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  1. Smokey Shiitake Mushrooms with Panfried Shrimps

    April 26, 2017 by admin

     

    Ingredients

    • 3 tablespoons olive oil
    • 1/2 kg fresh shiitake mushrooms
    • 3 cloves of garlic
    • salt and freshly ground black pepper
    • 1 teaspoon of dried red chili  flakes
    • 250 g fresh or frozen shrimps
    • 2 tablespoons freshly squeezed lemon juice
    • Fresh green onion

    Preparation method

    1. Slice the mushrooms into 2-3 pieces.
    2. Heat 2 tablespoons olive oil in a frying pan over medium-high heat until very hot.
    3. Chop the garlic, slice the green onion.
    4. Add the mushrooms, chopped garlic, chili flakes and season with salt and pepper, to taste.
    5. Fry, stirring occasionally, until they get a bit smokey and well browned, around 4 minutes. Transfer them to a plate and set aside.
    6. Add another spoon of olive oil to the pan and add the shrimps.
    7. Fry them, turning once for around 2-3 minutes. Squeeze about a tablespoon of lemon juice over.
    8. Serve the smokey mushrooms mixed with shrimps. Garnish with chopped spring onion.

  2. Frogs Legs French Style – en Persillade

    April 21, 2017 by Varga László

             

    Ingredients:

    • about 12 pairs of frogs legs
    • 1 1⁄2 cups milk
    • salt and ground black pepper to taste
    • 1 cup flour
    • 150 g butter
    • 4-5 cloves garlic, finely chopped
    • fresh lemon juice
    • 50 ml dry white wine
    • 1 lemon
    • 1 tablespoon finely chopped fresh parsley

     

    Preparation method:

    1. Thaw the frogs legs if frozen.
    2. Add the frogs legs and milk in a bowl and let them marinate for about one hour / one hour and a half.
    3. Place the flour on a soup plate, add salt and pepper, and mix it with a fork.
    4. Dredge the legs in the flour, one at a time, shaking off excess, and transfer to another plate.
    5. Heat the. butter in a large frying pan over high heat.
    6. Add the frogs legs and fry them, flipping once, until golden brown, about 4-5 minutes.
    7. Add another spoonful of butter, the garlic, parsley, juice squeezed from half of a lemon, and cook, swirling the pan, for another minute.
    8. Serve while fresh and warm with lemon slices on the side.

  3. Roasted Garfish with Butter Baked Asparagus

    June 19, 2016 by Varga László

    a2016-06-11-00.22-

    Ingredients (6 servings):

    • 3 whole, long garfishesa2016-06-10-22.38
    • 2-3 lemons
    • salt and pepper to taste
    • 2 bunches of green asparagus
    • 50 g butter

    Preparation method:

    1. Wash and clean the garfish.a2016-06-10-22.37.47
    2. Cut them into shorter pieces in order to fit into the oven-tray. My fishes were around 3/4 meter long.
    3. Place the garfish pieces into the tray, squeeze the juice of a lemon over them and grind some pepper and salt onto them.Roasted Garfish with Butter Baked Asparagus 3
    4. Slice the second lemon on the top and lay the slices on top of the fish tray.Roasted Garfish with Butter Baked Asparagus 4
    5. Place the tray in the oven and bake at 150 C it about 1-1 1/2 hour until the fishes’ skins are golden brown.
    6. Meanwhile clean and trim the asparagus.a2016-06-10-23.14
    7. Place them in an ovenproof dish, add ontop some butter slices and salt and pepper to taste.Roasted Garfish with Butter Baked Asparagus
    8. Add the asparagus dish into the oven and bake until the fish is ready.a2016-06-11-00.22