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Leek has been known since ancient times, it was grown in ancient Egypt, and the Romans spread the leeks all over Europe. His preferred bulb onions and garlic, quite apart from the refined product.
Only the very young leek eaten raw, ripe onion is used in many different recipes. But the younger leeks, the better, so try to buy the stems thickness of less than 4 cm.
Leeks can substitute onion in many recipes, but he deserves to be the main ingredient of the dish.

The most famous recipes with leeks - it all open pies and soups vichyssoise and cook-to-face (cock with leek). Braised leeks - a great side dish, especially if the season with its lemon dressing. Casseroles and every grata with leeks are also good.
They are used as a rule only the white and pale green part of the leek, but it does not mean that you need to throw away the green leaves: they are convenient to wrap the bouquet garni broth when cooking or use as a substrate in a steaming.
From the long cooking leeks fall apart, and it can be used to thicken stews and other dishes with leek.
Before using a leek is necessary to remove the upper leaves, then cut in half and rinse thoroughly to remove any residual soil between the layers
Recipes with leek - it's all kinds tarts (quiches and flood), soups and side dishes of stewed onions. The finished dish leek onions softer, so it is used in the dishes, which needs a delicate onion flavor. In recipes for leeks recommended to use only the white part of the stem of leek, but it does not mean that the more coarse green leaves should be discarded. In some cookbooks for soups and recommend the use of white and green leaves. In this case, the green leaves should be very finely chopped and added at once, or simmer in a small amount of water. Leek added to soups, salads, stuffed it. Leek goes well with all kinds of meat, suitable for fish. From it you can prepare the stuffing for vegetables and mushroom pies and cakes.

The properties of our collection:

- Name (common and national identity) dishes;
- Approximate cooking time with pictures;
- List required for the preparation of food ingredients, their number and proportion;
- Equipment and facilities needed for the preparation of meals;
- Number of persons for whom the dish;
- Calorie dishes (sometimes contents of proteins, fats and carbohydrates);
- Step by step instructions for the preparation of meals;
- Serving method (decoration dishes and serving)
- Recipes from various foods: meat dishes, fish dishes, dishes from tofu and dough (pastry), recipes of poultry and chicken dishes from dairy products
- Large selection of national cuisine: Russian food (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borscht), Caucasian cuisine (barbecue), Italian food (pasta and pizza, risotto), Japanese (sushi), and of course French
- In the collection you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -children menu, Lenten menu, vegetarian dishes, gluten-free diet

Recipe - a guide for the preparation of food products. It contains information about the necessary foodstuffs, their proportions and instructions for mixing and processing. Recipes describe the mechanical and thermal treatment of the ingredients, the methods of serving finished articles.

Recipes with photos transmitted by word of mouth, as well as published in cookbooks and on specialized sites. There are secret recipes, culinary transmitted to his heirs

leaves.
Leeks are stored in the refrigerator for 7-10 day