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December, 2012

  1. Salmon Tagliatelle – Italian Pasta Recipe

    December 25, 2012 by Varga László

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    Ingredients (6 servings):

    • 500 g salmon filletaIMG_6304
    • 100 ml dry white wine
    • 200 ml cream
    • 300 g tagliatelle pasta
    • pepper and salt to taste
    • 1/2 tablespoon lemon juice
    • 3-4 tablespoons butter
    • Parmesan cheese
    • a few parsley leaves chopped

     

    Preparation method:

    1. Remove the skins of the salmon fillets then cut them into 2 cm cubes.aIMG_6307
    2. In a large frying pan add the salmon cubes, pout over the wine and simmer over medium heat for a 3-4 minutes, until the liquid has evaporated.
    3. Add the butter and continue to fry stirring lightly over low fire for about 5 minutes.
    4. Add the cream, chopped parsley and lemon juice, stir them over fire for another minute.aIMG_6313
    5. Meanwhile cook the tagliatelle according to it’s packet’s instructions.
    6. Stir the tagliatelle into the pan and grate some Parmesan cheese over.aIMG_6318
    7. Serve still hot with some extra Parmesan on top.aIMG_6324

  2. Grilled Mushrooms with Blue Cheese-Dirty Mashed Potatoes – Recipe

    December 20, 2012 by Varga László

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    Ingredients (4 servings):

    • 500 g bigger button mushrooms or other wide ones
    • 5 garlic cloves
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon paprika
    • 4 tablespoons grated hard cheese
    • 1 kg potatoes
    • 50-70 g blue cheese
    • 3 tablespoons butter
    • 1/2 cup milk
    • salt and pepper to taste

     

    Preparation method:

    1. Clean the mushrooms under running water and remove stems.aIMG_6225
    2. Chop the garlic cloves.
    3. Place the mushroom caps on the grill with the gills up, season with salt and pepper and grill them for about 5 minutes on that size.aIMG_6228aIMG_6230
    4. Flip the caps and place on each of them some chopped garlic, drizzle some balsamic vinegar and season with paprika, salt and pepper.aIMG_6233
    5. Add some grated cheese on the mushroomsaIMG_6235, lower the grill’s lid and leave them for another 5 minutes or until the mushrooms are done and the cheese has melted nicely.aIMG_6248
    6. Meanwhile prepare the potatoes:
    7. Dice the potatoes into large cubes.aIMG_6237
    8. Place them in a pot, cover them with water and boil them over medium-low heat for about 20 minutes, until fork-tender.
    9. Drain the potatoes and transfer them into a bowl. Add the milk and butter; beat them until smooth.aIMG_6242
    10. Stir in the shredded blue cheese and the ground nutmeg. Add salt and pepper to taste.aIMG_6244
    11. Serve while still hot the grilled mushrooms and the “dirty” mashed potatoes.aIMG_6250

     


  3. Raspberry Beer Chicken Recipe

    December 10, 2012 by Varga László

    Ingredients (4 servings):

    • 1kg chicken breasts
    • 150 g smoked bacon
    • a can – 1/2 l bottle of raspberry beer
    • 2 teaspoons hot paprika
    • salt and pepper to taste
    • 2-3 tablespoons butter
    • a few branches of fresh thyme or 1 teaspoon dried thyme
    • optionally – a few raspberries

    Preparation method:

    1. Wash the chicken breast then pat them dry with kitchen paper towels.
    2. In a bowl mix together 250 ml raspberry beer, salt, hot paprika and lemon zest.  Add the chicken breasts, taking care to be covered fully by marinade and marinate for 2-3 hours, or best overnight.
    3. Remove chicken from marinade and discard marinade.
    4. Slice thinly the smoked bacon.
    5. Melt the butter in a frying pan and fry the chicken breasts till golden brown.
    6. Add to the frying pan the remainder raspberry, the bacon slices and the thyme. 
    7. Simmer on a medium heat for 15-20 minutes until the sauce thickens. Turn the chicken breasts so they get a nice glazing from the thickened juices.
    8. Optionally you can add a few raspberries bin the last minute of  simmering, but I did not have any so I left them out.
    9. Serve with still hot with potato croquettes and a chilled raspberry beer with a lemon wedge on the side.