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Slana ovsena skleda s špinačo

Slana ovsena skleda s špinačo
0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 250 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 180 kcal
9% DV
Skupne maščobe 3.0g
5% DV
Skupni ogljikovi hidrati 30.0g
10% DV
Beljakovine 8.0g
16% DV

O tem

Topla, nasitna skleda ovsa z nežno špinačo je preprost slan obrok. Oves poskrbi za kremasto osnovo, špinača pa doda svežino in hranila.

Sestavine

Slana ovsena skleda s špinačo

2. Uvod


To je zadržana skleda tihe globine: oves, kuhan v voljno, slano kašo, ki ji v zadnjem trenutku primešamo špinačo, da njena barva ostane živa, okus pa čist. Ker sta tu le dve sestavini, je uspeh jedi v celoti odvisen od teksture, časovne usklajenosti in natančnosti. Vsak grižljaj z žlico mora delovati kot celota — mehak, zelen in nežno mineralen.

3. Osnovne informacije o receptu


  • Kategorija jedi: Slana žitna skleda

  • Kuhinja ali izvor: Sodobna

  • Vrsta obroka: Zajtrk ali lahek obrok

  • Količina: 1 skleda

  • Velikost porcije: 250 g

  • Čas priprave: 5 minut

  • Čas kuhanja: 12 minut

  • Skupni čas: 17 minut

  • Zahtevnost: Enostavno


    • 4. Oprema


  • Majhna kozica, 1 L

  • Lesena žlica ali toplotno odporna lopatica

  • Digitalna tehtnica

  • Skleda za serviranje


    • 5. Sestavine


    Glavna sestavina


  • Oves, 70 g

  • Špinača, 180 g


    • 6. Postopek


  • 1. Oves dajte v majhno kozico in prilijte toliko vode, da ga prekrije za približno 20 mm. Na srednji temperaturi počasi zavrite do rahlega vrenja in kuhajte 8 do 10 minut, ob rednem mešanju, dokler oves ni mehak in se tekočina ne zmanjša do redke, kremaste konsistence.


  • 2. Špinačo dodajajte po pesti, pri čemer naj vsak dodatek ovene, preden dodate naslednjega. Kuhajte še 2 do 3 minute in nežno mešajte, dokler špinača povsem ne upade, se ne sveti in ni enakomerno razporejena med ovsom.


  • 3. Kozico odstavite z ognja in pustite, da jed stoji 1 minuto. Končna tekstura mora biti gosta, vendar še vedno primerna za uživanje z žlico; oves mora biti mehak, špinača pa nežna, ne da bi postala pusta ali vlaknata.


    • 7. Serviranje


    Oves naložite v ogreto servirno skledo in površino rahlo poravnajte s hrbtno stranjo žlice. Postrezite takoj, dokler je zmes še kremasta in špinača ohranja svoj sveže zeleni značaj.

    8. Strokovne opombe


    Oves kuhajte z zadržanostjo; preveliko reduciranje bo skledo naredilo težko namesto elegantno. Špinačo dodajte šele na koncu, da se zmehča, ne da bi izgubila svojo izrazitost. Končana jed mora biti rahlo povezana, nikoli toga.
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