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Spinach salad with leurda

Spinach salad with leurda

Chop the spinach and leurda. Cut the radishes and tomatoes into slices. Mix all the ingredients in a bowl.

Peel boiled eggs, cut into quarter lengths and spread on salad. Sprinkle sliced ​​onions on top.

The vinegar is mixed with salt and pepper, the oil is incorporated, beating with a whisk.

The dressing is poured on the salad.


Egg salad, avocado, spinach and arugula

Today I walked all day long. Not exactly from the first hour, but enough to make our evening on the streets and in the shops. Among the things we returned home with & # 8211 a lot of vegetables, lemons, bananas, mixtures of seeds and nuts, canned chickpeas, chicken eggs and quail, we also had two edible seedlings. An already large thyme and lemon, which will arrive in our garden after it warms up a bit.

Anyway, I didn't want to talk about our shopping tonight, but about the salad we ate today at lunch with Lau.

I decided to post a salad, because I noticed that they have been missing from the site lately. And not because I wasn't ready (Aoleu!).

But I 'm not boring you anymore, so & # 8230.


The benefits of leurda and what we can treat with it

Treats gastrointestinal disorders

Having very strong healing properties, leurda is effective in treating indigestion, biliary insufficiency, abdominal colic, bloating and dysentery. It also helps destroy intestinal worms.

Purifies the body

The leurda leaves are truly miraculous, having depurative properties and the ability to purify the blood, liver, stomach and intestines.

Treats nervous system disorders

Helps treat insomnia, stimulates memory, combats moments of slip, depression and anxiety.

It relieves kidney problems

In addition to the other benefits of leurde, it also has the ability to clean the kidneys and bladder. It also eliminates excess uric acid which is very harmful to gout sufferers.

Treats respiratory diseases

In conditions such as bronchitis, pulmonary tuberculosis or upper respiratory tract infections, such as the flu or cold, leurda has miraculous effects and is an extremely useful natural remedy. It also relieves respiratory failure caused by coughing.

Prevents diseases in the brain

Leurda eaten regularly can prevent Alzheimer's disease and dementia. Moreover, because of the substances it contains, it helps to increase the activity of the brain, stimulating memory and concentration.

Treat rheumatism

Used externally, it has miraculous effects in combating rheumatism, and the leaf poultices are the ones indicated.

Heals wounds

Also for external use, leurda effectively treats eczema, herpes, hard to heal wounds, scrofula and other chronic skin diseases. Poultices with leurda leaves can be used for boils.

Treats cardiovascular diseases

Helps cleanse the blood of toxic substances, reduces high blood pressure, lowers cholesterol and prevents strokes.

Eliminates the effects of smoking

Leurda is also beneficial in smoking because it can remove the harmful effects of nicotine from the body.


Photo: leurda salad , Shutterstock

Spinach nest with leurd pesto

I seem to enjoy spring the most when I turn the markets green. Spinach, leurd, nettles as if the whole universe was one color. It is a pity not to take advantage of this season to fill ourselves with the energy that nature offers us. So today I propose a breakfast recipe in which the ingredients are the stars of the season: spinach and leurda, a kind of ying and yang that complement each other perfectly! Spinach nest with egg, bechamel sauce and leurd pesto.

Ingredients for two servings:

Sos bechamel:

  • 25 grams of flour
  • 25 grams of butter
  • 250 ml of milk
  • Salt
  • Pepper
  • Nutmeg
  • 2 eggs

Pesto de leurdă:

  • a strong hand of leurd
  • 1 clove of garlic
  • 20 grams of parmesan
  • 10 grams of pine seeds
  • Olive oil
  • Salt

First step:

I washed the spinach and leurda:

I melted the butter in a pan and hardened the spinach together with the leurda:

When they hardened, I placed them in the shape of a nest in a tray lined with baking paper:

Step two

Bechamel sauce is called a "mother" sauce because once you prepare it you can make variations on the same theme and get at least five more sauces composed by adding ingredients. Dating from the 17th century, the basis of this sauce consists of the hot mixture of flour with butter known to us as rântaş or roux, a term used widely. So I melted the butter in a saucepan and then added the flour. In a few seconds the flour made a common front with the butter, a good time to add milk. Gradually, little by little, stirring constantly so as not to form lumps. At the end I added nutmeg, salt and pepper. About 12 minutes on low heat are enough for the flour to cook and have a fine and fragrant sauce:

Step three

Inside the spinach nest I broke an egg:

Over the egg I added the hot bechamel sauce and put them in the oven heated to 180 degrees for about 10 minutes:

Step four:

I put a pinch of salt in a mortar and crushed them. I added leurda and pine seeds that I previously heated in a pan to intensify their flavor. I crushed all the ingredients as long as I could, added the grated Parmesan cheese and thinner with olive oil:

Step five:

When the egg is cooked, it is ideal for the yolk to remain sticky, it is ready to be served. But not before sprinkling it with a few teaspoons of leurd pesto. Hello finesse!


We will clean the onion, wash it, finely chop it and put it in a pan with high and roomy walls (we will use it until the end).

When the onion becomes translucent, add the pieces of lamb that I washed with water and vinegar (to remove the unpleasant odor) and leave them to harden for about 5-10 minutes.

Then add 2 cups of hot water, put the lid on the pan, simmer to simmer the meat.

From time to time we stir, and if the liquid decreases we add hot water.

The spinach that I cleaned of the tail and washed well of earth or sand under a stream of cold water, I add chopped (if necessary, and if I do not add it whole) in the pan after the lamb is well prepared.

Let everything boil together for about 30-40 minutes.

Towards the end we add the tomato paste, the finely chopped leurda.

Season to taste with salt and pepper.

This lamb dish with spinach will be served hot with polenta, with a green salad with radishes and green onions.


Eggplant salad with eggs

I love them. I know that it is a plant with strong detoxifying effects, but also an excellent culinary spice. Digestively, it is better tolerated than garlic.
Until recently, I only used leurda for raw salads. But at the suggestion of a loved one, I made a thicker salad with eggs. The result delighted me beyond measure! It's a shame not to take advantage of this short period in which you find in the markets the smooth and strongly fragrant leaves of leurd. We really like this salad and it can be an appetizer for lunch or even a light dinner.

  • 2 bundles of fresh leurd (I weighed mine and they weighed about 120 g)
  • 2 sprigs of green onion
  • 3 eggs
  • 2-3 tablespoons olive oil
  • 1 tablespoon lemon juice, optional
  • salt

Leurda is chosen, washed and her tails are cut / shortened, left to drain.
Boil the eggs hard (about 7-8 minutes from the time of boiling).
Wash green onions and wipe off water.

Leurda and green onions are cut into strips about 1 cm wide. Cut the eggs into cubes. Mix in a bowl, season with salt and oil. If you want, you can sour with lemon juice.

TOTAL: 340 grams, 503.4 calories, 23.7 protein, 36.7 fat, 21.1 carbohydrates, 2.9 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Omelette stuffed with cheese and spinach. Mm, how good it is!

It's a mini-apple, in fact, because I still wanted to try the ceramic pot and I didn't get it until Sunday. I lightly beat 2 eggs and mixed them with salted cheese, chopped leurda and young spinach leaves and I poured the mixture into the bowl greased with butter.

On top I put two halves of cherry tomatoes, with the core side on the surface. I sprinkled a little more cheese and put it in the oven. But I forgot to put ham, a kind of ham that I'm very happy about, because it's like homemade.

It's from the store / butcher shop, I don't know exactly, it was a gift, but it's bestial and I can say that I found the source of sleep.

It was a good omelette, it's worth the wait a little longer required for baking in the oven, try it!

Bonus recipe: Baked pepper salad with leurda and green onions

We all know baked pepper salad. To this, instead of garlic I used leurda and I added green onions, finely chopped. Otherwise, oil, vinegar and salt.

I paired it with beaten beans and cooked onions, without any meat this time, I didn't feel the need. I liked it, zau, on the next occasion I lend it and curechiu & # 8217 that pickled with pasula, because the memory of the taste does not give me peace.

Bonus recipe 2: Baked omelette with (lots of!) Leurda, spinach and feta. More green, like

A very late omelet, made with lust, with the last leaves of leurda and spinach. Don't worry, I'll fill the bag again tomorrow. I beat two eggs with 2 tablespoons of milk, salt and pepper, I added parsley and chopped dill.

I poured them in a yena bowl greased with butter and I put the leaves, many, as you can see. I greed every time at leurda, now everyone can lead to balance, either put more eggs or less greenery. I tried to amalgamate a bit, I didn't succeed, I crumbled some feta cheese on top and put it in the oven until it was baked. I liked it, I can't wait to replenish the green stock.


Spinach roll with leurda and cheese

It's official! Spring has come, or so I hope! So, let's put it in seasonal recipes, I say! The first thing I bought the other day when I went to the market was fresh spinach, which I really missed. In vain I put it in the freezer, as if it's not like this bought from the spring market. The culmination is that Luca also likes it a lot, no matter how it is cooked. But this time I said to try something new, a spinach roll with cheese, very light, only good for breakfast. It's a perfect appetizer for Easter, by the way, if you want to cook something different this year.

Ingredient:
& # 8211 1 kg of fresh spinach
& # 8211 2 links leurda
& # 8211 a white onion
& # 8211 2 eggs
& # 8211 4 tablespoons grated flour
& # 8211 2-3 cloves of garlic
& # 8211 300g cow cheese
& # 8211 150g cream cheese
& # 8211 salt and white pepper to taste

First I heated the oven to 180 degrees and placed the grill in the middle. Then I washed the spinach and broke the large stalks, then I cut the stalks from the leurda and washed the leaves well. I then put them to boil in a large pot with boiling water and left them for about 20 minutes. Then I drained them in a sieve and passed them under a stream of cold water, to stop the boiling process and maintain its green color.

I also put the spinach and leurda in a blender and I mixed them until they became pasta. I added eggs, I mixed, then flour and finely chopped onion. I poured the obtained paste in a 20 & # 21530 cm tray, lined with baking paper, I evened it with a spatula and I put the tray in the oven for 20-25 minutes.

While the spinach leaf was baking, I prepared the cream, respectively the KitchenAid robot did all the work and in 30 seconds it mixed the cottage cheese, the cream cheese and the garlic. I put salt and freshly ground white pepper and ready the cream.

For the spinach sheet I prepared a clean and slightly damp kitchen towel. I turned the baked sheet over on the towel, and I rolled it carefully, so that it wouldn't crack when I rolled it with cream cheese. Then I unfolded the sheet, spread the cream cheese on it and rolled it again. I wrapped the roll in cling film and let it cool overnight.

After a few hours in the cold, this is what the spinach roll, leurda and cream cheese looked like.

Some small clarifications: you don't have to use only spinach and leurda, you can use any seasonal greens: nettles, loboda, stevia, dandelion leaves, etc. You can also put bellows cheese instead of cottage cheese and you can flavor the cream cheese with fresh basil, rosemary, mint, etc. There are so many possibilities and combinations, just a little courage to have and to ask the aunts at the market stall what greenhouses she sells there? You would be amazed at how cheap these & # 8220 weeds & # 8221 are, so fragrant and healthy! No, let it be good for you and enjoy one another with the final pictures of the spinach roll with leurda and cheese.


  • 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

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 job and good appetite!

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