September 25, 2014 by Varga László
Ingredients ( 8 servings):
- 400-500 g ground beef
- 1 l beef stock
- 2 medium onions
- 3 medium carrots
- 2 medium parsley roots
- 8 cloves garlic
- about 10 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoons freshly ground black pepper
- 2 eggs
- Red pepper flakes
- 3 Romaine lettuce (you can use escarole or spinach too)
- 1/2 cup grated Parmesan cheese
- 3 stale/dry bread slices
- 100 ml yogurt
- 100 g orzo pasta
- Wash the greens, remove the white, harder parts of the leaves and cut them into bigger pieces.
- Grate the carrots.
- Chop the parsley roots, garlic and 1 onion
- In a soup pot, heat about 6 tablespoons oil over medium high heat.
- Add the onion, carrots and parsley root and half of the chopped garlic and saute about 5 minutes.
- Add the stock, bring to a boil and cook for about half an hour until the meatballs are prepared:
- Soak the bread slices in the yogurt for about 10 minutes, squeeze out the excessive yogurt.
- Grate the other onion.
- Combine the ground meat, soaked bread, 2 eggs, 1/4 cup of Parmesan cheese, grated onion, remaining chopped garlic, salt and freshly ground black pepper in a bowl.
- Mix thoroughly, then form the mixture into 3-4 cm balls, about the size of a walnut.
- Spread 2 tablespoons of olive oil on the bottom of an ovenproof dish. and line up the meatballs in it.
- Roast int the preheated oven at 150 C for about 10-15 minutes until they get a bit of darkish red color.
- Add the meatballs and orzo pasta to the soup pot and cook 5 minutes.
- Add the greens, reduce the heat to low, cover and simmer for another 5 minutes.
- Serve while still hot and grate some extra Parmesan cheese atop.
Category Italian, Soup | Tags: beef,cheese,italian,meatballs,soup | 1 Comment
September 17, 2014 by Varga László
As i told in a previous article, I had a short summer holiday in Greece where I ate quite a few seafood dishes, one of the favorite being the following – Shrimp Saganaki or as the Greek call it – Garides Saganaki.
I bought and brought back from Greece lots goodies – feta cheese, Kalamata olives and extra virgin olive oil.
A week a go, Shuang, a friend from China, stayed over so I cooked her the following dish. She licked her fingers
Ingredients (4 servings):
- 500 g medium shrimps (about 15-20 pieces)
- 50 ml ouzo
- 400 g cherry tomatoes, but you can use also plum ore other kind of tomatoes
- 200 g Greek feta cheese
- 2 tablespoons olive oil
- 6 garlic cloves
- 1 medium onion
- 1 tablespoon dried oregano
- 1/2 tablespoon chili flakes
- 1 teaspoons red peppercorns
- salt to taste
- a few bread slices for the side
- a handful of Kalamata olives for the finishing
- Chop the garlic and onion.
- Halve the cherry tomatoes, or if using bigger tomatoes, dice them.
- Heat the olive oil in a smaller pan over medium heat.
- Add the chopped onion, garlic and red chili flakes and fry until translucent and softened.
- Add the cherry tomatoes, stir and simmer over medium heat about 5 minutes, the sauce has formed.
- Add the whole shrimps, ouzo and the red peppercorns to taste and simmer for 2 minutes.
- Crumble or cut the feta cheese into cubes.
- Add the feta cheese and oregano. Cover it with a lid and simmer for another 3-4 minutes until the cheese has melted.
- Meanwhile in a different pan heat some olive oil and fry some rye bread to toast.
- Serve while shrimps still hot.
Category Greek, Seafood | Tags: cheese,cherry tomatoes,garlic,Greek,oregano,seafood,stew | 1 Comment
September 10, 2014 by Varga László
I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:
Ingredients (6-8 persons):
- 1 whole medium duck about 2 kg
- 3 medium onions
- 1 garlic bulb
- 1 medium pickled cabbage – about 1.5 kg
- 250 ml white wine
- 3-4 medium apples
- 2 tablespoons sweet paprika
- salt and pepper to taste
- 2-3 tarragon branches
- Cut the duck in pieces.
- On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.
- Dice the onions and garlic.
- Fry the diced onions and garlic in the duck fat. When translucent add the sweet paprika and stir fry it for another 15 seconds.
- Return the duck pieces to the pot, add the wine and simmer for about half hour.
- Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.
- Peal, clean and dice the apples into 2 cm cubes.
- When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.
- Simmer over low heat until the cabbage has softened, stirring from time to time.
- If you like the soups more creamy, add to the plates some cream or yogurt.
Category Duck, Hungarian, Stew | Tags: apple,cabbage,Hungarian,kettle,open fire,paprika,pickles,stew,tarragon | No Comments