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Leek food with olives

Leek food with olives


A light and tasty dish.

  • leek 1000 g,
  • Jumbo black olives, unsalted, 350 g,
  • tomatoes 4 pieces,
  • Bay leaves,
  • iodized salt,
  • freshly ground pepper,
  • fresh dill,
  • Palm oil,
  • semi-dry white wine 200 ml,
  • broth Panacris.

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Leek food with olives:

The leek is cleaned, washed, cut into rounds and smothered with a little palm oil and water. Meanwhile, the olives are boiled in a little water. When the leeks have softened, add the strained olives, tomatoes and wine. Season with spices, and leave to boil for approx. 20 minutes on low heat covered. Towards the end, add the broth and leave for approx. Boil for 5 minutes to combine the flavors. Sprinkle with finely chopped dill. Serve hot, as such on fasting days, or as a side dish to a tasty steak. Good appetite!


Ingredients Leek food with meat

  • 400 grams of beef or pork, diced if you use pieces of chicken with bone, you will need 700-800 grams
  • 1-1.2 kilograms of leeks (weighed uncleaned leaves)
  • 80 ml. oil
  • 1 small onion (50-60 grams), finely chopped
  • 30 grams of butter
  • 50 ml. of dry white wine
  • 250 ml. Tomato juice
  • 1 tablespoon sugar
  • salt and pepper to taste
  • chopped green parsley

How to prepare leek food with meat

1. The leek is cleaned and the white and light green part are cut into 3-4 cm long pieces. Be careful, if you cut them too short, they will fall apart during cooking, spreading unsightly through the food. The leek pieces are carefully washed under cold running water and drained.

2. Cut the meat into cubes and season with salt and pepper. Heat some oil in a saucepan. Add the meat cubes and brown quickly on all sides, then set aside on a plate. The pan is not washed.

3. Add the meat ½ from the remaining oil to the pan in which it was fried, heat it over the right heat and add the chopped onion. Reduce heat to low, sprinkle with a little salt and sauté onions for 6-7 minutes, stirring frequently, until slightly translucent. Add the browned meat back to the pan, along with the juice it has left on the plate. Stir, cover with a lid and cook over low heat. From time to time, add 3-4 tablespoons of hot water over the meat in the pan, so that it does not stay dry and burn. Cook stewed until the meat is soft. I made the food with beef, so it took 2 hours to cook, if you make it with chicken it will take much less.

4. While the stewed meat is cooking, we take care of the leeks. Heat the remaining oil (about 20 ml) in a large, deep pan and add the butter. When the butter has melted, add the leek pieces to the pan and sprinkle with salt. The fire should be medium to small and first we will lightly brown the pieces of leek on the cut portions. Once browned, reduce the heat to a minimum. Add 2-3 tablespoons of hot water and cover the pan with the lid.

5. Cook the leeks under the lid, necessarily over a very low heat, because otherwise it will fall apart. From time to time, add a little hot water, not to stay on dry land and burn. We will stifle the leek pieces until they are very soft.

6. When the leeks are already soft, caramelize the sugar in a separate saucepan until golden brown. Quench with 75 ml. of hot water and boil until the caramel is completely dissolved in the syrup.

7. Pour the caramel syrup over the leek in the pan. Shake the pan lightly, do not stir so as not to crush the leek pieces. Boil without a lid, over medium heat, about 2-3 minutes.

8. Meanwhile, if the meat has already softened, add the wine to the pot and increase the heat, let the alcohol evaporate quickly. Add the tomato sauce, mix and salt and boldly pepper the sauce. Immediately add the leeks with the liquid in the pan and mix gently. if necessary, add a little hot water, just enough to form enough sauce to cover the leeks and meat. Taste it again, season it, matching the salty-sweet-sour taste, bring it to a short boil and the food is ready.

Leek food with meat & serving

Leek food with meat is served with all kinds of garnishes, from natural potatoes to puree, rice, etc. We prefer it with polenta, we find it delicious that way. When serving, sprinkle the food with chopped green parsley and enjoy each bite.


Aromatic leek dish with olives

This site uses Akismet to reduce spam. Find out how your comment data is processed.

works without dehydration) I just finished eating: *

Of course, it's just that it tastes better :), good luck: - *

Beautiful recipes and photos as well, as if you are tempted to taste with gusto. A fine day.

Thank you very much :) I invite you to try some of them and tell us how they turned out. A day with sunshine and joy

Very interesting recipe! It's a bit meticulous that you have to dehydrate it and it's a recipe that needs to be "thought out" in advance, you can't enjoy it immediately.

You can try to keep them less dehydrating if you want, but the taste will be different and the leek will be stronger in texture. It seems ok to me, 1-1.5h is not much to wait :). I remember when I was cooking food that I waited 2 hours, for example for a soup or food in the oven, etc.


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, 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.


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, 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.


Aromatic leek dish with olives

This site uses Akismet to reduce spam. Find out how your comment data is processed.

works without dehydration) I just finished eating: *

Of course, it's just that it tastes better :), good luck: - *

Beautiful recipes and photos as well, as if you are tempted to taste with gusto. A fine day.

Thank you very much :) I invite you to try some of them and tell us how they turned out. A day with sunshine and joy

Very interesting recipe! It's a bit meticulous that you have to dehydrate it and it's a recipe that needs to be "thought out" in advance, you can't enjoy it immediately.

You can try to keep them less dehydrating if you want, but the taste will be different and the leek will be stronger in texture. It seems ok to me, 1-1.5h is not much to wait :). I remember when I was cooking food that I waited 2 hours, for example for a soup or food in the oven, etc.


Leek food with olives - Recipes

Necessary Ingredients Leek Food with Halikidi Green Olives

  • 6 leeks
  • 200 grams Halikidi green olives from Ormylia Monastery
  • olive oil
  • a teaspoon of margarine
  • 3 tablespoons broth
  • a tablespoon of flour
  • a tablespoon of lemon juice
Preparation Leek food with Halikidi olives:
  • It boils Halikidi green olives from Ormylia Monastery in water to soak. Heat the olive oil together with the margarine in a saucepan and add the leeks cut into 3-4 cm long pieces and Halikidi green olives from Ormylia Monastery boiled and drained.
  • Bake for a few minutes and then quench with warm water. Bring to the boil until the leeks are soaked. Put a tablespoon of flour dissolved in water, broth, lemon juice and season with salt and pepper. Leave it for another 5-10 minutes and it's ready.
  • It is a seasonal dish, only good on fasting days. It has a special sweetness given by young leeks.

(recipe inspired by: petitchef.ro)

We invite you to discover the benefits Halikidi green olives from Ormylia Monasterybrought to Romania by the nuns from the Nera Plant Monastery.

Olive

it is known both for its fruits that can be eaten as food and for the health benefits that this tree offers through its leaves, fruits, seeds and fruit oil. The Promised Land was called by Moses a "land of olive trees":

In a land where there are olive trees, oil and honey, where you will eat your bread without fail and you will not lack anything in which the stones have iron and from the mountains from which you will extract copper. ” (Deut. 8: 9)

From ancient times it can be learned that the olive tree is also a symbol of peace

and the cessation of the flood of Noah's day: "And the dove came in to him in the evening, and behold, in her beak was a green olive branch. And Noah knew that the waters were abated from off the face of the ground. (Fc. 8, 11), and in Greece and Ancient Rome from olive branches were made crowns that were placed on the heads of those who returned from the war fronts.

Holy Scripture says that the Savior Jesus Christ

was greeted at His Entry into Jerusalem, before His Holy Passion, with "Tree branches" which "They laid them out on the way" (Mt. 21, 8), from the teachings of the Church we find that these branches of trees were cut from the finch and the olive tree.

In several places in the New Testament (Mt. 21, 1 24, 3 26, 30 Mc. 11,1 13, 3 14, 26 Lc. 19, 29 and 37 21, 37 22, 39 In. 8,1),

we learn that the place that the Savior preferred especially for prayer was the Mount of Olives also known as the Garden of Gethsemane or the Garden of Olives, unfortunately the capture of the Savior also took place in this garden. Subsequently, it has been shown by some scientific research that most people suffering from anxiety disorders, stress, nervous system problems, recovered after spending a few hours in prayer in the Garden of Gethsemane, this research was also confirmed by faithful pilgrims to the Holy Land, who confessed that after visiting the Garden of Gethsemane they felt much more relaxed and strengthened.


Ingredients Leek food with meat

  • 400 grams of beef or pork, diced if you use pieces of bone-in chicken, you will need 700-800 grams
  • 1-1.2 kilograms of leeks (weighed uncleaned leaves)
  • 80 ml. oil
  • 1 small onion (50-60 grams), finely chopped
  • 30 grams of butter
  • 50 ml. of dry white wine
  • 250 ml. Tomato juice
  • 1 tablespoon sugar
  • salt and pepper to taste
  • chopped green parsley

How to prepare leek food with meat

1. The leek is cleaned and the white and light green part are cut into 3-4 cm long pieces. Be careful, if you cut them too short, they will fall apart during cooking, spreading unsightly through the food. The leek pieces are carefully washed under a stream of cold water and drained.

2. Cut the meat into cubes and season with salt and pepper. Heat some oil in a saucepan. Add the meat cubes and brown quickly on all sides, then set aside on a plate. The pan is not washed.

3. Add the meat ½ from the remaining oil to the pan in which it was fried, heat it over the right heat and add the chopped onion. Reduce heat to low, sprinkle with a little salt and sauté onions for 6-7 minutes, stirring frequently, until slightly translucent. Add the browned meat back to the pan, along with the juice it has left on the plate. Stir, cover with a lid and cook over low heat. From time to time, add 3-4 tablespoons of hot water over the meat in the pan, so that it does not stay dry and burn. Cook stewed until the meat is soft. I made the food with beef, so it took 2 hours to cook, if you make it with chicken it will take much less.

4. While the stewed meat is cooking, we take care of the leeks. Heat the remaining oil (about 20 ml) in a large, deep pan and add the butter. When the butter has melted, add the leek pieces to the pan and sprinkle with salt. The fire should be medium to small and first we will lightly brown the pieces of leek on the cut portions. Once browned, reduce the heat to a minimum. Add 2-3 tablespoons of hot water and cover the pan with the lid.

5. Cook the leeks under the lid, necessarily over a very low heat, because otherwise it will fall apart. From time to time, add a little hot water, not to stay on dry land and burn. We will stifle the leek pieces until they are very soft.

6. When the leeks are already soft, caramelize the sugar in a separate saucepan until golden brown. Quench with 75 ml. of hot water and boil until the caramel is completely dissolved in the syrup.

7. Pour the caramel syrup over the leek in the pan. Shake the pan lightly, do not stir so as not to crush the leek pieces. Boil without a lid, over medium heat, about 2-3 minutes.

8. Meanwhile, if the meat has already softened, add the wine to the pot and increase the heat, let the alcohol evaporate quickly. Add the tomato sauce, mix and salt and boldly pepper the sauce. Immediately add the leeks with the liquid in the pan and mix gently. if necessary, add a little hot water, just enough to form enough sauce to cover the leeks and meat. Taste it again, season it, matching the salty-sweet-sour taste, bring it to a short boil and the food is ready.

Leek food with meat & serving

Leek food with meat is served with all kinds of garnishes, from natural potatoes to puree, rice, etc. We prefer it with polenta, we find it delicious that way. When serving, sprinkle the food with chopped green parsley and enjoy each bite.


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 decreases, 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 leeks and olives have kept their color and flavors in Oltenian Stew.


Method of preparation

We cut the leek threads into pieces of about 4 cm. We prepare the stove and a pan in which we put water and let it boil. When the water boils, add the leeks and let it boil for 10 minutes. Prepare a strainer and drain the boiled leeks well.

We prepare a pan in which we put the oil. Add the drained leek, cover the pan with a lid and let it cook for 3-4 minutes. Mix carefully to keep the leek pieces as whole as possible.

When the leeks start to brown, add the tomato juice, olives, sugar and wine. Add enough hot water to cover all the vegetables and simmer for 15 minutes. Season with salt and ground pepper. Taste if the food is spicy enough, season if necessary and turn off the stove.


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