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Couscous with leurd

Couscous with leurd


Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Couscous with leurd:

Put the olive oil in a hot pan. Add green onion cut into rings, garlic and chopped hot pepper. Add couscous, mix several times then add 150 ml of boiling water. Bring to the boil, remove the pan from the heat, cover with a plate or glass lid that fits perfectly and allow the couscous to swell. After 15 to 20 minutes, using a fork, stir gently to loosen and add the chopped leurd leaves.


Couscous recipes

You need recipes with couscous which to serve quickly and deliciously? Here you will find original recipe ideas with and based on couscous.

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    I discovered this recipe for & icircnt & acircmplare mushroom couscous. I was looking for something to fast last fall, and I had a craving.

    Cake and berry cake is my new discovery, which is actually a saving revelation when I have to prepare one.

    Couscous salad with salmon is one of those dishes that combines all the necessary vitamins and minerals of the body: from.

    Tomatoes stuffed with couscous make a tasty appetizer, simple and easy to prepare, especially when you are full of ideas, and guests are going to.

    The dessert with couscous and pomegranate is ideal for the whole family, and for a child over 1 year old. The association between.

    Avocado couscous salad is very easy to prepare and can be a great energy cocktail without bringing a very high caloric intake.

    Couscous and broccoli salad is an ideal combination of vitamins, proteins and minerals for the baby, being also a form.

    Couscous with mushrooms and corn is a very easy recipe that will surely delight the little one, but also the whole family. The preparation can be.

    Today we discovered a surprising and at the same time praiseworthy detail: in our family we consume 1 kilogram of sugar per year, in total.

    When it comes to preparing something for my daughter, my brain goes blank! and I have to refresh it many times until an idea.


    Grandma's brisket, with risotto and leurd

    Grandma's brush, with risotto & # 537i leurd & # 259, a simple movement, a movement of the soul, which can be prepared by anyone, on any occasion. Get inspired by seasonal, cheap, baby-tasting products! Vine broth (which we will use) is not a very expensive piece of meat, it is suitable for many types of food.

    Photo: Grandmother's brush with risotto & # 537i leurd & # 259 & ndash Archive & # 259 City Publishing SRL

    Ingredient:
    2 & # 8239buc & # 259 & # 539i rasol vi & # 539el
    4 & # 8239morcovi
    1 & # 8239 & # 539elin & # 259
    1 & # 8239p & # 259st & acircrnac
    1 & # 8239r & # 259d & # 259cin & # 259 de p & # 259trunjel
    salt pepper
    m & # 259sline oil
    500 & # 8239ml bere
    smoked buoy & # 259
    garam masala
    turmeric, chimen, boen ienibahar, baharat
    o & # 539et balsamic
    mu & # 537tar
    Pesto de leurd & # 259:
    2 & # 8239leg & # 259turi leurd & # 259
    sare & # 537i & # 8239piper
    m & # 259sline oil
    1 & # 8239lingur & # 259 pine buds
    50 & # 8239g br & acircnz & # 259 maturat & # 259
    Risotto:
    1 & # 8239can & # 259 rice Arborio
    1 & # 8239glass of white wine
    vegetable or chicken base
    salt pepper
    Preparation mode:
    The pieces of brine are boiled in a pressure cooker. After boiling, place in a high tray.
    R & # 259d & # 259cinoasele se cur & # 259 & # 539 & # 259, se taie buc & # 259 & # 539i & # 537i se aggi & # 259 & icircn tav & # 259 l & acircng & # 259 rasol. Add the spices, beer, mustard, balsamic vinegar, sprinkle with a little olive oil and put in the oven at 150 ° C for 2 hours.
    Pesto de leurd & # 259:
    Wash the leurda, turn the tails, put it in the robot, add salt, olive oil, ripe cheese and shave the pine buds pulled out. frying pan, without oil. It mixes and becomes a thick sauce. Add more olive oil, if necessary.
    Risotto:
    The rice can be measured. In a non-stick pan, add the rice and a little olive oil and a tablespoon of butter. Stir in the rice mixture, stirring constantly. Add the wine and leave it on medium heat, stirring constantly until it decreases.
    Add the icing, the vegetable stock or the chicken mixture, stirring constantly, so that the rice does not stick. The rice should be creamy, but not one hundred percent cooked. At the time the rice is cooked, add two to three tablespoons of leurd pesto. In the case where salt is still needed, add it only after you have added the pesto de leurd sauce. Keep in mind that pesto is salty.
    Presentation:
    Put the rice in a small bowl, squeeze well with a spoon and pour over the middle of the plate. On top of the rice, place the vegetables from the tray, a piece of brine and a little of the sauce resulting from the ripening of the broth. It can be served with a seasonal salad with mustard dressing with honey.


    Moroccan couscous with lamb and saffron

    Tender lamb meat pampered with oriental flavors and accompanied by fluffy and airy couscous. Prepare a slightly different recipe with lamb for this year's Easter meal and experience new and fragrant tastes that the whole family will appreciate.

    Preparation time: 15 min.

    Total cooking time: 60 min.

    Difficulty: environment

    Amount: 6 servings


    Tunisian style couscous

    The couscous should be found in the kitchen of any housewife. Here's how you can prepare it in Tunisian style!

    1. In 100 ml of oil, fry the chopped chicken, the onion cut into small pieces, the tomatoes cut in half, the salt and the pepper.

    2. After hardening, add two liters of water and, from the moment it reaches the boiling point, leave it for another 10 minutes.

    3. Then add the sliced ​​cabbage, sliced ​​peppers, carrots, raisins and cook for 10 minutes. Then add the diced zucchini.

    4. Mix the couscous with two tablespoons of oil and then scald with 250 ml of boiling water. It is allowed to absorb water
    sprinkle with salt and put on low heat. Leave for 10 minutes, mix with a fork and finally add the butter. Bring the couscous to the table with the vegetables and chicken on top.


    Low egg yolk - & # 8221de dulce & # 8221

    Ingredients, for 4 servings: 60 g unsalted butter (82%) a pinch of coarse salt 2 finely chopped onions 2 tablespoons wheat flour 600 ml milk a small powder of nutmeg a teaspoon finely chopped green dill 300 g washed and chopped leurd after freshly ground black peppercorns.

    Method of preparation: Saute the onion in butter with the salt powder on the fire mix for about 20-25 minutes. Put the flour, mix and leave for a minute. Pour in the milk, add the nutmeg and dill. Stir continuously and when the sauce has thickened add the leurda and leave for another 4-5 minutes on low heat then set aside. Adjust the seasoning and serve with fried egg and, optionally, bacon or a little fried bacon.


    Leurda - a bunch of vitamins at 1 leu

    Just as the bear comes out of the den after the winter sleep and looks for leurd to revitaminize and remineralize, so many Romanians start spring after leurd. Through forests, gardens, markets and more recently even supermarkets. Usually, leurda is sold at the link. In the markets of Bucharest such a connection is sold for 1 leu. Here's how to make spaghetti with leurd at home, in the comfort of your own kitchen.


    What leurda looks like

    Leurda is a small to medium-sized plant with fleshy, strong green leaves. In height, leurda can reach 30-50 cm. Leurda has some small white flowers.


    Wild garlic

    Leurd plants can be confused with others that look similar and can be poisonous, so it is good to know this plant very well before consuming it.

    The way in which it can be recognized and differentiated from other toxic plants is given exactly by its resemblance to garlic. Rubbing the leurd leaves between your fingers and checking the smell of garlic can be helpful. In addition, leurd leaves have an individual, green stem, and other similar plants come from a common reddish-brown stem.

    When the leurda is found

    Leurda is a spring plant and can be found in April-June. It is widespread in most of Europe and grows in forests with moist soils, preferring slightly acidic conditions.

    How much does leurda cost

    If you are not the type who walks through nature or you simply do not have almost an area with forest where you can find leurda to pick it yourself, you have the alternative of buying it. How much a leurd link costs differs from year to year, but usually in markets leurda costs 1-2 lei per connection. There is also dried leurd, over the year, the prices being around 6 lei for 20 grams.



    Because we know that you have stocked up on leurd spinach for colder days, we offer you a delicious recipe, spinach dish with leurd.


    1 bag of frozen spinach
    1 bag of frozen leurd

    5-6 tablespoons broth
    4 tablespoons oil
    salt
    1 hand parsley
    2 eggs

    How to prepare spinach food with leurd


    Chop the onion and fry it in oil, and when it becomes glassy add the spinach and frozen leurda. Bring to a boil and add the broth and salt to taste. Bring to the boil until the water drops. Prepare the eye eggs and serve them with leurd and spinach. Top with chopped parsley.


    5 spring recipes with leurd

    Leurda is one of the first spring greens rich in vitamins, trace elements and amino acids. The plant can be eaten raw, in salads, as a snack or in the form of a sauce prepared in a blender. At the same time, leurda can also be cooked, but you should know that it will lose its garlic flavor during the thermal process. Below, you can find some healthy ways to cook and eat leurda.

    Leurda strengthens the immune system and cleanses the arteries of fat. It contains vitamins A and C, B vitamins, but also magnesium, iron, calcium, manganese, selenium, chromium, amino acids, proteins and essential oils.

    Before using leurda, scald it for no more than 1 minute, then hold it under a stream of cold water to make sure it does not change color.

    1. Pesto sauce from leurdă

    Ingredients: 100 g of leurd, 60 g of vegetable oil, ½ teaspoon of salt. Put the leurda and salt in a blender and turn them into a paste. Then gradually add the oil. You can consume this sauce with pasta or wholemeal bread.

    2. Brown rice with leurd

    Ingredients: 2 ½ cups of vegetable soup, 100 g of leurd, 2 tablespoons of oil, 2 cloves of garlic, 250 g of brown rice, salt and pepper to taste. Bring the vegetable soup to a boil, then scald the leurd leaves in it for 30 seconds. Remove the leurda, keep it under a stream of cold water and let it drain. Then chop the leurda finely. The vegetable soup is still on the fire. In another pan, heat the oil, fry the garlic in it, then add the rice. Let the rice grains become transparent, put the leurda in the pan, then add some of the vegetable soup. After it evaporates, mix well and add the other part of the vegetable soup. After 30 minutes, the rice should be cooked and the vegetable soup evaporated.

    3. Cream of leurd soup

    Ingredients: 1 chopped onion, 1 tablespoon sunflower oil, 250 g diced potatoes, 125 g of finely chopped leurd, 1 l of water / vegetable soup, a little lemon juice, salt and pepper to taste. In a large skillet, sauté the onion in the hot sunflower oil. Then add the potatoes, mix well and add the vegetable soup to the pan. After about 20 minutes, the potatoes should be cooked. Then add the leurda, simmer for a few minutes and turn off the heat. Use the blender to turn the chilled soup into cream soup. Serve the soup seasoned with salt, pepper and lemon juice.

    4. Potatoes seasoned with leurd

    Ingredients: 4 large potatoes, 50 g of leurd, salt and pepper to taste, a drop of sunflower oil. Peel the potatoes, wash them, cut them into slices, then massage them with sunflower oil. Season the potatoes with salt and pepper and place them in a tray covered with baking paper. In the last 10 minutes, add the finely chopped leurda.

    5. Eggplant salad with eggs

    Ingredients: 1 bunch green onion, 2 bundles leurd, 4 boiled eggs, 1 boiled egg yolk, salt, pepper, lemon juice, oil. Peel and wash the leurda and green onions. Finely chop them and put them in a bowl. Mix the yolk with oil, add a little lemon juice. Cut the eggs into cubes and add them over the chopped greens. Season with salt and pepper.


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