and let it cool completely before cutting it.

If we do not consume it immediately, after it has cooled, we wrap it well in food foil or vacuum it.


Chicken roll with greens.

Slice the chicken breast, beat the slices lightly, then sprinkle with salt and pepper. The spinach for filling is washed well, drained of water and chopped a little. Chop the other greens coarsely and mix with the spinach. Take the slices of meat, put a bunch of greens on the wider side and roll as tight as possible. If necessary, it is attached with a toothpick. After the rolls are ready, heat 2-3 tablespoons of oil and fry the rolls on each side. Take them out on a paper towel. Each roll is rolled in flour, beaten egg and breadcrumbs, then fried in an oil bath. Remove on paper towel and keep warm. Wash the spinach and greens for the salad. Put the spinach in a bowl (if the leaves are bigger, cut or break the pieces), add the chopped greens, sliced ​​onions and tomatoes cut in half. Stir, sprinkle with salt and sprinkle with lemon juice and olive oil. Cut the rolls in half obliquely and serve with salad. Optional garnish can also be served.


Spinach roll with leurda and cheese

It's official! Spring has come, or so I hope! So, let's put it in seasonal recipes, I say! The first thing I bought the other day when I went to the market was fresh spinach, which I really missed. In vain I put it in the freezer, as if it's not like this bought from the spring market. The culmination is that Luca also likes it a lot, no matter how it is cooked. But this time I said to try something new, a spinach roll with cheese, very light, only good for breakfast. It's a perfect appetizer for Easter, by the way, if you want to cook something different this year.

Ingredient:
& # 8211 1 kg of fresh spinach
& # 8211 2 links leurda
& # 8211 a white onion
& # 8211 2 eggs
& # 8211 4 tablespoons grated flour
& # 8211 2-3 cloves of garlic
& # 8211 300g cow cheese
& # 8211 150g cream cheese
& # 8211 salt and white pepper to taste

First I heated the oven to 180 degrees and placed the grill in the middle. Then I washed the spinach and broke the large stalks, then I cut the stalks from the leurda and washed the leaves well. I then put them to boil in a large pot with boiling water and left them for about 20 minutes. Then I drained them in a sieve and passed them under a stream of cold water, to stop the boiling process and maintain its green color.

I also put the spinach and leurda in a blender and I mixed them until they became pasta. I added eggs, I mixed, then flour and finely chopped onion. I poured the obtained paste in a 20 & # 21530 cm tray, lined with baking paper, I evened it with a spatula and I put the tray in the oven for 20-25 minutes.

While the spinach leaf was baked, I prepared the cream, respectively the KitchenAid robot did all the work and in 30 seconds it mixed the cottage cheese, the cream cheese and the garlic. I put salt and freshly ground white pepper and ready the cream.

For the spinach sheet I prepared a clean and slightly damp kitchen towel. I turned the baked sheet over on the towel, and I rolled it carefully, so that it wouldn't crack when I rolled it with cream cheese. Then I unfolded the sheet, spread the cream cheese on it and rolled it again. I wrapped the roll in cling film and let it cool overnight.

After a few hours in the cold, this is what the spinach roll, leurda and cream cheese looked like.

Some small clarifications: you don't have to use only spinach and leurda, you can use any seasonal greens: nettles, loboda, stevia, dandelion leaves, etc. You can also put bellows cheese instead of cottage cheese and you can flavor the cream cheese with fresh basil, rosemary, mint, etc. There are so many possibilities and combinations, just a little courage to have and to ask the aunts at the market stall what greenhouses she sells there? You would be amazed at how cheap these & # 8220 weeds & # 8221 are, so fragrant and healthy! No, let it be good for you and enjoy one another with the final pictures of the spinach roll with leurda and cheese.