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April, 2017

  1. Smokey Shiitake Mushrooms with Panfried Shrimps

    April 26, 2017 by Varga László

    Smokey Shiitake Mushrooms with Panfried Shrimps

    Ingredients

    • 3 tablespoons olive oil
    • 1/2 kg fresh shiitake mushrooms
      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.
      Slice the mushrooms
    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.Smokey Shiitake Mushrooms with Panfried Shrimps
    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. Smokey Shiitake Mushrooms with Panfried ShrimpsTransfer 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.
      Smokey Shiitake Mushrooms with Panfried Shrimps
    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

    Frogs Legs French Style - en Persillade

    Ingredients:

    • about 12 pairs of frogs legs
      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
      cloves garlic, finely chopped
    • fresh lemon juice
    • 50 ml dry white wine
    • 1 lemon
    • 1 tablespoon finely chopped fresh parsley
      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.
      Add the frogs legs in milk
    3. Place the flour on a soup plate, add salt and pepper, and mix it with a fork.
      Frogs Legs French Style - en Persillade
    4. Dredge the legs in the flour, one at a time,
      Dredge the legs in the flourshaking off excess, and transfer to another plate.Frogs Legs French Style - en Persillade
    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.
      Frogs Legs French Style - en Persillade
    8. Serve while fresh and warm with lemon slices on the side.