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‘French’ Category

  1. Pain Perdu au Caramel Beurre Salé – French Toast with Salted Caramel Sauce Recipe

    April 24, 2018 by Varga László

    Pain Perdu au Caramel Beurre Salé - French Toast with Salted Caramel Sauce Recipe

    Ingredients (4 persons):

     

    for the  caramel sauce:

    • 80 g sugar (you can use caster sugar if you want)
    • 80 g half-salted butter
    • 20 cl of liquid cream
    • 20 ml cognac brandy

     

    for the  caramel sauce:

    • 3-4 croissants
    • 2 eggs
    • 50 g butter
    • 200 ml milk

     

    Preparation Method:

    1. Add the sugar to a sauce pan and heat over medium heat until melts, becoming an amber colored liquid, it takes about 3 – 4 minutes.
    2. Meanwhile, in another skillet, heat the cream and set aside.
    3. As soon as the sugar is turned into caramel – golden brown, remove the pan from the heat and gently add the cream in small batches, stirring constantly.
    4. Add the butter and cognac, and stir again until it reaches the desired thickness. If the cream is not thick enough, heat the pan over low heat and stir until you get the desired consistency.
    5. If not using this cream/sauce right away you can keep it by pouring it into a jar and reserving it in a cool place.
    6. Cut the croissants into thick slices of about 2 cm.
    7. Beat the eggs with the milk. (I did not add sugar because the croissants were already a bit sweet but you can add some if you like the french toasts sweeter.)
    8. Dip the slices in the egg and milk mixture on both their sides and let them soak for one minute.
    9. Heat the butter in a large skillet and brown the brioche slices on both sides over medium low heat.
    10. Arrange slices on plates and pour the salted caramel sauce on top, decorate with some canned or fresh fruits on the side.
    11. Serve immediately while warm.

     


  2. Frogs Legs French Style – en Persillade Recipe

    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.

  3. French Onion Soup Recipe

    June 23, 2012 by Varga László

    [translations]
    [translate lang=english]

    Story:

    For my birthday I did my shopping in the farmers market as usual, but because I was a bit uncertain of what I will cook, I overdid the shopping. So I ended with a lot of onions ( small nice ones 😉 ) and I wondered for days what to do with them and not to spoil because of the heat at my appartment.
    In the end I decided to do a French onion soup, and finally I cooked it yesterday early in the morning because of the cooler temperatures then.
    So there you have the recipe: (Bon appetit!)

    Ingredients (4 persons):

    • 1 kg onions
    • olive oil
    • 1/4 teaspoon of sugar
    • 4 cloves of garlic
    • 3 cups of meat or vegetable stock, I used some goose stock I had in the freezer
    • 1 cup of wine, I used some housewine made by my mother
    • 2-3 bay leaves
    • 1-2 branches of fresh thyme
    • salt and pepper
    • 4 slices of toasted French bread
    • 2 types of cheese – one harder and one softer, bought from the farmers market too

     

    Preparation method:

    1. Cut the onions in halves then slice them (do not chop them).
    2. In a large pot heat the olive oil and sauté the onions and the chopped garlic cloves over medium heat until caramelized, for about half an hour, stirring only from time to time just not to stick to the pot.
    3. Add the sugar to boost the caramelization process and continue for another 5-10 minutes.
    4. Add the stock of your choice, mine was like I said goose , wine, bay leaves and thyme branches.
    5. Lower the heat and simmer for another half an hour, until it thickens. Season to taste with salt and pepper.
    6. Toast the bread slices.
    7. Grate together the two cheese types. If you like garlic grate also to it some garlic cloves and mix them together gently.
    8. Divide the soup into 4 oven proof ceramic pots, place on top of each pot one slice of toast.
    9. Sprinkle plenty of grated cheese on top of the toast.
    10. Put the pots in the oven and broil them for 10 minute until the cheese melts and gets bubbly.
    11. Serve hot directly from the oven.

    [/translate]
    [translate lang=magyar]

    Francia Hagymaleves Recept

    Story:

    A születésnapomra bevásároltam a piacról mind szoktam, de mivel egy kicsit bizonytalan voltam hogy mit fogok főzni, egy kicsit túl tettem a vásárlással. Így hát sok hagymával maradtam, és napokig fontoskodtam mit tegyek velük, ne romoljanak meg a meleg miatt.
    Végül úgy döntöttem, legyen egy francia hagyma leves, és végül megfőztem tegnap kora reggel a hűvösebb hőmérséklet miatt.
    Szóval itt van a recept: (Jó étvágyat!)

    Hozzávalók (4 személyre):

    • 1 kg vöröshagyma
    • olíva olaj
    • 1/4 teáskanál cukor
    • 4 gerezd fokhagyma
    • 3 csésze hús-vagy növényi levee, én használtam némi liba levest mi volt a fagyasztómban
    • 1 pohár bor, én használtam némi anyukám által készített házi bort
    • 2-3 babér levél
    • 1-2 ág friss kakukkfű
    • só és bors
    • 4 szelet pirított francia kenyér
    • 2 féle sajt – egy keményebb és egy puhább, vásárolva a piacból

     

    Elkészítési módszer:

    1. Vágjuk a hagymákat félbe, majd szeleteljük fel (ne aprítjuk fel).
    2. Egy nagy fazékba melegítsük fel az olíva olajat és pirítjuk meg a hagymát és a felaprított fokhagyma gerezdeket közepes lángon, amíg karamellizálodnak, körülbelül fél óráig kevergetve csak időnként csak ne égjen a fazékra.
    3. Hozzáadjuk a cukrot, hogy növeljük a karamellizáció folyamatot és folytassuk további 5-10 percig.
    4. Hozzáadjuk a húslevet – az enyém, mint említettem,liba volt – bort, babér leveleket és kakukkfű ágakat., wine, bay leaves and thyme branches.
    5. Csökkentsük a lángot és főzzük még egy fél óráig, amíg besűrűsödik. Ízlés szerint sózzuk és borsozzuk.
    6. Pirítsuk meg a kenyér szeleteket.
    7. Reszeljük össze a két fajta sajtot. Ha tetszik fokhagymásan reszeljük rá némi fokhagyma gerezdet is, és keverjük őket össze enyhén.
    8. Osszuk a levest, 4 kerámia bögrébe, helyezzük a bögrék tetejükre egy szelet pirítós kenyeret.
    9. Megszórjuk bőven a pirítós tetejüket a reszelt sajttal.
    10. Helyezzük az bögréket a sütőbe, és süssük őket 10 percig, amíg a sajt megolvad és el kezd fortyogni.
    11. Tálaljuk forrón a sütőből.

    [/translate]
    [translate lang=romana]

    Supă de Ceapă Franţuzească – Reţeta

    Story:

    De ziua mea, am făcut cumpărături în piață, ca de obicei, dar pentru că am fost un pic nesigur de ceea ce voi găti, am exagerat puțin cu cumpărăturile. Așa că am sfârșit cu o mulțime de cepe (mai micuțe) şi m-am întrebat zile în şir ce sa fac cu ele să nu se strice din cauza căldurii din apartament.
    În final am decis sa fac o supă de ceapă franceză, şi, în final am făcut-o ieri dimineață, din cauza temperaturilor mai răcoroase de dimineață.
    Deci, aici aveți rețeta: (Poftă bună!)

    Ingrediente (4 persoane):

    • 1 kg ceapă
    • ulei de măsline
    • 1/4 linguriță de zahăr
    • 4 căței de usturoi
    • 3 căni de supă de carne sau de legume, eu am folosit supă de gâscă ce-am avut-o în congelator
    • 1 cană de vin, am folosit un vin de casă făcut de mama mea
    • 2-3 frunze de dafin
    • 1-2 ramuri de cimbru proaspăt
    • sare şi piper
    • 4 felii de pâine de prăjit franceză
    • 2 tipuri de brânză – o telemea mai moale şi puțin sărată şi un cașcaval, ambele cumpărate de asemenea din piață

    Metoda de preparare:

    1. Tăiați cepele în jumătăți, apoi feliați-le (dar să nu le tocați).
    2. Într-o oală mare încingeți uleiul de măsline şi căliți ceapa şi usturoiul tocat, la foc mediu, până se caramelizează, timp de aproximativ o jumătate de oră, amestecând doar din când în când, doar cât sa nu se prindă de oala.
    3. Adăugați zahărul pentru a impulsiona procesul de caramelizare şi continuați încă 5-10 minute.
    4. Adăugați supa la alegere – a mea a fost cum am mai spus de gâscă – vinul, frunzele de dafin şi rămurelele de cimbru., wine, bay leaves and thyme branches.
    5. Micșorați căldura şi fierbeți timp de o jumătate de oră, până când se îngroașă lichidul. Condimentați după gust cu sare şi piper.
    6. Prăjiți feliile de pâine.
    7. Radeți împreună cele două tipuri de brânză. Dacă vă place usturoiul, radeți de asemenea câțiva căței de usturoi şi amestecați-le cu grijă.
    8. Împărțiți supa în 4 căni ceramice rezistente la cuptor, iar deasupra fiecărei căni așezați câte o felie de pâine prăjită.
    9. Presărați o mâna consistenta de brânză rasă deasupra a pâinilor prăjite.
    10. Puneți cănile în cuptor şi lăsați să se coacă/fiarbă pentru 10 minute, până când brânza se topește şi face bule.
    11. Serviți supa fierbinte direct din cuptor.

    [/translate]