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Lorraine salad

Lorraine salad


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Leurda washes, then chops with a knife.

Peel the onion and finely chop.

Mix leurda with onion and add salt to taste.

In a cup, put three quarters of water, a tablespoon of sugar and the rest of the vinegar. Stir until the sugar melts, then add over the leurda.

Stir, and at the end, add 3-4 tablespoons of oil.


LEURDA SALAD WITH EGGS

It's leurd season and it's a shame not to take the opportunity to eat it as often as possible. It's so tasty, you can make a lot of combinations and it's quite cheap. at home I did a leurda salad with eggs , fresh and delicious.

  • 2 bundles of leurda maricele
  • 4 boiled eggs
  • 5-6 ridichi
  • 2 green onions (or 1 small dried)
  • 3-4 tablespoons of olive oil
  • juice from half a lemon
  • salt to taste

Method of preparation leurda salad with eggs

We wash and dry leurda and boil eggs for 5 minutes, then peel them. Being the day after Easter I had red eggs that I used in the salad.

In a bowl put chopped leurda, sliced ​​eggs and radishes, finely chopped onion, oil, lemon juice and salt to taste.

Mix gently and serve the salad immediately. It is so good and beneficial that you have to prepare it at least once. leurda salad with eggs .Good appetite !

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Recipe: Salad of leurda

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Information

Quince storage

They are harvested in late autumn (October). After harvesting, they must be kept on the shelves for at least 2-3 weeks.

Tips | The chef | Thursday, June 11, 2009

Keep cauliflower, leek

Cauliflower - wraps in its green leaves and binds well. It can also be wrapped in newspapers and.

Tips | The chef | Thursday, June 11, 2009

Remove the barrel odor

Eliminates the unpleasant smell of the barrel as follows: Winter pickles are also made in oak barrels whose size depends.

Tips | The chef | Thursday, June 11, 2009

Canned tips

Tomato juice - to keep the winter, you don't have to put preservatives on it! It's enough from the moment.


Cranberry dish salad

If we were to look at the first two recipes in the series of those based on leurd (cream soup and rice with leurd) then we could certainly say that the latter is the easiest.

Light, light but what could be better than some cheerful tomatoes in combination with cucumbers, baked peppers, smoked ham, parmesan and leurd? Colors and flavors exactly as we find them in the market: alive and gathered from grandma's summer garden.

For two people, our shopping list looks like this:

& # 8211 8 cherry tomatoes
& # 8211 a cucumber
& # 8211 two baked peppers
& # 8211 half of leurd link
& # 8211 half lettuce
& # 8211 parmesan
& # 8211 smoked ham
& # 8211 for dressing: balsamic vinegar, olive oil, French mustard

Prepared as in the picture, mixed and gradually befriended with the sauce, the ingredients will reveal their flavors and cool you in the heat outside. Plus it's a good surprise idea for your loved one, isn't it?


Eggplant salad with egg

Leurda can successfully replace garlic and is very healthy. Here's a leurd salad with egg that you'll love!

1. Boil eggs and then clean. A boiled egg yolk is rubbed and rubbed with oil and lemon juice to make mayonnaise.

2. Leurda is washed and finely chopped, then placed in a bowl with the eight boiled and finely chopped eggs and the egg white used for mayonnaise.

3. Add mayonnaise, mix gently and refrigerate for 30 minutes.x2

4.5 / 5 - 2 Review (s)

Why it is good to eat leurda: 5 benefits on the body

The leaves, which are harvested in April and March, are the most nutritious.

Indicated in slimming belts

In 100 grams of leurda there are 19 calories and 2.2 grams of fiber, being recommended to people on a diet. At the same time, leurda contains vitamin C (150 mg per 100 grams), as well as calcium (76 mg per 100 grams), magnesium (22 mg per 100 grams), potassium (336 mg per 100 grams) and sulfur (61 mg per 100 grams). In order not to lose its nutritional value, it is best to eat it fresh, in the form of salads, having a strong detoxifying role and cleansing the blood of toxins.

It lowers blood pressure

The active substances in leurd leaves help the body produce certain enzymes that regulate blood pressure. For best results, take a 30-day cure with leurda tincture. Dissolve 30 drops of tincture. Follow this treatment twice a day. Leurda has a vasodilating effect.

Accelerates the healing of seasonal colds

Due to its antiviral and antibiotic properties and the content of allicin (a substance also found in garlic and onions), leurda behaves like an antibiotic. Thus, it speeds up the cure of viruses, flu, colds and tonsillitis. It also helps stimulate the immune system, because it abounds in minerals and vitamins.

Indicated in iron deficiency anemia

Iron deficiency in the body, known as iron deficiency anemia, can also be treated with the help of leurde. Eat 150 grams of fresh leurda leaf salad for a month.

The leurda juice, dissolved in a little water, is also effective. You can get it from two or three coats of fresh leurda leaves, which you pass in a blender. You can also add a little lemon juice.

Useful in joint pain

Unpleasant joint pain, which occurs especially with sudden changes in temperature, can be relieved if you use poultices with leurda leaves. Finely chop a few leaves, then wrap them in a piece of gauze, which you apply on the painful area. Leave on for 20-30 minutes, then rinse with warm water.

Leurda is not indicated for breastfeeding mothers, as it can give an unpleasant taste to breast milk. At the same time, people with gastric disorders should consume it with caution.


Why it is good to eat leurda: 5 benefits on the body

The leaves, which are harvested in April and March, are the most nutritious.

Indicated in slimming belts

In 100 grams of leurda there are 19 calories and 2.2 grams of fiber, being recommended to people on a diet. At the same time, leurda contains vitamin C (150 mg per 100 grams), as well as calcium (76 mg per 100 grams), magnesium (22 mg per 100 grams), potassium (336 mg per 100 grams) and sulfur (61 mg per 100 grams). In order not to lose its nutritional value, it is best to eat it fresh, in the form of salads, having a strong detoxifying role and cleansing the blood of toxins.

It lowers blood pressure

The active substances in leurd leaves help the body produce certain enzymes that regulate blood pressure. For best results, take a 30-day cure with leurda tincture. Dissolve 30 drops of tincture. Follow this treatment twice a day. Leurda has a vasodilating effect.

Accelerates the healing of seasonal colds

Due to its antiviral and antibiotic properties and the content of allicin (a substance also found in garlic and onions), leurda behaves like an antibiotic. Thus, it speeds up the cure of viruses, flu, colds and tonsillitis. It also helps stimulate the immune system, because it abounds in minerals and vitamins.

Indicated in iron deficiency anemia

Iron deficiency in the body, known as iron deficiency anemia, can also be treated with the help of leurde. Eat 150 grams of fresh leurda leaf salad for a month.

The leurda juice, dissolved in a little water, is also effective. You can get it from two or three coats of fresh leurda leaves, which you pass in a blender. You can also add a little lemon juice.

Useful in joint pain

Unpleasant joint pain, which occurs especially with sudden changes in temperature, can be relieved if you use poultices with leurda leaves. Finely chop a few leaves, then wrap them in a piece of gauze, which you apply on the painful area. Leave on for 20-30 minutes, then rinse with warm water.

Leurda is not indicated for breastfeeding mothers, as it can give an unpleasant taste to breast milk. At the same time, people with gastric disorders should consume it with caution.


Leurda salad and sana sauce

Didn't you miss eating something very light? What would a salad with greens and vegetables look like? With a light and very fragrant sauce? I missed it and took advantage of the fact that I found leurda at the market and fresh celery again, so I set to work.

Ingredient:
& # 8211 2 links leurda
& # 8211 3 eggs
& # 8211 a fat red pepper
& # 8211 canned corn
& # 8211 3-4 celery stalks
& # 8211 200g chicken breast pastrami
& # 8211 400ml sana
& # 8211 3 tablespoons light mayonnaise
& # 8211 2 teaspoons dried oregano
& # 8211 4-5 green basil leaves
& # 8211 ¼ teaspoon ground nutmeg
& # 8211 salt and pepper to taste
& # 8211 6 digits (optional)

I washed the leurda well and chopped it finely.

I then cut the celery stalks into cubes.

I did the same with the bell pepper.

As we cut the ingredients, we put them in a large salad bowl. I cut cubes and chicken pastrami and added it to the bowl.

I boiled the eggs in salted water for 10 minutes (I calculated 10 minutes from the moment they start to boil), then I cleaned them and cut them into cubes.

Add the corn kernels, drained well.

Then add the finely chopped basil (don't forget to wash the leaves well before chopping them).

For the dressing I mixed sana, mayonnaise, salt and pepper, oregano.

We also laugh at the nutmeg, because it's a shame to use the nut from the envelope, ready to be ground, it has nothing to do with the aroma of freshly ground nutmeg. Then mix with a fork until well blended.

Then I poured the dressing over the salad and mixed.

If we choose to serve the salad in buns, now is the time to cut the lid of the buns and carefully dig out the core.

We fill each bun with salad and place it nicely on a plate.

Although it is a recipe more than easy to prepare, the final result looks very good, maybe because it is such a brightly colored salad. It is an excellent appetizer for Easter, especially if you serve lamb as a main course or other heavy foods. You're welcome!


Tulcea pike caviar salad, registered as a Protected Geographical Indication in the EU

The European Commission approved on Friday the application for registration of the Tulcea Pike Salad Salad in the register of protected geographical indications in the European Union, according to a communiqué of the institution.

The salad is a cream based on pike caviar, sunflower oil, mineral water and lemon juice and is produced in the traditional way in the Tulcea area, in the Danube Delta.

Rom & acircnia previously had seven products registered on European quality systems, of which six Protected Geographical Indications (PGI): Cheveni de Săveni, Magiun de prune Topoloveni, Salam de Sibiu, Novac smoked from Țara B & acircrsei, smoked Danube mackerel and C & acirco. The Telemea de Ibănești product is registered on the Protected Designation of Origin (PDO) quality system.

The European Commission has also submitted documentation for other products for the purpose of obtaining European protection, of which four for the quality system Protected Geographical Indication: Dobrogean pie and one product Traditional carp caviar salad for gaining European protection Traditional Specialty Guaranteed, according to Agerpres.


5 simple recipes with leurda in the foreground. Salad, pasta, soup, broth, tart… Healthy, easy to cook and, especially,… to eat!

Salads and sauces based on leurd complement any main dish, but with leurd you can cook different goodies that can be themselves "autonomous" dishes that can sit on any table, on any occasion. Fanatik presents 5 prescription , 5 variants of culinary combinations in which leurda plays the main role.


Leurda salad and sana sauce

Didn't you miss eating something very light? What would a salad with greens and vegetables look like? With a light and very fragrant sauce? I missed it and took advantage of the fact that I found leurda at the market and fresh celery again, so I set to work.

Ingredient:
& # 8211 2 links leurda
& # 8211 3 eggs
& # 8211 a fat red pepper
& # 8211 canned corn
& # 8211 3-4 celery stalks
& # 8211 200g chicken breast pastrami
& # 8211 400ml sana
& # 8211 3 tablespoons light mayonnaise
& # 8211 2 teaspoons dried oregano
& # 8211 4-5 green basil leaves
& # 8211 ¼ teaspoon ground nutmeg
& # 8211 salt and pepper to taste
& # 8211 6 digits (optional)

I washed the leurda well and chopped it finely.

I then cut the celery stalks into cubes.

I did the same with the bell pepper.

As we cut the ingredients, we put them in a large salad bowl. I cut cubes and chicken pastrami and added it to the bowl.

I boiled the eggs in salted water for 10 minutes (I calculated 10 minutes from the moment they start to boil), then I cleaned them and cut them into cubes.

Add the corn kernels, drained well.

Then add the finely chopped basil (don't forget to wash the leaves well before chopping them).

For the dressing I mixed sana, mayonnaise, salt and pepper, oregano.

We also laugh at the nutmeg, because it's a shame to use the nutmeg from the envelope, ready to be ground, it has nothing to do with the aroma of freshly ground nutmeg. Then mix with a fork until well blended.

Then I poured the dressing over the salad and mixed.

If we choose to serve the salad in buns, now is the time to cut the lid of the buns and carefully dig out the core.

We fill each bun with salad and place it nicely on a plate.

Although it is a recipe more than simple to prepare, the final result looks very good, maybe because it is such a brightly colored salad. It is an excellent appetizer for Easter, especially if you serve lamb as a main course or other heavy foods. You're welcome!


Video: Paul Young Tastes Deans Moroccan Sunset Salad. Lorraine


Comments:

  1. Thane

    It is evident you have been wrong ...

  2. Hastings

    What an interesting thought.

  3. Jagur

    You are not right. I can prove it. Write to me in PM, we will talk.



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