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Posts Tagged ‘cheap’

  1. Indian Recipe: Curry Potato-Parsnip Cream Soup with Bacon Crisps

    January 18, 2012 by Varga László

    Ingredients (4 persons):

     

    •  1/2 kg potatoes
    • 300 g parsnip
    • 1 medim onion
    • 1 tablespoon vegetable oil
    • 1-2 teaspoons curry powder
    • a pinch of cumin seeds
    • 1 clove of garlic
    • 1/2 l water
    • 100 ml sour cream
    • bacon
    • salt
    • pepper
    • 50 g chopped smoked hard cheese
    • paprika

     

    Preparation method

     

    1. Peel  then dice the potatoes and parsnips
    2. In a pot add 1/2 l of water, the dice potatoes and parsnips, chopped garlic, salt and pepper. Cook it for until both the potatoes and parsnips are well done and tender.
    3. With a potato masher, mash the cooked potatoes and parsnips a bit but leave some lumps.
    4. Blend smoothly half of the mixture in a blender.
    5. In a skillet add a little oil and fry on medium heat the curry powder and cumin until aromatic.
    6. Add the diced potatoes and 1/2 of the chopped onion and fry together for a few seconds.
    7. Add 2-3 tablespoons of the lumpy mixture (from the non-blended half) to the skillet and strir-fry a 2-3 minutes, until the mix is fried and fragrant.
    8. Mix together the lumpy half, the blended half and the onion-curry fried and complete.
    9. Add the sour creme and complete with water until you reach the desired thickness. Bring it to boil for 1 minute.
    10. Remove from heat and stir in the chopped smoked cheese.
    11. When serving fry the bacon chips and some extra onion:
    12. Cut the macon into thin strips, then fry them in a skillet on both sides until crisp, set them aside.
    13. In the skillet and remaining fat from the bacon frying, add the other half of the onion and the paprika and fry until golden-brown.
    14. Spoon the soup in bowls, add on top the bacon crisps and fried onion.

     


  2. Hungarian Recipe: Pan-fried Potatoes with Blood Sausage

    January 16, 2012 by Varga László

    Ingredients (4 persons):

    • 300-400 g blood sausage ( known also as black pudding)
    • 5 dkg bacon
    • 1/2 kg potatoes
    • 2 small onions
    • 4 cloves of garlic
    • 3 tablespoons butter
    • marjoram
    • paprika
    • salt
    • black pepper

     

    Preparation Method:

     

    1. Cook the potatoes in their skins.
    2. Slice blood sausage and potatoes into 2 cm slices.
    3. Dice separately the onion and garlic.
    4. Slice the bacon 1/2 cm thick lardons and fry them in a pan over medium heat, until they release their fat. Remove then the lardons (greaves).
    5. Add the onion and fry until golden then add the blood sausage, frying until the sausage crumbles (4-5 minutes).
    6. In another skillet melt the butter and fry the garlic for a few seconds.
    7. Then add the potatoes and fry them golden over high heat for a few minutes, adding salt, pepper, marjoram and paprika.
    8. When the potatos are golden, add over their pan the sausage mixture, mixing them slighly.
    9. Serve with pickles on the side – preferably beetroot – and a glass of dry red wine.