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Leek food with olives

Leek food with olives


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Cut the leeks into slices, finely chop the onion, garlic, sun-dried tomatoes, slice the carrot and potato and set them aside for the time being.

In a saucepan I heated a little olive oil and a tablespoon of butter, I then added onions, garlic and leeks, cut in advance, I left them on the fire until they softened a little then I added the paprika and curry, I mixed well and then I added the dried tomatoes and the carrot and I let them soften a bit. In the meantime the leek left a little juice so at least for the beginning I did not add any water, but you can do it if you want.

I left everything on the fire for about 30 minutes, then I added 2 cups of water and left it to boil, when the leeks softened I added the potatoes and let them boil well. When the potatoes have softened, close before to put out the fire by 10 minutes I added sliced ​​olives.

A delicious food for cold days.

Great appetite!


Leek dish with olives

I waited for the leeks in the garden to be ready to make a good meal.

Time required: 40 minutes

Necessary ingredients:

a cup of unsalted black olives

a slice of lemon & acircie without peel

2 teaspoons salt or to taste

How come:

Cut the onion into slices, cut the white part of the leek into 3-5 cm pieces, and the bell pepper into cubes. Put them all on low heat together with the oil and water to cover them.
When they are cooked, add the tomato juice, bay leaf, lemon slice and give it a short boil.
At the end, add the olives, dill or parsley and season with salt and pepper! It fits perfectly with a steaming polenta! Good appetite!


Leek food with olives

  • Cut the leeks into slices, finely chop the onion, garlic, sun-dried tomatoes, slice the carrot and potato and set them aside for the time being.
  • In a saucepan I heated a little olive oil and a tablespoon of butter, I then added onions, garlic and leeks, cut in advance, I left them on the fire until they softened a little then I added the paprika and curry, I mixed well and then I added the dried tomatoes and the carrot and I let them soften a bit. In the meantime the leek left a little juice so at least for the beginning I did not add any water, but you can do it if you want.
  • I left everything on the fire for about 30 minutes, then I added 2 cups of water and left it to boil, when the leeks softened I added the potatoes and let them boil well. When the potatoes have softened, close before to extinguish the fire by 10 minutes I added sliced ​​olives.

A delicious food for cold days.


Ingredients for the leek dish recipe with olives:

  • 1 kg leeks cut into thick slices
  • 100 ml oil
  • 1 chopped onion
  • 1 chopped pepper
  • 250 ml tomato juice (or 3 tablespoons tomato paste)
  • 250 gr olives
  • chopped parsley
  • salt
  • freshly ground pepper
  • hot water


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


POST RECIPES. Leek dish with olives: it is very tasty and healthy

POST RECIPES. Leek dish with olives: it is very tasty and healthy

POST RECIPES. Making leeks with olives is one of the tastiest and most suitable dishes. & Icircn plus, very easy to prepare!

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

POST RECIPES. Leek dish with olives

Ingredients: 4 leeks, one onion, half bell pepper, 200 g black olives, 250 dr tomato juice, 50 ml oil, a slice of lemon without peel, a bay leaf, salt, pepper, parsley.

POST RECIPES. Leek dish with olives.

Preparation: the leeks are washed, cleaned and the white part is cut into rounds. Cut onions and peppers into cubes or scales, as desired. Saute the bell peppers, onions and leeks in a little oil for 5-6 minutes, then add a quarter glass of water and leave on the fire, with a lid, until the leeks begin to soften.

Pour the tomato juice, add the lemon slice, then add the bay leaf and olives and cook for another 10 minutes. Add salt and pepper to taste, and if you want the food to be "lower", it can be baked for another 10 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.

Copyright Bunge Romania SRL 2017 All rights reserved.

Consumer Phone: 08008 BUNGE (0800 828 643), Monday - Friday: 9: 00-17: 00


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.

Copyright Bunge Romania SRL 2017 All rights reserved.

Consumer Phone: 08008 BUNGE (0800 828 643), Monday - Friday: 9: 00-17: 00


3 pieces of large leeks
200 g pitted olives
1 can of tomatoes in broth
500 g pork
1/2 lemon
3-4 tablespoons olive oil
1 tablespoon paprika
Bay leaves
1 bunch of dill
1 tablespoon flour

We use only the white part of the leek, so remove the leaves from the first layer, cut the green part, wash the white leek well and chop it into slices of the right size in a pot with water and a little salt. Put the leek pieces and boil, then remove the water and cook the leeks in a pan with a little olive oil with bay leaves and paprika until soft.

Put the pitted olives and cook for another 2-3 minutes. Roast the meat in a little oil, season with salt and put in a pot with food and let it boil with the other ingredients. Add the tomatoes in broth, mashed with a fork, lemon peeled and cut into small slices, a little salt and boil everything under the lid, over low heat, until the leeks are very tender.

If the food is thick, add a cup of hot water while it boils. The food can be easily made consistently, if you add a mixture of a tablespoon of flour with a little cold water, and let it boil for a few more minutes. For a special taste and smell, chop the dill and add to the food, then cover and remove from the heat. Serve hot leek food with pork and olives.


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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  4. Jeremias

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