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Posts Tagged ‘cheese’

  1. Spaetzle with Speck Emmental and Austrian Apricot Puree – Recipe

    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

    Preparation method:

    1. Cut the black forest ham into small slices.
    2. Cook the spaetzle according to the instructions on the package.
    3. Grate thinly the Emmental cheese.
    4. In a medium frying pan fry the ham slices a bit until they get a bit crunchy.
    5. Add the cooked spaetzle and the sour cream to the pan. Stir them gently together and simmer 1 minute over low heat.
    6. Season with salt and freshly ground black pepper.
    7. Add the grated cheese, mix and simmer for another 1-2 minutes.
    8. Serve the ham and spaetzle with some tablespoons of the apricot puree.
    9. Grind some more black pepper on top.

  2. Túrógombóc – Hungarian Curd Cheese Dumplings Recipe

    December 25, 2018 by Varga László

    Ingredients (4 servings):

    • 2 eggs
    • 5-6 tablespoons semolina flour
    • 300 g curd cheese
    • 1 teaspoon salt
    • 100 g breadcrumbs
    • 2 tablespoons vegetable oil
    • 200 ml sour cream for serving

    Preparation method:

    1. Beat well the 2 eggs together with 1/2 teaspoon salt.
    2. Add the cheese, break it with a fork and mix them well together.
    3. Add the semolina flour and mix again well so it gets fully incorporated.
    4. Let it rest for one hour so the semolina swells a bit.
    5. Heat the oil in a skillet and fry the breadcrumbs till golden-brown.
    6. Bring water to boil in a large enough pot and add about a tablespoon of salt.
    7. With the use of a tablespoon or with your bare hands form smaller balls from the semolina dough and place them in the boiling water.
    8. Cook for about 5 minutes.
    9. Strain the cooked dumplings and then stir them into the golden-brown fried breadcrumbs so they get a nice golden coating.
    10. Serve immediately while still hot, topped with sour cream and sprinkled sugar.


  3. Lobster Thermidor Recipe

    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

    Preparation method:

    1. 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.
    2. Scoop all the lobster meat from the shells. Set the shell aside for being filled later.
    3. Cut the lobster’s meat into 1 cm cubes.
    4. 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.
    5. Slice thinly the mushrooms.
    6. Chop coarsely the garlic.
    7. Grate the Gruyere cheese.
    8. In a frying pan sauté the mushrooms and the chopped garlic for 2-3 minutes, until the mushrooms get golden-brown.
    9. Add the diced lobster meat and deglaze with half of the wine brandy.Add the shrimp reduction too.
    10. 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.
    11. Add this mixture to the lobster pan and stir them together.
    12. Remove the pan from the heat and keep stirring until the sauce thickens.
    13. Place the lobster’s empty half-shells in an ovenproof dish and fill them with the mixture.
    14. Spread on the lobster tops the grated Gruyère cheese.
    15. Broil the lobsters in the oven for about 5 minutes, until the cheese has nicely melted.