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Leek with olives

Leek with olives


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Leeks are cleaned, washed in strips of about 2 cm.

In a saucepan, heat the oil and heat the leeks.

When it has started to soften, add the broth. Cook for about 5 minutes and then add the olives and a cup of water. Season with salt and pepper and put in the oven for 10-15 minutes.

It is served as a garnish or plain when fasting.

Good appetite!!!


Leek salad with olives

This is a salad that is extremely simple and you must try it, especially if you like the taste of onions. Leeks have an onion flavor, but it is not so hot and therefore you can eat it without many additives.

Leek is a very healthy food, with few calories and many nutrients. So you can easily consume it in as many quantities as you want.


Leek with olives

Leek with olives is a delicacy specific to the hot season, when vegetables are fresh and flavorful.

Leek is a plant with many properties and health benefits. It stimulates immunity, has laxative and diuretic effects, is beneficial against parasites, has an expectorant effect and promotes the elimination of toxins from the body, as shown by CSID.

In addition to all these benefits, leeks are also delicious. Its taste is often similar to that of onions, but it is finer and sweeter. If you don't like onions, you should give leeks a try.

A popular recipe is the leek with olives, which was the great advantage of preparing very easily and quickly. It is a perfect dish for both people who have a vegetarian diet and those who fast. It can be served as such or as a side dish, depending on the preferences and hunger of the diners.


Leek with olives, recipe from 1938

The recipe is part of a cookbook, family heritage: “Cookbook. Romanian, French, Russian, Greek, Turkish, Hungarian, Polish and German cuisine. With the help of Dr. Vera Sevastos. Recipes revised by I. Catoionachi, chef ”, Ed. Cugetarea, Bucharest, 1938 I discover new tastes, I have never cooked this way with flour, but as little as it is recommended, 1 teaspoon matters a lot for a good taste.
I recommend using homemade vinegar, other than wine or fruit (click here for recipe).

INGREDIENTS for two servings:
1 large leek (like the one in the supermarket)
150 g olives (without seeds you can find)
2 tablespoons oil
1 teaspoon, large tip, flour
1 teaspoon sweet paprika
paprika hot to taste
1 tablespoon vinegar (balsamic is better)
1 tablespoon top with tomato paste
salt pepper
1-2 cups of vegetable soup, or meat, or just water
PREPARATION
1. Shorten the leaves and cut the white part of the leek. Wash it thoroughly, but thoroughly where the leaves begin because there is hidden soil. The shortened leaves are washed individually, Cut the leek into slices as thick as a finger.
2. In a non-stick pan with high walls, heat the oil over a moderate heat, sprinkle with flour and fry until it starts to brown.
3. Add all the paprika and mix.
4. Add the leeks, cook for a maximum of one minute and quench with vinegar and immediately with a cup of soup (water missing). I recommend using homemade vinegar, other than wine or fruit (click here for recipe).
5. Add the tomato paste, untie it in the soup from the pan, add the olives (cut in half if they didn't have seeds and are too big) and leave until the leeks soften, adding water / soup so that the ingredients don't stay dry . It does not last more than 10-15 minutes. The sauce evaporates after the fire is extinguished.
Liv (e) it!


Leek with olives

Leek with olives is a food that can be an option for fasting days and more. It is easy to make, with few ingredients and does not require much skill. We recommend a very tasty recipe, leeks with olives.

Ingredient:

  • 1 kg of leeks
  • 200 g of olives
  • 6 tablespoons oil
  • 2 tablespoons broth
  • 1 tablespoon vinegar or juice of 1/2 lemon
  • salt and pepper
  • optional parsley.

Method of preparation

The leeks are cleaned, cut into pieces of about 2 cm and scalded in boiling salted water. After removing and draining, with the help of a strainer, put in a saucepan with hot oil and leave until it starts to brown. Add about a cup of water, broth and vinegar or lemon juice and put in the oven for 20 minutes.

Meanwhile, the olives are scalded for a few minutes in boiling water. Add over the leek when it is almost ready, season with salt and pepper and put in the oven for another 5 minutes. After removing from the oven, you can sprinkle finely chopped parsley on top.


Leek dish with olives

This one? Leek food with olives is a recipe? vegetarian? which you can quickly embed for lunch or dinner. Didn't I feel like it? s? I've been eating meat lately, so I am constantly looking for ways to include all kinds of vegetables in my family's diet.

After? What did I see on a TV show in which a lady? had to s? g? teasc? a dish in 20 minutes, which included leeks, olives, peppers and chicken breast (and failed terribly & # 8230), I was inspired? And I searched for some recipes online with leeks and olives.

So I thought I'd do i do this food that I didn't even have? be thought s? I tried it a few years ago. You have to? v? I confess that all? As a child, I didn't get along well with vegetables. Peppers, cauliflower, eggplant, pumpkin & # 8230 just weren't for me (I thought then).

Well, times have changed, and now I love vegetable stews so much that I make them all the time. I served leek food with olives with marmalade. warm? and a spoon? of cream ?. I promise c? is the perfect combination. What? you don't want to and make fresh bread? it works just as well.

So, for this? You will need only a few simple ingredients, but you will need to eat leeks and olives. buy cheap buy ventolin inhalers some condiments and s? o l? sa? i s? se g? teasc? on low heat for some time, so that all the flavors s? it combines beautifully.

Attention! Make sure you c? use a pot which can be sent? in the oven when you start to prepare this dish. What? If you don't have one, use a frying pan to start with, and then transfer to any type of heat-resistant dish.


Leek with olives, recipe from 1938

The recipe is part of a cookbook, family heritage: “Cookbook. Romanian, French, Russian, Greek, Turkish, Hungarian, Polish and German cuisine. With the help of Dr. Vera Sevastos. Recipes revised by I. Catoionachi, chef ”, Ed. Cugetarea, Bucharest, 1938 I discover new tastes, I have never cooked this way with flour, but as little as it is recommended, 1 teaspoon matters a lot for a good taste.
I recommend using homemade vinegar, other than wine or fruit (click here for recipe).

INGREDIENTS for two servings:
1 large leek (like the one in the supermarket)
150 g olives (without seeds you can find)
2 tablespoons oil
1 teaspoon, large tip, flour
1 teaspoon sweet paprika
paprika hot to taste
1 tablespoon vinegar (balsamic is better)
1 tablespoon top with tomato paste
salt pepper
1-2 cups of vegetable soup, or meat, or just water
PREPARATION
1. Shorten the leaves and cut the white part of the leek. Wash it thoroughly, but thoroughly where the leaves begin because there is hidden soil. The shortened leaves are washed individually, Cut the leek into slices as thick as a finger.
2. In a non-stick pan with high walls, heat the oil over a moderate heat, sprinkle with flour and fry until it starts to brown.
3. Add all the paprika and mix.
4. Add the leeks, cook for a maximum of one minute and quench with vinegar and immediately with a cup of soup (water missing). I recommend using homemade vinegar, other than wine or fruit (click here for recipe).
5. Add the tomato paste, untie it in the soup from the pan, add the olives (cut in half if they didn't have seeds and are too big) and leave until the leeks soften, adding water / soup so that the ingredients don't stay dry . It does not last more than 10-15 minutes. The sauce evaporates after the fire is extinguished.
Liv (e) it!


Leek with olives (video)

Oltenian onion is leek, and along with horseradish is one of the most used ingredients in the kitchen. Leek food with olives is a flavorful including dill at the end. When you want to diversify what you cook around the house, try leeks with olives, as in Oltenia. It goes well with a Serbian pilaf with all the seasonal vegetables and greens.

ingredients:

3 tomatoes (as ripe or soft as possible)

100 grams of olives (black), preferably seedless

paprika, salt, pepper & # 8211 a teaspoon each

Method of preparation:

1. Chop the leeks as small as possible, the diced tomatoes, chop the garlic, peel and finely chop the onion.

2. Heat oil in a pan and then fry the onion, then add the tomatoes, garlic, pepper and salt.

3. Add the leek to the pan (preferably a wak as it is deeper) and try to harden it as well. Then add water and simmer for about 15 minutes, until the water drops.

4. At the end, add the wine and olives and wait for the wine to evaporate (about 10 minutes).


Olives - 21 recipes

Recipes with olives (black, green or other varieties).

The cultivated olive (Olea europaea) comes from the wild olive (Olea oleaster), which is spread from Syria to Portugal and from Transcaucasia to South Arabia. It is not stated anywhere whether it was first cultivated in Armenia, Syria or Palestine. Later, the olive culture was taken by the Greeks from the Phoenicians and then spread by them and the Romans throughout the Mediterranean basin.

It is an evergreen fruit tree of the olanaceae family, considered in antiquity a symbol of wisdom, peace and glory. The thick trunk is 3-10 m high, sometimes even 20 m. The olive tree grows very slowly and lives a long time, even 2000 years.

It begins to produce 5-6 years after planting, but with age it becomes scaly.

It is cultivated both for its fruits that contain between 25-40% oil and for the oil that is extracted from them. Olive has a very dense and heavy wood, valued for its quality and used in the furniture industry, in making bowling balls, etc. "Oil", which is extracted from the pulp of olives by pressing, is one of the best oils.

The olive tree is a plant of the Mediterranean climate, with hot and dry summers, with mild and rainy winters, which is cultivated especially in the coastal areas, under the influence of sea breezes. The soil developed on limestone rocks produces high quality fruit, and the trees are often planted on slopes to ensure adequate drainage. It makes very good use of the "bad", stony, non-irrigable and unfavorable lands for other crops.

The cultivation of olives in the Mediterranean countries is favored by other factors, among which: the low cost of labor necessary for the care and harvesting of olives, the existence of very poorly productive lands, unsuitable for other crops animals (especially butter).


Leek with olives

Leek with olives is a delicacy specific to the hot season, when vegetables are fresh and flavorful.

Leek is a plant with many properties and health benefits. It stimulates immunity, has laxative and diuretic effects, is beneficial against parasites, has an expectorant effect and promotes the elimination of toxins from the body, as shown by CSID.

In addition to all these benefits, leeks are also delicious. Its taste is often similar to that of onions, but it is finer and sweeter. If you don't like onions, you should give leeks a try.

A popular recipe is the leek with olives, which was the great advantage of preparing very easily and quickly. It is a perfect dish for both people who have a vegetarian diet and those who fast. It can be served as such or as a side dish, depending on the preferences and hunger of the diners.


Video: ASMR Challenge: Cutting Japanese leek with a wooden cutting board and a knife made in Japan (July 2022).


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