Spinach Tagliatelle with Veal Recipe

Ingredients:

450g/1lb thin veal escalopes, cut into thin strips
plain flour, seasoned
50g/2oz butter
1 onion, sliced
125ml/4fl oz dry white wine
4 tablespoons chicken stock
175ml/6fl oz double cream
600g/11⁄4lb fresh spinach
tagliatelle
3 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper

Preparation:

• Dredge the veal strips with the seasoned flour. Melt the butter in a frying
pan. Add the veal strips and sauté until browned. Remove with a slotted
spoon, and set aside.
• Add the onion to the pan and sauté until soft and golden. Pour in the
wine and cook rapidly to reduce the liquid. Add the stock and cream,
and season with salt and pepper. Reduce the sauce again until it is thick
and creamy, adding the veal towards the end.
• Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling
water until al dente. Drain and transfer to a warm serving dish.
• Stir 1 tablespoon of the Parmesan through the sauce, then pour the
sauce over the pasta and toss gently to mix through. Serve immediately,
sprinkled with the remaining Parmesan.

Spinach Salad Easy Recipe

Spinach is an iron rich vegetable with other high nutritional values as well. In order to preserve its all nutrients it is better to use it as uncooked salad otherwise extreme cooking results in loss of minerals and vitamins. The main ingredients of this salad are beans, carrots, spinach and mushrooms. Both beans and spinach are great source of iron and on the other hand carrots have lots of vitamin A and C. Mushroom acts as substitute for meat so this recipe is full of nutritional values.

Ingredients:
10 ounces fresh spinach (chopped)
3 carrots (grated)
15 ounces bean
4 ounces mushrooms (sliced)
1/2 cup sliced almonds (slightly toasted)
4 ounces feta cheese (crumbled)
3 tbspn lime juice
3 tblpns white vinegar
1 tblspn soy sauce
1 tspn sugar
1/4 cup canola oil
1/2 tspn sesame

Preparation:

Procedure:
1. In a bowl mix spinach, carrots, mushrooms and beans.
2. For dressing, in other bowl mix well vinegar, lime juice, soya sauce, canola and sesame oil.
3. Pour the dressing on the vegetable mixture and mix.
4. Garnish with feta cheese and almond slices.
Servings:
Spinach salad can be served with any meal.