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Croquettes from Boiled Broth Meat with Cheese

It's worth making good use of the meat we put in the pot for broth. You can turn it into these lovely croquettes that taste almost like cannelloni, just without the pasta wrapping them up. You really shouldn't miss these! Ingredients for about 25 croquettes 600g cooked meat from the broth. 80g grated cheese (the creamy kind). 1 or 2 eggs. breadcrumbs. for the béchamel 1/2 liter milk. 80g flour. 40g butter. 1 tablespoon olive oil. salt. Preparation Pick through the meat that's been left clinging to the bones from your broth and shred it up. Make the béchamel — you'll find the recipe here . Mix it together with the shredded meat and the cheese, then pop it in the fridge until it's properly chilled. Shape the croquettes using two spoons or just your hands. Dip them in beaten egg, then roll them in breadcrumbs. Fry them in plenty of hot oil and serve them right away while they're still sizzling. They're absolutely...

Spinach and Salmon Pinwheels


Go ahead and grab a piece — they're ready to eat!





Ingredients

  • 750g fresh spinach.
  • 1 spring garlic or green garlic.
  • 4 whole eggs.
  • 250g cream cheese (Philadelphia-style).
  • 200g smoked salmon.
  • Salt.
  • Freshly ground black pepper.
  • Olive oil.

You'll also need

  • Parchment paper.
  • 1 baking tray, 34x24cm.


Preparation

Wash the spinach and blanch it in salted boiling water. Pull it out right away and cool it down. Chop it well, squeeze out the excess water, and sauté it with 3 tablespoons of olive oil and the chopped spring garlic.
Preheat your oven to 180°C.
Line the baking tray with parchment paper.
Mix the eggs with the sautéed spinach — don't beat them too much, just combine them gently — and pour the mixture into the prepared tray. Bake for 12 to 15 minutes. No need to flip it; it'll cook evenly on both top and bottom.
Once it's cooled down completely, spread the cream cheese all over it and lay the smoked salmon on top. In the photo, I've only covered part of it so you can see the process, but you'll want to cover the whole thing.
Roll it up tightly, using the parchment paper to help you, and pop it in the fridge. It's even better if you let it sit overnight.
Slice the roll into rounds about one centimeter thick and serve them on toasted bread.

I hope you enjoy these!

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