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Posts Tagged ‘bell pepper’

  1. Watermelon Gazpacho – Summer Cold Soup

    August 25, 2017 by Varga László

     

    Ingredients:

    • 1 kg tomatoes
    • 1 kg watermelon
    • 1 cucumber peeled and cut into large chunks
    • 4 garlic cloves
    • 1 lime
    • 1 red pepper
    • salt and freshly ground black pepper to taste
    • 100 g shelled pistachios
    • 1 small red onion

    Preparation method:

    1. Cut the tomatoes into large cubes.
    2. Peel the cucumber and cut into cubes.
    3. Deseed the watermelon and cut into pieces.
      Keep a few wedges with their _skins_ for garnishing.
    4. Slice the red pepper.
    5. Add the cubed tomatoes, cucumber, red pepper, watermelon, garlic and the juice of a half lime to a bowl.
    6. With a hand blender turn all into a smooth paste, season with salt and freshly ground pepper according to your taste.

    7. Refrigerate it for a few hours before serving.
    8. Serve the soup chilled into smaller bowls, sprinkle on top some pistachios and _slices_ of red onions.
    9. Stick a wedge of watermelon and a slice lemon in the edge of the bowls.

  2. Basque Lamb Stew Recipe

    May 12, 2015 by Varga László

    Basque Lamb Stew 8

    Ingredients (4-6 servings):

    • 1.5 kg lbs. lamb leg or shoulderBasque Lamb Stew 1
    • 2 cup dry, full-bodied red wine
    • 6 cloves garlic
    • 2 sprigs fresh rosemary
    • 2 tablespoons olive oil
    • 1 large onion
    • 2 teaspoons sweet paprika
    • 250 g roasted red bell peppers stripsBasque Lamb Stew 5
    • 1 large tomato
    • 1 bunch fresh parsley
    • 2 bay leaves
    • salt and freshly ground black pepper to taste

    Preparation Method:

    1. Bone the lamb and cut it into 2 cm cubes.
    2. Chop the onion and garlic.
    3. Add the lamb cubes, half of the garlic rosemary, and a cup of wine in a bowl. Stir them well.Basque Lamb Stew 2
    4. Let marinate for 1-2 hours.Basque Lamb Stew 3
    5. Drain the meat, discard the marinade, and pat dry with paper towels.
    6. Mince the remaining garlic cloves and set aside.
    7. Heat the oil in a large pan over medium heat and add the chopped onions.Fry them until soft, about five minutes.
    8. Add the garlic and fry another minute.
    9. Add the meat and fry about 10 minutes turning a few times.
    10. Add the roasted peppers, chopped tomatoes, chopped parsley leavesBasque Lamb Stew 4, bay leaves, sweet paprika and red wine.
    11. Simmer uncovered over low heat, stirring occasionally, for 1 1/2 – 2 hours, until the meat is tender. Add some more wine and stock when the sauce is too thick.Basque Lamb Stew 6
    12. Season with salt and freshly ground black pepper.
    13. Serve while hot with boiled potatoes.Basque Lamb Stew 7Basque Lamb Stew 9

  3. Stuffed Bell Peppers in the Oven – Recipe

    October 18, 2012 by Varga László


    Ingredients (6 servings)

    • 6 large bell peppers, I found some chocolate colored in the farmers market
    • about 500-600 g ground beef
    • 1 medium onion
    • 4-6 garlic cloves
    • 2 tablespoon butter
    • 1 medium carrot & 1 medium smaller parsley root either fresh or from soup.
    • salt, pepper to taste
    • 1 teaspoon nutmeg
    • 1-2 teaspoons hot paprika
    • 2 tablespoons soy sauce
    • 200 g rice
    • a few fresh parsley leaves – chopped
    • 100 g melting cheese whichever you prefer (cheddar, brie, gorgonzola, mozzarella, etc.)

    Preparation method:

    1. Chop the onion and garlic cloves.
    2. Dice the carrot and parsley root into 1 cm cubes.
    3. Cook the rice until almost done, do not overcook it because it will cook some more in the oven.
    4. In a frying pan melt the butter over medium heat and fry the chopped onion and garlic until translucent.
    5. Add the ground meat and stir fry for about 10-15 minutes until the meat is uniformly browned. If using fresh carrot and parsley add them when adding the beef,
    6. Since I used the carrot and parsley from the veal soup prepared a day before, I added them to the pan when the meat was browned already. Stir-fry for another 2-3 minute.
    7. Preheat oven to 180 C.
    8. Add the parsley season with salt, pepper, soy sauce, hot paprika and nutmeg.
    9. Add the cooked rice and fry for another minute stirring thoroughly until well homogenized.
    10. Cut off the top of each pepper, pull out the stem portion and clean of the seeds.
    11. If you prefer the peppers softer blanch the bell peppers in boiling water for abort 2 minutes. I skipped this step because mine were well ripe maybe a bit even overripe.
    12. Place the bell peppers in an ovenproof  dish cut side up. If any doesn’t stand straight up, place a small slice of pepper under it.
    13. Stuff the meat and vegetables mixture into the peppers and place some shreds of melting cheese on the top.
    14. Add them to the oven and bake for 20-30 minutes.
    15. You can serve immediately while still hot, or serve it cold, quartered, as snacks.