Winzer’s Cauliflower and Cheese Patties

Ever since Popeye, everyone has known about spinach. However, this green vegetable isn’t very popular with children. Nor is it necessarily a favourite among many adults. In the past, spinach was also demonised because of the nitrates it contains. However, these nitrates aren’t as bad as once thought. They help our bodies produce nitric oxide. This, in turn, is responsible, amongst other things, for transporting oxygen in the blood. That’s actually a good thing, isn’t it?

It is thought that spinach originates from South-West Asia, where the leafy vegetable is prepared in a wide variety of ways. Historically, the roots of spinach go back a long way. As early as the 9th century, there were first mentions in Persia of a precursor to our modern-day spinach. With the exception of the tropics, it is grown in almost every part of the world. Spinach is generally available all year round, as there are both spring and summer varieties, as well as autumn and winter varieties. The autumn and winter varieties are less tender and have longer stalks, and should mainly be used for cooking rather than in salads.

Spinach is also rich in minerals, vitamins, protein and iron. And: just like in Popeye, studies show that spinach actually strengthens muscles. But spinach seems to be good not only for building muscle, but also for reducing body fat. Renate Winzer from Hotel Winzer recommends always using fresh spinach, if possible from your own garden. Canned spinach, like Popeye’s, should, on the other hand, be safely ignored.

Cauliflower also shines with plenty of vitamins and is low in calories. Cauliflower and spinach are therefore the ideal combination for providing the body with all the essential nutrients. On top of that, both are also particularly delicious. Hotel manager Renate Winzer from Hotel Winzer creates delicious cauliflower and cheese patties with fresh creamed spinach using this vegetable dream team:

Choux
pastry• ¼l
milk• 100g butter•
200g flour•
5 eggs•
200g cauliflower, small florets trimmed and
blanched• 3x1cm slices of Emmental (cut into cubes)
• A pinch of
salt• Pepper

Method•
Bring
the milk and butter to the boil• Remove the pan from the heat and leave
to stand• Stir in the flour until a smooth batter forms• Immediately stir
in 1 whole egg•
Leave the mixture to cool, then fold
in the remaining eggs• Add the cauliflower florets and cheese cubes, season with salt and pepper, and shape
into patties• Fry slowly in a hot pan with a little oil until golden brown on both sides

Creamed
spinach• 500g fresh spinach•
1/8 l cream•
Pinch of
salt• Garlic

Method•
Briefly blanch
the spinach in boiling water• Add the cream and purée
with a hand blender• Season to taste with salt and garlic

Renate Winzer wishes you every success!

Written by Katharina