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Tagliolini with pumpkin and leek

Tagliolini with pumpkin and leek

Bring salt water to a boil, about 1.5 liters. When the water boils, add the pasta and let it boil for 3 minutes.

Wash the zucchini, keep the peel and dry with a clean kitchen towel. Cut it in half lengthwise, then in quarters and cut the middle, the seeded part. Cut the zucchini quarters in half, then cut into cubes. Fry over high heat in a little olive oil until lightly browned. The leek is cut lengthwise, washed thoroughly with foil from any impurities, finely chopped. Add the chopped leeks to the fried zucchini. Powder with salt, continue frying until the leeks soften. Quench with white wine, simmer for 4-5 minutes, until the alcohol evaporates and the sauce becomes thick. Add sour cream, freshly ground pepper and mix. Remove the pasta from the water with tongs and place directly in the pan. Mix lightly, and if necessary add a little more water in which they cooked the pasta. Put a good portion of hot pasta on the plate, grate the svaiter or parmesan on top, place a few slices of dried tomatoes and serve the pasta immediately. May it be useful to you !!


Zucchini, mushroom and leek tart

Preg & # 259te & # 537ti a & # 537a:
Quench the baking soda with a & # 539et, margarine & # 259, then & icircl mix with flour & # 539i fr & # 259m & acircn & # 539i & icircmpreun & # 259 with salt & # 537i pu & # 539in & # 259 ap & # 259 c & # 259ldu &. Fr & # 259m & acircn & # 539i aluatul bine & # 537i & icircl la & # 537i s & # 259 creasc & # 259. To fill the leeks with oil, add the chopped mushrooms, diced peppers and sliced ​​zucchini. Add half of the tomato sauce and spices to taste. In a pan greased with oil, spread a sheet of 3/4 dough. Put the vegetable filling and the rest of the tomato sauce. Put the rest of the dough in a circle and put it over the tart, in the form of a grater. Bake on medium heat for 45-50 minutes.

Advice: You can prepare the tart in the post or you can add slices of cooked kaizer over the layer of vegetables.

8 portions Preparation: 45 minutes Baking: 50 minutes

Are you looking for another pumpkin pie? We have one, here, it's a delight.


  • 6 chicken legs
  • 4 tablespoons Worcestershire sauce
  • 5 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and pepper
  • 2 zucchini

We deboned the thighs and cut them into strips (I also cleaned the skin). In a bowl we put the chicken, Worcestershire sauce, salt, pepper, 3 tablespoons olive oil and 2 tablespoons lemon juice. cold for about half an hour.

Meanwhile, wash the pumpkins, dry them with kitchen paper and cut them into thin slices. Fry them on the hot grill for 1-2 minutes on each side.

When they are ready, season with salt, pepper and 2 tablespoons of olive oil.

In a non-stick pan (or wok), brown the meat over high heat for 10-15 minutes. If necessary, add salt and pepper. Serve with the pumpkin garnish.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Quiche with leeks, zucchini and ham

You are notified guests and you do not have much time for shopping and training? Then don't forget the quiche. Relatively fast and quite easy, you will get a delicious and effective entree for six or eight people (depending on how big you cut the portions and how consistent the quiche is). In addition, there are countless cooking options (you can almost put in a quiche everything you can think of and have in the fridge). Some quiche ideas can be found HERE. Just preparing the dough takes some time (waiting, rather), but you can make it between the drops. Or, if you know in advance that you need to prepare a festive meal, the dough can be made beforehand. In fact, 90% of the whole quiche can be prepared in advance, just put it in the oven at the right time.

I also started from what I had in the fridge when I made this quiche. Some leeks, some pumpkins, some Prague ham and smoked cheese & # 8230 And, for an extra flavor, I added some thyme. But I hid it on the counter: P. The result was to the liking of the guests, and the quiche quickly evaporated from the plates.

Ingredients (for 8 servings):
& # 8211 flour 350 g
& # 8211 butter (80% fat) 200 g
& # 8211 dried thyme 1 tbsp
& # 8211 onion 1 pc. (90 g)
& # 8211 leek 2 pcs. (125 g)
& # 8211 zucchini 2 pcs. (370 g)
& # 8211 Prague ham 300 g
& # 8211 eggs 4 pcs.
& # 8211 liquid cream (32% fat) 200 ml
& # 8211 whole milk 150 ml
& # 8211 smoked cheese 100 g
& # 8211 salt, pepper

Prepare a tart dough, according to the steps and instructions HERE, from 350 g of flour, 175 g of butter and about 5 tablespoons of cold water. Add the dried thyme, mix well and leave to cool. After you have gone through the dough-laying and shaping stage and the second cold period follows, preheat the oven to 200 degrees Celsius.

Meanwhile, peel the zucchini, grate them on a large grater and place them in a bowl. Sprinkle a little salt over them and mix. Cut the leek into slices and slice the onion. Put the tart in the oven to bake & # 8220shell & # 8221 blindly for 15 minutes. Heat the remaining butter (25 g) in a larger pan and sauté the leeks and onions a little. Then add the grated zucchini, squeezed with water (squeeze the fastest in your hand). In a bowl, beat eggs with milk, liquid cream and a little ground pepper.

Remove the tart from the oven, remove the & # 8220weights & # 8221 and the baking paper. Distribute the leek mixture evenly with the grated pumpkin in the tart. Distribute the ham, cut into cubes. Pour the egg and milk mixture into the tart. Spread the grated cheese on top. Put back in the oven and leave for about 40 minutes (or until the egg composition has hardened and the tart has taken on a beautiful color).

Remove the quiche from the oven and let it breathe for about 8-10 minutes before removing it from the pan. Place it on a plate and cut it into slices. If it stays any way, the quiche can be reheated the next day (in the microwave).


  • 2 zucchini (450 g)
  • 100 g grated cheese (telemeau works perfectly)
  • 1 or
  • 1 large clove of garlic
  • 2 tablespoons freshly chopped dill
  • 2 tablespoons filled with flour
  • salt
  • pepper
  • 1 tablespoon oil for frying

We wash the pumpkins and put them on the large grater.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Want to know more about this pumpkin cake and shrimp in it varoma?

This type of salty cakes I love them because they are easy to make for me and, above all, very convenient to organize the weekly menu.

In addition, this it is steamed in the varoma, so you can take advantage when making broth, soup or other long dishes for cooked on the floors.

Speaking of exploitation, never throw away heads and skins. You can make a comic delicious to prepare a rice, a marmitako or any other fish recipe.

You can use Molds that you like it the most, but that's not too big. I have a silicone one with a capacity of 1/2 liter (500 cc) which is perfect for this type of preparation.

When you serve it, you can accompany it mayonnaise sauce or homemade pink sauce. He's doing great.

And to do a cool summer menu All you have to do is prepare a vichysoisse, a good salad for the center and a fruit for dessert. I assure you that you will have a balanced lunch or dinner.


Pumpkin pancake, leek and telemea

  • Pumpkin, Leek and Telemea Pancake (Maria Matyiku / Epoch Times) Pumpkin, Leek and Telemea Pancake
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Sliced ​​leeks and crushed garlic are fried in oil (Maria Matyiku / Epoch Times) Sliced ​​leeks and crushed garlic are fried in oil
  • Longitudinally and sliced ​​zucchini are cooked in a little oil for one minute (Maria Matyiku / Epoch Times) Longitudinally and sliced ​​zucchini are cooked in a little oil for one minute
  • Dough Preparation Ingredients (Maria Matyiku / Epoch Times) Dough Preparation Ingredients
  • Preparation of white sauce (Maria Matyiku / Epoch Times) Preparation of white sauce
  • Spread thin as a sheet of noodles and spread with white sauce (Maria Matyiku / Epoch Times) Spread thin as a sheet of noodles and spread with white sauce
  • Roll like a roll and stretch a round sheet (Maria Matyiku / Epoch Times) Roll like a roll and stretch a round sheet
  • The sheet is cut about 4-5 cm deep around, then transferred to the tray (Maria Matyiku / Epoch Times) The sheet is cut about 4-5 cm deep around, then transferred to the tray
  • On the middle side of the crust, spread a cup of grated telemea evenly, then put the leek layer, followed by the potato layer (Maria Matyiku / Epoch Times) On the middle side of the crust, spread a cup of grated telemea evenly , then put the leek layer, followed by the potato layer
  • Coated pumpkins and tomatoes covered with cheese (Maria Matyiku / Epoch Times) Coated pumpkins and tomatoes covered with cheese
  • The dough is folded over the vegetables, slightly overlapping the notched parts (Maria Matyiku / Epoch Times) The dough is folded over the vegetables, slightly overlapping the notched parts
  • Place in the oven for about 40 minutes or until vegetables have softened and the dough crust is browned. (Maria Matyiku / Epoch Times) Bake for about 40 minutes or until vegetables have softened and the dough crust is browned.

Galeta is a more modern version of vegetable pies and is widespread in the gastronomic recipes of many countries. The biscuit is very popular, especially in summer, when there are fresh vegetables. Although it may seem complicated, the texture of the dough and the taste of the combined vegetables fully reward the extra effort.

Main ingredients:

For the dough
100 g oil
100g flour
200 g flour
1 or
1 teaspoon salt
3 tablespoons oil
8 tablespoons milk
1 tablespoon of vinegar

For the preparation of the filling
1 tablespoon olive oil

1 cup grated Telemea cheese

2 leeks, cut into thin slices
1 large potato or 2 small potatoes cut into thin slices
2 cloves garlic, chopped

3 teaspoons green or dried thyme
30 g hard cheese, grated
salt / pepper to taste
1 egg mixed with 1 tablespoon of salt water

Dough preparation:

In a pan heated over medium heat, make the white sauce using 100 g of flour and 100 g of oil. Heat the oil to medium temperature, then add the flour in the rain. It was left on the stove until the flour changed color slightly. Set aside to cool.

For the cookie dough, sift the flour into a bowl and add the salt. Then add the egg and a tablespoon of cold milk, mixing gently. Continue adding the milk until the dough binds well. Then add the oil and steel and mix until well blended with the rest of the composition.

Gather the dough into a ball, cover it with plastic wrap, then refrigerate for at least 20 minutes.

When the dough has cooled enough, spread it on a thin sheet with a rolling pin. Roll out the dough into a circle. Grease the sheet on top with the white sauce, then roll. The sheet is stretched again in a circle, it grows about 4-5 cm deep around the circumference of the sheet, then it is transferred to the tray.

The oven is heated to 200 ° C.

Preparation of vegetables

To clean easily, the leeks are cut into rounds, then washed under running water, removing the sand from the leaves. The cut leeks together with the chopped garlic are put in a pan with a tablespoon of oil and cook for about 3-4 minutes. Then set aside to cool.

Peel a squash, grate it and cut it into thin slices.

Cut zucchini lengthwise and into rounds and cook in a little oil for one minute. The long zucchini are wrapped around the tomatoes.

On the middle side of the crust, spread a cup of grated telemea evenly, then put the leek layer, followed by the potato layer.

Put a row of pumpkin slices, leaving 2 cm free, to let the dough fold, and in the center put the tomatoes wrapped in slices of pumpkin cut lengthwise.

Cover the zucchini and tomatoes with a layer of cheese. The dough is folded over the vegetables, slightly overlapping the notched parts. Grease the dough with egg.

Place in the oven for about 45 minutes or until the vegetables have softened and the dough crust is browned.


Posts Tagged with #healthy recipes

The Bio & co model is based on strong principles and values: Man is at the center of all our projects! Our vegetables have the taste of work, dignity, solidarity, nature and the land from which they grow! We promote a balanced and healthy diet for all, so we will build a food solidarity program for needy families and disadvantaged people.

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Method of preparation

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