1. Peel the potatoes, cut them into pieces and boil them in salted water. When they are cooked, drain them and prepare a puree.
2. Mix the ham with the mushrooms and onions with a food processor, but the composition should not be too fine. In a pan, put a piece of butter, add the mixed composition and cook the ingredients until they penetrate. paprika and 2 tablespoons soy sauce, pepper and salt, only if needed.
3. Cut the leeks into rolls and cook in butter until transparent.
4. Preheat the oven to 210 * C.
5. Grease a tray with butter and place in order: mixed composition (ham, mushrooms, onions), leeks, mashed potatoes. With a fork draw patterns over mashed potatoes, sprinkle with pieces of butter and bake in the oven 30 minutes. Serve with lettuce and a dry white wine (6 servings / 60 ')
Rich in vitamins and minerals, with a low calorie content (only 43 per 100 g), leek is indicated in respiratory problems, diets, cellulite prevention, kidney disease, liver and cystitis and is a good diuretic and laxative .
If I convinced you of its many qualities, here is a selection of leek recipes, tasty and easy to prepare:
An original combination of ingredients and a tailor-made taste.
The leek tart recipe is appetizing, tasty, and the aromas of leek, cheese, parsley make a delicious dish.
French-inspired, the leek quiche recipe is a fine choice for a tasty lunch.
Leeks are delicious in all seasons.
A recipe with chicken soup with light and tasty leeks. Good appetite!
Leek cream soup was created by Louis Diat when he was at the Ritz-Carlton in New York in 1917. He named it Vichyssoise in honor of Vichy.
Here is a tasty and delicious soup for cool days.
Leek food with olives is fast, easy to prepare and very good in taste. An ideal food on fasting days.
A light and quick leek stew, which you can serve either as a main course, or garnish next to a steak or why not during Lent.
Fish pie with mashed potatoes and leeks, a delicious proposal for a hearty lunch.
What could be better with a glass of beer or wine than a pie?
A baked dish for chicken lovers.
We can fool the family's greedy by seasoning some vegetables next to the classic sausages.
Here is a perfect dish for a family dinner.
This recipe is ideal for people who do not eat meat. The effort made to prepare this recipe is fully rewarded with a delicious taste.
This Dutch-inspired dish is ideal as a side dish for any type of steak or stand-alone.
Chicken with vegetables is a delicious stew, quick and easy to make. And it tastes great!
Here's an easy idea for a family lunch.
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Braids with leeks, ham and mozzarellaSave Recipe
- - 12 p Servings +
- 60 m Prep Time
- 25 m Cook Time
- 1:25 h Ready In
Braids with leeks, ham and mozzarella
Since I fell in love with this dough, I said that I would make the most of it and that I would make it in any way until I run out of ideas, but I don't think there is a lack of ideas when you have a such dough at hand.
Today I made Japanese bread with Tangzhong and because I was alone at home, 2 loaves were too much for me, considering that I am at work most of the day, the only meal I eat at home is breakfast.
And as today the first meal of the day was completely missing, I thought I had to bury something next to the bread. Said and done, I opened the fridge, found some ingredients that I combined and used as a topping for my wonderful braids with leeks, ham and mozzarella.
Stay tuned for the list of ingredients and surely your breakfast or work or school package will be enriched with a new recipe.
How to make Leek, ham and mozzarella braids
Ingredients for thanzhong:
- 40 g white flour
- 200 ml of water
- 580 g white flour
- 10 g of dry yeast
- 12 g salt
- 60 g sugar
- 10 g milk powder
- 260 ml milk at room temperature
- 1 whole egg at room temperature
- 1 whole egg
- The green part of a leek
- 100 g of pressed ham
- 100 g mozzarella
- Salt and pepper to taste
Method of preparation:
In a saucepan put the 40 g of flour with water and boil them over low heat until you get a translucent and sticky composition. Let it cool slightly.
Pour it into a bowl, cover with fresh foil and leave in the fridge for at least 6 hours. I left it overnight and it came out perfectly. Then, an hour before we actually start kneading, we take the bread out of the fridge.
In a large bowl or food processor we put the flour, salt, yeast, powdered milk, sugar, egg, half of the mayonnaise, half of the amount of milk and mix them with a silicone spatula.
Add the rest of the mayonnaise and milk and knead until you get an elastic, homogeneous and quite sticky dough. Don't worry, that's the way it should be. Turn the dough over on a work surface sprinkled with a little flour or greased with a drop of oil and shape into a ball.
Put the dough back in the bowl and cover it with cling film. Leave to rise for about an hour, but it may take even longer, depending on how hot it is in the kitchen, until it doubles in volume.
Pour the leavened dough on a work surface sprinkled with a little flour or greased with oil and divide it into 12 equal parts. I only photographed 6 of the 12 because half of it I made Japanese bread with thangzong. We gather the outer parts inwards and give the shape of a ball for each piece of dough. Cover with cling film and leave to ferment for another 15-20 minutes, depending on how hot it is in the kitchen.
Preparation for the filling:
Wash the leek and drain it well, cut it into juliennes, add the egg, salt, pepper and the chopped ham julienne. Stir.
We put the mozzarella on the large grater and set it aside.
We take each piece of dough separately and turn it with the part that was on the table and spread it rectangularly with the dimensions of 15/10 cm. Bring the top to the bottom and press lightly so that it sticks, come with the top over the turned one and press the end to stick again. Now we take the right and do the same we come to the left, we glue, from the left over the one on the right, we glue again.
Spread the rectangular dough again with the dimensions of 15/10 cm and cut the dough into 3 strips to the top base, then knit.
Preheat the oven to 175 degrees Celsius.
We put them in trays lined with baking paper and leave them covered for 20 minutes with fresh foil for the last leavening.
Put the leek filling, lightly on the surface of the dough, sprinkle with grated mozzarella and bake for 25 minutes.
It's not really simple, but it's worth the effort, the dough will come out like a cake, which unfolds into strips - strips and with a phenomenal taste. From here I can only wish you good luck and good appetite!
- 6 leeks
- 2 medium onions
- 300 g black olives
- 50 ml of sunflower oil
- 300 ml tomato paste
- 2 bay leaves
- salt and pepper to taste
Leek food is a simple dish with an incredible flavor. It is made quickly and will satisfy even the most mocking diners.
Leek has an aroma very similar to that of onions, only more subtle and finer, so it is not surprising that it is such a beloved food.
This plant has its origins in the Mediterranean area, but is also found in many other regions of the world. For example, in Wales it has become a national symbol, and in Oltenia it is one of the most appreciated vegetables.
Leeks are tasty both raw and cooked. In raw form, it is an indispensable addition to salads. When cooked, it sweetens slightly and is particularly flavorful, making a good pair with polenta and homemade bread.
If you want to make a tasty and quick leek meal, all you need are a few ingredients and a free hour.
- Clean the leeks very well, remove the green tail and cut them into large pieces.
- Finely chop the onion.
- Heat the oil in a pan and add the onion and leek, which are cooked until they start to soften.
- Add the tomato paste, black olives and mix well.
- The mixture is left to cook for a quarter of an hour, after which the bay leaves are added, as well as salt and pepper to taste.
- The food is left on the fire for another half hour, during which time it is stirred from time to time.
- Serve hot.
Leek gratin with ham
- 4 pcs. leek
- salt and freshly ground black pepper
- a little fresh thyme
- 150 gr ham, thinly sliced
- 100 gr cheddar cheese (for sauce)
- 350 ml milk
- 30 gr butter
- 2 tablespoons flour
- 4 tablespoons breadcrumbs
- 25 gr grated cheddar cheese (for sprinkling)
- a little blue mold cheese
Preheat the oven to 180 degrees Celsius.
Clean the leek and, if you use several small pots for gratin, cut it in half, otherwise you can leave it whole.
Boil the leeks in salted water for 8 minutes or until soft. Drain well.
Meanwhile, prepare the cheese sauce as follows:
Melt the butter with a pinch of salt and pepper and, after it melts, incorporate the flour.
Add the milk, mix well and bring to a boil slowly.
When it reaches this point, without boiling, add the cheddar cheese and mix well with the whisk.
After the cheese melts, remove from the heat.
Roll the leeks into slices of ham and place them in a greased baking tray.
Pour the cheese sauce on top.
If you have time, let the mixture cool in the pan to thicken the sauce - it will be easier to add the topping without dipping in the sauce.
Mix the breadcrumbs well with the cheddar and the cheese with the chopped mold.
Sprinkle the tray evenly with this topping and bake at 180 degrees, without the lid, placing the tray on top of the oven.
When you want to cook fast, super tasty and for several people at once, stop at this recipe, it's perfect. You'll do it all in one pan, so you won't wash tons of dishes like other dishes. In 30 minutes you have the meal ready for 4 people. Let's do it!
In a large non-stick pan, sauté the onion. When it has become translucent, add the diced ham and cook until golden brown. Add the peas, stir. Add gnocchi, then water and cream. Stir and leave for 5 minutes. Season with salt, pepper and paprika. Sprinkle the cheeses on top and put in the oven (if you have a flame on the top of the stove, let it go there) to melt the cheeses, 2-3 minutes.
Other delicious quick recipes: