RSS Feed
  1. 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.

  2. Roasted Garfish with Butter Baked Asparagus

    June 19, 2016 by Varga László

    a2016-06-11-00.22-

    Ingredients (6 servings):

    • 3 whole, long garfishesa2016-06-10-22.38
    • 2-3 lemons
    • salt and pepper to taste
    • 2 bunches of green asparagus
    • 50 g butter

    Preparation method:

    1. Wash and clean the garfish.a2016-06-10-22.37.47
    2. Cut them into shorter pieces in order to fit into the oven-tray. My fishes were around 3/4 meter long.
    3. Place the garfish pieces into the tray, squeeze the juice of a lemon over them and grind some pepper and salt onto them.Roasted Garfish with Butter Baked Asparagus 3
    4. Slice the second lemon on the top and lay the slices on top of the fish tray.Roasted Garfish with Butter Baked Asparagus 4
    5. Place the tray in the oven and bake at 150 C it about 1-1 1/2 hour until the fishes’ skins are golden brown.
    6. Meanwhile clean and trim the asparagus.a2016-06-10-23.14
    7. Place them in an ovenproof dish, add ontop some butter slices and salt and pepper to taste.Roasted Garfish with Butter Baked Asparagus
    8. Add the asparagus dish into the oven and bake until the fish is ready.a2016-06-11-00.22

  3. Stuffed Mushrooms with Gorgonzola and Mozzarella

    June 14, 2016 by Varga László

    a2016-06-11-18.31

    Ingredients (4 servings):

    • 1 kg bigger portobello/champignon mushrooms
    • 200 g cherry tomatoes
    • 100 ml tomato paste (passata)
    • 100 g mozzarella cheese
    • 100 g gorgonzola cheese
    • 1 red hot chili pepper
    • 2-4 tablespoons olive oil
    • salt and pepper to taste

     

    Preparation method:

    1. Wash and clean the mushrooms, removing their stems.
    2. Chop the mushroom stems and the chili peppers.
    3. Heat the olive oil in a frying pan and fry the chopped mushrooms and chilies.a2016-06-11-17.51.36
    4. Add the halved cherry tomatoes and passata, keep frying and stirring until thickens.a2016-06-11-17.58
    5. Add half of the grated mozzarella and keep stirring for a few seconds until it’s melted and fully incorporated into the sauce.
    6. Place the mushrooms in a tray top side down and scoop on each of them some sauce.a2016-06-11-18.05
    7. Add to each mushroom some gorgonzola cubes a2016-06-11-18.08and top with grated mozzarella.a2016-06-11-18.11
    8. Place the tray with mushroom in the oven and bake at 150 C for about 10-15 minutes until the cheeses have melted.a2016-06-11-18.26
    9. Serve while still hot and melting 😉