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Wash the leurda, cut it a little and place it in the bowl of the robot together with the butter (at room temperature), salt and pepper to taste.
Mix for a few seconds and get a delicious pasta that we can serve (preferably on weekends) for breakfast with toast and fresh vegetables.
Gnocchi with leurd
I do not shy away from saying that in the spring I cook a lot of greens, I eat a lot of salads and, of course, I eat a lot of leurd. Usually, I add it to salads or make a sauce with a little oil and salt. But recently I decided to try the thermally cooked leurda, to add it to the food. I started with gnocchi and I do not regret at all leurda gives them an intense garlic flavor.
- 400 grams of boiled potatoes
- 50 grams of leurd
- 250 grams of flour
- a little butter
Method of preparation
To prepare the gnocchi, I boiled the diced potatoes and then chopped them well to make a puree. I put the leurda in a blender until a fine paste resulted and I mixed it well with the mashed potatoes, flour, salt and nutmeg, stirring to result in a homogeneous dough. If the dough is too soft, add as much flour as the dough requires.
I divided the dough into small pieces that I rolled over 6-7 aligned skewer sticks, keeping a small distance between them. It may not come out at first, but do not give up, they will come out in the end, and if necessary you can shape the dough by hand to result in the desired shape. Repeat the process until you run out of dough.
To cook them, I boiled water with salt and a little olive oil, and when it started to boil, I boiled gnocchi and let them boil for 2-3 minutes, until they rose to the surface. Be careful, depending on the size of the pot, it will be necessary to boil gnocchi in several rounds. To make them a little crispy, after boiling, I strained them and put them in the pan in a little butter, until they caught a golden crust.
Ingredient sos gorgonzola:
- 4 cloves of garlic
- a little olive oil
- 200 milliliters of cooking cream
- 50 grams of gorgonzola
- salt and pepper
- chili flakes
- a tablespoon of pine seeds
- parmesan race
I put on a medium heat a pan with olive oil in which I fried the diced garlic. Once fried, I added the cooking cream and seasoned with salt, pepper and oregano. When it started to boil, I added finely diced gorgonzola and stirred continuously until it melted and the sauce started to thicken. Then I added gnocchi to the gorgonzola sauce and mixed well.
To serve, I baked the pine nuts in a pan (without oil) and decorated gnocchi with them, sprinkled chili flakes for flavor and grated Parmesan to make everything tastier. Enjoy your meal!
Hummus with leurd and homemade glues
Because it's leurd season, today we prepared a delicious Hummus with leurd and homemade sticks.
Really delicious and healthy, I would complete!
And for the preparation of this recipe for hummus with leurd, as well as for the preparation of the recipe for hummus with dehydrated tomatoes, I turned to the wonderful advanced professional blender G21, about which you can read in more detail in THIS ARTICLE.
It is a reliable help in my kitchen and I use it very often.
If you want such an advanced professional blender G21, you can buy it from Una Doua online store.
I really recommend it with all confidence!
- 800 g canned chickpeas from Sun Food
- 2 teaspoons of tahini
- 2 cloves of garlic
- 1 leurd link
- salt to taste
- lemon juice
- 1 knife tip with cumin
- 4 tablespoons extra virgin olive oil
- paprika, for decoration
- green parsley for decoration
Preparation time: 6-8 minutes
[preparation title = & # 8221Preparation & # 8221]
We prepare the ingredients for Hummus with leurd
We open the canned chickpeas and put their contents in two sieves, because we will make the hummus in two colors.
We will use some of the liquid from it to homogenize the hummus.
We clean the garlic and put it on the smallest grater.
We wash the leurda and chop it finely.
Squeeze the juice from a not very large lemon.
We bring the rest of the ingredients to the work table.
Hummus preparation with leurd
Put in the blender bowl 1/3 of the liquid from a can of chickpeas, half of the lemon juice and 1 tablespoon of oil.
Add the drained chickpeas, then a teaspoon of tahini, grated garlic and turn the blender on low speed, then gradually increase it.
If the chickpea paste is too thick, add more of the stopped liquid.
Sprinkle a little salt and a little cumin powder, then taste the composition and match the taste with the necessary ones.
Then we take out the hummus in a bowl, using a long-tailed spoon.
We put again in the blender container 1/3 of the liquid of a can of chickpeas, half of the lemon juice, 1 tablespoon of oil and the chopped leurda.
Add the chickpeas, drained from the second can, a teaspoon of tahini, a little salt and a little cumin.
We start the blender again at low speed, then we increase it, gradually and we drop more liquid, until we obtain a homogeneous paste.
Remove the hummus with leurd from the container and add it over the simple one, in the middle of it.
We create some spoon ditches and drip a little olive oil there.
Decorate it with chickpeas, paprika, green parsley and chopped leurd.
We serve the delicious Hummus with leurd with homemade sticks, which I prepared according to this recipe.
Olive paste recipe with chickpeas
250 grams of pitted kalamata olives
100 grams of pre-cooked chickpeas (I used canned)
2 cloves of garlic
three pieces of anchovy fillets
25 grams of butter
two tablespoons of sour cream
juice from half a lemon
- Preparation for the recipe for olive paste with chickpeas
- Put the olives, chickpeas, garlic, sour cream, pieces of anchovies, butter and lemon juice in the food processor (or mini-shredder).
- Mix well with the robot until everything turns into a homogeneous paste.
- Let cool for at least half an hour and then serve on crispy slices of bread.
Have a good appetite!
Other appetizer recipes:
He had an appetizer with turkey (click here for recipe)
Appetizer with avocado and tuna(click here for recipe)
Mushroom paste with walnuts and anchovies (click here for recipe)
A new recipe: Nettle food with leurd
We thank the Lord that he has blessed us to enjoy these goodies again this year!
I was caught working and I couldn't share the new nettle recipe:
Nettle food with leurd
How to proceed:
I'm thinking about how many people I'm going to cook. I take a good handful of nettles for each person who will eat this food. I clean them well and wash them in about 3-4 waters.
I then drain them. Then I take a handful of leurd or a handful of leurd for each one and wash it well and let it drain.
In the enameled cast iron pot or in the Teflon Wok pan, pour a good tablespoon of coconut oil. Separately, heat a 300-400 ml cup of soy milk in a bowl.
Add the nettles and leurda to the melted coconut oil and mix well. Then I pour the hot milk over them and mix them well. Nettles and leurda soften and decrease in size.
Over the pot, place the lid of the cast iron pot or a lid with a steam outlet. The nettles swell and from time to time lift the lid and mix. I keep an eye on the pot, because the soy milk foams and catches fire when the nettles start to boil. Add a pinch of salt and mix. I turn on the heat and let them simmer for about 10 minutes under the heavy cast iron lid. Then I turn off the heat and leave them under the lid for a quarter of an hour.
Meanwhile, boil the polenta.
Until the polenta cools, turn the nettles over in a bowl where they can mix well with the hand mixer.
On large flat plates, pour 3-4 tablespoons of nettle puree and 2 tablespoons of polenta and then call the children to eat & # 8230
After we leave the post, on the plate, I add a boiled or soft-fried chicken egg or two…
I use this recipe in the second part of the nettle season when the nettles are well grown, when they are more and older.
In the first part of the season, I use more nettle salad with onion and oil or avocado.
Thank God for this gift: nettles!
This year, we filled our freezer with nettles and leurd, to extend the season a bit…
The binomial name was determined by the famous Swedish scientist Carl von Linné in volume 1 of his work Plant species of 1753. 
Many other names have been proposed but have never been imposed (see infobox) except Allium latifolium, described by the French botanist and politician Jean-Emmanuel Gilibert in the 1795 supplement to his work Exercitia phytologica quibus omnes plantae europeae of 1792. 
The epithet is derived from the Latin word (Latin ursinus = of the bear, referring to the bear),  due to the fact that the brown bear consumes plants with pleasure after the hibernation period, in order to gain strength. Germanic tribes believed that this plant was the source of bear power and fertility.
One hypothesis discussed is that Allium ursinum to have been one of the best known Nordic species of this genus for the ancient Greeks. 
The first evidence of human use of wild garlic dates back to the Mesolithic period (Middle Stone Age) which is supported by archaeological discoveries in Barkjær. (De) (Denmark), where a leaf impression and evidence of a Neolithic settlement were found, the last periods of the Stone Age (Culture of Cortaillod (Fr) ), namely Thayngen-Weier in Switzerland, where a high concentration of pollen from leurd was found in the settlement layer, interpreted by some as evidence of the use of leurd as fodder. 
Wild garlic is distributed in almost all of Europe except the Mediterranean evergreen region and the Great Hungarian Plain to West Asia (Asia Minor, Caucasus). It grows at altitudes from sea level to 1900 meters,  so in our country, especially in the forests of Muntenia, Transylvania and Southern Moldova  but also in the Republic of Moldova, preferring shrubs and moist forests and shady deciduous (hornbeam beech, ash, oak), with rotten foliage, laid on loose soils, rich in humus and weakly acidic.
- Leaves: they are basilar, convex, with a single main vein, long petiolate, 20 cm long, elliptic lanceolate, 5-7 cm wide, dark green on the upper side and light green on the lower side. The top is shiny, the bottom is matte. The nervation is parallel, more prominent below. It emits a strong smell of garlic. The young, young leaves are harvested in March and April, before flowering, because their aroma begins to decline, and subsequently develops a bitter taste as the plant begins to bloom.
- Flowers: small, white to white-yellow, hexapartite (star-shaped) with a short pedicel are grouped in umbels of 15-20 flowers, small, white, bloom in April-May which are edible being eaten raw like the leaves, finding hermaphrodites - have both male and female organs. They are pollinated by bees and other insects.
- Bulbs: ensures the survival of the plant from one year to another. Each bulb develops a single basal leaf that is narrow, elongated, edible, collected in September and October, being eaten raw or cooked, often used as a substitute for capers (Capparis spinosa). The color is green.   
- Fruit: it is a small capsule with black seeds.
A. ursinum, leaves nearby
Allium ursinum can be confused primarily with two very similar, harmful and sometimes lethal plants:  
- which appears in mid-April, with bell-shaped flowers without the smell of garlic after crumbling, appearing simultaneously with the leaves. They are like the described species wide-oval, but on both sides glossy. The leaves grow on the same stem they contain. It does not have a bulb but a horizontally swollen root. whose leaves appear as early as March, being without the smell of garlic after shredding, on both sides glossy and elongated-oval. It grows on the same stem that they comprise. It develops a prominent bulb like onion in about 20 cm depth. But the species blooms only in autumn.
Furthermore, the plant can be confused with young specimens of the poisoner Arum maculatum (fruit of the earth) that appears from the beginning of April with leaves without the smell of garlic after crushing, with arrow-shaped leaves that have horizontal reticules, quickly becoming quite wide, and a bulbous rhizome or with the harmless and tasty | Allium paradoxum (strange onion, with elongated-apical fruits and a smell of garlic after shredding that has flowers similar to teardrops.
Allium paradoxum flowering
Colchicum autumnale (March / April)
Colchicum autumnale flowering (autumn)
Convallaria majalis bloomed
In the fresh state, the leaves contain about 0.005% aliina, while in the dry ones a content of 0.07% was determined, further about 0.007% volatile oil consisting of sulfide derivatives that are formed after entrainment with water vapor from precursors aliina type. The chemical composition is very similar to that of the product Allii sativi bulbus. The leaves of the species also contain flavonic derivatives and small amounts of prostaglandins A, B and F. 
Leurda also contains carotenoids, vitamins A and C, B-complex vitamins, levulose, complex essential oil, mineral salts, calcium, iron, phosphorus, sodium, magnesium, copper and protein. 100 grams of leurd contains only 60 calories, representing only 3.05% of the total of 2000 calories recommended daily to an adult. 
The leurd leaves are therefore very tasty, being used in the preparation of salads, fasting or meat dishes, in soup, broth or as the main ingredient for a sauce that can be a substitute for a Pesto instead of basil. See 36 recipes below in "External Links".
Leurda in a jar preserved in oil or vinegar is a delicious way to keep the aroma of this plant for the winter, being very appreciated. Furthermore, it can be cut and frozen or dried (for example a tea). The flowers have a delicate aroma and are suitable for decorating salads. You can also prepare butter with leurd under the addition of salt and pepper which is delicious in combination with various meats or grilled vegetables.
Medicinal effects Change
Leurda has a depurative, detoxifying, antiseptic, antiviral, antimicrobial, immunomodulatory role, antihypertensive action, peripheral vasodilator, hypocholesterolemic, antithrombotic, blood thinner and antiplatelet, bronchodilator, expectorant and antitum. In the form of infusion or decoction, it is indicated in hypertension, atherosclerosis, lowers cholesterol, biliary insufficiency, upper respiratory tract disorders, insomnia, dizziness, depression, gout, heart disease, gastrointestinal diseases, dysentery, intestinal parasites, diseases , flu or headache. In external use, in the form of poultices or compresses, leurda relieves the symptoms of chronic skin lesions, scrofula, herpes, boils, eczema or rheumatic pain. 
Plants are derived from seeds that can be bought for example over the internet. In the garden, leurda needs a well-drained soil that must be kept moist at all times, but without the water puddling. The bear's garlic will quickly form a green carpet and will be a handy spice until early summer. After it disappears, make room for other plants or flowers, but be careful: if planted next to vegetables, it will inhibit their growth. 
Butter paste with leurda - Recipes
GoostoMix recipes are adapted to the community Thermomix and are not Vorwerk tested.
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Butter paste with leurda - Recipes
Wild garlic, or Allium ursinum, is a herbaceous, perennial plant. It is often used in food, having a taste similar to that of garlic.
Leurda can reach a height of 30-50 cm. It has 2 elliptical-lanceolate and long petiolate leaves. The type of fruit is achene. It has a strong garlic smell. It is spread in forests, in the shade of large trees. It blooms in April & June. It is edible as long as it does not bloom, and summer disappears completely. Leurda is widespread throughout Eurasia, especially Eastern Europe and the Caucasus.
Leurda is widespread in most of Europe. It grows in forests with moist soils, preferring slightly acidic conditions. In the British Isles, colonies are often associated with blueberries, especially in ancient forests. This is considered a kind of old indicator of the forest.
The leurdà leaves are edible, being used in the preparation of salads, as medicinal plants, cooked as vegetables, in soup or as an ingredient for a sauce that can be a substitute for pesto instead of basil. The stems are preserved by salting and eaten as a salad in Russia. A variety of Cornish Yarg cheese has a crust covered with wild garlic leaves. The bulb and flowers are also edible. It is used to prepare herbal cheese, a specialty for Van in Turkey.
The first evidence of human use of leurde comes from the Mesolithic settlement of Barkær (Denmark), where a leaf impression was found. In the Swiss Neolithic locality of Thayngen-Weier (Cortaillod culture), a high concentration of pollen from leurd was found in the settlement layer, interpreted by some as evidence of the use of leurd as fodder.
Plants that can be confused with leurda include the valley lily, Colchicum autumnale, Arum maculatum and Veratrum viride, all of which are poisonous. Rubbing the leaves between your fingers and checking the smell of garlic can be helpful. When leurd leaves and Arum maculatum first appear, they look similar, but Arum maculatum leaves have irregular edges and many deep veins, while leurd leaves are convex with a single main vein. The lily leaves in the valley are paired, green and come from a single red-purple stem, while the leurd leaves appear individually and are green.
Leurd butter or leurd butter, as you would say, is also a miracle and no spring should pass without this indulgence. The best part of the story with leurda is that although it tastes and smells of garlic, after it has been eaten and enjoyed, no matter how, it leaves no traces. I mean, if you ate leuda, your mouth doesn't smell!
The really good leurda must be very fresh and if you don't have it behind the house, in the garden, then from the market you have to buy only very fresh leurda, not the tufted and plump one that has no taste or aroma. It must be prepared immediately because it fades quickly and if it has happened, it is no longer good for anything.
It goes perfectly with spinach food, any kind of salad, stevia food, tarts and frittata.
Leurd butter is an addictive delicacy that you will miss until next spring.
- 200 grams of fatty butter
- 100 grams of well-dried salted cheese
- 3-4 bundles of leurd
- salt, pepper, if you want and a little dried hot pepper, all if you want
Leave the butter at room temperature. The cheese must be unwrapped somehow, given through a grater or in a blender. In the blender it works best. Gradually add the butter and mix well with the cheese. Finally add the washed and well drained leurda before and cut into thin strips. Homogenize everything with a few pulses in the blender. Add salt or pepper or hot pepper, if you feel the need. Remove everything on a cling film, form a roll and leave it to cool for an hour or two.
All you have to do is spread the butter on toast. With black tea sweetened with honey is a poem & # 8230
Cake with leurda
When I send my husband to the market, I give him the list of what he has to buy in vain. Either he buys me less or not at all, or he buys me more. So it was with leurda. I told him to buy 3 ties and he came to my house with 5 ties. Of course I had to listen to a long story & # 8230 how he came to buy more links. I was thinking, what would it be like to tell him to buy me a pair of shoes and he would come home with three pairs. It wouldn't be bad at all!
Returning to the recipe, this is not complicated, you simply make a bread dough to which you add finely chopped leurda leaves.
We wash the leurda leaves and chop them finely. Over the yeast rubbed with a teaspoon of sugar add 100 ml of water, mix and leave to rise for about 10 minutes.
I put water, salt, a tablespoon of oil, flour, yeast and finely chopped leurda in the bowl of the robot. I started the robot and left it to knead until the dough becomes homogeneous, slightly elastic. If you don't have a robot, knead the dough manually. It's not hard!
Cover the dough with a towel and leave it to rise for 30-45 minutes, until it doubles in volume.
Put the dough on the work surface, slightly floured, and divide it into 7-10 pieces. From each piece, spread with a rolling pin a sheet that is fried in hot oil on each side.
These cakes are very tasty. You can replace Leurda with green garlic.
Wild garlic. Benefits, recipes and places where you can find it
Leurda, also called "Wild Garlic" due to its smell, is a plant that appears in spring and grows in ash, beech or oak forests. It is also called "Bear's Garlic" because it is one of the pleasures of the bear just out of hibernation.
It is a wild plant, whose bright green leaves are glossy and flat. Moreover, it can also be recognized due to the small white poppies.