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Because it is the season of this spring truffle, called LEURDA and because quite close to us, there is a forest with a wonderful place where it grows freely, this plant so beneficial for health, my husband picked me a healthy net with leaf one and one. So having plenty of raw materials and knowing its qualities, I began to document how I can prepare it. I kept reading on the net and I saw all kinds of dishes with leurda, I liked RaduP's "Pesto misto", but I made my own combination that in the end turned out to be more than delicious…
Pesto de leurda with parmesan and seeds & # 8211 for pasta, bruschette, pogacele, snails
Pesto de leurda with parmesan and seeds & # 8211 for pasta, bruschette, pogacele, snails. How to make pesto? Appetizer cream recipe from leurda leaves. Spicy leurda pasta with parmesan and olive oil. Pesto recipe. Recipes with leurda.
Pesto is a fragrant and useful cream in the kitchen. The original Genoese pesto recipe is with lots of fresh basil leaves, olive oil, pine nuts and Parmesan. Other variations also contain dried tomatoes or are based on other fresh leaves (eg green parsley, arugula, leurda, etc.).
Leurda is harvested in the spring from the forests and is extremely healthy. It has elongated and sharp leaves and its aroma is of garlic. It is also called "bear garlic" (Allium ursinum) or wild garlic. It is in German Barlauch, in English Orlański or wild garlic, in French wild garlic, in Hungarian and medvehagyma, in Italian bear garlic or bear garlic in Spanish.
Leurda is found in the spring in the markets but also in the vegetable-fruit district of many supermarkets.
Being in leurd season, I chose its hot and fragrant leaves to make a delicious pesto. Pine seeds can be replaced with: sunflower or pumpkin seeds, peanuts (American hazelnuts), simple peeled almonds (white), etc. The cheese must be strong and flavorful like Parmesan, pecorino or similar. I combined Parmesan cheese with a simple local cheese.
What is a pesto used for? to simple pasta, boiled and drained. They don't need another sauce! Grease slices of toast (bruschette) or as a filling in rolls of dough leavened by pizza. And many more! Basically we can use leurda leaves instead or together with green garlic.
Let's see the ingredients we need for this leurda pesto. I give you the quantities for 1 jar of approx. 300 ml and you can multiply them as needed.
How to prepare pesto de leurdă & # 8211 fasting version
The preparation is extremely simple: put all the ingredients in a chopper or robot, mix and you're done. Taste and add salt, pepper or lemon juice, if necessary.
I browned the cashews in the pan before using them, but this step is not mandatory.
You can put more nuts, or fewer, as you prefer, but as for yeast flakes, do not use more than 2 tablespoons. In large quantities, yeast flakes have allergenic potential.
I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.
Below you will also find the recipe in video format, where you can see exactly how I made this leurd pesto, what consistency and what texture it should have.
And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!
About the jumari paste
Every year we make scallops and lard from pork bacon & # 8211 the recipe here. The halves are finely browned and the lard is white, fragrant and very tasty.
The tarinable jumari paste is made by grinding the jumari. It can be prepared be natural (only with scallops, salt, pepper and a minimal addition of lard), either with red onion or (rarely) with mustard. Generally do not put garlic or paprika (paprika) or cumin.
You can also make pasta from goose or duck mussels & # 8211 see here how they are done.
If you want to do one pasty paste then you will prepare the natural version or possibly the one with red onion. The onion or garlic variants are for immediate consumption because these vegetables increase the perishability of this scallop pasta.
If you want to have in the fridge a scallop paste that lasts longer (up to 2-3 months) then under no circumstances add onions or garlic because they leave water, oxidize and become indigestible. Pasta with onion or garlic is consumed in 1-2 days.
The color of the scallop paste is slightly orange from the scallops that have been browned correctly. If the scallops are colorless (whitish) then the paste will have an unappetizing, pale color. Some add a little paprika (paprika) for color (but generally do not put).
We always have in the fridge a jar with simple pasta of scallops (with salt and pepper). As a child, my father used to make us toast with it. A delight! Place thin slices of red onion on top.
From the quantities below it results approx. 350 g plain scallops or onion paste.
How to prepare "leurd paste" in the kitchen of monasteries. Father Ephrem's recipe from Dervent
"Bear's garlic" or leurda is a plant widespread in many forests in Romania. It is widely found during this period, being preferred by chefs for various salads or pasta.
For the kitchens of the monasteries, the period of truffles is a real blessing, especially since it overlaps over the days of Lent. Therefore, the stevia, leurda or loboda are not absent from the table of the living monastic settlements.
Father Ephraim of the Dervent Monastery, who prepares the food of the monks here daily, reveals the recipe for a dish based on leurd. Even if it is not a fasting dish, because it also has cheese, "leurd paste" is a joy of the tastes that spring greets you with.
- 400 grams of leurd
- 200 milliliters of olive oil
- 100 grams of grated cheese
- 1 green hot pepper
- 3 mint leaves
- 150 grams of sunflower seeds
- 2 strands of fresh larch
- 5 fresh sage leaves
- fresh parsley leaves
- 1 teaspoon dried thyme
- ½ teaspoon of dried oregano
- salt and pepper.
Method of preparation:
We wash all the leaves very well, break them in two and put them in the food processor. Add the hot pepper, cleaned of seeds and chop everything.
To obtain a paste, transfer the greens to the blender, add the cheese, the rest of the spices and the seeds. Slowly add the oil to the dough until the paste is formed.
The dish of leurd and stevia is one of the most popular recipes with leurd and is prepared simply and quickly.
- 4 ties of leurdă
- 3 stevia ties
- a red bell pepper
- 100 ml of tomato juice
- 2 onions to taste
- olive oil
Method of preparation:
Onions and peppers cut according to preference, lightly fry in olive oil, then add stevia and leurda for a few seconds. Add the sauce, brown it and let it boil for another 4-5 minutes. Season with salt and pepper to taste. The dish of leurd and stevia can be eaten as such or as a side dish with a beef or lamb steak.
Pesto de leurda with goat cheese and strawberries
Pesto de leurda can be stored for up to a week in an airtight container in the refrigerator. Top with a thin layer of olive oil. It has a fantastic intense green color, a pleasant-garlic smell and an invigorating spring taste.
For Pesto de leurda, all the ingredients are blended in a mixing bowl or crushed by hand in a mortar until they become a paste.
It is given the desired consistency of pasta or sauce by supplementation with olive oil.
For a refined buffet, we combined leurda pesto with fine goat cheese and strawberries marinated in balsamic vinegar, lime and mosaic pepper. Leurda combined with olive oil has an anti-cholesterol effect. Goat cheese, due to its lower fat and casein content, is easier to digest. Marinated strawberries balance the combination of leurda with fine cheeses.
The result is a detoxifying and refined spring snack! A recipe sent by the Girl Who Cooks with Flowers.
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1. Remove the olive seeds, pressing them one by one with the width of the knife, until the olives fall apart and the seeds come out.
2. Repeat the procedure until you have removed the seeds of all the olives, then chop the black olives with a small knife, as if you were preparing eggplant salad.
3. Add the garlic, oregano, dried tomatoes (add extra flavor to the olive paste), lemon juice, pepper and paprika, if you prefer a slightly spicy taste.
4. Finely chop all the ingredients, and as the black olive paste forms and becomes fine, gradually incorporate the olive oil, until you reach a more airy consistency.
5. Serve black olive paste, or chilled tapenada, on slices of crispy bread, as an appetizer, or use it in your favorite dishes to add extra flavor to fresh food.
OF THE SEASON / THE BEST RECIPES WITH LEURDA
Containing allyl sulfide, vitamin A, vitamin C, carotenoids, essential oil, volatile oils, allicin, carotenoids and mineral salts (calcium, iron, phosphorus, copper, sodium), leurda is one of the plants now in high season.
Most of the time in Romania we call it wild garlic but throughout Europe this plant with valuable nutritional properties is known as leurd or bear garlic and is widely used in the daily diet. Pâtés with leurd are also sold in our country and are very successful. Cheese with leurd or tomato sauces with leurd can be found especially in health food stores with quality products, 100% natural and organic.
Foods with leurd are very helpful in case of iindigestion, intestinal gas, hypertension or "hardening of the arteries" (atherosclerosis). This type of garlic can also be applied directly to the skin in case of rashes (if you have it available fresh). Leurda contains active ingredients that can protect against heart disease by regulating platelet activity and lowering blood pressure.
It is recommended in weight loss diets due to the effect depurative, detoxifying. Also, Leurda has antiseptic, antiviral, antimicrobial effect, immunomodulatory role, antihypertensive action, peripheral vasodilator, hypocholesterolemic, antithrombotic, blood thinner and blood antiplatelet, bronchodilator, expectorant and antitumor action.
Here are a few extraordinary recipes in which you can use this plant so nutritionally valuable:
& # 8222Unt & # 8221 from leurdă
6-8 leurda leaves
75g coconut oil
1 teaspoon lemon juice - optional
A little olive oil
Salt and pepper to taste
Method of preparation:
Wash and dry the leurda leaves with kitchen towels or a towel. Cut as finely as possible. Slowly melt the coconut oil, in a bowl, over a pot of hot water. When it becomes liquid, add the garlic and the rest of the ingredients, stirring until smooth. Then pour into a ceramic bowl or other type of container, but not plastic. Leave in the fridge until it hardens and use as appropriate. It goes very well with baked sweet potatoes, green vegetables or other steamed food. Or it can be placed on a warm bread made from germinated seeds, fresh from the dehydrator. For dairy consumers, butter can be used instead of oil, but it is good to have raw organic butter as much as possible.
Leurd in oil / vinegar
500g leurda leaves
500ml organic olive oil, cold pressed
1 teaspoon natural salt
Method of preparation:
The leaves must be clean and completely dry. Put in a blender or food processor with oil and salt and mix until it reaches the consistency of a puree. Store in the refrigerator in a glass jar with a layer of olive oil on top, but it is best to use it within a week to prevent the growth of bacteria. The best method of storage for longer periods is by freezing, they can be portioned or frozen in ice trays, then the frozen pieces are placed in a bag with a closing system.
Dressing with leurd
Put a handful of leurda leaves in a blender and cover with 3 parts olive oil and 1 part cider vinegar or lemon juice. Mix and use as a sauce or dressing for any dish or salad. For a creamier sauce you can add a tablespoon of sesame paste (tahini) or Dijon mustard.
Hummus from leurd
Ingredients (2-4 servings):
2 green zucchini dogs (zucchini)
1 handful of leurda
¾ cana tahini (sesame paste)
¼ cup of olive oil
½ cup lemon juice
1 teaspoon cumin powder and 1 teaspoon paprika
Method of preparation:
Mix all the ingredients & # 8211 can still match the water if the zucchini does not leave much liquid. Sprouted chickpeas can also be used, but in order to be easier to digest, it is good to cook them a little steamed beforehand or kept in hot water, at the limit of boiling, for about 5 minutes to soften. They will no longer be raw, but they are still healthy and easy to digest.
Pesto from leurd
2 hands of leurda
1 link parsley (to neutralize the smell of garlic!)
2 cups hydrated nuts or seeds
You can choose between almonds, walnuts, hazelnuts, hemp seeds, pumpkin seeds and sunflower
Cold pressed organic oil as appropriate
of olives, hemp or pumpkin
Juice from 1 lemon
Salt, pepper to taste
Method of preparation:
Put all the ingredients in the food processor and mix, and when they start to crumble, add oil until you get the desired consistency. Put the mixture in a glass jar, clean and dry, covered with oil and keep in the refrigerator for a few weeks and even if you use it, it must always remain covered with a layer of oil. It can also be frozen, in portions, in bags with closing system.
Soup with leurd
Ingredients (4 servings):
1 mana de leurda
3 cups parsley or celery root
1 cup fennel bulb
2 celery stalks
½ cup hemp, hydrated nuts or avocado pulp
¼ cup olive oil & 1 teaspoon lecithin (both optional)
1 green hot pepper or ½ teaspoon chili powder (optional)
1 teaspoon of white miso or salt
4 cups hot water
Method of preparation:
First wash the wild garlic and cut it. Peel a squash, grate it and squeeze the juice. Place the rest of the ingredients, except the oil, in a blender and mix until warm and creamy. Add a little olive oil to bind the soup and give it an airy texture, or do not use it at all if you want to reduce fat. Pour into two preheated bowls, garnished with leurda pesto and garnish with chopped parsley.
Beans protect us from cardiovascular disease and cancer
Beans provide protein, fiber and B-complex vitamins. Studies have linked legume-rich diets to a lower incidence of disease.
Consumed regularly, beans help reduce the risk factors for cardiovascular disease. Its beneficial effects are due to the content of fiber and B vitamins (especially folic acid).
Folic acid reduces homocysteine levels and the risk of heart disease.
Beans also help reduce total cholesterol and LDL due to fiber.
Moreover, beans and other legumes can help prevent diabetes. Improves blood sugar control.
The carbohydrates it contains are complex carbohydrates (fibers), which are digested at a slower rate.
So, beans increase the sensation of satiety and helps rglucose and insulin levels afternoon.
At the same time, legume fibers reduce the risk of metabolic syndrome & # 8211 which also includes glycemic disorders and increased risk of diabetes.
Studies have shown that beans reduce the risk of cancer due to the content of antioxidants, such as flavonoids, tannins or phenols.
Animal experiments associated the consumption of beans with a lower rate of cancer of the breast, stomach, kidneys, colon, rectum and Prostate.
People who eat beans often have a body weight and a smaller waist circumference.
Also, systolic blood pressure it's smaller. And the contribution of iron, potassium, copper and magnesium it's better.
Fiber and protein make beans a great food nourishing and satiating.
Diets that contain legumes can prevent childhood obesity.
Beans beaten with leurd - recipe
- 1 handful of nuts
- 1-2 tablespoons of olive oil
- baked peppers
- green onions
- parsley, dill, basil
Method of preparation
If you use canned beans, drain the water and rinse with clean water.
Drain well and place in the robot bowl with the S blade.
Wash the leurd leaves, squeeze them well and break them or cut them into pieces.
Add them over the beans in the food processor and mix until a creamy composition results.
Optionally, a little walnut kernel can be added. If it is fried / browned, the more tasty the pasta will be.
And oil is optional. You can exclude it if you want a more dietary preparation.
Season the bean paste and leurd with salt and pepper.
Transfer to a saucepan or jar and store in the refrigerator.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.