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Butter-flavored butter

Butter-flavored butter

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The butter should be at room temperature.

Leurda washes well, under a stream of cold water, then is left to dry.

After the water has evaporated, cut the leurda into strips, put it in the robot together with salt and pepper to taste. Chop it until it becomes a paste, then add the butter at room temperature and mix with a silicone spatula until smooth.

We served it with toast and fresh vegetables.

Good appetite!

Ingredients for the marinated garlic recipe (in oil or vinegar)

  • 4 heads of garlic
  • 150 ml of vinegar
  • 150 ml white wine
  • 1 teaspoon salt
  • 1 teaspoon honey or sugar
  • 1-2 cloves
  • For flavoring
  • Mint
  • pepper of different colors
  • Mint
  • oregano
  • For the garlic in oil
  • olive oil or sunflower

I continue the stories about spices because I like them very much and because thanks to them the food can take unexpected turns. Maybe when I say "spices", you expect pepper, cinnamon and other aromatic seeds and only in a few cases you think of rosemary or basil or parsley. But these are also spices. Just like the ones I want to talk to you about today.

Wild garlic

In spring, the forests are filled with a plant known as wild garlic, due to the similarity of taste with ordinary garlic. Leurda is, however, a little softer than garlic, and its use is both raw, the leaves being put as a note of flavor in salads, sandwiches, or cooked, just as we cook spinach or stevia. A tasty option is to fry them in an oil bath, as a garnish, just as you can fry basil leaves. Or you can chop it and rub it with butter and salt, to get a flavored butter, or put in cream cheese.


Most often we eat it as a mustard, as a tip of flavor for meat or salmon dishes, but put in various dishes, horseradish gives a note of fresh spiciness. It is quite common in German and Austrian dishes, but can taste good in other dishes, from stews to soups and even in a burger.


These fruits are very present in the Mediterranean cuisine, because they come from there, and in our country they have appeared more in recent years with the Italian cuisine. Most often they are used in preserved form, either in brine, or in oil or vinaigrette. To make the most of their salty-sour taste, they must be added to dishes at the end because they lose their flavor when cooked. You can use them in stews (beef or fish), in salads, on pizza, in sauces or pasta. Once you have opened the jar of capers in brine, pour a little olive oil over it to prevent them from softening.

Butter cream with garlic and herbs

Nothing compares to a tender steak, browned on the grill, with a sauce that would compliment it perfectly. If you don't have a sauce to match, you can use a simple trick: butter flavored with garlic and herbs. & Icircl you can prepare and store for several days in the refrigerator or freezer.

It goes perfectly with beef, pork or a fillet of fish. The secret is to put the piece of meat on top of it as it is still hot to melt. In this way, the flavors will combine perfectly.

  • 100 g butter
  • 5 cloves of garlic
  • 2-3 strands of green onions
  • 1 bunch parsley
  • fresh basil
  • 30 ml oil
  • salt
  • pepper

The butter should be soft at room temperature. Peel a squash, grate it and chop finely. Finely chop the parsley and basil. Crush the garlic cloves.

Put all the ingredients, with salt and pepper to taste, in a mortar or bowl. Stir vigorously until a paste is formed and all the ingredients have been blended.

Put the butter cream in a plastic wrap and roll as tight as possible. Store in the refrigerator or freezer as a stick. Cut a piece and place it on top of the steak or fish, as soon as you have cooked them, while they are still hot.

The butter will melt nicely and the flavors will combine perfectly.

You have to see it too.

Pie with leurd - recipe

Dough ingredient:

  • 260 g white flour
  • 170 g very cold butter, cut into cubes
  • a pinch of salt
  • 2 tablespoons sugar
  • 60 ml of cold water
  • a tablespoon of apple cider vinegar

Ingredients for the filling:

  • 5.6 ties of leurd
  • 1 bunch of green onions or a large onion
  • 2 zucchini
  • 2 eggplants
  • 70 grams of cheese (brie or telemea)
  • 2 eggs
  • Salt
  • Pepper
  • oil

Dough preparation:

The flour and butter cut into cubes are mixed until a sandy mix is ​​formed. Add water and vinegar and knead well. After the dough has formed, form a ball. Cover with plastic wrap and refrigerate for at least 30 minutes. The dough is divided into 4 parts. Each part is spread in a very thin sheet and filled with the desired composition. Bake about 2 round pies in a pan. The oven starts at about 180 degrees and baking takes about 35, 40 minutes.

How to prepare the filling: Fry the eggplant with a little oil or butter. Do the same with the pumpkins. Also in a pan with a little hardened oil and onion and leurda. Drain the vegetables as well as possible. And then mix them. When the dough is ready, add the vegetables and slices of cheese. Lift the edges of the dough to form the pies. Add beaten egg and place in oven. It can be served hot or cold.

The recipe below has been developed and tested for you by Floriana Gabriela Secui. If you want to know more about Floriana, we recommend her blog - sweet green.
You can read an interesting article about the beneficial health properties of red sorrel microplants here:
Nutritionist's advice - Red sorrel

Hummus recipe with red sorrel and leurd


  • 250g chickpeas
  • 1 microplant box red sorrel
  • 15 yarns of leurd
  • 2 tablespoons tahini (susan sauce)
  • 1 tablespoon olive oil
  • the juice of half a lemon
  • 1 teaspoon cumin powder
  • salt never tastes good


1. We need to hydrate the chickpeas for 12 -14 hours. If we moisturize it, it will swell and boil much easier. After we let it soak - we boil it in lukewarm water. It will boil in about 2 hours. To check if it's boiled & # 8211 we try it with a fork - if it enters the chickpeas easily, it means it's ok. Change the water during boiling at least once to remove phytic acid from the chickpea shell, which creates bloating.

2. Leave the boiled chickpeas to cool, then put it in the food processor with lemon juice, oil and a little fresh water. I added about 50 ml of plain water. Process until it becomes a paste. Then add the salt, cumin, microplants from the red sorrel casserole and the finely chopped leurda. Process again until it reaches the consistency of a creamy paste!

The hummus is ready to serve! We decorated it with edible flowers and a few strands of red radish and red sorrel.

Nothing easier. Use a finer strainer and pass the rice through several waters. Then drain it and continue to wash it under running water until the water is clear.

Now that we've figured out what it's like with rice, let's move on to the best risotto I've cooked lately (according to the man)


  • Please leave us the written order (product, weight, quantity), delivery address, contact person and telephone number, to the e-mail address: [email protected]
  • Prices do not include shipping and refund costs.

We ship packages in the country weekly with DPD with the following prices:

  • for orders up to 250 lei transportation is 17 lei
  • for orders higher than 250 lei shipping is free (within the courier's range)

We ship internationally with DPD & # 8211 costs are determined by the weight of the packages and the destination country.

We also send with other courier companies or with the Romanian Post only at the clients' request.

From the receipt of written orders we need about 2 working days to prepare the package.

The payment it can only be done in advance, the package being sent when we receive the payment confirmation.

The recipe below has been developed and tested for you by Floriana Gabriela Secui. If you want to know more about Floriana, we recommend her blog - sweet green.
You can read an interesting article about the beneficial health properties of Perilla microplants here:
Nutritionist's Advice - Perilla

We are in the leurdei season (bear garlic) and surely after the winter we will want to introduce as many green plants in our diet. Our body feels the need for detoxification! At the same time, it seems that we are bored with the same banal dressings on top of our salads. We come to your aid with a super easy idea to prepare, but with a wonderful taste!

The leurd pate has a rather intense garlic taste & # 8211 slightly pungent, but which can be softened with the help of Perilla microplants that bring a slightly mentholated flavor to the dressing.

The recipe for Pateu de leurdă with green Perilla microplants


  • 150g pre-hydrated cashews
  • 20 leurd leaves
  • 1 microgreens pan Green knob
  • 1 tablespoon cold pressed olive oil
  • a quarter of a lemon
  • salt never tastes good
  • a drop of water for homogenization


We cut the Perilla microplants above the middle of the stem and wash them well with cold water.

Put all the mentioned ingredients in the food processor and mix until it turns into a thick creamy paste.

Surprise, that's all, the pate is ready!

We can serve the leurd pate either directly with salad or over a few slices of wholemeal bread. Salads can be seasoned with other microplants for example sunflower, sorrel, mustard!

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