January 29, 2019 by Varga László
Ingredients (2 servings):
- 100 g black forest ham
- 100 g dried spaetzle
- 100 g Emmental cheese
- 4 tablespoons Austrian apricot puree/jam
- 100 ml Sour cream
- salt and pepper to taste
- Cut the black forest ham into small slices.
- Cook the spaetzle according to the instructions on the package.
- Grate thinly the Emmental cheese.
- In a medium frying pan fry the ham slices a bit until they get a bit crunchy.
- Add the cooked spaetzle and the sour cream to the pan. Stir them gently together and simmer 1 minute over low heat.
- Season with salt and freshly ground black pepper.
- Add the grated cheese, mix and simmer for another 1-2 minutes.
- Serve the ham and spaetzle with some tablespoons of the apricot puree.
- Grind some more black pepper on top.
Category German, Pasta | Tags: apricot,cheese,ham,jam,pasta,sour cream,spaetzle | No Comments
December 25, 2018 by Varga László
Category Dessert, Hungarian | Tags: cheese,dessert,dumplings,Hungarian,semolina flour,sweet | No Comments
December 19, 2018 by Varga László
Ingredients (1-2 servings):
- 1 whole lobster (about 500 grams)
- 100 g button mushrooms
- 2 garlic cloves
- 75 ml double cream
- 1 egg yolk
- 75 ml wine brandy – I used some I bought in Azerbaijan
- 2 pinch of nutmeg
- 100 g Gruyere cheese
- Using a large kitchen knife cut the lobster lengthwise into two parts, first piercing it’s back, then cutting its front along the same line.
- Scoop all the lobster meat from the shells. Set the shell aside for being filled later.
- Cut the lobster’s meat into 1 cm cubes.
- The small legs I put into a small pot together with a bit of water and a pinch os salt and i cooked it down to form a shrimp base reduction.
- Slice thinly the mushrooms.
- Chop coarsely the garlic.
- Grate the Gruyere cheese.
- In a frying pan sauté the mushrooms and the chopped garlic for 2-3 minutes, until the mushrooms get golden-brown.
- Add the diced lobster meat and deglaze with half of the wine brandy.Add the shrimp reduction too.
- In another bowl, add together the other half of the Cognac or brandy, the cream, the egg yolk, and the ground/grated nutmeg. Mix them well.
- Add this mixture to the lobster pan and stir them together.
- Remove the pan from the heat and keep stirring until the sauce thickens.
- Place the lobster’s empty half-shells in an ovenproof dish and fill them with the mixture.
- Spread on the lobster tops the grated Gruyère cheese.
- Broil the lobsters in the oven for about 5 minutes, until the cheese has nicely melted.
Category French, Seafood, Uncategorized | Tags: cheese,cognac,cream,garlic,Gruyere cheese,lobster,mushrooms | No Comments