(3 votes)
Loading ...
Any time is a good time to start take care a little either because of the excesses of Christmas, summer or because we want to eat a balanced diet.
Looking through the fridge for something light, I saw a bag of fresh spinach and I immediately remembered this vegan recipe.
It is very simple to do and also in less than 10 minutes you can have dinner ready to serve.
It also only has five ingredients and I loved the combination of the vegetables with the raisins and pine nuts. I recommend it for what healthy and rich What is it.
Catalonian spinach
With this recipe it is possible to have a dinner in less than 10 minutes.
More information - Vegan recipes section
Source - Essential
Adapt this recipe to your Thermomix® model
Thank you!!
what good things you bring us ... and what a picture!
big kiss
Thanks Manu, but your photo of the ratatouille surpasses me. I plan to try your recipe, very cool.
A kiss
Yesterday I made this recipe and it was really good… I'm new to the thermo… and some things still don't work out for me, but this one came out perfect… I just added a few pieces of Serrano ham.
Thank you for the recipe and for explaining them all so well .. you are helping me a lot to learn to cook with my thmx !!!
THANK YOU FOR YOUR RECIPES SINCE I DISCOVERED YOUR BLOG I USE THE THERMO MUCH MORE, YESTERDAY I MADE THE BREAD, IT WAS PERFECT. THANKS AGAIN.
Dorita, thank you for following us. I'm glad you like our recipes. All the best
I don't know if this is the ideal place, but would you have the Poleá recipe? It is an Andalusian dessert.
Thank you very much for everything, you help me a lot
Hello girls !!! I make them very often at home, even with these same spins I have filled cannelloni and these delicious.
They are also so quick to make, that there is no excuse for not eating well in a short time.
a kiss
Neus, what a good idea about the cannelloni. I imagine that later you make a light béchamel on top and gratin in the oven.
I'm going to test it. Delicious!!
Hello friends, I have a little problem with the meringue, I tell you I like languages, that is, a puff pastry with meringue, but of course the meringue melts right away, my question is, do you know any tricks so that the meringue can hold me make liquid? Thank you
kisses you are divine
Marga the truth that I have never done it and I cannot guide you much but to see if Elena knows something. All the best
A little thing, the spinach is raw as it is, without boiling or anything, please clarify it for me, thank you.
Yes Pepi, I buy the spinach in a clean bag and everything and I put a whole bag but 800 grams is a lot to put inside the glass and mix it well. You will have to do it twice. But since it's a few minutes, it won't take you to do it twice.
First of all, this idea for your blog seems extraordinary to me, congratulations!
Tell you that when I make the meat in the varoma itself, for example, he made the recipe for the thighs the other day and they were not made, I had to bake them. My thermomix is not the last one on the market but the second one that came out; I must have done something wrong.
However thanks for everything, I love everything you publish.
CELLO
Chelo, even if you have the previous model I think they should have been made. Put about 5 more minutes and try to see, they also depend on the thickness of the meat.
All the best
Excuse me, it's me again, you can put two sachets of 800 g of spinach, there are 4 of us, then I would put double of everything, or not, I will have to do two batches, thank you.
Hello;
I add a few pieces of serrano ham cut very thin, when I put the pine nuts in the pan and they are good.
Thanks Victoria, I'm going to test it like this. All the best
Silvia I want to ask you, if this recipe is also valid for making it with chard? And if you have to add the same amounts? Thanks from the ceheginera.
Hello Sivia, I give you a recipe for spinach so you can keep the line,
it
potato
carrot
spinach
and salty ham
You sauté the garlic in slices, the potato is cut with the peeler into slices and the carrot you also sauté it with the garlic and when they are transparent you add the raw uncooked spinach and a little salt you have a few minutes and before removing them you add the ham into very fine pieces, and voila
Thank you Victoria, you are a sun. I will try it, because I like spinach the way I will put it.
All the best
I found you one day by chance and you have me very hooked. I have returned to have interest in cooking with the thermomix. I've had it for a long time and it always did the same.
I have a problem. Lately, the window to enter with my password does not appear on the blog and therefore, neither the link to my favorite recipes. I already had several included. Even from the emails you send me, the same thing happens to me. What could have happened? I'm new to forums and blogs.
Hello Mari Carmen, the truth is that I don't know what you mean because no password is necessary on our blog. Isn't it some key from your computer that you mean?
Thank you for the help that your ideas provide us, to beginners like me in the art of cooking with Thermomix. Could you include some recipes suitable for celiacs?
Greetings,
We have many recipes suitable for celiacs at the beginning of the page there is a tab that says celiacs, there you click and the recipes will come out. This precisely the spinach is suitable for them.
All the best
Hello girls, I love your blog and especially the recipes that you put, thanks to that, now I start using my termomix. Soon I will have a commitment and I would like to make an original starter, I hope you give me an idea. Thank you very much for everything, bye.
Silvia, hello, I ask again if this recipe can be made with chard? Thank you
Sorry Angeles, I finished very late yesterday and I didn't have time to answer. I imagine that if you can, but maybe you need a few more minutes with the chard because the stalk is harder than the spinach leaves and I imagine that if you put them out of the bag they have some pieces of stalk. Try and tell us how.
Hi, I'm Lydia, I love your blog, and all the recipes that you post every day on the blog, I have 21 and previously, the first, well for more than 20 years there has been a thermomix in my kitchen, and I recommend it to all the world. I'm a bit of a fan of the machine ... a hug
I have a design pastry blog, if you want to take a look.
(custom cakes.lydiart)
Lydia, I'm glad you like our recipes. But next to your creatives, ours is very much like walking around the house.
You left me with my mouth open with your cakes. I loved the sewing kit, what a pleasure you have. All the best
Hello everyone, I found you looking for a recipe, and I have started to follow you, but I have a doubt, my thermomix is a previous model which the glass is higher, when you say spoon speed I do not know what it means that is a speed that you have the new model is the same as putting the butterfly on it, thanks and best regards
María, with your thermomix when I say spoon speed it is the slowest speed that your model has, which if I remember correctly is 1 and when we say turn to the left it is putting the butterfly. If we say we chop at speed 5 in your model it is speed 31/2.
I hope I've helped.
Hi Silvia, I don't know if it is an error or what it could be, but the recipe says that once you add the spinach, program 2 and a half minutes at varoma temperature. Well, I have followed in your footsteps and at that time the spinach was still raw, I had to prolong a few more minutes. By the way they were delicious. Thanks.
That is the time, but all I do is help the spinach to come down with the spatula from the hole in the cup. This is how they are made better and they are made with that time, because they should not be done just so that they have all their vitamins.
Ok, I get it. Thanks, you're very kind.
Thank you very much for answering my question, I felt a little lost when I read about the spoon, thank you for taking my thermomix back to my kitchen, I did not use it much, and now I am all day eating, by the way, the cream of carrots are great, my little one loved it, greetings
Is the recipe not wrong ???… because I just made it and with 2 1 / 2min the spinach stays raw, I had to put them in for a longer time.
Thank you very much for your recipes. From doing nothing in the kitchen I have gone to look at your page every day to see what I can do. I have a question about spinach, isn't 100gr of oil a lot? Should I put them longer after what I read?
Very good !!!! I have used a little less than the amount of oil and they come out delicious !!! Thank you for vtras recipes
I think you are right with a little less oil they also look great. I'm glad you like them. All the best
Yesterday I made them but I replaced the raisins, which I don't like at all, with strips of bacon. I also put less oil and a few more minutes to cook the spinach. The great result.
Thanks for your recipes and encouragement to continue. Also thanks to all those people who offer variations and contributions, with these we enrich our possibilities with TMX
You are absolutely right Alicia, this blog is like that, thanks to all of you who help us enrich it with your contributions. Thank you very much for yours.
All the best
Hello Silvia, I have also put them a couple of minutes more to the spinach because the ones on the top had not integrated well with the oil and raisins, and the result is great! My husband loved them and that. which is very rare when it comes to mixing flavors, but he has liked them a lot. Another recipe for my recipe file. Thank you!
Hi, I've been looking at your blog for a long time and I love it. I made the waking pottage yesterday and my husband loved it. Thank you very much for your recipes.
I'm glad you liked it. At home I always make the stew on these dates but I like it so much that once a year I remember this recipe and I start repeating it.
Hello Silvia. A friend gave me this page and I have passed it on to another friend. I am delighted with all the recipes and the ones I have made, they have come out to lick my fingers…. Keep it up, because you help me a lot and others like me.Thank you.
Carmela I'm glad you like our recipes. Thank you for following us.
Very good !!! I love this blog, it makes my newlywed life a lot easier! I give you an idea. If to this recipe, once finished, you add 200gr of cooking cream and a wedge of Roquefort cheese, and program 2 minutes, varoma temperature, speed 1… mmmm !!! The "light" part of the recipe is lost, but who doesn't want to indulge in it from time to time?
Well, you're absolutely right Laura, it seems great to me from time to time to give us a treat. Thank you for your suggestion.
Thanks Cristina! What a good looking. This recipe is delicious, really. All the best!
How much oil to put in? Put 00, is it a James Bond oil? Haha, thank you very much!
I am trying to make the recipes that you have of vegetables with few calories.
Hello, Martha:
Already solved!! You have to put 100 g of oil.
Regards!