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Leek with olives

Leek with olives


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First clean the leek from the first sheet and cut it into 4-5 pieces, but only the white part. Put the oil in a saucepan and place it on the fire, when it is hot put the leek and let it brown a little, but be careful not to burn.

When it has browned, add water, wine, olives and a slice of lemon.

Let the food boil, but do not drop too much, add the tomato paste and sugar. Let it boil for another 2-3 minutes and add the freshly chopped parsley.


  • 4 leeks (500 g)
  • 5 tablespoons oil
  • 150 g black olives
  • 200 ml tomato paste
  • 1 onion
  • 2 medium potatoes
  • 1/2 glass of wine
  • 1 teaspoon of paprika
  • salt
  • pepper
  • fresh parsley

In a bowl I put the chopped onion in oil, the cleaned leek, washed and cut the pieces for 5 minutes, I then added the very thin sliced ​​potatoes and I hardened covered until the vegetables softened..I extinguished with the wine and I boiled until it evaporated. Then I put the olives, tomato paste, paprika, pepper and salt to taste. ).

I extinguished the fire and sprinkled the finely chopped fresh parsley. It is good hot but also served and cold. Good job and good appetite!

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Method of preparation

Tongue with leeks and olives

The tongue is boiled together with the spices. After boiling, finely chop and remove

Leek food with tongue and olives

Boil the tongue separately and clean the skin carefully. Put chopped onions in a saucepan


  • 4 leeks (500 g)
  • 5 tablespoons oil
  • 150 g black olives
  • 200 ml tomato paste
  • 1 onion
  • 2 medium potatoes
  • 1/2 glass of wine
  • 1 teaspoon of paprika
  • salt
  • pepper
  • fresh parsley

In a bowl I put the chopped onion in oil, the cleaned leek, washed and cut the pieces for 5 minutes, I then added the very thin sliced ​​potatoes and I hardened covered until the vegetables softened..I extinguished with the wine and I boiled until it evaporated. Then I put the olives, tomato paste, paprika, pepper and salt to taste. ).

I extinguished the fire and sprinkled the finely chopped fresh parsley. It is good hot but also served and cold. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


From leek, will be used for this recipe only the white part and very little of the green part, the rest can be used for soups, sup- creams.

leeks cut (used the white part), it will be boiled, approx 5-8 minutes, in hot water with a salt powder (just as it will soften (stay al-dente, not woody)

After boiling, drain and cool in a strainer.

a ceramic or heat-resistant vessel (square or rectangular, depending on how much leek will be used), greased with olive oil, will be put boiled leeks, which has been previously seasoned with: salt, pepper, oregano and sprinkled with lemon juice, along with dry white wine.

Seedless natural olives will be placed in a bowl, then seasoned with: pepper, oregano, 1-2 tablespoons of olives (to better catch the olive spices), then add next to leeks.

The dish will be put in the preheated oven at 180 degrees, for a maximum of 10-15 minutes (how long will the leek catch a yellow-brown baking color).

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Baked leeks with olives can be served with finely chopped greens (dill, mint, basil, etc ..), along with a fatty fish, salmon type with lemon slices.


Leek with olives

Leek with olives is a delicacy specific to the hot season, when vegetables are fresh and flavorful.

Leek is a plant with many properties and health benefits. It stimulates immunity, has laxative and diuretic effects, is beneficial against parasites, has an expectorant effect and promotes the elimination of toxins from the body, as shown by CSID.

In addition to all these benefits, leeks are also delicious. Its taste is often similar to that of onions, but it is finer and sweeter. If you don't like onions, you should give leeks a try.

A popular recipe is the leek with olives, which was the great advantage of preparing very easily and quickly. It is a perfect dish for both people who have a vegetarian diet and those who fast. It can be served as such or as a side dish, depending on the preferences and hunger of the diners.


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 pepper 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!


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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, with the help of 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.


Oltenian universal passport: leek with olives

If you say Oltenia, you automatically say leek and sage. If there is still sugar, leeks are not missing from any household and from any kitchen. That even if the leek is not so Oltenian. For example, the symbol of Wales is all leeks.

From China to Egypt, in ancient times, leeks were one of the most popular vegetables. So "Oltenian onion" is directly related to Russian garlic, Chinese chives, onions and leurda. Of all, it is the least fast. If in our country it has a rural origin, and is hungry both on fasting days and on sweet days, France has given leeks the nobility haute cuisine.

What is the easiest way to prepare leeks? With olives! Sweet, tasty, fasting. And quick to do. But in any recipe you would prepare it, know that size matters. But it only depends on your own desire and pleasure: thin, small pieces, like a mouthful, or pieces larger than 4-5 centimeters.

How easy is it to prepare leek food with olives? Well, it's ready in half an hour. That is, finely chop an onion and soak it in the pan, followed by the olives, which are pulled next to the onion, then comes the leek. When it is no longer crispy, for taste, add a little paprika and two or three cloves of garlic for flavor, diced tomatoes and a little tomato paste. Quench everything with water or, even better, with vegetable soup. It drops and that's the olive food. A little parsley and can be served either hot or cold.

Well, how about some meat in our leek food? A dense muscle, such as pork or veal, is preferable. This does not mean that the chicken or any other flying machine cannot be used. The recipe does not change radically.

Whether it is a tongue or a veal, the meat must be well cooked (clearly separated from the pan or pan where we prepare the food), in order to be well penetrated. Peeled, the meat is cut into suitable pieces, the size of a Sunday. And add to the pan after soaking the onions, olives and leeks, before boiling in the soup. So, if there is no fast, carnivores can also declare themselves satisfied with our leek dish.

Some people prefer a sweet red wine to this dish, but I think a semi-dry one is more appropriate. Not too cold to smell. And, although we are in Oltenia, it is preferable not to be zaibăr. Better a less thick one, but sprinting. Good appetite!

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Paul Dan

Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please our senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.

I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many french fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than a grilled carp compared to some fishfingers or squid rounds?

For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.


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 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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