I had a great lunch today, I can still enjoy its fantastic taste in my mouth. It was a healthy light lunch, full of greens inside, perfect for spring time. Grandma Xheni prepared White Cold Soup and Pie with Greens. I wanted to share my enjoyment with you, so let me start with the preparation of this menu:
I. Healthy Pie with Greens / Pastel Saludable con Verduras
Ingredients: / Ingredientes:
- 6 types of greens 150 gr/each (nettles, pazi, poppy leaves, docks, spinach, sorrel) / 6 tipos de verduras 150 gr / cada una (ortigas, pazi, hojas de amapola, muelles, espinacas, acedera)
- 5 green onions / 5 cebollas verdes
- 2 eggs / 2 huevos
- 1 cup of milk / 1 taza de leche
- 1 bunch of fresh parsley / 1 manojo de perejil fresco
- 1 bunch of fresh dill /1 manojo de eneldo fresco
- 500 gr wheat flour (in case you’ll thin the dough by yourself) / 500 gr de harina de trigo (en caso de que van a adelgazar la masa por sí mismo)
- Cornstarch for thinning of the dough (in case you’ll thin the dough by yourself) / almidón de maíz para el adelgazamiento de la masa (en caso de que adelgace la masa usted mismo)
- 1 package of ready foils (in case you’ll use ready foils) / 1 paquete de láminas listas (en caso de que use láminas listas)
- Salt, white pepper, olive oil / Sal, pimienta blanca, aceite de oliva.
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Preparation: / Preparación:
Start with the preparation of the filling of the pie. Remove roots and perished parts of the greens. Thickly cut the greens and wash them thoroughly with abundant cold water. As soon as the water comes clear, leave the greens 5 more minutes in water with 2 soup spoon of white vinegar. Chop the green onions and put them on heat with little salt and olive oil. Stir until the green onions start to scorch. Add drained greens.
Allow for the greens to reduce volume and start to change their color. Add milk, stir well and leave it in moderate heat until the greens are cooked; let it cool down for a while. Remove the excessive juice, you may conserve it in fridge for other preparations (a soup, etc.) as it is very healthy and good for your body. Add eggs and fresh seasonings. Mix well until uniformly distributed.
For preparation of the pie-dough, in case you plan to thin the dough by yourself, use 3/4 cup of tepid water, little salt and little olive oil. Mix them well and add flour. Work the dough well until obtaining an elastic dough that does not stick. Divide the dough in 12 pieces and slim four foils with 3 scones/each.
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Attention! For those of you that will use ready foils, start the process from here: Dine the first two dough foils by strewing with olive oil in each foil. Spread the filling of the pie and continue with the other two dough foils, again by strewing with olive oil. / Para la preparación de la masa de tarta, en caso de que planee adelgazar la masa usted mismo, use 3/4 de taza de agua tibia, poca sal y un poco de aceite de oliva. Mezclar bien y agregar harina. Trabaja bien la masa hasta obtener una masa elástica que no se pegue. Divida la masa en 12 piezas y adelgace cuatro láminas con 3 bollos / cada uno. ¡Atención! Para aquellos de ustedes que usarán láminas listas, comience el proceso desde aquí: Cene las dos primeras láminas de masa esparciéndolas con aceite de oliva en cada lámina. Extienda el relleno del pastel y continúe con las otras dos láminas de masa, nuevamente esparciéndolas con aceite de oliva.
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Put the pie in cold oven for 60 minutes at 200. Attention! You know better your oven, so make sure to bake the pie well even at the bottom side. With the help of a knife, raise one edge of the pie to check the bottom side of the pie. If the bottom dough foil is turned into golden color than the pie is ready. / Pon el pastel en el horno frío durante 60 minutos a 200. ¡Atención! Conoces mejor tu horno, así que asegúrate de hornear bien el pastel incluso en la parte inferior. Con la ayuda de un cuchillo, levante un borde del pastel para verificar el lado inferior del pastel. Si la lámina de masa inferior se convierte en color dorado, entonces el pastel está listo.
II. White Cold Soup / II Sopa Fría Blanca
Ingredients: / Ingredientes:
- 2 green pumpkins (squash) / 2 calabazas verdes (calabaza)
- 2 cucumbers / 2 pepinos
- Yogurt (sour) / Yogur (agrio)
- 1 bunch of fresh dill / 1 manojo de eneldo fresco
- 1 green garlic / 1 ajo verde
- Salt, extra virgin olive oil / Sal, aceite de oliva virgen extra
Preparation: / Preparación:
Fry the green pumpkins chopped as half-moons 0.5 cm thick. Add them to the bowl where the soup will be served, add little salt on top. Chop the cucumber in little cubical and add them into the bowl. Chop thinly the green onion and add to the bowl.
Add yogurt in the bowl (you may dilute the yogurt with water; I prefer it with pure yogurt) and mix well the preparation until is unified and the salt is dissolved. Spread the white cold soup with extra virgin olive oil and small parts of fresh dill.
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It’s the time for the pie with greens to finish baking, so just serve both plates nicely and gather people to enjoy your tasty, healthy vegetarian meal. Bon Appetite!
I hope you enjoyed our proposed menu for today: a nice and light meal; low cost meal at the same time.
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