Freeze greens – a great way to keep for the winter menu a product, vitamin-rich. Sometimes zealous hostesses of preparation have till spring and even beginnings of summer when on beds already new harvest grows. There is a question – what to prepare from the frozen greens not to throw out a valuable product and at the same time to indulge house with tasty and light dishes?
Omelet from greens
Try to make nourishing and juicy omelet from the frozen greens. On 250-300 g of any vitamin mix (chopped spinach, onions feathers, parsley, fennel) 4 eggs there are enough. Defreeze greens, let's flow down to excess moisture and fill in with the shaken-up egg yolks and whites. Add 300 g of cottage cheese and a grated cheese of a firm grade, salt everything to taste and mix.
Warm an oven to 180 wasps. Lay out the received mix in the form for roasting oiled and strewed with pounded crackers. Take omelet from greens in an oven within 40 minutes, take out, strew with crackers from above and again put in the furnace. 10 minutes later the dish is ready.
Green cream soup
From the frozen greens magnificent, dietary first course will turn out. In this recipe it is possible to use not only "grass", but also any vegetables which were stale till late spring from the deep freeze (carrots, a paprika, a bean and other). Before preparation of a cream soup take 300 g of cold raw materials at the room temperature a little, then boil until ready in the added some salt water, take out from a pan and cool.
Crush boiled vegetables and greens in the blender together with a handful of fresh parsley and fennel and lower the received weight in broth. In couple of tablespoons of milk part 5 g of a wheat sifted flour and pour a thin stream in soup at constant stirring. Fill a dish of 10 g of a desi and a glass of milk, bring to the boil, if necessary add some salt. Serve the ready frozen greens cream soup with sour cream or fermented baked milk.
Simple greens vermicelli soup
In May-June the sorrel which enriches a diet with vitamins enjoys wide popularity at summer residents, for the present on beds the fresh vegetables didn't keep up. Make from this plant, vitamin-rich With and In, and the frozen greens fast and nutritious vermicelli soup. For this purpose cook thin pasta (100 g for the portion), put in broth a chopped sorrel (100 g) and slightly defrozen parsley, fennel, spinach (350-400 g).
Bring liquid to the boil. Hammer 2 eggs into separate ware, mix from 100 ml of milk and the same amount of butter. Fill greens soup, bring once again to the boil and at once switch off.