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February, 2013

  1. Carrot Potato Cream Soup Recipe

    February 9, 2013 by Varga László

    aIMG_6739

    Ingredients (4 servings):

    • 500 g carrots
    • 250 g potatoes
    • 1 medium onion
    • 5 garlic cloves
    • 100 g butter
    • 100 ml white semisweet wine
    • 1 tablespoon shopped fresh ginger
    • some hard rind matured cheese
    • a few parsley leaves
    • croutons

     

    Preparation method:

    1. Chop the onion and garlic.
    2. Slice the carrots into 1 cm thick slices.aIMG_6715
    3. Dice the potatoes into 2 cm cubes.aIMG_6723
    4. Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.aIMG_6718
    5. Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.aIMG_6719
    6. Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.aIMG_6724
    7. Let it cool down for 30 minutes.
    8. Using an immersion blender puree the vegetables until smooth.
    9. Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
    10. Optionally you can add creme but I have left it out.
    11. Serve the soup hot in a bowl or a saucer. Grate some hard rind matured cheese over the soup, I used some polish Old Poland – Bursztyn cheese.aIMG_6728
    12. Garnish with some chopped parsley leaves and croutons on the side.aIMG_6739aIMG_6736

     

    Carrot Potato Cream Soup Recipe

    Ingredients:

    • 500 g carrots
    • 250 g potatoes
    • 1 medium onion
    • 5 garlic cloves
    • 100 g butter
    • 100 ml white semisweet wine
    • 1 tablespoon shopped fresh ginger
    • some hard rind matured cheese
    • a few parsley leaves
    • croutons

    Preparation method:

    1. Chop the onion and garlic.
    2. Slice the carrots into 1 cm thick slices.
    3. Dice the potatoes into 2 cm cubes.
    4. Melt half of the butter in a pot and fry lightly the chopped onion and garlic for 5 minutes.
    5. Add the carrots and the other half o the butter, cover and saute over medium heat for about 10 minutes.
    6. Add the potatoes, ginger and plenty of water to cover and cook for about 45 minutes until the vegetables are done.
    7. Let it cool down for 30 minutes.
    8. Using an immersion blender puree the vegetables until smooth.
    9. Add the wine to the soup pot, reheat it and cook for a few minutes over low heat.
    10. Optionally you can add creme but I have left it out.
    11. Serve the soup hot in a bowl or a saucer. Grate some hard rind matured cheese over the soup, I used some polish Old Poland – Bursztyn cheese.
    12. Garnish with some chopped parsley leaves and croutons on the side.
    http://chefdepaprika.com/2013/02/carrot-potato-cream-soup-recipe/


  2. Pork Kidney and Mushrooms Stew Recipe

    February 2, 2013 by Varga László

    aIMG_6645

     

    Ingredients (4 servings):

    • 6 pork kidneys, about 3/5 kgaIMG_6594
    • 1 cup whole milk
    • 1/2 kg button mushrooms
    • 100 g butter
    • 100 ml semi-sweet or semi-dry white wine
    • 4 garlic cloves
    • 200 ml sour creme
    • some parsley leaves
    • salt and pepper to taste

     

    Preparation method:

    1. Cut each kidney in half horizontally.
      aIMG_6597
    2. Remove their white inner membranes using a sharp, thin knife. Soak them in water and change water regularly until water is clear.aIMG_6601
    3. Place the kidney halves into a bowl and pour over the milk until in covers them all. Leave it in the fridge for 2-3 hours to soak all the unwanted smell and taste of them.aIMG_6604
    4. Cut the button mushrooms into quarters.Chopped mushrooms
    5. Remove the kidney halves from the milk, drain them and cut each of the into three.Remove the kidney halves from the milk, drain them and cut each of the into three.
    6. Heat about 2-3 tablespoons of butter in a frying pan and saute kidneys over high heat for 2 – 3 minutes; remove them from the pan and drain. Repeat the procedure until all the kidneys are sauteed.Saute kidneys in butter over high heat
    7. Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
    8. Add the mushrooms and wine, cover and saute them for 5 minutes.Add mushrooms and wine, cover and saute
    9. Add kidneys to the pan and cook for another 5 minutes.
    10. Add the cream, season with salt and pepper to taste and cook for about 3 minutes. lowering the heat.
    11. Sprinkle with chopped parsley.Add cream and sprinkle with chopped parsley
    12. Serve the stew still hot with fresh toast.

    Pork Kidney and Mushrooms Stew Recipe
    Pork Kidney and Mushrooms Stew Recipe

    Pork Kidney and Mushrooms Stew Recipe

    Ingredients:

    • 6 pork kidneys, about 3/5 kg
    • 1 cup whole milk
    • 1/2 kg button mushrooms
    • 100 g butter
    • 100 ml semi-sweet or semi-dry white wine
    • 4 garlic cloves
    • 200 ml sour creme
    • some parsley leaves
    • salt and pepper to taste

    Preparation method:

    1. Cut each kidney in half horizontally.
    2. Remove their white inner membranes using a sharp, thin knife. Soak them in water and change water regularly until water is clear.
    3. Place the kidney halves into a bowl and pour over the milk until in covers them all. Leave it in thr fridge for 2-3 hours to soak all the unwanted smell and taste of them.
    4. Cut the button mushrooms into quarters.
    5. Remove the kidney halves from the milk, drain them and cut each of the into three.
    6. Heat about 2-3 tablespoons of butter in a frying pan and saute kidneys over high heat for 2 – 3 minutes; remove them from the pan and drain. Repeat the procedure until all the kidneys are sauteed.
    7. Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
    8. Add the mushrooms and wine, cover and saute them for 5 minutes.
    9. Add kidneys to the pan and cook for another 5 minutes.
    10. Add the cream, season with salt and pepper to taste and cook for about 3 minutes. lowering the heat.
    11. Sprinkle with chopped parsley.
    12. Serve the stew still hot with fresh toast.
    http://chefdepaprika.com/2013/02/pork-kidney-and-mushrooms-stew-recipe/