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Posts Tagged ‘cheese’

  1. 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.

  2. 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 chilli 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 chillies.
    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 chillies, 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

  3. Croatian Fuži with Black Truffles – Pasta Recipe

    January 27, 2018 by Varga László

    Ingredients (2 servings):

    • 40 grams of black truffle salsa tartufata
    • 200 g double cream
    • 250 grams of fuži pasta
    • 50 grams of butter
    • 2 garlic cloves
    • freshly grated Livno hard cheese
    • salt & pepper to taste

    Preparation method:

    1. On low heat, melt the butter in a frying pan. Add in the cream, season it with salt and pepper and simmer for a few minutes.
    2. Boil water in the separate pot and cook fuži until al dente.
    3. Drain the fuži, add them into the cooked sauce until the pasta is coated with the sauce.
    4. Plate up the fuži, add the white truffle olive oil, shaved Livno cheese and truffles on top.