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March, 2012

  1. Thai Lemongrass Shrimp Soup – Tom Yam Goong – Recipe

    March 28, 2012 by Varga László

    Ingredients (4 persons):

    • 1-1.5 l chicken stock
    • 4 tablespoons lemongrass, I used dried
    • 3-4 kaffir lime leaves, I used dried one
    • 2 green garlic stalks or 4 garlic cloves
    • 1 green onion stalk
    • 1 dried red chili
    • 3 tablespoons fish sauce
    • 1 cup black trumpet mushrooms
    • 100-150g deshelled shrimps
    • 1 can coconut milk
    • 1 tablespoon lime juice
    • 1-2 teaspoon chopped parsley or coriander leaves
    • 1/2 teaspoon brown sugar

    Preparation method:

    1. Soak the dried mushrooms for about 30 minutes.
    2. Chop the green garlic, green onion and chilli.
    3. In a large pot add chicken stock and while boiling add lemongrass, kaffir lime and chilli.
    4. Add the soaked mushrooms and the shrimps, and simmer for 5 minutes – until shrimps turn pink.
    5. Reduce the heat and add the coconut milk, green garlic, green onion, sugar, fish sauce and lime juice. Simmer for a minute.
    6. Serve in bowls with fresh parsley on the top. If you like it hotter you can add some thai chili sauce.

  2. Roast Vegetables and Chickpeas Recipe

    March 27, 2012 by Channah

    Ingredients (4persons):

    • 1 eggplant
    • 3 small marrow squash
    • 2 tomatoes
    • 1 red pepper
    • green onions
    • 200 g chickpeas
    • 2 garlic cloves, chopped
    • 1 tablespoon coriander seeds
    • 300 ml tomato juice
    • 100 g cheese (optional)
    • fresh parsley
    • salt, pepper
    • olive oil


    Preparation method:

    1. Leave the chickpeas in water overnight.
    2. Into a non-stick pan add 2 tablespoons of oil. After the oil is hot add the chickpeas, salt and pepper and leave until chickpeas turn into a golden color. Add some water, the tomato juice, coriander seeds, garlic cloves, parsley. Cook until chickpeas is cooked.
    3. Meanwhile, cut the zucchini, eggplant, red pepper and tomatoes into medium pieces. Cut in small pieces the white part of the green onions.
    4. Preheat the oven to 180oC/ 350oF.
    5. Coat with oil a thermoresistant tray. Add the vegetables, some oil, salt and pepper (Optional – you can add pieces of ham).
    6. Place in oven for 20 minutes.
    7. Pull out the tray and add the chickpeas with tomato sauce and the green part of onions, chopped.
    8. Place it back in the oven for another 15 minutes.
    9. Optional: when is ready, add slices of cheese on top, and leave in oven for 1 minute.
    10. Serve it as such or near grilled meat.

  3. Roast a la Brasov – Brassói aprópecsenye – Hungarian Recipe

    March 26, 2012 by Varga László

    Ingredients (2 persons):

    • 3 boneless pork chops
    • 1 onion
    • 100 grams sliced smoked ​​bacon
    • 100 grams smoked ham
    • 2 bigger potatoes
    • 6 cloves of garlic or 1-2 stalks green garlic
    • Salt and freshly ground pepper

    Preparation method:

    1. Boil the potatoes in their skins. When done, skin them and cut them into cubes.
    2. Fry them in a pan with a little oil until golden brown on all sides. Stir and turn the carefully not to break or stick to eachother.
    3. Cut the bacon and ham into very thin stripes.
    4. Fry them in a different pan until the bacon becomes translucid.
    5. Then add the chopped onion and fry for further 2 minutes.
    6. Cut the pork chops into thin stripes and add them to the bacon pan together with the garlic. I used 1 stalk green garlic instead of the cloves.
    7. Salt the mixture and stir-fry until the meat is tender.
    8. When both the meat and potatoes are done, stir them gently together and add some pepper.