Stew with spinach

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2 small onions, finely chopped

2 tablespoons oil

2 peeled tomatoes, sliced

1 green bell pepper, diced

1 kg fresh spinach or 2 packets of frozen spinach 250 g each

1 teaspoon salt

2 chili peppers, cut into strips or ½ teaspoon cayenne pepper

4 tablespoons peanut butter

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Put the oil in a thick-bottomed pan and fry the onions until golden brown. Then add the tomatoes and paprika. Stir 1 minute and add the spinach, salt and chili pepper (cayenne). Put the lid on the pan, reduce the heat to low and let simmer for 5 minutes.
Dilute the peanut butter with a number of tablespoons warm water so that you obtain a creamy sauce. Add this sauce to the vegetable mixture. Let everything 10-15 minutes cook, while constantly stirring. Add small amounts of water, so that the mixture does not relates to the bottom.

 

Serve with rice and fish.

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Turkey with Gorgonzola and Parma ham

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4 Turkey fillets, flattened 
1 tablespoon olive oil, originale 
1 shallot, donut 
200 grams of spinach 
4 tablespoons gorgonzola, crumbled 
100 grams of walnuts, finely chopped 
4 slices Parma ham

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Preheat the oven to 200 degrees. Heat the olive oil in a pan and stir fry the shallot together with the spinach one minute. Divide the spinach mixture over the Turkey and sprinkle with gorgonzola and walnuts. Roll the fillet on and turn the Parma ham around it. Place in a baking dish and let in 10 minutes until tender and Brown.