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Spaghetti with leeks and liver

Spaghetti with leeks and liver

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I boiled the spaghetti in salted water and drained it.

I prepared the sauce from 2 cloves of finely chopped garlic, hardened in 2 tablespoons of oil. Over them I added leeks, chopped tomatoes in broth, tomato sauce, spices.

I left approx. Boil the sauce for 10 minutes, then add the pasta, chopped dill and leave for another 3 minutes.

In a non-stick pan I put 2 tablespoons of olive oil and added the well-washed and drained livers.

I let them brown a little on both sides then I put the wine, 2 cloves of garlic cut in half and I left it on the fire until all the liquid evaporated.

I served the spaghetti with a lot of tomato sauce with leeks and liver.

I made the chicken livers with mushrooms and leeks by gathering what was left in the fridge. Something super good came out, it was an experience with a result that delighted my taste buds to the fullest, so I recommend you try it too, but also let your imagination run wild and create your own recipes using what you find forgotten. through the closet or refrigerator.


500 g of chicken liver
1 large onion
50 g leek
150 g mushroom mushrooms
150 ml of tomato juice
2 tablespoons dry white wine
2 tablespoons homemade ketchup
2-3 cloves of crushed garlic
1 sprig of rosemary
1/4 teaspoon thyme
freshly ground pepper

Heat the onion in a pan. when it becomes glassy, ​​quench it with 2 tablespoons of white wine and add the mushrooms, washed very well under running water, dried and cut into slices, a sprig of rosemary and a piece of sliced ​​leek. Heat them until the mushrooms start to soften.

Separately, heat the chicken livers in 2-3 tablespoons of hot oil for a few minutes. Put the hardened livers in a heat-resistant dish, together with the oil in which they were hardened. Add the mushrooms with onion and leek, add the tomato sauce mixed with crushed garlic and ketchup, thyme and a little freshly ground pepper.

Cover the bowl with a lid or foil and put it in the preheated oven at 200 ° C for 15-20 minutes, then remove the lid and leave for another 3-5 minutes, until slightly browned.

Serve immediately, taking care to season with salt to taste.
Good appetite!

Spaghetti with leeks and beef

Do you want something consistent, tasty, but not very complicated? You've probably thought about pasta for the first time! Would you try our recipe for spaghetti with leeks and beef?


250 g thin spaghetti
1 cube butter
300 g beef or lamb
1 bell pepper
1 leek
Olive oil
Salt pepper
1 cup vegetable soup

Method of preparation

Boil 1.5 liters of salted water. When it boils, add the spaghetti. Leave for 20 minutes or cook according to the instructions on the package.

When the pasta is ready, rinse and set aside in a bowl.

Meanwhile, put 100 g of butter in a saucepan and let it melt. Then add the chopped vegetables as desired and sauté a little. Over, put a cup of vegetable soup.

Separately, wash the meat, cut it into smaller pieces and fry them in olive oil until they penetrate. Add the spices here.

Place the spaghetti on the plate and the mixture of vegetables and pieces of meat on top. You can also add parsley, basil and a little olive oil.

Meatballs: Put the bread to soak, squeeze well and mix very well with the meat. Cut the onion into small pieces, add it over the minced meat, grate the potatoes, the garlic and the carrot. Over the composition, put 1 egg, along with spices (salt, ground black pepper, thyme, basil, paprika, parsley and dill).

Mix the composition well, heat the oil, start to form the meatballs by hand and fry them. Spaghetti: In a pot put water with half a teaspoon of salt and 2 tablespoons of olive oil and boil the pasta al dente (1 minute less than written on the package).

Sauce: Finely chop the red onion and diced pepper.

Add a little olive oil in a wok / pan and sauté the red onions for a few minutes then add the red peppers until they soften. Meanwhile, cut the tomatoes into cubes and add them to the pan when the vegetables have hardened. Add a tablespoon of broth, chili, oregano, basil and finely chopped garlic. Leave for about 10 minutes. Then put the pasta and chew. Leave for another 10 minutes and then add salt and pepper to taste. Scrape a little cheese on top.

Prepare the liver food in the shortest time

It is one of the simplest dishes you can prepare. Follow the steps and you will be convinced.

Heat oil in a saucepan. Finely chop the onion and put it to harden. When it catches that copper color, put the liver you thawed over the onion and mix. Fry the livers a little and then add the broth. In order not to make the sauce too thick, you can fill it with water, as much as you want. Match the salt and pepper sauce. Let the sauce and livers boil for a few minutes, and when the time comes to remove the pan from the heat, sprinkle a little granulated garlic. It dissolves quickly and gives the food a really special taste. If you want, you can also add a bay leaf for flavor. After you put the granulated garlic, let the food boil for another minute.

Liver food it is served hot, and if you put a little polenta next to it, you will definitely give it a shot. What could be better than a food that is prepared quickly, has a special taste and can be served with polenta?

Quick spaghetti with vegetables

I cook spaghetti about once every two weeks. We all really like it, especially the children! This variant is a fast one, perfect for crowded evenings.

Since I have children, I rarely cook with wine. As a result, the spaghetti started to look a bit heavy. So, I instinctively started to reduce the amount of meat and add more and more vegetables.
The advantage is that we all like it so much more and children eat them with maximum appetite, no matter what is in them.

In the recipe prepared last night, we used strips of frozen peppers and a mix of frozen vegetables with carrots, celery and leeks, both from Metro (their Horeca range). I use them to save time, but they are simple and basic ingredients that can be easily replaced.
In addition, I always improvise on this type of recipe and add to it just about any vegetable I have in the house.

Quick spaghetti with vegetables


1 onion
1 cup chopped peppers
2 cups chopped vegetables (I used carrots, celery, leeks)
approx. 300 gr of minced meat (pork and beef mixture)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
5 large mushrooms
3 tablespoons tomato paste
salt to taste

I start by sautéing the onions with the peppers. I add the vegetables and after they soften I add the meat. When the meat has blanched, add oregano, thyme, pepper and mushrooms and add enough water to cover everything.

When the meat is cooked, boil the spaghetti and put the tomato paste in the sauce. Let it boil for a few more minutes, until the sauce binds and matches the taste with salt (when using herbs you may feel the need for less salt).
Drain the pasta well and add them to the sauce and mix well. I prefer this option because children eat easier this way.

Salmon and leek pie

Here is a recipe that proposes a special combination between salmon and leek. The delicious taste will convince you that you have made the best choice.

Ingredients and quantities:

1 roll of dough
1 roll of puff pastry
400 g leek slices
500 g fillets of fresh salmon, without skin
2 egg yolks
30 g butter
250 ml sour cream
4 saffron threads

Method of preparation:

1. Melt the butter in a pan and lightly fry the leeks, stirring constantly, until all the water it contains evaporates.

2. Meanwhile, heat the oven to 180 degrees Celsius. In a tray, roll out the dough (together with the baking paper, to make it easier to remove from the form) and cut the salmon into very thin slices.

3. Beat two yolks in a deep bowl with sour cream and saffron. Add the leeks, salt, pepper and mix. Pour half of the composition over the dough, cover it with the salmon slices and add salt and pepper. Pour over the rest of the cream and leek mixture. Cover everything with the pie sheet dough and glue the edges of the two doughs, moistening them and pressing with your fingers.

4. Cut a hole in the middle of the pie to remove the steam, and harden it with a folded aluminum foil several times. Beat the last yolk with a tablespoon of water, grease the pie, then bake for about 30 minutes. After removing the pie from the oven, let it rest for 5 minutes, then take it out of the mold. Serve hot.

Spaghetti with tuna and seafood

A recipe for spaghetti with tuna and seafood: olive oil, garlic, onion, chilli powder, tomatoes, tomato puree, parsley, spaghetti, seafood cocktail, tuna, salt and pepper.


  • 2 teaspoons olive oil
  • 2 cloves garlic, chopped
  • 100 g chopped onion
  • a pinch of chilli powder
  • 400 g tomatoes flavored with canned greens or chopped tomatoes mixed with 1 teaspoon of greens
  • 1 tablespoon mashed tomatoes
  • 2 tablespoons fresh, chopped parsley
  • 250 g spaghetti
  • 225 g of ready-to-clean seafood cocktail, thawed if frozen
  • 200 g of tuna in brine or water, drained
  • salt and black pepper

Method of preparation:

Heat the oil in a non-stick pan and cook the garlic and onion for 4-5 minutes, until soft. Add the chilli powder and cook for another 1 minute, then add the tomatoes, tomato puree and parsley and simmer for 5 minutes, stirring occasionally.

Meanwhile, put a large saucepan with boiling water and boil the spaghetti according to the instructions on the package. Add the seafood mixture and tuna over the tomato sauce, let it cook for 3-4 minutes, then salt and pepper to taste.

Drain the spaghetti and divide into 4 bowls. Put the sauce over the pasta and serve garnished with parsley.

Composition with leeks and cheese: Chop the cheese. The leek is cut in half and the scales are cut, then mixed with cheese.

We make a dough from the mentioned ingredients (you can make any kind of dough, bread, donuts, etc.). I let him grow for 30 minutes.

After the dough has risen, divide it into 8 equal balls.

We spread each ball with the rolling pin, in the middle of which we put a spoonful of the leek composition with cheese. We close the cake like an envelope, which

we spread it with the rolling pin until it becomes like a cake.

Make them all in turn, then bake in the pan with a little oil on each side until lightly browned (after each cake you bake add another teaspoon of oil to the pan)

Recipe of the day: Egg souffle with leeks and cream cheese

Egg souffle with leeks and cream cheese from: butter, leek, cream cheese, nutmeg, eggs, salt, pepper.

Egg souffle with leeks and cream cheese


  • 1 tablespoon butter
  • 225gr leek, chopped
  • 5-6 tablespoons cream cheese
  • nutmeg
  • 4 eggs
  • salt and pepper

Method of preparation:

Preheat the oven to 190C. Grease 4 heat-resistant dishes. Melt the butter in a pan, cook the leeks for a few minutes, until soft.

Add 4 tablespoons of cream cheese, stir and cook for 5 minutes. Season with salt, pepper and nutmeg.
Place the heat-resistant dishes in a tray and divide the leeks between them. Sprinkle 1 egg in each bowl. Add the rest of the cream cheese over the eggs and season.

Fill the pan with water so that the dishes stay in the water until half full.
Bake for 10 minutes. Serve the souffle hot.

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