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Baked potatoes with leurda

Baked potatoes with leurda

I haven't done it yet, but I said I'll try. They came out very good and it's almost lunch time ..... invite to the table!

  • 1 kg. potatoes
  • 3-4 tablespoons oil
  • salt
  • pepper
  • 1 bundle of leurda

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked potatoes with leurda:

The potatoes are cleaned, washed and sliced ​​into larger pieces.

Put in a pan, season, put the oil and 200 ml. the water.

Cover the pan with foil and put in the oven.

After 30min. remove the foil and leave a little to brown.

When they are browned, leave them to cool a little and place the leurda on top, washed and finely chopped.

Serve with pickles or lettuce.


Preheat the oven. In a large saucepan with salted water, scald the new potatoes. Put them in a strainer to drain, then place them on top of a hot saucepan to steam dry.

Crush the leurd leaves with a little coarse salt in a mortar. Add a generous amount of oil and mix until you get a paste, then rub the potatoes with this composition.

Put them in a tray, pull them out and spread the rosemary leaves or twigs over the potatoes, then put them in the preheated oven for 15 or 20 minutes, until they are nicely browned. Serve the new potatoes with grilled meat or fish.


How to make baked potatoes with cheese - How to prepare

We will start by washing and peeling the potatoes and garlic. The potatoes must be sliced ​​into thin pieces because otherwise they will not intertwine and you will have a dish that will not be cooked enough. Also, try to cut them about the same size so that the whole dish cooks evenly.

You will prepare a mixture with the help of cream, garlic and spices. Garlic will also be grated. You will start by putting the potato slices in a tray, over which you will put this previously prepared mixture.

On top of that I like to mix a little cream for cooking with cheese and put them, but if you are not a fan of cheese and you find the recipe too greasy, you can just put a little butter. We will put them in the preheated oven at 180 degrees Celsius, for about half an hour.

You will check if the preparation is ready with a fork by pressing on them. If the fork easily enters the dish, then the baked cheese potatoes are ready!


Ingredient Pesto de leurda

  • 200 grams of leurda leaves
  • 100 grams of raw almonds (this is what I used, but pine nuts, cashews, hazelnuts or walnuts can be used just as well)
  • 75 grams of finely grated Parmesan cheese
  • 1 coarse salt powder
  • 120 ml. of extra virgin olive oil (or other good quality oil you prefer, for example rapeseed oil)
  • optional: juice from 1/2 lemon, not necessarily, but it seems to me that a little acidity balances the final taste of the sauce

How do we recognize and harvest leurda and in what period?

The actual preparation of the pesto de leurda sauce does not take more than 10 minutes. What is very nice is that everything starts with a lovely walk through the forest. Perhaps even nicer is that this leurda pesto is an adaptation of a classic recipe to local ingredients, moreover, ingredients from the spontaneous flora of our country.

The taste of leurda is delicious, an intense and spicy garlic taste. It is worth starting in March and April in search of young leaves! They grow spontaneously in the shade of deciduous forests. The elongated leaves of leurde resemble those of tears, which are toxic. Fortunately, the danger of confusing them is very small. Only the leaves of leurda smell strongly of garlic, those of tears do not. Therefore, we will only harvest the leaves that have this pronounced smell of garlic.

From experience I tell you that I consumed leurda even after flowering. At that time, the taste is less intense, but more delicate. We must keep in mind, however, that an important part of the active principles of leurde will have disappeared from the leaves at that time (May-June).

Ideally, leurda should be eaten raw. This is how it will keep its precious properties intact. Even if they are heat treated, however, they will be quite valuable. From the raw leurda leaves you can make an excellent salad and I made a delicious pesto, whose recipe I propose below.

How to prepare Pesto de leurda

Once the precious leaves arrive home, they are picked and washed well under a stream of cold water in a strainer. Shake well and then toss between two kitchen towels, pressing lightly.

Almonds (or the type of nuts you use) are blended with finely grated Parmesan cheese. Add plenty of salt and leurda leaves. It will not enter the whole amount of 200 grams at once, you will have to add the leaves in a few tranches.

As well, however, all the ingredients can be crushed in a pestle mortar.

Finely mix all the ingredients, adding the leurda leaves in turn. After the rest of the ingredients are finely chopped, add the oil, little by little. Mix every time you add oil, until you get a fairly fluid paste consistency.

How is it stored?

Once the desired consistency is obtained, the pesto is poured into a jar and covered with a film of oil. Store the sauce in the refrigerator for up to 6 weeks, provided that each time you remove a quantity of sauce, which remains perfectly covered by oil. That film of oil, which insulates the air preparation, is essential for our leurda pesto to keep well. The leurda pesto can be packed in smaller pots and frozen for several months.

What do we use leurda pesto for?

What can pesto be used for? Boil pasta al dente. Drain them, add 2-3 tablespoons of leurda pesto and about 50-60 ml. from the water in which they boiled the pasta. Mix well and get a portion of delicious pasta. In the image below you can see a delicious portion of spaghetti with leurda pesto and a lot of parmesan.

Season with pesto sauce without leurda baked or boiled potatoes. Mix a tablespoon of leurda pesto with 1 small glass of fatty yogurt and get a delicious grilled meat or vegetable sauce. And I'm sure you have your own ideas! Have a nice walk in the forest, increase your picking and be careful not to meet the bear: P!


Potatoes with leurda sauce

Potatoes with leurda sauce it is not necessarily a recipe as it is an idea for a fast food that you can flavor with leurda. It doesn't have to be prepared only in spring, put a few bags of leurda in the freezer and you can enjoy this recipe in other seasons as well.
Enjoy the aroma of leurda in this simple food. You don't even need many ingredients or experience in the kitchen!


Baked potatoes with thyme

:))))) cica does not fad this time. I also think how good these potatoes look. I'm hungry too. I better go to bed, because today I'm done faster. Good night, Robert.

:)) You took your portion of potatoes and ran to sleep. Good night Ela!

I sit and wonder why the food prepared by men is more attractive than that prepared by women?

Are you sure you just want potatoes? Not that they wouldn't be good.

For some simple baked potatoes it looks FFFFFFF good! worth trying,)
CLAUDE

it's good though that I have something to learn) keep it up

ehee today I start with these potatoes, I'm curious how they are with thyme: -? I'll be back with an answer after dinner :))

result: yummy! I also added garlic. I can't do without :)) potatoes without garlic. can't: & quot & gt: D: & gt: & gt

:))) It means that you just invented a new recipe: P I'm glad you liked the potatoes, I just hope you didn't put the garlic to get rid of the taste of thyme :)))

no no =))) good and thyme, but there is no potato without garlic for me: & quot & gt except in salads containing potatoes I do not put garlic :)))

You got used to eating potatoes like that, so it will be hard for you to change your habit :) One thing is clear: you definitely have a good immunity :))

If we give up the toxic vegetable, the liver enjoys it even more

More than likely, but a lot of people are addicted to flavor enhancers. I try, as much as possible, to use fresh vegetables. But in winter, the food just doesn't taste the same if we don't "help" them a little. Obviously, it is up to everyone whether or not to use such a thing)

My dear, thank you! With your help I am slowly becoming a top cook :-)

With pleasure, Lavinia! The beginning is the hardest, but then the transformation can be accelerated and maybe you won't even need my recipes :)

Very good ! Today I ate something like that. thanks for the recipes

With pleasure, Elena! I am waiting for you to test other recipes.

I cooked this recipe today and it came out yummiiiii. thanks for the recipe!

You have nothing to do, I'm glad you liked the potatoes prepared this way.

I really like your blog and especially the fact that each recipe is explained step by step and is always accompanied by pictures, which for some I think matters a lot. I find that all your networks are "in your pocket" for anyone who wants to put them into practice and that's nice. I recommended your blog to all my newlyweds and almost zero experience in the kitchen and they were all delighted. I continue to cook and we are waiting for new recipes! :) Tamy

I like that you managed to perfectly describe my culinary blog :) Thank you for the recommendations, I hope you always come back with pleasure. And know that I don't mind at all if you recommend the blog to the other cousins, the unmarried ones. : D


Peel a squash, grate it and slice it.

We clean the leurda, wash it and cut it as narrow as possible.

Put all the ingredients listed above on the potatoes, including a handful of chopped leurda leaves, mix the potatoes very well and dress them all in spicy pasta.

Place the potatoes in the tray on baking paper, put the tray in the oven at medium temperature for 30 min.

At the end we raise the temperature for 10 minutes, so the potatoes will get a crispy coating and a fluffy core, meaning they will become irresistible! When serving, place the potatoes on a bed of fresh leurda with or without other spices.

Ware

Carrera men's boots

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Dr. Mako and Sorina B., former contestant from Vocea României, collaborate for the song “Sweet

Dr. Mako and Sorina Bică give us tickets for a dream trip to childhood, that period that we will certainly never forget. The song "Sweet Tattoo", released by Voices Media, introduces us to a wonderful world and with


Leurda & # 8211 properties and benefits

Leurda resembles garlic not only in taste. Several studies have concluded that it has even more therapeutic properties than garlic for the body. This is apparently due to the fact that leurda grows wild, keeping its traits unaltered.

In Germany, leurda has been called the & # 82213th millennium plant & # 8221, precisely because of its beneficial effects on the heart and blood vessels, but also on digestion, the immune system and the endocrine system.

Leurda & # 8211 natural antiseptic and antiviral

Leurda contains carotenoids, vitamins A and C, B-complex vitamins, mineral salts, calcium, iron, phosphorus, sodium, magnesium, copper and protein.

Fresh leurd

This wonderful spring plant has a purifying, detoxifying, antiseptic, antiviral, antimicrobial effect and an immunomodulatory role. Also, leurda has an antihypertensive action, peripheral vasodilator, being a blood thinner and blood platelet antiplatelet.

Leurda is recommended to be eaten raw in salads or prepared in various dishes. Leurd juice fights degenerative rheumatism and is obtained by macerating leurd leaves, cut and placed in a jar over which hot water is placed. The maceration to obtain leurd juice takes 4 hours. Filter and drink immediately.

Lowers cholesterol levels

Frequent consumption of leurd can lower cholesterol levels and reduce biliary insufficiency. It can be effective in relieving upper respiratory tract disorders, insomnia, dizziness and even depression. It is also beneficial in case of gastrointestinal diseases, dysentery, intestinal parasites.

How many calories does leurda have

100 grams of leurd contains only 60 calories, representing only 3.05% of the total of 2000 calories recommended daily to an adult.


Gefilte fish

  • Time: 1 hour 25 minutes.
  • Portions per container: 6-7 people.
  • Caloric content: 96 kcal / 100 g.
  • Purpose: lunch, dinner.
  • Cuisine: international.
  • Difficulty: medium.

Mushrooms are present in this recipe. It is better to take fresh champagnes, but pickled ones. You can use other & # 8211 chandeliers, mushrooms, white. They will be cooked whole, so it is important to choose intact mushrooms.

ingredient:

  • mackerel, lemon & # 8211 1 pc.
  • carrot, onion, garlic cloves & # 8211 2 pcs.
  • potato & # 8211 4 pcs.
  • mushrooms & # 8211 0.15 kg
  • dill & # 8211 0.1 kg
  • oil (vegetable) & # 8211 2 tbsp. l.
  • salt, pepper, oregano, fish spice.

Cooking method:

  1. To open the belly of the fish, remove the inside, remove the black film. Cut your gills and eyes. Wash, dry, grate with spices, spices.
  2. Peel an onion, grate it and cut it in half. Transient to golden hue.
  3. Peel the carrots, grill, add to the onion. Fry until boiled.
  4. If you want to make the dish more satisfying, you can add boiled and hard-boiled eggs to the onion-carrot mixture.
  5. Peel, wash, cut the potato tubers into thin slices.
  6. Squeeze out? parts of lemon juice, the remaining half cut into half rings.
  7. Fold the baking sheet in half, pull the edges, fix well, put the fish on it with the ridge down.
  8. Open the belly, put half of the fried vegetables inside.
  9. Spread the lemon slices on an inner edge, place the remaining steak.
  10. Outside, cover the fish with potato slices, mushrooms and lemon zest. Sprinkle with oil, sprinkle with spices.
  11. 2 teaspoon pour lemon juice, pour water over the rest of the bowl. Put in the oven for 25 minutes at 180 ?.
  12. Prepare the sauce: mix the oil with the lemon juice, chopped garlic cloves and herbs.
  13. Pour the mackerel ready.