Best 3 Spinach Cakes With Gouda Cheese Sauce Recipes
Indulge in a culinary delight with our tantalizing Spinach Cakes with Gouda Cheese Sauce, a vegetarian dish that marries the flavors of fresh spinach, aromatic herbs, and creamy Gouda cheese. This delectable recipe combines the goodness of spinach, onion, and garlic, bound together with eggs and flour, and expertly pan-fried to golden perfection. Served alongside a velvety Gouda cheese sauce, these spinach cakes offer a harmonious blend of textures and flavors that will tantalize your taste buds. Additionally, explore variations such as the Spinach Balls with Feta and Dill for a Mediterranean twist or the Baked Spinach Fritters with Parmesan Cheese for a crispy and cheesy delight. Each recipe is carefully curated to ensure an unforgettable culinary experience. Embark on this delicious journey and let your taste buds savor the exquisite flavors of spinach, cheese, and herbs in every bite.
Let's cook with our recipes!
PARMESAN SPINACH CAKES
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
Provided by EatingWell Test Kitchen
Categories Healthy Cake Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
- Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
- Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 5.5 g, Cholesterol 109.8 mg, Fat 7.9 g, Fiber 1.9 g, Protein 12.9 g, SaturatedFat 4.1 g, Sodium 448.5 mg, Sugar 0.6 g
PARMESAN SPINACH CAKES
Steps:
- Preheat oven to 400 degrees F.
- Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
- Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
- Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.
CREAMY SPINACH WITH SMOKED GOUDA GRATIN
To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi
Provided by Manami
Categories Lemon
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE SMOKED GOUDA BECHAMEL:.
- In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
- Add the milk and bring to a boil, whisking constantly.
- Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
- Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
- Season with salt & pepper.
- Use right away or cover directly with plastic wrap and refrigerate.
- PREPARE THE SPINACH:.
- Preheat the broiler and position a rack 10 inches from the heat.
- In a large soup pot, bring 1/4 inch of water to a boil.
- Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
- Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
- In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
- Add the wilted spinach and cook, stirring, for 1 minute.
- Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
- Season with salt and pepper.
- Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
- Serve hot.
Nutrition Facts : Calories 362.7, Fat 25.5, SaturatedFat 14.6, Cholesterol 83.6, Sodium 556.9, Carbohydrate 17.1, Fiber 3.1, Sugar 5.9, Protein 18.6
Tips:
- Make sure the spinach is well-drained before adding it to the batter. This will help prevent the cakes from becoming too wet.
- Don't overcook the spinach cakes. They should be cooked through but still slightly moist in the center.
- The gouda cheese sauce is a great way to add flavor and richness to the spinach cakes. If you don't have gouda cheese, you can substitute another type of hard cheese, such as cheddar or Parmesan.
- Serve the spinach cakes immediately with the gouda cheese sauce. They can also be served cold or at room temperature.
Conclusion:
These spinach cakes are a delicious and easy-to-make appetizer or main course. They're perfect for any occasion, from a casual get-together to a formal dinner party. The gouda cheese sauce adds a touch of luxury, making them perfect for a special occasion. So next time you're looking for a new recipe to try, give these spinach cakes a try. You won't be disappointed!
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