Rosa Cooking

Allium Porrum - leek pie

Allium Porrum L. - leek ... phenomenal and dietary in 100g has only 35 calories. Mild taste, plus an excellent diuretic as well as help against winter fatigue. The recipe in which there is no frying of leeks and onions, nor the addition of cream, cheese, etc ... is very light

Allium Porrum - leek pie

Preparation steps

  • Clean the leek, wash it, and cut it into rings, not very thin. Dip it in salted water, taking care not to overcook it. Strain.
  • Beat eggs, sour cream and baking powder in a bowl. Add chopped garlic, chopped primrose leaves, celery salt, pepper, carbonated water and oil, mix.
  • Stir in the drained leeks, mix and leave to stand for about 10 minutes.
  • Coat the pan with oil and arrange a row of crusts, a row of leek fillets. Mix a little carbonated water and oil in a glass and spray between the crusts.
  • Thinly coat the upper crust with the filling, without pieces of leeks and oven.


gibanici leek pie

You might also like...

Cheesecake with pumpkin

Cheesecake fans will surely be delighted with the new idea of ​​how to prepare an adored dessert. Mix the spiced pumpkin puree with the cream cheese and enjoy the new flavor of the American classic.



We cook or bake fresh corn, and we use its grains in mixed vegetable dishes, compotes, maneštra or in the form of corn flour. The cornflower awakens nostalgia and fits into the trend of authentic local cuisine. The recipe has been tried and adapted according to the original provided by the Association "Lovers of Lokvar Antiquities".

Crustada with plums

Fruit pies are truly delicious. But instead of wrapping the fruit in crispy dough, make a bed out of it and place the fruit as a decoration. You can - if you like - add a net and other dough decorations.

Fine chickpeas

A good companion to any pasta is tomato sauce, and with the addition of bacon it will be that dish you’ll be happy to prepare for a summer lunch with friends.


A traditional, very favorite, common but festive cake of continental Croatia. The Hungarian woman who hid his name has not been discovered, but the charm of this cake is given by the sheets of dough baked separately and coated with cream.

Pecan pie

Pecan pie

In addition to being the cradle of jazz music, New Orleans also boasts excellent Creole and Cajun cuisine, which, along with American cuisine, reflects its multiculturalism. For this occasion, get pecan, walnut from the southern United States and California. The recipe was tried and adapted according to the original from New Orleans classic desserts cookbook, Kit Wohl.

Split watercolor

Split watercolor

The colorful Split color is outlined in the temperament and colors of this imaginative dessert, so we can rightly say that its name is perfectly affected! The wine chateau is a frothy and sweet sauce that will cheer you up even with pancakes or a plain biscuit.

Swiss pancakes

For baskets filled with cheese filling, gruyere cheese is used - a specialty from the eponymous region of Switzerland. It is most often used for fondue, but the aromatic and full taste makes it very tempting for preparing sandwiches and savory cakes.