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Turkey and Leek Soup

We’ve used leftover turkey for this soup, but you can easily replace it with chicken. Regarding the vegetables – changes aren’t that welcomed. The carrots and the leeks add sweetness and flavor to the soup, better than any other veggie.

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Ingredients Needed for Turkey and Leek Soup

1 tablespoon vegetable oil
3 ounces of leftover turkey
0.5 ounce ginger, thinly sliced
1 leek, white and pale-green parts only
1 carrot, thinly sliced
2 tablespoons of sweet corn
1 tomato, chopped
salt
2 cups of water
1 bouillon cube
1 tortilla wrap
2 garlic cloves
1 baby spinach

How to Make Turkey and Leek Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the turkey and ginger, and cook them for 1 minute.
  3. Add the leek, carrot, sweet corn, and tomato. Give it a good stir, and cook everything for 2-3 minutes.
  4. Heat the water in a saucepan over medium heat. Bring it to a boil and add the bouillon cube. Stir, and leave it on heat for 2-3 more minutes.
  5. Add the turkey and leek and simmer the soup for 15 minutes.
  6. Separately, thinly slice the tortilla. Rub garlic on both its sides.
  7. Serve the soup with tortilla.

Pan-Fried Chicken Strips With Leek and Olive Side

Do you want to try these pan-fried chicken strips with a leek and olive side? When cooked, the onions and leeks become sweet, that’s why you should add black and green olives, for a salty note.

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Ingredients Needed for Pan-Fried Chicken Strips With Leek and Olive Side

3.5 ounces of chicken breast, cut into stripes
2 tablespoons of vegetable oil
1 red onion, sliced
¼ leek, sliced
10 olives, black and green
3 tablespoons of vegetable stock
salt
pepper
seven spice powder
dried oregano

How to Make Pan-Fried Chicken Strips With Leek and Olive Side

  1. Heat the vegetable oil in a skillet.
  2. Add the chicken strips and fry them until golden and cooked through. Set the chicken pieces aside.
  3. Add the red onion into the skillet and cook until it softens.
  4. Add the leek and olives. Stir.
  5. Add the vegetable stock.
  6. Add salt, pepper, seven spice powder, and dried oregano by taste.
  7. Cook until the leek softens.
  8. Serve the chicken with leek side.

Pork, Apple and Leek Rolls

Craving a warm, crunchy pastry? How about trying one with a satisfying filling made with juicy pork mince, sweet leeks and apples? If that has caught your attention, then you should really try this recipe. Whether you serve it hot or cold, it is without a doubt a delicious snack!

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Ingredients Needed for Pork, Apple and Leek Rolls

1 tablespoon vegetable oil 1 teaspoon mustard seeds 1 leek, thinly sliced, white and light-green parts only 10 ounces of mince d pork salt pepper 1 teaspoon fresh thyme 1 puff pastry sheet 1 egg, whisked 9 ounces of rice

How to Make Pork, Apple and Leek Rolls

  1. Preheat the oven to 390°F/200°C.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  3. Add the mustard seeds, leek, and cook them for 2-3 minutes.
  4. Add the apple, minced pork, and cook everything for 10 minutes. Season with salt, pepper, and thyme.
  5. Place the puff pastry on your working surface and slice it in halves. Place a strip of meat mixture in the center of the halves.
  6. Brush the edges of the pastry with whisked egg.
  7. Slice the pastries in halves and score their surfaces.
  8. Place them in an oven tray and bake them for 20 minutes.

T-Bone Steak With Mushrooms and Asparagus

What is the key to a great steak? Just the right degree of tenderness and balanced seasoning. But how does it become a great meal? Add the perfect side dish! Throw some mushrooms, asparagus, and leeks in a skillet, and cook them in tomato sauce. Not only will the taste be up to par, but the nourishment will be significant as well.

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Ingredients Needed for T-Bone Steak With Mushrooms and Asparagus

1 t-bone
3 tablespoons of vegetable oil
salt
pepper
1 ounce butter
1 red onion, julienne
3.5 ounces of mushroom, cut into quarters
3 asparaguses sticks
3 garlic cloves
½ cup tomato sauce
5 basil leaves, chopped
¼ leek, thin sliced

How to Make T-Bone Steak With Mushrooms and Asparagus

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Heat 2 tablespoons of vegetable oil in an cast iron skillet.
  3. Lay the T-bone in the skillet and season it with salt and pepper.
  4. Fry the T-bone for about 5 minutes on the first side, then turn it over.
  5. Put the butter on the T-bone, then transfer the cast iron skillet in the oven and roast for 10 minutes.
  6. Meanwhile, heat 1 tablespoon of vegetable oil in a skillet and cook the red onion and the mushrooms.
  7. Break the asparagus sticks and throw them in the skillet. Mix.
  8. Place the garlic clove on a cutting board, then place the flat side of a broad knife over it. Use your hand to press the flat side of the knife against the clove, to crush it. Don’t peel the garlic!
  9. Throw the garlic cloves into the skillet and mix them with vegetables.
  10. Add the tomato sauce, season with salt and pepper. Mix.
  11. If needed more liquid to cook the vegetables, add some water (1/4 cup/65 ml).
  12. Throw in the chopped basil.
  13. Add the leek slices and cook until all vegetables are soft.
  14. Serve the steak with this vegetable side.

Quinoa-Filled Pumpkins

These quinoa-filled pumpkins are perfect for Halloween! And, if you were looking for a vegetarian dish to impress your guests with, then cooking this is a no-brainer! You can also add your favorite veggies in the mix, because we’ve used a few mushrooms and leeks, and they turned out absolutely fabulous!

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Ingredients Needed for Quinoa-Filled Pumpkins

3 pumpkins
3 teaspoons of olive oil
salt
pepper
2 cups of vegetable stock
1 cup quinoa
10 mushrooms, thinly sliced
2 garlic cloves, crushed
½ leek, white part only, thinly sliced
1 thyme sprig
2 rosemary sprigs
¼ cup white wine

How to Make Quinoa-Filled Pumpkins

  1. Preheat the oven to 400°F/200°C.
  2. Slice off the top of the pumpkins and remove their seeds, making room for the filling.
  3. Pour 1 teaspoon of olive oil inside each of them and season with salt and pepper.
  4. Line a baking tray with parchment paper and place the pumpkins on top. Cook them for the next 30 minutes.
  5. Heat a saucepan over medium heat, and pour the vegetable stock.
  6. Bring it to a boil and add the quinoa. Bring to a boil, then reduce the heat, and simmer until all of the liquid is absorbed. This will take 15 to 20 minutes.
  7. Next heat a skillet over medium heat and add the olive oil. Add the mushrooms and cook them for 1 minute. Add the crushed garlic and leek. Season with thyme, rosemary, salt, and pepper.
  8. Pour the white wine and add the quinoa. Cook everything for 2-3 more minutes.
  9. Use the filling to stuff the pumpkins.
Carrot, Leek and Beef Stir-Fry

Carrot, Leek and Beef Stir-Fry

Beef tenderloin strips are so tender and tasty, they need the best bedfellows in the wok, to make a complete meal. So stir-fry them with leeks, bell peppers, carrots, sprinkle some capers and cloves in there. And don’t forget this rich tomato sauce, for an unforgettable meal.

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Ingredients Needed for Carrot, Leek and Beef Stir-Fry

7 ounces of beef tenderloin, stripes
3 tablespoons of vegetable oil
2 carrots, small cubes
½ red bell pepper, medium pieces
0.5 green bell pepper, medium pieces
1 leek, thinly sliced
3 garlic cloves, sliced
1 tablespoon caper
salt
pepper
½ cup tomato sauce
chives, sliced

How to Make Carrot, Leek and Beef Stir-Fry

  1. Heat 2 tablespoons of vegetable oil in a wok.
  2. Stir-fry the beef stripes until they’re brown and soft. Set aside.
  3. Take another wok and heat 1 tablespoon of vegetable oil.
  4. Throw in the carrot and cook it until it’s crispy on the edges.
  5. Add the bell pepper and the leek and cook them together until they soften, around 4-6 minutes.
  6. Add the cooked beef and stir everything.
  7. Add the garlic and capers and season with salt and pepper. Stir thoroughly.
  8. Add the tomato sauce and cook until for another 2-3 minutes.
  9. Serve with chives on top!
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