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Leek with olives

Leek with olives


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We clean and slice the white part of the leek and then scald it with boiling water. Strain the leek pieces and heat them in oil until they get a little colored.

In another pan, fry the flour without oil until it becomes slightly yellow, but it does not burn, add the tomato paste and about 200 ml of water, and boil this composite for 10 minutes and then pour it over the leeks. Add the olives without symbols, sprinkle with salt, if necessary, because the olives are quite salty, sprinkle with oregano and bake on low heat for 30 minutes.



Method of preparation

Cut the leeks and onions into 1.5 cm rounds. Chop the pepper into cubes. Put the onion and leek in a pan and let it harden for 3-5 minutes with 3-5 tablespoons of Unisol, the first oil. Add the chopped or crushed pepper and garlic cloves and mix everything. Add the tomato juice, bay leaf and olives and cook over medium heat for 5-6 minutes. Add salt and pepper to taste. Before serving, add chopped parsley.

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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, using 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.


4-5 leeks (medium size: approx. 2 cm in diameter)
200 g black olives
50 ml oil
1 red bell pepper
2 medium-sized tomatoes
salt (to taste)
1 bunch of parsley
Preparation time : 60 minutes

Step 1: Wash and clean the leeks, removing the outer leaves and the green part of the tail
Step 2: Cut the leeks into rounds, 1-2 cm thick
Step 3: Wash the pepper and cut it into cubes.
Step 4: Wash the tomatoes, peel and cut into cubes.
Step 5: Grow the olives lengthwise and keep them warm in desalination.
Step 6: Heat the oil
Step 7: Put the leek slices and the pepper cubes in the oil. If you want, add a pinch of salt over them. Stir constantly with a wooden spoon so that it does not stick, until the leek becomes translucent.
Step 8: Add over the vegetables and a cup of water. Let it boil for 5 minutes.
Step 9: Add the diced olives and tomatoes
Step 10: Boil the mixture further, adding water if the contents decrease.
Step 11: Wash the parsley and finely chop
Step 12: Boil the meat for another 10-15 minutes.
Step 13: When serving, place the fresh parsley on top of the meat.


Leek with olives - Recipes

A recipe from The Country of Cuisine
By Alice Ciobanu

Leek with olives. I found it browsing one of Radu Anton Roman's books, the ones published in the Jurnalul National collection. The books, six in number, I received the other day from my R. He called me and told me about them, I answered briefly: No, there are no finances, and I closed them. In the evening, when he got home, he unpacked his backpack and put them on my lap: & # 8222Look over them, see how nice they are! & # 8221 He kissed me on the scalp and brought me a coffee. There is much more to say about my R., about this miracle of man in my life, but I know for sure that he will reply to me frowning: & # 8222hey, come on! that is not the case!& # 8222. That evening I flipped through all six, I put some orange post-it notes here and there and I thought of some pictures in which a Romanian girl embraces delicious dishes. Slowly I will show them to you. Today, because it is fasting day, I chose to delight you with an easy recipe: Leek with olives. Easy and quick to prepare, I swear it is one of the best fasting dishes ever invented. No, the carnivore in me is talking, so it's a matter of belief.

Ingredients for the Leek with Olives recipe

  • 2-3 thick leek threads, only the white part
  • 1 onion
  • 4 cloves of garlic
  • 3 mashed tomatoes
  • a healthy hand of olives, that is about 200 grams
  • 50 ml oil
  • salt
  • a bay leaf
  • 2 teaspoons paprika
  • pepper

Preparation for the Leek with Olives recipe

In a large frying pan, heat the oil over low heat. Add finely chopped onion and crushed garlic. Stir slowly and, as soon as the onion starts to shine, add the paprika and mashed tomatoes and a pinch of salt.

Let it simmer lightly over medium heat, while you cut the leeks into rounds. From the leek, use only the white part, and you either throw the leaves away, or cut them into very thin slices and then, smeared in some oil, you will turn them into a delicious tart or pie with cheese.

OK. Return to the frying pan on the stove and add the leek slices. Mix everything while pouring a large cup of water. Cover lightly with an oiled lid on one side, so that the auburi comes out, and let it simmer for about 35-40 minutes. In the meantime, add a few more tablespoons of wood in all this splendor of flavors. I finally hope (about 5-7 minutes before shooting from the fire) throw the bay leaf and olives with or without seeds (completely unimportant, zau). Bring to a boil and season with salt and pepper.

I say that it is the best fasting food, vegetable, vegetarian or whatever it is called, or what culinary trend you want to frame it. It's a mastery of flavors, a leek sweetness that crushes your taste buds. Tasty.

And those who do not fast or are not convinced vegetarians, can add to this delicacy a few pieces of red chicken.


Leek with olives - Recipes

A recipe from The Country of Cuisine
By Alice Ciobanu

Leek with olives. I found it browsing one of Radu Anton Roman's books, the ones published in the Jurnalul National collection. The books, six in number, I received the other day from my R. He called me and told me about them, I answered briefly: No, there are no finances, and I closed them. In the evening, when he got home, he unpacked his backpack and put them on my lap: & # 8222Look over them, see how nice they are! & # 8221 He kissed me on the scalp and brought me a coffee. There is much more to say about my R., about this miracle of man in my life, but I know for sure that he will reply to me frowning: & # 8222hey, come on! that is not the case!& # 8222. That evening I flipped through all six, I put some orange post-it notes here and there and I thought of some pictures in which a Romanian girl embraces delicious dishes. Slowly I will show them to you. Today, because it is fasting day, I chose to delight you with an easy recipe: Leek with olives. Easy and quick to prepare, I swear it is one of the best fasting dishes ever invented. No, the carnivore in me is talking, so it's a matter of belief.

Ingredients for the Leek with Olives recipe

  • 2-3 thick leek threads, only the white part
  • 1 onion
  • 4 cloves of garlic
  • 3 mashed tomatoes
  • a healthy hand of olives, that is about 200 grams
  • 50 ml oil
  • salt
  • a bay leaf
  • 2 teaspoons paprika
  • pepper

Preparation for the Leek with Olives recipe

In a large frying pan, heat the oil over low heat. Add finely chopped onion and crushed garlic. Stir slowly and, as soon as the onion starts to shine, add the paprika and mashed tomatoes and a pinch of salt.

Let it simmer lightly over medium heat, while you cut the leeks into rounds. From the leek, use only the white part, and you either throw the leaves away, or cut them into very thin slices and then, smeared in some oil, you will turn them into a delicious tart or pie with cheese.

OK. Return to the frying pan on the stove and add the leek slices. Mix everything while pouring a large cup of water. Cover lightly with an oiled lid on one side, so that the leaves come out, and let it simmer for about 35-40 minutes. In the meantime, add a few more tablespoons of wood in all this splendor of flavors. I finally hope (about 5-7 minutes before shooting from the fire) throw the bay leaf and olives with or without seeds (completely unimportant, zau). Bring to a boil and season with salt and pepper.

I say that it is the best fasting food, vegetable, vegetarian or whatever it is called, or what culinary trend you want to frame it. It's a mastery of flavors, a leek sweetness that crushes your taste buds. Tasty.

And those who do not fast or are not convinced vegetarians, can add to this delicacy a few pieces of red chicken.


Leek with olives

Ingredient:
500 g pork, 500 g leeks, 200 g black olives, an onion, 3 tablespoons tomato paste, 50 ml tomato juice, a small lemon, a concentrated cube of vegetables, 50 ml dry white wine, a dill bunch, a parsley bind, 8 tablespoons oil.

Method of preparation:
Put 4 tablespoons of oil in a saucepan and fry the cut meat until the water evaporates. After it has browned, add 500 ml of water, vegetable concentrate and simmer over medium heat, with the lid on, for 30 minutes. In another pot, boil some water, add the lemon and olives and let it simmer for 5 minutes. Drain them and set them aside. In a pan, sauté the chopped onion and leek cut into 4 cm pieces for 5 minutes over medium heat, stirring occasionally. After the meat has boiled, add the onion and leek, pour 500 ml of water and wine, simmer for 25 minutes. Add the tomato paste and tomato juice, season, add the sliced ​​olives and lemon, mix well and put in the preheated oven at 180 degrees for 30 minutes. Remove from the oven, add the dill and chopped parsley.


You start by cleaning the leek from the first sheet. Cut it into small pieces, put it to boil in boiling water and leave it for about 10-15 minutes. Then drain the leeks well and put it in a saucepan in which you added a little oil. Cover with a lid and stir from time to time. When you see that the leek has started to take on a golden hue, add the tomato juice, olives, salt and pepper to taste, wine and a teaspoon of sugar. Let the food simmer for 15 minutes.

Leek food with fasting olives it is very tasty, and the wine gives it a really special aroma.


Wash the leeks well and cut them into larger pieces. Melt the lard in the Wok pan and add the leeks. Stir until soft, then quench with wine. Put all the spices and olives and let it boil until it drops, stirring occasionally to notice its consistency.

Add the broth, let it boil until the flavors intertwine, and at the end it is thickened with a spoonful of flour and the taste is matched with sugar, salt, pepper and lemon juice.

At the end, put everything on a plate and enjoy! Certainly the aspect is the one that will conquer you immediately, because you will see that the leeks and the olives have kept their color and flavors in the Oltenian Stew.


Leek with olives and tomato sauce, Oltenian recipe, ready in 25 minutes

We cut the leek stalks and keep only their white and tender part.

We prepare the olives, the garlic and the onion, we take out their seeds, we cut their slices.

We also take care of leeks, which we cut into 1.5 cm thick rounds. Do not cut it too thin so that it does not disintegrate when cooked

Then chop the red pepper into cubes and chop the green onion tails.

Take a deep frying pan or saucepan in which we put the onion, leek and the 3 good tablespoons of oil, sprinkle everything with salt and put the pan on low-medium heat for 5 minutes, stir so that it does not stick

They should become translucent and with slightly browned edges. Add the red pepper and green onion tails to the pan and mix everything.

From now on you don't need a lid. I sprinkled freshly ground black pepper and continued to sauté the vegetables for 2-3 minutes. Now would be the time to put the bay leaf, if you want and like it.

Add the tomatoes or tomato juice, now add the black olives

Let the leek dish with olives boil for another 5-6 minutes (over medium heat) and you're done! Now you can adjust the salt according to the taste and how salty the olives were. Turn off the heat and finally put the crushed garlic


Leek with olives and tomato sauce, Oltenian recipe, ready in 25 minutes

We cut the leek stalks and keep only their white and tender part.

We prepare the olives, the garlic and the onion, we take out their seeds, we cut their slices.

We also take care of leeks, which we cut into 1.5 cm thick rounds. Do not cut it too thin so that it does not disintegrate when cooked

Then chop the red pepper into cubes and chop the green onion tails.

Take a deep frying pan or saucepan in which we put the onion, leek and the 3 good tablespoons of oil, sprinkle everything with salt and put the pan on low-medium heat for 5 minutes, stir so that it does not stick

They should become translucent and with slightly browned edges. Add the red pepper and green onion tails to the pan and mix everything.

From now on you don't need a lid. I sprinkled freshly ground black pepper and continued to sauté the vegetables for 2-3 minutes. Now would be the time to put the bay leaf, if you want and like it.

Add the tomatoes or tomato juice, now add the black olives

Let the leek dish with olives boil for another 5-6 minutes (over medium heat) and you're done! Now you can adjust the salt according to the taste and how salty the olives were. Turn off the heat and finally put the crushed garlic


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