Stuffed leeks ♥

Preparation steps

• ♥ STUFFED LEEK Leek is this fine, stuffed with meat or cheese. We need a thicker large leek 1-2 pieces for some 8-10 pieces, ie tubes Wash the leeks clean (cut off the end with the roots), cut into pieces 5-7 cm long. Then carefully squeeze the middle with your fingers so that the filling trumpets are obtained (see the picture on the collage). The resulting pieces must have at least 2-3 layers of leeks. Finely chop the resulting leek inside and bacon. Finely chop the red onion as well as the garlic. Saute the onion first in a little oil, then the leek and bacon, then add the minced meat and sauté it briefly to change color and release some juice. Drizzle with a little water, add beer about 1 / 2- 1 dcl until the meat softens. Leave the meat with leeks to cool, then add cream, egg, parsley, spices as desired and bread crumbs (you can put in place of oat bran) to combine the mixture with the meat for filling. One part of the mixture (leave the filling as a base for a refractory dish in which the stuffed leek will be baked on a mixture of stewed meat and leek. Fill the hollowed leek with the prepared meat filling. There are two variants to wrap each piece in foil and boil. Briefly in water to soften ..or how I carefully browned a little more in the bowl in which I prepared the filling mixture.Fry the leeks in olive oil or homemade fat. and between vertically pieces of stuffed leek .. Bake in a preheated oven for about 20 minutes.It can be drizzled with cream and eggs (1 egg 2 tablespoons cream) and grate a little hard cheese towards the end ... You can without cream and eggs so I made once served, it's also good..but a little juicier like this..It can also be drizzled with béchamel..and at the end grate a little cheese and when serving we like to grate a little grano padano cheese. ONE ROASTED LEEK II 3 large leeks; 20-25 g of grated edam2020 dag gaude. 20 dag of grated Trappist, 2-3 dl of bechamel sauce .. a little bacon or prosciutto Preparation: It is best to prepare one large leek per person. Leek is cleaned, cut a small part of the green leaves on top and cut into equal parts 6-8cm long. put boiling leeks in boiling salted water for about 10 minutes. . Then take it out and strain it. Arrange the cooked leeks in a greased refractory bowl and fill them with cheese and fried bacon or prosciutto, pour bechamel over them and grate three types of hard cheese (edam, gouda, trappist, grano padano or cheese you like). Put everything together in the oven at 180 ° C and bake for about 20 minutes. Serve warm, optionally with the addition of toasted bacon or prosciutto. The side dish to this dish is of course first-class potatoes that are cooked in their shells. The Irish are known for the best potatoes in the world, but potatoes from our climate can also serve as a worthy substitute.
• These recipes can be adapted to both Chrono and LCHF diet .. I prepared in two versions..by the lchf system with allowed foods..and in another version on request .. Spices that go well with leeks are parsley, basil, sage, thyme and juice and zest of lime or lemon. Here is another recipe ♥ BAKED LEEK Wash and slice the leeks well. Here MORE about leek preparation Mix marscapone cheese, cooking cream and spices in one bowl. Add the leeks to the mixture and mix everything together lightly. Coat the baking dish with olive oil or butter and add the mixture. Sprinkle with parmesan and place in an oven preheated to 180 ºC for about 20-25 minutes, depending on your oven. More about leeks on Coolka. The ancient peoples used it as a food, spice and medicine, and there is no reason to give up its benefits today, especially since it goes well with mushrooms and meat. It is worth mentioning the advice given by some nutritionists - chop well-washed leeks and let them stand for five minutes before adding to the dish. Then its most valuable ingredients are released. And don’t overcook it. Leek is finer and tastier if you freeze it before cooking the stew. The beautiful green color of leek will remain that way if you do not overcook it and immerse it in cold water immediately after cooking. It will go well with roasted pumpkin as a salad or side dish that you will not forget. For a special taste on the palate, pour over olive oil and sprinkle with fried pine nuts. ♥ And recipes by me in search ♥
• MEDICINAL PROPERTIES: Leek is valuable because of its phytochemicals. Phytochemicals, often called phytonutrients, are biologically active plant molecules that, in cooperation with vitamins and minerals, have a beneficial effect on health. They have the ability to modulate the body's metabolism. They also have a protective effect because they strengthen and improve the defense mechanisms in the body. Leek and its relatives contain thiosulfonates which, by cutting or crushing vegetables, turn into sulfides. These substances act as natural antibiotics, lower blood pressure, strengthen the immune and vascular system, lower cholesterol, activate enzymes involved in detoxifying the body, have a role in preventing malignancies. Leek can be eaten raw or cooked, which does not reduce the value of phytochemicals. loss of micronutrients can not be avoided by culinary preparation. To prevent a pronounced loss of valuable ingredients during cooking, it is recommended to put leeks (as well as other vegetables) in hot water instead of cold. intake of 3 to 5 meals of vegetables, which will occasionally include leeks, regardless of whether they are raw or cooked vegetables, whether they are fresh, frozen or canned. One meal of vegetables consists of: 1 cup of raw leafy vegetables; ½ cups of other vegetables (raw or cooked); ¾ Cups of vegetable juice. Leek is also excellent in salads. Leek is very rich in essential oil, which stimulates the secretion of digestive juices in the digestive organs, and has a good effect on the excretion of urine.