Leeks are not as popular in our kitchen as their relative, onions. It's a pity! It was served to the table of the rich back in Ancient Egypt, Greece and Rome. This vegetable was considered to have a more refined taste than onions and garlic. In addition, it was famous for its beneficial qualities.
Nowadays, we somehow bypass this king of vegetables and underestimate its properties. We rarely see it on store shelves, and vegetable growers practically do not supply it to food markets. And the reason here is that we know little about this plant and do not know how to cook it. Therefore, let's figure out why this vegetable is useful and what are the ways to use it in cooking.
Characteristic
Leek – annual herbaceous plant originally from the Mediterranean. Now they have learned to grow it everywhere because it can adapt to any climate.
The green leaves of onions are wide, flat, hard, as if covered with wax. The taste of the white part is sweet and spicy.
Benefits and harms
Leek contains 90% water, but it is a real storehouse of vitamins and minerals that are important for a person to live productively. Its energy value is 33 kcal per 100 grams.
Beneficial features:
- rich in calcium, sodium, iron, sulfur, phosphorus, potassium, magnesium;
- contains folic, nicotinic and ascorbic acids, essential oils;
- rich in vitamins B, H, PP, C, A, E.
Please note that during storage the amount of vitamin C in onions only increases. The vegetable is successfully used in cosmetology and medicine. Carotene supports vision and improves hair condition. Essential oils improve immunity and maintain skin tone. The low calorie content of the plant explains its presence in many dietary recipes.
Despite all the positive properties, leek can also be dangerous to health: Large consumption of onions increases acidity in the stomach and blood pressure, so those who suffer from gastrointestinal diseases and hypertension should not eat it. If onions are abused while breastfeeding, the milk develops a peculiar taste, which can lead to the baby refusing to eat. Leeks can cause an allergic reaction like hives.
As you can see, the cause of all these problems is an excessive reliance on vegetables in food. Therefore, the main rule is to eat leek in reasonable quantities.
Use in cooking
Leeks are a universal product. As soon as it is not consumed, both fresh and boiled, it is frozen, salted, pickled, and dried. It is used to prepare both independent dishes and seasonings or additives for vegetable preparations.
Onions must be used correctly for food: only the white part of the onion and the lower young leaves are suitable. Cooks most often throw away the tough green leaves. But thrifty housewives have found a use for this part of the vegetable. They tie green leaves in the form of a bunch and boil them in the soup, and when finished cooking they pull them out, just like Bay leaf. There is another way to use green leaves for soups. They need to be thinly chopped and added to the soup immediately at the beginning of cooking.
Many surprisingly tasty dishes are prepared from leek. Let's look at some recipes.
Salad “Onion with egg”
Wash fresh onion (1 pc.), cut into rings, salt and mash. We do this carefully. Finely chop boiled eggs (3 pcs.). Mix everything and add white yogurt or sour cream. Sprinkle fresh dill on top and you are ready to eat.
Chinese cabbage salad with apple
We take all the ingredients in equal proportions, for example, 400 g each. Wash the leeks, dry them on a towel, and cut them into rings. Add it to the shredded Chinese cabbage in a cup. Using a coarse grater, grate the apples, previously peeled and without seeds, and combine with the prepared vegetables. Salt, pepper and mix. Season the salad with vegetable oil or sour cream. Can be used as a side dish for fish or meat dishes.
Salad "Vegetable Family"
Very easy to prepare. Cut the white leek stalk (1 pc.) into thin circles. Coarsely grate black radish (1 pc.). Chop boiled eggs (2 pcs.). Mix everything and add pickled corn (the contents of one jar). Season the prepared salad with white yogurt or a mixture of thick sour cream and mustard, and mayonnaise.
Potato soup
Cut onions (1 pc.) and leeks (1 pc.) into half rings. Potatoes (450 g) and bacon strips (4 pcs.) - cubes. In a frying pan with vegetable oil or butter (1.5 tbsp), fry the bacon, add the onion and fry for another 5 minutes. Reducing the heat, put the potatoes in the pan and pour in the meat broth (1.2 l). Bring everything to a boil and cook for another 20 minutes. Add salt and ground black pepper. Place chopped fresh herbs and 1 tbsp in bowls with soup. l. sour cream.
Onion Pie
Dough: kefir - 1 cup, eggs - 3 pcs., mayonnaise - 200 g, flour -1.5 cups, salt, sugar and baking powder. Mix all the ingredients into a dough.
Then we begin to prepare the filling for the pie. To do this, chop onion stems (2 pieces) into rings, salt and fry in vegetable oil. Cheese (150 - 200 g) finely grated. Mix onion with cheese.
Turn on the oven to 180 degrees and start preparing the pie. Divide the dough into two halves. Grease the mold with butter and pour the first part of the dough into it, then add the onion filling and fill everything with the rest of the dough. Bake the pie for twenty-five to thirty minutes.
Pancakes
Cut the leek stalk (2 pieces) into half rings and simmer in a frying pan under a lid in vegetable oil. After 10 minutes, remove from heat and leave to cool. Peel the potatoes, boil and mash. Grate the cheese. Mix everything, adding two eggs, ground pepper, chopped herbs and salt. We form small flat cutlets from the dough, roll them in flour or breadcrumbs and fry in vegetable oil. We serve pancakes with sour cream to the table.
Chicken with onions
Cut the chicken fillet (400 g) into pieces. Chop the leek into rings and fry in a frying pan in vegetable oil. Add chicken pieces and fry, stirring occasionally. When the chicken is ready, pour in the dressing, which consists of soy sauce (4 tbsp) and honey (1 tsp). Simmer over low heat for two minutes. Serve the chicken hot.
Carrots with leeks
Chop carrots (6 – 7 pcs.) into strips, leeks (1 – 2 pcs.) into slices and sauté them in vegetable oil for 5 minutes. Then, reducing the heat, add white wine (3 - 4 tbsp) and simmer for 10 minutes. Salt. This dish can be used as a salad or as a side dish for meat or fish.
Stewed tomatoes with leeks
You need 500 g of onions, 250 g of tomatoes, 1 teaspoon of flour, 0.5 cups of sour milk, 3 tbsp. spoons of vegetable oil, sugar, salt, pepper.
Chop the leek, fry in oil, add peeled and chopped tomatoes. Fry and add, stirring constantly, flour, and then milk, sugar, pepper. Salt and bring to a boil.
Fish with onions
Any fish fillet (300 g) cut into cubes. Chop onion (3 pcs.) into rings and fry in butter. Cook for 5 minutes. Add the fish to the onion, mix and, cover with a lid, simmer until done. Five minutes before the end of cooking, reduce the heat, add cream (200 ml), salt and ground pepper.
Use in medicine
Leek is especially famous in folk medicine. It has the most beneficial effect on the human body when eaten fresh.
Regular use of it in various dishes is also beneficial because it:
- improves metabolic processes;
- stabilizes the functioning of the gastrointestinal tract;
- strengthens nerves;
- invigorates, improves memory;
- helps preserve vision;
- increases immunity;
- prevents the aging process;
- strengthens the heart;
- has an antimicrobial effect;
- helps remove fluid from the body.
Doctors advise including this product in the diet of sick people for the treatment or prevention of various diseases: atherosclerosis, arthritis, anemia, cystitis, and colds.
We offer several simple folk recipes.
- If you have boils or have been bitten by a wasp, chop the white part of the onion and apply the pulp to the wound. Cover with film and tie with a bandage for several hours. Onion draws out pus and removes swelling.
- A sore throat can be cured in two or three days by gargling with leek juice several times a day.
- Inhalations are useful for pneumonia. The onion should be grated and its vapors should be inhaled.
We offer some tips, which will reveal the secrets of cooking and storing leeks.
- The tastiest onions are young ones, so buy stems about 4 cm thick.
- Place it in the refrigerator for storage, unwashed, in a plastic bag. If the onion is wet, you must first dry it by placing it on a paper towel. In this form, the vegetable can be stored for about a week.
- If you need to boil the onion, first chop it and then cook in salted water for at least 5 minutes. To prepare onion puree, boil it for 10 - 15 minutes.
- Since the middle of the stem is tough, chefs recommend cutting it out.
- When frying with other vegetables, focus not on the rosy color of the onion, but on its structure. Ready leeks are always soft.
- Beat off the onion stem with the side surface of the knife, then the rings will easily separate from each other when cutting.
- To reduce cooking time, use leeks pre-cut into slices and frozen in the refrigerator. There is no need to defrost, just add it to the dish that is being cooked on the stove.
Leeks are a unique member of the onion family. Thousands of people have appreciated this product. Include leek in your daily diet and stay healthy.
To learn how to prepare a delicious leek dish, watch the following video.
Poached eggs were mentioned on the menu of the French nobility at the beginning of the 14th century. The delicate, creamy yolk in the dense white of a shell-boiled egg made me order the dish from the chef again and again, until it became a standard breakfast. Commoners, unlike lords, did not pursue delicacies; for them it was more important to get a hearty lunch. Farmers and townspeople even cooked scrambled eggs for the holiday, and hard-boiled eggs for daily meals.
A French chef brought a recipe for poached eggs to Russia in the 19th century. Tsar Alexander I and his family appreciated the taste of the snack and often treated themselves to an unusual delicacy. Over time, the fashion for “scalded eggs,” as the French called them, spread throughout the world. Poached eggs are included in the menu of leading restaurants, and in different countries the dish has undergone significant modifications and often looks truly royal.
An egg that is supposed to be boiled without a shell must be fresh. In a stale egg, the white will not be dense and will not form a neat pouch in which the yolk is hidden. The latter in this case will not retain its unique softness. Ideally, it should not peek out from under the protein at all.
Second important point– You cannot poach an egg in boiling water. The heat should be low so that the yolk does not become as elastic as the white and the egg does not lose its shape. A teaspoon of vinegar dissolved in water will help keep the egg intact. Without it, the protein will break down into flakes, and the snack will take on an unappetizing appearance.
The egg should be lowered into the water after it has been stirred and turned into a “funnel” so that the white does not spread. The egg is not placed in the center of the funnel, but closer to the edge of the pan. If you take it out of the refrigerator, you should let it warm up until room temperature before starting cooking.
In 2 min. being in hot water, the whites will not remain very dense. If you want to get a well-boiled egg with strong protein, you need to cook it for 4 minutes.
A gourmet dish can be prepared in an ordinary kitchen not equipped with special equipment. It should be remembered that the water in the pan should not be boiling, but hot. You should not put 4-5 eggs into a small container at once, as the water temperature will drop and the whites will spread.
The simplest (without special devices)
Pour enough water into the pan to cover the egg. It will heat up, but no bubbles should appear in it. After adding a teaspoon of vinegar or one and a half tablespoons of lemon juice and salt, stir the funnel with a spoon, and one by one the eggs are dropped into the water near the wall of the pan. Depending on the desired consistency of the finished dish, the timer is set for 2-4 minutes.
Boiled eggs are carefully removed from the water with a slotted spoon. Excess moisture is removed with a paper napkin. Before serving, the poached egg is sprinkled with spices to taste or placed in the sauce. The classic option would be mayonnaise.
Using the package
A more practical method involves using cling film to poach the eggs. A film is placed in a cup and greased with vegetable or melted butter. A broken egg is poured onto it, after which the film is tightly twisted around it and tied with twine.
In this case, there is no need to add vinegar to the water; the egg will remain intact thanks to the film. If the task is to boil a lot of eggs, this option is better than the previous one, since you will be able to prepare them all at once and put them in the pan at the same time. Even if the water in it cools slightly, the protein held by the film will not disintegrate.
Many housewives who are passionate about culinary experiments are given interesting kitchen utensils by their acquaintances. The poacher is one of these things. The standard plowing machine is plastic container, slightly larger than an egg, with a lid and handle for removing the device from hot water.
It, like cling film, is lubricated with vegetable oil before use so that the egg does not stick to the walls. After breaking the egg and pouring it into the tiller, you need to carefully close it with a lid so that the white does not get into the water.
After cooking the eggs, take out the poacher and place it on the table for a minute to cool. The egg can then be used as a snack or as an ingredient in a complex dish.
In a slow cooker or steamer
Special molds are sold for steamers, but regular cups will also work. A mug of water is poured into the cavity of the steamer and a wire rack is placed. Forms or cups are greased with vegetable oil, filled with eggs and placed on a wire rack. 2 minutes. they should be cooked under a closed lid in the “Steam” mode for another 2 minutes. the same, but with the lid open.
In the microwave
The poached egg will cook in 1 minute. If it seems runny, you can return it to bake for another 15-20 seconds. When there are no special molds at hand, cups or bowls replace them.
They are filled halfway with water and a small amount of vinegar. Eggs are poured into cups, then covered with a saucer and placed in the microwave at maximum temperature. You can have a snack like this even in the office.
In the oven
Cooking in the oven is convenient because you can spread a lot of eggs on a baking sheet. If the hostess plans to serve poached eggs to guests in portions, it is better to stick to this method.
Pour a tablespoon of water into the muffin tins. They are placed on a baking sheet and filled with eggs. Poached eggs are baked for about 12 minutes at a temperature of 200 °C.
The finished appetizer should cool slightly, after which it can be placed on plates. The eggs will take on an interesting shape and will be easy to decorate.
How and with what to serve a poached egg
A dish with a poached egg will become satisfying if, in addition to chopped fresh vegetables and herbs, you put a circle of sausage or fried meat on the plate. This hot appetizer is served in portions, so you need to think about how to decorate it in advance.
The French fry breaded poached eggs. It replaces bread, which, in combination with an egg product, also perfectly satisfies hunger.
Ready poached eggs are sprinkled with flour, dipped in raw white and rolled in breading mixed with salt, ground black pepper and chopped garlic. All ingredients are added to taste. After this, the appetizer is fried on both sides in vegetable oil. The finished breaded poached egg is decorated with parsley leaves.
Americans who love hamburgers and sandwiches have come up with their own dish called “Eggs Benedict.” Place bacon or a slice of ham and a poached egg topped with hollandaise sauce between two layers of bun. It is made with melted butter, lemon juice and balsamic vinegar. It can be replaced with mayonnaise.
Nowadays, eggs benedict is cooked with salmon, tomatoes and herbs. Chefs offer their own variations to modernize a long-known dish.
Conclusion
After reading recipes for egg snacks, it seems like I can come up with a way to prepare them. new way impossible. And yet in last years Craftsmen invented and made popular boiling eggs “inside out.”
A fresh egg is wrapped with adhesive tape, and then 7 minutes. unroll in a sweater sleeve or stocking. The egg should be secured well by tying the sleeve or stocking on both sides. By hard-boiling it directly in the ribbon and peeling it, you will be able to taste a dish where the white and yolk have swapped places.
Poached eggs have remained a favorite delicacy since the Middle Ages. Every French restaurant considers it an honor to present it on the menu and name the dish after one of its famous compatriots. It’s not difficult to prepare poached dishes at home; they look beautiful and will surely please your guests.
My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!
Small bulbs of yellow or lilac color- this is a shallot. In Asian cuisine it is simply an irreplaceable ingredient. It is not at all tart in taste, has a pleasant sweetness and is used in the preparation of salads, soups and stir-fries (dishes quickly fried over very high heat).
How are shallots different from regular onions?
Shallot bulbs are small, about the size of a large plum. Onions are much larger.
Onions are tart and spicy, and shallots are sweetish, although they also have a pleasant piquancy.
Raw onions leave an unpleasant odor in your mouth. But with shallots you don’t have to worry about this.
A very pleasant and useful difference: shallots not only contain more sugar, but also more vitamins, including vitamin C.
How to choose shallots at the market or in a store?
In Asian countries, shallot bulbs are most often used, although in Europe their feathers are also eaten. Green shallots can also find worthy use in the kitchen of any housewife. When choosing shallots in Asia, be guided only by your own taste, buying smaller or larger bulbs. There the onions are always fresh and are not stored for a long time. But if you decide to buy shallots in Ukraine or Russia, then you cannot do without tactile selection.
Feel the bulbs: they should be firm, not frozen or rotten. The onion should be dry and strong.
What can you cook with shallots?
Shallots make a great addition to any salad. You can safely combine it with lettuce leaves, tomatoes and cucumbers, avocado and other vegetables. Shallots are also a great substitute for shallots in Greek salad and any other salad where you need to add a little piquancy.
In Asian cuisine, shallots are used in the preparation of Vietnamese, Thai, green onions are added to fried noodles and Cashew Chicken, which are so popular in Thailand. In India, the onions are placed in lentils in an eggplant dish. In the Philippines, shallots are used to cook mussels. Be sure to check out this easy-to-prepare but interesting recipe -.
What are the benefits of shallots?
I have already written about the incredible amount of vitamins in shallots. But this vegetable contains a lot not only ascorbic acid, but also mineral salts: phosphorus, iron, potassium and others. In addition, onions are a low-calorie product, only 33-35 kcal/100 grams.
The wife of the gardener Luca Leek, the hero of Gianni Rodari's classic fairy tale "The Adventures of Cipollino", used her husband's long and strong mustache as clotheslines for drying clothes. We will use the miracle vegetable for other, humane and tasty purposes. “M.Vkus” has prepared for you 5 very interesting and tasty dishes with leeks.
Leek, the dashing, mustachioed beauty of Russian gardens, the first guy in the village, at one time won the heart (or stomach?) of the Roman Emperor Nero - he adored dishes with leeks, which helped him withstand the marathon of royal affairs and maintain the power of his voice for inspiring speeches.
The strong stems of leeks contain a lot of potassium, which means it helps the heart and has a mild diuretic effect. Phosphorus, magnesium, folic acid, vitamins C, E, K and A give onions beneficial properties for healthy metabolism. It helps fight colds, inflammation, and is also a natural antihistamine - reduces allergy symptoms.
For vegetarians, it is important to know that 100 g of onion contains as much as 2 g of protein. Doctors literally prescribe this vegetable to vegetarians to maintain the required level of hemoglobin in the blood. The iron contained in the powerful leek stems is easily absorbed. The flexible leek is devoid of the pungency and sharpness inherent in its relatives - the mild, even slightly sweet taste of the stem makes it an excellent companion on culinary travels. In some dishes, such as salads, quiches and open pies, cooks prefer to use the white, fleshy part of the leek. The lowest green leaves of the young plant are also perfect for garnishing meat and fish, filling spring rolls and covered pies. The upper leaves, unfortunately, are too hard. If the stem is limp, then it will not bring gastronomic pleasure. Leeks should be fresh and keep their shape, so don’t store them in the refrigerator for a long time, but cook something tasty and healthy right now.
In the article we discuss leeks - cooking a vegetable. From this article you will learn what leek recipes can be prepared and what foods it can be combined with. We will tell you how to properly prepare onions for consumption fresh or stewed.
Leeks can be used to make many delicious dishes.
In order to properly prepare leeks, you need to know that only the white part and the lower young leaves are suitable for food.. The white part has an amazing and pleasant taste. Many gourmets, when comparing the taste of leek, believe that it is similar to something between green onions and garlic. A wide variety of leek dishes can be prepared. Leeks are well suited for making salads, soups, pancakes and pies.
Leek recipes can vary depending on your taste needs. The white part of the plant can be preserved and eaten as a snack. The white part, in its taste, goes well with potatoes, spinach, sorrel and tomatoes. If you decide to add leek to meat broth, then such a vegetable will emphasize the piquantness of the dish. How to cook leeks? Add it to those dishes where you need a gentle and delicate aroma.
Recipes with leeks
Before cooking, wash the onions thoroughly to remove any dirt.. If you are going to add a vegetable to a salad, you can pour boiling water over the white part to disinfect it.
How to cook leeks so that they are delicious? Depending on what kind of leek dish you will prepare, the vegetable must be cut correctly. It is better to cut into thin half rings. The richness of the taste depends on the size of the cut rings. The thinner the rings, the more piquant the taste.
Salad
Recipes for dishes with leeks are varied. Try preparing a light salad and eating it cold as a snack.
You will need:
- leek - 1 stalk;
- apple - 2 pcs.;
- cabbage - 500 gr.;
- carrots - 1 pc.;
- celery - 100 gr.;
- basil - to taste;
- tarragon - to taste;
- lemon balm - to taste;
- sour cream, mayonnaise or lemon juice for dressing.
How to cook:
- Cut the onion into thin slices.
- Cut the apple, cabbage and celery into squares.
- Grate the carrots.
- Mix all ingredients in a plate and add a small amount of dressing. Choose a dressing to suit your taste. If you are on a diet, you can simply sprinkle the salad with lemon juice or eat it without dressing, since vegetables and fruits provide juice.
- Add greens to the salad to suit your taste.
Calorie content:
Calorie content per 100 g. product 66 Kcal.
Soup
Creamy soup with leeks turns out tender and tasty.
Making leek soup is a pleasure. The soup is piquant, tasty and improves appetite. Mostly cream soups are made from leeks, but if you wish, you can add onions to any soup. The soup turns out tender and satisfying. Prepare the cream soup in small portions, since after seasoning it should be consumed immediately while hot. If desired, add herbs and spices to the soup.
You will need:
- leek - 1 pc.;
- pearl barley - 1 cup;
- butter- 1 tbsp;
- flour - 1 tbsp;
- egg - 1 pc.;
- milk - ⅘ glass;
- vegetable or meat broth - 1-2 liters.
How to cook:
- Dip leeks, pre-simmered in oil, and cooked pearl barley into the prepared broth.
- Mix the mixture and pass through a blender.
- Bring the resulting mixture to a boil and season with a pre-prepared sauce of your choice.
- For the white dressing: fry the flour in a frying pan with a little oil. If there is leek broth or broth left, add 1 tbsp to the flour. navara.
- For egg-milk dressing: separate the yolk from the white. Add hot milk to the raw yolk and stir the mixture constantly. Bring the resulting mass to thicken over low heat, but do not boil. After seasoning the soup with white or egg mixture, do not boil it.
Calorie content:
Calorie content per 100 g. product 60 Kcal.
Chicken
Any recipes for leeks and chicken are very satisfying and tasty. Chicken cooked with onions is suitable for lunch or dinner. Leeks sauteed in oil have a delicate and bright taste. The flavor of the chicken or onions won't be overpowered, and the ingredients work well together. Rice is a great side dish for chicken.
For dinner you can cook chicken with leeks
You will need:
- chicken leg - 2 pcs.;
- leek - 1 pc.;
- Gouda cheese - 100 gr.;
- boiled water - 150 g;
- cream - 200 gr.;
- oil - 20 gr.;
- salt - to taste;
- dill - to taste;
- ground pepper - to taste.
How to cook:
- Wash the legs, remove the skin if necessary.
- Fry until almost done on both sides, add salt to taste.
- Cut the white part of the leek diagonally, no thinner than 3 mm, otherwise it will lose its shape. Melt the butter in a saucepan and fry the onion on both sides, add chicken legs to it.
- Prepare a white sauce from boiled water and cream.
- Season the sauce with salt and pepper, add half of the finely chopped dill.
- Pour the sauce over the legs and cover the pan loosely so that excess moisture can evaporate. The sauce should thicken.
- After 15 minutes of simmering, add finely chopped cheese and keep the dish on low heat for 5 minutes.
- Then add the remaining dill to the finished dish and let the chicken and leek dish brew for another 5 minutes.
Calorie content:
Calorie content per 100 g. product 100 Kcal.
Meat
Pork goes well with leeks. Cooking pork is not difficult. This dish is perfect for dinner for the whole family. Serve the dish hot. For a side dish, make a fresh vegetable salad or mashed potatoes.
You will need:
- boneless pork - 500 gr.;
- leek - 1 pc.;
- cumin - to taste;
- salt and black pepper - to taste.
How to cook:
- Cut the pork into small pieces and fry until golden brown.
- Wash the onion, dry it and cut it into rings.
- In a separate pan, fry the onion until it becomes soft and browned.
- Add onion to pork and sprinkle with cumin.
- Salt and pepper the roast to taste.
- Add 1 cup of boiled water to the roast and simmer for 30 minutes until done.
Calorie content:
Calorie content per 100 g. product 253 Kcal.
Fish
Baked fish with leeks is suitable as a dietary and tasty dish for the whole family.
You will need:
- sole - 600 gr.;
- sour cream - 250 gr.;
- leek - 1 pc.;
- eggs - 1 pc.;
- vegetables for garnish - to taste;
- salt - to taste.
How to cook:
- Wash the sole in cold water and cut into pieces, leek into thin half rings.
- Prepare the dressing mixture. Mix sour cream, onion, egg and salt.
- Place the chopped fish in a baking dish.
- Pour the prepared mixture on top.
- Cover the top of the pan with foil and place in the oven for 30-35 minutes at 180 degrees.
- Vegetables for garnish - take tomatoes or cucumbers, cut into small pieces, salt and season with a drop of oil.
- Remove the fish dish from the oven and top with fresh vegetables.
Calorie content:
Calorie content per 100 g. product 105 Kcal.
Pie
Note to all housewives, a very tasty pie from yeast dough with onion and egg. Spend about 1 hour preparing the ingredients and baking. This pie will appeal to adults and children.
You will need:
- yeast dough - 0.5-1 kg;
- leek - 1 pc.;
- eggs - 7 pcs.;
- vegetable oil - 1 tbsp;
- nutmeg - to taste;
- salt - to taste.
How to cook:
- Wash the onion and cut into thin slices.
- Fry the onion in a frying pan with vegetable oil.
- Boil the eggs and cut into small pieces.
- Combine eggs and fried onions, salt and pepper to taste.
- Roll out the dough and place the onion and egg mixture on one half. Cover the filling with the other half of the dough.
- Grease the pie with butter to form a crust when baking.
- Bake the pie in the oven for 30-40 minutes at 180 degrees.
Calorie content:
Calorie content per 100 g. product 154 Kcal.
Vegetable dish
Preparing a vegetable dish with leeks is very simple. If you do not have all the vegetables from the proposed list in your refrigerator, then prepare a stew from those vegetables that you can find. Rhubarb gives the dish a sour taste, so if you don't like sourness, add your favorite seasoning. Serve the vegetable stew hot with sour cream and cottage cheese. Approximately 1 tbsp per serving. sour cream and 1 tbsp. cottage cheese. The taste of the dish is amazing.
You will need:
- leek - 1-2 pcs.;
- carrots - 2 pcs.;
- bell pepper - 3 pcs.;
- eggplants - 2 pcs.;
- pumpkin - 500 gr.;
- cabbage - 500 gr.;
- tomatoes - 1-2 pcs.;
- rhubarb - 1 pc.;
- meat broth - 0.5-0.7 liters;
- vegetable oil - for frying;
- salt, pepper - to taste.
How to cook:
- Wash the leek and chop finely.
- Chop the cabbage and grate the carrots.
- Cut the eggplants, pumpkin and peppers into cubes.
- Add cabbage to the pan first, then eggplant, pumpkin and pepper.
- Simmer the vegetables over medium heat until they reduce slightly in volume.
- Then add the tomatoes, rhubarb, and when the water has evaporated a little, add the broth.
- 5 minutes before the end of cooking, add chopped leeks to the pan and mix well.
- Let the vegetable dish boil, add salt and remove from heat.
Calorie content:
Calorie content per 100 g. product 44 Kcal.
Pancakes
Baking with leeks makes delicious pancakes
What to cook with leeks to make it tasty and unusual? Prepare savory pancakes. Thanks to the presence of spices and herbs in the recipe, the pancakes turn out nourishing and aromatic. Garlic sauce activates the appetite and gives an interesting taste. Eat the pancakes hot, generously pouring the prepared sauce over them.
You will need:
- leek - 1-2 stalks;
- shallots - 1 stalk;
- flour - 100 gr.;
- eggs - 1 pc.;
- milk - 120 ml;
- butter - 40 gr.;
- chili pepper - ½ tsp;
- parsley - 1 pc.;
- coriander - 1 tsp;
- zira - 1 tsp;
- turmeric - ½ tsp;
- salt - ½ tsp;
- cinnamon - ½ tsp;
- sugar - ½ tsp;
- baking powder - ½ tbsp;
- olive oil - for frying.
For the sauce:
- sour cream - 100 gr.;
- yogurt - 100 gr.;
- garlic - 2 cloves;
- lemon juice - 2 tbsp;
- olive oil - 3 tbsp;
- salt - ½ tsp;
- cilantro - to taste.
How to cook:
- Combine all the ingredients for making the sauce in a blender and mix until smooth.
- Cut the leek into small half rings and fry with the shallots in olive oil until golden brown.
- After 15 minutes, when the onion is cooked, add chili, chopped herbs and all the spices. Pre-crush all the spices in a mortar until you obtain a homogeneous consistency.
- In a separate container, mix milk, flour, baking powder and melted butter. The consistency should be like liquid dough. If the dough is too thick, dilute it with milk or water; if it’s too liquid, add flour.
- Separately, beat the egg white and combine the vegetables, dough and white together.
- Fry the pancakes in vegetable oil, placing 2 tbsp in a frying pan. mixtures.
- Once the crust turns golden, turn the pancakes over to the other side.
Calorie content:
Calorie content per 100 g. product 235 Kcal.
For more information on how to cook leeks, watch the video:
What to remember
- Leeks are suitable for preparing almost any dish.
- This is a versatile vegetable that has a delicate and piquant taste.
- Dishes and recipes with leeks are not difficult to prepare.