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Pasta with leeks

Pasta with leeks

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We start by boiling water. When the water starts to boil, add salt and add the pasta. Boil them according to the instructions on the package, stirring from time to time to prevent the pasta from sticking.

Meanwhile, clean the leeks and remove the dark green part. We wash it and cut it into rounds.

Put a pan with a little olive oil on the right heat. We put the leek and let it harden.

Separately, froth the 3 eggs with salt, pepper and parmesan.

When the pasta has boiled, drain it well and put it in the pan with the leeks.

Turn the heat to low and add the egg mixture. Mix well for a few minutes.

Serve hot pasta sprinkled with parmesan (as desired).

Good appetite !

Turkey stew with leeks and olives

This turkey stew with leeks and olives is one of my favorite dishes, and next to a rice or a mashed potato it is perfect.

All I can say about this dish is that it is very delicious, easy to make and ready in less than an hour. I usually make it from chicken legs, but today I found ready-cut turkey cubes like for goulash or skewers and I didn't miss the opportunity to take it off the shelf.

Going home with the thought of making some turkey skewers with vegetables, but as the plan in the store does not always match the plan at home, through the refrigerator I found a few olives and 2 leeks, and from here the data of the problem were changed.

Usually the Oltenians make leek food with fasting olives, but also sweet food with lamb or goat meat. It is slightly sweet, fragrant and a loaf of bread soaked in sauce works well.

Stay together for the list of ingredients, but also for the simple way of preparation

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

We add the turkey meat and heat it until it turns light and we don't see any raw meat.

Add the paprika, bay leaf, thyme, wine, chilli flakes and enough water to cover the meat. Simmer for about 30 minutes indoors.

Meanwhile, in a hot pan put the rest of the oil and leeks well washed and cut into slices 2.5-3 cm thick. We harden on both sides so as to obtain a reddish color.

Add salt, a little water, some of the meat liquid and a little water if needed. Boil over low heat for about 10 minutes covered.

Add the meat with the juice in which it boiled, the olives, the tomato paste and cook for another 6-8 minutes on medium heat or the oana forms a sauce like a classic stew.

Serve with plain rice with butter or a mashed potato or even natural potatoes, and a glass of wine should not be neglected. So from here I wish you good work and good appetite!

Leek pasta - Recipes

I don't even know how to present this to you better leek with cream, that it can also be a stand-alone dish, but it's not bad at all, not even distributed as a garnish, in addition to some white meat or fish. That's why, letting yourself make the optimal decision, I go straight to the heart of the matter and start by telling you that you need

6 beautiful leek threads, only the white and light green part,
1 cup of milk,
100 g butter,
400 ml cream,
about 100 g grated cheese,
salt and pepper.

First cut the leeks (thick slices, pieces, as you wish). Boil it for a few minutes in boiling salted water. Eventually, if you have "customers" who do not like the aroma, you can change the water once or twice. Let it drain well.

Heat about 50 g of butter in a saucepan with a thick bottom, add the leeks, pour the milk and simmer for 10-15 minutes, until well softened (without melting it completely!). Of course, the exact time depends on both the size of the pieces and the fragility of the raw material.

Grease a form that goes in the oven well with butter, put the leeks, pour the peppery cream on top, beat a little with a fork, sprinkle the cheese and put everything in the preheated oven, at the right heat (200ºC), about 1 quarter of an hour, to melt cheese and brown a little.

Leek variants with cream? Well, just like any cream sauce, you might want to add something dill chopped, put a little nutmeg, or rub her with an egg (or maybe just a yolk), if you want a thicker sauce. But the essential thing, from my point of view, is to pepper it a little harder than usual, to fight the leek sweetness. But, of course, it's a matter of taste.

And speaking of sweetness, you may prefer a semi-dry white wine if you serve this leek with cream as independent food. But if you have reserved a garnish for it, then of course you will have to pour the right wine into glasses for the main ingredient.

Pasta with smoked fish and leek cream

When the leek is in season, it's a shame not to take advantage of its aroma, at the same time delicate and determined. If you like Vichyssoise soup, these pastas will warm your soul. Pasta with creamy leek sauce is not new in Italy, but in addition to the different way of making, the consistency, the amount of sauce used per serving and the way it is seasoned also differ. My proposal today is dictated only by my taste and I hope you like it too.

I wrote fish and not smoked salmon, because my choice today is undeservedly avoided in home and restaurant kitchens, namely cold-smoked mackerel. In general, if you like smoked fish, I recommend you to taste various species, including freshwater ones because they are very different in flavor. Understand each one and then carefully combine it in salads, appetizers and even dishes.

The aromatic sweet leek cream is combined with the warm taste of smoked fish, and if the acidity of the wine is not enough for you, the fresh and sour taste of the capers fits perfectly.

The recipe is easy to make and doesn't take long. I recommend trying it in rather cold weather. That's her way.

Pasta with smoked fish and leek cream

  • Servings: 3
  • Duration: 30 min
  • Difficulty: average


240 g shell-shaped pasta

100 g pieces of boneless smoked mackerel

50 grams of butter and 2 tablespoons olive oil

2 tablespoons salted capers


  1. Bone the smoked mackerel and break it into not very small pieces.
  2. Peel a squash, grate it and slice the white leaves.
  3. Put the butter and oil in a large pan and add the leeks. Add a pinch of salt and simmer over medium heat until soft.
  4. Add the white wine and stir. Allow the alcohol to evaporate for about 5 minutes and leave only a little liquid.
  5. Pour over a leek a cup of hot water to cover the washers and cook for 10 minutes.
  6. Boil the pasta in salted water according to the time indicated on the package.
  7. When ready, put the boiled leeks in a bowl and pass with a vertical blender, add pasta water if it is too thick and turn everything into a cream. Taste and season with salt and pepper.
  8. Move the leek cream back into the pan, add the pasta when ready and mix gently. At the end, put the fish pieces and the capers.

I warmly recommend using good quality shell-shaped pasta. It does not matter their size, but the fact that they will retain the sauce.

I usually add a good drizzle of olive oil at the end. As I told you before, it does not have a decorative role, but has the special quality of enhancing the flavors of the plate.

If you feel that you need more acidity than the capers, add slices of pickled radish on the spot, the so-called Amazu-zuke radish.

Cut red radishes into slices as thin as possible with a kitchen mandolin or a sharp knife. Put one part of water and one part of rice vinegar or white vinegar in a saucepan. Add salt and honey depending on the amount, bring to a boil and pour hot over the radishes. Leave for 3 to 8 hours depending on the desired color.

Brush with leeks, pasta and tomato sauce

The best ossobuco which I have been eating since I know myself (I don't eat the next day, so it wasn't hard for me to remember) was cooked by some children, students of a hotel high school in France, on a day of practice in the kitchen. Yesterday I had the opportunity to remember him because, starting from their recipe, I cooked a very good brine, with leeks, peppers, tomatoes and fresh pasta (please, how fresh can be fresh pasta bought from the store, but not above them I want to insist today). I bought a few pieces of veal broth, leeks and peppers (I already had the rest) and started cooking as soon as I had the chance.

First I washed the meat and rolled it in flour.

I browned it in very little oil, on one side and on the other. That took me about three minutes.

I took out the meat and deglazed the pan with white wine (ie I poured wine over the browned flour and stuck to the bottom of the pan, I mixed well with a spatula and I got a sauce).

I chopped the leeks and two bell peppers and put them in the pan.

I made a tuft of leek, parsley and tarragon leaves, which I put in the pot with the chopped tomatoes (it's not tomato season anymore, I used half a kilogram of canned food).

When the tomatoes started to boil, I put the meat in the pan and on it the hot oven. I set the temperature to 150 degrees Celsius (if you don't have a thermometer or use a gas oven, put it on low heat) and left the pan in the oven for two and a half hours. Before that, I poured a cup of hot water over the meat, sprinkled a little salt and a little pepper. I didn't cover the pan.

I cooked the pasta as it was written on the package, which I recommend to you. I put the meat with the sauce all over the pasta.

I tossed a few more basil leaves over the food. I like their aroma.

I sprinkled pecorino cheese over the food, it intensified its taste (the cheese is salty and tastes like sheep).

That was. Stay healthy.

#VeganMonday: Pasta with avocado cream & # 038 leek

Avocado it is a magical fruit. It has a different texture and taste depending on the stage of baking, can be eaten in various ways and can serve as an ingredient for so many dishes or desserts! I love it when it's just a little baked and I can cut it into slices and put it on a slice of wholemeal bread with salt and pepper, I also like it when it's soft enough to pass it with a fork and mix it in a delicious guacamole . I love it when it can be mixed in a blender with cocoa powder and honey to turn it into the finest vegan chocolate mousse!

In today's version, avocado is also used in a blender to make a cream, a wonderful substitute for any white cheese sauce you would ever think of putting on your favorite pasta. I mixed it well with some hardened leeks, I gave it a few drops of Himalayan salt and that was it.

Ah, sorry, I didn't express myself well. Brăduţ. Who's following me on Facebook I think he already knows he came over to me in the kitchen recently, eager to learn how to cook another. This Easter is the second dish he made himself and they turned out delicious!

In addition they are perfect to enter the category #VeganMonday It takes less than 30 minutes and you only need 9 ingredients to prepare them. Either, if you are the most novice of beginners (impossible, by the way, this is even Brăduț) it is possible to have 40 minutes. It's still good, I say, that as a beginner you start to prepare a hot and vegan meal on top of yourself!

Soup with pasta and sausages

& Icirc & # 539i must:
1 onion & # 259
1 thread leek
3 small carrots
1 p & # 259st & acircrnac
1 bell pepper
250 g of chicken breast sausage
1 leg & # 259tur & # 259 de p & # 259trunjel verde
25 g butter
200 g butterflies (pasta)
Preg & # 259te & # 537ti a & # 537a:
Peel all the vegetables, wash them, chop them finely and boil them with 2 liters of water and a pinch of salt. Let it boil for 30 minutes. Separately, boil the pasta in a pot with boiling water in which you put salt and butter. After they have boiled, take them with a strainer and add them to the vegetable soup. At the end, put the sausage and your slices. Match the soup to the taste of salt and a few more to the boil. Sprinkle with green parsley.

Preparation: 20 minutes Boiling: 30 minutes
Re & # 539and & # 259 sent & # 259 by Ioana Petrov, Babadag, Tulcea County

Chicken legs with spinach and leeks in tomato sauce

Thesefitness chicken legs with spinach and leeks in tomato sauce with feta cheese they are juicy and have an incredible taste. They can be served with brown rice, couscous, whole wheat pasta or buckwheat. They are great for a fit lunch or a hearty chicken dinner. A low-carb meal with lots of vegetables and flavors, rich in protein, vitamins and minerals. The food is tasty and at the same time healthy, convince yourself by preparing this simple recipe.

Spinach It is one of the most nutrient-rich foods in the world, containing many nutrients including fiber, calcium and iron. I like to eat it both raw and boiled. It is perfect in this recipe, and together with the rest of the ingredients, it is exceptional not only in terms of nutrition, but also in terms of taste.

This one fitness recipe with chicken will delight everyone with its beautiful colors and wonderful aromas. You can serve the chicken with any garnish, depending on your preferences. Prepare these chicken legs in tomato sauce for lunch - they will be ready in less than 30 minutes and will be appreciated by the whole family. So, 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.


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