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Posts Tagged ‘basil’

  1. Hot Zucchini and Basil Cream Soup Recipe

    August 4, 2018 by Varga László

    Hot Zucchini and Basin Cream Soup Recipe

    Ingredients (4 servings):

    • 4-5 garlic clovesHot Zucchini and Basil Cream Soup Recipe
    • a bunch of green onion (2-3 of them)
    • 50 g butter
    • 2 medium zucchinis
    • 2 green chili peppers
    • a bunch of basil leavesHot Zucchini and Basil Cream Soup Recipe
    • 100 ml heavy cream
    • 100 g goat cheese

    Preparation method:

    1. Chop coarsely the garlic.
    2. Chop the green onions.
    3. Slice thinly the green chilies.
    4. Grate the zucchinis.
    5. Grate the goat cheese.Hot Zucchini and Basil Cream Soup Recipe
    6. Melt the butter in a soup pot.
    7. Add the chopped garlic and the onions’ white ends. Fry for 1-2 minutes over medium-low temperature.    
    8. Add the rest of the green onions, green chilies, grated cheese, grated zucchini, basil leaves.
    9. Add water so it covers the ingredients but just, and cook for a few(3-5) minutes until the zucchini is cooked through.
    10. Add the cream and bring it to boil for a final time for a few seconds.Hot Zucchini and Basil Cream Soup Recipe
    11. Serve the soup while still hot topped with a few extra sticks of goat cheese and some basil leaves.Hot Zucchini and Basin Cream Soup Recipe

  2. Stuffed Aubergines with Fusilli Pasta and Cheese Recipe

    July 18, 2012 by Varga László

    I bough for the first time – of course also from the farmers market – white eggplants (aubergines).

    I was intrigued of their taste which proved to be a tab more sweet than their purple cousins, and also by their looks. So I decided to stuf them in a vegeterian recipe, inspired a bit by Eggplant Parmesan, throwing in some fusilli pasta for looks – although the green fusillis turned out to be quite hot and spicy – and some Gorgonzola for its spicy kick. And I replaced the Parmesan cheese with Pecorino Romano.

    Ingredients (2 persons):

    • 2 medium (white) eggplants
    • a handful of hazelnuts
    • 2-3 tablespoons of butter
    • 2-3 tablespoons tomato cubes (canned)
    • a few basil leaves
    • 100 g fusilli tricolori pasta (3 colored)
    • 75 g Gorgonzola cheese (or other soft blue cheese)

     

    Preparation method:

    1. Wash the aubergines and cut them in half.
    2. With the help of a tablespoon scoop out their fleshy inside and chop them roughly.
    3. Clean the hazelnuts of their shelves and crush them.
    4. Melt half of the butter in a sauce pan and fry for about a minute the hazelnuts.
    5. Add the other half of butter, the chopped aubergine kernels and the tomato cubes. Salt and pepper to taste.
    6. Stir-fry for about 5 minute until golden and add chopped basil.
    7. Meanwhile cook the fusilli pasta underdone, because they will cook a bit more in the oven.
    8. Arrange some spinach leaves in the hollowed aubergine halves.
    9. Scoop over some of the pan fried mixture then place a handful of fusilli pasta.
    10. Smear over each aubergine some Gorgonzola cheese then grate some Pecorino Romano or other pungent hard cheese lik Parmigiano, etc.
    11. Put the stuffed aubergines in an ovenproof dish and place it in a preheated oven (200 C) for about 15 minutes until the cheeses just melted and bubbly.
    12. Serve them hot from the oven garnished with some spinach leaves, the remaining fusilli pasta and a spoonful of tomato cubes.


  3. Veal Cutlet with Sour Cherry Sauce and Roasted Chips

    July 15, 2012 by Varga László

    Ingredients (4 persons):

    • 1 kg veal (leg) cutlet
    • 2 tablespoons butter
    • salt and pepper to taste
    • approx. 700 kg (new) potatoes
    • 2-3 tablespoons olive oil
    • a hanfull of basil leaves
    • 750 – 1000 g fresh sour cherries
    • 1-2 tablespoons honey
    • 1 tablespoon cornstarch
    • half of a lime’s juice
    • 50 g alcohol, I had some Lithuanian raspberry vodka

    Preparation method:

    1. Slice thinly the piece of veal leg cutlet. Sprinkle thew with plenty of salt and pepper.
    2. Slice thinly the potatoes.
    3. Lay them in a slightly oiled roasting pan in a single layer. Sprinkle them with salt and pepper and a bit more of olive oil and shreded basil leaves.
    4. Place the roasting pan in the preheated oven at 180 C and bake them for about half an hour until they get golden and a bit crunchy.
    5. Melt the butter in a frying pan and fry over medium-high heat the veal slices for about 3 minutes on each side.
    6. Pit the sour cherries and place them in a sauce pan, add half of cup of water or just the quantity to merely cover the fruits.
    7. Bring them to boil, add the quantity of honey adjusted to the sorness/sweetness of the sour cherries and simmer for 2-3 minutes.
    8. In a cup, mix lumpless the cornstarch with a bit of cold water, the add it to the sauce pan stirring well.
    9. Add the berry vodka to the sauce.
    10. Optionally if not enough sour add some lime juice also for a bit of increased flavour.
    11. Serve all three: veal, sour cherry sauce and potato chips while still warm.