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Soolane kaera-spinatikauss

Soolane kaera-spinatikauss
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Toitumisalane teave

Portsjoni kohta (250 g)

% päevasest väärtusest põhineb 2000 kcal dieedil

Kalorid 180 kcal
9% DV
Rasvad kokku 3.0g
5% DV
Süsivesikud kokku 30.0g
10% DV
Valk 8.0g
16% DV

Teave

Soe ja toekas kausitäis kaerahelbeid, mis on keedetud pehme spinatiga lihtsaks soolaseks eineks. Kaer annab kreemja põhja, spinat lisab värskust ja väärt toitaineid.

Koostisosad

Soolane spinati-kaerakauss

2. Sissejuhatus


See on vaoshoitud kauss vaikse sügavusega: kaerad keedetakse pehmeks soolaseks pudruks ja segatakse spinatiga alles viimasel hetkel, et selle värv jääks erk ja maitse puhas. Ainult kahe koostisainega roa õnnestumine sõltub täielikult tekstuurist, ajastusest ja täpsusest. Seda tuleks süüa ühe sidusa lusikatäiena — pehme, roheline ja õrnalt mineraalne.

3. Retsepti põhiandmed


  • Roa kategooria: Soolane teraviljakauss

  • Köök või päritolu: Kaasaegne

  • Toidukorra tüüp: Hommikusöök või kerge eine

  • Saagis: 1 kauss

  • Portsjoni suurus: 250 g

  • Ettevalmistusaeg: 5 minutit

  • Küpsetusaeg: 12 minutit

  • Koguaeg: 17 minutit

  • Raskusaste: Lihtne


    • 4. Varustus


  • Väike kastrul, 1 L

  • Puidust lusikas või kuumakindel spaatel

  • Digikaal

  • Serveerimiskauss


    • 5. Koostisosad


    Põhikomponent


  • Kaerahelbed, 70 g

  • Spinat, 180 g


    • 6. Valmistamine


  • 1. Pane kaerahelbed väikesesse kastrulisse ja lisa nii palju vett, et see kataks need umbes 20 mm võrra. Kuumuta keskmisel kuumusel õrna podisemiseni ja keeda 8 kuni 10 minutit, regulaarselt segades, kuni kaerahelbed on pehmed ja vedelik on vähenenud lõdvaks kreemjaks konsistentsiks.


  • 2. Lisa spinat peotäite kaupa, lastes igal lisatud kogusel enne järgmist närbuda. Jätka küpsetamist 2 kuni 3 minutit, õrnalt segades, kuni spinat on täielikult kokku langenud, läikiv ja ühtlaselt kaerahelveste hulka jaotunud.


  • 3. Tõsta kastrul tulelt ja lase kausil 1 minut seista. Lõplik tekstuur peaks olema paks, kuid lusikaga tõstetav, nii et kaerahelbed on pehmed ja spinat annab järele, muutumata tuhmiks või kiuliseks.


    • 7. Serveerimine


    Tõsta kaerapuder soojendatud serveerimiskaussi ja silu pind kergelt lusika tagaküljega tasaseks. Serveeri kohe, kuni segu on veel kreemjas ja spinat säilitab oma värske rohelise iseloomu.

    8. Professionaalsed märkused


    Keeda kaerahelbeid vaoshoitult; liigne vedeliku vähenemine muudab kausi elegantse asemel raskeks. Lisa spinat alles lõpus, et see pehmeneks ilma oma vormi kaotamata. Valmis roog peaks püsima lõdvalt koos, mitte kunagi jäigalt.
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