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Leek cake

Leek cake

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Clean the leeks and leave only the white part, cut the slices and put them to harden with a little oil. Add a pinch of salt and simmer for about 15 minutes until soft.

In a bowl, beat 6 eggs, add 3/4 of the sour cream and 3/4 of the hardened leeks.

The composition is placed in a tray lined with breadcrumbs and put in the oven heated to 180 degrees for 35, 40 minutes after which the cheese is pressed on top and left to au gratin for another 5 minutes.

The remaining leeks and sour cream + a little pepper are beaten with the food processor until a sauce is obtained for our preparation. Serve everything cold. Good appetite!!!

Dough: In a bowl sift the flour, make a hole in the middle and put the dry yeast, sugar and mix with warm milk, let it grow approx. 10 min, then add salt, oil and warm water and start kneading until you get a non-sticky dough. Knead the dough for approx. 30 min, in other words, we take it in stride, we use the "floor" with it until it makes blisters, then we put it in the bowl, cover the bowl and let it rise for approx. 1 hour.

Filling: while the dough is rising, we take care of the filling. Chop the leek leaves finely, and cut the donut into small cubes. the rest of the leeks were cut into not very thick slices, we washed the mushrooms (they still had earth here and there), we left them whole, that's why we chose them small.

Place the wok pan on the fire, let it heat up, then put a little oil, approx. 50 ml, then add the chopped leek leaves and diced donut, sprinkle with salt and let it harden until soft, add the sliced ​​leek, mushrooms and water, cover with a lid and let simmer for 1/2 hour. patrunda. The mixture should be juicy, not to drop much, because it will stay in the oven. Season with salt and pepper, each to taste.

After the dough has risen, we divide it into two parts, one part we used for the stew and the other part we divided it into 6 equal parts, we formed balls that we spread with the rolling pin and we filled them with cheese. of bellows, I placed them in silicone molds and put them in the oven until they browned.

I used a detachable cake tray with a diameter of 18 cm, I covered it with baking paper, I spread the dough and I placed it in the shape, covering the walls, I pricked the dough from place to place with a fork. In the middle I put the composition in the wok pan, I put it in the oven, approx. 40 minutes, until the dough is baked, I tried the edges with a wooden skewer.

How to prepare leeks with olives and tomato sauce

In a wok or in a deep, large frying pan, heat the oil, then the onion, leek, diced capsicum plus a pinch of salt and freshly ground pepper from the eyes. I stirred and let it simmer under the lid for 5-6 minutes.

Then I put the crushed garlic (or sliced ​​green garlic cloves), mixed again and put the lid back on. After another 2 minutes I added the tomato juice in which I put the thyme sprigs and hot water, plus the olives and the teaspoon of sugar (to cut the acidity of the tomato juice). If you want the leek dish to be juicier, add more water or more tomato sauce.

I let it simmer for 10-15 minutes, with the lid on, stirring occasionally in the ingredients, but not too hard, so that the leek slices remain as "good-looking" as possible. At the end I added the chopped parsley and turned off the heat.

I cooked the chicken legs "stuffed" with hot pepper powder in the oven, in a baking bag, at a temperature of 180 degrees Celsius, for about 80 minutes.

It may seem like a long time, but I prefer to leave them longer than for the meat to fall off the bone, I like them so tender. And the fact that I cooked them in the bag didn't dry them at all. Okay, I admit, I threw a small cup of tomato sauce in that bag, but keep it to yourself, it's a secret, got along?

I hope you like this tasty and healthy recipe for leek dish with olives and tomato sauce. Good appetite!

Oltenian leek soup - Fasting recipe

Many times, in fasting, we run out of ideas, so today I propose a simple and tasty soup.
We need :
• 2 leeks
• 2 carrots

• 1 parsnip
• Celery root
• 1 red pepper
• 1-2 cups of cabbage juice
• salt pepper
• 1 cup of tomato juice
• dill, parsley, a little thyme
• 1 cup of rice

We clean and wash the vegetables and rice. Then finely chop the pepper, cut the leeks into rounds, add the parsnips and carrots.

Put the vegetables to harden in two tablespoons of oil and a cup of water. We leave them for 5 minutes then we add the sliced ​​leek or as you like then we add water as much as each one considers, how dense the juice wants to be.
Boil over low heat for about 20 minutes then add the rice and tomato juice, salt, pepper.
Cook everything for 10 minutes, then add the cabbage juice, as much as you like, the greens and leave it on the fire for a while, after which it is ready to serve.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Fasting recipes. Dobrogean pilaf with leeks

There is not much left of Lent, but it is more usual to keep it, according to the rules of the old. That's why we come to your aid with a pilaf recipe like no other (see recipe)!

We have become accustomed to associating leeks with Oltenian cuisine and, to a large extent, we are not mistaken if we believe this. Leeks are also eaten in D & acircmbovița - which is not only in Oltenia, but also in Prahova, and even in many communities in Dobrogea. That's so we don't throw birds and stories too far. & Icircn Dobrogea, where the contamination with elements of Ottoman cuisine - such as the famous pilavi - is quite visible, we will also find this delicious recipe for pilaf with leeks.

To prepare it, you need a few sprigs of leeks, a quarter of a kilogram of rice, a few tablespoons of oil, a tablespoon of tomato paste, salt and pepper.

Read on to find out all the details of this delicious ROMANIAN RECIPES

Leek. Vegetable medicine

Leeks are used in the preparation of soups, stews and salads, but can also be used as a remedy in many ailments.

The vegetable has an antiseptic role, stimulates immunity and has laxative effects, favoring the elimination of toxins from the body.

When you eat something that is hard to digest, a cabbage and leek juice dish can help. Finely chop a sprig of fresh leeks and put it in the cabbage juice for about an hour. Take a spoonful when needed. This remedy provides you with the enzymes needed for good digestion.

An infusion based on leeks, can be used as an adjunctive treatment in diseases such as: uric stones, kidney failure, cystitis, gastrointestinal colic. Boil 30 g of leeks in 500 ml of water. Drink the juice, 3 cups a day or according to the doctor's recommendations.

Leeks contain mucilage, which acts as a balm for the airways. A leek syrup reduces inflammation of the vocal cords and throat. It is also a very good decongestant and expectorant.

Put 200 grams of leeks in a bottle, add 200 g of honey. Leave to soak for 10 days, then add 500 ml of water, shake slightly and filter. Consume, if necessary, 4-5 tablespoons of this mixture twice a day, morning and evening.

A delicious fasting recipe & # 8211 Potato and leek pie

We recommend a quick and delicious fasting recipe from the book & # 8220Vegetarian Recipes & # 8221 by Chuck Williams:

Ingredients (4–6 servings):
1 kg of peeled white potatoes
3 tablespoons unsalted butter
3 tablespoons olive oil
2 leeks, including the soft green parts, cleaned, carefully washed and finely chopped
Salt and freshly ground pepper

Method of preparation:
Put the potatoes in a large bowl, add enough water to cover them and let them sit for 5 minutes to remove some of the starch. Change the water when it becomes cloudy. Drain in a colander.
Grate the potatoes in a food processor, to which you have mounted the scraper. You can also use a hand grater. The larger the resulting strips, the more crunchy the pie will be. Place the grated pieces in a clean kitchen towel and press them well to remove moisture. Transfer to a bowl and set aside.
In a pan, over medium heat, melt a tablespoon of butter with a tablespoon of olive oil. Add the leeks and fry until soft, about 5 minutes. Put a teaspoon of salt and ½ teaspoon of pepper. Add the browned leeks to the potato bowl and mix well.

Photo credit: Allan Rosenberg

In a large, non-stick pan over medium-high heat, heat the remaining two tablespoons of butter and the two tablespoons of oil. Add the potato and leek mixture, then flatten it well with a spatula in the pan. Cover and cook over medium-high heat until browned, 3–5 minutes. Place a plate on top of the pan and, holding it firmly, turn the pan over. By sliding, place the pancake back in the pan so that it is on the other side as well. Flatten well again, cover the bowl and let the pie fry until crispy on the other side, no more than 3-5 minutes. Place a round, warm tray on top of the pan and turn over once more so that the pie settles nicely on the tray. Cut it radially and serve hot.

Light recipes: Vichyssoise leek soup

In the summer we do not want to spend three hours in the kitchen, but we will pay attention to the easy network, which is preparing for the big day. b & # 259cut of the head. Such a re & # 539et & # 259 is the delicious sup & # 259 of French origin & # 259, Vichyssoise.

Vichyssoise soup is a good recommendation if you like potatoes and leeks. In fact, even if you are not a big fan of leeks, you will see that in this combination it is almost impossible not to like them. Definitely, the soup contains & # 539 and smells, which gives a delicious taste to any dish that is added.

Officially, Vichyssoise was served at the table after the legend read that Louis XV, fearing that he would not be poisoned, asked several servants to serve him. it tasted like his plate, so when it reached him, the soup was already cold. Fortunately, this supper from Vichy is just as good and warm, so it can be consumed anyway, depending on the ambient temperature and preferably. # 539the personal. Here's how to make this recipe for yourself, but it's delicious!

Ingredients for 4 portions:

1 onion & # 259 yellow & # 259 large, chopped & # 259
2 tablespoons butter
1 tablespoon oil
3 large potatoes, cur & # 259 & # 539a & # 539i & # 537i t & # 259ia & # 539i cubes
2-4 leeks, depending on how big they are, cut into rounds
1 l of chicken stock (sup & # 259 clear & # 259)
200 ml of sm & acircnt & acircn & # 259
Walnut & # 537oar & # 259
Rounds of green onions (or other green ones) for decoration

How to make Vichyssoise soup:

In a saucepan, heat the butter and oil over low heat, then sauté the onion for about 2 minutes. Put the leeks and mix them lightly for 5 minutes, until slightly softened, then add the diced potatoes, salt and pepper. taste and mix well all for 2 minutes. Then add the clear chicken broth, increase the heat until it starts to boil, after which it is reduced to a low flame and left to simmer. Boil everything for 20 minutes or until the potatoes are boiling. Turn off the heat and leave the soup to cool, enough to put it in the blender (either all at once, or in several rows, depending on the function). 539ie the size of the blender) or mix directly into the pot using a vertical mixer. Subsequently, add the sour cream and put the soup on the fire for another 5 minutes, until it thickens a little. Season with salt and pepper and add a little nutmeg, then grind, then turn off the heat.

Depending on your family's preferences, you can serve the soup at the table either after it has cooled down a bit, or when it is completely cold, or after you have left it. -Refrigerate it overnight. When you put the soup on the plates, decorate it with a few slices of green or other green onions. Depending on the preference of each person's eating style, the soup is good as such, but it is accompanied by a slice of fried chicken. 259.

People who do not tolerate dairy products or do not want to consume them, as well as people who do not consume animal products at all, can make some changes in the diet, without making any changes. 259 and you have the charm or the pleasure of taste. Instead of chicken stock, you can use vegetable stock, the amount of butter is replaced with oil, and instead of cream, you can put coconut milk or a cashew paste. To prepare this paste, boil 70 g of cashews for 5 minutes, after which the cashew drains the water and put it in the blender with a spoonful of juice. # 259m & acircie & # 537i a pinch of salt. The dough obtained is placed in the supper at the end of cooking.

Also, for an extra flavor, bacon lovers can fry a few slices very well, without the oil, they become crispy, after which they are crunchy. 537i put them & icircn sup & # 259 at the end, as topping. Those who do not eat meat can make a no less appetizing topping based on soybeans and garlic. 3 tablespoons of granulated soybeans are boiled with a pinch of salt and powdered with garlic powder and 100 ml of water for 2-3 minutes, until they swell. The boiled granules are pressed well in a small sieve to remove the water, then fry for a few minutes in a tablespoon of oil with a smoked paprika powder.

Fasting tart with leeks, carrots and potatoes

It's great, baked leeks are a delight, but also the mixture with boiled potatoes and carrots make the filling an excellent infusion of flavors. I am very excited about how he succeeded and it is done quickly. When you get tired from work, it won't take you long to do it. Be sure to cook it fasting and when it is eaten sweet, you will cook it with regular tart dough, with butter. I prepared here in a small shape with a diameter of 18 cm, but I give you the normal quantities, for a tray of 22-24 cm.

The only regret I have is that I did not cook in a larger tray, it is very good in taste.

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