Daily menu, September 24: spinach croquettes, tomato rice and apple crumble
Today's menu, September 24th, is a celebration of flavors and textures that will make you savor every bite. We begin with some
Delicious spinach croquettes, the perfect appetizer to whet your appetite. These croquettes are crispy on the outside and soft on the inside, thanks to the combination of fresh spinach and feta cheese. Next, the main course is a tomato and mushroom rice dish, a simple yet flavorful recipe that makes the most of leftovers. This rice is quick to prepare and ideal for any meal. To finish this menu, an apple crumble.
Vegan and gluten-free, this is the ideal dessert for lovers of simple and comforting sweets. This menu is not only delicious but also balanced and perfect for sharing with family and friends. Let's discover each recipe in detail!
Delicious spinach croquettes: an irresistible starter
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Rice with tomato and mushrooms: a simple and tasty dish
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Apple crumble: the perfect and easy dessert
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Frequently asked questions about the daily menu
How to prevent spinach croquettes from opening up when frying them?
Chill the dough thoroughly before shaping the croquettes and make sure the breading completely covers them. Fry them in small batches in very hot oil, around 190°C (375°F).
Can spinach croquettes be frozen?
Yes. The most practical thing is to freeze them already formed and breaded, first separated on a tray and then storing them in an airtight container.
Can I make this recipe with leftover rice?
Yes, it's actually an excellent recipe for using up leftovers. Reheat the rice thoroughly in the pan along with the sofrito, mushrooms, and tomato until completely hot.
How to prevent mushrooms from becoming watery?
Cook them in a large pan over high heat, without overcrowding them. This allows the water they release to evaporate instead of accumulating in the sofrito.
Which apples are best for making a crumble?
Firm and slightly acidic varieties, such as Granny Smith, work especially well because they maintain some texture when baked and balance the sweetness of the crumble.
How to make a nice crispy vegan and gluten-free crumble?
Work the topping only until it has a sandy texture and avoid pressing it down on the apples. This allows the heat to circulate better and results in a crispier surface.
Shopping list for the daily menu
Delicious spinach croquettes
600g of fresh spinach leaves
1 medium chopped onion
2 tablespoons of butter
3 eggs
1/2 teaspoon of salt
1 cup of leftover breadcrumbs from the day before
1 cup of breadcrumbs for coating
100g of crumbled feta
mild olive oil for frying
Rice with tomato and mushrooms
250g of cooked rice
1 jar of fried tomato sauce
4 fresh mushrooms
2 cloves of garlic
1 pepper
half an onion
2 tablespoons of olive oil
oregano
pepper
Apple crumble
2 (large) apples
70g of rice flour
60 grams of margarine
