Leeks With Olives & Parsley Recipe

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Leeks With Olives & Parsley Ingredients

225 g leeks, washed and finely sliced
4 tbsp olive oil
5 tbsp vegetable stock
10 black olives - stoned and sliced
1 medium bunch of parsley - finely chopped
1 salt and pepper

A Recipe for
Leeks With Olives & Parsley

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain

This Leeks With Olives & Parsley recipe is one of many in our Fruit Category.

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
Voltaire

This Recipe for Leeks With Olives & Parsley is one of thousands in the Recipes-to-go Fruit Cookbook.

As a child my family's menu consisted of two choices: take it or leave it.
Buddy Hackett

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

This is a recipe for Leeks With Olives & Parsley from the recipe cookbook of Recipes-to-go (Fruit)

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Leeks With Olives & Parsley recipe - a tasty recipe for you to add to your collection!
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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In Mexico we have a word for sushi: bait.
José Simons

How can you govern a country which has 246 varieties of cheese?
Charles De Gaulle

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Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about!
Tom Jones and Harvey Schmidt

Leeks With Olives & Parsley

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

Leeks With Olives & Parsley Directions

Strong flavours here - leeks saut‚ed with olives and parsley - that
are reminiscent of French regional cookery. Lovely with a rice dish,
or with the crŠpes alla parmigiana parizzi.

Saut‚ the sliced leeks gently in the olive oil, stirring, until they
begin to soften, about 6-8 minutes. Stir in the stock and bring to
the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and
the chopped parsley, and cook, stirring occasionally, for a further
3-4 minutes. Season to taste with salt and pepper and it is ready to
serve.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

Serves: 2

Leeks With Olives & Parsley Recipe brought to you by Recipes To-Go

Leeks With Olives & Parsley Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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